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Price from $ 20,900

Guests: 8
Cabins: 4
Crew: 2
Builder: Wave Catamarans


3 queen cabins each with private ensuite heads (deluxe stall shower, electric heads) and independent a/c units. 1 twin cabin (with filler to make oversize king bed) with ensuite head (deluxe stall shower, electric head) and independent a/c unit.

Additional day head in port hull with electric head, and wash basin

Crew have outside cabin with 2 twins and private head.

Aft deck electric platform and top flybridge with seating for guests with 360 degree view.


Summer areas of SANTA ANA yacht

Caribbean Virgin Islands, Caribbean Leewards

Winter areas of SANTA ANA yacht

Caribbean Virgin Islands, Caribbean Leewards


Salon Stereo: Yes
Salon Tv: Yes
Nude: Yes
Crew Pets: No
Guest Pets: No
Camcorder: No
Number Dine In: 8
Ice Maker: Yes
Board Games: Yes
Sun Awning: No
Bimini: Yes
Special Diets: Yes
Kosher: No
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: 21
Smoking: Scoop steps only
Crew Smokes: No
Children Ok: Yes
Generator: 2 x 7.5Kw
Inverter: 2 x 3500w
Voltages: 110 & 220
Hammock: No
Windscoops: No


Tube: Yes
Guests: 8
Pref Pickup: Red Hook, USVI
Draft: 4'6
Helipad: No
Other Pickup: YHG, USVI
Built: 2016
Turnaround: 48 hrs pref
Cabins: 4
Queen: 3
Twin: 1
Showers: 4
Electric Heads: 5
Jacuzzi: No
BBQ: Yes
AC: Full
Generator: 2 x 7.5Kw
Internet: Onboard WIFI

Price Details

GENERAL NOTE: This yacht has a minimum of 4 nights.

SLEEP ABOARD: Sleep aboard the night before charter dates. $250 per cabin, 2 cabin minimum. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning.

HALF-BOARD OPTION: Includes all breakfasts, 5 lunches and 5 dinners, standard ships bar, snacks, canapes, all other meals ashore at client expense.
[email protected]$20,900 [email protected]$21,850 [email protected]$22,800 [email protected]$23,250 [email protected]$23,700 [email protected]$24,150 [email protected]$24,600

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$21,050 3/$22,075 4/$23,100 5/$23,625 6/$24,150 7/$24,675 8/$25,200

CHRISTMAS/NEW YEARS: Full-board: 1-8 pax @ $32,000 with 7 night minimum.


More Specifications

License: -
Communication: WiFi limited to email usage only, no streaming.
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Other Entertainment

Top flybridge seating with 360 degree view.
Hydraulic swim platform can be lowered to water for easy water access.

Water Sports

Dinghy Size: 14' RIB
Kayaks 1 Pax: No
Kayaks 2 Pax: 1
Dinghy Hp: 50hp
Floating Mats: No
Dinghy Pax: 9
Swim Platform: Hydraulic platform
Water Skis Adult: Yes
Boarding Ladder: Ladder off scoop steps
Water Skis Kids: Yes
Sailing Dinghy: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: No
Kneeboard: Yes
Fishing Gear Type: None
Windsurfer: No
Rods: None
Snorkel Gear: Yes
Underwater Camera: No
Scurfer: No
Underwater Video: No
Wake Board: No


SANTA ANA crew information

Captain: Jacek Wierzbicki

Nationality: USA

Jacek started his sailing career quite young at the age of 8. As a junior, he raced Optimists, Lasers, 420s, and FJs. As he got older he got into cruising due to his father who was in the yacht brokerage industry. Together as a family, they cruised their Golfstar 41 Ketch all over Florida. His knowledge of the Caribbean expanded while he worked for Virgin Islands Cruising Guide Publications for 10 years.

Jacek then became a sailing instructor and climbed the ladder to a regional operations manager within the sailing school. While working for the sailing school, he taught many courses in the Virgin Islands. He has spent the last 10 years travelling the islands.

He finally made the leap and moved to the Caribbean in 2016. Using his intimate experiences of the Virgin Islands and local hot spots Jacek delivers a marvelously guided sailing experience.

Jacek is a PADI Advanced Open Water Diver and speaks Polish, Spanish, and English

Maya's love for water and food comes from her background growing up in the Mediterranean. After living in beautiful (but landlocked) Utah for 14 years, she finally decided to go back to her aquatic roots and made the move to the Caribbean.

Pursuing her dream, she moved to the USVI in 2015, and has worked as a yacht chef since. Her passions include cooking, literature, travelling, and music. Maya believes that there is nothing better than gathering friends over plates of great food and seeing their smiles and enjoyment as they eat, talk and relax around the table. Maya looks forward to sharing her culinary passion with you, and making your experience on Sta Ana unforgettable!

Maya is STCW certified and speaks Arabic, French, and English

Together Jacek and Maya would like to show you the best the islands have to offer!


English Muffin Egg Sandwiches with White Cheddar and Ham and side of Sauteed Super Greens
Omelettes with Brie, and Turkey with a side of Apple Hash
Coconut Pancakes with Mango Slices and Lime Syrup
Avocado Egg Bakes with Bacon, Gruyere, and Freshly Ground Black Peppercorns
Crepes- Savory or Sweet with Assorted Fillings

Local Tuna Poké with Sticky Rice and Avocado
Shrimp and Scallop Ceviche with Mango, Red Bell Peppers, and Avocado
Grilled Chicken Greek Salads with Kalamata Olive Tapenade and Housemade Dressing
Pork, Pear, and Blue Cheese Burger on a Brioche Bun Dressed with Local Microgreens
Frittata with Goat Cheese, Pancetta, Spinach, and Crispy Fried Leeks
Local Mahi Mahi Tacos with Homemade Flour Tortillas, Pico, and Scallion Infused Sour Cream and
Fresh Guacamole

Caprese Salad with Prosciutto and Rosemary Toast Points
Charcuterie Platter: Cured Meats, Cheeses, Olives, and Assorted Freshmade Breads
Mediterranean Platter: Homemade Hummus and Tzatziki Sauce Served with Housemade Pita and
Bacon Wrapped Dates Stuffed with Almonds and Goat Cheese
Baked Brie in Puff Pastry with Dried Apricots and Berries
Grilled Halloumi Cheese with Zucchini Strips and Juicy Green Grapes

Lebanese Stuffed Zucchini in a Mirepoix Sauce
Flank Steak with a Ginger, Garlic, Sesame Sauce, over Garlic Mashed Yukon Golds, and Roasted
Broccoli Rabe
Curried Turkey Meatballs over a Microgreens Salad with Tzatziki and Pita
Shrimp Scampi with Fresh Linguine, topped with Aged Parmesan with a Side Salad
Grilled Tuna Steaks with Salsa Verde over a Creamy Polenta
Chicken Pad Thai with Fresh Peanut Sauce and Zesty Limes

Homemade Ice Cream Sandwiches
French Vanilla Custard and Berry Fillo Cups
Coconut Macaroons with Dark Chocolate Ganache and Orange Zest
Plum Tarts with Honey and Black Pepper
Roasted Pear Crumble
Caramelized Bananas with Rum Sauce

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