WANDERLUST
50' SAIL CATAMARAN
Home Port | Tortola, BVI
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WANDERLUST
50' SAIL CATAMARAN
Home Port | Tortola, BVI
ABOUT
Charter Catamaran WANDERLUST Accommodates 8 guests in 4 large ensuite cabins.
All Inclusive week charters in the BVI starting at $22,500. Full time Captain & Chef onboard to cater to your every need!
Inquire below for availability, we respond quickly!
Inquire below for availability, we respond quickly!
Make: Lagoon
Year: 2022
LOA: 50.0ft
Beam: 27.0ft
Draft: 5.0ft
Flag: BVI
Year: 2022
LOA: 50.0ft
Beam: 27.0ft
Draft: 5.0ft
Flag: BVI
30HP TENDER
SEA SCOOTERS
SNORKEL GEAR
FLOATING MATS
SEA SCOOTERS
SNORKEL GEAR
FLOATING MATS
SWIM PLATFORM
WIFI ONBOARD
AIR CONDITIONING
SUP BOARDS
WIFI ONBOARD
AIR CONDITIONING
SUP BOARDS
BEACH GAMES
SCUBA DIVING ONBOARD
FISHING GEAR
UNDERWATER CAMERA
SCUBA DIVING ONBOARD
FISHING GEAR
UNDERWATER CAMERA
SCUBA DIVING
SCUBA Diving is available onboard Wanderlust!
R A T E S |
3 dives per diver included in the charter rate. Additional dives are $50 p/dive p/diver. All SCUBA equipment is provided onboard at no additional cost. These rates apply to 6 night charters or more only. Inquire for more details for charters under 6 nights.
R A T E S |
3 dives per diver included in the charter rate. Additional dives are $50 p/dive p/diver. All SCUBA equipment is provided onboard at no additional cost. These rates apply to 6 night charters or more only. Inquire for more details for charters under 6 nights.
CREW
C A P T A I N | Francois Botha
C H E F | Katie Harrison
Meet the resident Crew onboard Yacht Wanderlust!
Hailing from Limpopo in South Africa, Francois comes from a small farming town in the Afrikaans area of the country. He grew up close to the nature and the breathtaking wildlife of the area, and has carried his love of the outdoors throughout his life.
Francois began his maritime career working as a commercial diver, flown out to the BVI to assist in the mass clean up and yacht salvage in the wake of Hurricanes Irma and Maria. As a qualified class 2 Commercial Bell Diver he is more than comfortable below sea level, and has recently transferred his skills to qualify as a Dive Master, ensuring all guests are in more than safe and experienced hands.
One of his proudest achievements is his involvement with a non-profit charity in the BVI creating artificial reefs and interactive dive sites including the sunken wreck of the ‘Willy T’ and ’Sharkplano’, he has unwaivered local knowledge of the sites and will ensure to show you the very best spots.
Being an incredibly calm and collected character, Francois will always be at your service with a smile and will make sure his guests feel well attended to and safe, whilst giving them their own tailored trip of a lifetime.
Katie’s love for yachting started in her early teens where she spent family holidays sailing the Ionian in Greece
Her sailing career began where she worked as a hostess in Lefkada, then moving across to seek new challenges in the windy Saronic Gulf and Cyclades. From there she moved to the British Virgin Islands, during her downtime between seasons she studied at Culinary school in Devon and on the Isle of Wight, developing and refining her love for cookery.
Katie began cheffing professionally in 2016 in the Caribbean where she found a love for the culture and flavours of the area.
She has been working in the Caribbean ever since, spending her downtime diving, kiteboarding and exploring all of natures little secrets that the BVI has to offer.
She is also a qualified Day Skipper and Rescue Diver so you’ll be sure to be in safe and competent hands across all elements of the yacht.
Whatever your requests or requirements Katie is more than happy to tailor her menu for her guests every need, using only the freshest and most vibrant local ingredients Katie’s dishes will guarantee to wow!
Captain Francois Botha | Qualifications and Skills
STCW-HLSCC Tortola
PADI DIVEMASTER-Aquanauts Grenada
Certification of Commercial Class II Diver, Jacks Dive Chest
Commercial Diving School (Member: NO M-JDC)
-Decompression Chamber Operator -Underwater Welding Proficiency
-H2S-Hydrogen Sulfide Induction Course -SSDE Nitrox Diver Class III
-Compressor Operator -Pre Sea Induction Course
DMT-IMCA Diver Medic (PDC-DMT-950) Professional Diving Centre, Durban Harbour
Diving First Aid & First Aid at Work (Level 3)
Commercial Diver Advanced 02 Administration Certificate
Diving Medical Certificate Class II (Air) with Decompression Chamber, Dr MJ Pravetz PhD
Chef/ First Mate Katie Harrison | Qualifications and Skills
Certificate in Intermediate Cookery, Ashburton Culinary School
-Mastery of Core Skills
-Premium Fish, Poultry, Butchery and preperation
-Pasta and Pastries
-Sauces, Vinaigrettes, Marinades, and Garnishes
USKA Superyacht Cookery Foundation
-Sundowners and Canapes
-Sushi
-Menu Planning and Food Provisioning
-Packing Hazards, Regulations, and Stowage
USKA Superyacht Interior Foundation
-RYA Powerboat Level 2
-MCA STCW Basic Training
-VHF Short Range Radio
-CIEH Food SafetyLevel 2
-All Service styles including Silver
-Floristry and Table presentation
-Wine, Port, Cigar Study
-Cocktails-presentation and mixology
PADI Rescue Diver &Emergency First Response-CPR and First Aid
C H E F | Katie Harrison
Meet the resident Crew onboard Yacht Wanderlust!
Hailing from Limpopo in South Africa, Francois comes from a small farming town in the Afrikaans area of the country. He grew up close to the nature and the breathtaking wildlife of the area, and has carried his love of the outdoors throughout his life.
Francois began his maritime career working as a commercial diver, flown out to the BVI to assist in the mass clean up and yacht salvage in the wake of Hurricanes Irma and Maria. As a qualified class 2 Commercial Bell Diver he is more than comfortable below sea level, and has recently transferred his skills to qualify as a Dive Master, ensuring all guests are in more than safe and experienced hands.
One of his proudest achievements is his involvement with a non-profit charity in the BVI creating artificial reefs and interactive dive sites including the sunken wreck of the ‘Willy T’ and ’Sharkplano’, he has unwaivered local knowledge of the sites and will ensure to show you the very best spots.
Being an incredibly calm and collected character, Francois will always be at your service with a smile and will make sure his guests feel well attended to and safe, whilst giving them their own tailored trip of a lifetime.
Katie’s love for yachting started in her early teens where she spent family holidays sailing the Ionian in Greece
Her sailing career began where she worked as a hostess in Lefkada, then moving across to seek new challenges in the windy Saronic Gulf and Cyclades. From there she moved to the British Virgin Islands, during her downtime between seasons she studied at Culinary school in Devon and on the Isle of Wight, developing and refining her love for cookery.
Katie began cheffing professionally in 2016 in the Caribbean where she found a love for the culture and flavours of the area.
She has been working in the Caribbean ever since, spending her downtime diving, kiteboarding and exploring all of natures little secrets that the BVI has to offer.
She is also a qualified Day Skipper and Rescue Diver so you’ll be sure to be in safe and competent hands across all elements of the yacht.
Whatever your requests or requirements Katie is more than happy to tailor her menu for her guests every need, using only the freshest and most vibrant local ingredients Katie’s dishes will guarantee to wow!
Captain Francois Botha | Qualifications and Skills
STCW-HLSCC Tortola
PADI DIVEMASTER-Aquanauts Grenada
Certification of Commercial Class II Diver, Jacks Dive Chest
Commercial Diving School (Member: NO M-JDC)
-Decompression Chamber Operator -Underwater Welding Proficiency
-H2S-Hydrogen Sulfide Induction Course -SSDE Nitrox Diver Class III
-Compressor Operator -Pre Sea Induction Course
DMT-IMCA Diver Medic (PDC-DMT-950) Professional Diving Centre, Durban Harbour
Diving First Aid & First Aid at Work (Level 3)
Commercial Diver Advanced 02 Administration Certificate
Diving Medical Certificate Class II (Air) with Decompression Chamber, Dr MJ Pravetz PhD
Chef/ First Mate Katie Harrison | Qualifications and Skills
Certificate in Intermediate Cookery, Ashburton Culinary School
-Mastery of Core Skills
-Premium Fish, Poultry, Butchery and preperation
-Pasta and Pastries
-Sauces, Vinaigrettes, Marinades, and Garnishes
USKA Superyacht Cookery Foundation
-Sundowners and Canapes
-Sushi
-Menu Planning and Food Provisioning
-Packing Hazards, Regulations, and Stowage
USKA Superyacht Interior Foundation
-RYA Powerboat Level 2
-MCA STCW Basic Training
-VHF Short Range Radio
-CIEH Food SafetyLevel 2
-All Service styles including Silver
-Floristry and Table presentation
-Wine, Port, Cigar Study
-Cocktails-presentation and mixology
PADI Rescue Diver &Emergency First Response-CPR and First Aid
DINING ON WANDERLUST
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
Enjoy a delicious breakfast served in the aft Cockpit, all chef Katie’s breakfasts include a fresh fruit platter and daily fresh baked goods
Eggs Benedict – Toasted English muffin, Canadian bacon
Breakfast Tacos – wheat tortilla, chorizo potatoes and cheddar scrambled egg
Cilibir (Turkish eggs) – poached eggs, Aleppo butter, yoghurt spread served with homemade pitta
Coconut French Toast – Coconut encrusted brioche, caramalized banana and nuts, berry coulis and crème Anglaise
Bagel Platter – Toasted bagels, cream cheese, smoked salmon, scrambled egg and bacon
Croque Madam – Bechamel, cheddar and ham with toasted sourdough, served with a sunny side up egg
Huevos Rancheros – Pico de gallo, refried beans, salsa, feta on a fresh wheat tortilla
Eggs Benedict – Toasted English muffin, Canadian bacon
Breakfast Tacos – wheat tortilla, chorizo potatoes and cheddar scrambled egg
Cilibir (Turkish eggs) – poached eggs, Aleppo butter, yoghurt spread served with homemade pitta
Coconut French Toast – Coconut encrusted brioche, caramalized banana and nuts, berry coulis and crème Anglaise
Bagel Platter – Toasted bagels, cream cheese, smoked salmon, scrambled egg and bacon
Croque Madam – Bechamel, cheddar and ham with toasted sourdough, served with a sunny side up egg
Huevos Rancheros – Pico de gallo, refried beans, salsa, feta on a fresh wheat tortilla
L U N C H
After a morning of sunning, sailing and snorkeling, sit back, relax and enjoy a fresh and delicious lunch onboard
Grilled Chicken Caesar Salad – sourdough croutons, local greens and homemade dressing
Blackened local snapper with Cobb Salad – Grilled snapper with homemade blackening spice served alongside classic Cobb salad with local avocado, bacon and blue cheese
Pasta a la Norma, Italian salad and focaccia – Parpadelle with eggplant, tomato sauce and fresh basil, served with an Italian salad with herb dressing and freshly baked focaccia
Boerewors Rolls – Authentic South African fare of locally made beef sausage, and homemade rolls, served with chakalaka Salad and chutneys
Teriyaki Salmon, garlic pak choi and asian noodle salad – homemade teriyaki, fresh noodle salad with sweet dressing
Caribbean Roti with Cantaloupe Salad – traditional West Indian roti with vegetables and boneless chicken thighs, served with mango chutney, local hot sauce and cantaloupe salad with cucumber, fresh herbs, cardamon dressing and sumac
Shrimp Tacos – spicy shrimp tacos with mango, avocado crema, Mexican rice, homemade guacamole and salsa
Grilled Chicken Caesar Salad – sourdough croutons, local greens and homemade dressing
Blackened local snapper with Cobb Salad – Grilled snapper with homemade blackening spice served alongside classic Cobb salad with local avocado, bacon and blue cheese
Pasta a la Norma, Italian salad and focaccia – Parpadelle with eggplant, tomato sauce and fresh basil, served with an Italian salad with herb dressing and freshly baked focaccia
Boerewors Rolls – Authentic South African fare of locally made beef sausage, and homemade rolls, served with chakalaka Salad and chutneys
Teriyaki Salmon, garlic pak choi and asian noodle salad – homemade teriyaki, fresh noodle salad with sweet dressing
Caribbean Roti with Cantaloupe Salad – traditional West Indian roti with vegetables and boneless chicken thighs, served with mango chutney, local hot sauce and cantaloupe salad with cucumber, fresh herbs, cardamon dressing and sumac
Shrimp Tacos – spicy shrimp tacos with mango, avocado crema, Mexican rice, homemade guacamole and salsa
A P P E T I Z E R S
Watch the sun set with a cocktail in hand, and enjoy one of Katie’s delicious appetizers
Charcuter-yay! A selection of finest meats and, fresh olives, pickles and crackers
Smoked salmon on homemade blinis, served with horseradish cream
Fresh hummus with crudités – creamy garlic hummus, warm homemade pitta and chopped vegetables
Cheeeeese party – a sampler of gourmet cheeses, sweet preserves and fresh fruit
Honeyed whipped feta and roasted olives – served with fresh baguette
Bahamian conch ceviche – scallop and prawns, served with tortilla chips
Bruschetta – heirloom tomato and local herbs, with balsamic reduction
Charcuter-yay! A selection of finest meats and, fresh olives, pickles and crackers
Smoked salmon on homemade blinis, served with horseradish cream
Fresh hummus with crudités – creamy garlic hummus, warm homemade pitta and chopped vegetables
Cheeeeese party – a sampler of gourmet cheeses, sweet preserves and fresh fruit
Honeyed whipped feta and roasted olives – served with fresh baguette
Bahamian conch ceviche – scallop and prawns, served with tortilla chips
Bruschetta – heirloom tomato and local herbs, with balsamic reduction
D I N N E R
Enjoy a candlelit dinner al fresco with good friends and old wine, or good wine and old friends!
Seared sesame Saku tuna with miso – coconut cauliflower purée, fresh mango salsa, coconut rice and wonton crisp
Star anise barbecue Beef Short Rib – pomme purée, charred spring onion and sweet shredded sprouts with shallot
Proscuitto wrapped Wahoo – served on a bed of fennel and saffron risotto with a lemon caper sauce
Pistachio crusted Mahi Mahi – Local Mahi, sautéed peppers, jeweled pearled couscous with passion fruit beurre blanc
Scallop and Shrimp Linguini – chilli, local herb, lemon and white wine light cream sauce
Jerk Pork Tenderloin – authentic Jamaican jerk, served with grilled pineapple, rice and peas, roast vegetables and guava glaze
Surf and Turf – Sous vide fillet steak with peri peri grilled Shrimp, creamy polenta with Parmesan and rosemary, black garlic compound butter, asparagus bouquets and dressed baby arugula
Seared sesame Saku tuna with miso – coconut cauliflower purée, fresh mango salsa, coconut rice and wonton crisp
Star anise barbecue Beef Short Rib – pomme purée, charred spring onion and sweet shredded sprouts with shallot
Proscuitto wrapped Wahoo – served on a bed of fennel and saffron risotto with a lemon caper sauce
Pistachio crusted Mahi Mahi – Local Mahi, sautéed peppers, jeweled pearled couscous with passion fruit beurre blanc
Scallop and Shrimp Linguini – chilli, local herb, lemon and white wine light cream sauce
Jerk Pork Tenderloin – authentic Jamaican jerk, served with grilled pineapple, rice and peas, roast vegetables and guava glaze
Surf and Turf – Sous vide fillet steak with peri peri grilled Shrimp, creamy polenta with Parmesan and rosemary, black garlic compound butter, asparagus bouquets and dressed baby arugula
D E S S E R T
Finish with a bang! We only count memories on Wanderlust, never calories
Mini pavlova – baked meringue nests with fresh vanilla cream, berry coulis and fresh fruit
Passion fruit and raspberry posset – served with pistachio biscuit
Flourless chocolate cake – chocolate ganache, crème anglais and strawberry
Key Lime Pie – served with torched Italian meringue
Sticky Toffee Pudding – butterscotch sauce and vanilla bean ice cream
Vanilla crème brûlée – homemade granola and berries
Cheesecake – served with berry coulis and fruit sorbet
Mini pavlova – baked meringue nests with fresh vanilla cream, berry coulis and fresh fruit
Passion fruit and raspberry posset – served with pistachio biscuit
Flourless chocolate cake – chocolate ganache, crème anglais and strawberry
Key Lime Pie – served with torched Italian meringue
Sticky Toffee Pudding – butterscotch sauce and vanilla bean ice cream
Vanilla crème brûlée – homemade granola and berries
Cheesecake – served with berry coulis and fruit sorbet
RATES
All rates below reflect a 7 night all-inclusive charter. 5-night rates and additional package options available upon request.
2 GUESTS $27,000
3 GUESTS $27,500
4 GUESTS $28,000
5 GUESTS $28,500
6 GUESTS $29,000
7 GUESTS $29,500
8 GUESTS $30,000
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 $27,000
3 GUESTS $27,500
4 GUESTS $28,000
5 GUESTS $28,500
6 GUESTS $29,000
7 GUESTS $29,500
8 GUESTS $30,000
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
As someone who's usually at the ready with an entire arsenal of words to express my gratitude what can I say that hasn't been said a thousand times before? Suffice it to say that there amazing experiences in one's short time here in the earthly realm and then there are peak moments that simply redefine what it's like to achieve those stellar, pinnacle heights of wonder, joy, balance, exhilaration and complete relaxation all at the same time. Those extraordinary and total bliss moments when mind, body, and spirt combine to create what I like to call a "well being attack!" Nirvana! Every moment on board Wanderlust had us thinking "it can't get better than this! and then the universe says "Hold my Beer."
I'll leave with thousands of wonderous memories etched forever on my heart and the deepest gratitude for all these two lovely lights did to ensure we'd have the best experience in the BVI, Ever. A few highlights-the 5 star cuisine and magic created daily by chef Katie. Somebody needs to award this amazing young woman a Michelin Star. (I did figure out her secret ingredient after hours of close observation... it is love combined with sprinkles of magic.
Shhh
Francois has somehow managed to accumulate quite the impressive list of talents and expertise in his 24 years on earth-Chief among them the ability to observe and deliver exactly what his lucky charter guests require seconds before they're even aware. Look up the word conscientious in the dictionary and there will be his image. Thanks to his observant, patient, intuitive demeanor I was able to put my aprehensions aside and experience one of the best dives ever after a 30 yr hiatus.
Both Katie and Francois possess skills above and beyond the usual checklist of the standard resume. Skills that can't be taught in any school, but exist only on an entirely different level. Suffice it to say-those attributes left me feeling nothing but extraordinary gratitude and blessed beyond measure!
I'll leave with thousands of wonderous memories etched forever on my heart and the deepest gratitude for all these two lovely lights did to ensure we'd have the best experience in the BVI, Ever. A few highlights-the 5 star cuisine and magic created daily by chef Katie. Somebody needs to award this amazing young woman a Michelin Star. (I did figure out her secret ingredient after hours of close observation... it is love combined with sprinkles of magic.
Shhh
Francois has somehow managed to accumulate quite the impressive list of talents and expertise in his 24 years on earth-Chief among them the ability to observe and deliver exactly what his lucky charter guests require seconds before they're even aware. Look up the word conscientious in the dictionary and there will be his image. Thanks to his observant, patient, intuitive demeanor I was able to put my aprehensions aside and experience one of the best dives ever after a 30 yr hiatus.
Both Katie and Francois possess skills above and beyond the usual checklist of the standard resume. Skills that can't be taught in any school, but exist only on an entirely different level. Suffice it to say-those attributes left me feeling nothing but extraordinary gratitude and blessed beyond measure!
British Virgin Islands
February 2024
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