EARNOUT
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 6 |
| Staterooms | 3 |
| # Of Crew | 2 |
| Length | 55 Ft / 16.8 m |
| Beam | 25.0 Ft / 7.64 m |
| Draft | 3.6 Ft / 1.1 m |
| Builder | Two Oceans |
| Built - Refit: | 2025 - No Refit Date Set |
| Cruising Speed | 8-10 knots |
EARNOUT has been meticulously crafted to provide an unparalleled experience for up to six charter guests, ensuring that every moment aboard is infused with comfort and elegance. Featuring three exquisite suites, guests will indulge in the luxury of two sumptuous queen-size beds, and one king size bed which converts to twin beds, and they all have private en-suite bathrooms. Each cabin has an independent A/C, with high quality bed linens and towel sets, making it the perfect haven for relaxation. Each suite is designed to reflect the unique preferences of our guests, creating a serene and inviting ambiance that enhances the overall charter experience.
The flybridge can be fully enclosed and comes with full A/C. Professional artwork in each cabin from Artist Vena
| Dinghy | Yes |
| Dinghy HP | 70HP |
| Paddle Boards | 2 |
| Single Kayaks | Yes |
| Wakeboards | 1 |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | 1 |
| Fishing Gear | Yes |
| Scuba Diving | Onboard |
Other Toys –
E-foil added January 2026 (see pic on guest comments page)
2 x Sublue Underwater Sea Scooters
1 x Double ZUP board
1 x Wakesurf Board
Inflatable Hangout Water Hammock
Inflatable 360 Trio-Dock with Bar
1 Paddle board converts into a kayak
Tubing
Fishing: 2 trolling rods and 1 casting rod
1 x Go-Pro Camera
1 x Cannon Camera
Big selection of Board and Card Games
Nick and Jade are a South African couple who have known each other for eight years and bring decades of combined experience in the hospitality industry. That depth of experience is reflected in how they work together — an easy trust and rhythm that translates into a warm, comfortable, and seamlessly run environment onboard.
Nick Farinha — Captain
Nick is a seasoned charter Captain with eight years of experience, most recently in the Maldives before joining the BVI. He came up through the ranks as a deckhand, completing ocean crossings and charters before earning his RYA Yachtmaster qualification — giving him a thorough, hands-on understanding of every aspect of running a vessel. Warm and personable by nature, Nick has a gift for making guests feel instantly at ease, equally comfortable leading a conversation on local history as he is on marine life or the day’s dive plan. His passion lies firmly in the ocean — diving, surfing, and watersports of every kind — and he takes great pride in sharing that knowledge with guests. He really strives to facilitate the enjoyment of his guests
Jade Lovell — Chef
Jade is a trained chef with additional certification in Thai cuisine, and certified yoga instructor — a combination that informs her holistic approach to food onboard. Her cuisine draws on Thai, French, Italian, and Mexican influences, crafted around fresh, organic ingredients and vibrant flavor, with genuine thought given to how guests want to feel throughout their trip. In 2025, Jade won 1st prize at the culinary competition in the USVI Boat Show. A qualified Divemaster and dedicated nature enthusiast, Jade brings a health-conscious, eco-mindful philosophy to every aspect of the charter — prioritizing organic, fresh produce alongside environmentally responsible products to help protect the ocean she loves. She also enjoys connecting with guests beyond the galley, whether leading a hike, guiding a snorkel in search of octopus, or joining a board game in the evening — always mindful of when to engage and when to allow guests their space.
Together
Nick and Jade are genuinely committed to ensuring every guest feels comfortable and at home onboard, dedicating equal care to the smallest details and the most memorable moments of a charter. As a dive team, they are able to lead guests together on underwater excursions, offering a seamless, coordinated experience above and below the water. Every charter is tailored to guests’ preferences, professional and personal alike, delivered within an impeccably clean, well-maintained setting and a consistent commitment to the highest standard of service.
Breakfast:
Smoky Wild Mushroom Frittata with roasted cherry tomatoes, grilled local bread & thyme butter
Lunch:
Garlic Butter Prawns with lemon couscous, roasted peppers & basil drizzle
Canapés:
Mini bruschetta with tomato confit, olive tapenade & micro basil
Starter:
Watermelon, feta & mint salad with toasted pine nuts & citrus vinaigrette
Main:
Herb-Rubbed Lamb Chops with creamy mint sauce, fondant potatoes & caramelised baby carrots
Dessert:
Chai-Spiced Panna Cotta with pistachio toffee
Breakfast:
Savory Cheese & Chive Pancakes with fried eggs & chili butter
Lunch:
Tuna Poke Bowl with sushi rice, avocado, pickled ginger & sesame ponzu
Canapés:
Vietnamese Rice Paper Rolls with shrimp, mint, glass noodles & spicy peanut-lime dip
Starter:
Crispy wonton filled with a mango Asian Slaw, crispy shallots & soy-lime dressing
Main:
Thai Green Chicken Curry with jasmine rice, coconut cream, crispy garlic chips & chili oil
Dessert:
Mango Crème Brûlée with passionfruit purée
Breakfast:
Brioche French Toast with caramelised banana, crispy bacon & spiced maple syrup
Lunch:
Coconut-Crusted Mahi Mahi with mango salsa, cilantro rice & charred zucchini
Canapés:
Plantain chips with avocado-lime cream & chili flakes
Starter:
Chili-Lime Prawns with pineapple salsa & coconut foam
Main:
Jerk-Spiced Pork Tenderloin with rum glaze, plantain purée & pickled cucumber slaw
Dessert:
Sticky Ginger & Date Pudding with vanilla-rum anglaise
Breakfast:
Soft-Boiled Eggs on Lemon-Garlic Yogurt with basil pesto, burnt paprika butter & toasted brioche
Lunch:
Tuscan Chicken Salad with roasted vegetables, olives, sun-dried tomato dressing & shaved parmesan
Canapés:
Mini Caprese Skewers with mozzarella pearls, basil and a balsamic drizzle
Starter:
Spinach & Ricotta Ravioli in tomato consommé with basil oil
Main:
Calamari & Fresh Linguine in rich marinara sauce with garlic confit & basil oil
Dessert:
Tiramisu-style Espresso Panna Cotta with cocoa dust
Breakfast:
Spinach & Feta Baked Eggs with garlic mushrooms & green herb aioli
Lunch:
Pan-Seared Local Fish with roasted cherry tomatoes, fennel salad, caper-lemon dressing & herbed quinoa
Canapés:
Crostini with whipped feta cheese, roasted peppers & micro greens
Starter:
Beetroot Carpaccio with whipped goat’s cheese, toasted pine nuts, rocket and citrus dressing
Main:
Beef Fillet Medallions with butternut purée, roasted potatoes cubes, crispy onions & balsamic-pepper glaze
Dessert:
Chocolate Soufflé with spiced orange sauce
Breakfast:
Tropical Fruit Parfaits with passionfruit yogurt, three-cheese crêpes & grilled pork sausage
Lunch:
Gourmet Steak Tacos with charred vegetables, avocado crema & lime slaw
Canapés:
Crispy sweet potato medallions with caramelised onion & bacon bits with a mustard sauce
Starter:
Phyllo pastry stuffed with brie cheese and a sweet fig sauce
Main:
Grilled Chicken Breast with roasted broccoli, cauliflower purée, crispy kale & thyme jus
Dessert:
Key Lime Pie with coconut cream
Breakfast:
Spinach, Pancetta & Poached Egg Benedict on toasted brioche with hollandaise & herb oil
Lunch:
Grilled Lobster Tail with citrus butter, coconut rice & papaya salad
Canapés:
Charcuterie board
Starter:
Roasted Red Pepper Bisque with a Parmesan puff pastry twist
Main:
Slow-Roasted Pork Belly with apple cider glaze, buttered cabbage, sweet potato mash & roasted beet reduction
Dessert:
Strawberry & Raspberry Sorbet with meringue shards & dark chocolate curls
Updated August 2026
| 2 Guests | 41,500 |
|---|---|
| 3 Guests | 42,500 |
| 4 Guests | 42,500 |
| 5 Guests | 43,500 |
| 6 Guests | 43,500 |
| 2 Guests | 41,500 |
|---|---|
| 3 Guests | 42,500 |
| 4 Guests | 42,500 |
| 5 Guests | 43,500 |
| 6 Guests | 43,500 |
| 2 Guests | 41,500 |
|---|---|
| 3 Guests | 42,500 |
| 4 Guests | 42,500 |
| 5 Guests | 43,500 |
| 6 Guests | 43,500 |
Rates are Caribbean Terms: All Inclusive
Winter and Summer Season 2026/2027 in the BVI
Earnout Requires 48hr Turnarounds
*5 Night Minimum* Inquire for all short charters.
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.
CHILD DISCOUNTS: Discount Applied First Child 15 and under $500 discount ***must be 15 or under at the time of charter***
HOLIDAY RATES
Christmas and New Year 2026/7 $49,900. 7 night minimum.
Christmas charter dates need to be between 18th - 26th December
New Year charters to start on or after 28 December
BVI Ports only. No USVI Charters or Pick up/drop off