VALENTINE Yacht Description
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Seabob:
Premium seascooter fun for exploring reefs and zipping between bays without effort. -
Hydraulic swim platform:
Creates an easy sea-level “beach” for kids, gear-up, and relaxed swim breaks. -
E-foil lessons and rental (USVI only):
Add the most popular new water-toy experience via rendezvous in the USVI.
Smart 60-foot platform. VALENTINE is a 2021 Sunreef 60 sailing catamaran that sleeps 8 guests in 4 cabins, including a master stateroom plus three double guest cabins, all with ensuite bathroom facilities.
Easy water access. A hydraulic swim platform and stern sugar scoops make getting in and out of the water simple. Beach days get easier too, thanks to her shallow 1.6m draft.
Deck life, solved. Multiple outdoor zones keep the group in one orbit: a foredeck with two trampolines, an aft alfresco dining setup, and a shaded flybridge with dining table, C-shaped sofa seating, bar, grill, and sunpads. Shaded. Finally.
Toys for active days. You have a 5.6m tender (90hp), a Seabob, wakeboard, adult waterskis, two stand-up paddleboards, snorkeling gear, and floating mats. Add fishing gear and underwater photo and video capability when you want receipts.
Modern comfort basics. Air-conditioning and onboard WiFi cover the downtime hours, with a TV when the group votes for a quiet night in.
What is the cabin arrangement of VALENTINE?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Stateroom | Queen size bed | Private en-suite bathroom facilities | Full |
| Double Guest Cabin 1 | Queen size bed | Private en-suite bathroom facilities | Full |
| Double Guest Cabin 2 | Queen size bed | Private en-suite bathroom facilities | Full |
| Double Guest Cabin 3 | Queen size bed | Private en-suite bathroom facilities | Full |
VALENTINE
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Weekly price: $45,700 - $52,000
Low Season | High Season
- Length: 60'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 2
- Builder: Sunreef Yachts
- Cruising Speed: 8
- Max. Speed: 10
- Built Year: 2021
- Turnaround: 48 hrs preferred, Inquire for
Related Videos
VALENTINE Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Winter 2024 to 2025 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $0 | $0 | $0 | $0 |
| Summer 2025 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $0 | $0 | $0 | $0 |
| Winter 2025 to 2026 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $0 | $0 | $0 | $0 |
| Summer 2026 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $0 | $0 | $0 | $0 |
Price Terms
Inclusive
Inclusive charters are crewed charters with minimum or no additional charges. Provisioning, fuel and crew are included in the price. Additional fees may include diving, premium alcohol, local taxes, or onshore activities. These vary from yacht to yacht, please inquire.VALENTINE Yacht Charter Price
| # of charter days | Base Price | Total | Note | |
|---|---|---|---|---|
| 14 day charter | 91,400USD to 104,000USD | 91,400USD to 104,000USD | Discounts outside the main season are common. | |
| 7 day charter | 45,700USD to 52,000USD | 45,700USD to 52,000USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 22,850USD to 26,000USD | 22,850USD to 26,000USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 45,700USD / 6 * 3 days = 22,850USD |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: USD45,700
High season rate: USD52,000
Cruising Grounds: British Virgin Islands
Pick Up/Drop Off: Tortola
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, Inquire for less.
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.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
24/25 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum. Full-Board Option Only. Must have a 48 hour turn between Christmas and New Year's Charters
CHRISTMAS: 1-8 guests @$59,000
NEW YEARS: 1-8 guests @ $64,000
Cruising Grounds: British Virgin Islands
Pick Up/Drop Off: Tortola
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, Inquire for less.
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.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks. No on sleep aboard.
24/25 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum. Full-Board Option Only. Must have a 48 hour turn between Christmas and New Year's Charters
CHRISTMAS: 1-8 guests @$59,000
NEW YEARS: 1-8 guests @ $64,000
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| Seabob | 1 Seabob for powered underwater cruising. |
| Tube - towable | Towable tube for being towed behind the tender. |
| Wakeboard | 1 wakeboard. |
| Water skis | 1 set of water skis. |
| Stand-up paddleboards | 2 stand-up paddleboards. |
| Floating mats | Floating mats. |
| Snorkeling gear | Snorkeling gear. |
| Fishing gear | 1 trolling rod for fishing. |
Other Entertainment
Yacht offers rendezvous fishing charters.
Yacht offers rendezvous E-foil lessons and rental, USVI only
Crew
Captain
Chef/First Mate
Stewardess
Captain: Stephen Powell
Runs the yacht under a USCG 200 ton Master license and brings Yachtmaster Ocean experience from offshore passages, supporting safe routing and clear decision-making. He is also a PADI Divemaster and can lead sea-life focused snorkeling outings.
- US nationality
- USCG 200 ton Master, STCW II/3
- PADI Divemaster; private pilot
- Fluent in Castilian Spanish; native English
Combines chef and first mate duties to keep meals on schedule while the day stays active on the water. Her modern fare and Pan Pacific focus is backed by cooking for 25 guests and crew in the Bahamas and Turks and Caicos.
- US nationality
- STCW, ENG1, HABC Food and Hygiene
- PADI Dive Instructor certification
Keeps service moving with cocktails and table setups while adjusting to guest preferences throughout the day. She also brings massage therapy and beautician training for onboard treatments.
- Born and raised in Texas
- Experience as a stewardess in the Great Exumas Islands
- Worked as a snorkeling guide in the Caribbean
- Trained in massage therapy
Menu
Daily: Local fruits, eggs, tea and coffee.
- Saturday: Avocado stacked on sourdough toast with arugula, poached eggs, micro greens, pickled onions, cotija cheese, and fresh oregano with streaky bacon.
- Sunday: Spinach and feta crêpes with andouille sausage.
- Monday: Caribbean rum brioche toast with nutmeg maple syrup and breakfast sausage.
- Tuesday: Quiche or frittata with chef’s choice of meats and vegetables with parfaits.
- Wednesday: Crab Benedict on butter-toasted sourdough muffin, wilted greens, and homemade zesty hollandaise.
- Thursday: Hawaiian-style macadamia nut and banana–rum compote pancakes with powdered sugar and streaky bacon.
- Friday: Two-egg omelette with shiitake mushrooms, prosciutto, truffle cheddar, buttery mushroom jus over lightly dressed salad greens.
- Saturday: Marinated ahi over furikake sushi rice with wakame salad, avocado, edamame, mango, watermelon radish, sesame seeds and chef-made lava sauce.
- Sunday: Burrata salad with prosciutto, arugula, truffles, tamarind glaze, and balsamic pearls.
- Monday: Chilled green tea soba noodles with massaged kale, cherry tomatoes, avocado, microgreens, sunflower seeds, honey ginger soy dressing and crispy salmon skin.
- Tuesday: Sous-vide herb-marinated chicken with Mykonos salad, orzo pasta, tzatziki and dolmades.
- Wednesday: Korean-spiced 24-hour marinated beef bulgogi over short-grain brown rice and kimchi.
- Thursday: Baked then charred branzino with ancient grains and smoked eggplant.
- Friday: Crispy goat cheese salad with toasted hazelnuts, confit tomatoes, and honey rosemary dressing.
- Saturday: Pork tenderloin with apple cider reduction over sweet potato purée, sautéed bok choy, and pomegranate seeds.
- Sunday: Pan-seared duck breast with sautéed haricots verts, thyme-roasted fingerling potatoes and velvety citrus–rosemary sauce.
- Monday: Herb-crusted rack of lamb with creamy sun-dried tomato polenta, balsamic-glazed Brussels sprouts, topped with mint chimichurri.
- Tuesday: Pan-seared Chilean sea bass over purple mashed potato, shaved asparagus, mango–papaya salsa and shallot beurre blanc.
- Wednesday: Reverse-seared beef tenderloin with red wine jus, king oyster mushrooms, parsnip purée and crisps.
- Thursday: Bordeaux-braised beef short rib ragù folded into pappardelle with parsley and fresh shaved parmesan.
- Friday: Baked mahi with romesco sauce over couscous and broccolini.
- Saturday: Cheesecake with berry compote.
- Sunday: Soggy Dollar tiramisu.
- Monday: Chocolate–guava cake covered in coconut ganache.
- Tuesday: Key lime pie with passion fruit whip.
- Wednesday: White chocolate and coconut crème brûlée.
- Thursday: Mud pie with hot fudge and toasted hazelnuts.
- Friday: Nutmeg custard tart with fresh strawberries, basil candy and lime sugar.
Appetizers
- Saturday: Coconut and lime scallop crudo with plantain chips.
- Sunday: Manchego-crusted BBQ pork quesadillas.
- Monday: Parisian gnocchi bites with duck confit.
- Tuesday: Cheese and charcuterie board.
- Wednesday: Caviar wonton tacos.
- Thursday: Mezze platter.
- Friday: Lamb and feta balls.
Ship’s Bar
Spirits: Bombay or Tanqueray gin; Tito’s vodka; Jack Daniels or Bulleit whiskey; Bacardi, Myers or Goslings rum; Don Julio, Casamigos or Jose Cuervo tequila.
Liqueurs: Aperol, Kahlua, Baileys, RumChata, Peach Schnapps, Triple Sec, Vermouth, Campari, Amaretto.
Wine: Pinot Noir, Cabernet, red blends, dry rosés, Pinot Grigio, Chardonnay, Sauvignon Blanc, Prosecco.
Champagne: La Marca Prosecco.
Beers: St. John Brewer’s, Leatherback Brewery, Corona.
Modern Pan-Pacific cuisine blending Caribbean flavors, fine-dining technique and global influences from extensive yacht travels.
Reviews
We have all had the most AMAZING experience and have never felt so spoiled with kindness and generosity of heart and spirit! We have made the best memories, laughed together and made heart imprints that will last forever!
The VALENTINE and you are our pot at the end of that double/double rainbow we experienced enjoying our last cup of coffee and conversation together. We sincerely hope our friendship born over the last week does not end here and that we see you again on “heaven on earth”, either South or Northbound in the not too distant future.
Wishing you all the very best with every new adventure.
The Parkers & Snows
I loved it so much the sights were so cool and saw really nice animals.
But the crew was the best.
CC = always working so hard to make a really nice meal, also always smiling.
Kelly = so selfless always asking if you need something and makes me laugh, always smiling.
Stephen = The BEST Captain and always thinking about us and always super happy/. I’ll miss you.
Love,
Coco
You guys are the nicest people I’ve ever met. I will miss you.
Kayla ❤️ ❤️ ❤️
Don
Things we did:
Hiking 2x
E-Foil 2x
Kitesurfing 5x
Swimming 2x
Diving 2x
Wakeboarding 1x
Hopefully, we'll see each other somewhere in the world again ❤️
Luisa, Alicia, Erich Annie, Uli
-Uli, Annie, Luisa, Alicia, Erich
Very grateful,
Luisa, Alicia, Erich
Love, The Shows, Corings, Hebners & Codeys
All our best,
Olmsteds, Brooks, Quicks, & Berchilds
Where to begin? You two lovely humans helped to create some amazing core memories for our family. We will be forever grateful for the seamless way in which we slipped into the world of 3 Sisters. Johnny, Teagan, Claire, and I will cherish the magical experience of sailing, exploring, snorkeling, laughing, eating, and drinking and then laughing some more. Kudos to the expert guidance, exceptional meals, fun, and friendship. Gordon & Caitlin, you are both truly talented in every way!
We had much to celebrate and can't imagine a better way to toast our new chapters - to open our stories & reconnect again some day. The McKitticks
Love & hugs,
Johnny, Sara, Teagan & Claire
The Esperanza is a beautiful yacht and we were honored to have spent 3 wonderful days at sea. We could not have asked for a kinder crew. You both are so kind, thoughtful and caring.
Thank you for the incredible, wonderful memories- we will never forget this trip of a life time!
My favorite was the beautiful beaches! C.C. prepared the most amazing food- best chef ever!
We survived four days with two adults and five teenagers and are already planning out next trip with Stephen and C.C.! Sad to leave this beautiful place.
Absolutely awesome!
on our week long adventure celebrating the life of our dear friend, we felt every ripple of his spirit egging us on to adventure and mischief! He was with us in rainbows, spotted eagle rays, sea turtles and nearly every fish on the card. Not to mention, dice games and shots, wrestling not the lily pad and rum punches in hand on the beach reminiscing on the good times.
BLOWN AWAY by every single meal chef CiCi and all of Captain Stephen's stories.
Heaven on earth.
See you guys next year!
Thank you Stephen and CC for all you did aboard Esperanza to make it the most memorable week! It was just perfection! Food and EVERYTHING was just so delicious and amazing!
CC, you have set a new standard by which all other culinary experiences will be judged. We are so grateful for you both, thank you, thank you, thank you.
The food - OMG ! So much and all so GOOD! The surf and turf was a fan favorite and so were the yummy lunch pastas and wraps. Every meal was creative and cooked perfectly! I've never sen my kids each so much :)
We truly appreciate your kindness and hospitality and wish you both the very best in the future!
A few of our favorites were diving the scuttled Willy T, walking and swimming The Baths, the Rum bar, scooters and dancing at Potters to name a few.
The best part not only spending time with old friends and making new ones but ere our fund quotes of the trip.....
Overall this trip was unforgettable.
We had an amazing crew and know that we are secretly the best guests of the season :) Thank you for the memories to last a lifetime!
