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Tru North

sailing catamarans • 2021 • 8 GUESTS • 4 cabins • 67 ft.

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Specifications

Length: 67 ft.

Builder: Fountaine Pajot

Year: 2021

Beam: 32.28 ft.

Draft: 5.58 ft.

From $53,000 to $56,000

See Price Details for premium holiday rates
RATES & availability

Need help?

Call us (954) 980 9281

amenities & features

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

The yacht is equipped 3 queen cabins and 1 king cabin. All with bathrooms ensuite

Amenities

  • AC: Full
  • Voltages: 220 V
  • Hairdryer: Yes
  • Water Capacity: 1100 litres
  • Water Maker: Yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No

Entertainment

  • Kids okay: Yes
  • Minimum Age of Kids: None
  • 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: 8
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Yes, on sugar scoops only

Water Sports

  • Dinghy: 14' Highfield Center Console
  • Dinghy Horsepower: 60HP
  • Dinghy Pax: 10
  • Water Skis: (Adult)(Kids)
  • 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: No
  • Jetskis: No
  • Other Toys: Kneeboard
    Adult Water Skis
    Tubing
    Wakeboard
    Floating Mats
    Boarding Ladder
    Beach Games
    SU Paddle Boards
    Fishing Gear
    Onboard Scuba Diving
    Water Scooters
    1 eFoil Carbon Surf Boards


Diving

  • License: Master
  • Number of Dives: 3
  • Tanks: 20
  • BCs: 10
  • Regulators: 10
  • Scuba: Onboard
  • Air Compressor: Not Onboard

  • Location Details: St. Thomas, USVI and BVI St Vincent and The Grenadines Please inquire for additional location availability.
  • 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: Virgin Gorda Yacht Harbor, BVI
  • Other Pickups: Trellis Bay, BVI
  • Turnaround: 48hrs

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2025 to 2026 $53,000 $53,500 $54,000 $54,500 $55,000 $55,500 $56,000 $0 $0 $0 $0
Summer 2026 $53,000 $53,500 $54,000 $54,500 $55,000 $55,500 $56,000 $0 $0 $0 $0
Winter 2026 to 2027 $53,000 $53,500 $54,000 $54,500 $55,000 $55,500 $56,000 $0 $0 $0 $0
Summer 2027 $53,000 $53,500 $54,000 $54,500 $55,000 $55,500 $56,000 $0 $0 $0 $0
PRICE DETAILS

CRUISING FEES: Rates include BVI Cruising Fees. MINIMUM NIGHTS: 4 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 $60,000. Must end no later than Dec 27th. NEW YEARS: Flat rate $63,000. Must begin no sooner than Dec 29th. 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)

show Availability details

November 23, 2025-November 30, 2025: Booked: Yacht Haven Grand to Yacht Haven Grand

December 3, 2025-December 7, 2025: Booked: Scrub Island - BVI to Peter Island, BVI*

December 18, 2025-December 18, 2025: Transit: Virgin Gorda - Spanish Town to Yacht Haven Grand

December 19, 2025-December 26, 2025: Booked: Yacht Haven Grand to Yacht Haven Grand

December 27, 2025-January 3, 2026: Booked: Yacht Haven Grand to Yacht Haven Grand

January 4, 2026-January 5, 2026: Transit: Yacht Haven Grand to Virgin Gorda - Spanish Town

January 6, 2026-January 11, 2026: Booked: Tortola, To be Decided - BVI to Tortola, To be Decided - BVI

February 6, 2026-February 12, 2026: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

February 13, 2026-February 13, 2026: Transit: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

February 14, 2026-February 21, 2026: Booked: Yacht Haven Grand to Yacht Haven Grand

February 22, 2026-February 23, 2026: Transit: Yacht Haven Grand to Virgin Gorda - Spanish Town

February 24, 2026-March 1, 2026: Booked: Tortola, TBD to Tortola, TBD

March 21, 2026-March 28, 2026: Booked: Tortola, To be Decided - BVI to Tortola, To be Decided - BVI

April 9, 2026-April 10, 2026: Transit: Virgin Gorda - Spanish Town to Yacht Haven Grand

April 11, 2026-April 18, 2026: Booked: Yacht Haven Grand to Yacht Haven Grand

April 19, 2026-April 20, 2026: Transit: Yacht Haven Grand to Virgin Gorda - Spanish Town

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

the crew

CAPTAIN: RYAN HAYES - 200T License
CHEF: SARAH HENDERSON - Culinary Trained
DECK STEW: HEIN VAN EEDEN - Dive Master

Meet Captain Ryan, a seasoned mariner (RYA Yachtmaster Offshore) , born and raised in Southern Africa, where his love for the ocean was nurtured from a young age. Growing up, he spent his mornings catching lobster and riding the waves as a surfer and kitesurfer before heading to school. After completing his Yachtmaster Ocean certification, he set sail on an epic journey through the Indian Ocean, exploring the vibrant coastlines of Madagascar, Mozambique, Seychelles, and Mauritius. He then established himself as a respected charter captain in the Mediterranean, sharing his expertise and stories with guests from around the world.
In 2021, Captain Ryan made the Virgin Islands his new home, drawn by the crystal-clear waters and warm Caribbean hospitality. With over 100 charters under his belt, spanning an impressive 40,000+ miles sailed, he's now eager to share his passion for the ocean with you on Tru North ensuring an unforgettable adventure that exceeds your expectations.

Sarah’s culinary journey began during her university years while completing a degree in Business Marketing. What started as a creative outlet soon evolved into a deep passion for cooking, inspiring her to pursue formal training at a renowned culinary school in Cape Town upon graduation. Combining her love for food, travel, and the natural world, Sarah found her calling as a yacht chef — an environment that perfectly merges her appreciation for the ocean with her dedication to crafting memorable dining experiences. After living in Italy and honing her skills in Mediterranean cuisine, she joined a flotilla company where her talent and professionalism quickly earned her a promotion to lead chef within her first year. Over the past six years at sea, Sarah has continued to refine her expertise in creating vibrant, seasonally inspired menus that highlight sustainable and locally sourced ingredients. With a keen eye for detail and presentation, Sarah takes pride in designing beautifully plated dishes that reflect both her creativity and her respect for quality produce. She effortlessly adapts to guests’ preferences and dietary requirements, ensuring every meal contributes to a truly bespoke and unforgettable onboard experience.

Rounding out their seasoned crew is Hein, an experienced sailor, Dive Master, and renowned mixologist from Langebaan, South Africa. As your deckhand and steward, Hein will not only ensure you always have a delicious and unique cocktail to sip on while enjoying the beautiful scenery but will also create countless ocean adventures that will become lifetime memories for you and your family whether that be learning to freedive, spearfish, or surf on our new eFoil carbon boards.

This fun and enthusiastic, yet professional crew are super excited to welcome you onboard Tru North.



menu

*Inquire about customized or special menus.

 

CHEF SARAH’S SIGNATURE MENU

Breakfast

All breakfasts include a selection of seasonal fruit and our signature house-made granola with creamy yogurt.

 

Eggs Benedict

Poached island-fresh eggs atop toasted English muffins, finished with a light hollandaise foam and microgreen salad.

Beetroot-Cured Smoked Salmon

House-cured salmon with whipped herbed goat’s cheese on crusty rye sourdough — a colorful, tangy start to the morning.

Smashed Avocado Croissant

Flaky butter croissant layered with truffled arugula, creamy smashed avocado, poached egg, and shaved aged Parmesan.

Brioche French Toast

Golden brioche with Biscoff cream, whipped vanilla mascarpone, fresh island berries, and hazelnut crumble.

Crispy Bacon Bagel

Warm bagel filled with silky scrambled eggs, crisp bacon, peppery arugula, and a touch of house-made chili crisp.

Sourdough Toast

Grilled sourdough topped with wilted spinach, sautéed mushrooms, poached eggs, and fresh basil pesto.

Kimchi & Gruyère Omelette

A bold twist on the classic — spicy kimchi folded into a fluffy omelette with melted Gruyère, served with toasted house rye and microgreens.

 

Lunch

Wahoo à la Plancha

Seared wahoo with lemon–caper salsa verde, paired with an heirloom tomato, cucumber, and fennel salad, and roasted red pepper–basil farro.

Modern Caesar Salad

Yogurt-marinated grilled chicken over crisp romaine with toasted walnuts, brioche breadcrumbs, and house-blended Caesar dressing.

Cold Soba Noodle Salad

Chilled soba noodles with miso-glazed salmon, yuzu–soy vinaigrette, cilantro, and crispy shallots — bright, fresh, and full of umami.

Black Garlic & Truffle Beef Burger

Grilled prime beef layered with brie, truffle essence, crispy shallots, arugula, and rich port–bacon jam on a brioche bun.

Snapper Ceviche Taco

Fresh-caught snapper marinated in passionfruit leche de tigre, served in soft tortillas with crisp plantain and citrus notes.

Butter-Poached Lobster Roll

Sweet lobster bathed in herb butter, served in a toasted brioche roll with white slaw, apple gel, and shoestring fries.

Almond-Crusted Salmon

Seared almond-crusted salmon with herbed couscous, pea–mint purée, and a light shaved fennel salad.

 

Appetisers / Starters

Tuna Crudo

Sashimi-grade tuna in watermelon aguachile with pickled radish and cilantro oil — a refreshing burst of flavor.

Heirloom Tomato & Burrata Salad

Creamy burrata and marinated heirloom tomatoes drizzled with basil oil — simple, fresh, and timeless.

Charred Prawns

Juicy prawns seared in smoked prawn butter — sweet, smoky, and delicately rich.

Kimchi Fritters

Crisp golden fritters with spicy kimchi and scallion, served with spring onion mayo.

Kingfish Ceviche

Citrus-cured kingfish with spicy ume, coconut, and a whisper of chili — bright, tropical, and bold.

Ragù Arancini

Crispy risotto balls filled with slow-cooked ragù, served over nduja-spiked tomato sauce and finished with chive oil.

Sesame Prawn Toast

Crisp sesame toast topped with prawn mousse, served with tom yum mayo and kaffir lime zest.

 

Dinner

Filet Mignon

Perfectly grilled tenderloin with truffle pomme dauphine, king oyster mushrooms, garden peas, port wine jus, and a drizzle of cilantro oil.

Miso-Marinated Black Cod

Silky black cod in a miso glaze, paired with sesame bok choy, shiitake dumpling, yuzu beurre blanc, and airy yuzu foam.

Fresh Pasta of the Week

Handmade daily and inspired by regional Italian traditions — crafted with seasonal ingredients and local inspiration.

Crispy-Skin Chilean Sea Bass

Pan-seared sea bass with coconut–lime velouté, charred corn, and fragrant chive oil — rich yet refreshingly balanced.

Crispy Chicken Supreme

Crisp-skinned chicken breast in a tarragon–sherry jus, with braised leeks, layered potato pavé, and hazelnut haricots verts.

Champagne Risotto

Luxurious risotto infused with Champagne and butter-poached lobster, finished with leek ash and citrus foam.

Pistachio-Crusted Lamb Chops

Grilled lamb chops encrusted in pistachio with cherry–port reduction, cauliflower purée, herb salad, and crispy carrot chips.

 

Desserts

Coconut Panna Cotta

Silky coconut cream panna cotta with Champagne–passionfruit purée, toasted coconut, and a delicate meringue shard.

Chocolate–Hazelnut Tart

Velvety chocolate tart with hazelnut praline, salted caramel ice cream, and caramel popcorn crunch.

Tonka Bean Cheesecake

Fragrant tonka bean cheesecake with mango gel, graham crumble, and passionfruit ice cream.

Banana Mousse

Fluffy banana mousse with rum caramel, brûléed banana, pavlova shards, and wafer crumble.

Pear & Ginger Cake

Warm spiced cake with poached pear, rosemary caramel, and pine nut butter.

Green Apple & Pear Crumble

Tart green apple and pear with a golden oat topping, served with refreshing basil sorbet.

Mango & Cardamom Crème Brûlée

Silky custard infused with cardamom and tropical mango, topped with caramelized sugar.

 

Inquire about Tru North

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.

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