MYSTIC SOUL
52' POWER CATAMARAN
Home Port | Tortola, BVI
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MYSTIC SOUL
52' POWER CATAMARAN
Home Port | Tortola, BVI
ABOUT
Charter Yacht, MYSTIC SOUL’s design is nothing less than stellar! She is nothing less than a blue water cruiser, but beneath the proven hull design are two bespoke guest queen suites and a spacious saloon and galley. Couple that with a large flybridge and helm station and ample aft cockpit deck, and you have the recipe for a fine charter yacht.
All Inclusive week charters in the BVI available. Inquire below for specific dates, location and itinerary.
Model: Horizon
Year: 2018
LOA: 52.0 ft
Beam: 22.0ft
Draft: 4.5 ft
Flag: BVI
Year: 2018
LOA: 52.0 ft
Beam: 22.0ft
Draft: 4.5 ft
Flag: BVI
amenities
60HP TENDER
FLOATING MATS
SWIM PLATFORM
AIR CONDITIONING
FLOATING MATS
SWIM PLATFORM
AIR CONDITIONING
SUP BOARDS X2
WAKEBOARD
WATER SKIS
FLOATING ISLAND
WAKEBOARD
WATER SKIS
FLOATING ISLAND
SNORKEL GEAR
SCUBA DIVING ONBOARD
KAYAKS
SEA BOBS X3
SCUBA DIVING ONBOARD
KAYAKS
SEA BOBS X3
SCUBA DIVING
Yacht offers Rendezvous diving only
CREW
C A P T A I N | Philip Ashford
C H E F | Audrey Boulianne
Philip and Audrey are a fun, professional, kind and approachable couple who have been working together for the past 5 years. They are both obsessed with customer service and thrive to enrich every guest’s experience by making it unique and memorable. They aim to deliver a stress-free holiday for families, couples, friends – or whoever may be seeking an inimitable journey adorned with life lasting souvenirs.
Captain: Born in England, Philip was introduced to sailing dinghies and windsurfing on the broads at a very young age. He first stepped aboard yachts as a toddler and has progressively turned his passion into an established career. Working professionally across the globe and logging over 20000 miles, his experience spans everything from 20ft clippers to superyachts. He aims to instil the immortal words of Wind in the Willows into others: “There is nothing — absolutely nothing — half so much worth doing as simply messing about in boats.”
In his spare time Philip can be seen pursuing his musical passions and traveling the world.
Chef: Born and raised in Montreal, Canada, Audrey has spent the last 8 years working as a cook professionally. She always had a profound passion about the culinary With years of customer service and hospitality experience, Audrey aims to provide a high level of service, catering to everyone’s dietary needs and requests.
Audrey started working as a freelance chef on chartered yachts in 2016 and never looked back – she is very inclined towards fusion cuisine, passionate about fine dining and artistic plating – After all, we eat with the eyes first !
Audrey enjoys living on the water and strongly believes that unique memories and epicurean experiences are created around a great meal shared with your loved ones.
C H E F | Audrey Boulianne
Philip and Audrey are a fun, professional, kind and approachable couple who have been working together for the past 5 years. They are both obsessed with customer service and thrive to enrich every guest’s experience by making it unique and memorable. They aim to deliver a stress-free holiday for families, couples, friends – or whoever may be seeking an inimitable journey adorned with life lasting souvenirs.
Captain: Born in England, Philip was introduced to sailing dinghies and windsurfing on the broads at a very young age. He first stepped aboard yachts as a toddler and has progressively turned his passion into an established career. Working professionally across the globe and logging over 20000 miles, his experience spans everything from 20ft clippers to superyachts. He aims to instil the immortal words of Wind in the Willows into others: “There is nothing — absolutely nothing — half so much worth doing as simply messing about in boats.”
In his spare time Philip can be seen pursuing his musical passions and traveling the world.
Chef: Born and raised in Montreal, Canada, Audrey has spent the last 8 years working as a cook professionally. She always had a profound passion about the culinary With years of customer service and hospitality experience, Audrey aims to provide a high level of service, catering to everyone’s dietary needs and requests.
Audrey started working as a freelance chef on chartered yachts in 2016 and never looked back – she is very inclined towards fusion cuisine, passionate about fine dining and artistic plating – After all, we eat with the eyes first !
Audrey enjoys living on the water and strongly believes that unique memories and epicurean experiences are created around a great meal shared with your loved ones.
DINING ON MYSTIC SOUL
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
• Middle Eastern inspired Shakshuka with sous-vide poached eggs, served with Homemade Pita Bread, Pineapple Carpaccio, Nutella Croissants, Lemon Overnight oats cups
• Homemade Bagels board (Jalapeno & Cheese, Poppy seeds, Sesame seeds and Raisin). Served w/ smoked salmon, homemade cream cheese selection, fried eggs, cold cuts, bacon, avocado, Green smoothie, Fruit Platter, Banana Bread w/ white chocolate chips & orange zest
• Eggs Benedict – Beef :Pulled Beef on English Muffin with caramelized onions, poached egg and pesto hollandaise OR Salmon: Smoked salmon, whipped ricotta, fried capers, pickled red onions. Served with breakfast potatoes
Side – Fruit Salad , Greek inspired Yogurt cup with Peach flower
• Breakfast Pizza (sausage, bacon, ham, hahsbrown) on fresh dough
Side – Açaï bowl selection topped with dried and fresh fruits, nuts, chia pudding, grains, peanut butter (optional) , Mini French toast sliders stuffed with honey, mascarpone and pistachios, Fruit Platter
• Breakfast Enchiladas (sausages, spinach, caramelized onions, leaks) toped with avocados and lime spiked sour cream
Side -Breakfast Potatoes, Fruit Platter, Savoury Pastry, Overnight Oats (berries)
• Full English Breakfast Selection (Roasted tomatoes, thyme butter fried mushrooms, bubble & squeak, sausage, bacon, baked beans, black pudding)
Side – Fruit Platter, Chia Pudding cups w/ berries, Chocolate, Walnut and Banana stuffed braid, Savoury Breakfast Wheels (Cheese and bacon stuffed)
Mediterranean Frittata or Quiche (feta, tomatoes, spinach, onions, bacon)
Side – Pancake board w/ fresh berry coulis, Berry selection, Croissant
• Homemade Bagels board (Jalapeno & Cheese, Poppy seeds, Sesame seeds and Raisin). Served w/ smoked salmon, homemade cream cheese selection, fried eggs, cold cuts, bacon, avocado, Green smoothie, Fruit Platter, Banana Bread w/ white chocolate chips & orange zest
• Eggs Benedict – Beef :Pulled Beef on English Muffin with caramelized onions, poached egg and pesto hollandaise OR Salmon: Smoked salmon, whipped ricotta, fried capers, pickled red onions. Served with breakfast potatoes
Side – Fruit Salad , Greek inspired Yogurt cup with Peach flower
• Breakfast Pizza (sausage, bacon, ham, hahsbrown) on fresh dough
Side – Açaï bowl selection topped with dried and fresh fruits, nuts, chia pudding, grains, peanut butter (optional) , Mini French toast sliders stuffed with honey, mascarpone and pistachios, Fruit Platter
• Breakfast Enchiladas (sausages, spinach, caramelized onions, leaks) toped with avocados and lime spiked sour cream
Side -Breakfast Potatoes, Fruit Platter, Savoury Pastry, Overnight Oats (berries)
• Full English Breakfast Selection (Roasted tomatoes, thyme butter fried mushrooms, bubble & squeak, sausage, bacon, baked beans, black pudding)
Side – Fruit Platter, Chia Pudding cups w/ berries, Chocolate, Walnut and Banana stuffed braid, Savoury Breakfast Wheels (Cheese and bacon stuffed)
Mediterranean Frittata or Quiche (feta, tomatoes, spinach, onions, bacon)
Side – Pancake board w/ fresh berry coulis, Berry selection, Croissant
L U N C H
•Salmon mi-cuit, pearled couscous with mango and red pepper and avocado salsa served with a dill emulsion
•Tacos Duo: Slow Cooked Chicken Thighs in a Gyros Marinade. Served on tortillas with homemade tzatziki, onion and tomatoes
– Al pastor (Pulled pork, pickled red onion, lime crema, cilantro and cotija)
-(Vegetarian Option): Lightly crumbed portobellos, lime crema, pickled onions, aragula
•Middle Eastern Individual Platter: Homemade Hummus, Tzatziki, Falafels, Tabbouleh, roasted beet Salad, Sumac Roasted parsnips, spinach and feta pastry, charred artichokes and flamed grilled chicken breast
•Seared Sirloin in Homemade Brioche Bun – Banh Mi inspired (pickled onions and carrots, slaw, cucumbers, sesame mayonnaise) served w/ Vietnamese vermicelli salad in fish sauce dressing
•Seared marinated Tuna served as a Poke Bowl (zoodles, pickled onions, ginger and radish, roasted pineapple, avocado, cucumbers, alfalpha sprouts sweet potatoes and seaweed salad) served on rice/quinoa/soba noodles topped with crispy scallions, crispy onions spicy mayonnaise, wasabi aioli and sesame.
•Tacos Duo: Slow Cooked Chicken Thighs in a Gyros Marinade. Served on tortillas with homemade tzatziki, onion and tomatoes
– Al pastor (Pulled pork, pickled red onion, lime crema, cilantro and cotija)
-(Vegetarian Option): Lightly crumbed portobellos, lime crema, pickled onions, aragula
•Middle Eastern Individual Platter: Homemade Hummus, Tzatziki, Falafels, Tabbouleh, roasted beet Salad, Sumac Roasted parsnips, spinach and feta pastry, charred artichokes and flamed grilled chicken breast
•Seared Sirloin in Homemade Brioche Bun – Banh Mi inspired (pickled onions and carrots, slaw, cucumbers, sesame mayonnaise) served w/ Vietnamese vermicelli salad in fish sauce dressing
•Seared marinated Tuna served as a Poke Bowl (zoodles, pickled onions, ginger and radish, roasted pineapple, avocado, cucumbers, alfalpha sprouts sweet potatoes and seaweed salad) served on rice/quinoa/soba noodles topped with crispy scallions, crispy onions spicy mayonnaise, wasabi aioli and sesame.
A P P E T I Z E R S
•Mini Arrancini balls w/ Tomato Dipping sauce – Paired with Apperol Spritz
Salmon tartare, roe, whipped dill ricotta on blini – Paired with Hugo
•Shrimp Canapé on cucumber disk with pineapple/red pepper salsa and miso butter – Paired with Yuzu Margarita
•Cabbage and Pork Dumplings – Paired with Lemongrass Mojito
•Loaded New Potatoes Skin with crème fraiche, coffee candied bacon, leaks and crispy onions – Paired with Manhattan
•Roast beef on mini toast canapé with/ mini fried cubed potatoes and anchovy butter – Paired with Old Fashioned
•Chicken wing tossed in a buffalo dressing with ‘’ranch’’ inspired dip – Paired with White Wine Sangria
Salmon tartare, roe, whipped dill ricotta on blini – Paired with Hugo
•Shrimp Canapé on cucumber disk with pineapple/red pepper salsa and miso butter – Paired with Yuzu Margarita
•Cabbage and Pork Dumplings – Paired with Lemongrass Mojito
•Loaded New Potatoes Skin with crème fraiche, coffee candied bacon, leaks and crispy onions – Paired with Manhattan
•Roast beef on mini toast canapé with/ mini fried cubed potatoes and anchovy butter – Paired with Old Fashioned
•Chicken wing tossed in a buffalo dressing with ‘’ranch’’ inspired dip – Paired with White Wine Sangria
D I N N E R
• Mini Chicken Pot Pie, Homemade Gnocchi, onion puree, Braised beef short ribs, red wine reduction, pea shoots, parmesan crisp
• Indian Spread: Butter Chicken , Homemade Naan, Dahl Lentils, Pork Ribs Vindaloo, Rice
• Burrata on charred peaches, caramelized onions and prosciutto , Seafood white wine cream linguini (Seared scallops, mussels & sous-vide shrimps)
• Sushi selection with panko fried vegetable and paired sauces, Seared duck breast ramen, topped with ponzu soft boiled egg, green onion, cilantro, charred bokchoi
• Crab Cake on a corn purée topped with pickled cabbage/onions and lime crema, Parmesan and herb crusted rack of lamb, horseradish pomme puree, poached asparagus and beurre rouge
• Mediterranean Tian tower on beet purée w/ toasted amaranth, Tournedos Rossini
Beef tenderloin, Seared Foie Gras, on potato dauphinoise and brocolini
• Scallop ceviche served w/ pineapple salsa and a tiger milk foam, Oven Roasted Ponzu Pork Belly with Safran Mayo, Peas, Glazed Carrots and crispy kale, Side Oven Roasted Butternut squash
• Indian Spread: Butter Chicken , Homemade Naan, Dahl Lentils, Pork Ribs Vindaloo, Rice
• Burrata on charred peaches, caramelized onions and prosciutto , Seafood white wine cream linguini (Seared scallops, mussels & sous-vide shrimps)
• Sushi selection with panko fried vegetable and paired sauces, Seared duck breast ramen, topped with ponzu soft boiled egg, green onion, cilantro, charred bokchoi
• Crab Cake on a corn purée topped with pickled cabbage/onions and lime crema, Parmesan and herb crusted rack of lamb, horseradish pomme puree, poached asparagus and beurre rouge
• Mediterranean Tian tower on beet purée w/ toasted amaranth, Tournedos Rossini
Beef tenderloin, Seared Foie Gras, on potato dauphinoise and brocolini
• Scallop ceviche served w/ pineapple salsa and a tiger milk foam, Oven Roasted Ponzu Pork Belly with Safran Mayo, Peas, Glazed Carrots and crispy kale, Side Oven Roasted Butternut squash
D E S S E R T
• Mint Raita, and Mysore Pak (cardamom, ghee, sugar, dessert bars)
• Chocolate lava cake
• Lemon cheese cake w/ raspberry coulis and pineapple flower
• Lime glazed rum cake
• Key lime pie w/ almond and ginger crust
• Cognac and red wine peppercorn sauce, with Tarte Tatin (w/ pear and apples)
• Grand Marnier infused Crème Brulée
• Chocolate lava cake
• Lemon cheese cake w/ raspberry coulis and pineapple flower
• Lime glazed rum cake
• Key lime pie w/ almond and ginger crust
• Cognac and red wine peppercorn sauce, with Tarte Tatin (w/ pear and apples)
• Grand Marnier infused Crème Brulée
RATES
Rates reflect 7 days, all inclusive.
2 GUESTS $ 24,000
3 GUESTS $ 24,750
4 GUESTS $ 24,900
CHRISTMAS & NEW YEAR WEEKS $28,000
Additional Rate Details:
All-inclusive rates include: yacht, crew, provisions, full ships bar, cruising permits, fuel.
Rate does not include crew gratuity. Gratuity is typically 15% to 20% of the cost of the charter.
All rates are for the entire yacht and are subject to change without notice prior to actual reservation.
2 GUESTS $ 24,000
3 GUESTS $ 24,750
4 GUESTS $ 24,900
CHRISTMAS & NEW YEAR WEEKS $28,000
Additional Rate Details:
All-inclusive rates include: yacht, crew, provisions, full ships bar, cruising permits, fuel.
Rate does not include crew gratuity. Gratuity is typically 15% to 20% of the cost of the charter.
All rates are for the entire yacht and are subject to change without notice prior to actual reservation.
GUEST REVIEWS
Our family had the most amazing time with you on the Mystic Soul. Every detail was perfect, from the itinerary to the destinations to the food. The meals far exceeded our expectations and were nothing short of miraculous. We have stayed at luxury hotels all over the world, and this has been hands down the best vacation we have ever had. Thank you so much for all of your time, energy + thoughtfulness
BRITISH VIRGIN ISLANDS
APRIL 2022
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