Available For Charter
REVERIE
65 ft
10 Guests
5 cabins
We Don’t Just Cruise,
We Create Unforgettable Journeys
About this Yacht
Description
REVERIE is a brand-new 2025 Lagoon SIXTY5 sailing catamaran redefining luxury in the USVI and BVI with bold lines, expansive decks, and a calm, contemporary interior framed by panoramic views. Her oversized flybridge is made for lounging and sunset cocktails, while the inviting aft lounge keeps the ocean close and the atmosphere effortlessly relaxed. High-performance rigging supports smooth, graceful passages between island gems, and the layout flows naturally from generous social spaces to quiet private retreats.
Accommodating up to 8 guests, REVERIE offers 1 king owner’s cabin and 3 queen cabins, each with a private ensuite. Serene, spacious, and beautifully refined, she delivers the kind of charter that feels like a daydream brought to life.
For groups of 9 or 10, please inquire for availability and pricing.
From $59,500 to $61,500
British Virgin Islands
Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (US/BVI), Caribbean Windwards
Booking Calendar
Length
Beam
Draft
Builder
Year Built
Cabins
Crew
Stabilizers
Boat Layout
Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.
New Menu Starting August 1,2026
DAY BREAK
All breakfasts are served with homemade granola, yogurt, and a seasonal fruit platter.
French Toast
Served with creamy vanilla mascarpone, fresh berries, and mixed berry coulis.
Turkish Eggs (Cilbir)
Creamy garlic yogurt topped with Aleppo butter and served with fresh sourdough.
Maple Rum Pancakes
Served with caramelized banana and walnut crunch.
Shakshuka
Poached eggs in smoky tomato concassé, finished with feta crumble and avocado.
Bagel Board
Smoked salmon, heirloom tomatoes, avocado, and cucumber ribbons served with fresh bagels.
Eggs Benedict
Poached eggs and Canadian bacon topped with rich hollandaise sauce.
Açai & Smoothie Bowl
Served with vanilla granola, fresh seasonal fruit, and toasted almonds.
MIDDAY
Rainbow Sushi Bowl
Sesame ahi tuna served over sticky rice with rainbow vegetables and ponzu.
Mediterranean Mezze Spread
A selection of meats served with hummus, tzatziki, and fresh pita.
Grilled Chicken Salad
Charred peaches, crispy prosciutto, burrata, and arugula.
Mahi Mahi Tacos
Served with cabbage slaw, spicy mango salsa, and caper lime aioli.
Lump Crab Cakes
Served with yuzu crème fraîche, lemon pearl couscous, and pickled onion.
Shrimp Caesar Salad
Finished with crispy bacon bits, parmesan tuile, and homemade focaccia.
HORS D’OEUVRES
Summer Spring Rolls
Served with peanut-soy dipping sauce.
Crispy Pork Belly
Served with curried plantain purée and pickled vegetables.
Tuna Tartare
Served with creamy coconut sauce, mango, avocado, and wonton chips.
Wahoo Ceviche
Prepared with avocado, jalapeño, and tortilla crisps.
Wine-Baked Camembert
Served with fig preserve, balsamic pearls, and fresh sourdough.
MAIN
Red Snapper
Served with sun-dried tomato and thyme velouté, jasmine rice, blistered tomatoes, and roasted seasonal vegetables.
Sous Vide Filet Mignon
Served with red wine jus, potato pavé, tender stem broccolini, and buttery garlic asparagus.
Pistachio-Crusted Lamb Rack
Served with scalloped potatoes, charred greens, and pomegranate salad.
Sage & Prosciutto Chicken Roulade
Served with creamy potato purée, honey-roasted carrots, and burnt butter sage beurre blanc.
Pan-Seared Seabass
Served with silky pea purée, crispy thyme gnocchi, braised leeks, and lemon cream sauce.
Seafood Risotto
Lobster, shrimp, and scallops served in a truffle risotto with a citrus salad.
DESSERT
Limoncello Tiramisu
Served with fresh raspberries, lemon curd, and raspberry coulis.
Pavlova
Crispy meringue nests topped with passionfruit curd, vanilla bean cream, and fresh seasonal fruit.
Amaretto-Poached Pears
Served with vanilla almond crumble and homemade spiced ice cream.
Coconut & Mango Panna Cotta
Finished with ginger nut crumble, mango glaze, and toasted coconut.
Rooibos Crème Brûlée
Served with sticky peaches.
Dark Chocolate Salted Caramel Cheesecake
Served on a roasted hazelnut crust with whipped cream.
Breakfast
Day Break Inspirations
DAY BREAK
All breakfasts are served with homemade granola, yogurt, and a seasonal fruit platter.
French Toast
Served with creamy vanilla mascarpone, fresh berries, and mixed berry coulis.
Turkish Eggs (Cilbir)
Creamy garlic yogurt topped with Aleppo butter and served with fresh sourdough.
Maple Rum Pancakes
Served with caramelized banana and walnut crunch.
Shakshuka
Poached eggs in smoky tomato concassé, finished with feta crumble and avocado.
Bagel Board
Smoked salmon, heirloom tomatoes, avocado, and cucumber ribbons served with fresh bagels.
Eggs Benedict
Poached eggs and Canadian bacon topped with rich hollandaise sauce.
Açai & Smoothie Bowl
Served with vanilla granola, fresh seasonal fruit, and toasted almonds.
Lunch
Midday Favorites
MIDDAY
Rainbow Sushi Bowl
Sesame ahi tuna served over sticky rice with rainbow vegetables and ponzu.
Mediterranean Mezze Spread
A selection of meats served with hummus, tzatziki, and fresh pita.
Grilled Chicken Salad
Charred peaches, crispy prosciutto, burrata, and arugula.
Mahi Mahi Tacos
Served with cabbage slaw, spicy mango salsa, and caper lime aioli.
Lump Crab Cakes
Served with yuzu crème fraîche, lemon pearl couscous, and pickled onion.
Shrimp Caesar Salad
Finished with crispy bacon bits, parmesan tuile, and homemade focaccia.
Lunch
Midday Favorites
MIDDAY
Rainbow Sushi Bowl
Sesame ahi tuna served over sticky rice with rainbow vegetables and ponzu.
Mediterranean Mezze Spread
A selection of meats served with hummus, tzatziki, and fresh pita.
Grilled Chicken Salad
Charred peaches, crispy prosciutto, burrata, and arugula.
Mahi Mahi Tacos
Served with cabbage slaw, spicy mango salsa, and caper lime aioli.
Lump Crab Cakes
Served with yuzu crème fraîche, lemon pearl couscous, and pickled onion.
Shrimp Caesar Salad
Finished with crispy bacon bits, parmesan tuile, and homemade focaccia.
Sweets
Sweet Finishes
DESSERT
Limoncello Tiramisu
Served with fresh raspberries, lemon curd, and raspberry coulis.
Pavlova
Crispy meringue nests topped with passionfruit curd, vanilla bean cream, and fresh seasonal fruit.
Amaretto-Poached Pears
Served with vanilla almond crumble and homemade spiced ice cream.
Coconut & Mango Panna Cotta
Finished with ginger nut crumble, mango glaze, and toasted coconut.
Rooibos Crème Brûlée
Served with sticky peaches.
Dark Chocolate Salted Caramel Cheesecake
Served on a roasted hazelnut crust with whipped cream.
Dinner
Hors d’Oeuvres Aboard
HORS D’OEUVRES
Summer Spring Rolls
Served with peanut-soy dipping sauce.
Crispy Pork Belly
Served with curried plantain purée and pickled vegetables.
Tuna Tartare
Served with creamy coconut sauce, mango, avocado, and wonton chips.
Wahoo Ceviche
Prepared with avocado, jalapeño, and tortilla crisps.
Wine-Baked Camembert
Served with fig preserve, balsamic pearls, and fresh sourdough.
Dinner
Main Course Features
MAIN
Red Snapper
Served with sun-dried tomato and thyme velouté, jasmine rice, blistered tomatoes, and roasted seasonal vegetables.
Sous Vide Filet Mignon
Served with red wine jus, potato pavé, tender stem broccolini, and buttery garlic asparagus.
Pistachio-Crusted Lamb Rack
Served with scalloped potatoes, charred greens, and pomegranate salad.
Sage & Prosciutto Chicken Roulade
Served with creamy potato purée, honey-roasted carrots, and burnt butter sage beurre blanc.
Pan-Seared Seabass
Served with silky pea purée, crispy thyme gnocchi, braised leeks, and lemon cream sauce.
Seafood Risotto
Lobster, shrimp, and scallops served in a truffle risotto with a citrus salad.
Dinner
Main Course Features
MAIN
Red Snapper
Served with sun-dried tomato and thyme velouté, jasmine rice, blistered tomatoes, and roasted seasonal vegetables.
Sous Vide Filet Mignon
Served with red wine jus, potato pavé, tender stem broccolini, and buttery garlic asparagus.
Pistachio-Crusted Lamb Rack
Served with scalloped potatoes, charred greens, and pomegranate salad.
Sage & Prosciutto Chicken Roulade
Served with creamy potato purée, honey-roasted carrots, and burnt butter sage beurre blanc.
Pan-Seared Seabass
Served with silky pea purée, crispy thyme gnocchi, braised leeks, and lemon cream sauce.
Seafood Risotto
Lobster, shrimp, and scallops served in a truffle risotto with a citrus salad.
Sweets
Sweet Finishes
DESSERT
Limoncello Tiramisu
Served with fresh raspberries, lemon curd, and raspberry coulis.
Pavlova
Crispy meringue nests topped with passionfruit curd, vanilla bean cream, and fresh seasonal fruit.
Amaretto-Poached Pears
Served with vanilla almond crumble and homemade spiced ice cream.
Coconut & Mango Panna Cotta
Finished with ginger nut crumble, mango glaze, and toasted coconut.
Rooibos Crème Brûlée
Served with sticky peaches.
Dark Chocolate Salted Caramel Cheesecake
Served on a roasted hazelnut crust with whipped cream.
Captain Dean De Witt, Chef Charne De Witt, and Deck/Stew Robyn De Witt bring a close-knit family dynamic, extensive Caribbean experience, and heartfelt hospitality to every charter aboard REVERIE. Dean’s calm command and knowledge of the islands pair naturally with Charne’s personalized cuisine and Robyn’s thoughtful service and creative attention to detail. Their easy communication and shared commitment to guest care create an onboard atmosphere that feels smooth, welcoming, and genuinely happy.
Click each crew profile to learn more about their background, experience, and personal story.
Dean De Witt
Captain
South African
Languages: English
Captain Dean De Witt
Captain Dean was born in South Africa, where his love for the ocean began early. His career at sea started at Sodwana Bay, one of the country’s premier dive destinations, where he joined the beach crew in 2017 and worked his way up to become a PADI Dive Instructor.
In late 2018, Dean took his first offshore step as a deckhand on a delivery from Cape Town to the remote island of St. Helena. The passage sparked a passion for blue-water sailing and eventually led him to the Caribbean.
In 2022, Dean joined a busy charter fleet in the British Virgin Islands. Since then, he has captained yachts throughout the BVI, St. Maarten, St. Barths, Anguilla, and St. Vincent and the Grenadines. His years in the region have given him an intimate knowledge of quiet anchorages, vibrant reefs, and memorable places to enjoy sunset.
Dean holds an RYA Yachtmaster Offshore certification with Commercial Endorsement. A passionate diver, freediver, and fisherman, he enjoys helping guests experience the islands both above and below the surface. His calm, confident command and focus on safety allow guests to relax while enjoying a charter filled with discovery and adventure.
Charne De Witt
Chef
South Afrrican
Languages: English
Chef Charne De Witt
Chef Charne grew up in a South African and Portuguese family where food was always at the center of gatherings and celebrations. That early connection to cooking and hospitality became the foundation for her career at sea.
Charne completed specialist yacht-chef training through the Super Yacht Culinary Academy and the Ashburton Yacht Chef Course. Her cooking focuses on fresh, seasonal, and locally sourced ingredients, with menus carefully designed around each group’s tastes, dietary needs, and special occasions.
After reconnecting with Dean, whom she first met in high school, Charne joined him at Sodwana Bay and spent the 2020–2021 season coordinating dive operations. They married in 2021 before setting their course for the Caribbean, where she has since worked aboard charter yachts throughout the British Virgin Islands and beyond.
Guests remember Charne for the care behind every plate. She treats allergies, preferences, cravings, and celebrations as opportunities to create something personal. A passionate baker, she is also known for fresh treats and for weaving island flavors into relaxed, communal meals that bring everyone together.
Robyn De Witt
First Mate/Stew
South African
Languages: English
Deck/Stew Robyn De Witt
Born in South Africa, Deck/Stew Robyn built her hospitality career around one guiding principle: making people feel genuinely cared for. She earned a Bachelor of Arts in Hospitality Management and developed her luxury-service experience through fine hotels, weddings, and special events.
In 2024, Robyn followed her cousin Dean and Charne to the Caribbean, where she began working aboard charter yachts throughout the British Virgin Islands and Antigua. She also participated in an offshore delivery to Martha’s Vineyard, Massachusetts, quickly proving her confidence and adaptability at sea.
Robyn’s combination of hospitality training and hands-on maritime experience makes her equally comfortable setting a beautiful table, assisting on deck, supporting guests in the water, or attending to the thoughtful details that elevate a charter.
Creative and endlessly positive, Robyn is also a watercolor painter and avid crafter. Her artistic eye shows in the care she brings to presentation and onboard service. As part of a close-knit family crew, her bright energy, attention to detail, and genuine warmth help create a smooth, relaxed, and memorable experience aboard REVERIE.
Amenities
TENDER
SNORKEL GEAR
Paddleboards
Tubing
Fishing Gear
Floating Mats
Beach Games
Underwater Camera
Watersports
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