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Catamaran Seahome II

Where Luxury meets adventure!

7-Night Charter Rates
From
$61,000 (2 passengers 7 nights)
To
$69,000 (10 passengers 7 nights)*
Details
Guests
Up to 10
Guest Cabins
5
Length
65
Cabin Layout
5 Queens ensuite w/AC
Designer
Lagoon
Launched
2024
Home Port
West End, Tortola, BVI
Scuba
SCUBA available on board Available onboard (see Specs tab)

Meet the Crew

Eben grew up in South Africa in a big city but most vacations were spent in the wild bushveld. His working career started as a project manager and later on to logistics. Eben started sailing later in life and as soon as he set foot on his first boat he was hooked. He went on to become a captain and managed a sailing academy.

Katie was born in a small English village in the UK, her love for water and the ocean comes from the South coast of England. Her love for the ocean is matched by her love for horses as an equestrian dressage ride and her passion for cuisines from around the world. She enjoyed cooking from a young age with her mom who was a qualified chef. After completing her equine studies she worked in equine yards where she competed at a national level. She lated worked at a culinary school where she further developed her skills that are incorporated in her beautiful cuisines.

Eben and Katie met on the north coast of Sicily in Milazzo in 2022 and it was love at first sight. Katie as an equestrian rider and Eben as a Captain both had a love of the water. After traveling together around Europe Eben convinced Katie to join him in the amazing world of sailing.


Eben has been chartering around the Mediterranean and the Caribbean for the last 9 years and Katie joined him in the British Virgin Islands in 2023. As soon as you step on board you will feel at home and you can sit back relax and soak in the Caribbean sun. Whatever your needs are, whether it is diving amazing reefs, building sand castles on the beach or enjoying cocktails at the beach bars, Eben and Katie will have you forgetting about the world outside the islands.

Having grown up in the South West of England, Phoebe grew up with a deep appreciation for the outdoors and a natural connection to the sea. Surrounded by rugged coastlines and rolling countryside, she spent much of her childhood exploring beaches, swimming in the ocean, and enjoying long coastal walks with her dog.

Phoebe is known for her warm hospitality, attention to detail, and creative flair behind the bar. Whether it’s crafting classic cocktails or mixing up custom creations to match the mood, she loves turning a simple drink into a memorable experience.

Captain Eben Swart

Qualifications:

-RYA Yacht Master Offshore
-STCW Basic Safety Training
-VHF License
-Jet Ski and power boat instructor
-PADI Dive Instructor

Chef Katie Brown
Qualifications

-Ashburton Culinary Academy Yacht Chef Certificate
-STCW Basic Safety Training
-Food Safety & Hygiene Level 2

Phoebe Dannat Deckhand/ Stew Qualifications

RYA Powerboat Level II
STCW 2010 (2025)
Proficiency in Designated Security Duties
Elementary First Aid
Personal Survival Techniques
Fire Prevention and Fire Fighting
Personal Safety and Social Responsibility
Mixology Course

The Details

Availability & Rates

Upcoming 12 Months Reservation Calendar:

Available:
Available weekend day:
Hold/Option:
Booked:
Unavailable:
Caribbean off season:
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Note: this calendar is not always 100% current. Please Contact us contact us for more information about available dates aboard this yacht.
Hours required between charters: 48, Inquire for 24

7-night Charter Rates by Group Size

Passengers: 2 3 4 5 6 7 8 9 10
Winter
2025 to 2026
$61,000 $62,000 $63,000 $64,000 $65,000 $66,000 $67,000 $68,000 $69,000
Summer
2026
$61,000 $62,000 $63,000 $64,000 $65,000 $66,000 $67,000 $68,000 $69,000
*Price range is subject to change. Please contact us for pricing for various party sizes, number of nights and seasons. Best price guarantee: We endeavor to offer the lowest prices available and will always match lowest rates. We accept Visa, MasterCard and AMEX, no fees. We accept Visa, MasterCard and AMEX
Specs & Cabin Layout

Specifications

Length
65
Designer
Lagoon
Guests
10
Accomodation
Guest Cabins
5
Location
Home Port
West End, Tortola, BVI
Menu

Sample Menu Chef Ryan Katona

A choice selection of breakfast items served daily would include breads and pastries, cereals, yogurts, fresh fruits, charcuterie, a variety of cheese, house made granola and fresh squeezed juices.

A variety of cooked breakfasts will also be avaialble upon request such as crepes, french toast, pancakes, waffles, eggs any way, sausage, bacon and oatmeal.

The following menu can be served either as plated meals, family style, or buffett.

 

Breakfast 

Housemade Chorizo, Russet Potatoes, Poblano Peppers, Vidalia, Onions, with Poached Eggs and Whole Grain Toast

Salmon Frittata with Tomatoes, Broccolli, Zucchini, Yellow Squash, Carrotts, Cremini Mushrooms, and Dill Ceme Fraiche

Baked Creme Brulee French Toast with a Fresh Mixed Berry Compote

Wood Roated mushroom Omelet with Shallots, Poached Garlic and Chevre

Vanilla Mascarpone Stuffed Crepes, Macerated Berries, Fresh Whipped Cream

Paoched Eggs Florentine on an English Muffin with Sauteed Spinach, Mushrooms, Onions, and Hollandaise Sauce

Banna Nut Waffles with Hazelnut Spread and Fresh Whipped Cream

Chorizo & Egg Tostados with Ranchero Sauce, Smashed Avocado, Pico De Gallo and Sour Cream

Classic Eggs Benedict

Smoked Salmon, Scrambled Eggs, and Dill Cream Cheese served on a Croissant

 

Lunch

Maple Cure Bacon, Baby Romaine, Sliced Heirloom Tomatoes, and an Avocado Aioli on Grilled Sourdough Bread

Mussels Sauteed in Casino Butter and Chef’s Salad

Kansas City Style BBQ Ribs with Watermelon Mint Salad

Spice Grilled Tuna Tostados with Mango-Avocado Slaw & Asian Glaze, served with Cilantro Lime Pilaf

Pork Cheek Potato Gnocchi with Maple Glazed Root Vegetables and Natural Jus

Mac n’Cheese Stuffed Grilled Cheese Wedges in Tomato Bisque Drizzled with Chive Creme Fraiche

Caesar Salad with Grilled Salmon or Chicken

Pan Roasted Chicken with White Wine, Artichoke Hearts, Cremini Mushrooms, Tomatoes, Garlic and Fresh Herbs

 

Canape

Crispy Salami Cups Filled with Finely Diced Tomatoes, Cucumbers, Kalamata Olives, Feta and Basil

Marbled Avocado Tiles with Mango Ceviche

Wood Grilled Korea Marinated Tri-Tip Skewers with Shishito Peppers and Sweetie Drops

Roasted Sweet Red Pepper and Smoked Garlic Hummus with Crudites

Artisinal Cheese Plate with French Olives, Chutney, and Dried Fruit

Seared Ahi Tuna Sashimi with Soy Ginger Lime Sauce and Seaweed Salad

Spinach and Artichoke Bruschetta served Warm on a Toasted Crostini

 

Dinner

Crown Roast of Lamb Filled with Harvest Vegetable Couscous

Squid Ink and Truffle Fettuccini Lobster and Shrimp A La Creme

Wild Mushroom Risotto, Grean Bean Almondine, Leaf Salad

Duck Leg Confit with Vanilla Demi-Glace, Yam and Sweet Potato Au Gratin Gruyere, Roasted Brussel Sprouts

Traditional Beef Wellington

Blackened Mahi and Roasted Red Pepper Rouille

Grilled Hangar Steak with Black Fig Demi-Glace, Lemon Grass Infused Rice Pilaf, Broccoli Milanese

Spinach and Artichoke Incrusted Salmon

72-Hour Sherry Braised Beef Short Ribs, Chive and Chevre Whipped Potatoes and Sping Mix with a Roasted Tomato Vinaigrette

 

Dessert 

Frozen Amaretto and Vanilla Souffle

Tarte Tatin with Pecan Creme Fraiche

Pepermint Tartlets

Lavender Creme Brulee served with a Shot of Limoncello

Passion-Fruit Mousse with Bittersweet Chocolate, Poached Strawberries, and Candy Dust 

Spiced Rum Bread Pudding wih Dried Cranberries, Creme Anglaise, and Cinnamon Ice Cream

Classic Chocolate Fondant

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