REVERIE

Type

Sailing Catamaran

Length

65 ft

Guests

Cabins

From

From $59,500/week

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Photography courtesy of Central Yacht Agent

Specifications

Yacht specifications

Length: 65 ft
Beam: 33
Draft: 5
Cabins: 5
Guests: 10
Crew: 3
Year: 2025
Builder / Model: Lagoon

Layout & cabins

Where everyone sleeps

5 cabins

Charter rates

What this charter costs

Below are REVERIE’s published weekly rates by season. Exactly what each rate includes and any additional costs are confirmed by your broker for your exact dates and party.

Season	2 guests	3 guests	4 guests	5 guests	6 guests	7 guests	8 guests
Summer 2026 2026-08-15 – 2026-10-31	$59,500	$60,000	$60,500	$61,000	$61,500	$62,000	$62,500
Charter type: Inclusive · Terms: Caribbean Terms · Cruising area: Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (US/BVI), Caribbean Windwards
Winter 2026 to 2027 2026-11-01 – 2027-04-30	$59,500	$60,000	$60,500	$61,000	$61,500	$62,000	$62,500
Charter type: Inclusive · Terms: Caribbean Terms · Cruising area: Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (US/BVI), Caribbean Windwards
Summer 2027 2027-05-01 – 2027-10-31	$59,500	$60,000	$60,500	$61,000	$61,500	$62,000	$62,500
Charter type: Inclusive · Terms: Caribbean Terms · Cruising area: Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (US/BVI)
Winter 2027 to 2028 2027-11-01 – 2028-04-30	$61,500	$62,000	$62,500	$63,000	$63,500	$64,000	$64,500
Charter type: Inclusive · Terms: Caribbean Terms · Cruising area: Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (US/BVI), Caribbean Windwards

All figures are per week, for the guest count shown.

Rate conditions

Charter basis Inclusive · Caribbean Terms

On this basis the weekly fee is largely inclusive of the yacht, crew, meals and standard running costs for your cruising area; some extras can still apply. Your broker confirms exactly what is and isn’t included.

Vessel will be accepting charters in the Grenadines from August 15-mid November.

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 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights

Christmas Week
• $69,995 | 2–8 guests
• Must end on or before December 26

New Year’s Week
• $77,000 | 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

Displayed rates do not confirm availability — your broker verifies current dates for your party before anything is held. Many crewed yachts run on fixed weekly turnarounds, most commonly Saturday-to-Saturday or Sunday-to-Sunday, though the exact turnaround day and availability vary by yacht, destination and season.

Published rates are subject to availability and confirmation. Your broker will confirm the final charter rate, inclusions and any yacht-specific taxes or fees before booking.

Ask about rates for your dates

The Crew

Meet the people aboard

Captain Dean De Witt, Chef Charne De Witt, and Deck/Stew Robyn De Witt bring a close-knit family dynamic, extensive Caribbean experience, and heartfelt hospitality to every charter aboard REVERIE. Dean’s calm command and knowledge of the islands pair naturally with Charne’s personalized cuisine and Robyn’s thoughtful service and creative attention to detail. Their easy communication and shared commitment to guest care create an onboard atmosphere that feels smooth, welcoming, and genuinely happy.

Meet your captain

Dean De Witt

Nationality: South African
Languages: 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.

Chef

Charne De Witt

Nationality: South Afrrican
Languages: 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.

First Mate/Stew

Robyn De Witt

Nationality: South African
Languages: English

Deck/Stew 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.

Crew information is supplied by the yacht's management and confirmed for your charter before departure.

On board

Sample Menu

A sample of the chef’s cuisine, supplied by the yacht. Menus change with the season, provisioning and your preferences — your broker will plan the detail, including any dietary requirements, with the crew.

Breakfast

Day Break Inspirations
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

Midday Favorites
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

Sweet Finishes
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

Hors d’Oeuvres Aboard
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 Course Features
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.

REVERIE — sample menu — The chef’s sample menu, as supplied by the yacht.

Aboard

Guest comfort & amenities

Salon TV/DVD
Salon Stereo/Music
iPod/MP3 Hookups
Board Games
BBQ
Deck Shower
Hair Dryers
Ice Maker
Generator
Inverter
Gym/Exercise
Onboard Internet

On the water

What you can actually do — grouped so you can picture the days, not just the kit list.

On the Water

Dinghy
Floating Mats
Sea Bobs
Under Water Camera
Under Water Video
Swim Platform
Boarding Ladder (Loc/Type)
Beach Games

Tow Sports

Kneeboard
Wakeboards
Tube

Wind & Paddle

Stand-up Paddle Boards
Kite Boarding

Underwater

Snorkel Gear
Sea Scooters

Fishing

Fishing Gear

Crew, specifications, amenities and equipment are as supplied by the yacht and should be confirmed by your broker for your dates.

Availability

For current open dates and availability, ask your broker — we’ll confirm exactly what’s open for your travel window.

Crewed yachts usually run on weekly turnaround schedules — commonly Saturday-to-Saturday or Sunday-to-Sunday — to allow for guest changeovers, cleaning and provisioning. Other start days are sometimes possible, particularly in quieter periods or for longer charters; your broker will confirm what this yacht's calendar allows.

Good to Know

Non-smoking

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