Seahome II

Starting from $

61,000

/Week

All Inclusive

i

All Inclusive Charters typically include food and beverages you consume in the yacht. Inclusions and exclusions vary by yacht, please contact us for a custom proposal.

Plus Expenses

i

Plus Expenses Charters generally don't include food and beverages as well as fuel for the yacht. Inclusions and exclusions vary by yacht, please contact us for a custom proposal.

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Overview

This 65-ft catamaran sleeps 10 guests in two king and three queen cabins. Seahome II features expansive outdoor areas and a chic interior, perfect for socializing and unwinding. Great for larger groups who want comfort and luxury combined.

Guests:  
10
Cabins:  
5
Crew:  
3
Destinations:
Virgin Islands
Size:  
65ft
Package Type:  
All Inclusive
Scuba
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Amenities

  • Salon Stereo
  • Device Hookups
  • Deck Shower
  • Hairdryers
  • Water Maker
  • Salon TV
  • Bimini
  • Inverter
  • Onboard WiFi
  • 110v & 220v

Water Fun

  • 70 hp dinghy
  • Snorkel Gear
  • Wake Board
  • SU Paddle Boards (4)
  • Water Skis Adult
  • Tube
  • Floating Mats
  • Beach Games
  • Rods
  • Swim Platform
  • Fishing Gear
  • 4 x Bote paddle boards (update from 2)
  • 7x7 Bote inflatable dock
  • Floating swim enclosure
  • Noodles
  • 2 x Sub Wings
  • Water skis
  • Wakeboard
  • 1 pax tube (no mega Mable)
  • Paddle ball
  • Frisbee

Meet Your Crew

Captain Eben Swart & Chef Katie Brown

Eben grew up in South Africa in a big city but most vacations were spent in the wild bushveld. His working career started as a project manager and later on to logistics. Eben started sailing later in life and as soon as he set foot on his first boat he was hooked. He went on to become a captain and managed a sailing academy.

Katie was born in a small English village in the UK, her love for water and the ocean comes from the South coast of England. Her love for the ocean is matched by her love for horses as an equestrian dressage ride and her passion for cuisines from around the world. She enjoyed cooking from a young age with her mom who was a qualified chef. After completing her equine studies she worked in equine yards where she competed at a national level. She lated worked at a culinary school where she further developed her skills that are incorporated in her beautiful cuisines.

Eben and Katie met on the north coast of Sicily in Milazzo in 2022 and it was love at first sight. Katie as an equestrian rider and Eben as a Captain both had a love of the water. After traveling together around Europe Eben convinced Katie to join him in the amazing world of sailing.

Eben has been chartering around the Mediterranean and the Caribbean for the last 9 years and Katie joined him in the British Virgin Islands in 2023. As soon as you step on board you will feel at home and you can sit back relax and soak in the Caribbean sun. Whatever your needs are, whether it is diving amazing reefs, building sand castles on the beach or enjoying cocktails at the beach bars, Eben and Katie will have you forgetting about the world outside the islands.

Stewardess/Deckhand Phoebe Dannat

Having grown up in the South West of England, Phoebe grew up with a deep appreciation for the outdoors and a natural connection to the sea. Surrounded by rugged coastlines and rolling countryside, she spent much of her childhood exploring beaches, swimming in the ocean, and enjoying long coastal walks with her dog.

Phoebe is known for her warm hospitality, attention to detail, and creative flair behind the bar. Whether it’s crafting classic cocktails or mixing up custom creations to match the mood, she loves turning a simple drink into a memorable experience.

Stewardess/Deckhand Ellen Kay-Shuttleworth

Ellen was born in England but grew up in the beautiful coastal town of Knynsa, South Africa. As a young child Ellen and her family often went on week-long camping adventures around South Africa and the neighboring countries. This thrill for adventure gave her a deep interest in traveling the world and all these fond memories of adventure have steered her towards entering the yachting industry. With a BA in Visual Communications, majoring in Graphic Desgin , Ellen loves to show her creative side with flower arrangements, table decorations, themed dinners and much more. Ellen also completed a RYA Yachtmaster Coastal under sail and is very excited to be joining a sailing catamaran. Having previously taken on roles of a deck/stew, she enjoys spending time outdoors, getting involved with waterspouts and exploring the Caribbean. She also enjoys the finer things in life such as creating a memorable experience through good service, food, and wine. Ellen is looking forward to creating an unforgettable experience for guests in the Virgin Islands.

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Cuisine

Breakfast

A choice selection of breakfast items served daily would include breads and pastries, cereals, yogurts, fresh fruits, charcuterie, a variety of cheese, house made granola and fresh squeezed juices.

A variety of cooked breakfasts will also be avaialble upon request such as crepes, french toast, pancakes, waffles, eggs any way, sausage, bacon and oatmeal.

The following menu can be served either as plated meals, family style, or buffett.

  • Housemade Chorizo, Russet Potatoes, Poblano Peppers, Vidalia, Onions, with Poached Eggs and Whole Grain Toast
  • Salmon Frittata with Tomatoes, Broccolli, Zucchini, Yellow Squash, Carrotts, Cremini Mushrooms, and Dill Ceme Fraiche
  • Baked Creme Brulee French Toast with a Fresh Mixed Berry Compote
  • Wood Roated mushroom Omelet with Shallots, Poached Garlic and Chevre
  • Vanilla Mascarpone Stuffed Crepes, Macerated Berries, Fresh Whipped Cream
  • Paoched Eggs Florentine on an English Muffin with Sauteed Spinach, Mushrooms, Onions, and Hollandaise Sauce
  • Banna Nut Waffles with Hazelnut Spread and Fresh Whipped Cream
  • Chorizo & Egg Tostados with Ranchero Sauce, Smashed Avocado, Pico De Gallo and Sour Cream
  • Classic Eggs Benedict
  • Smoked Salmon, Scrambled Eggs, and Dill Cream Cheese served on a Croissant

Lunch
  • Maple Cure Bacon, Baby Romaine, Sliced Heirloom Tomatoes, and an Avocado Aioli on Grilled Sourdough Bread
  • Mussels Sauteed in Casino Butter and Chef's Salad
  • Kansas City Style BBQ Ribs with Watermelon Mint Salad
  • Spice Grilled Tuna Tostados with Mango-Avocado Slaw & Asian Glaze, served with Cilantro Lime Pilaf
  • Pork Cheek Potato Gnocchi with Maple Glazed Root Vegetables and Natural Jus
  • Mac n'Cheese Stuffed Grilled Cheese Wedges in Tomato Bisque Drizzled with Chive Creme Fraiche
  • Caesar Salad with Grilled Salmon or Chicken
  • Pan Roasted Chicken with White Wine, Artichoke Hearts, Cremini Mushrooms, Tomatoes, Garlic and Fresh Herbs
Appetizers
  • Crispy Salami Cups Filled with Finely Diced Tomatoes, Cucumbers, Kalamata Olives, Feta and Basil
  • Marbled Avocado Tiles with Mango Ceviche
  • Wood Grilled Korea Marinated Tri-Tip Skewers with Shishito Peppers and Sweetie Drops
  • Roasted Sweet Red Pepper and Smoked Garlic Hummus with Crudites
  • Artisinal Cheese Plate with French Olives, Chutney, and Dried Fruit
  • Seared Ahi Tuna Sashimi with Soy Ginger Lime Sauce and Seaweed Salad
  • Spinach and Artichoke Bruschetta served Warm on a Toasted Crostini
Dinner
  • Crown Roast of Lamb Filled with Harvest Vegetable Couscous
  • Squid Ink and Truffle Fettuccini Lobster and Shrimp A La Creme
  • Wild Mushroom Risotto, Grean Bean Almondine, Leaf Salad
  • Duck Leg Confit with Vanilla Demi-Glace, Yam and Sweet Potato Au Gratin Gruyere, Roasted Brussel Sprouts
  • Traditional Beef Wellington
  • Blackened Mahi and Roasted Red Pepper Rouille
  • Grilled Hangar Steak with Black Fig Demi-Glace, Lemon Grass Infused Rice Pilaf, Broccoli Milanese
  • Spinach and Artichoke Incrusted Salmon
  • 72-Hour Sherry Braised Beef Short Ribs, Chive and Chevre Whipped Potatoes and Sping Mix with a Roasted Tomato Vinaigrette
Dessert
  • Frozen Amaretto and Vanilla Souffle
  • Tarte Tatin with Pecan Creme Fraiche
  • Pepermint Tartlets
  • Lavender Creme Brulee served with a Shot of Limoncello
  • Passion-Fruit Mousse with Bittersweet Chocolate, Poached Strawberries, and Candy Dust
  • Spiced Rum Bread Pudding wih Dried Cranberries, Creme Anglaise, and Cinnamon Ice Cream
  • Classic Chocolate Fondant
Drinks
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Rates

| Season | 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | 9 Pax | 10 Pax | | :--- | :--- | :--- | | **Winter 2025 to 2026** | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 | $66,000 | $67,000 | $68,000 | $69,000 | | **Summer 2026** | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 | $66,000 | $67,000 | $68,000 | $69,000 |
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Holiday Offers

Please Note that Holiday rates are subject to change.

Christmas Week: $

80,000 7 night minimum

New Years Week: $

85,000 7 night minimum

Pricing

Generally Price includes:
Use of the yacht with our Professional Captain and Chef and additional crew
• All Onboard Meals – Breakfast, Lunch, Appetizer, Dinner, and Dessert
• Snacks – Fresh Fruit, Popcorn, Granola Bars, Chips, Chocolates, and more
• Beverages – Water, Juices, Sodas, Coffee, Beer, Wine, and a Fully Stocked Bar
• Water Sport activities
• WiFi Internet Access
• Cruising permits, national parks fees, fishing permits, taxes, and port fees
• Fuel for the yacht and dinghy

Generally PRICE DOES NOT INCLUDE:
• Shore activities such as dining, shopping, or special off-yacht excursions (may very - ask for details)
• Premium Beverages/Wines not normally stocked and excessive alcohol consumption
• Airport Transfers
• BVI individual fishing permits
• Crew gratuity; 15-20% of the charter cost

Please
inquire for specific details.

Get in touch with us for custom pricing!

inquire now

Reviews

Dear Seahome Crew, We just wanted to take a moment to once again extend our gratitude for the incredible experience we had aboard Seahome. From the moment we stepped aboard every minute was filled with joy, adventure, and unforgettable memories. Your expertise, hospitality, and genuine warmth made our trip truly special. We're still missing Ellen’s perfectly curated cocktails and Ryan’s mouth watering meals – what a treat! And thanks again to Keith for your patience and commitment to working with Seidon on his open water certification. Thank you again for making our trip an experience we will never forget.

I didn't know what to expect before this trip. With that sai, the experience you provided us was unmatchable! Hayley and I felt like we were part of the family with all of you included! We laughed, we ate, we drank, we swam etc etc and all of it kept getting better every day of the trip! Thank you so much for your top notch professionalism, warmth, safety, and most of all FUN! We will be back soon and there is only one crew we are going with! Let's stay in touch and talk soon. - Brian and Hayley

This was an amazing week of boating. The trip exceeded all expectations. Thank you for all tour recommendations. We loved the experience. You are extremely knowledgable and professional. Wishing you all much success and we hope to experience another week with all of you in the future. - Chris and Kristen

Wow! We have never felt so lucky! This experience has been incredible. Everything was perfect, from the recommendations to the food . The staff was professional, personable, and knowledgable. We highly recommend the boat and the crew. Keith was an incredible captain, Ryan was a top notch chef, and Ellen was amazing doing everything from great drinks, table scapes, and setting the anchor. Truly the best crew ever. Hope to see you soon again! We feel like we have 3 new friends. XoXo - Heather and Andy

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Seahome II

View from above of blue ocean and a rocky shore