Sip Sip

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 6 GUESTS IN 3 GUEST STATEROOM(S).

QUEEN BEDS 3

SPECIFICATIONS	VALUE
Guests	6
Staterooms	3
# Of Crew	2
Length	62 Ft / 18.9 m
Beam	33.0 Ft / 10.08 m
Draft	6.0 Ft / 1.83 m
Builder	Lagoon
Built - Refit:	2010 - 2020, 2023
Cruising Speed	7 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

The two queen cabins are spacious with walk-around queen beds and plenty of storage. All cabins offer individualized air conditioning, and private en-suite bathroom with separate shower and electric toilets. The master cabin is the size of two standard cabins and has direct access to the cockpit and saloon, providing a work space, several closets, dressing area with couch, smart TV and plenty of storage and extra room.

WATERSPORTS

Dinghy	13 foot AB tender (2020)
Dinghy HP	Yamaha 60hp 4 stroke (2020)
Paddle Boards	2
Double Kayaks	1
Adult Water-skis	1
Kids Water-skis	1
Wakeboards	1
Snorkeling gear	8
Inflatable, towable tubes	2
Fishing Gear	Yes
Scuba Diving	Onboard
Scuba Compressor	Onboard

OTHER TOYS
New LIFT3 eFoil board

New Sea Bobs (2)

SCUBA diving

Hydraulic swim platform for water level lounging

Inflatable couch and chairs - great for beach, mat/dock, swim platform or additional bow seating

CREW PROFILE

Harry Bowerman

Martha Hall

MEET YOUR CREW:
CAPTAIN: Harry Bowerman
CHEF: Martha Hall

Harry’s journey to the British Virgin Islands was the culmination of a decade of adventure across mountains and oceans worldwide. A lifelong sailor, he competed internationally in dinghy and keelboat classes and began teaching and coaching at just 14. Beyond the water, he spent two winters in the Canadian ski industry—first operating lifts in Lake Louise, then patrolling the slopes in northern British Columbia.
He went on to manage a sailing club in Abu Dhabi, before studying at university, where he also developed a passion for marine photography and met Martha. Since then, Harry has worked extensively in the charter industry, delivered yachts across the Atlantic, and sailed in waters ranging from the Mediterranean to Southeast Asia. Now based in the BVI, he skippers Sip Sip, and volunteers with VISAR.

Martha grew up in Devon, where her love of cooking, skiing, and life on (and under) the water began. After crossing the Atlantic, working ski seasons in the Alps, and leading diving trips with sharks, she pursued a professional career as a chef. Her love for cooking truly began when she started working in an award-winning floating restaurant under the guidance of a former yacht chef and used the skills she learned there to pursue a career as a chef. This began in the mountains and later transitioned to yachts. Martha discovered that being a yacht chef allows her to flourish in this varied and fulfilling environment where her creativity can expand under the autonomy that this work affords her, as well as, the challenge to accommodate guest’s differing requests and dietary requirement. Every day is different and it combines her love of food with her passion for adventure.
Martha’s style focuses on fresh, vibrant dishes, and she has extensive experience creating menus that cater to diverse dietary needs, particularly vegetarian and vegan. Beyond the galley, she enjoys every aspect of yacht life—whether sailing, exploring, or welcoming guests aboard.

Martha and Harry are thrilled to be able to host you aboard Sip Sip and share the beauty and the fun the Virgin Islands have to offer with you.

YACHT DESCRIPTION
Welcome aboard Sip Sip! Our Lagoon 620 Catamaran is ready for relaxation and adventure in the most beautiful Caribbean blue waters. We’re fully equipped with an impressive array of water toys for you to indulge in: SCUBA diving equipment, SNUBA and snorkeling gear, a LIFT 3 eFoil board, two SEABOBs, kiteboarding equipment, paddleboards, fishing gear, float noodles and plenty of inflatables. Plus, there’s wakeboarding, water skiing, and tubing from the Sip Sip Tender with a 60 HP 4-stroke Yamaha engine. All water toys are on board and all are included in your charter! Sip Sip is designed for you to relax in style. All three cabins are appointed with queen size beds, offer individualized air conditioning, smart TVs, storage, stunning window views, and private ensuite bathrooms with separate showers. The spacious double-sized master cabin also boasts a vanity/desk area, several closets, dressing area with a couch perfect for lounging, and direct access to both the aft deck and salon. If you prefer relaxing closer to the water, the hydraulic swim platform, floating deck, and inflatable couch and chairs will have you enjoying the crystal-clear waters in idyllic comfort. The oversized airconditioned indoor salon, aft deck, and spectacular flybridge provide guests with numerous areas to sunbathe, dine, cocktail, and entertain. Take in 360-degree views from the flybridge's sun cushions, sunbathing net and lounge areas. The very spacious salon (thanks to the galley being located below deck) has one of the largest living areas for a catamaran of its size and includes multiple couches, an electric lift TV, wrap-around windows, and opens to the aft deck through large sliding glass doors providing a true indoor/outdoor living experience. Our outdoor dining area is large enough for everyone to enjoy world class cuisine al fresco and has abundant lounge seating and a fully stocked bar. Our amazing professional crew looks forward to catering to all your needs. From serving up delicious tropical craft cocktails , creating a personalized menu your chef, leading your SCUBA adventures with our certified Divemaster

ADDITIONAL INFORMATION

SAMPLE MENU

Martha’s Sample Menu

BREAKFAST

Daily Offerings

A selection of fresh tropical fruit, creamy yogurt, house-baked pastries, assorted cereals, fresh-pressed juices & locally roasted coffee.

Build Your Own Bagel Board

Freshly baked bagels served with cream cheese, smoked salmon, tomato, red onion, capers & smashed avocado.

Shakshouka

Poached eggs in a fragrant spiced tomato & pepper sauce, served with warm crusty bread.

Turkish Eggs (Çilbir)

Poached eggs over garlic-dill yogurt, finished with Aleppo-spiced butter.

Breakfast Tacos

Soft tortillas filled with scrambled eggs, bacon or sausage, potatoes, cheese, salsa & guacamole.

Pancake & Waffle Morning

Made-to-order with berries, maple syrup, whipped cream & toppings of your choice.

Eggs Benedict

Classic poached eggs on English muffins with your choice of ham, smoked salmon, or spinach, topped with hollandaise.

French Toast

Custard-soaked bread, golden fried and served with maple syrup & powdered sugar.

The Full Monty

A hearty breakfast with eggs your way, bacon, sausage, tomato, mushrooms, baked beans, toast & hash browns.

LUNCH

Earth, Surf & Turf Tacos

A trio of oyster mushroom, Baja-style fish, and pork carnitas tacos with pineapple salsa & fresh slaw.

Steak Sandwich

Grilled ribeye on beer-onion bread with caramelised onions, served with burrata, arugula & tomato salad.

Teriyaki Salmon Grain Bowl

Grilled salmon with bulgur, red cabbage, carrots, Brussels sprouts, edamame & a sriracha kick.

Greek Feast

Chicken souvlaki with dukkah flatbreads, tzatziki, hummus, courgette fritters & Mediterranean salad.

Seared Ahi Noodle Bowl

Sesame-crusted tuna over soba noodles with pickled ginger, wasabi mayo & crisp snap peas.

Sailor’s Beef Burger

Wagyu beef patties on brioche with tomato relish, arugula salad, slaw & sweet potato fries.

Lobster Rolls

BVI spiny lobster on brioche with corn ribs & truffle parmesan baby potatoes.

APPETISERS

Cheese & charcuterie board

Red snapper ceviche with chilli, coconut & plantain chips

Fresh summer & spring rolls with sweet chilli & peanut dipping sauces

Jalapeño poppers & house-made nachos with guacamole & roasted salsa

Spanish tapas: croquettes, grilled sardines, red wine chorizo

Bruschetta, smoked gouda arancini & marinated olives

Greek mezze: muhammara, hummus, artichokes, pittas & crudités

DINNER

Pan-Seared Sea Bass

Served with a delicate crab cake, fennel salad & tomato caviar velouté.

Slow-Cooked Beef Shin Rendang

Richly spiced beef with turmeric rice, toasted coconut & cilantro chutney.

Mahi Mahi

Pan-roasted with black rice risotto, slow-roasted tomatoes & balsamic pearls.

Braised Pork Belly & Black Pudding

With sweet potato purée, celeriac remoulade & a silky Madeira jus.

Herb-Crusted Rack of Lamb

With pesto-roasted potatoes, minted yogurt & raw ratatouille salad.

Jamaican Jerk Snapper

With rice & peas, mango-coconut salsa & roasted okra.

Filet Mignon

Grilled to perfection with chanterelle mushrooms, confit asparagus, broccoli & café de Paris sauce.

DESSERTS

Limoncello Tiramisu

Ladyfingers soaked in lemon liqueur with mascarpone & lemon zest.

Chocolate Lava Cake

Warm chocolate cake with a molten centre.

Jelly & Ice Cream

Lychee-lime sorbet with champagne jelly.

Crème Brûlée

Classic vanilla custard topped with a caramelised sugar crust.

Dulce de Leche Cheesecake

Creamy caramel cheesecake on a graham cracker base.

Chocolate, Peanut & Banana Galette

Flaky pastry filled with chocolate, peanut butter & banana.

Passionfruit & Mango Pavlovas

Mini meringue nests filled with tropical curd & cream.

STANDARD SHIP’S BAR

Non-alcoholic

Coke, Diet 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

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.

PRICING DETAILS
Sip Sip INQUIRE

Pricing

From: 33,200 per week
To: 45,000 per week
Winter 2025 to 2026

2 Guests	33,500
3 Guests	33,500
4 Guests	34,000
5 Guests	34,500
6 Guests	35,000

Summer 2026

2 Guests	33,500
3 Guests	33,500
4 Guests	34,000
5 Guests	34,500
6 Guests	35,000

Winter 2026 to 2027

2 Guests	35,500
3 Guests	35,500
4 Guests	36,000
5 Guests	36,500
6 Guests	37,000

Summer 2027

2 Guests	35,500
3 Guests	35,500
4 Guests	36,000
5 Guests	36,500
6 Guests	37,000

Pricing Details

CRUISING FEES: BVI cruising fees are included.

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 2026/27
XMAS RATE: Flat Rate $40,000 Must end no later than Dec 27th.
NEW YEARS: Flat rate $43,000. Must begin no sooner than Dec 28th.

CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.

Sip Sip

Pricing

Pricing Details

Destinations

Learn More AboutSip Sip