Boatox

2024 • 6 GUESTS • 3 cabins

Specifications

Length: 50.52 ft.

Builder: Robertson and Caine

Year: 2024

Beam: 26.38 ft.

Draft: 5.25 ft.

From $21,000 to $25,500 per week

See Price Details for premium holiday rates

Features & Amenities

  • Max Guests: 6
  • Total Cabins: 3
  • Queen Cabins: 3
  • Showers: 3
  • Heads: 3
  • Electric Heads: 3
View Yacht Layout

Comfort

  • Water Maker: Yes
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Internet Access: Onboard WIFI
  • Salon Stereo: Yes
  • Salon TV / DVD: No
  • Board Games: No
  • Special Diets: Inq
  • Kosher: Inq
  • # Dine In: 8
  • BBQ: Yes
  • Crew Smokes: Inq

Water Sports

  • Dinghy: 12'
  • Dinghy Horsepower: 25
  • Dinghy Pax: 6
  • Wake Board: No
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: 6
  • Underwater Camera: No
  • Kayak: Yes
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Jetskis: No
  • Other Toys:

    2 x Solo Snuba rigs for tankless scuba diving
    Sub Wing
    Bote Floating dock and 2 inflatable chairs

  • Water Skis: Kids (0)

Diving

  • Tanks: No
  • BCs: No
  • Regulators: No
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Summer Base Port: BVI / USVI / SXM
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Manual Reef Marina, Tortola,
  • Other Pickups: Red Hook, STT, USVI
  • Turnaround: 48-hour / inquire for 24-hour Hours
  • Flag: BVI

rates & availability

SEASON PASSENGERS
2 3 4 5 6
Winter 2025 to 2026 $21,000 $22,000 $23,000 $24,000 $25,000
Summer 2026 $21,000 $22,000 $23,000 $24,000 $25,000
Winter 2026 to 2027 $21,500 $22,500 $23,500 $24,500 $25,500
Summer 2027 $21,500 $22,500 $23,500 $24,500 $25,500
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

Captain Mike

Captain Mike brings over four decades of sailing experience, from racing and cruising along the South African coast to skippering yachts throughout the Caribbean. A lifelong sailor who has owned and restored multiple keelboats, Mike combines deep technical knowledge with a natural passion for the sea.

Professionally, he holds an RYA Yacht Master Offshore (Commercially Endorsed) along with STCW, ENG1, VHF, Diesel Engine, and Radar certifications. His experience spans not only hands-on yacht command but also vessel care and restoration, ensuring that every charter runs safely and seamlessly. Mike’s strong work ethic, meticulous attention to detail, and calm leadership style give guests confidence from the moment they step aboard.

Now at the helm of the luxury catamaran Boatox, Mike is committed to creating memorable charter experiences in the Virgin Islands. Guests can expect a steady hand, a welcoming personality, and an adventurous spirit—making every voyage both safe and unforgettable.

Chef Debbie

Chef Debbie brings a wealth of hospitality and culinary expertise to Boatox. With certifications in Culinary Skills and Techniques, Food & Beverage Service, and Health & Safety in Food Service, she pairs professional training with over a decade of hands-on experience as a baker, caterer, and café owner. Her background in managing her own catering businesses and provisioning for large groups ensures every charter is seamlessly organized and expertly catered.

Debbie’s career has also included management and hospitality roles in Scotland and South Africa, where she honed her skills in provisioning, event catering, and guest service. She is STCW- and ENG1-certified, bringing the same professionalism to life at sea as she has throughout her land-based career.

Onboard Boatox, Debbie specializes in fresh, wholesome cuisine with a creative touch, delighting guests with meals that are as nourishing as they are flavorful. Her warm, attentive approach ensures guests feel cared for from the first welcome to the last meal, making every charter a memorable and personalized experience.

Sample Menu

Chef Debbie’s Sample Menu
Boatox
Breakfast
American BreakfastEggs, bacon, toast, pancakes, breakfast sausage
Smoked Salmon BagelsSmoked salmon, bagels, fresh dill, cream cheese, avocado, capers, crème brulee grapefruit
BurritosTortillas filled with egg, cheese, tomatoes, sour cream, ham and mushrooms
Poached Eggs FlorentineEggs with wilted spinach and bacon on an English muffin with hollandaise sauce
CrepesClassic lemon and cinnamon sugar or banana and chocolate filling
French toast bread puddingBrown sugar & fresh berry compote, Shakshuka, sunny side up eggs in a simmering mixture of tomatoes, bell pepper, onion and garlic
Avocado toastLightly mashed avocado, Havarti, micro sprouts, smoked paprika, chili oil
 
Lunch
Caribbean Chicken SaladAromatic chicken, bell peppers, red onion, spicy mango chutney mayonnaise, grapes, apples & bean salad – combination of red & black beans, chick peas, cucumber, tomato, red onion, sweet chili sauce.
Beef & Zucchini WrapsTortillas, Ground beef, jalapeno, sour cream, salsa, cheese, romaine lettuce, feta, olives, zucchini
Fish And Veg Piecreamy cob and vegetable filling topped with cheesy mashed potatoes
Seared tuna nicoise saladSeared tuna steak, baby potatoes, eggs, lettuce, black olives, snap peas, mixed greens, tomatoes, dijon mustard dressing served with warm bread
BBQ Pork RibsHickory sauce, sweet tangy potato salad and grilled corn on the cob
Grilled Chicken Satay SkewersPeanut sauce, apple & beet feta salad, arugula, fresh mint, parsley, jasmine rice
White Fish PaellaFirm white fish, shrimp, Chorizo sausage, aromatic rice, blend of vegetables
 
Appetizers
Caramelized Onion and Brie Tart
Cucumber and Papaya SaladTangy sweet and sour dressing
Butternut Soup
Beetroot and Goat’s Cheese SaladTangy balsamic dressing with walnuts
Smoked Oyster Mousse
Halloumi, Carrot and Orange Salad
Balsamic BruschettaFrench bread topped with tomatoes, parmesan cheese, garlic, fresh basil
 
Main Course
Garlic Sauteed Shrimp with FettucineMedley of oven roasted vegetables zucchini, eggplant, pumpkin red bell pepper, light creamy sauce
Sweet and Savory Teriyaki ChickenSeasonal vegetables and spinach rice
Pork TenderloinOrange brandy sauce, crisp BBQ broccoli florets, sweet potato mash
Mahi Mahi FilletsZesty lemon garlic, Butter & herb couscous, grilled asparagus, julienne peppers
Seared SteakMashed potatoes, sweet carrots
Grilled ShrimpVegetable skewers and a mediterranean salad
Garlic Butter Lobster TailsYellow rice and coleslaw
 
Dessert
Cappuccino cheesecake
Apple crumble with cream
Chocolate brownies and ice cream
Key lime pie
Crème brulee
Tiramisu
Mango mousse
 
 

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