$32,000 - $34,000 / WEEK
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BUILT/REFIT
YEAR
2020
Yacht
Length
58.00 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
2
CHARGES
FROM
$32,000
ANNEX
58 Feet
Cat
#Pax
10
Beam
28
Draft
6
Built
2013
Make
Leopard
Refit
2020
#Cabins
5
Cabin Configuration
5Queen(s)
Showers
5
Tubs
0
Wash Basins
5
Heads
0
Elec. Heads
5
Helipad
No
Jacuzzi
No
Gym
No
A/C
Full
Pref. Pick-up
Yacht Haven Grand
Other Pick-up
Turn-around
48 hours
C. Permit
1
License
1
Engines/Generators
2x110hp diesels New 20Kw generator
Range
Fuel Consumption
Cruising Speed
Max Speed
Accommodations
5 guest queen staterooms with private ensuite baths with dry shower stalls and electric heads. (This yacht is NOT legal for more than 10 pax charters.)
BERTH SIZES:
Starboard Aft Cabin - 80'’ X 80”
Port & Strb Main deck Cabins - 78'’ X 60”
Port forward cabin - 80'’ X 60”
Strb fwd cabin - 80” X 60”
Locations
Summer Ports
Yacht Haven Grand
Summer Operations
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US)
Location Details
Based from Yacht Haven, St. Thomas, USVI
Winter Ports
Yacht Haven Grand
Winter Operations
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US)
MCA Compliance
1
Amenities
Salon Tv
Yes
Salon Stereo
Yes
SAT Tv
Yes
iPod/Device Hookups
Yes
Sun Awning
Yes
Hammock
No
Windscoops
No
Deck Shower
Yes
Bimini
Yes
Nude Charters
Inq
Hairdryers
Yes
#Port Hatches
18
Crew Smokes
Inq
Guest Smokes
Aft deck only
Pets Aboard
Yes
Pet Type
-
Guest Pets
No
Elevators
No
Wheel Chair Access
Yes
Water Maker
yes
Water Capacity
-
Ice Maker
Yes
Stabilizers
No
Sailing Instructions
Yes
Internet Access
Onboard WIFI
Green Initiatives
Make purified drinking water?
Yes
Re-usable water bottles
Yes
Other Green Initiatives
Local and organic produce if available. All natural eco-friendly cleaning products.
Children Details
Children Allowed
No
Minimum Child Age
-
Diet Details
Special Diets
Inq
Kosher
No
BBQ
Yes
#Dine-In
10
Power Details
Generator
Two
Fuel
-
Inverter
Yes
Voltages
-
Dinghy Details
Dinghy
16' Center Console
Dinghy Hp
70HP
Dinghy Pax
6
Water Sports
Water Skis Adult
No
Water Skis Kids
No
Jet Skis
No
Wave Runners
No
KneeBoard
Yes
Windsurfer
No
Snorkel Gear
12
Tube
Yes
Scurfer
No
WakeBoard
No
Kayaks (1 Pax)
No
Kayaks (2 Pax)
No
Floating Mats
6
Swim Platform
Electric platform
Boarding Ladder (Loc/Type)
Ladder off scoop steps
Sailing Dinghy
Non
Beach Games
Yes
SU Paddle Board
2
Fishing Gear
No
Gear Type
Trolling
Rods
2
Deep Sea Fish
No
Under Water Camera
No
Under Water Video
No
Fish Permit
750796
Sea Bob
No
Sea Scooter
No
Kite Boarding
No
Kite Boarding Details
-
Other Toys
Board Games
Other Amenities
Top deck outdoor moving theater
Lots of new water toys for 2020 season!
-Big Mable 2 (similar to towable tube)
-6 person floating island
-Saddle floats
-Kneeboard
-Wakeboard
-Inflatable animals
-New snorkel gear
Communications
-
Total Crew Members
2
Crew Name
-
Crew Title
-
Crew Nationality
-
Captain Name
-
Captain Nationality
-
Captain Language
-
Captain Born
-
Capt Joe Swearingen
A lifelong dream. A shared adventure. A passion for life on the water.
For Joseph and Laurie, the opportunity to live and work together aboard a luxury 58-foot catamaran in St. Thomas and the British Virgin Islands is the realization of a lifelong dream.
They love the water, they love adventure, they love great food and beautiful surroundings—and most of all, they love sharing those experiences with other people.
As a couple and a team, they bring very different strengths to the boat, but they share the same philosophy: Take care of the boat. Take care of the guests. Keep everyone safe. And make sure everyone has a fantastic time.
Captain Joseph “Joe” Swearingen
For Joe, a life on the water began long before becoming a professional captain.
Growing up on Florida's East Coast, he was drawn to the ocean from an early age. Surfing, fishing, boating, and spending time around the water weren't simply hobbies—they became a way of life. Those early experiences developed into a deep understanding and respect for the ocean and ultimately shaped the seaman he is today.
During high school, Joe became involved with the U.S. Coast Guard Auxiliary, where he developed his skills in seamanship, boating safety, and service to others. His ability and dedication earned him Crew and Coxswain qualifications, and his experience included situations where he helped bring people safely back to shore in difficult
conditions.
After high school, Joe continued his marine education at a prestigious marine institute in Orlando, Florida, where he graduated second in his class.
Eventually making his home in the Outer Banks of North Carolina, Joe founded and successfully operated PRISTINE Marine, building a reputation for meticulous workmanship, marine expertise, and an unwavering commitment to doing things right.
That philosophy is reflected in the name itself. Pristine represents the standard Joe brings to everything he does.
His years working on boats throughout the Outer Banks gave him extensive hands-on experience maintaining vessels, troubleshooting systems, navigating challenging local waters, and helping keep boats operating safely and reliably.
The waters around Oregon Inlet can be demanding, and Joe developed a reputation within the local maritime community for his ability to navigate challenging conditions, care for vessels, and get the job done when conditions
were less than ideal.
Joe's career has included extensive time as a first mate aboard fishing and charter vessels, along with operating sailing and power vessels of many sizes. He has served as mate and co-captain aboard a Seawind 1200 catamaran since 2020, operating approximately three to four charters per week for roughly eight months each year.
His experience also includes approximately 20 offshore vessel deliveries on vessels ranging from 40 to 65 feet, along with extensive fishing-charter and offshore experience.
Chef/Mate Laurie Burel Flynn
Laurie's role aboard is a natural extension of what she has loved doing her entire life: cooking, entertaining, creating beautiful surroundings, and making people feel welcome. She raised a family of five and has spent decades cooking for family and friends, often finding herself with a house full of people and a table that somehow always needed to get a little bigger.
Her hospitality experience also includes six years of hosting large charity events in her home benefiting Seattle Children's Hospital.
These events included elegant five-course wine dinners featuring professional chefs. Laurie worked closely with the chefs to coordinate each course with the wines being served while managing the many details required to make each evening special.
Laurie has also pursued culinary education through cooking classes at Blue Ribbon in Seattle and at a highly regarded cooking school in Italy. While much of her culinary experience has been self-taught, Laurie has spent decades cooking, entertaining, experimenting, and learning. She approaches food with genuine passion and a perfectionist's eye. She believes food should taste wonderful, look beautiful, and be served in a way that makes people feel special.
Her friends have affectionately called her the “Hostess with the Mostest” for years.
She takes pride in keeping the yacht beautiful, polished, organized, and inviting throughout the charter.
A sampler from Jessica's galley aboard THE ANNEX
Breakfast
Savory croissant sandwich with scrambled eggs, prosciutto, arugula, brie and sundried
tomato spread, Fruit salad, Blueberry muffins.
Bagel board with lox, truffled cream cheese, fried eggs, cold cuts and bacon, Fruit platter, Banana bread.
Poached Egg Florentine on English muffin with a side of oven roasted potatoes and bacon, Green smoothie, Yogurt parfait.
Baked ham wrapped cheddar and egg cup with breakfast sausage, Fruit platter, Banana oat fritters.
Mediterranean inspired frittata with feta, tomato spinach, Pineapple Carpaccio, Croissants.
“Pan-cuterie” breakfast board with mango and classic pancakes with berry coulis and dulce de leche, Feta egg scramble, bacon and homemade hashbrown.
Breakfast burrito with homemade tortilla egg, refried beans, avocado, bacon/sausage with pico de gallo, Fruit platter, Cinnamon rolls.
Luncheon
Caribbean braised chicken roti (or vegetarian) served with salads - watermelon feta basil salad, chickpea and red pepper salad.
Burrata, roasted peaches, Prosciutto salad with balsamic reduction, candied walnuts and feta stuffed green olives, served with fresh focaccia.
Tropical curried chicken salad (heart of palm, grilled pineapples, avocado, grapes) with mango and yogurt dressing served with French baguette.
Seared tuna niçoise salad with creamy Dijon dressing (garden fresh tomato, roasted new potatoes, soft boiled eggs, garden green beans and kalamata olives) served with fresh made Italian seasoned buns.
Grilled shrimp skewers on kale Caesar salad with homemade croutons, parmesan tuile, charred lemons and crispy bacon.
Vietnamese inspired Bahn mi sandwich with seared sirloin (baguette, pate, pickled carrots, coriander, cucumber, kewpie & maggi sauce) served with rice noodle, sesame and edamame salad.
Barbacoa inspired tacos (pulled beef cheeks) with pickled red onions, Pico de gallo, avocado and lime crema, coriander, cotija.
Canapés
Homemade hummus duo: Roasted red peppers with toasted pine nuts and Beetroot withfeta. Served with seasonal crudities and fried tortilla.
Classic tomato bruschetta with fresh basil oil on black pepper and garlic crostini drizzled with balsamic reduction and aioli
Homemade tzatziki with falafels.
Charcuterie board with phyllo wrapped baked brie, onion chutney, cured meats and cheese selection, fresh bread.
Mini pulled pork sliders, Jack Daniels spiked BBQ sauce, green apple and cabbage slaw.
Mediterranean inspired baked feta with fresh rosemary and thyme, confit cherry tomatoes, baked olives and garlic served with pita and crostini.
Fresh guacamole served with homemade fried tortilla chips and fried plantain chips.
Dinner
Pistachio crusted pork tenderloin with orange and brandy reduction, thyme infused sweet potato puree, grilled asparagus.
Butter poached mahi Mahi with capers beurre blanc, julienne carrot slaw and saffron rice.
Flame seared filet mignon, brandy and red wine cream peppercorn sauce, Irish champ mash and balsamic roasted bacon and sprouts.
Cajun spiced grilled shrimp with shredded crab meat over a bed of “Rasta Pasta” (Tagliatelle with red, yellow and green bell peppers) with arrabbiata sauce.
Pan seared red snapper with mango pineapple salsa toasted coconut rice flame grilled jerk seasoned broccolini.
Sous-vide duck breast with red onion and thyme marmalade served with duck fat seared gnocchi and honey glazed root vegetables
Slow cooked pulled pork enchiladas with homemade sauce topped with pico and fresh avocado. Family tradition slow cooked borracho beans, bacon and chorizo, Spanish Rice.
Dessert
Rum infused apple roses with homemade caramel sauce.
Key lime pie with ginger and coconut crust.
Bailey’s infused crème brûlée.
Poached pears with Grand Marnier whipped cream and candied pecans.
Strawberry and coconut sundae with chocolate covered strawberries, fresh strawberry coulis and toasted coconut
Rum fudge pie
Oreo cheesecake with chocolate ganache.
Start Date :
End Date :
Details : No bookings found
| January 1970 | ||||||
|---|---|---|---|---|---|---|
| Mon | Tue | Wed | Thu | Fri | Sat | Sun |
| 1 | 2 | 3 | 4 | |||
| 5 | 6 | 7 | 8 | 9 | 10 | 11 |
| 12 | 13 | 14 | 15 | 16 | 17 | 18 |
| 19 | 20 | 21 | 22 | 23 | 24 | 25 |
| 26 | 27 | 28 | 29 | 30 | 31 | |
High Rate: 34000 USD per week
MCA Compliant: MCA Compliant
Low Rate: 32000 USD per week
Seasonal/Individual Rates
Season:
Winter 2026-2027
Currency:
USD
Terms:
(Caribbean Terms) Inclusive
4 Pax:
$27,000
5 Pax:
$29,000
6 Pax:
$30,000
7 Pax:
$31,000
8 Pax:
$32,000
9 Pax:
$34,000
10 Pax:
$34,000
Summer 2027
USD
(Caribbean Terms) Inclusive
$26,000
$27,000
$28,000
$29,000
$30,000
$32,000
$32,000
Winter 2027-2028
USD
(Caribbean Terms) Inclusive
$28,000
$29,000
$30,000
$31,000
$32,000
$34,000
$34,000
Captain Only Rates:
-
Additional Rate Details:
GENERAL NOTES:
MINIMUM NIGHTS: 4
Christmas/New Years weeks:
Christmas week must end by 27 December
New Years week can begin no earlier than 27 December
Christmas week: REGULAR RATES for 2026
New Years week: for 7 nights aboard - 8 guests: US$38,400, 9 or 10 guests: US$40,800
Charters outside the Virgins: Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.
Summer Base Port:
Yacht Haven Grand
Summer Operating Area:
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US)
Winter Base Port:
Yacht Haven Grand
Winter Operating Area:
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US)
Location Details:
Based from Yacht Haven, St. Thomas, USVI
Guest Comments
April 2017
Magnificent!
Absolutely flawlessin every way! I will remember the gourmet meals so perfectly presented in hopes I may become inspired to upgrade my own offerings! Thankyou so very much for making my BVI trip so special and memorable.
Susie, Gladie and Ray
The 8th of February guests aboard THE ANNEX said:
This was the most amazing trip ever. The crew made all attempts to make this an amazing adventure. Nothing was to much trouble for Captain Nicolai, Captain Oliver, First mate Gemma and Chef Roma. We were a group of 10 and we all had the same opinion. Our travel to the different ports were very interesting and enjoyable. The meals were so delicious. Chef Roma went above and beyond to prepare the meals. I can’t say enough about this wonderful trip.
Early February, 2020, guests aboard THE ANNEX wrote…
We all had such a wonderful time. The Crew; Nicolas, Oliver, Roma and Gema treated us like royalty. They actually became part of our group. We were pampered from start to finish. Nicola and Oliver charted a course where we could see and do a lot of things. They found us private coves for water sports, paddle boarding, snorkeling, swimming, floating and water skiing. Your generosity of providing "Lemon Head" for our use was spot on. I don’t know how we would have done this without her! It even provided some with an important fishing excursion.
Roma is an excellent cook with delicious meals and even catered to Bill & Pat on their 46th wedding anniversary. She is an amazing cook and we looked forward to each meal and our happy hour hors d'oeuvres! Even when we didn't eat on board, Roma arranged meals on land, a place to watch the Superbowl and have a lobster dinner. I'm sure we all put on a few pounds. Gema, Miss full of energy and spunk, made sure we were very comfortable in our cabins and catered to us the entire time. Roma and Gema even provided signature drinks during our trip.
Meals were EXCELLENT, fresh and beautifully presented. Roma and crew knew our preference sheet and provided alternative meal for a member that did not like fish. They even had a special dinner to celebrate members 46th anniversary.
Captain and crew made things easy. They were very knowledgeable of the area, and bent over backwards to meet our needs. you would have never known this was the first time they all worked together on the Annex. Everything was spot on !Everything exceeded my expectations. The Captain and the crew made this trip a trip of a lifetime! I would highly recommend Nicolas, Olivier, Gema and Roma
Yacht was beautiful and more spacious than we thought. Yes there was plenty of shade with the 3rd level providing great views. Cabins were maintained daily and sheets/towels midweek. Lovely indoor and outdoor areas.
It was great having the bigger boat ("Lemon Head")... She was able to accommodate all 10 of us and the crew.
June, 2023, guests aboard THE ANNEX wrote:
Our trip on the Annex more than exceeded our expectations. Captain Devon planned a perfect itinerary based on our preference sheet and made slight modifications after in person discussions for the final days. Chef Jess was fabulous and accommodated our dietary preferences serving wonderful meals and snacks. Our favorite was Tex-Mex night reflecting her Texas roots. Our stew Lindy was present enough to take great care of us but allowed for private time as well. She has a great sense of humor and fun to chat with.
A family chartering aboard THE ANNEX in early December, 2024, wrote:
The Annex and crew were fantastic! Our family had a dream vacation and it was so hard to leave.
The Vo family
New Years 2024-2025 guests aboard catamaran THE ANNEX said:
Our family vacation aboard The Annex was absolutely spectacular!
When thinking about planning a vacation for our family of six, I had heard from friends that a chartered catamaran trip in the BVIs was something to consider. Little did I know what an incredible experience it would be aboard The Annex! From start to finish and everywhere in between, Captain Devon and his top flight crew—Jess and Chanel—ran a first class operation. They were incredibly prompt, friendly and professional (and with a good sense of humor to boot) from the moment we stepped on the boat. Captain Devon is an accomplished sailor/boater and the consummate professional. We felt safe and well taken care of at all times. The week-long itinerary was planned to perfection, with stops at all of the places we had hoped to see and even some smaller nooks and crannies that were lesser known to us. It was the perfect mix of sailing and motoring, land and sea, rest and play. Every last detail was planned out with incredible thought and care. The crew cut no corners and went above and beyond the call of duty at every moment. And the meals that Chef Jess put out daily were out of this world!… and perfectly complimented by Chanel’s exquisite service and attention!
It was truly the family vacation of a lifetime. I’m just so sad that it’s over…our whole family is. We look forward to climbing back aboard The Annex at some point soon. We will definitely be back!