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Michelle Heyns
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starting at
$39,500/week
DRAGONFLY is a beautiful Lagoon 620. 8 guests are accommodated in 4 ensuite cabins*.
The master cabin suite aboard DRAGONFLY includes a seating/lounge area and desk, queen-size berth, large glass shower stall, and separate vanity area and offers direct access to the aft deck for slipping out to gaze at the stars and take a midnight dip off the stern. The master suite also has direct private access to the main salon. The other 2 spacious guest cabins each offer a queen-size berth with ensuite bathrooms. All cabins have individual a/c controls for guests’ comfort. *Please inquire about 4 queen ensuite cabins.
The flybridge lounge is extremely spacious and offers 360° views and an amazing breeze. The aft deck offers an alfresco dining and lounging area and the main salon offers a lounging area plus formal dining. Join this great team for your EPIC vacation in the Caribbean.
**For Rates, see PRICING Tab below – Holiday weeks may differ, please enquire!
Galleries
Your Crew
CAPTAIN JAKE & CHEF/MATE STEF
Jake’s affable good nature, easy-going personality, and caring demeanor have made him many, lifelong friends. He is an excellent captain and holds a USCG Master Captain 100-ton certification. He is also a true Renaissance man with an astonishing array of skills and talents. As an adult, Jake won many tournaments playing rugby for years with the Highwaymen Rugby Club. He was a licensed General Contractor and Real Estate Broker in California. Always good with his hands, he is a Master Carpenter/cabinetmaker/furniture maker/boat builder. (He put these skills to great use as a volunteer rebuilding after IRMA in Sint Maarten.)
He can play the guitar, ukulele, and piano, and build giant, 6-foot sandcastles. Jake is also a PADI Dive Instructor and SV Dragonfly is stocked with brand new dive gear. He loves showing people the wonders of the underwater environment here in the Caribbean. The fun factor of an interactive charter aboard SV Dragonfly is tremendous!
Jake was born in Pittsburgh, Penn, raised with his brother outside of Atlanta, GA., and moved to California at age 15. With typical humor, he says that this tri-state upbringing “resulted in a progressive spirit mixed with southern charm.” The Pacific Ocean inspired his first dreams of sailing and living on the sea. He was 16 and his best friend in high school lived on a sailboat in Sausalito, CA. This playful introduction to seamanship quickly became a lifetime passion.
Jake lives by the motto “Be the random acts of kindness you wish to see in the world.” He cares deeply about the people that come into his life and goes out of his way for them. He wants new friends coming aboard to know; “We live on the boat and consider it our home. We want our guests to feel like it is their home as well while they are with us. We want to welcome them into our lives so they can enjoy what we get to see and do every day.” Welcome to paradise aboard SV Dragonfly!
Stef’s motto is “Live your best life”. For her, that also means making sure that her guests are living their best lives every minute they’re onboard SV Dragonfly. She says, “Most people come on to the boat as a guest but leave as family. It is important to me to treat each guest like I would a dear friend and to pay attention to their needs.” Stef is a farm girl from Santa Rosa, California. She helped the family raise cows, chickens, sheep, and pigs and tended a huge, one-acre vegetable garden. She had 20 acres of land, trees, and a creek to romp in with her brother, sister, and numerous cousins. There were many family outings to nearby beaches, lakes, and rivers. She was surrounded by family and love.
As soon as she could hold a spoon Stef was a kitchen helper. She learned to cook true farm-to-table meals from an early age. She says, “I was always in the kitchen alongside my Nona, Mom and Dad, preparing meals, learning how to make fresh pasta and sauces, and canning fruits and vegetables.” That is exactly what she brings to the menu aboard SV Dragonfly: fresh, local, high-quality, homemade from scratch. Guests’ favorites include braised beef short ribs in rich red wine ragu with pimento cheese grits and Peruvian chicken over green rice with tostones, sweet plantains, and aromatic green sauce.
Her friends, both old and new, describe her as loyal, sweet, kind, and a great chef. For guests interested in recipes and tips, she’s always happy to share. Stef says, “Seeing people enjoy the foods I prepare is the greatest gift. I love communicating to people how much they mean to me through food.” While her food is superb, she is also an excellent first mate, delightful hostess, dive master, and patient teacher for those who need a bit of instruction with the water toys and gear. Jake and Stef have been together for 15 years and married for 9. They worked together for several years in Northern California before starting their adventure together in the Virgin Islands. The kindness and love they share and those around them are palpable.
Security/Cuddle Officer “Parker”
**Parker can be boarded upon request** Parker is a well-behaved, adorable 35#, 4-year-old Portuguese Water Dog. He has hair rather than fur, so he does not shed and is hypoallergenic! He has dedicated his entire life to cuddling, swimming, paddle boarding, and being charming. He enjoys dingy rides to shore for potty breaks (he is boat-trained), naps on guests’ feet, long walks on the beach, and picking up food that has fallen on the floor. Parker has never met a stranger and he might just be your favorite crew member! He is a Mama’s boy and follows Chef Stef whenever possible.
Parker has been on a charter boat since he was 9 weeks old. He has made over 400 guest friends in his first 3.5 years of duty! He loves going to the dock to visit his friends from other boats, they always have LOTS of love to share. Parker is a great comfort companion, he has a knack for making sure everyone is smiling, happy, and enjoying their vacation. Parker believes he is a lifeguard; he keeps a close eye on water activities and prefers a hand be touch a float at all times. Your safety is his #1 priority!
Parker’s playful and affectionate nature has connected him to everyone he meets. He has become an integral part of Captain Jake & Chef Stef’s sailing crew. Whether lounging on deck or splashing in the water, Parker’s presence brings a sense of joy and companionship to all those around him.
From Parker, “I love treats, kind people, kids of all ages, and other dogs. I hope to bring you as much happiness and comfort on charter as your pets do at home.”
Join Parker on his sailing adventure and watch the bond between humans and animals that eclipses all boundaries.
Cuisine
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BREAKFAST
- All breakfasts have a selection of bread, fresh fruit platters, juice, coffee, tea, and milk
- Caribbean shakshuka: Caribbean seasoned tomato stew, eggs, fried plantains, fresh avocado, and cilantro, served on cast iron skillets
- Stuffed french toast: Brie and guava stuffed french toast, on brioche bread. Caramelized figs and fresh fruits
- Avocado toast: Smashed avocado over grilled pan-seared sourdough bread, your choice of eggs, and a side of arugula, corn, and feta salad with a lime and mint dressing
- Fluffy banana pancakes: Served with glazed pineapples, passion fruit coulis, and a coconut salted caramel drizzle
- Island Benny: Braised pork shoulder over Johny cakes, cayenne hollandaise, and roasted pepper salsa
- Potato and Oaxaca cheese galette: served with pulled jerk chicken, sunny side eggs, and julienne spring onions
- Plantain frittata: served with a fresh heirloom tomato and basil salad
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LUNCH
- Shrimp ceviche with fresh mango and passion fruit Leche de Tigre
- Chilled glass noodle Laksa served with tropical slaw and citrus segments
- Grilled lobster with spicy pineapple salsa and garden salad
- Crab “chupe”: Chilean crab casserole with a bread and coconut cream base, chili, cilantro, and Parmesan gratin
- Roasted pork with Caribbean rub, citrus papaya slaw, and sweet potato chips
- Rock salt-cooked chicken, pan-seared asparagus, and cilantro pesto barley salad
- Grilled catch of the day (whole fish), Jazmin rice, tropical slaw and coconut, lime, ginger sauce
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APPETIZERS
- Seared scallops served over a pea and chili puree, microgreens, and cilantro chimichurri
- Mahi-mahi tiradito with a sesame ponzu dressing, shaved carrots, and ginger garnish
- Braised goat tostones with smoked goat’s cheese, pickled shallots, and cilantro
- Charcuterie board: Selection of cheese and meat, house pickles, grainy mustard, sweet and salty nuts, dried fruit, fresh fruit, and mango cilantro chutney
- Grilled bell peppers, stuffed with eggs and cheese served over watercress salad and lime dressing
- Street Tacos: pulled beef, deep-fried pork belly, and shrimp tacos. Served with pickled onions, cilantro, pineapple, and avocado
- Bruschetta Caprese: mix of roasted and fresh tomatoes, topped with fresh buffalo burrata, a drizzle of extra virgin olive oil, and fresh micro basil
- Middle eastern board: Selection of hummus, babaganoush, seared halloumi, pita bread, lamb koftas, yogurt sauce, and house pickles
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DINNER
- Caribbean curry style goat ossobuco, fungi, and roasted baby root veggies
- Pan-roasted chicken Maryland, braised greens, lime ginger pan juices, and plantain garnish
- Beef tenderloin, red wine sauce, carrot puree, and potato tarragon gratin
- Pan-seared catch of the day, celeriac puree, braised leeks, and confit tomatoes
- Beetroot risotto with balsamic glazed beetroots, goat cheese, toasted walnuts, and arugula
- Umami marinate cauliflower florets with dahl-style lentils, chipotle date puree, and roasted cherry tomatoes
- Olive oil poached hake with truffle and pinto bean puree, black garlic aioli, fennel, and pickled shallots
- Seasonal: Lobster bisque – Butter poached lobster, snow peas, and coconut foam
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DESSERT
- Bananarama: Raw vegan banana tart with a coconut and banana filling, cacao crunch, deep-fried bananas, and coconut sorbet
- Passion fruit slice with creme patisserie, passion fruit coulis, mango puree, and Moscato granita
- Lavander and Mango: lavander custard filled profiterole, with mango coulis and sorbet
- Piña colada: deconstructed cake with flambee pineapple, coconut diplomat cream, vanilla sponge, and rum sauce
- Pear and pistachio tart with elderflower gel and white chocolate mousse
- Hazelnut and Chocolate semifreddo, chocolate crunch, maple-glazed pears, and torched marshmallow
- Rocky road: chocolate mousse cake, with cherry filling, drunk cherries, caramelized nuts, and Italian meringue
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