Available For Charter
PERMABEAR
54 ft
10 Guests
5 cabins
We Don’t Just Cruise,
We Create Unforgettable Journeys
About this Yacht
Description
PERMABEAR is a 2023 Bali sailing catamaran designed for larger groups who appreciate bright interiors, easy flow, and ocean views at every turn. Her teak-floored cockpit features dining for 10 and a plush lounge bench, creating an inviting setting for long meals and unhurried afternoons at anchor. Above, the expansive flybridge offers panoramic 360° views, close-up sail watching, cool breezes, and a favorite perch for sundowners.
Accommodating up to 10 guests, PERMABEAR offers 3 queen cabins and 2 twin cabins, each with a private ensuite. Inside, wraparound windows fill the airy, modern salon with natural light, while multiple social spaces throughout the yacht make it easy for everyone to gather together or spread out comfortably. Spacious, sunlit, and made for shared adventures, PERMABEAR is the kind of charter guests will talk about long after the week is over.
From $34,000 to $34,000
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
Speed
Stabilizers
Experience the Yacht in Action
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
Served Daily
Fresh fruit, a variety of homemade breads and muffins, coffee, teas, iced tea, bush tea, fresh juices, mimosas & bloody Mary’s. Eggs are all locally sourced
Bagel Grazing Table
House made fresh bagels served with a variety of cream cheese, pickled red onion, capers, tomato, and smoked salmon
Breakfast Strata
A fluffy baked layered dish of eggs, sourdough bread with bacon, spinach, tomato, mushroom and gruyere cheese, or your choice of ingredients.
Brioche French Toast
Thick, rich brioche French toast with a Lazy Susan of toppings- fruits, nuts, real maple syrup, Nutella, lemon curd, powdered sugar, bacon
Frittata
The classic Italian pan baked omelet with a thinly sliced potato base, caramelized sweet onions, layers of vegetables, pancetta and ricotta cheese
Denver Omelet Breakfast Skillet
Potato, ham, peppers, onions with loads of cheddar cheese served in a cast iron skillet with soft cooked egg
Pancakes
The fluffiest pancakes EVER! Banana, blueberry, or plain stack with real maple syrup with a toppings bar
Shakshuka
The classic North African and Middle Eastern breakfast of eggs poached in tomato sauce with onions and bell peppers topped with feta cheese
Chilaquiles or Migas
Tex-Mex eggs baked with tortilla strips, Chorizo, peppers, onions and topped with avocado and salsa
“Sunday” Breakfast Buffet
A family style breakfast spread of scrambled eggs, spiral ham, bacon, sausage, roasted potato bites, fruit platters, homemade cinnamon buns
Muffin Rama!
Grab & Go Omelets are 2 eggs baked until fluffy in muffin cups stuffed with all the omelet choices. Banana nut muffins, blueberry muffins & buttery corn muffins
Belgian Waffles
Large, fluffy, freshly made traditional Belgian waffles served with real maple syrup and a toppings bar.
MIDDAY
Cheese Burgers In Paradise
Organic Grass-Fed Ground Beef Grilled to Juicy Perfection with Brioche Buns and a Self-Serve Lazy Susan with All Your Favorite Toppings, with a Side of Sweet Potato Fries & Crispy French Fries, Served with Jimmy Buffett’s Song!
Salad Niçoise
Classic French Salad with Butter Lettuce, Seared Tuna, Green Beans, Hard Boiled Eggs, Radishes, Tomato, and Potatoes with Homemade French Dijon Dressing
Mexican Street Tacos
Homemade Corn Tortillas with Grilled Mahi, Pollo, or Carne Asada, Topped with Mango Pico De Gallo, Queso Fresco, and Shaved Purple Cabbage
Greek Lamb Lettuce Wraps
Ground Lamb with Tzatziki Yogurt Sauce, Goat Cheese, Heirloom Cherry Tomato, and Cucumber, Served in Locally Grown Crisp Lettuce
Pasta Primavera
Giant Fusilli with Grilled Green & Yellow Squash, Heirloom Tomatoes, Green, Red & Yellow Peppers, and Onions in a Homemade Creamy Parmesan Sauce
Make Your Own Poke Bowls
Hawaiian Sticky Rice Bowls with Seared Tuna or Sesame Chicken Topped with Your Choice of Grated Carrots, Cucumber, Edamame, Avocado, with Homemade Yum Yum Sauce
Shrimp Polenta
Garlic and Lemon Sautéed Shrimp with Tricolored Peppers Served Over Creamy Cheesy Polenta
Loaded Chopped Salad
Roasted Chicken, Chickpeas, Heirloom Cherry Tomatoes, Cucumbers, Shredded Carrots, Garbanzo Beans, Blue Cheese, Pecans, Dried Cherries, House-Made Raspberry Poppy Seed Dressing with Kale and Spinach, Diced and Served with a Crustini of Homemade Sourdough Bread to Scoop and Eat
Pulled Pork Sliders
Slow-Cooked Pork Shoulder Pulled with Tangy Sauce, Topped with Colorful Vinegar Slaw, Served on Sweet Hawaiian Buns and a Side of Warm German Red Potato Salad
Udon Noodles with Teriyaki Seared Tuna
Topped with Tuxedo Sesame Seeds, Seaweed Salad, and House-Made Yum Yum Sauce
Teriyaki Tuna Udon Noodles
Seared tuna topped with tuxedo sesame seeds, seaweed salad & house made Yum Yum Sauce
Creamy Poblano Pepper & Roast Chicken Enchiladas
Shredded roast chicken wrapped in homemade tortillas and baked in a creamy poblano pepper sauce.
Caribbean Roti
Traditional curried chicken & diced potatoes wrapped in a fresh made roti
HORS D'OEUVRES
Chef’s choice amuse-bouches- small bites packed with flavors and textures served with a fun drink of the day
Baccala Mantecato
Venetian whipped cod spread atop a crustini
Maryland Crab Cakes
Crispy lump crab meat patties with the classic Maryland Old Bay seasoning & house made tartar sauce
Baked Brie with Berry Compote
Served on freshly made baguettes
Flatbread Pizzas
Variety of tasting sized homemade flatbread pizzas
Warm Burrata
House made burrata served warm with grilled heirloom cherry tomatoes, basil, olive oil, aged balsamic vinegar and fresh baguettes for dipping.
Philo Cups
Light, crispy layers stuffed with spinach and artichoke dip
Shrimp Spring Rolls
Served with sweet Thai dipping sauce
Cowboy Salsa
Colorful and packed with flavor salsa of black beans, tomato, sweet corn, red onion, cilantro, avocado soaked in lime juice & olive oil with a dash of hot sauce served with corn chips
Charcuterie Platter
French cheeses, Italian cured meats, fruits, crackers & nuts
Crudités Platter
Loads of fresh vegetables served with hummus
Mediterranean Tapas
French rillettes, Moroccan curried chicken salad, Italian sausages, shrimp in garlic, served with sourdough crustini
STARTERS
These Chef’s pairings are tasting portions that are served to compliment a main course. The pairings, main & dessert create a memorable 4 course dinner each night.
Grilled Coconut Shrimp
Served over baby arugula with a sweet & spicy Thai dressing
Seafood Kallaloo Soup
Traditional Caribbean soup in a rich broth with shrimp, crab, snapper, carrots, celery, onions, Caribbean spinach “kallaloo” and okra
Caprese Salad
The classic tomato, mozzarella, and basil drizzled with aged balsamic vinegar
Caesar Salad
Crisp locally grown romaine lettuce with house made Caesar dressing & sourdough croutons
Spring Mix Salad
Fresh baby spring mix with walnuts, slivered purple onion, shaved granny smith apple, dried cherries with a house made olive oil, garlic lemon dressing
Potato Leek Soup
Creamy potato soup richly topped with leaks and garlic
Arugula & Ferro Salad
Baby arugula and al dente ferro served with shaved parmesan and a house made French Dijon dressing
French Provencal Fish Stew
Salmon, cod, shrimp in a tomato base with loads of garlic and tricolored potatoes topped with slivered black olives and a crustini
Ginger Carrot Soup
Sweet & creamy carrot soup with a pop of ginger
Watermelon & Cucumber Salad
Crunchy sweet pairing with aged balsamic and feta
Wedge Salad
Classic iceberg wedge with chunks of blue cheese, bacon, rainbow heirloom cherry tomatoes and house made blue cheese dressing
Butternut Squash Soup
Creamy butternut squash topped with candied pecans and crème fresh
Conch in Mofongo
Puerto Rican smashed plantains served with buttery conch simmered until tender
Goat Water Soup
This scary name for an incredibly rich beefy tasting soup (the National dish of Monserrate!), is slow stewed goat meat with spicy bonnet peppers and island spices
Cucumber Gazpacho
A cool, sweet crisp soup with honeydew, cucumber and topped with feta
French Carrot Salad
Grated carrots, fresh parsley & scallions with house made Lemon Dijon Vinaigrette
Focaccia Bread
House made with a variety of herbs and toppings
Minestrone Soup
House made classic Italian rich broth with sausage, green & yellow squash, green beans, peas, celery, carrots, onions, tomato, cannellini beans and Italian spices
Zucchini Soup
Bright summery, creamy zucchini with lemon and basil
Greek Salad
Classic Greek salad with locally grown lettuce, red onion, tomato, cucumber, bell pepper, Kalamata olives, feta with a house made vinaigrette
Tomato Gazpacho
Cool refreshing tomato/vegetable soup
Spinach Salad
Baby spinach, hard boiled eggs, bacon with warm bacon dressing
Melon wrapped with prosciutto
Cantaloupe balls wrapped with smoky thin prosciutto
Stracciatella Soup
Light creamy broth- known as Italian egg drop soup
MAIN
Grilled Pork Loin
This smoky, sweet grilled pork loins is served with fresh tropical pineapple mango salsa & mango reduction with roasted red peppers served with steamed zucchini curls
Filet Mignon
Thick, tenderloins cooked medium rare, served with a rich buttery béarnaise sauce & grilled asparagus
Caribbean Stewed Chicken
Slow cooked chicken thighs with carrots, celery, onion, served with Pidgeon peas, rice & roasted plantains
Australian Lamb Chops
Grilled tender lamb medallions, encrusted with garlic & herbs served with jewel roasted vegetables- sweet potato, beet, brussel sprouts & red onion
Braised Short Ribs-
Meaty short ribs, braised in red wine & mirepoix served with brie scalloped potatoes
Snapper Curry
Locally caught snapper, vegetable yellow curry over a bed of basmati rice
Grilled Mahi Mahi
Fresh caught Mahi Mahi (hopefully off our boat!), seared and served with a lemongrass aioli and organic jade pearl rice
Scallops
Pan seared and served over risotto with grilled asparagus
Lobster Tortellini
House made fresh pasta, and formed tortellini with sage, lemon garlic & white wine reduction
Bolognaise
House made fresh tagliatelle with a slow cooked classic beef sauce
Argentinean Braised Beef
Slow cooked beef roast served with house made chimichurri over smashed red potatoes
Paella
Spanish saffron rice dish packed with seafood, chicken and vegetables
Marbella Chicken Roulades
Thinly pounded chicken breasts rolled with prunes, capers, Spanish green olives, cooked until tender and moist in a sous vide with a veloute sauce over a rice pilaf
DESSERT
All homemade desserts are served with freshly made whipped cream or homemade ice creams
Key Lime Pie
Real key limes are used with a graham cracker crust for the perfect tart & sweet treat
Caribbean Rum Cake
Classic Caribbean pound cake soaked in rum
Flourless Chocolate Cake
The most decadent chocolate cake ever, served soft & warm with homemade ice cream
Deconstructed Painkiller
Chef Erin’s ode to the Painkiller! A parfait of coconut cake with homemade pineapple ice cream, topped with homemade Soggy Dollar Rum Carmel & fresh ground nutmeg
Chocolate Mousse
Light fluffy chocolate classic, topped with berries and caramel lace
Fruit Galettes
Flaky French version of pie, served with a variety of fruits and ice cream
Mango & Passion Fruit Torte
Caribbean version of the fruit filled cake served with ice cream
Cheesecake
Dense New York style cheesecake topped with fruit compote varieties for you to choose
Crème Brule
Classic vanilla creaminess with the crispy burned sugar topping-simple perfection!
Sticky Toffee Pudding
This British, rich date-based cake is topped with caramel and whipped cream
Banana Foster
Bananas sauteed in Dark Caribbean Rum caramel sauce, served with homemade rum raisin ice cream
Strawberry Rhubarb Shortcakes
Fluffy individual shortcakes with tart & sweet strawberry rhubarb compote topping, with freshly made whipped cream
Mirror Glaze Cake
Special occasion cake with your choice of cake and colors
Variety of Homemade ice creams & sorbets, and warm cookies are options too!
Challenge the chef to make you favorite dessert!!
SHIP'S BAR
Vodka: Tito's
Rum: Cruzan (3-4 Flavors, a Dark, and a Light)
Bourbon: Bulleit
Gin: Bombay Sapphire
Tequila: Milagro
Champagne: La Marca Prosecco
Red/White Wine ($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay
Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica
Beers: ST. John Brewer's, Leatherback Brewery, Corona
Lunch
Day Break Inspirations
DAY BREAK
Served Daily
Fresh fruit, a variety of homemade breads and muffins, coffee, teas, iced tea, bush tea, fresh juices, mimosas & bloody Mary’s. Eggs are all locally sourced
Bagel Grazing Table
House made fresh bagels served with a variety of cream cheese, pickled red onion, capers, tomato, and smoked salmon
Breakfast Strata
A fluffy baked layered dish of eggs, sourdough bread with bacon, spinach, tomato, mushroom and gruyere cheese, or your choice of ingredients.
Brioche French Toast
Thick, rich brioche French toast with a Lazy Susan of toppings- fruits, nuts, real maple syrup, Nutella, lemon curd, powdered sugar, bacon
Frittata
The classic Italian pan baked omelet with a thinly sliced potato base, caramelized sweet onions, layers of vegetables, pancetta and ricotta cheese
Denver Omelet Breakfast Skillet
Potato, ham, peppers, onions with loads of cheddar cheese served in a cast iron skillet with soft cooked egg
Pancakes
The fluffiest pancakes EVER! Banana, blueberry, or plain stack with real maple syrup with a toppings bar
Shakshuka
The classic North African and Middle Eastern breakfast of eggs poached in tomato sauce with onions and bell peppers topped with feta cheese
Chilaquiles or Migas
Tex-Mex eggs baked with tortilla strips, Chorizo, peppers, onions and topped with avocado and salsa
“Sunday” Breakfast Buffet
A family style breakfast spread of scrambled eggs, spiral ham, bacon, sausage, roasted potato bites, fruit platters, homemade cinnamon buns
Muffin Rama!
Grab & Go Omelets are 2 eggs baked until fluffy in muffin cups stuffed with all the omelet choices. Banana nut muffins, blueberry muffins & buttery corn muffins
Belgian Waffles
Large, fluffy, freshly made traditional Belgian waffles served with real maple syrup and a toppings bar.
Lunch
Midday Favorites
MIDDAY
Cheese Burgers In Paradise
Organic Grass-Fed Ground Beef Grilled to Juicy Perfection with Brioche Buns and a Self-Serve Lazy Susan with All Your Favorite Toppings, with a Side of Sweet Potato Fries & Crispy French Fries, Served with Jimmy Buffett’s Song!
Salad Niçoise
Classic French Salad with Butter Lettuce, Seared Tuna, Green Beans, Hard Boiled Eggs, Radishes, Tomato, and Potatoes with Homemade French Dijon Dressing
Mexican Street Tacos
Homemade Corn Tortillas with Grilled Mahi, Pollo, or Carne Asada, Topped with Mango Pico De Gallo, Queso Fresco, and Shaved Purple Cabbage
Greek Lamb Lettuce Wraps
Ground Lamb with Tzatziki Yogurt Sauce, Goat Cheese, Heirloom Cherry Tomato, and Cucumber, Served in Locally Grown Crisp Lettuce
Pasta Primavera
Giant Fusilli with Grilled Green & Yellow Squash, Heirloom Tomatoes, Green, Red & Yellow Peppers, and Onions in a Homemade Creamy Parmesan Sauce
Make Your Own Poke Bowls
Hawaiian Sticky Rice Bowls with Seared Tuna or Sesame Chicken Topped with Your Choice of Grated Carrots, Cucumber, Edamame, Avocado, with Homemade Yum Yum Sauce
Shrimp Polenta
Garlic and Lemon Sautéed Shrimp with Tricolored Peppers Served Over Creamy Cheesy Polenta
Loaded Chopped Salad
Roasted Chicken, Chickpeas, Heirloom Cherry Tomatoes, Cucumbers, Shredded Carrots, Garbanzo Beans, Blue Cheese, Pecans, Dried Cherries, House-Made Raspberry Poppy Seed Dressing with Kale and Spinach, Diced and Served with a Crustini of Homemade Sourdough Bread to Scoop and Eat
Pulled Pork Sliders
Slow-Cooked Pork Shoulder Pulled with Tangy Sauce, Topped with Colorful Vinegar Slaw, Served on Sweet Hawaiian Buns and a Side of Warm German Red Potato Salad
Udon Noodles with Teriyaki Seared Tuna
Topped with Tuxedo Sesame Seeds, Seaweed Salad, and House-Made Yum Yum Sauce
Teriyaki Tuna Udon Noodles
Seared tuna topped with tuxedo sesame seeds, seaweed salad & house made Yum Yum Sauce
Creamy Poblano Pepper & Roast Chicken Enchiladas
Shredded roast chicken wrapped in homemade tortillas and baked in a creamy poblano pepper sauce.
Caribbean Roti
Traditional curried chicken & diced potatoes wrapped in a fresh made roti
Lunch
Midday Favorites
MIDDAY
Cheese Burgers In Paradise
Organic Grass-Fed Ground Beef Grilled to Juicy Perfection with Brioche Buns and a Self-Serve Lazy Susan with All Your Favorite Toppings, with a Side of Sweet Potato Fries & Crispy French Fries, Served with Jimmy Buffett’s Song!
Salad Niçoise
Classic French Salad with Butter Lettuce, Seared Tuna, Green Beans, Hard Boiled Eggs, Radishes, Tomato, and Potatoes with Homemade French Dijon Dressing
Mexican Street Tacos
Homemade Corn Tortillas with Grilled Mahi, Pollo, or Carne Asada, Topped with Mango Pico De Gallo, Queso Fresco, and Shaved Purple Cabbage
Greek Lamb Lettuce Wraps
Ground Lamb with Tzatziki Yogurt Sauce, Goat Cheese, Heirloom Cherry Tomato, and Cucumber, Served in Locally Grown Crisp Lettuce
Pasta Primavera
Giant Fusilli with Grilled Green & Yellow Squash, Heirloom Tomatoes, Green, Red & Yellow Peppers, and Onions in a Homemade Creamy Parmesan Sauce
Make Your Own Poke Bowls
Hawaiian Sticky Rice Bowls with Seared Tuna or Sesame Chicken Topped with Your Choice of Grated Carrots, Cucumber, Edamame, Avocado, with Homemade Yum Yum Sauce
Shrimp Polenta
Garlic and Lemon Sautéed Shrimp with Tricolored Peppers Served Over Creamy Cheesy Polenta
Loaded Chopped Salad
Roasted Chicken, Chickpeas, Heirloom Cherry Tomatoes, Cucumbers, Shredded Carrots, Garbanzo Beans, Blue Cheese, Pecans, Dried Cherries, House-Made Raspberry Poppy Seed Dressing with Kale and Spinach, Diced and Served with a Crustini of Homemade Sourdough Bread to Scoop and Eat
Pulled Pork Sliders
Slow-Cooked Pork Shoulder Pulled with Tangy Sauce, Topped with Colorful Vinegar Slaw, Served on Sweet Hawaiian Buns and a Side of Warm German Red Potato Salad
Udon Noodles with Teriyaki Seared Tuna
Topped with Tuxedo Sesame Seeds, Seaweed Salad, and House-Made Yum Yum Sauce
Teriyaki Tuna Udon Noodles
Seared tuna topped with tuxedo sesame seeds, seaweed salad & house made Yum Yum Sauce
Creamy Poblano Pepper & Roast Chicken Enchiladas
Shredded roast chicken wrapped in homemade tortillas and baked in a creamy poblano pepper sauce.
Caribbean Roti
Traditional curried chicken & diced potatoes wrapped in a fresh made roti
Dinner
Hors d’Oeuvres Aboard
HORS D'OEUVRES
Chef’s choice amuse-bouches- small bites packed with flavors and textures served with a fun drink of the day
Baccala Mantecato
Venetian whipped cod spread atop a crustini
Maryland Crab Cakes
Crispy lump crab meat patties with the classic Maryland Old Bay seasoning & house made tartar sauce
Baked Brie with Berry Compote
Served on freshly made baguettes
Flatbread Pizzas
Variety of tasting sized homemade flatbread pizzas
Warm Burrata
House made burrata served warm with grilled heirloom cherry tomatoes, basil, olive oil, aged balsamic vinegar and fresh baguettes for dipping.
Philo Cups
Light, crispy layers stuffed with spinach and artichoke dip
Shrimp Spring Rolls
Served with sweet Thai dipping sauce
Cowboy Salsa
Colorful and packed with flavor salsa of black beans, tomato, sweet corn, red onion, cilantro, avocado soaked in lime juice & olive oil with a dash of hot sauce served with corn chips
Charcuterie Platter
French cheeses, Italian cured meats, fruits, crackers & nuts
Crudités Platter
Loads of fresh vegetables served with hummus
Mediterranean Tapas
French rillettes, Moroccan curried chicken salad, Italian sausages, shrimp in garlic, served with sourdough crustini
Dinner
Hors d’Oeuvres Aboard
HORS D'OEUVRES
Chef’s choice amuse-bouches- small bites packed with flavors and textures served with a fun drink of the day
Baccala Mantecato
Venetian whipped cod spread atop a crustini
Maryland Crab Cakes
Crispy lump crab meat patties with the classic Maryland Old Bay seasoning & house made tartar sauce
Baked Brie with Berry Compote
Served on freshly made baguettes
Flatbread Pizzas
Variety of tasting sized homemade flatbread pizzas
Warm Burrata
House made burrata served warm with grilled heirloom cherry tomatoes, basil, olive oil, aged balsamic vinegar and fresh baguettes for dipping.
Philo Cups
Light, crispy layers stuffed with spinach and artichoke dip
Shrimp Spring Rolls
Served with sweet Thai dipping sauce
Cowboy Salsa
Colorful and packed with flavor salsa of black beans, tomato, sweet corn, red onion, cilantro, avocado soaked in lime juice & olive oil with a dash of hot sauce served with corn chips
Charcuterie Platter
French cheeses, Italian cured meats, fruits, crackers & nuts
Crudités Platter
Loads of fresh vegetables served with hummus
Mediterranean Tapas
French rillettes, Moroccan curried chicken salad, Italian sausages, shrimp in garlic, served with sourdough crustini
Dinner
Starter & Main Course Features
STARTERS
These Chef’s pairings are tasting portions that are served to compliment a main course. The pairings, main & dessert create a memorable 4 course dinner each night.
Grilled Coconut Shrimp
Served over baby arugula with a sweet & spicy Thai dressing
Seafood Kallaloo Soup
Traditional Caribbean soup in a rich broth with shrimp, crab, snapper, carrots, celery, onions, Caribbean spinach “kallaloo” and okra
Caprese Salad
The classic tomato, mozzarella, and basil drizzled with aged balsamic vinegar
Caesar Salad
Crisp locally grown romaine lettuce with house made Caesar dressing & sourdough croutons
Spring Mix Salad
Fresh baby spring mix with walnuts, slivered purple onion, shaved granny smith apple, dried cherries with a house made olive oil, garlic lemon dressing
Potato Leek Soup
Creamy potato soup richly topped with leaks and garlic
Arugula & Ferro Salad
Baby arugula and al dente ferro served with shaved parmesan and a house made French Dijon dressing
French Provencal Fish Stew
Salmon, cod, shrimp in a tomato base with loads of garlic and tricolored potatoes topped with slivered black olives and a crustini
Ginger Carrot Soup
Sweet & creamy carrot soup with a pop of ginger
Watermelon & Cucumber Salad
Crunchy sweet pairing with aged balsamic and feta
Wedge Salad
Classic iceberg wedge with chunks of blue cheese, bacon, rainbow heirloom cherry tomatoes and house made blue cheese dressing
Butternut Squash Soup
Creamy butternut squash topped with candied pecans and crème fresh
Conch in Mofongo
Puerto Rican smashed plantains served with buttery conch simmered until tender
Goat Water Soup
This scary name for an incredibly rich beefy tasting soup (the National dish of Monserrate!), is slow stewed goat meat with spicy bonnet peppers and island spices
Cucumber Gazpacho
A cool, sweet crisp soup with honeydew, cucumber and topped with feta
French Carrot Salad
Grated carrots, fresh parsley & scallions with house made Lemon Dijon Vinaigrette
Focaccia Bread
House made with a variety of herbs and toppings
Minestrone Soup
House made classic Italian rich broth with sausage, green & yellow squash, green beans, peas, celery, carrots, onions, tomato, cannellini beans and Italian spices
Zucchini Soup
Bright summery, creamy zucchini with lemon and basil
Greek Salad
Classic Greek salad with locally grown lettuce, red onion, tomato, cucumber, bell pepper, Kalamata olives, feta with a house made vinaigrette
Tomato Gazpacho
Cool refreshing tomato/vegetable soup
Spinach Salad
Baby spinach, hard boiled eggs, bacon with warm bacon dressing
Melon wrapped with prosciutto
Cantaloupe balls wrapped with smoky thin prosciutto
Stracciatella Soup
Light creamy broth- known as Italian egg drop soup
MAIN
Grilled Pork Loin
This smoky, sweet grilled pork loins is served with fresh tropical pineapple mango salsa & mango reduction with roasted red peppers served with steamed zucchini curls
Filet Mignon
Thick, tenderloins cooked medium rare, served with a rich buttery béarnaise sauce & grilled asparagus
Caribbean Stewed Chicken
Slow cooked chicken thighs with carrots, celery, onion, served with Pidgeon peas, rice & roasted plantains
Australian Lamb Chops
Grilled tender lamb medallions, encrusted with garlic & herbs served with jewel roasted vegetables- sweet potato, beet, brussel sprouts & red onion
Braised Short Ribs-
Meaty short ribs, braised in red wine & mirepoix served with brie scalloped potatoes
Snapper Curry
Locally caught snapper, vegetable yellow curry over a bed of basmati rice
Grilled Mahi Mahi
Fresh caught Mahi Mahi (hopefully off our boat!), seared and served with a lemongrass aioli and organic jade pearl rice
Scallops
Pan seared and served over risotto with grilled asparagus
Lobster Tortellini
House made fresh pasta, and formed tortellini with sage, lemon garlic & white wine reduction
Bolognaise
House made fresh tagliatelle with a slow cooked classic beef sauce
Argentinean Braised Beef
Slow cooked beef roast served with house made chimichurri over smashed red potatoes
Paella
Spanish saffron rice dish packed with seafood, chicken and vegetables
Marbella Chicken Roulades
Thinly pounded chicken breasts rolled with prunes, capers, Spanish green olives, cooked until tender and moist in a sous vide with a veloute sauce over a rice pilaf
Dinner
Starter & Main Course Features
STARTERS
These Chef’s pairings are tasting portions that are served to compliment a main course. The pairings, main & dessert create a memorable 4 course dinner each night.
Grilled Coconut Shrimp
Served over baby arugula with a sweet & spicy Thai dressing
Seafood Kallaloo Soup
Traditional Caribbean soup in a rich broth with shrimp, crab, snapper, carrots, celery, onions, Caribbean spinach “kallaloo” and okra
Caprese Salad
The classic tomato, mozzarella, and basil drizzled with aged balsamic vinegar
Caesar Salad
Crisp locally grown romaine lettuce with house made Caesar dressing & sourdough croutons
Spring Mix Salad
Fresh baby spring mix with walnuts, slivered purple onion, shaved granny smith apple, dried cherries with a house made olive oil, garlic lemon dressing
Potato Leek Soup
Creamy potato soup richly topped with leaks and garlic
Arugula & Ferro Salad
Baby arugula and al dente ferro served with shaved parmesan and a house made French Dijon dressing
French Provencal Fish Stew
Salmon, cod, shrimp in a tomato base with loads of garlic and tricolored potatoes topped with slivered black olives and a crustini
Ginger Carrot Soup
Sweet & creamy carrot soup with a pop of ginger
Watermelon & Cucumber Salad
Crunchy sweet pairing with aged balsamic and feta
Wedge Salad
Classic iceberg wedge with chunks of blue cheese, bacon, rainbow heirloom cherry tomatoes and house made blue cheese dressing
Butternut Squash Soup
Creamy butternut squash topped with candied pecans and crème fresh
Conch in Mofongo
Puerto Rican smashed plantains served with buttery conch simmered until tender
Goat Water Soup
This scary name for an incredibly rich beefy tasting soup (the National dish of Monserrate!), is slow stewed goat meat with spicy bonnet peppers and island spices
Cucumber Gazpacho
A cool, sweet crisp soup with honeydew, cucumber and topped with feta
French Carrot Salad
Grated carrots, fresh parsley & scallions with house made Lemon Dijon Vinaigrette
Focaccia Bread
House made with a variety of herbs and toppings
Minestrone Soup
House made classic Italian rich broth with sausage, green & yellow squash, green beans, peas, celery, carrots, onions, tomato, cannellini beans and Italian spices
Zucchini Soup
Bright summery, creamy zucchini with lemon and basil
Greek Salad
Classic Greek salad with locally grown lettuce, red onion, tomato, cucumber, bell pepper, Kalamata olives, feta with a house made vinaigrette
Tomato Gazpacho
Cool refreshing tomato/vegetable soup
Spinach Salad
Baby spinach, hard boiled eggs, bacon with warm bacon dressing
Melon wrapped with prosciutto
Cantaloupe balls wrapped with smoky thin prosciutto
Stracciatella Soup
Light creamy broth- known as Italian egg drop soup
MAIN
Grilled Pork Loin
This smoky, sweet grilled pork loins is served with fresh tropical pineapple mango salsa & mango reduction with roasted red peppers served with steamed zucchini curls
Filet Mignon
Thick, tenderloins cooked medium rare, served with a rich buttery béarnaise sauce & grilled asparagus
Caribbean Stewed Chicken
Slow cooked chicken thighs with carrots, celery, onion, served with Pidgeon peas, rice & roasted plantains
Australian Lamb Chops
Grilled tender lamb medallions, encrusted with garlic & herbs served with jewel roasted vegetables- sweet potato, beet, brussel sprouts & red onion
Braised Short Ribs-
Meaty short ribs, braised in red wine & mirepoix served with brie scalloped potatoes
Snapper Curry
Locally caught snapper, vegetable yellow curry over a bed of basmati rice
Grilled Mahi Mahi
Fresh caught Mahi Mahi (hopefully off our boat!), seared and served with a lemongrass aioli and organic jade pearl rice
Scallops
Pan seared and served over risotto with grilled asparagus
Lobster Tortellini
House made fresh pasta, and formed tortellini with sage, lemon garlic & white wine reduction
Bolognaise
House made fresh tagliatelle with a slow cooked classic beef sauce
Argentinean Braised Beef
Slow cooked beef roast served with house made chimichurri over smashed red potatoes
Paella
Spanish saffron rice dish packed with seafood, chicken and vegetables
Marbella Chicken Roulades
Thinly pounded chicken breasts rolled with prunes, capers, Spanish green olives, cooked until tender and moist in a sous vide with a veloute sauce over a rice pilaf
Sweets
Sweet Finishes
DESSERT
All homemade desserts are served with freshly made whipped cream or homemade ice creams
Key Lime Pie
Real key limes are used with a graham cracker crust for the perfect tart & sweet treat
Caribbean Rum Cake
Classic Caribbean pound cake soaked in rum
Flourless Chocolate Cake
The most decadent chocolate cake ever, served soft & warm with homemade ice cream
Deconstructed Painkiller
Chef Erin’s ode to the Painkiller! A parfait of coconut cake with homemade pineapple ice cream, topped with homemade Soggy Dollar Rum Carmel & fresh ground nutmeg
Chocolate Mousse
Light fluffy chocolate classic, topped with berries and caramel lace
Fruit Galettes
Flaky French version of pie, served with a variety of fruits and ice cream
Mango & Passion Fruit Torte
Caribbean version of the fruit filled cake served with ice cream
Cheesecake
Dense New York style cheesecake topped with fruit compote varieties for you to choose
Crème Brule
Classic vanilla creaminess with the crispy burned sugar topping-simple perfection!
Sticky Toffee Pudding
This British, rich date-based cake is topped with caramel and whipped cream
Banana Foster
Bananas sauteed in Dark Caribbean Rum caramel sauce, served with homemade rum raisin ice cream
Strawberry Rhubarb Shortcakes
Fluffy individual shortcakes with tart & sweet strawberry rhubarb compote topping, with freshly made whipped cream
Mirror Glaze Cake
Special occasion cake with your choice of cake and colors
Variety of Homemade ice creams & sorbets, and warm cookies are options too!
Challenge the chef to make you favorite dessert!!
Captain Ed Irwin, Chef Erin Irwin, and Third Mate Gus bring a warm, adventurous, and deeply personal approach to every charter. Ed and Erin have lived aboard and sailed together since 2018, logging approximately 30,000 nautical miles across the Great Lakes, Atlantic, Mediterranean, Caribbean, and beyond. Their extensive cruising background, thoughtful hospitality, and shared love of nature shape a charter experience that feels safe, relaxed, and carefully tailored to each guest.
With Ed’s calm seamanship, Erin’s wholesome cuisine and eye for meaningful details, and Gus’s gentle companionship, guests are welcomed into an atmosphere designed for connection, discovery, and lasting memories.
Click each crew profile to learn more about their background, experience, and personal story.
Ed Irwin
Captain
Canadian/American
Languages: English
Captain Ed Irwin
Born in Newfoundland, Canada, Captain Ed developed an early love for the outdoors through fishing, hiking, canoeing, camping, and exploring remote places. He later grew up around the small lakes of Northern Illinois, often traveling by motorboat, but it was his first experience aboard a sailboat that sparked a lifelong passion for being carried by the wind.
After years sailing Lake Michigan, Ed and Erin restored an abandoned Cape Dory 36 and outfitted it for long-distance cruising. Since 2018, they have lived aboard and sailed throughout the Great Lakes, Chesapeake Bay, U.S. East Coast, Maine, Bermuda, and Caribbean. In 2023, they traveled to the Mediterranean to collect the Bali 5.4 PERMABEAR, sailing through the Med to Las Palmas before crossing the Atlantic.
With approximately 30,000 nautical miles behind him, Ed brings extensive offshore experience and a calm, safety-conscious approach to every charter. For the past three years, he and Erin have chartered throughout the U.S. and British Virgin Islands, discovering secluded anchorages, becoming PADI scuba certified, and deepening their knowledge of the region.
Guests often comment on how safe and comfortable they feel with Ed at the helm. He looks forward to sharing the beauty, adventure, and timeless appeal of Caribbean sailing.
Erin Irwin
Chef/First Mate
American
Languages: English
Chef Erin Irwin
Chef Erin spent her childhood boating in Saugatuck, Michigan, and began sailing as a teenager. Her lifelong love for the water, family gatherings, and creating meaningful moments naturally led her to a life of hospitality at sea.
As the oldest daughter in a large family and the mother of five children, Erin became skilled at planning gatherings, creating welcoming spaces, and helping people connect. She and Ed have always found that sailing offers the perfect setting for joy, adventure, peace, and genuine time together.
Erin has been baking and cooking since childhood, with an emphasis on whole foods, scratch-made meals, and fresh ingredients. Her culinary style blends Mediterranean flavors, Asian influences, and comforting favorites prepared with a healthy, flavorful approach. Years spent exploring Chicago’s food scene also shaped her appreciation for thoughtful dining and the experience of sharing a memorable meal.
From the moment guests book, Erin works to personalize every detail, including menus, itineraries, beach gear, and onboard comforts. She especially enjoys helping families slow down, reconnect, and create memories that last long after the charter ends.
Gus
3rd Mate- Friendly Pup
Cairn Terrier
Languages: Woof Woof
3rd Mate Gus
Gus is a friendly Cairn Terrier, seasoned sailor, and much-loved member of the crew with more than 30,000 nautical miles under his paws. His adventures include befriending dolphins and turtles in the Caribbean, accompanying paddleboard excursions, and keeping a close watch on life aboard.
Quiet, gentle, and well behaved, Gus loves children and enjoys meeting new guests. As a Cairn Terrier, he has hair rather than traditional fur and is considered hypoallergenic, making him a comfortable companion for many families.
Though loyal to his crew, Gus is also an enthusiastic cuddler and is always happy to demonstrate why dogs make excellent sailing companions. His calm nature and affectionate personality bring an extra layer of warmth and charm to every charter.
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
Fill out the contact form below and we will get back to you as soon as possible! Call +1 (954) 933-8097 for immediate assistance.
