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Luxury Charter

LUXURY CATAMARAN | A3

BVI

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Luxury catamaran A3, built in 2016 is anchored in the Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US). It has 4 cabins, can accommodate 8 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 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 B.V.I.
Shipyard Lagoon
Boat name A3
Year 2016
Length 17.00 m (56.00 Ft)
Width 31 m
Draft 5 m
Engine 2 x 110 HP engines. 21KW generator.
Crusing speed 8
Boat ID 5463
Cabins 4
Queen(s) 4
Showers 4
Wash Basins 4
Electric Heads 4

DETAILED PRICING VIEW- CLOSE


GENERAL NOTES:
BVI:
Yacht is able to charter in the BVI
ST. Thomas pick-up and drop-off

MINIMUM NIGHTS: 4,
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.


HALF-BOARD:
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.


LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners.
Requires 2 lunches and 1 dinner ashore at client expense.


SLEEP ABOARD: Sleep aboard the night before charter dates.
Half Day Rate.
Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $40,000, charter must end on 12/27 or earlier
NEW YEARS: 1-8 guests @ $42,000, charter may not start prior to 12/28




No "Captain Only" offered


CREW INFO VIEW- CLOSE

Kyle Bevan
Captain

Nation: South African
Speaking Languages: English

Robyn De Witt
Chef/First Mate

Nation: South African

MEET YOUR CREW:
CAPTAIN: Kyle Bevan
CHEF: Robyn De Witt


Captain Kyle Bevan grew up in the North West Province of South Africa, where his love for the outdoors was shaped by the wide-open spaces of the bushveld. From a young age, he had a strong connection to nature and adventure, but it wasn’t long before he realized his passion couldn’t be contained to land alone, when he was 17 he discovered sailing — and he’s been hooked ever since.
After school, Kyle went on to study BSc Physics at university while spending as much time as possible on the water through the university sailing clubs. Before long, the call of the ocean grew stronger, and when the opportunity to sail across the Atlantic came up, he jumped at it. That first major passage changed everything, and Kyle decided to put his studies on hold to pursue a full-time career at sea.
Following another Atlantic crossing, Kyle found himself in the British Virgin Islands, where he began working as a Captain. Since then, he’s captained a range of 52ft–70ft catamarans around the Caribbean, exploring places like the British Virgin Islands, St. Vincent and the Grenadines, and St. Lucia.
Kyle holds an RYA Yachtmaster Offshore Endorsement and is also a certified PADI Divemaster. His experience covers everything from itinerary planning and guest entertainment to vessel maintenance, navigation, snorkeling trips, and dive leadership. He’s passionate about making sure guests have an unforgettable experience, both above and below the water.
Known for his easygoing nature, strong work ethic, and love for adventure, Captain Kyle combines South African spirit and professional seamanship to create incredible sailing journeys for every guest who steps aboard.

Robyn De Witt was born and raised on a farm in the Groblersdal/Bronkhorstspruit area of South Africa, where her love for animals and nature first took root—something she fondly remembers through the dolphin curtains still hanging in her childhood bedroom. With a natural passion for people and service, she pursued a BA in Hospitality Management at IIE Varsity College, which launched a successful seven-year career in the hotel industry. Robyn gained extensive experience in reception, event coordination, and guest services at esteemed establishments including the Irene Country Lodge and De Zalze Lodge.
In 2020, Robyn sought a new challenge and joined the automotive industry, where she excelled in vehicle sales, marketing, and administration at Ngiri Auto. It was during this time that a cousin introduced her to the yachting world—a pivotal moment that changed her path.
Since entering the industry, Robyn has thrived as a First Mate/Chef, working on a variety of catamarans ranging from 52ft to 70ft. She brings a unique combination of hospitality expertise, strong work ethic, and a love of the sea to every role she takes on. Dedicated, adaptable, and eager to grow, Robyn is always ready to embrace new challenges and deliver outstanding service at sea.

Robyn and Kyle are so excited to host you on A3 and share all that the Virgin Islands have to offer.



https://www.bebluesailing.com/ https://www.bebluesailing.com/

MENU INFO VIEW- CLOSE


 


BREAKFAST


Classic Eggs Benedict


Soft-poached farm egg nestled on a toasted English muffin with ripe avocado and shaved country ham, finished with a velvety hollandaise.


Indulgent Brioche French Toast


Thick-cut brioche soaked in vanilla cream, griddled to golden perfection, topped with macerated seasonal berries and a dark chocolate drizzle.


Gourmet Breakfast Burritos


Scrambled eggs, smoked bacon, fire-roasted corn salsa, avocado, and chipotle aioli wrapped in a warm tortilla.


The All-American Morning


Crisp potato hash layered with smoky bacon, aged cheddar, vine-ripened tomatoes, and crowned with a sunny-side-up egg.


Continental Artisan Spread


An elegant display of freshly baked pastries, seasonal fruits, cured meats, imported cheeses, artisan jams, and rustic toasts.


Seasonal Smoothie Bowls


A refreshing medley of yogurt-based smoothie bowls, blended with tropical fruits and topped with house-made granola and edible flowers.


Gourmet Bagel Bar


Curated toppings including:


– Smoked salmon tartare with herbed cream cheese & avocado


– Brie, fig compote & caramelized onion


– Bacon, free-range egg & aged cheddar


 


LUNCH


Roasted Quinoa Power Bowl


Honey-roasted butternut and beetroot, grilled herb-marinated chicken, crumbled feta, and cherry tomatoes atop peppery arugula and quinoa.


Trio of Gourmet Sliders


A tasting board of handcrafted mini burgers: grass-fed beef, slow-braised pork, and spiced chicken, served on artisanal rolls with a dressed microgreen salad.


Mediterranean Mezze Platter


Chargrilled lamb skewers, house-made tzatziki, creamy hummus, traditional Greek salad, and grilled pita wedges.


Coastal Baja Tacos


Choice of chipotle pulled chicken or grilled local fish with fire-roasted corn, guacamole, pico de gallo, lettuce, and smoked sour cream.


Caribbean Shrimp & Rice Bowl


Jerk-marinated prawns, black beans, pineapple, and mango served over cilantro-infused brown rice with a silky avocado crema.


Thai Green Coconut Curry


Succulent chicken simmered in a fragrant coconut green curry, served with jasmine rice and seasonal steamed vegetables.


Spiced Mahi-Mahi with Mango Relish


Jerk-rubbed mahi mahi, flame-seared and served with mango salsa, crisp plantains, and herb-infused coconut rice.


 


APPETIZERS


Heirloom Caprese Skewers with balsamic pearls


Prosciutto-Wrapped Watermelon & Feta Bites with fresh mint


Grilled Eggplant, Roma Tomato & Mozzarella Stacks with basil oil


Chilled Summer Rolls with shrimp, crisp vegetables & peanut-soy dipping sauce


Baked Feta Rolls drizzled in warm chili-infused honey


Mini Tomato Tartlets with a basil pesto glaze


Smoked Salmon Crostini with garlic-herb cream cheese and microgreens


 


MAIN COURSES


Beef Tenderloin Medallions


Grilled to perfection, topped with a mushroom and green peppercorn demi-glace, served with truffled mashed potatoes, garlic butter asparagus, and roasted baby carrots.


Truffle Mac & Cheese Bake


A rich three-cheese blend with caramelized onion and chorizo, oven-baked and paired with a crisp seasonal garden salad.


Stuffed Free-Range Chicken Breast


Filled with baby spinach, sundried tomato, and creamy feta, served alongside roasted Mediterranean vegetables and parmesan-crusted baby potatoes.


Shrimp & Bacon Alfredo


Creamy linguine with cherry tomatoes, seared shrimp, and crispy bacon, complemented by a pomegranate, pecan, and feta garden salad.


Panko-Crusted Red Snapper


Oven-baked with parmesan and herb crust, served with fried plantains, roasted broccoli and cauliflower, and citrus-dressed calypso slaw.


Honey-Mustard Glazed Pork Tenderloin


Slow-roasted pork medallions with cinnamon sweet potato mash, blistered green beans, and vibrant rainbow slaw tossed in pineapple vinaigrette.


 


DESSERTS


Vanilla Bean Panna Cotta with wild berry compote


New York Cheesecake on an Oreo crust, topped with dark chocolate ganache


House-Churned Ice Cream — flavors like Passionfruit, Pina Colada, and Cosmopolitan


Brownie Tiramisu with espresso mascarpone


Mini Peach Upside-Down Cakes with Chantilly cream


Black Forest Parfaits with cherry compote & whipped chocolate mousse


Warm Malva Pudding with homemade custard or vanilla ice cream


A3 A3 A3 A3 A3 A3 A3 A3 A3

DETAILS VIEW- CLOSE

Location Details: Inquire for relocation fees.

Accommodation: 1 Master cabin with queen bed and 3 spacious guest cabins with queen-sized beds.

Other Entertainment: A3 does have a safe onboard for guest use.

Other Toys: 1 x E-foil

Communicate: WIFI available aboard the yacht.

Dive Info: A3 offers diving for certified divers.

Each dive for certified divers is $50 per person per dive paid directly to the crew.



Rental of dive equipment is for the guests cost. The crew will happily arrange to have it onboard when the guests arrive.







Dive Costs: Captain is a qualified PADI Dive Master

If guests wish to dive, cost is $50 per dive per diver.



Generator: 21KW

Inverter: Yes

Water Maker: Yes 60 gal

Ice Maker: Yes

Bimini: Yes

Dinghy: Highfield 14ft

Dinghy Pax: 6

Dinghy HP: 60

Helipad: No

Jacuzzi: No

Gym: No

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: Yes

AC SurCharge: No

Internet: Onboard WIFI

Salon Stereo: Yes

Sat TV: No

Ipod: Yes

Board Games: Yes

Deck Shower: Yes

Special Diets: Yes

Kosher: No

BBQ: Yes

Gay Charters: Yes

Nude Charters: Inq

Hair Dryer: Yes

Guest Smoke: On stern steps

Children Allowed: Yes

Min Child Age: No limit

Adult Water Skis: 1

Kids Water Skis: 1

Jet Skis: No

Wave Run: No

Knee Board: 2

Stand Up Paddle: 2

Wind Surf: No

Gear Snorkel: Yes

Tube: 1

Scurfer: No

Wake Board: 1

1 Man Kayak: No

2 Man Kayak: No

Sea Bob: No

Sea Scooter: Yes

Fishing Gear: Yes

Fishing Gear Type: 2 Trolling and 1Spinning Rod

Num Fish Rods: 3

Float Mats: 1

Swim Platform: STERN SCOOPS

Boarding Ladder: Stern

Dinghy Sailing: No

Scuba Onboard: Onboard

Games Beach: Yes

Under Water Cam: No

Under Water Video: No

Green Make Water: Yes

Green Reuse Bottle: Yes

Green Other: No disposable cups or plastic straws.

Resort Course: Rednezvous Only

Full Course: Rendezvous Only

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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