- Amenities Details
- 7-Night Rates
- Availability
- Specifications
Step into a dream aboard REVERIE, a brand-new 2025 Lagoon SIXTY5 that redefines luxury sailing in the U.S. and British Virgin Islands. With accommodations for up to 8 guests and a dedicated three-person crew, this all-inclusive charter promises a serene, elegant escape wrapped in effortless style. Blending Lagoon’s renowned heritage with contemporary innovation, REVERIE features assertive lines, expansive decks, and a flowing layout that invites you to settle in and savor the journey. Light pours into the spacious interiors, where clean design and panoramic views blur the lines between ocean and living space—creating a tranquil atmosphere of barefoot sophistication. Whether you’re sunning on the oversized flybridge, sipping cocktails in the aft lounge, or retreating to one of the elegantly appointed guest cabins, every moment aboard REVERIE feels like a page out of a sailing daydream. Her high-performance rigging ensures smooth, graceful passages between island gems, while her luxurious amenities offer all the comforts of a five-star getaway. More than a yacht, REVERIE is your sanctuary at sea—where adventure and tranquility coexist, and every detail is designed to elevate your charter experience into something unforgettable.
-
Seabob - 1
eFfoil - 1
Flightscooter eFoil - 1
Wing Foil - 1
Sudnados- 8
Paddleboards - 4
Floating chairs
Floating Mats
Snorkel gear
Wake board
Hotdog tube
Bean bags
Kite surfing
Can book dive trips -
Offered via rendezvous only
Season Name: Winter 2025 to 2026 Currency: USD Terms: (Caribbean Terms) Inclusive
- 2 Guests: $54,500
- 3 Guests: $55,500
- 4 Guests: $56,500
- 5 Guests: $57,500
- 6 Guests: $58,500
- 7 Guests: $59,500
- 8 Guests: $60,500
- 9 Guests: $0
- 10 Guests: $0
Season Name: Summer 2026 Currency: USD Terms: (Caribbean Terms) Inclusive
- 2 Guests: $54,500
- 3 Guests: $55,500
- 4 Guests: $56,500
- 5 Guests: $57,500
- 6 Guests: $58,500
- 7 Guests: $59,500
- 8 Guests: $60,500
- 9 Guests: $0
- 10 Guests: $0
Season Name: Winter 2026 to 2027 Currency: USD Terms: (Caribbean Terms) Inclusive
- 2 Guests: $57,500
- 3 Guests: $57,500
- 4 Guests: $58,500
- 5 Guests: $59,500
- 6 Guests: $60,500
- 7 Guests: $61,500
- 8 Guests: $62,500
- 9 Guests: $0
- 10 Guests: $0
Season Name: Summer 2027 Currency: USD Terms: (Caribbean Terms) Inclusive
- 2 Guests: $57,500
- 3 Guests: $59,000
- 4 Guests: $58,500
- 5 Guests: $59,500
- 6 Guests: $60,500
- 7 Guests: $61,500
- 8 Guests: $62,500
- 9 Guests: $0
- 10 Guests: $0
Additional Rate Details:
Cruising Area • Virgin Islands (USVI & BVI) Base Port • Tortola, BVI • Inquire about additional pick-up/drop-off availabilities in the BVI • USVI ports available on request (Contact us for details) Yacht Status & Operations • Based in Tortola, BVI • BVI pick-up/drop-off preferred • USVIf pick-ups/drop-offs accepted with advance approval Customs Fees & Cruising Permits • Included Rates & Terms Minimum charter nights • 7-nights preferred • 6-nights allowed if prorated per short-term calculation Short-Term Charter Rate Calculations • Divide weekly rate by 6.5 nights X 6 nights 9/10 Person Charters • Please inquire for approval first and information on cabin arrangements. Sleep Aboard Option • Not Available Dinning Options- The number of meals listed are based on a 7 night charter Full-Board Plan – Great for guests who want a fully onboard culinary experience • 7 breakfasts, 7 lunches & 7 dinners onboard • Standard plan included in your charter rate Half-Board Plan – Ideal for guests who enjoy dining ashore • 7 breakfasts, 4 lunches & 3 dinners onboard • 3 lunches & 4 dinners ashore (guest expense) • $150 per person discount Local Fare Meal Plan – A taste of Caribbean cuisine • 7 breakfasts, 5 lunches & 6 dinners onboard • 2 lunches & 1 dinner ashore (guest expense) • $75 per person discount Holiday Rates 2025 / 2026 Season Holiday season pricing is full-board only, 7 nights Christmas Week • $72,000 | 2–8 guests • Must end on or before December 26 New Year’s Week • $77,000 | 2–8 guests • May not start prior to December 27 Important Notes • Charter waiver required in addition to standard contract • Please inquire for BVI port availability due to annual limit
Summer Base Port:Tortola, BVI
Summer Operating Area:Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Base Port:Tortola, BVI
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Location Details:Vessel will be BVI Based from January - September 15, 2025.
Check Charter Availability by Month
Booked
Hold
Unavailable
July 2025
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September 2025
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October 2025
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November 2025
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December 2025
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Specifications
#Pax:10
Length:65
Beam:33
Draft:5
Make:Lagoon
# Cabins:5
Cabin Configuration:3
Showers:5
Tubs:
Wash Basins:5
Heads:5
Elec. Heads:5
TP in Heads:
Yes
Helipad:
No
Jacuzzi:
No
A/C:Full
Engines/Generators:Engines: 2 x 195hp Volvo D3
5,000 Watts of Solar Energy
80KW Battery Capacity
Year Built:2025
Cruising Speed:
Max Speed:
Locations
Pref. Pick-up:
Tortola
Other Pick-up:
Inquire
Turn-around:
72 hrs, Inquire for 48
C. Permit:
1
License:
1
MCA Compliance:
Amenities
Salon Stereo:
Yes
Salon TV:
No
Sat Tv:
No
Device Hookups:
Hammock:
Windscoops:
Kosher:Inq
Bimini:
Special Diets:Inq
Deck Shower:
Yes
BBQ:
Yes
# Dine In:
Hairdryers:Yes
Nude:Inq
Guests Smokes:
No
Pets Aboard:
No
Guest Pets:
Children Ok:
Yes
Minimum Age:
Gym/Exercise:
Yes
Elevators:
No
Wheel Chair Access:
No
Inverter:
Yes
Voltages:110v
Water Maker:
Yes
Water Cap:264 US gal
Stabilizers:
No
Ice Maker:
Yes
Internet Access:Onboard WIFI
Sailing Instructions:
Water Sports
Dinghy hp:175
Dinghy # pax:10
Sailing Dinghy:
No
Sea Scooters:
Yes
Water Skis Adult:
Water Skis Kids:
Wave Runners hp:
Kneeboard:
Yes
Windsurfer:
Snorkel Gear:Yes
Tube:Yes
Scurfer:
Wake Board:
Yes
Kayaks 1 Pax:
Kayaks (2 Pax):
SU Paddle Boards:4
Floating Mats:Yes
Swim Platform:
Yes
Boarding Ladder (Loc/Type):Yes
Beach Games:
Yes
Fishing Gear:
Yes
Gear Type:
Rods:
Fishing Permit:
U/Water Camera:
Yes
U/Water Video:
Yes
Sea Bobs:
Yes
Kite Boarding:
Yes
Kite Boarding Details:
Other Toys
Seabob - 1
eFfoil - 1
Flightscooter eFoil - 1
Wing Foil - 1
Sudnados- 8
Paddleboards - 4
Floating chairs
Floating Mats
Snorkel gear
Wake board
Hotdog tube
Bean bags
Kite surfing
Can book dive trips
Price details
- Year Built 2025
- Length 65 ft.
- Designer Lagoon
- Cabins 5
- Maximum Guests 10
- Starting From $46,783
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Christina Merianos
Desserts
Guest Testimonials
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• Virgin Islands (USVI & BVI)
Base Port
• Tortola, BVI
• Inquire about additional pick-up/drop-off availabilities in the BVI
• USVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in Tortola, BVI
• BVI pick-up/drop-off preferred
• USVIf pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum charter nights
• 7-nights preferred
• 6-nights allowed if prorated per short-term calculation
Short-Term Charter Rate Calculations
• Divide weekly rate by 6.5 nights X 6 nights
9/10 Person Charters
• Please inquire for approval first and information on cabin arrangements.
Sleep Aboard Option
• Not Available
Dinning Options- The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount
Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
Holiday Rates 2025 / 2026 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week
• $72,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week
• $77,000 | 2–8 guests
• May not start prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit
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Blending Lagoon’s renowned heritage with contemporary innovation, REVERIE features assertive lines, expansive decks, and a flowing layout that invites you to settle in and savor the journey. Light pours into the spacious interiors, where clean design and panoramic views blur the lines between ocean and living space—creating a tranquil atmosphere of barefoot sophistication.
Whether you’re sunning on the oversized flybridge, sipping cocktails in the aft lounge, or retreating to one of the elegantly appointed guest cabins, every moment aboard REVERIE feels like a page out of a sailing daydream. Her high-performance rigging ensures smooth, graceful passages between island gems, while her luxurious amenities offer all the comforts of a five-star getaway.
More than a yacht, REVERIE is your sanctuary at sea—where adventure and tranquility coexist, and every detail is designed to elevate your charter experience into something unforgettable.
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[0] => <p><strong><span style="font-size: 14pt;">DAY BREAK</span></strong><br />(All breakfasts are served with fresh fruit platter, yogurt with granola, fresh baked goods such as banana bread, Nutella pastries, croissants, chocolate pastries, lemon blueberry muffins, tropical fruit juices, and coffee or espresso-based drinks.)</p>
<p>Avocado Toast on a French Croissant<br />Freshly baked French croissant pressed and topped with smashed avocado, soft-boiled egg, pickled red onion, feta, arugula, microgreens, olive oil, and balsamic glaze.</p>
<p>Homemade Sourdough Egg Sandwiches<br />Thick slices of freshly baked sourdough layered with scrambled ricotta eggs, crispy bacon, tomato, arugula, white cheddar, and chipotle mayo.</p>
<p>New York Bagel Spread<br />Your choice of toasted New York-style bagels with toppings like cream cheese, smoked salmon, capers, tomato, red onion, dill, and more.</p>
<p>Huevos Rancheros<br />Fried eggs over crispy corn tortillas with seasoned breakfast potatoes, black beans, chopped bacon, lime crema, homemade red salsa, cilantro, and cotija cheese.</p>
<p>Buttermilk Local Banana Pancakes<br />Fluffy buttermilk pancakes topped with sliced bananas, whipped cream, coconut flakes, salted butter, and maple syrup.</p>
<p>Anegada Lobster Benedict<br />Butter-poached Anegada lobster on English muffin with poached local egg, homemade hollandaise, and smoked paprika.</p>
<p>Fresh Baked Quiche<br />A savory blend of French cheeses, sautéed shallots, and fresh herbs in a creamy egg filling, baked in a buttery, flaky French puff pastry.</p>
<p> </p>
<p><strong><span style="font-size: 14pt;">MIDDAY</span></strong><br />Tuna Poke Bowl<br />Sushi-grade tuna marinated in soy sauce over seasoned sushi rice, topped with seaweed salad, mango, avocado, pickled cucumbers, edamame, shaved carrots, scallions, and crispy fried rice paper.</p>
<p>Fish Tacos<br />Citrus-marinated local mahi-mahi in warm flour tortillas topped with black beans, coleslaw, pickled onions, cotija cheese, mango salsa, lime crema, and fresh cilantro.</p>
<p>Cheeseburgers in Paradise<br />Wagyu beef cheeseburgers on toasted pretzel buns with thick-cut bacon, tomato, lettuce, white cheddar, and chipotle mayo. Served with salad and sweet potato wedges.</p>
<p>Greek Chicken Skewers with Watermelon–Feta Salad<br />Marinated Greek chicken skewers over a refreshing watermelon and feta salad, house-made tzatziki, and warm Greek-spiced pita bread.</p>
<p>Grilled Shrimp & Avocado Rice Bowl<br />Grilled shrimp skewers served over rice pilaf with local greens, paprika-spiced chickpeas, roasted sweet potato, sun-dried tomatoes, pickled onions, goat cheese, and triple citrus vinaigrette.</p>
<p>Shrimp Pad Thai<br />Sautéed shrimp over rice noodles with scrambled egg, shredded carrots, cucumber, scallions, bean sprouts, and Chef’s secret Pad Thai sauce. Topped with peanuts and cilantro.</p>
<p>Salmon Niçoise Salad<br />Baked Faroe Island salmon over mixed greens with hard-boiled egg, green beans, red onion, cherry tomatoes, black olives, and baby potatoes, served with lemon-Dijon vinaigrette.</p>
<p> </p>
<p><strong><span style="font-size: 14pt;">HORS D’OEUVRES</span></strong><br />Charcuterie Board<br />Cured meats, cheeses, olives, pickles, jams, artisanal crackers, and more.</p>
<p>Sun-Dried Tomato Hummus<br />Served with warm toasted naan and seasonal vegetables.</p>
<p>Baked Brie in Puff Pastry<br />Filled with honey, fig, and prosciutto.</p>
<p>YiaYia’s Spanakopita Triangles<br />Traditional Greek spinach and feta phyllo pastries.</p>
<p>Assorted Flatbreads<br />Topped with seasonal ingredients.</p>
<p>Tuna Carpaccio<br />Thinly sliced and dressed with citrus, olive oil, and microgreens.</p>
<p> </p>
<p><strong><span style="font-size: 14pt;">MAIN</span></strong><br />Steak Night<br />8 oz New Zealand tenderloin topped with bleu cheese and caramelized onions. Served with bacon-wrapped roasted asparagus and French-style mashed potatoes.</p>
<p>Local Red Snapper<br />Caribbean-spiced local red snapper served over pumpkin rice with sautéed peppers and onions.</p>
<p>Anegada Lobster Truffle Risotto<br />Butter-poached Anegada lobster served over white truffle and wild mushroom risotto.</p>
<p>Local Seared Ahi Tuna<br />Sesame-crusted and topped with pineapple salsa. Served with soy-honey roasted Brussels sprouts and scallion rice.</p>
<p>Lamb Chops<br />Greek-spiced New Zealand lamb chops served with zucchini and lemon potatoes.</p>
<p>Lemon-Caper Local Mahi-Mahi<br />Cooked in lemon-caper butter sauce and served with baby carrots over Greek-spiced feta orzo.</p>
<p>Grouper en Papillote<br />Fresh grouper baked in parchment paper with citrus and herbs, served with steamed vegetables and herb-butter couscous.</p>
<p> </p>
<p><strong><span style="font-size: 14pt;">DESSERT</span></strong><br />Greek Yogurt Lemon NY Cheesecake<br />Bright and creamy with a tangy finish.</p>
<p>Mini Pineapple Upside-Down Cakes<br />Grandma Bunny’s classic recipe, topped with whipped cream.</p>
<p>Galaktoboureko Cigars<br />Greek custard wrapped in phyllo and finished with light sugar orange syrup.</p>
<p>Warm Chocolate Chip Cookie Dough–Stuffed Croissants<br />Rich and gooey, baked inside flaky French croissants.</p>
<p>Crème Brûlée<br />Topped with fresh berries and cream.</p>
<p>Sea-Salted Grenadian Chocolate Brownies<br />Warm and fudgy with a Caribbean twist.</p>
<p>Freshly Baked Cookies & House-Made Ice Creams<br />Flavors include:<br />• Greek Yogurt Fig Swirl<br />• Browned Butter<br />• Avocado-Olive Oil<br />• Guava Cheese<br />• Sea-Salted Caramel</p>
<p>Fresh Sorbets<br />• Mango Lime<br />• Strawberry Basil<br />• Tamarind<br />• Watermelon Mint<br />• Mandarin Honey</p>
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[0] => Winner's of "Best Crew in Show" for the 2025 VIPCA Charter Yacht Show
Captain Doyle Van Horn
Doyle was born in the heart of Arizona, where he grew up with a ranching background, spending his childhood exploring the woods and rivers of northern Arizona. After high school, he set off on a journey across the U.S., working various construction jobs and other odd gigs. One of these jobs took him to Valdez, Alaska, where he discovered the local marina. Seeing the boats lined up at the docks, he instantly fell in love with the idea of working at sea.
That moment changed everything. Determined to follow his newfound passion, Doyle set his sights on the Virgin Islands. At just 19, he moved to St. Thomas, eager to start his life on the water. Though he started as the "annoying kid" at the dock, constantly asking for work, someone finally gave him a chance. Over the next few years, he worked as crew on a 65-foot sailing catamaran, accumulating sea time and mastering the skills needed to excel on deck. His dedication eventually led to earning his 100-ton master’s license.
In 2003, Doyle was promoted to captain, officially launching his dream career of sailing through the Caribbean. Over the years, he had opportunities to captain various boats, from 100-foot motor yachts to 50-foot day sail cats. His experience took him from running boats for major hotels like The Ritz Carlton to private term charters. His adventures carried him not only through the Virgin Islands but also to Hawaii, the Great Lakes, and down the Eastern Seaboard.
In 2015, he built a boat and launched a small, high-end private day charter business throughout the Virgin Islands. However, in August 2017, hurricanes Irma and Maria devastated the region, forcing Doyle to return to the mainland. Back in Arizona, he embraced his roots, working as a cowboy for various ranches, sleeping under the stars, and raising cattle. Although he enjoyed the cowboy lifestyle, he always knew his heart belonged to the sea.
In 2021, Doyle sold his horses and moved to St. Augustine, Florida, ready to reignite his seafaring passion. With a renewed sense of purpose, he returned to the islands to pick up where he left off. Now, Captain Doyle is excited to share the secrets he's discovered over two decades of exploration. Whether he’s showing guests the wonders beneath the surface, harnessing the wind to sail between islands, or playing a few tunes on deck during cocktail hour, Doyle ensures that your adventure is tailored to your desires.
Chef Christina
3rd Place winner in the Culinary competition for the 2025 VIPCA Charter Yacht Show
A Cincinnati native with Greek roots and 18 years in New York City, Chef Christina brings a lifetime of culinary passion and ocean adventure to every plate she creates. Raised in a lively Greek household where food was the heartbeat of family life, it was only natural that she followed her heritage into the kitchen.
After working front of house in NYC restaurants many years and gaining experience in LA as a private chef, Christina felt the call of the sea. Having grown up boating, she saw the perfect opportunity to merge her two greatest loves—cooking and the ocean. Four seasons later, she’s now an established yacht chef in the British Virgin Islands, delighting guests with fresh, vibrant cuisine that reflects her love of Mediterranean flavors and island living. Combining local flavors and ingredients with some of her Grandmother’s recipes is her favorite thing to do onboard.
Christina’s laugh, warm energy, and outgoing spirit make her not just your chef, but a fun part of the journey. Whether she’s sourcing local ingredients, crafting meals that feel like home, or sharing stories over sunset cocktails, Chef Christina helps ensure every trip is both flavorful and unforgettable onboard Reverie.
Deck Stew Jetske Van Rensburg
Originally from South Africa, Jetske grew up surrounded by the crashing waves and endless coastline of George—a place that quietly set the stage for a life at sea. After finishing school, she traded mountains for marinas and made her way to Fort Lauderdale to chase a career in yachting.
Though new to the industry, Jetske dove in headfirst with grit, enthusiasm, and a no-job-too-small attitude. She’s already built a reputation for being both hardworking and genuinely welcoming—whether it’s making sure the decks are spotless, preparing a cabin with care, or mixing the kind of sundowner that keeps the good vibes flowing.
Her easygoing nature, sharp eye for detail, and calm presence make her a natural fit onboard, and she’s quickly become a dependable, upbeat part of the team.
Guests can expect service with a smile (and maybe a cheeky joke or two), as Jetske helps make your charter experience seamless, relaxed, and unforgettable.
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[0] => YACHT CLASSIFICATIONS
Home-Based Yachts (BVI-Based):
May only pick up guests in the USVI up to 4 times per calendar year**.
Foreign-Limited Yachts (STT-Based):
May pick up and charter in the BVI a total of 7 times per calendar year.
After reaching that limit, they may still pick up in the USVI and charter in the BVI for an additional $2,100 per charter.
Foreign-Unlimited Yachts (STT-Based):
May pick up in the BVI up to 7 times per calendar year, but may charter in the BVI an unlimited number of times (as long as pickup is from the USVI after the 7-pickup limit is met).
T/A = N/A 15% max
No commission on sleep aboard
SPECIAL CONDITIONS
1. The charter fee includes British Virgin Islands (BVI) taxes, fees, permits or National Park fees or Customs & Immigration fees. If government restrictions prevent the boat or crew from embarking or disembarking in the USVI, Charterer and Owner agree that the Port of Embarkation and Port of Disembarkation will be changed to Tortola, BVI, and the Cruising Area will be changed to solely British Virgin Islands. Charterer will be responsible for travel to and from the BVI for the charter party.
2. Crew gratuity of 15-20% is customary and at charterer’s discretion. This gratuity should be given to the captain of the vessel at the end of the charter.
3. Copy link & paste into browser to submit waiver:
https://zfrmz.com/uN8yJbKgDs7FtwqVNeM3
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[0] => Having been many places in the world I have met a lot of cool people, but I may never forget you guys Doyle thank you for your patience and answering all my questions. Maya I have never had so many amazing meals in my life. Seeing your passion for food is special and I hope you keep fostering it Car. Thank you for making me all those Shirley Temple. It was so cool to watch you work on the boat as well scuba diving is my all-time favorite thing and thank you for being such an amazing dive master. All of you guys are hilarious and I will forever cherish the memories you guys helped create on this trip. Thank you all for fostering my love of the ocean Cam Moran.
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[0] => Dear Captain Doyle, Chef Maya, and first made Caro
Thank you for the most amazing week aboard Reverie your warmth care and incredible service made every moment unforgettable he turned a dream into reality in BVI for us. Until next time.
Lots of love, Monty and Dinah Burch
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[0] => Thank you for an absolutely stellar trip. It has been nothing but smooth sailing no doubt the greatest crew on the ocean. Not all heroes wear capes
Sincerely, Brennam, Luke Hawkins
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[0] => Captain Doyle,
Your god-given talent is leadership. You have picked two of the best crew members imaginable and the three of you together are outstanding. I have watched you over the past week and all I can say is wow. Watching you captain Reverie was impressive. I always felt safe and extremely confident with you at the helm. Thank you for making this my very best vacation of my life. Definitely a once in a lifetime experience.
Chef Maya,
Are you kidding me? Every single one of your meals were amazing. My favorite was definitely your red curry - I need your recipe! All week long I saw how hard you worked, your love for each dish and your smile - genuine smile, when you served us. Whatever you do in this life - you will be wildly successful. It’s rare to see someone with as much talent as you, work as hard as you do. I hope our paths cross again one day - you are incredible!
Caro - best deckhand ever
Caro, you made our trip so special. You are so kind, hard- working, fun and it’s impressive to see how skilled you are at your job assisting Doyle with the boat. Andrea wasn’t lying when she said she wants to put you in her pocket and take you home forever. As someone who has worked within a small crew on a fire truck, you are hands down one of the hardest workers I’ve seen within a crew and you’re obviously someone who fits in well and will be successful in whatever you do in life. It was a pleasure spending a week with you!
Victoria & Travis, Jason & Mandy, Chris & Andrea, ansel & Sheryl.
)
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[0] => To the incredible crew of Reverie,
This week felt like a dream choreographed to perfection but still relaxed, light and personal. You struck that impossible balance between luxury and ease, formality and fun.
Thank you for delivering an experience that was flawless, fun and far beyond anything we could have imagined. We came aboard expecting beautiful views. We’re leaving in awe of the people who made them unforgettable.
Captain Doyle- your calm command and quiet precision made us feel like we were in the best possible hands. You somehow always found the perfect beach, the perfect view and somehow - always - the perfect song to match. You didn’t just take us around the USVI + BVI, you gave us the perfect place to honor Chris and make new memories along the way thinking. We are so grateful.
Chef Maya, you are a world class chef every dish you created was a work of art, creative refined, and possibly delicious. We’re still dreaming about every bite. You’ve raised the bar so high it may be dangerous.
Caro - from morning coffee to sunset cocktails, to keeping everything stunning, so smoothly behind the scenes, you did it all with such grace and warmth. Your presence made every single day better.
While living with sunburns, full hearts and completely unrealistic expectations for every future vacation, thank you for everything truly.
With admiration and appreciation,
Amy and Ted, Taylor and Michael
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[0] => Captain Doyle,
You are a true “all rounder” as a sailor, crew leader, mentor, host and fun guy. It especially shows when you help with menial tasks and mentoring the crew. I am very glad to have watched you in action and you inspire me to be a better leader, especially cool, calm and fun.
Chef Maya,
You are a true wizard and seem to be unflappable under any condition. Anyone can see that you have set ambitious goals, executed with incredible discipline and achieve stunning results as a team player in the galley. The meals you prepared were delicious, visually appealing, healthy and made with love. I will remember your introductions to each dish where you spoke with a soft voice and warm smile.
First Mate Caro,
You exhibit warmth, grace and joy in everything you do, whether it is pulling in a jib sheet or offering a delicious libation. Your smile can light up a room and put everyone at ease. You are an adventurer and great team player. Thank you for your hospitality. I bet your mom counts down the days until she can see her talented and confident daughter.
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[0] => Our Dearest Crew
We write to you tonight on the seventh night of our voyage on the sea. Lucky to have been on Reverie. It has been a voyage to pleasure!
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[0] => Captain Doyle, Chef Maya, Caro -
What an amazing charter this has been! Everything was perfect! We do not want to leave. The food, the cocktails, the attention to detail was spot on! We could not ask for more.
So grateful for such a beautiful experience. We look forward to hopefully sailing with you all again.
Thank you for a wonderful time!
Please come visit us in Texas - seriously, all of you!
LOVE YALL, MEAN IT!
Texas (party of 8)
Luis + Denise
Tracy + Kim
David + Maria
John + Diane
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[0] => We would like to thank all three of you for the most relaxing and enjoyable week. Y’all really work well together as a team and all the extra effort to make everything perfect did not go unnoticed! We look forward to booking again but only if y’all are our crew again!
Love Denise + Luis
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[yachtGC10] => Array
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[0] => Dear Captain Doyle, Chef Maya & First Mate Caro (Tacaro)
Thank you for stewarding our marvelous adventure. We loved your attention to detail, attentiveness to our food preferences and needs, and activity recommendations. You provided us with a safe and dynamic space to explore our interests and be ourselves - a gift we will carry with us and remember always. No protein or caffeine request was too large - you did it all for our needy asses and we love you for it.
Thank you for being a memorable and critical part of our once in a lifetime experience & journey.
Much love!
Adrienne & Marcelo
Claire & Mike
Donna & Michael
Sam
Dan & Renee
Anne
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[0] => Doyle, Maya, Caro
Thank you so much for such an incredible experience. What a dream vacation with such amazing hospitality. You all went above and beyond our expectations! We leave with amazing memories, hearts full and hopes to come back to Reverie!
Lots of Love, John & Amber
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[0] => Capt Doyle, Caro & Maya
The last week was an absolutely perfect way to celebrate friends, fun and new experiences. You elevated this experience with your high level of expertise and professionalism. The food was incredible and delicious. Caro’s smile and cheerfulness was wonderful. Brad and I felt that we could not have designed a better way to celebrate our marriage and we absolutely LOVED the special date you made possible for us! Thank you for everything. We will always remember and be grateful for this journey.
Ilya & Brad
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The most exciting and relaxing time. Fun making friends along the way. Hospitality was perfect, felt like a home away from home. Fed us WELL! Maya- thank you, thank you! Fed me drinks WELL also - Caro! Thank you thank you. And thank you for letting fun be had while keeping us safe!
Stephanie and Jeff
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[0] => Dear captain Doyle, chef Maya and Caro
Thank you for the phenomenal experience! Leaving Reverie has me consumed with happiness.
Gracias Delia & David
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[0] => Captain Doyle, Chef Maya, Caro -
What an amazing charter this has been! Everything was perfect! We do not want to leave. The food, the cocktails, the attention to detail was spot on! We could not ask for more.
So grateful for such a beautiful experience. We look forward to hopefully sailing with you all again.
Thank you for a wonderful time!
Please come visit us in Texas - seriously, all of you!
LOVE YALL, MEAN IT!
Texas (party of 8)
Luis + Denise
Tracy + Kim
David + Maria
John + Diane
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[0] => We would like to thank all three of you for the most relaxing and enjoyable week. Y’all really work well together as a team and all the extra effort to make everything perfect did not go unnoticed! We look forward to booking again but only if y’all are our crew again!
Love Denise + Luis
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Thank you so much for such an incredible experience. What a dream vacation with such amazing hospitality. You all went above and beyond our expectations. We leave with amazing memories, heart full, and hope to come back to the Reverie!
Lot’s of love,
John and Amber
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[yachtGC18] => Array
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The last week was an absolutely perfect way to celebrate friends, fun and new experiences. You elevated this experience with your high level of expertise and professionalism. The food was incredible and delicious. Caro smile and cheerfulness was wonderful. Brad and I felt that we could not have designed a better way to celebrate our marriage and we absolutely love the special date you made possible for us! Thank you for everything. We will always remember and be grateful for this journey
Ilya and Brad
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The most exciting and relaxing time. Fun making friends along the way. Hospitality was perfect. Felt like a home away from home. Fed us well!! Maya – thank you thank you! Fed me drinks well also– Caro. Thank you, thank you! And thank you for and thank you for keeping us safe! XOXO
Stephanie and Jeff
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[yachtGC20] => Array
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[0] => Dear Captain Doyle, Chef Maya and Caro
Thank you for the phenomenal experience! Leaving the Reverie has me consumed with happiness.
Gracias,
Delia and David
P.S. When you hear mijo or mija. I hope you think of me.
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[yachtGC21] => Array
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[0] => Dear Captain Doyle, Chef Maya & First Mate Caro (Tacaro)
Thank you for stewarding our marvelous adventure. We loved your attention to detail, attentiveness to our food preferences and needs, and activity recommendations. You provided us with a safe and dynamic space to explore our interests and be ourselves - a gift we will carry with us and remember always. No protein or caffeine request was too large - you did it all for our needy asses and we love you for it.
Thank you for being a memorable and critical part of our once in a lifetime experience & journey.
Much love!
Adrienne & Marcelo
Claire & Mike
Donna & Michael
Sam
Dan & Renee
Anne
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[0] => Thank you for the amazing experience. To the best crew, we appreciate you. I’ll cherish this trip for the rest of my life.
Sutherland
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[0] => Thank you all for the top tier experience in chartering! Always a pleasure to be on board with you. Can’t wait to do it again on an 80ft!
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[0] => Doyle, Maya & Roo – Thank you for an amazing week on the Reverie. Lisa & I had a great time with all of you. Your professionalism, catering to all our needs, and Roo keeping our glasses full with all your great “drinks of the day” was very special. We truly hope our paths cross again.
- Lisa & Thad ❤️
P.S. Incredible experience, impeccable service, every moment was made special thanks to the hard work & dedication – the fantastic 3!!! ❤️❤️❤️❤️❤️
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[yachtGC25] => Array
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[0] => Dear Captain Doyle, Caroo & Maya!
We can’t thank you enough for such a magical week aboard the Reverie!
From the moment we embarked, your warmth, hospitality & attention to detail made this trip truly unforgettable.
Every meal was a delight, every stop was perfectly planned & all the drinks = perfection. There’s so much effort & work that goes into every moment and all of them were seamless. We had so much fun & made so many memories. Thank you!
Chantal xoxo
(Harry + Amy Cookie Party 8)
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Base Port
• Tortola, BVI
• Inquire about additional pick-up/drop-off availabilities in the BVI
• USVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in Tortola, BVI
• BVI pick-up/drop-off preferred
• USVIf pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum charter nights
• 7-nights preferred
• 6-nights allowed if prorated per short-term calculation
Short-Term Charter Rate Calculations
• Divide weekly rate by 6.5 nights X 6 nights
9/10 Person Charters
• Please inquire for approval first and information on cabin arrangements.
Sleep Aboard Option
• Not Available
Dinning Options- The number of meals listed are based on a 7 night charter
Full-Board Plan - Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Half-Board Plan - Ideal for guests who enjoy dining ashore
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• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount
Local Fare Meal Plan - A taste of Caribbean cuisine
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• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
Holiday Rates 2025 / 2026 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week
• $72,000 | 2-8 guests
• Must end on or before December 26
New Year's Week
• $77,000 | 2-8 guests
• May not start prior to December 27
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Base Port
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Yacht Status & Operations
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• BVI pick-up/drop-off preferred
• USVIf pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum charter nights
• 7-nights preferred
• 6-nights allowed if prorated per short-term calculation
Short-Term Charter Rate Calculations
• Divide weekly rate by 6.5 nights X 6 nights
9/10 Person Charters
• Please inquire for approval first and information on cabin arrangements.
Sleep Aboard Option
• Not Available
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Full-Board Plan - Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
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• $75 per person discount
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Holiday season pricing is full-board only, 7 nights
Christmas Week
• $72,000 | 2-8 guests
• Must end on or before December 26
New Year's Week
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• USVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in Tortola, BVI
• BVI pick-up/drop-off preferred
• USVIf pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum charter nights
• 7-nights preferred
• 6-nights allowed if prorated per short-term calculation
Short-Term Charter Rate Calculations
• Divide weekly rate by 6.5 nights X 6 nights
9/10 Person Charters
• Please inquire for approval first and information on cabin arrangements.
Sleep Aboard Option
• Not Available
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• Standard plan included in your charter rate
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• $150 per person discount
Local Fare Meal Plan - A taste of Caribbean cuisine
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• $75 per person discount
Holiday Rates 2025 / 2026 Season
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Christmas Week
• $72,000 | 2-8 guests
• Must end on or before December 26
New Year's Week
• $77,000 | 2-8 guests
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• Inquire about additional pick-up/drop-off availabilities in the BVI
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Yacht Status & Operations
• Based in Tortola, BVI
• BVI pick-up/drop-off preferred
• USVIf pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum charter nights
• 7-nights preferred
• 6-nights allowed if prorated per short-term calculation
Short-Term Charter Rate Calculations
• Divide weekly rate by 6.5 nights X 6 nights
9/10 Person Charters
• Please inquire for approval first and information on cabin arrangements.
Sleep Aboard Option
• Not Available
Dinning Options- The number of meals listed are based on a 7 night charter
Full-Board Plan - Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Half-Board Plan - Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount
Local Fare Meal Plan - A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
Holiday Rates 2025 / 2026 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week
• $72,000 | 2-8 guests
• Must end on or before December 26
New Year's Week
• $77,000 | 2-8 guests
• May not start prior to December 27
Important Notes
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