INDULGE II

2006 β€’ 10 GUESTS β€’ 4 cabins

Specifications

Length: 90.00 Ft

Builder: Ferretti

Year: 2006

Terms: Plus Expenses

Beam: 23 Feet

Draft: 7.5 Feet

From $42,000 to $56,000 per week

See Price Details for premium holiday rates

Description

INDULGE II is a 2006 motor yacht with a 2022 refit, built for high-energy island-hopping and easy luxury. Sleeps up to 10 in 4 cabins: 1 Master, 1 VIP, and 2 Twin cabins; for groups of 10, 2 guests must be children under 12. The top deck hot tub is the showstopper—perfect after a saltwater day—while the oversized bow pad with bimini delivers front-row views in shaded comfort. Adventure comes standard with a full lineup of water-toy fun plus a powerful tender for fast beach runs and towable thrills, and there are also e-bikes for exploring ashore. Spacious, playful, and made for unforgettable memories—INDULGE II keeps the itinerary spicy and the vibes smooth.

Features & Amenities

  • Max Guests: 10
  • Total Cabins: 4
  • King Cabins: 1
  • Queen Cabins: 1
  • Showers: 4
  • Heads: 5
  • Electric Heads: 5
View Yacht Layout

Comfort

  • Water Maker: Yes - 50 g
  • Jacuzzi: Yes

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: 6
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: Yes
  • Special Diets: Inq
  • Kosher: Inq
  • # Dine In: 10
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: No

Water Sports

  • Dinghy: 20ft Zar Formenti Tender
  • Dinghy Horsepower: 170
  • Dinghy Pax: 10
  • Wake Board: Yes
  • Tube: No
  • Knee Board: Yes
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: No
  • Stand Up Paddle Boards: 3
  • Floating Mats: Yes
  • Jetskis: Yes
  • Other Toys:

    10 Person Dinghy With 170 HP
    2 SeaDoo Wave Runners
    Oversized bow-pad with bimini top for shade
    Hot Tub
    e-Foil*
    Sea Bob*
    3 Stand Up Paddle Boards
    Kneeboard
    Wakeboard
    Adult Water Skis
    18′ x 6′ Floating Mat
    Snorkel Gear
    Fishing Gear
    Beach Games
    2 Electric Bikes

    *Seabob and e-Foil are available for an additional cost

  • 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 Restricted
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Compass Point, STT
  • Other Pickups: Inquire
  • Turnaround: 48 hrs, Inquire for less Hours
  • Flag: US

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10
Winter 2025 to 2026 $48,000 $49,000 $50,000 $51,000 $52,000 $53,000 $54,000 $55,000 $56,000
Winter 2025 to 2026 $42,000 $42,000 $42,000 $42,000 $42,000 $42,000 $42,000 $42,000 $42,000
Summer 2026 $48,000 $49,000 $50,000 $51,000 $52,000 $53,000 $54,000 $55,000 $56,000
Summer 2026 $42,000 $42,000 $42,000 $42,000 $42,000 $42,000 $42,000 $42,000 $42,000
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

Captain Shachar Ben-David
Captain Shack began his seafaring career racing small sailboats on the lakes of northern England. After emigrating to the United States, he enlisted in the Coast Guard where he continued serving aboard vessels as a navigation officer on a wide range of craft, from small patrol boats to large high endurance cutters. First arriving in the Virgin Islands in the late 1990’s β€œCaptain Shack” developed a love for the islands and would go on to run several vessels for the Coast Guard around the area.

After retiring from the Coast Guard, he spent a short stint at the Maritime Institute of Graduate Studies in Seattle but quickly remembered that warmer waters were his forte. After receiving his civilian qualifications aboard the Cruise Ship WESTERDAM, where he served as a watch officer and safety officer, a move back to the Islands was the obvious choice.

Since returning to the Islands, Captain Shack has worked both day and term charters around the Virgin Islands and further afield. His clients include many high-profile individuals, and businesses such as Ritz-Carlton, Rosewood, and others. He has an unrivalled knowledge of the area that allows him to create itineraries that delight guests from the first-time cruiser to the most seasoned Caribbean traveler. Whether you are seeking an adventurous trip full of water sports and exploration, or a simple cruise full of relaxation and quiet coves; Captain Shack and his crew will work tirelessly to ensure your every request is met with uncompromising service and attention to detail.

Captain Shack holds a 500t Coast Guard master’s license (STCW endorsed) and an unlimited mate license with commercial radar, ECDIS, and GMDSS endorsements. He is also a qualified advanced medical care provider and vessel security officer. In his spare time, Captain Shack can be found enjoying the many outdoor adventures the Virgin Islands offer, as well as reading, cooking, and mentoring the next generation of mariners through the various local youth programs.

First Mate Michael Maxime
Our First Mate Michael is a native of Abaco Bahamas and has been around the ocean his entire life. Michael grew up exploring the Bahama Islands before moving to Florida where he entered the Charter business as a deckhand aboard some of the many game fish boats plying the waters of the Atlantic and the Gulf of Mexico.

Michael quickly moved up to a mate position aboard an expedition yacht and continued his journey by acquiring his approved engineering courses and working as Mate on 40m yachts. Michael also holds a 100t Boatmaster certification and has amassed hundreds of hours operating small craft and standing navigation watches.

On Charter, Michael prides himself on ensuring a first-class guest experience. Whether you need Jet Ski instruction, snorkel guidance, or just an extra pillow for your lounge chair, Michael will always go the extra mile to provide service that is second to none.

When not on charter, Michael is an avid cyclist and can often be found riding around the many mountainous island roads looking for secluded beach spots and perfect hilltop views.

Chef Melinda Goforth
Chef Mindy was raised in the historic coastal town of Charleston, South Carolina, where her love for the ocean took root. Surrounded by southern hospitality, rich history, vibrant art, and mouthwatering food, she developed a deep appreciation for coastal living.

After earning her Bachelor of Science in Biology from the College of Charleston in 2015, Mindy spent three years in biomedical laboratory research. However, longing for a sun-soaked, sea-inspired life, she left the fluorescent lights behind, bought a boat, and taught herself to sail.

Her sailing adventures have taken her across the Bahamas, the Caribbean Sea, the San Blas Islands, and even through the Panama Canal as a first mate. In 2019, she completed her STCW training at Sea School, diving headfirst into the maritime world.

With over four years of experience as a yacht chef, Mindy honed her culinary skills under Michelin-starred chefs at the Ashburton Culinary Academy in the UK in 2021. Her gentle southern charm and passion for hospitality make guests feel at ease, ensuring they laugh, connect with nature, and savor every moment onboard. Mindy’s dedication to creating unforgettable experiences includes delicious meals, refreshing cocktails, and thoughtful touches that help families and friends create memories to last a lifetime.

Currently, she is working toward earning her Captain’s License, ready to expand her horizons on the sea she loves.

Sample Menu

DAY BREAKEggs Benedict Florentine with Side of Fruit
Brie Cheese Stuffed French Toast Roll-Ups with Blueberry Compote with Side of Breakfast Sausage, and Fruit
All American Continental – Sausage, Scrambled Eggs, Home Fries,Banana Chocolate Chip Muffins, Fruit & Granola Yoghurt Parfait, Toast and Jam
Huevos Rancheros with Chorizo topped with aΒ  fried egg and CilantroΒ 
Smashed Avocado Toast Topped with Sunny Side Up Egg, Crispy Bacon, Diced Tomato and Queso Fresco
Homemade Cinnamon, Blueberry, and Chocolate chip Pancakes with Mixed Berry Compote, Sausage and Fruit
Fit for a Sailor Frittata Spinach Feta Caramelized onion
Β 
MIDDAYGoat Cheese Stuffed Lamb and Sirloin Burgers Topped with Caramelized Onions, Candied Bacon and Black Truffle Mayo on a Brioche BunΒ 
Grilled Flank Steak & Burrata Salad with Homemade Honey Balsamic DressingΒ 
Seared Locally Caught Yellowfin Tuna Poke Bowls and fresh catch sushi rolls
Grilled Chicken Caesar Salad with homemade caesar dressing and croutons
Chili Lime Locally Caught Mahi-Mahi Tacos Topped with Avocado, Red-Cabbage,Queso Fresco, CremaΒ  Homemade Guacamole and Mango salsaΒ 
Seared Lamb Chops with Mediterranean Quinoa Spinach Salad
GreekΒ  Chicken Kebabs with Bell Peppers, Cherry Tomatoes & Onions, served with Parmesan Basil Orzo Pasta and Homemade Tzatziki Sauce
Β 
HORS D’OEUVRESFresh Bruschetta with Goat Cheese Crostini
Smoke Salmon Wrapped Asparagus Filo Fingers
Smoked Salmon LoxΒ  Cucumber Cannelloni
Chef’s Choice Cured Meat and Cheese Board
Crudite Platter with homemade Sun Dried Tomato Feta HummusΒ 
Caprese salad with Locally Grown Basil topped with Balsamic Reduction
Sushi Grade Tuna Seaweed Wasabi Creme Fraiche Martini
Β 
MAINCaribbean Jerk Salmon, Red Pepper Mango Avocado Cabbage Slaw over Coconut RiceΒ 
Brown Butter-Basted Beef Fillet, Lobster Tail, Shallot Tarte-Tatin, Parsnip PurΓ©e, Rainbow Carrots, drizzled with Madeira JusΒ 
Moroccan Spiced Chicken Wrapped In Pancetta Served with Fig and Pistachio Boudin, Haricot Vert, Roasted Butternut Squash & Chicken JusΒ 
Charleston Crab Cakes over Roasted Red Pepper PurΓ©e served with Fire Roasted Corn and Caesar Salad
Sea Bass seared in Chili Crisp Served over β€œNot so Southern” Succotash and Corn PurΓ©eΒ 
Chicken Piccata with Portobello Mushroom Linguine, served with Greek SaladΒ 
Herb Crusted Lamb Chops, Rosemary & Thyme Dauphinoise Potatoes, Nicoise Salad, Balsamic Reduction
Β 
DESSERTWhite Chocolate & Cardamom Tart, with Dark Chocolate Sorbet and Passion Fruit Yolk
Lemon Curd Tart withΒ  Fresh Whip Cream and Raspberries
Hot Mango SoufflΓ© with Vanilla Bean Ice Cream
Thai Fried Caramelized Pineapple, Lime Syrup and Coconut Rice Pudding
Vanilla Creme BrΓ»lΓ©eΒ 
Grandma Goforth’s Lemon Pound Cake

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YACHT INQUIRY

Whether you’re exploring options or ready to plan your escape, we’re here to make the process effortless.

Adults
Age 13 or above
0
Children
Ages 2–12
0

Check All That Apply

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