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Seahome II

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 $61,000 to $85,000 per week

See Price Details for premium holiday rates
RATES & availability
Special Offer

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description

Catamaran Seahome II offers high-end, luxury crewed yacht charters in the BVI. She features a crew of 3, and accommodations for up to 10 guests in 5 Queen cabins (1 Queen cabin be split into 2 Twins on request).

amenities & features

  • Max Guests: 10
  • Total Cabins: 5
  • King Cabins: 2
  • Queen Cabins: 3
  • Showers: 5
  • Heads: 5
  • Electric Heads: 5
View Yacht Layout

Accommodates 10 guests in 5 ensuite cabins, Two of the Cabins are European Kings that can separate into double twins for greater flexibility.

Crew will take midship port cabin

Amenities

  • AC: Full
  • Voltages: 110 & 220
  • Hairdryer: Yes
  • Water Maker: Yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No
  • Other Amenities: Toiletries Including-
    Shampoo
    Body Wash
    Leave-In Conditioner
    Body Lotion
    Reef Safe 30SPF Sunscreen

Entertainment

  • Kids okay: Yes
  • Minimum Age of Kids: N/A
  • 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: Inq
  • # Dine In: Yes
  • BBQ: No
  • Crew Smokes: No
  • Guest Smoke: Transom only

Water Sports

  • Dinghy: 15 ft
  • Dinghy Horsepower: 70
  • Dinghy Pax: 10
  • Water Skis: (Adult)(Kids)
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: (1 Man)(2 Man)
  • Stand Up Paddle Boards: 4
  • Floating Mats: Yes
  • Beach Games: Yes
  • Jetskis: No
  • Other Toys: 4 x Bote paddle boards (update from 2)
    7x7 Bote inflatable dock
    2 eFoils
    Noodles


Diving

  • License: Instructor
  • Costs: Cost per dive per person: $75
  • Number of Dives: 3 per week
  • Tanks: 10
  • BCs: 10
  • Regulators: 10
  • Resort Course: $175 per Resort Course
  • Full Course: Referral Course is $400
  • Scuba: Onboard
  • Air Compressor: Onboard

  • Location Details: Seahome 65' will be available for charter in the Virgin Islands as of Dec. 1st 2024 Vessel has flexible pick up locations, all based on inquiry. Home base is West End, Tortola.
  • Summer Base Port: West End, BVI
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (BVI)
  • Winter Base Port: West End, BVI
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: West End, BVI
  • Other Pickups: inquire
  • Turnaround: 48hr preferred

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Summer 2026 $61,000 $62,000 $63,000 $64,000 $65,000 $66,000 $67,000 $68,000 $69,000 $0 $0
Winter 2026 to 2027 $61,000 $62,000 $63,000 $64,000 $65,000 $66,000 $67,000 $68,000 $69,000 $0 $0
PRICE DETAILS

***Boat prefers 48hr turns*** Short Charters Available HOLIDAYS 2025: Christmas Flat Rate $80,000. 7 night minimum. New Years Flat Rate $85,000. 7 night minimum. 

 LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE: (Rate / 6 X #Nights)
 ***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.

Booked

On Hold (not yet booked, can be challenged)

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

show Availability details

May 9, 2026-May 16, 2026: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

May 23, 2026-May 30, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

June 21, 2026-June 28, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

June 30, 2026-July 7, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

July 9, 2026-July 15, 2026: Booked: Trellis Bay, Tortola to Trellis Bay, Tortola

July 22, 2026-July 29, 2026: Booked: St Martin to St Martin

August 1, 2026-August 6, 2026: Booked: Saint Marten, West Indies to St Vincent, Young Island*

August 7, 2026-August 14, 2026: Booked: Owner Use to Owner Use

August 15, 2026-August 31, 2026: Unavailable: Grenada, St Georges to Grenada, St Georges

November 7, 2026-November 14, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

November 21, 2026-November 28, 2026: Booked: Owner Use to Owner Use

December 4, 2026-December 11, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

December 27, 2026-January 3, 2027: Booked: Tortola, West End, BVI to Tortola, West End, BVI

January 24, 2027-January 30, 2027: Booked: Tortola, West End, BVI to Tortola, West End, BVI

March 13, 2027-March 21, 2027: Booked: Owner Use to Owner Use

April 17, 2027-April 24, 2027: Booked: Tortola, West End, BVI to Tortola, West End, BVI

the crew

Eben grew up in South Africa in a big city but most vacations were spent in the wild bushveld. His working career started as a project manager and later on to logistics. Eben started sailing later in life and as soon as he set foot on his first boat he was hooked. He went on to become a captain and managed a sailing academy.

Katie was born in a small English village in the UK, her love for water and the ocean comes from the South coast of England. Her love for the ocean is matched by her love for horses as an equestrian dressage ride and her passion for cuisines from around the world. She enjoyed cooking from a young age with her mom who was a qualified chef. After completing her equine studies she worked in equine yards where she competed at a national level. She lated worked at a culinary school where she further developed her skills that are incorporated in her beautiful cuisines.

Eben and Katie met on the north coast of Sicily in Milazzo in 2022 and it was love at first sight. Katie as an equestrian rider and Eben as a Captain both had a love of the water. After traveling together around Europe Eben convinced Katie to join him in the amazing world of sailing.

Eben has been chartering around the Mediterranean and the Caribbean for the last 9 years and Katie joined him in the British Virgin Islands in 2023. As soon as you step on board you will feel at home and you can sit back relax and soak in the Caribbean sun. Whatever your needs are, whether it is diving amazing reefs, building sand castles on the beach or enjoying cocktails at the beach bars, Eben and Katie will have you forgetting about the world outside the islands.

Having grown up in the South West of England, Phoebe grew up with a deep appreciation for the outdoors and a natural connection to the sea. Surrounded by rugged coastlines and rolling countryside, she spent much of her childhood exploring beaches, swimming in the ocean, and enjoying long coastal walks with her dog.

Phoebe is known for her warm hospitality, attention to detail, and creative flair behind the bar. Whether it’s crafting classic cocktails or mixing up custom creations to match the mood, she loves turning a simple drink into a memorable experience.


Captain Eben Swart


Qualifications:

-RYA Yacht Master Offshore
-STCW Basic Safety Training
-VHF License
-Jet Ski and power boat instructor
-PADI Dive Instructor


Chef Katie Brown
Qualifications

-Ashburton Culinary Academy Yacht Chef Certificate
-STCW Basic Safety Training
-Food Safety & Hygiene Level 2


Phoebe Dannat Deckhand/ Stew Qualifications

RYA Powerboat Level II
STCW 2010 (2025)
Proficiency in Designated Security Duties
Elementary First Aid
Personal Survival Techniques
Fire Prevention and Fire Fighting
Personal Safety and Social Responsibility
Mixology Course

menu

*Inquire about customized or special menus.

Chef Katie's Sample Menu 

Breakfast

Each morning begins with a freshly prepared selection to ease you into the day.

Freshly Baked Breads – all lovingly made onboard

Daily Sweet Bake – warm muffins, buttery croissants, or a seasonal loaf, changing daily

Fresh Fruit Platters – tropical, vibrant, and beautifully presented

Natural Yogurt & House-Made Granola

Freshly Squeezed Juices & Barista-Style Coffee

Start the day your way—light, indulgent, or somewhere in between.

Turkish Eggs – whipped yogurt, poached eggs, Aleppo chili butter, fresh herbs

Eggs Benedict – toasted English muffin, soft poached eggs, hollandaise sauce (optional smoked salmon or crispy bacon)

Smoked Duck Scrambled Eggs – silky scrambled eggs, smoked duck breast, chive oil

Shakshuka – spiced tomatoes, baked eggs, feta, toasted sourdough

Bagel Board – house-cured gravlax, cream cheese, capers, red onion, dill

Huevos Rancheros – tortillas, fried eggs, black beans, avocado, fresh salsa

French Toast – brioche, vanilla mascarpone, berry compote, maple syrup

Avocado Toast – smashed avocado, lime, chili flakes, poached egg, Lunch

 

Lunch

Long, leisurely lunches enjoyed alfresco, paired with crisp wines, chilled rosé, or refreshing mocktails. Each day features fresh, vibrant dishes designed to satisfy and refresh.

A selection may include:

Tuna Poke Bowl – sushi-grade tuna, sesame, pickled vegetables, avocado, jasmine rice

Grilled Chicken Salad – mango, avocado, mixed leaves, toasted pecans, citrus dressing

Mahi Mahi Tacos – soft tortillas, pineapple salsa, lime crema, fresh herbs

Mezze Spread – hummus, aubergine dip, marinated feta, pea purée, tzatziki, warm pita breads
(served with honey & soy glazed pork tenderloin)

Burrata & Heirloom Tomatoes – basil oil, balsamic pearls, sourdough croutons

Grilled Prawn Caesar – crisp romaine, parmesan, anchovy crumb, Caesar dressing

Warm Flatbreads – lamb kofta, tzatziki, pickled red onion, fresh mint

Chilled Seafood Platter – lobster, prawns, oysters, dipping sauces & lemon wedges

Blue Cheese Ribeye Salad – seared ribeye, crisp leaves, toasted walnuts, blue cheese dressing

Crab Cakes – golden crab cakes, lemongrass & white wine butter sauce, micro herbs

Duck Salad – shredded crispy duck, hoisin, orange segments, fresh coriander, sesame seeds

Teriyaki Salmon – glazed salmon fillet, Asian slaw, sesame & soy dressing

 

Starters

Beautifully crafted starters to begin each evening meal, showcasing seasonal produce and bold flavours.

A selection may include:

Caramelised Onion & Brie Filo Tart – crisp filo pastry, creamy brie, sweet caramelised onions

Bruschetta – freshly baked sourdough, vine tomatoes, basil, balsamic glaze

Shrimp Fritters – golden crisp fritters, served with zesty lime aioli

Maple-Roasted Butternut Squash Soup – silky smooth, with crispy chorizo & golden halloumi croutons

Freshly Baked Focaccia – served warm with sea salt & rosemary

Wild Mushroom Arancini – crisp risotto balls, parmesan, truffle aioli

Beetroot & Goat’s Cheese Salad – roasted beets, whipped goat’s cheese, candied walnuts, micro herbs

Stuffed Mussels – baked with herbed breadcrumbs, garlic butter, and parmesan

Crispy Calamari Salad – tender calamari, rocket, fennel, citrus dressing

 

Main Courses

A thoughtfully curated selection of main dishes, combining refined classics with bold flavours and local influences.

A selection may include:

Duck Confit – slow-cooked duck leg, silky cauliflower purée, pomegranate reduction

Filet Mignon – tender beef fillet, dauphinoise potatoes, honey-glazed heritage carrots, red wine jus

Pan-Seared Sea Bass – crisp skin sea bass, romesco sauce, broccoli purée, toasted almonds

Pistachio-Crusted Rack of Lamb – served pink, with minted pea purée and beetroot reduction

Slow-Cooked Lamb Ragù – rich, slow-braised lamb, folded through freshly made pasta, parmesan & herbs

Pork Tenderloin – perfectly cooked pork, honey soy glaze, roasted seasonal vegetables

Grilled Lobster Tail – served with a silky lobster bisque sauce, buttered greens, and saffron potatoes

 

Desserts

Decadent finales to your day, crafted to delight every palate with rich textures and vibrant flavours.

A selection may include:

White Chocolate & Raspberry Tart – buttery crust, smooth white chocolate ganache, fresh raspberry coulis

Chocolate Aero Mint Cheesecake – light, airy, with refreshing mint notes and a rich chocolate base

Sticky Toffee Pudding – moist sponge, warm toffee sauce, served with Amarula ice cream

Lemon Meringue Pie – tangy lemon curd, fluffy toasted meringue, crisp pastry

Espresso Martini Mousse – silky coffee mousse with a hint of vodka and chocolate shards

Chocolate Brownie – fudgy and rich, topped with miso caramel and sea salt

Lemon or Raspberry Soufflé – delicate, light, served with crème fraîche

Crème Brûlée – classic vanilla custard, torched caramel top, paired with honey yoghurt

EXCEPTIONAL EXPERIENCES

As for the trip itself, it was simply amazing. Exceeded expectations on every front. Thank you to Carefree and to the Seahome crew for an unforgettable experience. We will be back!!!!

Shane K - Connecticut

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