Our all-inclusive rates for yachts available for charter in the Virgin Islands cover meals, accommodation, travel through the islands, services of the crew, and use of the sports equipment. So you can budget the cost of your holiday before you leave home. Meals are a main event on a Nicholson Yacht Charter and often include bouillion in the morning, tea in the afternoon, and delicious hor d’oeurves at the cocktail hour.
French Brie, Baby Asparagus, Red Onion Egg Scramble served on top of toasted French croissant with crispy bacon, baby mixed greens and grape tomatoes with light vinegarette. Tropical Fruit Bowl with mango, strawberries, grapes and kiwi with fresh mixed tropical juice and fresh brewed Caribbean coffee.
Lunch today aboard the 47’ CatamaranCaribbean Dream: Lobster, Prawn, Mango and Pomegranate Salad with a Sweet Chili Lime Vinaigrette
Getting hungry for an appetizer? How about Mini Shrimp Tacos with Mango Green Curry. Yes please! From the galley of Amanda Grant aboard the 62’ Sunreef catamaran Catsy
A coconut and lime panacotta with a passion fruit coulee and mango twist – Today’s dessert image from Chef Carly aboard the 76 ft. catamaran AKASHA. And it looks like it’s served in a passion fruit rind.
KC aboard the 55′ catamaran Flying Ginny for charter in the Virgin Islands is a trained chef, passionate about food, who likes to sculpt creative menus around her guests’ personal tastes.
Yet another great photo collage, this time from Richard and Sarah on the Sunreef 62 catamaran, SOON COME, replete with a couple of Sarah’s culinary delights, a Tomato Tart, and a sublime Summer Trifle – YUMMERS!
Deconstructed Tiramisu, with sweet espresso reduction, Kahlua mascarpone cheese, and a sweet wafer biscoff cookie dipped in chocolate from the galley of the 65’ Privilege catamaran Lolalita
From Chris and Julie’s latest charter aboard the 65’ Privilege catamaran FELICIA: One of Julie’s dinners….Spinach & 3 cheese stuffed chicken breasts, roast rosemary potatoes with carrots & sautéed green beans with almonds & cranberries. Dessert was Hazelnut Mousse served in chocolate lace bowls with fresh strawberries.