Onboard CELESTINE in St Thomas. Hydro Electric catamaran with 11 ACs - can get full quiet sleep without generators.
Layout is like a floating condo with large galley in the main saloon and big dining table on the aft deck and outside bar and fridges.
Cabins are very equal sizes so a boat very easy to share among couples.
CELESTINE Yacht Description
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Seabob:
Premium seascooter fun for fast underwater exploring right off the swim platform. -
2 Paddleboards:
Easy morning paddles and sunset cruises, great for all ages and fitness levels. -
Water skis (adult & child):
Family-friendly ski sessions with options for both confident skiers and beginners.
Big cat, big space. CELESTINE is a 59-foot Voyage Yachts sailing catamaran built in 2020, set up to sleep 10 guests in five queen cabins.
Easy deck flow. The forward bow connects to the salon via an electronic window and door, so you can keep the group in one loop instead of playing “where did everyone go.” Short cut. Useful one.
Water time is covered. With a swim platform and boarding ladder, getting in and out is simple, and the toy lineup backs it up: 2 paddleboards, Seabobs, adult and kids water skis, floating mats, snorkeling gear for 10, plus foam noodles for the serious athletes.
Comfort is handled. Full air conditioning, a BBQ, and indoor audio with a TV in the saloon keep life straightforward when you want shade, music, or a quiet hour that does not involve saltwater.
Accommodation
6 Queen cabins with sink and vanity in every room,under bed storage and extra headroom.
What is the cabin arrangement of CELESTINE?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Cabin 1 | Queen | Private en-suite bathroom | Full |
| Cabin 2 | Queen | Private en-suite bathroom | Full |
| Cabin 3 | Queen | Private en-suite bathroom | Full |
| Cabin 4 | Queen | Private en-suite bathroom | Full |
| Cabin 5 | Queen | Private en-suite bathroom | Full |
CELESTINE
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Weekly price: $34,200 - $46,000
Low Season | High Season
- Length: 59'
- # of Guests: 10
- # of Cabins: 5
- Builder: VOYAGE
- Max. Speed: 11kts
- Built Year: 2020
- Turnaround: 48 hrs, Inquire for less
Related Videos
CELESTINE 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 2025 to 2026 | $35,500 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 | $39,000 | $40,000 | $41,000 | ||
| Summer 2026 | $35,500 | $36,000 | $36,500 | $37,000 | $37,500 | $38,000 | $39,000 | $40,000 | $41,000 | ||
| Winter 2026 to 2027 | $40,500 | $41,000 | $41,500 | $42,000 | $42,500 | $43,000 | $44,000 | $45,000 | $46,000 | ||
| Summer 2027 | $40,500 | $41,000 | $41,500 | $42,000 | $42,500 | $43,000 | $44,000 | $45,000 | $46,000 |
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.CELESTINE Yacht Charter Price
| # of charter days | Base Price | Total | Note | |
|---|---|---|---|---|
| 14 day charter | 68,400USD to 92,000USD | 68,400USD to 92,000USD | Discounts outside the main season are common. | |
| 7 day charter | 34,200USD to 46,000USD | 34,200USD to 46,000USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 17,100USD to 23,000USD | 17,100USD to 23,000USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 34,200USD / 6 * 3 days = 17,100USD |
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: USD34,200
High season rate: USD46,000
Cruising Area
• Virgin Islands (USVI & BVI)
Base Port
• Yacht Haven Grande (YHG) – St. Thomas, USVI
• Additional pick-up/drop-off available at American Yacht Harbor (AYH), St. Thomas
• BVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in St. Thomas, USVI
• USVI pick-up/drop-off preferred
• BVI pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum charter nights
• 5-night minimum
• Shorter charters considered on request
Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dining 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 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week - 6 night minimum
• $50,000 | 2–10 guests
• Must end on or before December 26
New Year’s Week
• $56,000 | 2–10 guests
• May not start prior to December 28
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| Seabob | Seabob for powered underwater cruising. |
| Floating mats | 1 floating mat. |
| Paddleboards | 2 paddleboards. |
| Water skis - adult | Water skis - adult for waterskiing. |
| Water skis - child | Water skis - child for waterskiing. |
| Snorkeling equipment | 10 snorkel gear sets. |
| Foam noodles | Foam noodles for floating in the water. |
Other Entertainment
Indoor audio system
Crew
Brings 15,000+ miles of voyaging and sailing experience to keep passages controlled and safe. Uses extensive Caribbean, US East Coast, and Bahamas time to plan routes that match conditions.
- USA nationality
- 15,000+ miles of sea voyaging and sailing experience
- Experience in the Caribbean, US East Coast, and Bahamas; also Norway and Greece
- Pilots license; open water scuba diver
Plans menus around Mediterranean, French, Italian, and Spanish cuisine, with training focused on yacht chef techniques. Keeps meals organized for life at sea using fine-dining and galley management workshops.
- Grew up in Bodrum, Turkey
- Trained at Ashburton Chefs Academy in Culinary Arts and Yacht Chef techniques (French culinary focus)
- Additional workshops in fine dining and galley management at sea
- Founded Olivyu, a boutique olive oil brand
Menu
- Eggs Benedict with Smoked Salmon – Toasted English muffin, hollandaise sauce, fresh dill.
- Toasted Homemade Granola – Creamy yogurt with fresh seasonal berries.
- Avocado Pancetta Tortilla – Soft tortilla with smashed avocado, poached eggs, crispy pancetta.
- French Toast with Mixed Berry Compote – Golden brioche with berries and maple syrup.
- Breakfast Burrito – Tortilla stuffed with eggs, cheese, and flavorful fillings.
- Fluffy Pancakes with Caramelized Banana & Pecans – Toasted pecans and maple syrup.
- Slow-Cooked Barbacoa Bavette – Corn tortillas, tomatillo salsa, guacamole, red rice.
- Crisp Thai Chicken Salad – Crunchy vegetables, fresh herbs, toasted peanuts, chili-lime dressing.
- Tandoori Shrimp & Seared Beef Tortillas – Turmeric tortillas with mango and coconut dressing.
- Siam Summer Salad – Glass noodles with prawns, herbs, som tam dressing.
- Creamed Celeriac & Goat Cheese Soup – Celeriac soup, goat cheese, truffle aroma, chives.
- Vietnamese Chicken Salad – Marinated chicken with herbs and vegetables.
- Golden Chickpea Falafels – Parsley, cumin, coriander; tahini yogurt dressing.
- Minestrone Soup with Parmesan Croutons – Vegetable soup with beans and pasta, parmesan croutons.
- Chilean Sea Bass – Asparagus, couscous, cherry tomato confit.
- Charred Sous Vide Octopus – Confit peppers, quinoa salad, aji amarillo sauce.
- Pan-Seared Fillet of Bream – Creamed potatoes, glazed greens, fricassee of mussels.
- Tandoori Halibut – Mango chaat and coriander chutney.
- Pork Fillet – Aubergine caviar, dauphinoise potatoes, ratatouille vegetables.
- Sirloin Steak – Triple-cooked chips, grilled mushrooms and tomatoes, béarnaise sauce.
- Fresh Herb-Rolled Lobster Tail on Polenta – Niçoise vegetables and tarragon jus.
- Duck à l’Orange – Orange sauce, broccoli purée, mashed potato, salsify.
- Vegan Duck (Alternative) – Creamed Swiss chard, sautéed wild mushrooms, roasted butternut squash.
- Tropical Whisper – Pineapple carpaccio with coconut-lime sorbet.
- Silken Chocolate Soufflé – Served with milk and dark chocolate spheres.
- Macarons – Assorted seasonal flavors.
- Mille-Feuille with Caramel Ice Cream – Crisp pastry layers with cream filling.
- Profiteroles with Chocolate Drizzle – Chocolate and pistachio sorbet.
- Caramelized Petite Apple Tart – Shortcrust pastry with cream anglaise and pudding creations.
- Lemon & Almond Pudding – Limoncello syrup.
- Green & Gold Bites – Pea mousse on parmesan sablé; cheese gougères; pineapple chili jam.
- Golden Pork Mosaic – Crispy pastry with pork mosaic and orange chimichurri.
- Tataki Duo – Beef and tuna tataki, tempura mushrooms, ponzu essence, Japanese-style fish pie.
- Smoked Salmon & Leek Tart – Flaky pastry with leeks, smoked salmon, light cream.
- Nutty Magdalenas – Nut-flavored cakes with caramelized nuts.
- Galloping Horses – Thai-style minced prawn with peanuts on pineapple.
- Sea Bream Aguachile – Chili-lime dressing with fresh herbs and crisp vegetables.
- Mackerel Croquettes – Smoked mackerel, herbs, lemon.
Chef’s Style & Influences
Mediterranean and Asian influences with fresh seafood, citrus, herbs, and bold spice-forward sauces.
Reviews
— The Stevens
— Valerie
— Sam
Sail on Celestine if you would enjoy tacking up the Sir Francis Drake Channel by 25 knots of wind, relaxing in a quiet mooring, and snorkeling around.
Venez sur Celestine si vous appréciez une cuisine franco-antillaise avec une inventivité internationale.
Famille LeCun & friends
Until next time,
The Brown Family
– Evan Raff
– The Raffs
Grand Sue has been talking about taking all the grandkids sailing since our last sailing trip in 2004. Amazingly, it has happened! Though chartering the catamaran wasn’t in our original plan, thank goodness we found you and Rapscallion!
You’ve been super flexible and accommodating, while also leading the way to some of the best spots in the BVI. How deluxe to have a guide, captain, chef, and boat connoisseur to lead the way!
And you were such a good sport to join us in dancing to Yuck! It’s hard to beat the day in Anegada and that incredible lobster feast, but my favorite nights so far have been relaxing under the stars and making drinks to share together.
Gratitude, much respect! Fingers crossed we’ll recreate this reunion again.
– First Mate Ashley
we’re already plotting our return.
Ben
Mike, Ben, Christina, Maude, Harun
Thank you for such a relaxing and joy filled week. We laughed, we ate, we saw turtles, we hiked, some of us saw jumping sting ray’s…. It was amazing. Can’t thank you enough and can’t wait the BVIs!
Within you a wonderful nest of the season! Lots of love from TX,
❤️Megan, Dustin, & Hannah
All our gratitude- Tammy, Cagle and Mike
Endless gratitude, Maria and Mike
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