Onboard CELESTINE in St Thomas. Hydro Electric catamaran with 11 ACs - can get full quiet sleep without generators.
Layout is like a floating condo with large galley in the main saloon and big dining table on the aft deck and outside bar and fridges.
Cabins are very equal sizes so a boat very easy to share among couples.
CELESTINE Yacht Description
Step aboard Celestine, a 2020 59-foot Voyage sailing catamaran where modern luxury meets timeless adventure. Purpose-built for comfort and style, Celestine accommodates up to 10 guests in five beautifully appointed queen cabins, each with its own private ensuite bath, plush bedding, and ambient lighting. Her open-concept design features four inviting living spaces that flow seamlessly together—ideal for both lively gatherings and quiet moments of retreat. Enjoy a sun-drenched forward cockpit, a shaded aft deck for alfresco dining, a bright and breezy salon, and a spacious flybridge perfect for lounging with panoramic Caribbean views.
From the moment you arrive, a professional crew is there to take care of every detail—ensuring your charter is as effortless as it is unforgettable. Your onboard chef will craft fresh, flavorful meals tailored to your tastes, while your captain guides you from one stunning anchorage to the next. Whether you’re savoring a sunset dinner, toasting with tropical cocktails, or relaxing under the stars, Celestine offers the perfect balance of indulgence and ease.
Modern systems provide quiet, comfortable living both underway and at anchor, with thoughtful amenities that elevate every moment on board. With her rare blend of space, sophistication, and five-star service, Celestine invites you to unwind, explore, and experience the Virgin Islands in true barefoot luxury.
Offered by DMA Yachting, the impressive charter yacht CELESTINE is a 59 ft sailboat. The most attractive features of CELESTINE are her generous space and experienced crew. CELESTINE spends the summer and winter season in US Virgin Islands. She was constructed by recognized shipbuilder VOYAGE in 2020. The expansive yacht layout features 5 large cabins and comfortably accommodates a maximum of 10 guests.
CELESTINE is classified primarily as a sailboat.
The sailboat features 2- Electrical propulsion, Bellmarine Drivemaster- 144 Volt with controllers Model: S: 40 kw P: 30kw Serial#: S: 180497 P: 190350 Horsepower: S: 54 / P: 40 - equivalent engines and a generator.
Accommodation
6 Queen cabins with sink and vanity in every room,under bed storage and extra headroom.
What is the cabin arrangement of CELESTINE?
- 5 VIP cabins
CELESTINE
-
Weekly price: $40,200 - $46,000
Low Season | High Season
- Length: 59'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 2
- Builder: VOYAGE
- Max. Speed: 11kts
- Built Year: 2020
- Turnaround: 48 hrs preferred, Inquire for
CELESTINE 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 |
| Winter 2025 to 2026 | $40,500 | $41,000 | $41,500 | $42,000 | $42,500 | $43,000 | $44,000 | $45,000 | $46,000 | ||
| Summer 2026 | $40,500 | $41,000 | $41,500 | $42,000 | $42,500 | $43,000 | $44,000 | $45,000 | $46,000 | ||
| Winter 2026 to 2027 | $40,500 | $41,000 | $41,500 | $42,000 | $42,500 | $43,000 | $44,000 | $45,000 | $46,000 | ||
| Summer 2027 | $40,500 | $41,000 | $41,500 | $42,000 | $42,500 | $43,000 | $44,000 | $45,000 | $46,000 |
Price Terms
Inclusive
Inclusive charters are crewed charters with minimum or no additional charges. Provisioning, fuel and crew are included in the price. Additional fees may include diving, premium alcohol, local taxes, or onshore activities. These vary from yacht to yacht, please inquire.CELESTINE Yacht Charter Price
| # of charter days | Base Price | Total | Note | |
|---|---|---|---|---|
| 14 day charter | 80,400USD to 92,000USD | 80,400USD to 92,000USD | Discounts outside the main season are common. | |
| 7 day charter | 40,200USD to 46,000USD | 40,200USD to 46,000USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 20,100USD to 23,000USD | 20,100USD to 23,000USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 40,200USD / 6 * 3 days = 20,100USD |
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: USD40,200
High season rate: USD46,000
Cruising Grounds: ​​Virgin Islands
​Pick Up/Drop Off: YHG | AYH STT
Yacht: Based in St. Thomas. USVI pick up and Drop off preferred, but BVI ports also accepted (please check with CA for availability. No more than 7 BVI pick ups in a year.
​BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, Inquire for less.
For 6 night charters, divide weekly rate by 7 nights X 6 nights.
For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.
25/26 HOLIDAYS:
7 night minimum.
CHRISTMAS: 1-10 pax $50,000 Must end on or before 12/27
NEW YEARS: 1-10 pax $56,000 May not start prior to 12/28
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**Cruising Grounds: ​​Virgin Islands
​Pick Up/Drop Off: YHG | AYH STT
Yacht: Based in St. Thomas. USVI pick up and Drop off preferred, but BVI ports also accepted (please check with CA for availability. No more than 7 BVI pick ups in a year.
​BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, Inquire for less.
For 6 night charters, divide weekly rate by 7 nights X 6 nights.
For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No on sleep aboard.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.
25/26 HOLIDAYS:
7 night minimum.
CHRISTMAS: 1-10 pax $50,000 Must end on or before 12/27
NEW YEARS: 1-10 pax $56,000 May not start prior to 12/28
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
CELESTINE Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Electronic window and door connecting forward bow and salon.
Crew Information
Jamie Still
Chef/First Mate
Captain: Jamie Still
Captain Jamie
Captain Jamie Still is a highly experienced captain with over 15,000 miles of sea voyaging and sailing experience. Learning to sail in the sailing capital of San Francisco, Jamie developed a love for the sea with which the office job just couldn’t compete. After leaving a successful technology engineering career, Jamie set upon the high seas with his own catamaran, never looking back at the office life.
Jamie has extensive experience navigating the waters of the Caribbean, US East Coast, and Bahamas. He has also sailed in Norway and Greece for charter excursions. Jamie also has a pilots’ license and is an open water scuba diver. Jamie has operated several type of sailboats and in all kinds of conditions. As a yacht captain, Jamie is known for his attention to detail, a commitment to safety, and excellent boat handling skills. He is a strong leader who puts the needs of his guests first, and he takes pride in providing a luxurious and memorable experience for everyone aboard. In his free time, Jamie enjoys sailing his own boat and exploring new places on planet Earth.
Chef Eda
Chef Eda grew up in Bodrum, the pearl of the Aegean and Mediterranean seas, where her childhood was steeped in the scents of olive trees, fresh herbs, and a garden bursting with seasonal vegetables. From an early age, she was captivated by how natural ingredients could bring warmth, connection, and joy to the table. With a scientific background, she brings a thoughtful, inquisitive lens to the culinary arts—blending tradition with precision and creativity.
Her professional journey began with the founding of Olivyu, her boutique olive oil brand, inspired by her passion for Mediterranean flavors. Her work took her deep into the heart of the Greek Peloponnese, where she documented olive harvests and learned firsthand the cultural significance of this ancient ingredient. Showcasing her brand at a leading food fair in New York remains one of her proudest early milestones.
Eda later refined her culinary skills at the prestigious Ashburton Chefs Academy, where she trained in Culinary Arts and Yacht Chef techniques with a French culinary focus. Additional workshops in fine dining and galley management at sea deepened her expertise. She is passionate about Mediterranean, French, Italian, and Spanish cuisines, always designing dishes that reflect her guests’ preferences and elevate each moment aboard with vibrant presentation and bold, elegant flavors.
To Eda, being a yacht chef is more than cooking—it’s about creating an atmosphere of joy, relaxation, and connection through shared meals. Her philosophy centers on high-quality ingredients, refined technique, and heartfelt service that turns every voyage into a memorable culinary journey.
Just as much a waterwoman as a chef, Eda has spent her life in and around the sea. She began swimming at age four, later pursuing basketball, tennis, and sailing. She even co-founded Sultans of the Sea, an all-women’s sailing team, bringing her passion for the ocean full circle. The sea remains her playground and her greatest inspiration.
Eda lives by her personal motto, a reflection of her culinary and life philosophy:
“Sail fast, made with love, live slow.”
Menu
DAY BREAK
Eggs Benedict with Smoked Salmon
Toasted English muffin topped with smoked salmon, finished with velvety hollandaise sauce and a touch of fresh dill.
Toasted Homemade Granola
Creamy yogurt with fresh seasonal berries.
Avocado Pancetta Tortilla
Soft tortilla filled with smashed avocado, poached eggs, and crispy pancetta.
French Toast with Mixed Berry Compote
Golden brioche slices topped with vibrant berries and maple syrup.
Breakfast Burrito
A warm tortilla stuffed with eggs, cheese, and flavorful fillings — hearty and satisfying.
Fluffy Pancakes with Caramelized Banana & Pecans
Topped with crunchy toasted pecans and drizzled with maple syrup.
MIDDAY
Slow-Cooked Barbacoa Bavette
Warm corn tortillas with tomatillo salsa, guacamole, and red rice — bold and satisfying.
Crisp Thai Chicken Salad
Tender chicken over crunchy vegetables, fresh herbs, and toasted peanuts, finished with bright chili-lime dressing.
Tandoori Shrimp & Seared Beef Tortillas
Spiced tandoori shrimp and seared beef in turmeric tortillas with mango and coconut dressing — a smoky, tropical fusion.
Siam Summer Salad
Glass noodles tossed with prawns, herbs, and som tam dressing — a colorful, refreshing Thai classic.
Creamed Celeriac & Goat Cheese Soup
Velvety celeriac soup with goat cheese, truffle aroma, and fresh chives — elegant and comforting.
Vietnamese Chicken Salad
Marinated chicken tossed with herbs and vegetables — light, aromatic, and satisfying.
Golden Chickpea Falafels
With parsley, cumin, and coriander, paired with smooth tahini yogurt dressing.
Minestrone Soup with Parmesan Croutons
Hearty vegetable soup with tender beans and pasta, topped with crispy parmesan croutons.
HORS D’OEUVRES
Green & Gold Bites
Pea mousse on parmesan sablé and cheese gougères with pineapple chili jam — creamy, crisp, and subtly spiced.
Golden Pork Mosaic
Crispy pastry filled with tender pork mosaic and bright orange chimichurri.
Tataki Duo
Seared beef and tuna tataki with tempura mushrooms, ponzu essence, and a Japanese-style fish pie — refined surf & turf.
Smoked Salmon & Leek Tart
Flaky pastry filled with leeks and smoked salmon, finished with a light cream.
Nutty Magdalenas
Soft nut-flavored cakes topped with caramelized nuts — sweet and rich.
Galloping Horses
Thai-style minced prawn with peanuts on pineapple — sweet, salty, and aromatic.
Sea Bream Aguachile
Thinly sliced sea bream in chili-lime dressing with fresh herbs and crisp vegetables — bright and zesty.
Mackerel Croquettes
Golden, crispy croquettes filled with smoked mackerel, herbs, and a hint of lemon.
MAIN
Chilean Sea Bass
Delicate sea bass with buttery texture, served with asparagus, couscous, and cherry tomato confit.
Charred Sous Vide Octopus
Sous vide octopus finished on the grill, with confit peppers, quinoa salad, and aji amarillo sauce.
Pan-Seared Fillet of Bream
Served with creamed potatoes, glazed green vegetables, and a fricassee of mussels.
Tandoori Halibut
Fillet marinated in tandoori spices and grilled, served with mango chaat and coriander chutney.
Pork Fillet
Juicy pork fillet with aubergine caviar, dauphinoise potatoes, and ratatouille vegetables.
Sirloin Steak
Perfectly cooked sirloin served with triple-cooked chips, grilled mushrooms, tomatoes, and béarnaise sauce.
Fresh Herb-Rolled Lobster Tail on Polenta
Lobster tail rolled in herbs and served over creamy polenta with Niçoise vegetables and tarragon jus.
Duck à l’Orange
Classic duck breast with tangy orange sauce, broccoli purée, mashed potato, and salsify.
Vegan Duck (Alternative)
Plant-based duck with creamed Swiss chard, sautéed wild mushrooms, and roasted butternut squash.
DESSERT
Tropical Whisper
Pineapple carpaccio with coconut-lime sorbet.
Silken Chocolate Soufflé
Served with milk and dark chocolate spheres.
Macarons
Delicate macaron shells filled with assorted seasonal flavors.
Mille-Feuille with Caramel Ice Cream
Crisp pastry layers with cream filling, paired with rich caramel ice cream.
Profiteroles with Chocolate Drizzle
Cream-filled choux pastries topped with warm chocolate and pistachio sorbet.
Caramelized Petite Apple Tart
Shortcrust pastry filled with cream anglaise and pudding creations.
Lemon & Almond Pudding
Infused with limoncello syrup — light, fragrant, and indulgent.
Gallery
