Earnout - Motor Yacht - 2025 - Photo 1
Earnout - Motor Yacht - 2025 - Photo 2
Earnout - Motor Yacht - 2025 - Photo 3
Earnout - Motor Yacht - 2025 - Photo 4

Earnout

motor yacht • 2025 • 6 GUESTS • 3 cabins • 55 ft.

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Specifications

Length: 55 ft.

Builder: Two Oceans

Year: 2025

Beam: 25 ft.

Draft: 3.6 ft.

From $41,500 to $41,500

See Price Details for premium holiday rates

amenities & features

  • Max Guests: 6
  • Total Cabins: 3
  • King Cabins: 1
  • Queen Cabins: 2
  • Showers: 3
  • Electric Heads: 3

EARNOUT has been meticulously crafted to provide an unparalleled experience for up to six charter guests, ensuring that every moment aboard is infused with comfort and elegance. Featuring three exquisite suites, guests will indulge in the luxury of two sumptuous queen-size beds, and one king size bed which converts to twin beds, and they all have private en-suite bathrooms. Each cabin has an independent A/C, with high quality bed linens and towel sets, making it the perfect haven for relaxation. Each suite is designed to reflect the unique preferences of our guests, creating a serene and inviting ambiance that enhances the overall charter experience.

The flybridge can be fully enclosed and comes with full A/C. Professional artwork in each cabin from Artist Vena

Amenities

  • AC: Full
  • Hairdryer: 1 for each cabin
  • Water Capacity: 600
  • Water Maker: yes
  • Ice Maker: 2
  • Deck Shower: Hot and Cold
  • Jacuzzi: No
  • Other Amenities:

    2 x Deck Showers with Hot and Cold water
    2 x Ice Makers
    2 x Water Makers
    2 x Generators

    Earnout has a fishing permit. If clients wish to fish they will 
    need to apply for an individual license for each person wanting to fish.

Entertainment

  • Kids okay: Yes
  • Internet Access: Onboard WIFI
  • iPod/Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV/DVD: Yes
  • Sat TV: No
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: No
  • # Dine In: No
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Aft sugar scoops

Water Sports

  • Dinghy: Yes
  • Dinghy Horsepower: 50HP
  • Dinghy Pax: 8
  • Water Skis: (Adult)(Kids)
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: Yes
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Kayak: (1 Man)(2 Man)
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Beach Games: Yes
  • Jetskis: No
  • Other Toys:

    Other Toys – 
    E-foil added January 2026 (see pic on guest comments page)
    2 x Sublue Underwater Sea Scooters
    1 x Double ZUP board
    1 x Wakesurf Board
    Inflatable Hangout Water Hammock
    Inflatable 360 Trio-Dock with Bar
    1 Paddle board converts into a kayak
    Tubing 
    Fishing: 2 trolling rods and 1 casting rod
    1 x Go-Pro Camera
    1 x Cannon Camera
    Big selection of Board and Card Games

     

Diving

  • License: Master
  • Costs:

    3 Dives included for certified divers for 7 night charter. Additional dives $75 per dive per person.
    A Dive Waiver is required for anyone wishing to dive.

  • Number of Dives: 3
  • Tanks: 8
  • BCs: 8
  • Regulators: 8
  • Scuba: Onboard
  • Air Compressor: Not Onboard

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

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2026 to 2027 $41,500 $42,500 $42,500 $43,500 $43,500
Summer 2027 $41,500 $42,500 $42,500 $43,500 $43,500
Winter 2027 to 2028 $41,500 $42,500 $42,500 $43,500 $43,500

PRICE DETAILS

Booked

On Hold (not yet booked, can be challenged)

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

November 2, 2026-November 9, 2026: Transit: Grenada, St Georges to British Virgin Islands

November 11, 2026-November 14, 2026: Boat Show: Boat Show, BVI to Boat Show, BVI

December 11, 2026-December 17, 2026: Hold: British Virgin Islands to British Virgin Islands

December 27, 2026-January 3, 2027: Booked: British Virgin Islands to British Virgin Islands

February 11, 2027-February 16, 2027: Hold: Trellis Bay, Tortola to Trellis Bay, Tortola

March 29, 2027-April 4, 2027: Hold: Tortola - Nanny Cay to Tortola - Nanny Cay

the crew

Nick and Jade are a South African couple who have known each other for eight years and bring decades of combined experience in the hospitality industry. That depth of experience is reflected in how they work together — an easy trust and rhythm that translates into a warm, comfortable, and seamlessly run environment onboard. Nick Farinha — CaptainNick is a seasoned charter Captain with eight years of experience, most recently in the Maldives before joining the BVI. He came up through the ranks as a deckhand, completing ocean crossings and charters before earning his RYA Yachtmaster qualification — giving him a thorough, hands-on understanding of every aspect of running a vessel. Warm and personable by nature, Nick has a gift for making guests feel instantly at ease, equally comfortable leading a conversation on local history as he is on marine life or the day’s dive plan. His passion lies firmly in the ocean — diving, surfing, and watersports of every kind — and he takes great pride in sharing that knowledge with guests. He really strives to facilitate the enjoyment of his guests Jade Lovell — ChefJade is a trained chef with additional certification in Thai cuisine, and certified yoga instructor — a combination that informs her holistic approach to food onboard. Her cuisine draws on Thai, French, Italian, and Mexican influences, crafted around fresh, organic ingredients and vibrant flavor, with genuine thought given to how guests want to feel throughout their trip. In 2025, Jade won 1st prize at the culinary competition in the USVI Boat Show. A qualified Divemaster and dedicated nature enthusiast, Jade brings a health-conscious, eco-mindful philosophy to every aspect of the charter — prioritizing organic, fresh produce alongside environmentally responsible products to help protect the ocean she loves. She also enjoys connecting with guests beyond the galley, whether leading a hike, guiding a snorkel in search of octopus, or joining a board game in the evening — always mindful of when to engage and when to allow guests their space. TogetherNick and Jade are genuinely committed to ensuring every guest feels comfortable and at home onboard, dedicating equal care to the smallest details and the most memorable moments of a charter. As a dive team, they are able to lead guests together on underwater excursions, offering a seamless, coordinated experience above and below the water. Every charter is tailored to guests’ preferences, professional and personal alike, delivered within an impeccably clean, well-maintained setting and a consistent commitment to the highest standard of service.

menu

*Inquire about customized or special menus.

DAY 1 – Mediterranean Welcome

 

Breakfast:

Smoky Wild Mushroom Frittata with roasted cherry tomatoes, grilled local bread & thyme butter 

Lunch:

Garlic Butter Prawns with lemon couscous, roasted peppers & basil drizzle

Canapés:

Mini bruschetta with tomato confit, olive tapenade & micro basil

Starter:

Watermelon, feta & mint salad with toasted pine nuts & citrus vinaigrette

Main:

Herb-Rubbed Lamb Chops with creamy mint sauce, fondant potatoes & caramelised baby carrots

Dessert:

Chai-Spiced Panna Cotta with pistachio toffee

 

DAY 2 – Asian Fusion

Breakfast:

Savory Cheese & Chive Pancakes with fried eggs & chili butter

Lunch:

Tuna Poke Bowl with sushi rice, avocado, pickled ginger & sesame ponzu

Canapés:

Vietnamese Rice Paper Rolls with shrimp, mint, glass noodles & spicy peanut-lime dip

Starter:

Crispy wonton filled with a mango Asian Slaw, crispy shallots & soy-lime dressing

Main:

Thai Green Chicken Curry with jasmine rice, coconut cream, crispy garlic chips & chili oil 

Dessert:

Mango Crème Brûlée with passionfruit purée

 

DAY 3 – Tropical Caribbean Flare

Breakfast:

Brioche French Toast with caramelised banana, crispy bacon & spiced maple syrup 

Lunch:

Coconut-Crusted Mahi Mahi with mango salsa, cilantro rice & charred zucchini

Canapés:

Plantain chips with avocado-lime cream & chili flakes

Starter:

Chili-Lime Prawns with pineapple salsa & coconut foam

Main:

Jerk-Spiced Pork Tenderloin with rum glaze, plantain purée & pickled cucumber slaw

Dessert:

Sticky Ginger & Date Pudding with vanilla-rum anglaise

 

DAY 4 – Italian Coastal

Breakfast:

Soft-Boiled Eggs on Lemon-Garlic Yogurt with basil pesto, burnt paprika butter & toasted brioche

Lunch:

Tuscan Chicken Salad with roasted vegetables, olives, sun-dried tomato dressing & shaved parmesan

Canapés:

Mini Caprese Skewers with mozzarella pearls, basil and a balsamic drizzle

Starter:

Spinach & Ricotta Ravioli in tomato consommé with basil oil

Main:

Calamari & Fresh Linguine in rich marinara sauce with garlic confit & basil oil

Dessert:

Tiramisu-style Espresso Panna Cotta with cocoa dust

 

DAY 5 – Modern Mediterranean

Breakfast:

Spinach & Feta Baked Eggs with garlic mushrooms & green herb aioli

Lunch:

Pan-Seared Local Fish with roasted cherry tomatoes, fennel salad, caper-lemon dressing & herbed quinoa

Canapés:

Crostini with whipped feta cheese, roasted peppers & micro greens

Starter:

Beetroot Carpaccio with whipped goat’s cheese, toasted pine nuts, rocket and citrus dressing

Main:

Beef Fillet Medallions with butternut purée, roasted potatoes cubes, crispy onions & balsamic-pepper glaze

Dessert:

Chocolate Soufflé with spiced orange sauce

 

DAY 6 – Island Comforts

Breakfast:

Tropical Fruit Parfaits with passionfruit yogurt, three-cheese crêpes & grilled pork sausage

Lunch:

Gourmet Steak Tacos with charred vegetables, avocado crema & lime slaw

Canapés:

Crispy sweet potato medallions with caramelised onion & bacon bits with a mustard sauce 

Starter:

Phyllo pastry stuffed with brie cheese and a sweet fig sauce 

Main:

Grilled Chicken Breast with roasted broccoli, cauliflower purée, crispy kale & thyme jus

Dessert:

Key Lime Pie with coconut cream

 

DAY 7 – Elegant Farewell

Breakfast:

Spinach, Pancetta & Poached Egg Benedict on toasted brioche with hollandaise & herb oil

Lunch:

Grilled Lobster Tail with citrus butter, coconut rice & papaya salad

Canapés:

Charcuterie board 

Starter:

Roasted Red Pepper Bisque with a Parmesan puff pastry twist

Main:

Slow-Roasted Pork Belly with apple cider glaze, buttered cabbage, sweet potato mash & roasted beet reduction

Dessert:

Strawberry & Raspberry Sorbet with meringue shards & dark chocolate curls

 

 

Updated August 2026

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