GRACE 60 Yacht Description
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2 E-Foil boards:
Today’s most popular toy for flying above the water in calm BVI bays. -
Onboard scuba diving with instructor:
Dive program onboard, including a dive instructor and onboard air compressor. -
Starlink Wi-Fi onboard:
More reliable connection for checking in with work or streaming between anchorages.
Brand new Lagoon 60. GRACE 60 is a 60-foot Lagoon catamaran that sleeps 8 guests in 4 queen en-suite staterooms. Built in 2027. Clean, simple, and sized for a proper adult group without playing cabin roulette.
Outdoor living, sorted. The flybridge is the obvious headquarters, with wrap-around seating, sun pads, and a full bar with an ice maker for low-effort day drinking and high-effort sunset watching. Forward, there is a cockpit lounge and trampoline area for coffee, reading, or claiming your corner.
Water time is easy. Swim platforms, a boarding ladder, and a deck shower keep the “in and out” routine painless. Also: full A/C when you are done pretending you love humidity.
Toys with a point. You get 2 e-foil boards for the adrenaline crowd, plus a floating mat for everyone else. Add 4 stand-up paddleboards, snorkel gear, a wakeboard, tube, and fishing gear, and the day basically schedules itself.
Accommodation
5 Cabin Version4 Queen en suite staterooms
Crew takes port aft cabin
Captain Only
No Captain Only ChartersWhat is the cabin arrangement of GRACE 60?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Queen Stateroom 1 | Queen bed | Private en-suite bathroom | Full |
| Queen Stateroom 2 | Queen bed | Private en-suite bathroom | Full |
| Queen Stateroom 3 | Queen bed | Private en-suite bathroom | Full |
| Queen Stateroom 4 | Queen bed | Private en-suite bathroom | Full |
GRACE 60
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Weekly price: $52,000 - $55,000
Low Season | High Season
- Length: 60'
- # of Guests: 8
- # of Cabins: 4
- Builder: Lagoon
- Built Year: 2027
- Turnaround: 48 HR Required
GRACE 60 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 2026 to 2027 | $52,000 | $52,500 | $53,000 | $53,500 | $54,000 | $54,500 | $55,000 | ||||
| Summer 2026 | $52,000 | $52,500 | $53,000 | $53,500 | $54,000 | $54,500 | $55,000 | ||||
| Winter 2026 to 2027 | $52,000 | $52,500 | $53,000 | $53,500 | $54,000 | $54,500 | $55,000 | ||||
| Summer 2027 | $52,000 | $52,500 | $53,000 | $53,500 | $54,000 | $54,500 | $55,000 |
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.GRACE 60 Yacht Charter Price
| # of charter days | Base Price | Total | Note | |
|---|---|---|---|---|
| 14 day charter | 104,000USD to 110,000USD | 104,000USD to 110,000USD | Discounts outside the main season are common. | |
| 7 day charter | 52,000USD to 55,000USD | 52,000USD to 55,000USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 26,000USD to 27,500USD | 26,000USD to 27,500USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 52,000USD / 6 * 3 days = 26,000USD |
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: USD52,000
High season rate: USD55,000
BVI Cruising Permits, Fees, and Taxes are included in the rate.
*6 Night Minimum*
Boat Requires 48hr Turns
2024 Holiday Rates:
Christmas Week 2026 $60,000
New Years Week 2026 $65,000
LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.
SLEEP ABOARD:
$3,000 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.
Amenities
Specifications
Features
Layout
More Specifications
Diving Onboard
Fishing
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| E-foil boards | 2 e-foil boards for electric hydrofoil riding. |
| Tube - towable | Tube for being towed behind the tender. |
| Paddleboards | 4 stand-up paddleboards. |
| Wakeboard | Wakeboard for being towed behind the tender. |
| Floating mat | Floating mat for relaxing on the water. |
| Snorkel gear | Snorkel gear for guests. |
| Fishing gear | Fishing gear for guests. |
| Beach games | Beach games for shore activities. |
Other Entertainment
Shampoo,
Body Wash,
Leave-In Conditioner,
Body Lotion,
Reef Safe 30SPF Sunscreen
Crew
Handles navigation and the galley, keeping days on schedule while serving fine cuisine shaped by Mise en Place training. Uses locally sourced ingredients through partnerships with Virgin Islands farmers and fishermen.
- American nationality
- Dual degrees in Culinary Arts and Patisserie and Baking (Western Culinary Institute, Portland, Oregon)
- USCG 100 TN; STCW; Dive Master
- Five years private chef aboard the 120' Broward Motor Yacht Freedom
Leads scuba and snorkel days with local reef knowledge from her time as a PADI instructor in St. Croix. Keeps water time organized for first-time snorkelers through advanced divers.
- American nationality
- PADI Dive Instructor (arrived St. Croix in 2005)
- STCW; OUPV 50tn; Dive Instructor
- Three years aboard the 50' catamaran Dianna Rose
Menu
- Homemade breads – Blueberry muffins, cranberry orange scones, banana bread, coffee cake, pumpkin butterscotch muffins, chocolate peanut butter chip muffins, almond poppyseed muffins; served with fresh squeezed orange juice, coffee, assorted teas.
- Belgian Waffles
- Buttermilk Pancakes
- Traditional Eggs Benedict
- Homemade Biscuits and Sausage Gravy
- Frittata – Mushrooms, asparagus, tomatoes, cream cheese.
- Quiche – Smoked salmon, broccoli, gruyere; baby arugula salad.
- Pain Au Lait French Toast – With Baileys.
- Freshly Ground Beef Short Rib Hamburger – Sharp cheddar, homemade potato chips, pain au lait buns.
- Grilled Cornish Hens – Green za’atar, couscous royale, golden raisins, goat’s milk feta, white wine veal reduction, fresh herbs.
- Carnitas Tacos – Homemade organic tortilla, cotija, lime crema, tortilla chips, pico de gallo, guacamole, Spanish rice, homemade refried beans.
- Jerk Marinated Bone-In Pork Chop – Roasted acorn squash puree, grilled corn and mango salad, pomegranate veal reduction.
- Homemade Ricotta Agnolotti – Charred tomato sauce, basil, anchovy, parmigiano.
- Whole Roasted Chicken – Salsa verde, roasted mushroom pilaf, grilled summer squash.
- Grouper Ala Plancha – New potato salad, smoked bacon, capers, soft boiled egg, Dijon lemon vinaigrette, shaved Brussels sprout salad.
- Braised Rabbit Sugo – Homemade maltagliati pasta, roasted mushroom and cipollini onions, fresh herbs, reggiano.
- Seared U10 Sea Scallop – Parsnip puree, haricot vert, pickled sugar snap peas, black bean truffle vinaigrette.
- Roasted Margaret Duck Breast – Braised farro, leeks, grilled rapini, port veal reduction.
- Grilled Local Mahi – Potato gnocchi, artichoke hearts, shaved fennel, Brussels sprout leaves, white wine, fresh herbs.
- Grilled Sword Fish – Fregola sardo, flageolette beans, Italian sausage, San Marzano tomatoes, marjoram, extra virgin olive oil.
- Roasted Kabocha Ravioli – Homemade pasta, crispy sweetbreads, fried sage, beurre noisette, port reduction.
- Filet Mignon – Grilled beef tenderloin, pomme puree, asparagus, homemade onion rings, cabernet veal reduction.
- Homemade Breads for the Table – Baguette, pain au lait, Italian, French, focaccia, ciabatta.
- Budino – Chocolate almond pudding cake, ganache, crème chantilly, candied pecans.
- Creme Brûlée – Tahitian vanilla bean and coconut infused, caramelized sugar.
- Pot De Creme – Dark chocolate custard, crème chantilly.
- Souffle – Lime and vanilla bean, caramel sauce.
- Rosemary Shortcake – Port soaked fresh berries, tarragon, whipped mascarpone, aceto balsamic.
- Zeppole – Italian doughnuts, homemade apricot jam filling, flat icing.
- Pear Crisp – Roasted Bosc pears, almond and black currant streusel, warm almond cream.
- Birthday Cake: Opera Gateau – Almond meal sponge cake, caramel French buttercream, espresso syrup, chocolate glacage.
- Salad Laitue – Butter lettuce, creamy champagne vinaigrette, toasted hazelnuts, port reduction.
- Beef Carpaccio – Tenderloin, capers, toasted pine nuts, baby arugula, lemon, olio nuevo, parmigiano.
- Seared Foie Gras – Brioche French toast, persimmon veal reduction, local radish sprouts, fleur de sel, aceto balsamico.
- Cream of Celery Root Bisque – Grilled Caribbean lobster and poblano salad, saffron butter vinaigrette.
- Spanish Octopus – Grilled cephalopod, sauce puttanesca, crispy basil, extra virgin olive oil.
- Bacalao Fritters
- Kale and Cauliflower Salad – Cesar dressing, toasted pine nuts, crispy parmesan.
Chef’s Style & Influences
French-leaning technique with Italian pastas, Caribbean seafood, and bright herb, citrus, and spice accents.
Gallery
