Are You Ready to Start Your Journey?
I am happy to assist you in your search. Please call or email me.
Michelle Heyns
+1 (954) 543-1270[email protected]
Make an inquiry
By sending us an inquiry you consent to being contacted by Michelle for the above interests. To view our Privacy Policy please click here.
Print this page
Please click to
This might take up to 20 seconds.
Download PDF
Please click to
This might take up to 20 seconds.
starting at
$31,600/week
British Virgin Islands
57 ft sailing catamaran
Accommodates up to 10
5 Queen ensuite cabins
Ideal for a large group
Where luxury meets adventure! Introducing BAREFEET RETREAT, the latest Royal 57 catamaran.
Indulge in the crystal clear waters of the Virgin Islands on this ultra-spacious sailing catamaran. BAREFEET RETREAT features a flybridge that has 360˚ocean views. The flybridge sports a fully functioning bar and easy access to several sun pads to soak up the Caribbean sun.
Barefeet retreat accommodates up to 10 guests in 5 luxury queen cabins each with its own ensuite bathrooms. All guest cabins are fully air-conditioned for guests’ comfort. BAREFEET RETREAT has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation. She has full stainless steel side rails making her the preferred boat for kids onboard.
For Rates, see PRICING Tab below – Holiday weeks may differ, please enquire!
Galleries
Your Crew
CAPTAIN RYAN
Ryan was born and raised in the southernmost tip of Africa & was immediately drawn to the ocean. Having grown up catching lobster before school, then surfing each afternoon, it seemed only natural that he would pursue a sea centric career. After completing his Yacht Master Ocean certification in 2015, Ryan began sailing professionally along the East African coast. He’s got a bounty of stories to share from his extensive cruising around Mozambique, Tanzania, Mauritius & the Seychelles.
Ryan later moved to the Mediterranean, where he spent 5 years there establishing himself as a reputable captain within the charter industry. His sails & passages have taken him over 4,000m across the Atlantic & Indian Oceans, through the beautiful islands of French Polynesian and over the treacherous water of the Southern Ocean before he started calling the Virgin Islands home in 2021.
CHEF PAULA (NOV – MAR)
Paula’s upbringing in Gothenburg, Sweden, was steeped in the world of food and culinary arts. Her father’s profession as a skilled chef and her mother’s
unwavering passion for baking created the perfect environment for her culinary journey to unfold. This journey commenced at the age of 14 when Paula secured her first job at a local French café in Gothenburg. Through this experience, she embarked on a trajectory that led her to incredible
destinations, where she encountered remarkable individuals and gained invaluable insights. It was during these travels that Paula also became acquainted with the captivating yachting industry.
CHEF ABRYE (BREE) (APR – JUL)
Entertaining is her absolute forte, and she finds it such a privilege to nurture & nourish others through food – especially in a place as beautiful as the Caribbean! She has a lifetime of passionate hosting experience and a decade of advertising strategy & client services under her belt, but I found her bliss when she started hosting yacht charters professionally three years ago. Her solution-oriented attitude, strong work ethic & mouthwatering cuisine helped her build a strong reputation for herself within the yacht holiday community. After her first season on the water, she was invited to join her company’s leadership team and brought on as a Host Instructor for their training academy, where those adventures took her from New Zealand to Croatia, Greece, BVI, Italy & Sweden.
When she’s not feeding families & friends on the sea, she helps curate and executes creative & wellness-based retreats on land. With more free time in 2020, she used the opportunity to level up her interest in food and flavors by pairing them with a greater knowledge of nutrition, Ayurvedic principles & general well-being. Her guests can feel their best by eating fresh, wholesome food with meal plans that are mindfully curated and beautifully prepared.
Cuisine
-
BREAKFAST
- Coconut crusted French toast & Bacon, Fruit platter & fresh pastry, Overnight oats topped with fruit
- Bagel & lox platter with scrambled eggs, Fruit platter & fresh pastry, Greek yogurt parfait with granola
- Zucchini and goat cheese frittata served with sausage patties, Fruit platter & fresh pastry, Chia seed pudding topped with fruit
- Sweet potato, veggie, and chorizo hash topped with fried eggs, Fruit platter & fresh pastry, Smoothie bowls
- English breakfast with baked beans, sausage, bacon, fried eggs & toast, Fruit platter & fresh pastry, Overnight oats with chia & topped with fruit
- Zucchini & corn fritters topped with avo and crumbled feta & bacon, Fruit platter & fresh pastry, Peanut butter protein smoothie bowl
-
LUNCH
- Seared tuna poke bowl with white rice and colorful chopped vegetables
- Burrata over greens with grilled peaches & garlic toast crusts
- BBQ pulled pork sandwiches served with a zesty pineapple slaw, baked beans & corn on the cob
- Veggie curry served with basmati rice & meat/potato samosas
- Mexican burrito bowls served over quinoa with veggies, pickled onions & sauteed purple cabbage
- Steak salad with mixed greens, blue cheese, pears & candied walnuts
-
APPETIZERS
- Greek Salad & dip platter starter – Greek-style chicken gyros, homemade tzatziki, lemon potatoes, a medley of grilled zucchini, eggplant & peppers
- Lemon ricotta bread, assorted fruits & coffee service
- Assorted bruchetta platter
- Asian spring rolls & dipping sauce
- Freshly baked banana bread & coffee service
- Assorted pizza flatbreads
-
DINNER
- Swordfish skewers over garlic mashed potatoes served with green beans
- Risotto topped with creamy gorgonzola sauce & roasted butternut squash
- Loaded nachos topped with pulled pork & homemade guacamole
- Dijon crusted salmon served over a salad medley with wild rice, arugula & apple
- Chicken thigh pad thai with a mix of glass noodles and zucchini noodles
- Homemade caesar salad – Veggie loaded Italian sausage lasagna served with garlic bread topped with parmesan crisps
- Lemon, white wine, and caper white fish served with homemade mac & cheese & sauteed broccolini
-
DESSERT
- Brownies topped with cream and chopped hazelnuts
- Fresh fruit, cream, and chocolate parfait
- Mini apple pie pockets served with fresh cream
- Berry topped mini cheesecake