Borrowed Bounty Description

“All Treasures in Life are Borrowed”

Borrowed Bounty will accommodate 8 charter guests in 4 spacious queen cabins. She is a 2024 sailing catamaran offering SeaDek encompassing the entire deck, upgraded engines, solar panels, air conditioning, water maker, ice maker, full sized refrigerator, a fully customizable menu, ecofriendly and reef safe toiletries, a bar stocked to guest preference, coffee/espresso machine, rendezvous scuba diving, snorkeling gear, underwater scooters, subwing, wakeboard, stand up paddle boards, kayak, towable water tube, floating dock, pool noodles, fishing gear, board and card games, television in the salon, Fusion 3 Bluetooth enabled sound system and Borrowed Bounty giveaways.

Cruising Area of Borrowed Bounty

Pref. Pick-upScrub Island, BVI
Other Pick-upTortola, BVI
Summer PortBVI / St Vincent
Winter PortBVI
Summer OperationsCaribbean Leeward Islands, Caribbean Windward Islands, Caribbean Virgin Islands
Winter OperationsCaribbean Leeward Islands, Caribbean Windward Islands, Caribbean Virgin Islands

Accommodations

Guests8
Cabins4
Crew2
Queen4
Twin1
Showers4
Wash Basins4
Heads4
TP in HeadsYes
Electric Heads4
Accommodation Details
Crew takes twin cabin.

Heads on starboard side have separate showers, heads on port side are wet heads.

Queen Berths - 5´W x 6´6´L
Bunks - Top is 32´W x 75´L
Bottom is 36´W x 75´L

Specification

Length49 Feet
Beam26 Feet
Draft4.43 Feet
Built2024
A/CFull
A/C NightYes
HammockYes
DeckshowerYes
Bimini TopYes
HairdryerYes
Guest SmokeYes, only off transom
Children AllowedYes
Min Child AgeNone
InverterYes
Voltages110V
Water MakerYes
Water Capacity264 gallons
Ice MakerYes
Internet AccessOnboard WIFI
GeneratorYes
Max Speed12 knots
Cruising Speed8 knots
Fuel Consumption1.25 US Gall/Hr
Turnaround48
Engines2 x 80HP Yanmar Engines 13.5KW Onan Generator

Water Sports

Dinghy (Feet)12 ft. tender
Dinghy Hp40hp
Dinghy Pax6
KneeboardYes
Sea ScootersYes
Snorkel GearYes
TubeYes
Wake BoardYes
Standup Paddle2
Boarding LadderYes
Beach GamesYes
Fishing GearYes
Gear TypeTrolling
Fishing Rods2
Other Toys
10 ft. floating dock
Underwater Lights
SUP´s are fitted with a conversion kit to turn them into kayaks (2)

Scuba Diving Scuba Diving Symbol

ScubaYacht offers Rendezvous Diving only
Air CompressorNot Onboard

Entertainment

Salon Tv/DvdYes
Salon StereoYes
iPod/Device HookupsYes
DVDsYes
CDsYes
Board GamesYes
Other Entertainment
Drone and Go Pro on board for guests!

Cuisine

Special DietsYes
KosherInq
BBQYes

Green Initiatives

Make Purified Drinking WaterYes
Re-Usable Water BottlesYes

Borrowed Bounty Crew Profile

Crew Number2
Crew SmokeNo
Captain
CaptainMax Wilkinson
SpeaksEnglish, Swedish
LicenseRYA Yachtmaster Offshore
Chef
ChefStephanie Nilsson
LicenseSTCW 95


CAPTAIN
Max Wilkinson

Max was born and raised alongside a coastal national park on the east coast of Australia. Growing up on the beach, exploring the rugged coastline, and surfing its waves sparked an early fascination with the ocean and its marine life.

After relocating with his family back to the UK and studying in London for a decade, Max made a conscious decision to leave the city life in order to pursue a lifestyle of travel and adventure. Initially gaining his qualifications as an advanced terrain ski guide, he spent several seasons living in the mountains before eventually swapping the snow for a life at sea.

Max has a fascination with the ocean and a passion for hospitality. He personally tailors each voyage per guest preference and aims to ensure that each charter is unique and holds unforgettable experiences. His aspiration is that each guest leaves with a shared love of the sea and the adventures they hold.

CERTIFICATES
• Yachtmaster Offshore
• AEC1 + AEC2
• STCW 95
• F&H Lv2
• ENG1
• VHF
• PB2



CHEF
Stephanie Nilsson

Stephanie hails from the picturesque west coast of Sweden. She has both Norwegian and Swedish heritage, and in keeping with tradition, time spent foraging and exploring the forests shaped her younger years, sparking a passion for fresh, natural and healthy ingredients.
Stephanie loves incorporating locally sourced produce to create delicious nutritious meals. Her dedication to healthy living is reflected in the food she prepares, as well as in her lifestyle and hobbies. She aspires and is working next towards becoming a qualified yoga instructor.

Stephanie is also passionate about traveling. Paired with her with love of good cuisine, for the past seven years she has been collecting recipes, observing culinary techniques, and gathering secrets from the many cuisines she has encountered. Whether it’s of Mediterranean influence, Scandinavian-inspired, a Mexican twist, or adoptive of the local Caribbean Cuisine, her plates are colourful, light and packed with flavour.

For Stephanie, cooking is more than a job; it is a passion that allows her to bring people together to share her love of food.


CERTIFICATES
• Ashburton Advanced Cookery
• Le Cordon Bleu - Nutrition and Gastronomy
• Food and Hygiene Lv2
• RYA Competent Crew
• RYA Day Skipper
• STCW 95
• ENGI
• VHF
• PB2

Borrowed Bounty Calendar

AvailableBookedHold (can be challenged)Unavailable
Mar 202512345678910111213141516171819202122232425262728293031
Apr 2025123456789101112131415161718192021222324252627282930
May 202512345678910111213141516171819202122232425262728293031
Jun 2025123456789101112131415161718192021222324252627282930
Jul 202512345678910111213141516171819202122232425262728293031
Aug 202512345678910111213141516171819202122232425262728293031
Sep 2025123456789101112131415161718192021222324252627282930
Oct 202512345678910111213141516171819202122232425262728293031
Nov 2025123456789101112131415161718192021222324252627282930
Dec 202512345678910111213141516171819202122232425262728293031
Jan 202612345678910111213141516171819202122232425262728293031
Feb 202612345678910111213141516171819202122232425262728
Mar 202612345678910111213141516171819202122232425262728293031
Apr 2026123456789101112131415161718192021222324252627282930
May 202612345678910111213141516171819202122232425262728293031
Jun 2026123456789101112131415161718192021222324252627282930
Jul 202612345678910111213141516171819202122232425262728293031
Aug 202612345678910111213141516171819202122232425262728293031

Borrowed Bounty Reservations & Port Locations

Start DateEnd DateDetails (Holds can be challenged)
Mar 06, 2025Mar 13, 2025Booked: Scrub Island - BVI to Scrub Island - BVI
Mar 15, 2025Mar 22, 2025Booked: Scrub Island - BVI to Scrub Island - BVI
Mar 23, 2025Apr 11, 2025Unavailable: Scrub Island - BVI to Scrub Island - BVI
Apr 12, 2025Apr 19, 2025Booked: Tortola, TBD to Tortola, TBD
Apr 21, 2025Apr 28, 2025Booked: Scrub Island - BVI to Scrub Island - BVI
May 02, 2025May 08, 2025Booked: Scrub Island - BVI to Scrub Island - BVI
May 13, 2025May 17, 2025Booked: Tortola, Nanny Cay, BVI to Scrub Island - BVI
May 20, 2025Jun 16, 2025Booked: Tortola, West End, BVI to Tortola, West End, BVI
Jun 21, 2025Jun 28, 2025Booked: Scrub Island - BVI to Scrub Island - BVI
Jun 29, 2025Jul 20, 2025Booked: Scrub Island - BVI to Scrub Island - BVI
Jul 21, 2025Oct 31, 2025Unavailable: Saint Vincent to Saint Vincent
Dec 28, 2025Jan 04, 2026Booked: Scrub Island - BVI to Scrub Island - BVI
Jan 07, 2026Jan 14, 2026Booked: Tortola, TBD to Tortola, TBD
Feb 21, 2026Feb 28, 2026Hold: Scrub Island - BVI to Scrub Island - BVI
Mar 29, 2026Apr 05, 2026Booked: Tortola, West End, BVI to Tortola, West End, BVI

Borrowed Bounty Rates / week

The prices shown are for the entire yacht for a week-long (7 nights) charter.
Low price: $22,500
(normal rate)
High price: $28,000
(normal rate)

Borrowed Bounty Special Offer!
Discount: $2,000!
Old price: $22,500 - $28,000 / week
New price: $20,500 - $26,000 / week
Minimum nights: 5
Book before: Mar/31/2025
Travel before: Jul/31/2025

Season2 Pax3 Pax4 Pax5 Pax6 Pax7 Pax8 Pax
2024/25 Winter$22,500$23,000$23,500$24,000$24,500$25,000$25,500
2025 Summer$22,500$23,000$23,500$24,000$24,500$25,000$25,500
2025/26 Winter$24,000$24,500$25,000$25,500$26,000$26,500$27,000
2026 Summer$25,000$25,500$26,000$26,500$27,000$27,500$28,000


Yacht terms: All Inclusive
An all-inclusive charter covers all provisioning and running expenses. This includes a captain and crew that is fully trained and committed to your safety and enjoyment of your trip. A chef will provide the kind of exceptional, personalized meal preparation that you would expect of a five-star restaurant. The listed rate may not include all local taxes, cruising permits, premium beverages and scuba activities. Inquire for more information.

ADDITIONAL RATE DETAILS


MINIMUM NIGHTS: 4
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
48 HOURS REQUIRED FOR TURNAROUND
Please inquire if you need a cabin change

SLEEP ABOARD: The yacht does not offer sleepaboards

LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense.
For local fare, deduct $150 per person off the charter rate

CHRISTMAS/NEW YEARS (´25/´26): 7 night minimum. Scrub Island ports required.
CHRISTMAS 2025: 1-8 guests @ +10% surcharge over 8 pax rate ($29,700) - charter must end no later than 12/27
NEW YEARS 25/26: 1-8 guests @ +20% surcharge over 8 pax rate ($32,400)

SAINT MARTIN / SAINT BARTHS RELOCATION FEE
Relocation fee of $3,000, minimum 48 hours required on either side of charter dates for boat transit (in addition to normal turnaround). Please inquire for availability.

ST. VINCENT & THE GRENADINES RELOCATION FEE
Inquire with us for availability and rates.

Borrowed Bounty Guest Reviews

November 2024

Thank you for an unforgettable trip through the BVI. From the moment we stepped aboard we knew we were in for something special! Matea, your meals were truly a highlight - every dish was not only delicious but made with so much thought and care. Will, your calm expertise and attention to detail made us feel comfortable and at ease. The two of you made an amazing team and your hospitality turned a wonderful trip into an extraordinary one. We are going home with amazing memories and dreaming of our next adventure, hopefully with the two of you!

Thank you!!

March 2024

Jake & Olivia were great. Olivia was warm and welcoming from the beginning. Jake was very accommodating with our itinerary. We had a lot of things we wanted to do/see and he graciously fit it all in and we didn’t feel rushed. He was happy to tow the kids for tubing and wake boarding several times. Once he knew we liked games, He introduced our families to a game that we’ll be playing again on our next vacation. Olivia made the most delicious food! Everything was SO good and beautifully presented. She was so sweet to accommodate some picky teen eaters as well. When i say this crew made our families feel special, i mean it. They are both so easy to talk to and be around. Olivia even gave the kids a little egg hunt for Easter Sunday which they loved!

Thank you Jake & Olivia!

Borrowed Bounty Sample Menu

BREAKFAST

Always served with fresh local seasonal fruit, tea, coffee and juice.

Homemade Banana Bread
Baked Fresh and Served with Butter and Favorite Toppings

Strawberry & Basil Bircher
Lemon Infused Bircher Muesli, Basil Yogurt, Berries, Crushed Pistachio with Homemade Granola

Avocado Toast
Toasted Sourdough with Za’atar, Lemon, Olive Oil, Persian Feta, Pickled Beetroot, Chili, Mint and Poached Eggs

Eggs Benedict
Poached Eggs, Wilted Spinach, Roasted Herbed Cherry Tomatoes, Chive Hollandaise with Smoked Leg Ham or Smoked Salmon

Brioche French Toast
Brioche French Toast, Crushed Shortbread, Caramelized Maple Banana, Vanilla Bean Ice-cream, Sticky Toffee Sauce, Toasted Walnuts

Acai Bowl
Organic Acai Topped with Homemade Spiced Granola, Seasonal Berries Drizzled in Almond, Peanut Butter and Honey

Halloumi Bruschetta Toast
Heirloom Tomatoes, Watercress & Basil Pesto, Fennel, Barrel aged Balsamic, Dukkha & Grilled Halloumi, All on Toasted Sourdough

LUNCH

Crispy Prawn Bang Bang Salad
Crispy Battered Prawns in Bang Bang Sauce, Asian Slaw, Edamame, Avocado, Sweet Potato and Coriander

Roasted Peanut Kale Crunch Chicken Salad
Grilled Chicken, Roast Peanuts, Kale Cabbage Salad with Thai Peanut Dressing

Stuffed Bell Peppers
Bell Peppers filled with Quinoa, Black Beans, Corn and Spices, Topped with Melted Cheese, Served with a Side of Coriander-lime Rice

Salmon Poke Bowl
Teriyaki Salmon, Coconut Rice, Cucumber, Radish, Avocado, Pickled Cabbage, Edamame, Mayo, Rice Cracker, Pineapple and Lime Chutney

Crispy Chicken Burgers
Toasted Brioche Bun, Buttermilk-fried Chicken Breast with a Crispy Coating, Topped with Spicy Sriracha-lime Mayo, Pickled Cucumbers and Shredded Lettuce, Homemade Potato Fries

Grilled Lemon-herbed Chicken
Chicken Marinated in Lemon and Fresh Herbs, Served over Couscous, Roasted Vegetables and a Light Citrus Vinaigrette, Topped with Toasted Pine Nuts and Fresh Parsley

Flathead Fish Tacos
Crispy, Beer-battered Flathead Filets, Warm Tortillas, Zesty Avocado Lime Crema, Red Cabbage Slaw, Fresh Coriander, Mango Salsa, Wedge of Lime

APPETIZERS

Artisanal Charcuterie Board
A curated selection of aged cheeses, gourmet cured meats, and hummus accompanied by marinated olives, dried fruits, and artisanal crackers. Finished with a drizzle of honey and a variety of nuts.

Roasted Herbed Tomatoes with Burrata and Focaccia
Oven-roasted tomatoes with fresh herbs, creamy burrata cheese, and warm garlic focaccia. Drizzled with olive oil and finished with a touch of sea salt.

Smoked Salmon Carpaccio
Thinly sliced smoked salmon drizzled with lemon olive oil, capers, and fresh dill, served with crusty bread.

Mediterranean Dip Platter
Assortment of Mediterranean favorites, including creamy hummus, tangy tzatziki, rich baba ganoush, and zesty muhammara. Served with warm pita bread, crunchy cucumber slices, ripe cherry tomatoes, and marinated olives for a refreshing and flavorful spread.

Prawn Rice Paper Summer Rolls
Fresh and light rice paper rolls filled with tender prawns, cris vegetables, and aromatic herbs. Accompanied by a tangy hoisin-peanut dipping sauce and garnished with fresh coriander and a sprinkle of toasted sesame seeds.

Crispy Tofu Bao Buns
Soft, fluffy steamed bao buns filled with crispy tofu, topped with pickled vegetables, fresh cucumber slices, and a drizzle of hoisin sauce. Served with a side of spicy sriracha.

DINNER

Creamy Gnocchi Alfredo
Potato Gnocchi, Creamy Alfredo Sauce, Fresh Parsley, Sprinkle of Cracked Black Pepper and Breadcrumbs

Steak Frites
Perfectly Grilled Steak, Served with Crispy, Golden Fries and Garlic Herb Butter

Lemon-Garlic Salmon Filet
Pan-seared Salmon Filet, Infused with Lemon and Garlic and a Light Herb Butter Sauce, Side of Roasted Seasonal Vegetables

Slow-Cooked Beef Ragu Pappardelle
Tender Beef, Savory Tomato Ragu, Pappardelle Pasta, Garnished with Fresh Basil and a Sprinkle of Parmesan

Creamy Peanut Pad-Thai Noodles
Rice Noodles, Creamy Peanut Sauce, Sautéed Vegetables, Peanuts, Touch of Lime, Garnished with Fresh Coriander and Bean Sprouts

Herb-Crusted Lamb Chops
Lamb Chops infused with Garlic and Rosemary, Finished with Red Wine Reduction and Paired with Creamy Mashed Potatoes

Mushroom Truffle Risotto
Creamy Risotto infused with Mushrooms and Truffle Oil, Garnished with Parmesan and Chives

DESSERT

Lemon Possets
A velvety lemon posset, with its tangy and creamy texture, topped with a vibrant raspberry coulis infused with a hint of vodka. Finished with fresh mint leaves.

Tiramisu
A classic Italian dessert with layers of coffee-soaked ladyfingers, rich mascarpone cream, and a dusting of cocoa powder.

Home-made Summer Sorbet
A refreshing, house-made sorbet crafted from ripe summer fruits.

Sticky Toffee Pudding
Warm, indulgent sponge cake drenched in a rich toffee sauce, served with a scoop of vanilla ice cream.

Rich Chocolate Mousse
A velvety smooth chocolate mousse topped with a dollop of whipped cream and a sprinkle of dark chocolate shavings.

Banoffee Pie
Combination of creamy banana slices, luscious toffee, and whipped cream on a buttery biscuit crust, finished with a dusting of cocoa.

Créme Brilée
Silky vanilla custard topped with a thin, crisp layer of caramelized sugar.