Yacht Details

Length: 120ft Power Yacht
Cabins: 1 King, 2 Queen, 1 Twin & 1 Pullman berths
Number of Guests: 1-10
High Cost: $64500
Low Cost: $64500

Yacht Description


Whether at the end of a full day of sunning, diving, kayaking or just relaxing, entering your spacious stateroom is a retreat all unto itself. Exquisite designer fabrics lure you into the custom-made bedding and comfy pillows. Well-crafted oak cabinetry and beautifully lit interior walls create a warm and inviting ambience.

Motor yacht Freedom offers an impressive, full-width master stateroom with a king-size bed and ensuite his and her bathrooms. Separating the two sides is a large glassed-in marble shower. Easily drawn curtains offer even more privacy. There are plenty of cabinets, drawers and closet space for all your personal belongings plus a full-size desk area. Forward along the extra wide passage way are three more staterooms. Two offer queen-size beds with plenty of walk around space and their own ensuite bathrooms and shower. One stateroom is perfect for kids with twin beds and a pullman for a younger child. It also has its own bathroom and shower.

Not yet ready for slumber? Then watch your favorite TV show or movie on your HD flat screen TV/DVD with a dedicated satellite receiver. Connect with friends or update your Facebook through our high-speed internet Wi-Fi. Or plug in your iPod and lie back as you listen to your own music selections or podcasts.

Unwind even more by stepping into your spa-like bathroom with its modern vanity and full-size shower. Finally, wrap yourself in one of our luxuriously thick cotton robes. Everything you need is right here. And anything you desire is well within reach.

“We want our clients to have fun, relax and enjoy every moment while on Freedom. I take great pride in providing that personal touch that makes clients feel special and well cared for.”

~ Stewardess, Sara Hosein

 Yacht Rates in USD


2 to 9 pax
S 2014 64500
W & S 2015 64500
 W 2016  64500

Additional Rate Details:

Not included is a crew gratuity at your discretion is usually 10 to 20% of the Yacht Rates handed to the crew at the end of the charter

Please enquire rates for outside Virgin Islands

XMAS 2014 / NEW YEAR’S 2015:

$75,000 all-inclusive VIRGIN ISLANDS ONLY, 7 night minimum.
$55,000 plus all expenses (use 35% APA) Virgin Islands or down island plus relocation fee (inquire for relocation fee), 7 night minimum.
NY’s charter start on or after December 28th, please inquire for earlier start dates.

Fuel surcharge based on the current fluctuation of fuel prices. Average charter uses 2,000 to 2,500 gals of diesel and 300 gals of gasoline for the tender. There are two options, PLUS ALL expenses or ALL INCLUSIVE.

Scuba  On board

We offer up to five dives per week included in your charter fee for certified divers who can present a certification ID card and log book or proof of experience. Any additional dives are $50 per person per dive.
We offer night dives as well.
If you wish to take certified SCUBA instruction, we ask that you arrange this in advance of your charter (with the exception of resort-style course.)
On board Freedom, we teach basic open-water instruction or perform certification dives if you have completed the confined water portion prior to your arrival. We do require a referral letter. We also can teach the Advanced Open Water Class if requested.
For any other SCUBA diving specialties, please inquire.

In addition, we offer Underwater Videographer classes as well as Underwater Photography. We have the capability to provide Underwater Video Services chronicling your underwater adventures while on charter aboard Freedom.
Diving Costs     Open Water Referral $595

Open water complete class includes gear $895

Advanced Open water Class $595

Resort Course (Intro to SCUBA)
Including 1 Dive and Gear $250 additional dives at $50 per diver

Specialty Courses – Please inquire.    Night Dives are available as well.

Gear Rental $75/week per diver        Underwater Video Service $500


Yacht Amenities

  • Elec. Heads
  • Sundeck
  • Jacuzzi
  • Full A/C
  • Salon TV/VCR/Stero
  • Independent SatTV in all staterooms,100 DVDs/Movies
  • 200+ CD's
  • Camcorder
  • Books
  • Personal IPod docking in each stateroom
  • Wi & X-Box video games available
  • Board Games
  • Sun Awning
  • Hammock
  • Deck Shower
  • Bimini
  • Special Diets catered for
  • BBQ
  • Hairdryers
  • 12 Port Hatches
  • Guests Smokes Aft Only
  • Generators
  • Water Maker
  • Ice Maker
  • Internet Access Onboard Computer
  • Green Initiatives-Make purified drinking water
  • Use Earth friendly paper products/biodegradable cleaning products/help with reef cleanups
  • Water Skis for Adult/Kids
  • Kneeboard
  • Snorkel Gear
  • Tube
  • Wake Board
  • 1x one man Kayaks
  • 1 x two man Kayaks
  • Floating Mats
  • Swim Platform
  • xlarge Boarding Ladder aft
  • Beach Games
  • Fishing Gear Lot's
  • Deep Sea Fishing
  • U/Water Camera
  • Lots & lots of WATER TOYS!!!
  • 37' Intrepid Tender fully ready for scuba excursions as well as fully equipped for deep sea fishing
  • Sea Breacher - see video link!
  • Seabob -underwater scooters
  • Floating Trampoline
  • Stand-up Paddle Boards
  • Glass bottom Kayaks
  • Kite boarding
  • Bowflex Tread Climber
  • Defibrillator on board
  • High Speed Wi-Fi internet access with onboard IPad for guest use

Cruising Area

  • Summer Base Port: Virgin Islands
  • Summer Operating Area: Caribbean Virgin Islands /Caribbean Leewards
  • Winter Base Port: Virgin Islands
  • Winter Operating Area: Caribbean Virgin Islands /Caribbean Leewards
  • Location Details: Based in the Virgins year round - please inquire for other locations.

Charter Information

  • All rates are for the entire boat and are subject to change without notice prior to actual reservation
  • Not included is a crew gratuity at your discretion is usually 10 to 20% of the Yacht Rates handed to the crew at the end of the charter
  • All guests over 18 yrs wishing to fish in BVI must purchase a BVI license prior to boarding ask us for information
  • Marina dockage if applicable upon the request of the charter guests is not included in the rates
  • Fine wines champagnes and top shelf liquors are not included and can be purchased upon request of the charter guests at their expense
  • Children welcome no age limit
  • Freedom 120ft Power Yacht for Charter in the Caribbean and BVI
  • Come aboard BVI Yacht Charter Freedom


Captain and Crew of Freedom, a 120ft Power Yacht Caribbean Yacht Charter

Crew Profile

We’ll take care of you.
Freedom’s philosophy is simple, “Casual Elegance, Southern Hospitality.” Unobtrusive yet superbly service-oriented, this crew is highly trained in their individual areas of expertise. Even more comforting to know, they are all certified in CPR, First Aid and Water Rescue. The crew shares one common goal: a commitment to ensuring you have the most fun possible in the most relaxing way imaginable. Introducing the crew of motor yacht Freedom:

Captain Matt Doudera
Growing up in Camden, Maine, just about everything Matt has done in his life has been around water and boating. He started sailing at a very early age and ever since he has pursued a life working above and below the sea. He is a certified and accomplished SCUBA Dive Instructor with years of experience in the Virgin Islands. Matt has worked aboard M/Y Freedom for several years, and spent 24 months being groomed for Captainship by George Custer, the previous captain and owner of Freedom. In addition to his diving credentials, Matt holds a 200/500 Ton USCG license as well as CPR, First AID, and Rescue Diver credentials. Captain Matt’s knowledge of the BVI’s pristine diving spots and snug anchorages will make your charter truly one to remember.

Chef – Joseph Stiles
Chef Joseph Stiles is an award-winning chef who brings to Freedom international experience in kitchens from Italy to the Virgin Islands. He was born and raised in the Pacific northwest on a small family farm outside Seattle, WA. It was there that he was taught valuable lessons about locally grown food and creating sustainability from the earth. He also developed a love of food and cooking which lead him to the acclaimed Western Culinary Institute, a Le Courdon Blue accredited school in Portland, Oregon. It was there he sharpened his culinary skills with an emphasis in patisserie and baking. Surrounded by locally grown produce and culinary creativity while studying, Joseph honed his skills even further developing a flair and philosophy that is reflected in his flavorful and carefully crafted dishes. With his culinary degree in hand, Joseph spent time in Italy where he learned to balance his new world approach of cooking with the tradition of old world cookery. In 2009, he came to St. Croix and worked in a well-known local restaurant where he received notoriety for his unique style of cooking. But it wasn’t only the patrons that noticed his skills, he won the award for Best Entree in the Taste of St. Croix 2010. Joseph brings his passion for food and wine to the intimate setting of Freedom where he uses the spectacular Caribbean setting as his backdrop for his award-winning cuisine. His philosophy: “simple food prepared to perfection is the mother of all foods” is sure to ring true and enhance the dining experience of every guest on board. Joseph is an avid scuba diver, surfer and sailor.

Stewardess Jennifer Gamer
The ‘Original California Sunshine Girl’, Jennifer was born in San Francisco, raised in Mexico and Studied in Paris, France giving her the travel bug at an early age. At 23 she discovered her perfect job in yachting and never looked back. She’s sailed all over and has spent over 13 years working as a Charter stewardess, eight of those in Europe from Sicily to Sardinia, Majorca to Monaco taking a piece of each place while honing her hospitality skills. Jennifer is a fun, bright and energetic crew member with an unwavering smile that will keep you at ease while you are pampered on your luxury vacation

Plus 2 for a professional crew of 5.

Yacht Layout

Yacht Layout of British Virgin Islands Charter Freedom

Sample Menu

1 0-D a y Sa m p l e M e n u D a y 1

Breakfast- Pumpkin chocolate chip muffin tops, fresh fruit platter, assorted yogurts, eggs any style and an Italian frittata with ricotta, basil, oven dried tomatoes and boat made Italian sweet sausage.

Lunch- Steamed mussels with curry, coconut milk, garlic and ginger served over glass noodles with fresh spring roll.

Dinner- Starter- Duck and Mango strudel with Thai mint, kumquat relish. Main- Seared yellowfin tuna steak, topped with a timbale of tuna tartare, served on salad with a spicy mango vinaigrette, puy lentils. Dessert- Papaya Bavarian topped with fresh passion fruit, dark chocolate macadamia truffle.

D a y 2

Breakfast- Candied pecan scones, fresh fruit platter, assorted yogurts, eggs any style, bacon, sausage and a traditional Belgian waffle, served with maple syrup or fresh tropical fruits.

Lunch – Fresh pasta with fried sage, local squash, dried cranberries and toasted hazelnuts, topped with grilled marinated pork loin.

Dinner- Starter- Lightly smoked oysters, sautéed in butter and shallots and served on a whole kernel corn cake, fresh thyme and roasted beets. Main- Pan seared Quail, marinated in Moroccan spices, served on a timbale of couscous, Harissa aioli. Dessert- Peach and Huckleberry cobbler served warm, homemade Tahitian Vanilla ice cream with hints of lavender and nutmeg.

D a y 3

Breakfast- Warm Coffee Cake, Fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage and a Benedict of puff pastry, homemade corned beef hash, poached egg and a spicy roasted green chili hollandaise.

Lunch- Sautéed Wild Salmon with roasted wild mushrooms and carrots, braising greens, warm potato and caper salad.

Dinner- Starter- Gloucester Dry Pack Scallop seviche with Belgian endive, Pomegranate molasses, and handmade black pepper cracker. Main- Pinot Noir braised Buffalo short ribs served on roasted beets with a prune and sweet onion compote, rosemary roasted potato. Dessert- Flourless chocolate torte with crème anglaise, fresh fruit coulis.

D a y 4

Breakfast- Blueberry Gingerbread cake, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage and a short stack of pancakes served in your choice of four styles- plain, blueberry, banana cinnamon, chocolate chip.

Lunch- Dungeness Crab and Sweet corn cake (Vegetarian option- Sweet Corn and green onion cake) served with handmade gnocchi, a raw corn jus and smoked paprika.

Dinner- Starter- Chevre and wild mushroom tart with local greens, white truffle oil. Main- Grilled mahi mahi served on a salad of local greens with a pink grapefruit dressing, crispy wontons, toasted hazelnuts, broiled grapefruit segments. Dessert-Toasted hazelnut shortbread with a lemon-thyme sorbetto, candied lemon peel and crystallized ginger.

D a y 5

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Breakfast- Variety of fresh muffins, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, parsley-black pepper crepes filled with Emmental cheese, Black Forest ham, and fresh spinach, white wine butter sauce.

Lunch- Sous vide of chicken with a pesto relish, spinach and kale steeped in a basil tea, cherry tomatoes.

Dinner- Starter- A Thai influenced soup of chicken and lemongrass, with hints of kaffir lime, ginger and green chile. Main- Caribbean grouper rubbed with garam masala, served in a pappadum cup on basmati rice with a jicama slaw and a coconut lemongrass sauce. Dessert- molten lava cake with Szechuan pepper and raspberry coulis.

D a y 6

Breakfast- Cinnamon sugared donuts served piping hot, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, Grand Marnier French Toast with a warm tangerine and nutmeg syrup.

Lunch- A family style selection of Asian treats, including tuna hand rolls, seared tuna with sweet chili, chicken and shrimp tempura, white rice, chow mien noodles.

Dinner- Starter- Caprese Sorbet- tomato sorbet with a chiffonade of fresh basil and Mozzarella di Buffala accented by a drizzle of Extra Virgin olive oil. Main- Handmade Fettucine tossed with Shrimps, Scallops, mussels and littlenecks, finished in a saffron tomato broth. Dessert- Berries on a cloud- a selection of berries, macerated in Chambord and a touch of Grand Marnier, then layered in a champagne glass with a mascarpone-Tahitian vanilla mousse.

D a y 7

Breakfast- Sour cream banana bread, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, eggs Benedict on homemade English muffins

Lunch- “Cannelloni” of paper thin potato, filled with smoked chicken, ricotta, oven charred tomato and basil, finished with a traditional sauce soubise spiked with green peppercorns.

Dinner- Starter- Asparagus and prosciutto salad with mixed berry vinaigrette. Main- Braised lamb shank topped with roasted leeks, braised spinach and roasted peppers, Cabernet fortified lamb reduction, purees of sweet potato and red bliss. Dessert- White chocolate soufflé with a raspberry spiked chocolate sauce.

D a y 8

Breakfast- Apple and walnut strudel, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, omelette of prosciutto, vine ripe tomato, fresh basil and mozzarella.

Lunch- Spit roasted Cornish game hen, accented with lemon and rosemary, accompanied by Caesar salad with fresh herb cracker.

Dinner- Starter- Bacalao sauteed with onions, tomatoes and fresh thyme, finished with white wine and a touch of cream, served atop whipped Yukon gold potatoes. Main- Panko crusted veal cutlet, puree of celeriac and parsnips, mélange of vegetables, finished with a sauce of capers, anchovy and white wine, fried shallot garnish. Dessert- Lemon chess pie.

D a y 9

Breakfast- Raspberry and sweet ricotta blintzes, fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, Dutch babies with granny smith apples sauteed in Calvados.

Lunch- Flying fish sandwiches on homemade onion roll, with a spicy Cajun remoulade, gaufrette chips.

Dinner- Starter- Vegetable terrine with roasted pepper sauce, aged balsamic, Manchego cheese and chiffonade of radicchio. Main- Handmade ravioli filled with slow braised pork and Locatelli Romano, tossed in a rich red wine-tomato ragout, accompanied by grilled French bread toasts. Dessert- Traditional Tiramisu.

D a y 1 0

Breakfast-Chocolate hazelnut scones, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, vitamin rich fresh fruit smoothie with Greek yogurt.

Lunch- Turkey bocadillo with whole grain mustard, Manchego, roasted peppers, broiled and served with hand cut French fries.

Dinner- Starter- puree of local pumpkin soup with hints of ginger, toasted cumin crème fraiche. Main- red wine-shallot marinated Ostrich, grilled and served with potatoes Anna, grilled asparagus, rosemary-juniper-maple lacquer. Dessert- White chocolate soufflé with an Amaretto dark chocolate s


Dec. 20-27, 2011
Kindly take a few moments to honestly evaluate your experience onboard FREEDOM. We are committed to dealing with the very best in the industry, and your comments and impressions allw us, your crew and your yacht to make any necessary improvements, if necessary, longer explanations may be attached on a separate page:
COMMENT ON THE CLEANLINESS OF FREEDOM:Spotless – exceedingly clean
COMMENT ON THE CONGENIALITY OF THE CAPTAIN AND CREW: Very professional, friendly and yet not instrusive
COMMENT ON THE FUN ASPECT OF THE CAPTAIN AND CREW: Captain and crew worked hard to maximize our fun

Linda & Dennis, We had a wonderful time!!!