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starting at
$59,000/week
British Virgin Islands
65 ft sailing catamaran
Accommodates up to 10
5 Queen ensuite cabins
Scuba diving/instruction onboard
SPECIAL OFFER
10% OFF new charters booked for November & December 2024. Minimum 6 nights. BVI ports only. Holiday weeks not included.
JUSTIFIED HORIZONS is a Luxurious Lagoon Sixty 5 sailing catamaran.
JUSTIFIED HORIZONS can accommodate 10 guests in 5 modern queen size cabins, all with en-suite bathrooms and showers.
The impressive cockpit area boasts a beautiful dining table and bar area along with multiple lounging options. Upstairs the shaded fly-bridge, provides added space and a great place to enjoy 360° views with a breeze, while sailing or chilling at anchor. The foredeck has additional seating with a canopy to relax and unwind in the shade.
The elegant salon feels modern with beautiful furnishings and finishes. It is bright and spacious with an abundance of natural light coming through the large windows, bringing the outside in.
Your crew is a licensed experienced team and a 3rd member joins as the steward/ess. Scuba diving with courses and exciting water toys are available onboard for your week-long, all-inclusive sailing vacation.
*For Rates, see PRICING Tab below – Holiday weeks may differ, please enquire!
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Your Crew
CAPTAIN JACK
Jack was born and raised in Clearwater, Florida. He grew up on the water fishing and sailing with his family every chance he had. Jack pursued his passion while starting his career in Clearwater Harbour on tour boats and quickly transitioned into yacht charters throughout the Caribbean, East Coast USA, and the Mediterranean. Today he holds a 200-ton USCG credential, with over 10 years experience behind the helm.
His love for the sea, and of sailing, goes beyond the surface and he looks forward to showing you just how beautiful the ocean really is. Being a certified PADI Scuba Diving instructor as well, Jack is always excited to show his guests what critters and corals roam the waters of the British Virgin Islands in what he calls, an “underwater safari”. The BVIs are home to many beautiful little secrets and Jack loves to show and teach his guests about them all.
CHEF DANI
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 65 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.
FIRST MATE SHELLY
Shelley was born and raised in California. She fell in love with the ocean at a young age and would often sail to Catalina island with her family. After studying art and graphic design in college she started working on a private yacht in Mexico. Exploring all around Baja California deepened her desire to travel and for the last four years she has been working as a deck/ stew on several different yachts. Having been on deck, she excels in water sports and enjoys free diving. Shelley loves to curate personalized experiences for her guests, from specialty cocktails to table decor and theme parties. She’s ready to create new and exciting experiences this season in the Virgin Islands.
Cuisine
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Breakfast
- Maple Bacon Pancakes with sweet cream filling
- Yogurt parfaits with fresh berries and dragonfruit
- Traditional american breakfast with fresh fruit
- Avocado and egg toast with fruit smoothie
- Waffle bar with fresh fruit and sausage
- Frittata with Gruyere and goat cheese
- Bagel and lox board
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Lunch
- Local ahi tuna poke bowls
- Seared salmon with a cold orzo salad
- Lemon basil shrimp pasta
- Lump crab cakes with zesty lemon slaw
- Build your own taco bar
- Shrimp or Chicken chef salad with fresh baguette
- Chicken and chorizo a la francaise
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Appetizers
- Charcuterie board
- Flank steak and horseradish crostini with crispy shallot
- Melon mozzarella prosciutto skewers
- Cucumber canapés with Boursin cheese
- Grilled peach burrata
- Bacon jam and brie tartlets
- Tostones with salsa rosa and roasted garlic aioli
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Dinner
- Grilled local wahoo with cauliflower puree and braised kale
- Miso glazed sea bass with truffled black rice and broccolini
- Coconut curry shrimp
- Sous vide filet mignon with dauphinoise potato and asparagus
- Seared scallops with toasted gnocchi and a white wine parmesan sauce
- Maple glazed pork loin with polenta and roasted carrots
- Roasted chicken with crispy potato and creamy herb beurre blanc
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Dessert
- Basque burnt cheesecake with berry coulis
- Chocolate pot de creme with local sea salt
- Key lime pie
- Red wine poached pears with a honey mascarpone
- Primal fudge with citrus
- Local mango crisp and vanilla bean ice cream
- Passionfruit creme brûlée