Barefeet Retreat

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YACHT DESCRIPTION

SLEEPS 10 GUESTS IN 5 GUEST STATEROOM(S).

QUEEN BEDS 5

SPECIFICATIONS	VALUE
Guests	10
Staterooms	5
# Of Crew	2
Length	57 Ft / 17.4 m
Beam	28.0 Ft / 8.56 m
Draft	4.5 Ft / 1.38 m
Builder	Royal Cape
Built - Refit:	2020 - No Refit Date Set

ACCOMMODATION INFORMATION

Barefeet Retreat accommodates up to 10 guests in 5 luxury queen cabins each with its own on-suite head and shower. All guest cabins are fully air-conditioned for guest comfort. Barefeet Retreat has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.

Barefeet Retreat has full stainless steel side rails making her the preferred boat for kids.

Crew use port aft cabin.

WATERSPORTS

Dinghy	14'6
Dinghy HP	50hp
Paddle Boards	2
Wakeboards	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
2x Sea Scooters

CREW PROFILE

New Crew for 2026/27 Season TBD

Captain Matt Neidlinger
Hi, I’m Matt—and I’m looking forward to welcoming you aboard. Before we meet in person, let me share a bit about my journey.

I grew up on the Mississippi River in northwestern Illinois, where boating, water-skiing, and fishing were part of everyday life. My parents instilled in me a deep respect for the water from an early age, and that connection has shaped everything since.

In 2005, I took a charter vacation in the British Virgin Islands—and it changed everything. The beauty of the Caribbean, the rhythm of life on the water, and the joy of sharing it with others sparked something permanent. Just a year later, I moved to the islands and began my career as a mate aboard a charter catamaran.

Seventeen years later, I’m still doing what I love. I’ve had the privilege of chartering throughout the Bahamas and the eastern Caribbean, and today, I’m proud to welcome guests aboard the Barefeet Retreat. Whether you’re eager to paddle, snorkel, hike—or simply relax and soak in the scenery—I’m here to help you make the most of every moment. I hold a 200-ton US Coast Guard License, am a certified ASA Sailing Instructor, and a PADI
Divemaster. More than anything, I’m passionate about creating unforgettable experiences on the water.

Chef Kari Compson
After more than two decades in corporate America, I traded boardrooms for blue water and never looked back. My journey into yachting began with a charter in the Grenadines, and that experience lit a fire in me. I earned my STCW certification and dove headfirst into the world of crewed charters, working in the Grenadines, Virgin Islands, and the Bahamas.

My first chef role was aboard a large motor yacht, but I quickly realized my heart belonged to smaller boats—where I could connect directly with guests and craft meals that truly elevate their experience. My cooking reflects my adventurous spirit and deep love for life on the water. I focus on fresh, wholesome ingredients and love weaving local flavors into every dish. I also understand the importance of dietary needs—having a food allergy myself—and I take great care to tailor menus to each guest’s preferences.

When I’m not in the galley, you’ll find me snorkeling, hiking, paddle boarding, or swimming in the turquoise waters. I can’t wait to welcome you aboard Barefeet Retreat and share the flavors, sights, and serenity that make this lifestyle so unforgettable.

YACHT DESCRIPTION
Where Luxury meets adventure! Introducing Barefeet Retreat the latest Royal 57 Catamaran. Indulge in the Crystal clear waters of the Virgin Islands on this ultra-spacious sailing Catamaran. Barefeet Retreat features a flybridge that has 360-degree ocean views. The flybridge sports a fully functioning bar and easy access to several sun pads to soak up the Caribbean sun. Experience the Islands in a different way with your own professional crew. Barefeet Retreat accommodates up to 10 guests in 5 luxury queen cabins each with its own en-suite head and shower. All guest cabins are fully air-conditioned for guest comfort. Barefeet Retreat has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.

ADDITIONAL INFORMATION

SAMPLE MENU

Breakfast
• Spring Vegetable Frittata w/goat cheese, fresh vegetables and herbs with Greek
yogurt parfait
• Avocado and tomato egg scramble with fresh cilantro and homestyle caramelized
onion potatoes
• BLTAE - Bacon, lettuce, tomato, avocado and fried egg sandwich with spicy mayo
served on fresh sourdough with citrus brown sugar marinated fruit salad
• Stuffed French toast with Raspberry compote and cream, fresh tropical fruit and
crispy bacon
• Breakfast Banana Split: Yogurt covered in fresh mixed berries and slivered almonds
served in a banana boat and drizzled with honey and cinnamon

Lunch:
• Chipotle Shrimp and chicken tacos with fresh pico de gallo and cilantro, black bean
salad with corn, avocado and lime juice
• Grilled skirt steak with cherry balsamic sauce, served with a warm spinach,
mushroom and pine nut salad
• Seared yellowfin tuna with cherry tomatoes, cucumber, scallions, avocado and
spicy sriracha mayo, served over a bed of brown rice
• Blueberry and barrel aged Feta salad, tiny lettuces, cornbread cracker, pistachios,
and lemon curd dressing
• Farro salad with pine nuts, blueberries, peaches, spinach and basil, tossed with a
honey vinegarette

Dinner:
• Slow roasted salmon marinated in honey, ginger, lime and Dijon vinegarette over
creamy coconut lime rice with roasted spring vegetables
• Grilled snapper with blended Caribbean spices, citrus and fresh mint served with
roasted pineapple salad and herbed cous cous
• Swordfish with champagne beurre blanc, roasted asparagus and citrus infused farro
• Bourbon Brown Sugar smoked pork loin over mashed sweet potatoes and roasted
zucchini with lemon zest and sprinkled with parmesan
• Filet medallions with garlic herb butter, rosemary roasted potatoes and sauteed
almond haricots verts
• Roasted chicken breast smothered in a Mediterranean sauce - sun dried tomato,
dill, capers, lemon, balsamic and olive oil, over a bed of lemon and parsley risotto
and roasted rainbow vegetables

Appetizers:
• Creamy curried carrot ginger soup with parmesan croutons
• Caprese salad with toasted bread crisps
• Ceviche with guacamole and fresh tortilla chips
• Salmon bites with jerk seasoning and mango salsa
• Summer Charcuterie board with caramelized red wine onion dip

Desserts:
• Lemon curd pound cake with blueberry compote
• Vanilla crème Brulé with fresh raspberries
• Mini key lime tarts with whipped cream
• Boozy Chocolate Kahlua Cupcakes
• Blueberry lavender mini cheesecakes
• Chocolate Pavlova with whipped cream and passionfruit

Updated December 2025

PRICING DETAILS
Barefeet Retreat INQUIRE

Pricing

From: 31,300 per week
To: 48,000 per week
Summer 2026

2 Guests	31,600
3 Guests	32,250
4 Guests	32,900
5 Guests	33,550
6 Guests	34,200
7 Guests	34,850
8 Guests	35,500
9 Guests	36,150
10 Guests	36,800

Winter 2026 to 2027

2 Guests	32,500
3 Guests	32,500
4 Guests	32,500
5 Guests	32,500
6 Guests	33,000
7 Guests	33,500
8 Guests	34,000
9 Guests	34,500
10 Guests	35,000

Pricing Details

INQUIRE for availability for 2026/27 season

GENERAL NOTES: MINIMUM NIGHTS: 5, Inquire for less
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.
BVI Ports Only - BVI taxes & fees are INCLUDED in the rate.

SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense.
Includes boarding after 4pm, welcome cocktail and breakfast the next morning. Please no sleep aboards on 48hr turns.
EXCLUDES: Christmas and New Years

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Take $150 per person off standard rate

LOCAL FARE: Includes 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. Take $75 per person off standard rate.

CHRISTMAS/NEW YEARS 2026/27:
7 night minimum.
CHRISTMAS: 1-10 guests @ $39,000 - charter must end by 12/26
NEW YEARS: 1-10 guests @ $48,000 - charter may not start prior to 12/28

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