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Catamaran Untethered

Where Luxury meets adventure!

Stock shots of sistership

7-Night Charter Rates
From
$48,000 (2 passengers 7 nights)
To
$54,000 (8 passengers 7 nights)*
Details
Guests
Up to 8
Guest Cabins
4
Length
67
Cabin Layout
1 Master Queen and 3 Queen cabins ensuite with A/C
Designer
Fountaine Pajot
Launched
2021
Home Port
Trellis Bay, Tortola, BVI

Meet the Crew

Crew photo

Your Captain and Chef are native Texans who have been married since 2007. Kristiann and Graham lived on four continents and visited fifty countries before choosing the British Virgin Islands in 2016. Their travels have taught them that great vacations are made of many small details, so they aim to provide the thoughtful touches and personal connections that will make your charter unforgettable. 

After spending 10 years in the corporate world, Graham and Kristiann decided to indulge their shared passions and start a business together. They purchased a 44’ catamaran, Allende, upon which they sailed over 30,000 nautical miles and hosted 130 charters. Graham and Kristiann were thrilled to upgrade their charter program by joining the luxurious 67' Colibrí in 2022. 

After three successful seasons, Matilda Money-Kyrle has handed over her role as Dive Instructor and Stewardess to Camilla Mauritzen. Camilla joined the yacht in July 2026 and will return full-time for the 2026-2027 season. 

Consummate hosts, Graham, Kristiann and Camilla find great pleasure in working together and creating lasting memories for their guests. 

 

Captain Graham Gips



Graham is a petroleum engineer by training who spent a successful career in the oil and gas industry. While working abroad, he learned to sail on a 20ft racing dinghy with Kristiann as crew. They raced weekly for several years, topped the local podium and earned the chance to compete internationally. 

While he has a competitive streak, Graham is a detail-oriented and safety-conscious sailor who puts the comfort of his guests first. He knows the islands incredibly well, both above and below the water, and excels at crafting an itinerary to suit everyone aboard. 

Chef Kristiann Gips

Food is Kristiann's love language. Before joining the yachting industry, Kristiann ran a successful catering company offering ready-to-heat meals and celebration treats. She trained at the acclaimed Ashburton Cookery School in England and spends each off-season refining dishes for the year ahead. In Fall 2026, she participated in an advanced culinary workshop in Mallorca. Her relationships with local farmers and island purveyors ensure your plates are created with the best ingredients available. 

Kristiann loves to combine gourmet delicacies with local flavors for new twists on classic dishes. In addition to accommodating your group's diverse preferences and dietary requirements, she works with the Captain to plan a menu that perfectly complements the activities on each day's sailing itinerary. When she’s not in the galley, Kristiann loves escorting guests on snorkel safaris. 

Stewardess | Dive Instructor Camilla Mauritzen

After 16 years in hospitality, with work spanning events, boutique hotel management and opening bar/restaurant concepts, Camilla traded city life for the ocean and turned a lifelong passion for diving into a full-time career. Having worked in Scotland, Norway, Indonesia and the Maldives, she combines luxury guest service with a calm, safety-first approach underwater.

Camilla loves sharing the ocean through adventure and education. Her knowledge is supported by a degree in Marine Biology, a background in technical and cave diving and thousands of dives across tropical and cold-water environments. Whether guiding certified divers or introducing you to your very first breaths underwater, her goal is simple: to help every charter guest feel more connected to the sea.
 

The Details

Availability & Rates

Upcoming 12 Months Reservation Calendar:

Available:
Available weekend day:
Hold/Option:
Booked:
Unavailable:
Caribbean off season:
Sep 2026123456789101112131415161718192021222324252627282930 
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Dec 202612345678910111213141516171819202122232425262728293031
Jan 202712345678910111213141516171819202122232425262728293031
Feb 202712345678910111213141516171819202122232425262728   
Mar 202712345678910111213141516171819202122232425262728293031
Apr 2027123456789101112131415161718192021222324252627282930 
May 202712345678910111213141516171819202122232425262728293031
Jun 2027123456789101112131415161718192021222324252627282930 
Jul 202712345678910111213141516171819202122232425262728293031
Aug 202712345678910111213141516171819202122232425262728293031

Note: this calendar is not always 100% current. Please 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
Summer
2026
$53,900 $56,400 $56,900 $59,400 $59,900 $62,400 $62,900
Winter
2026 to 2027
$54,900 $57,400 $57,900 $60,400 $60,900 $63,400 $63,900
*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
67
Designer
Fountaine Pajot
Flag
White Bay, BVI
Guests
8
Accomodation
Guest Cabins
4
Location
Home Port
Trellis Bay, Tortola, BVI
Menu

SAMPLE MENU

Day 1

Breakfast- smoked salmon platter with freshly baked croissants

Lunch- charcuterie platters

Appetizers – stuffed Mushrooms Starter- blue cheese panna Cotta with port balsamic poach pears

Dinner- pan seared scallops and chorizo served over a spring veg and champagne risotto

Dessert-chocolate lava cake with mango sorbet

Day 2

Breakfast- chocolate chip pancakes

Lunch- caprese salad with home made bread

Appetizers – lobster samosas Starter- shrimp and wild mushroom bouchée

Dinner- pan seared duck with a port and red current reduction

Dessert- baileys creme brûlée with white chocolate biscotti

Day 3

Breakfast- pain chocolate & chia seed pudding

Lunch- Moule’s Mariniere

Appetizers – shrimp toast Starter- baked Brie with homemade cranberry and port compote

Dinner-pan seared sea bass over black squid ink pasta over a roasted red pepper sauce

Desert-raspberry and lemon Mille-feuille

Day 4

Breakfast- avocado baked eggs

Lunch- goats cheese and roasted pepper baskets

Appetizers – beetroot hummus platter Starter- tuna tartara

Dinner- pan seared mahi-mahi in a white wine tomato and basil sauce

Dessert- key lime pie

Day 5

Breakfast- yogurt parfait & raisin swirls

Lunch- crab and avocado salad

Appetizers – cheese scones with vintage cheddar and port cranberry compote

Starter- butternut squash soup

Dinner- rack of lamb over blue cheese polenta and balsamic pomegranate reduction

Dessert- strawberry cheesecake ice cream bomb

Day 6

Breakfast- overnight soaked oats & Banana Bread

Lunch- Caesar salad with BBQ shrimp

Appetizers – crispy crab and ginger dumplings

Starter- foie gras on homemade brioche with fig compote

Dinner- Bouillabaisse with crunchy bread

Dessert- light non baked cheese cake with a summer berry compote

Day 7

Breakfast- smoked salmon eggs Benedict

Lunch- sushi grade tuna nicole’s salad

Appetizers – truffle popcorn

Starter-beetroot and vodka cured kingfish

Dinner- Fillet of Beef Wellington

Dessert-rich chocolate truffle tower with raspberry gelato

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