REVERIE

$61,500 - $63,500 / per Week

Top Overview Features Crew Rates REVERIE CHARTER GUEST REVIEWS
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LAYOUT

SPECIFICATIONS

  • Length
    65.00 Ft
    19.81 m
  • Yacht Type Cat
  • Guests 8 maximum
  • Cabins 4
  • Crew 4
  • Summer Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
CONTACT A CHARTER BROKER

Holiday:

Cruising Area
• Virgin Islands (BVI)
• Grenadines (Summer 2026)
 
Base Port
• Tortola, BVI
• Inquire about additional pick-up/drop-off availabilities in the BVI
 
Yacht Status & Operations
• Based in Tortola, BVI
• BVI pick-up/drop-off preferred
• USVI pick-ups/drop-offs not accepted
 
Customs Fees & Cruising Permits
• Included
 
Rates & Terms
Minimum charter nights
• 7-nights preferred
• 6-nights allowed if prorated per short-term calculation
• 7-night minimum for Thanksgiving week
• Winter rates start August 1st

Short-Term Charter Rate Calculations
• Divide weekly rate by 7 nights X 6.5 nights

9/10 Person Charters
• Please inquire for approval first and information on cabin arrangements.
 
Sleep Aboard Option
• Not Available
 
Dinning Options- The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate

Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount

Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
 
Holiday Rates 2027 / 2028 Season
Holiday season pricing is full-board only, 7 nights

Christmas Week
• $73,000 | 2–8 guests
• Must end on or before December 26

New Year’s Week
• $79,900 | 2–8 guests
• May not start prior to December 27
 
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit

FEATURES

Learn more about REVERIE

  • Accommodations
  • Entertainment
  • Guest Amenities

  • REVERIE is a brand-new 2025 Lagoon SIXTY5 sailing catamaran redefining luxury in the USVI and BVI with bold lines, expansive decks, and a calm, contemporary interior framed by panoramic views. Her oversized flybridge is made for lounging and sunset cocktails, while the inviting aft lounge keeps the ocean close and the atmosphere effortlessly relaxed. High-performance rigging supports smooth, graceful passages between island gems, and the layout flows naturally from generous social spaces to quiet private retreats.

    Accommodating up to 8 guests, REVERIE offers 1 king owner’s cabin and 3 queen cabins, each with a private ensuite. Serene, spacious, and beautifully refined, she delivers the kind of charter that feels like a daydream brought to life.

    For groups of 9 or 10, please inquire for availability and pricing.

  • Gear Snorkel Yes

    Games Beach Yes

    Fishing Gear Yes

    Stand Up Paddle Yes

    Sea Bob Yes

    Sea Scooter Yes

    Dinghy SportJet 460SJ with a 150 hp Rotax 1503 4-TEC jet drive.

    Swim Platform Yes

  • Gym Yes

    Ac Full

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Your Crew

CAPTAIN Dean De Witt & CHEF Charne De Witt


Captain Dean De Witt, Chef Charne De Witt, Deck/Stew Robyn De Witt, and Deckhand Patrick Loram bring an exceptional four-person crew experience to REVERIE. With dedicated hands at the helm, in the galley, in guest service, and on deck, guests can enjoy a level of attention, ease, and personalized care that makes every moment aboard feel effortless.

Dean’s calm command and deep knowledge of the Caribbean are complemented by Charne’s thoughtful, guest-focused cuisine, Robyn’s polished hospitality and creative eye for detail, and Patrick’s watersports experience, safety background, and hands-on deck support. Together, they create a seamless charter experience where every detail is covered, from beautifully prepared meals and attentive service to smooth deck operations, tender runs, water toys, and island adventures.

With four crew members working together, guests have more space to relax, more support for activities, and more thoughtful touches throughout each day. Whether diving into the water, exploring ashore, enjoying a long lunch, or settling in for sunset, REVERIE’s crew delivers the kind of elevated, fully cared-for experience that makes a luxury charter feel truly special.

Click each crew profile to learn more about their background, experience, and personal story.

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CUISINE

Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.

 

New Menu Starting August 1,2026

DAY BREAKAll breakfasts are served with homemade granola, yogurt, and a seasonal fruit platter.

French ToastServed with creamy vanilla mascarpone, fresh berries, and mixed berry coulis.

Turkish Eggs (Cilbir)Creamy garlic yogurt topped with Aleppo butter and served with fresh sourdough.

Maple Rum PancakesServed with caramelized banana and walnut crunch.

ShakshukaPoached eggs in smoky tomato concassé, finished with feta crumble and avocado.

Bagel BoardSmoked salmon, heirloom tomatoes, avocado, and cucumber ribbons served with fresh bagels.

Eggs BenedictPoached eggs and Canadian bacon topped with rich hollandaise sauce.

Açai & Smoothie BowlServed with vanilla granola, fresh seasonal fruit, and toasted almonds.

 

MIDDAYRainbow Sushi BowlSesame ahi tuna served over sticky rice with rainbow vegetables and ponzu.

Mediterranean Mezze SpreadA selection of meats served with hummus, tzatziki, and fresh pita.

Grilled Chicken SaladCharred peaches, crispy prosciutto, burrata, and arugula.

Mahi Mahi TacosServed with cabbage slaw, spicy mango salsa, and caper lime aioli.

Lump Crab CakesServed with yuzu crème fraîche, lemon pearl couscous, and pickled onion.

Shrimp Caesar SaladFinished with crispy bacon bits, parmesan tuile, and homemade focaccia.

 

HORS D’OEUVRES

Summer Spring RollsServed with peanut-soy dipping sauce.

Crispy Pork BellyServed with curried plantain purée and pickled vegetables.

Tuna TartareServed with creamy coconut sauce, mango, avocado, and wonton chips.

Wahoo CevichePrepared with avocado, jalapeño, and tortilla crisps.

Wine-Baked CamembertServed with fig preserve, balsamic pearls, and fresh sourdough.

 

MAINRed SnapperServed with sun-dried tomato and thyme velouté, jasmine rice, blistered tomatoes, and roasted seasonal vegetables.

Sous Vide Filet MignonServed with red wine jus, potato pavé, tender stem broccolini, and buttery garlic asparagus.

Pistachio-Crusted Lamb RackServed with scalloped potatoes, charred greens, and pomegranate salad.

Sage & Prosciutto Chicken RouladeServed with creamy potato purée, honey-roasted carrots, and burnt butter sage beurre blanc.

Pan-Seared SeabassServed with silky pea purée, crispy thyme gnocchi, braised leeks, and lemon cream sauce.

Seafood RisottoLobster, shrimp, and scallops served in a truffle risotto with a citrus salad.

 

DESSERTLimoncello TiramisuServed with fresh raspberries, lemon curd, and raspberry coulis.

PavlovaCrispy meringue nests topped with passionfruit curd, vanilla bean cream, and fresh seasonal fruit.

Amaretto-Poached PearsServed with vanilla almond crumble and homemade spiced ice cream.

Coconut & Mango Panna CottaFinished with ginger nut crumble, mango glaze, and toasted coconut.

Rooibos Crème BrûléeServed with sticky peaches.

Dark Chocolate Salted Caramel CheesecakeServed on a roasted hazelnut crust with whipped cream.

Rates

Season 2 Pax 4 Pax 6 Pax 8 Pax
Additional Rates & NotesN/AN/AN/AN/A
Winter 2026 to 2027$61,500$62,500$63,500$64,500
Summer 2027$61,500$62,500$63,500$64,500
Winter 2027 to 2028$63,500$64,500$65,500$66,500

REVERIE REVIEWS

April 2026

To the best crew ever!<br />
Thank you for answering excellent week? We not only enjoyed the beautiful scenery, but also yhe fabulous company of the crew. Anegada was our favourite to see all these beaches! And great snorkeling outside of Saba Rock. Each & every meal was incredible and we loved them all. Everything from Jetske - so good. Jetske’s Pink Painkiller was the greatest! Yummy. Thanks for everything, we will always have great memories of our week together.<br />
<br />
Lynn De Guzman

May 2026

Captain Doyle & Crew made our week on the Reverie the vacation of a lifetime. We spent most of the trip looking forward to Christina’s next meal! Jetske was incredible to us and made sure we had everything we needed from sun up to sun down. The crew knew all of the best spots around and our itinerary maximised our time in Paradise! Overall, the combination of a beautiful boat, breathtaking scenery and a wonderful crew made this a trip we will NEVER forget!

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