CASA BLANCA is a 2016 78’ Sunreef power catamaran—an airy, villa-style sanctuary for barefoot Caribbean luxury. Sleeps 8 in 4 cabins: 1 King suite plus 3 Queen cabins, each with a private ensuite and custom climate control. Panoramic salon windows and plush seating keep the vibe serene, while alfresco dining turns every meal into a celebration. Standout feature: lounge layers everywhere—a sprawling aft deck made for sunset cocktails, a chic flybridge with double seating for horizon watching, and tucked-away nooks for a book and a breeze. Big enough to gather, calm enough to disappear. Five-star comfort, island soul—CASA BLANCA is your private paradise.

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CASA BLANCA

2016 • 8 GUESTS • 4 cabins

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Specifications

Length: 78 ft.

Builder: Sunreef Yachts

Year: 2016

Beam: 30 ft.

Draft: 5.1 ft.

From $51,000 to $54,000 per week

See Price Details for premium holiday rates

RATES & availability

Questions?

Email us info@vitalcharters.com
Call us (407) 922-9696

Features & Amenities

Max Guests: 8
Total Cabins: 4
King Cabins: 1
Queen Cabins: 3
Showers: 4
Electric Heads: 4

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Comfort

Water Maker: Yes
Jacuzzi: No

Entertainment

Kids Okay: Yes
Minimum Age of Kids: 1 year
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: Sugar Scoops Only

Water Sports

Dinghy: 15' Zar w/ Ski Pole
Dinghy Horsepower: 70
Dinghy Pax: 8
Wake Board: Yes
Tube: Yes
Knee Board: Yes
Snorkel Gear: 10
Underwater Camera: Yes
Kayak: No
Stand Up Paddle Boards: 4
Floating Mats: No
Jetskis: Yes
Other Toys:
1- Waydoo eFoil
1- Sea Bob
4- Sea Scooter
2- Full Face Snorkel Masks
1- Camera Snorkle Mask
1- BOTE Hangout Chair (Classic)
1- BOTE Hangout Ladder
7- Floating Chairs
1- SuperChil
6- WOW Noodles
RealFeel Gold Mat & Golf Clubs
Inflatable Throw-in-a-Hole Game
Inflatable Bucket Ball
Water Skis: Kids (0)

Diving

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

Summer Base Port: STT-Foreign Based
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: STT
Other Pickups: Inquirer
Turnaround: 48 hrs, Inquire for less Hours
Flag: Marshall Islands

rates & availability

SEASON	PASSENGERS
SEASON	2	3	4	5	6	7	8
Winter 2026 to 2027	$51,000	$51,500	$52,000	$52,500	$53,000	$53,500	$54,000
Summer 2026	$51,000	$51,500	$52,000	$52,500	$53,000	$53,500	$54,000
Winter 2026 to 2027	$51,000	$51,500	$52,000	$52,500	$53,000	$53,500	$54,000
Summer 2027	$51,000	$51,500	$52,000	$52,500	$53,000	$53,500	$54,000

Price Details

Cruising Area • Virgin Islands (USVI & BVI) Base Port • Yacht Haven Grande (YHG) – St. Thomas, USVI • Additional pick-up/drop-off available at American Yacht Harbor (AYH), St. Thomas • BVI ports available on request (Contact us for details) Yacht Status & Operations • Based in St. Thomas, USVI • USVI pick-up/drop-off preferred • BVI pick-ups/drop-offs accepted with advance approval Customs Fees & Cruising Permits • Included Rates & Terms Minimum charter nights • 5-night minimum • Shorter charters considered on request Short-Term Charter Rate Calculations • 6 nights = weekly rate ÷ 7 × 6 • 5 nights or less = weekly rate ÷ 6 × number of nights Sleep Aboard Option Enjoy a relaxed evening onboard before your charter begins. • Offered at 50% of the daily rate • Boarding available after 4:00 PM • Includes snacks, welcome cocktails & continental breakfast • Dinner ashore at guest expense • Excludes Christmas & New Year’s weeks Dining Options – The number of meals listed are based on a 7 night charter Full-Board Plan – Great for guests who want a fully onboard culinary experience • 7 breakfasts, 7 lunches & 7 dinners onboard • Standard plan included in your charter rate Half-Board Plan – Ideal for guests who enjoy dining ashore • 7 breakfasts, 4 lunches & 3 dinners onboard • 3 lunches & 4 dinners ashore (guest expense) • $150 per person discount Local Fare Meal Plan – A taste of Caribbean cuisine • 7 breakfasts, 5 lunches & 6 dinners onboard • 2 lunches & 1 dinner ashore (guest expense) • $75 per person discount Holiday Rates 2026 / 2027 Season Holiday season pricing is full-board only, 7 nights Christmas Week • $59,000 | 2–8 guests • Must end on or before December 26 New Year’s Week • $65,000 | 2–8 guests • May not start prior to December 27 Important Notes • Charter waiver required in addition to standard contract • Please inquire for BVI port availability due to annual limit

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On Hold (not yet booked, can be challenged)

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

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the crew

Captain Dylan Paynter
Born in South Africa and raised between the coast and the wilderness of Botswana, Captain Dylan brings a perfect blend of adventure, calm confidence, and deep-rooted hospitality to every charter.

From a young age, Dylan’s life has revolved around water and exploration — from barbel runs in the Okavango Delta and tiger fishing in Shakawe to cruising the Chobe River and wakeboarding on the coast. He spent his early years operating tractors and heavy equipment, guiding 4×4 safaris and quad tours, and hosting guests on game drives — all of which honed the leadership and problem-solving skills he brings to life at sea.

Dylan’s love for sailing began at university, where he raced L26 monohulls while earning his BCom degree. After qualifying as a skipper in South Africa’s famously wild waters, he went on to sail more than 11,000 nautical miles through 17 countries — from ocean crossings to long-range island hopping.

Now with multiple BVI charter seasons under his belt, Dylan has become known for his relaxed yet capable presence at the helm, his extensive island knowledge, and his natural instinct for crafting unforgettable experiences. Whether it’s a quiet sunset sail, whale-watching from the bow, a day of water toys and snorkeling, or celebrating a special occasion, Dylan ensures every moment is safe, seamless, and full of joy.

When he’s not at the helm of Casa Blanca, you’ll find him freediving, spearfishing, flying his drone, capturing wildlife photography, or firing up the BBQ for his guests. With the patience of an elephant and a true love for the sea, Dylan creates a warm, adventurous, and unforgettable atmosphere aboard.

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Chef Kayla Bray
Chef Kayla brings vibrant flavor, heartfelt hospitality, and creative flair to M/Y Casa Blanca. Originally from KwaZulu-Natal, South Africa, she grew up in a home where cooking was a family affair — sparking her early love for fresh ingredients, colorful plates, and meals made with warmth and intention.

After completing two full charter seasons in the BVI, Kayla earned her GUEST Chef and Stewardess certifications, deepening both her culinary expertise and her service skills. Her cooking celebrates elevated, fresh flavors with a Mediterranean foundation and a distinct South African twist, often infused with South American or Asian inspiration.

Guests especially love her extravagant fruit platters and signature charcuterie boards — beautifully curated and always a highlight on board. But for Kayla, food is just one part of the experience. From themed dinners and stunning tablescapes to island outings and personal touches, she loves creating immersive moments that guests remember long after their charter ends.

When she’s not in the galley, you’ll likely find Kayla scuba diving, snorkeling, testing new recipes, snapping photos, enjoying sunset cocktails, or working on her next Cricut creation. Warm, creative, and endlessly passionate, Chef Kayla turns every meal into a celebration of flavor and connection.

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Chief Stewardess Angelina Ready
Born and raised on Long Island, New York, Angelina brings a bright, adventurous spirit and a well-rounded skill set to every charter. After earning her degree from the University of Tampa, she embarked on a sailing trip in 2019 that changed the course of her life—sparking a love for the sea that led her to shift careers from bartending to yachting.

Since then, Angelina has embraced a dynamic path in the industry, working in roles ranging from stewardess to chef to captain. She earned her Yachtmaster Offshore certification and continues to expand her seamanship with each passing season. Her passion for guest service, paired with her knowledge of the vessel and love of the ocean, makes her an invaluable part of the NENNE crew during full-capacity charters.

Onboard, Angelina loves connecting with guests, mixing creative cocktails, leading celebrations, and jumping in for a snorkel at any opportunity. Off the water, she enjoys hiking, Pilates, beach days, and discovering new destinations. Friendly, attentive, and always ready to lend a hand, she brings energy and ease to the guest experience—ensuring that every detail feels effortless and every moment is memorable.

Sample Menu

DAY BREAKTurkish Poached EggsPoached eggs served over herbed yogurt and chili butter with fresh sourdough.
Classic American BreakfastGolden pancakes, crispy bacon, hash browns, and fried mushrooms.
Lemon Chive Cream Cheese & Salmon BagelsFresh bagels layered with lemon–chive cream cheese and smoked salmon.
Denver OmeletteA fluffy omelette filled with crispy bacon, cream cheese, red onion, and bell peppers seasoned with smoked paprika, garlic, and thyme.
Classic Eggs BenedictServed on toasted English muffins with asparagus and bacon, finished with rich hollandaise.
Southern Fried Chicken & WafflesCrispy fried chicken atop warm waffles with syrup.
Avocado ToastServed on artisan bread with a selection of toppings.
Daily Bakes & SweetsBreakfast is accompanied by fresh fruit, refreshing juice, and rotating treats such as Crème Brûlée French Toast, Berry & Ricotta Crêpes, Pain au Chocolat, Croissants, or Homemade Cinnamon Rolls.

MIDDAYWhite Fish TacosServed with pineapple pico de gallo and a full toppings bar.
Sundried Tomato & Pesto Chicken GnocchiSoft gnocchi in a creamy sundried tomato and basil pesto sauce.
Ahi Tuna Poke BowlsFresh tuna with rice, vegetables, and house poke dressing.
Chicken & Quinoa SaladGrilled chicken over quinoa with fresh vegetables and herbs.
Korean Fried ChickenCrispy double-fried chicken served with egg fried rice and pickled cucumber salad.
Beef Burger with Spicy Tequila SauceServed with hand-cut fries and salad.
Philly Cheesesteak Picnic RollsButtery rolls filled with shaved beef, peppers, and melted cheese.
Pulled Pork Bao BunsSoft steamed bao filled with tender pulled pork and crisp apple coleslaw.

HORS D’OEUVRESCarne Apache Phyllo PotsCream cheese and strawberry wrapped in crisp phyllo, drizzled with balsamic honey glaze.
Brazilian White Fish Coconut CevicheFresh coconut ceviche with mango and bell peppers on puffed rice paper.
Mussels in Creamy Lemon–Onion SauceServed with homemade dinner rolls.
Chilled Beetroot & Goat Cheese SoupSmooth beet soup finished with tangy goat cheese.
Grilled Peach & Tomato SaladLayered with whipped feta and honey-mustard vinaigrette.
Vegetable, Ricotta & Parmesan Spiral PieA beautiful layered vegetable and cheese tart baked until golden.
Mango, Beet & Avocado TartareServed with crisp plantain chips.

MAINGreek-Style Braised LambSlow-braised lamb in burnt butter tomato sauce with Mediterranean buckwheat salad, fresh pita, and tzatziki.
Caribbean Spiced Baby Back RibsServed with rice and beans and charred Mexican street corn.
Grilled SteakServed with Madagascan green peppercorn sauce and a South African braai-style spread.
Braised Red Wine Short RibTender short rib with creamy Parmesan mashed potatoes, seasonal mushrooms, and roasted carrots.
Roasted Winter VegetablesServed over creamy coconut polenta.
Ginger-Roasted Ham & Creamy RisottoHam roasted with ginger and paired with rich risotto.
Prawn & Chicken Tikka MasalaServed with fluffy coconut rice, coconut milk sauce, and homemade naan.
Pesto-Crusted Mahi MahiFinished in the oven with pea purée, creamy lemon-butter sauce, and broccoli.

DESSERTDark Chocolate Sea Salt TartServed with raspberry coulis.
Passion Fruit Panna CottaTopped with blueberry jelly.
Assorted Crème BrûléesPineapple • Coffee • Classic Vanilla.
South African Malva PuddingServed with apricot Rooibos mousse.
Classic Key Lime PieWith a coconut–mint crunch.
Peppermint Crisp TartletsA South African favorite in individual portions.
Espresso Martini CannolisCrisp shells filled with espresso-infused cream.
Raspberry Cookie Ice Cream SandwichChewy cookies filled with creamy ice cream.
Lemon TiramisuA citrus twist on the classic Italian dessert.
Chocolate MousseTopped with honeycomb crumble and meringue.