|Length:||86 Feet Hatteras|
|Cabins:||1 King(s), 3 Queen(s)|
|Number of Guests:||1-8|
One Net is a crewed charter motor yacht in the BVI and Caribbean which provides luxury and sports fishing. It offers the flexibility to relax in comfort while island hopping. Plus the equipment to fish and SCUBA dive in the world’s most beautiful spots. One Net spends most of its time cruising among the magical islands of the US and British Virgin Islands (BVI), and Puerto Rico. Two of the Queen berth guest suites can convert to twin berths.
Roatan and Utila, the Bay Islands of Honduras, are in the sights for the Hatteras 88 motoryacht ONE NET within March 2020.
ONE NET Won Runner Up in the Best Designer Drinking Water in the BVI Charter Yacht Show 2019
Yacht Rates in USD
1 to 8 guests $40,000 plus running expenses
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. This amount is 15-20% of the total charter fee payable to a deserving Captain and Crew upon the completion of a successful charter.
Additional Rate Details:
Christmas / New Years weeks:
Up to 8 guests – US$44,000 plus all running expenses.
Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel’s listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.
Scuba -Yacht offers Rendezvous diving only
Photos – click for larger images
- Salon Tv/Stero
- iPod/Device Hookups
- Deck Shower
- Special Diets & Kosher Inq
- Guests Smokes Aft Deck Only
- Children are Welcome Swimmers prefd
- Water Maker
- Ice Maker
- Green Initiatives- Make purified drinking water
- 19 ft Dinghy with 115 hp engine
- Snorkel Gear
- Fishing Gear
- Summer Base Port & Operating Area: Caribbean Virgin Islands
- Winter Base Port & Operating Area: Bay Islands
- Central America
- 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.
Captain Vlad Boshoff is originally from South Africa, but now makes his home in the British Virgin Islands with his wife and children, or wherever m/y One Net is stationed. He is full of life as highlighted in many of his reviews received from previous charters.
“Vlad is without exception the most guest focused skipper we have been with. The days were full of fun, relaxation, and service that was a five-star treatment from the time we boarded until we departed”.
With tens of thousands of miles of ocean crossing he has the experience and attitude to make sure any guest on One Net is treated well, and just as importantly, that the safety and operation of the yacht is handled at the highest level. Not to mention the amount of fish that he is able to find!
Are you ready for a vacation and a fighting chair experience! Time to book your trip! So, a little about myself. I was born and raised in Florida, working on sport fishing boats and yachts, and spent the last ten years fishing in the East Coast of Florida, the Bahamas, St.Thomas and Puerto Rico, including Tournament fishing. I am very full of life and passionate about the experience, whether fishing in the cockpit, telling a story, snorkeling or scuba diving. Can’t wait to have you aboard!
Chef Nick Ryan has spent much of his career traveling across the country. Having a passion for culinary arts, an interest in automotive repair and a love of boats and fishing, Nick has found a way to pursue his dreams in all fields. He received a degree in the automotive programme in 2005, and continued on to obtain his Culinary Arts Management degree in 2008. Back in 2015, Nick adventured out from restaurants to a career on the water, and has since earned his US Coast Guard Master’s license.
Nick is very diverse with his cooking styles. He started his career studying under chefs in Chicago, and then took on culinary opportunities in Arizona, California, D.C., and South Carolina. After managing and consulting for restaurants in Hilton Head, SC, Nick decided to take a culinary break and began guiding fishing charters in the Carolina low country. He still spends summers fishing and showing angler tourists around the waters of Hilton Head.
Nick is excited to be a permanent resident on St. John, USVI, and looks forward to sharing his passions and skills in the galley and on the water with visitors to the Virgin Islands.
Nick’s “designer water” earned ONE NET a Runner-Up prize in the 2019 BVI Charter Yacht Show’s Designer Water contest.
We will custom design a menu just for you. To get an idea of what the food that Chef prepares, here are some sample menus.
All Breakfasts are served with tea/coffee/juice, a selection of cereals and yoghurts, fresh fruit/smoothies
Eggs Benedict – Lightly toasted English muffin topped with Canadian bacon, gently poached eggs and home made Hollandaise sauce.
Freshly baked croissants – served with smoked salmon, cream cheese, chives and capers and a selection of jams and preserves.
Mini Fritatas – Parma ham, swiss cheese and potato bake
French toast – served with maple rum syrup and a selection of muffins, spinach & feta, asparagus & cheese, bacon & mozorella
Full English breakfast – Eggs to order, bacon, hash browns, tomato, baked beans, tomato, toast, jams and preserves.
Linguini Lobster – Linguini pasta topped with Lobster sautéed in herb butter with shallots, fresh cream and garlic, served with a seasonal, crispy green salad.
Vietnamese Spring Rolls – a variety of shrimp and chicken spring rolls served with a pineapple and chilli salsa and freshly baked French loaf.
Baby Back Pork Ribs – Succulent and falling off the bone, barbecued to a turn, baby back ribs served with garlic bruschetta and caprese salad.
Caribbean Chicken Salad – served on a bed of lettuce, with hot, cheesy, garlic toasties.
Smoked Salmon and Asparagus Quiche and or Traditional Quiche Lorraine – served with watermelon, arugala, black olive, feta and fresh mint salad.
Baked Brie With Balsamic Reduction and Cherry Tomatoes– Brie baked with cherry tomatoes in balsamic reduction served with sliced apple, caramelized nuts, preserved figs and various crackers.
Crab Tartlets – Crab morne baked in phyllo pastry served on a bed of arugala.
Shrimp Cocktails – Plump shrimp smothered in a creamy blue cheese, cream and brandy sauce, served on crisp iceberg lettuce.
Mezze Platter – Platter of Tzaziki, Skordalia, Taramasalata served with grilled, stuffed aubergine with feta, marinated mushrooms, Parma Ham, Mozorella and a variety of crackers.
Chicken Satay – Mini chicken kebabs served with a sweet thai peanut, apricot and chilli dipping sauce.
Grilled Canadian Salmon – Served on a potato rosti – drizzled with a bur blanc caper sauce, garnished with fresh asparagus and caviar.
Pan Seared Duck Breast – Served with red wine sherry sauce with potato rissoles and seasonal vegetables.
Barbecued Beef Tenderloin – Served with a brandy and green peppercorn sauce, new potatoes, roasted butternut and almond green beans.
Rack of Lamb – Roasted with a crust of rosemary, mint and garlic served with roasted garlic creamed potatoes and Mediterranean vegetables.
Lobster Thermidor – Traditional lobster thermidor served with fresh cream, white wine, spring onions, topped with cheese au gratin.
Pavlova – Light, fluffy meringue base topped with fresh cream, passion fruit, kiwi fruit, nectarines and strawberries.
Apple Strudel – Apples sautéed with cinnamon, butter, raisins and amaretto, wrapped in phyllo pastry and baked, dusted with confectioners sugar, served with clotted cream.
Crepe Lorraine – Frilly crepes filled with vanilla bean ice cream, saturated with orange, grand mariner sauce and flambed on the table.
Chocolate Fondue – Lindt chocolate infused with Contreau sauce, served with strawberries, marshmallows, biscotti and mandarine for dipping.
Death By Chocolate Cheesecake – No description needed!