REVERIE
VIEW PHOTOS| 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 |
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.
| 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 |
Captain Dean De Witt, Chef Charne De Witt, and Deck/Stew Robyn De Witt bring a close-knit family dynamic, extensive Caribbean experience, and heartfelt hospitality to every charter aboard REVERIE. Dean’s calm command and knowledge of the islands pair naturally with Charne’s personalized cuisine and Robyn’s thoughtful service and creative attention to detail. Their easy communication and shared commitment to guest care create an onboard atmosphere that feels smooth, welcoming, and genuinely happy.
Click each crew profile to learn more about their background, experience, and personal story.
Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.
New Menu Starting August 1,2026
DAY BREAK
All breakfasts are served with homemade granola, yogurt, and a seasonal fruit platter.
French Toast
Served with creamy vanilla mascarpone, fresh berries, and mixed berry coulis.
Turkish Eggs (Cilbir)
Creamy garlic yogurt topped with Aleppo butter and served with fresh sourdough.
Maple Rum Pancakes
Served with caramelized banana and walnut crunch.
Shakshuka
Poached eggs in smoky tomato concassé, finished with feta crumble and avocado.
Bagel Board
Smoked salmon, heirloom tomatoes, avocado, and cucumber ribbons served with fresh bagels.
Eggs Benedict
Poached eggs and Canadian bacon topped with rich hollandaise sauce.
Açai & Smoothie Bowl
Served with vanilla granola, fresh seasonal fruit, and toasted almonds.
MIDDAY
Rainbow Sushi Bowl
Sesame ahi tuna served over sticky rice with rainbow vegetables and ponzu.
Mediterranean Mezze Spread
A selection of meats served with hummus, tzatziki, and fresh pita.
Grilled Chicken Salad
Charred peaches, crispy prosciutto, burrata, and arugula.
Mahi Mahi Tacos
Served with cabbage slaw, spicy mango salsa, and caper lime aioli.
Lump Crab Cakes
Served with yuzu crème fraîche, lemon pearl couscous, and pickled onion.
Shrimp Caesar Salad
Finished with crispy bacon bits, parmesan tuile, and homemade focaccia.
HORS D’OEUVRES
Summer Spring Rolls
Served with peanut-soy dipping sauce.
Crispy Pork Belly
Served with curried plantain purée and pickled vegetables.
Tuna Tartare
Served with creamy coconut sauce, mango, avocado, and wonton chips.
Wahoo Ceviche
Prepared with avocado, jalapeño, and tortilla crisps.
Wine-Baked Camembert
Served with fig preserve, balsamic pearls, and fresh sourdough.
MAIN
Red Snapper
Served with sun-dried tomato and thyme velouté, jasmine rice, blistered tomatoes, and roasted seasonal vegetables.
Sous Vide Filet Mignon
Served with red wine jus, potato pavé, tender stem broccolini, and buttery garlic asparagus.
Pistachio-Crusted Lamb Rack
Served with scalloped potatoes, charred greens, and pomegranate salad.
Sage & Prosciutto Chicken Roulade
Served with creamy potato purée, honey-roasted carrots, and burnt butter sage beurre blanc.
Pan-Seared Seabass
Served with silky pea purée, crispy thyme gnocchi, braised leeks, and lemon cream sauce.
Seafood Risotto
Lobster, shrimp, and scallops served in a truffle risotto with a citrus salad.
DESSERT
Limoncello Tiramisu
Served with fresh raspberries, lemon curd, and raspberry coulis.
Pavlova
Crispy meringue nests topped with passionfruit curd, vanilla bean cream, and fresh seasonal fruit.
Amaretto-Poached Pears
Served with vanilla almond crumble and homemade spiced ice cream.
Coconut & Mango Panna Cotta
Finished with ginger nut crumble, mango glaze, and toasted coconut.
Rooibos Crème Brûlée
Served with sticky peaches.
Dark Chocolate Salted Caramel Cheesecake
Served on a roasted hazelnut crust with whipped cream.
| 2 Guests | 59,500 |
|---|---|
| 3 Guests | 60,000 |
| 4 Guests | 60,500 |
| 5 Guests | 61,000 |
| 6 Guests | 61,500 |
| 7 Guests | 62,000 |
| 8 Guests | 62,500 |
| 2 Guests | 59,500 |
|---|---|
| 3 Guests | 60,000 |
| 4 Guests | 60,500 |
| 5 Guests | 61,000 |
| 6 Guests | 61,500 |
| 7 Guests | 62,000 |
| 8 Guests | 62,500 |
| 2 Guests | 59,500 |
|---|---|
| 3 Guests | 60,000 |
| 4 Guests | 60,500 |
| 5 Guests | 61,000 |
| 6 Guests | 61,500 |
| 7 Guests | 62,000 |
| 8 Guests | 62,500 |
| 2 Guests | 61,500 |
|---|---|
| 3 Guests | 62,000 |
| 4 Guests | 62,500 |
| 5 Guests | 63,000 |
| 6 Guests | 63,500 |
| 7 Guests | 64,000 |
| 8 Guests | 64,500 |