Reverie - Sailing Catamaran - 2025 - Photo 1
Reverie - Sailing Catamaran - 2025 - Photo 2
Reverie - Sailing Catamaran - 2025 - Photo 3
Reverie - Sailing Catamaran - 2025 - Photo 4

Reverie

sailing catamaran • 2025 • 10 GUESTS • 5 cabins • 65 ft.

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Specifications

Length: 65 ft.

Builder: Lagoon

Year: 2025

Beam: 33 ft.

Draft: 5 ft.

From $59,500 to $61,500 per week

See Price Details for premium holiday rates

amenities & features

  • Max Guests: 10
  • Total Cabins: 5
  • King Cabins: 1
  • Queen Cabins: 3
  • Twin Cabins: 1
  • Showers: 5
  • Heads: 5
  • Electric Heads: 5

REVERIE is a brand-new 2025 Lagoon SIXTY5 sailing catamaran redefining luxury in the USVI and BVI with bold lines, expansive decks, and a calm, contemporary interior framed by panoramic views. Her oversized flybridge is made for lounging and sunset cocktails, while the inviting aft lounge keeps the ocean close and the atmosphere effortlessly relaxed. High-performance rigging supports smooth, graceful passages between island gems, and the layout flows naturally from generous social spaces to quiet private retreats.

Accommodating up to 8 guests, REVERIE offers 1 king owner’s cabin and 3 queen cabins, each with a private ensuite. Serene, spacious, and beautifully refined, she delivers the kind of charter that feels like a daydream brought to life.

For groups of 9 or 10, please inquire for availability and pricing.

Amenities

  • AC: Full
  • Hairdryer: Yes
  • Water Capacity: 264
  • Water Maker: yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No
  • Other Amenities: Wi-Fi
    Dumbells and workout equipment

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: Inq
  • Kosher: Inq
  • # Dine In: No
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: No

Water Sports

  • Dinghy: Williams Sport Jet 460
  • Dinghy Horsepower: 175
  • Dinghy Pax: 10
  • 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: Yes
  • Floating Mats: Yes
  • Beach Games: Yes
  • Jetskis: No
  • Other Toys: 10 Person Dinghy With 175 HP
    2 e-Foils Including 1 FlightScooter eFoil
    1 Wing Foil
    Kite Board
    1 Sea Bob
    8 Sudnados Sea Scooters
    4 Stand Up Paddle Boards
    Kneeboard
    Wakeboard
    Hot Dog Towable Tube
    Floating Mats
    Floating Chairs
    Bean Bags
    Can Book Dive Trips
    Snorkel Gear
    Fishing Gear
    Beach Games
    Can book dive trips

Diving

  • License: Instructor
  • Scuba: Onboard
  • Air Compressor: Not Onboard

  • Location Details: Vessel will be accepting charters in the Grenadines from August 15-mid November.
  • Summer Base Port: British Virgin Islands
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Base Port: British Virgin Islands
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: British Virgin Islands
  • Turnaround: 72 hours

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Summer 2026 $59,500 $60,000 $60,500 $61,000 $61,500 $62,000 $62,500
Winter 2026 to 2027 $59,500 $60,000 $60,500 $61,000 $61,500 $62,000 $62,500
Summer 2027 $59,500 $60,000 $60,500 $61,000 $61,500 $62,000 $62,500
Winter 2027 to 2028 $61,500 $62,000 $62,500 $63,000 $63,500 $64,000 $64,500
Additional Rates & Notes

PRICE DETAILS

Booked

On Hold (not yet booked, can be challenged)

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

September 26, 2026-October 3, 2026: Hold: Grenadines, West Indies to Grenadines, West Indies

October 31, 2026-November 6, 2026: Booked: Grenadines, West Indies to Grenadines, West Indies

November 8, 2026-November 15, 2026: Booked: Saint Vincent to Saint Vincent

November 16, 2026-December 2, 2026: Unavailable: British Virgin Islands to British Virgin Islands

December 3, 2026-December 10, 2026: Booked: British Virgin Islands to British Virgin Islands

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

January 9, 2027-January 20, 2027: Booked: Trellis Bay, Tortola to Trellis Bay, Tortola

January 21, 2027-January 22, 2027: Hold

February 2, 2027-February 7, 2027: Booked: British Virgin Islands to British Virgin Islands

February 11, 2027-February 18, 2027: Booked: Trellis Bay, Tortola to Trellis Bay, Tortola

February 28, 2027-March 7, 2027: Booked: British Virgin Islands to British Virgin Islands

March 12, 2027-March 18, 2027: Booked: British Virgin Islands to British Virgin Islands

March 20, 2027-March 28, 2027: Booked: British Virgin Islands to British Virgin Islands

April 10, 2027-April 17, 2027: Booked: British Virgin Islands to British Virgin Islands

April 19, 2027-April 26, 2027: Booked: British Virgin Islands to British Virgin Islands

May 5, 2027-May 5, 2027: Hold: British Virgin Islands to British Virgin Islands

May 15, 2027-May 22, 2027: Booked: Tortola, West End, BVI to Tortola, West End, BVI

June 1, 2027-June 8, 2027: Booked: British Virgin Islands to British Virgin Islands

June 10, 2027-June 17, 2027: Booked: British Virgin Islands to British Virgin Islands

July 7, 2027-July 14, 2027: Hold: Grenada, St Georges to Grenada, St Georges

July 18, 2027-July 25, 2027: Booked: Saint Vincent to Union Island, Grenadines

the crew

Captain Dean De Witt, Chef Charne De Witt, and Deck/Stew Robyn De Witt bring a close-knit family dynamic, extensive Caribbean experience, and heartfelt hospitality to every charter aboard REVERIE. Dean’s calm command and knowledge of the islands pair naturally with Charne’s personalized cuisine and Robyn’s thoughtful service and creative attention to detail. Their easy communication and shared commitment to guest care create an onboard atmosphere that feels smooth, welcoming, and genuinely happy.Click each crew profile to learn more about their background, experience, and personal story.

menu

*Inquire about customized or special menus.

Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.

 

New Menu Starting August 1,2026

DAY BREAK
All breakfasts are served with homemade granola, yogurt, and a seasonal fruit platter.

French Toast
Served with creamy vanilla mascarpone, fresh berries, and mixed berry coulis.

Turkish Eggs (Cilbir)
Creamy garlic yogurt topped with Aleppo butter and served with fresh sourdough.

Maple Rum Pancakes
Served with caramelized banana and walnut crunch.

Shakshuka
Poached eggs in smoky tomato concassé, finished with feta crumble and avocado.

Bagel Board
Smoked salmon, heirloom tomatoes, avocado, and cucumber ribbons served with fresh bagels.

Eggs Benedict
Poached eggs and Canadian bacon topped with rich hollandaise sauce.

Açai & Smoothie Bowl
Served with vanilla granola, fresh seasonal fruit, and toasted almonds.

 

MIDDAY
Rainbow Sushi Bowl
Sesame ahi tuna served over sticky rice with rainbow vegetables and ponzu.

Mediterranean Mezze Spread
A selection of meats served with hummus, tzatziki, and fresh pita.

Grilled Chicken Salad
Charred peaches, crispy prosciutto, burrata, and arugula.

Mahi Mahi Tacos
Served with cabbage slaw, spicy mango salsa, and caper lime aioli.

Lump Crab Cakes
Served with yuzu crème fraîche, lemon pearl couscous, and pickled onion.

Shrimp Caesar Salad
Finished with crispy bacon bits, parmesan tuile, and homemade focaccia.

 

HORS D’OEUVRES

Summer Spring Rolls
Served with peanut-soy dipping sauce.

Crispy Pork Belly
Served with curried plantain purée and pickled vegetables.

Tuna Tartare
Served with creamy coconut sauce, mango, avocado, and wonton chips.

Wahoo Ceviche
Prepared with avocado, jalapeño, and tortilla crisps.

Wine-Baked Camembert
Served with fig preserve, balsamic pearls, and fresh sourdough.

 

MAIN
Red Snapper
Served with sun-dried tomato and thyme velouté, jasmine rice, blistered tomatoes, and roasted seasonal vegetables.

Sous Vide Filet Mignon
Served with red wine jus, potato pavé, tender stem broccolini, and buttery garlic asparagus.

Pistachio-Crusted Lamb Rack
Served with scalloped potatoes, charred greens, and pomegranate salad.

Sage & Prosciutto Chicken Roulade
Served with creamy potato purée, honey-roasted carrots, and burnt butter sage beurre blanc.

Pan-Seared Seabass
Served with silky pea purée, crispy thyme gnocchi, braised leeks, and lemon cream sauce.

Seafood Risotto
Lobster, shrimp, and scallops served in a truffle risotto with a citrus salad.

 

DESSERT
Limoncello Tiramisu
Served with fresh raspberries, lemon curd, and raspberry coulis.

Pavlova
Crispy meringue nests topped with passionfruit curd, vanilla bean cream, and fresh seasonal fruit.

Amaretto-Poached Pears
Served with vanilla almond crumble and homemade spiced ice cream.

Coconut & Mango Panna Cotta
Finished with ginger nut crumble, mango glaze, and toasted coconut.

Rooibos Crème Brûlée
Served with sticky peaches.

Dark Chocolate Salted Caramel Cheesecake
Served on a roasted hazelnut crust with whipped cream.

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.