St. Croix 
St John 
Charlotte Amalie 
Gregerie Channel 
SWEET ANN MARIE Yacht Description
Sweet Ann Marie has 1 King Owner’s Suite, 2 King Staterooms, to comfortably accommodate a 6 person charter. Each cabin suite has its own private electric fresh-water head, a separate spa shower with overhead lighting (including dual shower heads & 6 mini massaging heads), spacious vanity and separate sitting area with individual A/C controls for top of the line luxury and comfort. Guest linens, towels, toiletries and hairdryers are all provided.
Offered by DMA Yachting, the majestic charter yacht SWEET ANN MARIE is a 62 ft sailing catamaran. The main attractions of SWEET ANN MARIE are her well-chosen interiors and interconnection with the sea. SWEET ANN MARIE spends the summer and winter season in US Virgin Islands. She was delivered by the ship builder PRIVILEGE ALLIAURA MARINE GROUP in 2008. A well-done refit was finalized in Interior 2017 Exterior 2019. The spacious yacht layout features 3 large cabins and easily accommodates a maximum of 6 guests.
SWEET ANN MARIE is offered primarily as a sailing catamaran. The the heart of the yacht is the main saloon, which connects to the aft deck. The aft deck is generous, with a prominent dining and seating area and that's where the guests spend most of their time. The immersive cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. The cabins offer designer mattrace beds and feature ensuite bathrooms. Multiple portholes add to the feeling of connection with the discovered environment.
The sailboat features 2 x 220 HP 6 CYL YANMAR Engines Backup Generator 17.5kw engines and a generator.
What is the cabin arrangement of SWEET ANN MARIE?
- 3 Master cabins
SWEET ANN MARIE
-
Weekly price: $26,000 - $36,000
Low Season | High Season
- Length: 62'
- # of Guests: 6
- # of Cabins: 3
- # of Crew: 2
- Builder: PRIVILEGE ALLIAURA MARINE GROUP
- Built Year: 2008
- Refit: Interior 2017 Exterior 2019
Related Videos
SWEET ANN MARIE 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 2022 to 2023 | $26,000 | $27,000 | $28,000 | $29,000 | $30,000 | $0 | $0 | $0 | $0 | $0 | $0 |
| Summer 2023 | $26,000 | $27,000 | $28,000 | $29,000 | $30,000 | $0 | $0 | $0 | $0 | $0 | $0 |
| Winter 2023 to 2024 | $28,000 | $29,000 | $30,000 | $31,000 | $32,000 | $0 | $0 | $0 | $0 | $0 | $0 |
| Summer 2024 | $28,000 | $29,000 | $30,000 | $31,000 | $32,000 | $0 | $0 | $0 | $0 | $0 | $0 |
SWEET ANN MARIE Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 52,000$ to 72,000$ | 10,400$ to 21,600$ | 62,400$ to 93,600$ | Discounts outside the main season are common. | |
| 7 day charter | 26,000$ to 36,000$ | 5,200$ to 10,800$ | 31,200$ to 46,800$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 13,000$ to 18,000$ | 2,600$ to 5,400$ | 15,600$ 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. 26,000$ / 6 * 3 days = 13,000$ |
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: $26,000
High season rate: $36,000
Additional Rate Details:
*** Please note: Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to BVI Cruising Grounds or Ports.
***48Hr turns
4 NIGHT MINIMUM
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning and early start.
HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below.
LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
CHRISTMAS 2022/23: Flat Rate $34,000 must end no later than Dec 26th
NEW YEARS: 2022/23: Flat Rate $36,000 must begin no sooner than Dec 28th
Additional Rate Details:
*** Please note: Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to BVI Cruising Grounds or Ports.
***48Hr turns
4 NIGHT MINIMUM
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning and early start.
HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below.
LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
CHRISTMAS 2022/23: Flat Rate $34,000 must end no later than Dec 26th
NEW YEARS: 2022/23: Flat Rate $36,000 must begin no sooner than Dec 28th
Price Terms
InclusiveSWEET ANN MARIE Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Onboard
$50 per person per dive
All divers must be PADI certified.
Fishing
Green Initiatives
Water Sports
Crew Information
Captain: Mark Russel
NEW CREW for the 2022/23 season
Mark Russel
Jaime Bayntun
Nicole
****Nicole and Jaime will do a 2 month on/off rotation
Born in Japan, growing up in England with American parents, Mark has always been a voyager. Having started sailing at a young age, he completed his RYA day skipper course at the ripe age of 13 years old on a 32’ sloop sailing the French and English coasts. His passion for all things nautical led him to a degree in Marine Biology and Coastal Ecology at the University of Plymouth where he completed his Yacht Master course and worked locally as a dive guide and RIB pilot. Soon wishing to explore further afield, Mark embarked on a career as a professional dive guide and instructor working all over the world and clocking up thousands of dives culminating in a 4.5hr dive to 260’ on a rebreather to explore a war wreck in Vanuatu. This was while working on his first luxury motor yacht. He then stayed in this sector on and off for the next 17 years earning MCA Master 3000 and Y4 engineer licenses. One notable break from luxury yachts was his time spent with the race vessel ‘Earthrace’. The team circumnavigated the globe in 60 days in a 78’ motor yacht with 4 crew and still hold the World Record to this day! Mark loves exploring the Virgin Islands and all the fun, culture and nature it has to offer.
After circumnavigating the globe on a catamaran of her own, Jaime decided not to return home to Canada, but to turn her love of the water into a career. She attended a well-respected Culinary School in the heart of Vancouver; a famous foodie destination with a massive range of world cuisines and creative influence. With Diploma in hand, this allowed her to continue her travels and adventures aboard yachts, with the focus on hospitality and fine cuisine. Her guests have always appreciated her eye for beautifully plated food, and her creative & delicious flavor profiles. Not to mention her ever-present and understandably huge smile.
Besides being a Chef, Jaime is a certified Kite Instructor, Rescue Diver, and licensed 200 Ton Captain. She enjoys all-things watersports and culinary and is always looking to learn next-level tricks, both under a Kite and in the galley.
Nicole grew up amongst some of the most beautiful and remote Islands off Queensland, Australia and feels most at home on the water.
Her passion for all things culinary started early, being involved in the family Seafood business as well as having a firm garden to table mentality around seasonal produce to create healthy delicious meals.
She is a natural entertainer and loves nothing more than creating memorable culinary experiences using her skills and knowledge acquired by over 20 yrs of extensive travelling.
She enjoys cooking Asian inspired dishes as well as fresh Mediterranean style meals, having spent much time in these locations mastering local cuisine.
Menu
BREAKFAST
Lemon Basil Crepes with Warm Strawberry Compote
Artichoke Eggs Benedict with Sundried Tomato Hollandaise
Poached eggs, Grilled Scallions on Homemade Bagels with Bacon Marmalade
Dill & Vodka cured Lox, Avocado, Shaved Red Onions on Herb Potato Rosti
Acai Bowls with Toasted Coconut Chips, Cacao nibs, Dried Fig, Fresh Mixed Berries, Chia & Hemp Seeds
Walnut & Crème Pâtissier Stuffed French Toast with Blackberry Sauce and Apple Wine Foam
Smoked Brisket & Sweet Potato Hash with Sri Ratcha Ketchup
*selection of tropical fruit platters, housemade yogurt, crisp homemade granola, fresh-from-the-oven breads/muffins/cinnamon rolls
LUNCH
Wok Smoked Salmon Belly in Tomato Ginger Consomme, Japanese Spinach Salad & Spicy Soba Noodles
Grilled Cilantro Lime Chicken Skewers, Charred Tomato Pico De Galo, Fresh Guacamole, Mexican Salad
Bloody Mary Steak Salad with Frisee, Pepperoncini, Olives, Roasted Red Peppers & Horseradish Dressing
Rich Crab Bisque with Brioche A Tete served with a refreshingly light Citrus Soft Herb Salad
Black Sesame Seared Tuna on Scallion Edemame Ginger Spring Greens Salad, Wasabi Honey Vinaigrette
Asian Duck Tacos with Plum Hoisin, colorful julienned Carrot, Radish, Fennel slaw & Basil Chiffonade
Applewood smoked Chicken Club on Pesto Foccacia alongside fresh Melon Prosecoo Gazpacho
APPETIZERS
Lime Grapefruit Snapper Ceviche on Golden Beet Carpaccio
Foie Gras Crostini topped with Port Preserved Cherries & Chives
Parmesan Crisp with Minted Goat Cheese and Poached Pear
Fennel Orange & Bourbon Cured Pork Belly Bites
Roasted Grape, Confit Duck Bolognese & Soft Polenta mini mason jars
Carmelized Onion & Burrata Tart with Arugula Pistachio Pesto
Seared Scallops with Tamarind Orange Gastrique
DINNER
Hoisin Glazed Salmon, Chili Garlic Boy Choy & Asian Sesame Slaw
Porcini Crusted Beef Tenderloin with Truffle Butter aside Gratin Dauphinois & Blistered Green Beans
Squid Ink Linguini with Prawns, Roast Cherry Tomatoes, Prosecco Cream, Pink Peppercorns
Sumac Dusted Lamb Lollipops, Roasted Cauliflower with Tahini & Pomegranate Molasses Drizzle
Miso Sake Broiled Sablefish with Soy Ginger Julienned Veg & Star Anise Scented Basmati
Slow Roasted Beef Short Ribs on Celeriac Puree, Hazelnut Celery Heart Salad with Lemon Cream
Handmade Ricotta Herb Gnocci in a light Chanterelle Sauce with Broccoli Rabe & Crunchy Gremolata
DESSERT
Coconut Crème Brulee, Carmelized Banana, Cardamon Sugar Cage
Cinnamon Dusted Ricotta Fritters atop Sea Salted Caramel with Calvados Apple Ice Cream
Chocolate Torte, Shattered Raspberries, White Chocolate Mousse Quenelle
Port Glazed Strawberry Marscapone Tart on Crème Anglais, Berry Caviar
Orange Almond Cakelettes (gluten free) with Grand Marnier Sabayon
Piping hot Churros to dunk in Amaro Spiked Hot Chocolate with Ginger Nut Marshmallow
Saffron Vanilla Bean Panna Cotta with Dark Mixed Berries, Pistachios and Mint Chiffonade
