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Angeleyes

motor yachts • 2017 • 10 GUESTS • 5 cabins • 85 ft.

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Specifications

Length: 85 ft.

Builder: Horizon

Year: 2017

Beam: 23.3 ft.

Draft: 5.11 ft.

From $74,550 to $107,795 per week

See Price Details for premium holiday rates
RATES & availability

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description

​Motor Yacht Angeleyes offers high-end, luxury crewed yacht charters in the BVI. She features ​a crew of 4, on-deck jacuzzi​, and accommodations for up to 10 guests in 1 Master King Suite, ​2 Queen cabins, plus ​2 ​Twin cabins​ (1 Twin convertible to a Queen and 1 Twin convertible to a King on request).

amenities & features

  • Max Guests: 10
  • Total Cabins: 5
  • King Cabins: 2
  • Queen Cabins: 3
  • Showers: 5
  • Electric Heads: 5
View Yacht Layout

Angeleyes can accommodate 10 guests in 5 double cabins. The 4th cabin is convertible from 2 twins to a Queen and the 5th cabin is convertible from 2 twins to a King, if preferred.

Amenities

  • AC: Full
  • Voltages: 110
  • Hairdryer: Yes
  • Water Capacity: 400 gallons
  • Water Maker: Yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: Yes
  • Other Amenities: Karaoke machine!

    BROKER NOTES

    Special Conditions
    1. No smoking permitted in the interior of the yacht.
    2. Parties acknowledge that this is a contact and may be transmitted between them by facsimile machine and email and the parties intend that a faxed or emailed contract containing either the original and/or copies of party’s signature shall constitute a binding contract. This, however, does not exclude the subsequent exchange of original contracts.
    3. No pets allowed.
    4. Children 12 and under are only permitted with prior approval. Children are to be under the direct supervision of an adult from the charter party at all times
    5. Any outstanding accounts to be settled with the captain on board prior to disembarkation
    6. Crew gratuity of 15-20% is customary and at Charterer’s discretion.This gratuity should be given to the Captain of the vessel at the end of the charter, payable in cash or check from a US Bank.
    7. Cabins and heads are accessed by steep stairs, so charters including guests with mobility issues require prior discussion and agreement by the captain before booking, to ensure the yacht can accommodate their needs.
    8. It is the responsibility of the Charterer to ensure that he and his guests meet all passport, visa and Covid travel requirements to and from the port of embarkation/disembarkation and for the countries to be visited during the charter.
    9. Charterer acknowledges that participation in motorized water sports activities is an inherently dangerous activity that involves risks of death and/or serious bodily injury that cannot be prevented or avoided even by the exercise of reasonable care. Charterer is voluntarily relinquishing the ability to seek or collect damages from the yacht, yacht owner, or any associated parties, due to any personal injury, claim, or incident occurring or in any way related to or arising from the inherent risks of charterer’s (or guests) involvement in these motorized water sports activities.
    10. All itineraries are suggested and subject to weather and sea conditions with approval from the Captain at the time of the charter

    **Angeleyes has their own dedicated Preference Sheet that needs to be completed to ensure the best client experience, please contact VCY if a copy is needed**

Entertainment

  • Kids okay: Yes
  • Minimum Age of Kids: 10
  • Internet Access: Onboard WIFI
  • iPod/Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV/DVD: Yes
  • Sat TV: Yes
  • Special Diets: Yes
  • Kosher: Yes
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Aft deck only

Water Sports

  • Dinghy: Novurania
  • Dinghy Horsepower: 200 hp
  • Dinghy Pax: 10
  • Water Skis: (Adult)(Kids)
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: Yes
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Stand Up Paddle Boards: 4
  • Floating Mats: Yes
  • Beach Games: Yes
  • Other Toys: Water toys:
    - 2 handheld underwater scooters
    - 4 Paddle boards
    - Jet Board
    - Snorkel equipment
    - Towable tubes, waterskis and wakeboard
    - Subwing

Diving

  • License: -
  • Scuba: Yacht offers Rendezvous Diving only
  • Air Compressor: Not Onboard

  • Summer Base Port: BVI
  • Summer Operating Area: Caribbean Virgin Islands (BVI)
  • Winter Base Port: BVI
  • Winter Operating Area: Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Tortola, BVI
  • Turnaround: 48 hours

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2024 to 2025 $92,675 $92,675 $92,675 $92,675 $92,675 $93,830 $94,985 $96,140 $97,295 $0 $0
Summer 2025 $92,675 $92,675 $92,675 $92,675 $92,675 $93,830 $94,985 $96,140 $97,295 $0 $0
Winter 2025 to 2026 $92,675 $92,675 $92,675 $92,675 $92,675 $93,830 $94,985 $96,140 $97,295 $0 $0
Summer 2026 $92,675 $92,675 $92,675 $92,675 $92,675 $93,830 $94,985 $96,140 $97,295 $0 $0
PRICE DETAILS

48-hour turnaround time required BVI - All-inclusive rate includes: yacht, crew, provisions, full ships bar, cruising permits, fuel Note: BVI All-inclusive rates include up to 3 hours of engine time per day. BVI - Angeleyes also offers a 'plus all expenses' rate option: 2023-2024: $74,550/wk PLUS All Expenses (provisioning, fuel, alcohol, taxes, etc.) 2024-2025: $79,550/wk PLUS All expenses (provisioning, fuel, alcohol,taxes, etc.) 30% APA collected for PLUS All Expenses ***BVI Ports only (No USVI pick up/drop off or US charters)*** Angeleyes is happy to arrange private, USVI water taxi transfers for $3500/round trip. The rate includes a land taxi from the airport, a private water taxi to meet Angeleyes in BVI as well as gratuity! Angeleyes will coordinate with their preferred, BVI-based water taxi provider, who consistently offers guests the best experience. The $3500 rate is not commissionable. Thanksgiving week, Christmas and New Year week 2024 $107,795/wk all-inclusive New Year's week 2024 $112,795 New Year charters cannot start before December 29, 2024 Christmas charters constitute any charters including dates between December 19th - 27th. LESS THAN 7 NIGHT CHARTER RATES: For 6-night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide the weekly rate by 6 nights X number of nights. 5 nights is typically the minimum number accepted, charters under 5 nights are considered on a case-by-case basis. Winter rates start Oct 1. Use the new CYBA contract Due to her layout and interior stylings, Angeleyes is available for families with children at least 12 years of age or older. Cabins and heads are accessed by steep stairs, so charters including guests with mobility issues require prior discussion and agreement by the captain before booking, to ensure the yacht can accommodate their needs.

Booked

On Hold (not yet booked, can be challenged)

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

show Availability details

August 10, 2025-October 14, 2025: Unavailable: Tortola - Nanny Cay to Tortola - Nanny Cay

October 24, 2025-October 31, 2025: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

December 2, 2025-December 9, 2025: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

December 19, 2025-December 26, 2025: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

December 29, 2025-January 5, 2026: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

January 11, 2026-January 17, 2026: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

January 19, 2026-January 25, 2026: Hold: Tortola - Nanny Cay to Tortola - Nanny Cay

January 27, 2026-February 2, 2026: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

February 8, 2026-February 15, 2026: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

April 7, 2026-April 14, 2026: Hold: Tortola - Nanny Cay to Tortola - Nanny Cay

April 23, 2026-April 28, 2026: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

June 26, 2026-July 1, 2026: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

the crew

Captain Darrel
Darrel grew up in Johannesburg, South Africa, where he spent his time prowling the suburban jungles and raising his pet lion, Chaos. He also managed to actually finish school, and spent several wasted years at university studying a surprisingly varied and random number of subjects, all of which are totally useless in his current job. He is also a lieutenant in the South African National Defense Force - salutes are optional on board. He speaks three languages, two of which are only spoken in South Africa.

In 2003 he decided to quit his job and give up the exciting life of an accountant, and go to sea. He moved to Cape Town in South Africa, to complete his captain’s license. After several months of sailing some of the roughest waters on the planet, he finished his qualifications, and is legally allowed to captain small dinghies in several third-world countries. He has lived and sailed in the Caribbean for the past fourteen years, sailing on a variety of vessels in the charter industry. He has extensive sailing experience throughout the Caribbean, and knows where to find the best bars on most islands, some of which may let him come back again. In his travels he has swum with dolphins, had humpback whales breach right next to (and almost land on) his boat, and sailed through a hurricane. He is keen to experience two of these three things again. He is an experienced and seasoned sailor, with over 45,000 nautical miles logged and over 400 charters successfully completed.

Chef Jenn
Jenn grew up in Canada (in a well-known haunted house, no less!) but has strong family ties in the islands. She visited the British Virgin Islands for twenty years, before finally taking the leap five years ago to make the switch and become a local. Along the way she has managed a jazz club, been a make-up artist, worked as a realtor and captained a space simulator. Her move has worked out well, as she brings her considerable experience in the hospitality and food industries on board. Our guests continue to rave about her gourmet cuisine, and guests are advised to bring loose-fitting clothing for the return trip. Naturally friendly and engaging, Jenn will win you over with her home cooking and cheerful vibe.

Jenn comes from a family of chefs, and has worked in the hospitality industry for many years. Her experience comes from restaurant management and hands-on learning. She has been in the charter industry since 2015, and brings all her varied experiences to bear when creating her delicious meals. Jenn is a versatile chef who works closely with guests to come up with a charter menu tailored to their personal preferences. She enjoys using locally-grown foodstuffs, and tries to incorporate a farm-to-table approach in her cooking. She has amazing contacts and local suppliers down here that assist in this, and she strives to incorporate healthy and wholesome nutrition in her delicious meals. Her favorite culinary creations are classics with a twist, or anything where people ask for more.

A keen beach bum, Jenn’s love of the water and the island life are a perfect fit for the charter lifestyle. Combine that with her warm and caring nature, and it makes her everyone’s favorite crew member. She is a sunny, genuine, friendly soul, and we are very happy to have her on board as part of our team.

Mate Chris

Chris was born in South Africa, but moved to the Virgin Islands at the tender age of nine, growing up on boats and living here until 2017 when hurricane Irma blew him all the way to Canada. He returned in September 2023 to assume the first mate role on Angeleyes - Canada’s loss is our gain. Chris has worked in the charter and hospitality for many years, and his calm friendly demeanor will win you over in an instant. In addition to excelling in every aspect of the charter function, Chris is a genuinely kind and good person at heart, and is, in the opinion of the crew members and all who meet him, the nicest guy in the world. He also makes a mean martini; is an avid watersports enthusiast, and a great instructor. Chris holds his 200 ton captain’s license and has tons of experience yachting through the Caribbean. He makes a fantastic new addition to our crew and, like Santa, brings peace and good cheer to our motley gang.

Stewardess Jenny
Jenny was born and raised in Scotland (part of a large island just west of France, for the geographically-challenged), the daughter of two avid divers, so her childhood was spent bobbing around on dive boats and learning to love the water from the inside of a wetsuit. The only one of us who actually has some schooling in the hospitality industry, Jenny holds a degree in hotel management and catering. She spent several years working (and later managing) various hotels and restaurants in Edinburgh, before making the leap and moving to the BVI. She has lived here for more than two decades, although her accent still leaves no doubt as to which rugby team she supports. She has worked on boats as well as owning and managing restaurants on island in that time, and knows everyone and everything island-related.

Jenny is one of those people with boundless energy, and don’t let her diminutive stature fool you - she’s feisty. Happy and sunny and feisty. Her previous experience and varied skills means she can fit in wherever she’s needed, so you may find her helping in the galley; pouring liberal drinks behind the bar (the Scots, like the BVIslanders, like their drinks strong); or you may not see her at all but just be pleasantly surprised by the magical and fragrant cleanliness and tidiness that happens wherever she goes. Jenny rounds out our team by striving, as we all do, for the three F’s: Friendliness, Flexibility, and being Fenomenally good at the job.


menu

*Inquire about customized or special menus.

CHEF JENN'S SAMPLE  MENU 

Menu adapted to each individual group’s preferences emphasis on  sourcing local, fresh ingredients dietary restrictions integrated 

BREAKFAST. 

Caramelized apple Belgian waffles with chantilly cream & freshly grated  nutmeg 

Classic eggs benedict with black forest ham, homemade citrus hollandaise  & served with homestyle roasted curry potatoes 

Country-style personalized omelette filled with your favourite ingredients 

Tortolan french toast made with toasted coconut, cream of  coconut infused egg bread, Caribbean rum, fried bananas & Virgin Island  honey 

(daily: fresh fruit platter, warm breads, juices, coffees, greek yogurts,  home-made granola and bacon... lots of bacon) 

LUNCH. 

Bento Box with sesame crusted Ahi tuna served with pickled ginger,  wasabi, tamari sauce, seaweed & calamari salads & nori crisps 

Pulled pork burrito bowl loaded with black bean and corn salsa, quinoa,  jack cheese, roasted red peppers & avocado dressing 

Butterflied garlic lemon lobster with a fresh Mediterranean pasta salad  and crusty homemade rolls

Fish taco bar- locally caught panko crusted mahi -pile on grated beets,  cabbage, mozzarella cheese, homemade tropical salsa & yoghurt 

Pad Thai with sautéed chicken, shrimp fresh veggies, bean  sprouts, cilantro, roasted peanuts & fresh lime 

APRES LUNCH. 

Homemade sorbet duo- mango coconut and raspberry mint 

White chocolate, cherry and pistachio cookies served with milk and  Bailey's 

Pomegranate Sorbet Parfait with lebneh, pomegranates Salted tahini chocolate chip cookies 

SNACK TIME. 

Charcuterie platter with deli meats, pate, assortment of international  cheeses and crackers, fruit & olives 

Homemade spring rolls with sweet chilli dipping sauce Gourmet ground beef nachos with blue cheese sauce & sliced avocado California sushi rolls with wasabi and pickled ginger 

APPETIZER. 

Fruit & nut stuffed grilled peppers with couscous & pomegranate Caprese salad with truffle balsamic glaze & fresh local basil

Autumn pear salad with candied pecans, strawberries, arugula, pear, brie  and shallot balsamic dressing 

Pesto and ricotta bruschetta 

Korean beef lettuce wraps 

ENTREE. 

Grilled beef tenderloin with port cranberry reduction served with savoury  scalloped potatoes & asparagus 

Pan roasted Chilean sea bass with a passionfruit citrus buerre blanc,  mushroom risotto, grilled zucchini, passionfruit foam and coral tuile 

Farm to table night- we will be visited at sea by the Good Moon  Farm provisioning boat at which time the freshest local ingredients will be  selected to concoct a delicious meal. 

King Crab and seafood linguini with scallops, shrimp, crab & sweet  peppers tossed in a creamy asiago cream 

Caribbean BBQ night- Tamarind sticky ribs, jerk chicken served with  mango avocado salsa, coconut rice, grilled corn and fried plantains 

FINALE. 

Rosewater and vanilla bean creme brûlée 

Dark chocolate mousse with fresh raspberries & orange zest

Mango papaya dome entremet with almond dacquoise, Bavarian mousse,  caramelized bananas 

Utterly Deadly Southern pecan pie with vanilla wafer crust served with  vanilla bean gelato 

Caribbean banana cake with rum, chocolate & a broiled coconut topping

 

ANGELEYES’ SIGNATURE COCKTAILS  

ISLAND STYLE:  

- Aperol Julius (grapefruit and orange juice, Aperol, club soda and vanilla simple   syrup)  

- Dark & Stormy (Goslings rum with ginger ale, lime and bitters)  - Painkiller (pineapple and orange juice, cream of coconut and rum.   Topped with freshly ground nutmeg)  

- Island Sunset (Amaretto and Malibu with lime, pineapple and a splash of   grenadine)  

CLASSICS with a TWIST:  

- Negroni Spaglioni (Campari and Sweet Vermouth, topped with   prosecco and fresh orange)  

- Passionfruit Margarita (classic margarita mixed with fresh  

 passionfruit pulp)  

- Spicy Margarita (made with jalapeño - infused tequila)  

- A Good Old-Fashioned (bourbon, orange and angostura bitters and simple syrup)  - Espresso Martini (vanilla vodka, Kahlua and espresso)  

SKINNY:  

- Skinny Margarita (made with agave)  

- Paloma ((tequila blanco, grapefruit juice, club soda and tajin spice)  - Aperol Spritz (Aperol, prosecco, club soda and olives)  

- Prosecco and Elderflower Spritz (prosecco and St Germain with club soda and   lavender garnish)  

CRAFT:  

- Tomato and Basil Daquiri (fresh basil and cherry tomatoes bundles with lime,   simple syrup, rum and a splash of bitters)  

- Breakfast Martini (egg white, grapefruit, ginger marmalade, simple syrup, lemon   juice, gin or vodka and hot sauce)  

- Rasberry Mint Mojito (fresh raspberries, mint and lime, muddled with white rum,   club soda and sugar cubes)  

- Da Cucumber Ting (muddled cucumber shaken with vodka or gin, topped with   pink Ting and served martini-style with Tajin spice)

Inquire about Angeleyes

Our extensive expertise ensures we can answer all your inquiries. Please don't hesitate to contact us at your convenience. With our wealth of experience in luxury yachting, we're committed to assisting you in finding the ideal vessel for your unforgettable voyage.

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