St. Croix 
St John 
Charlotte Amalie 
Gregerie Channel 
Philotimo Yacht Description
Philotimo is a beautiful Lagoon 63 Power catamaran with an abundance of space both inside and outside, giving guests the freedom to relax in a variety of different social areas. Philotimo boasts luxurious design, superior cruising performance and she is equipped with all the comforts you could need onboard which makes Philotimo the perfect charter option!
Represented by DMA Yachting, the astonishing charter yacht Philotimo is a 63 ft motor yacht. The most appealing features of Philotimo are her absolute comfort and alfresco dining areas. Philotimo spends the summer and winter season in US Virgin Islands. She was delivered by the ship builder Lagoon in 2017. The spacious yacht layout features 4 large cabins and easily accommodates a group of 8 guests.
Philotimo is classified as a superyacht. The prominent section of the yacht, spacious aft deck, is right next to the meticulously composed main saloon. The main saloon is a well-design space that is well-equipped and inviting for meaningful conversations and serves as a location of entertainment. 4 elegant cabins are thoughtfully spread out with vison for maximum room, access, comfort and privacy.
Accommodation
Philotimo can accommodate up to 8 guests in 4 cabins; 1 master and 2 queen cabins and one twin, all cabins offer ensuite facilities.What is the cabin arrangement of Philotimo?
- 3 VIP cabins
- 1 Twin cabin
Philotimo
-
Weekly price: $30,000 - $36,000
Low Season | High Season
- Length: 63'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 3
- Builder: Lagoon
- Built Year: 2017
Philotimo 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 2021 to 2022 | $30,000 | $31,000 | $32,000 | $33,000 | $34,000 | $35,000 | $36,000 | $0 | $0 | $0 | $0 |
| Summer 2022 | $30,000 | $31,000 | $32,000 | $33,000 | $34,000 | $35,000 | $36,000 | $0 | $0 | $0 | $0 |
| Winter 2022 to 2023 | $30,000 | $31,000 | $32,000 | $33,000 | $34,000 | $35,000 | $36,000 | $0 | $0 | $0 | $0 |
| Summer 2023 | $30,000 | $31,000 | $32,000 | $33,000 | $34,000 | $35,000 | $36,000 | $0 | $0 | $0 | $0 |
Philotimo Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 60,000$ to 72,000$ | 12,000$ to 21,600$ | 72,000$ to 93,600$ | Discounts outside the main season are common. | |
| 7 day charter | 30,000$ to 36,000$ | 6,000$ to 10,800$ | 36,000$ to 46,800$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 15,000$ to 18,000$ | 3,000$ to 5,400$ | 18,000$ to 23,400$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 30,000$ / 6 * 3 days = 15,000$ |
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: $30,000
High season rate: $36,000
● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations.
● MINIMUM NIGHTS: 5
● LESS THAN 7 NIGHT CHARTER RATES: 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:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start.
● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
● TURN AROUNDS: 24-hour turn arounds available for $250 per charter, otherwise 48-hour turns are standard
● 2021/2022 HOLIDAY RATES:
CHRISTMAS: 10% surcharge to be applied to standard charter rates. Must end no later than Dec 26th.
NEW YEARS: Flat rate $43,000 Must begin no sooner than Dec 27th.● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations.
● MINIMUM NIGHTS: 5
● LESS THAN 7 NIGHT CHARTER RATES: 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:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start.
● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
● TURN AROUNDS: 24-hour turn arounds available for $250 per charter, otherwise 48-hour turns are standard
● 2021/2022 HOLIDAY RATES:
CHRISTMAS: 10% surcharge to be applied to standard charter rates. Must end no later than Dec 26th.
NEW YEARS: Flat rate $43,000 Must begin no sooner than Dec 27th.
Price Terms
InclusivePhilotimo 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
Movies/shows available for guests entertainment onboard
Crew Information
Captain
Captain: Sarah
Meet the crew!
Meet the crew for season 2022/23!
Captain Sarah and Chef TBA
Captain Sarah was born in Seattle, Washington and moved to the U.K at an early age where she grew up in Cambridge, England. Her love of architecture and history took her down the path of academic study and she earned a double bachelors in Real Estate & International Business Management, followed by a Masters degree in Urban Planning. In her early 20s she pursued a career in property development in Central London where she worked on large property development projects, with her speciality being in Master Planning large urban spaces.
Captain Sarah switched out the hard hat and steel toe cap boots for her snorkel and sailing gear in 2017 following an extended period traveling across Europe. Captain Sarah found an irrefutable passion for the Ocean during her time in Italy aboard a classic 27ft monohull. Her passion for sailing and the simplicity associated with an ocean based lifestyle was so great that she immediately began a 4 month intensive Yacht Masters Captain License in the Isle of Wight, U.K, one of the most difficult sailing areas in the World.
Following her training, Captain Sarah worked in a variety of positions aboard yachts, from Flotilla Captain on smaller monohull sailing yachts, to deck hand on 300+ft super yachts. Captain Sarah has most recently spent two years as Chef/First Mate aboard a 56ft catamaran in the US Virgin Islands. The variety of roles aboard many styles of yacht had given her the ability to excel in all areas of the yachting industry. Captain Sarah has worked on some of the biggest and most impressive super yachts in the world and has worked and travelled across three of the four continents.
Menu
BREAKFAST
Eggs bennidictine with bacon and hollandaise sauce served with roasted sweet potatoes and thyme
Smoked salmon and creme cheese sesame bagel topped with red pickled onions and capers served with fresh fruits
French crepes rolled in with ham, cheese and asparagus, drizzled with a Dijon bechamel sauce
Turkish poached eggs served over a garlicky yogurt and fresh herbs, finished with a warm spicy butter with warm naan bread
Breakfast sandwich with bacon and cheesy scrambled eggs with freshly made fruit salad
French toast served with brandy flamed wild berries topped with a vanilla chantilly creme with a coulis of maple syrop
Creamy avocado toast with curry mayo topped with over easy eggs served with a mango,tomato and cilantro salad with limy vinaigrette
LUNCH
Fish tacos served on corn tortilla with a mango, tomato and pineapple salsa topped with pickled red cabbage, spicy mayo and limy cilantro
Smooth ceviche with coconut milk and clementine served with plantain chips
Charred shrimp & pesto Buddha bowls served on a bed of arugula salad and quinoa with avocado and pinneaple
Beef and mango salad with roasted cashew and pistachio nuts, cilantro and Thai basil with a honey based vinaigrette
Greek beef burgers with and herb-feta sauce served with wedged thyme fries and harissa mayo
Tuna tartar with English cucumber and fried wonton, served with a green luscious salad
Watermelon, cucumber, feta and mint salad with balsamic reduction topped with sweet chili charred shrimps
DINNER
Fattoush salad with lemony dressing
Yogourt marinated chicken breast, roasted peppers with basmati rice, homemade tzaziki sauce served with crispy fried pita
Lemon cheese tart with a shot of limoncello
---
Buratta salad with grilled peach, heirloom tomatoes, ribbon of cucumbers with a balsamic dressing
Beef carpaccio with fried capers, shaved parmesan, yellow beets and arugula, balsamic reduction with crispy garlic bread baguette
Chocolate lava cake served with a raspberry coulis and pistachio ice cream and an expresso
---
Kale Cesar salad, freshly grated parmesan, croutons and crispy bacon
Filet mignon served with roasted garlic fingerling potatoes, buttery green beans and a chimichurri sauce
Crème brûlée infused with rose water topped with wild berries paired with Poire Williams Prisonnière Pear Brandy
---
Classic savoury Bruschetta with Italian tomatoes and finely chopped chives
Osso buco with zesty gremolata and creamy garlic parsnip purée
Dutch oven blueberry pancake with vanilla whipped cream paired with a lemon drop lavender shot
---
Gazpacho made with Italian tomatoes, served with a sesame cheese bite
Gnocchis with wild mushroom creme sauce and crispy pancetta
Pana Cotta served with warm hot fudge sauce and fresh raspberries on top paired with an espresso martini
---
Fennel and citrus salad served with a lemon sweet honey vinaigrette
Seared Codd served on super green cavalo Nero sauce spaghetti topped with a crispy lemony kale and sourdough crumble
Japanese cake with fresh creme paired with a mint Tom Collins
---
Charcuterie board with local cured meats with a variety of cheeses, grapes and croutons
Paella with sweet chorizo, shrimp and chicken scented with safran
Classic Tiramissu paired with an amaretto shot
