|Length:||50 ft Fontaine Pajot|
|Cabins:||4 Queen(s), 2 Single(s)|
|Number of Guests:||1-8|
Neverland, crewed charter yacht, has contemporary european styling throughout with queen island beds, linens, and cooling gel memory foam mattress toppers. Each berth has ensuite bathrooms with separate shower stalls and electric fresh water flush toilets. There are 6-zone air conditioning and fans installed in each cabin and there are two in salon for your comfort.
Both the salon and cockpit have sunshades and there is dimmable recessed LED lighting throughout. Blue underwater and ambient exterior lighting plus 1,000 watt, 4-zone Fusion and JL Audio sound system with two subwoofers
It has (4) queen cabins, each with private ensuite bath with electric toilet, wash basin and separate shower stall. Spacious master stateroom has desk space, separate toilet room, and walk-in shower. All cabins have air conditioning, two fans, 110v outlets and dimmable recessed lighting.
Upper deck lounge has sectional couch and sunbed area with 360 degree view. Forward deck has spacious lounge area with adjustable reclining seating, trampolines and sunning areas. Aft deck offers lounge area plus alfresco dining area. Salon offers lounge area with coffee table plus flat screen TV with many movies and USB capabilities. Upgraded 4 zone sound system provides music throughout all indoor and outdoor areas.
Yacht Rates in USD
|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
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.
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost
HALF-BOARD OPTION – Includes 7 breakfasts, 4 lunches and 3 dinners. Other meals ashore at client expense.
2@$17,700 3@$18,550 4@$19,400 5@$20,250 6@$21,100 7@$21,950 8@$22,800
LOCAL FARE MEAL PLAN OPTION – Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. 2@$17,850 3@$18,775 4@$19,700 5@$20,625 6@$21,550 7@$22,475 8@$23,400
CHRISTMAS: 7 night minimum, 2-8 guests $27,000 – full-board only. Must end by Dec 28.
NEW YEARS 7 night minimum, 2-8 guests, $32,000 – full-board only. Must begin Dec 29th or later.
**Please inquire for use off all 4 queen cabins on charters less than 7&8 pax**
Yacht offers Rendezvous diving only
Photos – click for larger images
- Salon Tv/Stero
- iPod/Device Hookups
- Deck Shower
- Special Diets
- Guests Smokes on aft scoop steps only
- Children are Welcome water safe
- Water Maker
- Ice Maker
- Sailing Instructions
- Internet Access - Onboard WIFI
- Green Initiatives- Make purified drinking water using re-usable water bottles
- Organic and local produce when available
- Bio-friendly cleaning products
- AB Oceanus 13 VST tender with 60hp engine
- Snorkel Gear
- 2-person tube
- Wake Board
- Floating Mats
- Swim Platform with Boarding Ladder off scoop steps
- 3 x SU Paddle Boards
- Fishing Gear - Spinning & Trolling
- Subwing Honeycomb Shark
- GoPro Underwater Camera and Video
- 2 Lamzac air loungers
- 6-person floating raft mat
- 2 Hanging over-water chairs
- Several huge inflatables
- Pref. Pick-up Red Hook
- Other Pick-up BVI
- limit 7
- Summer & Winter Ports Virgin Islands
- Summer & Winter Operations Caribbean Virgin Islands & Caribbean Leewards
- 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
- Hurricane Season is from 1st June to end of November and it is imperative that all guests purchase trip insurance. Yacht's are not responsible for clients shore side expenses if charter cancelled for named storm (this includes meals hotels transportation as well as air transport) Most yachts will allow client to rebook unused dates within 6 months of cancellation (excluding holidays).
JACOB & CHRISTINA – CREW STARTING NOVEMBER 2019
Captain Jacob hails from USA
Originally from Chicago, Jacob moved to the west coast in 2010 where he discovered his love for sailing. A single day trip in San Diego had him hooked and pretty soon he was chartering and eventually purchasing his first sailboat in 2014. In 2017 after spending several years sailing the coast of California and Mexico he quit his job as a hospitality manager and decided to pursue a full time career on the water.
Over the last two years Jacob has spent the summer season in the Med working charters for everyone from honeymoon couples to giant flotillas of nearly 200 yachts! During the winter season of 2018 he moved to Australia to sail charters in New South Wales for the summer down under. When it warmed up in the north he returned to sail California and Mexico once again along with the Abaco’s islands in the Bahamas. Since making the Virgin Islands his home he has explored the hidden gems and tourist hot spots to provide the trip of a lifetime for any guest.
Always pursuing additional knowledge, Jacob has spent his time gaining experience on vessels ranging from 25 ft race boats to 85 ft luxury cruisers. Whether it’s a mono hull or catamaran; big or small; as long as it’s sailing the ocean blue it’s the right boat.
Chef Christina is from USA
A true New Yorker born and raised in Staten Island from two parents who grew up in Brooklyn, Christina prides herself on her personality and respectful family values. She believes this is what has shaped her personality which has been the foundation for her life. As an Italian American, food has always been an important part of her life. She believes there is no better way to spread love than with a home cooked meal, some great wine, and really good company.
After graduating with a Masters Degree in Special Education, Christina worked as a preschool teacher in the greater New York area for over 5 years. It wasn’t until she took a trip to South Africa to teach English did she realize that her passion for travel, culture, and exploration exceeded her expectations. It was then that she realized she was settling for a comfortable life which she was good at, but ultimately it did not feed her soul.
Unexpected events, call it serendipitous or not, have brought her to the sea and she could not have been more grateful. She has worked two seasons as a chef in destinations such as Greece, Croatia, and Montenegro. She has worked on a variety of different sailboats which allowed her to really grow her passion for sailing.
As a chef Christina likes to keep her meals as healthy and tasty as possible. To her, flavor is most important and shouldn’t be compromised. Christina likes to cook with the best ingredients she can find, and believes freshness is key. Her cuisine is very exploratory in that she likes to use a variety of flavors, spices, and herbs rather than stick to one specifically. Christina believes people should have a cultural culinary experience when they are eating. She wants you to remember your sailing experience from that moment you see the breathtaking morning sunrise over the horizon to the smell of roasted chicken coming fresh out of the boat’s oven. She truly believes that sailing is an experience for your senses and she’s fully on board to give the best experience she possibly can.
MARCUS & SARA – Crew through July 2019
Captain Marcus has lived on all of the US Virgin Islands: St Croix, St John and St Thomas and has been entertaining island visitors here for the past eight years. On St. Croix he worked in the service industry as well as running various day sail boats as first mate and then as Captain. After delivering a yacht to Portugal he spent the summer of 2014 skippering charter yachts in the Mediterranean. Marcus holds a USCG 100ton Masters License and a STCW95.
Chef Sara hails from the farmlands of North Dakota. Although her former years were spent on a landlocked farm, she spent all her summer weekends at her family’s lake cabin in Northern Minnesota and fell completely in love with being on the water. She decided to turn her passion into reality and leave her career in sales to live a life at sea – trading in miles of pounding the pavement for miles of exploring the open ocean.
Sara has traveled all over Europe inspiring her throughout her new life. She has worked as chef and first mate on many different yachts in Greece, Croatia, the Bahamas, and Italy (Sardinia & Corsica). Eventually she made her way to the beautiful crystal blue waters of the Virgin Islands this past winter. She’s so grateful for her travels and experience around Europe, but is truly thrilled to call Neverland and the Virgin Islands her new home.
The summer of summer 2018 Sara took a French, Cuban and Classic American cuisine course at the Institute of Culinary Education in NY City.
She loves cooking almost as much as she loves eating. Her farm roots inspire her made from scratch recipes and her work ethic is demonstrated by her enthusiasm in the galley.
Marcus and Sara are thrilled to be aboard the beautiful Neverland. They look forward to welcoming guests to the island paradise they have come to call home and showing guests the time of their lives.
Marcus & Sara
Crew through July 2019
CHEF CHRISTINA’S MENU (PICTURED) – STARTING NOVEMBER 2019
Maple rum french toast served with fresh berries
English breakfast includes scrambled eggs and bacon served with a side of toast and fresh fruit
Yogurt oat bowls served with choice of almond or peanut butter, fresh fruit, banana, chia, flax, and hemp seeds and drizzled with local honey
Lemon ricotta pancakes served with side of smoked bacon
Chorizo breakfast tacos served with home fries
Avocado toast served with side of creme-bruleed grapefruit
Mediterranean frittata served with smoked mozzarella, spinach, onions and kalamata olives topped with fresh arugula
Smoked salmon tartine with fresh dill, red onion, and capers served with a yogurt parfait
Canadian bacon breakfast sandwiches served with side of fresh fruit
Fish tacos served with a cilantro lime cabbage slaw, avocado, and a mango salsa. Served with side of black beans & wild rice
Quinoa salad served with arugula, red onion, roasted walnuts, and cranberries, drizzled with a balsamic glazed and evoo (choice of grilled chicken or eggplant)
Korean beef quesadillas served with side of guacamole, and lime infused sour cream.
Fig and brie burger served on a whole grain bun with a side of rosemary sweet potato wedges
Warm spinach salad served with crispy pancetta, cherry tomatoes, and cucumbers drizzled with honey-lemon olive oil
Bow-tie pasta with cherry tomatoes, red onion, rustic black olives, fresh basil, and mozzarella tossed in a pesto sauce
Italian sausage and peppers served as a hero or plated accompanied with a side slaw salad
Moroccan chickpea salad served with a cilantro mint dressing accompanied with side of grilled naan bread
Seared Tuna Poke bowls served over coconut rice
Grilled Chicken pitas served with homemade tzatziki sauce and side of hummus
Tuna Nicoise salad drizzled with a balsamic reduction
Prosciutto, fig, fresh basil and burrata drizzled with honey served on crostini
Buffalo chicken dip served with chips, celery, carrots, cauliflower and broccoli
Banh Mi bites with cucumber, cilantro, mayonnaise, carrot, pancetta, hoisin sauce and sprinkled with sesame seeds
Mini crab cakes with garlic and chive sauce
Maple and walnut crusted brie served with multigrain bread
Charcuterie board served with rustic Italian bread
Fresh made guacamole and served with corn tortillas
Homemade Italian sauce with choice of gnocchi or spaghetti served with a side of Italian garlic bread and caprese salad
Grilled Vegetables served over balsamic farro served with a side salad and garlic pesto baguette
Roasted beer chicken served over saffron rice with a side salad
Caribbean swordfish served over southwestern quinoa and side of grilled Mexican street corn
Grilled herbed Filet served over horseradish mashed potatoes and a side of roasted cauliflower
Roasted pork tenderloin served over a bed of string beans and squash
Citrus glazed salmon with roasted fennel served over wild rice and a side of parmesan roasted asparagus
Grilled Shrimp served over creamy polenta served with side of honey-butter biscuits
Grilled Chicken on the BBQ served with side of rustic baked potatoes
Individual key lime pies served with fresh lime whipped cream
Homemade warm chocolate chip cookies
Fresh strawberry frozen yogurt pie
Spiced apple crumble
Homemade cookie crumble served over ice cream (flavors vary)
Grilled pineapple served with a coconut whipped cream
Chocolate pudding pie
Strawberry s’mores bites served with chocolate fudge drizzle
CHEF SARA’S MENU – THROUGH JULY 2019
Always served with fresh fruit, coffee, and tea
Huevos rancheros with homemade corn tortillas
Shakshuka with toast // warm pita
Salmon eggs benedict // breakfast potatoes
Classic american breakfast with bacon
Fluffy banana pancakes with cinnamon butter // sausage
Savory spinach frittata // sweet berry crepes
Poached egg over smashed avocado toast
Caribbean jerk chicken with serrano lime slaw // fried sweet plantains // nan bread
Seared tuna sandwich with wasabi aioli
Jamaican curry crab cakes with lime mayonnaise
Grilled romaine flank steak caesar salad
Burrata caprese salad over arugula
Mango, avocado, and crab stacked salad
Tuna poke bowls with steamed jasmine rice
Coconut thai chili mussels
Creamy cucumber salad
Golden beetroot and citrus spinach salad
Spicy garlic shrimp
Cuban mojo marinated pork tenderloin with citrus apple slaw // lemon potatoes
Seared scallops with curried beurre blanc
Filet mignon with creamy mushroom peppercorn sauce // asparagus // garlic mash
Lobster tail over caribbean style corn // cilantro lime rice
Curry roasted cauliflower tacos // pork belly tacos
Miso salmon filet over lemon risotto topped with spring onion salad
Red wine braised short ribs over parmesan polenta
Molten lava cake topped with vanilla bean ice cream and raspberries
Hibiscus tea and lemon granita
Key lime pie
Baked pears with homemade caramel sauce
Matcha green tea ice cream
Peter Pan; a refreshing mix of vodka, agave, fresh lime juice & muddled cucumber with a blend of Neverland’s garden fresh herbs, topped with club soda
Tinkerbell; a tropical blend of Cruzan coconut rum & passion fruit juice topped with lemon lime soda
NEVERLAND GUESTS COMMENTS
Praise from Charter Broker on three well done charters
I have now had 3 charters with Jacob and Christina absolutely nailed it each time.
The planning, the food, their personalities. . . . everything! It was very different groups from a family to a 35 wedding anniversary and all the clients were full of praise.
We had the absolute best vacation on the Alladora (previous boat) and I would attribute it all to the experience that these two provided. From the very moment we met them, we felt comfortable and felt accommodated for! They make a fantastic team working together and the vibe they had together made for a fun relaxing and amazing time.
Jacob is a fantastic skipper. He was very knowledgeable and I was amazed at how hard he worked to get us the best spots at all of the locations he brought us too.
Christina is a little spitfire and we all fell in love with her instantly. We would NEVER have believed we would be served such elegant food on the boat. Her meals were always over the top and the presentation and unique options were out of this world. Each morning we were greeted with tea and coffee, Bloody Mary’s or Mimosas which was a nice treat.
I honestly cannot say enough great things about these two! I will definitely be on a charter trip like this again and will not accept any other skipper or chef except for these two. They both catered to every individual person’s needs the entire trip, cooking separate meals when some guests did not like certain ingredients, they played taxi on the dingy for anyone who ever needed to get to shore and never once seemed annoyed or inconvenienced.
We love the BVI’s and will be back for another amazing experience with Jacob and Christina.
We were fortunate to book two day trips with Capt. Jacob Beman and Christina Astuto on the Pau Hana catamaran during the week of March 17, 2019. Our group consisted of three couples, several of whom had lifelong boating experience and a couple who frankly weren’t sure they were ready to spend an hour, much less a day, on a sailboat.
Jacob and Christina immediately took charge of the charter, making sure we were comfortable as well as oriented to the safety procedures aboard the boat. The main challenge our group presented was that half of us wanted to go somewhere to socialize, drink painkillers, and buy t-shirts to bring home, while the other half did not want to see, much less talk to, another tourist if at all possible. Jacob was able to “read the room” & plan a full, fun day that made everyone happy. They were also exceptionally tolerant of the music choices of their guests…even if it was early 90’s Hair Bands! Jacob and Christina demonstrated an intuitive talent for customer service, anticipating our needs before we had a chance to ask. Their ability to make us feel taken care of and a bit spoiled while still treating us like long lost friends is an interpersonal skill that can’t be taught.
One of the more important and appreciated things I noticed was that both Jacob and Christina demonstrated their knowledge of and respect for the ecosystem around them in the way they operate the boat and the locations they chose to show us. It is clear that they both love this gorgeous corner of the world & want to conserve its beauty for future generations.
I feel that any well balanced review should include some constructive criticism. I struggled to find something to critique about the service we received, but here it is. Jacob’s fashion sense is atrocious. The patterns in his shirts and shorts clash to the point of distraction. Christina assured us she is working on the issue, so hopefully improvements will be made in that area.
We enjoyed our time on St. John immensely, but the days we spent on the water were certainly the highlight of the week. After an amazing trip, I believe one’s flight home should be spent planning the next vacation. It was the unanimous decision the group that our next getaway would be planned based solely on where Jacob and Christina are working. I just hope they’re prepared for that!
Regards, Brooks & Roisin
My husband and I were lucky enough to get hooked up with Jacob Beman as our captain for our BVI Charter 3/23/19-3/31/19. We had 3 other couples with us from Atlanta and ended up having the time of our lives, a lot of that had to do with Jacob.
Jacob’s laid back personality and calmness made all of us at ease right away – don’t get me wrong though, he was all business when it came to our safety and the boat – as that was his number one priority. He was so easy to talk to and would gladly include you if you wanted to learn to sail. It was nice to see Jacob helping out the chef as well. You would see him up early making coffee and even helping clean up after a meal. Other charters I have been on that has not been the case! Jacob knew when to go to certain islands before all the other boats showed up and always found us a great spot for the night.
His stories and experiences kept us laughing for hours and his genuine love of sailing and the islands is contagious. I can’t say enough about Jacob and sure hope that when we take our next charter I am able to find him again!!
Suzie and Scott B
We truly enjoyed having Jacob Beman as our Skipper/Captain in BVI. Jacob was a true professional and handled the Catamaran with skill above and beyond what I would have expected from someone so young. Jacob was always up early starting coffee and performing his skipper duties and he even helped our chef with some of the meals & her responsibilities. He was well versed in first aid, as one day I had a small cut on my ankle and he cleaned and bandaged it for me. We were quite impressed during our trip because he always sailed using the sails vs. using the motor, which may have been because of the great weather we had, but regardless, we enjoyed his sailing abilities thoroughly.
Jacob was happy to answer questions and teach those that wanted to learn about sailing. I was impressed by his professionalism, knowledge of the islands and water. Jacob was always smiling and he knew just where to take us to snorkel and things to tell us to look out for. He was happy to take us to the islands in the dingy and when needed he got us to and from the taxi drivers without any issues making our lives that much easier. We enjoyed having Jacob around, he is quite an impressive skipper. Jacob is professional, smart, kind, witty and I highly recommend him without hesitation. I would not hesitate to hire him as a skipper again and hopefully I can one day again! 🙂