BLACK TORTUGA
47' SAIL CATAMARAN
Home Port | St. Thomas, USVI
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BLACK TORTUGA
47' SAIL CATAMARAN
Home Port | St. Thomas, USVI
ABOUT
Crewed Charter Catamaran, BLACK TORTUGA offers four large double berths each with private ensuite baths including electric heads, vanity and separate showers. Cabins and boat offer wonderful natural lighting and great ventilation plus fully air-conditioned depending on guests desires. The salon will seat up to 8 guests in comfort for lounging or dining. The aft exterior offers alfresco dining for up to 8 guests, top deck seating and lounge area in front of helm plus forward lower deck lounge area behind trampolines.
Week charters in the BVI available. Inquire below for specific dates – we respond quickly!
Model: Fountaine Pajot
Year: 2018
LOA: 47.0 ft
Beam: 25.4 ft
Draft: 4.4 ft
Flag: US
Year: 2018
LOA: 47.0 ft
Beam: 25.4 ft
Draft: 4.4 ft
Flag: US
30HP TENDER
BEACH GAMES
FISHING GEAR
SCUBA DIVING ONBOARD
BEACH GAMES
FISHING GEAR
SCUBA DIVING ONBOARD
PADDLEBOARDS
SNORKEL GEAR
EFOIL
TOWABLE TUBE
SNORKEL GEAR
EFOIL
TOWABLE TUBE
SUBWING
SURFBOARD
WIFI ONBOARD
AIR CONDITIONING
SURFBOARD
WIFI ONBOARD
AIR CONDITIONING
SCUBA DIVING
Black Tortuga offers onboard diving at an additional expense.
R A T E S
$65 per diver/ per dive
$90 for night dive
rate includes tank rental and fill. Up to 6 certified divers at a time, max 2 dives per day, payable aboard to yacht crew. Rental equipment such as BCD, reg and wetsuit are additional.
The crew are happy to handle gear rental, pick-up and return on the guests behalf.
R A T E S
$65 per diver/ per dive
$90 for night dive
rate includes tank rental and fill. Up to 6 certified divers at a time, max 2 dives per day, payable aboard to yacht crew. Rental equipment such as BCD, reg and wetsuit are additional.
The crew are happy to handle gear rental, pick-up and return on the guests behalf.
CREW
C A P T A I N | Troy Vile
USCG 100 Ton Master
C H E F | Jody Oles
USCG 100 Ton Master | Dive Master
Captain Troy hails from Philadelphia, but spent much of his time growing up on the waters off New Jersey. Troy discovered his love of the water at a very young age from his grandfather. As a Marine Biologist, he instilled a sense of wonder in Troy, and encouraged him to become scuba certified at the age of 12. Sailing hobie cats, diving, fishing, and water sports were is childhood passions. Troy has traveled and vacationed the islands he now calls home since he was a teenager. Troy loves his work as a captain because it incorporates all the things he enjoys by allowing him to sail, dive, make cocktails, help in the galley, and entertain his guests.
C H E F Jody Oles
Chef Jody is a native Californian, but has loved chartering in the islands for the last 17 years. She holds a US Coast Guard Masters License, and is a PADI Scuba Instructor, as well as an accomplished charter chef. Her passion for beautiful food equals her passion for the ocean. Before moving to the islands, Jody was an educator for several zoos and aquariums on each coast. She fell in love with the Caribbean waters working as an Aquarist at Coral World Marine park in St Thomas. Her knowledge of marine life gives her guests an experience they won’t forget! From the galley, her fresh breads, pastries, decadent desserts, and everything in between will present you with an array of goodies to tempt your taste buds. Her culinary style incorporates fresh local ingredients with culinary favorites for amazing meals that guests love. Her greatest pleasure is your smile of satisfaction!
Troy and Jody met this past season while working as mate and chef on a 58′ catamaran in the USVI. Working so closely, they formed an instant friendship and have a light hearted and fun working relationship. They decided to move forward as a team to provide their guests fun and memorable charters. With their combined experience and enthusiasm, they will tailor the charter experience to your pace, giving you the vacation of your dreams!
USCG 100 Ton Master
C H E F | Jody Oles
USCG 100 Ton Master | Dive Master
Captain Troy hails from Philadelphia, but spent much of his time growing up on the waters off New Jersey. Troy discovered his love of the water at a very young age from his grandfather. As a Marine Biologist, he instilled a sense of wonder in Troy, and encouraged him to become scuba certified at the age of 12. Sailing hobie cats, diving, fishing, and water sports were is childhood passions. Troy has traveled and vacationed the islands he now calls home since he was a teenager. Troy loves his work as a captain because it incorporates all the things he enjoys by allowing him to sail, dive, make cocktails, help in the galley, and entertain his guests.
C H E F Jody Oles
Chef Jody is a native Californian, but has loved chartering in the islands for the last 17 years. She holds a US Coast Guard Masters License, and is a PADI Scuba Instructor, as well as an accomplished charter chef. Her passion for beautiful food equals her passion for the ocean. Before moving to the islands, Jody was an educator for several zoos and aquariums on each coast. She fell in love with the Caribbean waters working as an Aquarist at Coral World Marine park in St Thomas. Her knowledge of marine life gives her guests an experience they won’t forget! From the galley, her fresh breads, pastries, decadent desserts, and everything in between will present you with an array of goodies to tempt your taste buds. Her culinary style incorporates fresh local ingredients with culinary favorites for amazing meals that guests love. Her greatest pleasure is your smile of satisfaction!
Troy and Jody met this past season while working as mate and chef on a 58′ catamaran in the USVI. Working so closely, they formed an instant friendship and have a light hearted and fun working relationship. They decided to move forward as a team to provide their guests fun and memorable charters. With their combined experience and enthusiasm, they will tailor the charter experience to your pace, giving you the vacation of your dreams!
DINING ON BLACK TORTUGA
Below is a taste of what to expect onboard your charter. Your private chef onboard will tailor every meal to each guests preference.
B R E A K F A S T
Breakfast is served with fresh fruit, yogurt, granola, cereal, coffee or tea, and juice of your choice. For the adventurous, Mimosas and Jody’s Famous Bloody Marys are available.
•Fluffy Buttermilk Pancakes with real Maple Syrup or Jody’s Homemade Syrup, served with
Crispy Bacon
• Chef’s Choice Eggs Benedict with House Made Hollandaise Sauce
(examples : Southwestern, Traditional, Seafood, Florentine)
• Ham, Havarti and Thyme Quiche with Toasted English Muffins and Homemade Jam
• Rise N’ Shine Breakfast Sandwiches on a large, flaky Croissant with your choice of fillings
• Large New York Style Bagels with Herbed Cream Cheese, Smoked Salmon and Capers,
served with Tomato and Onion slices
• Thick Sliced Praline Pecan French Toast garnished with Orange Zest and Confectioner’s
Sugar
• Three Cheese Italian Baked Eggs with Grilled House Made French Bread
•Fluffy Buttermilk Pancakes with real Maple Syrup or Jody’s Homemade Syrup, served with
Crispy Bacon
• Chef’s Choice Eggs Benedict with House Made Hollandaise Sauce
(examples : Southwestern, Traditional, Seafood, Florentine)
• Ham, Havarti and Thyme Quiche with Toasted English Muffins and Homemade Jam
• Rise N’ Shine Breakfast Sandwiches on a large, flaky Croissant with your choice of fillings
• Large New York Style Bagels with Herbed Cream Cheese, Smoked Salmon and Capers,
served with Tomato and Onion slices
• Thick Sliced Praline Pecan French Toast garnished with Orange Zest and Confectioner’s
Sugar
• Three Cheese Italian Baked Eggs with Grilled House Made French Bread
A P P E T I Z E R S
Served with wine, your favorite cocktail, or the special cocktail of the day
• Warm Spinach and Artichoke Dip served with Tortilla Chips and Herbed Crackers
• Tomato Bruchetta on Fresh French Bread Toasts with Mozzarella Cheese and Local Basil
• Local Conch Ceviche with Mango and Peppers, served with Crudites and Lettuce Wraps
• Mediterranean Platter with Fresh Made Hummus, Tzatziki, Pita Toasts, Fresh Vegetables, and
a Feta/Olive Spread
• Mini Lobster Cakes with a Creole Tartar Sauce
• Ahi Tuna Nachos with fresh Wonton Crisps, Wasabi Aioli, and a Seaweed Salad
• Baked Crab Stuffed Mushrooms with a drizzle of Warm Garlic Butter
• Warm Spinach and Artichoke Dip served with Tortilla Chips and Herbed Crackers
• Tomato Bruchetta on Fresh French Bread Toasts with Mozzarella Cheese and Local Basil
• Local Conch Ceviche with Mango and Peppers, served with Crudites and Lettuce Wraps
• Mediterranean Platter with Fresh Made Hummus, Tzatziki, Pita Toasts, Fresh Vegetables, and
a Feta/Olive Spread
• Mini Lobster Cakes with a Creole Tartar Sauce
• Ahi Tuna Nachos with fresh Wonton Crisps, Wasabi Aioli, and a Seaweed Salad
• Baked Crab Stuffed Mushrooms with a drizzle of Warm Garlic Butter
D I N N E R
Dinner is served with a specialty selected wine, cocktail, or drink of your choice
Starters
• Caprese Salad with Burrata, Nectarines, and Heirloom Tomatoes
• Asian Styled Steak Salad over Local Greens
• Watermelon, Feta, and Mint Salad with a Lime Vinaigrette
• Cream of Brie Soup with Crumbled Bacon and Fresh Chives
• Homemade Crab Cake with Two Sauces, served over Mesculan Greens
• Roasted Garlic Bisque with a Toasted Fresh Baguette Slice
Entree
• Marinated and Grilled Pork Tenderloin served with a Merlot Mushroom Sauce, Potato Au
Gratin Timbales, and Sauteed Asparagus
• Jumbo Shrimp Scampi served over Angel Hair Pasta with Fresh Shaved Parmesan, served
with Savory Herbed Beer Bread
• Crab, Parmesan, and Herb Crusted Grouper served with a Wild Rice Blend and Roasted
Vegetable Medley
• Hand Cut Filet Mignon grilled and drizzled with Demi Glace, served with Mushroom Risotto
and Roasted Vegetables
• Cajun Spiced Red Snapper served over Zoodles in a Lemon Butter Sauce, and Seasoned
Rice
• Spinach and Mushroom Lasagna Rotini smothered in Homemade Marina with shaved
Parmesan and Fresh Basil
• Red Wine Braised Beef Short Ribs with Creamed Potatoes and Rosemary Brussel Sprouts
Starters
• Caprese Salad with Burrata, Nectarines, and Heirloom Tomatoes
• Asian Styled Steak Salad over Local Greens
• Watermelon, Feta, and Mint Salad with a Lime Vinaigrette
• Cream of Brie Soup with Crumbled Bacon and Fresh Chives
• Homemade Crab Cake with Two Sauces, served over Mesculan Greens
• Roasted Garlic Bisque with a Toasted Fresh Baguette Slice
Entree
• Marinated and Grilled Pork Tenderloin served with a Merlot Mushroom Sauce, Potato Au
Gratin Timbales, and Sauteed Asparagus
• Jumbo Shrimp Scampi served over Angel Hair Pasta with Fresh Shaved Parmesan, served
with Savory Herbed Beer Bread
• Crab, Parmesan, and Herb Crusted Grouper served with a Wild Rice Blend and Roasted
Vegetable Medley
• Hand Cut Filet Mignon grilled and drizzled with Demi Glace, served with Mushroom Risotto
and Roasted Vegetables
• Cajun Spiced Red Snapper served over Zoodles in a Lemon Butter Sauce, and Seasoned
Rice
• Spinach and Mushroom Lasagna Rotini smothered in Homemade Marina with shaved
Parmesan and Fresh Basil
• Red Wine Braised Beef Short Ribs with Creamed Potatoes and Rosemary Brussel Sprouts
RATES
7 Nights, All Inclusive:
2 GUESTS $22,000
3 GUESTS $22,500
4 GUESTS $23,000
5 GUESTS $23,500
6 GUESTS $24,000
7 GUESTS $24,500
8 GUESTS $25,000
CHRISTMAS WEEK $29,000
NEW YEAR WEEK $31,000
2 GUESTS $22,000
3 GUESTS $22,500
4 GUESTS $23,000
5 GUESTS $23,500
6 GUESTS $24,000
7 GUESTS $24,500
8 GUESTS $25,000
CHRISTMAS WEEK $29,000
NEW YEAR WEEK $31,000
GUEST REVIEWS
Thank you Captain Troy & Chef Jody for an amazing week! We really appreciate you accommodating our tandem request so we could hang out with the other half of our group. You were so easy to work with as we went back and forth for dinners and arranged times on water and land for us all to be together. We loved hanging out with you and getting to know both of you! Captain Troy, thanks for not throwing Chase overboard and putting up witjh teenage boy humor. Chef Jody – WOW – is the best word to describe your food. None of us have ever eaten so well on vacation! Both of you made our graduation trip celebration one of our best trips ever!
US VIRGIN ISLANDS
MARCH 2022
booking
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sign a contract
Confirm your charter by signing a standard charter agreement and paying a 25% deposit. Then, do you happy dance; you're booked!
Get ready to go!
Fill out a preference sheet provided by your broker so your crew can stock the yacht with all of your favorite foods & drinks!
reservation request
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