INDIGO II
60' POWER CATAMARAN
Home Port | Tortola, BVI
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INDIGO II
60' POWER CATAMARAN
Home Port | Tortola, BVI
ABOUT
Charter catamaran Indigo II, a 60ft luxury power yacht, impresses with its on-deck master and air-conditioned flybridge, making it a favored option among guests seeking luxury. It excels in elegance, stability, and efficiency, positioning itself as a leading choice for those desiring a lavish cruising experience.
Week long charters in the BVI available now. Let’s Chat, we respond quickly!
Week long charters in the BVI available now. Let’s Chat, we respond quickly!
Make: Horizon
Year: 2000
LOA: 60ft
Beam: 25ft
Draft: 5ft
Flag: BVI
Year: 2000
LOA: 60ft
Beam: 25ft
Draft: 5ft
Flag: BVI
70HP TENDER
KNEEBOARD
WAKEBOARD
BEACH GAMES
KNEEBOARD
WAKEBOARD
BEACH GAMES
SEA SCOOTERS
SNORKEL GEAR
PADDLEBOARDS
FISHING GEAR
SNORKEL GEAR
PADDLEBOARDS
FISHING GEAR
TUBING
WATER SKIS
FLOATING MATS
E FOIL BOARD
WATER SKIS
FLOATING MATS
E FOIL BOARD
SCUBA DIVING
SCUBA Diving not available onboard. Your crew will be happy to arrange diving with a local dive shop if you’re interested.
CREW
C A P T A I N | Sean Knott
C H E F | Bianca Cox
Meet the resident crew onboard yacht Indigo II!
Captain Sean Knott grew up in the busy city of Johannesburg, South Africa where he spent most of his time with his family and friends “ braaing” (barbecuing) and whipping up cocktails but spent holidays on the east coast of South Africa wakeboarding, Skiing, surfing which he loves to teach as well! Having found a love and passion for the ocean Sean obtained his Yachtmaster Ocean straight out of high school and has just obtained his AEC1 qualifications. Having done multiple deliveries in the Balearic Islands in the med as well as in and around Central America and Bahamas and chartered boats ranging from 52’ to 70’ over the last 4 years there is no doubt he can provide an outstanding charter and ensure everything runs smoothly
Chef/First Mate Bianca Cox grew up in small quiet suburb of Noordehoek, Cape Town, South Africa where she found her love for the water surfing, snorkeling and paddle boarding on the beautiful coast. She pursued her dream and love of water and started working on a yacht 3 and a half years ago where she found her love of cooking and learning all types of cuisine whilst learning about the ocean and conservation. Along with free diving for crayfish and spearing lion fish she loves to serve her guests the freshest seafood possible.
This young, positive and enthusiastic couple have sailed in the Bahamas and Belize extensively and they know just how to tend to your needs and ensure a fantastic vacation in the Caribbean.
C H E F | Bianca Cox
Meet the resident crew onboard yacht Indigo II!
Captain Sean Knott grew up in the busy city of Johannesburg, South Africa where he spent most of his time with his family and friends “ braaing” (barbecuing) and whipping up cocktails but spent holidays on the east coast of South Africa wakeboarding, Skiing, surfing which he loves to teach as well! Having found a love and passion for the ocean Sean obtained his Yachtmaster Ocean straight out of high school and has just obtained his AEC1 qualifications. Having done multiple deliveries in the Balearic Islands in the med as well as in and around Central America and Bahamas and chartered boats ranging from 52’ to 70’ over the last 4 years there is no doubt he can provide an outstanding charter and ensure everything runs smoothly
Chef/First Mate Bianca Cox grew up in small quiet suburb of Noordehoek, Cape Town, South Africa where she found her love for the water surfing, snorkeling and paddle boarding on the beautiful coast. She pursued her dream and love of water and started working on a yacht 3 and a half years ago where she found her love of cooking and learning all types of cuisine whilst learning about the ocean and conservation. Along with free diving for crayfish and spearing lion fish she loves to serve her guests the freshest seafood possible.
This young, positive and enthusiastic couple have sailed in the Bahamas and Belize extensively and they know just how to tend to your needs and ensure a fantastic vacation in the Caribbean.
DINING ON INDIGO II
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 every morning with cereals, jams, spreads, tropical fruits with coffee and a selection of teas and fresh fruit juice
Eggs benedict served on a homemade English muffin with crispy bacon and ham topped with a luxurious creamy hollandaise sauce and microgreens served with avocado mixed green salad
Crepes Fresh berries and cream, banana and Nutella, homemade basil pesto tomato and cream cheese
Belizean styled breakfast Homemade tortillas/ fry jacks served with refried beans scrambled eggs crispy bacon and fried plantains
Delicious cinnamon French toast topped with caramelized amaretto apples and honey whipped mascarpone
American breakfast served with homemade pancakes scrambled eggs crispy bacon served with maple syrup
Chia raspberry pudding served with freshly baked scones
Berry or Banana cocoa power smoothie bowls served with hemp seeds, toasted coconut, fresh fruit toppings and drizzled with nut butter
Baguette toast Served with avocado cherry tomatoes and a poached egg topped with microgreens and sunflower seeds
Eggs benedict served on a homemade English muffin with crispy bacon and ham topped with a luxurious creamy hollandaise sauce and microgreens served with avocado mixed green salad
Crepes Fresh berries and cream, banana and Nutella, homemade basil pesto tomato and cream cheese
Belizean styled breakfast Homemade tortillas/ fry jacks served with refried beans scrambled eggs crispy bacon and fried plantains
Delicious cinnamon French toast topped with caramelized amaretto apples and honey whipped mascarpone
American breakfast served with homemade pancakes scrambled eggs crispy bacon served with maple syrup
Chia raspberry pudding served with freshly baked scones
Berry or Banana cocoa power smoothie bowls served with hemp seeds, toasted coconut, fresh fruit toppings and drizzled with nut butter
Baguette toast Served with avocado cherry tomatoes and a poached egg topped with microgreens and sunflower seeds
L U N C H
Ahi Tuna poke bowls served with sticky coconut rice, mango, edamame beans, avocado, crispy fried shallots and toasted sesame seeds drizzled with ginger ponzu siracha mayo dressing
Greek chicken souvlaki skewers topped with pomegranate seeds served with garlic hummus, coconut tzatziki with a Greek marinated salad drizzled with a lemon tahini dressing
Fresh herbed pesto angel hair pasta tossed with fried cherry tomatoes, grilled lemon butter shrimp topped with toasted almonds
South African Babootie served with a pickled tomato onion salad and freshly sliced bananas
Quiche with a sweet potato crust filled with butternut and caramelised onions or bacon, spinach and feta
Coffee and Cacao rub pork ribs Coated with a homemade barbeque sauce served with a Caribbean pineapple coleslaw and Mexican styled corn on the cob
Burgers in paradise served on a homemade bun stuffed with feta cheese and topped with sweet jam fried onions and avocado
Caribbean grilled chicken salad served with crispy bacon bits on a bed of mixed greens
Blackened local fish served with a tropical quinoa salad
Greek chicken souvlaki skewers topped with pomegranate seeds served with garlic hummus, coconut tzatziki with a Greek marinated salad drizzled with a lemon tahini dressing
Fresh herbed pesto angel hair pasta tossed with fried cherry tomatoes, grilled lemon butter shrimp topped with toasted almonds
South African Babootie served with a pickled tomato onion salad and freshly sliced bananas
Quiche with a sweet potato crust filled with butternut and caramelised onions or bacon, spinach and feta
Coffee and Cacao rub pork ribs Coated with a homemade barbeque sauce served with a Caribbean pineapple coleslaw and Mexican styled corn on the cob
Burgers in paradise served on a homemade bun stuffed with feta cheese and topped with sweet jam fried onions and avocado
Caribbean grilled chicken salad served with crispy bacon bits on a bed of mixed greens
Blackened local fish served with a tropical quinoa salad
A P P E T I Z E R S
Fresh Coconut shrimp ceviche served with tortilla chips
Marinated beet carpaccio salad With spinach and honey toasted pecans
Caprese salad drizzled with a sweet balsamic glaze
Watermelon and feta cheese stack topped with fresh blueberries toasted pistachios with a sweet balsamic mint dressing
Thai mango salad served with coconut battered shrimp skewer
Belizean Tostones topped with pulled pork and a pineapple avocado salsa
Caramelized bacon wrapped pear stuffed with goat cheese with a honey butter glaze
Refreshing watermelon and tomato gazpacho topped watermelon chunks
Mini Filo Pastry Stuffed with Spinach and Feta
South Africa Samosas Filled with chicken curry and a sweet chili banana sauce
Marinated beet carpaccio salad With spinach and honey toasted pecans
Caprese salad drizzled with a sweet balsamic glaze
Watermelon and feta cheese stack topped with fresh blueberries toasted pistachios with a sweet balsamic mint dressing
Thai mango salad served with coconut battered shrimp skewer
Belizean Tostones topped with pulled pork and a pineapple avocado salsa
Caramelized bacon wrapped pear stuffed with goat cheese with a honey butter glaze
Refreshing watermelon and tomato gazpacho topped watermelon chunks
Mini Filo Pastry Stuffed with Spinach and Feta
South Africa Samosas Filled with chicken curry and a sweet chili banana sauce
D I N N E R
Bacon wrapped chicken served with sweet fried plantains with a creamy Tuscan sauce
Beef tenderloin on a bed of sweet potato mash served with sauteed garlic asparagus topped with a blue cheese peppercorn sauce
Local pan-fried fish fillet served on a bed of sauteed vegetables with a lemon caper shallot sauce
Caribbean coconut curry shrimp served with coconut rice and beans and a side vegetable
Pork tenderloin stuffed with caramelised brandy plums and shallots on a bed of roasted garlic butter bean puree served with a side of roasted cumin sweet potato and butternut
Creamy white wine Lobster Risotto (seasonal) served with grilled garlic broccolini
Herb-crusted fish fillet served with a romesco sauce and a refreshing mixed green salad
Beef tenderloin on a bed of sweet potato mash served with sauteed garlic asparagus topped with a blue cheese peppercorn sauce
Local pan-fried fish fillet served on a bed of sauteed vegetables with a lemon caper shallot sauce
Caribbean coconut curry shrimp served with coconut rice and beans and a side vegetable
Pork tenderloin stuffed with caramelised brandy plums and shallots on a bed of roasted garlic butter bean puree served with a side of roasted cumin sweet potato and butternut
Creamy white wine Lobster Risotto (seasonal) served with grilled garlic broccolini
Herb-crusted fish fillet served with a romesco sauce and a refreshing mixed green salad
D E S S E R T
Basque burnt cheesecake topped with a passion fruit coulis
Decadent Rum infused chocolate tart served with whipped orange cream
Key lime pie
Roasted vanilla bean pear on a bed of Greek yogurt sprinkled with toasted almonds
South Africa Malva pudding served with a warm custard sauce
Decadent Rum infused chocolate tart served with whipped orange cream
Key lime pie
Roasted vanilla bean pear on a bed of Greek yogurt sprinkled with toasted almonds
South Africa Malva pudding served with a warm custard sauce
RATES
All rates below reflect a 7 night all-inclusive charter. 5-night rates and additional package options available upon request.
2 GUESTS $40,000
3 GUESTS $41,500
4 GUESTS $43,000
5 GUESTS $44,500
6 GUESTS $46,000
Additional Rate Details:
All-Inclusive rates include: Yacht, crew, provisions, full ships bar, cruising permits, and fuel. Rate does not include crew gratuity. Gratuity is customary at 15-20% of the cost of the charter.
2 GUESTS $40,000
3 GUESTS $41,500
4 GUESTS $43,000
5 GUESTS $44,500
6 GUESTS $46,000
Additional Rate Details:
All-Inclusive rates include: Yacht, crew, provisions, full ships bar, cruising permits, and fuel. Rate does not include crew gratuity. Gratuity is customary at 15-20% of the cost of the charter.
GUEST REVIEWS
Where do I begin? Favorite memories! Neon Night (really Bianca's Birtihday!) the "Guess the movie" music night, the beautiful dive at the MS Rhone with Captain Sean and the awesome photography & the sea horse!). Admiral Bianca and her amazing snorkel excursions - remember the creepy shrimp/cockroach thing! but most importantly the friendship, kindness, service and the best food of any restaurant, charter or any place! You dealt with our dietary restrictions in such a yummy way. I learned so much from you and I can't forget Sean's top shelf skinny margarita's served martini-style!
You both are so special in so many ways! We are coming back next year! We look forward to more fun memories with you! I can't wait to see you in Florida!
We love you,
Stephanie, Brian and Cambry
You both are so special in so many ways! We are coming back next year! We look forward to more fun memories with you! I can't wait to see you in Florida!
We love you,
Stephanie, Brian and Cambry
British Virgin Islands
March 2024
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