****10% discount applied to charters booked booked to start before Dec 17, 2022 - Excluding Thanksgiving holiday week
● MINIMUM NIGHTS: 5
● St. Martin/St Barths/Anguilla relocation fee: please inquire
● LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
● MORE THAN 7 NIGHT CHARTER RATES: $500 discount per night for each night beyond seven nights - inquire for more information
● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
● Christmas: 7-night minimum $49,000 for 2-10 guests. +$3,000 for 11th guest.
● New Year's: 7-night minimum $53,000 for 2-10 guests, must start December 28th or later. +$3,000 for 11th guest.
● Embarkation 12PM / Disembarkation 12PM
● TURN AROUNDS: 72-hour turn arounds required - inquire for 48-hour turns
● The All Inclusive Rate includes:
Meals & Beverages onboard
Private Yacht & Service of the crew (captain, chef/mate, & stew)
Insurance for the yacht and the passengers (civil liability)
Accommodation in 5 private air-conditioned queen cabins each with an en-suite bathroom and single en-suite cabin all with gel infused cooling memory foam mattress toppers
Bedding, towels, and beach towels
Activities onboard: 3-person hookah/snuba rig, electric hydrofoil/efoil, noodles, snorkeling gear, stand-up paddleboards x4, sub-wing, large floating island, 2-person kayak, drone, Go Pro, 10x water hammocks, flybridge hammock, 2 hammock chairs, and games
● The All Inclusive rate does not include:
BVI Cruising Permits, customs fees, and Taxes - to be paid by the Charterer upon entry to Cruising Grounds
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
Tip: It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-25% of the total charter fee.
Captain: Wouter Hanekom
Nationality: South African
MEET THE CREW!
Captain: Wouter, Chef: Kelly & Stew/Deckhand: Anton
CAPTAIN: Wouter Hanekom
Hailing from South Africa, Wouter grew up going on weekend retreats with his family where watersports were the main activity. He can teach you a trick or two! His love of the water transitioned into sailing and he started sailing around the Mediterranean and Caribbean working for a large flotilla company.
He spent the last several years working as a sailing instructor where he had the pleasure to teach and share his love of sailing with others. Most recently in the last years he has sailed a catamaran from Cape Town to Grenada, delivered several yachts throughout the Caribbean, as well as chartered in The Bahamas and BVI. Holding both his RYA Yachtmaster Offshore ticket as well as being a fully Certified ASA instructor, Wouter welcomes the opportunity to share his knowledge about sailing with those onboard.
CHEF: Kelly Sargent
Kelly was first introduced to the yachting world in 2016 on a solo trip to Australia when she boarded her first charter as a guest in the Whitsunday Islands. The following year Kelly embarked on a couple more sailing trips to Croatia and the Caribbean, which became the inspiration for leaving her job as a designer in London and making the transition to yachting.
In 2019, Kelly started her adventure on the water cooking around Greece and Croatia and most recently worked in The Bahamas and BVI.
Coming from a family of cooks, Kelly has always enjoyed spending time in the kitchen so it was no surprise that after attending The Avenue Cookery School and Ashburton Cookery School she only strengthened her culinary skills and grew her passion for combining flavors and textures to create interesting dishes with a mediterranean flair. Kelly is also able to work with any dietary requirements and is able to tailor a menu specific for any guest.
Stew/Deckhand: Anton Van Geffen
Our stew/deckhand hailing from South Africa is new to the industry but determined to making a positive lasting impression on his team and guests. Anton has worked this past summer on several yachts ranging from 60' to 150' in size doing a variety of tasks making him a jack of all trades and a perfect complement to our team. He brings a lot of hospitality experience from silver service wedding venue support to bartending and waiting tables and will be certain to keep Moon Dragon looking its very best.
Anton is also a very experienced fisherman and would love to help guests set up a line and catch something exciting during the trip. He is very technology proficient and loves to fly drones and take and edit images so I'm sure he would love to get some great shots of our guests living their best lives which should be pretty easy on the fabulous Moon Dragon.