St. Croix 
St John 
Charlotte Amalie 
Gregerie Channel 
GET ALONG Yacht Description
Where Luxury meets adventure! Introducing Get Along the latest Royal 57 Catamaran. Indulge in the Crystal clear waters of the Virgin Islands on this ultra-spacious sailing Catamaran. Get Along features a flybridge that has 360-degree ocean views. The flybridge sports a fully functioning bar and easy access to several sun pads to soak up the Caribbean sun.
Experience the Islands in a different way with your own professional crew.
Get Along accommodates up to 10 guests in 5 luxury queen cabins each with its own en-suite head and shower. All guest cabins are fully air-conditioned for guest comfort. Get Along has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.
Represented by DMA Yachting, the breathtaking charter yacht GET ALONG is a 57 ft sailing catamaran. The promiment features of GET ALONG are her impeccable styling and culinary experience. GET ALONG spends the summer and winter season in US Virgin Islands. She was completed by the ship builder Royal Cape in 2021. The expansive yacht layout features 5 cozy cabins and comfortably accommodates a group of 10 guests.
GET ALONG is presented primarily as a sailing catamaran. The the core layout is spread out from the main saloon, which connects to the aft deck. The aft deck features a variety of seating areas and that's where the guests spend most of their time. The tastefully decorated cabins are located in the 2 massive hulls. The cabins are located below the main saloon, connected by stairs (inquire about handicapped access). Multiple portholes add to the feeling of connection with the discovered environment.
and a generator.
Accommodation
GET ALONG accommodates up to 10 guests in 5 luxury queen cabins each with its own on-suite head and shower. All guest cabins are fully air-conditioned for guest comfort. She has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.GET ALONG has full stainless steel side rails making her the preferred boat for kids.
What is the cabin arrangement of GET ALONG?
- 5 VIP cabins
GET ALONG
-
Weekly price: $34,300 - $39,800
Low Season | High Season
- Length: 57'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 2
- Builder: Royal Cape
- Built Year: 2021
GET ALONG 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 2022 | $34,600 | $35,250 | $35,900 | $36,550 | $37,200 | $37,850 | $38,500 | $39,150 | $39,800 | $0 | $0 |
| Winter 2022 to 2023 | $34,600 | $35,250 | $35,900 | $36,550 | $37,200 | $37,850 | $38,500 | $39,150 | $39,800 | $0 | $0 |
| Summer 2023 | $34,600 | $35,250 | $35,900 | $36,550 | $37,200 | $37,850 | $38,500 | $39,150 | $39,800 | $0 | $0 |
GET ALONG Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 68,600$ to 79,600$ | 13,720$ to 23,880$ | 82,320$ to 103,480$ | Discounts outside the main season are common. | |
| 7 day charter | 34,300$ to 39,800$ | 6,860$ to 11,940$ | 41,160$ to 51,740$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 17,150$ to 19,900$ | 3,430$ to 5,970$ | 20,580$ to 25,870$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 34,300$ / 6 * 3 days = 17,150$ | |
| 1 day charter | 5,717$ to 7,960$ | 1,143$ to 1,990$ | 6,860$ to 9,950$ | Please inquire, the possibility/availability of a 1 day charter needs to be verified. |
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: $34,300
High season rate: $39,800
GENERAL NOTES:
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.
Yacht is offering USVI charters. BVI permitting is in progress and expected to be complete in time for the 2022/2023 season. Due to the BVI changing requirements without notice, there can be no guarantee of BVI until everything is approved. If BVI is included in the itinerary, rate is plus all BVI taxes and fees.
SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense.
Includes boarding after 4pm, welcome cocktail and breakfast the next morning. Please no sleep aboards on 48hr turns.
EXCLUDES: Christmas and New Years
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$34,300 3/$34,800 4/$35,300 5/$35,8000 6/$36,300 7/$36,800 8/$37,300 9/$37,800 10/$38,300
LOCAL FARE: Includes 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$34,450 3/$35,025 4/$35,600 5/$36,175 6/$36,750 7/$37,325 8/$37,900 9/$38,475 10/$39,050
CHRISTMAS/NEW YEARS:
7 night minimum.
CHRISTMAS: 1-10 guests @ $48,000 - charter must end by 12/26
NEW YEARS: 1-10 guests @ $51,000 - charter may not start prior to 12/27
GENERAL NOTES:
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.
Yacht is offering USVI charters. BVI permitting is in progress and expected to be complete in time for the 2022/2023 season. Due to the BVI changing requirements without notice, there can be no guarantee of BVI until everything is approved. If BVI is included in the itinerary, rate is plus all BVI taxes and fees.
SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense.
Includes boarding after 4pm, welcome cocktail and breakfast the next morning. Please no sleep aboards on 48hr turns.
EXCLUDES: Christmas and New Years
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$34,300 3/$34,800 4/$35,300 5/$35,8000 6/$36,300 7/$36,800 8/$37,300 9/$37,800 10/$38,300
LOCAL FARE: Includes 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$34,450 3/$35,025 4/$35,600 5/$36,175 6/$36,750 7/$37,325 8/$37,900 9/$38,475 10/$39,050
CHRISTMAS/NEW YEARS:
7 night minimum.
CHRISTMAS: 1-10 guests @ $48,000 - charter must end by 12/26
NEW YEARS: 1-10 guests @ $51,000 - charter may not start prior to 12/27
Price Terms
Inclusive
GET ALONG 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
Wine cooler
Please inquire about wheelchair access
Crew Information
November 2022 - Mid-January 2023
Mid-January 2023 - July 2023
Captain: Brad Marquart/Sy Hubert
***NOVEMBER 2022 - MID JANUARY 2023***
BRAD & KRISTI
Brad Marquart grew up in a small Mississippi river town in Missouri. After completing a degree in Biology at a liberal arts college it was time for some adventure, and he left the Midwest for a new life on the ocean. He joined a commercial fisheries management consultancy in Alaska, working on fishing vessels to provide precise and timely data regarding fishery health directly to NOAA. After working aboard 12 large fishing and fish processing vessels operating out of Dutch Harbor and Juneau, he traded the Bering Sea for the Rocky Mountains and moved to Denver, Colorado. There he started as a bioenergy researcher developing alternatives to mining coal, before switching gears and becoming an environmental scientist liaising between the oil and gas industry and state regulatory bodies. However, his previous life on the ocean had left a mark.
Upon meeting Kristi, the new team set out to reconnect with previous careers on the water. Denver provides perhaps the most landlocked American Sailing School in the USA, and Kristi and Brad took every class they had time for. They left Denver for the east coast where they assisted with a sailboat delivery, and then took to new careers aboard a 74 foot charter ketch here in the Virgin Islands, which led to Brad earning his USCG 100-ton Master Captain’s license and moving on to operate charter catamarans. Now starting his 7th year in the term-charter industry, Brad has also earned an advanced scuba certification and enjoys sharing cooking and guide duties with his wife. An innate naturalist, he loves identifying fish and watching their behavior. He loves life most when guiding snorkel and hiking excursions in the beautiful Virgin Islands and when winding down with our always-interesting guests after a memorable day.
Kristi Marquart has a diverse background within the charter boat and restaurant industries. Her culinary interest sparked at an early age in her family’s restaurant and brewery in Kansas, where she worked every position throughout high school and college. Eager to grow in the hospitality industry after graduating from KU, Kristi went on to manage three successful restaurant openings across the country with a company that believed in serving real food sourced from American farmers. She has always loved to cook for friends and family but it was her experience working alongside talented chefs and restaurateurs that ultimately groomed Kristi for her role as a professional yacht chef. Kristi recently expanded her culinary repertoire while attending the Ashburton Cookery School in England, where she trained under talented chefs with Michelin star backgrounds. Her cuisine style utilizes fresh ingredients that bring both color and flavor to the plate, and her menus are made with the guests’ preferences in mind. Kristi loves the creative freedom of serving beautiful meals that become a conversation piece over the table.
Kristi also holds a USCG 100-ton Master Captain’s license, a bachelor's degree in environmental science, an advanced diver certification, and 12 years of experience handling various boats along the coasts of California, Georgia, South Carolina, and throughout the entire Eastern Caribbean. This is her tenth season operating charter boats in the Virgin Islands. Kristi & Brad are honored to call Get Along home and will ensure your vacation is the kind you smile about for years to come.
***MID JANUARY 2023-JULY 2023***
SY & KARA
Originally from Atlanta, Ga, Sy was born in 1987 to a family rooted in hospitality and travel. His passion for the ocean began early during his summers on the shores of Amelia Island, Fl. After college he spent nearly a decade in hospitality management. Prior to finding his passion as a Merchant Marine he managed an event venue and Historic Bed and Breakfast in Amelia Island. In early 2017, Sy stumbled upon the beautiful islands of the Florida Keys. Although initially a three month sabbatical from work sailing on a friends Cheoy Lee, the journey quickly changed his life forever. The crystal clear waters and fruitful life offered in Key West captured his heart. Three of the past four years he has spent sailing catamarans for FURY Water Adventures.
Specializing in snorkeling, backcountry mangrove tours, and parasailing.
Born in Perth, Western Australia in 1988 and raised in the harbor city of Darwin, Northern Territory. Kara is the oldest of eight adventurous children raised in the bush of the Outback. Her father inspired the love of the sea with regular sails along the coast of northern Australia and throughout neighboring Indonesia. After a career driving haul trucks in the mines of Australia she set off to explore the world. Living throughout Indonesia, Thailand, and Europe she eventually found her way to the US. After a two year stay in New York City she found her way to eclectic Key West, Fl in 2016, soon there after taking work as a crew member with FURY Water Adventures.
Sy and Kara’s love for each other started with their mutual love for the ocean. They met while working with FURY and living on neighboring boats in the mooring field of Key West. They have spent the last 3 years together growing as a couple as well as individuals. Kara worked as chef and mate for a charter spearfishing company as well as working during the summers as ground support and chef for a TP52 Series Team in Europe. Sy has grown from mating on 65’ catamarans to becoming a proficient captain of the vessels, and eventually becoming fluent with all the catamarans in the FURY portfolio. Together these guys have driven across two countries and circumnavigated the continent of Australia in their faithful LandCruiser. They are a polished well rounded duo who aren’t afraid to roll their sleeves up in the name of adventure.
Menu
CHEF KRISTI'S SAMPLE MENU
(accompanied by first five photos)
- Breakfast -
All served with fresh fruit, coffee, hot tea & juice options
Raspberry puff pancake, vanilla yogurt and a side of bacon
Orange cream french toast served with breakfast sausage
Caprese frittata served over local arugula with balsamic glaze
Avocado toast topped with a poached egg, fresh cilantro & sweet smoked paprika
Cheddar, bacon, egg & hash brown casserole served with warm scones
Banana pancakes with toasted coconut and pecans
Locally made bagels & smoked salmon platter with veggie cream cheese
- Lunch -
Cajun crab cakes with sriracha aioli and a fresh citrus spinach salad
Cheeseburgers in paradise with rosemary kettle chips
Caesar salad with baked snapper & a tomato, basil, bell pepper soup
Grilled panini with turkey, prosciutto, brie, thin-sliced pear, mango chutney, arugula
Greek salad served with steak and shrimp and fresh baked beer bread
Chef salad with chicken, bacon, chèvre, avocado, heirloom tomatoes, honey dijon
BBQ pulled pork sandwiches, apple cabbage slaw, crispy fried onions, baked beans
- Hors D’oeuvres -
Cheese and charcuterie board
Tuna poke stack
Honey-pistachio baked brie
Vegetable eggrolls
Mediterranean spread
Fresh catch ceviche
Veggie dip boule bowl
- Dinner -
Caribbean lobster tail | filet mignon | roasted garlic truffle mash | local microgreens
Jamaican jerk mahi | coconut rice | avocado jalapeño crema | pineapple salsa
NY strip | buffalo shrimp | purple potato mash | gorgonzola & crispy onions | grilled carrots
Seared scallops | squid ink scampi | heirloom tomatoes
Grilled grouper | lobster risotto | prosciutto-wrapped asparagus
Sesame ginger glazed salmon | vegetable fried rice | wakame salad
Family style fiesta | surf & turf tacos | cumin black beans | taco accoutrements
- Dessert -
Flourless chocolate cake with passionfruit coulis
Lemon scones with fresh berries and cream
White chocolate berry cheesecake with raspberry coulis
Key lime mousse with ginger snap crumble
Dark chocolate brownies with salted caramel
Tropical fruit sorbet with amaretti biscuits
Freshly baked cookies with vanilla ice cream
- Ship’s Bar -
Tito's | Grey Goose | Deep Eddy Ruby Red
Tanqueray | Bombay
Cruzan Dark | Cruzan Light | Cruzan Coconut | Cruzan Banana | Cruzan Passion Fruit | Kraken | Captain Morgan
Sauza Silver | Patron Silver | Cazadores Reposado
Jack Daniels | Crown Royal |Maker's Mark | Bulleit Bourbon
Cointreau | Grand Mariner | Peach Schnapps | Baileys | Kahlua | Triple Sec | Amaretto | Angostura Bitters
Coke | Diet Coke | Club Soda | Sprite | Ginger Ale | Ginger Beer | LaCroix | Ting | Orange Juice | Pineapple Juice | Cranberry Juice | Mango Juice | Passion Fruit Juice | Zing Zang Bloody Mary Mix
- Specialty Cocktails -
Classic Painkiller with Cruzan light rum, pineapple juice, orange juice and creamy coconut
Island Style Mojito with Cruzan rum, fresh squeezed lime, local passionfruit, and homemade mint simple syrup
Award Winning Thai One On with Deep Eddy Grapefruit vodka, Thai basil & lemongrass simple syrup, fresh lemon and soda
Sea Esta’s famous Mai Tai with lots of rum and secret fresh ingredients
Watermelon Jalapeño Margarita with spicy infused Sauza silver, fresh lime, puréed watermelon and organic agave nectar
Mermaid Tears with Cruzan dark rum, Cruzan coconut rum, Blue Curaçao, pineapple juice and fresh lime
CHEF KARA'S SAMPLE MENU
(accompanied by last five photos)
Breakfast
Southern Eggs Benedict
poached egg with pulled pork on English muffin topped with homemade hollandaise sauce
www
Shrimp & Grits
sautéed shrimp, chorizo, and cherry tomatoes in a creamy cajun sauce served over southern grits topped with a poached egg and bacon
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Kam’s Gluten Free Banana Pancakes
pancakes made of blended bananas and egg w/fresh fruit, maple syrup, and bacon
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Cook to Order Omelettes
your choice of local sourced veggies, protein, and cheeses cooked to order in a 2 egg omelette
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Smashed Avo on Toast
smashed avocado on toasted bread of your choice, topped with feta cheese and balsamic glaze - accompanied with poached egg on a bed of arugula
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Texas French Toast
conventional french toast with a southern twist of a cornflake casing, served with 100%
maple syrup and fruit garnish
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Shakshuka
poached eggs in bed of tomato, onion, and garlic; garnished with feta and cilantro
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Sweet Crepes
classic crepe topped w/ homemade fruit syrup and cream
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Two Egg Breakfast
two eggs any style, sausage or bacon, & homefries or grits
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Breakfast Burrito
onion, jalepeno, egg, bacon or sausage burrito topped w/ cilantro sour cream and pico
Lunch
Ozzy Burger
classic hamburger w/ an ozzy twist on a brioche bun with your choice of cheese and topping
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Fish Sandwich
catch of the day (grilled or blackened) on a brioche bun w/ homemade aioli
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Chicken Salad Wrap
homemade chicken salad in a spinach wrap
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Fish Tacos
grilled or blackened catch of the day served in a flour tortilla, rice, and beans
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Greek Salad
traditional Greek salad w/ homemade dressing topped with your choice of avocado or catch of the day
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Mediterranean Gyros
roasted lamb & onion w/ lettuce served on pita, topped with homemade tzatziki
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Mediterranean Chicken
Italian chicken w/ a Mediterranean twist served over couscous
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Classic Cuban
Cuban sandwich, served with plantains and kettle chips
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Buffalo Chicken Sandwich
panko breaded chicken sandwich w/ fingerling potatoes & homemade aioli
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Jerk Chicken Skewers
jerk chicken and pineapple skewers served with avocado corn salad
Hors d’œuvres
Ceviche of the Day
Fresh Spring Rolls
Tuna Tataki and Shishito Peppers
French Appetizer | selection of foie gras, rillette, fresh herbs on crusty baguette
White Wine Garlic Mussels
Charcuterie Board
Buffalo Chicken Dip
Caprese Skewers
Spinach Artichoke Dip
Stuffed Peppers
Bacon Wrapped Asparagus
Dinner
Green Curry
Vegetarian curry over long grain basmati rice - add chicken or shrimp
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Steak Night
Filet mignon with baked potatoes sour cream
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Thai Salmon
salmon topped w/ ginger & cilantro paste served with pearled cous cous
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Kara’s Paella
Traditional paella with fresh local seafood and a secret Australian twist!
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Chicken Piccata
Crumbed chicken with a buttery lemon caper sauce served with mushroom parmesan risotto
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Pasta Night
homemade chicken parmesan pesto or spaghetti bolognese w/ ground beef
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Ben’s Sunday Roast
Slow cooked roast w/ potatoes, gravy, and honey carrots
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Low Country Boil
Classic Cajun Boil w/ corn, onion, potatoes, andioy sausage, & shrimp
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Surf and Turf
slow marinated London broil & blackened shrimp served w/ veggie medley
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Lamb from OZ
slow cooked lamb w/ tzatziki served with potatoes and mixed veggies
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Malay Kari Laksa
Smooth but tangy Malaysian curry soup with veggies and noodles
Side Salads
All served with house made dressings
Caesar Salad
Greek Salad
Fresh Lemon & Arugula
Desserts
NY Style Cheesecake w/ Raspberry Compote
Moroccan Honey Cinnamon Oranges
Mango Carpaccio
Coconut Flan
Pavlova
Chocolate Mousse
Maple Vanilla Baked Pear
Greek Yogurt Parfait w/ Fruit
Brownie w/ Cream
All menu items subject to local availability
Gallery
