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  • 33,000 / Week
  • 33,000 (High Weekly Price)
  • 33,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US)
  • Summer Port: Caribbean Virgin Islands (US)
  • 6 Guests
  • 3 Cabins
  • 1 Queen
  • 2 Double
  • 2 Pullman
  • 3 Showers
  • Children-Friendly
  • Air Conditioning

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WELCOME ABOARD RUNAWAY Each day of your Virgin Islands Motor Yacht Charter is tailored to your wishes. Whether it be full of activity and water sports… with a hike on a tropical island, snorkeling an exotic coral reef, then dancing to the band at a local beach bar… … or a relaxing day finishing off that novel you’ve been meaning to get to, topping of your tan on the sunning bed on the yacht’s bow, then gazing at stars while you enjoy quiet conversation with your closest friends and family. RUNAWAY is designed for luxury and equipped for adventure. Runaway’s Sleek Italian styling and modern lines are tastefully accented with teak, granite and marble throughout the yacht. She has been completely remodeled for charter. Her modern euro-transom and integral swim platform provide easy access to inviting turquoise waters. High bulwarks along the walk-around side decks allow guests of all ages safe and comfortable passage. With ample deck space there are many areas for catching the sun’s rays. A large bimini top over the bridge deck settee lets you enjoy cool shade, ocean breezes, and 360-degree views. The spacious aft deck keeps you near water activities, yet is perfect for dining al fresco while enjoying your favorite tropical drink. Three well appointed luxury staterooms will cradle you in comfort during your private motor yacht charter. The Forward Stateroom has a walk-around over-sized Queen bed with marble end tables and bench seats. Port and Starboard Staterooms both have Double beds with Single bed above. All staterooms are air conditioned 24/7 and have en-suite head with marble or granite counter tops and enclosed shower stall.


  • Size: 82.00 Ft
  • Beam: 20
  • Draft: 6
  • Engine: Twin 1,000 HP MAN Diesels (2) 32kw generators
  • AC: Full
  • Year Built: 1988
  • Builder: Azimut
  • Sun Island


Three well-appointed luxury staterooms will cradle you in comfort. The forward stateroom has a walk-around Queen bed. Port and starboard staterooms both have double beds with single bed above. All staterooms have en-suite head with enclosed shower stall, flat screen television with Blu-ray player and individual climate controls.
Licensed for up to 12 guests for day sails.

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RUNAWAY 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.

Below you will find our sample menu.


  • All breakfasts are served with eggs to order, fresh fruit & juices, baked pastries, with a dry cereal, granola, and yogurt bar
  • Fresh eggs benedict with handmade English muffins, a bright lemon hollandaise, citrusy avocado salad, and red onion potato hash
  • Avocado Toasts;  *red pepper flake & local honey, fried egg & bright radish slices toasts.  Served with a platter of fresh local fruit, yogurt, and granola cups
  • Candied Bacon, brie, and fig jam sandwiches on fresh baked french bread
  • Fluffy Dutch Babies with fresh fruit, honey, local jams and handmade fruit compotes, maple syrup along with spinach and cheddar baked eggs.
  • Local rum bread pudding baked with fresh local bread, a condensed glaze of local rum and berries, served with raspberry and blackberry compotes
  • Mini potato and veggie frittatas with crisp prosciutto and bacon, fresh breads, local jams, and fruit and granola bowls



  • Sesame crusted and seared Ahi tuna salad; a base of avocado slices topped with spiralized zucchini, crispy pea shoots, peppery arugula, shredded carrots and purple cabbage served with an asian lime vinaigrette
  • Spicy seasoned flank steak alongside kale salad with parmesan& balsamic vinaigrette, gorgonzola, and cherry tomatoes
  • Maryland style crab cakes over a fresh buttery lettuce salad, topped with a poached egg and with bright lemon Hollandaise locally grown sunflower sprouts
  • Picnic lunch:  Herb & yogurt chicken salad sandwiches served over kale salad with parmesan vinaigrette & banana bread chocolate chip cookies
  • Sea to table crispy fried local catch with bright herb salsa and pearl cous cous salad
  • Smoked pulled pork tacos (vegan option:  roasted buffalo cauliflower), sautéed peppers and onions, topped with a healthy vinegar cabbage salad, served with black bean salad and avocado crema
  • Colorful and crunchy bell pepper and chickpea oregano salad topped with a choice of grilled protein, topped with shaved sharp cheese and a hint of lemon
Ahi poke bowls


  • Variety of fresh Caribbean ceviche:  classic citrus, spicy fresh ginger and cayenne,  bright mango and red pepper
  • Fresh hummus made three ways (bright lemon, roasted red pepper, fresh cilantro and mint) with fresh local veggies, rice crisps, cheeses, and handmade pita breads
  • Ocean to table, fresh Caribbean lobster served with a white wine, butter, pepper reduction
  • Modern Southern Deviled Eggs with paprika spiced pickled shrimp, prosciutto wrapped goat cheese dates, olive oil crostini’s, and
  • Pickled okra, carrots, and cauliflower served with an herbed yogurt sauce, pepper crackers, and a selection of cheeses and fruit
  • Collection of caprese salads, featuring watermelon, peaches, Caribbean grown basil, and a variety of balsamic reductions
  • Hint of heat fried green tomatoes, burrata, crispy onions served with a paprika and lemon aioli
  • Fresh guacamole topped with Cohita cheese served with plantain chips


  • Southern Shrimp and Grits:   Bright citrus and ginger shrimp over a bowl of creamy butter and pepper grits with spicy roasted butternut squash and flavorful salsa rossa
  • Pistachio crusted rack of lamb with a pistachio, mint, parmesan pesto over sweet onion and roasted mushroom quinoa with animo acid seared bak choy
  • Bright citrus roasted salmon over lemon arugula couscous with a vibrant salsa verde, cherry tomatoes and a summer squash medley
  • Grilled filet mignon, parmesan au gratin potato stack, and bright lemony asparagus served with creamy mustard aioli and fresh chimichuri
  • Eggplant parmesan stacks with a slow cooked Italian wine tomato sauce, accompanied by spaghetti squash swirls and spicy pork sausage
  • Ahi poke bowls over sticky rice with spicy roasted butternut squash, watermelon radish, quick pickled onions, crunchy red cabbage, soy glazed edamame, avocado, and tangy sesame ponzu sauce
  • Persian roasted chicken with herbed yogurt rice, green salsa, and fresh cucumber and mint yogurt
Sesame seared tuna and crispy green salad


  • Fresh ginger molasses cake with marshmallow merengues, fresh fruit, apricot reduction, and candied ginger
  • Dark chocolate mini cupcakes with whipped Nutella frosting and walnut crumbles
  • Coconut creme de caramel with blueberry compote and fresh berries (vegan)
  • Caribbean Tiramisu cake;  layers soaked in fresh espresso and local rum with cocoa and rum mascarpone frosting
  • Green apple and honey crisp with rich vanilla ice cream and mint
  • Richly salted dark chocolate tarte with fresh berries and whipped coconut cream (Vegan & gf) 
  • Banana bread (gluten and gf versions) with bright spices, chopped walnuts, and chocolate chips
  • GF chocolate chip cookie ice cream sandwiches with raspberries and fresh mint whipped cream
Ginger molasses cake with marshmallow merengues

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