|Cabins:||4 Queen Berths|
|Number of Guests:||1-8|
Foxy Lady is one of the latest Lagoon 620 catamarans launched in June 2011. She is available for all inclusive crewed yacht charters in the Caribbean and British Virgin Islands.
Designed specifically so that you can experience the art of living whilst sailing in some of the most beautiful locations, this is one of the most popular sailing catamarans available. “Foxy Lady” can accommodate 8 people in four spacious air-conditioned double cabins each with its own separate washroom and shower. Each cabin has large hull windows so that you can enjoy your surroundings from every part of the boat.
The spacious 360-degree viewing saloon is the perfect place to relax after a day in the sunshine. With the boats extensive Apple TV movie library, you can relax in front of the saloons 37” LCD TV or listen to some music whilst taking in your surroundings. For those that would like it links to the outside world “Foxy Lady” is equipped with satellite broadband WIFI internet and telephone. The saloon is modern, bright and airy with a light oak wood finish and comfortable seating area, even a “chaise lounge”. You have a choice of eating within the saloon at its extension leaf dining table or you may prefer to eat al fresco at the outdoor dining table.
The outdoor entertaining deck is the perfect place to sit down and enjoy one of the delicious meals prepared for you on Foxy Lady. You can enjoy a fantastic vista from the stern of the boat. The fly-deck above is the hub of action whilst we are sailing between anchorages but is also a fantastic seating and viewing area, perfect for an evening aperitif. There is cold drink fridge on the aft deck with a barbecue and also a drinks fridge on the fly-deck.
Yacht Rates in USD Special Offer
|2 pax||3 pax||4 pax||5 pax||6 pax||7 pax||8 pax|
All inclusive rates are based on a 7 night charter (1 week) with food, beverages and standard bar, cruising permits and licenses are paid by boat
Taxes, relocation fees may be extra, see below for Charter Information
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
CHRISTMAS/NEW YEARS: 1-8 guests $38,000.00 – 7 night minimum.
Christmas charters must end no later than the 27th December. New Years week charters cannot begin earlier than 28th December.
Scuba – Rendezvous diving arranged as needed at guest’s expense
Photos click for larger images
- Accommodations: FOXY LADY can accommodate 8 guests in 4 cabins
- Master cabin has a double bed shower and toilet
- 3 Guest cabins have a double bed shower and toilet
- fully air conditioned through out
- Elec. Heads
- Generators Salon
- Apple TV
- iPod Hookups,100 DVDs/Movies
- Board Games
- Deck Shower
- Hairdryers,10 Port Hatches,Guests Smokes stern only
- Water Maker
- Internet Access onboard WiFi,15.5 ft Hardbottom Dinghy with 60 hp engine
- 2 x 1 man kayak
- Snorkel Gear
- Wake Board
- Floating Mats
- Swim Platform
- Boarding Ladder Aft,Fishing Gear Basic,1x Monoski,1 Learning Kite - Kite surfing,1 Stand up paddle board
- Play Station/Xbox/xbox connect
- Children Welcome Minimum Age 3
- Summer Base Port: BVI & USVI Summer Operating Area: Caribbean Virgin Islands & Caribbean Leewards
- Winter Base Port: BVI & USVI,
- Winter Operating Area: Caribbean Virgin Islands & Caribbean Leewards
- 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
Jason and Kate share a passion for life on the water, exploring and sailing, captivated by the oceans secrets. They love what they do and their enthusiasm is tangible. They welcome their guests with warmth and charm, and look forward to introducing you to the paradise they call home.
They are both commercially endorsed Yacht Masters, with over 45 000 nautical miles between the two of them and multiple Trans Atlantic crossings. They have been chartering and sailing together as captain and chef for the past 4 years, from Panama and Columbia to the Virgin Islands, Bahamas and east coast of the USA. Jason completed a delivery in 2013 from Cape Town, South Africa to the Caribbean, around the same time Kate came across aboard her parent’s charter catamaran. Their yachting careers took them to Fort Lauderdale, where they met whilst working aboard Super Yachts. After working successfully aboard larger yachts, they decided it was time to branch out on their own in the Virgin Islands and are proud to be the team aboard Foxy Lady.
Jason grew up on the west coast of South Africa and is an avid sailor, surfer and free diver, with a love for fishing. He has a diverse set of interests, having studied at the Campus for Performing Arts prior to embarking on his yachting career, and plays classical piano and guitar. Jason is friendly, hardworking and goes above an beyond to make your trip a memorable one. Kate grew up cruising the Indian and Atlantic Oceans with her family, totaling 20 000 NM over six years, having left her home of South Africa at age 4. She has been in hospitality for the last 10 years and completed an International Hospitality Diploma with the Private Hotel School in Cape Town, before meeting Jason. She has worked as a chef on board yachts ever since and absolutely loves it! She aims to surprise and delight all her guests with culinary treats and has an good eye for detail, passion for cooking and curiosity for life.
Together, Jason and Kate hope to share with you their love of the Virgin Islands, fascination with its history and the open, happy generosity that has become synonymous with charting with them.
Kate and Jason are happy to announce an addition to their team, Tayla Willows, who will be joining them for the 2018/2019 season.
Tayla is a young, energetic South African who joins Foxy Lady fresh off her first season in the Mediterranean. With her imaginative, happy nature and love for all things aquatic, we are thrilled to have Tayla join us aboard Foxy Lady!
FOXY LADY SAMPLE MENU
In the morning we offer an â la carte breakfast menu with continental and hot options for you to choose from. This can be enjoyed individually as each guest wakes or as a group.
Freshly cut fruit salad or smoothie of the day.
Fresh fruit parfait with granola, greek yogurt and sliced almonds, drizzled with honey.
A Continental choice with cold cuts, gourmet cheeses, toasted breads, fruits and preserves.
Cinnamon and Banana French Toast with syrup and bacon and a dollop of butter.
Homemade oats porridge with cream, butter and honey, syrup or brown sugar and cinnamon, topped with fresh blueberries.
A traditional crepe sprinkled with cinnamon and sugar, a squeeze of lemon and a drizzle of syrup.
A crepe filled with golden panfried bananas, melted nutella and a dollop of maple cream.
A savory crepe served with your choice of scrambled eggs, cheese, bacon, sausage, caramelized onions, spinach, tomatoes, mushrooms and avocado.
Your choice of eggs, with a full fry up of bacon, sausage, mushroom and tomatoes with toasted ciabatta.
Eggs Benedict, a toasted english muffin with Canadian bacon and two poached eggs, homemade hollandaise sauce and oven roasted baby tomatoes.
Eggs Florentine, a toasted english muffin with wilted baby spinach and two poached eggs, homemade hollandaise sauce and oven roasted baby tomatoes.
A cheese omelette with additional options of onion, bacon, sausage, spinach, tomato, red bell peppers, jalapeños and mushrooms.
A toasted breakfast sandwich with your choice of scrambled or fried eggs, cheese, bacon, ham, caramelized onions, spinach, tomato and avocado.
Lunches are usually a mix of family style platters, plated home favourites and salads.
Mixed leaves and baby arugula tossed with cucumber, avocado, baby tomatoes, red onion and yellow pepper bells served with asian dressed shrimp, feta, sunflower seeds and pumpkin seeds.
Soft flour tortillas with tender chicken strips, salad ingredients, sour cream, grated cheddar, homemade fresh guacamole and tomato salsa, and a black bean, mango and cilantro topping.
Freshly baked breads with cold meats, smoked salmon and gourmet cheeses served with a green salad, a carrot and pineapple salad, caprese salad and assorted crackers, chutneys and jam preserves.
Gourmet burgers with an option of a hand made beef patty, grilled chicken breast or veggie patty, topped with a plum and date chutney, melted cheese, tomato slice, baby leaves and caramelized onions, served with rough cut potato wedges.
Fresh Anegada Lobster poached and flaked into my secret sauce, piled into homemade rolls and served with a light salad.
Soft spinach tortillas with salmon, cream cheese, fresh strawberry, balsamic reduction, arugula and bell peppers, rolled and sliced and served with a mango and pineapple sweet chili dressing.
A green salad consisting of mixed leaves, cucumber, sprouts, snap peas, baby tomatoes, red onion and green pepper bells served with crumbed chicken tenders tossed in sesame seeds and finished with a poppy seed dressing and balsamic reduction and feta and avocado.
Basil pesto, sun dried tomato and Sriracha toasted pittas with fresh mozzarella, turkey and spinach, served with a cranberry and avocado salad.
Al dente linguine tossed in a spicy seafood oil and loaded with flambé shrimp, garnished with baby tomatoes and parmesan shavings and drizzled with lemon.
Small, tasty and usually aimed to introduce guests to menu items they would not normal order for themselves.
Fresh fiery mussels served in a creamy tomato based sauce with thyme and parsley and toasted ciabatta.
Avocado and butternut on a bed of arugula with a sherry vinegar dressing and mint and coriander, topped with roasted pine nuts and feta.
A Tian with layers of avocado, green apple, mint and black truffle oil; red onion, tomato and balsamic; and paprika tossed shrimp topped with a fresh mozzarella disk.
Creamy butternut squash soup capped with a parmesan cream and a drizzle of white truffle oil.
Homemade Mahi Mahi fishcakes, crumbed and baked and served with a with sweet chili dipping sauce.
Blanched green asparagus drizzled with a welsh rarebit and topped with a poached quail egg and garnished micro herbs.
Filo pastry basket smothered in butter and baked until crispy filled with fresh shrimp and wahoo cerviche.
The main event which I’m happy to customize and alter to suit every palate and preference.
Fresh Mahi Mahi served with blanched white asparagus, grilled courgettes, baby potatoes and butternut cylinders, topped with homemade hollandaise sauce and garnished with red pepper bells.
A classic parmesan risotto tossed with steamed shrimps and surrounded by a light tomato foam and drizzled with a spicy seafood oil and garnished with tiger prawns and concussed tomato cubes, micro herbs and charred corn.
Flash fried calamari rings in my secret batter, served on blanched sweet pea shoots with a tomato jam, creamy lemon sauce and doused in ginger honey glaze.
Al dente Linguine lifted in a mushroom cream, topped with pancetta and baked wild mushrooms with a truffle oil and garnished with micro herbs, red bell peppers and black sesame seeds.
Fillet Mignon sous vide to perfection and served with garlic mash potatoes and steamed broccolin with a dash of butternut puree and topped with roasted vine tomatoes and served with a pepper sauce.
Fresh seafood paella with green back mussels, chunks of fresh Mahi Mahi, calamari tubes, steamed shrimps, spicy chorizo, baby garden peas and traditional rice and tomato base.
Open fire BBQ on the back of Foxy Lady, with orange and soy shrimp kebabs and honey mustard chicken kebabs, served with vegetable quinoa, garlic bread, grilled corn on the cob and a green salad.
Herb encrusted Lamb rack served with butter roasted root vegetables, blanched green beans and a rosemary and red wine reduction.
Green Thai chicken curry with leeks and coriander, jasmine rice, mango chutney and fresh homemade naan bread.
…because we can… every night. 🙂
A Strawberry sundae with layers of chantilly cream, berry coulis, fresh strawberries, strawberry ice cream and marshmallow topping.
Red wine poached pears served with macadamia nut ice cream on a biscuit crumble, with mint gel and sugar glazed walnuts, topped with caramelized popcorn and a tuile.
Passionfruit mousse served with coconut crumble and chantilly cream and sugar work.
Chocolate Fondu homemade with quality dark and milk chocolate with a platter of fresh fruits and berries.
Key lime pie made with fresh limes and zest set on a biscuit base and served with chantilly cream.
Apple Tarte Tatin baked until golden and smothered in a caramel and calvados sauce, served with vanilla ice cream and a spiced apple disk.
Decadent dark chocolate brownie with chunks of real milk chocolate, topped with a coffee ice cream and peanut brittle.
Mini Pavlovas with the meringue base filled with homemade lemon curd and whipped cream and topped with gooseberries, blueberries, kiwi, strawberries, raspberries, blackberries and mint.
Kate and Jason did a fabulous job of keeping all of our rooms, the salon and their busy kitchen neat and clean. They were also amazing at hanging our towels each time we came out of the water and making sure the deck was clean at all times. This is our 5th time chartering and both Jason and Kate were hands down our favorite crew! This is the top captain and chef we have ever had on our private charters. They were both attentive to what we wanted to do while taking into account the conditions of that day.
They organized a treasure hunt for our 4 year old grandson. Kate drew an amazing map based on the landscape of where we were, I think it was Peter Island. She burned the edges of the map and stuffed it into a bottle. They put it in the water at the front of the yacht so that it would float down and in front of my grandson allowing him to ‘discover it’. Everyone jumped into the water and headed to shore. Poor Jason had to make at least 3 prior trips in to add additional clues and bounty. They turned our family trip into a magical adventure! The crews expertise was exceptional. They sometimes had some challenging winds to deal with. Jason handled the boat well in all conditions. Kate too.
We had a previous charter where the food was awful. Since then we have always specified that we wanted someone who knew how to cook. WOW can that girl cook. She sometimes had to make 3 different meals for one dinner. One for my grandson, one for someone who was allergic to the main course and the main course.
Would we charter this yacht again? YES!!!! We are heading back out with Jason and Kate in November and would not consider sailing with anyone else after being with Jason and Kate.
Dear Kate and Jason,
You two are fantastic! You really made our Easter Vacation a marvelous week. Your kindness, service and food was of the highest luxurious standard. Your service and attention to detail is top notch. We loved you guys! Kate you are a whizkid when it comes to meals and we looked forward to each meal time. They looked amazing and were very tasty. These are the key words that we associate with our time wit you. Positive, Caring, Feels like home, Perfection, Heart Warming, Water Buddies, 5 Star Meals, Highly Professional.
‘When next we pop over and do this again we only want Jason and Kate to be our crew.’
My daughter said to me today, Dad you know when we were on board Dolphin Splash it felt like I was in a dream, it was like the Disney World cruise, but better! I can say that making my children happy also makes me delighted, so all of us really loved being with Jason and Kate. It worried me a little that my family and I were going to have strangers at every meal, but I was surprised (I bet it was their mega yacht experience), that at many meals they were nowhere to be seen, very smart, we all had our family bonding time, then they would magically appear and be serving wine. The first impression always impacts people the most, my wife and I were happily impressed with our crew.
Every single aspect of this charter on board was magnificent! The kids insist we get back with Jason and Kate, see you soon.