2013 58ft Catamaran Sleeps 10 Guests In 5 Cabins, Comfortable for a large group


From $25,500/week

Special Terms

Guests: 10

Length: 58ft

Cabins: 5

Built: 2013

Crew: 3

Builder: Leopard

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



10 Guests

4 Queen Beds

5 Wash Basins

5 Cabins

5 Showers

5 Electric Heads

5 guest queen staterooms with private ensuite baths with dry shower stalls and electric heads. Four queen berths and one cabin with two singles berths which can convert to a queen. This yacht is NOT legal for more than 10 pax charters.

Port Aft Cabin(twin convertible) - 80'’X31'’(twin) or 80'’X80” King
Port & Strb Upper Cabin - 78'’X60”
Strb aft cabin - 80'’X62”
Strb fwd cabin - 80”X60”...




WiFi internet access


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

Deck showers

Salon TV with satellite tv

Swim Platforms

Top deck outdoor moving theater
Lots of new water toys for 2020 season!
-Big Mable 2 (similar to towable tube)
-6 person floating island
-Saddle floats
-Inflatable animals
-New snorkel gear


Water fun

16' Center Console 60HP Dinghy


Floating Mats

Beach Games

Adult Water Skis


Snorkeling Gear


Stand Up Paddle

Fishing Gear

(2) Stand Up Paddle Boards
Floating Island
Flying fish tube
OPTIONAL TENDER: 22ft tender with 230HP at $3000 per week, rated for 20 guests.


***SKiPPER Capt. Olivier Pilon

With more than 6 years experience as a professional Captain and skipper on racing sailing yacht. I gained more than 10 000 nautical miles cruising the Caribbean, the east coast of the USA and Canada. I have extensive experience in chartering the Virgins Islands as well as in lesser known locations. I have a strong focus on providing safe, secure and an enjoyable environment for our guests.

Olivier has chartered in the Virgins for the past 5 seasons.

"I’m ready to be your captain!"


Chef Roma Stopforth is from South Africa. She has over 30 years experience in the Restaurant and Hospitality indust...




<p><span style="font-weight:bold">Breakfast</span></p><p><span style="font-style:italic">All Breakfasts are served with tea/coffee/juice, a selection of cereals and yoghurts, fresh fruit/smoothies</span></p><p><span style="font-weight:bold">Eggs Benedict</span> – Lightly toasted English muffin topped with Canadian bacon, gently poached eggs and home made Hollandaise sauce.</p><p><span style="font-weight:bold">Freshly baked croissants</span> – served with smoked salmon, cream cheese, chives and capers and a selection of jams and preserves.</p><p><span style="font-weight:bold">Mini Fritatas</span> – Parma ham, swiss cheese and potato bake</p><p><span style="font-weight:bold">French toast</span> – served with maple rum syrup and a selection of muffins, spinach &amp; feta, asparagus &amp; cheese, bacon &amp; mozorella</p><p><span style="font-weight:bold">Full English breakfast</span> – Eggs to order, bacon, hash browns, tomato, baked beans, tomato, toast, jams and preserves.</p><p> </p><p><span style="font-weight:bold">Lunch</span></p><p><span style="font-weight:bold">Linguini Lobster</span> – Linguini pasta topped with Lobster sautéed in herb butter with shallots, fresh cream and garlic, served with a seasonal, crispy green salad.</p><p><span style="font-weight:bold">Vietnamese Spring Rolls</span> – a variety of shrimp and chicken spring rolls served with a pineapple and chilli salsa and freshly baked French loaf.</p><p><span style="font-weight:bold">Baby Back Pork Ribs</span> – Succulent and falling off the bone, barbecued to a turn, baby back ribs served with garlic bruschetta and caprese salad.</p><p><span style="font-weight:bold">Caribbean Chicken Salad</span> – served on a bed of lettuce, with hot, cheesy, garlic toasties.</p><p><span style="font-weight:bold">Smoked Salmon and Asparagus Quiche and or Traditional Quiche Lorraine</span> – served with watermelon, arugala, black olive, feta and fresh mint salad.</p><p> </p><p> <span style="font-weight:bold">Appetizers</span></p><p><span style="font-weight:bold">Baked Brie With Balsamic Reduction and Cherry Tomatoes </span>– Brie baked with cherry tomatoes in balsamic reduction served with sliced apple, caramelized nuts, preserved figs and various crackers.</p><p><span style="font-weight:bold">Crab Tartlets</span> – Crab morne baked in phyllo pastry served on a bed of arugala.</p><p><span style="font-weight:bold">Shrimp Cocktails</span> – Plump shrimp smothered in a creamy blue cheese, cream and brandy sauce, served on crisp iceberg lettuce.</p><p><span style="font-weight:bold">Mezze Platter</span> – Platter of Tzaziki, Skordalia, Taramasalata served with grilled, stuffed aubergine with feta, marinated mushrooms, Parma Ham, Mozorella and a variety of crackers.</p><p><span style="font-weight:bold">Chicken Satay</span> – Mini chicken kebabs served with a sweet thai peanut, apricot and chilli dipping sauce.</p><p> </p><p><span style="font-weight:bold">Dinner</span></p><p><span style="font-weight:bold">Grilled Canadian Salmon</span> – Served on a potato rosti – drizzled with a bur blanc caper sauce, garnished with fresh asparagus and caviar.</p><p><span style="font-weight:bold">Pan Seared Duck Breast</span> – Served with red wine sherry sauce with potato rissoles and seasonal vegetables.</p><p><span style="font-weight:bold">Barbecued Beef Tenderloin</span> – Served with a brandy and green peppercorn sauce, new  potatoes, roasted butternut and almond green beans.</p><p><span style="font-weight:bold">Rack of Lamb</span> – Roasted with a crust of rosemary, mint and garlic served with roasted garlic creamed potatoes and Mediterranean vegetables.</p><p><span style="font-weight:bold">Lobster Thermidor</span> – Traditional lobster thermidor served with fresh cream, white wine, spring onions, topped with cheese au gratin.</p><p> </p><p><span style="font-weight:bold">Desserts</span></p><p><span style="font-weight:bold">Pavlova</span> -  Light, fluffy meringue base topped with fresh cream, passion fruit, kiwi fruit, nectarines and strawberries.</p><p><span style="font-weight:bold">Apple Strudel</span> – Apples sautéed with cinnamon, butter, raisins and amaretto, wrapped in phyllo pastry and baked, dusted with confectioners sugar, served with clotted cream.</p><p><span style="font-weight:bold">Crepe Lorraine</span> – Frilly crepes filled with vanilla bean ice cream, saturated with orange, grand mariner sauce and flambed on the table.</p><p><span style="font-weight:bold">Chocolate Fondue</span> – Lindt chocolate infused with Contreau sauce, served with strawberries, marshmallows, biscotti and mandarine for dipping.</p><p><span style="font-weight:bold">Death By Chocolate Cheesecake</span> – No description needed!</p>



Upcoming 12 months reservations calendar 

Available - the dates are available for your charter

Booked - booked by another client group already

Hold - held by another client group, not yet booked, and can be challenged

Unavailable - blocked out by the Owner and unavailable to challenge




Reviews (3)

Early February, 2020, guests aboard THE ANNEX wrote…

We all had such a wonderful time. The Crew; Nicolas, Oliver, Roma and Gema treated us like royalty. They actually became part of our group. We were pampered from start to finish. Nicola and Oliver charted a course where we could see and do a lot of things. They found us private coves for water sports, paddle boarding, snorkeling, swimming, floating and water skiing. Your generosity of providing "L...

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The 8th of February guests aboard THE ANNEX said:

This was the most amazing trip ever. The crew made all attempts to make this an amazing adventure. Nothing was to much trouble for Captain Nicolai, Captain Oliver, First mate Gemma and Chef Roma. We were a group of 10 and we all had the same opinion. Our travel to the different ports were very interesting and enjoyable. The meals were so delicious. Chef Roma went above and beyond to prepare the me...

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April 2017

Absolutely flawlessin every way! I will remember the gourmet meals so perfectly presented in hopes I may become inspired to upgrade my own offerings! Thankyou so very much for making my BVI trip so special and memorable.
Susie, Gladie and Ray

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