G3
Glad to be Sailing
Catamaran
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]
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starting at
$26,500/week
British Virgin Islands
51 ft Sailing Catamaran
Accommodates up to 8
4 Queen Cabins
Great for 4 Couples
G3 is a 51 ft Fountaine-Pajot Samana sailing catamaran offering crewed yacht charters in the USVI.
G3 takes sailing charter yacht luxury to the next level as she boasts four large queen berths each with private ensuite bathrooms vanity, and separate showers. Cabins and yacht common areas offer wonderful natural lighting and great ventilation with full custom air-conditioning.
The salon will seat all guests in comfort for lounging or dining with the exterior offering an alfresco dining experience to remember. Top deck seating and villa-style aft lounge area make this charter yacht one-of-a-kind. With numerous lounging areas to stretch out, there is plenty of space for gathering as a group or finding a private place for one or two to take all the Caribbean in.
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please enquire!
Gallery
Layout
Cuisine
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BREAKFAST
- Eggs Benedict Poached eggs served on a toasted homemade English muffin with smoked salmon, wilted baby spinach and creamy caper butter hollandaise.
- Pain Perdu and American Style Pancakes Cinnamon spiced French toast, fluffy pancakes served with fresh berries, yoghurt, maple syrup and other jams and accompaniments.
- New York Style Freshly Made Bagels Freshly baked New York style bagels with bacon, smoked salmon, cream cheese, capers, fresh sliced vegetables.
- Shakshuka Eggs poached in Moroccan cumin spiced tomato sauce with homemade olive focaccia muffins.
- Bespoke Omelettes 3 egg fried omelette with a choice toppings: Cheese, ham, sausage, onion, mushrooms, peppers, tomato, spinach etc.
- Spicy fried egg with potato and chorizo hash Roasted potato and chorizo hash with spicy fried eggs and avocado on a crusty sourdough toast with chives and sourcream.
- Avocado toast and soft boiled eggs Crushed avocado toasts with lightly spiced paprika soft-boiled eggs parmesan and watercress. Served with soft, freshly baked blueberry muffins lightly sprinkled with cinnamon and fine golden brown sugar.
- Acai Bowls Served with a side of Acai bowls with forest berries, banana, chia seeds, coconut flakes and baked nuts
- Overnight Oats Oats soaked overnight in an oat honey mixture topped with fresh fruit and seeds to kick start your morning.
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LUNCH
- Chicken Souvlaki Greek style yogurt marinated chicken skewers wish freshly made tzatziki and hummus with roasted zucchini, eggplant and peppers. Accompanied by a tomato, red onion and cucumber Greek salad and warm pitas.
- Soft Shell Crab Tacos Beer Battered soft shell crab Tacos with mango salsa, pickled red onion and mexican slaw with a side of fresh corn, buttered and spiced.
- Pulled pork bao buns Hoisin and ginger pulled pork bao buns with spicy slaw with a side of asian noodle salad.
- Seared Yellowfin Tuna poke bowls Black sesame encrusted Tuna marinated in a light teriyaki sauce with sushi rice, zucchini noodles, edamame beans, pineapple, green onion, seaweed salad, pickled ginger. A choice of wasabi mayo, sashimi, sriracha or sweet and tangy soy glaze.
- Moules-Frites Belgian-style Mussels cooked in a white wine parsley cream sauce with parmesan truffle fries, crusty bread and a light red onion and tomato salad tossed in a lemon and vinegar dressing.
- Lobster Tail Salad Lobster tail, thin sliced lemon soaked fennel with arugula salad dressed in a tarragon butter dressing.
- Sweet Potato Gnocchi Freshly rolled sweet potato gnocchi with a creamy sage butter sauce accompanied by a homemade cherry tomato and caper focaccia.
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APPETIZERS
- Sea Bass Ceviche Spicy lime sea bass ceviche stack with a crushed avocado base and homemade plantain chips.
- Zucchini fritters Zucchini spiced, breadcrumbed and twice-fried served with a spicy lime mayo.
- Scallops Rockefeller Grilled scallops topped with a parmesan breadcrumb crust with a sweet chili jam.
- Sushi Rolls A range of varying Salmon, Tuna and shrimp sushi rolls with sticky sushi rice avocado, cucumber and sesame.
- Baked camembert Oven baked hot camembert with rosemary and garlic camembert with fig jam and mini basil oil focaccia toasts.
- Charcuterie board A wide selection of international cheeses, cured meats, nuts and olives alongside homemade mango chutney and oregano crostinis.
- Garlic and Chilli Shrimp a pil-pil Tiger shrimp cooked in a Spanish style sizzling garlic and chili oil topped with a dash of lemon and served with fresh baked bread roll.
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DINNER
- Balsamic Glazed Short Rib Slow cooked balsamic glazed short rib with buttery fondant potatoes and lemon fried tender stem broccoli.
- Chicken Saltimbocca Chicken breast stuffed with cheddar and sage wrapped in prosciutto with wilted cream spinach and roasted baby carrots.
- Seabass Pan fried sea bass atop creamy mushroom and asparagus risotto.
- Pizza Night! Freshly made dough and basil tomato sauce with a wide range of ingredients – cooked fresh on the boat using a portable pizza oven.Toppings: Mozzarella, feta, cheddar, blue cheese, pepperoni, chorizo, ham, nduja, mushroom, onion, peppers, pineapple, spinach, arugula, roasted pear, toasted walnut, chilli honey.
- Mint Chimichurri Lamb Mint chimichurri grilled lamb cutlets with garlic potato puree and blistered cherry tomatoes.
- Thai chickpea coconut curry Creamy Thai coconut yellow curry with chickpeas, peppers with jasmine steamed rice. Served with homemade garlic naans.
- Seafood Paella Slow cooked spanish seafood Galician style seafood paella using the freshest seasonal seafood catches available.
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DESSERT
- Mango mousse cheesecake Mango cheesecake with a vanilla coconut crust topped with a sweet mango mousse.
- Malteser tiramisu A crunchy twist on the classic Italian coffee-cocoa cream dessert.
- Dark Chocolate Ganache tarts Individual dark chocolate ganache tarts with a salt caramel topping
- Freshly Baked Lemon Pavlova  Freshly baked lemon meringue pavlovas with fresh berries and cream.
- Poached Pear Cherry wine slow poached pear with whipped mascarpone, red currants, honey and toasted almond.
- Red Velvet Cake Three-tiered red velvet cake with cream cheese frosting, paired with a dark pinot noir.
- Crema Catalana  Traditional creme custard from the Catalan region flavored with citrus and finished with a hardened brown sugar topping.
The fine points
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Pricing
Season 2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax 9 Pax 10 Pax 11 Pax 12 Pax Winter 2024 to 2025 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500 $0 $0 $0 $0 Summer 2025 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500 $0 $0 $0 $0 Winter 2025 to 2026 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500 $0 $0 $0 $0 Summer 2026 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500 $0 $0 $0 $0 Holiday offers
Please note that Holiday rates are subject to change.
Christmas week: N/A
New Year week: N/A
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
- WiFi Internet Access
- Air Conditioning
- Cruising permits, national parks fees, fishing permits, taxes, 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
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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
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Amenities
- Air conditioning
- Heated deck showers
- WiFi internet access
- Salon TV
- Cockpit and flybridge speakers
- Icemaker
- Barbecue
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Specifications
- Model: Fountaine-Pajot
- Year: 2022
- LOA: 51′
- Beam: 26.5′
- Draft: 4.3′
- Engines: 2 Diesel engines
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Tender & Water Toys
- Rigid inflatable boat w/40hp outboard engine
- Tube
- 2 Scuba jets
- 2 Standup paddleboards
- Floating mats
- Snorkel gear
- Fishing gear
- Beach games
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Scuba
- Max 3 dives included, per certified diver, per 7 nights charter
- Additional dives are $75 per certified diver.
- Scuba equipment rental will be facilitated by the crew and will be onboard when guests arrive.
- Scuba equipment rental is for guests cost.
- Wetsuits, if desired, need to be rented.
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Crew
CAPTAIN KAYLA
Kayla grew up along the Texas coast and spent her summers on the water aboard fishing boats and at the beach. This guided her passion for the ocean. At the age of 16 signed up for a scuba diving camp, in the British Virgin Islands, where she lived on a catamaran and went diving three times a day for 6 weeks. This is when her desire to become a Captain and Divemaster got started.
After obtaining her marketing degree at LSU, she first worked as a chef/hostess for Quarterdeck and then attended a sailing/captain’s school in South Africa where she did a 4-month program to obtain her RYA Yachtmaster Certification. This is when she knew she had made the right decision and followed her heart. Kayla returned to Croatia where she began working as a captain.
Kayla is a sociable and ultra-positive individual with a love for people and is extremely outgoing and enthusiastic about life!CHEF CHRIS
Chris started off his love of cooking at a young age with his father who always encouraged him to make his own meals, no matter the challenge it may have presented.
He has a degree in geological science and worked in the advertising industry for 3 years before joining a culinary program to become a private chef. He has worked on charter yachts in Croatia and Greece and as a private chalet chef in the French Alps.
In 2022, Chris also worked as a relief chef for several different restaurants in different locations throughout Dublin. This afforded him a unique insight into different kitchens offering differing cuisines and styles.Having first crossed paths in 2021 Kayla and Chris became best friends. They have had the opportunity to work together on charters in the Virgin Islands and in Croatia.
They are truly an outstanding duo and look forward to tailoring the experience to their guests preference, while sharing their love for cooking, cocktails, sailing, diving and sunsets on the ocean in their favorite bays.
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Reviews
Submit your reviewEpic Yacht ChartersAverage rating: 4 reviewsApril 2023 Charter GuestsJun 30, 2023Fond MemoriesThank you providing my family and with the most amazing trip around the BVI. This vacation is one that I'll look back on with fond memories and lots of laughs for a lifetime. Initially, I was a little nervous about living on G3 for close to a week; I'd never spent such a long time away from land before. Happy to report that I have discovered a new favorite travel method, and hope that I will be able to do something similar to this again in the near future. I want to give a special shoutout to the chef for working with all of my family's dietary restrictions; I am aware of how annoying it is to have to make like 6 different plates for one dinner and completely understand if we are known as the charter who would only eat chicken and lettuce after this. I wish you both the best on your future charters. Thank you so much again!
June 2023 Charter GuestsJun 30, 2023Adventure Of A Lifetime!You two are the best hosts and we will always remember you with a smile on our face. You took us on an adventure of a lifetime. I am so thankful for your loving attention to make our trip a sweet journey in the islands. Each day was relaxed and so very delicious - vegan food on the high seas! New recipes and flavors always ready! It seems sad to leave you and go home but it is a wonderful thought to know you are here in the BVI doing what you love. I hope to return and see you again, and hear of your new adventures. Peace and love and hugs to our new Caribbean friends.
May 2023 Charter GuestsMay 30, 2023Highly Recommend!Immediately upon boarding, we could feel a bond with the crew. We were very impressed with their confidence and obvious abilities. As boaters ourselves, we understood the challenges of distance traveling, unexpected happenings and the need to be adaptable. Things ran like clockwork and they did everything they could to accommodate our requests - and the were fun! We would highly recommend a charter with them on G3!
Charter GuestsJan 11, 2023Extraordinary Week!(Review is from crew’s previous yacht)We enjoyed an unforgettable, extraordinary week of beauty, luxury hospitality and comfort, and decadent feasting every moment of this trip. We have been on the Amar and the Four Seasons in Asia and the personal, genuine professionalism and the crew’s intuitive attention to individual needs throughout this week is incomparable. They are at all times cool, relaxed, and accommodating with a clear passion to give their guests the best experience at all times possible. We are a family of four with two kids, 13 and 9. We have a very diverse set of needs and wants and the crew went above and beyond with passion, utmost professionalism, responsibility/safety, and knowledge at all times. You would not believe what can be done so seamlessly and gracefully by a team of two! The will, integrity they have to go above and beyond in all aspects of your experience will ensure their continued success and your desire to return again as soon as possible. We thank them for their tireless hard work and look forward to our next trip together!
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