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REVERIE Yacht Description

Embark on an extraordinary all-inclusive yacht charter vacation in the picturesque U.S. & British Virgin Islands on the stunning 2025 Lagoon SIXTY5, S/Y “Reverie”. Accommodating up to 10 guests with three crew members, she a masterpiece of luxury yacht design that seamlessly marries Lagoon's rich heritage with cutting-edge modern sailing innovations. Crafted with meticulous attention to detail, this charter yacht boasts sleek, assertive lines and a visionary layout that promises an elite seafaring lifestyle. Step aboard to discover expansive living spaces bathed in natural light, where the boundaries between indoors and the azure beyond blur, offering an intimate connection with the Virgin Islands. The Lagoon SIXTY5 is not just a charter vessel; it's a sanctuary of nautical comfort and luxury, equipped with high-performance rigging for an effortless sailing experience. Whether you're sunbathing on the spacious flybridge or relaxing in the elegantly designed cabins, every moment on the Lagoon SIXTY5 feels like a serene escape into the lap of elegance, making it the ultimate choice for charter guests and mariners seeking a fusion of adventure and tranquility.

***Photos in this brochure of the vessel are stock photos. Decor of the vessel may vary***

Introduced by DMA Yachting, the impressive charter yacht REVERIE is a 65 ft sailing catamaran. The most appealing features of REVERIE are her well-chosen interiors and alfresco dining areas. REVERIE spends the summer and winter season in British Virgin Islands. She was delivered by recognized shipbuilder Lagoon in 2025. The well-planned yacht layout features 4 generous cabins and easily accommodates up to 8 guests.

REVERIE is offered primarily as a sailing catamaran. The the core layout is spread out from the main saloon, which connects to the aft deck. The aft deck is where heart of the yacht is and that's where most of the meals are served. The tasteful cabins are located below the main saloon, connected by stairs (inquire about handicapped access). The cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. Multiple portholes provide a connection with the natural world outside.

The sailboat features Engines: 2 x 195hp Volvo D3 5,000 Watts of Solar Energy 80KW Battery Capacity engines and a generator.

Accommodation

Accommodations:1 King Owner’s Cabin and 3 Queen Cabins for 8 guests.

NOTE: For groups of 9 & 10 please inquire for availability and pricing. Crew will transition to forepeaks for such occasions.

Captain Only

Not offered

What is the cabin arrangement of REVERIE?

  • 1 Master cabin
  • 3 VIP cabins

REVERIE

  • Weekly price:
    $61,700 - $68,000

    Low Season | High Season

  • Length: 65'
  • # of Guests: 8
  • # of Cabins: 4
  • # of Crew: 3
  • Builder: Lagoon
  • Built Year: 2025

REVERIE 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 $62,000 $63,000 $64,000 $65,000 $66,000 $67,000 $68,000 $0 $0 $0 $0
Summer 2025 $62,000 $63,000 $64,000 $65,000 $66,000 $67,000 $68,000 $0 $0 $0 $0
Winter 2025 to 2026 $62,000 $63,000 $64,000 $65,000 $66,000 $67,000 $68,000 $0 $0 $0 $0
Summer 2026 $62,000 $63,000 $64,000 $65,000 $66,000 $67,000 $68,000 $0 $0 $0 $0

REVERIE Yacht Charter Price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 123,400$ to 136,000$ 24,680$ to 40,800$ 148,080$ to 176,800$ Discounts outside the main season are common.
7 day charter 61,700$ to 68,000$ 12,340$ to 20,400$ 74,040$ to 88,400$ Standard charter rate, base for all calculations.
3 day charter 30,850$ to 34,000$ 6,170$ to 10,200$ 37,020$ to 44,200$ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
61,700$ / 6 * 3 days = 30,850$

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: $61,700

High season rate: $68,000

​BVI COMPLIANCE FOR THE 2023/2024 SEASON:
Cruising Grounds: ​​British Virgin Islands & U.S. Virgin Islands (BVI Legal)
​Pick Up/Drop Off: St. Thomas or Tortola
Yacht: BVI-Based
Crew: Permanent Annual Work Permits
​BVI Customs & Cruising Permit Fees: Included


Additional Rate Details:
GENERAL NOTES:
MINIMUM NIGHTS: 6 night, firm.

SLEEP ABOARD: Not Available

HALF-BOARD RATES:
Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below.
2@$61,700 | 3@$62,550 | 4@$63,400 | 5@$64,250 | 6@$65,100 | 7@$65,950 | 8@$66,800

LOCAL FARE MEAL PLAN:
Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$61,850 | 3@$62,775 | 4@$63,700 | 5@$64,625 | 6@$65,550 | 7@$66,475 | 8@$67,400


CHRISTMAS 2024: 1-8 pax @ $84,000
NEW YEARS '24/25: 1-8 pax @ $86,000


**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**

Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver

​BVI COMPLIANCE FOR THE 2023/2024 SEASON:
Cruising Grounds: ​​British Virgin Islands & U.S. Virgin Islands (BVI Legal)
​Pick Up/Drop Off: St. Thomas or Tortola
Yacht: BVI-Based
Crew: Permanent Annual Work Permits
​BVI Customs & Cruising Permit Fees: Included


Additional Rate Details:
GENERAL NOTES:
MINIMUM NIGHTS: 6 night, firm.

SLEEP ABOARD: Not Available

HALF-BOARD RATES:
Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below.
2@$61,700 | 3@$62,550 | 4@$63,400 | 5@$64,250 | 6@$65,100 | 7@$65,950 | 8@$66,800

LOCAL FARE MEAL PLAN:
Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$61,850 | 3@$62,775 | 4@$63,700 | 5@$64,625 | 6@$65,550 | 7@$66,475 | 8@$67,400


CHRISTMAS 2024: 1-8 pax @ $84,000
NEW YEARS '24/25: 1-8 pax @ $86,000


**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**

Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver

Price Terms

Inclusive

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: No
Multimedia System: Yes
Nude: Inq
Crew Pets: No
Water Maker: Yes
Water Capacity: 264 US gal
Ice Maker: Yes
Special Diets: Inq
Kosher: No
Bbq: Yes
Gay Charters: Inq
YachtNudeCharters: Inq
Hairdryers: Yes
Smoking: No
Crew Smokes: No
Children Ok: Yes
Generator: Yes
Inverter: Yes
Voltages: 110v

Specifications

Tube:
Guests: 8
Draft: 5
Helipad: No
Ac: Full
Ac Night:
Built: 2025
Turnaround: 48 hrs, Inquire for 24
Cabins: 4
King: 1
Queen: 3
Double:
Single:
Twin:
Pullman:
Showers: 4
Basins: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: Yes
Internet: Onboard WIFI

Layout

Layout of REVERIE

More Specifications

Flag: USA
Homeport: St. Thomas, USVI
Resort Course:
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type:
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts: Revive water mineralization system. Solar and lithium batteries.

Water Sports

Dinghy Size: Williams Sport Jet 460
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: 175
Floating Mats:
Dinghy Pax: 10
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy: No
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard: 4
Seabob:
Sea Scooter:

Other Entertainment

Wi-Fi
Dumbells and workout equipment

Crew

Crew Information

Crew of REVERIE|Captain Captain

Crew of REVERIE|Chef/First Mate Chef/First Mate

Crew of REVERIE|First Mate/Stew First Mate/Stew

Captain: Doyle Van Horn

***BOAT SHOW AWARDS***
Chef Maya Walsh
VIPCA YACHT SHOW 2022
1st Place Best Cocktail & Award for Best Designer Water


Captain Doyle Van Horn
Capt Doyle was born in "The Heart of Arizona". Coming from a ranching background he spent his childhood playing in the woods and rivers of northern Arizona. After graduating from high school he set off traveling around the states working construction and other odd jobs. One of those jobs took him up to Valdez, Alaska where he found his way to the local marina. It was at that moment, seeing all the boats on the dock, that he fell in love with the idea of working on boats and finding a life at sea. After that trip he decided to go all-in and made his way to the Virgin Islands. At 19 years old he moved to St. Thomas to pursue a life on the water. Being the annoying kid on the dock asking for work, finally someone gave him a chance. He spent the next couple of years as crew on a 65-foot sailing cat working on his sea time and honing skills needed to be confident on deck. Eventually, working and getting his 100 ton master’s license. In 2003, he was promoted to captain and so began a dream life of sailing the islands and exploring his backyard that is the Caribbean. Throughout the years he had several opportunities that found him on multiple boats of different size and make, from 100 foot power yachts to 50 foot day sail cats. From running boats for major hotels like The Ritz Carlton, to private term yachts he let the sea and wind take him from The Virgin Islands  to Hawaii, throughout the Great Lakes and down the eastern seaboard. In 2015, he had the opportunity to build a boat and start a small high-end private day charter business throughout the Virgin Islands. In August 2007 hurricane Irma and Maria swept through the Caribbean, devastating the islands and boating community throughout the area and beyond. He was forced to pack up and move back to the States where he got back to his roots and worked as a Cowboy for several ranches throughout Arizona. Sleeping under the stars and raising the beef that feeds the nation he found a real passion for the cowboy lifestyle; but in the back of his mind and the forefront of his heart he knew he was destined to make his way back to the sea. In 2021 Doyle sold all his horses and moved to St. Augustine Florida, to get back to the life that fuels his heart.  Upon returning to the sea he found a new spark for the work and decided to go back to the island and pick up where he left off. Taking the Captain position onboard Nae Kae with chef Maya, he is excited to show you all the secrets that he found over his twenty years of exploration.  Whether it’s showing guests the amazing world under the surface or harnessing the power of the wind to transport you from one island paradise to another; to strumming some tunes on deck for cocktail hour, you are sure to find the right itinerary for you and your group. Capt Doyle, and Chef Maya are happy to welcome you aboard Nae Kae for what is sure to be the best trip to the islands and possibly the best week of your life!




Chef Maya Walsh
Maya grew up primarily in the suburbs of Washington D.C. but spent several years going back and forth between her parents’ countries of Japan and Canada. A lover of water, she spent her youth body surfing on the beaches of California and sailing and canoeing on the lakes of Ontario. Upon graduating from the University of Toronto where she studied Japanese, Spanish and biology, she realized she wanted more involvement in the food world. And so her culinary journey began with six months of WWOOF-ing in Spain and Portugal followed by a move to Baltimore where she became involved in the robust organic urban farming community while cooking at an award-winning French bistro, bartending at a natural wine and sake bar, and roasting and serving coffee.

During 2020, she lived in Japan where she interned at a Michelin 2 star restaurant and worked at a traditional noodle shop. She is a graduate of the Ballymaloe Cookery School, an institution located on an organic farm in Cork, Ireland and of the Ashburton Yacht Chef Academy. Having traveled to over 30 countries, her culinary repertoire is diverse. Her experiences have led her to prioritize a commitment to sourcing high quality, seasonal, and local products, creating strong relationships with producers. She especially enjoys foraging, fermenting and pickling. In the most recent off-seasons, she was learning about the ancient wine culture of the Republic of Georgia and working the harvest on a low-intervention winery in Slovenia. She also spent time in Honduras acquiring her PADI rescue diver certification. She is relentless when it comes to furthering her gastronomic knowledge, highly competent and committed to catering to all guests' dietary restrictions, preferences and aspirations.




Deck Stew Tacaro Bester
Tacaro Bester grew up in Johannesburg, South Africa, where her youthful passions were split between riding horses and motorbikes. She competed in showjumping for 10 years while nurturing her equestrian talents. After high school, Tacaro initially studied BSc Mathematical Statistics but realized she wanted something more adventurous in her life. This led her to volunteer with turtles in Madagascar for 3 weeks, an experience that sparked her desire to pursue a career involving the ocean.

With a newfound clarity of purpose, Tacaro moved to the south coast of Durban, South Africa and started a diving internship. She went on to become a certified dive instructor, spending three years working at a renowned dive spot known for its shark diving experiences. Tacaro also worked in Mozambique before embarking on a period of global travels and maritime training.

In 2022, she completed yacht courses, opening up new opportunities including working on a dive boat in Greece for three months. After Greece, she traveled to South Korea and the Philippines to further pursue her passion for diving as an instructor.

Tacaro then set her sights on breaking into the yachting industry. In late 2023, she attended a 10-day yacht bootcamp in the Dominican Republic to prepare. She subsequently traveled to Fort Lauderdale, rapidly building her experience through multiple day-work yachting jobs before landing a temporary position on the 40m sailing yacht Kaori - her first yachting role that brought her to the US Virgin Islands. After her stint on Kaori, Tacaro helped deliver a 50ft catamaran from the Bahamas to the US Virgin Islands, standing watch throughout the day and night to gain valuable nautical miles. She then worked on various other boats in the Virgin Islands, gaining invaluable experience in the area.

It is in these Caribbean islands that Tacaro's future vision has come into focus. Her heart is now set on building a long-term career in the US Virgin Islands running charter catamarans as a Captain. With her diverse skillset as a deckhand, stewardess and dive instructor, Tacaro is equipped to turn her maritime dreams into reality. Wherever her adventures take her, she's sure to make a mean cocktail and greet guests with her bright, signature smile.

Menu

DAY BREAK


Eggs Benedict with miso hollandaise over homemade english muffins, poached eggs, ham, fried shallots, capers and lots of fresh herbs, served with a side of ginger, sesame oil and lime dressed greens

Çilbir with poached duck eggs, Aleppo and paprika butter, and dill yoghurt served with freshly grilled, homemade pita bread

Locally made Bagels, cream cheeses, smoked salmon with homemade pickled onions, capers, locally grown arugula and boat grown microgreens

Shakshuka with topped with feta, chopped herbs,  and served with freshly baked naan

Homemade rye sourdough bread with served with Caribbean avocado, bacon, eggs,  and a regional, tropical fruit plate

Spanish omelette served with house made mayonnaise, spiced ketchup, chorizo and homemade yeast bread
Chocolate and orange zest pancakes with olive oil and hand whipped crème chantilly.

Locally made cinnamon rolls, bacon, and pineapple and smoothies


 


MIDDAY


Japanese crab cakes served over local greens
Thai beef noodle salad with flank steak, cherry tomatoes, cucumber, red onion, local lettuces, thick rice noodles, nam pla prik, basil, mint, and cilantro

Pomegranate marinated chicken skewers over tabouli salad

Roti with tamarind pickled onions, and refreshing, spiced cauliflower salad

Local spiny lobster bisque with Sugar Brown Farm's greens, sourdough grilled cheese with aged Irish cheddar

Flank steak marinated in greek spices, freshly made pita bread, homemade tzatziki, feta, pickled onions, herbs

Grilled chicken Caesar salad always served with homemade dressing and croutons, Parmesan crisps, watermelon radish

Hand-formed burgers with delicious homemade buns, plus all the usual fixings and yuca fries


 


HORS D'EOUVRES


Chips and guacamole

Spinach artichoke dip, homemade crustini

Blistered shishito peppers served with fried garlic chips

Vietnamese spring rolls with Nước chấm

Filo baskets with salt fish, caribbean avocado, cream cheese, and chives

Make your own sushi handrolls

Handmade Pork and chive dumplings

Poisson Cru with the catch of the day

Ceviche prepared with lime, sesame oil, spring onion, ponzu, and freshly caught tuna or bonito

Lion Fish crudo served with grapefruit and cucumber

Decadent charcuterie plates

Homemade hummus, pita chips, crudités

Crudités with chili lime salt

Pulled pork nachos with homemade pickled jalapeños, sour cream, cheese

Homemade sour cream and onion with kettle cooked chips


 


MAIN


Fried mahi mahi tacos with mango salsa, cilantro crema, and tortillas


Local Arugula salad


Homemade linguine with brown butter, fried sage, pancetta, parmesan and lemon

Steak frites with homemade béarnaise sauce, baby bokchoy

Pan seared lion fish with wild mushrooms, beans, green starfruit, browned butter

Pork tenderloin with salsa verde, brussels sprouts, cous cous

Creamy Caribbean style curry with red snapper, tomatoes, sweet potato, peas served with coconut rice cooked with foraged wild bay leaves


Hand Formed lemongrass pork meatballs, rice noodles, nam pla, cucumber, carrots, herbs


 


DESSERT


Passionfruit Pavlova with spherified mango purée, kiwi, creme chantilly

Cardamom and vanilla Crème Brûlée

Rich chocolate eggplant cake with mascarpone

Homemade custard apple ice cream

Mango and honey panna cotta with tropical fruits

Keylime pie bars served with candied lime

Pineapple cheesecake with lime coulis


 


SHIP'S BAR


Vodka: Tito's


Rum: Cruzan (3-4 Flavors, a Dark, and a Light)


Bourbon: Bulleit


Gin: Bombay Sapphire


Tequila: Milagroa


Champagne: La Marca Prosecco


Red/White Wine ($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay


Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica


Beers: ST. John Brewer's, Leatherback Brewery, Corona


 

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  • REVERIE

    Price Terms: Inclusive

    Price from $61,700/week

    High season $68,000/week

    MM slash DD slash YYYY
    MM slash DD slash YYYY


    Yachts are usually 80% booked for the main season. If you are considering a charter in this time period, inquire now!

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