REVERIE turns heads from the dock alone — impressive water toys and floats on display before you even step aboard. Captain Doyle has sailed these waters since he was young and knows every corner like a local. The master suite is beautifully done and genuinely relaxing, and the main saloon opens onto a huge aft deck built for real cooking shows and long dinners. Plenty of solar means quiet, generator-free evenings. A standout touch: flybridge wine tastings featuring rare Argentinian wines, poured by the winemaker himself.
REVERIE Yacht Description
Advertised by DMA Yachting, the impressive charter yacht REVERIE is a 65 ft sailing catamaran. The most appealing features of REVERIE are her well-chosen interiors and alfresco dining areas. REVERIE spends the summer season in Antigua. She was delivered by the ship builder Lagoon in 2025. The well-planned yacht layout features 5 cozy cabins and comfortably accommodates a group of 10 guests.
REVERIE is offered primarily as a sailing catamaran. The the core layout is spread out from the main saloon, which connects to the aft deck. The aft deck is generous, with a prominent dining and seating area and that's where most of the delicious meals are served. The immersive cabins are located below the main saloon, connected by stairs (inquire about handicapped access). The cabins offer unbeatable views in the morning and are located just below deck. Multiple portholes supply a sunny feeling, with the option for darkness and privacy.
The sailboat features Engines: 2 x 195hp Volvo D3 5,000 Watts of Solar Energy 80KW Battery Capacity engines and a generator.
Accommodation
REVERIE is a brand-new 2025 Lagoon SIXTY5 sailing catamaran redefining luxury in the USVI and BVI with bold lines, expansive decks, and a calm, contemporary interior framed by panoramic views. Her oversized flybridge is made for lounging and sunset cocktails, while the inviting aft lounge keeps the ocean close and the atmosphere effortlessly relaxed. High-performance rigging supports smooth, graceful passages between island gems, and the layout flows naturally from generous social spaces to quiet private retreats.
Accommodating up to 8 guests, REVERIE offers 1 king owner’s cabin and 3 queen cabins, each with a private ensuite. Serene, spacious, and beautifully refined, she delivers the kind of charter that feels like a daydream brought to life.
For groups of 9 or 10, please inquire for availability and pricing.
Captain Only
Not offeredWhat is the cabin arrangement of REVERIE?
- 1 Master cabin
- 3 VIP cabins
- 1 Twin cabin
REVERIE
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Weekly price: $59,500 - $61,500
Low Season | High Season
- Length: 65'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 3
- Builder: Lagoon
- Built Year: 2025
- Turnaround: 72 hours
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REVERIE Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Summer 2026 | $59,500 | $60,000 | $60,500 | $61,000 | $61,500 | $62,000 | $62,500 | ||||
| Winter 2026 to 2027 | $59,500 | $60,000 | $60,500 | $61,000 | $61,500 | $62,000 | $62,500 | ||||
| Summer 2027 | $59,500 | $60,000 | $60,500 | $61,000 | $61,500 | $62,000 | $62,500 | ||||
| Winter 2027 to 2028 | $61,500 | $62,000 | $62,500 | $63,000 | $63,500 | $64,000 | $64,500 | ||||
| Additional Rates & Notes |
Price Terms
Inclusive
Inclusive charters are crewed charters with minimum or no additional charges. Provisioning, fuel and crew are included in the price. Additional fees may include diving, premium alcohol, local taxes, or onshore activities. These vary from yacht to yacht, please inquire.REVERIE Yacht Charter Price
| # of charter days | Base Price | Total | Note | |
|---|---|---|---|---|
| 14 day charter | 119,000USD to 123,000USD | 119,000USD to 123,000USD | Discounts outside the main season are common. | |
| 7 day charter | 59,500USD to 61,500USD | 59,500USD to 61,500USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 29,750USD to 30,750USD | 29,750USD to 30,750USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 59,500USD / 6 * 3 days = 29,750USD |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: USD59,500
High season rate: USD61,500
REVERIE Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Onboard
Fishing
Green Initiatives
Water Sports
Other Entertainment
Wi-Fi
Dumbells and workout equipment
Crew
Captain
Chef
First Mate/Stew
Captain: Dean De Witt
Captain Dean De Witt, Chef Charne De Witt, and Deck/Stew Robyn De Witt bring a close-knit family dynamic, extensive Caribbean experience, and heartfelt hospitality to every charter aboard REVERIE. Dean’s calm command and knowledge of the islands pair naturally with Charne’s personalized cuisine and Robyn’s thoughtful service and creative attention to detail. Their easy communication and shared commitment to guest care create an onboard atmosphere that feels smooth, welcoming, and genuinely happy.
Click each crew profile to learn more about their background, experience, and personal story.
Menu
Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.
New Menu Starting August 1,2026
DAY BREAK
All breakfasts are served with homemade granola, yogurt, and a seasonal fruit platter.
French Toast
Served with creamy vanilla mascarpone, fresh berries, and mixed berry coulis.
Turkish Eggs (Cilbir)
Creamy garlic yogurt topped with Aleppo butter and served with fresh sourdough.
Maple Rum Pancakes
Served with caramelized banana and walnut crunch.
Shakshuka
Poached eggs in smoky tomato concassé, finished with feta crumble and avocado.
Bagel Board
Smoked salmon, heirloom tomatoes, avocado, and cucumber ribbons served with fresh bagels.
Eggs Benedict
Poached eggs and Canadian bacon topped with rich hollandaise sauce.
Açai & Smoothie Bowl
Served with vanilla granola, fresh seasonal fruit, and toasted almonds.
MIDDAY
Rainbow Sushi Bowl
Sesame ahi tuna served over sticky rice with rainbow vegetables and ponzu.
Mediterranean Mezze Spread
A selection of meats served with hummus, tzatziki, and fresh pita.
Grilled Chicken Salad
Charred peaches, crispy prosciutto, burrata, and arugula.
Mahi Mahi Tacos
Served with cabbage slaw, spicy mango salsa, and caper lime aioli.
Lump Crab Cakes
Served with yuzu crème fraîche, lemon pearl couscous, and pickled onion.
Shrimp Caesar Salad
Finished with crispy bacon bits, parmesan tuile, and homemade focaccia.
HORS D’OEUVRES
Summer Spring Rolls
Served with peanut-soy dipping sauce.
Crispy Pork Belly
Served with curried plantain purée and pickled vegetables.
Tuna Tartare
Served with creamy coconut sauce, mango, avocado, and wonton chips.
Wahoo Ceviche
Prepared with avocado, jalapeño, and tortilla crisps.
Wine-Baked Camembert
Served with fig preserve, balsamic pearls, and fresh sourdough.
MAIN
Red Snapper
Served with sun-dried tomato and thyme velouté, jasmine rice, blistered tomatoes, and roasted seasonal vegetables.
Sous Vide Filet Mignon
Served with red wine jus, potato pavé, tender stem broccolini, and buttery garlic asparagus.
Pistachio-Crusted Lamb Rack
Served with scalloped potatoes, charred greens, and pomegranate salad.
Sage & Prosciutto Chicken Roulade
Served with creamy potato purée, honey-roasted carrots, and burnt butter sage beurre blanc.
Pan-Seared Seabass
Served with silky pea purée, crispy thyme gnocchi, braised leeks, and lemon cream sauce.
Seafood Risotto
Lobster, shrimp, and scallops served in a truffle risotto with a citrus salad.
DESSERT
Limoncello Tiramisu
Served with fresh raspberries, lemon curd, and raspberry coulis.
Pavlova
Crispy meringue nests topped with passionfruit curd, vanilla bean cream, and fresh seasonal fruit.
Amaretto-Poached Pears
Served with vanilla almond crumble and homemade spiced ice cream.
Coconut & Mango Panna Cotta
Finished with ginger nut crumble, mango glaze, and toasted coconut.
Rooibos Crème Brûlée
Served with sticky peaches.
Dark Chocolate Salted Caramel Cheesecake
Served on a roasted hazelnut crust with whipped cream.
Gallery
