Sail Away 62 ft Catamaran

Yacht Details

Length: 62ft Lagoon
Cabins: 5 Queen(s)
Number of Guests: 1-12
High Cost: $40,000
Low Cost: $33,000

Yacht Description

Sail Away is a 2014 Lagoon 620 Catamaran in pristine condition having just undergone additional refurbishment and upgrades. She is one of the few crewed charter catamarans that can take 10 guests in 5 double cabins with queen beds ( queen beds dimensions are 81″x 63″) and en suite bathrooms with seperate showers. She is beautifully equipped with luxurious furnishings and extensive electronics and is the ideal boat for families or groups that want a luxurious, comfortable and fast catamaran.

With respect to water sports, her tenderlift is an ideal sunbathing plateform while its 17″ and 90 HP tender (dinghy)  is perfect for waterskiing, wakeboarding and kneebording. Besides snorkeling gear, fishing rods with stand, she is also equipped with a flybridge with a cocktail table, cushions, mattresses and a bimini. For Sail Away’s scuba diving guests, rendezvous diving can easily be arranged.

Sail Away is available for charter throughout the year. She is based in the British and US Virgin Islands from November through May and in the Grenadines (based in Grenada) June though October. Special arrangements have been made with the exquisite Scrub Island resort in the BVI to allow stress free pick up and drop off of charter guests, minutes from the Tortola airport at Beef Island, where they will be greeted and shuttled to Scrub Island by private launch and pampered as VIP guests with preferential care and exclusive discounts for any stay before and/or after charter.

She has a wonderful crew of 3 who will exceed all your expectations including a renowned chef who will amaze you with her culinary skills and carefully adapt the menu to any dietary restrictions.

Yacht Rates in USD

 2 – 4 pax 5 pax 6 pax 7 pax 8 pax 9 pax 10 pax
S 2022 33000340003500035750365003825040000
W 2022/23 33000340003500035750365003825040000
S 2023 33000340003500035750365003825040000

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.

Additional Rate Details:
USVI pick-up and/or drop-off – Plus $500 each way.

XMAS week (from 18 up to 28 December possible dates) –
8 guests: US$40,500          10 guests: US$44,000
New Years week (from 27 December possible dates) –
8 guests: US$44,800         10 guests: US$48,850

Rates are all-inclusive in the Virgins – Plus Bar & Taxes outside the Virgins

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.

Charter Information Read More

Yacht offers Rendezvous diving only

Photos – click for larger images

See Other 10/12 pax Yachts to Consider for Charter

Yacht Amenities

  • Salon Tv/Stero
  • iPod/Device Hookups
  • Smart TVs in each guest cabin
  • Sun Awning
  • Deck Shower
  • Bimini
  • Special Diets
  • Kosher Inquire
  • BBQ
  • Hairdryers
  • Guests Smokes on aft deck
  • Children are Welcome - Min Age 8 swimmers pls
  • Water Maker
  • Ice Maker
  • Hardbottom 17ft Dinghy with 90 hp engine
  • Water Skis for Adult & Kids
  • Kneeboard
  • Snorkel Gear
  • Wake Board
  • 2 x 2 man Kayaks
  • Floating Mats
  • Swim Platform with Boarding Ladder
  • Beach Games
  • Fishing Gear
  • 2 paddles
  • 1 wake skate
  • A 4-rider towing ring
  • 2 bean bags (cushions Fatboy) on the deck- 1 square for 2 persons and 1 rectangular for 1 person
  • Converters for the electric plugs.

Cruising Area

  • Scrub Island pick-up and drop-off deals as well as Spa Services for SAIL AWAY guests
  • Pref. Pick-up Nanny Cay BVI
  • Other Pick-up Red Hook STT
  • Summer & Winter Ports Nanny Cay Marina in BVI
  • Summer & Winter Operations Caribbean Virgin Islands
  • Based Nanny Cay for US and British Virgin Islands charters

Charter Information

  • Sail Away main
  • Come aboard BVI Yacht Charter Sail Away 62 ft Catamaran

Crew

Captain and Crew of Sail Away 62 ft Catamaran, a 62ft Lagoon Caribbean Yacht Charter

Crew Profile

– Capt. Sheldon Lindsay and Vanessa Bush – Your crew on SAIL AWAY through October, 2021 and Spring/Summer 2022

Captain Sheldon Lindsay
Sheldon is a qualified RYA Ocean Yacht Master Commercial endorsed with over 400,000 nautical miles under his belt. He has sailed in all the oceans of the world. Started sailing at the age of 8 on dingy competing at various regatta’s. In his late teens, Sheldon began sailing at Royal Cape Yacht club for many years racing on various keel boats. He is a qualified diesel mechanic. He also judged World Cup wind surfing for a couple of years and is good all-around water sportsman. Sheldon is a good teacher and will get you up on the wake board or ski’s with his coaching. He has lots of stories to tell of his many ocean crossings of the world including scrapes with pirates and Cape Horne. Anything on the water comes naturally to him having grown up in Cape Town, South Africa were surfing and sailing is a year round experience. Being involved with the ocean, diving, surfing and sailing is his life.

Chef Vanessa Bush
Nessie, as everyone calls her, started chartering in the Caribbean in the 1980’s and then went on to circumnavigate the world on a 40 foot steel boat. She is a chef with years of experience in boat catering and in villas in Europe specializing in Italian/French and Caribbean cuisine. She has over 100 000 nautical miles under her belt, ran the galley at the well known Atlantic Boat Club in Cape Town. Also spent her time raising children, running the local pony club and eventing on her horse whenever she had the time while running her late husband’s fishing business. After that started chartering in various parts of the world with Sheldon experiencing different cultures and cooking experiences.

Both Sheldon and Vanessa have open water dive and advanced first aid certificates. They enjoy entertaining and meeting new people from all parts of the world, having chartered in the Caribbean the Med and Thailand and sailed the Pacific.

– Mike and Lesley Blamey, Sail Away’s crew for November through March.

Warm and friendly, Captain Mike and Chef Lesley Blamey will spoil you with true South African hospitality. From the moment you step aboard, you will feel at home in the comfortable and beautifully appointed Sail Away. They grew up together, in the Sub Tropical coast of KwaZulu Natal, and the ocean and watersports have always been a big part of their life. They traveled extensively meeting new people and making friends around the world, and enjoying the cultures and cuisines of the world, and decided that once they sold their National Transport Company, and the children had graduated and left home they would pursue a more relaxed lifestyle sharing their love of the ocean, water sports, traveling, meeting new people, enjoying their cultures and cuisines and making new friends.

Mike is a qualified RYA Yachtmaster with over 50,000 sea miles under his belt. Together they have sailed and explored the Indian, Atlantic and Pacific Oceans. It gives him great pleasure to assist a total novice in getting up and sailing with a little guidance and encouragement. He is also a qualified Padi Dive Master, and will happily assist certified divers on planning their dives and accompany them as their guide. As an accomplished water-skier, and surfer he will soon have you up and riding on your water sports of choice. He is very competent in maintaining and running all aspects of his yacht. His warm and giving personality, love of life, sense of humor and honesty make him a great captain to sail with. His “generous” barman’s skills and great tales will have guests laughing into the night. He’s also a great DJ.

Lesley is a certified diver, and with 45000 sea miles logged is also proficient at the helm and in all crew aspects.
A great cook – who’s skills in the galley will delight you. Her wonderful cuisine, reflects favored dishes from around world, varied and beautifully presented. A true Piscies, you’ll find her in the water as as much as on it. She will happily take you on guided snorkeling safaris, pointing out all the varied corals and fish found in the beautiful Caribbean waters. She is a natural earth mother, who enjoys children, is fun, easy going, helpful and resourceful. She will happily play surrogate “granny” to the kids, keeping them entertained and happy while you enjoy a scuba dive or a visit to one of the fabulous beach bars or restaurants on the islands. From the moment you board Sail Away she will make you feel relaxed and at home, while making sure your every need is attended to. Mike and Lesley have been happily married for 40 years. Their friendship, respect and happiness together makes them a great team, and they look forward to giving you a holiday of a lifetime.

– Lisa Mead – Your chef on SAIL AWAY
Originally from Queensland, Australia, chef Lisa Mead has spent the past 25 years cooking between Australia, the Mediterranean and the Caribbean. She has created epicurean delights for all walks of life including royalty, heads of state and celebrities on board luxury yachts, in 5 star villas and restaurants. In addition to her time spent living in South East Asia, where she gained valuable experience with the local cuisine, if asked Lisa would describe her cooking as global, pulling from different cultures, using only the freshest of ingredients.
Currently Lisa is being filmed in her own cooking show as chef and host of a series titled: Galley Gourmet With Chef Lisa.

Yacht Layout

Yacht Layout of British Virgin Islands Charter Sail Away 62 ft Catamaran

Sample Menu

From the Galley of Marie Perez, Summer season on SAIL AWAY
Before you board Sail Away, Nessie will work with you to plan a meal that will delight all members of your group. We can accommodate individual tastes and any dietary restrictions. Every menu if planned according
Breakfast
Wake up to a delicious American, English or Continental breakfast accompanied with tea, coffee, fruit juices, Fresh fruit parfaits, muesli with yoghurt, toast and jam.

Roasted veggies scramble eggs, served with Italian sausages, roasted tomatoes and avocado
Spinach Spanish frittata
Huevos rancheros served with homemade tortilla chips and guacamole
Hash brown based aggs, topped with caramelized bacon
Fried eggs at preference served with crispy bacon or sausages
Gourmet poached eggs served on a cheesed brioche or toast, on a bed of fresh spinach, prosciutto and topped with caviar and truffle oil
Homemade French creps served with Marie’s fresh made strawberry sauce
Gourmet baghette French toasts served with Marie’s fresh made pineapple sauce and maple syrup
Blueberry/apple muffins with smoothies, yogurt and fruits
All our breakfasts come with toasts and fruits or smoothies

Lunch

Caribbean chicken served on a bed of garden avocado salad, pineapple salad dressing and homemade balsamic glaze
Fish tacos, served with mango salsa, Marie’s natural pickle cabbage and guacamole
Mahi mahi with lime sauce served on a radicchio bowl of cabbage fresh slaw salad without mayonnaise
Pad Thai
Carbonara fettucine with a fresh salad
Ahí tuna, served on a bed of mango cabbage salad, home made soy glaze and wasabi avocado mousse
Beef/chicken/fish burritos served with guacamole and pico de gallo salsa

Appetizers

Marie’s Fusioned Caribbean/Asian Pumpkin soup
Creamy Zucchini soup, served with Italian crostini
Caprese on a bed of balsamic arugula topped with homemad basil pesto
Zucchini shrimp rolls
Mussels in italian red sauce
Mussels in wine sauce
Bacon pineapple wraps
Tuna poketini
Fish Mango ceviche
Polenta Fritters topped with guacamole
Seafood soup
Seafood salad
Pumpkin puddin topped with caramelized onion sardines
Lobster fritters
Conch fritters

Entrees

Ribeye steaks with green pepper corn sauce and truffle golden new potatoes
Salmon with dill sauce served on a bed of Sauté spinach and coconut rice
Dominican flag; rice, stewed beans and meat served with balsamic avocado salad
Sea bass with beure Blanc sauce served with creamy mashed potatoes and roasted asparagus
Chicken Rotis served with mango chutney and sour cream
Fettuccine alla Bolognese served with salade
Thai shrimp served with jasmine rice or quinoa
Fruiti di mari seafood pasta
Italian brasato: beef roast stuffed with celery and carrots, slow cooked braced on a caramelize wine onions, served with new potatoes and spinach salad
Marie’s soy caramelized pork tender loin, served with honey roasted sweet potatoes

All our entrees come with fresh bread and salads or vegetables.

Desserts
Caribbean Pana cotta with blueberry coulis
Chocolate mousse
Pavlova with strawberries
Lemon cheese cake with seasoned berries
Chocolate Walnut Cake with fresh cream
Tiramisu
Orange crème Brulee

For the younger members of the family
Hamburgers, Macaroni and cheese, Tacos, Chicken Tenders, Quesadillas and Lasagne
Freshly made chocolate brownies
Carrot Cake

A sampler from Chef Lisa’s Galley

B R E A K F A S T

Thick cut grilled sour dough toast, topped with middle rasher bacon, smashed avocado, poached egg and sprinkled with feta
Breakfast Burrito filled with scrambled cheesy eggs and bacon crumble, served with home-made salsa and plain greek yoghurt
Buckwheat pancakes filled with smashed banana and toasted pecan nuts, served with a choice of dark chocolate sauce or kailua infused maple syrup and a side of breakfast sausage or bacon
Breakfast Pizza – A traditional Italian pizza crust topped with buffalo mozzarella , egg over easy, caramelised onion and crispy prosuitto.
Fluffy Omelette with your choice of filling with a side of grilled seasoned vine ripened tomatoes.
Frittata filled with roasted potatoes, black forest ham, gruyere cheese and baby spinach, with a side of mixed sautéed mushrooms.
Thick sliced Brioche French toast stuffed with Apple strudel

L U N C H

Bang Bang Vietnamese Noodle Salad, tossed with Jumbo prawns, dried shallots, crushed dry roasted peanuts, bean shoots and fresh torn mint with a light lime, ginger, rice- wine vinegar dressing. (dessert – Mango sorbet)
Fillet of Blackened Mahi Mahi on a bed of roasted garlic and sweet potato risotto with a Summer salad topped with beetroot chips.
Made to order traditional Italian thin crust pizzas served with a green salad and poppy seed dressing, (dessert – mini citrus tart)
A medley of pork, chicken and beef satays (marinated meat kebabs), served with mildly spiced coconut, peanut sauce, with a sticky rice and Gado Gado Salad served on a banana leaf. (dessert – mini chocolate chip cookie cake)
Grilled Wild salmon on a bed of lentils,brown rice, shredded carrot and roasted garlic with and orange, manuka honey miso dressing served with a garden salad. (a slice of lamington cake)
Middle Eastern dishes – (a selection of mint and cumin lamb balls, falafel , tabhuli, tkziki dip, humus and oven warmed pita bread. (raspberry sorbet for dessert)
Gourmet Steak Sandwich with grilled wagu beef, served in a brioche bun with Red onion jam, Gorgonzola, arugula, and a side of apple slaw. (dessert – warm gooey brownies with vanilla bean ice- cream)

D I N N E R

STARTERS
Shot glass with chilled watermelon and basil soup.
Thai Green mango salad
Mini Goat savoury cheesecake topped with red onion jam
Pumpkin Soup with cracked pepper and infused with vodka
Ensalata Caprese Salad
Tiered Asian pear with crumbled Stilton cheese and drizzled with a lemony honey dressing.
Pan seared in brown butter, sea scallops served in a petite Chinese spoon with a mirin, sushi vinegar dressing

ENTREES
New Zealand herb crusted rack of lamb, resting on a bed of pearlised cous cous with spring vegetables and a drizzle of tamarind balsamic reduction.
Beef Rendung – ( Slow cooked Balinese dry curry), served with ginger, coconut infused basmati rice and a side of Asian salsa
Linguini zucchini with pistachio pesto Jumbo prawns topped with a Parmesan lace wafer
Pan seared Ahi Tuna encrusted with Japanese seasoning and sesame seeds, on a bed of soba noodles tossed in a wasabi Japanese mayo so sauce, with a garnish of Wakame seaweed salad
Porchini dry encrusted fillet mignon on a bed of roasted garlic mashed potatoes with a confetti of oven roasted grape tomatoes,leeks and shitake mushrooms, with a drizzle of Port wine reduction sauce
Grilled Caribbean lobster on a bed of traditional peas and rice with a pineapple relish, and plantain crisp garnish
Herb crusted pork tenderloin, stuffed with fresh herbs,onion and garlic, on a bed of potato galette stacks with a rosemary mango glaze and pan seared baby bok choy

D E S S E R T

Dark chocolate warm flour less chocolate cake with a raspberry coule
Sticky croissant pudding with dolce leche ice cream
Filo flower filled with Chantilly cream and Summer berries with a soft toffee swirl
Apple and rhubarb crumble with creme Anglaise
Mini New York cheese cake topped with passionfruit glaze and persian cotton candy
Caramelised banana spring rolls with Nougat ice cream.
Mini tirimasu

Testimonials

SAIL AWAY GUESTS COMMENTS
What the guests said… Charter guests aboard catamaran SAIL AWAY wrote of their Easter week charter:
easterwk
What the guests said… Charter guests aboard catamaran SAIL AWAY wrote of their Easter week charter:
easterwk
Guests aboard VACOA in early July, 2017, said
Just returned home from a fabulous family 7 day vacation aboard Vacoa. Our family consisted of 9 people ages 13, 14, 17, 18, 25, 27, 50, 59. Fun for everyone from the water activities, destinations, cocktails and the food, we could not have been happier! Captain Jason, Steward Lucy and Chef Louis, treated all of us with professionalism and enthusiasm. Every request was greeted with a smile. We can’t wait to book our next trip aboard Vacoa! Thanks again for an incredible time!
Jennifer Attaway
May/June guests on VACOA said:

Read More

This is the second time that we vacationed on the Vacoa with friends and we had another fabulous week with great weather in the BVI! The crew kept us busy with multiple destinations and activities daily; we loved Oil Nut Bay, Scrub Island, Bitter End and the remote bays where everyone had a blast with multiple water activities! Captain Jason did an unbelievable job keeping us very active while Chef Will was back in the kitchen preparing fantastic breakfasts, lunches, snacks and dinners! Lucy, the second mate, was a joy to be with, she made delicious tropical drinks, cleaned up after us and kept us entertained! A great time was had by all!
Wendy M.
Marco Island
January, 2017, VACOA guests said:
We chartered Vacoa in the BVI in January of 2017 and enjoyed every minute of it. The boat is a 620 Lagoon (our second trip on the same model) and I would not charter in the BVI on any other model of boat. The fact that the top deck can accommodate all 10 guests beats any other boat in its class.

The boat is in great condition and the salon and state rooms are well appointed.

Jason and Team did a wonderful job and the food blew away our expectations (which were high from our previous trip on another boat). I’d recommend getting off the boat for cocktails here and there but eating on board as none of the island restaurants can match the quality and presentation of the food.

They had plenty of sports equipment on board — everything from water skis to wakeboard, to kayaks, to paddle boards, etc…. Full service boat with fantastic crew — perfect match.
Charles G.
Dallas
Charter July 02-09, Tortola-Tortola
Message for the broker : I have no words (which everyone will tell you is unusual for me J)! The guests had a fabulous time on VACOA. The comments keep coming.
The crew was amazing and Christine was just incredible. We ate like kings all week. Claire and Xavier were so nice and wonderful. The vacation was amazing! We loved every minute of it….the best vacation ever.

It was incredible! Im ready to look for next year. Call me!
Charter June 15th- 22th 2016, Tortola-Tortola
Comment from the broker:
I just wanted to send you an email and tell you how proud I am of Xavier and his crew on VACOA! He is such a pleasure to work with. My clients had the best trip ever on board with them.
Thank you for all your assistance!
Charter 17th to 24th of April 2016, Tortola-Tortola
This charter was by far the best I have been on to date…maybe it was the yacht? Maybe it was the crew? Both were amazing and better than expected. The yacht’s condition was impeccable, the accommodations definitely met with our expectations, perhaps even better. We did not fully appreciate the upper deck of the yacht; I think we hung out there most of the time. We also did not realize we had a fourth crew member which was terrific! The crew was phenomenal. Xavier and Claire were so professional and accommodating to all of your wishes. Christine our chef was 5 star!! Every meal was delicious and special – what she was able to accomplish with such limited provisions was truly amazing. The final dinner our last night was a special treat – surprise Pirate Party!! Maxim was our 4th crew member and such a delight. He really took care of all of us…day or night!!

The week went by so fast even though it was 7 days on a boat…we went to every location we wanted plus some. Xavier knew exactly when the best times would be for snorkeling, seeing turtles, exploring the Baths (when all of the people had left); he even knew how to keep us out of the stormy weather! We enjoyed hiking on the islands, tennis at two resorts, sailing at Bitter End and spa treatments on shore. They really did an amazing job keeping all of us happy.
Charter 19th to 26th of March 2016, Saint-Martin – Saint-Martin:
I just want to thank you for your advice and organization of my charter onboard VACOA during our Easter break.We had a fantastic tour onboard a great boat, run by a very professional, knowledgable and service minded crew. My family and I enjoyed every minute and we will certainly come back in not too distant future. I can easily recommend this boat with existing crew to anyone that want to have a time of their life experience. Thank you
Charter 24th to 31th of January 2016 – Tortola – Tortola
Just a quick check in after a most delightful week on the water with great friends and a fantastic crew! The chef Christine was also over the top on professional skills and food quality/presentation, and always pleasant and open to teaching us about her dishes and how they were prepared. As a business owner myself, I know it is important to get prompt and direct feedback and consider this a 100+ score, simply blew us away! It goes without saying that the captain and crew had our comfort and hospitality in mind 24/7; and clearly a crack sailing team.
Charter 08th to 18th of December 2015, St Vincent-Grenada
Well done! The Vacoa and crew were perfect for our team of six non-adventurers. I have already recommended them to other friends. I know we will be in touch again next year.
Charter 25th of November – 2nd of December 2015 Tortola-Tortola
My clients had a wonderful time aboard VACOA. Thank you very much to you and your excellent crew for an excellent charter!

Charter 9th -16th May 2015 – St Marteen to St Barth
Estimado Xavier,
Te envo como recuerdo dos fotos del grupo de navegantes argentinos, de la semana del 9-5 al 16-5-15. Hemos pasado una semana muy linda y nos hemos sentido muy satisfechos por las atenciones de toda la tripulacin.
Un cordial saludo para los tres y espero nos podamos volver a re-encontrar.
Cordialmente.
Charter 19th-26th April 2015 – St Marteen
Feedback from the broker :
I finally got ahold of M. XXX to get a report on their sailing vacation in St Martin with Xavier and Clare and Christine on VACOA and he has only superlatives for the boat, crew and experience.He was ecstatic about the food, the service, Xaviers energy and flexibility with doing water sports with the kids, playing DJ and helping guide the itinerary choices.
They said they would charter that boat again with that crew.
Charter 5 -13 April 15 – Tortola
Our charter has been sensational! Xavier is very skilled and knowledgeable, first mate Claire has been wonderful, and chef Manuela extraordinary, fabulous cuisine.
All of the crew work well together. Susan and I speak French with them, some Italian with Manuela, but they are all fluent in English. They have been particularly patient and helpful with the grandchildren.
The boat itself is super, but the setup of the bathrooms could be better, which has nothing to do with the crew, of course.
I am glad that we held out for VACOA .
Charter Sicily Islands 23-31th of August 2015
I have just talked with the client, she is plenty satisfied with their cruise on board of MAITAS.
The captain Marco and his crew has work very hard to offer to all the party an unforgettable cruise.
They have appreciated their professionalism, the discretion , the long experience and the excellent cousin .
I want thank all the Team , I will give only super positive feedback on the boat and I hope to have soon other clients.
June, ’17, guests aboard catamaran VACOA said
It was our first cruise with friends at the BVI, April 2017. We had an excellent holiday at the Vacoa. His crew was fantastic, Jason the captain always open to give us destination suggestions and access our requirements, we did many fun activities with the dinghy, Angie, the best, an eceptional chef delights us day by day with exquisite preparations and the best ever alway with a big smile, Lucy was a wonderful hostess kept us at all times solving any issue we requested, with the best encouragement and always cheerful. We had an amazing time at Vacoa and would love to go back.
Rosario B.
Santiago, Chile

Vacoa with our Chilean Flag. What an honor!

Go to Top