Luxurious and modern, OUT OF OFFICE was launched in December 2016. She offers six equal guest cabins with king size berths, each with private ensuite head (electric head, shower and basin). The guest cabins are bright and spacious and all have individually controlled air-conditioning units for guests comfort. The top deck fly bridge offers a 360 degree view. Her interior salon has lounge area, bar area and formal dining areas are bright, open with expansive views. The salon opens onto the aft deck.

Luxurious and modern, OUT OF OFFICE was launched in December 2016. She offers six equal guest cabins with king size berths, each with private ensuite head (electric head, shower and basin). The guest cabins are bright and spacious and all have individually controlled air-conditioning units for guests comfort. The top deck fly bridge offers a 360 degree view. Her interior salon has lounge area, bar area and formal dining areas are bright, open with expansive views. The salon opens onto the aft deck.

Formal dining with amazing view

Interior lounge area

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OUT OF OFFICE

2016 • 10 GUESTS • 5 cabins

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Specifications

Length: 65.00 Ft

Builder: VOYAGE

Year: 2016

Terms: Inclusive

Beam: 29 Feet

Draft: 3 Feet

From $43,500 to $46,500 per week

See Price Details for premium holiday rates

RATES & availability

Questions?

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

Description

Luxurious and modern, OUT OF OFFICE was launched in December 2016. She offers six equal guest cabins with king size berths, each with private ensuite head (electric head, shower and basin). The guest cabins are bright and spacious and all have individually controlled air-conditioning units for guests comfort. The top deck fly bridge offers a 360 degree view. Her interior salon has lounge area, bar area and formal dining areas are bright, open with expansive views. The salon opens onto the aft deck.

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Features & Amenities

Max Guests: 10
Total Cabins: 5
King Cabins: 5
Showers: 5
Electric Heads: 5

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Comfort

Water Maker: 50GPH
Jacuzzi: No

Entertainment

Kids Okay: Yes
Minimum Age of Kids: none
Internet Access: Onboard WIFI
iPod / Device Hookups: Yes
Salon Stereo: Yes
Salon TV / DVD: Yes
Board Games: Yes
Special Diets: Yes
Kosher: No
BBQ: Yes
Crew Smokes: No
Guest Smoke: Aft scoop steps only

Water Sports

Dinghy: 14' center console
Dinghy Horsepower: 70HP
Dinghy Pax: 6
Wake Board: Yes
Tube: Yes
Knee Board: Yes
Snorkel Gear: Yes
Underwater Camera: No
Kayak: No
Stand Up Paddle Boards: 2
Floating Mats: Yes
Jetskis: No
Other Toys:
2 – Stand-up paddle boards, inflatable
Tropical Breeze inflatable floating island
Rendezvous serious deep sea fishing available at client expense, please inquire.
Water Skis: Kids (0)

Diving

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

Location Details: Virgin Islands Only please.
Summer Base Port: BVI
Summer Operating Area: Caribbean Virgin Islands (BVI)
Winter Operating Area: Caribbean Virgin Islands (BVI)
Preferred Pickups: West End, BVI
Turnaround: 48 hours Hours
Flag: BVI

rates & availability

SEASON	PASSENGERS
SEASON	2	3	4	5	6	7	8	9	10
Summer 2026	$44,500	$44,500	$44,500	$44,500	$44,500	$44,500	$44,500	$45,500	$46,500
Winter 2026 to 2027	$44,500	$44,500	$44,500	$44,500	$44,500	$44,500	$44,500	$45,500	$46,500
Summer 2027	$44,500	$44,500	$44,500	$44,500	$44,500	$44,500	$44,500	$45,500	$46,500

Price Details

GENERAL NOTES: CHRISTMAS Week: Up to 10 guests – US$ $53,350, 7 night minimum NEW YEARS Week: Up to 10 guests – US$ $55,775, 7 night minimum LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6, times the number of nights. MINIMUM NIGHTS: 3 night TANDEMS: must be approved by owner, provide names of yachts for tandem with request BVI Ports please use Soper’s Hole (West End).

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Booked

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

Crew Member

Captain “Frikkie” grew up in small town in the Western Cape of South Africa.

Before turning his passion into yachting, Frikkie started his career as an electrician in the mining industry.

As a teenager he was introduced to sailing and competed in club racing at the Royal Yacht Club. He grew up fishing with his father as a youngster, and still enjoys throwing a line to this day.

His dream of becoming a yacht captain finally came a reality when he completed his Yachtmaster Ocean course in 2020 at the Two Oceans Maritime Academy in Cape Town. His maiden voyage and ocean crossing from Cape Town to the Caribbean was aboard a VOYAGE 590 which ignited his desire to captain his own yacht even more. Another accomplishment was sailing from Cape Town to Madagascar on the rough seas of the South African coast.

When Frikkie’s not on the water chartering, he is in the water enjoying his other hobbies, surfing, diving and wakeboarding.

Frikkie has a light hearted personality and a great sense of humor. He is always quick to crack a joke and make everyone around him happy. He is incredibly passionate about his career and takes great pride in providing guests with a memorable experience whilst onboard.

Sample Menu

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Below is a small selection of some of the dishes that Louize likes to serve, but on receiving your preference sheet, she will prepare a menu customized to your group’s preferences.

Breakfast
Traditional Egg Benedict
Poached eggs set on a crispy English muffin with grilled Canadian bacon & delicious hollandaise
Homemade banana bread
Pan fried and served with crispy bacon and homemade vanilla syrup
Freshly baked croissants
Served with smoked salmon, capers and red onions
Breakfast muffin (frittata)
Ham/bacon, red bell peppers, cheese and spring onion
French Toast
Cinnamon fried eggy bread with fresh berries and maple syrup
Breakfast Taquitos
Scrambled eggs, cheese and sausage wrapped in a corn tortilla with a side of spicy relish
Sloppy Jo
Homemade potato rosti topped with Caribbean flavored ground beef, fried eggs and cheese
All served with freshly cut fruit, fresh baked muffins or pastries or homemade crunchy granola

Lunch
Barbequed chicken
Served on a cold salad of quinoa, grilled zucchini and goats cheese with a citrus dressing
BLT
Traditional bacon, lettuce and tomato sandwich served with a chickpea and artichoke salad and vegetable chips
Thai beef wraps
With julienne carrots, feta cheese, white sesame seeds, pineapple and a spicy honey mustard dressing, wrapped in lettuce
Salmon and citrus salad
Served with fresh romaine, pumpkin seeds, orange and grapefruit segments, homemade focaccia
Lime and cilantro shrimp kebabs
Marinated shrimp kebabs with pineapple, cashew & coconut rice
Chicken Quesadilla
Served with avocado, sour cream and fresh salsa
Snapper
West Indian spiced fish with a citrus, chick pea, avocado and quinoa salad and homemade aioli

Appetizers
‘Mediterranean’ platter
Homemade guacamole, eggplant and blue cheese dip, warm artichoke and mushroom dip all served with garlic croutes and vegetable crudités
Sweet corn blini
Topped with smoked salmon and crème fraise
Home made hummus stack
Served with garlic baked pita chips and fresh salsa
Crispy zucchini bites
With homemade garlic aioli
Crostini
Topped with Pancetta and Gorgonzola and a honey drizzle
Prawn cocktail shot
Garlic and lemon Prawns served in a shot glass with spicy gazpacho dipping sauce

Entrées
Chicken Ballantine
Mushroom and feta cheese stuffed chicken, wrapped with bacon, served with garlic crushed baby potatoes
Herb crusted rack of lamb,
With pommes dauphinoise roses and mint tziki
Creamy mussel pot
Creamy white wine poached mussels with fresh focaccia and green salad
Grilled Mahi Mahi
Set on a bed of chili egg noodles toped with a pineapple compote
Beef Tenderloin
Served with mushroom risotto and a white truffle oil drizzle, balsamic fried tomatoes and thyme jus
Ravioli
Homemade ravioli topped with a white wine and sage sauce and a side of broccoli salad
Sweet and sticky Caribbean baby back ribs
Cooked tender and covered in a sweet, slightly jerk infused sauce with fancy baked potatoes and honey glazed carrots

Dessert
Lamingtons
Vanilla cake dipped in chocolate sauce and covered with desiccated coconut
Panacotta
Citrus infused Panacotta served with char grilled pineapple
Crepes
My TV show famous rum banana crepes with a dulche delish sauce
Chocolate Torte
Freshly baked peppermint infused torte
Malva pudding
Traditional South African sticky toffee pudding served with ice cream
Spring Rolls
Banana and white chocolate spring rolls
Pecan Pie
Decadent pecan pie made with homemade sweet pastry

Signature Cocktails:
Stu- jito
A mojito with a twist, with fresh local mint and lime and using Vodka
Lou’s mix
Deliciously sweet cocktail, infused coconut rum and freshly juiced pineapple and a splash of cranberry

Client Feedback

The trip was amazing. Beyond amazing. It could not have been better. The food was beautifully presented and far exceeded my expectations. How does Louize do that? Every meal blew us away. Every time we sat down to eat, there was a different table setting.

The boat is wonderful. I am very meticulous about where I stay. The cabins were comfortable, had plenty of closet space, and while I wasnt looking forward to a marine head, I dont know what the fuss was all about. Everything was clean clean clean!

I would go back to OUT OF OFFICE and sail with this crew in a heartbeat, and I plan to do that! I looked at some of the large, multi-million dollar yachts around us and I thought, Ha! I have it all right here. I wouldnt consider any other choice. We had it all on OUT OF OFFICE.

Stuart and Louize are a lovely couple. They worked so hard. I cant imagine how they did that with 9 guests, but we didnt want for anything.

March 2017 - We had it all....

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