Guests
8Cabins
4Crew
2Size / Year Built / Builder
52.0 Ft / 2018 / Lagoon
About
ISLAND HOPPIN' is a brand new 2018 Lagoon 520 debuting at the Annapolis Boat Show, and available for charter in the Virgin Islands.
Accommodations
5 Cabin Version:
4 Queen Staterooms and 5th Bunk bed Stateroom.
Crew takes port aft queen cabin.
Amenities
Onboard Entertainment
Water Entertainment
2 YAMAHA 275L SEASCOOTER
Scuba Diving
Additional dives $25 per dive per person.
Online course required before charter commences.
DSD Course $200
Open water Referral $400
Technical Details
Charter Types
Green Initiatives
Rates
| Winter 2019 to 2020 |
| Summer 2020 |
| Winter 2020 to 2021 |
| Summer 2021 |
| Winter 2021 to 2022 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $22,500 | $24,000 | $25,500 | $27,000 |
| $22,500 | $24,000 | $25,500 | $27,000 |
| $22,500 | $24,000 | $25,500 | $27,000 |
| $22,500 | $24,000 | $25,500 | $27,000 |
| $25,000 | $26,000 | $27,000 | $28,000 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each
yacht in our listing, however some yachts reserve the right to make last
minute
changes to their availability and rates. With this in mind, please note that
premium rates may be attached to certain destinations and dates, such as
Christmas and New Years in the Caribbean or July and August in the
Mediterranean. Kindly contact us for a proposal that details the yacht’s
final
rate and availability.
Calendar
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Captain
Crew
Brief
Genuine hospitality and contagious enthusiasm for the islands are what Margaret and Taylor are
all about. Having sailed their 30’ monohull from Maine to Grenada over three years, they know
how to turn the dream of a sailing adventure into a reality. This is their fourth season working as
sailing professionals in the Virgin Islands.
Taylor grew up in Central Virginia, splitting summers between driving ski boats on the lake and
traveling in the family RV to every state with a road to it. After earning a business degree from
Appalachian State University with honors, Taylor continued pursuing his passion for living
outside of the box. Playing in a touring rock band transitioned to trekking in South America,
which led to bartending in Breckenridge, Colorado. After a few years of the ski bum life, the
dream of setting off for points unknown in a sailboat started to form. He jumped head first into
sailing and within a short period he was a licensed captain living aboard and traveling on his
own boat.
Margaret also hails from the Blue Ridge Mountains of Virginia and has sailing in her blood from
her Dad, who captained classic windjammers in Maine. She began traveling internationally early
on and developed a love for traditional recipes and an appreciation for the way a good meal can
bring families and friends together. An ambitious explorer as well, Margaret attended the
National Outdoor Leadership school before earning her bachelors degree from the University of
Colorado in Boulder. She is a certified yoga teacher and recently returned to where she
received her training in India, joining a month long motorcycle expedition over the highest
drivable passes in the Himalayas.
Despite being raised less than an hour apart and sharing so many passions, the two didn’t meet
until they were both living in Colorado. Shortly thereafter their dream of sailing the islands took
off and they moved to Saint John, USVI where they worked day sailing charters and eco kayak
tours. After that season they bought their sailboat and began cruising full time for three years,
meshing into a dynamic team afloat. Having guests aboard ignited their passion for sharing a
bespoke island experience with others, which naturally led them to live aboard charters.
Margaret and Taylor offer a vacation that bonds family and friends together crafted from many
years of local knowledge and experience. Their menu features a collection of their favorite
island recipes personally gathered from the Bahamas to Grenada. From diving for conch that
are later served up as fritters to helping someone catch their first wave surfing, providing lasting
memories in one of the world’s most special places is an opportunity this team is always grateful
for and never tires of. Together they bring personalized service and engagement, with true
authenticity and passion for sharing the island experience with others.
Taylor’s Certifications & Training
USCG 100grt Master, Near Coastal, Auxiliary Sail
STCW 2010 Basic Safety Training
ENG 1
PADI Open Water Dive Instructor
Emergency First Response Instructor
American Sailing Association 101, 103
Virginia Boaters Safety
Margaret’s Certifications & Training
STCW 2010 Basic Safety Training
ENG 1
PADI Divemaster
STCW First Aid, CPR, AED
200HR Yoga Teacher Training
<b>Crew Are Vaccinated<b/>
Menu
Chef Margaret’s Sample Menu
* chef’s favorite **captain’s favorite
Breakfast
Eggs-in-a-Bread*
A pair of french baguette rounds filled with eggs over easy, served with rosemary sweet potatoes + fresh fruit
Coconut Waffles with Strawberry Rhubarb Compote
Traditional or gluten free waffle mix brought to life with coconut milk + coconut flakes
Lemon Blueberry Granola and Yogurt
Tangy, sweet, and slightly spiced, enjoy this homemade granola packed with nutrients over greek yogurt with local honey and fresh fruits
Baked Greens Frittata
Inspired by the signature Provençal chard omelet called trucha, this beautiful baked frittata incorporates thick Greek yogurt, lots of greens + garlic
Southern Style Sausage and Gravy Biscuits**
Our weeks wouldn’t be complete without a traditional, belly pleasing plate consisting of mouth watering butter biscuits + hearty sausage-studded white gravy
Roasted Rosemary Sweet Potatoes, Poached Eggs + Avocado
Poached eggs served on a bed of rosemary sweet potato fries, crispy baked bacon + avocado, served with a juicy, local fruit salad (dragon fruit, papaya, pineapple)
Asparagus Shaksuka
A delicious combination of poached eggs in a morning stew of tomatoes, asparagus, scallions and thyme. Served with rosemary sourdough and fresh fruit.
Lunch
Baltimore-Style Crab Cakes
Kept simple and focused on the jumbo lump crab meat, experience unadulterated crab cake heaven paired with a tri-color slaw + zesty lime dressing
Local Mahi Tacos*
Grilled Mahi Mahi seasoned with a signature blend of spices on roasted corn tortillas topped with cabbage, avocado, mango salsa + a lime cilantro aioli drizzle
Grilled Chicken Caesar Salad
Crunch romaine tossed with homemade garlicky caesar dressing, shaved Parmesan, homemade crispy croutons.
Grilled Portobello Sandwich*
Juicy portobello steaks marinated in olive oil + balsamic vinegar, grilled until lightly crispy, topped with caramelized onion, melted feta, roasted red peppers, drizzled with basil aioli on a ciabatta bun
Shrimp on Cauliflower Fried Rice Bowl
This paleo-friendly, 5-ingredient meal is loaded with fresh vegetables, tender shrimp, and signature Asian flavors
Salmon Arugula Salad
Zesty, grilled salmon atop a bed of spicy arugula, local heirloom cherry tomatoes, shaved asiago, pine nuts, dressed with a tangy lemon pepper vinaigrette
Appetizers
Caribbean Conch Salad*
Freshly cracked, local caught conch marinated in lime juice with bell peppers, onions, jalapeño
+ cilantro served with crunchy plantain chips
Tomato and Basil Bruschetta
A dreamy combination of tomatoes, boat grown basil, and italian herbs with a drizzle of balsamic reduction on crostinis
Bountiful Charcuterie Board
A board full of variety: Bold meats (prosciutto, salami, sopressata...) + a range of cheeses (truffle goat cheese, aged asiago, crumbled blue, merlot or espresso bellavitano, dill havarti...)
+ delectable spreads (fig jam, stone ground mustard, olive tapenade...) + pickled vegetables (beets, jalapenos, pepperoncinis…) + seasonal fruits
Homemade Hummus
Ground chickpeas, nutty tahini, fresh squeezed lemon juice, smashed garlic, EVOO + served with warm pita bread and sliced vegetables
Watermelon Goat Cheese Salad*
Watermelon spheres tossed with creamy crumbled goat cheese topped with fresh mint
Prosciutto Wrapped Melon**
Skewers of melon strips and prosciutto + drizzles of honey + rock salt
Baked Arancini and Bruschetta
Breaded risotto balls with mozzarella and select meats, grilled bread rubbed with garlic + topped with a fresh herbed tomato salad
Sizzling Shrimp Roll
Chili-garlic seared shrimp, cabbage, shredded carrots, bibb lettuce, cilantro, thai basil, mint + homemade chili hoisin peanut dipping sauce
Dinner
Ahi Tuna Tower with Sesame Wonton Crisps
A tower of sushi grade ahi tuna, sushi rice, mango-cucumber salad + microgreens with a Wasabi + Sriracha Aioli drizzle
Filet Mignon
Select tender, juicy filets grilled to order, paired with baked brussel sprouts + sautéed minced cauliflower, with an herbed mushroom cream sauce
Seafood Paella
A summer favorite and perfect base for the freshest seafood available, with notes of tangy lemon, fresh herbs, and mediterranean spices
Blackened Sesame Chicken Stir Fry
Wild rice sauteed in sesame oil with snap peas, broccoli, water chestnuts, celery, and carrots topped with sesame seeds + coconut aminos or soy sauce
Grilled Flank Steak
Marinated overnight and flash grilled, this flank steak pairs perfectly with a corn + black bean salsa, grape tomatoes, microgreens, and homemade chimichurri
Simply Elegant Pasta*
Quinoa angel hair pasta mixed with sauteed onions, crispy bacon bites, sun dried tomatoes and zangy capers
Fresh Caught Grilled Lobster Tail**
Split tails grilled with garlic herbed butter, grilled red potatoes and baked avocado with red rice salsa
Desert
Homemade Chia Pudding*
Chia seeds, almond milk, 100% cocoa, cinnamon + tropical fruit
Key Lime Pie
Key lime juice, egg yolks, and sweetened condensed milk in a graham cracker pie crust
Crème Brûlée
In honor of her mother, Margaret prepares this traditional french dessert with love - a rich custard base + a contrasting layer of hard caramel
Cocoa Avocado Mouse
A creamy combination of local avocados, 100% cocoa, maple syrup + almond milk, topped with kiwi or caramelized pears
Snacks
Margaret’s favorite way to fill up midday is with homemade, light fare: peanut butter, white bean hummus, truffle popcorn, guacamole, taziki dip and vegetables, to name a few.
“Once around the World” Dinner Menu
As an option to guests, this cuisine is a collection of traditional recipes inspired by Chef Margaret and Captain Taylor’s travels
Indian
Curry served with naan
Italian
Pasta carbonara or simply elegant pasta, paired with veal or chicken scallopini
Portuguese
Fresh caught whole fish grilled, bed of rice, grilled vegetables
South American
Skirt steak with chimichurri sauce
Caribbean
Coconut crusted grouper fillets with fried plantain
Moroccan
Vegetable or Chicken Tagine with tri-color quinoa
Something Familiar
Quarter pound select beef hamburgers and truffle rosemary fries
Embarcation
Red Hook, St. Thomas, USVI
on 2020-07-10
Disembarcation
Red Hook, St. Thomas, USVI
on 2020-07-17
Embarcation
Beef Island
on 2020-02-15
Disembarcation
Beef Island
on 2020-03-22
Embarcation
Red Hook, St. Thomas, USVI
on 2019-01-06
Disembarcation
Red Hook, St. Thomas, USVI
on 2019-01-13
Guests
8Cabins
4Crew
2Size / Year Built / Builder
52.0 Ft / 2018 / Lagoon
SCUBA
Onboard
Catamaran specifications
Beam
28 FeetDraft
5 FeetType
CatamaranSpeed
Cruising Speed 8, Max Speed 12Cabin beds
4 Queen(s), 1 Twin(s)Layout
Select currency
- USD
- EUR
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability, individual pricing based on the number of guests in your party and particular dates, as well as the list of the inclusions and exclusions for that particular yacht.
This yacht offers an “All Inclusive” Rate:
Typically this includes all your breakfasts, lunches, dinners and snacks. Standard Ship's Bar which includes your alcoholic and non alcoholic beverages. Fuel for the yacht and its tender, and the necessary water for the onboard facilities. Use of the Yacht’s onboard equipment and the Captain, Chef and Crew’s services.
Excluded are airport transfers costs, onshore excursions and tours, as well as any food or beverages purchased ashore. Although optional, crew gratuity is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance (APA), which is generally estimated at 20% - 25% of the base charter fee for sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The APA essentially creates a bank account for the Captain to purchase provisions, fuel, dockage, food, beverages, bar, and other consumables on the charterer's behalf. The Captain will keep all receipts and manage a running balance of the account, so that expenditures can be checked at any time. Any amount not used will be refunded at the end of the charter. If during the charter the costs have exceeded the collected APA, then additional funds will be required for the outstanding bills. All purchases are transparent and nothing is marked up. The APA is used purely for the charterer's provisions and charter-related expenses.
SIMILAR YACHTS TO ISLAND HOPPIN'
