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Catamaran The Annex

Where Luxury meets adventure!

Five cabins each with ensuite private head with electric toilet. Top flybridge lounge area, forward cockpit lounge area plus cockpit and trampolines.

7-Night Charter Rates
From
$32,000 (2 passengers 7 nights)
To
$35,000 (10 passengers 7 nights)*
Details
Guests
Up to 10
Guest Cabins
5
Length
58
Cabin Layout
5 Queens en-suite with A/C
Designer
Leopard
Launched
2013
Home Port
West End, Tortola, BVI

The Details

Availability & Rates

Upcoming 12 Months Reservation Calendar:

Available:
Available weekend day:
Hold/Option:
Booked:
Unavailable:
Caribbean off season:
Sep 2025123456789101112131415161718192021222324252627282930 
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Mar 202612345678910111213141516171819202122232425262728293031
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Jul 202612345678910111213141516171819202122232425262728293031
Aug 202612345678910111213141516171819202122232425262728293031

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
2024 to 2025
$32,000 $32,000 $32,000 $32,000 $32,000 $32,750 $33,500 $35,000 $35,000
Summer
2025
$32,000 $32,000 $32,000 $32,000 $32,000 $32,750 $33,500 $35,000 $35,000
Winter
2025 to 2026
$32,000 $32,000 $32,000 $32,000 $32,000 $32,750 $33,500 $35,000 $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
58
Beam
28
Draft
6
Designer
Leopard
Children Allowed
Yes
Flag
Cayman Islands
Guests
10
Dinghy/Tender
16' Center Console
Dingy Max. Passengers
6
Dinghy hp
70HP
Wash basins
5
Tp in heads
Yes
Helipad
No
Jacuzzi
No
Engines
2x110hp dieselsNew 20Kw generator
Generators
Two
Refit
2020
Accomodation
Guest Cabins
5
Guest Electric Heads
5
Accommodation Description

5 guest queen staterooms with private ensuite baths with dry shower stalls and electric heads. (This yacht is NOT legal for more than 10 pax charters.)

BERTH SIZES:
Starboard Aft Cabin – 80’’ X 80”
Port & Strb Main deck Cabins – 78’’ X 60”
Port forward cabin – 80’’ X 60”
Strb fwd cabin – 80” X 60”

Location
Home Port
West End, Tortola, BVI
Winter Cruising Area
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US)
Summer Cruising Area
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US)
Preferred Port
Yacht Haven Grande, STT
Hours Between Charters
48
Amenities & Entertainment
WiFi Internet
Onboard WIFI
Sun Awning
Yes
Hammock
No
Deck Shower
Yes
Hair Dryer
Yes
Ice Maker
Yes
BBQ
Yes
Voltage
110v & 220v
Stereo System
Yes
iPod Hookup
Yes
DVD Player
Yes
Board Games
Yes
Satellite tv
Yes
Bimini
Yes
Kosher
No
Nude
Yes
Guests smokes
Aft deck only
Guest pets
No
Minimum age
10
Gym exercise
No
Elevators
No
Wheelchair access
Yes
Inverter
Yes
Stabilizers
No
Water Sports
Adult Waterskis
Yes
Kids Waterskis
Yes
Stand Up Paddle Board
2
Snorkeling Gear
Yes
Tow Tube
Yes
Scurfer
No
Wake Board
1
1-Person Kayak
No
2-Person Kayak
No
Float Mats
6
Sailing Dinghy
No
Beach Games
Yes
Fishing Gear
Yes
Fishing Gear Type
Trolling
Number of Rods
2
Underwater Camera
No
Other Water Toys

(2) Stand Up Paddle Boards

Floating Sun Island

Board Games


Sea scooters
No
Kneeboard
1
Windsurfer
No
Swim platform
Electric platform
Boarding ladder
Ladder off scoop steps
Sea bobs
No
Scuba & Crew
Scuba Info
Yacht offers Rendezvous Diving only
Air Compressor
Not Onboard
Captain License
RYA Yachtmaster
Captain Years Sailing
13
Crew Smokes
No
Crew Pets
No
Caters to Special Diets
Yes
Menu

SAMPLE MENU – CHEF JESSICA

Day 1

Breakfast

Savory croissant sandwich w/scrambled eggs, prosciutto, arugula, brie and sundried tomato spread

Fruit salad

Blueberry muffins

Lunch

Caribbean braised chicken roti (or vegetarian) served w/ salads

Watermelon feta basil salad

Chickpea and red pepper salad

Canapés

Homemade Hummus Duo: Roasted red peppers w/ toasted pine nuts and Beetroot w/feta

Served w/ seasonal crudities and fried tortillas

Dinner

Pistachio crusted Pork tenderloin w/ orange and brandy reduction, thyme infused sweet potato puree, grilled asparagus

Dessert

Rum infused apple roses w/ homemade caramel sauce

 

Day 2

Breakfast

Bagel board w lox, truffled cream cheese, fried eggs, cold cuts and bacon

Fruit platter

Banana bread

Lunch

Burrata, roasted peaches, Prosciutto salad w/ balsamic reduction, candied walnuts and feta

stuffed green olives

Served w/ fresh focaccia

Canapés

Classic tomato Bruschetta w/ fresh basil oil on black pepper and garlic crostini drizzled w/ balsamic reduction and aioli

Dinner

Butter poached Mahi Mahi w/ capers beurre blanc, julienne carrot slaw and saffron rice

Dessert

Key Lime Pie w/ginger and coconut crust

Day 3

Breakfast

Poached Egg Florentine on English muffin w/ side of oven roasted potatoes and bacon

Green smoothie

Yogurt parfait

Lunch

Tropical curried chicken salad (heart of palm, grilled pineapples, avocado, grapes)

w/ mango and yogurt dressing

Served w/ French baguette

Canapés

Homemade Tzatziki w/ falafels

Dinner

Flame seared filet mignon, brandy and red wine cream peppercorn sauce, Irish champ mash and balsamic roasted bacon and sprouts

Dessert

Bailey’s infused crème brûlée

 

Day 4

Breakfast

Baked ham wrapped cheddar and egg cup w/breakfast sausage

Fruit platter

Banana oat fritters

Lunch

Seared tuna niçoise salad w/creamy Dijon dressing (garden fresh tomato, roasted new potatoes, soft boiled eggs, garden green beans and kalamata olives)

Served w/ fresh made Italian seasoned buns

Canapés

Charcuterie board w/Phyllo wrapped baked brie, onion chutney, cured meats and cheese selection, fresh bread

Dinner

Cajun spiced grilled shrimp w/ shredded crab meat over a bed of “Rasta Pasta” (Tagliatelle w/ red, yellow and green bell peppers) w/ arrabbiata sauce

Dessert

Poached Pears w/Grand Marnier whipped cream and candied pecans

 

 

Day 5

Breakfast

Mediterranean inspired frittata w/ feta, tomato spinach

Pineapple carpaccio

Croissants

Lunch

Grilled shrimp skewers on kale Caesar salad w/homemade croutons, parmesan tuile, charred lemons and crispy bacon

Canapés

Mini Pulled pork sliders, Jack Daniel’s spiked BBQ sauce, green apple and cabbage slaw

Dinner

Pan seared Red Snapper w/mango pineapple salsa

Toasted coconut rice

Flame grilled jerk seasoned broccolini

Dessert

Strawberry and coconut sundae w/ Chocolate covered strawberries, fresh strawberry coulis and toasted coconut

Day 6

Breakfast

“Pan-cuterie” breakfast board w/ mango and classic pancakes w/ berry coulis and dulce de leche

Feta egg scramble, bacon and homemade hashbrown

Lunch

Vietnamese inspired Bahn mi sandwich w/seared sirloin (Baguette, pate, pickled carrots, coriander, cucumber, kewpie & Maggi sauce)

Served w/ rice noodle, sesame and edamame salad

Canapés

Mediterranean inspired baked feta w/ fresh rosemary and thyme, confit cherry tomatoes, baked olives and garlic served w/ pita and crostini

Dinner

Sous-vide Duck breast w/ red onion and thyme marmalade served w/ duck fat seared gnocchi and honey glazed root vegetables

Dessert

Rum Fudge Pie

Day 7

Breakfast

Breakfast burrito w/ homemade tortilla egg, refried beans, avocado, bacon/sausage w/pico de gallo

Fruit platter

Cinnamon rolls

Lunch

Barbacoa inspired tacos (pulled beef cheeks) w/pickled red onions, Pico de gallo, avocado and lime crema, coriander, cotija

Canapés

Fresh guacamole served with homemade fried tortilla chips and fried plantain chips

Dinner

Slow cooked Pulled pork enchiladas w/homemade sauce topped w/ pico and fresh avocado

Family tradition slow cooked borracho beans bacon and chorizo

Spanish Rice

Dessert

Oreo cheesecake w/ chocolate ganache

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