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Altesse

sailing catamarans · 2013 · 8 GUESTS · 4 cabins · 56 ft.

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Specifications

Length: 56 ft.

Builder: Lagoon

Year: 2013

Beam: 31 ft.

Draft: 5 ft.

From $30,000 to $35,000 per week

See Price Details for premium holiday rates
RATES & availability

Need help?

Call us (954) 980 9281

description

Catamaran Altesse offers crewed yacht charters in the BVI, and the Grenadines upon inquiry. She features a crew of 2, on-board scuba diving, and accommodations for up to 8 guests in 1 Master Queen cabin plus 3 Queen cabins.

amenities & features

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

Altesse accommodates up to 8 people in 3 spacious queen cabins and 1 luxury master suite

Amenities

  • AC: Full
  • Voltages: 220/120v
  • Hairdryer: Yes
  • Water Capacity: 254 gals
  • Water Maker: Yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No
  • Other Amenities: Dining table on Flybridge
    BBQ on flybridge and cockpit
    Custom built "champagne deck" - large multi-person sunbed to rear of cockpit

Entertainment

  • Kids okay: Yes
  • Minimum Age of Kids: Swimming age
  • Internet Access: Onboard WIFI
  • iPod/Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV/DVD: Yes
  • Sat TV: No
  • Board Games: No
  • Special Diets: Inq
  • Kosher: Inq
  • # Dine In: 8
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Transoms only pls

Water Sports

  • Dinghy: 14.5
  • Dinghy Horsepower: 70
  • Dinghy Pax: 8
  • Water Skis: (Adult)(Kids)
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: Yes
  • Snorkel Gear: 12
  • Underwater Camera: Yes
  • Kayak: (2 Man)
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Beach Games: Yes
  • Jetskis: No

Diving

  • License: Master
  • Costs: We include 3 dives a week and $50 per person for each additional dive up to 5 total for the week.
  • Number of Dives: 3
  • Tanks: 10
  • BCs: 10
  • Regulators: 10
  • Scuba: Onboard
  • Air Compressor: Onboard

  • Summer Base Port: BVI
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Base Port: BVI
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Tortola
  • Other Pickups: Inquire
  • Turnaround: 48 hrs preferred, Inquire for

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2024 to 2025 $30,000 $30,500 $31,000 $31,500 $32,000 $33,000 $35,000 $0 $0 $0 $0
Summer 2025 $30,000 $30,500 $31,000 $31,500 $32,000 $33,000 $35,000 $0 $0 $0 $0
Winter 2025 to 2026 $30,000 $30,500 $31,000 $31,500 $32,000 $33,000 $35,000 $0 $0 $0 $0
Summer 2026 $30,000 $30,500 $31,000 $31,500 $32,000 $33,000 $35,000 $0 $0 $0 $0
PRICE DETAILS

Cruising Grounds: ​​British Virgin Islands ​Pick Up/Drop Off: Tortola; inquire for other locations Yacht: BVI-Based Crew: Annual Work Permits ​BVI Customs & Cruising Permit Fees: Included MINIMUM NIGHTS: 5, Inquire for less. For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights. HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150.00 per person discount. LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. $75.00 per person discount. SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard. 25/26 HOLIDAYS: 7 night minimum. Full board. CHRISTMAS: $39,000 Must end on or before 12/26 NEW YEARS: $42,000 May not start prior to 12/27 **SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT** Copy link below & paste into browser to submit waiver: https://bit.ly/cyawaiver

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

show Availability details

April 23, 2025-April 30, 2025: Booked: St Thomas, USVI* to St Thomas, USVI*

June 14, 2025-June 19, 2025: Booked: Yacht Haven Grand to Yacht Haven Grand

July 3, 2025-July 12, 2025: Booked: Tortola, Village Cay, BVI to Yacht Haven Grand

November 6, 2025-November 11, 2025: Boat Show: Boat Show, USVI* to Boat Show, USVI*

December 28, 2025-January 4, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

the crew

Capt. Nick Cann
Bio coming soon.



Chef Amy Cann
Chef Amy was born and raised in the Land of 10,000 Lakes, where she spent her summers water skiing, wakeboarding, and fishing with her family. After 15 years immersed in the vibrant Minneapolis restaurant scene, her adventurous spirit led her to Alaska in 2015—where she instantly fell in love with life on the water.

During the off-season, Amy backpacked around the globe, always chasing new flavors and culinary traditions. From cooking with chefs in Peru, Thailand, Vietnam, and India, she picked up international techniques and ingredients that now shine through in her vibrant, globally inspired onboard cuisine.

Her love for travel soon turned nautical. The day before setting off on a 1,600-mile voyage down the East Coast with her partner Nick, she stepped onto a sailboat for the very first time. Braving brisk October winds, Amy quickly learned the ropes—literally—while sourcing fresh, local ingredients along the way to create soul-warming dishes that fueled their journey.

When they finally reached the Bahamas, everything clicked. Between exploring turquoise waters, shaking up tropical cocktails, and cooking with just-caught seafood and sun-kissed produce, Nick and Amy found their paradise.

When she’s not whipping up innovative dishes and cocktails tailored to each guest’s tastes, Amy can be found practicing yoga on deck or leading guests to the perfect beach for a scenic flow. Above all, she’s passionate about creating unforgettable meals that nourish the body and soul—one flavorful bite at a time.
Capt. Nick Cann
Bio coming soon.



Chef Amy Cann
Chef Amy was born and raised in the Land of 10,000 Lakes, where she spent her summers water skiing, wakeboarding, and fishing with her family. After 15 years immersed in the vibrant Minneapolis restaurant scene, her adventurous spirit led her to Alaska in 2015—where she instantly fell in love with life on the water.

During the off-season, Amy backpacked around the globe, always chasing new flavors and culinary traditions. From cooking with chefs in Peru, Thailand, Vietnam, and India, she picked up international techniques and ingredients that now shine through in her vibrant, globally inspired onboard cuisine.

Her love for travel soon turned nautical. The day before setting off on a 1,600-mile voyage down the East Coast with her partner Nick, she stepped onto a sailboat for the very first time. Braving brisk October winds, Amy quickly learned the ropes—literally—while sourcing fresh, local ingredients along the way to create soul-warming dishes that fueled their journey.

When they finally reached the Bahamas, everything clicked. Between exploring turquoise waters, shaking up tropical cocktails, and cooking with just-caught seafood and sun-kissed produce, Nick and Amy found their paradise.

When she’s not whipping up innovative dishes and cocktails tailored to each guest’s tastes, Amy can be found practicing yoga on deck or leading guests to the perfect beach for a scenic flow. Above all, she’s passionate about creating unforgettable meals that nourish the body and soul—one flavorful bite at a time.
Capt. Nick Cann
Bio coming soon.



Chef Amy Cann
Chef Amy was born and raised in the Land of 10,000 Lakes, where she spent her summers water skiing, wakeboarding, and fishing with her family. After 15 years immersed in the vibrant Minneapolis restaurant scene, her adventurous spirit led her to Alaska in 2015—where she instantly fell in love with life on the water.

During the off-season, Amy backpacked around the globe, always chasing new flavors and culinary traditions. From cooking with chefs in Peru, Thailand, Vietnam, and India, she picked up international techniques and ingredients that now shine through in her vibrant, globally inspired onboard cuisine.

Her love for travel soon turned nautical. The day before setting off on a 1,600-mile voyage down the East Coast with her partner Nick, she stepped onto a sailboat for the very first time. Braving brisk October winds, Amy quickly learned the ropes—literally—while sourcing fresh, local ingredients along the way to create soul-warming dishes that fueled their journey.

When they finally reached the Bahamas, everything clicked. Between exploring turquoise waters, shaking up tropical cocktails, and cooking with just-caught seafood and sun-kissed produce, Nick and Amy found their paradise.

When she’s not whipping up innovative dishes and cocktails tailored to each guest’s tastes, Amy can be found practicing yoga on deck or leading guests to the perfect beach for a scenic flow. Above all, she’s passionate about creating unforgettable meals that nourish the body and soul—one flavorful bite at a time.

menu

*Inquire about customized or special menus.

DAY BREAK
Fresh Hot Coffee, Cold Brew, Assorted Teas

Smoked Salmon Benny
Lox, poached egg, English muffin with soft herb cheese, topped with dill hollandaise.

Granola Pancakes
Amy’s homemade granola, fresh blueberries, and maple syrup. Served with bacon.

Ultimate Breakfast BLT
Thick cut bacon, pepper jack, tomato, Bibb lettuce, fried egg, sprouts, and garlic aioli.

Healthy Banana Split
Honey Greek yogurt, blueberries, strawberries, banana, and homemade granola.

Root Vegetable Hash
Potato, parsnip, sweet potato, red pepper, and onions. Served with ham steak and a fried egg.

Quiche
Prosciutto, caramelized onions, and Gruyère — or — asparagus, herbs, and feta.

Potato Latkes
Potato pancakes served with apple compote or herb crema.

 

MIDDAY
Bánh Mì
Char Siu-marinated grilled chicken, pickled carrot and daikon, cucumber, cilantro, and sriracha on a fresh baguette.

Southwest Chopped Salad with Grilled Steak
Romaine, grilled sweet corn, avocado, black beans, and bell pepper tossed in jalapeño cilantro dressing.

Green Flatbread
Topped with pesto, artichoke, broccoli, and feta.

Asian Lettuce Wraps
Garlic ginger chicken, mushrooms, carrots, and crispy saifun noodles in Bibb lettuce.

Chicken Shawarma
Spiced yogurt-marinated chicken, warm pita, tzatziki, tomato, and fresh hummus.

Shrimp Salad Croissant
Chopped shrimp and celery in a creamy Old Bay dressing.

Grilled Romaine Caesar with Crab Bread
Homemade yogurt lime Caesar dressing, crispy bacon, and baguette topped with lump crabmeat, artichoke, and melted cheese.

 

HORS D’OEUVRES
Caribbean Chicken Eggrolls
Jerk chicken, black beans, pepper jack, corn, and red pepper. Served with jalapeño ranch.

Jalapeño Poppers
Stuffed with cheddar, cream cheese, green onion, and bacon.

Homemade Hummus
Choice of Southwest black bean or roasted red pepper hummus. Served with pita and sliced veggies.

Buffalo Chicken Puffs
Spicy buffalo chicken and whipped blue cheese wrapped in fluffy pastry.

Tomato Bruschetta
Fresh tomato, basil, and garlic. Served on toasted garlic bread.

Blackened Shrimp Avocado Bites
Cajun shrimp and smashed avocado on sliced cucumber.

Goat Cheese Pops
Panko-crusted chèvre drizzled with hot honey.

 

MAIN
Shrimp Green Curry
Organic vegetables, shrimp, and coconut milk. Served with jasmine rice.

Rack of Lamb
Pistachio parmesan crust, mint chimichurri, and gouda polenta.

Jerk Chicken
Grilled jerk-marinated chicken with mango salsa and avocado cilantro rice.

Parmesan Herb Salmon
Parmesan herb crusted salmon served with maple bacon Brussels sprouts.

Carnitas Taco Bar
Slow-cooked carnitas, tortillas, guacamole, pico de gallo, and queso.

Penne San Remo
Penne pasta with chicken, artichokes, peas, sun-dried tomatoes, and white wine cream sauce.

Pan-Seared Sea Bass
Served with summer vegetables, herb orzo, and béarnaise.

DAY BREAK
Fresh Hot Coffee, Cold Brew, Assorted Teas

Smoked Salmon Benny
Lox, poached egg, English muffin with soft herb cheese, topped with dill hollandaise.

Granola Pancakes
Amy’s homemade granola, fresh blueberries, and maple syrup. Served with bacon.

Ultimate Breakfast BLT
Thick cut bacon, pepper jack, tomato, Bibb lettuce, fried egg, sprouts, and garlic aioli.

Healthy Banana Split
Honey Greek yogurt, blueberries, strawberries, banana, and homemade granola.

Root Vegetable Hash
Potato, parsnip, sweet potato, red pepper, and onions. Served with ham steak and a fried egg.

Quiche
Prosciutto, caramelized onions, and Gruyère — or — asparagus, herbs, and feta.

Potato Latkes
Potato pancakes served with apple compote or herb crema.

 

MIDDAY
Bánh Mì
Char Siu-marinated grilled chicken, pickled carrot and daikon, cucumber, cilantro, and sriracha on a fresh baguette.

Southwest Chopped Salad with Grilled Steak
Romaine, grilled sweet corn, avocado, black beans, and bell pepper tossed in jalapeño cilantro dressing.

Green Flatbread
Topped with pesto, artichoke, broccoli, and feta.

Asian Lettuce Wraps
Garlic ginger chicken, mushrooms, carrots, and crispy saifun noodles in Bibb lettuce.

Chicken Shawarma
Spiced yogurt-marinated chicken, warm pita, tzatziki, tomato, and fresh hummus.

Shrimp Salad Croissant
Chopped shrimp and celery in a creamy Old Bay dressing.

Grilled Romaine Caesar with Crab Bread
Homemade yogurt lime Caesar dressing, crispy bacon, and baguette topped with lump crabmeat, artichoke, and melted cheese.

 

HORS D’OEUVRES
Caribbean Chicken Eggrolls
Jerk chicken, black beans, pepper jack, corn, and red pepper. Served with jalapeño ranch.

Jalapeño Poppers
Stuffed with cheddar, cream cheese, green onion, and bacon.

Homemade Hummus
Choice of Southwest black bean or roasted red pepper hummus. Served with pita and sliced veggies.

Buffalo Chicken Puffs
Spicy buffalo chicken and whipped blue cheese wrapped in fluffy pastry.

Tomato Bruschetta
Fresh tomato, basil, and garlic. Served on toasted garlic bread.

Blackened Shrimp Avocado Bites
Cajun shrimp and smashed avocado on sliced cucumber.

Goat Cheese Pops
Panko-crusted chèvre drizzled with hot honey.

 

MAIN
Shrimp Green Curry
Organic vegetables, shrimp, and coconut milk. Served with jasmine rice.

Rack of Lamb
Pistachio parmesan crust, mint chimichurri, and gouda polenta.

Jerk Chicken
Grilled jerk-marinated chicken with mango salsa and avocado cilantro rice.

Parmesan Herb Salmon
Parmesan herb crusted salmon served with maple bacon Brussels sprouts.

Carnitas Taco Bar
Slow-cooked carnitas, tortillas, guacamole, pico de gallo, and queso.

Penne San Remo
Penne pasta with chicken, artichokes, peas, sun-dried tomatoes, and white wine cream sauce.

Pan-Seared Sea Bass
Served with summer vegetables, herb orzo, and béarnaise.

DAY BREAK
Fresh Hot Coffee, Cold Brew, Assorted Teas

Smoked Salmon Benny
Lox, poached egg, English muffin with soft herb cheese, topped with dill hollandaise.

Granola Pancakes
Amy’s homemade granola, fresh blueberries, and maple syrup. Served with bacon.

Ultimate Breakfast BLT
Thick cut bacon, pepper jack, tomato, Bibb lettuce, fried egg, sprouts, and garlic aioli.

Healthy Banana Split
Honey Greek yogurt, blueberries, strawberries, banana, and homemade granola.

Root Vegetable Hash
Potato, parsnip, sweet potato, red pepper, and onions. Served with ham steak and a fried egg.

Quiche
Prosciutto, caramelized onions, and Gruyère — or — asparagus, herbs, and feta.

Potato Latkes
Potato pancakes served with apple compote or herb crema.

 

MIDDAY
Bánh Mì
Char Siu-marinated grilled chicken, pickled carrot and daikon, cucumber, cilantro, and sriracha on a fresh baguette.

Southwest Chopped Salad with Grilled Steak
Romaine, grilled sweet corn, avocado, black beans, and bell pepper tossed in jalapeño cilantro dressing.

Green Flatbread
Topped with pesto, artichoke, broccoli, and feta.

Asian Lettuce Wraps
Garlic ginger chicken, mushrooms, carrots, and crispy saifun noodles in Bibb lettuce.

Chicken Shawarma
Spiced yogurt-marinated chicken, warm pita, tzatziki, tomato, and fresh hummus.

Shrimp Salad Croissant
Chopped shrimp and celery in a creamy Old Bay dressing.

Grilled Romaine Caesar with Crab Bread
Homemade yogurt lime Caesar dressing, crispy bacon, and baguette topped with lump crabmeat, artichoke, and melted cheese.

 

HORS D’OEUVRES
Caribbean Chicken Eggrolls
Jerk chicken, black beans, pepper jack, corn, and red pepper. Served with jalapeño ranch.

Jalapeño Poppers
Stuffed with cheddar, cream cheese, green onion, and bacon.

Homemade Hummus
Choice of Southwest black bean or roasted red pepper hummus. Served with pita and sliced veggies.

Buffalo Chicken Puffs
Spicy buffalo chicken and whipped blue cheese wrapped in fluffy pastry.

Tomato Bruschetta
Fresh tomato, basil, and garlic. Served on toasted garlic bread.

Blackened Shrimp Avocado Bites
Cajun shrimp and smashed avocado on sliced cucumber.

Goat Cheese Pops
Panko-crusted chèvre drizzled with hot honey.

 

MAIN
Shrimp Green Curry
Organic vegetables, shrimp, and coconut milk. Served with jasmine rice.

Rack of Lamb
Pistachio parmesan crust, mint chimichurri, and gouda polenta.

Jerk Chicken
Grilled jerk-marinated chicken with mango salsa and avocado cilantro rice.

Parmesan Herb Salmon
Parmesan herb crusted salmon served with maple bacon Brussels sprouts.

Carnitas Taco Bar
Slow-cooked carnitas, tortillas, guacamole, pico de gallo, and queso.

Penne San Remo
Penne pasta with chicken, artichokes, peas, sun-dried tomatoes, and white wine cream sauce.

Pan-Seared Sea Bass
Served with summer vegetables, herb orzo, and béarnaise.

DAY BREAK
Fresh Hot Coffee, Cold Brew, Assorted Teas

Smoked Salmon Benny
Lox, poached egg, English muffin with soft herb cheese, topped with dill hollandaise.

Granola Pancakes
Amy’s homemade granola, fresh blueberries, and maple syrup. Served with bacon.

Ultimate Breakfast BLT
Thick cut bacon, pepper jack, tomato, Bibb lettuce, fried egg, sprouts, and garlic aioli.

Healthy Banana Split
Honey Greek yogurt, blueberries, strawberries, banana, and homemade granola.

Root Vegetable Hash
Potato, parsnip, sweet potato, red pepper, and onions. Served with ham steak and a fried egg.

Quiche
Prosciutto, caramelized onions, and Gruyère — or — asparagus, herbs, and feta.

Potato Latkes
Potato pancakes served with apple compote or herb crema.

 

MIDDAY
Bánh Mì
Char Siu-marinated grilled chicken, pickled carrot and daikon, cucumber, cilantro, and sriracha on a fresh baguette.

Southwest Chopped Salad with Grilled Steak
Romaine, grilled sweet corn, avocado, black beans, and bell pepper tossed in jalapeño cilantro dressing.

Green Flatbread
Topped with pesto, artichoke, broccoli, and feta.

Asian Lettuce Wraps
Garlic ginger chicken, mushrooms, carrots, and crispy saifun noodles in Bibb lettuce.

Chicken Shawarma
Spiced yogurt-marinated chicken, warm pita, tzatziki, tomato, and fresh hummus.

Shrimp Salad Croissant
Chopped shrimp and celery in a creamy Old Bay dressing.

Grilled Romaine Caesar with Crab Bread
Homemade yogurt lime Caesar dressing, crispy bacon, and baguette topped with lump crabmeat, artichoke, and melted cheese.

 

HORS D’OEUVRES
Caribbean Chicken Eggrolls
Jerk chicken, black beans, pepper jack, corn, and red pepper. Served with jalapeño ranch.

Jalapeño Poppers
Stuffed with cheddar, cream cheese, green onion, and bacon.

Homemade Hummus
Choice of Southwest black bean or roasted red pepper hummus. Served with pita and sliced veggies.

Buffalo Chicken Puffs
Spicy buffalo chicken and whipped blue cheese wrapped in fluffy pastry.

Tomato Bruschetta
Fresh tomato, basil, and garlic. Served on toasted garlic bread.

Blackened Shrimp Avocado Bites
Cajun shrimp and smashed avocado on sliced cucumber.

Goat Cheese Pops
Panko-crusted chèvre drizzled with hot honey.

 

MAIN
Shrimp Green Curry
Organic vegetables, shrimp, and coconut milk. Served with jasmine rice.

Rack of Lamb
Pistachio parmesan crust, mint chimichurri, and gouda polenta.

Jerk Chicken
Grilled jerk-marinated chicken with mango salsa and avocado cilantro rice.

Parmesan Herb Salmon
Parmesan herb crusted salmon served with maple bacon Brussels sprouts.

Carnitas Taco Bar
Slow-cooked carnitas, tortillas, guacamole, pico de gallo, and queso.

Penne San Remo
Penne pasta with chicken, artichokes, peas, sun-dried tomatoes, and white wine cream sauce.

Pan-Seared Sea Bass
Served with summer vegetables, herb orzo, and béarnaise.

EXCEPTIONAL EXPERIENCES

Lynne, I honestly could fill a book with superlatives about the trip!​ The best part, in my opinion, was the crew. Kennon and Stephanie were absolutely fantastic in every way and truly made the trip a home run for everyone. I think this trip exceeded even our wildest expectations and we can’t wait to do it again!

Roland S - Texas​

Thanks so much for helping coordinate all of this. Stephanie and Kennon are absolutely amazing, we seriously couldn’t believe how lucky we were to have them as captain and crew. Overall it was a fantastic trip and we would definitely do it again.​ Thank you!​

Jessica D - Illinois

Inquire about Altesse

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