Luxury catamaran INDULGE II

Availability

Luxury catamaran INDULGE II, built in 2006 is anchored in the Caribbean Virgin Islands (US/BVI), Caribbean Leewards. It has 4 cabins, can accommodate 10 people.

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 Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Cruising Areas Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Marina STT-Foreign Based Restricted

W Base Port STT-Foreign Based Restricted

Prefered Pickup Compass Point, STT Inquire

Boat Type Luxury catamaran

Flag US

Shipyard Ferretti

Boat name INDULGE II

Year 2006

Refit 2022

Length 27.00 m (90.00 Ft)

Width 23 m

Draft 7.5 m

Engine 2 - MTU Engines 2 - 32 Watt Kohler Generators

Crusing speed 15

Max speed 25

Boat ID 8098

Cabins 4

King(s) 1

Queen(s) 1

Twin(s) 2

Showers 4

Wash Basins 5

Electric Heads 5

DETAILED PRICING VIEW- CLOSE

Cruising Area
• Virgin Islands (USVI & BVI)
• Leewards, Down-Islands, Spanish Virgin Islands

Base Port
• Compass Point – St. Thomas, USVI
• Additional pick-up/drop-off available at Yacht Haven Grand or American Yacht Harbor (AYH), St. Thomas
• BVI ports available on request (Contact us for details)

Yacht Status & Operations
• Based in St. Thomas, USVI
• USVI pick-up/drop-off preferred
• BVI pick-ups/drop-offs accepted with advance approval

Customs Fees & Cruising Permits
• Included

Rates & Terms
Winter Rates
• Start Thanksgiving week

Minimum charter nights
• 5-night minimum
• Shorter charters considered on request

Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights

Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks

Dinning Options- The number of meals listed are based on a 7 night charter
Full-Board APA Rates
• USVI & BVI: $42,000 +35% | 2-10 guests
• Leewards, Down-Island and SVI: $40,000 +35% | 2-10 guests

Full-Board USVI & BVI Rates
• 7- night charters only
• 7 breakfasts, 7 lunches & 7 dinners onboard
• 2 Guests @$48,000 | 4 Guests @$50,000 | 6 Guests @$52,000 | 8 Guests @$54,000 | 10 Guests @$56,000

USVI & BVI Holiday Rates 2025 / 2026 Season
Holiday season pricing is full-board only, 7 nights
Inquire for optional APA pricing

Christmas Week
• $65,000 | 2–8 guests
• Must end on or before December 26

New Year’s Week
• $65,000 | 2–8 guests
• May not start prior to December 27

Leeward Islands Holiday Rates 2025 / 2026 Season
Holiday season pricing is full-board only, 7 nights
Inquire for optional APA pricing

Christmas Week
• 55,000 + 35% APA | 2–8 guests
• Must end on or before December 26

New Year’s Week
• 55,000 + 35% APA | 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

N/A

CREW INFO VIEW- CLOSE

Shachar Ben-David (Shack)

Captain

Born in: 1979
Nation: USA
Speaking Languages: English

Michael Maximie

First Mate

Captain Shachar Ben-David
Captain Shack began his seafaring career racing small sailboats on the lakes of northern England. After emigrating to the United States, he enlisted in the Coast Guard where he continued serving aboard vessels as a navigation officer on a wide range of craft, from small patrol boats to large high endurance cutters. First arriving in the Virgin Islands in the late 1990’s “Captain Shack” developed a love for the islands and would go on to run several vessels for the Coast Guard around the area.

After retiring from the Coast Guard, he spent a short stint at the Maritime Institute of Graduate Studies in Seattle but quickly remembered that warmer waters were his forte. After receiving his civilian qualifications aboard the Cruise Ship WESTERDAM, where he served as a watch officer and safety officer, a move back to the Islands was the obvious choice.

Since returning to the Islands, Captain Shack has worked both day and term charters around the Virgin Islands and further afield. His clients include many high-profile individuals, and businesses such as Ritz-Carlton, Rosewood, and others. He has an unrivalled knowledge of the area that allows him to create itineraries that delight guests from the first-time cruiser to the most seasoned Caribbean traveler. Whether you are seeking an adventurous trip full of water sports and exploration, or a simple cruise full of relaxation and quiet coves; Captain Shack and his crew will work tirelessly to ensure your every request is met with uncompromising service and attention to detail.

Captain Shack holds a 500t Coast Guard master’s license (STCW endorsed) and an unlimited mate license with commercial radar, ECDIS, and GMDSS endorsements. He is also a qualified advanced medical care provider and vessel security officer. In his spare time, Captain Shack can be found enjoying the many outdoor adventures the Virgin Islands offer, as well as reading, cooking, and mentoring the next generation of mariners through the various local youth programs.

First Mate Michael Maxime
Our First Mate Michael is a native of Abaco Bahamas and has been around the ocean his entire life. Michael grew up exploring the Bahama Islands before moving to Florida where he entered the Charter business as a deckhand aboard some of the many game fish boats plying the waters of the Atlantic and the Gulf of Mexico.

Michael quickly moved up to a mate position aboard an expedition yacht and continued his journey by acquiring his approved engineering courses and working as Mate on 40m yachts. Michael also holds a 100t Boatmaster certification and has amassed hundreds of hours operating small craft and standing navigation watches.

On Charter, Michael prides himself on ensuring a first-class guest experience. Whether you need Jet Ski instruction, snorkel guidance, or just an extra pillow for your lounge chair, Michael will always go the extra mile to provide service that is second to none.

When not on charter, Michael is an avid cyclist and can often be found riding around the many mountainous island roads looking for secluded beach spots and perfect hilltop views.

Chef Melinda Goforth
Chef Mindy was raised in the historic coastal town of Charleston, South Carolina, where her love for the ocean took root. Surrounded by southern hospitality, rich history, vibrant art, and mouthwatering food, she developed a deep appreciation for coastal living.

After earning her Bachelor of Science in Biology from the College of Charleston in 2015, Mindy spent three years in biomedical laboratory research. However, longing for a sun-soaked, sea-inspired life, she left the fluorescent lights behind, bought a boat, and taught herself to sail.

Her sailing adventures have taken her across the Bahamas, the Caribbean Sea, the San Blas Islands, and even through the Panama Canal as a first mate. In 2019, she completed her STCW training at Sea School, diving headfirst into the maritime world.

With over four years of experience as a yacht chef, Mindy honed her culinary skills under Michelin-starred chefs at the Ashburton Culinary Academy in the UK in 2021. Her gentle southern charm and passion for hospitality make guests feel at ease, ensuring they laugh, connect with nature, and savor every moment onboard. Mindy’s dedication to creating unforgettable experiences includes delicious meals, refreshing cocktails, and thoughtful touches that help families and friends create memories to last a lifetime.

Currently, she is working toward earning her Captain’s License, ready to expand her horizons on the sea she loves.

MENU INFO VIEW- CLOSE

DAY BREAK
Eggs Benedict Florentine with Side of Fruit

Brie Cheese Stuffed French Toast Roll-Ups with Blueberry Compote with Side of Breakfast Sausage, and Fruit

All American Continental - Sausage, Scrambled Eggs, Home Fries,Banana Chocolate Chip Muffins, Fruit & Granola Yoghurt Parfait, Toast and Jam

Huevos Rancheros with Chorizo topped with a fried egg and Cilantro

Smashed Avocado Toast Topped with Sunny Side Up Egg, Crispy Bacon, Diced Tomato and Queso Fresco

Homemade Cinnamon, Blueberry, and Chocolate chip Pancakes with Mixed Berry Compote, Sausage and Fruit

Fit for a Sailor Frittata Spinach Feta Caramelized onion

MIDDAY
Goat Cheese Stuffed Lamb and Sirloin Burgers Topped with Caramelized Onions, Candied Bacon and Black Truffle Mayo on a Brioche Bun

Grilled Flank Steak & Burrata Salad with Homemade Honey Balsamic Dressing

Seared Locally Caught Yellowfin Tuna Poke Bowls and fresh catch sushi rolls

Grilled Chicken Caesar Salad with homemade caesar dressing and croutons

Chili Lime Locally Caught Mahi-Mahi Tacos Topped with Avocado, Red-Cabbage,Queso Fresco, Crema Homemade Guacamole and Mango salsa

Seared Lamb Chops with Mediterranean Quinoa Spinach Salad

Greek Chicken Kebabs with Bell Peppers, Cherry Tomatoes & Onions, served with Parmesan Basil Orzo Pasta and Homemade Tzatziki Sauce

HORS D'OEUVRES
Fresh Bruschetta with Goat Cheese Crostini

Smoke Salmon Wrapped Asparagus Filo Fingers

Smoked Salmon Lox Cucumber Cannelloni

Chef’s Choice Cured Meat and Cheese Board

Crudite Platter with homemade Sun Dried Tomato Feta Hummus

Caprese salad with Locally Grown Basil topped with Balsamic Reduction

Sushi Grade Tuna Seaweed Wasabi Creme Fraiche Martini

MAIN
Caribbean Jerk Salmon, Red Pepper Mango Avocado Cabbage Slaw over Coconut Rice

Brown Butter-Basted Beef Fillet, Lobster Tail, Shallot Tarte-Tatin, Parsnip Purée, Rainbow Carrots, drizzled with Madeira Jus

Moroccan Spiced Chicken Wrapped In Pancetta Served with Fig and Pistachio Boudin, Haricot Vert, Roasted Butternut Squash & Chicken Jus

Charleston Crab Cakes over Roasted Red Pepper Purée served with Fire Roasted Corn and Caesar Salad

Sea Bass seared in Chili Crisp Served over “Not so Southern” Succotash and Corn Purée

Chicken Piccata with Portobello Mushroom Linguine, served with Greek Salad

Herb Crusted Lamb Chops, Rosemary & Thyme Dauphinoise Potatoes, Nicoise Salad, Balsamic Reduction

DESSERT
White Chocolate & Cardamom Tart, with Dark Chocolate Sorbet and Passion Fruit Yolk

Lemon Curd Tart with Fresh Whip Cream and Raspberries

Hot Mango Soufflé with Vanilla Bean Ice Cream

Thai Fried Caramelized Pineapple, Lime Syrup and Coconut Rice Pudding

Vanilla Creme Brûlée

Grandma Goforth’s Lemon Pound Cake

DETAILS VIEW- CLOSE

Accommodation: 8 -10 passengers

When chartering with 10 guests, 2 of the guests must be children under the age of 12

REFIT DETAILS: Indulge II went through a year long refit. She was out of the water for 8 months. Everything from the wood floor, carpets, walls and ceiling panels were replaced. Cabinets were refinished and Appliances were replaced. All new bedding and decor. The entire AC system was replaced with a dometic system which included 17 new air handlers. There’s new teak on the decks along with all new seat cushions and a bimini shade cover on the bow. Brand new engines were installed as well.

Other Entertainment: Hot tub

Large Swim Platform

Automatic swim ladder on swim platform

Large bimini over large bow pad with pillow head rest

Large bimini on Flybridge

tanning pads on flybridge

beach chairs

Umbrella and chair for use on swim platform

Starlink Wifi

Other Toys: 2 SeaDoo Waverunners

Hot Tub

2 electric bikes

Oversized bow-pad with bimini top for shade

Large 18' x 6' floating mat

****Seabob and E-foils are available for an additional cost****

Communicate: Sat phone if needed in emergency

Included with each charter is 250 GB of Wi-Fi data usage. Additional data may be purchased at a rate of $100 per 50 GB, at the Charterer’s expense.

Generator: Yes

Inverter: Yes

Water Maker: Yes - 50 g

Ice Maker: Yes

Bimini: Yes

Dinghy: 20ft Zar Formenti Tender

Dinghy Pax: 10

Dinghy HP: 170

Helipad: No

Jacuzzi: Yes

Gym: No

Stabilizers: AU

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: Yes

AC SurCharge: No

Internet: Onboard WIFI

Salon Stereo: Yes

Sat TV: Yes

Ipod: Yes

Board Games: Yes

Deck Shower: Yes

Special Diets: Inq

Kosher: Inq

BBQ: Yes

Gay Charters: Inq

Nude Charters: Inq

Hair Dryer: Yes

Guest Smoke: No

Guest Pet: No

Children Allowed: Yes

Min Child Age: 6

Adult Water Skis: Yes

Kids Water Skis: No

Jet Skis: Yes

Wave Run: Yes

Knee Board: Yes

Stand Up Paddle: 3

Wind Surf: No

Gear Snorkel: Yes

Tube: No

Scurfer: No

Wake Board: Yes

1 Man Kayak: No

2 Man Kayak: No

Sea Bob: Yes

Sea Scooter: Yes

Kite Boarding: No

Fishing Gear: Yes

Float Mats: Yes

Swim Platform: Large Swim Platform

Boarding Ladder: Yes - located on swim platfrom

Dinghy Sailing: No

Scuba Onboard: Yacht offers Rendezvous Diving only

Games Beach: Yes

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.

LUXURY CATAMARAN | INDULGE II