Winter 2026 to 2027
High SeasonNov 1, 2026 - Apr 30, 2027
From $79,000 / week
Inclusive Charter · Caribbean Terms
Cruising Grounds: Caribbean Leewards, Caribbean Virgin Islands (BVI), Caribbean Windwards

Gallery
Length
70 feetGuests
8Cabins
4Crew
4Built / Refit
2026Type
CatamaranCruising Speed
8 knotsMax Speed
10 knotsBeam
35.6Draft
7.9Overview
VELA boasts an exceptional collection of outdoor social spaces, thoughtfully designed for
relaxation, entertainment and life on the water.
The expansive flybridge is the heart of onboard entertaining, featuring generous lounge seating,
sunbeds, dual helm stations, a fully equipped bar, workout equipment, hanging chairs, and both a
hardtop and sunshade for all-day comfort.
Aft, the spacious cockpit offers an elegant dining setting for up to 8 guests, additional lounge
seating, and oversized daybeds perfect for soaking in the views.
The extended swim platform
maximise access to the ocean, complete with freshwater stern showers on both sides.
Forward, the terrace provides another inviting retreat with loungers, trampolines and custom dolphin seats.
Pricing & Seasons
Nov 1, 2026 - Apr 30, 2027
From $79,000 / week
Inclusive Charter · Caribbean Terms
Cruising Grounds: Caribbean Leewards, Caribbean Virgin Islands (BVI), Caribbean Windwards
May 1, 2027 - Oct 31, 2027
From $79,500 / week
Inclusive Charter · Caribbean Terms
Cruising Grounds: Caribbean Leewards, Caribbean Virgin Islands (BVI), Caribbean Windwards
Nov 1, 2027 - Apr 30, 2028
From $79,500 / week
Inclusive Charter · Caribbean Terms
Cruising Grounds: Caribbean Leewards, Caribbean Virgin Islands (BVI), Caribbean Windwards
May 1, 2028 - Oct 31, 2028
From $79,500 / week
Inclusive Charter · Caribbean Terms
Cruising Grounds: Caribbean Virgin Islands (BVI)
| Guests | Weekly Rate |
|---|---|
| 2 guests | $79,000 |
| 3 guests | $80,000 |
| 4 guests | $81,000 |
| 5 guests | $82,000 |
| 6 guests | $83,000 |
| 7 guests | $84,000 |
| 8 guests | $85,000 |
All Rates are plus 5% APA
HOLIDAY 2026/27 Christmas: 1 - 6 pax $102,000 | 7-8 pax $105,000 Charter to end by 26 December (or 48 hour turn) New Years: 1 - 6 pax $102,000 | 7-8 pax $105,000 Charter to begin 28 December or later (or 48 hour turn) 7 Night Min | BVI ports | Plus 5% APA
Accommodation
1 King size berth
1 Queen size berth
2 Queen size berths able to convert to twin berths
Lots of storage space with drawers, hanging space, including bed side storage. EU & US plugs as well as USB and Type-C ports.
Each cabin has a TV and its own sound system. Luxury bedding & robes were chosen for the cabins to elevate that hotel feeling.
All heads have toiletries, including reef safe shampoo, conditioner, body wash, toothbrushes, toothpastes. The heads also have organic cotton pads, q-tips as well as toilet paper and reef safe hand wash.
Each cabin has a safe. Each cabin has its own iPad
Specifications
Crew
Captain Brandon
Brandon grew up in South Africa and when school holidays came around, his family would head to the coast where he spent his time on boats and in the ocean. At age 14, he completed his Open Water Diving, from there he followed his love for diving, which led him to not only get certified as a Divemaster in Sodwana Bay, Mozambique, but he ended up staying on as an Employee and Instructor.
He has a passion for fishing, spearfishing and freediving. With an interest in sailing, he joined the charter industry with his brother and he continued to work as a Chef on board in the British Virgin Islands for half a decade before being offered a Base Manager position in Saint Vincent & The Grenadines.
The timing was right for him to pursue his biggest dream of becoming a Captain and he gave up his management position to jump back on board and do what he loves most, exploring the oceans above and below sea level.
Not only is he also a masseuse, but he is also the secret keeper for ‘Brandon's secret spots’ in the BVI which he loves to take guests to.
Chef Arno
Born with a love for the sea and a passion for flavor, Arno began his career on the water as one of the youngest volunteers at South Africa’s National Sea Rescue Institute. After years working as a charter captain, he followed his heart into the galley—and hasn’t looked back since.
Now a formally trained chef from the South African Chefs Academy, Arno specializes in fresh, from-scratch dishes that fuse comfort, creativity, and a hint of South African flair. His guests love his warm hospitality just as much as his home-baked breads and vibrant, locally inspired menus.
Whether catering to dietary needs or surprising guests with traditional delicacies, Arno takes pride in making people feel at home through food.
Off the clock, you’ll find him road-tripping, fishing, or camping under the stars.
Stewardess Jana
Jana is dedicated stewardess from South Africa, with extensive experience across super yachts, luxury catamarans, and performance sailboats. Over the years, she’s fallen in love with the unique rhythm and freedom of life on the water, especially the easy flow of catamaran cruising. She brings a calm, positive energy to every charter, creating a warm and welcoming atmosphere for guests. When she’s not on duty, you’ll find her free diving, fishing, or catching some waves. For her, chartering is all about connection, adventure, and making guests feel truly at home on the ocean. With her knowledge on housekeeping, mixology & barista, get ready to be treated like royalty!
First Mate Henry
Henry is from the West Coast of South Africa, known for being the heart of sailing. His parents lived near the ocean and therefore he was introduced to the ocean at a very young age. Besides playing sports like tennis and rugby, he also has a liking for water sports like surfing, body boarding and fishing. Henry got introduced to yachting at the age 16 through his brother in law, a Yacht Captain from Canada. His passion for spending time on the water has been growing ever since. He completed his yachting certification on the South African West Coast at the age of 18 and after working on Superyachts, decided to join the Catamaran industry where he could combine his love for the ocean, watersports and work his way up to become a Captain. With his Day Skippers Licence & Mixology in hand, he will always have the sails up and the drinks to go down!

Captain
-RYA Yachtmasters Offshore Commercially Endorsed
-PADI Dive Master
-SRC Radio License
-STCW Basic Safety Training
-ENG1
-Food Healthy & Safety Level 2
-Massage Therapy

Chef
-Professional Chef HL3
-Food Healthy & Safety Level 2
-RYA Yachtmasters Coastal
-Personal Watercraft Instructor
-STCW Basic Safety Training
-ENG1

Stewardess

First Mate
Watersports & Toys
E Foil x2

Scuba Diving
Tanks
10Dives
3Licensing
MasterCuisine
THE VELA GALLEY
THE HEART OF THE YACHT
LET CHEF ARNO TAKE YOU ON A VIBRANT CULINARY JOURNEY, WHERE EVERY DISH IS THOUGHTFULLY CRAFTED TO DELIGHT THE SENSES. HIS PASSION FOR FOOD EXTENDS FAR BEYOND EXCEPTIONAL FLAVOUR AND BEAUTIFUL PRESENTATION. WITH A FOCUS ON NOURISHMENT AND WELLBEING, CHEF ARNO CREATES MENUS THAT ARE AS WHOLESOME AS THEY ARE DELICIOUS. COMMITTED TO OUR ETHOS OF SUSTAINABILITY AND CONSERVATION, HE CAREFULLY SELECTS ORGANIC INGREDIENTS AND FOLLOWS RESPONSIBLE PRACTICES THROUGHOUT THE PROVISIONING, STORAGE, AND PREPARATION PROCESS.
BY SUPPORTING LOCAL FARMERS, FISHERMEN, AND BUSINESSES WHEREVER POSSIBLE, CHEF ARNO SOURCES FRESH, HEALTHY, AND SUSTAINABLE INGREDIENTS, BRINGING MEMORABLE DINING EXPERIENCES TO EVERY MEAL SERVED ON BOARD.
BREAKFAST
Truffle & Smoked Salmon Rosti
Sourdough, Avocado, Poached Eggs
Lobster Benedict
Gourmet Bagel Board
Smokey Turkish Eggs
Truffle & Smoked Salmon Rosti
Sourdough, Avocado, Poached Eggs
LUNCH
Hand Crafted Angus beef burgers, Slaw & Potato Salad
Asian Fusion Fish Tacos, Wakame, Chipotle
Teriyaki Tuna, Sesame, Bok Choi
Buddha Bowl, Pearl CousCous, Butternut Squash, Crispy Chicken Cutlet
Mediterranean Salmon Salad, Freshly baked focaccia
SMALL BITES
Sushi platter, made with a variety of freshly sourced fish
Lavish Charcuterie boards
Chicken Satay, Peanut Sauce, Cucumber relish
Burrata & Peach Crostini
Tuna Crispi Rice with Wasabi Mayo
APPETIZERS
Scallops, Butternut Pureé, Quinoa
Grilled Harissa Octopus, Beetroot Hummus, Charred Asparagus
Salmon Crudo, Yusu Koshu Creme Fraiche
Wild Mushroom Arancini, Romesco, Chorizo Oil
Slow Roasted Pork Belly, Cauliflower Puree, Jus, Apple
MAIN
Beef Tenderloin, Wild Mushroom Sauce, Spinach Salad, Potato Crisps
Caribbean Lobster Tail, Pea & Asparagus Sauce, Creme Fraiche
Greek Platter, Char Grilled Leg of Lamb, Grilled Vegetables, Haloumi, Pitas & Dips
Beef Short Rib, Creamy Polenta, Roasted Shallots, Red Wine Reduction
Seafood Risotto, Fresh Seafood, Creamy Risotto and Saffron
DESSERT
Carrot Cake, the biggest hit, and most safely guarded recipe in chefs book
Mango Cheesecake, A fresh deconstructed version of a timeless classic
Chocolate Threeway, Mousse, Sponge, Ganache, a guilty little pleasure
Choux Au Craquelin, Rich Silky Chocolate Cremoux
Tropical Mille Fuile, Light, Crispy, Creamy & Fruit
Amenities
All about the environment
Onboard, we are committed to minimising our environmental footprint
through conscious, sustainable practices. Guided by our ethos — Reuse,
Recycle & Regenerate — we strive to protect the oceans we explore. From
the products we use onboard to our day-to-day operations, we prioritise
reef-safe and environmentally responsible methods to help preserve
marine ecosystems and reduce our impact on ocean life.
Availability
Availability is updated in real time — contact us to confirm exact dates for your travel window.