Yacht Description

SEA IO yacht is a 50.00 ft long sailboat catamaran and spends the summer in Caribbean Virgin Islands and winter season in Caribbean Virgin Islands. It was built by Lagoon in 2020. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 2 queen cabins, 1 double cabin.

The sailboat features Suitable for up to 4-6 guests (see layout). 5th and 6th guests must be comfortable sharing a head with another guest cabin. engines and a generator.


Master suite with large dressing room on starboard side with Queen bed. Port side has one queen ensuite cabin and one double guest cabin midship. Double cabin guests will need to share head with another guest cabin. Crew sleeps in one ensuite cabin on port side.







Built by

€18,500 - $21,500

Weekly price low-high season


Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Guest Pets: No
Water Maker: Yes
Water Capacity: 2 x 63 gal
Special Diets: Inq
Kosher: Inq
Gay Charters: Yes
Crew Smokes: Inq
Children Ok: Yes
Generator: Yes
Inverter: Yes

Price Details

Price from: €18,500

High season rate: $21,500

Minimum charter length: 4 nights
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.

Xmas/New Year Rates:
7 night minimum over Christmas or New Year's -
Flat rate 2-6 guests; full-board only; Christmas week $27,500; New Year's $28,500; New Year's 2021 charters must start 12/28/20 or later.

Embarkation 12 noon / Disembarkation 12 noon

HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.

LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.


Guests: 6
Pref Pickup: St. Thomas, USVI
Draft: 4.7
Helipad: No
Other Pickup: Tortola, BVI
Built: 2020
Turnaround: 24 Hours
Cabins: 3
Queen: 2
Double: 1
Showers: 2
Heads: 2
Electric Heads: 2
Jacuzzi: No


BBQ: 0
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: Yes
Kayaks 1 Pax: 0
Kayaks 2 Pax: 0
Dinghy Hp:
Floating Mats: 0
Dinghy Pax:
Swim Platform: Yes
Water Skis Adult: 0
Boarding Ladder:
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: 0
Beach Games: 0
Wave Runners: 0
Fishing Gear: 0
Kneeboard: 0
Fishing Gear Type:
Windsurfer: 0
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: 0


Crew Information



Captain: Starr Parmley

Starr spent his childhood on a lake in northern New York; he was raised sailing and operating small boats before he could legally drive. At the age of 12, his father gave him the family’s 1968 Glastron with a 60hp Mercury outboard and he has been exploring and playing on the water ever since.
He was accepted into the U.S. Coast Guard Academy at 17 and graduated as a naval officer four years later with a degree in Marine & Environmental Science. He instructed collegiate dinghy racing, has captained rescue boats, driven large ships, and specialized in long-range helicopter search & rescue throughout a 13 year career.

Starr's love of sailing started at The Academy while cruising offshore of New England on the Coast Guard cutter Barque Eagle, a 295’ square rigged training tall-ship, eventually covering most of the North Atlantic including a 21 day crossing from the Canary Islands to Bermuda - navigating by sextant alone. He has ocean experience working in the Bahamas, Turks & Caicos, Leeward Islands, Windward Islands, and the Greater Antilles. He has cruising a 38’ Nauticat throughout Alaska’s Inside Passage for the past few years spending as much time with his partner Amber as he could. He has a very strong love for the sea and it’s lore and he is excited to share it with you!

Amber first began sailing in the waters of Port Townsend, Washington and the San Juan Islands; a sailing culture rich in traditional wooden boats and maritime history. She has been working professionally on boats since 2012 spanning everything from commercial fishing and whale watching boats in Alaska to instructional vessels and yachts in the Caribbean. She is a US Sailing certified sailing instructor and holds a USCG 50 ton Masters Licence.

In addition to her culinary and hospitality skills, Amber brings a background in sail training, environmental education and a degree in Marine Biology. Having spent many years as a marine naturalist, she can introduce you to the many colorful fish and corals that inhabit our waters. She is excited to embark with you on her third season in the Virgin Islands.

Amber and Starr met while working on the Pacific Northwest’s famous Inside Passage. Based out of Juneau, Alaska; Starr was living aboard his Nauticat ketch on Douglas Island flying helicopter clients locally, and Amber was working as a 50 ton vessel master, hosting clients as a naturalist and operator. They met on an arranged date for coffee and instantly clicked through their appreciation of simple things and true connections; their love for life, for play, for adventure, and all things boats. In their free time they like to take the dinghy out on adventures, host beach bonfires, or hike and climb around the mountains. They look forward to sharing their passion for life and the islands with you aboard SEA IO!


Wake-up with our hospitality
Each morning we greet you with aeromatic locally roasted coffee, espresso, imported tea, and
seasonal juices. Of course, cereals, granola, yogurt, and fresh fruits are always available.

  • Frittata with locally sourced vegetables, daily catch of lobster, and sweet potato home fries

  • Sweet and savory pairing of Dutch Baby breakfast popovers including, tomato-egg-mozzarella,
    berries-hand whipped cream & amber maple reduction

  • Lovango Cay crab cake benedict with key lime hollandaise sauce

  • Banana bread fench toast dressed with strawberry compote paired with greek yogurt

  • Eggs topped with Starr’s Alaskan smoked salmon, dill, grilled tomatoes & homemade

  • Omelettes or crepes to order

  • Farm Breakfast: eggs, crispy bacon or breakfast sausage, hash browns and biscuits

  • Huevos rancheros: egg, black beans, fresh salsa, avocado, queso fresco and cilantro-lime
    sauce on corn or flour tortillas


  • Carribbean spiny lobster roll with sweet potato fries and yogurt chive dip

  • Smoked Salmon on a bed of fresh romaine lettuce, avocado, dill and goat cheese salad with fresh baked bread

  • Carribean jerk chicken or pork sliders with plantain chips

  • Grilled chicken l’orange with medterannean orzo salad

  • Fresh caught mahi-mahi fish tacos

  • Sesame-crusted seared ahi Tuna and asian cucumber salad

  • Caramelized onion, mushroom and swiss melt on focaccia, with fresh arugula salad


Hors d’oeuvres

  • Baked brie with crisp apple slices and bruschettini

  • Family style charcuterie cheese board 

  • Grilled asparagus wrapped in prosciutto

  • Homemade guacamole with toasted pepitas and chips

  • Hot spinach and artichoke dip served with garlic and cumin toasted pita triangles

  • Local conch ceviche served with crispy tortilla chips

  • Carribbean style crab cakes with roasted red pepper remoulade



  • Rib-eye steaks, smashed garlic roasted potatoes, broccolini

  • Seafood and sausage paella

  • Soy glazed seared swordfish with miso sauce, calamari, steamed greens and potatoes

  • Fresh caught snapper almondine, seasonal vegetables

  • Blackened shrimp linguini in a creamy parmesan sauce, caesar salad, fresh garlic bread

  • Grilled pork chops with basil-garlic rub, maple glazed carrots, and roasted brussel sprouts

  • BBQ lime chicken, creamy cheese risotto, spicy sweet corn with bacon

  • Surf and Turf Kabobs with roasted corn and potatoes 



  • Key Lime Pie

  • Pineapple upside down cake

  • New York style cheesecake with espresso

  • Warm brownies with vanilla ice cream

  • Chocolate frangelico custard with hazelnut and cream

  • Watermelon cakes with fruit and vanilla ice cream

  • Baked pears with maple syrup, walnuts, and vanilla ice cream

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