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Luxury Charter

LUXURY CATAMARAN | PURA VIDA

BVI

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Luxury catamaran PURA VIDA Luxury catamaran PURA VIDA Luxury catamaran PURA VIDA Luxury catamaran PURA VIDA Luxury catamaran PURA VIDA Luxury catamaran PURA VIDA Luxury catamaran PURA VIDA Luxury catamaran PURA VIDA Luxury catamaran PURA VIDA Luxury catamaran PURA VIDA Luxury catamaran PURA VIDA Luxury catamaran PURA VIDA Luxury catamaran PURA VIDA

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Luxury catamaran PURA VIDA, built in 2023 is anchored in the Caribbean Virgin Islands (US/BVI), Caribbean Windwards. It has 3 cabins, can accommodate 6 people.

Crewed Yacht Charter
Crewed Yacht Charter

A bordo di questa imbarcazione lo skipper è obbligatorio ed è responsabile della navigazione, della sicurezza e della conduzione dell'imbarcazione.

Summer Cruising Areas Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Cruising Areas Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Marina BVI
W Base Port BVI
Prefered Pickup Virgin Gorda Yacht Harbor, BVI Trellis Bay, BVI
Boat Type Luxury catamaran
Flag United States
Shipyard Dufour
Boat name PURA VIDA
Year 2023
Length 14.00 m (48.00 Ft)
Width 26 m
Draft 4.3 m
Boat ID 7928
Cabins 3
Queen(s) 3
Showers 4
Wash Basins 4
Electric Heads 4

DETAILED PRICING VIEW- CLOSE


CRUISING FEES: BVI cruising fees included

● MINIMUM NIGHTS: 4

● LESS THAN 7 NIGHT CHARTER RATES: For 6-night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide the weekly rate by 6 nights X number of nights.

● SLEEP ABOARD:1/2 the daily rate. Dinner ashore at the client's expense. Includes boarding after 4 pm, welcome cocktail, breakfast the next morning, and early start.

● HALF-BOARD OPTION: $150 discount per person
Includes 7 breakfasts, 4 lunches, & 3 dinners, all other meals to be eaten ashore at the client's expense.

● LOCAL FARE OPTION: $75 discount per person
Includes 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.

● HOLIDAY RATES:
​CHRISTMAS: Flat Rate, $26,000 must finish by December 26th.
NEW YEARS: Flat rate of $29,500 for 2-8 guests and a 7-night minimum. Must begin no sooner than Dec 28th.

CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.


● EMBARKATION: 12PM
DISEMBARKATION: 12PM

● TURN AROUNDS:
48-hour turn arounds required - inquire for 24-hour turns

● ALL-INCLUSIVE RATE INCLUDES:
Meals & Beverages onboard
Fuel
Mooring fees
Private Yacht & Service of the crew (captain, chef/mate)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned cabins each with an ensuite bathroom and
bedding, towels, and beach towels.
Stand Up Paddle Boards
Floating mats
Snorkel gear
Tube

● ALL-INCLUSIVE RATE DOES NOT INCLUDE:
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
Personal Expenses

● TIP:
It is customary to tip your crew at the end of your charter. The suggested gratuity is 15%-20% of the total charter fee.



No captain only offered


CREW INFO VIEW- CLOSE

Matthew Field
Captain

Nation: South African
Speaking Languages: English

Klarisse Jordaan
Chef

Nation: South African

MEET YOUR CREW:
CAPTAIN: Matthew Field
CHEF: Klarisse Jordaan

Born and raised on South Africa’s Wild Coast, Matthew grew up with the ocean as his playground. His love for the sea began early, by age 12 he was already voyaging across the Indian Ocean, exploring the colorful shores of Madagascar, Thailand, and Malaysia. The following year, he was already working on sailing boats, combining his love for the sea with hands-on experience.
Now an RYA Yachtmaster with more than 13 years of yachting experience, Matthew has honed his skills sailing the rugged southern African coastline. Guests will find his calm, friendly nature and wealth of knowledge make him not only a capable captain, but also a welcoming host who ensures every journey is safe, smooth, and unforgettable.

Klarisse grew up on a farm in a small town in the middle of South Africa, where life was simple, hands-on, and full of flavor. She began cooking alongside my mom at the age of four, sparking a lifelong passion for food and hospitality. Although she doesn't have formal training, her skills have been shaped by real-world experience, curiosity, and a strong work ethic.

After finishing high school, Klarisse moved to Cape Town and quickly found her place in the hospitality scene. She worked as a bar manager and often stepped into the kitchen to help during busy services, gaining a deeper appreciation for teamwork, timing, and flavor. Her love of travel and adventure eventually led me into the world of yachting, where she worked as the sole stewardess aboard a 60ft yacht. That experience taught her resilience, precision, and how to create memorable experiences in unique and often demanding environments.

In her downtime, she enjoys staying active with regular workouts, discovering new places, and trying exotic and unusual foods. Klarisse also has a love for photography, especially capturing natural landscapes and spontaneous moments. While she is open-minded and easygoing, she is not a fan of jelly sweets or super long movies (the kind that feel like they need an intermission!).

She brings heart, hustle, and a creative edge to everything she does—and is always eager to learn more, try something new, and connect with people through shared experiences.

Matthew and Klarisse can't wait to share this amazing vacation and the Virgin Islands beautiful islands with you.

https://www.bebluesailing.com/Cockpit dining area

MENU INFO VIEW- CLOSE


KLARISSE’S SAMPLE MENU


BREAKFAST


Shakshuka in Mini Copper Pans


Baked eggs in spiced tomato-pepper sauce with crumbled feta and parsley. Served with grilled pita.


Breakfast Blend


Prosciutto, soft-boiled egg, croissant, mini cheese wedge, jam, fresh figs and nuts.


Acai Bowls


Acai base blended with banana and berries. Topped with Strawberries, granola, coconut flakes and chia seeds


Quiche Trio


1.Spinach, feta and pine nut. 2.Tomato, mozzarella and basil 3. Mushroom and Aged cheddar. Served on top of fresh arugula.


Smoked Salmon and Avo Toast


Toasted sourdough topped with smashed Avo, salmon ribbons and soft-boiled egg. Dill crème fraiche on the side.


French Toast Brule with Berries & Mascarpone


Thick-cut brioche French toast with torched sugar crust. Mascarpone and fresh mixed berries.


Papaya Boat with Greek Yogurt & Tropical Granola


Halved Papaya filled with Greek yogurt and tropical granola and honey.


Breakfast Sliders


Mini brioche buns filled with scrambled egg, crispy bacon and cheese. Served with a fruit salad.


 


 


 


Lunchtime


Shrimp Tacos with Mango Salsa


Soft Tortillas with spicy shrimp and mango-lime slaw.


Chicken Ceasar Wraps


Romaine, Parmesan, grilled chicken and creamy Caesar dressing wrapped in a whole wheat Tortilla.


Grilled Halloumi Salad with Pomegranate Seeds


Grilled Halloumi served over arugula, sprinkled with pomegranate seeds and a honey-lemon design.


Chicken Power Bowl


Grilled chicken breast served over brown rice with roasted vegetables and a drizzle of tahini sauce.


Thai Chicken Lettuce Cups


Ground chicken sauteed with Thai spices, served in crisp lettuce leaves and topped with chopped peanuts, pineapple and fresh herbs.


Grilled Calamari & Chickpea Salad


Tender grilled calamari rings combined with chickpeas, cherry tomatoes, red onion and parsley, all tossed in a lemon vinaigrette.


Salmon Poke Bowl


Salmon marinated in a mix of soy sauce, lemon juice and sesame oil served over sushi rice. Accompanied by avocado slices, cucumber, pickled ginger and a sprinkle of sesame seeds.


 


APPETIZERS


Prosciutto & Melon Skewers


Sweet Melon cubes wrapped in thin slices of prosciutto.


Bruschetta Platter


An assortment of toasted baguette slices topped with various spreads and toppings such as tomato- basil, olive tapenade and honey goat cheese.


Charcuterie Board


An elegant assortment of cured meats, cheeses, fruits, nuts and crackers.


Tuna Tartare on Wonton Crisps


Diced raw tuna tossed in sesame- soy dressing, served on crunchy wonton chips and topped with avocado.


Miniature Crab Cakes with Remoulade


Bite-sized golden crab cakes served with a tangy, creamy Cajun-style sauce.


Miniature Meatballs


Tender beef meatballs with a lemon-garlic-parsley aioli.


Japanese Cucumber Rolls


Rolled cucumber slices filled with cream cheese, ginger and sesame.


 


DINNER


Herb Crusted Salmon with Asparagus


Herb Crusted pan-seared salmon served with lemon butter and white wine asparagus.


Indian Butter Chicken


Creamy tomato-based chicken curry served with basmati rice and garlic naan.


Chicken Parmesan with Capelli


Breaded chicken cutlets with marinara and mozzarella, baked and served with angel hair pasta.


Seared Tuna with Wasabi Mashed Potatoes


Ahi Tuna seared rare, served over creamy wasabi mash with sesame spinach and soy-ginger drizzle.


Greek Moussaka


Baked layers of eggplant, spiced beef and creamy bechamel served with Greek salad.


Shrimp Skewers with Cucumber & Mint Salad


Spicy Shrimp and pineapple skewers served with a cucumber and mint salad.


Ricotta Gnocchi with Sage Butter


Gnocchi filled with ricotta sauteed in browned butter with crispy sage and shaved parmesan.


 


 


DESSERTS TO DELIGHT


Coconut Tres Leches Cake


Moist sponge soaked in coconut milk, topped with whipped cream.


Affogato al Caffe


Vanilla gelato drowned in hot espresso.


Salted Caramel Brownie Bites


Fudgy, gooey brownie bites.


Chocolate & Chili Pudding


Spicy-smooth chocolate custard served in ramekins.


Poached Pears in Red Wine


Elegant, aromatic pears with spiced syrup served over vanilla-bean ice-cream.


Passionfruit Cheesecake Jars


Tangy tropical topping over whipped cheesecake base.


Tiramisu


Classic Italian dessert served in elegant glasses.


 


 


STANDARD SHIP’S BAR


 Non-alcoholic


 Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices


Spirits 


Vodka: Tito’s, Smirnoff


Gin: Bombay Sapphire, Tanqueray


Rum: Cruzan, Bacardi


Tequila: Milagro, Herradura


Whiskey: Dewar’s, Jameson


Bourbon: Maker’s Mark, Bulleit


Assorted Liqueurs


Wine


 Red: Cabernet Sauvignon, Malbec, Pinot Noir


White: Chardonnay, Sauvignon Blanc, Pinot Grigio


Rosé, Prosecco


 


Beer


 Corona, Carib, Landshark, Miller Lite, Coors Light, 


Please let your broker know your preferred brands.


 


If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.


 


 


 


 


PURA VIDA PURA VIDA PURA VIDA PURA VIDA PURA VIDA

DETAILS VIEW- CLOSE

Location Details: Trellis Bay and Virgin Gorda Yacht Harbor, BVI
Please inquire for additional location availability.

Accommodation: Pura Vida is equipped x3 queen cabins - all cabins offering ensuite facilities

Other Toys: Subwing

Towable tube

Water hammocks

Floating Dock

2 x sea scooters

Dive Info: Yacht offers rendezvous diving.



All certified divers are required to present their certification cards and inform the crew if any rental equipment will need to be arranged. If guests are interested in trying scuba diving, the crew will arrange a Discover Scuba Diving. The crew will build this into the itinerary and make the necessary arrangements.



The crew will build this into the itinerary and make the necessary arrangements.



Rendezvous diving average costs with equipment

1 Tank Dive - $100

2 Tank Dive - $140

Night Dive - $150

Discover Scuba Diving - $160

Generator: Yes

Inverter: Yes

Water Maker: Yes

Bimini: Yes

Dinghy: Infanta 3.6m Center Console

Dinghy Pax: 10

Dinghy HP: 40hp Tohatsu

Helipad: No

Jacuzzi: No

Gym: No

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: No

AC SurCharge: No

Internet: Onboard WIFI

Salon Stereo: Yes

Sat TV: No

Ipod: Yes

Board Games: Yes

Deck Shower: Yes

Special Diets: Yes

Kosher: Inq

BBQ: Yes

Gay Charters: Yes

Nude Charters: Inq

Hair Dryer: No

Guest Smoke: On Sugar Scoops

Guest Pet: No

Children Allowed: Yes

Min Child Age: Water safe

Adult Water Skis: No

Kids Water Skis: No

Jet Skis: No

Wave Run: No

Knee Board: No

Stand Up Paddle: Yes

Wind Surf: No

Gear Snorkel: 10

Tube: Yes

Scurfer: No

Wake Board: No

1 Man Kayak: No

2 Man Kayak: Yes

Sea Bob: No

Sea Scooter: No

Kite Boarding: No

Fish Permit: Yes

Fishing Gear: Yes

Fishing Gear Type: Light Tackle

Num Fish Rods: 2

Float Mats: Yes

Swim Platform: Aft

Boarding Ladder: Aft

Dinghy Sailing: No

Scuba Onboard: Yacht offers Rendezvous Diving only

Games Beach: No

Under Water Cam: No

Under Water Video: No

Green Make Water: Yes

Green Reuse Bottle: Yes

Compressor: Not Onboard

YACHT LAYOUT VIEW- CLOSE

Questions & Answers

How does the charter contract work?

The contract is signed directly between the Owner and the Charterer, with the support of the broker. It is usually based on the international MYBA contract model, designed to ensure clear and balanced protection for both parties.
There is also the figure of the Stakeholder, responsible for safely holding the funds until the end of the charter.

What is included in the charter fee?

The base rate includes the rental of the yacht, the use of all onboard equipment, the presence of the crew, and the related insurance coverage.
Operational expenses such as fuel, provisioning, marina fees, beverages, and additional activities are not included and are managed through the APA (Advance Provisioning Allowance).

The exact list of what is included or excluded will be confirmed when selecting the yacht.

What is the APA and how does it work?

The APA (Advance Provisioning Allowance) is an advance fund, usually equal to 25–35% of the charter fee, allocated to cover operational expenses such as fuel, provisioning, marina fees, paid activities, beverages, and the guests’ personalized requests.

At the end of the cruise, the Captain provides a detailed breakdown of all expenditures. Any unused amount is refunded to the client, while any overages are settled directly upon closing the charter.

What are the payment terms?

Upon signing the contract, a payment of 50% of the total amount is required.
The balance — including APA, taxes, and any additional charges — is typically due around five weeks before embarkation (depending on the owner).
Payments are made via bank transfer, which is the standard method in the luxury charter industry.

Can I cancel a booking?

Yes, cancellations are possible, but the contractual terms apply.
In general, if the client decides to withdraw, the Owner retains the deposits already paid.

If the yacht is rebooked for the same period, the Owner refunds the amount recovered, minus the applicable commissions.

Every cancellation request is handled with full transparency.
Further details on the applicable policies are available upon direct request.

How can I choose the yacht that best suits my needs?

The choice depends primarily on the type of experience you wish to enjoy:

  • Motor yacht for maximum comfort, excellent stability, and fast transfers.

  • Sailing yacht for an authentic, quiet experience rooted in traditional navigation.

  • Catamaran for generous spaces, superior stability, and enhanced privacy.

BeBlue evaluates the destination, number of guests, personal preferences, and budget to select the most suitable option for you.

How far in advance should I book?

For peak season (Mediterranean: June–September; Caribbean: December–April), it is advisable to book several months in advance to secure the best available options.
We can also handle last-minute requests, depending on availability and licensing requirements.

Is it possible to personalise menus, preferences, and activities?

Absolutely. Before departure, you will receive a Preference Sheet where you can indicate your tastes, dietary needs, allergies, beverage preferences, and the activities you wish to enjoy.
The Chef and the Captain will use this information to create a fully customised experience for you.

How many guests can be accommodated on board?

Most yachts can host 6 to 12 guests, depending on their interior layout.
Some superyachts over 80 metres, compliant with international certifications, can accommodate up to 36 guests.

Will I have Internet access during the charter?

Most yachts offer Wi-Fi on board, provided through mobile networks or satellite systems. The quality and speed of the connection may vary depending on the cruising area and the technology installed.

Is tipping the crew expected?

Tipping is not mandatory, but it is a well-established custom to show appreciation for the crew’s service.
International guidelines suggest an amount equal to 10–15% of the base charter fee as a reference.

Why rely on BeBlue?

BeBlue specialises in yacht vacations and, as fully licensed maritime brokers and tour operators, guarantees:

  • access to the entire global fleet

  • full transparency on costs

  • contractual and logistical support

  • personalised management of preferences and unexpected situations

  • high standards of safety and protection

It is the simplest, safest, and most efficient way to enjoy a top-level charter experience.

Can I request dedicated assistance for my charter?

Every charter is unique. To receive a tailored selection of yachts, a clear quotation, and personalised support in planning your trip, we invite you to contact us directly.
Our team will guide you with care through every stage of the experience.

Note: The information provided is for informational purposes only and should be confirmed before booking by a BeBlue agent.

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