Reverie

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

KING BEDS 1

QUEEN BEDS 3

TWIN BEDS 1

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	3
Length	65 Ft / 19.9 m
Beam	33.0 Ft / 10.08 m
Draft	5.0 Ft / 1.53 m
Builder	Lagoon
Built - Refit:	2025 - No Refit Date Set

ACCOMMODATION INFORMATION

Accommodations:1 King Owner’s Cabin and 3 Queen Cabins for 8 guests.

NOTE: For groups of 9 & 10 please inquire for availability and pricing. Crew will transition to forepeaks for such occasions.

WATERSPORTS

Dinghy	Williams Sport Jet 460
Dinghy HP	175
Paddle Boards	4
Wakeboards	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
Seabob - 1
eFfoil - 1
Flightscooter eFoil - 1
Wing Foil - 1
Sudnados- 8
Paddleboards - 4
Floating chairs
Floating Mats
Snorkel gear
Wake board
Hotdog tube
Bean bags
Kite surfing
Can book dive trips

CREW PROFILE

Doyle Van Horn

Christina Merianos

Jetske Van Rensburg

Winner's of "Best Crew in Show" for the 2025 VIPCA Charter Yacht Show

Captain Doyle Van Horn
Doyle was born in the heart of Arizona, where he grew up with a ranching background, spending his childhood exploring the woods and rivers of northern Arizona. After high school, he set off on a journey across the U.S., working various construction jobs and other odd gigs. One of these jobs took him to Valdez, Alaska, where he discovered the local marina. Seeing the boats lined up at the docks, he instantly fell in love with the idea of working at sea.

That moment changed everything. Determined to follow his newfound passion, Doyle set his sights on the Virgin Islands. At just 19, he moved to St. Thomas, eager to start his life on the water. Though he started as the "annoying kid" at the dock, constantly asking for work, someone finally gave him a chance. Over the next few years, he worked as crew on a 65-foot sailing catamaran, accumulating sea time and mastering the skills needed to excel on deck. His dedication eventually led to earning his 100-ton master’s license.

In 2003, Doyle was promoted to captain, officially launching his dream career of sailing through the Caribbean. Over the years, he had opportunities to captain various boats, from 100-foot motor yachts to 50-foot day sail cats. His experience took him from running boats for major hotels like The Ritz Carlton to private term charters. His adventures carried him not only through the Virgin Islands but also to Hawaii, the Great Lakes, and down the Eastern Seaboard.

In 2015, he built a boat and launched a small, high-end private day charter business throughout the Virgin Islands. However, in August 2017, hurricanes Irma and Maria devastated the region, forcing Doyle to return to the mainland. Back in Arizona, he embraced his roots, working as a cowboy for various ranches, sleeping under the stars, and raising cattle. Although he enjoyed the cowboy lifestyle, he always knew his heart belonged to the sea.

In 2021, Doyle sold his horses and moved to St. Augustine, Florida, ready to reignite his seafaring passion. With a renewed sense of purpose, he returned to the islands to pick up where he left off. Now, Captain Doyle is excited to share the secrets he's discovered over two decades of exploration. Whether he’s showing guests the wonders beneath the surface, harnessing the wind to sail between islands, or playing a few tunes on deck during cocktail hour, Doyle ensures that your adventure is tailored to your desires.

Chef Christina Merianos
3rd Place winner in the Culinary competition for the 2025 VIPCA Charter Yacht Show

A Cincinnati native with Greek roots and 18 years in New York City, Chef Christina brings a lifetime of culinary passion and ocean adventure to every plate she creates. Raised in a lively Greek household where food was the heartbeat of family life, it was only natural that she followed her heritage into the kitchen.

After working front of house in NYC restaurants many years and gaining experience in LA as a private chef, Christina felt the call of the sea. Having grown up boating, she saw the perfect opportunity to merge her two greatest loves—cooking and the ocean. Four seasons later, she’s now an established yacht chef in the British Virgin Islands, delighting guests with fresh, vibrant cuisine that reflects her love of Mediterranean flavors and island living. Combining local flavors and ingredients with some of her Grandmother’s recipes is her favorite thing to do onboard.

Christina’s laugh, warm energy, and outgoing spirit make her not just your chef, but a fun part of the journey. Whether she’s sourcing local ingredients, crafting meals that feel like home, or sharing stories over sunset cocktails, Chef Christina helps ensure every trip is both flavorful and unforgettable onboard Reverie.

Deck Stew Jetske Van Rensburg
Originally from South Africa, Jetske grew up surrounded by the crashing waves and endless coastline of George—a place that quietly set the stage for a life at sea. After finishing school, she traded mountains for marinas and made her way to Fort Lauderdale to chase a career in yachting.

Though new to the industry, Jetske dove in headfirst with grit, enthusiasm, and a no-job-too-small attitude. She’s already built a reputation for being both hardworking and genuinely welcoming—whether it’s making sure the decks are spotless, preparing a cabin with care, or mixing the kind of sundowner that keeps the good vibes flowing.

Her easygoing nature, sharp eye for detail, and calm presence make her a natural fit onboard, and she’s quickly become a dependable, upbeat part of the team.

Guests can expect service with a smile (and maybe a cheeky joke or two), as Jetske helps make your charter experience seamless, relaxed, and unforgettable.

YACHT DESCRIPTION
REVERIE is a brand-new 2025 Lagoon SIXTY5 sailing catamaran redefining luxury in the USVI and BVI with bold lines, expansive decks, and a calm, contemporary interior wrapped in panoramic views. Sleeps up to 8 in 4 cabins: 1 King Master suite plus 3 Queen guest cabins—each with a private ensuite—creating true comfort and privacy after sun-soaked days. Highlights include an oversized flybridge made for lounging and sunset cocktails, plus an inviting aft lounge that keeps the ocean always within reach. High-performance rigging delivers smooth, graceful passages between island gems, while the layout flows effortlessly from social spaces to quiet retreats. Serene, spacious, and beautifully refined—REVERIE is the kind of charter that feels like a daydream you get to live.

ADDITIONAL INFORMATION

SAMPLE MENU

DAY BREAK
(All breakfasts are served with fresh fruit platter, yogurt with granola, fresh baked goods such as banana bread, Nutella pastries, croissants, chocolate pastries, lemon blueberry muffins, tropical fruit juices, and coffee or espresso-based drinks.)

Avocado Toast on a French Croissant
Freshly baked French croissant pressed and topped with smashed avocado, soft-boiled egg, pickled red onion, feta, arugula, microgreens, olive oil, and balsamic glaze.

Homemade Sourdough Egg Sandwiches
Thick slices of freshly baked sourdough layered with scrambled ricotta eggs, crispy bacon, tomato, arugula, white cheddar, and chipotle mayo.

New York Bagel Spread
Your choice of toasted New York-style bagels with toppings like cream cheese, smoked salmon, capers, tomato, red onion, dill, and more.

Huevos Rancheros
Fried eggs over crispy corn tortillas with seasoned breakfast potatoes, black beans, chopped bacon, lime crema, homemade red salsa, cilantro, and cotija cheese.

Buttermilk Local Banana Pancakes
Fluffy buttermilk pancakes topped with sliced bananas, whipped cream, coconut flakes, salted butter, and maple syrup.

Anegada Lobster Benedict
Butter-poached Anegada lobster on English muffin with poached local egg, homemade hollandaise, and smoked paprika.

Fresh Baked Quiche
A savory blend of French cheeses, sautéed shallots, and fresh herbs in a creamy egg filling, baked in a buttery, flaky French puff pastry.

MIDDAY
Tuna Poke Bowl
Sushi-grade tuna marinated in soy sauce over seasoned sushi rice, topped with seaweed salad, mango, avocado, pickled cucumbers, edamame, shaved carrots, scallions, and crispy fried rice paper.

Fish Tacos
Citrus-marinated local mahi-mahi in warm flour tortillas topped with black beans, coleslaw, pickled onions, cotija cheese, mango salsa, lime crema, and fresh cilantro.

Cheeseburgers in Paradise
Wagyu beef cheeseburgers on toasted pretzel buns with thick-cut bacon, tomato, lettuce, white cheddar, and chipotle mayo. Served with salad and sweet potato wedges.

Greek Chicken Skewers with Watermelon–Feta Salad
Marinated Greek chicken skewers over a refreshing watermelon and feta salad, house-made tzatziki, and warm Greek-spiced pita bread.

Grilled Shrimp & Avocado Rice Bowl
Grilled shrimp skewers served over rice pilaf with local greens, paprika-spiced chickpeas, roasted sweet potato, sun-dried tomatoes, pickled onions, goat cheese, and triple citrus vinaigrette.

Shrimp Pad Thai
Sautéed shrimp over rice noodles with scrambled egg, shredded carrots, cucumber, scallions, bean sprouts, and Chef’s secret Pad Thai sauce. Topped with peanuts and cilantro.

Salmon Niçoise Salad
Baked Faroe Island salmon over mixed greens with hard-boiled egg, green beans, red onion, cherry tomatoes, black olives, and baby potatoes, served with lemon-Dijon vinaigrette.

HORS D’OEUVRES
Charcuterie Board
Cured meats, cheeses, olives, pickles, jams, artisanal crackers, and more.

Sun-Dried Tomato Hummus
Served with warm toasted naan and seasonal vegetables.

Baked Brie in Puff Pastry
Filled with honey, fig, and prosciutto.

YiaYia’s Spanakopita Triangles
Traditional Greek spinach and feta phyllo pastries.

Assorted Flatbreads
Topped with seasonal ingredients.

Tuna Carpaccio
Thinly sliced and dressed with citrus, olive oil, and microgreens.

MAIN
Steak Night
8 oz New Zealand tenderloin topped with bleu cheese and caramelized onions. Served with bacon-wrapped roasted asparagus and French-style mashed potatoes.

Local Red Snapper
Caribbean-spiced local red snapper served over pumpkin rice with sautéed peppers and onions.

Anegada Lobster Truffle Risotto
Butter-poached Anegada lobster served over white truffle and wild mushroom risotto.

Local Seared Ahi Tuna
Sesame-crusted and topped with pineapple salsa. Served with soy-honey roasted Brussels sprouts and scallion rice.

Lamb Chops
Greek-spiced New Zealand lamb chops served with zucchini and lemon potatoes.

Lemon-Caper Local Mahi-Mahi
Cooked in lemon-caper butter sauce and served with baby carrots over Greek-spiced feta orzo.

Grouper en Papillote
Fresh grouper baked in parchment paper with citrus and herbs, served with steamed vegetables and herb-butter couscous.

DESSERT
Greek Yogurt Lemon NY Cheesecake
Bright and creamy with a tangy finish.

Mini Pineapple Upside-Down Cakes
Grandma Bunny’s classic recipe, topped with whipped cream.

Galaktoboureko Cigars
Greek custard wrapped in phyllo and finished with light sugar orange syrup.

Warm Chocolate Chip Cookie Dough–Stuffed Croissants
Rich and gooey, baked inside flaky French croissants.

Crème Brûlée
Topped with fresh berries and cream.

Sea-Salted Grenadian Chocolate Brownies
Warm and fudgy with a Caribbean twist.

Freshly Baked Cookies & House-Made Ice Creams
Flavors include:
• Greek Yogurt Fig Swirl
• Browned Butter
• Avocado-Olive Oil
• Guava Cheese
• Sea-Salted Caramel

Fresh Sorbets
• Mango Lime
• Strawberry Basil
• Tamarind
• Watermelon Mint
• Mandarin Honey

PRICING DETAILS
Reverie INQUIRE

Special

SPECIAL: 10% off April 9-16 2026 in the Virgin Islands for 5 or more nights.

Pricing

From: 48,780 per week
To: 77,000 per week
Winter 2025 to 2026

2 Guests	54,500
3 Guests	55,500
4 Guests	56,500
5 Guests	57,500
6 Guests	58,500
7 Guests	59,500
8 Guests	60,500

Summer 2026

2 Guests	54,500
3 Guests	55,500
4 Guests	56,500
5 Guests	57,500
6 Guests	58,500
7 Guests	59,500
8 Guests	60,500

Winter 2026 to 2027

2 Guests	57,500
3 Guests	57,500
4 Guests	58,500
5 Guests	59,500
6 Guests	60,500
7 Guests	61,500
8 Guests	62,500

Summer 2027

2 Guests	57,500
3 Guests	59,000
4 Guests	58,500
5 Guests	59,500
6 Guests	60,500
7 Guests	61,500
8 Guests	62,500

Pricing Details

Cruising Area
• Virgin Islands (USVI & BVI)
• Grenadines (Summer 2026)

Base Port
• Tortola, BVI
• Inquire about additional pick-up/drop-off availabilities in the BVI
• USVI ports available on request (Contact us for details)

Yacht Status & Operations
• Based in Tortola, BVI
• BVI pick-up/drop-off preferred
• USVIf pick-ups/drop-offs accepted with advance approval

Customs Fees & Cruising Permits
• Included

Rates & Terms
Minimum charter nights
• 7-nights preferred
• 6-nights allowed if prorated per short-term calculation
• 7-night minimum for Thanksgiving week
• Winter rates start November 1st.

Short-Term Charter Rate Calculations
• Divide weekly rate by 7 nights X 6.5 nights

9/10 Person Charters
• Please inquire for approval first and information on cabin arrangements.

Sleep Aboard Option
• Not Available

Dinning Options- The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate

Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount

Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount

Holiday Rates 2025 / 2026 Season
Holiday season pricing is full-board only, 7 nights

Christmas Week
• $72,000 | 2–8 guests
• Must end on or before December 26

New Year’s Week
• $77,000 | 2–8 guests
• May not start prior to December 27

Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit

Reverie

Special

Pricing

Pricing Details

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