St. Croix 
St John 
Charlotte Amalie 
Gregerie Channel 
SAIL AWAY Yacht Description
Sail Away is a 2014 Lagoon 620 in pristine condition having just undergone additional refurbishment and upgrades. She is one of the few charter catamarans that can take 10 guests in 5 double cabins with queen beds and en suite bathrooms with seperate showers. She is beautifully equipped with luxurious furnishings and extensive electronics and is the ideal boat for families or groups that want a luxurious, comfortable and fast catamaran.
With respect to water sports, her tenderlift is an ideal sunbathing plateform while its 17" and 90 HP tender is perfect for waterskiing, wakeboarding and kneebording. Besides snorkeling gear, fishing rods with stand, she is also equipped with a flybridge with a cocktail table, cushions, mattresses and a bimini. For Sail Away's scuba diving guests, rendezvous diving can easily be arranged.
Sail Away is available for charter throughout the year. She is based in the British and US Virgin Islands from November through May and in the Grenadines (based in Grenada) June though October. Special arrangements have been made with the exquisite Scrub Island resort in the BVI to allow stress free pick up and drop off of charter guests, minutes from the Tortola airport at Beef Island, where they will be greeted and shuttled to Scrub Island by private launch and pampered as VIP guests with preferential care and exclusive discounts for any stay before and/or after charter.
She has a wonderful crew of 3 who will exceed all your expectations including a renowned chef who will amaze you with her culinary skills and carefully adapt the menu to any dietary restrictions.
Advertised by DMA Yachting, the impressive charter yacht SAIL AWAY is a 62 ft sailing catamaran. The main attractions of SAIL AWAY are her impeccable styling and experienced crew. SAIL AWAY spends the summer and winter season in US Virgin Islands. She was completed by the famous yacht builder Lagoon in 2014. The spacious yacht layout features 5 cozy cabins and comfortably accommodates a group of 10 guests.
SAIL AWAY is classified primarily as a sailing catamaran. The yacht layout radiates from the main saloon, which connects to the aft deck. The aft deck is expansive, with a comfortable dining and seating area and usually it where you, as a charter guest, spend most of your time. The tastefully decorated cabins offer unbeatable views in the morning and are located just below deck. The cabins are located below the main saloon, connected by stairs (inquire about handicapped access). Multiple portholes supply a sunny feeling, with the option for darkness and privacy.
The sailboat features 2 x Engines VOLVO 150 HP Generator ONAN 17.5 Kwa & Northern Lights 14Kw engines and a generator.
Accommodation
SAIL AWAY, Lagoon 620 launched in Spring 2014, accommodates 10 guests in 5 double cabins (queen beds) with en suite bathroom and separate showers.The queen beds dimensions are 81"x 63".
Captain Only
No Captain only offered.What is the cabin arrangement of SAIL AWAY?
- 5 VIP cabins
SAIL AWAY
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Weekly price: $39,000 - $46,000
Low Season | High Season
- Length: 62'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 3
- Builder: Lagoon
- Consumption: 20 Litres/Hr
- Cruising Speed: 10
- Max. Speed: 12
- Built Year: 2014
Related Videos
SAIL AWAY 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 2024 to 2025 | $39,000 | $39,000 | $39,000 | $40,000 | $41,000 | $41,750 | $42,500 | $44,250 | $46,000 | $0 | $0 |
| Summer 2025 | $39,000 | $39,000 | $39,000 | $40,000 | $41,000 | $41,750 | $42,500 | $44,250 | $46,000 | $0 | $0 |
| Winter 2025 to 2026 | $39,000 | $39,000 | $39,000 | $40,000 | $41,000 | $41,750 | $42,500 | $44,250 | $46,000 | $0 | $0 |
| Summer 2026 | $39,000 | $39,000 | $39,000 | $40,000 | $41,000 | $41,750 | $42,500 | $44,250 | $46,000 | $0 | $0 |
SAIL AWAY Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 78,000$ to 92,000$ | 15,600$ to 27,600$ | 93,600$ to 119,600$ | Discounts outside the main season are common. | |
| 7 day charter | 39,000$ to 46,000$ | 7,800$ to 13,800$ | 46,800$ to 59,800$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 19,500$ to 23,000$ | 3,900$ to 6,900$ | 23,400$ to 29,900$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 39,000$ / 6 * 3 days = 19,500$ |
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: $39,000
High season rate: $46,000
BVI:
Yacht is able to charter in the BVI
ST. Thomas or BVI pick-up and drop-off
MINIMUM NIGHTS: 5 nights
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.
TURN AROUNDS: 48-hour turns are standard
HALF-BOARD OPTION: $150 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.
HOLIDAY RATES:
XMAS: Flat rate $52,00. Must end no later than Dec 27th.
NEW YEARS: Flat rate $54,500. Must begin no sooner than Dec 28th.
CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.
BVI:
Yacht is able to charter in the BVI
ST. Thomas or BVI pick-up and drop-off
MINIMUM NIGHTS: 5 nights
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.
TURN AROUNDS: 48-hour turns are standard
HALF-BOARD OPTION: $150 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.
HOLIDAY RATES:
XMAS: Flat rate $52,00. Must end no later than Dec 27th.
NEW YEARS: Flat rate $54,500. Must begin no sooner than Dec 28th.
CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.
Price Terms
InclusiveSAIL AWAY 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
Converters for the electric plugs.
Smart TVs in each guest cabin.
Crew Information
Captain
Chef
Captain, Stew and Chef
Stewardess
Captain: Sam Collins
MEET YOUR CREW for 2024/25 season
CAPTAIN: Sam Collins
CHEF: Zina Lynkova
STEWARDESS: Anna Vann
******** Mike, Leslie and Leeann will be leaving Sail Away at the end of November, 2024
Sam and Zina met on holiday in St Marten, where they hatched a plan to work together offering concierge, experienced rich ccrewed charters in paradise. They have been sailing professionally side-by-side, full-time for more than nine years, all over the eastern
Caribbean, across the Atlantic and the Mediterranean. They consider themselves very lucky to be living in beautiful places,
sharing their happiness, excellent food and enthusiasm with their guests.
Sam has worked as a full-time captain for more than a decade, accumulating thousands of miles at sea, including a transatlantic passage as captain. He is committed to ensuring the highest level of safety, service and fun for every guest. As soon as you step on board you will feel relaxed and at home. His long list of interests include BBQing, making cocktails, stargazing & engaging in interesting topics of conversation. For fitness he enjoys water sports, especially diving & anything involving a sail and on occasion he plays the guitar too.
Chef Zina is from Ukraine and grew up in the seaside town of Yalta in Crimea. She worked in the hotel business from a young age and lived in Italy before meeting Sam. She obtained her culinary training as a yacht chef in France, England and Thailand. Guests love Zina’s kindness and her prowess in the galley, where she consistently produces beautiful and delicious meals. Her other interests include music, dancing, swimming & scuba diving.
Anna is an experienced yacht crew having sailed 40,000nm over a 7 years period exploring many beautiful places with her husband on their catamaran. They started their journey from the Dominican Republic down through the eastern Caribbean, Barbados, ABC Islands, Colombia, Panama, across the Pacific Ocean to French Polynesia, to New Zealand, then onto Fiji, across to Indonesia, Seychelles and finally to Tanzania where we sold our boat. On returning to England, Anna completed her silver service and maritime training and continued life at sea working on commercial yachts. She worked in the roles of stewardess, deckhand, 2nd mate and chef. She naturally cares for others and their wellbeing and would enjoy offering yoga and fitness sessions onboard in addition to serving her guests on charter.
In her spare time she volunteers at her local church and participates in local clubs - from gardening to golfing - leading an active lifestyle.
Anna is looking forward to sharing her experience and ensuring that her guests have the best time on charter.
______________________________________________*********_______________________________________________________
Warm and friendly, Captain Mike and Chef Lesley Blamey will spoil you with true South African hospitality. From the moment you step aboard, you will feel at home in the comfortable and beautifully appointed Sail Away. They grew up together, in the Sub Tropical coast of KwaZulu Natal, and the ocean and watersports have always been a big part of their life. They traveled extensively meeting new people and making friends around the world, and enjoying the cultures and cuisines of the world, and decided that once they sold their National Transport Company, and the children had graduated and left home they would pursue a more relaxed lifestyle sharing their love of the ocean, water sports, traveling, meeting new people, enjoying their cultures and cuisines and making new friends.
Mike is a qualified RYA Yachtmaster with over 50,000 sea miles under his belt. Together they have sailed and explored the Indian, Atlantic and Pacific Oceans. It gives him great pleasure to assist a total novice in getting up and sailing with a little guidance and encouragement. He is also a qualified Padi Dive Master, and will happily assist certified divers on planning their dives and accompany them as their guide. As an accomplished water-skier, and surfer he will soon have you up and riding on your water sports of choice. He is very competent in maintaining and running all aspects of his yacht. His warm and giving personality, love of life, sense of humor and honesty make him a great captain to sail with. His "generous" barman's skills and great tales will have guests laughing into the night. He's also a great DJ.
Lesley is a certified diver, and with 45000 sea miles logged is also proficient at the helm and in all crew aspects.
A great cook - who's skills in the galley will delight you. Her wonderful cuisine, reflects favored dishes from around world, varied and beautifully presented. A true Piscies, you'll find her in the water as as much as on it. She will happily take you on guided snorkeling safaris, pointing out all the varied corals and fish found in the beautiful Caribbean waters. She is a natural earth mother, who enjoys children, is fun, easy going, helpful and resourceful. She will happily play surrogate "granny" to the kids, keeping them entertained and happy while you enjoy a scuba dive or a visit to one of the fabulous beach bars or restaurants on the islands. From the moment you board Sail Away she will make you feel relaxed and at home, while making sure your every need is attended to. Mike and Lesley have been happily married for 40 years. Their friendship, respect and happiness together makes them a great team, and they look forward to giving you a holiday of a lifetime.
Chef Leanne Ho-Chung
An adventurer, Australian chef Leanne Ho-Chung has spent the past 15 years exhibiting her culinary talents aboard charter yachts around the world.
Leanne has trained professionally at the renowned Ashburton Cooking Academy in England, as well as at professional culinary schools on Thailand and Sydney.
Menu
From the Galley of Marie Perez, Summer season on SAIL AWAY
Spinach Spanish frittata
Huevos rancheros served with homemade tortilla chips and guacamole
Hash brown based aggs, topped with caramelized bacon
Fried eggs at preference served with crispy bacon or sausages
Gourmet poached eggs served on a cheesed brioche or toast, on a bed of fresh spinach, prosciutto and topped with caviar and truffle oil
Homemade French creps served with Marie’s fresh made strawberry sauce
Gourmet baghette French toasts served with Marie’s fresh made pineapple sauce and maple syrup
Blueberry/apple muffins with smoothies, yogurt and fruits
Beef/chicken/fish burritos served with guacamole and pico de gallo salsa
Marie’s Fusioned Caribbean/Asian Pumpkin soup
Creamy Zucchini soup, served with Italian crostini
Caprese on a bed of balsamic arugula topped with homemad basil pesto
Zucchini shrimp rolls
Mussels in italian red sauce
Mussels in wine sauce
Bacon pineapple wraps
Tuna poketini
Fish Mango ceviche
Polenta Fritters topped with guacamole
Seafood soup
Seafood salad
Pumpkin puddin topped with caramelized onion sardines
Lobster fritters
Conch fritters
Ribeye steaks with green pepper corn sauce and truffle golden new potatoes
Salmon with dill sauce served on a bed of Sauté spinach and coconut rice
Dominican flag; rice, stewed beans and meat served with balsamic avocado salad
Sea bass with beure Blanc sauce served with creamy mashed potatoes and roasted asparagus
Chicken Rotis served with mango chutney and sour cream
Fettuccine alla Bolognese served with salade
Thai shrimp served with jasmine rice or quinoa
Fruiti di mari seafood pasta
Italian brasato: beef roast stuffed with celery and carrots, slow cooked braced on a caramelize wine onions, served with new potatoes and spinach salad
Marie’s soy caramelized pork tender loin, served with honey roasted sweet potatoes
All our entrees come with fresh bread and salads or vegetables.
A sampler from Chef Lisa's Galley
B R E A K F A S T
Thick cut grilled sour dough toast, topped with middle rasher bacon, smashed avocado, poached egg and sprinkled with feta
Breakfast Burrito filled with scrambled cheesy eggs and bacon crumble, served with home-made salsa and plain greek yoghurt
Buckwheat pancakes filled with smashed banana and toasted pecan nuts, served with a choice of dark chocolate sauce or kailua infused maple syrup and a side of breakfast sausage or bacon
Breakfast Pizza - A traditional Italian pizza crust topped with buffalo mozzarella , egg over easy, caramelised onion and crispy prosuitto.
Fluffy Omelette with your choice of filling with a side of grilled seasoned vine ripened tomatoes.
Frittata filled with roasted potatoes, black forest ham, gruyere cheese and baby spinach, with a side of mixed sautéed mushrooms.
Thick sliced Brioche French toast stuffed with Apple strudel
L U N C H
Bang Bang Vietnamese Noodle Salad, tossed with Jumbo prawns, dried shallots, crushed dry roasted peanuts, bean shoots and fresh torn mint with a light lime, ginger, rice- wine vinegar dressing. (dessert - Mango sorbet)
Fillet of Blackened Mahi Mahi on a bed of roasted garlic and sweet potato risotto with a Summer salad topped with beetroot chips.
Made to order traditional Italian thin crust pizzas served with a green salad and poppy seed dressing, (dessert - mini citrus tart)
A medley of pork, chicken and beef satays (marinated meat kebabs), served with mildly spiced coconut, peanut sauce, with a sticky rice and Gado Gado Salad served on a banana leaf. (dessert - mini chocolate chip cookie cake)
Grilled Wild salmon on a bed of lentils,brown rice, shredded carrot and roasted garlic with and orange, manuka honey miso dressing served with a garden salad. (a slice of lamington cake)
Middle Eastern dishes - (a selection of mint and cumin lamb balls, falafel , tabhuli, tkziki dip, humus and oven warmed pita bread. (raspberry sorbet for dessert)
Gourmet Steak Sandwich with grilled wagu beef, served in a brioche bun with Red onion jam, Gorgonzola, arugula, and a side of apple slaw. (dessert - warm gooey brownies with vanilla bean ice- cream)
D I N N E R
STARTERS
Shot glass with chilled watermelon and basil soup.
Thai Green mango salad
Mini Goat savoury cheesecake topped with red onion jam
Pumpkin Soup with cracked pepper and infused with vodka
Ensalata Caprese Salad
Tiered Asian pear with crumbled Stilton cheese and drizzled with a lemony honey dressing.
Pan seared in brown butter, sea scallops served in a petite Chinese spoon with a mirin, sushi vinegar dressing
ENTREES
New Zealand herb crusted rack of lamb, resting on a bed of pearlised cous cous with spring vegetables and a drizzle of tamarind balsamic reduction.
Beef Rendung - ( Slow cooked Balinese dry curry), served with ginger, coconut infused basmati rice and a side of Asian salsa
Linguini zucchini with pistachio pesto Jumbo prawns topped with a Parmesan lace wafer
Pan seared Ahi Tuna encrusted with Japanese seasoning and sesame seeds, on a bed of soba noodles tossed in a wasabi Japanese mayo so sauce, with a garnish of Wakame seaweed salad
Porchini dry encrusted fillet mignon on a bed of roasted garlic mashed potatoes with a confetti of oven roasted grape tomatoes,leeks and shitake mushrooms, with a drizzle of Port wine reduction sauce
Grilled Caribbean lobster on a bed of traditional peas and rice with a pineapple relish, and plantain crisp garnish
Herb crusted pork tenderloin, stuffed with fresh herbs,onion and garlic, on a bed of potato galette stacks with a rosemary mango glaze and pan seared baby bok choy
D E S S E R T
Dark chocolate warm flour less chocolate cake with a raspberry coule
Sticky croissant pudding with dolce leche ice cream
Filo flower filled with Chantilly cream and Summer berries with a soft toffee swirl
Apple and rhubarb crumble with creme Anglaise
Mini New York cheese cake topped with passionfruit glaze and persian cotton candy
Caramelised banana spring rolls with Nougat ice cream.
Mini tirimasu
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