THE ANNEX
58' SAIL CATAMARAN
Home Port | Tortola, BVI
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THE ANNEX
58' SAIL CATAMARAN
Home Port | Tortola, BVI
ABOUT
Crewed charter yacht, The Annex, accommodates 10 guests in 5 queen staterooms with private ensuite baths, dry shower stalls and electric heads. The Annex is outfitted with a large, spacious fly bridge providing the perfect space to relax or party!
All Inclusive week charters in the USVI & BVI available. Inquire below for specific dates, location and itinerary.
Make: Leopard
Year: 2013
LOA: 58.0ft
Beam: 28.0 ft
Draft: 6.0 ft
Flag: Cayman
Year: 2013
LOA: 58.0ft
Beam: 28.0 ft
Draft: 6.0 ft
Flag: Cayman
amenities
60HP TENDER
TOWABLE TUBE
FLOATING MATS
TOWABLE TUBE
FLOATING MATS
SUP BOARDS
WAKEBOARD
KNEEBOARD
WAKEBOARD
KNEEBOARD
OUTDOOR MOVIE THEATER
FLOATING ISLAND
GIANT INFLATABLES
FLOATING ISLAND
GIANT INFLATABLES
SCUBA DIVING
Yacht offers rendezvous diving only.
CREW
C A P T A I N | Devon Wishart
C H E F | Jessica LaRue
Devon, a South African, has been skippering in the BVI for the past 5 years. A conscientious and professional individual with extensive experience in boat management, maintenance, and captaining vessels. Well organized and hard working with a great focus on teamwork and unity in the workplace. Looking to work long-term on a private vessel to create a unique experience for owner, family, and guests.
***THE CHEF Jessica LaRue
I have been working as a very successful Mate/Chef for busy Caribbean based charter company and yacht Owners for several years. I have become a very flexible team member working jointly with other crew on every aspect of running a yacht and guest services.
I am passionate about cooking and enjoy working with the freshest ingredients to prepare simple straight-forward dishes that showcase the ingredients and flavors. I was fortunate enough to be trained by the Head Chef for the Trade Winds Charter Company, which rounded out my skills, and prepared me for handling diverse tastes and diets for a busy charter program. Through good communication with the guest I always strive to create menus that are well received by all guests.
I am a fun and energetic person with a positive outlook on life and a willingness to always strive to deliver great experiences, succeed, and constantly looking for ways to improve.
Mate/Stewardess Lindi Van Rensberg
I always bring enthusiasm, consistency and professionalism to my job. I thrive to uphold high standards, and bring a friendly, positive attitude to the team on board. My previous experience includes working with clients, booking in and out of guests, helping with service, preparing their accommodation and being part of the entertainment.
I am easy to get along with. I work well in a team, and really am a team player. I don’t like conflict, and always try to avoid it, or resolve it as soon as possible. I have the ability to manage time well, and to always think ahead. I like to be prepared and that leads me to always do research before hand to try and be prepared for almost anything.
C H E F | Jessica LaRue
Devon, a South African, has been skippering in the BVI for the past 5 years. A conscientious and professional individual with extensive experience in boat management, maintenance, and captaining vessels. Well organized and hard working with a great focus on teamwork and unity in the workplace. Looking to work long-term on a private vessel to create a unique experience for owner, family, and guests.
***THE CHEF Jessica LaRue
I have been working as a very successful Mate/Chef for busy Caribbean based charter company and yacht Owners for several years. I have become a very flexible team member working jointly with other crew on every aspect of running a yacht and guest services.
I am passionate about cooking and enjoy working with the freshest ingredients to prepare simple straight-forward dishes that showcase the ingredients and flavors. I was fortunate enough to be trained by the Head Chef for the Trade Winds Charter Company, which rounded out my skills, and prepared me for handling diverse tastes and diets for a busy charter program. Through good communication with the guest I always strive to create menus that are well received by all guests.
I am a fun and energetic person with a positive outlook on life and a willingness to always strive to deliver great experiences, succeed, and constantly looking for ways to improve.
Mate/Stewardess Lindi Van Rensberg
I always bring enthusiasm, consistency and professionalism to my job. I thrive to uphold high standards, and bring a friendly, positive attitude to the team on board. My previous experience includes working with clients, booking in and out of guests, helping with service, preparing their accommodation and being part of the entertainment.
I am easy to get along with. I work well in a team, and really am a team player. I don’t like conflict, and always try to avoid it, or resolve it as soon as possible. I have the ability to manage time well, and to always think ahead. I like to be prepared and that leads me to always do research before hand to try and be prepared for almost anything.
DINING ON THE ANNEX
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 – Lightly toasted English muffin topped with Canadian bacon, gently poached eggs and homemade Hollandaise sauce.
•Freshly baked croissants – served with smoked salmon, cream cheese, chives and capers and a selection of jams and preserves.
•Mini Frittatas – Parma ham, swiss cheese and potato bake
•French toast – served with maple rum syrup and a selection of muffins, spinach & feta, asparagus & cheese, bacon & mozzarella
•Full English breakfast – Eggs to order, bacon, hash browns, tomato, baked beans, tomato, toast, jams and preserves.
•Freshly baked croissants – served with smoked salmon, cream cheese, chives and capers and a selection of jams and preserves.
•Mini Frittatas – Parma ham, swiss cheese and potato bake
•French toast – served with maple rum syrup and a selection of muffins, spinach & feta, asparagus & cheese, bacon & mozzarella
•Full English breakfast – Eggs to order, bacon, hash browns, tomato, baked beans, tomato, toast, jams and preserves.
•Linguini Lobster – Linguini pasta topped with Lobster sautéed in herb butter with shallots, fresh cream and garlic, served with a seasonal, crispy green salad.
•Vietnamese Spring Rolls – a variety of shrimp and chicken spring rolls served with a pineapple and chilli salsa and freshly baked French loaf.
•Baby Back Pork Ribs – Succulent and falling off the bone, barbecued to a turn, baby back ribs served with garlic bruschetta and Caprese salad.
•Caribbean Chicken Salad – served on a bed of lettuce, with hot, cheesy, garlic toasties.
•Smoked Salmon and Asparagus Quiche and or Traditional Quiche Lorraine – served with watermelon, arugula, black olive, feta and fresh mint salad.
•Vietnamese Spring Rolls – a variety of shrimp and chicken spring rolls served with a pineapple and chilli salsa and freshly baked French loaf.
•Baby Back Pork Ribs – Succulent and falling off the bone, barbecued to a turn, baby back ribs served with garlic bruschetta and Caprese salad.
•Caribbean Chicken Salad – served on a bed of lettuce, with hot, cheesy, garlic toasties.
•Smoked Salmon and Asparagus Quiche and or Traditional Quiche Lorraine – served with watermelon, arugula, black olive, feta and fresh mint salad.
•Baked Brie With Balsamic Reduction and Cherry Tomatoes – Brie baked with cherry tomatoes in balsamic reduction served with sliced apple, caramelized nuts, preserved figs and various crackers.
•Crab Tartlets – Crab morne baked in phyllo pastry served on a bed of arugula.
•Shrimp Cocktails – Plump shrimp smothered in a creamy blue cheese, cream and brandy sauce, served on crisp iceberg lettuce.
•Mezze Platter – Platter of Tzaziki, Skordalia, Taramasalata served with grilled, stuffed aubergine with feta, marinated mushrooms, Parma Ham, Mozzarella and a variety of crackers.
•Chicken Satay – Mini chicken kebabs served with a sweet Thai peanut, apricot and chilli dipping sauce.
•Crab Tartlets – Crab morne baked in phyllo pastry served on a bed of arugula.
•Shrimp Cocktails – Plump shrimp smothered in a creamy blue cheese, cream and brandy sauce, served on crisp iceberg lettuce.
•Mezze Platter – Platter of Tzaziki, Skordalia, Taramasalata served with grilled, stuffed aubergine with feta, marinated mushrooms, Parma Ham, Mozzarella and a variety of crackers.
•Chicken Satay – Mini chicken kebabs served with a sweet Thai peanut, apricot and chilli dipping sauce.
•Grilled Canadian Salmon – Served on a potato rosti – drizzled with a bur blanc caper sauce, garnished with fresh asparagus and caviar.
•Pan Seared Duck Breast – Served with red wine sherry sauce with potato rissoles and seasonal vegetables.
•Barbecued Beef Tenderloin – Served with brandy and green peppercorn sauce, new potatoes, roasted butternut and almond green beans.
•Rack of Lamb – Roasted with a crust of rosemary, mint and garlic served with roasted garlic creamed potatoes and Mediterranean vegetables.
•Lobster Thermidor – Traditional lobster thermidor served with fresh cream, white wine, spring onions, topped with cheese au gratin.
•Pan Seared Duck Breast – Served with red wine sherry sauce with potato rissoles and seasonal vegetables.
•Barbecued Beef Tenderloin – Served with brandy and green peppercorn sauce, new potatoes, roasted butternut and almond green beans.
•Rack of Lamb – Roasted with a crust of rosemary, mint and garlic served with roasted garlic creamed potatoes and Mediterranean vegetables.
•Lobster Thermidor – Traditional lobster thermidor served with fresh cream, white wine, spring onions, topped with cheese au gratin.
•Pavlova – Light, fluffy meringue base topped with fresh cream, passion fruit, kiwi fruit, nectarines and strawberries.
•Apple Strudel – Apples sautéed with cinnamon, butter, raisins and amaretto, wrapped in phyllo pastry and baked, dusted with confectioners sugar, served with clotted cream.
•Crepe Lorraine – Frilly crepes filled with vanilla bean ice cream, saturated with orange, grand mariner sauce and flambed on the table.
•Chocolate Fondue – Lindt chocolate infused with Cointreau sauce, served with strawberries, marshmallows, biscotti and mandarine for dipping.
•Death By Chocolate Cheesecake – No description needed!
•Apple Strudel – Apples sautéed with cinnamon, butter, raisins and amaretto, wrapped in phyllo pastry and baked, dusted with confectioners sugar, served with clotted cream.
•Crepe Lorraine – Frilly crepes filled with vanilla bean ice cream, saturated with orange, grand mariner sauce and flambed on the table.
•Chocolate Fondue – Lindt chocolate infused with Cointreau sauce, served with strawberries, marshmallows, biscotti and mandarine for dipping.
•Death By Chocolate Cheesecake – No description needed!
RATES
7 Nights, All Inclusive:
2 -6 GUESTS $32,000
7 GUESTS $32,750
8 GUESTS $33,500
9 – 10 GUESTS $35,000
CHRISTMAS WEEK: $41,650
NEW YEAR WEEK $42,950
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 -6 GUESTS $32,000
7 GUESTS $32,750
8 GUESTS $33,500
9 – 10 GUESTS $35,000
CHRISTMAS WEEK: $41,650
NEW YEAR WEEK $42,950
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
5/5
Magnificent!
Absolutely flawlessin every way! I will remember the gourmet meals so perfectly presented in hopes I may become inspired to upgrade my own offerings! Thankyou so very much for making my BVI trip so special and memorable.
Absolutely flawlessin every way! I will remember the gourmet meals so perfectly presented in hopes I may become inspired to upgrade my own offerings! Thankyou so very much for making my BVI trip so special and memorable.
BRITISH VIRGIN ISLANDS
FEBRUARY 2020
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