Available For Charter
HOURGLASS
59 ft
8 Guests
4 cabins
We Don’t Just Cruise,
We Create Unforgettable Journeys
About this Yacht
Description
HOURGLASS is a Fountaine Pajot Samana 59 sailing catamaran designed for Virgin Islands days that feel effortless, open-air, and elevated. A massive flybridge with shaded seating and daybeds, teak aft cockpit dining, a forward cockpit with trampolines and “princess seats,” and a wet area just off the swim platforms create inviting spaces to relax, gather, and enjoy life on the water.
Accommodating up to 8 guests, HOURGLASS offers 1 spacious master suite and 3 queen cabins, each with a private ensuite. Thoughtful touches throughout include Williams Sonoma galleyware, Pottery Barn linens, a Miele espresso machine, wine fridge, and a 14-speaker sound system. Paddleboards, an e-foil, tube, wakeboard, and snorkel gear keep the days adventurous, while movie nights and karaoke make evenings just as memorable. Elegant, energetic, and effortlessly fun, HOURGLASS has it all.
From $42,500 to $47,000
British Virgin Islands
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US)
Booking Calendar
Length
Beam
Draft
Builder
Year Built
Cabins
Crew
Stabilizers
Experience the Yacht in Action
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.
DAY BREAK
All breakfasts are served with fresh fruit, baked goods, cereal, coffee, tea, and juice.
Banana Bread
Served with peanut butter cream and strawberries.
Breakfast Burrito
Filled with black beans, chicken, avocado, eggs, and bacon.
Au Gratin Pancakes
Pancakes filled with cottage cheese, walnuts, and honey.
Hash Browns & Scrambled Eggs
Served with bacon and homemade BBQ sauce.
Shakshuka
Tomato sauce with eggs, served with focaccia.
Sweet Potato Breakfast Bowl
Sweet potato with maple syrup, granola, peanut butter sauce, and Greek yogurt.
Chilaquiles
Crispy tortillas with red sauce, eggs, coriander, and avocado.
MIDDAY
Lunchs are served with salads and dressings.
Vegetarian, vegan, gluten-free, and other dietary restriction options available upon request.
Tuna Sushi & Sashimi
Served with crispy onions, wasabi mayo, and mango sauce.
Creamy Polenta
Served with dark chocolate mushroom sauce, spring onions, and spinach.
Stuffed Tomatoes
Filled with rice and ground beef, served with feta cheese sauce.
Shrimp Soup à la Buzara
Fresh tomato fish soup served with roasted bread in olive oil and herbs.
Potato Gnocchi
Served with parmigiana sauce and arugula espuma.
Pulled Pork Loaded Baked Potato
Whole potato topped with pulled pork, spring onion, and caramelized red onions.
Beef Tagliata
Served with cherry sauce, arugula espuma, and roasted parmesan broccoli.
HORS D’OEUVRES
Tom Yum Soup
Served with chicken or shrimp.
Beef Tartare
Served with egg yolk espuma, butter, and bread.
Roasted Cauliflower
Served with béchamel sauce and roasted sunflower seeds.
Sea Bass Ceviche
Served with green apple and herb cracker.
Gazpacho
Cold tomato, basil, and strawberry soup.
Basil Pesto Quinoa
Served with pistachios, cucumber, and mint.
MAIN
Main dishes are served with salads and dressings.
Vegetarian, vegan, gluten-free, and other dietary restriction options available upon request.
Coconut Curry
Served with shrimp or chicken, cashew nuts, and jasmine rice.
Roasted Octopus in Coconut Sauce
Served with sweet potato and herbs.
Lobster
Served with fresh linguini.
Pork Belly
Served with roasted garlic baby potatoes, plum sauce, and green beans.
Pistachio-Crusted Lamb Chops
Served with spicy greens and baby potatoes.
Halibut Steak
Served with macadamia purée and fennel chutney.
Crispy Duck
Served with beetroot sorbet, orange sauce, caramelized mandarin, and baby carrots.
DESSERT
Coconut Mousse
Served with mango and coconut crisp.
Chocolate Ice Cream
Served with homemade raspberry jam and dehydrated raspberries.
Matcha Cheesecake
Pistachio Mousse
Served with caramelized pears and crumble.
Sweet Dumpling
Filled with butternut squash, cacao, and almonds.
Chocolate Coconut Tart
Lunch
Midday Favorites
MIDDAY
Lunchs are served with salads and dressings.
Vegetarian, vegan, gluten-free, and other dietary restriction options available upon request.
Tuna Sushi & Sashimi
Served with crispy onions, wasabi mayo, and mango sauce.
Creamy Polenta
Served with dark chocolate mushroom sauce, spring onions, and spinach.
Stuffed Tomatoes
Filled with rice and ground beef, served with feta cheese sauce.
Shrimp Soup à la Buzara
Fresh tomato fish soup served with roasted bread in olive oil and herbs.
Potato Gnocchi
Served with parmigiana sauce and arugula espuma.
Pulled Pork Loaded Baked Potato
Whole potato topped with pulled pork, spring onion, and caramelized red onions.
Beef Tagliata
Served with cherry sauce, arugula espuma, and roasted parmesan broccoli.
Lunch
Midday Favorites
MIDDAY
Lunchs are served with salads and dressings.
Vegetarian, vegan, gluten-free, and other dietary restriction options available upon request.
Tuna Sushi & Sashimi
Served with crispy onions, wasabi mayo, and mango sauce.
Creamy Polenta
Served with dark chocolate mushroom sauce, spring onions, and spinach.
Stuffed Tomatoes
Filled with rice and ground beef, served with feta cheese sauce.
Shrimp Soup à la Buzara
Fresh tomato fish soup served with roasted bread in olive oil and herbs.
Potato Gnocchi
Served with parmigiana sauce and arugula espuma.
Pulled Pork Loaded Baked Potato
Whole potato topped with pulled pork, spring onion, and caramelized red onions.
Beef Tagliata
Served with cherry sauce, arugula espuma, and roasted parmesan broccoli.
Dinner
Main Course Features
MAIN
Main dishes are served with salads and dressings.
Vegetarian, vegan, gluten-free, and other dietary restriction options available upon request.
Coconut Curry
Served with shrimp or chicken, cashew nuts, and jasmine rice.
Roasted Octopus in Coconut Sauce
Served with sweet potato and herbs.
Lobster
Served with fresh linguini.
Pork Belly
Served with roasted garlic baby potatoes, plum sauce, and green beans.
Pistachio-Crusted Lamb Chops
Served with spicy greens and baby potatoes.
Halibut Steak
Served with macadamia purée and fennel chutney.
Crispy Duck
Served with beetroot sorbet, orange sauce, caramelized mandarin, and baby carrots.
Dinner
Main Course Features
MAIN
Main dishes are served with salads and dressings.
Vegetarian, vegan, gluten-free, and other dietary restriction options available upon request.
Coconut Curry
Served with shrimp or chicken, cashew nuts, and jasmine rice.
Roasted Octopus in Coconut Sauce
Served with sweet potato and herbs.
Lobster
Served with fresh linguini.
Pork Belly
Served with roasted garlic baby potatoes, plum sauce, and green beans.
Pistachio-Crusted Lamb Chops
Served with spicy greens and baby potatoes.
Halibut Steak
Served with macadamia purée and fennel chutney.
Crispy Duck
Served with beetroot sorbet, orange sauce, caramelized mandarin, and baby carrots.
Dinner
Main Course Features
MAIN
Main dishes are served with salads and dressings.
Vegetarian, vegan, gluten-free, and other dietary restriction options available upon request.
Coconut Curry
Served with shrimp or chicken, cashew nuts, and jasmine rice.
Roasted Octopus in Coconut Sauce
Served with sweet potato and herbs.
Lobster
Served with fresh linguini.
Pork Belly
Served with roasted garlic baby potatoes, plum sauce, and green beans.
Pistachio-Crusted Lamb Chops
Served with spicy greens and baby potatoes.
Halibut Steak
Served with macadamia purée and fennel chutney.
Crispy Duck
Served with beetroot sorbet, orange sauce, caramelized mandarin, and baby carrots.
Dinner
Main Course Features
MAIN
Main dishes are served with salads and dressings.
Vegetarian, vegan, gluten-free, and other dietary restriction options available upon request.
Coconut Curry
Served with shrimp or chicken, cashew nuts, and jasmine rice.
Roasted Octopus in Coconut Sauce
Served with sweet potato and herbs.
Lobster
Served with fresh linguini.
Pork Belly
Served with roasted garlic baby potatoes, plum sauce, and green beans.
Pistachio-Crusted Lamb Chops
Served with spicy greens and baby potatoes.
Halibut Steak
Served with macadamia purée and fennel chutney.
Crispy Duck
Served with beetroot sorbet, orange sauce, caramelized mandarin, and baby carrots.
Dinner
Main Course Features
MAIN
Main dishes are served with salads and dressings.
Vegetarian, vegan, gluten-free, and other dietary restriction options available upon request.
Coconut Curry
Served with shrimp or chicken, cashew nuts, and jasmine rice.
Roasted Octopus in Coconut Sauce
Served with sweet potato and herbs.
Lobster
Served with fresh linguini.
Pork Belly
Served with roasted garlic baby potatoes, plum sauce, and green beans.
Pistachio-Crusted Lamb Chops
Served with spicy greens and baby potatoes.
Halibut Steak
Served with macadamia purée and fennel chutney.
Crispy Duck
Served with beetroot sorbet, orange sauce, caramelized mandarin, and baby carrots.
Dinner
Main Course Features
MAIN
Main dishes are served with salads and dressings.
Vegetarian, vegan, gluten-free, and other dietary restriction options available upon request.
Coconut Curry
Served with shrimp or chicken, cashew nuts, and jasmine rice.
Roasted Octopus in Coconut Sauce
Served with sweet potato and herbs.
Lobster
Served with fresh linguini.
Pork Belly
Served with roasted garlic baby potatoes, plum sauce, and green beans.
Pistachio-Crusted Lamb Chops
Served with spicy greens and baby potatoes.
Halibut Steak
Served with macadamia purée and fennel chutney.
Crispy Duck
Served with beetroot sorbet, orange sauce, caramelized mandarin, and baby carrots.
Captain Adriana Vega and Chef/First Mate Dasha Fiegal bring Caribbean expertise, adventurous spirit, and exceptional hospitality to every charter. Adriana’s lifelong connection to the islands and passion for guest experiences pair seamlessly with Dasha’s award-winning culinary talent, international charter experience, and creative approach to dining. Together, they create a charter experience that is welcoming, personalized, and filled with unforgettable moments on and off the water.
Click each crew profile to learn more about their background, experience, and personal story.
Adriana Vega
Captain
American
Languages: English, Spanish
Captain Adriana Vega
Born and raised in Puerto Rico, Captain Adriana Vega has spent much of her life on and around the water. Her passion for sailing blossomed in her twenties when her father purchased his first cruising sailboat, giving her the opportunity to explore some of the Caribbean’s most beautiful sailing destinations.
Before pursuing life at sea, Adriana earned a Bachelor of Business Administration degree while attending college in Florida. During that time, she also worked in the service industry, where she developed a genuine passion for hospitality and entertaining.
By combining her love of the ocean with her guest-focused approach, Adriana found her calling as a charter captain. Her determination, professionalism, and warm personality have helped her build a successful career creating memorable experiences throughout the Caribbean. She takes pride in helping guests discover the beauty, culture, and adventure that make the islands so special.
Dasha Fiegal
Chef/First Mate
Slovenian
Chef Dasha Fiegal
Originally from Slovenia, Chef Dasha brings a dynamic blend of international experience, creativity, and a passion for travel to life onboard. Her culinary journey began nearly a decade ago after leaving her career as a hairdresser to explore the world, living in both New Zealand and Australia. It was during those travels that she discovered her love for cooking, which naturally led her into the yachting industry.
Since 2019, Dasha has worked as a professional charter yacht chef throughout the Mediterranean and Caribbean, including multiple seasons in Greece and the Virgin Islands. She has extensive experience serving as both Chef and First Mate, delivering full-board charters for up to 12 guests while supporting interior and deck operations. Her responsibilities have included menu planning, provisioning, and consistently delivering high-quality dining experiences aboard a variety of catamarans.
Her cooking style is creative, health-focused, and guest-oriented, with a strong foundation in international cuisine. She is highly skilled at accommodating special dietary needs and tailoring menus to individual guest preferences while maintaining an organized and efficient galley.
Dasha’s culinary talent has also earned recognition beyond the yachting industry. She was a finalist on MasterChef Slovenia and won Kuhinja Prihodnosti, earning the title of Best Future Chef in Slovenia in 2022. She also earned both Judge’s Choice and People’s Choice honors in the Rum Mixology Competition at the 2025 VIPCA Charter Yacht Show.
Active and adventurous by nature, Dasha enjoys Muay Thai, kickboxing, yoga, and a wide range of sports. Her easygoing personality, strong work ethic, and willingness to embrace new challenges help create memorable charter experiences for every guest.
Amenities
TENDER
SNORKEL GEAR
Paddleboards
Tubing
Fishing Gear
Floating Mats
Beach Games
Underwater Camera
Watersports
Ready to Set Sail? Let’s Plan Your Voyage.
Let's Get In touch
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