STAND BY ONE

2015 • 8 GUESTS • 4 cabins

Specifications

Length: 50 ft.

Builder: Fountaine Pajot

Year: 2015

Beam: 26 ft.

Draft: 4 ft.

From $19,500 to $25,000 per week

See Price Details for premium holiday rates

Features & Amenities

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 3
  • Showers: 4
  • Heads: 4
  • Electric Heads: 4
View Yacht Layout

Comfort

  • Water Maker: Yes
  • Jacuzzi: No

Entertainment

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

Water Sports

  • Dinghy: west marine
  • Dinghy Horsepower: 15
  • Dinghy Pax: 9
  • Wake Board: No
  • Tube: No
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Kayak: Yes
  • Stand Up Paddle Boards: Yes
  • Floating Mats: Yes
  • Jetskis: No
  • Other Toys:

    2x Efoils
    3x inflatable chairs

  • Water Skis: Kids (0)

Diving

  • Costs: 3 Dives per week included in Charter price.
  • Number of Dives: 3
  • Tanks: 10
  • BCs: 14
  • Regulators: 14
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: 6

  • Location Details: Nov - Apr: BVI Solely Based May - Jun: Relocation Charters from BVI to SXM Jul - Aug: SVG Solely Based Sept - Oct: SVG with the option to include Grenada or St Lucia per Request
  • Summer Base Port: saint Vincent & the Grenadines
  • Summer Operating Area: Caribbean Windwards
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: British Virgin Islands (BVI)
  • Other Pickups: United States Virgin Islands (
  • Turnaround: 48hr Hours
  • Flag: BVI

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Winter 2025 to 2026 $22,000 $22,500 $23,000 $23,500 $24,000 $24,500 $25,000
Summer 2026 $22,000 $22,500 $23,000 $23,500 $24,000 $24,500 $25,000
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 Pieter Möller

I grew up on the west coast of South Africa. I have had a love for the ocean from a young age. Spending weekends and holidays free diving for lobster and abalone. After completing high school, I started working in our family business that specialized in mechanical maintenance and steel fabrication. But after 16 years the call of the ocean finally became too strong. I decided to leave our family business and pursue my love for sailing and diving. My career as captain started back in Cape Town where I was captain on a 65ft classic schooner. Captaining in Cape town thought me a lot when it came to dealing with extreme conditions. Big seas and strong winds. But Cape Town wasn’t enough for me. So, I decided to set my sights on other more tropical destinations, and it brought me to the Caribbean where I got the opportunity to charter in the BVI, St Maarten, Antiqua, St Vincent and the Grenadines, St Lucia. I also sailed Zanzibar off the East Coast of Africa.

As captain I pride myself on having an immaculately maintained boat in order to provide the highest level of charter service to my guests. Safety is always my number one priority but at the same time ensure that my guests are having fun and creating memories for life. Way before my guests arrive onboard, I make sure I gather an understanding of what they expect from their time onboard. BVI being an amazing destination, has so much on offer from busy beach bars to secluded beaches and anchorages where not a single other boat is in sight. Amazing snorkeling and diving at famous sites like the Rhone or sailing up to Anegada where you can get some of the biggest freshest lobster I have seen in the Caribbean.

Xander Botha (First Mate/Chef)

Born and raised in South Africa, Xander Botha grew up with a love for bold flavours, vibrant colours, and the joy of bringing people together around the table. His culinary journey began with formal training and three years of experience in kitchens ashore, where he honed his skills and developed a passion for creating dishes that celebrate freshness and creativity.

But the call of the ocean proved irresistible. Trading the security of land-based kitchens for the adventure of life at sea, Xander brought his talents aboard luxury catamarans, blending fine dining with the rhythm of the waves. His menus are inspired by global influences while honouring seasonal and local ingredients, delivering meals that are as unforgettable as the breathtaking backdrops they are served against.

Life at sea has given Xander the chance to merge his two passions—food and adventure. Whether preparing elegant meals for charter guests or curating menus that tell a story, he approaches every dish with dedication, creativity, and a warm touch of South African hospitality.

With his adventurous spirit and passion for creating unforgettable experiences, Xander ensures that every meal becomes more than just food—it’s a moment of connection, joy, and discovery shared around the table.

Sample Menu

Sample Menu
Breakfast:
Tropical fruit platter, Granola and yogurts , freshly baked Croissants.
Avocado toast and poached eggs, fresh pineapple and papaya. 
Pancakes with berries and maple syrup, Bacon and sausages. 
Eggs Benedict with smoked salmon and fresh melon and passionfruit.
Breakfast burritos with fresh watermelon and pineapple.
Banana bread with yogurt parfaits. 
Baked omelet with toppings with smoked salmon dip and bagels. 
 
Lunch:
Grilled Mahi-Mahi with mango salsa. 
Mediterranean mezze with greek salad. 
Lobster rolls on brioche buns with salad.
Coconut chicken curry with roti and white rice. 
Grilled shrimp skewers and local fish, corn on the cob with baked potatoes. 
Spinach & Ricotta ravioli with sage butter sauce with a mix green salad.
Tuna nicoise salad with fresh baked beer bread. 
 
*Appetisers: *
Watermelon feta salad with balsamic glaze. 
Caramelized onion and Bree cheese tarts. 
Butternut squash soup with fresh bread. 
Egg plant stack with Tomato and mozzarella and cheddar cheese. 
Caprese salad 
Mussels with white wine sauce with sliced bread 
 
Entree:
Seared tuna with sesame crust with wasabi mashed potatoes. 
Grilled filet mignon with truffle mashed potatoes and roasted asparagus. 
Stuffed chicken roll with spinach and feta with rice and local vegetables.
Rack of lamb with mint yogurt sauce with couscous and apricots and almonds. 
Dijon must pork tenderloin with garlic mashed potatoes.
Seafood pasta.
Surf and turf: shrimp and beef tenderloin. 
 
Desserts:
Key lime tart.
Milktart.
Crème brûlée. 
Tiramisu.
Cheese cake with berry compote.
Chocolate tart with pecan nuts. 
Chocolate mouse with chocolate rum muffin.

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