Home Port | Tortola, BVI



Home Port | Tortola, BVI


Charter Catamaran, Reverie is one of the newest catamarans launched by Lagoon in 2024. Accommodating up to 8 guests with three crew members, she a masterpiece of luxury yacht design that seamlessly marries Lagoon’s rich heritage with cutting-edge modern sailing innovations.

Crafted with meticulous attention to detail, this charter yacht boasts sleek, assertive lines and a visionary layout that promises an elite seafaring lifestyle. Step aboard to discover expansive living spaces bathed in natural light, where the boundaries between indoors and the azure beyond blur, offering an intimate connection with the Virgin Islands.

Whether you’re sunbathing on the spacious flybridge or relaxing in the elegantly designed cabins, every moment on the Lagoon SIXTY5 feels like a serene escape into the lap of elegance, making it the ultimate choice for charter guests and mariners seeking a fusion of adventure and tranquility. Charters available now! Inquire for specific dates, we respond quickly!
Make: Lagoon
Year: 2024
LOA: 65ft
Beam: 33ft
Draft: 5ft
Flag: USA


SCUBA Diving is not available onboard Reverie. Your crew will be happy to arrange diving with a local dive shop if you’re interested.


C A P T A I N | Doyle Van Horn
C H E F | Maya Walsh
D E C K S T E W | Tacaro Bester

Meet the resident crew onboard Reverie!

Captain Doyle Van Horn
Capt Doyle was born in “The Heart of Arizona”. Coming from a ranching background he spent his childhood playing in the woods and rivers of northern Arizona. After graduating from high school he set off traveling around the states working construction and other odd jobs. One of those jobs took him up to Valdez, Alaska where he found his way to the local marina. It was at that moment, seeing all the boats on the dock, that he fell in love with the idea of working on boats and finding a life at sea. After that trip he decided to go all-in and made his way to the Virgin Islands. At 19 years old he moved to St. Thomas to pursue a life on the water. Being the annoying kid on the dock asking for work, finally someone gave him a chance. He spent the next couple of years as crew on a 65-foot sailing cat working on his sea time and honing skills needed to be confident on deck. Eventually, working and getting his 100 ton master’s license. In 2003, he was promoted to captain and so began a dream life of sailing the islands and exploring his backyard that is the Caribbean. Throughout the years he had several opportunities that found him on multiple boats of different size and make, from 100 foot power yachts to 50 foot day sail cats. From running boats for major hotels like The Ritz Carlton, to private term yachts he let the sea and wind take him from The Virgin Islands to Hawaii, throughout the Great Lakes and down the eastern seaboard. In 2015, he had the opportunity to build a boat and start a small high-end private day charter business throughout the Virgin Islands. In August 2007 hurricane Irma and Maria swept through the Caribbean, devastating the islands and boating community throughout the area and beyond. He was forced to pack up and move back to the States where he got back to his roots and worked as a Cowboy for several ranches throughout Arizona. Sleeping under the stars and raising the beef that feeds the nation he found a real passion for the cowboy lifestyle; but in the back of his mind and the forefront of his heart he knew he was destined to make his way back to the sea. In 2021 Doyle sold all his horses and moved to St. Augustine Florida, to get back to the life that fuels his heart. Upon returning to the sea he found a new spark for the work and decided to go back to the island and pick up where he left off. Taking the Captain position onboard Nae Kae with chef Maya, he is excited to show you all the secrets that he found over his twenty years of exploration. Whether it’s showing guests the amazing world under the surface or harnessing the power of the wind to transport you from one island paradise to another; to strumming some tunes on deck for cocktail hour, you are sure to find the right itinerary for you and your group. Capt Doyle, and Chef Maya are happy to welcome you aboard Nae Kae for what is sure to be the best trip to the islands and possibly the best week of your life!

Chef Maya Walsh
Maya grew up primarily in the suburbs of Washington D.C. but spent several years going back and forth between her parents’ countries of Japan and Canada. A lover of water, she spent her youth body surfing on the beaches of California and sailing and canoeing on the lakes of Ontario. Upon graduating from the University of Toronto where she studied Japanese, Spanish and biology, she realized she wanted more involvement in the food world. And so her culinary journey began with six months of WWOOF-ing in Spain and Portugal followed by a move to Baltimore where she became involved in the robust organic urban farming community while cooking at an award-winning French bistro, bartending at a natural wine and sake bar, and roasting and serving coffee.

During 2020, she lived in Japan where she interned at a Michelin 2 star restaurant and worked at a traditional noodle shop. She is a graduate of the Ballymaloe Cookery School, an institution located on an organic farm in Cork, Ireland and of the Ashburton Yacht Chef Academy. Having traveled to over 30 countries, her culinary repertoire is diverse. Her experiences have led her to prioritize a commitment to sourcing high quality, seasonal, and local products, creating strong relationships with producers. She especially enjoys foraging, fermenting and pickling. In the most recent off-seasons, she was learning about the ancient wine culture of the Republic of Georgia and working the harvest on a low-intervention winery in Slovenia. She also spent time in Honduras acquiring her PADI rescue diver certification. She is relentless when it comes to furthering her gastronomic knowledge, highly competent and committed to catering to all guests’ dietary restrictions, preferences and aspirations.

Deck Stew Tacaro Bester
Tacaro Bester grew up in Johannesburg, South Africa, where her youthful passions were split between riding horses and motorbikes. She competed in showjumping for 10 years while nurturing her equestrian talents. After high school, Tacaro initially studied BSc Mathematical Statistics but realized she wanted something more adventurous in her life. This led her to volunteer with turtles in Madagascar for 3 weeks, an experience that sparked her desire to pursue a career involving the ocean.

With a newfound clarity of purpose, Tacaro moved to the south coast of Durban, South Africa and started a diving internship. She went on to become a certified dive instructor, spending three years working at a renowned dive spot known for its shark diving experiences. Tacaro also worked in Mozambique before embarking on a period of global travels and maritime training.

In 2022, she completed yacht courses, opening up new opportunities including working on a dive boat in Greece for three months. After Greece, she traveled to South Korea and the Philippines to further pursue her passion for diving as an instructor.

Tacaro then set her sights on breaking into the yachting industry. In late 2023, she attended a 10-day yacht bootcamp in the Dominican Republic to prepare. She subsequently traveled to Fort Lauderdale, rapidly building her experience through multiple day-work yachting jobs before landing a temporary position on the 40m sailing yacht Kaori – her first yachting role that brought her to the US Virgin Islands. After her stint on Kaori, Tacaro helped deliver a 50ft catamaran from the Bahamas to the US Virgin Islands, standing watch throughout the day and night to gain valuable nautical miles. She then worked on various other boats in the Virgin Islands, gaining invaluable experience in the area.

It is in these Caribbean islands that Tacaro’s future vision has come into focus. Her heart is now set on building a long-term career in the US Virgin Islands running charter catamarans as a Captain. With her diverse skillset as a deckhand, stewardess and dive instructor, Tacaro is equipped to turn her maritime dreams into reality. Wherever her adventures take her, she’s sure to make a mean cocktail and greet guests with her bright, signature smile.


Below is a taste of what to expect onboard your charter. Your private chef onboard will tailor every meal to each guests preference.

Eggs Benedict with miso hollandaise over homemade english muffins, poached eggs, ham, fried shallots, capers and lots of fresh herbs, served with a side of ginger, sesame oil and lime dressed greens

Çilbir with poached duck eggs, Aleppo and paprika butter, and dill yoghurt served with freshly grilled, homemade pita bread

Locally made Bagels, cream cheeses, smoked salmon with homemade pickled onions, capers, locally grown arugula and boat grown microgreens

Shakshuka with topped with feta, chopped herbs, and served with freshly baked naan

Homemade rye sourdough bread with served with Caribbean avocado, bacon, eggs, and a regional, tropical fruit plate

Spanish omelette served with house made mayonnaise, spiced ketchup, chorizo and homemade yeast bread
Chocolate and orange zest pancakes with olive oil and hand whipped crème chantilly.

Locally made cinnamon rolls, bacon, and pineapple and smoothies

Japanese crab cakes served over local greens
Thai beef noodle salad with flank steak, cherry tomatoes, cucumber, red onion, local lettuces, thick rice noodles, nam pla prik, basil, mint, and cilantro

Pomegranate marinated chicken skewers over tabouli salad

Roti with tamarind pickled onions, and refreshing, spiced cauliflower salad

Local spiny lobster bisque with Sugar Brown Farm’s greens, sourdough grilled cheese with aged Irish cheddar

Flank steak marinated in greek spices, freshly made pita bread, homemade tzatziki, feta, pickled onions, herbs

Grilled chicken Caesar salad always served with homemade dressing and croutons, Parmesan crisps, watermelon radish

Hand-formed burgers with delicious homemade buns, plus all the usual fixings and yuca fries
Chips and fresh guacamole

Spinach artichoke dip, homemade crustini

Blistered shishito peppers served with fried garlic chips

Vietnamese spring rolls with Nước chấm

Filo baskets with salt fish, caribbean avocado, cream cheese, and chives

Make your own sushi handrolls

Handmade Pork and chive dumplings

Poisson Cru with the catch of the day

Ceviche prepared with lime, sesame oil, spring onion, ponzu, and freshly caught tuna or bonito

Lion Fish crudo served with grapefruit and cucumber

Decadent charcuterie plates

Homemade hummus, pita chips, crudités

Crudités with chili lime salt

Pulled pork nachos with homemade pickled jalapeños, sour cream, cheese

Homemade sour cream and onion with kettle cooked chips
Fried mahi mahi tacos with mango salsa, cilantro crema, and tortillas

Local Arugula salad

Homemade linguine with brown butter, fried sage, pancetta, parmesan and lemon

Steak frites with homemade béarnaise sauce, baby bokchoy

Pan seared lion fish with wild mushrooms, beans, green starfruit, browned butter

Pork tenderloin with salsa verde, brussels sprouts, cous cous

Creamy Caribbean style curry with red snapper, tomatoes, sweet potato, peas served with coconut rice cooked with foraged wild bay leaves

Hand Formed lemongrass pork meatballs, rice noodles, nam pla, cucumber, carrots, herbs
Passionfruit Pavlova with spherified mango purée, kiwi, creme chantilly

Cardamom and vanilla Crème Brûlée

Rich chocolate eggplant cake with mascarpone

Homemade custard apple ice cream

Mango and honey panna cotta with tropical fruits

Keylime pie bars served with candied lime

Pineapple cheesecake with lime coulis


All rates below reflect a 7 night all-inclusive charter. 5-night rates and additional package options available upon request.

2 GUESTS $62,000
3 GUESTS $63,000
4 GUESTS $34,000
5 GUESTS $65,000
6 GUESTS $66,000
7 GUESTS $67,000
8 GUESTS $68,000

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.


Crew Review from Previous Yacht, Nae Kae:

The crew was amazing. Doyle is extremely knowledgeable and always found the perfect spot. He was a perfect captain and having been on many boats myself as well as our guests...He was one of the absolute best. Maya was amazing. Her humor was perfect and engaged perfectly with the crew. Her food is off the charts and definitely the best in the Caribbean at sea!.

The yacht was very clean and they maintained it that way throughout. Their attention to detail was apparent but we were also able to live on the boat and enjoy all parts. we loved all aspects of the boat.

Food was amazing. We moved to half board and thought getting off the boat would be a good idea. We had some great meals and experiences off boat...Maya's food was the best!! She was very accommodating and listened to everyone!! It was personalized and perfect.

British Virgin Islands
July 2024

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