|Length:||52 ft Lagoon|
|Cabins:||4 Queen(s), 1 Twin(s)|
|Number of Guests:||1-8|
Ocelot is a 2016 Lagoon 520 owner’s version offering a spacious master cabin + 3 other Queen guest cabins. All guest cabins have en-suite electric heads with vanity and separate shower stalls. There is also a 5th bunk cabin that offers two single berths and crew will swap out for a queen upon request. Ocelot has nice natural lighting and ventilation throughout the yacht plus full air-conditioning.
The yacht offers alfresco dining in the cockpit and will comfortably accommodate 8 guests at the table. The salon will also seat up to 8 guests for dining or just relaxing in the A/C. There is plenty of options for sunbathing and lots of places to kick back in the shade as well. Whether you are looking for a fun family adventure or a Caribbean getaway with friends, Ocelot is ready to welcome you on the sailing trip of a lifetime!
Cabins and boat offer lots of natural lighting and great ventilation. The boat is fully air-conditioned, and each cabin can adjust the air-conditioning individually for optimal guest comfort.
4 guest queen cabins each with private en-suite electric head, vanity and separate shower. Crew have separate twin bunk cabin and private head. Entire yacht is full air-conditioned for client comfort.
Salon offers lounge/formal dining area in addition to aft deck alfresco dining.
Top fly-bridge offers seating and lounge area with 360 degree view. There is also a lounge area forward behind the large trampolines.
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. This rates does not include the BVI cruising fees, please allow approximately $150 per person per week.
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.
Additional Rate Details:
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $400 per cabin per night, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year’s weeks.
HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense. 2@$25,200 3@$25,550 4@$25,900 5@$26,250 6@$26,600 7@$26,950 8@$27,300
LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense. 2@$25,350 3@$25,775 4@$26,200 5@$26,625 6@$27,050 7@$27,475 8@$27,900
CHRISTMAS: 1-8 pax $33,000 must end on or before December 26th
NEW YEARS: 1-8 pax $36,000, December 27th start or later
Diving Info Crew are PADI certified Divemasters.
Guest rent gear (BC, reg, weight belts, tanks, dive computer etc.) from dive shop directly, the yacht will collect and have on-board when they arrive and help guests return gear. Red Hook Dive Center: www.redhookdivecenter.com Telephone: 340-777-3483
Diving Costs $35 per dive, per diver, payable aboard to yacht crew.
Andrew & Michael are happy to handle gear rental, pick-up and return on the guests behalf. Crew will discuss details during preference calls with guests. Gear rental is at the guests’ expense; crew provide individual cost estimates based on the guest’s requirements.
The crew can also arrange diving with dive operators who offer rendezvous diving
Photos – click for larger images
- Salon Tv/Stereo
- iPod/Device Hookups
- Deck Shower
- Special Diets inquire
- Lots of Port Hatches
- Guests Smokes on Aft sugar scoops only
- Children are Welcome -water safe - bring life vest
- Water Maker
- Onboard WIFI Green Initiatives- Make purified drinking water
- Eco-friendly cleaning products with limited use of paper products
- Chef purchased organic or locally grown produce
- 13 ft Dinghy with 40hp engine
- Water Skis for Adult
- Snorkel Gear
- Wake Board
- Floating Mats
- Swim Platform on Scoop steps
- SU Paddle Boards
- Fishing Gear-Trolling & Casting
- Pref. Pick-up Red Hook
- Other Pick-up YHG & BVI
- Summer & Winter Ports Virgin Islands
- Summer & Winter Operations Caribbean Virgin Islands
Captain: Devan Snyder and Chef: Davis Alford both from US
Devan was born and raised on Long Island. Having a father who was a captain and growing up
with boats right in the backyard, being out on the water very quickly became her escape. She
started dreaming about sailing around the world around the age of 10, before she’d ever
stepped foot onto a sailboat. Little did she know where life would take her.
She went to college at UNC Charlotte in NC where she pursued a degree in Civil Engineering.
After she graduated she spent 2 years in the highly competitive NYC construction industry as a
project manager, utilizing her skills both in the office and out on the job sites. Then one Friday
evening, after an especially exhausting 60+ hour work week, she had an epiphany. She quit her
job and within two weeks, moved out to Hawaii where she was able to get a job as a deckhand
on a sailing catamaran. And that was it; she was hooked. She spent a couple years doing term
charters in the Hawaiian Islands, some time sailing around Southeast Asia and the south
Pacific, and then moved to NZ for a year to work on a private motor yacht. When she’s not
working or playing on boats, you can find her scuba diving, cliff jumping, hiking or playing beach
volleyball. Anything to get her adrenaline pumping.
Devan has logged over 5,000nm of blue water sailing and of all of the places she’s been, has
without a doubt fallen in love with these islands. She is a high energy captain eager to show her
guests all of the hidden gems the Virgin Islands have to offer, both above and below the water.
Therefore, each charter is different and can be tailored specifically to the group’s interests and
desired locations. Aside from being a 100ton USCG Master, she also holds her STCW 10, First
Aid/CPR/AED and is a certified PADI Divemaster.
Hailing from a family full of watermen, Davis often jokes he is the “son of a son of a sailor” and has been on boats his entire life. He started sailing the Virgin Islands over 25 years ago and has vast knowledge of the oceanography, marine life, and ecology associated with the Caribbean as a whole. Growing up in North Carolina, many of his sea-days have been acquired along the Eastern Seaboard, mostly within the “Graveyard of the Atlantic” – an area specifically known for its treacherous passages and abundant shipwrecks. Sailing more than 15,000 nautical miles, Davis has acquired multiple American Sailing Association certifications and has a pending Master Captain’s license from the United States Coast Guard. He is also STCW and First Responder/CPR certified.
Having the fortune of a mother who is a phenomenal cook and hostess , Davis gained culinary insights through osmosis originally; furthermore, his older brother is a notable Restrauteur. Line cook, pizza boy, bartender, senior serverDavis has had many titles related to food, but his most beloved role has been in the galley aboard sailboats.
While attending Appalachian State University, where he received degrees in Biology, Environmental Studies, and Conservation Ecology, Davis gained employment at one of the most well known fine dining establishments in the South.
He is prideful about his southern and Cajun heritage and roots which is directly reflected in his cooking and hospitable ways. Spicy, savory, and hearty are his preferred types of dishes but having now cooked for many types of preferences on many different boats, his menu is quite diverse- though his epic entertaining remains the same.
Additional, Davis enjoys playing guitar, telling stories, slingshotting, biodegradable water-balloon fights, and snow skiing (he is a Professional Ski Instructors of America certified skier.)
As he paraphrases Marcus Aurelius, who said “As a citizen- I am a man of Rome. But as a man- I am a citizen of the world.” Davis now calls the Virgin Islands home, but considers himself a citizen of the world. When he is not on the water aboard Ocelot or his own vessel Fleur de Lea, he is hopefully checking another country off his list.
OCELOT SAMPLE MENU
Breakfast served with your choice of coffee or tea, juices and fresh fruit. Bloody Mary’s and Mimosa’s upon request
Choice of red pepper and spinach or the meat lovers ham and bacon
Custard French Toast
Served with bourbon maple syrup
Dish of eggs poached in sauce of tomatoes, chili peppers, onions, and topped with feta cheese
Classic benedict of english muffin layered with ham, poached egg, and rich hollandaise sauce
Sweet house made pancakes served with mango compote
Assortment of meats, vegetables, and cheeses made to order
Sweet or Savory Crepes
Choice of made to order fruit and cream cheese or egg and bacon filled crepes
Enjoy chilled water, cold beer or soft drink, your favorite cocktail or a glass of wine
Caribbean Jerk Chicken
Jamaican style chicken served with traditional pilaf and mango salsa
Shrimp Coconut Curry
Sautéed shrimp and vegetable medley served with curry coconut sauce
Marinated Flank Steak with Chimichurri Sauce
Sliced thin on a bed of stir-fried garlic green beans
Crispy Fried Fish Tacos
With cilantro lime aioli, mexican slaw, and smoky black beans
Greek Style Chicken
Greek marinated chicken with fresh pita and crispy fried falafel
Traditional Spanish style rice and seafood dish couple with Mediterranean flavors
Japanese Style Pork Kabobs
Accompanied by Asian slaw and rice noodle salad
Lobster Avocado Crostini’s
Herb Goat Cheese Stuffed Gougèrs
Potato Blinis with Smoked Salmon and Crème Fraiche
Croquettes with Pineapple Chutney
Crudo with Chiles and Sesame Flatbread
Leek and Mushroom Tartlets with Brandy Reduction
Seafood and Cheese Stuffed Mushroom with Scotch Bonnet Bechamel
Enjoy your meal with wine, water, a cocktail or the beverage of your choice
Catch of the Day En Papillote
Fresh Caribbean fish wrapped in parchment and steamed in white wine, butter, and lemon
Braised Lamb Shanks
Poached in red wine, stock, and mirepoix served with polenta cakes and reduced poaching liquid
Maryland Crab Cakes
Crispy fried cakes on top white bean puree and tangy remoulade sauce
Jamaican Pork Chops
Tangy, sweet, and smoky chops served over traditional pineapple rice
Classic stew is loaded with shellfish and seafood in a broth delicately flavored with fennel and herbs with fresh toasted bread and rouille
Broiled tenderloin medallions sauced with demi-glace and bearnaise accompanied with horseradish mashed potatoes
Pan seared diver scallops with passion fruit beurre blanc and Mediterranean style couscous
Orange Cardamom Crème Brule
Pineapple Upside Down Cake
Passion Fruit Sorbet Granita
Coconut Tres Leche’s
Chocolate Pots de Crème
Kirsch Cherry Flan
Pecan Cake with Chocolate Ganache and Candied Orange
Enjoy an after-dinner drink, coffee or tea with dessert.
STANDARD SHIPS BAR
Soft drinks, sodas, water, beers and well drinks, cocktails are available for your enjoyment.
Vodka brands: Tito’s, Stoli, Smirnoff
Whiskey brands: Johnny Walker, Dewars, Jack Daniels
Tequila brands: Souza, Milagro
Rum brand: Cruzan
Gin brands: Gordans, Tanqueray
Assortment of liqueurs.
Red and White Wines
Pino Grigio, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Red Blend, Pinot Noir, Proseco
Bud, Coors, Corona, Miller, Caribe, Presidente
Please let your broker know your preferred brand. If you require premium wines or spirits of your choice, please notify your broker and we will be happy to source it for you and have them onboard when you arrive. These would be at an additional cost to you.
OCELOT GUESTS COMMENTS
We can’t imagine being on another boat! You two have got it going on! Thank you for sharing your special spots with us, and keeping us active and experiencing what the USVI & BVI have to offer. Our week was incredible – hiking, scooters, snorkeling, beach bars, collecting treasures, sailing, fishing,m and the most amazing dives ever! We appreciate the wonderful means and your extra special touches. You both worked your bumpah’s off and we really appreciate all of your extra efforts to make out vacation absolutely amazing! We are impressed with expertise on the waters and your professionalism. Thank you for putting up with our crazy crew. Please know if you ever make it to Montana or Idaho you are always welcome!
Sam & Ginger
Really no way to adequately express this amazing experience. You guys surpassed ALL possible expectations, WOW! So many crazy fun adventures, a million laughs, delicious meals, abundant cocktails, spectacular dives, sailing the beautiful waters, the daily “Dinghy, Dinghy” award. You two are exactly where you should be right now & I have a feeling you” always know where that “place” is for yourselves. We will see you again, can’t imagine this experience without you two! Love to you both
Dear Andrew & Michaela
Thank you for an absolutely amazing sailing adventure! It is a trip our family will talk about for years to come. From the delicious meals, to the great conversations, and the fun games, to the diving & snorkeling adventures, we couldn’t be more pleased. WE now have quite a few games to buy when we get home! We will fondly think of you both when we break them out! Safe journey’s ahead for you both and we hope to some day join you again for more adventures.
Love ~ Jim, Kim, Kyle & Cara
Dear Andrew & Michaela,
Thank you for making our vacation so special! We loved every singly minute of it and really appreciate all of your hard work! Everyone in our family had fun, doing what they lie; snorkeling, scuba diving, subwinging, and (me) reading my books 🙂 The food was amazing (we will definitely miss that!) and the evenings filled with “aggressive Uno” playing and banagrams laughs! We wish you all the best in the world, and look forward to cruising with you again soon!
The LXXX Family