stop work order

Stop Work Order – Catamaran

Family Fun on the Water

  • 52 foot sailing yacht catamaran
  • Accommodates 8 guests
  • Perfect for families
  • SCUBA diving onboard

Stop Work Order is a brand new Lagoon 520, and available for the best yacht charters in the Caribbean. The 520, Lagoon’s performance luxury model, perfectly intersects the ideas of comfort and capability. It’s accommodations are fit for the collaboration of adventure and gratification. This 5-cabin version is perfect for a variety of charter make-ups. Groups of friends, families large and small, extend families, the possibilities are endless. 4 queen Staterooms are available to the guests on a regular basis, all with their own separate bathrooms and showers. There is a 5 Cabin with Bunk Beds that can be available to family groups that wish to have separate bunk options. Tremendous amounts of entertaining and relaxing space on board this vessel. The Flybridge, where the helm and sailing functions meet the enormous convertible settee provide the best seat in the house whether under sail, or under stars. The Forward Cockpit Lounge where morning coffee meets the sunrise. The Aft Cockpit where the exquisite meals are served and chaise Lounges are on both sides of the vessel. The Main Salon, which houses the open-concept galley, large sofa-chaise and Flat-screen TV. And also a more formal dining area should that be desired.

We’ve issued a “Stop Work Order”, and demand your presence in the Caribbean. It’s time for a break!

*For Rates, see PRICING Tab below – Holiday weeks may differ, please enquire!

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Epic Yacht Charters
Average rating:  
 1 reviews
by Dave and Diana Margileth on Epic Yacht Charters

Michelle was great in setting us up with a boat that fit our family perfectly (4 adults and 3 kids ages 14, 12 and 9). She was always available to answer our questions and offer suggestions for the trip. Dani and Ryan exceeded our expectations as far as planning our itinerary and were especially good with the kids. We were never bored and each day was special. The food was amazing and all our preferences were met. Ryan was a great bartender introducing us to local special cocktails. We would gladly go again and would pick the same boat. Dave and Diana.

Amenities

Amenities

  • Air conditioning and fans
  • Swim platforms and showers
  • Water maker and generator
  • Free wifi
  • Saloon TV with videos from hard drive
  • Ipod/device docking station
  • Cockpit ice maker
  • Barbecue

Water Fun

  • 14’ rigid inflatable boat w/40 hp
  • Wakeboard, Tube, Waterskis (Children & Adult)
  • Beach games
  • Fishing gear
  • 2 stand up paddle boards
  • Kayaks 1 & 2 persons
  • Floating mats
  • SCUBA gear and courses offered

Specifications

Model: Lagoon 52 Sailing Catamaran
Year: 2017
LOA: 52’
Beam: 28,8’’
Draft: 5’
Engines: 2x80hp
Flag: USA

Your Crew

catamaran stop work orderCAPTAIN RYAN AND CHEF/MATE DANI

Ryan and Dani are an award winning duo, amassing a lifetime of experience and knowledge throughout their chartering career to date. These two possess a genuine ability to seamlessly mix fun with professionalism, leaving guests feeling welcome and well-accommodated. Dani and Ryan bring the culmination of their vast career experience to the guests of their newest endeavor, Stop Work Order.

Captain Ryan took to the great outdoors from the very start, growing up in the countryside of Ohio. Whether he was playing football or baseball, boating on the many nearby lakes, or taking family fishing trips to the lakes of Canada, he could be found enjoying what nature had to offer. Ryan brings that same appreciation for the outdoors to his career as a professional charter captain. He holds a 50-ton Coast Guard Credential with a sailing endorsement and gained a wealth of critical knowledge over the past 2 years, captaining a 55-foot sailing catamaran all throughout the Caribbean. Diving is such an extreme passion for Captain Ryan that he has recently become a PADI certified dive instructor with over 200 recorded dives. Ryan is also known to whip up award-winning cocktails, having won Best Cocktail at the Fall VICL Yacht Show 2 years in a row!

Chef Dani brings along an adventurous spirit that is bound to rub off on those around her. Also growing up in Ohio, she spent her time being very active whether it was playing softball, golfing, fishing or, most of all, being in or near the water. Her love of the water carried over as she spent time on her high schools swim team, with friends on Lake Erie, or in her backyard pool. Her first trip to the Virgin Islands at age 17 made her realize that one day she would trade the ponds, lakes, and chlorine for the open ocean. She made that trade in 2012 and has been immersing herself in the Caribbean culture ever since. For the last 2 years she has been the chef aboard a 55 foot sail catamaran, honing her culinary skills and delighting her guests’ taste buds with a wide range of cuisines. Over the course of the last 2 years she has become proficient in many different culinary styles such as vegan, vegetarian, pescatarian, and kosher, just to name a few. Her attention to detail and great sense of humor leaves her guests well-fed and entertained! She is up for any challenges to create new and exciting meals that fit her guests’ preferences and desires.

Ryan and Dani are excited to deliver high-end vacations to their guests, offering friendly, personable service and professionalism that matches the luxury, comfort and accommodation of their newest venture, Stop Work Order. Over the course of the last 2 years they have sailed over 3,500 nautical miles spanning all the way to Grenada. Their passion for people, love of the water and sailing creates both an adventurous and a welcoming environment felt by all.

Sample Menu

BREAKFAST

  • Cast Iron Veggie Frittata with Kiwi and Mandarin Orange Salad
  • Yogurt and Granola Parfait with Dragonfruit and Blueberries
  • Eggs or Lox Benedict with Breakfast Potatoes
  • Baked Oatmeal with Fresh Strawberries
  • Maple Bacon Pancakes
  • Egg Muffins with Southern Sausage Gravy and Buttermilk Biscuits
  • Blueberry Waffles with Local Mango and Papaya

LUNCH

  • Mexican Style Chopped Salad with Black Beans and Chickpeas served with a Creamy Cilantro Dressing
  • Spinach and Orzo Salad with Pan Seared Salmon, Pistachios, and Feta Cheese
  • Lemon Basil Shrimp Fusilli
  • Asian Style Lettuce Wraps
  • Grouper Tacos served with a Thai Green Pepper Sauce and Sriracha Sour Cream
  • Chicken and Brie Sandwich with a Balsamic Reduction and Cold Orzo Salad
  • Seared Ahi Tuna with Avocado and Mango Chutney

APPETIZERS

  • Baked Full Cream Brie with Caramelized Onions and Crispy Bacon served with Freshly Toasted Baguette
  • Serrano Ham and Manchego Cheese Croquettes served with a Roasted Garlic Aioli
  • Italian Sausage and Cheese Stuffed Mushrooms
  • Panko Crusted Crab Cakes served with a Roasted Red Pepper Aioli
  • Whipped Feta Dip served with fresh Pita and Baby Carrots
  • Goat Cheese and Apple Tart
  • Charcuterie – assortment of fine cheeses and cured meats

DINNER

  • Goat Cheese and Spinach Stuffed Chicken Breast served with Oven Roasted Rosemary Red Potatoes and Seasoned Asparagus, topped with a Creamy Caper and Dill Sauce
  • Grilled Mahi Mahi served with Forbidden Rice and a Mango Lime Beurre Blanc
  • Maple Garlic Marinated Pork Tenderloin served with Smoked Gouda Grits and Steamed Broccoli
  • Blackened Local Wahoo served with Rutabaga Puree and Kale topped with a Tomato and Caper Vinaigrette
  • Shrimp and Diver Scallop Gnocchi in a White Wine Parmesan Sauce
  • Filet Mignon served with Pecorino Romano Risotto and Honey Herbed Baby Carrots
  • Coconut Curry Snapper served with Jasmine Rice and Snow Peas

DESSERT

  • Homemade Key Lime Pie
  • Caribbean Rum Cake served with Dark and White Chocolate Shavings
  • Red Wine Poached Pears with Mascarpone Cream and a Sweet Red Wine Reduction
  • Coconut Panna Cotta served with Berry Compote
  • Tropical Berry Crisp served with French Vanilla Ice Cream
  • Glazed Donut Bread Pudding served with a Cafe Rum Sauce
  • Chocolate Ricotta Mousse served with Fresh Raspberry and Mint
Pricing
Season2 Pax3 Pax4 Pax5 Pax6 Pax7 Pax8 Pax
Summer 2018$21,500$22,250$23,000$23,750$24,500$25,250$26,000
Winter 2018 to 2019$21,500$22,250$23,000$23,750$24,500$25,250$26,000
Summer 2019$21,500$22,250$23,000$23,750$24,500$25,250$26,000
Winter 2019 to 2020$21,500$22,250$23,000$23,750$24,500$25,250$26,000

*Please enquire about increased rates for Holiday weeks and other destinations

PRICE INCLUDES:

  • Use of the yacht with our Professional Captain and Chef and additional crew
  • All Onboard Meals – Breakfast, Lunch, Appetizer, Dinner and Dessert
  • Snacks – Fresh Fruit, Popcorn, Granola Bars, Chips, Chocolates and more
  • Beverages – Water, Juices, Sodas, Coffee, Beer, Wine and a Fully Stocked Bar
  • Water Sport activities
  • Broadband Wireless Internet Access
  • Air Conditioning
  • Cruising taxes and permits, BVI licenses and port fees
  • Fuel for the yacht and dinghy

PRICE DOES NOT INCLUDE:

  • Shore activities such as dining, shopping or special off yacht excursions
  • Premium Beverages/Wines not normally stocked and excessive alcohol consumption
  • Airport Transfers
  • BVI individual fishing permits
  • Crew gratuity; 15-20% of the charter cost
Availability

Availability

Highlighted dates are booked, on hold, or unavailable. We may be able to challenge the dates on hold. Please contact us for details. All other dates not highlighted are available. You can use the arrow icons to navigate through the months.

Dates Color Key
If no color is noted on calendar or in the detailed list below, the dates are available for your charter

  • Booked (Booked by another client group already)
  • Hold (Held by another client group, not yet booked, and can be challenged)
  • Unavailable (Blocked out by the Owner and unavailable to challenge)
  • Transit
Video

** Epic Yacht Charters BVI provides the most updated information on yachts available but cannot guarantee any details are 100% correct until we verify with the specific yacht.

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