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Jewel (67)

sailing catamarans • 2023 • 8 GUESTS • 4 cabins • 67 ft.

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Specifications

Length: 67 ft.

Builder: Fountaine Pajot

Year: 2023

Beam: 32.28 ft.

Draft: 5.58 ft.

From $50,000 to $63,000 per week

See Price Details for premium holiday rates
RATES & availability

Need help?

Call us (954) 980 9281

description

Catamaran Jewel offers high-end, luxury crewed yacht charters in the BVI. She features a crew of 3 and accommodations for up to 8 guests in 1 King Master Suite plus 3 Queen cabins.

amenities & features

  • Max Guests: 8
  • Total Cabins: 4
  • King Cabins: 1
  • Queen Cabins: 3
  • Showers: 4
  • Electric Heads: 4
View Yacht Layout

1 master cabin with king bed and double sinks plus 3 queen bed cabins with ensuite baths

Amenities

  • AC: Full
  • Voltages: 220V with 110V adapters
  • Hairdryer: Yes
  • Water Capacity: 300 gallons per hour
  • Water Maker: 2
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No
  • Other Amenities: 2 hot/cold deck showers (one on each stern)
    Outdoor gas grill
    Icemaker
    2 cold drink refrigerators in cockpit
    1 refrigerator on the upper deck
    2 deck showers

Entertainment

  • Kids okay: Yes
  • Minimum Age of Kids: No
  • Internet Access: Onboard WIFI
  • iPod/Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV/DVD: No
  • Special Diets: Yes
  • Kosher: Inq
  • # Dine In: 8
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: No smoking

Water Sports

  • Dinghy: 15' Highfield Sport
  • Dinghy Horsepower: 70HP
  • Dinghy Pax: 10
  • Water Skis: (Adult)
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: Yes
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: (1 Man)(2 Man)
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Beach Games: Yes
  • Other Toys: Towable Tube
    Snorkel gear
    1 x Lift 3 E-foil
    Wakeboard
    Slingshot Wing foil
    2 X SUPs
    2 x sea scooters
    1 10ft circular dock with mesh inner net
    1X Kayak
    2 spinning rods
    2 trolling rods

    Yacht offers Rendezvous diving.

Diving

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

  • Location Details: Winter & Summer Bases: - Scrub Island, BVI Times: - Check-In: 12 PM - Check-Out: 12PM - Turnover between charters 48h for same location
  • 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: VGYH, BVI
  • Other Pickups: Trellis Bay, BVI
  • Turnaround: 48

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2025 to 2026 $58,000 $58,500 $59,000 $59,500 $60,000 $60,500 $61,000 $0 $0 $0 $0
Summer 2026 $58,000 $58,500 $59,000 $59,500 $61,000 $61,500 $62,000 $0 $0 $0 $0
Winter 2026 to 2027 $59,000 $59,500 $61,000 $61,500 $62,000 $62,500 $63,000 $0 $0 $0 $0
Summer 2027 $59,000 $59,500 $61,000 $61,500 $62,000 $62,500 $63,000 $0 $0 $0 $0
PRICE DETAILS

GENERAL: - Minimum 4-nights, inquire for less; - For 6-night charters, divide weekly rate by 7 nights X 6 nights; - For less for 6 nights, divide weekly rate by 6 nights X number of nights; CHILD DISCOUNT: $200 off per child under 12 at time of charter. SLEEP ABOARD: 50% of the daily rate. Boarding from 4 PM. Guests to dine off the yacht that evening. HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Discount of $150 per person off the 7 night rate. LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. Discount of $75 per person off the 7 night rate. CHRISTMAS: - Rate $70,000 - Must end no later than 27 December - Includes a gala dinner with champagne and premium wines - Minimum 7-nights NEW YEARS: - Rate $75,000 - Must start no earlier than 28 December - Includes a gala dinner with champagne and premium wines - Minimum 7-nights

Booked

On Hold (not yet booked, can be challenged)

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

show Availability details

March 19, 2026-March 26, 2026: Booked: Trellis Bay, Tortola to Trellis Bay, Tortola

April 1, 2026-April 2, 2026: Transit: Virgin Gorda - Spanish Town to Yacht Haven Grand

April 3, 2026-April 10, 2026: Booked: Red Hook to Yacht Haven Grand

April 14, 2026-April 20, 2026: Booked: Yacht Haven Grand to Yacht Haven Grand

April 23, 2026-April 30, 2026: Booked: Trellis Bay, Tortola to Trellis Bay, Tortola

May 24, 2026-May 29, 2026: Booked: Yacht Haven Grand to Yacht Haven Grand

June 19, 2026-June 25, 2026: Booked: Trellis Bay, Tortola to Trellis Bay, Tortola

July 1, 2026-October 31, 2026: Unavailable: Virgin Gorda - Spanish Town to Virgin Gorda - Spanish Town

November 8, 2026-November 14, 2026: Boat Show: Virgin Gorda - Spanish Town to Virgin Gorda - Spanish Town

the crew

MEET YOUR CREW:
CAPTAIN: Bogdan (Bibo) Buse
CHEF: Gabriela August
STEW/DECK HAND: Freelance Crew will be appointed for this position for the remainder of 2025/26 season.


Bogdan, better known as Bibo, grew up in Romania and spent six years serving as an officer in the Romanian Armed Forces. That experience shaped his calm, steady approach, strong leadership skills, and ability to stay cool under pressure - all qualities that serve him well as a captain.

In 2021, Bibo made the move into sailing and quickly fell in love with life on the water. Since then, he’s sailed extensively around the Mediterranean, drawn to its stunning coastlines, hidden anchorages, and the simple freedom of being at sea. Over the past three years, he’s worked full-time in the charter world, completing multiple seasons as a professional captain on sailing and motor yachts.

Beyond captaining, Bibo has been hands-on with every side of yacht operations - from deliveries across the Med to charter turnarounds, base operations, and shipyard refits. This has given him solid technical knowledge and a practical, solutions-focused mindset that keeps the yacht running smoothly and guests worry-free.

Onboard, Bibo is known for his calm presence and easygoing nature. He creates an atmosphere where guests feel relaxed and at home - whether that’s enjoying a quiet swim in a secluded bay, cruising along a scenic coastline, or taking a spontaneous detour that becomes the highlight of the trip.

Gabriela has been working as a professional yacht chef since the summer of 2024 and absolutely loves what she does. She’s all about creating memorable onboard experiences through fresh, flavorful food and warm, attentive hospitality.
Since going full-time at sea, she’s worked on both private and charter yachts throughout the Mediterranean and has completed over 40 charters across the 2024/2025 seasons. The experience has only deepened her passion for sailing, cooking, and hosting guests.

She’s dedicated, adaptable, and thrives in the ever-changing rhythm of charter life. Whether it’s catering to dietary preferences or keeping things running smoothly behind the scenes, Gabriela takes pride in making every guest feel relaxed, cared for, and completely at home onboard.

Together, Gabriela and Bibo share a love for adventure and exploration. They balance fun with professionalism and attention to detail, making sure each charter feels effortless, seamless, and unforgettable.

They can’t wait to welcome you aboard and show you these incredible islands and all the fun that comes with them.

menu

*Inquire about customized or special menus.

Gabriela’s Sample Menu

 

Please note: This is a sample menu. All dishes can be tailored to guest preferences, dietary restrictions, allergies, and group size. Selections may also adapt based on sailing plans, provisioning availability, weather, and location.

 

Breakfast

Vanilla chia pudding layered with Greek yogurt, toasted almonds, wildflower honey, strawberry compote, and fresh berries. Classic eggs Benedict with smoked salmon and silky hollandaise

Smashed avocado toast with poached eggs and chili flakes. Golden Belgian waffles with strawberries, honey, and whipped cream

Tropical smoothie bowls topped with coconut flakes and seeds. Mini pancakes with maple syrup. Farm-fresh eggs with Artisan cheese platter.

Mozzarella, peach, prosciutto, and basil board. Bacon, breakfast sausage and poached eggs. Chocolate muffins.

Savory breakfast platter with feta, scrambled eggs, avocado, hummus, and cucumber. Greek yogurt with granola and honey. Melon and prosciutto

Egg white omelet with spinach and feta. Fresh fruit salad. Croissants and pastries

French toast with caramelized bananas and maple syrup. Scrambled eggs with chives and crispy bacon. Fresh fruit platter

Lox and Bagels accompanied by red onion slithers, capers and cream cheese. Tropical fruit platter

 

Lunch

 

Grilled shrimp tacos with mango salsa and lime crema. Quinoa salad with roasted vegetables and herbs

Creamy chicken pesto with jasmine rice. Beetroot and mint yogurt salad

Seared tuna Niçoise with olives and soft-boiled eggs.

Grilled flank steak salad with chimichurri. Stuffed bell peppers with cream cheese and dill

Baked catch of the day. Crispy zucchini with garlic and parmesan

Seafood paella. Walnut salad

Lemon herb chicken skewers, garlic bread and Mediterranean orzo salad

Wild mushroom risotto. Halloumi and roasted vegetable skewers. Traditional Cretan dakos with vine tomatoes, feta, and extra virgin olive oil.

Greek mezze spread:- hummus, tzatziki, dolmades, olives, pita. Grilled lamb kofta (meatballs)

 

Appetizers

Seared Tuna Tataki

Burrata & Heirloom Tomato Crostini

Coconut Shrimp with Chili-Lime Aioli

Prosciutto-Wrapped Melon with Mint

Mediterranean Stuffed Peppers

Mini Crab Cakes with Lemon Aioli

 

 

Dinner

 

Seared tuna steak with coconut-lime sauce. Garlic butter asparagus. Truffle mashed potatoes.

Slow-braised lamb with rosemary jus. Roasted Vegetables. Roasted baby potatoes.

Grilled sea bass with herb butter. Roasted baby vegetables. Creamy saffron risotto

Pan-seared beef steak with cracked black pepper sauce. Fluffy couscous. Steamed seasonal greens.

Herb Roasted Chicken Breast. Creamy rigatoni with roasted squash sauce. Crisp greens

Lobster tail with lemon butter. Garlic sautéed greens. Parmesan roasted potatoes

Pan-seared scallops with beurre blanc. Pan-seared Brussels sprouts.  Cauliflower puree. Risotto primavera

 

Dessert

Passionfruit panna cotta

Warm chocolate lava cake with vanilla ice crea

Classic lemon tart with fresh berries

Traditional tiramisu

Mango sorbet

Tropical pavlova

Crème brûlée

Dark chocolate

 

 

STANDARD SHIP’S BAR

Non-alcoholic 

Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray  

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

Hard Seltzer

Truly, Highnoon, White Claw, Love City

Beer

Corona, Carib, Landshark, Miller Lite, Coors Light

Please let your broker know your preferred brands.

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.

Inquire about Jewel (67)

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