Reverie

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

KING BEDS 1

QUEEN BEDS 3

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

Maya Walsh

Tacaro Bester

***BOAT SHOW AWARDS***
Chef Maya Walsh
VIPCA YACHT SHOW 2022
1st Place Best Cocktail & Award for Best Designer Water

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.

Captain Doyle and Chef Maya warmly welcome you aboard Reverie, where you’re sure to experience the trip of a lifetime!

Chef Maya Walsh
Maya spent most of her childhood in the suburbs of Washington, D.C., but also lived between her parents' home countries of Japan and Canada. A lifelong lover of water, she enjoyed body surfing on the beaches of California and sailing and canoeing on the lakes of Ontario. After graduating from the University of Toronto, where she studied Japanese, Spanish, and biology, Maya realized she wanted to pursue a deeper involvement in the culinary world. Her food journey began with six months of WWOOF-ing in Spain and Portugal, followed by a move to Baltimore, where she immersed herself in the vibrant organic urban farming scene. During this time, she worked at an award-winning French bistro, bartended at a natural wine and sake bar, and roasted and served coffee.

In 2020, Maya lived in Japan, where she interned at a Michelin two-star restaurant and worked in a traditional noodle shop. She is a graduate of the Ballymaloe Cookery School, located on an organic farm in Cork, Ireland, as well as the Ashburton Yacht Chef Academy. Having traveled to over 30 countries, her culinary expertise is broad and eclectic. Her passion for food goes beyond cooking; she is committed to sourcing high-quality, seasonal, and local ingredients, fostering strong relationships with producers. Maya particularly enjoys foraging, fermenting, and pickling.

During recent off-seasons, Maya deepened her knowledge of ancient wine culture in the Republic of Georgia and worked the harvest at a low-intervention winery in Slovenia. She spent time in Honduras earning her PADI Rescue Diver certification and has since advanced her training to achieve the PADI Dive Master qualification. Maya’s relentless pursuit of gastronomic knowledge, combined with her ability to cater to guests' dietary restrictions, preferences, and culinary aspirations, ensures a unique and memorable dining experience.

Deck Stew Tacaro Bester
Tacaro Bester grew up in Johannesburg, South Africa, where her youthful passions were split between riding horses and motorbikes. She competed in showjumping for 10 years while nurturing her equestrian talents. After high school, Tacaro initially studied BSc Mathematical Statistics but realized she wanted something more adventurous in her life. This led her to volunteer with turtles in Madagascar for 3 weeks, an experience that sparked her desire to pursue a career involving the ocean.

With a newfound clarity of purpose, Tacaro moved to the south coast of Durban, South Africa and started a diving internship. She went on to become a certified dive instructor, spending three years working at a renowned dive spot known for its shark diving experiences. Tacaro also worked in Mozambique before embarking on a period of global travels and maritime training.

In 2022, she completed yacht courses, opening up new opportunities including working on a dive boat in Greece for three months. After Greece, she traveled to South Korea and the Philippines to further pursue her passion for diving as an instructor.

Tacaro then set her sights on breaking into the yachting industry. In late 2023, she attended a 10-day yacht bootcamp in the Dominican Republic to prepare. She subsequently traveled to Fort Lauderdale, rapidly building her experience through multiple day-work yachting jobs before landing a temporary position on the 40m sailing yacht Kaori - her first yachting role that brought her to the US Virgin Islands. After her stint on Kaori, Tacaro helped deliver a 50ft catamaran from the Bahamas to the US Virgin Islands, standing watch throughout the day and night to gain valuable nautical miles. She then worked on various other boats in the Virgin Islands, gaining invaluable experience in the area.

It is in these Caribbean islands that Tacaro's future vision has come into focus. Her heart is now set on building a long-term career in the US Virgin Islands running charter catamarans as a Captain. With her diverse skillset as a deckhand, stewardess and dive instructor, Tacaro is equipped to turn her maritime dreams into reality. Wherever her adventures take her, she's sure to make a mean cocktail and greet guests with her bright, signature smile.

YACHT DESCRIPTION
Embark on an extraordinary all-inclusive yacht charter vacation in the picturesque U.S. & British Virgin Islands on the stunning 2025 Lagoon SIXTY5, S/Y “Reverie”. Accommodating up to 8 guests with three crew members, she a masterpiece of luxury yacht design that seamlessly marries Lagoon's rich heritage with cutting-edge modern sailing innovations. Crafted with meticulous attention to detail, this charter yacht boasts sleek, assertive lines and a visionary layout that promises an elite seafaring lifestyle. Step aboard to discover expansive living spaces bathed in natural light, where the boundaries between indoors and the azure beyond blur, offering an intimate connection with the Virgin Islands. The Lagoon SIXTY5 is not just a charter vessel; it's a sanctuary of nautical comfort and luxury, equipped with high-performance rigging for an effortless sailing experience. Whether you're sunbathing on the spacious flybridge or relaxing in the elegantly designed cabins, every moment on the Lagoon SIXTY5 feels like a serene escape into the lap of elegance, making it the ultimate choice for charter guests and mariners seeking a fusion of adventure and tranquility. ***Photos in this brochure of the vessel are stock photos. Decor of the vessel may vary***

ADDITIONAL INFORMATION

SAMPLE MENU

All breads are freshly baked with grains milled aboard and with Rev, the sourdough starter. Homemade gluten free substitutions are available for all baked goods, crackers and pastas.

DAY BREAK
All breakfasts served with freshly squeezed juices, drip coffee, and espresso-based beverages.

Eggs Benedict
Miso hollandaise, homemade sourdough English muffins, poached eggs, locally cured ham, fried shallots, capers, and fresh herbs. Served with ginger, sesame oil, and lime-dressed greens.

Homemade Liège Waffles
Assorted fruit, maple syrup, locally made sausages, and local eggs.

Homemade Sourdough Bagels
Locally cured bacon, cream cheeses, house-cured gravlax, homemade pickled onions, capers, locally grown arugula, and boat-grown microgreens.

Shakshuka
Topped with feta, fresh herbs, and served with sourdough bread.

Sourdough Bread & Avocado
Caribbean avocado, bacon, eggs, and a regional tropical fruit plate.

Spanish Omelette
House-made aioli, spiced ketchup, locally made chorizo, and whole wheat sourdough bread.

Sourdough Cinnamon & Cardamom Knots
Locally cured and smoked bacon, local eggs.

Boat-Made Granola
Regional fruits, berries, organic yogurt, locally made sausages, and local eggs.

MIDDAY
Boat Pizzas
Homemade crust with toppings like pistachio, arugula & burrata, jerk chicken, lobster, and classic pepperoni.

Thai Beef Noodle Salad
Flank steak, cherry tomatoes, cucumber, red onion, local lettuces, thick rice noodles, nam pla prik, basil, mint, and cilantro.

Pomegranate Marinated Chicken Skewers
Served over tabouli salad.

Roti & Spiced Cauliflower Salad
Served with tamarind pickled onions.

Local Spiny Lobster Bisque
Paired with a local greens salad and sourdough grilled cheese with aged Irish cheddar.

Greek-Style Skirt Steak
Freshly made sourdough pita bread, homemade tzatziki, feta, pickled onions, and herbs.

Grilled Chicken Caesar Salad
Homemade dressing, croutons, Parmesan crisps, and watermelon radish.

Hand-Formed Burgers
Freshly ground beef, brioche bun, all the usual fixings, and yuca fries.

Pulled Pork Burgers
Served on sourdough buns with tarragon potato salad.

HORS D'OEUVRES
Chips & Guacamole

Callaloo Artichoke Dip
Served with sourdough baguette crostini.

Coconut Fried Shrimp
Homemade mango chutney, blistered shishito or local seasoning peppers, and fried garlic chips.

Vietnamese Spring Rolls
Served with Nước chấm.

Make Your Own Sushi Hand Rolls

Handmade Pork & Chive Dumplings

Poisson Cru
Prepared with the catch of the day.

Ceviche
Freshly caught tuna or bonito with lime, sesame oil, spring onion, and ponzu.

Lionfish Crudo
Grapefruit and cucumber.

Decadent Charcuterie Plates

Homemade Hummus
Pita chips & crudités.

Pulled Pork Nachos
Homemade pickled jalapeños, sour cream, cheese, and cilantro capers.

MAIN
Locally Caught Seared Mahi Mahi
Mango butter, jasmine rice infused with local bay and herbs.

Homemade Linguine or Gnocchi
Brown butter, fried sage, baked prosciutto, Parmesan, and lemon.

NY Strip or Filet Mignon
Fondant potatoes, homemade béarnaise sauce, and local green beans.

Pork Tenderloin
Salsa verde, Brussels sprouts, and couscous.

Creamy Caribbean-Style Curry
Red snapper, tomatoes, sweet potato, peas, and coconut rice cooked with foraged wild bay leaves.

Braised Short Ribs
Cassava and local carrots.

Crew-Caught Spiny Lobster
Curried Caribbean sweet potato and asparagus.

DESSERT
Pavlova
Local passion fruit, berries, and Chantilly cream.

Cardamom & Vanilla Crème Brûlée
Gingered berries.

Homemade Ice Creams
Custard apple, Biscoff, burnt pineapple & mascarpone.

Mango & Honey Panna Cotta
Served with tropical fruits.

Local Key Lime Pie
Whipped cream and grated lime zest.

Pineapple Cheesecake

Olive Oil Chocolate Mousse

Passionfruit & Strawberry Almond Tart

SHIP'S BAR
Vodka: Tito's, Belvedere, Kettle One, Grey Goose,

Rum: Cruzan rum, Bacardi, local rums and others upon request

Bourbon: Bulleit, Woodford Reserve, Elijah Craig, Angel’s Envy, Buffalo Trace

Gin: Bombay Sapphire, Hendricks

Tequila: Milagro, Casa Migos, Patron, and additive free options available as well

Champagne: Vueve Clicquot

Red/White Wine: ($20-35 price range) from small producers, ordered from Island Hope Wines

Cordials: many options upon request

Beers: ST. John Brewer's, Leatherback Brewery, Corona and most popular domestic beers

PRICING DETAILS
Reverie INQUIRE

Pricing

From: 54,200
To: 73,000
Winter 2024 to 2025

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 2025

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 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

Pricing Details

BVI COMPLIANCE FOR THE 2024/2025 SEASON IN PROGRESS:
Cruising Grounds: British Virgin Islands
Pick Up/Drop Off: Tortola; inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included

MINIMUM NIGHTS: 5, FIRM.

SLEEP ABOARD: N/A

9 & 10 PAX CHARTERS:
Please inquire for approval first and information on cabin arrangements.

HALF-BOARD RATES:
Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below.
2@$54,200 | 3@$55,050 | 4@$55,900 | 5@$56,750 | 6@$57,600 | 7@$58,450 | 8@$59,300

LOCAL FARE MEAL PLAN:
Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$54,350 | 3@$55,275 | 4@$56,200 | 5@$57,125 | 6@$58,050 | 7@$58,975 | 8@$59,900

24/25 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum. Full-Board Option Only
CHRISTMAS: 1-8 guests @ $70,000 Must end on or before 12/27
NEW YEARS: 1-8 guests @ $73,000 May not start prior to 12/28

**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**

Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver

Reverie

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