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REVERIE

2025 • 10 GUESTS • 5 cabins

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Specifications

Length: 65 ft.

Builder: Lagoon

Year: 2025

Terms: Inclusive

Beam: 33 ft.

Draft: 5 ft.

From $54,500 to $62,500 per week

See Price Details for premium holiday rates

RATES & availability

Questions?

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

Description

REVERIE is a brand-new 2025 Lagoon SIXTY5 sailing catamaran redefining luxury in the USVI and BVI with bold lines, expansive decks, and a calm, contemporary interior wrapped in panoramic views. Sleeps up to 8 in 4 cabins: 1 King Master suite plus 3 Queen guest cabins—each with a private ensuite—creating true comfort and privacy after sun-soaked days. Highlights include an oversized flybridge made for lounging and sunset cocktails, plus an inviting aft lounge that keeps the ocean always within reach. High-performance rigging delivers smooth, graceful passages between island gems, while the layout flows effortlessly from social spaces to quiet retreats. Serene, spacious, and beautifully refined—REVERIE is the kind of charter that feels like a daydream you get to live.

Max Guests: 10
Total Cabins: 5
King Cabins: 1
Queen Cabins: 3
Showers: 5
Heads: 5
Electric Heads: 5

View Yacht Layout

Comfort

Water Maker: Yes
Jacuzzi: No

Entertainment

Kids Okay: Yes
Internet Access: Onboard WIFI
iPod / Device Hookups: Yes
Salon Stereo: Yes
Salon TV / DVD: Yes
Board Games: Yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Crew Smokes: No
Guest Smoke: No

Water Sports

Dinghy: Williams Sport Jet 460
Dinghy Horsepower: 175
Dinghy Pax: 10
Wake Board: Yes
Tube: Yes
Knee Board: Yes
Snorkel Gear: Yes
Underwater Camera: Yes
Kayak: No
Stand Up Paddle Boards: 4
Floating Mats: Yes
Jetskis: No
Other Toys:
Seabob – 1
eFfoil – 1
Flightscooter eFoil – 1
Wing Foil – 1
Sudnados- 8
Paddleboards – 4
Floating chairs
Floating Mats
Snorkel gear
Wake board
Hotdog tube
Bean bags
Kite surfing
Can book dive trips
Water Skis: Kids (0)

Diving

License: Dive instructor onboard. Gear will not be onboard but will need to be rented from a local operation. Diving is only offered to certified divers.
Tanks: No
BCs: No
Regulators: No
Scuba: Onboard
Air Compressor: Yes
Dive Lights: No

Location Details: Vessel will be BVI Based from January - September 15, 2025.
Summer Base Port: Tortola, BVI
Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, 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: Tortola
Other Pickups: Inquire
Turnaround: 72 hrs, Inquire for 48 Hours
Flag: USA

rates & availability

SEASON	PASSENGERS
SEASON	2	3	4	5	6	7	8	9	10
Winter 2025 to 2026	$54,500	$55,500	$56,500	$57,500	$58,500	$59,500	$60,500	$0	$0
Summer 2026	$54,500	$55,500	$56,500	$57,500	$58,500	$59,500	$60,500	$0	$0
Winter 2026 to 2027	$57,500	$57,500	$58,500	$59,500	$60,500	$61,500	$62,500	$0	$0
Summer 2027	$57,500	$59,000	$58,500	$59,500	$60,500	$61,500	$62,500	$0	$0

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)

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the crew

Winner’s of “Best Crew in Show” for the 2025 VIPCA Charter Yacht Show

Captain Doyle Van Horn
Doyle was born in the heart of Arizona, where he grew up with a ranching background, spending his childhood exploring the woods and rivers of northern Arizona. After high school, he set off on a journey across the U.S., working various construction jobs and other odd gigs. One of these jobs took him to Valdez, Alaska, where he discovered the local marina. Seeing the boats lined up at the docks, he instantly fell in love with the idea of working at sea.

That moment changed everything. Determined to follow his newfound passion, Doyle set his sights on the Virgin Islands. At just 19, he moved to St. Thomas, eager to start his life on the water. Though he started as the “annoying kid” at the dock, constantly asking for work, someone finally gave him a chance. Over the next few years, he worked as crew on a 65-foot sailing catamaran, accumulating sea time and mastering the skills needed to excel on deck. His dedication eventually led to earning his 100-ton master’s license.

In 2003, Doyle was promoted to captain, officially launching his dream career of sailing through the Caribbean. Over the years, he had opportunities to captain various boats, from 100-foot motor yachts to 50-foot day sail cats. His experience took him from running boats for major hotels like The Ritz Carlton to private term charters. His adventures carried him not only through the Virgin Islands but also to Hawaii, the Great Lakes, and down the Eastern Seaboard.

In 2015, he built a boat and launched a small, high-end private day charter business throughout the Virgin Islands. However, in August 2017, hurricanes Irma and Maria devastated the region, forcing Doyle to return to the mainland. Back in Arizona, he embraced his roots, working as a cowboy for various ranches, sleeping under the stars, and raising cattle. Although he enjoyed the cowboy lifestyle, he always knew his heart belonged to the sea.

In 2021, Doyle sold his horses and moved to St. Augustine, Florida, ready to reignite his seafaring passion. With a renewed sense of purpose, he returned to the islands to pick up where he left off. Now, Captain Doyle is excited to share the secrets he’s discovered over two decades of exploration. Whether he’s showing guests the wonders beneath the surface, harnessing the wind to sail between islands, or playing a few tunes on deck during cocktail hour, Doyle ensures that your adventure is tailored to your desires.

Chef Christina Merianos
3rd Place winner in the Culinary competition for the 2025 VIPCA Charter Yacht Show

A Cincinnati native with Greek roots and 18 years in New York City, Chef Christina brings a lifetime of culinary passion and ocean adventure to every plate she creates. Raised in a lively Greek household where food was the heartbeat of family life, it was only natural that she followed her heritage into the kitchen.

After working front of house in NYC restaurants many years and gaining experience in LA as a private chef, Christina felt the call of the sea. Having grown up boating, she saw the perfect opportunity to merge her two greatest loves—cooking and the ocean. Four seasons later, she’s now an established yacht chef in the British Virgin Islands, delighting guests with fresh, vibrant cuisine that reflects her love of Mediterranean flavors and island living. Combining local flavors and ingredients with some of her Grandmother’s recipes is her favorite thing to do onboard.

Christina’s laugh, warm energy, and outgoing spirit make her not just your chef, but a fun part of the journey. Whether she’s sourcing local ingredients, crafting meals that feel like home, or sharing stories over sunset cocktails, Chef Christina helps ensure every trip is both flavorful and unforgettable onboard Reverie.

Deck Stew Jetske Van Rensburg
Originally from South Africa, Jetske grew up surrounded by the crashing waves and endless coastline of George—a place that quietly set the stage for a life at sea. After finishing school, she traded mountains for marinas and made her way to Fort Lauderdale to chase a career in yachting.

Though new to the industry, Jetske dove in headfirst with grit, enthusiasm, and a no-job-too-small attitude. She’s already built a reputation for being both hardworking and genuinely welcoming—whether it’s making sure the decks are spotless, preparing a cabin with care, or mixing the kind of sundowner that keeps the good vibes flowing.

Her easygoing nature, sharp eye for detail, and calm presence make her a natural fit onboard, and she’s quickly become a dependable, upbeat part of the team.

Guests can expect service with a smile (and maybe a cheeky joke or two), as Jetske helps make your charter experience seamless, relaxed, and unforgettable.

Sample Menu

DAY BREAK(All breakfasts are served with fresh fruit platter, yogurt with granola, fresh baked goods such as banana bread, Nutella pastries, croissants, chocolate pastries, lemon blueberry muffins, tropical fruit juices, and coffee or espresso-based drinks.)
Avocado Toast on a French CroissantFreshly baked French croissant pressed and topped with smashed avocado, soft-boiled egg, pickled red onion, feta, arugula, microgreens, olive oil, and balsamic glaze.
Homemade Sourdough Egg SandwichesThick slices of freshly baked sourdough layered with scrambled ricotta eggs, crispy bacon, tomato, arugula, white cheddar, and chipotle mayo.
New York Bagel SpreadYour choice of toasted New York-style bagels with toppings like cream cheese, smoked salmon, capers, tomato, red onion, dill, and more.
Huevos RancherosFried eggs over crispy corn tortillas with seasoned breakfast potatoes, black beans, chopped bacon, lime crema, homemade red salsa, cilantro, and cotija cheese.
Buttermilk Local Banana PancakesFluffy buttermilk pancakes topped with sliced bananas, whipped cream, coconut flakes, salted butter, and maple syrup.
Anegada Lobster BenedictButter-poached Anegada lobster on English muffin with poached local egg, homemade hollandaise, and smoked paprika.
Fresh Baked QuicheA savory blend of French cheeses, sautéed shallots, and fresh herbs in a creamy egg filling, baked in a buttery, flaky French puff pastry.

MIDDAYTuna Poke BowlSushi-grade tuna marinated in soy sauce over seasoned sushi rice, topped with seaweed salad, mango, avocado, pickled cucumbers, edamame, shaved carrots, scallions, and crispy fried rice paper.
Fish TacosCitrus-marinated local mahi-mahi in warm flour tortillas topped with black beans, coleslaw, pickled onions, cotija cheese, mango salsa, lime crema, and fresh cilantro.
Cheeseburgers in ParadiseWagyu beef cheeseburgers on toasted pretzel buns with thick-cut bacon, tomato, lettuce, white cheddar, and chipotle mayo. Served with salad and sweet potato wedges.
Greek Chicken Skewers with Watermelon–Feta SaladMarinated Greek chicken skewers over a refreshing watermelon and feta salad, house-made tzatziki, and warm Greek-spiced pita bread.
Grilled Shrimp & Avocado Rice BowlGrilled shrimp skewers served over rice pilaf with local greens, paprika-spiced chickpeas, roasted sweet potato, sun-dried tomatoes, pickled onions, goat cheese, and triple citrus vinaigrette.
Shrimp Pad ThaiSautéed shrimp over rice noodles with scrambled egg, shredded carrots, cucumber, scallions, bean sprouts, and Chef’s secret Pad Thai sauce. Topped with peanuts and cilantro.
Salmon Niçoise SaladBaked Faroe Island salmon over mixed greens with hard-boiled egg, green beans, red onion, cherry tomatoes, black olives, and baby potatoes, served with lemon-Dijon vinaigrette.

HORS D’OEUVRESCharcuterie BoardCured meats, cheeses, olives, pickles, jams, artisanal crackers, and more.
Sun-Dried Tomato HummusServed with warm toasted naan and seasonal vegetables.
Baked Brie in Puff PastryFilled with honey, fig, and prosciutto.
YiaYia’s Spanakopita TrianglesTraditional Greek spinach and feta phyllo pastries.
Assorted FlatbreadsTopped with seasonal ingredients.
Tuna CarpaccioThinly sliced and dressed with citrus, olive oil, and microgreens.

MAINSteak Night8 oz New Zealand tenderloin topped with bleu cheese and caramelized onions. Served with bacon-wrapped roasted asparagus and French-style mashed potatoes.
Local Red SnapperCaribbean-spiced local red snapper served over pumpkin rice with sautéed peppers and onions.
Anegada Lobster Truffle RisottoButter-poached Anegada lobster served over white truffle and wild mushroom risotto.
Local Seared Ahi TunaSesame-crusted and topped with pineapple salsa. Served with soy-honey roasted Brussels sprouts and scallion rice.
Lamb ChopsGreek-spiced New Zealand lamb chops served with zucchini and lemon potatoes.
Lemon-Caper Local Mahi-MahiCooked in lemon-caper butter sauce and served with baby carrots over Greek-spiced feta orzo.
Grouper en PapilloteFresh grouper baked in parchment paper with citrus and herbs, served with steamed vegetables and herb-butter couscous.

DESSERTGreek Yogurt Lemon NY CheesecakeBright and creamy with a tangy finish.
Mini Pineapple Upside-Down CakesGrandma Bunny’s classic recipe, topped with whipped cream.
Galaktoboureko CigarsGreek custard wrapped in phyllo and finished with light sugar orange syrup.
Warm Chocolate Chip Cookie Dough–Stuffed CroissantsRich and gooey, baked inside flaky French croissants.
Crème BrûléeTopped with fresh berries and cream.
Sea-Salted Grenadian Chocolate BrowniesWarm and fudgy with a Caribbean twist.
Freshly Baked Cookies & House-Made Ice CreamsFlavors include:• Greek Yogurt Fig Swirl• Browned Butter• Avocado-Olive Oil• Guava Cheese• Sea-Salted Caramel
Fresh Sorbets• Mango Lime• Strawberry Basil• Tamarind• Watermelon Mint• Mandarin Honey

Client Feedback

Many thank you’s, what an amazing team! Watching you all work together for the week was truly an experience. This has been an amazing trip. Captain Doyle keeping it all moving, Christina cooking, I would fly in just for that. Then there’s Jetské, the most amazing find. A girl wise beyond her years, with a future as bright as she wants it to be. Love them all, love to all, thank you.
~Mark
P.S Don’t trust Jetske in card games 🙂

February 2026

Doyle, Christina & Jetské
Our trip is beyond what I can express here. BVI Charter Vacation has been on my wish list for years & all of you brought my wish to reality. Reverie is a floating “four seasons”, but what was way beyond my expectations is the three of you. Thoroughly enjoyed how you work as a team, your warmth, kindness and humor. Jetske, your drinks & smiles always brightened our days. Christina, your culinary talents are amazing. Every dish was a pleasure to watch you display your skills and share your knowledge and life stories. Love, live & laugh! Hope to see another time, in Sonoma.
~Marty Herrick

February 2026

To make a prairie it takes a clover and one bee- one clover and a bee and Reverie. The reverie alone will do, if bees are few – Emily Dickinson
Reverie- that is what you have done for us in this trip of a lifetime. If our paths do not cross again I wish you beautiful lives. All gratitude and love to you Christina, Jetsk and Doyle.
~Allyson

February 2026

To the crew, you have all been so wonderful to us, it exceeded my expectations. Montana is a far cry from sailing in the ocean. Doyle, good luck of god speed on your cowboy adventure. Christina, you are the best chef I have ever been around. Jetske, you will make a great captain one day!
~The “flat-lander” Jack

February 2026

Doyle, Christina & Jetske
Words cannot begin to describe our experience with you aboard Reverie. The drinks, food & company were exquisite & nothing we have ever experienced before. Although Christina is sharing her recipes, I don’t think anything she has cultivated will ever be able to be recreated by us. Her presentation, flavors & creativity were done by that of a master & someone who loves what they do. Leonard was also a ship favourite & good addition to the crew… excellent bacteria Leonard! Jetske, although you made me drink enough water to drown an elephant, I forgive you. All jokes aside you are an amazing steward. You will go far in life & never limit yourself. I honestly don’t know how you come up with our daily drinks but they were all 10/10. Drinks (water for Hannah) and jokes were flowing & a good yimr was had by all. Anytime you want to visit us you are welcome in Sonoma & Montana. Doyle, or shall we say Doily? Thank you for sharing your knowledge of sailing & life stories. You handpicked an amazing crew & this trip was nothiny short of extraordinary. All our sailing stops were beautiful & we loved every one of them. I also think Jack has a massive man crush on you & rir mention to me if you ever wanted to come up in Montana & hunt you are more than welcome. Which is not something he says to many people.. we’ll even throw in our pony- for free. We will miss you guys & thank you for this amazing experience. We are sad to leave you 🙁 Thank you for everything.
<3 Hannah & Olivia Herrick

February 2026

Captain Doyle, Christina and Jetske,
We can’t begin to thank you enough for the most beautiful, amazing vacation we have ever been on. You all have such attention to detail and truly spoiled us. We don’t want to leave. From getting to sail to gorgeous beached, eating delicious food, enjoying our “drink of the day” so much fun. We are so fortunate to have met you all and hope that if you are over in Sonoma that you will come and visit. We really appreciate all you have done for us. This was definitely a trip of a lifetime. Thank you! We love you guys!
~Alicia Herrick

February 2026

Capt. Doyle, Christina, Jetske and Leonard. Nothing short of extraordinary- truly a one in a lifetime, bucket list experience that exceeded every expectation we had. So much so, we’ll be back in April of 2027!!

Captain Doyle is phenomenal, navigator, storyteller, and musician. We’ll miss him when we come back and pray he teaches peers all of his tricks. The food and drinks under Christina and Jetske would be reason enough to take this trip again. Everything was delicious and we are so thankful that Leonard behaved himself on this trip. Thank you both for making us feel so loved and thank you for sharing the recipes with us. Thanks for an unforgettable adventure with dear friends that we will never forget.
All of our Texas Love, The Crofts
Lon and Marnie, Shane Matheny, the Haffakers, Ron and Rainy.

February 2026

Doyle, Christina & Jetske

Where do we even begin to describe the trip of a lifetime that you all gave us?? We will remember this forever.
This entire trip has been a “ROSE”, weather and flies be damned! Endless thanks for the impeccable service, culinary expertise & warm friendships.
We didn’t violate the “no fly zone”, only slammed a couple of doors & we had no heavy feet! Thank you again for the incredible memories and all the laughs!

All our love,
Ted & Anita, Dave & Becky, Kelly & Betsy

February 2026

Reverie
I want to express our heartfelt appreciation for the amazing vacation we have had aboard your boat. From start to finish it has truly been unforgettable. The crew was fantastic, attentive, kind, and incredibly skilled. Y’all made every moment feel special, seamless, and fun! Thank you for exceptional service and hospitality and genuine care. Even when things did not go as plan it ended up being one of my favorite days seeing you play guitar and be in the moment with us.

Thank you again and hope to sail with you again!

The Hargers ♡
Russ & Carolyn

November 2025

Dear Crew,

This was the best trip of my life. You guys have set my standards so high. I don’t know if any trip could top this. You guys are now like family. I will miss you guys.
Dear, Dylan ♡

November 2025

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REVERIE

Specifications

Description

Features & Amenities

Guest Cabins & Yacht Layout

COMFORT & AMENITIES

Water Sports & DIVING

location

rates & availability

Price Details

show Availability details

the crew

Sample Menu

Client Feedback

Dear Crew, This was the best trip of my life. You guys have set my standards so high. I don’t know if any trip could top this. You guys are now like family. I will miss you guys. Dear, Dylan ♡

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Dear Crew,

This was the best trip of my life. You guys have set my standards so high. I don’t know if any trip could top this. You guys are now like family. I will miss you guys.
Dear, Dylan ♡