|Length:||52 ft Horizon Power Cat|
|Number of Guests:||1-4|
Welcome aboard crewed charter yacht Mystic Soul, a Horizon PC52, for a truly magical experience. Inside, you will find a Master suite furnished with a Queen size plush bed, attached to a luxury private bath and shower. There is also a VIP suite which features a comfortable Queen size bed with a shared bathroom. The beautiful, spacious salon features a homestyle seating area. A large galley is fully equipped and ready for our chef to prepare many exquisite dishes.
Relax on the Aft deck while dining and enjoying your favorite cocktails. Up on the Flybridge this offers another wonderful area for entertaining and relaxing, while experiencing the beautiful surrounding views of the islands and magnificent sunsets! Get ready to soak up some sun, go up to the foredeck and enjoy lounging on the large sun beds. They are great for catching a nap or just relaxing and enjoying your latest novel. Come enjoy the luxury and magic on Mystic Soul!
Yacht Rates in USD
|2 pax||3 pax||4 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
Additional Rate Details:
Note: Summer Season rates in the Bahamas are Plus All Running Expenses
• +35% APA & 4% Bahamian tax •
Winter Season rates in the BVI are all-inclusive
Charter Fee does not include a customary gratuity in the amount of 15-20% of the total charter fee payable to a deserving Captain and Crew upon the completion of a successful charter.
Christmas week and New Years week: up to 4 guests for 7 nights aboard: $24,000
Resort Course $175 + gear
Up to 4 dives during the week is US$300, plus gear rental
Diving Costs for up to 4 dives during the week is US$300, plus gear rental
Photos – click for larger images
- Salon Tv & Stereo
- iPod/Device Hookups
- full A/C
- Sun Awning
- Deck Shower
- Special Diets & Kosher Inq
- Guests Smokes on Transoms only
- Children Welcome min age 10
- Water Maker & Ice Maker
- Onboard WIFI
- Green Initiatives - Make purified drinking water
- Re-usable water bottles
- 14 ft dinghy with 60 hp engine
- Wake Board
- 1 x 2 man Kayaks
- Fishing Gear
- 3 X Sea Bobs
- Floating Sun Island
- Summer Operations Bahamas
- Winter Operations Caribbean Virgin Islands
- Pref Pick-up West End Tortola
- Other Pick-up Nassau
- Summer Ports Bahamas
- Winter Ports BVI& SXM
- All rates are for the entire boat and are subject to change without notice prior to actual reservation
- Charter Fee does not include a customary gratuity in the amount of 15-20% of the total charter fee payable to a deserving Captain and Crew upon the completion of a successful 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
- Fine wines champagnes and top shelf liquors are not included and can be purchased upon request of the charter guests at their expense.
Capt. Matthew Talmage
An Oxonian born, Matthew, after working for many years in the hallowed halls of Oxford University, and later for English banks as a financial advisor, Matt “cashed in” the banking and moved away from Oxford to England’s sunny South Coast to continue his real passion: Sailing!
After a few years working on board sailing yachts in the English Channel on yachts of varying sizes up to a 72’ offshore racer, both as a sailing instructor and race crew, the draw of warmer climes was too much! Matt accepted a position as Captain on a charter yacht, her itinerary carrying her around the Ionian Sea off Greece’s Western Coast. Regardless of the romantic and ancient ports such as Corfu, Kefalonia, and Ithaca, it only took a few years for Matt to realised his real heart was in moving to the Caribbean. In 2016 he made the jump, and the British Virgin Islands became his home. Matt has been working as a captain, sailing instructor and dive master in the Virgin Islands ever since (Yes, Matt’s is also an avid diver).
Chef/Mate Philippa King
Having completed a law degree in bonny Scotland, Philippa fell off the straight and narrow and embraced her love of travel. She initially moved to Portugal and worked for a couple of seasons in a shore-based dive centre as a dive instructor where she honed her underwater skills and found her sea legs. The next obvious step was a long passage to the warm waters of the Caribbean where she spent the next 14 months in the BVI, working as a Dive Instructor alongside six other crew on a 105 ft sailing boat. It was here that Philippa started putting her love of food to good use and went on to train at the Ashburton Chef Academy in Southern England before returning to the Caribbean for several years. Philippa’s love of travel then led her to the Austrian mountains for a far colder experience cooking in high end mountain chalets for international guests, she even cooked breakfast for Ed Sheeran! Philippa Knows the Caribbean well, having chartered for years in the BVI, French West Indies & The Bahamas. She loves to cook fresh seafood and delicious desserts and loves the fun of hosting guests onboard and showing them the magical islands, above and below water.
Lesser known fact: Philippa is the current undefeated FoosBall Champion of the BVI and sadly accepts a challenge from anyone after her title!
Coconut crusted French toast w/bacon, rum & banana sauce
Eggs Benedict with slowed cooked pork & hollandaise sauce
English muffins with smashed avocado, poached eggs & sun blushed tomatoes
Breakfast burrito w/ homemade salsa, spicy sour cream sauce.
Sweet potato pancakes w/bacon, rosemary infused maple syrup & goats cheese
Slow cooked bbq ribs w/pickled cabbage, coconut rice salad & grilled veg
Mahi Mahi tacos w/ jalapeño sour cream, spicy slaw & pickled red onion
Gourmet burger w/ blue cheese, charred onions & jack Daniels glaze
Fresh tuna w/mango & ginger salsa, wasabi cream sauce and seaweed salad
Burrata & grilled steak with blood orange salad, pistachio & citrus dressing with crusty bread
Sous vide Duck breast with cranberry port reduction, pickled cabbage, balsamic glazed shallots & vanilla infused mashed potatoes.
Slow cooked beef short ribs, with a red wine rosemary chocolate reduction, dauphinoise potatoes and grilled asparagus.
Oven roasted mahi mahi & tiger prawn with a brown butter lemon sauce served with linguine, basil & cherry tomatoes
Wahoo with mint, tomatoes and lemon-caper oil. Served with cucumber, arugula and tomato salad.
Sous vide Pork belly w/parsnip & rosemary puree, roast potatoes & parsnip chips
Vanilla & rosemary infused creme brûlée.
Tart tatin with lightly infused marscapone cream.
Mango souffle with coconut-lime creme anglais & almond tuile.
Lemon tart with candied lemon peel & homemade honey cinnamon ice cream.
Chilled limoncello parfait with raspberry coulis
This is their first season together on Mystic Soul