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Catamaran A3

Where Luxury meets adventure!

A3 is a stunning 2016 56′ Lagoon Catamaran featuring 1 master queen cabin and 3 spacious cabins with queen-sized beds, each with private ensuite baths including electric heads, vanity and separate showers. She boasts multiple areas to sit and relax or sip a cocktail and enjoy the cool trade winds over the beautiful blue Caribbean water! The salon will comfortably seat up to 8 guests in comfort for lounging or dining. The exterior offers alfresco dining for up to 8 guests, top deck seating and lounge area in front of helm plus forward lower deck lounge area behind trampolines. With numerous lounging areas, there is plenty of space for gathering as a group or finding a private place to really unwind.

Water toys include snorkeling gear, floating mats and tube, 2 stand-up paddle boards, e-foil, sea scooters and 3 fishing rods.

DIVING: A3 offers onboard diving with a qualified PADI Dive Master. Dives for certified divers are $50 per person per dive, payable to crew directly.

7-Night Charter Rates
From
$32,000 (2 passengers 7 nights)
To
$35,000 (8 passengers 7 nights)*
Details
Guests
Up to 8
Guest Cabins
4
Length
56
Cabin Layout
4 Queens en-suite with A/C
Designer
Lagoon
Launched
2016
Home Port
Yacht Haven Grande, St. Thomas, USVI
Scuba
SCUBA available on board Available onboard (see Specs tab)

Meet the Crew

Crew photo
MEET YOUR CREW:
CAPTAIN: Kyle Bevan
CHEF: Robyn De Witt

Captain Kyle Bevan grew up in the North West Province of South Africa, where his love for the outdoors was shaped by the wide-open spaces of the bushveld. From a young age, he had a strong connection to nature and adventure, but it wasn’t long before he realized his passion couldn’t be contained to land alone, when he was 17 he discovered sailing — and he’s been hooked ever since.
After school, Kyle went on to study BSc Physics at university while spending as much time as possible on the water through the university sailing clubs. Before long, the call of the ocean grew stronger, and when the opportunity to sail across the Atlantic came up, he jumped at it. That first major passage changed everything, and Kyle decided to put his studies on hold to pursue a full-time career at sea.
Following another Atlantic crossing, Kyle found himself in the British Virgin Islands, where he began working as a Captain. Since then, he’s captained a range of 52ft–70ft catamarans around the Caribbean, exploring places like the British Virgin Islands, St. Vincent and the Grenadines, and St. Lucia.

Kyle holds an RYA Yachtmaster Offshore Endorsement and is also a certified PADI Divemaster. His experience covers everything from itinerary planning and guest entertainment to vessel maintenance, navigation, snorkeling trips, and dive leadership. He’s passionate about making sure guests have an unforgettable experience, both above and below the water.
Known for his easygoing nature, strong work ethic, and love for adventure, Captain Kyle combines South African spirit and professional seamanship to create incredible sailing journeys for every guest who steps aboard.

Robyn De Witt was born and raised on a farm in the Groblersdal/Bronkhorstspruit area of South Africa, where her love for animals and nature first took root—something she fondly remembers through the dolphin curtains still hanging in her childhood bedroom. With a natural passion for people and service, she pursued a BA in Hospitality Management at IIE Varsity College, which launched a successful seven-year career in the hotel industry. Robyn gained extensive experience in reception, event coordination, and guest services at esteemed establishments including the Irene Country Lodge and De Zalze Lodge.
In 2020, Robyn sought a new challenge and joined the automotive industry, where she excelled in vehicle sales, marketing, and administration at Ngiri Auto. It was during this time that a cousin introduced her to the yachting world—a pivotal moment that changed her path.
Since entering the industry, Robyn has thrived as a First Mate/Chef, working on a variety of catamarans ranging from 52ft to 70ft. She brings a unique combination of hospitality expertise, strong work ethic, and a love of the sea to every role she takes on. Dedicated, adaptable, and eager to grow, Robyn is always ready to embrace new challenges and deliver outstanding service at sea.

Robyn and Kyle are so excited to host you on A3 and share all that the Virgin Islands have to offer.

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
Winter
2024 to 2025
$32,000 $32,500 $33,000 $33,500 $34,000 $34,500 $35,000
Summer
2025
$32,000 $32,500 $33,000 $33,500 $34,000 $34,500 $35,000
Winter
2025 to 2026
$32,000 $32,500 $33,000 $33,500 $34,000 $34,500 $35,000
Summer
2026
$32,000 $32,500 $33,000 $33,500 $34,000 $34,500 $35,000
*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

Cabin Layout

Specifications

Length
56
Beam
31
Draft
5
Designer
Lagoon
Children Allowed
Yes
Flag
BVI
Guests
8
Dinghy/Tender
Highfield 14ft
Dingy Max. Passengers
6
Dinghy hp
60
Wash basins
4
Heads
4
Tp in heads
Yes
Helipad
No
Jacuzzi
No
Engines
2 x 110 HP engines.21KW generator.
Generators
21KW
Fuel
2
Cruising speed
8
Accomodation
Guest Cabins
4
Guest Electric Heads
4
Accommodation Description

1 Master cabin with queen bed and 3 spacious guest cabins with queen-sized beds.

Location
Home Port
Yacht Haven Grande, St. Thomas, USVI
Winter Cruising Area
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Summer Cruising Area
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Preferred Port
YHG, St. Thomas
Other Port
Tortola, BVI
Amenities & Entertainment
WiFi Internet
Onboard WIFI
Sun Awning
Yes
Hammock
Yes
Hair Dryer
Yes
Water Maker
Yes 60 gal
Ice Maker
Yes
BBQ
Yes
Voltage
110
Stereo System
Yes
iPod Hookup
Yes
DVD Player
Yes
Board Games
Yes
Books
Yes
Satellite tv
No
Bimini
Yes
Kosher
No
Nude
Inq
Guests smokes
On stern steps
Minimum age
8
Gym exercise
No
Elevators
No
Wheelchair access
No
Inverter
Yes
Water capacity
240gal
Stabilizers
No
Water Sports
Adult Waterskis
1
Kids Waterskis
1
Stand Up Paddle Board
2
Snorkeling Gear
Yes
Tow Tube
1
Scurfer
No
Wake Board
1
1-Person Kayak
No
2-Person Kayak
No
Float Mats
1
Sailing Dinghy
No
Beach Games
Yes
Fishing Gear
Yes
Fishing Gear Type
2 Trolling and 1Spinning Rod
Number of Rods
3
Underwater Camera
No
Other Water Toys

1 x E-foil


Sea scooters
Yes
Kneeboard
2
Windsurfer
No
Swim platform
STERN SCOOPS
Boarding ladder
Stern
Sea bobs
No
Scuba & Crew
Scuba Info
Onboard
Resort Course
Rendezvous Only
Air Compressor
Not Onboard
Captain Nationality
South African
Captain License
RYA yachtmaster Offshore, STCW, Scuba Dive Master
Crew Smokes
No
Crew Pets
No
Caters to Special Diets
Yes
Menu

SAMPLE MENU

BREAKFAST

Classic Eggs Benedict

Soft-poached farm egg nestled on a toasted English muffin with ripe avocado and shaved country ham, finished with a velvety hollandaise.

Indulgent Brioche French Toast

Thick-cut brioche soaked in vanilla cream, griddled to golden perfection, topped with macerated seasonal berries and a dark chocolate drizzle.

Gourmet Breakfast Burritos

Scrambled eggs, smoked bacon, fire-roasted corn salsa, avocado, and chipotle aioli wrapped in a warm tortilla.

The All-American Morning

Crisp potato hash layered with smoky bacon, aged cheddar, vine-ripened tomatoes, and crowned with a sunny-side-up egg.

Continental Artisan Spread

An elegant display of freshly baked pastries, seasonal fruits, cured meats, imported cheeses, artisan jams, and rustic toasts.

Seasonal Smoothie Bowls

A refreshing medley of yogurt-based smoothie bowls, blended with tropical fruits and topped with house-made granola and edible flowers.

Gourmet Bagel Bar

Curated toppings including:

– Smoked salmon tartare with herbed cream cheese & avocado

– Brie, fig compote & caramelized onion

– Bacon, free-range egg & aged cheddar

LUNCH

Roasted Quinoa Power Bowl

Honey-roasted butternut and beetroot, grilled herb-marinated chicken, crumbled feta, and cherry tomatoes atop peppery arugula and quinoa.

Trio of Gourmet Sliders

A tasting board of handcrafted mini burgers: grass-fed beef, slow-braised pork, and spiced chicken, served on artisanal rolls with a dressed microgreen salad.

Mediterranean Mezze Platter

Chargrilled lamb skewers, house-made tzatziki, creamy hummus, traditional Greek salad, and grilled pita wedges.

Coastal Baja Tacos

Choice of chipotle pulled chicken or grilled local fish with fire-roasted corn, guacamole, pico de gallo, lettuce, and smoked sour cream.

Caribbean Shrimp & Rice Bowl

Jerk-marinated prawns, black beans, pineapple, and mango served over cilantro-infused brown rice with a silky avocado crema.

Thai Green Coconut Curry

Succulent chicken simmered in a fragrant coconut green curry, served with jasmine rice and seasonal steamed vegetables.

Spiced Mahi-Mahi with Mango Relish

Jerk-rubbed mahi mahi, flame-seared and served with mango salsa, crisp plantains, and herb-infused coconut rice.

APPETIZERS

Heirloom Caprese Skewers with balsamic pearls

Prosciutto-Wrapped Watermelon & Feta Bites with fresh mint

Grilled Eggplant, Roma Tomato & Mozzarella Stacks with basil oil

Chilled Summer Rolls with shrimp, crisp vegetables & peanut-soy dipping sauce

Baked Feta Rolls drizzled in warm chili-infused honey

Mini Tomato Tartlets with a basil pesto glaze

Smoked Salmon Crostini with garlic-herb cream cheese and microgreens

MAIN COURSES

Beef Tenderloin Medallions

Grilled to perfection, topped with a mushroom and green peppercorn demi-glace, served with truffled mashed potatoes, garlic butter asparagus, and roasted baby carrots.

Truffle Mac & Cheese Bake

A rich three-cheese blend with caramelized onion and chorizo, oven-baked and paired with a crisp seasonal garden salad.

Stuffed Free-Range Chicken Breast

Filled with baby spinach, sundried tomato, and creamy feta, served alongside roasted Mediterranean vegetables and parmesan-crusted baby potatoes.

Shrimp & Bacon Alfredo

Creamy linguine with cherry tomatoes, seared shrimp, and crispy bacon, complemented by a pomegranate, pecan, and feta garden salad.

Panko-Crusted Red Snapper

Oven-baked with parmesan and herb crust, served with fried plantains, roasted broccoli and cauliflower, and citrus-dressed calypso slaw.

Honey-Mustard Glazed Pork Tenderloin

Slow-roasted pork medallions with cinnamon sweet potato mash, blistered green beans, and vibrant rainbow slaw tossed in pineapple vinaigrette.

DESSERTS

Vanilla Bean Panna Cotta with wild berry compote

New York Cheesecake on an Oreo crust, topped with dark chocolate ganache

House-Churned Ice Cream — flavors like Passionfruit, Pina Colada, and Cosmopolitan

Brownie Tiramisu with espresso mascarpone

Mini Peach Upside-Down Cakes with Chantilly cream

Black Forest Parfaits with cherry compote & whipped chocolate mousse

Warm Malva Pudding with homemade custard or vanilla ice cream

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