TORTUGA Yacht Description
TORTUGA is a well-maintained 2020 Lagoon 46 catamaran, thoughtfully crafted for unforgettable cruising throughout the Virgin Islands. Built to balance spirited sailing with exceptional onboard comfort, she offers an inviting setting for families, couples, or friends to experience the Caribbean in style.
Accommodating up to six guests, TORTUGA features three beautifully appointed queen cabins, each with its own private en-suite bath. The layout is smart and spacious, with upscale finishes and ergonomic design touches that reflect Lagoon’s reputation for effortless livability and contemporary comfort.
Outdoors, the yacht boasts a large aft deck with ample seating—ideal for relaxed lounging or enjoying island-inspired cuisine prepared by your private chef. Just steps away, the 360-degree flybridge offers an elevated space that combines the helm with a generous lounge area. It’s the perfect perch to soak up the breeze, unwind with a cocktail, or keep the captain company while underway.
Step inside and you’ll discover an interior that feels open, light, and modern. Natural sunlight pours through panoramic windows, highlighting clean lines and a breezy, elegant style. Whether you’re gathering in the salon, enjoying a morning coffee, or winding down after a day of island adventures, every space is designed to make you feel at home.
Whether you’re exploring secluded anchorages or sailing between vibrant island towns, TORTUGA delivers a charter experience defined by ease, comfort, and Caribbean adventure.
What is the cabin arrangement of TORTUGA?
- 3 VIP cabins
TORTUGA
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Weekly price: $17,700 - $20,000
Low Season | High Season
- Length: 46'
- # of Guests: 6
- # of Cabins: 3
- # of Crew: 2
- Builder: Lagoon
- Cruising Speed: 8.5 kts
- Max. Speed: 10 kts
- Built Year: 2020
- Turnaround: 48, inquire for less
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TORTUGA 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 | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 | ||||||
| Summer 2026 | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 | ||||||
| Winter 2026 to 2027 | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 | ||||||
| Summer 2027 | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 |
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.TORTUGA Yacht Charter Price
| # of charter days | Base Price | Total | Note | |
|---|---|---|---|---|
| 14 day charter | 35,400USD to 40,000USD | 35,400USD to 40,000USD | Discounts outside the main season are common. | |
| 7 day charter | 17,700USD to 20,000USD | 17,700USD to 20,000USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 8,850USD to 10,000USD | 8,850USD to 10,000USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 17,700USD / 6 * 3 days = 8,850USD |
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: USD17,700
High season rate: USD20,000
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 2026
• $22,000 | 2–6 guests
• Must end on or before December 26
New Year’s Week 26/27
• $24,000 | 2–6 guests
• May not start prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limitCruising 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 2026
• $22,000 | 2–6 guests
• Must end on or before December 26
New Year’s Week 26/27
• $24,000 | 2–6 guests
• May not start prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit
TORTUGA Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Monopoly Go
Spot It
Take 7
Crew
Chef/First Mate
Captain: Lars Lindstrom
Captain Lars Lindstrom
Hailing from Nashville, Tennessee, Lars first fell in love with sailing at age 9 during a summer sailing camp on local lakes. His early passion quickly grew into leadership, eventually becoming head counselor at the same camp. After college, Lars settled in Austin, Texas, where he spent seven years working in engineering—until the sailing itch returned.
In 2012, a friend (quite easily) convinced him to buy his first bluewater sailboat in Florida. He used every vacation day exploring the Bahamas before committing to a full year-long sailing sabbatical. That journey took Lars and 34 friends island-hopping the entire Caribbean chain, from Florida to Trinidad and back, aboard a 39ft Beneteau.
Returning home, he realized desk life was no longer for him. He shifted gears and joined the professional yachting world, working as a watch leader and engineer on 100ft+ performance sailing yachts. Over the next eight years, Lars sailed extensively across the Pacific, Caribbean, and Mediterranean.
Ultimately, Lars missed the freedom and intimacy of smaller boats. Together with his partner, Jasmine, he returned to the Caribbean to run sailing charters—sharing his love for adventure and life under sail. A sailor at heart, he never misses a chance to hoist the sails and shut off the engines.
Most recently, Lars and Jasmine joined a catamaran specializing in kiteboarding and wingfoiling charters. Always up for adventure, Lars can be found teaching guests how to harness the wind—or out enjoying the breeze himself whenever conditions are right.
Chef Jasmine “Jaz” Johnson
Jasmine—known to most as “Jaz”—grew up a true East Coast baby: born in Pennsylvania, raised in Baltimore and North Carolina, and eventually joining her family in Florida. She studied exercise physiology and nutrition before moving to New York City to pursue a career in fitness. After a decade in the city, she discovered a deeper passion for travel and wellness, eventually teaching yoga around the world and opening her own studio in Key West.
From a young age, Jaz was immersed in life on the water—diving and fishing with her dad, and later learning to sail Hobie Cats with her mom in the harbors of Key West. The yachting world offered a perfect blend of her eclectic skills and passions: from hospitality and craft cocktails to her lifelong connection with the sea.
After rising to the role of Chief Stewardess on both motor and sailing yachts, Jaz made a creative leap into the galley, completing French culinary training to pursue her love of cooking professionally. Her cuisine draws inspiration from global travel, fresh local ingredients, and the nostalgic dishes of her childhood spent cooking with family.
With her warm energy, adventurous spirit, and dynamic background, Chef Jaz brings an unforgettable blend of flavor, soul, and style to every charter.
Menu
DAY BREAK
Shakshuka
Poached eggs gently simmered in a spiced tomato and pepper sauce.
Coconut Chia Pudding
Creamy coconut chia pudding topped with tropical fruit salsa and roasted almonds.
Banana Pancakes
Fluffy banana pancakes served with coconut yogurt.
Smoothie Bowls
Fresh, vibrant smoothie bowls made to order and customizable with seasonal toppings.
Quiche
Light, savory, and flaky baked egg custard with rotating fillings.
French Toast
Golden brioche French toast, lightly sweet and perfectly crisp.
Breakfast Tacos
Soft tortillas filled with scrambled eggs, melted cheese, and fresh toppings.
Avocado Toast
Creamy avocado spread on crisp toasted bread, simply seasoned.
MIDDAY
Creamy Risotto
Rich and velvety risotto served with a crisp green salad.
Ceviche
Citrus-marinated seafood paired with lightly grilled vegetables.
Pasta Pesto
Fresh pasta tossed in basil pesto with burrata and sun-dried tomatoes.
Caesar Salad with Grilled Mahi-Mahi
Grilled mahi-mahi atop romaine with house-made Caesar dressing.
Grilled Chicken Skewers
Marinated chicken served with lemon-tahini greens, couscous, and tzatziki.
Poke Bowl
Seasonal, vibrant poke bowl with fresh fish and island-inspired accompaniments.
Fish & Shrimp Tacos
Warm tortillas filled with fish and shrimp, avocado crema, mango salsa, and cilantro-lime slaw.
Bouillabaisse
Traditional rich seafood stew served with crusty bread.
HORS D’OEUVRES
Tuna Tartare
Fresh tuna with avocado, sesame-ginger dressing, crispy wonton, and rice chips.
Salmon Mousse
Light and airy salmon mousse with cucumber and fresh dill.
Tomato Gazpacho
Chilled tomato soup finished with whipped feta mousse.
Marinated Oysters
Fresh oysters marinated with truffle, chili, and lemon.
Polenta Crostini
Golden polenta bites topped with wild mushroom ragù.
Roasted Beet Carpaccio
Thin-sliced roasted beets with goat cheese cream and toasted walnuts.
Chilled Cucumber & Dill Soup
Cool and refreshing soup finished with a swirl of sour cream.
MAIN
Middle Eastern Lamb Meatballs
Spiced lamb meatballs served with hummus, warm pita, and tabbouleh or Israeli salad.
Butter-Basted Steak
American-style steak with dauphinoise potatoes, broccoli, and horseradish sauce.
Grilled Lobster
Local lobster served with lobster bisque and asparagus.
Cuban Pernil
Slow-roasted citrus-marinated pork tenderloin with rice, beans, and sweet plantains.
Thai Pad Thai
Rice noodles tossed in a creamy coconut-based Pad Thai sauce.
Miso-Glazed Cod
Japanese-inspired cod with sesame stir-fried greens and coconut jasmine rice.
Spaghetti Squash with Lentil Bolognese
Vegetarian dish of roasted spaghetti squash topped with hearty lentil bolognese.
DESSERT
Crème Brûlée
Silky vanilla custard with a caramelized sugar crust.
Slutty Brownies
Decadent layered brownies with chocolate, cookie, and caramel.
Bananas Foster
Caramelized bananas flambéed with rum.
Key Lime Pie
Tart and creamy lime filling in a buttery graham cracker crust.
Carrot Cake
Moist spiced cake topped with classic cream cheese frosting.
Poached Pears in Red Wine
Tender pears poached in spiced red wine.
Profiteroles au Chocolat
Cream-filled choux pastries drizzled with warm chocolate sauce.
Vanilla Panna Cotta with Passion Fruit
Silky vanilla panna cotta finished with bright passion fruit.
CAPTAIN'S COCKTAILS
Swedish 75
Gin shaken with fresh lemon juice, topped with a float of cava and finished with a lemon twist.
Captain’s Cure
A classic Painkiller made using the original Pusser’s Rum recipe.
Margarita Freeze Royale
Fresh whole lemons and limes blended with tequila, a touch of sugar, and plenty of ice for a perfectly frozen finish.
Pink Sands Cosmo
A tropical, tart twist on the traditional cosmopolitan.
Nashville Old Fashioned
Bourbon-forward with bright citrus notes and a subtle, refreshing fizz.
Reese’s Martini
Vodka and peanut butter whiskey blended with dark chocolate liqueur and a splash of almond milk, shaken icy-cold.
Reviews
Our hosts Lars (captain) and Jaz were phenomenal and made the trip incredibly special with their can-do attitude and ability to adapt to all our needs, be it kiteboarding lessons, trips to restaurants, or fulfilling our culinary preferences.
Thanks to Lars we have video memories to last a lifetime, and our kiteboarding skills have improved beyond expectation. And seeing turtles and jumping stingrays whilst kiteboarding in turquoise seas makes for very special memories.
I wouldn’t hesitate to recommend the experience and it will forever be one of my favourite holiday trips.”
-Farrant Family
-Phillip Tamplin
-Onett
-Max Cannon
-Cynthia Tatum
Overall, I was very satisfied with all aspects of the cruise, and can't wait to do it again sometime soon!
-Tony Jedlovsky
We spent two fun weeks on the catamaran around Antigua with Lars, the skipper, and Jasmine, the chef. Both committed professionals going out of their way to fulfill all our wishes at all times.
Whether sailing, kiting or wingfoiling we always felt safe and comfortable. Lars brought us to the best kite spots. We took a few kite-foil lessons and made faster progress than expected. Great drone footage of the spots and kite/winging sessions were provided as well.
In each week there also was a non-kiting/non-winging partner of a kiter on board, who also had a great time, sunbathing, swimming, snorkeling, visiting Stingray City, taking photos etc.
Food was very nice, varied and abundant. Jasmine was catering to all the different dietary requirements (vegetarian, pescatarian, but also meet). Thank you so much for this great holiday!
-Nadine
We loved the variety that each day brought and felt that it was a perfect mix of kiting in absolutely gorgeous locations, sailing between anchorages, taking the SUP for a spin, snorkeling, enjoying the company and relaxing!
-Rob Lentz
-Paul Hayes
-Tamara Bartlett
-Eric Vanek
-Drew Sparrow
-Cecilia Medina
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