Sail Away

sailing catamarans • 2014 • 10 GUESTS • 5 cabins • 62 ft.

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Specifications

Length: 62 ft.

Builder: Lagoon

Year: 2014

Beam: 33 ft.

Draft: 5 ft.

From $39,000 to $45,000 per week

See Price Details for premium holiday rates

description

Catamaran Sail Away offers luxury crewed yacht charters in the BVI. She features a crew of 3 and accommodations for up to 10 guests in 5 Queen cabins.

amenities & features

  • Max Guests: 10
  • Total Cabins: 5
  • Queen Cabins: 5
  • Showers: 5
  • Heads: 5
  • Electric Heads: 5

SAIL AWAY, Lagoon 620 launched in Spring 2014, accommodates 10 guests in 5 double cabins (queen beds) with en suite bathroom and separate showers.

The queen beds dimensions are 81"x 63".

Amenities

  • AC: Full
  • Voltages: 24 / 220 V
  • Hairdryer: Yes
  • Water Maker: Yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No
  • Other Amenities: Converters for the electric plugs.
    Smart TVs in each guest cabin.

Entertainment

  • Kids okay: Yes
  • iPod/Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV/DVD: No
  • Sat TV: No
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: Inq
  • # Dine In: Yes
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: On the deck

Water Sports

  • Dinghy: Hardbottom 15
  • Dinghy Horsepower: 70hp
  • Dinghy Pax: 8pax
  • Water Skis: (Adult)(Kids)
  • Wake Board: 1
  • Tube: 1
  • Knee Board: 1
  • Snorkel Gear: 12
  • Kayak: (1 Man)(2 Man)
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Beach Games: Yes
  • Jetskis: No
  • Other Toys: 2 SUP's
    1 wake skate
    A 2-rider towing ring
    4 bean bags

Diving

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

  • Location Details: Virgin Gorda Yacht Harbor, BVI Please inquire for additional location availability.
  • Summer Base Port: BVI
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, 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: Virgin Gorda Yacht Harbor, BVI
  • Other Pickups: Trellis Bay, BVI
  • Turnaround: 48 hours

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2026 to 2027 $39,000 $39,500 $40,000 $40,500 $41,000 $41,500 $42,000 $42,500 $43,000 $0 $0
Summer 2026 $39,000 $39,500 $40,000 $40,500 $41,000 $41,500 $42,000 $42,500 $43,000 $0 $0
Winter 2026 to 2027 $41,000 $41,500 $42,000 $42,500 $43,000 $43,500 $44,000 $44,500 $45,000 $0 $0
Summer 2027 $41,000 $41,500 $42,000 $42,500 $43,000 $43,500 $44,000 $44,500 $45,000 $0 $0
PRICE DETAILS

CRUISING FEES: BVI cruising fees included. MINIMUM NIGHTS: 4 nights LESS THAN 7 NIGHT CHARTER RATES: 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. SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start. TURN AROUNDS: 48-hour turns are standard HALF-BOARD OPTION: $150 discount per person Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense. LOCAL FARE OPTION: $75 discount per person Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense. HOLIDAY RATES: XMAS: Flat rate $45,000. Must end no later than Dec 26th. NEW YEARS: Flat rate $52,000. Must begin no sooner than Dec 28th. CHILDREN'S DISCOUNT: $200 discount per child under aged 12 up to a max of 3 children.

Booked

On Hold (not yet booked, can be challenged)

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

March 21, 2026-March 26, 2026: Booked: Tortola, To be Decided - BVI to Tortola, To be Decided - BVI

April 19, 2026-April 23, 2026: Booked: Tortola, TBD to Tortola, TBD

May 4, 2026-May 9, 2026: Booked: Red Hook to Virgin Gorda - Spanish Town

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

June 1, 2026-June 8, 2026: Booked: Trellis Bay, Tortola to Trellis Bay, Tortola

August 2, 2026-August 8, 2026: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

August 9, 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

December 12, 2026-December 19, 2026: Booked: Trellis Bay, Tortola to Trellis Bay, Tortola

December 27, 2026-January 3, 2027: Booked: Tortola, To be Decided - BVI to Tortola, To be Decided - BVI

the crew

MEET YOUR CREW
CAPTAIN: Connor Burns
CHEF: Ada Cruz
STEWARDESS: Nicole Du Plessis

Growing up beside the breathtaking shores of Cape Town, South Africa, the calm certainty of the ocean’s rhythm is ingrained in Connor’s soul. His upbringing was a mix of saltwater, sand and awesome adventures.
An opportunity of a Trans-Atlantic crossing ignited his passion for sailing. “Nothing beats the thrill of catching the wind and guiding a vessel through the water with no one in sight”. Connor was hooked! His sailing has taken him from Cape Town, to Panama, to the Mediterranean, and more recently to the Caribbean where he has run term charters in the Virgin Islands for 3 seasons.
Connor embraces his role as a charter captain and host, introducing his charter guests to the world of sailing by curating unforgettable experiences in the beautiful setting of the Virgin Islands.

Adamaris (Ada) Cruz, a true Puerto Rican at heart. Born and raised in the beautiful town of Trujillo Alto, she has a genuine passion for all things water related, whether it’s swimming, diving, or simply enjoying the soothing sound of waves on the shore. When it comes to food, Ada is an absolute connoisseur - savoring the traditional flavors of Puerto Rican cuisine and exploring culinary delights from around the world. Ada not only appreciates good food, but she also has a true passion for cooking. Experimenting with new recipes and placing her own twist on traditional dishes, she loves the creative process of preparing delicious meals that bring people together. She has recently completed a two-week culinary course at Stir Crazy, Super Yacht Culinary Academy in Cape Town, South Africa.

Born and raised among the vineyards and mountains of South Africa’s Winelands, Nicole brings a sunny spirit to any environment she is in. She has a strong background in hospitality, with experience from bartending and waitering to most recently managing a restaurant on the West Coast of South Africa. Her passion for travel and culture has taken her abroad, living and working as an Au pair in the Netherlands, Belgium, and France, caring for children of different ages. Her patient, up-beat nature helps her make guests of all ages feel welcome and comfortable. Outside of work, she loves all things summer, especially stand-up paddling, swimming and enjoying the sunshine. Nicole strives to create a warm, easy-going atmosphere on board, bringing good service and positive energy to make your holiday truly unforgettable.

Together, Connor and Ada and Nicole create amazing charters for their guests that forge connections, take pleasure in culinary delights and create life lasting memories!





menu

*Inquire about customized or special menus.

 

 

ADA'S SAMPLE MENU

 

Breakfast

(seasonal fruit platter with every breakfast)

Eggs Benedict

Classic poached eggs, hollandaise sauce, toasted english muffin and bacon

Served with a fresh seasonal fruit platter

 

Huevos Rancheros

Sunny side eggs, warm boat made tortillas, black beans salsa fresca

 

French Toast

Golden battered brioche, dusted with powdered sugar, maple drizzle, berries and candied pecans.

 

Breakfast Burrito

Flour tortilla filled with eggs, cheese potato and bacon with a creamy tangy avocado sauce.

 

Build Your Own Bagel

Selection of spreads & toppings - cream cheese, smoked salmon, avocado, tomato, capers, bacon,

 

Avocado Toast

Sourdough topped with smashed tangy avocado, poached egg, balsamic glaze feta & micro greens

 

     

      Lunch

 

Tuna Poke Stack

Marinated local ahi tuna, jasmine rice, avocado, cucumber, sesame oil and spicy mayo drizzle

 

Seared Fish Tacos

Soft boatmade tortillas. Cabbage slaw, lime cream, pico de gallo

 

Gourmet Lamb Gyro

 Tender spiced lamb in a grilled boat made pita, layered with microgreens, pickled onion, and herb tzatziki plated with truffle fries

 

Grilled Chicken Caesar Salad

 Crisp romaine, parmesan crisp, brioche croutons, classic caesar dressing.

 

Chef’s Crab Cakes

Golden pan- seared crab cakes, plated with remoulade, roasted corn salsa, and arugula salad

Beef Slider Trio

Mini boat made sliders, with truffle aioli, caramelized onions and home fries

 

 

Appetizers

 

Island Ceviche

Fresh local catch marinated in citrus and creamy coconut, served with boat made plantain chips

 

Gourmet Nachos

Crispy tortillas layered with melted artisan cheeses, pico de gallo, guacamole, vibrant pickled red onions, and crema fresca

 

Artisan Charcuterie board

Selection of cured meats, aged cheeses, olives, seasonal fruits and honey comb

 

Truffle Mac & Cheese Bites

Golden fried macaroni & cheese balls with a touch of truffle served with spicy aioli

Mussels a la Chef

Steamed mussels in a creamy chenin blanc, chili & lemon sauce, accompanied by a boatmade focaccia

 

Spicy Tuna Crispy Rice

Golden rice squares crowned with marinated ahi tuna tartare, avocado and microgreens

 

Dinner

 Coconut Salmon Curry

Pan seared salmon in  aromatic coconut curry, accompanied by coconut infused jasmine rice

 

Passion Fruit Wahoo

Wahoo seared to perfection, set in a passion fruit & chenin blanc reduction, paired with jasmine rice and sauteed vegetables

 

La Notte Italiana

Boat made pasta prepared in the italian tradition, served with the chefs nightly selection of sauces and accompaniments.

 

Braised Short Rib risotto

Creamy three-cheese risotto crowned with slow braised short ribs, accented by seasonal vegetables

 

Surf and Turf

Sous vide- and pan golden filet mignon paired with butter poached prawns in a bed of pomme puree

 

Honey Glazed Pork Tenderloin

Roasted pork tenderloin brushed with honey mustard, served with fondant potatoes and vegetables

 

Desserts

 

Biscoff Cheesecake

Creamy cheesecake infused with biscoff spice, served on a buttery crispy biscoff base

 

Panna Cotta

Silky vanilla panna cotta topped with a medley of seasonal berries

 

Tres Leches cake

 A delicate sponge soaked in three milks, finished with a whipped cream and caramel drizzle

 

Decadent Chocolate Brownie

Rich dark chocolate brownie layered with ganache and served with vanilla bean ice cream

 

Classic Tiramisu

Espresso soaked ladyfingers with mascarpone cream and a dusting of cocoa

 

Celebration Cake (upon request)

Chef- crafted birthday cake for your special occasion

 

Chocolate Mousse

Velvety chocolate mousse with a shaved chocolate and a hint of sea salt

 

STANDARD SHIP’S BAR

Non-alcoholic 

CokeDiet 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, Heineken

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.

 

 

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.