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Step aboard Stella Mare, a brand-new 2025 Lagoon 55, and experience the very best of luxury chartering in the British Virgin Islands. Designed with four beautifully appointed ensuite cabins, she offers comfort and privacy for up to eight guests. Your every need will be expertly cared for by her two outstanding crew, delivering a truly 5-star experience. Stella Mare boasts an expansive covered flybridge, inviting bow seating, and a plethora of water toys—including an exhilarating e-foil—ensuring both relaxation and adventure. Whether unwinding in style or diving into the action, Stella Mare promises an unforgettable Caribbean escape.
Stella Mare Salon
Stella Mare Aft Dining
Stella Mare Bow Lounge Area
Stella Mare Flybridge
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Stella Mare

2025 • 8 GUESTS • 4 cabins

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Specifications

Length: 55 ft.

Builder: Lagoon

Year: 2025

Terms: Inclusive

Beam: 30 ft.

Draft: 5 ft.

From $37,000 to $40,000 per week

See Price Details for premium holiday rates
RATES & availability

Questions?

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

Description

Step aboard Stella Mare, a brand-new 2025 Lagoon 55, and experience the very best of luxury chartering in the British Virgin Islands. Designed with four beautifully appointed ensuite cabins, she offers comfort and privacy for up to eight guests. Your every need will be expertly cared for by her two outstanding crew, delivering a truly 5-star experience. Stella Mare boasts an expansive covered flybridge, inviting bow seating, and a plethora of water toys—including an exhilarating e-foil—ensuring both relaxation and adventure. Whether unwinding in style or diving into the action, Stella Mare promises an unforgettable Caribbean escape.

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Features & Amenities

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 4
  • Heads: 4
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Comfort

  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Internet Access: Onboard WIFI
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: Yes
  • Special Diets: Inq
  • Kosher: Inq
  • BBQ: No
  • Crew Smokes: Inq

Water Sports

  • Dinghy: Highfield 14ft
  • Dinghy Horsepower: 60hp
  • Dinghy Pax: 8
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: No
  • Stand Up Paddle Boards: 2
  • Floating Mats: No
  • Jetskis: No
  • Other Toys:

    • 4 sea scooters
    • 2 SUPs
    • 1 wakeboard
    • 1 two person towable tube
    • 1 Set of waterskis
    • 1 Inflatable floating round dock
    • 4 inflatable hang out chairs
    • Beach games – Yes
    • Selection of snorkel gear – Yes
    • Waydoo Efoil

    Stella Mare will be licensed to fish in the BVI.

  • Water Skis: Kids (0)

Diving

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

  • Summer Base Port: BVI
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Nanny Cay Marina
  • Turnaround: 48 Hours
  • Flag: USA

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Winter 2025 to 2026 $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000
Summer 2026 $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000
Winter 2026 to 2027 $39,000 $39,500 $40,000 $40,500 $41,000 $41,500 $42,000
Summer 2027 $39,000 $39,500 $40,000 $40,500 $41,000 $41,500 $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)

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Ariel Thrasher-Captain
Matea Kosovic-Chef/1st Mate

the crew

Ariel Thrasher – Born and raised in the British Virgin Islands, my connection to the ocean started early with sailing camps and surfing. In my teenage years, I had the unique opportunity to move to Thailand, where I completed my secondary education and gained a broader perspective on the world.

At 18, I returned home to the BVI and began my journey in the marine industry, taking on a variety of roles aboard local vessels and building hands-on experience along the way. Over time, I developed a strong foundation in seamanship, guest service, and yacht operations.

Now, as a captain, I take great pride in sharing the beauty of the BVI with guests guiding them through the islands and helping create unforgettable experiences on the water.

IYT 200tonne
STCW

Matea Kosovic – My culinary journey began in the heart of my home of Croatia, where cooking and sharing meals with loved ones sparked my passion for food. Inspired by my mum’s recipes, I developed a creative flair by adding my own unique twist to her dishes.

This early love for cooking set the foundation for my career. As I matured, my interest in health and fitness deepened, prompting me to pursue a Bachelor of Nutrition Science degree. This academic journey expanded my understanding of the intricate relationship between nutrition and culinary arts, fueling my passion even further.

I am dedicated to crafting balanced, healthy, yet delicious meals that not only nourish the body but also delight the senses.

We look forward to welcoming you aboard Stella Mare!

Sample Menu

Matea’s Menu Onboard Stella Mare
BREAKFASTEggs BenedictPerfectly poached eggs served on toasted English muffins with crispy prosciutto ORsmoked salmon, topped with velvety hollandaise sauce and a sprinkle of chives.
Seasonal Vegetable FrittataA fluffy frittata brimming with seasonal vegetables, served on a bed of roasted cherry tomatoes with a drizzle of balsamic glaze and a side of mixed greens.
Homemade Bagel Board SpreadAn assortment of freshly baked bagels served with whipped cream cheese, smoked salmon, capers, sliced tomatoes, cucumbers, red onions, and a variety of spreads including avocado mash and berry compote.
Brown Butter Biscoff Banana PancakesIrrisistably light and fluffy banana pancakes, drizzled with warm indulgent Biscoff spread, Dulce De Leche; topped with Banana Slices and sprinkled with crushed toasted pecans.
Halloumi Avocado StackGrilled halloumi stacked with smashed avocado; layered with whipped Persian feta and pickled beetroot. Topped with microgreens and a sprinkle of dukkah, served on toasted sourdough.
Morning Glory Breakfast BowlScrambled eggs with pecorino & chives, bacon, potato & chive hash, lime ranch dipping sauce, kale, marinatedPersian feta, pickled onions, avocado, toasted sourdough
LUNCHMahi Mahi TacosGrilled Mahi Mahi topped with fresh mango salsa, shredded cabbage, and a zesty lime crema, served on warm corn tortillas with a side of tortilla chips and housemade pico de gallo.
Pulled Pork Bao BunsTender pulled pork nestled in fluffy steamed bao buns, drizzled with spicy chili crisp oil and paired with a refreshing Asian cucumber salad for a perfect balance of heat and coolness.
Ahi Tuna Poke BowlSashimi-grade Ahi tuna marinated in a soy-sesame sauces, served over sushi rice with avocado, edamame, cucumber, and seaweed salad, garnished with sesame seeds and crispy wanton strips.
Mediterranean SpreadAn assortment of homemade flatbreads served with a trio of dips: creamy hummus, smoky baba ganoush, and tangy tzatziki, accompanied by marinated olives and fresh vegetable crudites. Served with tender lamb and beef skewers, seasoned with Mediterranean spices and grilled to perfection for a savory, succulent addition.
Miso Pumpkin and Chicken Salad BowlSmoked miso roasted pumpkin, yuzu sesame seeds, grilled chipotle chicken, macadamia hummus, pickled onions, almonds, charred corn, zucchini & faro salad with fresh lime dressing
Crispy Chicken Pretzel BurgerCrispy buttermilk-fried chicken breast layered with lettuce, tomato, pickles, and a smoky honey mustard sauce, served on a soft pretzel bun with a side of seasoned waffle fries.
CANAPESHerb-Whipped Feta CrostiniSilky whipped feta layered on toasted artisan crostini drizzled with hot honey and fresh thyme, crowned with crispy prosciutto.
Roasted Tomato BruschettaHeirloom roasted tomatoes atop rustic bread, accented with crushed pistachios and a delicate balsamic crema.
Mediterranean Warm Artichoke Feta DipVelvety baked feta blended with artichoke sundried tomatoes and Mediterranean herbs, served with warm, crisp pita chips.
Charcuterie BoardA refined assortment of cured meats, aged cheeses, marinated olives, and seasonal accompaniments.
Coconut Shrimp with a Thai Chilli Mango ChutneyGolden coconut-crusted shrimp paired with a sweet and spicy bang bang sauce for a vibrant finish.
Mexican Trio DipA trio of house-made guacamole, fire-roasted salsa, and creamy queso, servedwith warm, seasoned tortilla chips.
Shrimp Ceviche with Avocado and Local MangoFresh citrus-marinated shrimp tossed with ripe avocado, sweet mango, red onion cilantro, and a hint ofj alapeno.S ervedc hilledw ith a brightl ime dressing for a refreshing tropical twist.
DINNERRed Wine Braised Beef Short RibsTender fall-off-the-bone beef short ribs braised in rich red wine sauce, served with a silky cauliflower parsnip puree and hot honey roasted rainbow carrots for a perfect balance of savory and sweet.
Filet MignonPerfectly seared filet mignon served with roasted garlic fingerling potatoes on a bed of vibrant romesco sauce, topped with a fresh gremolata for a burst of citrusy herbs.
Pistachio-CrustedS almon with Parmesan RisottoOven-roasted salmon encrusted with crushed pistachios, served atop a creamy Parmesan risotto. Finished with a drizzle of lemon beurre blanc and a touch of fresh herbs for a delicate, nutty elegance.
Pan-Seared Snapper with Champagne Beurre BlancCrisp-skinned snapper served over a bed of wilted spinach and roasted fingerling potatoes, finished with a delicate Champagne beurre blanc and a sprinkle of fresh chives for a bright, velvety finish.
Blackened Miso CodFlaky miso-marinated cod, seared to perfection with a flavorful blackened crust. Served with black wild rice infused with coconut and a refreshing radish and cucumber salad.
Slow Cooked Sausage Ragu with Fresh HerbsArtisanal Italian sausage gently braised in a velvety tomato and Barola reduction, enriched with fresh herbs and finished with aged Parmigiana Reggiano with fresh pappardelle pasta
DESSERTSApple CrumbleWarm, spiced apple crumble topped with a golden, buttery streusel. Served with a sticky toffee caramel sauce and a scoop of creamy vanilla bean ice cream.
Indulgent Nutella Chocolate Lava BrownieRich fudgy Nutella-infused chocolate brownie served warm, accompanied by a dollop of fresh mascarpone and a medley of seasonal berries for a perfect balance of sweetness and tartness.
Banoffee TrifleLayered dessert cups featuring caramelized banana, freshed whipped cream, luscious caramel sauce and crunch Biscoff crumbs, topped with chocolate shavings for a delightful mix of textures and flavours.
Key Lime PieA refreshing and tangy key lime pie made with locally sourced key limes, set atop a buttery graham cracker crust and topped with fluffy whipped cream.
Hazelnut TiramisuA decadent twist on the Italianc lassic-layers of espresso-soaked ladyfingers, rich mascarpone cream, and a hint of Frangelico liqueur for a smooth hazelnut finish. Garnished with cocoa and dark chocolate shavings.
Oreo Chocolate Filled TartA decadent Oreo biscuit crust filled with a silky Belgian chocolate ganache, finished with a glossy dark chocolate glaze and fresh raspberries
Client Feedback
Stella Mare

February 2026 Charter

February 7-14 2026
Stella Mare

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January 10-17 2026
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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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