Luxury catamaran BAREFEET RETREAT

Availability

Luxury catamaran BAREFEET RETREAT , built in 2020 is anchored in the Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI). It has 5 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 Virgin Islands (BVI)

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

Marina BVI

W Base Port BVI

Prefered Pickup BVI BVI OR YHG (Limited #)

Boat Type Luxury catamaran

Flag US

Shipyard Royal Cape

Boat name BAREFEET RETREAT

Year 2020

Length 17.00 m (57.00 Ft)

Width 28 m

Draft 4.5 m

Boat ID 6498

Cabins 5

Queen(s) 5

Showers 5

Wash Basins 5

Electric Heads 5

DETAILED PRICING VIEW- CLOSE

GENERAL NOTES:
MINIMUM NIGHTS: 5, Inquire for less
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.

BVI Ports Only - BVI taxes & fees are INCLUDED in the rate.

SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense.
Includes boarding after 4pm, welcome cocktail and breakfast the next morning. Please no sleep aboards on 48hr turns.
EXCLUDES: Christmas and New Years

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Take $150 per person off standard rate

LOCAL FARE: Includes 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. Take $75 per person off standard rate.

CHRISTMAS/NEW YEARS 2025/26:
7 night minimum.
CHRISTMAS: 1-10 guests @ $39,000 - charter must end by 12/27
NEW YEARS: 1-10 guests @ $48,000 - charter may not start prior to 12/28

CREW INFO VIEW- CLOSE

Jage Martin

Captain

Nation: French

Janine O'Hagan

Chef/First Mate

Nation: S. African

Captain Jage
Jage grew up in Scotland in the 70's and 80's. Having very mixed ancestry he inherited an insatiable passion for the unknown and adventure. He began traveling at the age of 15 by hitchhiking to France.
Drawn by the great mountains, oceans And peoples of the word he has travelled and worked in every continent since. Even taking an old VW van and driving from Europe to Australia through Turkey, Iran, Pakistan, Afghanistan and Asia.

He has done many jobs from a lowly kitchen hand in the Greek islands to a ski guide in the French alps to qualified construction worker in Australia. Eventually putting down roots in the French alps and starting a construction business and a family, he pursued his dreams of becoming a sailor by qualifying as a captain in 2009 and buying his first yacht "Nomad".

He then took his young family to experience the wonders of this world by sail, voyaging all over the world including the Seychelles, Thailand, Greece, Turkey and the Caribbean. Settling for a while in Dominica and St Vincent and the Grenadines where he began working in the yachting industry. He is a commercially endorsed RYA Yachtmaster and Dive Master with a huge respect for our oceans and all life in them.

Loving the feeling and freedom of life on the water he likes nothing more than to share that passion with others. Very much a fun loving person he enjoys meeting new people from all walks of life and having a good laugh. He has clocked up over 35,000 logged miles including 3 ocean crossings most recently in November 2024.

He is also a qualified scuba Recue Diver, Marine Engineer, Electrician and Stone Mason (not much use on a yacht). He is fluent in English, French and also speaks Spanish. He is really looking forward to making sure you have a truly unforgettable vacation.

Chef Janine
Janine is an adventurer at heart, equally drawn to the land and sea. She grew up in the Eastern cape, South Africa, where she planned events for top South African bands and DJs. In her spare time, she could always be found on the beach, spearfishing along the Wild Coast, cooking fresh fish, crayfish, mussels or whatever she caught that day.
A former national representative for Drum Majorettes, Janine was also part of "Friends of the Bull" performing fire dancing for Red Bull - an experience that sharpened her ability to entertain.

She studied Banqueting Management, Customer Relations and Communications, receiving classical training with Blue Ribbon. Highly technical and hands-on, Janine has a logical mindset and a keen eye for detail.
Her passion for cooking and event planning stems from her large Irish family, many of whom have worked in the hospitality industry in various capacities.

In 2024 Janine moved to Cape Town and in 2023 she completed a 42-day transatlantic sail from Cape Town to the British Virgin Islands aboard a 59ft catamaran. She was introduced to yachting by her uncles and aunt, who have been in the industry, sparking her own love for the profession.

In her free time, Janine enjoys exploring, hiking, paddleboarding, creating art and playing the Ukelele. She takes pride in cooking wholesome food, infusing her African flavors into every dish she creates. Janine looks forward to expanding your culinary experience and looks forward to meeting you.

MENU INFO VIEW- CLOSE

Sample Menu by Janine

BREAKFAST

Earthy Eggs:
Large roasted portobello mushroom, sitting on a creamy tomato sauce topped with
poached egg and homemade hollandaise sauce.

Eggs Baked in Bread Rolls:
Hawaiian bread rolls hollowed out, filled with sharp cheddar cheese,
spring onions, eggs, and heavy cream baked in the oven.

Eggs Benedict:
English muffins with Canadian bacon,topped with a poached egg and homemade hollandaise sauce.

French Toast:
French toast served with blueberries, strawberries, cream cheese, bacon and a variety of sweet sauces.

Savory Breakfast Pie:
Puff pastry filled with egg, scallion's cheddar cheese, and topped with a bacon lattice crust.

Breakfast Wrap:
Scrambled egg, two strips of bacon, French onion, and baby spinach
wrapped in a soft tortilla topped with a dollop of cream cheese.

Ketogenic Baked Eggs and Zoodles with Avocado:
Spiralized Zucchini egg nest, topped with fresh basil and a side of avocado.

LUNCH

Charcuterie Board: (arrival day)
Combination of hard and soft cheeses, accompanied with cured meats. olives, fresh fruit, compotes and dips.

Cobb Salad:
Romaine lettuce, roasted chicken breasts, bacon bits, boiled egg, tomatoes, Roquefort cheese, herbs with a homemade dressing.

Gourmet Burger:
Homemade beef patties with bacon, Camembert cheese topped with rocket and homemade mushroom sauce.

Steak Salad:
New York strip steak grilled to perfection, served on chopped romaine lettuce, cherry tomatoes, English cucumber, corn, goats cheese crumbles, and sunflower seeds.

Lemon Herb Chicken Pasta Salad:
Bowtie pasta served with marinated lemon chicken, topped with fresh dill, Parmesan, and lemon zest.

Beef Brisket Poke Bowl:
Oven-roasted brisket, served on zucchini spirals, carrot, green onions, cilantro, red cabbage paired with a homemade dressing.

Sautéed Garlic Shrimp Scampi:
Large shrimp sautéed in garlic butter, lemon juice, white wine, served on whole-wheat linguine and fresh basil.

Fish Tacos:
Oven-baked fresh halibut, on a soft tortilla shell with avocado, tomatoes, purple cabbage,
cilantro, red onion and cotija cheese topped with a homemade fish taco sauce.

STARTERS

Crab Cake with Tomato Butter Sauce:
Fresh crab moulded into a large encrusted crab cake, served on a creamy tomato butter sauce.

Baked Brie with pomegranate and Pistachios:
Oven-baked Brie round topped with honey, pomegranate arils, pistachios and orange zest served with toasted baguette slices.

Cesar Salad Croquettes:
Chicken thigh croquettes served on a homemade Caesar dressing dressed with lettuce, spinach and Parmesan cheese.

Baked Coconut Shrimp and Salmorejo Soup:
Shrimp crusted with coconut flakes served with a cold tomato Spanish soup.

Caprese Skewers:
Cherry tomatoes with Italian marinated mozzarella pearls and fresh basil.
drizzled with vanilla balsamic glaze.

Burned Heirloom Tomato with Arugula and Crystalized Orange:
Skillet heirloom tomato, surrounded by arugula purée, Served with Parmesan crisps, basil and Crystallize Orange peel.

Creamy Spinach-Ricotta Crostini:
Ricotta, goats cheese and Pecorino blended with fresh herbs and spinach

Crudite Spring Veggie Board:
An array of season fresh veggies displayed around homemade
Basil pistachio goats cheese spread, lemon herb yoghurt dip and beetroot hummus.

Grilled Caprese Eggplant Steak:
Grilled eggplant, topped with roasted tomato and mozzarella rounds, Topped with fresh herbs.

MAINS

Orange Soy Salmon:
Fresh salmon fillets with orange soy dressing topped with sesame seed, spring onion, and orange
served with fragrant rice and roasted asparagus.

Filet Mignon with Red Wine Reduction:
Filet Mignon drizzled with red wine reduction, served with a medley of veg, beech mushrooms
and cheesy potato stacks.

Pork Tenderloin:
Seared and roasted tender pork fillets with a caramelised Au jus. Served with roasted brussel
sprouts, carrot purée and truffle mash.

Lemon Cream Baked Fish:
Baked halibut in lemon creamy sauce, with a side of oven roasted broccoli, and roasted sweet
potato rounds with spinach purée.

Skillet Cacio Tortellini with Wilted Greens:
Fresh three cheese tortellini seared and steamed with wilted baby spinach topped with
Pecorino Romano crumbs.

Creamy Pesto Chicken:
Juicy roasted chicken breasts, in a creamy pesto sauce with red onion and red peppers served
with rice noodles topped with pine nuts and microgreens.

Honey Glazed Salmon:
Dry seared skin on salmon, topped with honey glaze, nori sheet, and Kewpie, served with
French green beans and baby potatoes.

Pan-fried Garlic Prawns with Soy Sauce:
Marinated prawns, pan seared topped with green onion and sesame seeds, served with Asian
style noodles.

DESSERTS

Oreo Cake Balls:
Cream cheese Oreos balls, covered in white chocolate dusted with cocoa powder.

Brownies and Ice-cream:
Homemade Brownies with chocolate chips served with cookies,
cream and Ice-cream.

Molten Lava Cakes:
Molten Lava chocolate cakes, dusted with icing sugar, raspberries, mint, served with
fresh cream.

Milk Tart:
Traditional South African dessert, biscuit pie crust filled with a milky caramel flavoured
filling topped with cinnamon.

Chocolate Cake:
Moist homemade chocolate cake with chocolate fudge frosting:

Key Lime Pie:
Homemade key lime pie, served with fresh cream

Janine's Philo Crinkle Custard Bake:
Crinkled Phyllo pastry, homemade custard topped with simple syrup, served with
vanilla ice-cream.

Creme Brulee:
Rich vanilla custard topped with a hardened layer of caramelised sugar.

DETAILS VIEW- CLOSE

Location Details: Yacht is BVI Based

Accommodation: Barefeet Retreat accommodates up to 10 guests in 5 luxury queen cabins each with its own on-suite head and shower. All guest cabins are fully air-conditioned for guest comfort. Barefeet Retreat has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.

Barefeet Retreat has full stainless steel side rails making her the preferred boat for kids.

Crew use port aft cabin.

Other Entertainment: Wine cooler

Please inquire about wheelchair access.

All available amenities are current and up-to-date. While we strive to maintain this, unforeseen circumstances may necessitate substitutions or temporary

unavailability.

Other Toys: 2x Sea Scooters

Generator: Yes

Inverter: Yes

Water Maker: Yes

Ice Maker: Yes

Bimini: Yes

Dinghy: 14'6

Dinghy Pax: 6-8

Dinghy HP: 50hp

Helipad: No

Jacuzzi: No

Gym: Yes

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: Yes

AC SurCharge: None

Internet: Onboard WIFI

Salon Stereo: Yes

Sat TV: No

Ipod: Yes

Board Games: Yes

Deck Shower: Yes

Special Diets: Inq

Kosher: No

BBQ: Yes

Gay Charters: Inq

Nude Charters: Inq

Hair Dryer: No

Guest Smoke: No cigarettes. Cigars on aft s

Guest Pet: No

Children Allowed: Yes

Min Child Age: 4 (babies ok)

Adult Water Skis: No

Kids Water Skis: No

Jet Skis: No

Wave Run: No

Knee Board: No

Stand Up Paddle: 2

Wind Surf: No

Gear Snorkel: Yes

Tube: Yes

Scurfer: No

Wake Board: Yes

1 Man Kayak: No

2 Man Kayak: No

Sea Bob: No

Sea Scooter: Yes

Fish Permit: Yes - #0176 18 Mar 2025

Fishing Gear: Yes

Fishing Gear Type: Trolling & Casting

Num Fish Rods: 2

Float Mats: Yes

Swim Platform: Yes

Boarding Ladder: Yes, off scoops

Dinghy Sailing: No

Scuba Onboard: Yacht offers Rendezvous Diving only

Games Beach: Yes

Under Water Cam: No

Under Water Video: No

Green Make Water: Yes

Green Reuse Bottle: Yes

Green Other: As green as possible!

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 | BAREFEET RETREAT