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  • 21,000 / Week
  • 25,500 (High Weekly Price)
  • 21,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • 8 Guests
  • 4 Cabins
  • 2 Queen
  • 2 Double
  • 5 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

Inquire About This Yacht:


  • Size: 53.00 Ft
  • Beam: 28
  • Draft: 4
  • AC: Full
  • Year Built: 2018
  • Builder: Royal Cape
  • 10' x 10' inflatable dock
  • Dinghy platform doubles as swim platform that can be lowered into the water
  • Towable underwater subwing
  • (2) floating Fatboy bean bags
  • (2) deck bean bag chairs
  • 1 oversized 4 person SUP
  • 3 single SUP's
  • 2 x ice makers
  • 2 x refrigerators
  • 2 x freezer
  • *Sailing instruction is informal
  • ***Yacht offers Starlink high speed internet aboard.
  • It works GREAT in the USVI but is limited in the BVI.


Accommodations include:
2 queen and 2 double berth cabins each with an ensuite head including dry shower stalls in three cabins (one has wet head), electric head and vanity. All cabins are fully air-conditioned plus have a fan. Cabins have own stereo system, TV with Apple TV’s hooked up to a server with 300+ movies.

Main salon has stereo plus TV and is fully air-conditioned.

Aft deck cockpit with BBQ area plus very large bow for lounging.

Berth measurements:
Starboard Aft – 62” Wide & 75” long
Starboard Mid – 54” Wide & 75” long
Starboard Forward – 62” Wide & 75” long
Port Aft – 56” Wide and 84” long

Inquire About This Yacht:

RUMAWAY 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.

Breakfast:  Green Chile Chickichanga with mixed greens

Lunch: Mahi Tacos with Mango Avocado salsa and black beans

Hors d’oeuvre: Black Bean & Corn Papusas with boat-made Guacamole

Dinner:  Steak and Shrimp Fajitas with Cilantro lime rice and refried beans

Dessert:  RumAway Rum Cake


Breakfast:  Crepes with Nutella / Bananas Foster crepes with Fresh Local Fruit

Lunch: Chicken Pesto Pasta Salad

Hors d’oeuvre: Mini Brie en Croute with Blackberry Jam

Dinner: Beef Tenderloin with Potatoes at Gratin and

Dessert: Creme Brûlée


Breakfast:  Omelet with Hash browns and Bacon with Toast

Lunch: Ahi Tuna Nachos

Hors d’oeuvre: Johnny Cakes

Dinner: Grilled Lobster with Caribbean Rice and Grilled Vegetables

Dessert: RumAway Bread Pudding


Breakfast:  Banana Pancakes with Sausage and Fresh Fruits

Lunch: BBQ Pork Sliders with New Potato Salad and Fruit Salad

Hors d’oeuvre: Stuffed Mushrooms with Sausage and sage

Dinner:  Blackened Tuna with Ginger Cilantro Sauce over Coconut Thyme Rice with carrots

Dessert:  Strawberry Pound Cake with Fresh Whipped Cream


Breakfast:  Artichoke and Pancetta Strata with Fresh Pineapple

Lunch:  Grilled Brie and Peach Panini with Spinach Salad

Hors d’oeuvre: Stuffed Artichokes

Dinner:  Caprese Chicken over Angel hair Pasta with Mozzarella Salad

Dessert:  Tiramisu


Breakfast:  Eggs Benedict with Roasted Potatoes and Fresh Fruit

Lunch:  Lamb Gyros with Orzo Salad

Hors d’oeuvre: Hummus with Pita, Olives, and Feta Spread

Dinner:  Chicken Souvlaki with Grilled Potatoes and Squash

Dessert: Watermelon in Honey Syrup with Cinnamon Yogurt


Breakfast:  Stuffed French Toast with Berry Compote and Bacon Roses

Lunch:  RumAway Smash burgers with Rosemary Potato Wedges

Hors d’oeuvre:  Charcuterie and Cheese Board

Dinner:  Grilled Jerk Pork Chops with Rice and Peas Glazed Carrots

Dessert: Key Lime Pie


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