• 20,000 / Week
  • 23,750 (High Weekly Price)
  • 20,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands
  • Summer Port: Caribbean Virgin Islands
  • Speed: 12 Knots/Hr
  • 9 Guests
  • 4 Cabins
  • 4 Queen
  • 1 Single
  • 7 Showers
  • Children-Friendly
  • Air Conditioning

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Braveheart specializes in Scuba diving and has 4 equal queen staterooms. We can take up to 9 guests and we love couples, families or even 3 generations. Birthdays and anniversaries are special on Braveheart. Children are welcome and we offer lots of watersports to keep you involved in all the action, or just relax in the hammocks or a floating mat and watch the world go by. Explore the tropical wonders of the virgin islands aboard the 58ft catamaran Braveheart, an all-inclusive, luxuriously appointed, well equipped,modern live aboard dive boat. We accommodate 5 to 9 guests infully air conditioned comfort.The chef tailors the gourmet menu to your personal choices of cuisine.Relax whilst sippinga Caribbean cocktail in an idyllic anchorage and enjoy the sunset.Learn to scuba, windsurf, wakeboard, waterski, kayak, or fish, right from the boat. Braveheart has all of the modern conveniences, such as scuba compressors, water maker, ice machines, wifi, and en-suite a/c, to be self sufficient and allow us to cruise without hampering your vacation time. The four private staterooms, each with en-suite dry head, electric toilet, and separate shower, and in room entertainment systems, accommodate up to eight guests. There is a single bunk for the ninth guest on the port side amidships.The 4 staterooms and single bunk make Braveheart perfect for 4 couples or 2 families with children to enjoy in spacious comfort. Crew quarters are to starboard midships with their own separate head & shower and2 forward bunks with a separate deck entrance. There is an additional hot and cold water transom shower on the aft deck.Relax on the trampoline gazing at the stars and enjoy the vacation of a lifetime.


  • Size: 58.00 Ft
  • Beam: 29'
  • Draft: 5.5
  • Engine: Volvo D255 x 2 Norpro 15Kw x 1
  • AC: Full
  • Year Built: 2000
  • Builder: Simonis
  • 15' Dinghy with 60hp Outboard
  • Ski-Tube & 3 person �Transformer� towable tube, Water Skis
  • Wakeboard & 2 Kayaks
  • 4 Stand Up Paddleboards (underwater lights for 3 paddleboards)
  • Hammock & Floating Mats
  • Sun Awning for trampoline
  • Fully Stocked Bar
  • A large floating island for lounging in the water behind the boat.
  • 2 beach umbrellas and 4 beach chairs & new beach games
  • 2 bean bag chairs for use on the deck or cabin top
  • Main Saloon: 26 " - Flat Screen LCD TV/DVD combo
  • 4 Cabins: 15" LED TV/DVD combo in each cabin
  • IPod dock station provided & MP3 input available, smart tv box with internet access and wifi included onboard
  • Fridge
  • Freezer
  • 2 x Hammock
  • Separate Shower in 4 guests staterooms enabling dry head
  • Electric Heads
  • Hairdryers provided
  • Wifi provided free in the Virgin Islands. Guests must bring own laptop or device to access internet.
  • VHF Radio
  • Auto Pilot with wifi access to onboard charting


On Catamaran Braveheart, all 4 cabins are equal in size and accommodations. The berths are mirror images of each other side to side; the Starboard and Port Forward Cabins are the same and the Port and Starboard Aft Cabins are the same. In addition there is a single berth on the port side midships that accommodates the 9th guest.

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BRAVEHEART (58 FT) Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

A sampler from the galley of Braveheart


All breakfasts are served with fresh local fruit, coffee, tea and juice

  • -  Middle Eastern Shakshuka topped with freshly sliced avocado and feta cheese

  • -  Egg, bacon and cheese breakfast sandwiches served on a warm croissant with a light pesto spread, lettuce, and sun-dried tomatoes

  • -  Lemon mascarpone pancakes drizzled with fig and raspberry compote and topped with fresh whipped cream and blueberries

  • -  Zucchini fritters topped with crispy bacon, smashed avocado, and poached eggs and a dash of spicy mayo

  • -  Chia seed yogurt bowls served with fresh berries and homemade granola

  • -  Open faced smoked salmon lox bagels with cream cheese topped with capers, fresh cucumber and cracked black pepper

  • -  Greek yogurt parfaits topped with chopped walnuts, fresh berries and honey

  • -  Montecristo french toast - coconut flake crusted French toast covering havarti cheese and crispy honey baco


Served with ice water, beer, wine, sodas, or cocktails if it allows

  • - Mediterranean Quinoa Salad served with spiced chicken skewers, feta cheese, tzatziki, hummus
  • -  Slow cooked BBQ pulled pork sliders served with tri-colored slaw and homemade cornbread

  • -  Blackened chicken caesar salad with shaved parmesan, fresh baked garlic croutons and hard-boiled eggs

  • -  Grilled pear and halloumi salad with toasted walnuts and pomegranate seeds

  • -  Chicken caprese melt along with spinach salad topped with blue cheese, candied walnuts, cranberries, apples and a ginger-honey dressing

  • -  Thai yellow shrimp curry served with jasmine rice and hummus and pita platter

  • -  White crab, jalapeno and pepper jack cheese quesadillas with side homemade salsa and tortilla chips
  • -  Maryland style crab cakes with a paprika, lemon and mustard dipping sauce accompanied with lightly dressed zoodles

Happy hour bites

  • - Fig jam, jalapenos and brie grilled cheese sandwiches
  • - Mixed Italian charcuterie board with salami, prosciutto, grapes, a spread of breads and crackers, honey and jam, pears, apples and olives
  • -  Figs stuffed with goats cheese and wrapped in thin cut bacon
  • -  Watermelon, mint and feta skewers
  • -  Tomato bruschetta and grilled halloumi on top of toasted french bread brushed with olive oil
  • -  Goat cheese, acorn squash, crispy prosciutto with a balsamic glaze on crackers and phyllo dough cups with brie cheese and raspberry jam
  • -  Mushroom bites stuffed with sauteed zucchini and pesto rossi, then topped with crispy parmesan cheese
  • -  Hot crab dip with warm garlic bread


  • -  Poached salmon over couscous with roasted red pepper cream sauce and greens

  • -  Shrimp tacos on warm corn tortillas topped with avocado, mango, purple cabbage, spicy mayo, and fresh pico de gallo

  • -  Homemade four cheese lasagne served with warm garlic bread and a side garden salad, topped with raspberry vinaigrette

  • -  Honey balsamic roasted chickpea salad topped with feta, strawberries and sesame sticks with a homemade honey dijon dressing

  • -  Pan fried gnocchi served in a light truffle cream sauce sauteed with spinach, capsicum, and chorizo and side seasonal roasted vegetables

  • -  Pan seared white fish over a fresh leek puree

  • -  Baked filo dough wrapped salmon served on a bed of spinach, pesto and feta served with grilled asparagus

  • -  Cajun style Surf n Turf - cajun spiced grilled beef cooked to your liking with jumbo shrimp seared lightly in a garlic cajun spicy sauce, all served with whipped potatoes


  • -  Kahlua cake with vanilla bean ice cream

  • -  No-bake cheesecake with cookie crust topped with white chocolate shavings

  • -  Assorted berry salad with whipped cream

  • -  Double chocolate chip brownies with caramel swirl

  • -  Affogato - ice cream, shot of espresso and hazelnut liqueur, topped with walnuts nuts and shaved chocolate

  • -  Thai coconut pudding cake

Menu is an example only please.  Individual charter menus are customized based on the collective preferences of the charter party.

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