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Price from $ 19,000

Guests: 6
Cabins: 3
Crew: 2
Builder: Dean


6 guests sleeps in the 3 extra large, en suite vacuum head (fresh water flush) and separate shower. Starboard aft is an enlarged Master Cabin. Entire yacht is full air-conditioned for client comfort. Salon offers lounge/formal dining area in addition to cockpit dining. Aft cabins and saloon have flat screen TV. The TV in the saloon can be folded out to cockpit.


Summer areas of PEARL yacht

Winter areas of PEARL yacht

Caribbean Virgin Islands


Salon Stereo: Yes
Salon Tv: Yes
Nude: Yes
Books: Yes
Crew Pets: No
Guest Pets: No
Camcorder: Yes
Number Dine In: 8
Water Maker: 100L/hr
Water Capacity: 800L
Ice Maker: Yes
Number Of Dvds: 500+
Number Of Cds: 500+
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: No
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: 12
Smoking: transoms only pls
Crew Smokes: No
Children Ok: Yes
Generator: 8 kW
Inverter: 4 kW
Voltages: 110v
Hammock: Yes
Windscoops: Yes


Tube: Yes
Guests: 6
Pref Pickup: St. Thomas
Draft: 4.9
Cruising Speed: 8
Helipad: No
Maxspeed: 10
Other Pickup: BVI
Built: 2012
Turnaround: 24 hrs
Cabins: 3
Queen: 3
Showers: 3
Heads: 3
Electric Heads: 3
Jacuzzi: No
BBQ: Yes
AC: Full
Generator: 8 kW
Internet: Onboard WIFI

Price Details

3 night minimum please.

Christmas / New Years: for 7 nights aboard - 4 guests US$24,150, or 6 guests: US$26,450


More Specifications

License: -
Tanks: 8
Wet Suits: 6
Number Of Dives: UNLIMITED
Night Dives: 1
Dive Info: Boat has been equipped with dive compressor to fill 8 tanks at once. BCDs, regulators, wetsuits, masks, fins, dive weights on board. There is plenty room to gear up in the huge cockpit area in the shade or on the large aft deck which makes easy entry into the water. Dinghy equipped with custom design tank holders for 8 divers and 60 hp engine
Communication: VHF radio
Boat cell phone BVI/USVI
internet through long range wi-fi antenna and amplifier
Air Compressor: Onboard
Bcs: 6
Weight Sets: 6
Number Of Divers: 6
Dive Costs: Unlimited diving included for certified divers
No diving on first or last day of charter.
Scuba On Board: Onboard

Other Entertainment

Shower gel/shampoo/basic toiletries (bamboo toothbrush) provided for guests
Custom made sun shade up front for shade
Bean bags, air bags
Cockpit cushions and pillows can be used up front
Hammock up front
Home cinema system in the salon, televisions also in both aft cabins
Fusion Entertainment System connecting via bluetooth to play music from any device
Underwater light changing colors

Water Sports

Dinghy Size: 15 ft
Kayaks 2 Pax: 1
Dinghy Hp: 60
Floating Mats: Yes
Dinghy Pax: 8
Swim Platform: 2
Water Skis Adult: Yes
Boarding Ladder: on sugarscoops
Water Skis Kids: Yes
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: Yes
Kneeboard: Yes
Windsurfer: No
Rods: 2
Snorkel Gear: Yes
Underwater Camera: Yes
Wake Board: Yes



Chef/First Mate

PEARL crew information

Captain: Stefan Huebbe

Nationality: Germany

Stefan and Chloe have lived, cruised and worked together for over 10 years. They have sailed over 45,000 nm between them (including the Pacific, Indian Ocean, Red Sea and Mediterranean) on their own yacht and have hosted charters on 43-50ft monohulls and catamarans in the Caribbean and Latin America.


Stefan was born in Berlin, Germany, and developed a love of the wind and sea as a teenager, sailing his first dingy at the age of 16. He got his masters in Mechanical Engineering and has worked for Daimler-Benz, Procter & Gamble, GM and Connex; which lead him to a career in managing specialist multimillion dollar engineering projects in Australia - the only piece of land he considers home. His first love was always the ocean, however, so he decided to return to Europe the slow way; on his own yacht over the Pacific Ocean, getting as far as Bali before meeting Chloe, which changed his life's path forever.

Stefan continued sailing with Chloe over the Indian Ocean, Red Sea and the Mediterranean to the Canary Islands, where he decided it was time for a new project so started designing and building luxurious houseboats in Berlin. He loved the business but missed the ocean, so 13 houseboats later, Chloe and Stefan bought yet another sailing yacht to cruise the Caribbean.

In his free time, Stefan is a bit of a merman: spear fisher, free diver, kite surfer, surfer, windsurfer...and guitarist.

Chloe was born in London, England and had a professional career in project management before developing an aversion to chairs and retrained to become a teacher, working for various charities and universities. Her passion in education and anthropology led her to Bali in 2007, where she met Stefan and initially came aboard his yacht as crew... after 10 years and 18,000nm together, she has finally been promoted to first mate.

Chloe's extensive travels have inspired her international cuisine, which favours fresh, healthy, rainbow-colored and seriously flavorful recipes. Italian, Spanish and Greek food is at the forefront of her culinary repertoire, as well as more exotic influences from South East Asia, India and Morocco.

Chloe's lifetime dedication to yoga practice has led her to getting certified in teaching Ashtanga yoga. In her free time she can be found practicing yoga, playing the guitar, island-hopping on the SUP or freediving.




  • Eggs Benedict: Parma ham and poached eggs on an English muffin

  • Eggs Royale: Smoked salmon, poached eggs and spinach with hollandaise sauce on an English muffin

  • French toast: Bourbon and peach French toast

  • Bagel: Caramelized apple and camembert toasted bagel with walnuts (vegetarian)

  • Vegan tops: Almond butter and banana open tops with cranberries



  • Paella de mariscos: Spanish seafood paella with saffron rice and a side summer salad

  • Gyros: Greek lemon and oregano pork souvlaki with homemade tzatziki and Greek salad

  • Tacos: Mexican-spiced mahi, chicken or vegetables with salsa, sour cream and guacamole (vegetarian)

  • Charcuterie platter: French-style cured meat and cheese platter accompanied by chutneys, pate, olives, artichokes and French bread

  • Rainbow salad: Colorful salad with cherry tomatoes, roasted butternut squash, chickpeas, yellow peppers, spinach, cucumber, red cabbage and other fresh salad leaves, accompanied with hallumi fries or sweet chilli chicken


Snacks with cocktails

  • Freshly made nutty hummus with veggie sticks

  • Freshly made guac and salsa with tortillas for a margarita night

  • White bean dip with sage and blue chips

  • Cheesy spinach dip served hot with pita chips

  • Oven baked dip with shrimps served hot with crackers


Canopes and starters

  • Baked figs stuffed with goats cheese and parma ham, sprinkled with fresh mint

  • Garlic pan-fried shrimps with cubed mango bites

  • Lebanese: Baba ganouj, lime and coriander hummus with warm pita bread

  • Italian: Courgette involtini with ricotta, prosciutto and fresh basil

  • French: Baked brie with cranberry confiture


Main course

  • Caribbean mahi / grouper: Macadamia and coconut crusted oven-baked fillet with a pineapple salsa on a bed of wild rice

  • Tuscan chicken: Creamy spinach and parmesan cheese sauce served on a bed of tagliatelle

  • Sicilian gamberetto al nero: italian style shrimp, served on a bed of black spagetti

  • Oriental salmon: Chinese five-spice, honey and orange salmon fillet with ginger, pak choi and sugar snap noodles

  • French steak: Steak fillet with blue cheese (or peppercorn) sauce with dauphinoise potatoes and rocket or watercress salad



  • Rum panna cotta with a pomegranate glaze

  • Polvito: Canary island desert with dulce de leche (caramel), meringue, biscuits and cream

  • White chocolate and raspberry cheesecake

  • Passion fruit whipped cream

  • Chocolate avocado mousse

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