Philotimo Yacht Description
Philotimo is a beautiful Lagoon 63 Power catamaran with an abundance of space both inside and outside, giving guests the freedom to relax in a variety of different social areas. Philotimo boasts luxurious design, superior cruising performance and she is equipped with all the comforts you could need onboard which makes Philotimo the perfect charter option!
Advertised by DMA Yachting, the majestic charter yacht Philotimo is a 63 ft motor yacht. The promiment features of Philotimo are her well-chosen interiors and fantastic layout. Philotimo spends the summer and winter season in St Vincent & Grenadines. She was completed by the renowned boatbuilder Lagoon in 2017. The well-planned yacht layout features 4 generous cabins and comfortably accommodates a group of 8 guests.
Philotimo is classified as a superyacht. The generously sized aft deck, is right next to the meticulously composed main saloon. The main saloon is a well-design space that is well-equipped to shield from the elements in comfort and enjoyment and serves as a location of entertainment. 4 spacious cabins are laid out for maximum privacy and comfort.
Accommodation
Philotimo can accommodate up to 6 guests in 3 cabins; 1 master queen suite and 2 queen cabins, all cabins offer ensuite facilities.Captain Only
<b><font color="red">Captained-Only - Up to 6 guests: US$26,500 plus expenses (includes Breakfasts, Fuel, Soft Drinks & an Anegada Lobster Dinner!)</font></b>What is the cabin arrangement of PHILOTIMO?
- 3 VIP cabins
PHILOTIMO
-
Weekly price: $37,000 - $38,000
Low Season | High Season
- Length: 63'
- # of Guests: 6
- # of Cabins: 3
- # of Crew: 2
- Builder: Lagoon
- Built Year: 2018
Related Videos
PHILOTIMO Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Winter 2024 to 2025 | $37,000 | $37,000 | $37,000 | $37,500 | $38,000 | $0 | $0 | $0 | $0 | $0 | $0 |
| Summer 2025 | $37,000 | $37,000 | $37,000 | $37,500 | $38,000 | $0 | $0 | $0 | $0 | $0 | $0 |
| Winter 2025 to 2026 | $37,000 | $37,000 | $37,000 | $37,500 | $38,000 | $0 | $0 | $0 | $0 | $0 | $0 |
PHILOTIMO Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 74,000$ to 76,000$ | 14,800$ to 22,800$ | 88,800$ to 98,800$ | Discounts outside the main season are common. | |
| 7 day charter | 37,000$ to 38,000$ | 7,400$ to 11,400$ | 44,400$ to 49,400$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 18,500$ to 19,000$ | 3,700$ to 5,700$ | 22,200$ to 24,700$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 37,000$ / 6 * 3 days = 18,500$ |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: $37,000
High season rate: $38,000
***BVI PICK UP & BVI ITINERARY ONLY***
● MINIMUM NIGHTS: 5
● GUEST PAX: 6
● EMBARKATION: 12PM
● DISEMBARKATION: 12PM
● LESS THAN 7 NIGHT CHARTER RATES: 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:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start.
● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
● CHILDREN DISCOUNT:
$100 discount per child.
● TURN AROUNDS: 24-hour turn arounds available for $250 per charter, otherwise 48-hour turns are standard
● HOLIDAY RATES:
CHRISTMAS: Up to 6 guests for $42,000 - Must end no later than Dec 26th.
NEW YEARS: Up to 6 guests for $43,700 - Must begin no sooner than Dec 27th.
● ALL-INCLUSIVE RATE INCLUDES:
Meals & Beverages onboard
Fuel
Mooring fees
Private Yacht & Service of the crew (captain, chef/mate)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned cabins each with an ensuite bathroom and
bedding, towels, and beach towels.
● ALL-INCLUSIVE RATE DOES NOT INCLUDE:
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
Personal Expenses
● TIP:
It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-25% of the total charter fee.
***BVI PICK UP & BVI ITINERARY ONLY***
● MINIMUM NIGHTS: 5
● GUEST PAX: 6
● EMBARKATION: 12PM
● DISEMBARKATION: 12PM
● LESS THAN 7 NIGHT CHARTER RATES: 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:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start.
● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
● CHILDREN DISCOUNT:
$100 discount per child.
● TURN AROUNDS: 24-hour turn arounds available for $250 per charter, otherwise 48-hour turns are standard
● HOLIDAY RATES:
CHRISTMAS: Up to 6 guests for $42,000 - Must end no later than Dec 26th.
NEW YEARS: Up to 6 guests for $43,700 - Must begin no sooner than Dec 27th.
● ALL-INCLUSIVE RATE INCLUDES:
Meals & Beverages onboard
Fuel
Mooring fees
Private Yacht & Service of the crew (captain, chef/mate)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned cabins each with an ensuite bathroom and
bedding, towels, and beach towels.
● ALL-INCLUSIVE RATE DOES NOT INCLUDE:
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
Personal Expenses
● TIP:
It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-25% of the total charter fee.
Price Terms
Inclusive
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Movies/shows available for guests entertainment onboard
Crew Information
Captain
Captain
Captain: Gavin Van Der Berg
Meet the crew!
Meet the crew for season 2022/23!
Captain Gavin
Having been around boats since the age of five, Gavin’s parents were in the process of refitting a boat for a circumnavigation. Due to a tragic accident which lead to the loss of his father, this dream had to be put on hold.
The boating world became his natural choice of career, where he went on to acquire the qualifications to become a certified sailing instructor. Gavin inherited the dream and his ultimate goal is to one day sail around the world. Free diving is his greatest passion with hobbies including surfing, fishing and most water sports under the sun. Gavin has been a charter captain in the British Virgin Islands for the past 8 years and knows the waters better than most. Gavin holds an RYA/MCA Yacht Master Ocean Qualification, a BVI Boatmaster and a SAMSA Yacht Master Commercial.
Some of his current sailing accomplishments are, across the North and South Atlantic, circumnavigated the Baltic Sea, eight seasons in the Caribbean, two seasons in the United Kingdom and France, up the East Coast of Africa, Durban to Kenya as well as stops in Madagascar and not to mention a surf/sail trip in Indonesia.
Gavin has recently returned to chartering in the BVI after living and sailing aboard his own vessel with his wife and two young girls around the Caribbean.
Gavin is looking forward to welcoming you onboard M/Y Philotimo and showing you the vacation of a lifetime!
Chef Marie Perez
Marie was born on the Dominican Republic. In her teenage years she moved to Italy where she studied languages. She worked as interpreter/translator along with Web Marketing. Marie also loved cooking part time in restaurants, where she found herself in tune with her soul and real nature.
In 2010 she totally revolutionized her life by changing profession and started cooking on yachts in the US and British Virgin Islands.
Now she is a professional Chef, graduated with Merit in Devon-England at Ashburton Chefs Academy.
Marie is a super star in the galley specializing in tasting Italian, European, North America, Spanish Caribbean cuisine with a flair for unique presentation and gracious service. She gives her best when inspiration launches her at new “Marie’s Creations”, which are very original, tasty dishes, result of a passionate research into new ways to satisfy the most refine palates.
Marie has a passion for client service detail and loves to deliver those special touches that bring smiles to all her guests. You will be asking for her amazing recipes when you reluctantly leave Marie's kitchen. She speaks English, Italian, Spanish and French but is best versed in the language of excellent service and tasty fun.
Menu
BREAKFAST
Eggs bennidictine with bacon and hollandaise sauce served with roasted sweet potatoes and thyme
Smoked salmon and creme cheese sesame bagel topped with red pickled onions and capers served with fresh fruits
French crepes rolled in with ham, cheese and asparagus, drizzled with a Dijon bechamel sauce
Turkish poached eggs served over a garlicky yogurt and fresh herbs, finished with a warm spicy butter with warm naan bread
Breakfast sandwich with bacon and cheesy scrambled eggs with freshly made fruit salad
French toast served with brandy flamed wild berries topped with a vanilla chantilly creme with a coulis of maple syrop
Creamy avocado toast with curry mayo topped with over easy eggs served with a mango,tomato and cilantro salad with limy vinaigrette
LUNCH
Fish tacos served on corn tortilla with a mango, tomato and pineapple salsa topped with pickled red cabbage, spicy mayo and limy cilantro
Smooth ceviche with coconut milk and clementine served with plantain chips
Charred shrimp & pesto Buddha bowls served on a bed of arugula salad and quinoa with avocado and pinneaple
Beef and mango salad with roasted cashew and pistachio nuts, cilantro and Thai basil with a honey based vinaigrette
Greek beef burgers with and herb-feta sauce served with wedged thyme fries and harissa mayo
Tuna tartar with English cucumber and fried wonton, served with a green luscious salad
Watermelon, cucumber, feta and mint salad with balsamic reduction topped with sweet chili charred shrimps
DINNER
Fattoush salad with lemony dressing
Yogourt marinated chicken breast, roasted peppers with basmati rice, homemade tzaziki sauce served with crispy fried pita
Lemon cheese tart with a shot of limoncello
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Buratta salad with grilled peach, heirloom tomatoes, ribbon of cucumbers with a balsamic dressing
Beef carpaccio with fried capers, shaved parmesan, yellow beets and arugula, balsamic reduction with crispy garlic bread baguette
Chocolate lava cake served with a raspberry coulis and pistachio ice cream and an expresso
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Kale Cesar salad, freshly grated parmesan, croutons and crispy bacon
Filet mignon served with roasted garlic fingerling potatoes, buttery green beans and a chimichurri sauce
Crème brûlée infused with rose water topped with wild berries paired with Poire Williams Prisonnière Pear Brandy
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Classic savoury Bruschetta with Italian tomatoes and finely chopped chives
Osso buco with zesty gremolata and creamy garlic parsnip purée
Dutch oven blueberry pancake with vanilla whipped cream paired with a lemon drop lavender shot
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Gazpacho made with Italian tomatoes, served with a sesame cheese bite
Gnocchis with wild mushroom creme sauce and crispy pancetta
Pana Cotta served with warm hot fudge sauce and fresh raspberries on top paired with an espresso martini
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Fennel and citrus salad served with a lemon sweet honey vinaigrette
Seared Codd served on super green cavalo Nero sauce spaghetti topped with a crispy lemony kale and sourdough crumble
Japanese cake with fresh creme paired with a mint Tom Collins
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Charcuterie board with local cured meats with a variety of cheeses, grapes and croutons
Paella with sweet chorizo, shrimp and chicken scented with safran
Classic Tiramissu paired with an amaretto shot
