Yacht Description

XENIA 62 yacht is a 62.00 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 PRIVILEGE ALLIAURA MARINE GROUP in 2006. A refit was done in 2014 full refit. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 2 king cabins, 2 queen cabins.

The sailboat features (2) 180hp diesels (1) 17Kw generator (1) 15Kw generator 220V 50Hz engines and a generator.


Two king cabins and two queen cabins each with private ensuite fresh water flush electric toilets, spacious vanity and shower stalls with 2 shower heads and 6 misting heads each! Each cabin has a 27"LED TV liknked to direct TV and the onboard Apple TV which means you can stream their own movies from their iPads directly to any TV or they can select from the large database of TV shows and movies aboard. Each cabin has individually controlled A/C for comfort. The beds outfitted with super luxurious linens of 600 thread count, down comforters, 100% cashmere bed throws and hand made bed and pillow covers. Guest toiletries include Keil's body wash, shampoo, conditioner and hand soaps. All cabins have separate stall showers.

Beautiful upper deck lounge with 360 degree view, cockpit for alfresco dining and lounging, forward trampoline area for lounging and main salon for lounging and dining. The yacht is complete air conditioned for comfort.

Salon has a 52" 3D TV linked to directTV and apple TV server.







Built by

€22,950 - $30,000

Weekly price low-high season


Salon Stereo: Yes
Salon Tv: Yes
Nude: No
Books: Yes
Crew Pets: No
Guest Pets: No
Camcorder: No
Number Dine In: 8
Ice Maker: Yes
Number Of Dvds: 200+
Number Of Cds: iPod
Board Games: Yes
Sun Awning: Yes
Bimini: No
Special Diets: Yes
Kosher: No
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: A/C
Smoking: Cockpit and aft steps
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: None
Generator: (1) 17Kw & 1 15Kw
Inverter: Yes upon request
Voltages: 200V 50Hz
Hammock: No
Windscoops: No

Price Details

Price from: €22,950

High season rate: $30,000

This yacht is registered with the BVI Fisheries for fishing.

GENERAL RATES NOTE: All rates are for 7 nights, 8 days. For short charters please use the �divide-by-6 rule� for figuring short charter premiums. Charters of less than 6 nights available depending on schedule and season, please inquire.

ADD $300 each end for USVI ports please.

CHRISTMAS 2018: 1-8 pax $31,900 - 7 night minimum, no specials apply.
CHRISTMAS & NEW YEAR 2019/20: 1-8 pax, 7 night minimum Christmas week= $33,000 New Year week= $34,500
Christmas charters must end no later than the 28th December. New Years week charters cannot begin earlier than
29th December

XENIA 62 - BVI BASED will include BVI Cruising Permits at this time.

* * * S P E C I A L S * * * None at this time..


Tube: Yes
Guests: 8
Pref Pickup: Village Cay Marina, BVI
Draft: 5'
Helipad: No
Other Pickup: USVI
Built: 2006
Turnaround: 48 FIRM
Cabins: 4
King: 2
Queen: 2
Showers: 4
Electric Heads: 4
Jacuzzi: No


BBQ: Yes
AC: Full
Generator: (1) 17Kw & 1 15Kw
Internet: Onboard WIFI



More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication: SatTV
WiFi throughout the yacht
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: 14ft High Thrust - New Dec 2017
Kayaks 1 Pax: No
Kayaks 2 Pax: 1
Dinghy Hp: 50Hp
Floating Mats: No
Dinghy Pax: 8
Swim Platform: Walk down stern
Water Skis Adult: Yes
Boarding Ladder: Walk down stern
Water Skis Kids: Yes
Sailing Dinghy: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: Yes
Kneeboard: Yes
Fishing Gear Type: 1 Trolling/ 1 cast
Windsurfer: No
Rods: 2
Snorkel Gear: Yes
Underwater Camera: No
Scurfer: No
Underwater Video: No
Wake Board: Yes

Other Entertainment

Every guest cabin has a 27" LED Apple TV with SatTV, hundreds of movies on our server.

Dishes are bone china.

Top deck sun/lounge bed and cocktail lounge.


Crew Information

Captain: Matthew Mullins

Matt and Tara are an experienced and energetic couple, with a diverse range of skills both above and below the water. They are a highly motivated, self-organised couple with an eye for detail and the desire to ensure their guests have the vacation of a lifetime.

They love helping guests discover the amazing waters of the British Virgin Islands through snorkelling and diving; Tara has been a diving instructor since 2001, and she really enthuses about the local fish and their habitats, sharing her knowledge with guests.

Tara is a highly qualified chef, having spent two years in one of London's top catering colleges, followed by 10 years working in some of the top restaurants and hotels in London. Wanting to travel she became a diving instructor and started exploring the world. Tara has now have found a way to combine her two passions: cooking and the ocean. As a result of her training, when faced with issues like food intolerance or allergies, she can quickly produce suitable alternatives without inconveniencing the customer. Tara really enjoys creating new menus and experimenting with new dishes, in order to provide her guests with a fantastic culinary experience.

Matt is an RYA/MCA Yachtmaster with over ten years professional experience sailing the waters of Australia, BVI, Italy and the UK. He enjoys meeting new guests and dealing with any interesting challenges over the years. He loves being involved on deck and in the water, as well as exploring new places and cultures.


Chef Tara's Menu - New for 2019


All Breakfasts are served with juices, tea and coffee, yogurts, cereals, freshly cut fruits, freshly baked Muffins, toast & bagels and a selection of jams


  • Eggs Benedict made with prosciutto or Smoked salmon

  • Smoked Salmon platter with cheeses, capers and red onions

  • Mini pancakes sautéed Plums and Greek Yogurt

  • Baked Eggs in a Prosciutto cup

  • Greek yogurt parfait with a summer berry compote

  • Traditional English breakfast

  • French toast made with homemade cinnamon challah bread


  • Goats cheese and roasted pepper filo baskets

  • Insalata Caprese with homemade multi gran bread

  • Caesar salad with jerk chicken skews

  • Crab and avocado tower

  • Trio of seafood (lobster samosa, crab and salmon roulade, shrimp salad)

  • Buffalo sliders with sweet potatoes fries

  • Anti-pasti platters

  • Moules marinière with crusty homemade bread

  • Pulled Pork Tacos with Black bean salsa and avocado cream

  • Lamb koftas with hummus, Greek salad & pitta bread

  • Shrimp, artichoke, feta and olive salad

  • Pan seared black pudding scallops and salami

  • BBQ Ribs served with potato salad and grilled corn on the cob

After Lunch Sweet:

  • Double Chocolate Brownies

  • White Chocolate and Cardamom Cookies

  • Lemon Yogurt Cake

  • Lite fruit cake

  • Honey oatmeal cookies

  • Warm apple turnovers

  • Chocolate chip cookies

  • Ziggy lemon Bars


  • Bruschetta served on homemade bread

  • Baked Brie with rosemary focaccia

  • Shrimp baskets

  • Crab baskets

  • Lobster samosas

  • Hummus pitta

  • Artichoke dip

  • Shrimp Toast

  • Stuffed mushrooms

  • Tomato and goats cheese squares

  • Filo parcels stuffed with feta, spinach, chick peas, paprika and nutmeg

  • Goats’ cheese with cranberry port chutney crostini

  • Caprese crustiness

  • Cheese scones served with a vintage cheddar and a port cranberry and pecan chutney

  • Truffle Popcorn

  • Traditional British Sausage Rolls served with Coleman’s Mustard


  • Pan seared Octopus served over carrot and ginger purée and crispy onion rings

  • Foie gras on homemade brioche with fig jam

  • Blue Cheese panna cotta with port and balsamic poach pears

  • Butternut squash soup with a truffle finish

  • Shrimp wontons with sweet chili sauce

  • Tuna Tartar wrapped in Gem leaves

  • Egg plant Parmigiana

  • Classic Greek Salad with a goat’s cheese crostini


  • Canadian Duck Breast cooked in a citrus marinade finished in the oven with a honey and fresh figs

  • Mahi wrapped in Prosciutto served with lemon basil couscous and a saffron sauce

  • Rack of Lamb served over oven roasted Mediterranean veg and rosemary new potatoes

  • Pan seared sea bass with homemade squid ink Tagliatelle over roasted Red Pepper sauce

  • Beef Wellington with Asparagus wrapped in prosciutto, Hasselback potatoes and a red wine jus

  • BBQ Giant Black Tiger Shrimp served over Paella

  • Oven roasted salmon nicoise

  • Local BVI Pork served over garlic mash with a coarse grain mustard and wild mushroom sauce

  • BBQ Cowboy Steak topped with Truffle butter served with herb garlic mash roasted vegetables

  • Mediterranean Seafood Stew

  • Pan seared Giant Scallops served over Champagne Risotto


  • Raspberry and Lemon Mille-feuille

  • Chocolate Lava Cake with Mango Sorbet

  • Baileys Creme Brule served with a White Chocolate Biscotti

  • Key Lime Pie (with a difference)

  • Classic chilled Cheese Cake with a Summer Compote

  • Rich Chocolate Truffle cake with Raspberry coulis

  • Tiramisu

  • White Chocolate tower topped with a quenelle of Dark chocolate Gelato

  • Hot Apple Galette with Vanilla and Cardamom Ice Cream




Similar Listings


Guests: 10

Length: 41ft

Price: € 3,900

Year: 2017



Guests: 8

Length: 45ft

Price: € 9,000

Year: 2016



Guests: 10

Length: 45ft

Price: € 3,330

Year: 2015


Bright Moon

Guests: 10

Length: 45ft

Price: € 2,330

Year: 2018



Guests: 8

Length: 45ft

Price: € 12,100

Year: 2019



Guests: 10

Length: 45ft

Price: € 4,900

Year: 2017