St. Croix 
St John 
Charlotte Amalie 
Gregerie Channel 
ABBY NORMAL TO Yacht Description
In 2019 when the Leopard 50 was voted the Best Charter Boat of the Year by Cruising World, the magazine stated that it was the “Best boat for a sailing vacation.”
Abby Normal To is quite spacious, with many different social areas, which can be used for games with friends or for quiet time reading, writing or even painting. There are 4 cabins and 4 heads for guests (plus a fifth cabin and head for the crew.) The cabins are comfortable and immaculate and there is a door that goes outside to the front of the boat where there is a sitting area from which to watch for your next landmark.
Come join Captain Richard and his wife, Chef Shannon, for an 'easy adventure' you will always remember!
Advertised by DMA Yachting, the breathtaking charter yacht ABBY NORMAL TO is a 50 ft sailing catamaran. The most attractive features of ABBY NORMAL TO are her impeccable styling and interconnection with the sea. ABBY NORMAL TO spends the summer and winter season in US Virgin Islands. She was completed by the famous yacht builder Robertson and Caine in 2019. A comprehensive refit was fulfilled in 2023. The ingenious yacht layout features 4 large cabins and comfortably accommodates up to 8 guests.
ABBY NORMAL TO is introduced primarily as a sailing catamaran. The the heart of the yacht is the main saloon, which connects to the aft deck. The aft deck is where heart of the yacht is and usually it is where you, as a charter guest, spend most of your time. The fascinating cabins are located in the 2 massive hulls. The cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. Multiple portholes provide a connection with the natural world outside.
and a generator.
What is the cabin arrangement of ABBY NORMAL TO?
- 4 Double cabins
ABBY NORMAL TO
-
Weekly price: $22,500 - $29,500
Low Season | High Season
- Length: 50'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 2
- Builder: Robertson and Caine
- Cruising Speed: 6 - 8 knots
- Built Year: 2019
- Refit: 2023
ABBY NORMAL TO Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Summer 2023 | $22,500 | $23,500 | $24,500 | $25,500 | $26,500 | $28,500 | $29,500 | $0 | $0 | $0 | $0 |
| Winter 2023 to 2024 | $22,500 | $23,500 | $24,500 | $25,500 | $26,500 | $28,500 | $29,500 | $0 | $0 | $0 | $0 |
| Summer 2024 | $22,500 | $23,500 | $24,500 | $25,500 | $26,500 | $28,500 | $29,500 | $0 | $0 | $0 | $0 |
ABBY NORMAL TO Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 45,000$ to 59,000$ | 9,000$ to 17,700$ | 54,000$ to 76,700$ | Discounts outside the main season are common. | |
| 7 day charter | 22,500$ to 29,500$ | 4,500$ to 8,850$ | 27,000$ to 38,350$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 11,250$ to 14,750$ | 2,250$ to 4,425$ | 13,500$ to 19,175$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 22,500$ / 6 * 3 days = 11,250$ |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: $22,500
High season rate: $29,500
Christmas Week and New Years Week 1- 8 Guests $32,775
Christmas week to end by December 26th. New Years to begin no earlier than December 28th
7 night minimum
Christmas Week and New Years Week 1- 8 Guests $32,775
Christmas week to end by December 26th. New Years to begin no earlier than December 28th
7 night minimum
Price Terms
InclusiveABBY NORMAL TO Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
Captain
Chef
Captain: Richard Hallett
Captain Richard Hallett isn’t completely comfortable with that description though. In his words, “If you are coming for a vacation, you are in the wrong place. We do adventures.”
It is also a very luxurious vacation as Shannon Hallett (who is also a sailor in her own right,) is a phenomenal chef and can match her menu to your dietary needs. She is quite adept at finding delicious, fresh produce on the islands as well as fish and meat. A sumptuous dinner is never over until it is finished with some type of delectable dessert.
The adventure part though is what sets Abby Normal Tos apart from other charter yachts. Part of this is due to the fact that both Richard and Shannon are very familiar not only with sailing, but also with the nature of the islands: the weather and wind, the layout of the area and the many hidden gems the islands hold.
When Captain Richard is sailing the boat he is quite happy to have company sitting next to him at the helm as he explains the processes of sailing a 50 foot catamaran, whether it’s a short sail across Sir Francis Drake Channel on the first evening or a sunrise sail to Anegada. Shannon can show interested sailors how to anchor or how to hook a mooring ball. If you are not up for learning to sail, you can always relax on the beanbags on the tramp, sun up on the u-shaped couch on the flybridge, or read in a nice shady spot.
Captain Richard will sail you to snorkel sites that are off the beaten path, to pristine beaches for lunch and a swim or to explore the RMS Rhône. Shannon can set you up for island tours, scuba diving or even a day diving for conch and making your own ceviche.
Richard and Shannon have sailed Abby Normal To since her first launch in the summer of 2019 and have taken exquisite care of her. They will guide you on the adventure of a lifetime.
Menu
Sample Menu ……….
Day 1,
Lunch : Chicken Roti’s served with fresh green salad, carrots and mango, served
with a fruit chutney. Fresh baked bread.
Dinner : Tender Salmon fillets, with creamy mash potato drizzled in a buttery garlic
lemon sauce, served with pan seared asparagus wrapped in prosciutto. Served
with a crisp dry white wine.
Dessert : French apple cake with chunks of sweet apple nestled in tender buttery
rum cake. Covered in sugar powder and served with a lightly sweetened whipped
cream or vanilla ice cream.
Day 2,
Breakfast : Classic BLT, bacon, lettuce and tomato with a sprinkle of salt and
pepper on fresh toasted bread covered in creamy philly cream cheese.
Lunch : Oriental chicken salad with nuts and sesame seeds, served with garlic
baguette.
Snack : Freshly cut veggies with assortment of dips
Dinner : Marinated Pork tenderloin on the grill with double baked potatoes and
French ratatouille.
Dessert : Creamy and deliously rich chocolate mousse, covered in shaving of rich
dark chocolate and fresh strawberries.
Day 3,
Breakfast : Fabulous french toast topped with banana’s, chocolate sauce or maple
syrup and a side serving of bacon. Or assortment of cereal, juice, coffee and tea.
Lunch : Fresh Ahi Tuna poke bowl, served with sticky rice and seaweed salad lots
of veggies, seasoned in soy, honey and plenty of sesame with warm bread.
Snack : Hummus with Pita bread.
Dinner : Tender beef fillet on the grill, covered in a freshly made chimichurri sauce,
served with fresh vegetables and home baked bread.
Dessert: Caribbean Key lime pie
Day 4,
Breakfast : Eggs Benedict/Florentine or assortment of cereal, juice, coffee and tea.
Lunch: Grilled New York steaks with loaded baked potatoes and fresh salad.
Snack : Cheese platter, crackers and fruit.
Dinner : Creamy Garlic Tuscan shrimp, with sundried tomato and spinach nestled
on a bed of pasta. Served with garden salad and fresh baked bread.
Dessert : Baked pears drizzled and baked with cinnamon, honey and walnuts.
Served with fresh cream or vanilla ice cream.
Day 5,
Breakfast : Good old pancakes with maple syrup, bacon and fresh fruit in season,
served with assortment of cereal, juice, coffee and tea.
Lunch : Beef burgers grilled, with a selection of toppings, served with fries.
Snack : Caprese Crostini, crusty bread with cheese and marinated basil.
Dinner : Red Snapper, simple and tasty with a mango salsa and buttery garlic baby
potatoes. Baked bread and garden salad.
Dessert : Panna cotta, simple and elegant.
Day 6,
Breakfast : Croque Monsieur, delightful ham and cheese sandwich creamy and
tangy. Toast, jams, juice, coffee & tea.
Lunch : Pulled pork tacos, with coleslaw, sour cream and foccacia bread.
Snack : Charcuterie board.
Dinner : Butter Chicken, delicious authentic and creamy. Served with butter naan
and steamed basmati rice and watermelon feta salad.
Dessert : Baileys Banana Trifles topped with sliced banana, custard, Baileys cream
and drizzled with toffee sauce and grated chocolate.
Day 7,
Breakfast : Ham and Cheese omelette wrap oozy with cheese and
flavour, or assortment of cereal, jams, juice, coffee and tea.
