Yacht Description

BAREFEET RETREAT yacht is a 57.00 ft long sailboat catamaran and spends the summer in Caribbean Virgin Islands and winter season in Caribbean Virgin Islands. It was built by Royal Cape in 2019. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 queen cabins.

and a generator.


Barefeet Retreat accommodates up to 10 guests in 5 luxury queen cabins each with its own on-suite head and shower. All guest cabins are fully air-conditioned for guest comfort. Barefeet Retreat has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.

Barefeet Retreat has full stainless steel side rails making her the preferred boat for kids.







Royal Cape

Built by

€29,200 - $33,500

Weekly price low-high season


Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Books: Yes
Crew Pets: No
Guest Pets: No
Number Dine In: 6
Water Maker: Yes
Water Capacity: TBA
Ice Maker: Yes
Number Of Dvds: Yes
Number Of Cds: Yes
Board Games: Yes
Sun Awning: No
Bimini: Yes
Special Diets: Inq
Kosher: No
Bbq: Yes
Gay Charters: Inq
Hairdryers: No
Number Of Port Hatches: 1-2 per ro
Smoking: No cigarettes. Cigars on aft s
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: None
Generator: Yes
Inverter: Yes
Voltages: 110V and 220V
Hammock: Yes
Windscoops: No

Price Details

Price from: €29,200

High season rate: $33,500

MINIMUM NIGHTS: 5, 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.

SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning. Please no sleep aboards on 48hr turns.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$29,200 3/$29,550 4/$29,900 5/$30,250 6/$30,600 7/$30,950 8/$31,300 9/$31,650 10/$32,000

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$29,350 3/$29,775 4/$30,200 5/$30,625 6/$31,050 7/$31,475 8/$31,900 9/$32,325 10/$32,750

2019/2020 CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-10 guests @ $40,000 - charter must end on 12/27/19 or earlier
NEW YEARS: 1-10 guests @ $45,000 - charter may not start prior to 12/27/19



Tube: Yes
Guests: 10
Pref Pickup: RH or YHG
Draft: 4.5
Helipad: No
Built: 2019
Turnaround: 48, Inquire for 24
Cabins: 5
Queen: 5
Showers: 5
Electric Heads: 5
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: TBA
Kayaks 1 Pax: No
Kayaks 2 Pax: Yes
Dinghy Hp: 50hp
Floating Mats: Yes
Dinghy Pax: 6-8
Swim Platform: Yes
Water Skis Adult: No
Boarding Ladder: Yes, off scoops
Water Skis Kids: Yes
Sailing Dinghy: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: Yes
Kneeboard: No
Fishing Gear Type: Trolling & Casting
Windsurfer: No
Rods: 3-4 rods
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: No
Underwater Video: Yes
Wake Board: Yes

Other Entertainment

Wine cooler
Please inquire about wheelchair access.


Crew Information

Captain: Mark Wattrus

Captain Mark and Chef Halle welcome you onboard Barefeet Retreat for an all-inclusive week of Sailing the beautiful crystal clean waters of the British Virgin Islands.

Mark, A south African born professional sailor and passionate free diver was raised along the beautiful and wild waters of the Indian ocean. Mark spent the early part of his career running Yacht deliveries and Charters in the Seychelles and Madagascar before his desire for adventure took him on a 3-month journey across the Indian and Atlantic Ocean towards the infamous and pristine British Virgin Islands. It was in the British Virgin Islands that Mark met Halle and together they have been an unstoppable duo.

Halle, born in the foothills of the Blue Ridge mountains in North Carolina, has a natural Southern Charm and a passion for the water after spending years swimming competitively. Halle loves to create a menu based on your needs while exploring flavorful combinations that will have your taste buds wanting more. With a passion for food- and training from the award- winning Ashbourton Cookery School in England- Halle will deliver a menu full of dishes you’ll be talking about long after your vacation is over.

Together Mark and Halle are currently finishing the build of Barefeet Retreat in South Africa and will set sail later this year around the Southern Tip of Africa and across the Atlantic to meet you in the Islands for more adventure filled vacations.



Southern Shrimp n Grits creamy grits mixed with bell peppers and chorizo sausage,
topped with seasoned jumbo shrimp and bacon crumbles
Brioche French Toast drizzled with blueberry compote and homemade whipped cream
cheese served with crispy bacon
Breakfast Tartine a crispy baguette topped with a sunny side up egg and sauteed
cherry tomatoes, smeared with lemon basil chiffonade on a bed of rosemary-infused
hash browns
Huevos Rancheros a crispy tortilla smeared with hearty black beans and one fried egg,
topped with homemade salsa, crumbled feta, cilantro, and locally grown microgreens
served with jalapeno cornbread
Fruit Palm Trees served with mini Western egg frittatas and a slice of toast
Chipotle Multigrain Bagel served with homemade chipotle cream cheese to die for,
topped with crispy bacon, over easy egg, peppers, and locally grown spicy microgreens
on a bed of seasoned to perfection home fries.
Baked Banana Coconut Oatmeal with fresh assorted fruit and various yogurts
Mixed Vegetable Quiche with deviled egg and smoked salmon bites
Served daily: assorted fruits, freshly baked pastries, and squeezed juice


Greek Chicken Gyros marinated chicken wrapped in a warm pita bread stuffed with
tomatoes, cucumbers, and red onion. Topped with parsley leaves and homemade
Tzatziki sauce. Served with a refreshing Mediterranean orzo salad
Roasted Beet Salad on a bed of spinach and arugula topped with creamy herb goat
cheese and toasted walnuts, drizzled with homemade honey mustard vinaigrette
Classic Seafood Paella inspired by Puerto Rican cuisine, saffron flavored rice with an
abundance of mussels, mahi mahi, tuna, and jumbo shrimp topped off with a fresh
caught lobster tail, avocado slices, and locally grown cilantro
Assorted Sushi Platter variety of sushi rolls ranging from freshly caught tuna sashimi,
makizushi, and temakizushi
Banh Mi Pulled Pork Sandwich with pickled grated carrots, a heaping bunch of
cilantro, creamy sriracha aioli served with homemade crinkle fries
Thai Stuffed Chicken Thighs served with a crunchy fresh thai salad, drizzled peanut
dressing and edamame
Ahi Tuna Salad coated in sesame seeds and blackening season served with a salad
made up with oranges, arugula, spring mix, cucumbers, radishes topped with toasted
Fresh Caught Lobster Tacos served on a warm tortilla with diced cucumbers,
tomatoes, homemade smoked paprika slaw topped with cilantro and lime aioli


Marinated Red Wine Filet served with herbed whipped potatoes, grilled lemon
asparagus topped with a balsamic reduction
Creamy Seafood Fettuccine lump crab, scallops, and shellfish over buttered fettuccine
noodles topped with fresh parmesan cheese
Baked Honey Sesame Salmon Fillet served with tahini and avocado spiralized salad
Parmesan Eggplant Stacks in a homemade marinade sauce, basil, mozzarella, and fig
balsamic glaze
Rosemary Pork Tenderloin topped pomegranate sauce and served with assorted
roasted vegetables
Traditional Green Thai Curry served with your choice of basmati rice or noodles
Coconut-Crusted Mahi Mahi paired with mango salsa and vegetable quinoa, drizzled
with homemade mango ginger dressing
Mint and Cumin Lamb Chops served with a side of roasted vegetables
Belly Pork and Caramelised Scallops with raisin and cauliflower purees, spiced
roasted florets, curry foam, drizzled with curry oil


Loaded Hummus Platter with black olive, crumbled feta cheese, cherry tomatoes
drizzled with olive oil and crispy pita chips
Cheese & Charcuterie Board a variety of artisan cheeses and cured meats
Captain’s Choice Mussel Soup creamy mussel soup consisting of white wine, red
peppers, and mushrooms. Served with a warm garlic bread baguette
Pan-Seared Butter Thyme Scallops over butternut puree
Homemade Prosciutto and Brie Flatbread crispy homemade dough topped with
prosciutto, mozzarella, brie, fresh basil, and arugula
Crab and Avocado Filo Baskets crispy to perfection with fresh mango slices


Classic Key Lime Pie with mixed berry compote
Assorted Chocolate Platter chocolate covered strawberries dipped in toasted coconut
flakes, assorted fruits with chocolate fondue, and various truffles
Chocolate Lava Cakes served with vanilla ice cream and raspberries
Homemade Lavender Creme Brulee classic creme brulee with a twist
Birthday Special mini warm and boozy coconut rum bundt cakes for any occasion
Dark Chocolate Mousse served with homemade whipped cream and fresh strawberries
Tropical Surprise grilled caramelised pineapple and local honey with roasted pistachios
Salted Caramel Profiteroles gluten free heaven

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