Yacht Description

AMAZING GRACE yacht is a 53.00 ft long sailboat catamaran and spends the summer in Caribbean Virgin Islands, Caribbean Windwards and winter season in Caribbean Virgin Islands. It was built by Royal Cape in 2015. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins.

The sailboat features 2x Yanmar 75hp Westebeke generator 12kva engines and a generator.


Amazing Grace sleeps 8 guests in 4 Queen cabins with en suite electric flush toilets and showers. Master has study and dressing table with shower in ensuite. All cabins have HD TV's, sound system and fully air-conditioned.

Captain Only







Royal Cape

Built by

€16,200 - $20,500

Weekly price low-high season


Salon Stereo: Yes
Salon Tv: Yes
Nude: No
Books: Yes
Crew Pets: No
Guest Pets: Yes
Camcorder: Yes
Number Dine In: 8
Water Maker: Yes
Ice Maker: Yes
Number Of Dvds: Yes
Number Of Cds: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
Hairdryers: No
Number Of Port Hatches: Yes
Smoking: Aft sugar scoops
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: Watersafe
Generator: Yes
Inverter: Yes
Voltages: 240 V
Hammock: Yes

Price Details

Price from: €16,200

High season rate: $20,500

MINIMUM NIGHTS: 6, Inquire for less than 6
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.

$200 PER CABIN SLEEP ABOARD: Sleep aboard the night before charter dates. Boarding after 4PM, welcome cocktails, then dinner to be taken ashore at client expense. Includes breakfast the next morning. Valid for 6 night charter or longer. EXCLUDES: Christmas and New Year's weeks.

HALF-BOARD RATES: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$16,200 3/$16,550 4/$16,900 5/$17,250 6/$17,600 7/$18,450 8/$19,300

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$16,350 3/$16,775 4/$17,200 5/$17,625 6/$18,100 7/$18,975 8/$19,900

CHRISTMAS: 1-8 guests @ $24,000 with 7 night minimum. Must end no later than 12/26
NEW YEARS: 1-8 guests @ $26,000 with 7 night minimum. May not start prior to 12/27


Guests: 8
Pref Pickup: Red Hook, STT
Draft: 3
Helipad: No
Other Pickup: West End, Tortola
Built: 2015
Turnaround: 48
Cabins: 4
King: 1
Queen: 3
Showers: 4
Electric Heads: 4
Jacuzzi: No


BBQ: Yes
AC: Full
Generator: Yes
Internet: Onboard WIFI



More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: 13
Kayaks 1 Pax: No
Kayaks 2 Pax: 0
Dinghy Hp: 40hp
Floating Mats: Yes
Dinghy Pax: 8
Swim Platform: Yes
Water Skis Adult: 0
Boarding Ladder: Yes
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: 0
Beach Games: Yes
Wave Runners: 0
Fishing Gear: Yes
Kneeboard: 0
Fishing Gear Type: Everything!
Windsurfer: 0
Rods: 12
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: Yes
Wake Board: Yes

Other Entertainment

Crew uses Gopro to make video
Converters available for US devices.
Small dogs allowed.


Crew Information

Captain: Pierre Hugo

Captain Pierre and Chef Desree invite you onboard Amazing Grace to discover the beautiful islands of the USVI and BVI together.
From coconut hunting to fishing out the catch of the day, Captain Pierre looks forward to sharing his knowledge of the ocean and teach you about sailing.
Chef Desree will tantalize your tastebuds with her wide variety of cuisines from around the world.
Fresh organic ingredients inspire Desree to create healthy meals and will gladly customize your menu based on your dietary requirements and requests, allowing you to relax and enjoy your holiday on board Amazing grace.

Captain Pierre Hugo:
Growing up in the small seaside suburb of Hout Bay in Cape Town, Pierre developed a passion for the ocean. Sailing, surfing, diving and fishing were part of his usual day while growing up.
Together with his love for the ocean and passion for nature conservation, Pierre went on to study environmental science and marine biology at the University of Cape Town.

Pierre knew from a young age he always wanted to work on the ocean and discovered through yachting he was able to do so.
Over the years Pierre has sailed some of the most beautiful and remote parts of the world, including the Mediterranean, Caribbean, Hawaii and the South Pacific. As an avid adventurer Pierre continues to discover hidden gems that are off the beaten track and enjoys sharing these experiences with those around him.

During one of these adventures in the Bahamas, Pierre met Desree. Both with a keen sense of humor and appreciation for mother nature the couple decided to join forces and share their fun adventures and knowledge of the ocean with others.

Chef/mate Desree Pierce:
Ever since Desree can remember she has always loved being in the kitchen creating new and exciting dishes for her friends and family back home in in Cape Town, South Africa.

Having studied and worked in fashion design, Desree developed a keen eye for detail and a natural creative flare. Her desire to work in the culinary trade led Desree to join a high profile catering company where she was able to expand her knowledge and refine her skills as a chef.

Desree’s passion for the ocean, travel and the culinary arts lead her into the world of yachting as she joined her first boat in 2015.
With years of experience as a chef on board private and charter yachts from the Mediterranean to Madagascar and everything in between, Desree enjoys creating menus utilising elements from different cuisines and creating exciting flavourful dishes. Her passion shines through her meticulous planning of flavour combinations, textures and presentation.

Keen to learn more and expand her skills as a chef, Desree recently completed an intensive pastry and bread making course at The Academy of Pastry Arts of Malaysia as well as undertaking placements at two of Kuala Lumpur's finest restaurants; Enoteca (Italian) and Aliyaa (Sri Lankan)

Desree put her skills to the test at the Antigua charter yacht show chefs competition in 2018 and went on to win first place for yachts up to 125ft

Desree has been lucky to have cooked for Chef Mario Batali and received the following testimonial:
”best yet. Truly perfect" …. so WOW!!!






Fruit platter and cereals served daily


North African egg shakshouka served with home made hummus, avocado and fresh ciabatta 


Walnut and Banana bread french toast served with cinnamon cream, seared bananas and honey


Corn, chive and cheddar toast topped with baby spinach, soft poached eggs and paprika hollandaise


Chia seed power smoothy bowls with fresh fruit, granola and nuts


Country style quiche lorraine served with sautéed mushrooms feta and rocket 


Macadamia, cranberry and vanilla oats topped with shaved white chocolate


Smoked salmon bagels with cream cheese and scallion scrambled eggs






Pan seared cajun style line fish topped with mango and cucumber salsa served on a coconut and turmeric quinoa salad


Gourmet home made beef burger, freshly baked burger bun with crispy pancetta, sweet onion relish and bree served with a balsamic caramelised pear salad


Sesame crusted seared tuna sushi salad served with a pineapple, sprout, ginger and plum relish and crispy panko sushi balls


Toasted wholewheat wraps filled with quinoa falafel, herb baby greens and avocado. 

served with a crispy sweet potato fries 


Spanish style chorizo and prawn paella served with a melon and parma ham side salad


Thai style spicy beef salad served on a bed of rice noodles dressed with mint, basil and coriander lime dressing topped with toasted cashews and candied coconut shavings


Mediterranean BBQ spread served family style:

Lemon, garlic and herb yogurt marinated chicken kebabs done on the grill

Mixed rosemary roast vegetables with feta and olives

Home made hummus, tzatziki and pestos

Pita pockets 





Mixed vegetable rice paper wraps and sweet chilli dipping sauce


Roast beef crostini with tomato, olive and caper relish


Spicy patatas bravas home made lime mayo and fresh coriander


Avocado sushi rolls topped with sweet mayo crispy prawns


Caribbean style curried chicken samosa with coconut dipping sauce


Charred sriracha cauliflower with satay dipping sauce, scallions and sesame seeds


Selection of BBQ items

Lemon grass chicken skewers with satay

Chipolatas with smokey bbq dipping sauce

petite leeks marinated in lemon olive oil and served with fire roasted red pepper sauce

served while sipping on the cocktail of the day




Dinner Main


 Grilled jumbo tiger prawns in a lemon garlic butter and served with a puttanesca sauced linguini pasta

Classic garden salad


Red wine and garlic marinated beef filet served with creamy parmesan and wild mushroom risotto, confit cherry tomato and red wine jus


Coconut and plantain baked fish of the day served with shredded cucumber and green papaya

steamed jasmin rice


Fresh line fish baked in white wine and cream sauce confit cherry tomato, basil and bacon crumb

crispy green beans and parmesan cauliflower puree


Slow cooked baby back ribs finished on the BBQ served with a mexican style corn on the cob and avocado nacho salad


Chardonnay and thyme roast chicken parcel filled with apricot and walnut stuffing

 charred asparagus spears and sweet potato puree


BBQ served el fresco

Grilled lamb chops served with chimichurri with gorgonzola, charred broccolini and almonds with 

salt crusted baked potato

Chickpea and multi coloured cherry tomato salad





Madagascan vanilla coconut panna cotta with toasted coconut shavings, mango sorbet kiwi salsa


Lemon cheesecake mousse cups with blueberry coulis


Pampoenkoekies, Butternut spiced doughnuts with home made salted caramel sauce and vanilla ice cream


Dark chocolate flourless tort, raspberry sorbet and fresh berries


Chef Desree’s special boozy tiramisu 


Amarula glazed malva pudding with creme anglaise


Cinnamon sugar roasted pineapple crumble with rum infused creme fraiche



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