REVERIE

Caribbean Virgin Islands (US/BVI) · Caribbean Virgin Islands (BVI) · Caribbean Virgin Islands (US)

REVERIE

Catamaran 65 feet 8 Guests 4 Cabins 4 Crew Built 2025

From

$61,500 / week

Request This Yacht

Length

65 feet

Guests

8

Cabins

4

Crew

4

Built / Refit

2025

Type

Catamaran

Cruising Speed

7 knots

Max Speed

10 knots

Beam

33

Draft

5

Overview

Charter REVERIE

REVERIE is a brand-new 2025 Lagoon SIXTY5 sailing catamaran redefining luxury in the USVI and BVI with bold lines, expansive decks, and a calm, contemporary interior framed by panoramic views. Her oversized flybridge is made for lounging and sunset cocktails, while the inviting aft lounge keeps the ocean close and the atmosphere effortlessly relaxed. High-performance rigging supports smooth, graceful passages between island gems, and the layout flows naturally from generous social spaces to quiet private retreats.

Accommodating up to 8 guests, REVERIE offers 1 king owner’s cabin and 3 queen cabins, each with a private ensuite. Serene, spacious, and beautifully refined, she delivers the kind of charter that feels like a daydream brought to life.

For groups of 9 or 10, please inquire for availability and pricing.

Pricing & Seasons

Charter Rates by Season

Additional Rates & Notes

Medium Season

Mar 1, 2026 - Nov 30, 2030

From Inquire / week

Inclusive Charter · Caribbean Terms

Cruising Grounds: Caribbean Virgin Islands (US/BVI)

Winter 2026 to 2027

High Season

Nov 1, 2026 - Apr 30, 2027

From $61,500 / week

Inclusive Charter · Caribbean Terms

Cruising Grounds: Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (US/BVI), Caribbean Windwards

Summer 2027

Low Season

May 1, 2027 - Oct 31, 2027

From $61,500 / week

Inclusive Charter · Caribbean Terms

Cruising Grounds: Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (US/BVI)

Winter 2027 to 2028

High Season

Nov 1, 2027 - Apr 30, 2028

From $63,500 / week

Inclusive Charter · Caribbean Terms

Cruising Grounds: Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (US/BVI), Caribbean Windwards

Rate Details

Cruising Area
• Virgin Islands (BVI)
• Grenadines (Summer 2026)
 
Base Port
• Tortola, BVI
• Inquire about additional pick-up/drop-off availabilities in the BVI
 
Yacht Status & Operations
• Based in Tortola, BVI
• BVI pick-up/drop-off preferred
• USVI pick-ups/drop-offs not accepted
 
Customs Fees & Cruising Permits
• Included
 
Rates & Terms
Minimum charter nights
• 7-nights preferred
• 6-nights allowed if prorated per short-term calculation
• 7-night minimum for Thanksgiving week
• Winter rates start August 1st

Short-Term Charter Rate Calculations
• Divide weekly rate by 7 nights X 6.5 nights

9/10 Person Charters
• Please inquire for approval first and information on cabin arrangements.
 
Sleep Aboard Option
• Not Available
 
Dinning Options- The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate

Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount

Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
 
Holiday Rates 2027 / 2028 Season
Holiday season pricing is full-board only, 7 nights

Christmas Week
• $73,000 | 2–8 guests
• Must end on or before December 26

New Year’s Week
• $79,900 | 2–8 guests
• May not start prior to December 27
 
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit

Accommodation

4 Cabins, 8 Guests

1 King Cabins
3 Queen Cabins
1 Twin Cabins
5 Showers
5 Heads

REVERIE is a brand-new 2025 Lagoon SIXTY5 sailing catamaran redefining luxury in the USVI and BVI with bold lines, expansive decks, and a calm, contemporary interior framed by panoramic views. Her oversized flybridge is made for lounging and sunset cocktails, while the inviting aft lounge keeps the ocean close and the atmosphere effortlessly relaxed. High-performance rigging supports smooth, graceful passages between island gems, and the layout flows naturally from generous social spaces to quiet private retreats.

Accommodating up to 8 guests, REVERIE offers 1 king owner’s cabin and 3 queen cabins, each with a private ensuite. Serene, spacious, and beautifully refined, she delivers the kind of charter that feels like a daydream brought to life.

For groups of 9 or 10, please inquire for availability and pricing.

Specifications

Technical Details

Builder Lagoon
Year Built 2025
Length Overall 65 feet
Beam 33
Draft 5
Cruising Speed 7 knots
Maximum Speed 10 knots
Fuel Consumption 1
Water Capacity 1000 L
Watermaker yes
Air Conditioning Full
Flag USA

Yanmar 4LV195 2 x 195hp • 5,000 Watts of Solar Energy • 72 kWh Lithium Battery Capacity

Crew

Meet Your Crew

REVERIE crew

Captain Dean De Witt, Chef Charne De Witt, Deck/Stew Robyn De Witt, and Deckhand Patrick Loram bring an exceptional four-person crew experience to REVERIE. With dedicated hands at the helm, in the galley, in guest service, and on deck, guests can enjoy a level of attention, ease, and personalized care that makes every moment aboard feel effortless.

Dean’s calm command and deep knowledge of the Caribbean are complemented by Charne’s thoughtful, guest-focused cuisine, Robyn’s polished hospitality and creative eye for detail, and Patrick’s watersports experience, safety background, and hands-on deck support. Together, they create a seamless charter experience where every detail is covered, from beautifully prepared meals and attentive service to smooth deck operations, tender runs, water toys, and island adventures.

With four crew members working together, guests have more space to relax, more support for activities, and more thoughtful touches throughout each day. Whether diving into the water, exploring ashore, enjoying a long lunch, or settling in for sunset, REVERIE’s crew delivers the kind of elevated, fully cared-for experience that makes a luxury charter feel truly special.

Click each crew profile to learn more about their background, experience, and personal story.

Dean De Witt

Dean De Witt

Captain

South African · English

Captain Dean De Witt
Captain Dean was born in South Africa, where his love for the ocean began early. His career at sea started at Sodwana Bay, one of the country’s premier dive destinations, where he joined the beach crew in 2017 and worked his way up to become a PADI Dive Instructor.

In late 2018, Dean took his first offshore step as a deckhand on a delivery from Cape Town to the remote island of St. Helena. The passage sparked a passion for blue-water sailing and eventually led him to the Caribbean.

In 2022, Dean joined a busy charter fleet in the British Virgin Islands. Since then, he has captained yachts throughout the BVI, St. Maarten, St. Barths, Anguilla, and St. Vincent and the Grenadines. His years in the region have given him an intimate knowledge of quiet anchorages, vibrant reefs, and memorable places to enjoy sunset.

Dean holds an RYA Yachtmaster Offshore certification with Commercial Endorsement. A passionate diver, freediver, and fisherman, he enjoys helping guests experience the islands both above and below the surface. His calm, confident command and focus on safety allow guests to relax while enjoying a charter filled with discovery and adventure.

 

 

Charne De Witt

Charne De Witt

Chef

South Afrrican · English

Chef Charne De Witt
Chef Charne grew up in a South African and Portuguese family where food was always at the center of gatherings and celebrations. That early connection to cooking and hospitality became the foundation for her career at sea.

Charne completed specialist yacht-chef training through the Super Yacht Culinary Academy and the Ashburton Yacht Chef Course. Her cooking focuses on fresh, seasonal, and locally sourced ingredients, with menus carefully designed around each group’s tastes, dietary needs, and special occasions.

After reconnecting with Dean, whom she first met in high school, Charne joined him at Sodwana Bay and spent the 2020–2021 season coordinating dive operations. They married in 2021 before setting their course for the Caribbean, where she has since worked aboard charter yachts throughout the British Virgin Islands and beyond.

Guests remember Charne for the care behind every plate. She treats allergies, preferences, cravings, and celebrations as opportunities to create something personal. A passionate baker, she is also known for fresh treats and for weaving island flavors into relaxed, communal meals that bring everyone together.

 

 

Robyn De Witt

Robyn De Witt

Stewardess

South African · English

Stewardess Robyn De Witt
Born in South Africa, Deck/Stew Robyn built her hospitality career around one guiding principle: making people feel genuinely cared for. She earned a Bachelor of Arts in Hospitality Management and developed her luxury-service experience through fine hotels, weddings, and special events.

In 2024, Robyn followed her cousin Dean and Charne to the Caribbean, where she began working aboard charter yachts throughout the British Virgin Islands and Antigua. She also participated in an offshore delivery to Martha’s Vineyard, Massachusetts, quickly proving her confidence and adaptability at sea.

Robyn’s combination of hospitality training and hands-on maritime experience makes her equally comfortable setting a beautiful table, assisting on deck, supporting guests in the water, or attending to the thoughtful details that elevate a charter.

Creative and endlessly positive, Robyn is also a watercolor painter and avid crafter. Her artistic eye shows in the care she brings to presentation and onboard service. As part of a close-knit family crew, her bright energy, attention to detail, and genuine warmth help create a smooth, relaxed, and memorable experience aboard REVERIE.

 

 

Patrick Loram

Patrick Loram

Deck Hand

South African · English

Deckhand Patrick Loram
Born in South Africa, Deckhand Patrick Loram grew up along the coastline, where much of his youth was spent surfing, kitesurfing, and wakeboarding. That early connection to the ocean became the foundation for a career built around water, safety, and adventure.

Patrick began his maritime journey in 2023 as a professional beach lifeguard for the City of Cape Town, before moving onto the water in 2024 as a deckhand aboard commercial sailing catamarans. There, he gained hands-on experience assisting with deck operations and guest service on both day sails and private charters.

He later spent two summers in the United States as a waterski and wakeboard instructor, further developing his ability to coach guests with confidence and care. Back in South Africa, he skippered support boats for open-water swims, including Robben Island crossings, and served on the water safety team for the Red Bull King of the Air kitesurfing competition.

Patrick joined the crew of REVERIE in late 2026, bringing a strong safety background, practical seamanship, and a natural enthusiasm for life on the water. Equally comfortable driving the tender, assisting on deck, supporting watersports, or helping guests explore the islands, he adds an energetic and capable presence to every charter.

He holds his RYA Day Skipper, RYA Powerboat Level 2, and Personal Watercraft certifications, along with qualifications as a beach and waterfront lifeguard. With his warm, approachable personality and love of island exploration, Patrick helps ensure guests feel supported, safe, and ready to enjoy every adventure aboard REVERIE.

Watersports & Toys

Play On & Off the Water

Beach Games Boarding Ladder Dinghy Fishing Gear Floating Mats Sea Bobs Sea Scooters Snorkel Gear Stand-up Paddle Boards Swim Platform

Onboard Toys

Dinghy With 150 HP Jet Drive
1 e-Foils
1 FlightScooter eFoil
2 Sea Bob
1 Sea Scooters
4 Stand Up Paddle Boards
Floating Mats (1-U shape Bote Flote & 1- Water Lounge 10’ Bote Hammock)
4 Bote Floating chairs
Snorkel Gear
Fishing Gear
Beach Games
Can book dive trips

 

 

Scuba diving from REVERIE

Scuba Diving

Onboard Diving

Bespoke rendezvous diving with local dive guides in BVI & SVG. In the BVI, certified guests may also dive directly from Reverie with crew. As Reverie does not carry dive equipment onboard, we are delighted to arrange rental equipment and dive experiences for any guest who would like to dive, offered as an optional extra at an additional cost.

Licensing

Instructor

Cuisine

Menu & Dining

Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.

 

New Menu Starting August 1,2026

DAY BREAK
All breakfasts are served with homemade granola, yogurt, and a seasonal fruit platter.

French Toast
Served with creamy vanilla mascarpone, fresh berries, and mixed berry coulis.

Turkish Eggs (Cilbir)
Creamy garlic yogurt topped with Aleppo butter and served with fresh sourdough.

Maple Rum Pancakes
Served with caramelized banana and walnut crunch.

Shakshuka
Poached eggs in smoky tomato concassé, finished with feta crumble and avocado.

Bagel Board
Smoked salmon, heirloom tomatoes, avocado, and cucumber ribbons served with fresh bagels.

Eggs Benedict
Poached eggs and Canadian bacon topped with rich hollandaise sauce.

Açai & Smoothie Bowl
Served with vanilla granola, fresh seasonal fruit, and toasted almonds.

 

MIDDAY
Rainbow Sushi Bowl
Sesame ahi tuna served over sticky rice with rainbow vegetables and ponzu.

Mediterranean Mezze Spread
A selection of meats served with hummus, tzatziki, and fresh pita.

Grilled Chicken Salad
Charred peaches, crispy prosciutto, burrata, and arugula.

Mahi Mahi Tacos
Served with cabbage slaw, spicy mango salsa, and caper lime aioli.

Lump Crab Cakes
Served with yuzu crème fraîche, lemon pearl couscous, and pickled onion.

Shrimp Caesar Salad
Finished with crispy bacon bits, parmesan tuile, and homemade focaccia.

 

HORS D’OEUVRES

Summer Spring Rolls
Served with peanut-soy dipping sauce.

Crispy Pork Belly
Served with curried plantain purée and pickled vegetables.

Tuna Tartare
Served with creamy coconut sauce, mango, avocado, and wonton chips.

Wahoo Ceviche
Prepared with avocado, jalapeño, and tortilla crisps.

Wine-Baked Camembert
Served with fig preserve, balsamic pearls, and fresh sourdough.

 

MAIN
Red Snapper
Served with sun-dried tomato and thyme velouté, jasmine rice, blistered tomatoes, and roasted seasonal vegetables.

Sous Vide Filet Mignon
Served with red wine jus, potato pavé, tender stem broccolini, and buttery garlic asparagus.

Pistachio-Crusted Lamb Rack
Served with scalloped potatoes, charred greens, and pomegranate salad.

Sage & Prosciutto Chicken Roulade
Served with creamy potato purée, honey-roasted carrots, and burnt butter sage beurre blanc.

Pan-Seared Seabass
Served with silky pea purée, crispy thyme gnocchi, braised leeks, and lemon cream sauce.

Seafood Risotto
Lobster, shrimp, and scallops served in a truffle risotto with a citrus salad.

 

DESSERT
Limoncello Tiramisu
Served with fresh raspberries, lemon curd, and raspberry coulis.

Pavlova
Crispy meringue nests topped with passionfruit curd, vanilla bean cream, and fresh seasonal fruit.

Amaretto-Poached Pears
Served with vanilla almond crumble and homemade spiced ice cream.

Coconut & Mango Panna Cotta
Finished with ginger nut crumble, mango glaze, and toasted coconut.

Rooibos Crème Brûlée
Served with sticky peaches.

Dark Chocolate Salted Caramel Cheesecake
Served on a roasted hazelnut crust with whipped cream.

Breakfast

Breakfast

DAY BREAK
All breakfasts are served with homemade granola, yogurt, and a seasonal fruit platter.

French Toast
Served with creamy vanilla mascarpone, fresh berries, and mixed berry coulis.

Turkish Eggs (Cilbir)
Creamy garlic yogurt topped with Aleppo butter and served with fresh sourdough.

Maple Rum Pancakes
Served with caramelized banana and walnut crunch.

Shakshuka
Poached eggs in smoky tomato concassé, finished with feta crumble and avocado.

Bagel Board
Smoked salmon, heirloom tomatoes, avocado, and cucumber ribbons served with fresh bagels.

Eggs Benedict
Poached eggs and Canadian bacon topped with rich hollandaise sauce.

Açai & Smoothie Bowl
Served with vanilla granola, fresh seasonal fruit, and toasted almonds.

Lunch

Lunch

MIDDAY
Rainbow Sushi Bowl
Sesame ahi tuna served over sticky rice with rainbow vegetables and ponzu.

Mediterranean Mezze Spread
A selection of meats served with hummus, tzatziki, and fresh pita.

Grilled Chicken Salad
Charred peaches, crispy prosciutto, burrata, and arugula.

Mahi Mahi Tacos
Served with cabbage slaw, spicy mango salsa, and caper lime aioli.

Lump Crab Cakes
Served with yuzu crème fraîche, lemon pearl couscous, and pickled onion.

Shrimp Caesar Salad
Finished with crispy bacon bits, parmesan tuile, and homemade focaccia.

Lunch

Lunch

MIDDAY
Rainbow Sushi Bowl
Sesame ahi tuna served over sticky rice with rainbow vegetables and ponzu.

Mediterranean Mezze Spread
A selection of meats served with hummus, tzatziki, and fresh pita.

Grilled Chicken Salad
Charred peaches, crispy prosciutto, burrata, and arugula.

Mahi Mahi Tacos
Served with cabbage slaw, spicy mango salsa, and caper lime aioli.

Lump Crab Cakes
Served with yuzu crème fraîche, lemon pearl couscous, and pickled onion.

Shrimp Caesar Salad
Finished with crispy bacon bits, parmesan tuile, and homemade focaccia.

Sweets

Sweets

DESSERT
Limoncello Tiramisu
Served with fresh raspberries, lemon curd, and raspberry coulis.

Pavlova
Crispy meringue nests topped with passionfruit curd, vanilla bean cream, and fresh seasonal fruit.

Amaretto-Poached Pears
Served with vanilla almond crumble and homemade spiced ice cream.

Coconut & Mango Panna Cotta
Finished with ginger nut crumble, mango glaze, and toasted coconut.

Rooibos Crème Brûlée
Served with sticky peaches.

Dark Chocolate Salted Caramel Cheesecake
Served on a roasted hazelnut crust with whipped cream.

Dinner

Dinner

HORS D’OEUVRES

Summer Spring Rolls
Served with peanut-soy dipping sauce.

Crispy Pork Belly
Served with curried plantain purée and pickled vegetables.

Tuna Tartare
Served with creamy coconut sauce, mango, avocado, and wonton chips.

Wahoo Ceviche
Prepared with avocado, jalapeño, and tortilla crisps.

Wine-Baked Camembert
Served with fig preserve, balsamic pearls, and fresh sourdough.

Dinner

Dinner

MAIN
Red Snapper
Served with sun-dried tomato and thyme velouté, jasmine rice, blistered tomatoes, and roasted seasonal vegetables.

Sous Vide Filet Mignon
Served with red wine jus, potato pavé, tender stem broccolini, and buttery garlic asparagus.

Pistachio-Crusted Lamb Rack
Served with scalloped potatoes, charred greens, and pomegranate salad.

Sage & Prosciutto Chicken Roulade
Served with creamy potato purée, honey-roasted carrots, and burnt butter sage beurre blanc.

Pan-Seared Seabass
Served with silky pea purée, crispy thyme gnocchi, braised leeks, and lemon cream sauce.

Seafood Risotto
Lobster, shrimp, and scallops served in a truffle risotto with a citrus salad.

Amenities

Everything Onboard

BBQ
Board Games
Deck Shower
Generator
Gym
Hair Dryer
Ice Maker
Inverter
iPod/MP3
Internet/WiFi
Salon Stereo
VCR/DVD

Charter Preferences

Kosher: Inq Special Diets: Inq Gay Charters: Inq Nude Charters: Inq Crew Smoke: No

Green Initiatives

Onboard features include a Revive water mineralization system, 3,500 watts of solar power, and a 72 kWh lithium battery system. Enjoy quiet nights at anchor with cabins kept cool throughout the night, free from the hum of a generator. Generator use is limited to 10 hours per day.

Availability

Check Open Dates

October 2026
Available On Hold Booked
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31

Availability is updated in real time — contact us to confirm exact dates for your travel window.

Guest Reviews

99 Guest Reviews

April 2026

To the best crew ever!
Thank you for answering excellent week? We not only enjoyed the beautiful scenery, but also yhe fabulous company of the crew. Anegada was our favourite to see all these beaches! And great snorkeling outside of Saba Rock. Each & every meal was incredible and we loved them all. Everything from Jetske - so good. Jetske’s Pink Painkiller was the greatest! Yummy. Thanks for everything, we will always have great memories of our week together.

Lynn De Guzman

May 2026

Captain Doyle & Crew made our week on the Reverie the vacation of a lifetime. We spent most of the trip looking forward to Christina’s next meal! Jetske was incredible to us and made sure we had everything we needed from sun up to sun down. The crew knew all of the best spots around and our itinerary maximised our time in Paradise! Overall, the combination of a beautiful boat, breathtaking scenery and a wonderful crew made this a trip we will NEVER forget!

May 2026

Jetske, Christina & Doyle,
You three truly made this vacation incredible! This crew worked so well together and made sure everything we had on board was perfect! I can’t thank you all enough + I’m excited for all of you - where your next adventures take you!

Maya & Mayson

May 2026

A beautiful time was had by all! Doyle, Christina & Jetske were the perfect hosts. They were truly professional but fun and joined us with laughs, stories & sarcasm. The Reverie is a lovely vessel which made our journey super comfy. Thank you you for showing us the wonders of the BVI- we will be back.

Scott & Adrienne

May 2026

Reverie crew- we cannot say a big enough thank you for the best week onboard! From your youngest passengers to some unexpected tumbles and Band-Aid hoarding, you helped make some of the best memories and wonderful sailing trip for everyone!
Thank you for amazing meal after meal, for delicious daily cocktails, for shared conversationd and birthday & graduation celebrations. We are leaving with hearts so full from spening this special time together as a family, but we are so lucky that we had you all to share alongside us.

Wishing you the best on all next adventures and hope our paths cross again one day!

With love, the Onufrieff-Andrew-Armstrong family.

April 2026

Doyle- you run a great ship and I am sure you will run a great ranch as well. Thank you so much for taking us to Anegada, and for showing us the “real” Anegada. It’s easy to relax when you feel secure with you as captain. Super job!

Christina- What amazing food! Your care in shopping 14 vendors really shows in your dishes. Everything was beautifully prepared & presented. Best of luck!

Jetské (Sassy) - You’re the best! You made the trip so much fun. I wish you the best in your career ahead.

~Barabars Loutos

Showing 6 of 99 reviews

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