ALTESSE

2013 • 8 GUESTS • 4 cabins

Specifications

Length: 56 ft.

Builder: Lagoon

Year: 2013

Beam: 31 ft.

Draft: 5 ft.

From $30,000 to $35,000 per week

See Price Details for premium holiday rates

Features & Amenities

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 4
  • Showers: 4
  • Heads: 4
  • Electric Heads: 4
View Yacht Layout

Comfort

  • Water Maker: Yes
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: Swimming age
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: No
  • Special Diets: Inq
  • Kosher: Inq
  • # Dine In: 8
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Transoms only pls

Water Sports

  • Dinghy: 14.5
  • Dinghy Horsepower: 70
  • Dinghy Pax: 8
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: Yes
  • Snorkel Gear: 12
  • Underwater Camera: Yes
  • Kayak: No
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Jetskis: No
  • Water Skis: Kids (1)

Diving

  • License: Altesse offers onboard diving. We include 3 dives a week and $50 per person for each additional dive up to 5 total for the week. We do not offer night dives. Up to 6 certified divers at a time, max 1 dive per day, payable aboard to yacht crew. The crew will discuss details during preference calls with guests. Crew provide individual cost estimates based on the guest's requirements. We carry up to 10 sets of gear on board. We don't carry wetsuits but we are happy to handle pick-up and return on the guests behalf.
  • Costs: We include 3 dives a week and $50 per person for each additional dive up to 5 total for the week.
  • Number of Dives: 3
  • Tanks: 10
  • BCs: 10
  • Regulators: 10
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Summer Base Port: BVI
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Nanny Cay, BVI
  • Other Pickups: YHG, USVI
  • Turnaround: 48 hrs preferred, Inquire for Hours
  • Flag: BVI

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Winter 2025 to 2026 $30,000 $30,500 $31,000 $31,500 $32,000 $33,000 $35,000
Summer 2026 $30,000 $30,500 $31,000 $31,500 $32,000 $33,000 $35,000
Winter 2026 to 2027 $30,000 $30,500 $31,000 $31,500 $32,000 $33,000 $35,000
Summer 2027 $30,000 $30,500 $31,000 $31,500 $32,000 $33,000 $35,000
Price Details

No price details available.

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

the crew

Capt. Nick Cann
Captain Nick Cann is passionate about sharing the beauty and magic of the Virgin Islands with guests aboard Altesse. As the charter captain of this stunning 56-foot Lagoon catamaran, he has spent the past four years creating unforgettable Caribbean adventures, showcasing the crystal-clear waters, hidden coves, and vibrant culture that make the Virgin Islands such a special destination.

Nick’s maritime journey began in the Yukon on the breathtaking Yukon River, where he discovered a love for exploring some of the world’s most remote and pristine landscapes. His passion for working on the water grew during a season in Southeast Alaska aboard the Alaskan Dream, where he fell in love with the region’s wildlife, scenery, and welcoming communities. Over the course of a decade exploring Alaska’s straits and fjords, he worked his way from deckhand to Chief Mate, earned his 200-ton Master’s license, and met his talented wife and chef, Amy.

In 2021, Nick found warmer waters in the Virgin Islands, bringing his adventurous spirit to this tropical paradise. His journeys have fostered a deep love for exploration, discovery, and adventure—elements he eagerly shares with guests. Whether snorkeling coral reefs, exploring secluded beaches, or relaxing with a tropical drink in hand, Nick delights in helping guests experience the very best the Virgin Islands have to offer.

During off-seasons, Nick and Amy bought and sailed their own boat from Maine to the Bahamas, cruising for two incredible seasons. This experience strengthened his passion for open-water sailing and remote island adventures. Most recently, they spent five months in Thailand completing a dive master certification, fueling his enthusiasm for diving and snorkeling—and his eagerness to help guests uncover the underwater wonders of the Caribbean.

When he’s not on the water, Nick enjoys snowboarding, camping, canoeing, and immersing himself in nature’s beauty. He believes the best vacations are about disconnecting, exploring, and creating lasting memories.

Chef Amy Cann
Born and raised in the Land of 10,000 Lakes, Chef Amy grew up surrounded by water and developed a deep love for the outdoors and water sports. Her culinary journey began in the vibrant restaurant scene of Minneapolis. In 2015, driven by a thirst for adventure, Amy set off for the waters of Southeast Alaska where she discovered her passion for life on the water and met her now husband Nick.

Off-season travels took her across the globe, where she immersed herself in the flavors of Peru, Thailand, Vietnam, and India—learning from local chefs and street food masters. These global influences are reflected in her flavorful, dynamic dishes served on board.

Amy’s love of sailing began when her and Nick purchased a 39 foot sailboat and embarked on a 1,600-mile voyage down the East Coast—her very first time on a sailboat. That journey led them to The Bahamas, where fresh island ingredients and tropical waters fueled her culinary creativity and passion for the sea.

In 2021, the Virgin Islands became home. There, Amy found a thriving local food culture rich in fresh-caught seafood and island-grown produce. She is passionate about supporting local farmers and fishermen, incorporating seasonal, sustainable ingredients into every dish she creates.

In 2024, Amy returned to Thailand to complete a three-month Eco Dive Master program focused on coral and marine life conservation—an experience that deepened her love for the ocean and commitment to sustainability. Now, she brings that same passion to every charter, sharing not only her culinary talents but also her knowledge of the marine ecosystem.

When she’s not in the galley or underwater, Amy enjoys yoga, snowboarding, canoeing and camping in Northern Minnesota. Above all, she delights in creating unforgettable dining experiences, tailoring each meal to guests’ tastes, and pairing it with a craft cocktail full of island flair and world-spanning inspiration.

Sample Menu

DAY BREAK(Fresh hot coffee, cold brew, assorted teas. All breakfasts served with fresh fruit.)
Avocado ToastSourdough topped with bacon, heirloom tomato, feta, and eggs.
Lemon Ricotta PancakesServed with homemade triple berry compote, real maple syrup, and sausages.
Smoked Salmon & Bacon BoardFresh baked hand-rolled bagels, homemade veggie cream cheese, and an assortment of toppings.
Breakfast TacosChorizo, sunny-side-up egg, fresh guacamole, chipotle cream, and breakfast potatoes.
Asparagus & Caramelized Onion QuicheAccompanied by bacon and a local greens salad.
Fresh Baked Cinnamon RollsTopped with warm icing, served with frittata and bacon.
Potato LatkesPotato pancakes with apple compote or herb crème, served with grilled ham steak.
 
MIDDAYBlackened Grouper Southwest SaladLocal greens, cotija cheese, chipotle sweet corn, black beans, avocado, cherry tomato, and cilantro lime vinaigrette.
Bánh MìChar Siu-marinated grilled chicken, pickled carrot and daikon, cucumber, cilantro, on a fresh baguette.
Shrimp TacosFresh mango salsa, fried Caribbean cheese, spicy slaw, and homemade tortillas.
Cashew Chicken Lettuce WrapsFilled with mushroom, carrot, and crispy rice cracker.
Local Fish Poke BowlServed with quinoa, avocado, mango, cucumber, wakame, and wasabi microgreens.
Japanese Summer Noodle SaladGarlic soy chicken, green tea soba noodles, snap peas, and sesame crêpe.
Crab Cakes with Caesar SaladTopped with lemon caper aioli and a parmesan crisp.
 
HORS D’OEUVRESSpinach DipBaked in a locally made boule.
Smoked Chicken WingsServed with homemade blue cheese dressing, carrots, and celery.
CharcuterieRotating selection of cheeses and cured meats.
Spring Rolls & EdamameWith a spicy sweet chili dipping sauce.
Brie en CroûteServed with West Indie pepper jam, apple, and grapes.
Stuffed EndiveFilled with green apple, blue cheese, pistachio, and orange shallot vinaigrette.
Crispy Flatbread with BurrataTopped with fig, caramelized onion, prosciutto, and pea shoots.
 
MAINGrilled Caribbean Mahi MahiServed with mango beurre blanc, roasted coconut sweet potatoes, and local vegetables.
Filet MignonTraeger smoked, with peppercorn sauce, Boursin herb mashed potatoes, and roasted asparagus.
Pan-Seared Jumbo ScallopsServed with carrot-cauliflower purée and a warm sweet corn jalapeño salad.
Braised Short Rib RaguOver fresh pappardelle pasta with fresh basil and parmesan.
Seared Sesame TunaWith garlic ginger bok choy and spiral zucchini in miso vinaigrette.
Caribbean Jerk Rubbed Pork TenderloinPaired with pineapple pepper salsa, coconut rice, and honey lime glazed plantains.
Thai Green Curry with Jumbo PrawnsSnow peas, broccoli, carrot, peppers, coconut milk, and jasmine rice.
 
DESSERTChocolate Lava CakeRich, molten-centered indulgence.
Chai Crème BrûléeSilky spiced custard with a caramelized sugar top.
Key Lime TartBright and tangy with a buttery crust.
Carrot Cake with Brown Butter FrostingMoist, spiced cake topped with creamy frosting.
Thai Crème CaramelA tropical twist on a classic custard dessert.
Passionfruit Panna CottaLight, creamy, and citrusy with island flair.
Painkiller Rum CakeA boozy Caribbean treat inspired by the classic cocktail.

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