ENDLESS HORIZONS
80' SAIL CATAMARAN
Home Port | Tortola, BVI
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ENDLESS HORIZONS
80' SAIL CATAMARAN
Home Port | Tortola, BVI
ABOUT
Charter Catamaran ENDLESS HORIZON Accommodates 8 guests in 4 cabins. All Inclusive week charters in the BVI starting at $100,000. Full crew of 4, Captain, Chef, Stew and Deckhand.
Make: Sunreef
Year: 2022
LOA: 80ft
Beam: 41.5ft
Draft: 7ft
Flag: BVI
Year: 2022
LOA: 80ft
Beam: 41.5ft
Draft: 7ft
Flag: BVI
100HP TENDER
SEADOO SEABOBS
2 PADDLE BOARDS
2 E-FOIL BOARDS
SEADOO SEABOBS
2 PADDLE BOARDS
2 E-FOIL BOARDS
1 WAKEBOARD
INFLATABLE TOWABLE TOYS
SCUBA DIVING
MOUNTAIN BIKES
INFLATABLE TOWABLE TOYS
SCUBA DIVING
MOUNTAIN BIKES
FISHING GEAR
SNORKEL GEAR
BEACH GAMES
WIFI ONBOARD
AIR CONDITIONING
SNORKEL GEAR
BEACH GAMES
WIFI ONBOARD
AIR CONDITIONING
SCUBA DIVING
SCUBA Diving available onboard! Captain Jonathan is a PADI dive master. The yacht is equipped with SCUBA gear and a dive compressor. Additional fees may apply.
CREW
C A P T A I N | Jonathan Crews
C H E F | Dominic
S T E W | Tracy Shepard
D E C K H A N D | Mitchel Potgieter
Meet the resident crew onboard Endless Horizon!
JONATHAN | CAPTAIN | SOUTH AFRICAN / AUSTRALIAN
I began sailing at a young age as I come from a family of avid sailors. I became a Commercial Captain in 2016, immediately commencing work in the Mediterranean. For the following 5 years I worked throughout the Mediterranean, Thailand, Pacific and Caribbean working on various types of catamarans and monohulls in both a charter, private and delivery capacity up to 64 feet. For the past 3 years I have been working in the British Virgin Islands, running busy charter catamarans. I am now happy to be the new captain of ENDLESS HORIZON.
DOMINIC | CHEF | GERMAN
EXPERIENCE:
I have been a Chef since 2007, worked in several 1-3 Michelin star restaurants for 11 years across Europe, ran a cooking school in the US Virgin Islands and worked on Charter Catamarans since 2020.
WHAT CAN GUESTS EXPECT FROM YOU:
Our guests can expect from me the perfect tailored Menu to their likes and preferences from every corner of the world. Exciting and comforting flavors alike and I am always happy to share knowledge and let our guests look over my shoulders in our beautiful and spacious galley on Endless Horizon
WHAT IS YOUR FAVOURITE COOKING STYLE?
Mediterranean with strong Asian influences.
TRACY | CHIEF STEWARDESS | AUSTRALIAN
I first began working in the hospitality industry on land, where I worked in several restaurants and cafes in Australia over the span of 8 years including working in Manager roles. I grew up on speed boats and fishing boats although Jon was the one who introduced me to sailing yachts when we met in early 2020. I have now been working in the yachting industry for the past 3 years, working on a number of busy charter catamarans and several long deliveries.
MITCHEL | DECKHAND | SOUTH AFRICAN
I started working on boats when my father purchased his boat about 10 years ago. I learnt to service, drive and clean the vessel which is where my love of boats and then yachting began. I’ve worked on 54-58ft charter catamarans in the Caribbean as well as larger superyachts.
C H E F | Dominic
S T E W | Tracy Shepard
D E C K H A N D | Mitchel Potgieter
Meet the resident crew onboard Endless Horizon!
JONATHAN | CAPTAIN | SOUTH AFRICAN / AUSTRALIAN
I began sailing at a young age as I come from a family of avid sailors. I became a Commercial Captain in 2016, immediately commencing work in the Mediterranean. For the following 5 years I worked throughout the Mediterranean, Thailand, Pacific and Caribbean working on various types of catamarans and monohulls in both a charter, private and delivery capacity up to 64 feet. For the past 3 years I have been working in the British Virgin Islands, running busy charter catamarans. I am now happy to be the new captain of ENDLESS HORIZON.
DOMINIC | CHEF | GERMAN
EXPERIENCE:
I have been a Chef since 2007, worked in several 1-3 Michelin star restaurants for 11 years across Europe, ran a cooking school in the US Virgin Islands and worked on Charter Catamarans since 2020.
WHAT CAN GUESTS EXPECT FROM YOU:
Our guests can expect from me the perfect tailored Menu to their likes and preferences from every corner of the world. Exciting and comforting flavors alike and I am always happy to share knowledge and let our guests look over my shoulders in our beautiful and spacious galley on Endless Horizon
WHAT IS YOUR FAVOURITE COOKING STYLE?
Mediterranean with strong Asian influences.
TRACY | CHIEF STEWARDESS | AUSTRALIAN
I first began working in the hospitality industry on land, where I worked in several restaurants and cafes in Australia over the span of 8 years including working in Manager roles. I grew up on speed boats and fishing boats although Jon was the one who introduced me to sailing yachts when we met in early 2020. I have now been working in the yachting industry for the past 3 years, working on a number of busy charter catamarans and several long deliveries.
MITCHEL | DECKHAND | SOUTH AFRICAN
I started working on boats when my father purchased his boat about 10 years ago. I learnt to service, drive and clean the vessel which is where my love of boats and then yachting began. I’ve worked on 54-58ft charter catamarans in the Caribbean as well as larger superyachts.
DINING ON ENDLESS HORIZONS
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
Served with coffee, tea, juices and fresh fruit
– Poached egg with smashed chilli avocado and prosciutto on toast –
– Homemade granola berry bowls with yogurt, honey and chia seeds –
– Eggs Benedict with hollandaise sauce –
– American pancakes with crispy bacon and maple syrup or fresh fruit –
– Brioche french toast with vanilla and raspberry compote –
– Blueberry muffins with crumble topping and pastries –
– Waffles with almond butter and roasted peaches –
– Poached egg with smashed chilli avocado and prosciutto on toast –
– Homemade granola berry bowls with yogurt, honey and chia seeds –
– Eggs Benedict with hollandaise sauce –
– American pancakes with crispy bacon and maple syrup or fresh fruit –
– Brioche french toast with vanilla and raspberry compote –
– Blueberry muffins with crumble topping and pastries –
– Waffles with almond butter and roasted peaches –
L U N C H
– Soy and honey cayenne chicken salad in pineapple bowls –
– Spiced tomato and gruyere tartlets with fennel jam –
– Fish tacos with apple, and red cabbage slaw and buttered corn on cob –
– Ham and gruyere pithivier –
– Slow cooked pork belly with 5 spice peach and raspberry salad –
– Watermelon, green apple and lime salad with herb and onion focaccia –
– Tuna niscoise salad –
– Mixed bagel board platters –
– Mango and avocado salmon stack served with fougasse bread –
– Spiced tomato and gruyere tartlets with fennel jam –
– Fish tacos with apple, and red cabbage slaw and buttered corn on cob –
– Ham and gruyere pithivier –
– Slow cooked pork belly with 5 spice peach and raspberry salad –
– Watermelon, green apple and lime salad with herb and onion focaccia –
– Tuna niscoise salad –
– Mixed bagel board platters –
– Mango and avocado salmon stack served with fougasse bread –
A P P E T I Z E R S
– Fresh fish tartare with pickled vegetables and quail egg –
– Melon, prosciutto gouda salad with lime dressing –
– Ham hock ballotine with duck egg yolk and celeriac puree –
– Double baked cheese souffle –
– Leek and potato soup with potato nests –
– Burnt mackerel with blinis and creme fraiche –
– Chargrilled grapes with burrata –
– Melon, prosciutto gouda salad with lime dressing –
– Ham hock ballotine with duck egg yolk and celeriac puree –
– Double baked cheese souffle –
– Leek and potato soup with potato nests –
– Burnt mackerel with blinis and creme fraiche –
– Chargrilled grapes with burrata –
D I N N E R
– Spiced rub pork tenderloin with BBQ sauce, sweet potato mash, spinach and pepper soy sauce salad –
– Chickpea, sweet potato and spinach curry with vegetable bhajis –
– Butternut squash risotto with parma ham, poached chicken breast and caramelized onion skin –
– Steak with pont neufs and a green bean walnut salad –
– Grilled sea bream in ginger beurre blanc and potato rosti –
– Almond pesto and butternut lasagna stack –
– Confit duck leg with red rice, pumpkin seed salad with lime and soy vinaigrette –
– Pan fried sirloin, carrot puree, with asparagus and marinated pelati tomatoes –
– Chickpea, sweet potato and spinach curry with vegetable bhajis –
– Butternut squash risotto with parma ham, poached chicken breast and caramelized onion skin –
– Steak with pont neufs and a green bean walnut salad –
– Grilled sea bream in ginger beurre blanc and potato rosti –
– Almond pesto and butternut lasagna stack –
– Confit duck leg with red rice, pumpkin seed salad with lime and soy vinaigrette –
– Pan fried sirloin, carrot puree, with asparagus and marinated pelati tomatoes –
D E S S E R T
– Strawberry delice –
– Deconstructed passionfruit cheesecake –
– Vanilla and berry panna cotta –
– Rum babas with whipped cream and fresh fruit –
– Dark chocolate fondants and ice cream –
– Key lime pie –
– Lemon tart with chocolate soil and raspberry sorbet –
– Summer fruit cup trifle cake –
– Deconstructed passionfruit cheesecake –
– Vanilla and berry panna cotta –
– Rum babas with whipped cream and fresh fruit –
– Dark chocolate fondants and ice cream –
– Key lime pie –
– Lemon tart with chocolate soil and raspberry sorbet –
– Summer fruit cup trifle cake –
RATES
Rates reflect 7 nights All-Inclusive:
High Rate: $115,000
Low Rate: $100,000
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.
High Rate: $115,000
Low Rate: $100,000
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
Great crew! We have sailed with them twice and looking forward to the third time!
British Virgin Islands
March 2024
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