Perpetual Blue Description

Refurbished in 2022, this 2013 59´ Fountaine Pajot sailing catamaran, is truly exceptional. Perpetual Blue elevates the luxury of sailing charter yachts with her five spacious queen cabins, each featuring private ensuite baths, electric heads, vanity, and separate showers. Both the cabins and common areas of the yacht are well-lit and ventilated, complemented by custom full air-conditioning. The salon comfortably accommodates all guests for lounging or dining, while the exterior provides a memorable alfresco dining experience. The yacht features unique top deck seating and a villa-style aft lounge area, offering numerous lounging spaces for group gatherings or secluded relaxation, allowing one to fully absorb the Caribbean atmosphere on her charters. TOYS: 2 Stand Up Paddle Boards, Snorkeling Gear, 1 2-Person Kayak, Sea Scooters, Floats & Onshore Games.

Cruising Area of Perpetual Blue

Pref. Pick-upWest End, BVI
Other Pick-upInquire
Summer PortTortola, BVI
Winter PortTortola, BVI
Summer OperationsCaribbean Virgin Islands, Caribbean Leeward Islands, Caribbean Windward Islands
Winter OperationsCaribbean Virgin Islands, Caribbean Leeward Islands, Caribbean Windward Islands

Accommodations

Guests10
Cabins5
Crew2
Queen5
Showers5
TP in HeadsYes
Electric Heads5
Accommodation Details
Refit Details:
New 13’ Dinghy with a new 30 HP Tohatsu outboard
New trampolines
New generator (Northern Lights 20kW)
Teak deck coating
Exterior refrigerator replaced
Air conditioner replaced
New bilge pumps
Solar panel replacement
Major repairs to the heads
Repaired water tanks
New stereo system
New house batteries
New start batteries
Hull cleaning
Total of over $100,000 in upgrades!

Specification

Length59 Feet
Beam28 Feet
Draft4.5 Feet
Built2013
Refit2022
A/CFull
A/C NightYes
Sun AwningYes
DeckshowerYes
Bimini TopYes
Sailing InstructionsYes
HairdryerYes
Children AllowedYes
InverterYes
Water Maker250L/Hr
Ice MakerYes
Internet AccessOnboard WIFI
Generator17Kw
Max Speed12
Cruising Speed8
Turnaround48 Hours
Engines2 x 110HP Volvo Engines, 17.5KW Generator

Water Sports

Dinghy (Feet)13´ Caribe Dry
Dinghy Hp25HP
Dinghy Pax6
Snorkel GearYes
TubeYes
Floating MatsYes
Standup PaddleYes
Boarding LadderYes
Fishing GearYes
Other Toys
4 Stand Up Paddle Boards
1 Tube
1 Large Floating Ring
1 Subwing
Snorkel Gear

Scuba Diving Scuba Diving Symbol

ScubaYacht offers Rendezvous Diving only
Air CompressorNot Onboard

Entertainment

Salon Tv/DvdYes
Salon StereoYes
iPod/Device HookupsYes
Board GamesYes
BooksYes

Cuisine

Special DietsInq
KosherInq
BBQYes

Green Initiatives

Make Purified Drinking WaterYes
Re-Usable Water BottlesYes
Other Green Initiatives
PH Balance Mineralized water made onboard, refillable insulated cups, eco & reef safe soaps, biodegradable cleaning products
3D TOUR

Perpetual Blue Crew Profile

Crew Number2
Crew SmokeNo
Captain
CaptainJehanne Bavay
SpeaksEnglish
Chef/First Mate
Chef/First MateJosiah McGaughey


Captain Jay Jay
Jehanne, known by her friends as Jay Jay, was born in Belgium and raised in France. After graduating with a B.A. in Interior Design in Brussels, she moved to Ireland and has lived all around the world since then, following her dream of traveling. Her passion for sailing began with her first taste of the sea while working on fishing vessels in Australia. This passion, along with the simplicity of an ocean-based lifestyle, led her to work aboard larger charter catamarans in 2017. Starting as a mate and chef, she eventually became a captain after completing the RYA Yachtmaster Offshore training. Since then, she has sailed around the Caribbean and the Mediterranean. An avid surfer and marine adventurer, Jay Jay is the perfect travel companion and guide aboard any vessel. She recently completed a 200-hour yoga instructor course and will ensure everyone feels good aboard the vessel. Jay Jay finds deep satisfaction in continually transforming her skill set and abilities, which complement her life on the waves and enhance the comfort and safety of her guests.



Chef Josiah
With nearly 30 years of experience in the food service industry, Josiah is a self-taught chef whose dedication to culinary excellence has earned him a James Beard nomination. As the owner and operator of a highly-rated restaurant in Asheville, NC, he built a reputation for innovative cuisine and an unwavering commitment to quality. Now, he brings his passion for exceptional dining to the world of yachting, crafting unforgettable meals that elevate the guest experience on board.

Perpetual Blue Calendar

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Perpetual Blue Reservations & Port Locations

Start DateEnd DateDetails (Holds can be challenged)
Mar 03, 2025Mar 08, 2025Booked: St Thomas, USVI* to St Thomas, USVI*
Mar 09, 2025Mar 15, 2025Booked: St Thomas, USVI* to St Thomas, USVI*
Mar 17, 2025Mar 22, 2025Booked: Tortola, Village Cay, BVI to St Thomas, USVI*
Apr 06, 2025Apr 10, 2025Booked: Owner Use - BVI, USVI, SXM to Owner Use - BVI, USVI, SXM
Apr 12, 2025Apr 19, 2025Booked: Red Hook, St. Thomas, USVI* to Red Hook, St. Thomas, USVI*
Apr 24, 2025Apr 28, 2025Hold: British Virgin Islands* to British Virgin Islands*
May 03, 2025May 08, 2025Booked: St Thomas, USVI* to St Thomas, USVI*
May 30, 2025Jun 07, 2025Hold: Red Hook, St. Thomas, USVI* to Red Hook, St. Thomas, USVI*
Jun 09, 2025Jun 16, 2025Hold: Tortola, West End, BVI to Tortola, West End, BVI
Jun 21, 2025Jun 28, 2025Hold: British Virgin Islands* to British Virgin Islands*
Jul 23, 2025Oct 31, 2025Unavailable: Unavailable to Unavailable
Nov 30, 2025Dec 06, 2025Booked: St Thomas, USVI* to St Thomas, USVI*

Perpetual Blue Rates / week

The prices shown are for the entire yacht for a week-long (7 nights) charter. Inquire for lowest rate.
Low price: $22,700

High price: $27,000

Season2 Pax3 Pax4 Pax5 Pax6 Pax7 Pax8 Pax9 Pax10 Pax
2024/25 Winter$23,000$23,500$24,000$24,500$25,000$25,500$26,000$26,500$27,000
2025 Summer$23,000$23,500$24,000$24,500$25,000$25,500$26,000$26,500$27,000


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


CRUISING GROUNDS: British Virgin Islands
Pick Up/Drop Off: Tortola; inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included

MINIMUM NIGHTS: 5, Inquire for less.
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.

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year´s weeks.

HALF-BOARD OPTION
7 nights ($150 off per person) - Includes 7 breakfasts, 4 lunches & 3 dinners aboard - with all other meals to be taken ashore at client expense
2@$22,700 | 3@$23,050 | 4@$23,750 | 5@$23,750 | 6@$24,100 | 7@$24,450 | 8@$24,800 | 9@$25,150 | 10@$25,500

LOCAL FARE OPTION
7 nights ($75 off per person) - Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$22,850 | 3@$23,275 | 4@$23,700 | 5@$24,125 | 6@$24,550 | 7@$24,975 | 8@$25,400 | 9@$25,825 | 10@$26,250

24/25 HOLIDAYS: 7 night minimum. Full-Board Option Only
CHRISTMAS: 2-10 guests $31,000 Must end on or before 12/27
NEW YEARS: 2-10 guests, $32,000 May not start prior to 12/28

CAPTAIN & MATE ONLY RATES
1-10 guests $20,000 plus all expenses.
Includes: Captain, Mate, linens/towels, dishes, flatware, cookware & toys.
Excludes: fuel, water, customs, food, liquor, ice, trash, mooring and dock fees & gratuity.

Perpetual Blue Guest Reviews

December 2025

We had the MOST AMAZING time ever on our charter!! Dylan and Ameda were more than we could have ever hoped for!! My sister-in-law and I were crying as we said goodbye because they had become family to all of us. We both continue to talk to them since we have returned home also! The islands we went to were unbelievable and all the amazing adventures we did were amazing! They made Christmas for our kids (and us) one of the best!! We experienced some mechanical issues with the boat and Dylan and Ameda handled it so well. We had to spend the night on the dock one of the nights so a mechanic could work on the boat. Dylan had all of that arranged and worked around it to make plans for us on the island we were on.

We have shared our experience with so many of our family and friends and have recommended Charter Smarter to all! Thank you for providing an easy booking, great communication through the planning process, and overall amazing vacation!! We all are ready to come back and we want Dylan and Ameda again!!
McGoughs

Perpetual Blue Sample Menu

DAY BREAK

Fresh Pastries and seasonal Fruits

Smoked Salmon Tart
Puff pastry, herbed cream cheese, capers, pickled onion, smoked salmon

Lobster Parfait
Poached lobster, avocado, cucumber, pickles, buttermilk dressing, brioche toast points

Pancakes
Whole wheat oatmeal pancakes with maple syrup fruit and creme frâiche

Eggs Benedict
Fresh poached eggs, local ham, hollandaise, English muffin or fresh buttermilk biscuit, green salad or breakfast potato

Quiche
Rich egg custard with seasonal vegetables and cheese in a buttery crust, arugula salad dijon vinaigrette

Shrimp Kedgeree
Local Shrimp with garam marsala. Peppers, peas, soft boiled egg, rice, sumac aioli

Mushroom Toast
Sautéed mushrooms, soft scrambled eggs, brioche, fresh herbs

Croissant BLT
Toasted croissant, aioli, fresh lettuce, local smoked bacon, tomato

MIDDAY

Shrimp Beignets
Pepper tomato chutney

Boat made Flatbread
Roasted vegetables, pesto

Fish dumblings
Fish dumplings in white miso broth, shoyu (japanese soy sauce), green onion

Crab and Romaine Caesar Salad
Fresh crab, romaine lettuce, white anchovy, boat made caesar dressing, shaved parmesan bread crumb

Ceviche de leche de tigre
Peruvian style ceviche with fresh fish lime and chili, cancha, sweet potato

White Bean hummus
Vegetable crudités, olive oil, toasted pine nuts, Za’atar

Smash Burger Sliders
Thin ground beef patties, caramelized onion, mustard, cheddar cheese, oven fries

Curry Chicken Salad Wraps
Roast chicken in a yellow curry mayonnaise dressing, peppers, pickled onion, shaved lettuce, tortilla

Roast Pork Subs
Roast pork, broccoli raab, pickled Italian peppers, provolone cheese

HORS D’OEUVRES & SNACKS

Fresh Burrata Cheese
Chili crisp and baguette

Nordic Deviled Eggs
Classic deviled egg with cornichon, shallot, potato, smoked salmon, salmon roe

Ricotta stuffed peppers
Boat made ricotta, pickled and confit peppers, piston, local honey

Salad De Saison
Seasonal greens and vegetables, charred gruyere cheese, smoked brioche crouton, vinaigrette piquant

Spinach and Artichoke dip
Cream cheese, fresh spinach, marinated artichoke hearts, fried shallot, baguette

Salt Cod Croquettes
Salt cod and potato, fried, with pickles and tartar sauce

Radishes with Butter
Red and watermelon radish, boat made cultured butter and sea salt

Local Fish Crudo
Lightly pickled cucumber, lime, sesame, olive oil, fish sauce

Cast iron Seared Shrimp in XO sauce

Shaved Squash Salad
Fennel, honey, buttermilk dressing

MAIN

Cast iron seared Ribeye
Creamy mashed potato, charred onion, boat made steak sauce

Fish en Papillote
Daily fish steamed in parchment with Bouillabaisse butter(saffron enriched butter), seasonal vegetables

Grouper en Brioche
Local grouper seared with a brioche crust, mushroom sauce suprême

Grilled Pork Chop
Herb and caper green sauce, lentil salad, grilled cucumber

Roasted Chicken Breast
White beans and buerre printinier(fresh herb and spring onion butter), zucchini

Lyonaisse Style Scallop Quenelle
Scallop Dumpling baked in a lobster bisque with chunks of fresh lobster

Roasted Salmon Steaks
Wilted napa cabbage, rice vinegar, parsley cream, bottarga

Creamy Tucson Pasta
Imported Italian pasta, basil, spinach, red onion, parmesan cheese, tomato

DESSERT

Turkish coffee and cardamon pot au creme and chantilly

Pear Gallette with vanilla bean ice cream and salted caramel

Tiramisu

Creme Anglais tart with macerated berries and cream

Fruit sorbet with Almond Tuille