Yacht Description

ISLAND TIME (CAT) yacht is a 46.00 ft long sailboat catamaran and spends the summer in Caribbean Virgin Islands and winter season in Caribbean Virgin Islands. It was built by Robertson and Caine in 2007. A refit was done in 2016. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 3 queen cabins.

The sailboat features 2 mains @ 55hp 10kw genset engines and a generator.


3 queen cabins with ensuite dry heads accommodate 6 guests






Robertson and Caine

Built by

€13,000 - $15,000

Weekly price low-high season


Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Books: 4+
Crew Pets: No
Guest Pets: No
Camcorder: No
Number Dine In: Yes
Water Maker: 14 gallons
Water Capacity: 300 gallons
Number Of Dvds: 70+
Number Of Cds: 200+
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: No
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: 6 interior
Smoking: on transom sugar scoop only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: 2 & out of diapers
Generator: 10KW
Inverter: 3KW
Voltages: 110v / 60hz
Hammock: Yes
Windscoops: No

Price Details

Price from: €13,000

High season rate: $15,000

Christmas / New Years - Up to 6 guestsL $16,500

Plus $250 for St. Thomas pick-up or drop-off.

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.


Tube: 1
Guests: 6
Pref Pickup: Village Cay Marina
Draft: 5
Cruising Speed: 7
Helipad: No
Maxspeed: 10
Other Pickup: Red Hook
Built: 2007
Turnaround: 48 Hours
Cabins: 3
Queen: 3
Showers: 3
Heads: 3
Electric Heads: 3
Jacuzzi: No


BBQ: Yes
AC: Full
Generator: 10KW
Internet: Onboard WIFI



More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info: Rendezvous diving is arranged per request
Communication: 10 GB/week WiFi included
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 6
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: Highfield 390 Center Console
Kayaks 1 Pax: 0
Kayaks 2 Pax: 1
Dinghy Hp: 60
Floating Mats: 0
Dinghy Pax: 8
Swim Platform: Yes
Water Skis Adult: 0
Boarding Ladder: transom sugar scoop / metal la
Water Skis Kids: 1
Sailing Dinghy:
Jet Skis: 0
Beach Games: 0
Wave Runners: 0
Fishing Gear: Yes
Kneeboard: 1
Fishing Gear Type: 2 Trolling Rods / 1 Casting Ro
Windsurfer: 0
Rods: 3
Snorkel Gear: 6
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: 1

Other Entertainment

aft deck and foredeck speakers


Crew Information


1st Mate / Chef


Captain: Mick Menigoz

Mick, your Captain, grew up in a boating family in Southern California. He started water-skiing and sailing at a young age. He began operating charter boats in 1990, running boats that did whale watching trips, diving trips and fishing trips out the San Francisco, California area. In the late 1990s, he added sailing trips in the same area. He later started sailing down the California coast, and along the Pacific coast of Mexico, including the Sea of Cortez. He was introduced to the Bahamas, and the Caribbean about the same time. Before long, the Caribbean had a hold of him, and he started sailing seasonally in St Lucia, the Virgin Islands, and around the Bahamas, in addition to three seasons in Mexico. He finally sold his boats on the west coast, and is now able to sail in the Virgin Islands year round.
Mick's passion is boats and showing people new and exciting things on, under and around the waters of a beautiful area.

Sher, Captain & Chef, has a wealth of experience on charter boats having worked sailing, motor and diving charter vessels. She is originally from the Sierra Nevada Mountains in California, but loves the sea. She is an Air Force Veteran and is very well traveled having lived in Europe, South America and the Caribbean and traveled far beyond. She now makes the water her home on S/Y Island Time!
Sher looks forward to ensuring her guests have a wonderful experience in all areas of their holiday: sailing, exploring the gorgeous island beaches, snorkeling, paddle boarding and other water sports, relaxing with island beverages, learning about the beautiful islands and more! To add to their experiences, she serves a delicious array of meals, snacks and beverages!


Chef Sher's Sample Menu  


              Coffee, tea and fruit juices available with every breakfast.

Coconut French Toast topped with toasted coconut and whipped cream served with butter and syrup accompanied by breakfast sausage and fruit of the day.

Frittata del Giorno and toast served with jams and butter accompanied by the fruit of the day.

Pancakes served with a sweet delicious banana topping accompanied by bacon or sausage and fruit of the day.

Eggs Benedict: poached eggs served on English Muffins & ham topped by a freshly made Hollandaise sauce served with a slice of tomato and fruit of the day.

Continental Breakfast including mini croissants, yogurt, a variety of toasted bread, fruit plate, cereals, jams and hard cooked eggs.

Lox and Bagels, smoked salmon served with toasted bagels, cream cheese, chopped red onion, & capers accompanied by fruit of the day.

Ham and egg cups served with toast, jams and fresh fruit.



Spinach Onion Quiche and garden salad served with fresh bread.

Green Curry Coconut Shrimp with vegetables served over a bed of vermicelli rice noodles.

BLTA: bacon, lettuce, tomato & avocado sandwiches served on a baguette accompanied by chips and fruit.

Asian Calamari Salad served on a bed of greens accompanied by fresh bread.

Wrapsodia: wraps filled with pastrami, cheese and garden vegetables accompanied by fresh fruit.

Tacos with all the trimmings accompanied by chips and salsa.

Crab Cakes served on a bed of greens served with a cup of homemade butternut coconut squash soup accompanied by fresh bread.

Island Chicken Roti accompanied by chutneys served with a garden salad.

Nicoise salad accompanied by fresh bread.


    Afternoon Snacks / Appetizers

Assorted cheeses plate served crispy sliced apples and crackers.

Chilled shrimp served with a cocktail sauce and fruit.

Fresh made hummus served with crisp vegetables, crackers and olives.

Pesto pizza topped with feta cheese, olives and basil.

Charcuterie plate served with breads, crackers, nuts and fruit.

Warm brie topped with honey & walnuts served with fresh crispy apple slices and crackers.

Tortilla española accompanied by aioli sauce and fruit.

Warm Mexican bean dip topped with melted cheese served with chips, salsa and vegetable sticks.



Grilled Steak served with a cream mustard sauce accompanied by a baked potato and stir fried broccoli, onions with garlic and fresh bread.

Oven baked Mahi Mahi topped with sweet red peppers, yellow squash & onions served on a bed of coconut rice accompanied by a garden salad and fresh bread.

Grilled marinated pork tenderloin topped with a mango sauce served with baked small red potatoes and a garden salad and fresh bread.

Poached herbed grouper served on a bed of garlic herb couscous with a garden salad and fresh bread.

Grill seared tuna steaks served with wasabi & soy sauce accompanied by basmati rice and a garden salad.

Roasted marinated chicken breast served on a bed of orzo topped with a cream mushroom sauce accompanied by a fresh cooked brussel sprouts and fresh bread.

Fettuccine Alfredo with shrimp or chicken served with a green salad.

Grilled Salmon topped with a lemon caper sauce served over a bed of jasmine rice accompanied by a garden salad and fresh bread.



                   Coffee and tea available every evening.

Key Lime pie topped with whipped cream.

Poached pears in an amaretto cream sauce.

Fudge brownies topped with whipped cream and cocoa.

New York style cheesecake.

Coconut Pie topped with whipped cream.

Fresh berry & kiwi fruit cup bathed in orange juice served with shortbread.

Mascarpone honey tarts.

Bananas Foster served over fresh baked pound cake.

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