View All Photos

Rhapsody Ii

sailing catamarans · 2024 · 8 GUESTS · 4 cabins · 55 ft.

Inquire

Specifications

Length: 55 ft.

Builder: Lagoon

Year: 2024

Beam: 29.6 ft.

Draft: 5.1 ft.

From $36,000 to $39,000

See Price Details for premium holiday rates
RATES & availability

Need help?

Call us (954) 980 9281

amenities & features

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

1 Primary cabin and 3 guest cabins - all queen size berths ensuite.

Amenities

  • AC: Full
  • Voltages: 5000W for 100v
  • Hairdryer: Yes
  • Water Capacity: 254 Gallons
  • Water Maker: Yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No
  • Other Amenities: Aft Sunshade and forward cockpit Bimini
    Fixed hardtop Bimini on flybridge
    Teak Decking

Entertainment

  • Kids okay: Yes
  • Internet Access: Onboard WIFI
  • iPod/Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV/DVD: Yes
  • Special Diets: Inq
  • Kosher: Inq
  • # Dine In: Sal
  • BBQ: Yes
  • Crew Smokes: Inq

Water Sports

  • Dinghy: 14.5ft
  • Dinghy Horsepower: 70HP
  • Water Skis: (Adult)(Kids)
  • Wake Board: 1
  • Tube: 1
  • Knee Board: 1
  • Snorkel Gear: Yes
  • Kayak: (2 Man)
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Other Toys: 1x EFoil
    Underwater Blue Lights

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: Nanny Cay
  • Other Pickups: BVI - 2pm
  • Turnaround: 48 hours Min

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2024 to 2025 $36,000 $36,500 $37,000 $37,500 $38,000 $38,500 $39,000 $0 $0 $0 $0
Summer 2025 $36,000 $36,500 $37,000 $37,500 $38,000 $38,500 $39,000 $0 $0 $0 $0
PRICE DETAILS

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. A BVI pick up port other than Nanny Cay will be boarding from 2pm and drop off at a BVI drop off port other than Nanny Cay will be at 10am. CHRISTMAS 2025: 1-8 guests $44,850 Christmas week to end by December 26. 7 night min. NEW YEARS 2025/26: 1-8 guests $46,800 New Years week to not begin before December 28. 7 night min HURRICANE SEASON: Please press client to purchase trip insurance. Please add hurricane clause as well to your contract. Yacht will allow client to rebook unused dates within 6 months of cancellation (excluding holidays. Yacht not responsible for clients shore side expenses if charter cancelled for named storm (this includes meals, hotels, transportation as well as air transport). RHAPSODY II - BVI Based Please note that this yacht uses ports in the BVI. 48 hour min. turn please. Please inquire first regarding any tandems

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 28, 2024-March 15, 2025: Unavailable: TBA to Tortola, Nanny Cay, BVI

the crew

Terry has been messing around on boats since he was a child. Growing up on the east coast of Ireland, he started sailing dinghies and soon graduated onto larger boats. Even as a qualified electrician and optical technician, Terry yearned to turn his sailing hobby into a career. After his first trans-Atlantic crossing with friends, he did just that. A commercially endorsed MCA Yachtmaster (both sail and power), Terry previously served as both helm and launching authority for his local branch of Ireland's volunteer lifeboat service.
With almost 40 years diving experience and a passion for underwater photography, Terry and Ruth are happy to accompany their snorkeling guests in viewing the underwater world from the surface.

Ruth also sailed the Irish east coast from a very young age. She was also a volunteer crew for the lifeboat service. Their combined lifeboat experience makes safety a priority for all on board. Before joining Terry in a sailing career Ruth was a teacher. She always enjoyed cooking however and widened her culinary expertise with courses at Ashburton Chef’s Academy in Devon, England and Dunbrody House Cookery School in Wexford, Ireland, The Ritz, Paris and Cooks Academy in Dublin. Ruth prepares a diverse range of meals, and particularly loves using local fresh produce whenever possible. She will happily accommodate any special dietary requests.
Ruth and Terry have been running boats, both charter and private, for 20 years. They have clocked up tens of thousands of sea miles. They crossed the Atlantic together 4 times. They have worked in the Bahamas, many of the Caribbean Islands, the Mediterranean and around the Irish and UK coasts. When they arrived in the British Virgin Islands more than 12 years ago, the realization that this is where they would make their home was almost immediate.

They are a warm welcoming couple that works as a team in all aspects of the running of the boat. It is important to them that each guest on board enjoys every moment of their stay. They especially love chartering with kids on board (and adults are welcome too!)

Crew are fully vaccinated for Covid 19.

menu

*Inquire about customized or special menus.

BREAKFAST

(served with fresh fruit, toast, cereal, juice and freshly ground coffee)

Frittata: Baked frittata with spinach, peppers and feta cheese, served with a side of bacon.

Bagels: Toasted bagels served with smoked salmon, cream cheese, capers, lightly pickled onions.

Caribbean French Toast: Sliced challah with coconut and a splash of Caribbean rum, served with a side of bacon.

Continental: A selection of fresh baked pastries, cheeses, cold meats, yoghurt parfaits, fresh fruit.

Avocado toast: Crunchy sourdough toast with smashed avocado, roasted tomatoes, topped with scrambled egg.

LUNCH

Caesar Salad: Crunchy romaine lettuce, Ruth’s homemade Caesar dressing, crispy homemade croutons, fresh grated parmesan and garlic shrimp.

Burgers: Freshly made meat patties on homemade brioche buns with a selection of toppings. Served with green salad and slaw.

Salmon Salad: Arugula, oranges, Roquefort, pecans and flaked fresh salmon fillet with a fresh orange vinaigrette.

Caprese: A light tasty salad of local leaves and fresh cherry tomatoes, basil, pine nuts, prosciutto and a buratta ball, drizzled with pesto. Served with freshly made focaccia bread.

Sticky ribs: Slow baked glazed ribs served with green salad and potato salad.

CAPTAINS COCKTAIL AND HORS D’OEUVRES WILL BE SERVED EACH EVENING.

MAIN COURSE/ ENTRÉE

Mahi mahi: Fresh grilled mahi mahi. Served with prosciutto wrapped asparagus, crushed crispy baby potatoes and lemon cream sauce.

Chicken: Airline chicken breast stuffed with mozzarella, sun dried tomatoes and fresh basil. Served on a bed of creamy soft polenta with a roasted red pepper sauce.

Tuna: Seared fillet of tuna with crunchy stir fried vegetables, toasted cashews and sesame noodles.

Steak: Tender fillet mignon with homemade chimichurri, garlic roast broccoli, cauliflower puree and oven roast potatoes.

Salmon: Seared fillet of salmon with a minty green pea puree and mushroom and truffle risotto.

Curry: Mild creamy thai green curry with vegetables, served with shrimp skewer and steamed jasmine rice.

DESSERT

Cheesecake: Baked cheesecake served with fresh berries and a berry compote.

Brownies: Freshly baked brownies with warm chocolate sauce and icecream.

Key lime pie: Ginger crust, served with fresh whipped cream and zingy lime zest.

Lemon cheesecake mousse: Served with fresh berries.

Guinness and chocolate cake: Served with grated chocolate and whipped cream.

After dinner liqueurs and coffee available.

 

 

 

BREAKFAST

(served with fresh fruit, toast, cereal, juice and freshly ground coffee)

Frittata: Baked frittata with spinach, peppers and feta cheese, served with a side of bacon.

Bagels: Toasted bagels served with smoked salmon, cream cheese, capers, lightly pickled onions.

Caribbean French Toast: Sliced challah with coconut and a splash of Caribbean rum, served with a side of bacon.

Continental: A selection of fresh baked pastries, cheeses, cold meats, yoghurt parfaits, fresh fruit.

Avocado toast: Crunchy sourdough toast with smashed avocado, roasted tomatoes, topped with scrambled egg.

LUNCH

Caesar Salad: Crunchy romaine lettuce, Ruth’s homemade Caesar dressing, crispy homemade croutons, fresh grated parmesan and garlic shrimp.

Burgers: Freshly made meat patties on homemade brioche buns with a selection of toppings. Served with green salad and slaw.

Salmon Salad: Arugula, oranges, Roquefort, pecans and flaked fresh salmon fillet with a fresh orange vinaigrette.

Caprese: A light tasty salad of local leaves and fresh cherry tomatoes, basil, pine nuts, prosciutto and a buratta ball, drizzled with pesto. Served with freshly made focaccia bread.

Sticky ribs: Slow baked glazed ribs served with green salad and potato salad.

CAPTAINS COCKTAIL AND HORS D’OEUVRES WILL BE SERVED EACH EVENING.

MAIN COURSE/ ENTRÉE

Mahi mahi: Fresh grilled mahi mahi. Served with prosciutto wrapped asparagus, crushed crispy baby potatoes and lemon cream sauce.

Chicken: Airline chicken breast stuffed with mozzarella, sun dried tomatoes and fresh basil. Served on a bed of creamy soft polenta with a roasted red pepper sauce.

Tuna: Seared fillet of tuna with crunchy stir fried vegetables, toasted cashews and sesame noodles.

Steak: Tender fillet mignon with homemade chimichurri, garlic roast broccoli, cauliflower puree and oven roast potatoes.

Salmon: Seared fillet of salmon with a minty green pea puree and mushroom and truffle risotto.

Curry: Mild creamy thai green curry with vegetables, served with shrimp skewer and steamed jasmine rice.

DESSERT

Cheesecake: Baked cheesecake served with fresh berries and a berry compote.

Brownies: Freshly baked brownies with warm chocolate sauce and icecream.

Key lime pie: Ginger crust, served with fresh whipped cream and zingy lime zest.

Lemon cheesecake mousse: Served with fresh berries.

Guinness and chocolate cake: Served with grated chocolate and whipped cream.

After dinner liqueurs and coffee available.

 

 

 

BREAKFAST

(served with fresh fruit, toast, cereal, juice and freshly ground coffee)

Frittata: Baked frittata with spinach, peppers and feta cheese, served with a side of bacon.

Bagels: Toasted bagels served with smoked salmon, cream cheese, capers, lightly pickled onions.

Caribbean French Toast: Sliced challah with coconut and a splash of Caribbean rum, served with a side of bacon.

Continental: A selection of fresh baked pastries, cheeses, cold meats, yoghurt parfaits, fresh fruit.

Avocado toast: Crunchy sourdough toast with smashed avocado, roasted tomatoes, topped with scrambled egg.

LUNCH

Caesar Salad: Crunchy romaine lettuce, Ruth’s homemade Caesar dressing, crispy homemade croutons, fresh grated parmesan and garlic shrimp.

Burgers: Freshly made meat patties on homemade brioche buns with a selection of toppings. Served with green salad and slaw.

Salmon Salad: Arugula, oranges, Roquefort, pecans and flaked fresh salmon fillet with a fresh orange vinaigrette.

Caprese: A light tasty salad of local leaves and fresh cherry tomatoes, basil, pine nuts, prosciutto and a buratta ball, drizzled with pesto. Served with freshly made focaccia bread.

Sticky ribs: Slow baked glazed ribs served with green salad and potato salad.

CAPTAINS COCKTAIL AND HORS D’OEUVRES WILL BE SERVED EACH EVENING.

MAIN COURSE/ ENTRÉE

Mahi mahi: Fresh grilled mahi mahi. Served with prosciutto wrapped asparagus, crushed crispy baby potatoes and lemon cream sauce.

Chicken: Airline chicken breast stuffed with mozzarella, sun dried tomatoes and fresh basil. Served on a bed of creamy soft polenta with a roasted red pepper sauce.

Tuna: Seared fillet of tuna with crunchy stir fried vegetables, toasted cashews and sesame noodles.

Steak: Tender fillet mignon with homemade chimichurri, garlic roast broccoli, cauliflower puree and oven roast potatoes.

Salmon: Seared fillet of salmon with a minty green pea puree and mushroom and truffle risotto.

Curry: Mild creamy thai green curry with vegetables, served with shrimp skewer and steamed jasmine rice.

DESSERT

Cheesecake: Baked cheesecake served with fresh berries and a berry compote.

Brownies: Freshly baked brownies with warm chocolate sauce and icecream.

Key lime pie: Ginger crust, served with fresh whipped cream and zingy lime zest.

Lemon cheesecake mousse: Served with fresh berries.

Guinness and chocolate cake: Served with grated chocolate and whipped cream.

After dinner liqueurs and coffee available.

 

 

 

BREAKFAST

(served with fresh fruit, toast, cereal, juice and freshly ground coffee)

Frittata: Baked frittata with spinach, peppers and feta cheese, served with a side of bacon.

Bagels: Toasted bagels served with smoked salmon, cream cheese, capers, lightly pickled onions.

Caribbean French Toast: Sliced challah with coconut and a splash of Caribbean rum, served with a side of bacon.

Continental: A selection of fresh baked pastries, cheeses, cold meats, yoghurt parfaits, fresh fruit.

Avocado toast: Crunchy sourdough toast with smashed avocado, roasted tomatoes, topped with scrambled egg.

LUNCH

Caesar Salad: Crunchy romaine lettuce, Ruth’s homemade Caesar dressing, crispy homemade croutons, fresh grated parmesan and garlic shrimp.

Burgers: Freshly made meat patties on homemade brioche buns with a selection of toppings. Served with green salad and slaw.

Salmon Salad: Arugula, oranges, Roquefort, pecans and flaked fresh salmon fillet with a fresh orange vinaigrette.

Caprese: A light tasty salad of local leaves and fresh cherry tomatoes, basil, pine nuts, prosciutto and a buratta ball, drizzled with pesto. Served with freshly made focaccia bread.

Sticky ribs: Slow baked glazed ribs served with green salad and potato salad.

CAPTAINS COCKTAIL AND HORS D’OEUVRES WILL BE SERVED EACH EVENING.

MAIN COURSE/ ENTRÉE

Mahi mahi: Fresh grilled mahi mahi. Served with prosciutto wrapped asparagus, crushed crispy baby potatoes and lemon cream sauce.

Chicken: Airline chicken breast stuffed with mozzarella, sun dried tomatoes and fresh basil. Served on a bed of creamy soft polenta with a roasted red pepper sauce.

Tuna: Seared fillet of tuna with crunchy stir fried vegetables, toasted cashews and sesame noodles.

Steak: Tender fillet mignon with homemade chimichurri, garlic roast broccoli, cauliflower puree and oven roast potatoes.

Salmon: Seared fillet of salmon with a minty green pea puree and mushroom and truffle risotto.

Curry: Mild creamy thai green curry with vegetables, served with shrimp skewer and steamed jasmine rice.

DESSERT

Cheesecake: Baked cheesecake served with fresh berries and a berry compote.

Brownies: Freshly baked brownies with warm chocolate sauce and icecream.

Key lime pie: Ginger crust, served with fresh whipped cream and zingy lime zest.

Lemon cheesecake mousse: Served with fresh berries.

Guinness and chocolate cake: Served with grated chocolate and whipped cream.

After dinner liqueurs and coffee available.

 

 

 

BREAKFAST

(served with fresh fruit, toast, cereal, juice and freshly ground coffee)

Frittata: Baked frittata with spinach, peppers and feta cheese, served with a side of bacon.

Bagels: Toasted bagels served with smoked salmon, cream cheese, capers, lightly pickled onions.

Caribbean French Toast: Sliced challah with coconut and a splash of Caribbean rum, served with a side of bacon.

Continental: A selection of fresh baked pastries, cheeses, cold meats, yoghurt parfaits, fresh fruit.

Avocado toast: Crunchy sourdough toast with smashed avocado, roasted tomatoes, topped with scrambled egg.

LUNCH

Caesar Salad: Crunchy romaine lettuce, Ruth’s homemade Caesar dressing, crispy homemade croutons, fresh grated parmesan and garlic shrimp.

Burgers: Freshly made meat patties on homemade brioche buns with a selection of toppings. Served with green salad and slaw.

Salmon Salad: Arugula, oranges, Roquefort, pecans and flaked fresh salmon fillet with a fresh orange vinaigrette.

Caprese: A light tasty salad of local leaves and fresh cherry tomatoes, basil, pine nuts, prosciutto and a buratta ball, drizzled with pesto. Served with freshly made focaccia bread.

Sticky ribs: Slow baked glazed ribs served with green salad and potato salad.

CAPTAINS COCKTAIL AND HORS D’OEUVRES WILL BE SERVED EACH EVENING.

MAIN COURSE/ ENTRÉE

Mahi mahi: Fresh grilled mahi mahi. Served with prosciutto wrapped asparagus, crushed crispy baby potatoes and lemon cream sauce.

Chicken: Airline chicken breast stuffed with mozzarella, sun dried tomatoes and fresh basil. Served on a bed of creamy soft polenta with a roasted red pepper sauce.

Tuna: Seared fillet of tuna with crunchy stir fried vegetables, toasted cashews and sesame noodles.

Steak: Tender fillet mignon with homemade chimichurri, garlic roast broccoli, cauliflower puree and oven roast potatoes.

Salmon: Seared fillet of salmon with a minty green pea puree and mushroom and truffle risotto.

Curry: Mild creamy thai green curry with vegetables, served with shrimp skewer and steamed jasmine rice.

DESSERT

Cheesecake: Baked cheesecake served with fresh berries and a berry compote.

Brownies: Freshly baked brownies with warm chocolate sauce and icecream.

Key lime pie: Ginger crust, served with fresh whipped cream and zingy lime zest.

Lemon cheesecake mousse: Served with fresh berries.

Guinness and chocolate cake: Served with grated chocolate and whipped cream.

After dinner liqueurs and coffee available.

 

 

 

Inquire about Rhapsody Ii

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.

    Tell Us More