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True Story

sailing catamaran • 2017 • 8 GUESTS • 4 cabins • 67 ft.

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Specifications

Length: 67 ft.

Builder: Fountaine Pajot

Year: 2017

Beam: 32 ft.

Draft: 4.8 ft.

From $34,000 to $41,000 per week

See Price Details for premium holiday rates
RATES & availability

Need help?

Call us (954) 980 9281

description

Catamaran True Story offers luxury crewed yacht charters in the BVI. She features a crew of 2 and accommodations for up to 8 guests in 1 Master King Suite, 1 King cabin (convertible to Twins on request), plus 2 Queen cabins.

amenities & features

  • Max Guests: 8
  • Total Cabins: 4
  • King Cabins: 2
  • Queen Cabins: 2
  • Twin Cabins: 1
  • Showers: 4
  • Heads: 4
View Yacht Layout

True Story has 4 cabins - 1 Port Midship Primary Suite King, Port Fwd King (that can be converted into 2 twin beds) & 2 Queens STBD side.

Amenities

  • AC: Full
  • Voltages: 220 and 110
  • Hairdryer: Yes
  • Water Capacity: 1050 litres
  • Water Maker: Yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No

Entertainment

  • Kids okay: Yes
  • Minimum Age of Kids: Not limited
  • 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: No
  • # Dine In: 10
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Transom steps

Water Sports

  • Dinghy: 13ft
  • Dinghy Horsepower: 40hp
  • Dinghy Pax: 7
  • 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: 4
  • Floating Mats: Yes
  • Beach Games: Yes
  • Jetskis: No
  • Other Toys: Kneeboard
    Wakeboard
    Tube
    Floating mat
    4 Stand Up Paddle boards
    1 Tandem kayaks
    Selection of snorkeling gear for all guests
    3 Sea scooters
    2 Fishing rods and tackle
    Multiple in-water floating lounge chairs

    2024 Refit:
    -Sail bag and Bimini upgraded to Sunbrella GREY
    -Interior makeover with all new furnishings, interior designs
    -All new Garnett Hill bedding, new towels and beach towels
    -All new kitchen appliances, new plates, cups, glasses, etc.
    - Smart TVs have been installed to the primary and one other double cabin (in addition to the existing TV in the saloon)
    -New BOTE floats and SUPs.
    -Updated water skis.
    -New Watersport equipment including 3 underwater scooters
    -New Nespresso Vertuo coffee machine
    -Charter friendly French brand L’occitane with refillable shampoo, conditioner and body wash in all bathrooms
    -New logo to match the merchandise for guests including dry bags and shopping bags, drink coolers.
    -New teak steps installed to the fly bridge and aft deck steps
    -Extensive interior and exterior detailing
    -Engine refits and all new batteries
    -New generator (December 2023)
    -Refitted air-conditioning systems
    -STARLINK

    All available amenities are current and up-to-date. While we strive to maintain this, unforeseen circumstances may necessitate substitutions or temporary unavailability.

Diving

  • License: -
  • Resort Course: N/A
  • Full Course: N/A
  • Scuba: Yacht offers Rendezvous Diving only
  • Air Compressor: Not Onboard

  • Location Details: Locally BVI Based Yacht and Crew. Available November -April in BVI exclusively Available May-June for BVI, Sint Maarten and Antigua Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for British Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the British Virgin Islands unless otherwise agreed.
  • Summer Base Port: BVI
  • Summer Operating Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)
  • Winter Base Port: BVI
  • Winter Operating Area: Caribbean Virgin Islands (BVI)
  • Preferred Pickups: BVI
  • Other Pickups: BVI
  • Turnaround: 48hrs

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2025 to 2026 $34,000 $35,000 $36,000 $37,000 $38,000 $39,000 $40,000 $0 $0 $0 $0
Summer 2026 $34,000 $35,000 $36,000 $37,000 $38,000 $39,000 $40,000 $0 $0 $0 $0
Winter 2026 to 2027 $35,000 $36,000 $37,000 $38,000 $39,000 $40,000 $41,000 $0 $0 $0 $0
PRICE DETAILS

MINIMUM NIGHTS: 4 except Prime Holiday Weeks 7 night min applies 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. TURN AROUNDS: 48-hour turns are standard HALF-BOARD OPTION: $150 discount per person Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals and associated beverages to be eaten ashore at client's expense. Holiday Rates BVI Ports | Up to 8 guests | 7 night Min 2026 CHRISTMAS: Flat rate $46,700. Must end no later than Sat Dec 26th. 2026/27: NEW YEARS: Flat rate $48,600 Must begin no sooner than Sun Dec 27th

Booked

On Hold (not yet booked, can be challenged)

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

show Availability details

April 27, 2026-May 1, 2026: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

May 4, 2026-May 11, 2026: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

May 16, 2026-May 23, 2026: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

May 25, 2026-May 30, 2026: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

June 4, 2026-June 10, 2026: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

June 12, 2026-June 18, 2026: Unavailable: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

June 20, 2026-June 27, 2026: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

July 1, 2026-November 15, 2026: Unavailable: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

July 1, 2027-November 15, 2027: Unavailable: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

the crew

Mike and Julie met soon after high school and have been inseparable ever since. While raising their family, Mike & Julie took family vacations up north which always meant time on water boating, fishing, skiing, biking and lots of great memories with the family. They also traveled to tropical destinations to escape the cold winter months. When they took a family trip to the Virgin Islands, they knew they would be back for good at some point. They bought a sailboat in Florida after their family was raised, spent time there and made the jump to come back to the islands after selling their home and everything they owned in 2019. They have run successful charters in the Virgin Islands ever since.

Mike grew up in the land of 10,000 lakes and took full advantage of as many opportunities as he could to hit the lakes. As a boy and young man he spent many summers up north at the family cabin taking advantage of all water sports. It’s here that Mike developed his love of being on the water.
Mike has been an entrepreneur most of his life and has, along with Julie run a personal training business, owned a fitness center and worked in the oil fields. In his free time, Mike enjoys working out, reading and 'wrenching' on things. Mike looks forward to showing his guests a great time and all the amazing experiences the islands have to offer.

Julie’s passion for cooking began long before she stepped into a professional galley. Raised between the lakes of Minnesota and the coastline of California, she grew up with a deep appreciation for both the ocean and the simple joy of creating meals that bring people together. Some of her earliest and fondest memories are of cooking alongside her mother, learning to work with fresh ingredients and to approach every dish with care, creativity, and heart.

Her culinary foundation continued to evolve as she refined her technique, expanded her flavor repertoire, and strengthened her commitment to thoughtful, ingredient‑driven cuisine.
With more than six years of experience as a charter yacht chef, Julie has become known for crafting meals that elevate the onboard experience. She loves sourcing fresh, local ingredients and designing menus that balance comfort with elegance — from familiar favorites prepared with finesse to beautifully plated dishes tailored to each guest’s tastes and dietary needs.

For Julie, food is a way of creating connection. Every meal is an opportunity to celebrate the moment, spark conversation, and help guests make memories that linger long after their charter ends. When she’s not in the galley, Julie enjoys crocheting, staying active, and savoring the small joys of everyday life. She looks forward to welcoming you aboard and sharing her love of food, hospitality, and the magic of dining at sea.

Mike and Julie hope to help others create lasting lifetime memories in their dream destination.



menu

*Inquire about customized or special menus.

Sample Menu for Julie 
Menu may change according to preferences and/or availability of items 

BREAKFAST 
Sunrise Shakshuka â—‡ Eggs gently poached in a spiced tomato, garlic, and cilantro medley, finished with crumbled feta. Served with warm sourdough for dipping — a bold, flavorful start to the day.
Morning Harvest Pancakes â—‡ Fluffy golden pancakes stacked high, paired with seasonal fruit, eggs, and your choice of breakfast meat. A comforting classic with a wholesome twist.
Garden Quiche ◇ A rustic pastry filled with spinach, savory sausage, and creamy gouda, baked to perfection. Served alongside rosemary‑roasted potatoes for a hearty, elegant plate.
Coastal Bagel Spread â—‡ Everything bagels with rich cream cheese, silky smoked salmon, red onion, capers, lemon, and tomato — complemented by soft scrambled eggs. A refined nod to seaside mornings.
Avocado Toast Deluxe â—‡ Crusty artisan bread topped with creamy avocado, fresh mozzarella, and juicy tomato. Served with eggs and your choice of breakfast meat for a balanced, energizing bite.

LUNCH
Caesar Salad With Crab Cake â—‡ Crisp romaine tossed in Caesar dressing, crowned with cherry tomatoes, golden croutons, and shaved parmesan. Served alongside a delicate crab cake drizzled with zesty sriracha mayo
Poke Bowls â—‡ A vibrant medley of ahi tuna over fluffy rice, layered with edamame, crisp carrot sticks, cool cucumber, creamy avocado, red cabbage, and fresh green onion. Finished with jalapeño heat, a bright lime wedge, and a touch of sriracha mayo.
Pineapple Stir Fry Rice â—‡ Sweet pinable folded into tossed rice, bursting with colorful vegetables and paired with a protein choice.
Classic Lobster Rolls â—‡ Buttery Brioche Roll filled with lobster in a seasoned mayo mix served with corn on the cob and creamy potato salad for the perfect seaside escape.
Pork Sandwiches â—‡ Slow-Shredded pork piled high on soft rolls, topped with crisp slaw and drizzled with fresh made BBQ sauce with a side of chips 

APPETIZERS 
Artisan Charcuterie Board â—‡ A curated selection of cured meats and fine cheeses, paired with crisp crackers
and  accompaniments for a perfect balance of savory and sweet.
Chips & Pico Fresco â—‡ Hand‑cut corn tortilla chips served warm with freshly made pico de gallo —
a vibrant burst of tomato, onion, and cilantro.
Brie en Croûte â—‡ Creamy brie wrapped in golden puff pastry, baked with fruit preserves and toasted almonds.
Served with crackers for an elegant bite.
Prosciutto‑Wrapped Melon ◇ Juicy melon slices delicately wrapped in savory prosciutto, finished with a drizzle
of aged balsamic glaze — a refreshing classic with a gourmet touch.
Mediterranean Mezze Board â—‡ Velvety hummus surrounded by crisp vegetables and warm pita chips,
offering a colorful and shareable taste of the Mediterranean

DINNER 
Seared Sea Bass â—‡ Delicately seared sea bass finished with a silky lemon beurre blanc, served alongside tender broccolini and aromatic couscous.
Braised Short Ribs ◇ Slow‑cooked short ribs in a rich red wine reduction, set atop creamy garlic mashed potatoes with seasonal vegetables.
Sesame Crusted Ahi Tuna â—‡ Ahi tuna seared to perfection with a sesame crust, drizzled with teriyaki glaze, paired with cauliflower purée and crisp snap peas
Homemade Gnocchi â—‡ Freshly crafted gnocchi tossed in a velvety cream sauce with shrimp and spinach. Served with the chef’s choice salad.
Filet of Beef ◇ Sous‑vide tenderloin filet finished with a classic demi‑glace, accompanied by lightly grilled bacon‑roasted Brussels sprouts and fondant potatoes.

DESSERT 
Chocolate Mousse 
Espresso Ice Cream 
Poached Pears 
Chocolate Torte with Ganache 
Pavlova topped with Fresh Fruit

 

Update January 2026

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