Just Enough

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 11 GUESTS IN 5 GUEST STATEROOM(S).

KING BEDS 2

QUEEN BEDS 2

DOUBLE BEDS 4

TWIN BEDS 1

PULLMAN 1

SPECIFICATIONS	VALUE
Guests	11
Staterooms	5
# Of Crew	8
Length	141 Ft / 43.1 m
Beam	21.0 Ft / 6.42 m
Draft	7.5 Ft / 2.29 m
Builder	Custom Built Aluminum Cutter
Built - Refit:	2012 - 2024
Cruising Speed	12 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

Soft goods refit and update 2024
New sofas and throw pillows in main salon and skylounge
new art throughout
new exterior cushions and throw pillows
new sun shades
new tender
new waterslide
new cutlery, china and glassware,
new beach towels
new table linens
new galley
new fridge/freezers
new exterior paint
Starlink

WATERSPORTS

Dinghy	2023 34' Boston Whaler Dual Console
Dinghy HP	450
Paddle Boards	2
Adult Water-skis	Yes
Wakeboards	Yes
WaveRunners	2
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
- 34' Boston Whaler Vantage Dual Console - 2024
- 2 x Yamaha Waverunner EX SPORTS35 - 2021 & Bote Waverunner Dock
- 1 x 16' Walker Bay Generation 450 Tender - 2018
- Tri-Deck Water Slide - 2024
- 2 x Sea Bobs - 2019
- 2 x SUP Paddleboards
- Snorkeling Equipment
- Wakeboard
- Water Skis
- Towable couch 3/ 4 pax
- Boogie Boards
- Board Games
- Beach Picnic Setup
-Fishing Gear:
3 x Heavy Trolling Gear:
- 1 x Shimano Tallus Blue Water Series Rod
- 1 x Bill Fisher Rod
- 1 x Crowder Rod
- 4 x Spinner Rods
- 1 x Fly Rod
Reels:
- 2 x Shimano Tyrons
- 1 x Shimano TLD 2 Speed
- 4 x Spinner Reels
Spare line:
- Premium Braid line 80lb
- Trolling line 40lb/60lb
Tackle:
- Rapalas
- Poppers for top water
- Spinning Lures
- Gaffs
- Net
- 4 x Fishing Harpoons
- Hooks, Swivels, Sinkers

CREW PROFILE

Chris

Sean

Dylan

Carmen

Jaimie

Rayno

Grace

CAPTAIN CHRIS - American
Languages: English
With 25 years in the yachting industry, Chris brings a wealth of global experience to JUST ENOUGH. Having worked on super-yachts around the world, he leads with a steady hand and a warm heart. Deeply committed to both his guests and crew, Chris fosters a welcoming, family-like atmosphere onboard, ensuring every journey is safe, seamless, and memorable.

CHEF SEAN - South African
Languages: English
Sean is a highly experienced South African chef with a true passion for creating memorable dining experiences at sea. Having owned and managed restaurants before moving into yachting, he brings a wealth of culinary knowledge and versatility, delivering refined international cuisines tailored to every guest’s taste. Sean is known for his meticulous approach to cleanliness and organization in the galley, as well as his calm, positive presence in high-pressure environments. A natural team player, he thrives on collaboration with crew while ensuring every meal is both beautifully presented and deeply satisfying. Dedicated, creative, and hardworking, Sean consistently raises the standard of hospitality onboard.

CHIEF OFFICER JP - South African
Languages: English
With contagious energy and a passion for exploration, JP has spent the past decade traveling the world, inspiring others along the way. A former rugby player, JP’s global journey began with four years of international competition, building resilience and camaraderie. With over 10 years of experience as a personal trainer, including a year on cruise ships, JP has helped countless individuals reach their fitness goals, both on land and at sea. For the past five years, JP has found his true calling in yachting, steadily rising through the ranks and earning a reputation as a reliable, skilled professional. Having visited 39 countries, he embraces each adventure—whether hiking, diving, or exploring new cultures—with unrelenting enthusiasm. Known for his “can-do” attitude and drive to uplift others, JP leaves a positive mark wherever he goes.

CHIEF ENGINEER DYLAN - South African
Languages: English & Afrikaans
Meet Dylan, our South African Chief Engineer, whose mechanical and electrical expertise keeps JUST ENOUGH operating flawlessly. With a background in diesel/petrol mechanics and extensive maritime experience, he excels in troubleshooting, hydraulics, automation, and welding. Focused on preventative maintenance and safety, Dylan ensures peace of mind for guests and crew alike. Whether managing systems or driving tenders through Caribbean waters, his dedication, problem-solving, and cost-control skills make him a vital part of the team. His love for the sea and island culture fuels his mission to deliver an unforgettable charter experience.

DECKHAND RAYNO -
Languages: English
Hey folks, welcome aboard—stoked to have you with us! I’m Rayno de Wet, your deckhand for this trip. I come from a pretty hands-on background—spent over a decade managing drilling operations and another 16 years in the fitness world. So yeah, I’m all about staying sharp, staying active, and making sure things run smooth out here. Whether it’s setting up water toys, helping you get settled, or keeping the deck looking tight—I’m here to make sure you have an awesome time and everything’s taken care of behind the scenes.

CHIEF STEW CARMEN - Australian
Languages: English
With nearly two decades in yachting since 2007, Australian-born Carmen has mastered the art of running a flawless interior. Armed with Purser Training, a Business Administration diploma, and even Fashion Design credentials (your uniform emergencies are covered), she brings serious skills to every aspect of yacht hospitality.
Carmen’s superpower? Making five-star service look effortless while juggling accounts, inventory, event planning, and crew management like a pro. Her attention to detail is legendary, her organization game is unmatched, and her laid-back Aussie warmth keeps both guests and crew happy.
When she’s not perfecting life aboard Yacht Just Enough, you’ll find Carmen landscaping her Antigua property, painting, cooking up a storm, or playing guitar and ukulele. She also never turns down a game of tennis.
Bottom line: Carmen knows what you need before you do, and Yacht Just Enough is lucky to have her.

2ND STEW GRACE -
Languages: English
Grace Bellavia is a vibrant and adaptable yacht stewardess currently working aboard Just Enough, where she brings energy, creativity, and a “can-do” spirit to the crew. With a love for hospitality and an eye for detail, she thrives in making guests feel at home while keeping operations smooth behind the scenes. Grace is known for her upbeat personality, infectious laugh, and ability to turn even the busiest days into a team-building adventure. Whether she’s crafting elegant table settings, pairing the perfect wine, or capturing moments through her photography, she approaches every task with enthusiasm and care. Outside of work, she’s passionate about fitness, travel, and life by the water — always ready for the next adventure with a smile.

3RD STEW JAIMIE -
Languages: English
Jaimie is a dedicated stewardess with a strong background in hospitality and a well-rounded skill set that spans service, interior, and galley support. Adept at silver service, elegant table settings, bartending, and event décor, she takes pride in creating memorable guest experiences with a polished yet welcoming touch. Beyond service, Jaimie excels in housekeeping, provisioning, and crew cooking, always bringing adaptability and attention to detail to every task. Known for her reliability, positive attitude, and strong teamwork, she thrives in high-pressure environments and ensures smooth operations onboard. With her warm personality and creative eye, Jaimie is an asset to both guests and crew alike.

ADDITIONAL INFORMATION

SAMPLE MENU

DAY 1

Breakfast

Eggs Royale (spinach & smoked salmon) with hollandaise on toasted muffin
Pastries
Tropical fruit platter
Granola & yoghurt
Homemade fruit purée

Lunch

Grilled lamb kofta
Grilled halloumi salad
Couscous salad with figs, almonds & sundried tomato relish
Baked eggplant with tomato chutney filling

Dinner

Confit duck phyllo money purse with fried leek, satay-infused salad & orange dressing
Seared tuna steak on wasabi sweet potato purée, with edamame & miso-glazed carrots

Dessert

Matcha coconut panna cotta with lavender syrup

DAY 2

Breakfast

Leek & chive omelettes with tarragon chicken
Muffins
Tropical fruit smoothies
Overnight chia & oat cups
Fruits & berries

Lunch

Linefish of the day pan-fried with caper butter
Italian potato salad
Broccoli & almond salad with parmesan croutons
Rocket & bocconcini salad

Dinner

Moroccan grilled prawns on arugula couscous with cilantro dressing
Beef fillet rolled in dukkah with port wine sauce on cumin potatoes with grilled peppers & balsamic reduction

Dessert

Dark chocolate & orange infused tarts with rose water cream

DAY 3

Breakfast

Asparagus & Emmental cheese frittata with garlic aioli
Quinoa & mango salad
Tropical fruit platter
Sundried tomato jam
Ouma bread

Lunch

Tomato-baked linefish with prawns
Oven-roasted vegetables
Artichoke, basil & goat’s cheese salad
Confit-garlic–infused savoury rice

Dinner

Baby marrow carpaccio with crispy basil, anchovy & feta
Herbed rack of lamb with jus
Mustard-infused mashed potatoes
Sautéed green vegetables

Dessert

Crème brûlée with raspberry-infused ice cream

DAY 4

Breakfast

French toast with maple-glazed bacon
Cheese platter
Tropical fruits
Stewed fruit yoghurt cups
Avocado & heirloom tomato platter

Lunch

Seafood platter
Herbed new potato salad
Spinach & feta stuffed butternut
French salad
Garlic & herb butter sauce

Dinner

Prawn & kiwi fruit risotto
Slow-cooked lamb shanks with pilaf rice
Charred Brussels sprouts
Oven-roasted vine tomatoes

Dessert

Deconstructed lemon tart

DAY 5

Breakfast

Rösti mushroom stack with crispy Parma ham
Smoked salmon platter with dill sour cream
Tropical fruit platter
Candied ginger & blue cheese board
Melba toast

Lunch

Truffle aglio e olio pappardelle
Cranberry & brie bake
Parmesan & heirloom tomato salad
Pear, blue cheese & walnut salad

Dinner

Chilled beetroot & avocado soup
Chicken fillet poached in duck fat with seared scallops & champagne velouté
Mushroom polenta
Smoked paprika corn purée
Butter-grilled mange tout

Dessert

Pears poached in white muscadel with honey-infused mascarpone

DAY 6

Breakfast

Red shakshuka
Toasted flatbreads
Baba ghanoush
Mint-infused Greek yoghurt
Macerated fruits

Lunch

Pulled lamb shoulder gyros with roasted eggplant
Traditional Greek salad
Tzatziki
Hummus
Pickled cucumber salad

Dinner

Zucchini roulade with tuna tartare & cream cheese
Surf & Turf: grilled lobster tails & beef fillet with herbed butter sauce
Duck fat roasted potatoes
Blackened asparagus

Dessert

Pear & blueberry crumble with duck egg crème anglaise

DAY 7

Breakfast

Poached salmon with poached eggs & caviar
Pistachio, blueberry & yoghurt cups
Tropical fruit platter
Crumpets
Cheese plate

Lunch

Cajun linefish on fruit salsa with curry-infused sauce
Lemon-infused pilaf rice
Chopped house salad with nuts & fried tofu

Dinner

Panko-crumbed pork neck on Asian slaw with sesame dressing
Cured & seasoned grilled duck breast on stir-fried greens with ginger-garlic soy dressing
Wasabi mash

Dessert

Miso-infused sticky tart with green tea foam

PRICING DETAILS
Just Enough INQUIRE

Pricing

From: 119,000 per week
To: 149,000 per week

Pricing Details

High season rates apply to Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving and Christmas, unless otherwise noted.

For less than a week please divide the weekly rate by 6

High Rate - $139,000/week + all other expenses
Low Rate - $119,000/week + all other expenses

- APA of 35% applies to all charters.
- Crew gratuity is customarily 15% - 20%.

Holiday Rates in the Virgin Islands $139k Christmas $149k New Years, and if booking 2 weeks, $139k each for full 2 weeks.
Holiday rates in SXM $159K New Years, $149k Christmas, and if booking both, $149k each, for full 2 weeks, no repo fees from Virgins.
One week minimum for Christmas 19-26th
Ten day minimum for New Years starting 28th earliest

Tax Status:
Commercial yacht

Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.

Summer Base Port: St. Thomas, USVI
Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Base Port: St. Thomas, USVI
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Location Details: Just Enough is based in St. Thomas at Yachthaven Grand, and is licensed to also charter in the British Virgin Islands.

For the holiday season, Just Enough will waive the repo fee to Saint Martin for charters of one week or longer.

This document is not contractual. All specifications are given in good faith and offered for informational purposes only. The publisher and company does not warrant or assume any legal liability or responsibility for the accuracy, completeness, or usefulness of any information and/or images displayed. Yacht inventory, specifications and charter prices are subject to change without prior notice.

Just Enough

Pricing

Pricing Details

Destinations

Learn More AboutJust Enough