83°F | , Soggy Dollar, BVI

SEAHOME Yacht Charter

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Yacht Description

SEAHOME yacht is a 62.00 ft long sailboat catamaran and spends the summer and winter season in British Virgin Islands. It was built by Lagoon in 2016. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 queen cabins, 1 twin cabin.

The sailboat features 150hp twin Volvo engines 2 x generators engines and a generator.

Cabin Breakdown

Queen Cabins: 5
Twin Cabins: 1

SEAHOME Yacht Details








Built by

$36,500 - $40,000

Weekly price low-high season

6 US Gall/Hr


8.5 knots

Cruising Speed

12 knots

Max. Speed

SEAHOME Charter Price Details

Season Name2 guests3 guests4 guests5 guests6 guests7 guests8 guests9 guests10 guests11 guests12 guests
Winter 2019 to 2020$36,500$36,750$37,000$37,500$38,000$38,500$39,000$39,500$40,000$0$0
Summer 2020$36,500$36,750$37,000$37,500$38,000$38,500$39,000$39,500$40,000$0$0
Winter 2020 to 2021$36,500$36,750$37,000$37,500$38,000$38,500$39,000$39,500$40,000$0$0

Price Terms

All Inclusive

Price Details

Price from: $36,500

High season rate: $40,000


Thanksgiving week $44,000
Christmas Flat Rate $47,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/28/2019
New Years Flat Rate $52,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/29/2019

Thanksgiving week $44,000
Christmas Flat Rate $47,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2019
New Years Flat Rate $52,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2019

7 night minimum


Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: No
Multimedia System: Yes
Nude: Inq
Books: 20+
Crew Pets: No
Guest Pets: No
Camcorder: No
Number Dine In: Sea
Ice Maker: Yes
Board Games: Yes
Sun Awning: No
Bimini: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: Many
Smoking: Transom only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: Inquire
Generator: Yes
Inverter: 24/110v - 60Hz - 2 x 2800 VA
Voltages: 110 & 220V
Hammock: Yes
Windscoops: No


Tube: Yes
Guests: 10
Maxspeed: 12 knots
Pref Pickup: Yacht Have Grande, USVI
Draft: 5
Cruising Speed: 8.5 knots
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2016
Turnaround: min 48 hours
Cabins: 5
Queen: 5
Twin: 1
Showers: 5
Basins: 5
Heads: 5
Electric Heads: 5
Jacuzzi: No


BBQ: Yes
AC: Full
Generator: Yes
Internet: Onboard WIFI
Cruising Speed: 8.5 knots
Max Speed: 12 knots


More Specifications

Flag: Jamaica
Homeport: Virgin Islands
Resort Course: $150
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1
Yacht Insurance: Lloyds - Concept Special Risks Ltd.

Diving Onboard

Tanks: 16
Number Of Dives: 6
Dive Info: Gear included in price. Wetsuits, if desired, need to be rented.
Full Course: $300
Air Compressor: Not Onboard
Bcs: 8
Weight Sets: 8
Number Of Divers: 8
Registrations Number: 8
Dive Lights: 8
Dive Costs: Cost per dive per person: $75
Open Water Certification Dives. $300
Discover Scuba Diving: $150
Scuba On Board: Onboard


Fishing Gear: Yes
Fishing Gear Type: Trolling Rods
Rods: 2
Deep Sea Fishing: No

Green Initiatives

Green Initiative: Yes
Reusable Bottles: Yes

Water Sports

Dinghy Size: 15ft
Kayaks 1 Pax: No
Kayaks 2 Pax: Yes
Dinghy Hp: 60 hp Honda
Floating Mats: No
Dinghy Pax: 8
Swim Platform: 2
Water Skis Adult: Yes
Boarding Ladder: Stern
Water Skis Kids: No
Sailing Dinghy: No
Jet Skis: No
Beach Games: No
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Underwater Camera: No
Scurfer: No
Underwater Video: No
Wake Board: Yes
Paddleboard: 2

Other Entertainment

2 x Sunlounger Pads for Foredeck
Flybridge and Foredeck cushions in dark grey and graphite shades
4 x Ocean LED under-water spot lights
Flybridge Fridge
USB sockets in cabins
Fans in Cabins, Galley and Salon
TV in Salon with Electric lift in Central Galley
Xbox with car racing games
Inflatable Pegasus and T Rex floats


Crew Information

Captain - Summer 2020

Chef - Summer 2020

First Mate - Summer 2020

Captain: Shane Taylor

2020 Summer Crew

Captain Chris O'Brien Bio -

Chris was born in Cincinnati, Ohio where he grew up playing sports and was a four-year varsity letterman in Wrestling. He attended Miami University in Oxford, Ohio where he earned a business degree. His love of sailing and travel began with an epic adventure after college. He jumped aboard a 35ft sloop and sailed from The Kingdom of Tonga to New Zealand. That trip sparked a deep admiration for the ocean and Polynesian culture. He moved to Hawai’i and excelled in 5-star service while working at the Four Seasons Resort in Maui. His free time was spent sailing his hobie cat, free diving, and spear fishing for dinner.
In 2011, his sailing passion turned into a career as a first mate in the Whitsundays, Australia aboard an 82ft Maxi. This position afforded him many opportunities to dive along The Great Barrier Reef. After this, he and a friend sailed a 44ft sloop over 2500nm from Darwin, through the Torres Strait, and down the east coast to Brisbane.
Chris took his sailing career into the yachting industry in 2012 aboard a 106ft motor yacht which led him to the Virgin Islands. He quickly fell in love with not just the beautiful waters of St. Thomas and St. John but also his now wife, Stacy. Chris has been a captain on day and term charters around the USVI & BVI for the last 6 years. This has given him an abundance of knowledge of our local waters and islands which he looks forward to sharing with you.

Chef Louise Langello Bio

I am a First Mate/Chef/Stewardess/Massage Therapist/Yoga Instructor who has worked on board sailing vessels from the Virgin Islands down through Grenada for the past 7 years. I have pervasive knowledge of the local area. I have also sailed multiple island chains throughout Greece and Italy. After 7 seasons as a term charter chef/stewardess, including winning awards for my cooking at the 2013 and 2014 VICL Fall Yacht Shows (3rd and 1st places, respectively), I am vey confident in my ability to adjust a menu for each group of guests, whether it be for picky palates or dietary requirements (i.e. nut allergies, gluten free, vegan, vegetarian, Kosher, and lactose intolerance, etc.). My experience as a lead stew on Relentless and Seahome has provided more exposure to working with high end guests, more complex systems and allowed me to enhance my creativity and culinary abilities.
I am seeking a position as first mate/chef/stewardess on a sailing yacht. I am a dedicated, reliable and cheerful crew member who is passionate about running a successful charter boat.
My hobbies include sailing, traveling, hiking, cooking, scuba diving, yoga, swimming and reading.


Crew 2020-2021 Season

Captain Shane Taylor - Bio Coming Soon

RYA YACHTMASTER Offshore (Comm. endorsed) STCW’10 (Exp. 2022)
RYA Powerboat Level 2
PADI Open Water Diver
RYA Short Range Radio License
RYA Diesel Engine Maintenance Certificate
Super Yacht Maintenance and Etiquette Training
Single Handed Sailing Instructors License
Crowd Control and Management Training
Proficiency in Life Raft Training
RYA ENG 1 (Exp. April 2021)
International Drivers License

Chef Erin Lotz - Bio Coming Soon

First Mate Anne Taylor- Bio Coming Soon

Superyacht Culinary Academy – Advanced Chef Training Course
Superyacht Stewardess Training and Silver
Service Certificate
SYCA Food Safety & Hygiene Course 2019
Powerboat Level 2
STCW ’10 Exp. 2023
ENG1 Exp. 2021


Chef Erin's Sample Menu



Prosciutto Ham and Porcini Mushroom Omelette topped with Melted Mozzarella and Tomato Concasase

Poached Egg on a bed of Greens with Sautéed Asparagus and a Silky Hollandaise Sauce

Egg, Bacon and Spinach Nests with a Mild Caribbean Jerk Sauce

Smoked Salmon and Cream Cheese Toasted Bagels with Caper Berry Vinaigrette and Bean Sprouts

Potato, Parsley and Parmesan Frittata slice with Homemade Ciabatta and Garlic Butter


Cinnamon and Cointreau Brioche French Toast with Crispy Bacon and Caramelised Pineapple

Berry Pancakes topped with Toasted Cashews, Spiced Creme Fraiche and a drizzle of Honey


Olive oil Preserved Eggplant Ribbons with Slow Roast Cherry Tomatoes, Cashew Cheese and Parsley Gremolata

Coconut and Chia Oatmeal with Papaya Cubes, Mango Compote and Toasted Pecan Nuts


Homemade Granola, Tropical Fruit Platter, Choice of Yoghurt



Catch of the Day served in Spinach Wraps with Caesar Dressed Greens and a side of Tangy Slaw

Zesty Lemon Shrimp with Zucchini, Garden Peas, Sour Cream and Tagliatelle pasta

Grilled Chicken Breast with an Asian style Mango and Cashew Salad with Toasted Pita Triangles

West Indian Goat Roti Wrap served with Homemade Mango Chutney and a Salad of Mixed Greens

Moroccan Spiced Pork Tenderloin served with Quinoa and a Pomegranate and Mint Salsa

Brie Stuffed Angus Beef Burger with Caramelised Onions and Arugula on Handmade Buns


Mexican Tacos - Mediterranean Mezze - Italian Pizza Served with a selection of Fresh Salads and Condiments


Green Pea Falafel Burger with Pickled Cucumber and Beetroot Hummus in Romaine Lettuce Cups

Grilled Bell Pepper stuffed with Curried Rice and Lentils, with a side of Homemade Mango Chutney



Smoked Mozzarella Arancini with Bacon Mayonnaise and Bean Sprouts

Feta Cheese stuffed Artichoke Bottoms with Olive and Sun-dried Tomato Tapenade

Goats Cheese and Craisin Clusters coated in Pistachio Dust

Crab and Green Onion Phyllo Cups with a Creamy Cheese

Sauce Fresh Wahoo Ceviche served on a Citrus and Fennel Salad

Bacon Wrapped Jalapeno & Sweet Pepper Poppers

Prosciutto Wrapped Cantaloupe with Ginger and Figs


Beetroot and Avocado Gazpacho with Sourdough Croutes

Jamaican Spiced Black Bean bites with Vegan Ranch Dressing



Thai Yellow Curry with Red Snapper, Corn, Cilantro and Coconut Rice

Fresh Local Lobster served with Mushroom and Truffle Risotto and Greek Salad

Paprika-spiced Seared Salmon Fillet, Goats Cheese Polenta and Sliced Rainbow Peppers

Miso Marinated Chicken Thighs with Cumin-spiced Cauliflower Rice and Sautéed Long Beans

Duck Breast à l'Orange on top of Roasted Beets and Sweet Potato with Toasted Sunflower Seeds

Angus Beef Filet-Mignon in a Red Wine Sauce with Crispy Roast Potatoes and Sweet Baby Carrots

Braised Lamb Shank served on Parsnip Purée with Grilled Asparagus mixed in a Caper and Walnut Salsa


Roasted Butternut Half stuffed with Cumin Spiced Butter Beans, Collard Greens and a Tomato Salad

Mushroom, Lentil and Zucchini Lasagne with a Beetroot Greek Salad



Traditional South African Lemon Meringue Pie with Blueberry Compote

Honey and Thyme Cheesecake with a Ginger Biscuit Crust

Coconut and Lime Panna Cotta with Pomegranate Jewels

Mango Macarons with Dragon Fruit Domes and Litchi Sorbet

Turkish Delight Creme Brûlée with Pistachio Brittle

Coffee and Amaretto Dom Pedro with Dark Chocolate Ganache

Painkiller Trifle with Whipped Coconut Cream, Pineapple Chunks and Freshly Grated Nutmeg


Black Bean and Avocado Chocolate Brownies with Pear, Lime and Coriander Sorbet

Apple and Raspberry Cobbler with Creamy Coconut and Cinnamon Sorbet


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      Price Terms: All Inclusive

      Price from $36,500

      High season $40,000

    • Date Format: MM slash DD slash YYYY
    • Date Format: MM slash DD slash YYYY

    Yachts in British Virgin Islands for Winter 2019/2020 are 60% reserved. If you are considering a charter in this time period, inquire now!

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    2.1. Boat Type

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    4.3. Crew

    5.4. Minimum Cabins

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