2016 78ft Catamaran Sleeps 8 Guests In 4 Cabins, Luxury floating hotel experience


From $51,200/week

Special Terms

Guests: 8

Length: 78ft

Cabins: 4

Built: 2016

Crew: 3

Builder: Sunreef Yachts

Experience luxury like no other on this 2016 77' Sunreef. VALHALLA boasts four large queen berths each with private ensuite baths including electric heads, vanity and separate showers. Cabins and yacht common areas offer wonderful natural lighting and great ventilation with full custom air-conditioning. The salon will seat all guests in comfort for lounging or dining with the exterior offering an alfresco dining experience to remember. Double top deck seating and villa-style aft lounge area make this charter yacht one-of-a-kind. With numerous lounging areas to stretch out, there is plenty of space for gathering as a group or finding a priva...



8 Guests

3 Queen Beds

4 Showers

4 Electric Heads

4 Cabins

1 King Beds

4 Wash Basins

Starboard Aft Length 6.5ft Width 4.10ft
Portside Aft. Length 6.5ft Width 4.10ft
Portside Mid Length 6.5ft, Width 4.10ft
Master Length 6.5ft, Width 5.6ft...




WiFi internet access

Generator:2 x 25.5 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

Deck showers

Salon TV with satellite tv

Swim Platforms


Water fun

Highfield Sport SP460 70hp Dinghy


Stand Up Paddle

Fishing Gear

Adult Water Skis


Floating Mats

Beach Games

Kids Water Skis


Snorkeling Gear

MiniKat 420 sailing catamaran
2 subwings
2 x SUP’s
10 person (10x10 ft) floating dock with 2 lounge chairs
Foam floating mat
Trx exercise hookup
Multiple inflatable floats, tubes, noodles, masks, fins, snorkels, bean bag chairs and loungers


Sergio is a young, fun, and adventurous sailor. Growing up in South America, it was during his summer beach vacations that he fell in love with the sea and made a promise to himself that someday he would live near the ocean.

After graduating high school, he relocated to Puerto Rico where he completed his degree in marketing and pursued sailing. His passion for sailing grew extensively which led to the purchase of his own sailboat and many hours of sailing in his spare time.

Four years ago, Sergio decided that sailing was what really ‘fueled his soul’ and decided to make a career change and sail full-time.

He is a licensed RYA Yacht mast...




<p><span style="color: #000000;">Here in the beautiful Caribbean, we enjoy a diet filled with an array of treasures from the sea, colorful fruits and vegetables, and healthy carbohydrates and legumes.<br /><br />Our emphases are on local, sustainable, organic, nutrient dense, seasonal and made from scratch ingredients.<br /><br />We proudly work with the the very best local farms, ensuring authentic dining experiences.<br /><br />In addition to multiple course meals prepared throughout the day, our fully stocked snack bar, drinks bar and fruit bars are available at all times.<br /><br />Dish components are subject to fluctuate with season and availability.<br /><br />Dietary and allergen needs are happily met<br />Vegan (V), Vegetarian (VG), Gluten Free (GF), Dairy Free (DF), Pescatarian (PSC), and Keto (KT) options labeled below.<br /><br />Please enjoy this sampling of our favorite dishes.<br /><br /><strong>Breakfast</strong><br /></span></p> <ul> <li><span style="color: #000000;">Breads, (VG, GF, DF) coconut flour and almond meal breads, with mango butter and local fruit</span></li> <ul> <li><span style="color: #000000;">Coconut Spice, toasted coconut, allspice, cinnamon, nutmeg<br /></span></li> <li><span style="color: #000000;">Sweet plantain, cacao nibs, pecans, nutmeg<br /></span></li> </ul> </ul> <ul> <li><span style="color: #000000;">Fruit Tartlets, (VG) mango or pineapple baked in puff pastry with mascarpone, honey, fresh thyme, black pepper and flaky salt<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Pancakes, (VG, GF) fluffy and crispy lemon ricotta pancakes with butterfly pea powder and blueberries. Accompanied by citrus melange<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Clafoutis, (VG, GF, DF) French tart accompanied by local fruit</span></li> <ul> <li><span style="color: #000000;">Plum Lavender<br /></span></li> <li><span style="color: #000000;">Raspberry Rose<br /></span></li> <li><span style="color: #000000;">Grape Vanilla<br /></span></li> </ul> </ul> <ul> <li><span style="color: #000000;">Chia Pudding, (V, GF) spiced coconut milk and chia seeds layered with mango purée and fresh fruit<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Smoothie Bowls,(V, GF) local fruit blended with coconut milk, topped with edible flowers, coconut spice granola, passionfruit and agave nectar<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Avocado Toast, (VG) toasted artisan bread with soft boiled egg, avocado nest, smoked salt, lemon, creme fraiche, caviar and passionfruit shot side</span></li> <ul> <li><span style="color: #000000;">Smoked salmon<br /></span></li> <li><span style="color: #000000;">Speck<br /></span></li> </ul> </ul> <ul> <li><span style="color: #000000;">Banana Fritters, (VG, GF) Jamaican style spiced fritters with thick cut bacon, local eggs and grapefruit<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Eggs Benedict, (VG, GF) with poached local eggs and lemony hollandaise</span></li> <ul> <li><span style="color: #000000;">Tomato, charred heirloom tomato, crisped pancetta, charred endive<br /></span></li> <li><span style="color: #000000;">Polenta, crispy polenta cakes, Boursin cheese, smoked salmon, wilted kale, jumbo caper berries<br /></span></li> </ul> </ul> <ul> <li><span style="color: #000000;">Bagel & Lox, (PSC) smoked salmon, herbaceous vegetable cream cheese, jumbo caper berries, tomato, shaved red onion, toasted bagel, lemon, soft boiled egg, arugula, flaky salt and cracked pepper<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Heuvos Rancheros, (VG, GF) local eggs poached in Hatch Chili sauce, Carribean caviar, roasted poblano, cojita, avocado, cilantro and lime, all in a crispy tortilla bowl<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Tomatillo Shakshuka, (VG, GF) local eggs poached in fresh tomatillo Shakshuka with flavors from lime, cilantro, cumin, jalapeño and vinegar. With wilted kale, avocado, artisanal bread and smoked salt<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Hash-tata, (VG, GF) spiced local root vegetables, creme fraiche whipped local eggs, cheeses, herbs, citrus zest<br /></span></li> </ul> <p><span style="color: #000000;"><strong>Lunch</strong><br /></span></p> <ul> <li><span style="color: #000000;">Tuna Nicoise, (VG, GF, KT, PSC) local greens, braided long beans, olives, charred cherry tomatoes, fingerling potatoes, quail eggs, anchovy filets, chives, dill, parsley, herbaceous vinaigrette, seared local tuna<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Caesar, (VG, GF, PSC, KT) halved romain heart, anchovy filets, fresh garlic croutons, parmigiana crisp, grilled lemon, fresh Caesar dressing</span></li> <ul> <li><span style="color: #000000;">Lump crab cake<br /></span></li> <li><span style="color: #000000;">Grilled lemon chicken<br /></span></li> </ul> </ul> <ul> <li><span style="color: #000000;">Fattoush, (VG, GF, PSC, KT) torn romain, pistachio and sesame encrusted goat cheese, pita chips, tomato, mint, parsley, shaved cucumber, red onion, olives, radish rosettes, lemon and mint dressing, za’atar shrimp skewer<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Strawberry Spinach and Fig, (VG, GF, PSC, KT) bed of spinach topped with caramelized pecans, shaved red onion, strawberries, figs, Gorgonzola, and cedar smoked asparagus and chicken breast. Finished with fresh balsamic dressing<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Quiche, (VG) in homemade flaky crust, accompanied by local greens, charred asparagus, radicchio and toasted pecans</span></li> <ul> <li><span style="color: #000000;">Pea, mint, ricotta and lemon<br /></span></li> <li><span style="color: #000000;">Mushroom, gruyere, shaved truffles, truffled arugula, balsamic reduction, parmigiana<br /></span></li> <li><span style="color: #000000;">Caprese, fresh basil pesto, tomatoes, fresh milk mozzarella, balsamic reduction<br /></span></li> </ul> </ul> <ul> <li><span style="color: #000000;">Sandwiches, (VG) toasted artisanal bread, camembert, artichoke hearts, semi dried tomatoes, charred radicchio, truffled balsamic, organic turkey, basil pesto. Accompanied by Terra chips<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Captains Burger, (V, VG, GF, KT), toasted brioche bun, boursin cheese, spiced and hand formed plant based patty,  bacon jam, LTO, cornichons. Accompanied by twice fried potatoes and red cabbage slaw<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Valhalla Bowl, (V, VG, GF, KT) ancient grains, roasted beets, local greens, crispy garbanzo’s, avocado, micros, shaved carrot, radish and red onion. Finished with beet tahini sauce</span></li> <ul> <li><span style="color: #000000;">Tempeh<br /></span></li> <li><span style="color: #000000;">Tofu<br /></span></li> <li><span style="color: #000000;">Chicken<br /></span></li> </ul> </ul> <ul> <li><span style="color: #000000;">Tuna Sombrero, (VG, PSC, KT) purple sushi rice, red cabbage, seaweed salad, chili cucumber, avocado, sesame mango, marinated local tuna, pickled watermelon radish, sriracha aioli, rice paper crisp, tobiko, edible flowers<br /></span></li> </ul> <ul> <li><span style="color: #000000;"> Summer Rolls, (V, VG, GF, PSC, KT) avocado, cucumber, carrot, herb melange, and peanut sauce side. Accompanied by sesame miracle noodles and grilled bok choy</span></li> <ul> <li><span style="color: #000000;">Crab stick<br /></span></li> <li><span style="color: #000000;">Seared tuna<br /></span></li> <li><span style="color: #000000;">Squid<br /></span></li> <li><span style="color: #000000;">Baby corn and Bamboo shoot<br /></span></li> </ul> </ul> <ul> <li><span style="color: #000000;">Tacos, (V, VG, GF, PSC, KT) accompanied by Mexican street corn</span></li> <ul> <li><span style="color: #000000;">Snapper with Lotus Root, butter lettuce and Lychee salsa<br /></span></li> <li><span style="color: #000000;">Skirt Steak marinated in lime, cilantro and jalapeño, with mole style black beans, cojita, tomatillo salsa, smoked lime crema<br /></span></li> </ul> </ul> <p><span style="color: #000000;"><strong>Snacks</strong><br /></span></p> <ul> <li><span style="color: #000000;">Spicy Sesame Edamame, (V, VG, GF, PSC, KT) with fish sauce and flaky salt<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Charred Shishitos, (V, VG, GF, KT) with lemon and smoked salt<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Watermelon Ricotta Salata, (VG, GF,  KT) with mint, flaky salt, and balsamic reduction<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Ceviche, (GF, PSC, KT) fresh catch marinated in fish sauce, coconut milk, liquid aminos and lime, with jalapeño, cilantro, red onion, and red bell pepper<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Hummus, (V, GF, KT) accompanied by pita chips and vegetables</span></li> <ul> <li><span style="color: #000000;">Beet, cardamom, roasted garlic<br /></span></li> <li><span style="color: #000000;">Cici Nero, cumin, coriander, za’atar, lemon<br /></span></li> <li><span style="color: #000000;">White bean, caramelized onion, white balsamic reduction, chili, lemon<br /></span></li> </ul> </ul> <ul> <li><span style="color: #000000;">Bruschetta (V, VG, PSC)</span></li> <ul> <li><span style="color: #000000;">Mascarpone, stone fruit, mint, basil<br /></span></li> <li><span style="color: #000000;">Olive, anchovie, tomato, creamy goat cheese, parsley, basil<br /></span></li> </ul> </ul> <ul> <li><span style="color: #000000;">Caprese, (VG, KT) fresh milk mozzarella, heirloom tomatoes, truffled balsamic, flaky salt, cracked pepper, and lemony arugula<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Beets & Burrata, (VG, KT) roasted red and yellow beets, truffle stuffed fresh burrata, tarragon, and radish<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Neen-cho’s, (V, VG, GF) spiced tortilla chips layered with queso, black beans, green chili, red onion, tomato and radish micros<br /></span></li> </ul> <p><span style="color: #000000;"><strong>Starters</strong><br /></span></p> <ul> <li><span style="color: #000000;">Gazpacho, (V, VG, GF, KT)chilled soup of local fruits and vegetables</span></li> <ul> <li><span style="color: #000000;">Papaya, ripe papaya blended with tomatoes, sweet onion and peppers. Finished with shaved green papaya, passionfruit and mango vinegar<br /></span></li> <li><span style="color: #000000;">Green, honeydew melon blended with avocado, jalapeño, cucumber and white balsamic. Finished with creme fraiche, currants and nasturtium<br /></span></li> <li><span style="color: #000000;">Watermelon, tomatoes and cucumber blended with watermelon and mint. Finished with feta, mint and white balsamic glaze<br /></span></li> </ul> </ul> <ul> <li><span style="color: #000000;">Ovation Greens, (V,  KT) melange of locally grown and powerfully flavored greens with lemon, EVOO, flaky salt, cracked pepper<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Papaya salad, (V, GF) with micro greens, pickled red onion and mango vinegar<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Arugula and fennel, (V, GF) with golden beet and blood orange supremes. Finished with papaya seed vinaigrette<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Tabbouleh, (V) bulgur wheat, parsley, mint, lemon, garlic and tomatoes, with crispy cici nero and beet tahini sauce<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Stuffed Figs, (VG) fresh figs stuffed with cardamom spiced ricotta, roasted and finished with orange zest and pomegranate<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Troncos de Platano, (V, GF) green plantains hollowed, fried and stuffed with pineapple pico de gallo<br /></span></li> </ul> <p><span style="color: #000000;"><strong>Entree’s</strong><br /></span></p> <ul> <li><span style="color: #000000;">Risotto, made with white wine, shallot and garlic</span></li> <ul> <li><span style="color: #000000;">Barley and eggplant, (VG) with roasted tomatoes, creamy goat cheese, toasted pine nuts, fresh basil, lemon zest, balsamic reduction, black garlic<br /></span></li> <li><span style="color: #000000;">Lemon and Pea Shoot, (VG, PSC) Pernod infused Arborio, layered with lemony ricotta and pea shoot pesto. Finished with seared U-10 scallops, fennel and emerald oil<br /></span></li> <li><span style="color: #000000;">Truffled Mushroom, (VG) mushroom melange, parmigiana crisp, shaved truffles, truffled balsamic reduction, roasted garlic and lemon zest<br /></span></li> </ul> </ul> <ul> <li><span style="color: #000000;">Gnocchi, homemade root vegetable dumplings (VG, GF)</span></li> <ul> <li><span style="color: #000000;">Red Beet, with walnut sage butter and beet greens<br /></span></li> <li><span style="color: #000000;">Yucca, with truffle butter, mushroom melange, sweet squash and fresh goat cheese<br /></span></li> </ul> </ul> <ul> <li><span style="color: #000000;">Pasta (VG, PSC)</span></li> <ul> <li><span style="color: #000000;">Beet Ravioli, fresh pasta filled with roasted beet and ricotta purée, in sage brown butter, with toasted hazelnuts and beet greens<br /></span></li> <li><span style="color: #000000;">Ravioli al’ Uovo, fresh pasta filled with herbed ricotta and runny egg yolk, in lemon white wine butter sauce, with crispy pancetta<br /></span></li> <li><span style="color: #000000;">Seafood Pasta, squid ink spaghetti, mussels, clams, parmagiana, oil poached egg yolk<br /></span></li> <li><span style="color: #000000;">Grandpa’s Summer Pasta, with fresh tomatoes, garlic and local basil<br /></span></li> <li><span style="color: #000000;">Grandpa’s Vodka Pasta, with sausage, white beans and caramelized onion<br /></span></li> <li><span style="color: #000000;">Mac N’ Cheese, pasta in sauce of creamy tofu, local pumpkin, caramelized onions, garlic and nutritional yeast</span></li> <ul> <li><span style="color: #000000;">Tofu<br /></span></li> <li><span style="color: #000000;">Chicken<br /></span></li> <li><span style="color: #000000;">Chorizo<br /></span></li> </ul> </ul> </ul> <ul> <li><span style="color: #000000;">Surf & Turf, (KT) dry rubbed and grilled filet topped with herbaceous compound butter. Accompanied by seared U-10 scallops, bacon wrapped asparagus, corn purée, and hash of purple potato, shallot, bacon and corn<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Octopus’s Garden, (PSC, KT) charred octopus with quail eggs, peppadew peppers and Italian vegetable salad of chickpeas, shaved carrot, red onion, parsley and fennel. Finished with cuttlefish aioli<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Grilled Spiny Lobster, (PSC, KT) grilled local lobster with passionfruit thyme butter. Accompanied by mashed yucca and local greens<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Carribean Lamb, (KT) lollipops marinated in blood orange, dry rubbed with VI Roasters coffee, cocoa powder and cumin, then grilled. Accompanied by dandelion greens, avocado, blood orange supremes and passionfruit<br /></span></li> </ul> <ul> <li><span style="color: #000000;"> Creole Mahi Mahi, (PSC, KT) grilled in plantain leaves with bell peppers and onions. Accompanied by coconut rice n’ peas, tostones and star fruit<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Coconut Snapper, (PSC, KT) grilled and topped with lychee salsa. Served with coconut spinners and sinkers and boiled green plantain in coconut broth<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Mussels, (PSC) steamed in white wine, thyme and chili, with local root vegetables and tomatoes in white wine cream sauce<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Mofongo, (V, PSC) plantain or breadfruit, fried and mashed with garlic and cilantro, then stuffed. Accompanied by avocado and coconut butter beans</span></li> <ul> <li><span style="color: #000000;">Jackfruit<br /></span></li> <li><span style="color: #000000;">Crab<br /></span></li> <li><span style="color: #000000;">Shrimp<br /></span></li> <li><span style="color: #000000;">Chicken<br /></span></li> </ul> </ul> <ul> <li><span style="color: #000000;">Mediterranean Platter, (V, VG, GF, KT) grilled meats and vegetables, accompanied by fresh garlic Naan, beet tahini sauce, feta, parsley, mint, cucumber and tomato</span></li> <ul> <li><span style="color: #000000;">Pork tenderloin roulade with za’atar, roasted red pepper and spinach<br /></span></li> <li><span style="color: #000000;">Shish Tawook, tender marinated and grilled skewers of chicken breast, bell peppers and onions<br /></span></li> <li><span style="color: #000000;">Eggplant, roasted local baby eggplants stuffed with lemon cous cous, tomato and feta<br /></span></li> <li><span style="color: #000000;">Beef Kofta, spiced and herbaceous skewers of beef and lamb<br /></span></li> <li><span style="color: #000000;">Vegan Kofta, spiced and herbaceous skewers of beyond beef<br /></span></li> </ul> </ul> <ul> <li><span style="color: #000000;">Paella, (GF, PSC) traditional rice dish of saffron, chorizo, mussels, clams and jumbo shrimp, with socarrat, lemon and angry sauce<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Seafood Boil, (GF, PSC, KT) shrimp, crab legs and claws, clams, crawfish, potatoes, corn and broccoli, with New Orleans creole spice and drawn garlic herb butter<br /></span></li> </ul> <p><span style="color: #000000;"><strong>Desserts</strong><br /></span></p> <ul> <li><span style="color: #000000;"> Mango Upside Down Cake, (V, VG, GF) light and fluffy spice cake topped with caramelized mango, mango purée and passionfruit<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Flourless chocolate cake, (V, VG, GF) rich and decadent cake of organic chocolate and cacao nibs, flavored with almond<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Cherry Bread Pudding, (VG) traditional Irish execution with crispy exterior and flavor from orange bitters and Kirschwasser macerated cherries<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Avocado Mousse, (V, GF, KT) rich and decadent chocolate mousse of creamy local avocado and organic chocolate. Finished with fresh whipped cream and berries<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Sorbet, (V, GF)</span></li> <ul> <li><span style="color: #000000;">Prickly pear, lime, agave and aged rum<br /></span></li> <li><span style="color: #000000;">Coco matcha<br /></span></li> <li><span style="color: #000000;">Blueberry, lavender and lemon<br /></span></li> </ul> </ul> <ul> <li><span style="color: #000000;">Chocolate Strawberries, (V, GF, KT) freshly dipped and finished with merlot salt<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Red Grout, (VG, GF) traditional Virgin Islands dessert of guava tapioca over vanilla bean custard, finished with fresh guava and meringue<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Pavlova, (VG, GF, KT) baked meringue with crisp crust and light, fluffy interior. Served with lemon curd, berries, mint and fresh whipped cream<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Matcha Mochi, (V, GF) Japanese rice flour cake with coconut milk and vanilla<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Chocolate Board, (VG) melange of organic chocolates, berries and artisanal cookies<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Buddha’s Hand Champagne Bars, (VG) buttery shortbread crust layered with Buddha’s hand marmalade and champagne lemon curd. Finished with mint and raspberries<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Botanical Baklava, (VG) flaky phyllo dough with cardamom spiced pistachio and walnut filling, finished with rose infused honey, rose petals and flaky salt<br /></span></li> </ul> <p><span style="color: #000000;"><strong>Beverages</strong><br /><strong>N/A</strong><br /></span></p> <ul> <li><span style="color: #000000;">Virgin Islands Roasters coffee, freshly ground, hot or iced</span></li> <ul> <li><span style="color: #000000;">Eden Organics Soy Milk<br /></span></li> <li><span style="color: #000000;">Half and Half<br /></span></li> <li><span style="color: #000000;">Coconut Milk<br /></span></li> <li><span style="color: #000000;">Goat Milk<br /></span></li> <li><span style="color: #000000;">Oat Milk<br /></span></li> </ul> </ul> <ul> <li><span style="color: #000000;">Smoothies, daily variety organic fruit smoothies<br /></span></li> </ul> <ul> <li><span style="color: #000000;">La Croix sparkling water<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Variety sodas<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Cere’s Fruit juices<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Wenner Hill’s Passionfruit juice<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Fresh local Coconut water<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Hot Tea</span></li> <ul> <li><span style="color: #000000;">Matcha<br /></span></li> <li><span style="color: #000000;">Chamomile<br /></span></li> <li><span style="color: #000000;">Flor de Jamaica<br /></span></li> </ul> </ul> <p><span style="color: #000000;"><strong>Alcoholic</strong><br /><strong>    Specialty Beverages</strong><br /></span></p> <ul> <li><span style="color: #000000;">Put the Lime in the Lychee Nut, coconut rum, fresh lime, coconut cream, lychee nectar, fresh nutmeg<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Passionate Mango, dark rum blended with mango and lime, finished with passionfruit<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Elderflower Fizz, St. Germain Elderflower, lime, fresh passionfruit, soda water<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Elderflower Spritz, St. Germain Elderflower, Prosecco, soda water, lavender<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Lychee Sake-Tini, sake, lychee nectar, fresh lychee<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Rose Sake-Tini, sake, orange, cranberry, rose petals<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Limoncello Collins, Titos, Limoncello, lemon juice, soda water<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Captain’s Old Fashioned, Pussers Rum, muddled orange, cane sugar, bitters<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Margaritas, with fresh lime, agave and salt</span></li> <ul> <li><span style="color: #000000;">Watermelon<br /></span></li> <li><span style="color: #000000;">Mango<br /></span></li> <li><span style="color: #000000;">Prickly pear<br /></span></li> <li><span style="color: #000000;">Blackberry jalapeño<br /></span></li> <li><span style="color: #000000;">Cadillac<br /></span></li> </ul> </ul> <ul> <li><span style="color: #000000;">Painkiller, Cruzan dark, cream of coconut, pineapple, orange, fresh nutmeg<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Nilla-Killa, Pusser’s Rum, Cruzan Vanilla, cream of coconut, pineapple, orange, fresh nutmeg<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Bailey’s Coffee<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Robbie’s Russian, Disaronno, Tito’s, Cream, chocolate shavings<br /></span></li> </ul> <ul> <li><span style="color: #000000;">BBC, Blended Bailey’s, banana and cream, chocolate liquor, chocolate rimmed glass<br /></span></li> </ul> <ul> <li><span style="color: #000000;">Bloody Mary,</span></li> <ul> <li><span style="color: #000000;">Classic, Tito’s, homemade spicy bloody mix, lime, cracked pepper, skewer of chorizo, jalapeño, cheese and cornishons<br /></span></li> <li><span style="color: #000000;">Caprese, Tito’s,  homemade bloody mix, muddled basil, lemon, cracked pepper, skewer of fresh mozzarella, tomatoes and basil, finished with truffled balsamic glaze<br /></span></li> </ul> </ul> <p><span style="color: #000000;"><strong>Beer</strong><br /></span></p> <ul> <li><span style="color: #000000;">St. John Brewer’s (STJ)<br /></span></li> <li><span style="color: #000000;">St. Croix Brewer’s (STX)<br /></span></li> <li><span style="color: #000000;">Medalla (PR)<br /></span></li> <li><span style="color: #000000;">Carib (Trinidad and Tobago)<br /></span></li> <li><span style="color: #000000;">Corona<br /></span></li> <li><span style="color: #000000;">Stella Artois<br /></span></li> </ul> <p><span style="color: #000000;"><strong>Seltzer</strong><br /></span></p> <ul> <li><span style="color: #000000;">Love City Hard Seltzer (STJ)<br /></span></li> </ul> <p><span style="color: #000000;"><strong>Liquors</strong><br /></span></p> <ul> <li><span style="color: #000000;">Cruzan Rum (STX)</span></li> <ul> <li><span style="color: #000000;">Dark<br /></span></li> <li><span style="color: #000000;">Spiced<br /></span></li> <li><span style="color: #000000;">Blackstrap<br /></span></li> <li><span style="color: #000000;">Light<br /></span></li> <li><span style="color: #000000;">Coconut<br /></span></li> <li><span style="color: #000000;">Mango<br /></span></li> <li><span style="color: #000000;">Vanilla<br /></span></li> </ul> <li><span style="color: #000000;">Pusser’s Rum (Trinidad and Guyana)<br /></span></li> <li><span style="color: #000000;">Soggy Dollar Rum (JVD)<br /></span></li> <li><span style="color: #000000;">Tres Clavos Rum (PR)<br /></span></li> <li><span style="color: #000000;">St. Thomas Rum Cream (STT)<br /></span></li> <li><span style="color: #000000;">Tito’s Vodka<br /></span></li> <li><span style="color: #000000;">Milagro Tequila<br /></span></li> <li><span style="color: #000000;">Patron XO Cafe<br /></span></li> <li><span style="color: #000000;">Bombay Sapphire Gin<br /></span></li> <li><span style="color: #000000;">Jameson Whiskey<br /></span></li> <li><span style="color: #000000;">Makers Mark Bourbon<br /></span></li> </ul> <p><span style="color: #000000;"><strong>Wine</strong><br /></span></p> <ul> <li><span style="color: #000000;">Wines curated to each charter</span></li> </ul>



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 (21)

May 2022

What a magical week!! Hard to know where to even begin. The crew of the Valhalla created the perfect environment for my proposal to fiancé! Sergio picked out the prefect beach for us at sunset. Britnie captured the moment, both candid and staged, with beautiful photographs, and Chef Neen cooked up a feast of crab. We will never forget the experience : The crew of Valhalla feels like family.


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March 2022

To the Valhalla crew – thank you for the trip of a lifetime! Everything was above and beyond. Loved our theme nights – so much fun! I wish you all the best life has to offer!
Lisa and Shawn

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March 2022

Best trip ever!! We want to adopt the crew and take them home with us! Everything was amazing! Love Robyn and Justin

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February 2022

Wow! Thank you! Absolutely amazing! Muchisimas gracias!

Thank you for creating such an amazing vacation for our family! Each of you are spectacular at your trade and together you are the best trio on the seas! So relaxed, authentic, creative, fun, warm and kind all the time. We feel so lucky to have spent 5 days aboard the Valhalla and leave with relaxed, happy memories, and a few more lbs. Tha...

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March 2022

Sergio, Neen, and Brit
You made our trip even more incredible than we could have dreamed. Your hospitality is top notch! Your friends, Joe and Kristie

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January 2022

Sergio, Neen, Britnie:

Thank you! This is a beautiful place and a beautiful boat. But mostly, we'll remember your hospitality and care. The food and service were simply out-of-this world! We're so glad to welcome you as new members of our wolfpack! Thank you again and God bless you! P.S. A special thank you for our memorable vow renews on the beach. We'll never forget those moments. You really ...

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