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Michelle Heyns
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starting at
$28,000/week
SPECIAL OFFER
Special Offer: May Days (for the month of MAY) - 10% OFF rates, BVI Compliant, Diving Onboard, and BVI fees and permits included!
Beautiful OUI CHERIE Lagoon 520 offering 3 queen berths each with private ensuite bathrooms.
Aboard OUI CHERIE, the 3 queen ensuite cabins, and boat offer wonderful natural lighting and great ventilation plus fully air-conditioned depending on guests’ desires. The salon will seat up to 8 guests in comfort for lounging or dining. OUI CHERIE’s exterior offers alfresco dining for up to 6 guests, top deck seating, and a lounge area in front of the helm plus a forward lower deck lounge area behind trampolines. With numerous lounging areas, there is plenty of space for gathering as a group or finding a private place for one or two to relax.
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please enquire!
Galleries
Your Crew
CAPTAIN TRAVIS & CHEF/MATE MISSY
Captain Travis discovered his love of the water growing up in the Great Lakes of Michigan. Sailing, fishing, and water skiing were his childhood passions. When those same lakes froze in the wintertime, he played Ice Hockey. To branch out from his Midwestern roots, Travis enlisted with the United States Navy. While serving Uncle Sam he soon discovered the underwater world of SCUBA diving. After his service in the Navy, Travis went on to study at the University of Connecticut and Bartend his way through school. His personality as well as his attention to detail helped him excel in the realm of hospitality management. After a number of years in the New England chill, he decided to investigate the Virgin Islands. That was over fourteen years ago. While living in the sunny Caribbean he has been a bartender, sailing/windsurfing instructor, and a SCUBA instructor/dive boat captain. For twelve years he has worked for award-winning dive shops such as Chris Sawyer and Rednook Dive Centers. Travis absolutely loves his work as a captain because it incorporates all he has learned while allowing him to sail, dive, make cocktails, an experiment in the galley, and most of all…entertain his guests.
Captain Missy was born and raised in East Hampton, NY. She relocated to St John, USVI. in 1996 where she fell in love with the beautiful waters. She became a Captain and Master Scuba Diver Instructor and has been taking families sailing and diving ever since.
Growing up in the Hamptons, she had the privilege of working at some of the top restaurants and gourmet food stores. Her two favorites were Nick and Toni’s and Barefoot Contessa. It was from these establishments that she truly fell in love with food and wine and learned how to create elegant meals. In 2005, she took her entertainment to a new level and earned a Wine Sommelier Certification. Missy puts her wine skills to work every week by conducting food and wine pairings on charter.
Missy’s extensive knowledge and love of the Caribbean waters along with her devotion to superior hospitality create a dynamic and truly memorable visit.
Cuisine
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BREAKFAST
- Baked Cream Cheese Stuffed French Toast, Cinnamon Streusel, Vermont Maple Syrup
- House Smoked Cherry Dusted Salmon, New York Style Bagels Herb Cream Cheese, Red Onion, Capers, Dill
- Sweet and Savory Crepes, Banana Nutella, and Black Forest Ham Baby Swiss Accompanied with Fresh Fruit
- Potato Bison Hash, Fennel Confit, Caramelized Onions, Sausage, Eggs Your Way
- Breakfast Bruschetta, Poached Eggs,Baked Prosciutto, Sautéed Spinach, Tomato, Lemon Hollandaise
- Homemade Fresh Baked Breads and Muffins Daily
- Local Fruit Platter
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LUNCH
- Lobster BLT, Lobster Dill Salad, Applewood smoked bacon, baby arugula, sliced tomato
- Jerk Chicken Caesar Salad, Wolf’s Jerk Seasoned Grilled Chicken, romaine hearts, herbed croutons, housemade caesar dressing
- Greek Gyros, Donair, Diced Tomato, Cucumber, Red Onion, Feta, Grilled Flatbread
- Salmon Nicoise, Grilled Salmon, Mixed Greens, Olives, Greens Beans, Roasted Potatoes, Maple Dijon Vinaigrette
- Carnitas Tacos, Braised Pork, Shredded Cabbage, Pickled Red Onion, Yum Yum Sauce, Corn Tortillas, Maque Choux Corn
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APPETIZERS
- Charcuterie, Soppressata Capicola Hard Salami Pate, Aged Sharp Cheddar Maytag Blue, Tripled Creamed Brie Herbed Goat Cheese, Marinated Olives Parmesan Crisps
- Caribbean Ceviche, Local Fish Marinated in Fresh Lemon and Lime Juice, Red Onion, Scallions
- Grilled Caribbean Flatbread, Prosciutto, Arugula, Marscapone
- Margherita, Caramelized Onion Chèvre Reduced Balsamic Vinegar
- East Hampton Shrimp Cocktail, Poached Shrimp in Court Bouillon, Zesty Cocktail Sauce
- Chicken Wings, grilled, Traditional, Sweet Thai Chili, Mango Habanero
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DINNER
- Macadamia Nut Crusted Local Mahi Mahi, Coconut Jasmine Rice, Mango Chutney
- Classic French Bouillabaisse, shrimp, scallops, mussels, grouper, Tomato Saffron Broth, crusty sourdough bread
- Steak and Pomme Frites, Grilled Ribeye, Shoestring Potatoes, Garlic Anchovy Compound Butter
- Truffled Penne Rigate, Al dente penne tossed in a Sausage Truffle Cream Sauce
- Seafood Risotto, Butter Poached Lobster over Creamy Asparagus Parmesan Champagne Risotto
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DESSERT
- Brownie Pudding, a Cross between Fudge Brownie and Chocolate Pudding, chocolate syrup, Chantilly Cream
- Key Lime Pie, Graham Cracker Crust
- Bananas Foster, Caramelized Rum Brown Sugar Butter, Served With Homemade Vanilla Ice Cream
- Coconut Flan, Carmel Coconut Custard
- Chocolate Pots de Crème, Orange Liqueur Whipped Cream
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