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RUNAWAY Yacht Description

RUNAWAY yacht is a 82.00 ft long motor yacht monohull and spends the summer and winter season in US Virgin Islands. It was built by Azimut in 1988. A refit was done in Complete refit 2020. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 1 queen cabin, 2 double cabins, 2 pullman cabins.

The motor yacht features Twin 1,000 HP MAN Diesels (2) 32kw generators engines and a generator.


Three well-appointed luxury staterooms will cradle you in comfort. The forward stateroom has a walk-around Queen bed. Port and starboard staterooms both have double beds with single bed above. All staterooms have en-suite head with enclosed shower stall, flat screen television with Blu-ray player and individual climate controls.
Licensed for up to 12 guests for day sails.

Cabin Breakdown

Queen Cabins: 1
Double Cabins: 2
Pulman Cabins: 2

RUNAWAY Yacht Details










Built by

$33,000 - $33,000

Weekly price low-high season

10-12 knots

Cruising Speed

Complete refit 2020


RUNAWAY 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 $33,000 $33,000 $33,000 $33,000 $33,000 $0 $0 $0 $0 $0 $0
Summer 2022 $33,000 $33,000 $33,000 $33,000 $33,000 $0 $0 $0 $0 $0 $0
Winter 2022 to 2023 $33,000 $33,000 $33,000 $33,000 $33,000 $0 $0 $0 $0 $0 $0
Summer 2023 $33,000 $33,000 $33,000 $33,000 $33,000 $0 $0 $0 $0 $0 $0

RUNAWAY yacht charter price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 66,000$ to 66,000$ 13,200$ to 19,800$ 79,200$ to 85,800$ Discounts outside the main season are common.
7 day charter 33,000$ to 33,000$ 6,600$ to 9,900$ 39,600$ to 42,900$ Standard charter rate, base for all calculations.
3 day charter 16,500$ to 16,500$ 3,300$ to 4,950$ 19,800$ to 21,450$ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
33,000$ / 6 * 3 days = 16,500$
1 day charter 5,500$ to 6,600$ 1,100$ to 1,650$ 6,600$ to 8,250$ 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: $33,000

High season rate: $33,000

Christmas Week: US$36,000+++
New Years Week: US$37,000+++

Licensed for up to 12 guests for USVI day sails

(Rate divided by 6N X number of nights)


Christmas Week: US$36,000+++
New Years Week: US$37,000+++

Licensed for up to 12 guests for USVI day sails

(Rate divided by 6N X number of nights)


Price Terms

Plus Expenses

RUNAWAY Yacht Charter Locations

Summer Season

Winter Season


Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Yes
Multimedia System: Yes
Nude: Inq
Crew Pets: No
Guest Pets: No
Camcorder: No
Number Dine In: 10
Ice Maker: Yes
Number Of Dvds: 100+
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Gay Charters: Yes
YachtNudeCharters: Inq
Hairdryers: Yes
Smoking: Swim Platform
Crew Smokes: No
Children Ok: Yes
Generator: YES
Inverter: YES
Voltages: 24/110/220
Hammock: No
Windscoops: No


Guests: 6
Draft: 6
Cruising Speed: 10-12 knots
Ac Night:
Built: 1988
Turnaround: 24
Cabins: 3
Queen: 1
Double: 2
Pullman: 2
Showers: 3
Basins: 3
Heads: 3
Electric Heads: 3


BBQ: 0
AC: Full
Generator: YES
Internet: Onboard WIFI
Cruising Speed: 10-12 knots


Layout of RUNAWAY

More Specifications

Flag: US
Homeport: Virgin Islands
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 1
Yacht Insurance: Offshore Risk Mgmnt

Diving Yacht offers Rendezvous Diving only

Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only


Fishing Gear:
Fishing Gear Type:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size: 20' Caribe RIB
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: 115
Floating Mats: 2
Dinghy Pax: 12
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Snorkel Gear: 8
Underwater Camera:
Underwater Video:
Wake Board:
Paddleboard: 2


Crew Information

Crew of RUNAWAY|Captain Captain

Captain: Paul Campbell III

Captain Paul has been navigating the Caribbean coastal waters for over 23 years. From Florida, to and from the Bahamas, as well as navigating the waters of the Virgin Islands. With a solid background traveling up and down the island chains Captain Paul is a solid asset to our Crew and his years of experience on a variety of vessels makes him the perfect addition to our team. Captain Paul’s accredited medical and safety experience with 35 years as a white water guide and over 11 years in search and rescue places him in a category that few obtain. Currently Captain Paul is piloting a 96’ vessel stateside but we are pleased to announce that he will be joining our team this season and for years to come.

• 100 Ton USCG License. Achieved Merchant Marine Credentials (master of steam, motor, and auxiliary sail vessels) as granted by the United States Coast Guard. Authorized to engage in commercial assistance towing. TWIC card and STCW. Possess a marine radio operator license. Sail Indorsement American Sailing Association 101, 103, 104,
• Completed full rescue academy at Knoxville Rescue Squad. For 11 years, employed as lieutenant of operations, achieved advanced degree and certification programs in Emergency Medical Technician, Outdoor Emergency Care; Emergency Driving; FEMA ICS 100, 200, 700, and 800; Hazardous Materials Awareness. Awarded Recruit of the Year in 2008.
• Member of Cave and Vertical Team, Level One, Society of Professional Rope Technicians. Member of the Water Team, Public Safety Diver and Advanced Diver and Dry Suit Certificate. Accomplished Swift Water, Levels I and II . Fifteen years as a volunteer husbandry diver at the Tennessee Aquarium in Chattanooga. Served as sawyer SAR trail maintenance and guide, cave rescue technician level one.
• For 14 years, has been a member of the National Ski Patrol. Accomplished Mountain Rescue and Level II of Professional Ski Instructors of America. Passionate with community service he is well traveled and participated in several building and reconstruction projects stateside as well as in Guatemala. Worked with Appalachian Trail Conservancy at Great Smoky Mountain National Park, responsible for trail maintenance in difficult to reach terrain.


Below you will find our sample menu.


  • All breakfasts are served with eggs to order, fresh fruit & juices, baked pastries, with a dry cereal, granola, and yogurt bar

  • Fresh eggs benedict with handmade English muffins, a bright lemon hollandaise, citrusy avocado salad, and red onion potato hash

  • Avocado Toasts;  *red pepper flake & local honey, fried egg & bright radish slices toasts.  Served with a platter of fresh local fruit, yogurt, and granola cups

  • Candied Bacon, brie, and fig jam sandwiches on fresh baked french bread

  • Fluffy Dutch Babies with fresh fruit, honey, local jams and handmade fruit compotes, maple syrup along with spinach and cheddar baked eggs.

  • Local rum bread pudding baked with fresh local bread, a condensed glaze of local rum and berries, served with raspberry and blackberry compotes

  • Mini potato and veggie frittatas with crisp prosciutto and bacon, fresh breads, local jams, and fruit and granola bowls



  • Sesame crusted and seared Ahi tuna salad; a base of avocado slices topped with spiralized zucchini, crispy pea shoots, peppery arugula, shredded carrots and purple cabbage served with an asian lime vinaigrette

  • Spicy seasoned flank steak alongside kale salad with parmesan& balsamic vinaigrette, gorgonzola, and cherry tomatoes

  • Maryland style crab cakes over a fresh buttery lettuce salad, topped with a poached egg and with bright lemon Hollandaise locally grown sunflower sprouts

  • Picnic lunch:  Herb & yogurt chicken salad sandwiches served over kale salad with parmesan vinaigrette & banana bread chocolate chip cookies

  • Sea to table crispy fried local catch with bright herb salsa and pearl cous cous salad

  • Smoked pulled pork tacos (vegan option:  roasted buffalo cauliflower), sautéed peppers and onions, topped with a healthy vinegar cabbage salad, served with black bean salad and avocado crema

  • Colorful and crunchy bell pepper and chickpea oregano salad topped with a choice of grilled protein, topped with shaved sharp cheese and a hint of lemon

Ahi poke bowls


  • Variety of fresh Caribbean ceviche:  classic citrus, spicy fresh ginger and cayenne,  bright mango and red pepper

  • Fresh hummus made three ways (bright lemon, roasted red pepper, fresh cilantro and mint) with fresh local veggies, rice crisps, cheeses, and handmade pita breads

  • Ocean to table, fresh Caribbean lobster served with a white wine, butter, pepper reduction

  • Modern Southern Deviled Eggs with paprika spiced pickled shrimp, prosciutto wrapped goat cheese dates, olive oil crostini’s, and

  • Pickled okra, carrots, and cauliflower served with an herbed yogurt sauce, pepper crackers, and a selection of cheeses and fruit

  • Collection of caprese salads, featuring watermelon, peaches, Caribbean grown basil, and a variety of balsamic reductions

  • Hint of heat fried green tomatoes, burrata, crispy onions served with a paprika and lemon aioli

  • Fresh guacamole topped with Cohita cheese served with plantain chips


  • Southern Shrimp and Grits:   Bright citrus and ginger shrimp over a bowl of creamy butter and pepper grits with spicy roasted butternut squash and flavorful salsa rossa

  • Pistachio crusted rack of lamb with a pistachio, mint, parmesan pesto over sweet onion and roasted mushroom quinoa with animo acid seared bak choy

  • Bright citrus roasted salmon over lemon arugula couscous with a vibrant salsa verde, cherry tomatoes and a summer squash medley

  • Grilled filet mignon, parmesan au gratin potato stack, and bright lemony asparagus served with creamy mustard aioli and fresh chimichuri

  • Eggplant parmesan stacks with a slow cooked Italian wine tomato sauce, accompanied by spaghetti squash swirls and spicy pork sausage

  • Ahi poke bowls over sticky rice with spicy roasted butternut squash, watermelon radish, quick pickled onions, crunchy red cabbage, soy glazed edamame, avocado, and tangy sesame ponzu sauce

  • Persian roasted chicken with herbed yogurt rice, green salsa, and fresh cucumber and mint yogurt

Sesame seared tuna and crispy green salad


  • Fresh ginger molasses cake with marshmallow merengues, fresh fruit, apricot reduction, and candied ginger

  • Dark chocolate mini cupcakes with whipped Nutella frosting and walnut crumbles

  • Coconut creme de caramel with blueberry compote and fresh berries (vegan)

  • Caribbean Tiramisu cake;  layers soaked in fresh espresso and local rum with cocoa and rum mascarpone frosting

  • Green apple and honey crisp with rich vanilla ice cream and mint

  • Richly salted dark chocolate tarte with fresh berries and whipped coconut cream (Vegan & gf) 

  • Banana bread (gluten and gf versions) with bright spices, chopped walnuts, and chocolate chips

  • GF chocolate chip cookie ice cream sandwiches with raspberries and fresh mint whipped cream

Ginger molasses cake with marshmallow merengues




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    Price Terms: Plus Expenses

    Price from $33,000/week

    High season $33,000/week

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    Yachts in US Virgin Islands for Winter/Spring 2023 are 35% reserved. If you are considering a charter in this time period, inquire now!

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