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2017 85ft Power Boat Sleeps 10 Guests In 5 Cabins, Experience luxury and speed


From $57,750/week

Special Terms

Holiday weeks may differ, please enquire!

Guests: 10

Length: 85ft

Cabins: 5

Built: 2017

Crew: 4

Builder: Horizon

Angeleyes is the ultimate charter yacht; coupling an exceptional crew with a new yacht offering more volume than many 100 footers. Angeleyes is the perfect choice for guests looking to experience the most fun and luxury possible on a Caribbean charter! Angeleyes is an stunning example of the Horizon FD85’s design concept: to take advantage of the voluminous 24' beam and provide areas, both indoors and out, for charter guests to enjoy the ultimate yacht for entertaining and relaxing. Angeleyes’ main salon incorporates huge floor-to-ceiling glass windows, allowing guests to enjoy the ever changing island view. The interior dining table c...



10 Guests

3 Queen Beds

5 Showers

5 Cabins

2 King Beds

5 Electric Heads

Angeleyes can accommodate 10 guests in 5 double cabins. The 4th cabin is convertible from 2 twins to a Queen and the 5th cabin is convertible from 2 twins to a King, if preferred....




WiFi internet access

Generator:2 Onan 29 kW

Sun Awning

Ice maker

Ipod/device docking station

Air conditioning and fans

Inverter Yes

Bimini Top


Cockpit and flybridge speakers

Night Air conditioning and fans

Water Maker: Yes

Deck showers

Salon TV with satellite tv

Swim Platforms

Karaoke machine!


Water fun

Novurania 200 hp Dinghy


Stand Up Paddle

Floating Mats

Beach Games

Adult Water Skis


1 Man Kayak

Snorkeling Gear

Underwater Camera

Kids Water Skis


2 Man Kayak

Fishing Gear

Water toys:
- 2 iAqua underwater 'seabobs'
- 4 Paddle boards
- Jet Board
- Snorkel equipment
- Towable tubes, waterskis and wakeboard
- Fishing gear


Captain Darrel

Darrel grew up in Johannesburg, South Africa, where he spent his time prowling the suburban jungles and raising his pet lion, Chaos. He also managed to actually finish school, and spent several wasted years at university studying a surprisingly varied and random number of subjects, all of which are totally useless in his current job. He is also a lieutenant in the South African National Defense Force - salutes are optional on board. He speaks three languages, two of which are only spoken in South Africa.

In 2003 he decided to quit his job and give up the exciting life of an accountant, and go to sea. He moved to Cape Town in...




<p style="text-align:center"><span style="font-weight:bold">Jenn Hart&#x27;s Sample Menu</span><br/>Menu adapted to each individual group’s preferences with an emphasis on sourcing local, fresh ingredients.<br/>Dietary restrictions hapily integrated.</p><p style="text-align:left"><span style="font-weight:bold">Breakfast </span><br/>- Caramelized apple Belgian waffles with chantilly cream &amp; freshly grated nutmeg<br/>- Classic eggs benedict with black forest ham, homemade citrus hollandaise &amp; served with homestyle roasted curry potatoes<br/>- Country-style personalized omelette filled with yourfavourite ingredients<br/>- Tortolan french toast made with toasted coconut, cream of coconutinfused egg bread, fried bananas &amp; Virgin Island honey<br/>(daily: fresh fruit platter, warm breads, juices, coffees, greek yogurts and bacon....lots of bacon)</p><p style="text-align:left"><span style="font-weight:bold">Lunch</span><br/>- Bento Box with sesame crusted Ahi tuna served with pickled ginger,wasabi, tamari sauce, seaweed &amp; calamari salads fresh local mango &amp;papaya salsa<br/>- Slow cooked pork burrito bowl loaded with black bean and corn salsa, quinoa, jack cheese, roasted red peppers &amp; avocado dressing<br/>- Lebanese donairs -marinated steak, homemade tahini &amp; parsley sauces served in a toasted pita with cucumber, yoghurt &amp; fresh dill<br/>- Fish taco bar- locally caught panko crusted mahi -pile on grated beets, cabbage, mozzarella cheese, homemade salsa &amp; yoghurt<br/>- Pad Thai with sautéed chicken, shrimp fresh veggies, bean sprouts, cilantro, roasted peanuts &amp; fresh lime</p><p style="text-align:left"><span style="font-weight:bold">Apres Lunch</span><br/>- Homemade sorbet duo- mango coconut and raspberry mint<br/>- White chocolate and pistachio cookies served with milk and Bailey&#x27;s<br/>- Pomegranate Sorbet Parfait with lebneh, pomegranates<br/>- Salted tahini chocolate chip cookies</p><p style="text-align:left"><span style="font-weight:bold">Snack Time</span><br/>- Charcuterie platter with deli meats, pate, assortment of international cheeses and crackers, fruit and olives<br/>- Homemade spring rolls with sweet chilli dipping sauce<br/>- Gourmet ground beef nachos with blue cheese sauce &amp; sliced avocado<br/>- California sushi rolls with wasabi and pickled ginger</p><p style="text-align:left"><span style="font-weight:bold">Appetizers</span><br/>- Fruit &amp; nut stuffed grilled peppers with couscous &amp; pomegranate<br/>- Caprese salad with truffle balsamic glaze &amp; fresh local basil<br/>- Candied pecan, raspberry, arugula &amp; goat cheese salad<br/>- Pesto and ricotta bruschetta<br/>- Korean beef lettuce wraps</p><p style="text-align:left"><span style="font-weight:bold">Entree</span><br/>- Grilled beef tenderloin with port cranberry reduction served with savoury scalloped potatoes &amp; bbq’d asparagus<br/>- Pan roasted Chilean sea bass with buttered mushrooms &amp; eggplant served family style with wild rice<br/>- Farm to table night- we will be visited at sea by the Good Moon Farm provisioning boat at which time the freshest local ingredients will be selected to concoct a delicious meal.<br/>- Thai basil chicken curry with fresh local basil, red curry, chicken, shrimp, fresh peppers &amp; coconut milk. Served with aromatic rice<br/>- Caribbean BBQ fest- BBQ ribs, jerk chicken and local lobster served with mango avocado salsa and fried plantains</p><p style="text-align:left"><span style="font-weight:bold">Finale</span><br/>- Rosewater and vanilla bean creme brûlée<br/>- Dark chocolate mousse with fresh raspberries &amp; orange zest<br/>- Sticky toffee pudding with home made vanilla almond ice cream<br/>- Key lime pie made with whipped cream &amp; ginger snap crust<br/>- Caribbean banana cake with rum, chocolate &amp; a broiled coconut topping</p><p style="text-align:left"><span style="font-weight:bold">Sip</span><br/>The captain and chef aim to please but more importantly, we aim to out do each other. Be a judge in our ongoing killer cocktail battle.<br/>Currently in first place: Jenn with her -BVI MAI TAI<br/>Darrel in close second with his Short &amp; Sweet Island Ice-T<br/>Runner up cocktails: The Perfect Margarita &amp; Spiked White Wine Sangria</p>