Valhalla - my Italian Yacht Charter

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Valhalla Yacht Charter

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Valhalla Yacht Description

Valhalla yacht is a 78.00 ft long motor yacht catamaran and spends the season in Italy. It was built by Sunreef Yachts in 2016. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins.

The motor yacht features 2 x 900 HP engines 2 x 25kw Generators engines and a generator.

Accommodation

Starboard Aft Length 6.5ft Width 4.10ft
Portside Aft. Length 6.5ft Width 4.10ft
Portside Mid Length 6.5ft, Width 4.10ft
Master Length 6.5ft, Width 5.6ft

Cabin Breakdown

King Cabins: 1
Queen Cabins: 3

Valhalla Yacht Details

78'

Length

8

Guests

4

Cabins

3

Crew

Sunreef Yachts

Built by

€‎51,200 - €‎54,500

Weekly price low-high season

12

Cruising Speed

24

Max. Speed

Valhalla 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 2021 to 2022 $51,500 $52,000 $52,500 $53,000 $53,500 $54,000 $54,500 $0 $0 $0 $0
Summer 2021 $51,500 $52,000 $52,500 $53,000 $53,500 $54,000 $54,500 $0 $0 $0 $0
Winter 2022 to 2023 $51,500 $52,000 $52,500 $53,000 $53,500 $54,000 $54,500 $0 $0 $0 $0
Summer 2022 $51,500 $52,000 $52,500 $53,000 $53,500 $54,000 $54,500 $0 $0 $0 $0

Valhalla yacht charter price

# of charter days Base Price Taxes: 22%, exceptions available Total Note
14 day charter 102,400€‎ to 109,000€‎ 22,528€‎ to 23,980€‎ 124,928€‎ to 132,980€‎ Discounts outside the main season are common.
7 day charter 51,200€‎ to 54,500€‎ 11,264€‎ to 11,990€‎ 62,464€‎ to 66,490€‎ Standard charter rate, base for all calculations.
3 day charter 25,600€‎ to 27,250€‎ 5,632€‎ to 5,995€‎ 31,232€‎ to 33,245€‎ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
51,200€‎ / 6 * 3 days = 25,600€‎
1 day charter 8,533€‎ to 10,900€‎ 1,877€‎ to 1,998€‎ 10,411€‎ to 12,898€‎ Please inquire, the possibility/availability of a 1 day charter needs to be verified.

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: €‎51,200

High season rate: €‎54,500

GENERAL NOTES:
MINIMUM NIGHTS: 6, 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.


***BOAT REQUIRES 48 HOUR TURNS***

If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.
BVI PORTS: Add $400 for any port other than West End and JVD.


HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$51,200 3/$51,550 4/$51,900 5/$52,500 6/$52,600 7/$52,950 8/$53,300

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$51,350 3/$51,775 4/$52,200 5/$52,625 6/$53,050 7/$53,475 8/$53,900

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $800 per cabin per night, with a 2 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.

2021/2022 CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $60,000, charter must end on 12/26 or earlier
NEW YEARS: 1-8 guests @ $72,000, charter may not start prior to 12/27


***SPECIAL OFFERS ***

None at this time.

GENERAL NOTES:
MINIMUM NIGHTS: 6, 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.


***BOAT REQUIRES 48 HOUR TURNS***

If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.
BVI PORTS: Add $400 for any port other than West End and JVD.


HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$51,200 3/$51,550 4/$51,900 5/$52,500 6/$52,600 7/$52,950 8/$53,300

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$51,350 3/$51,775 4/$52,200 5/$52,625 6/$53,050 7/$53,475 8/$53,900

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $800 per cabin per night, with a 2 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.

2021/2022 CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $60,000, charter must end on 12/26 or earlier
NEW YEARS: 1-8 guests @ $72,000, charter may not start prior to 12/27


***SPECIAL OFFERS ***

None at this time.

Price Terms

All Inclusive

Valhalla Yacht Charter Locations

Summer Season

Winter Season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: Inq
Crew Pets: No
Guest Pets: No
Camcorder: No
Water Maker: yes
Water Capacity: 325 Gallons
Ice Maker: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
YachtNudeCharters: Inq
Hairdryers: Yes
Smoking: aft scoop steps only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: water Safe
Generator: 2 x 25.5 kw
Inverter: yes
Voltages: 240/220V & 110/120V
Hammock: Yes
Windscoops: No

Specifications

Tube:
Guests: 8
Maxspeed: 24
Draft: 5.1
Cruising Speed: 12
Helipad:
Ac:
Ac Night:
Built: 2016
Turnaround: 48, inquire for 24hr
Cabins: 4
King: 1
Queen: 3
Double:
Single:
Twin:
Pullman:
Showers: 4
Basins: 4
Heads: 4
Electric Heads: 4
Jacuzzi:

Features

BBQ: Yes
AC: Full
Generator: 2 x 25.5 kw
Internet: Onboard WIFI
Cruising Speed: 12
Max Speed: 24

Layout

Layout of Valhalla

More Specifications

Flag: Marshall Islands
Homeport: St Thomas
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance: Privilege Underwriters Reciprocal Exchange

Diving Onboard

Dive Info: Both captain and chef are PADI Divemasters.
Diving is available for up to 4 guests at a time, max 3 dives per week at no cost other than gear rental.

The crew are happy to handle gear rental, pick-up and return on the guests behalf. Crew will discuss details on preference calls with guests.

Diving is available for up to 4 guests at a time, max 3 dives per week at no cost.
Communication: WIFI available aboard the yacht.
Air Compressor: Not Onboard
Dive Costs: $35 per dive, per diver, payable aboard to yacht crew.

Both captain and chef are PADI Divemasters.
Diving is available for up to 4 guests at a time, max 3 dives per week at no cost other than gear rental.

The crew are happy to handle gear rental, pick-up and return on the guests behalf. Crew will discuss details on preference calls with guests.

Diving is available for up to 4 guests at a time, max 3 dives per week at no cost.
Scuba On Board: Onboard

Fishing

Fishing Gear:
Fishing Gear Type:
Rods: 2
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size:
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: 70hp
Floating Mats:
Dinghy Pax: 9
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard:

Crew

Crew Information

Crew of Valhalla|Captain Captain

Crew of Valhalla|Chef Chef

Crew of Valhalla|Stewardess Stewardess

Captain: Sergio Gomez

Sergio is a young, fun, and adventurous sailor.

Growing up in South America, it was during his summer beach vacations that he fell in love with the sea and made a promise to himself that someday he would live near the ocean.

After graduating high school, he relocated to Puerto Rico where he completed his degree in marketing and pursued sailing. His passion for sailing grew extensively which led to the purchase of his own sailboat and many hours of sailing in his spare time.

4 years ago, Sergio decided that sailing was what really ‘fueled his soul’ and decided to make a career change and sail full-time.

He is a licensed RYA Yacht master, offshore commercially endorsed, USCG captain and Dive Master. He has delivered outstanding charter vacations in Greece, Croatia, Florida, and the Caribbean.

Sergio speaks fluent English and Spanish, enjoys water sports, and loves a good conversation while guests enjoy his most favored creation, Captain's Old Fashions!!

Neen:

A five-year resident of the Virgin Islands, Neen, is now enjoying her first year as Chef aboard Valhalla, the past three years she was Chef and First Mate aboard S/V Winters Coming.

As a Midwest Ohio native and lifelong traveler, she enjoys creating a wide and exciting array of dishes for your enjoyment. Her creations and methodology have been influenced by cuisines of Lebanon, Japan, Italy, Korea, Denmark, Austria, France, the Philippines, the American South, Southwest, and Midwest and of course, her current home, the Caribbean Islands.

In addition to traveling and experimenting with food, Neen dedicated much of her life to the study of fine art. Upon moving to the Caribbean, she found an intense love for life on the water, and so, transitioned her work from paper to plate. “In the past I created art you simply looked at, now I create art you smell, touch, see, taste, devour and even sometimes hear..”

One of the most rewarding elements of life on the water for Neen is life IN THE WATER! As a certified Dive Master and avid snorkeler, she will be your guide in the breathtaking underwater world of the Virgin Islands. You may even be lucky enough to snare a lobster for lunch! If not, try your hand at catching a Mahi Mahi, Tuna or Wahoo to be enjoyed as ceviche, tartare, tacos... the options are limitless with Chef and First Mate Neen.


Britnie is an adventurous and creative individual who was born in Upstate New York and grew up all over the country. She found herself living in the Virgin Islands seven years ago. She spent many years in the service industry as a bartender, cocktail waitress, and server throughout and after her college career while also freelancing as a photographer. Britnie got her STCW in 2016 and worked as a first mate and tour guide on day charter boats throughout the islands. After experiencing hurricanes Irma and Maria she left Island to enter the yachting industry and worked her way up to Chief Stew due to her attention to detail and dedication to guest’s needs. The call of the islands was too great and she’s back to her home with us here in St. Thomas.

***Crew has been fully vaccinated for COVID-19****

Menu

Here in the beautiful Caribbean, we enjoy a diet filled with an array of treasures from the sea, colorful fruits and vegetables, and healthy carbohydrates and legumes.

Our emphases are on local, sustainable, organic, nutrient dense, seasonal and made from scratch ingredients.

We proudly work with the the very best local farms, ensuring authentic dining experiences.

In addition to multiple course meals prepared throughout the day, our fully stocked snack bar, drinks bar and fruit bars are available at all times.

Dish components are subject to fluctuate with season and availability.

Dietary and allergen needs are happily met
Vegan (V), Vegetarian (VG), Gluten Free (GF), Dairy Free (DF), Pescatarian (PSC), and Keto (KT) options labeled below.

Please enjoy this sampling of our favorite dishes.

Breakfast



  • Breads, (VG, GF, DF) coconut flour and almond meal breads, with mango butter and local fruit


    • Coconut Spice, toasted coconut, allspice, cinnamon, nutmeg

    • Sweet plantain, cacao nibs, pecans, nutmeg




  • Fruit Tartlets, (VG) mango or pineapple baked in puff pastry with mascarpone, honey, fresh thyme, black pepper and flaky salt



  • Pancakes, (VG, GF) fluffy and crispy lemon ricotta pancakes with butterfly pea powder and blueberries. Accompanied by citrus melange



  • Clafoutis, (VG, GF, DF) French tart accompanied by local fruit


    • Plum Lavender

    • Raspberry Rose

    • Grape Vanilla




  • Chia Pudding, (V, GF) spiced coconut milk and chia seeds layered with mango purée and fresh fruit



  • Smoothie Bowls,(V, GF) local fruit blended with coconut milk, topped with edible flowers, coconut spice granola, passionfruit and agave nectar



  • Avocado Toast, (VG) toasted artisan bread with soft boiled egg, avocado nest, smoked salt, lemon, creme fraiche, caviar and passionfruit shot side


    • Smoked salmon

    • Speck




  • Banana Fritters, (VG, GF) Jamaican style spiced fritters with thick cut bacon, local eggs and grapefruit



  • Eggs Benedict, (VG, GF) with poached local eggs and lemony hollandaise


    • Tomato, charred heirloom tomato, crisped pancetta, charred endive

    • Polenta, crispy polenta cakes, Boursin cheese, smoked salmon, wilted kale, jumbo caper berries




  • Bagel & Lox, (PSC) smoked salmon, herbaceous vegetable cream cheese, jumbo caper berries, tomato, shaved red onion, toasted bagel, lemon, soft boiled egg, arugula, flaky salt and cracked pepper



  • Heuvos Rancheros, (VG, GF) local eggs poached in Hatch Chili sauce, Carribean caviar, roasted poblano, cojita, avocado, cilantro and lime, all in a crispy tortilla bowl



  • Tomatillo Shakshuka, (VG, GF) local eggs poached in fresh tomatillo Shakshuka with flavors from lime, cilantro, cumin, jalapeño and vinegar. With wilted kale, avocado, artisanal bread and smoked salt



  • Hash-tata, (VG, GF) spiced local root vegetables, creme fraiche whipped local eggs, cheeses, herbs, citrus zest


Lunch



  • Tuna Nicoise, (VG, GF, KT, PSC) local greens, braided long beans, olives, charred cherry tomatoes, fingerling potatoes, quail eggs, anchovy filets, chives, dill, parsley, herbaceous vinaigrette, seared local tuna



  • Caesar, (VG, GF, PSC, KT) halved romain heart, anchovy filets, fresh garlic croutons, parmigiana crisp, grilled lemon, fresh Caesar dressing


    • Lump crab cake

    • Grilled lemon chicken




  • Fattoush, (VG, GF, PSC, KT) torn romain, pistachio and sesame encrusted goat cheese, pita chips, tomato, mint, parsley, shaved cucumber, red onion, olives, radish rosettes, lemon and mint dressing, za’atar shrimp skewer



  • Strawberry Spinach and Fig, (VG, GF, PSC, KT) bed of spinach topped with caramelized pecans, shaved red onion, strawberries, figs, Gorgonzola, and cedar smoked asparagus and chicken breast. Finished with fresh balsamic dressing



  • Quiche, (VG) in homemade flaky crust, accompanied by local greens, charred asparagus, radicchio and toasted pecans


    • Pea, mint, ricotta and lemon

    • Mushroom, gruyere, shaved truffles, truffled arugula, balsamic reduction, parmigiana

    • Caprese, fresh basil pesto, tomatoes, fresh milk mozzarella, balsamic reduction




  • Sandwiches, (VG) toasted artisanal bread, camembert, artichoke hearts, semi dried tomatoes, charred radicchio, truffled balsamic, organic turkey, basil pesto. Accompanied by Terra chips



  • Captains Burger, (V, VG, GF, KT), toasted brioche bun, boursin cheese, spiced and hand formed plant based patty,  bacon jam, LTO, cornichons. Accompanied by twice fried potatoes and red cabbage slaw



  • Valhalla Bowl, (V, VG, GF, KT) ancient grains, roasted beets, local greens, crispy garbanzo’s, avocado, micros, shaved carrot, radish and red onion. Finished with beet tahini sauce


    • Tempeh

    • Tofu

    • Chicken




  • Tuna Sombrero, (VG, PSC, KT) purple sushi rice, red cabbage, seaweed salad, chili cucumber, avocado, sesame mango, marinated local tuna, pickled watermelon radish, sriracha aioli, rice paper crisp, tobiko, edible flowers



  •  Summer Rolls, (V, VG, GF, PSC, KT) avocado, cucumber, carrot, herb melange, and peanut sauce side. Accompanied by sesame miracle noodles and grilled bok choy


    • Crab stick

    • Seared tuna

    • Squid

    • Baby corn and Bamboo shoot




  • Tacos, (V, VG, GF, PSC, KT) accompanied by Mexican street corn


    • Snapper with Lotus Root, butter lettuce and Lychee salsa

    • Skirt Steak marinated in lime, cilantro and jalapeño, with mole style black beans, cojita, tomatillo salsa, smoked lime crema



Snacks



  • Spicy Sesame Edamame, (V, VG, GF, PSC, KT) with fish sauce and flaky salt



  • Charred Shishitos, (V, VG, GF, KT) with lemon and smoked salt



  • Watermelon Ricotta Salata, (VG, GF,  KT) with mint, flaky salt, and balsamic reduction



  • Ceviche, (GF, PSC, KT) fresh catch marinated in fish sauce, coconut milk, liquid aminos and lime, with jalapeño, cilantro, red onion, and red bell pepper



  • Hummus, (V, GF, KT) accompanied by pita chips and vegetables


    • Beet, cardamom, roasted garlic

    • Cici Nero, cumin, coriander, za’atar, lemon

    • White bean, caramelized onion, white balsamic reduction, chili, lemon




  • Bruschetta (V, VG, PSC)


    • Mascarpone, stone fruit, mint, basil

    • Olive, anchovie, tomato, creamy goat cheese, parsley, basil




  • Caprese, (VG, KT) fresh milk mozzarella, heirloom tomatoes, truffled balsamic, flaky salt, cracked pepper, and lemony arugula



  • Beets & Burrata, (VG, KT) roasted red and yellow beets, truffle stuffed fresh burrata, tarragon, and radish



  • Neen-cho’s, (V, VG, GF) spiced tortilla chips layered with queso, black beans, green chili, red onion, tomato and radish micros


Starters



  • Gazpacho, (V, VG, GF, KT)chilled soup of local fruits and vegetables


    • Papaya, ripe papaya blended with tomatoes, sweet onion and peppers. Finished with shaved green papaya, passionfruit and mango vinegar

    • Green, honeydew melon blended with avocado, jalapeño, cucumber and white balsamic. Finished with creme fraiche, currants and nasturtium

    • Watermelon, tomatoes and cucumber blended with watermelon and mint. Finished with feta, mint and white balsamic glaze




  • Ovation Greens, (V,  KT) melange of locally grown and powerfully flavored greens with lemon, EVOO, flaky salt, cracked pepper



  • Papaya salad, (V, GF) with micro greens, pickled red onion and mango vinegar



  • Arugula and fennel, (V, GF) with golden beet and blood orange supremes. Finished with papaya seed vinaigrette



  • Tabbouleh, (V) bulgur wheat, parsley, mint, lemon, garlic and tomatoes, with crispy cici nero and beet tahini sauce



  • Stuffed Figs, (VG) fresh figs stuffed with cardamom spiced ricotta, roasted and finished with orange zest and pomegranate



  • Troncos de Platano, (V, GF) green plantains hollowed, fried and stuffed with pineapple pico de gallo


Entree’s



  • Risotto, made with white wine, shallot and garlic


    • Barley and eggplant, (VG) with roasted tomatoes, creamy goat cheese, toasted pine nuts, fresh basil, lemon zest, balsamic reduction, black garlic

    • Lemon and Pea Shoot, (VG, PSC) Pernod infused Arborio, layered with lemony ricotta and pea shoot pesto. Finished with seared U-10 scallops, fennel and emerald oil

    • Truffled Mushroom, (VG) mushroom melange, parmigiana crisp, shaved truffles, truffled balsamic reduction, roasted garlic and lemon zest




  • Gnocchi, homemade root vegetable dumplings (VG, GF)


    • Red Beet, with walnut sage butter and beet greens

    • Yucca, with truffle butter, mushroom melange, sweet squash and fresh goat cheese




  • Pasta (VG, PSC)


    • Beet Ravioli, fresh pasta filled with roasted beet and ricotta purée, in sage brown butter, with toasted hazelnuts and beet greens

    • Ravioli al’ Uovo, fresh pasta filled with herbed ricotta and runny egg yolk, in lemon white wine butter sauce, with crispy pancetta

    • Seafood Pasta, squid ink spaghetti, mussels, clams, parmagiana, oil poached egg yolk

    • Grandpa’s Summer Pasta, with fresh tomatoes, garlic and local basil

    • Grandpa’s Vodka Pasta, with sausage, white beans and caramelized onion

    • Mac N’ Cheese, pasta in sauce of creamy tofu, local pumpkin, caramelized onions, garlic and nutritional yeast


      • Tofu

      • Chicken

      • Chorizo





  • Surf & Turf, (KT) dry rubbed and grilled filet topped with herbaceous compound butter. Accompanied by seared U-10 scallops, bacon wrapped asparagus, corn purée, and hash of purple potato, shallot, bacon and corn



  • Octopus’s Garden, (PSC, KT) charred octopus with quail eggs, peppadew peppers and Italian vegetable salad of chickpeas, shaved carrot, red onion, parsley and fennel. Finished with cuttlefish aioli



  • Grilled Spiny Lobster, (PSC, KT) grilled local lobster with passionfruit thyme butter. Accompanied by mashed yucca and local greens



  • Carribean Lamb, (KT) lollipops marinated in blood orange, dry rubbed with VI Roasters coffee, cocoa powder and cumin, then grilled. Accompanied by dandelion greens, avocado, blood orange supremes and passionfruit



  •  Creole Mahi Mahi, (PSC, KT) grilled in plantain leaves with bell peppers and onions. Accompanied by coconut rice n’ peas, tostones and star fruit



  • Coconut Snapper, (PSC, KT) grilled and topped with lychee salsa. Served with coconut spinners and sinkers and boiled green plantain in coconut broth



  • Mussels, (PSC) steamed in white wine, thyme and chili, with local root vegetables and tomatoes in white wine cream sauce



  • Mofongo, (V, PSC) plantain or breadfruit, fried and mashed with garlic and cilantro, then stuffed. Accompanied by avocado and coconut butter beans


    • Jackfruit

    • Crab

    • Shrimp

    • Chicken




  • Mediterranean Platter, (V, VG, GF, KT) grilled meats and vegetables, accompanied by fresh garlic Naan, beet tahini sauce, feta, parsley, mint, cucumber and tomato


    • Pork tenderloin roulade with za’atar, roasted red pepper and spinach

    • Shish Tawook, tender marinated and grilled skewers of chicken breast, bell peppers and onions

    • Eggplant, roasted local baby eggplants stuffed with lemon cous cous, tomato and feta

    • Beef Kofta, spiced and herbaceous skewers of beef and lamb

    • Vegan Kofta, spiced and herbaceous skewers of beyond beef




  • Paella, (GF, PSC) traditional rice dish of saffron, chorizo, mussels, clams and jumbo shrimp, with socarrat, lemon and angry sauce



  • Seafood Boil, (GF, PSC, KT) shrimp, crab legs and claws, clams, crawfish, potatoes, corn and broccoli, with New Orleans creole spice and drawn garlic herb butter


Desserts



  •  Mango Upside Down Cake, (V, VG, GF) light and fluffy spice cake topped with caramelized mango, mango purée and passionfruit



  • Flourless chocolate cake, (V, VG, GF) rich and decadent cake of organic chocolate and cacao nibs, flavored with almond



  • Cherry Bread Pudding, (VG) traditional Irish execution with crispy exterior and flavor from orange bitters and Kirschwasser macerated cherries



  • Avocado Mousse, (V, GF, KT) rich and decadent chocolate mousse of creamy local avocado and organic chocolate. Finished with fresh whipped cream and berries



  • Sorbet, (V, GF)


    • Prickly pear, lime, agave and aged rum

    • Coco matcha

    • Blueberry, lavender and lemon




  • Chocolate Strawberries, (V, GF, KT) freshly dipped and finished with merlot salt



  • Red Grout, (VG, GF) traditional Virgin Islands dessert of guava tapioca over vanilla bean custard, finished with fresh guava and meringue



  • Pavlova, (VG, GF, KT) baked meringue with crisp crust and light, fluffy interior. Served with lemon curd, berries, mint and fresh whipped cream



  • Matcha Mochi, (V, GF) Japanese rice flour cake with coconut milk and vanilla



  • Chocolate Board, (VG) melange of organic chocolates, berries and artisanal cookies



  • Buddha’s Hand Champagne Bars, (VG) buttery shortbread crust layered with Buddha’s hand marmalade and champagne lemon curd. Finished with mint and raspberries



  • Botanical Baklava, (VG) flaky phyllo dough with cardamom spiced pistachio and walnut filling, finished with rose infused honey, rose petals and flaky salt


Beverages
N/A



  • Virgin Islands Roasters coffee, freshly ground, hot or iced


    • Eden Organics Soy Milk

    • Half and Half

    • Coconut Milk

    • Goat Milk

    • Oat Milk




  • Smoothies, daily variety organic fruit smoothies



  • La Croix sparkling water



  • Variety sodas



  • Cere’s Fruit juices



  • Wenner Hill’s Passionfruit juice



  • Fresh local Coconut water



  • Hot Tea


    • Matcha

    • Chamomile

    • Flor de Jamaica



Alcoholic
    Specialty Beverages



  • Put the Lime in the Lychee Nut, coconut rum, fresh lime, coconut cream, lychee nectar, fresh nutmeg



  • Passionate Mango, dark rum blended with mango and lime, finished with passionfruit



  • Elderflower Fizz, St. Germain Elderflower, lime, fresh passionfruit, soda water



  • Elderflower Spritz, St. Germain Elderflower, Prosecco, soda water, lavender



  • Lychee Sake-Tini, sake, lychee nectar, fresh lychee



  • Rose Sake-Tini, sake, orange, cranberry, rose petals



  • Limoncello Collins, Titos, Limoncello, lemon juice, soda water



  • Captain’s Old Fashioned, Pussers Rum, muddled orange, cane sugar, bitters



  • Margaritas, with fresh lime, agave and salt


    • Watermelon

    • Mango

    • Prickly pear

    • Blackberry jalapeño

    • Cadillac




  • Painkiller, Cruzan dark, cream of coconut, pineapple, orange, fresh nutmeg



  • Nilla-Killa, Pusser’s Rum, Cruzan Vanilla, cream of coconut, pineapple, orange, fresh nutmeg



  • Bailey’s Coffee



  • Robbie’s Russian, Disaronno, Tito’s, Cream, chocolate shavings



  • BBC, Blended Bailey’s, banana and cream, chocolate liquor, chocolate rimmed glass



  • Bloody Mary,


    • Classic, Tito’s, homemade spicy bloody mix, lime, cracked pepper, skewer of chorizo, jalapeño, cheese and cornishons

    • Caprese, Tito’s,  homemade bloody mix, muddled basil, lemon, cracked pepper, skewer of fresh mozzarella, tomatoes and basil, finished with truffled balsamic glaze



Beer



  • St. John Brewer’s (STJ)

  • St. Croix Brewer’s (STX)

  • Medalla (PR)

  • Carib (Trinidad and Tobago)

  • Corona

  • Stella Artois


Seltzer



  • Love City Hard Seltzer (STJ)


Liquors



  • Cruzan Rum (STX)


    • Dark

    • Spiced

    • Blackstrap

    • Light

    • Coconut

    • Mango

    • Vanilla


  • Pusser’s Rum (Trinidad and Guyana)

  • Soggy Dollar Rum (JVD)

  • Tres Clavos Rum (PR)

  • St. Thomas Rum Cream (STT)

  • Tito’s Vodka

  • Milagro Tequila

  • Patron XO Cafe

  • Bombay Sapphire Gin

  • Jameson Whiskey

  • Makers Mark Bourbon


Wine



  • Wines curated to each charter

Reviews

July 2021 - broker provided survey

Name: Jason
Yacht: WINTERS COMING with Sergio Gomez & Christina Reynolds
Charter Dates: 07/18/2021 to 07/23/2021
Area Cruised: St. Thomas - USVI
Overall Rating: 5/5

1. Was the crew friendly and accommodating?
The crew was AMAZING!

2. Was the yacht comfortable and clean?
Amazing

3. Was the yacht well ventilated?
It was perfect

4. Was the food good and well presented?
Best chef I have ever had cook for me/us!

5. Did you like the area you sailed?
Fantastic!

6. Additional comments on your charter?
Best vacation I have ever had. Truly had to make no decisions which is what a vacation should be!
May 2021 - Broker provided survey

Sergio & Neen, we came into this week with highest level of anticipation and you guys exceeded all of our expectations! Neen, the food was amazing! The only thing better than the pictures of your food, is eating it!! The food was fantastically executed and delicious. Sergio, our fearless captain, you delivered on every promise. Great diving, great snorkeling and turtles every day. Thanks for the great times, great memories and great friends ❤️⛵️
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April 2021

“Sergio and Neen, this week has been amazing!! Thank you for a week filled of adventure, knowledge, humor and most importantly memories. Neen, your food is amazing and made every meal with love!! Captain, you have made our journey and island days unforgettable. Thank you both again and we will see you soon ❤️“
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March 2021- From Lets Play Two

“Sergio and Neen, I can not think or hoped of a better way to start traveling again. This week with you exceeded so many expectations. Starting with the most delicious gourmet food we have ever had on a boat. The amazing diving with eels and sting rays and the contagious smiles brightening every day. A big thank you for your kindness and generosity. This was a much needed trip, so memorable. Big thanks!!”
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Feb 2021

“Dear Sergio & Neen, this trip was in the making for years. At times it seemed out of reach and then it came to be. Over the years this group has been through several highs and lows but this by far has been our highest moments together. Thank you for helping us have Thai once in a lifetime experience. You two were a great fit for our family. Life is short but so sweet. Thank you for helping us live it to the fullest. Xoxo”
Feb 2021

“Sergio and Neen, thank you for the memories you provided. I loved swimming with the turtles at Salt Pond Bay. I also enjoyed hiking some new trails. Thanks Neen for the food, you have an amazing talent. Blessings.”
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Dec 2020

Sergio and Neen, thank you so much for you hospitality!! You both have a gift and we certainly appreciate you sharing that gift with us. It was a great week of laughter, food, adventure, and shenanigans. We will have memories and recipes that will stay with us for a lifetime. This was our 3rd catamaran trip in the Virgin Islands and this one was absolutely the BEST!! Hope to see you both soon!
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December 2020

Dear Sergio & Neen,
This trip exceeded all of our expectations! The island hiking, snorkeling, sailing sunsets, cocktails and of course Neen’s cuisine! You guys really made this trip for us with your knowledge, humor, confidence and above all kindness. We how to sail with you again soon.
Dec 2020

Sergio & Neen, Tricia’s 50th Birthday trip has been incredible!! Thank you for taking care of us & feeding us with love
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November 2020

Sergio and Neen, thank you for giving us the ultimate sailing experience! It was the definition of a perfect vacation. We will miss you both and we will miss the most delicious -around the world- meals
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This week is going to be tough to beat!
This trip really is going to be tough to beat. Much love for the crew and the boat.
A week to remember! This has been the trip of a lifetime. Thanks to everyone who made it possible!
What a week! This vacation will forever be a dream come true! Thank you
Thank you both for making this week one that we will all remember forever! We are grateful for the memories made! Until next time!
Ruff seas and Gypseas. Thanks for one hell of a good time
Thank you for helping us have the best week of our lives. You're awesome!
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Such an Amazing and Beautiful Time!
Our Family had a great vacation! Sergio and Melissa were fantastic hosts and everything was perfect from the boat, the route, the food, the music and the company. Thanks for the true trip if a lifetime!

Such an amazing and beautiful time!! Sergio and Melissa were so incredible and friendly and helpful. The food and the beaches were fantastic! Couldn't have asked for better people to spend out vacation with. They were so helpful and great! We stopped by so many fun places and made so many memories! Thank you guys for making this trip unforgettable.
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You are Family Now
This has been one of the best trips I have ever been on! Ever!!! From the beautiful beaches to the amazing food to the spectacular sunset, it was exactly what I needed. Thank you for making this trip great!


Friends come and go, but family are always in your heart. You are family now! Thanks for showing me what “life” is really supposed to be. The constant smile on your faces, the delicious food, the places you took us that were so incredibly magical, are all what life is about. I hope to get to do this again in the future. Thanks a million.
Best Food We Have Ever Had!
Sergio and Neen, you two made our trip so special. We went to the most unique places and saw amazing wildlife and ate the BEST food we have ever had. ❤️ We wouldn’t have been able to see the sights we saw without your knowledge of the various islands!! Thank you soooo much for a great tri
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  • Valhalla

    Price Terms: All Inclusive

    Price from €‎51,200/week

    High season €‎54,500/week

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