Reverie
Daydreaming!
Catamaran
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Michelle Heyns
+1 (954) 543-1270[email protected]
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starting at
$58,000/week
British Virgin Islands
65 ft sailing catamaran
Accommodates up to 10
1 King & 3 queen cabins*
Ideal for Families
SPECIAL OFFER
10% discount for new bookings taking place during the 2024/2025 season. The charter must have a minimum of 5 nights and cannot be combined with any other specials. Offer subject to end at any time.
REVERIE is a Luxurious Lagoon Sixty 5 sailing catamaran.
Embark on an extraordinary all-inclusive yacht charter vacation in the picturesque Virgin Islands on the stunning 2025 Lagoon SIXTY5, “REVERIE”. Accommodations: 1 King Owner’s Cabin and 3 Queen Cabins. *NOTE: For groups of 9 & 10 please inquire for availability and pricing. The crew will transition to forepeaks for such occasions. 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[...]
Gallery
Layout
Cuisine
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BREAKFAST
- 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 yogurt 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, and chopped herbs, and served with freshly baked naan
- Homemade rye sourdough bread served with Caribbean avocado, bacon, eggs, and a regional, tropical fruit plate
- Spanish omelet 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
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LUNCH
- 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
- Japanese crab cakes served over local greens
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APPETIZERS
- Chips and guacamole
- Spinach artichoke dip, homemade crostini
- 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 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
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DINNER
- 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 lionfish 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, and peas served with coconut rice cooked with foraged wild bay leaves
- Hand Formed lemongrass pork meatballs, rice noodles, nam pla, cucumber, carrots, herbs
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DESSERT
- Passionfruit Pavlova with spherified mango purée, kiwi, creme chantilly
- Cardamom and vanilla Crème Brûlee
- 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
The fine points
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Pricing
Season 2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax 9 Pax 10 Pax 11 Pax 12 Pax Winter 2024 to 2025 $58,000 $59,000 $60,000 $61,000 $62,000 $63,000 $64,000 $0 $0 $0 $0 Summer 2025 $58,000 $59,000 $60,000 $61,000 $62,000 $63,000 $64,000 $0 $0 $0 $0 Winter 2025 to 2026 $58,000 $59,000 $60,000 $61,000 $62,000 $63,000 $64,000 $0 $0 $0 $0 Summer 2026 $58,000 $59,000 $60,000 $61,000 $62,000 $63,000 $64,000 $0 $0 $0 $0 Holiday offers
Please note that Holiday rates are subject to change.
Christmas week: N/A
New Year week: N/A
PRICE INCLUDES:
- Use of the yacht with our Professional Captain and Chef and additional crew
- All Onboard Meals – Breakfast, Lunch, Appetizer, Dinner, and Dessert
- Snacks – Fresh Fruit, Popcorn, Granola Bars, Chips, Chocolates, and more
- Beverages – Water, Juices, Sodas, Coffee, Beer, Wine, and a Fully Stocked Bar
- Water Sport activities
- WiFi Internet Access
- Air Conditioning
- BVI Cruising permits, national parks fees, fishing permits, taxes, and port fees
- Fuel for the yacht and dinghy
PRICE DOES NOT INCLUDE:
- Cancellation Insurance and private insurance
- Shore activities such as dining, shopping, or special off-yacht excursions
- Premium Beverages/Wines not normally stocked and excessive alcohol consumption
- Airport Transfers
- BVI individual fishing permits
- Rendezvous Diving and other sports activities ashore
- Crew gratuity; 15-20% of the charter cost
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Availability
Availability
Highlighted dates are booked, on hold, or unavailable. We may be able to challenge the dates on hold. Please contact us for details. All other dates not highlighted are available. You can use the arrow icons to navigate through the months.
Dates Color Key
If no color is noted on calendar or in the detailed list below, the dates are available for your charter- Booked (Booked by another client group already)
- Hold (Held by another client group, not yet booked, and can be challenged)
- Unavailable (Blocked out by the Owner and unavailable to challenge)
- Transit
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Amenities
- Air conditioning
- Heated deck showers
- Watermaker and generator
- WiFi internet access
- Icemaker
- Barbecue
- Bean bags
- Dumbells and workout equipment
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Specifications
- Model: Lagoon Catamaran
- Year: 2025
- LOA: 65′
- Beam: 33′
- Draft: 5′
- Engines: 2 Diesel engines
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Tender & Water Toys
- Rigid inflatable boat w/175hp outboard engine
- E-Foil
- Wing Foil
- Flightscooter e-Foil
- 8 Sea scooters
- Wakeboard
- Fishing gear
- Snorkel Gear
- 4 Standup paddleboards
- SeaBob
- Hotdog tube
- Floating mats & chairs
- Kite Surfing
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Scuba
SCUBA DIVING ONBOARD
- Dive instructor onboard.
- Dive Gear will not be onboard but must be rented from a local operation.
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Crew
CAPTAIN DOYLE
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 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 which is the Caribbean. Throughout the years he had several opportunities that found him on multiple boats of different sizes 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. Taking the Captain position onboard, 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.
CHEF MAYA
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.
DECKHAND/STEWARDESS TACARO
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 boot camp 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 – the 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.
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Reviews
Submit your reviewEpic Yacht ChartersAverage rating: 12 reviewsCharter Guests, July 2024Jul 16, 2024PhenomenalFrom crew's previous yacht. Words fail to even begin to express how incredible this week has been. Chefs cooking is a true gift and we feel blessed to have witnessed and savored true culinary perfection! Captain has been nothing short of phenomenal - his expertise and his command of the boat have been amazing to watch.
We feel honored to have been a part of the history!
We will be back!Charter Guests, July 2024Jul 11, 2024awesomeThanks for an awesome adventure this week. What a treat to get to sail with you. We will never get over this trip. The service was unlike anything we have done. Thank you for creating an awesome space for us to come together as friends. A great way to celebrate my 40th birthday! (And another birthday and anniversary :-))
Thanks for sharing such a special place with us!Charter Guests, July 2024Jul 1, 2024AmazingThe crew was amazing. Captain 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. Chef 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 chose to half-board and thought getting off the boat would be a good idea. We had some great meals and experiences off the boat...Maya's food was the best!! She was very accommodating and listened to everyone!! It was personalized and perfect.Charter Guests, June 2024Jun 30, 2024Wonderful TripThank you so much for the wonderful trip! You made everything enjoyable for our celebration. The impressive meals and going over and above for Aaron‘s dietary needs. Karen’s birthday was very special. Thank you for delivering the cake too! It was delicious. Beautiful boat, beautiful places. The trip met all expectations. Thanks for putting up with all our partying fun.
Charter Guetss, July 2024Jun 16, 2024SpectacularThank you from the bottom of our hearts for one spectacular vacation. Giving 110% all day, every day as you both do is no easy task yet you both flow seamlessly together and make it appear a piece of cake!
Anticipating our needs is a knack you also both have. Captain– What a gift for seeing people and perhaps that is part of the reason this trip is so special.
Each and every spot we anchored, each and every meal we ate, just kept getting better and better. Chef, your talents know no bounds.Charter Guests, June 2024Jun 10, 2024Unforgettable MemoriesThank you both for an incredible trip filled with unforgettable memories. Both of you were a perfect team and made us feel so welcome the minute we stepped onboard. This trip has far exceeded expectations and we will definitely come back for another excursion in the near future.
Captain, your command of the boat was flawless and made us feel so comfortable and safe. Thank you for putting up with our little nuances and especially for the priceless drone flying lessons.
Chef, thank you for your exquisite culinary skills, for delighting our tastebuds, and for the many wonderful breakfasts, lunches, and dinners. Your attention to detail did not go unnoticed, and we are grateful to you!Charter Guests, May 2024May 19, 2024The Best!We are speechless- which is rare. You both made this week extra special and we are beyond grateful. We’ve been on this trip five times now and this trip was the best! Thank you, thank you for making this week incredible. We will cherish all of the super special moments.
Charter Guests, May 2024May 16, 2024This has truly been the most amazing and relaxing experience of our lives. Everything from the food to the weather to the crystal clear waters did not disappoint. The food was always a delicious surprise. We loved trying new fresh vibrant flavors. Captain going snorkeling with you and finding a rock to jump from was a highlight of Lee Bay, which we think was our favorite. We feel so blessed to have gotten to go on this unique experience and we will never forget how well you both took care of our group.
Charter Guests, May 2024May 15, 2024The Most Incredible Trip of Our LivesThank you for the most incredible trip of our lives. You made us feel like part of your family for the most incredible week of our lives. We cannot thank you all enough. Everything was perfect.
Charter Guests, May 2024May 1, 2024Unforgettable ExperienceThank you so much for an amazing week! You made celebrating our 20th anniversary an unforgettable experience. We saw beautiful coves, fish, water, etc. The food was such a treat, our pallets have never experienced such great cuisines! You made this trip our #1 vacation of all time and we will be back!
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