STAND BY ONE Yacht Description
Introducing Stand By One, an exquisitely newly refitted 50ft Fontaine Pajot accommodating 8 guests in 3 Queen cabins and 1 double, all with ensuite heads. Enjoy luxury linens and complimentary organic, eco friendly, reef safe toiletries throughout.
Stand By One offers more than just space for dining, the saloon has an extendable table for games night and the galley is equipped for not only meals, but fresh juices and smoothies. Indoor-Outdoor living elevates that homey feel onboard. The cockpit has lounge space for family time, read a book from the yachts library on the fly bridge or enjoy a sunset on the trampoline and bean bags.
She is crewed by a Captain and Chef team who have extensive sailing knowledge and traveling experience in the Caribbean. They love taking guests to locations not on the usual charter itinerary whilst playing tour guide with fun facts about each islands history. They are avid experienced divers and with a dive compressor and all gear on board, its easy to show their guests a whole different world beneath the turquoise waters they sail on.
What is the cabin arrangement of STAND BY ONE?
- 3 VIP cabins
- 1 Double cabin
STAND BY ONE
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Weekly price: $22,000 - $22,000
Low Season | High Season
- Length: 50'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 2
- Builder: Fountaine Pajot
- Cruising Speed: 6.5
- Max. Speed: 8.5
- Built Year: 2015
- Turnaround: 48 hours
STAND BY ONE 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 |
| Winter 2025 to 2026 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | ||||
| Summer 2026 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 |
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.STAND BY ONE Yacht Charter Price
| # of charter days | Base Price | Total | Note | |
|---|---|---|---|---|
| 14 day charter | 44,000USD to 44,000USD | 44,000USD to 44,000USD | Discounts outside the main season are common. | |
| 7 day charter | 22,000USD to 22,000USD | 22,000USD to 22,000USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 11,000USD to 11,000USD | 11,000USD to 11,000USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 22,000USD / 6 * 3 days = 11,000USD |
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: USD22,000
High season rate: USD22,000
WINTER RELOCATION TO SXM OR ST BARTHS: $1500
USVI RELOCATION: $1000
SUMMER RATES TO INCLUDE GRENADA OR ST LUCIA ITINERARIES: $1000
Christmas 2025: $27000
New Year 2025/2026: $27000
Minimum # nights: 4
SLEEP ABOARD: NO
HALF BOARD MEAL PLAN: YES
HALF BOARD RATES: Deduct $150 per person off the full board rate.
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
STAND BY ONE Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Onboard
EPIRB
Iridium go
Garmin inReach
Fishing
Green Initiatives
Water Sports
Other Entertainment
DJI drone
underwater dive torch
Crew
Captain
Chef
Captain: Pieter Moller
Captain Pieter Möller
I grew up on the west coast of South Africa. I have had a love for the ocean from a young age. Spending weekends and holidays free diving for lobster and abalone. After completing high school, I started working in our family business that specialized in mechanical maintenance and steel fabrication. But after 16 years the call of the ocean finally became too strong. I decided to leave our family business and pursue my love for sailing and diving. My career as captain started back in Cape Town where I was captain on a 65ft classic schooner. Captaining in Cape town thought me a lot when it came to dealing with extreme conditions. Big seas and strong winds. But Cape Town wasn’t enough for me. So, I decided to set my sights on other more tropical destinations, and it brought me to the Caribbean where I got the opportunity to charter in the BVI, St Maarten, Antiqua, St Vincent and the Grenadines, St Lucia. I also sailed Zanzibar off the East Coast of Africa.
As captain I pride myself on having an immaculately maintained boat in order to provide the highest level of charter service to my guests. Safety is always my number one priority but at the same time ensure that my guests are having fun and creating memories for life. Way before my guests arrive onboard, I make sure I gather an understanding of what they expect from their time onboard. BVI being an amazing destination, has so much on offer from busy beach bars to secluded beaches and anchorages where not a single other boat is in sight. Amazing snorkeling and diving at famous sites like the Rhone or sailing up to Anegada where you can get some of the biggest freshest lobster I have seen in the Caribbean.
Xander Botha (First Mate/Chef)
Born and raised in South Africa, Xander Botha grew up with a love for bold flavours, vibrant colours, and the joy of bringing people together around the table. His culinary journey began with formal training and three years of experience in kitchens ashore, where he honed his skills and developed a passion for creating dishes that celebrate freshness and creativity.
But the call of the ocean proved irresistible. Trading the security of land-based kitchens for the adventure of life at sea, Xander brought his talents aboard luxury catamarans, blending fine dining with the rhythm of the waves. His menus are inspired by global influences while honouring seasonal and local ingredients, delivering meals that are as unforgettable as the breathtaking backdrops they are served against.
Life at sea has given Xander the chance to merge his two passions—food and adventure. Whether preparing elegant meals for charter guests or curating menus that tell a story, he approaches every dish with dedication, creativity, and a warm touch of South African hospitality.
With his adventurous spirit and passion for creating unforgettable experiences, Xander ensures that every meal becomes more than just food—it’s a moment of connection, joy, and discovery shared around the table.
Menu
Sample Menu
Breakfast
- Tropical fruit platter, Granola and yogurts , freshly baked Croissants
- Avocado toast and poached eggs, fresh pineapple and papaya
- Pancakes with berries and maple syrup, Bacon and sausages
- Eggs Benedict with smoked salmon and fresh melon and passionfruit
- Breakfast burritos with fresh watermelon and pineapple
- Banana bread with yogurt parfaits
- Baked omelet with toppings with smoked salmon dip and bagels
Lunch
- Grilled Mahi-Mahi with mango salsa
- Mediterranean mezze with greek salad
- Lobster rolls on brioche buns with salad
- Coconut chicken curry with roti and white rice
- Grilled shrimp skewers and local fish, corn on the cob with baked potatoes
- Spinach & Ricotta ravioli with sage butter sauce with a mix green salad
- Tuna nicoise salad with fresh baked beer bread
Appetizers
- Watermelon feta salad with balsamic glaze.
- Caramelized onion and Bree cheese tarts.
- Butternut squash soup with fresh bread.
- Egg plant stack with Tomato and mozzarella and cheddar cheese.
- Caprese salad
- Mussels with white wine sauce with sliced bread
Entree
- Seared tuna with sesame crust with wasabi mashed potatoes
- Grilled filet mignon with truffle mashed potatoes and roasted asparagus
- Stuffed chicken roll with spinach and feta with rice and local vegetables
- Rack of lamb with mint yogurt sauce with couscous and apricots and almonds
- Dijon must pork tenderloin with garlic mashed potatoes.
- Seafood pasta
- Surf and turf: shrimp and beef tenderloin
Desserts
- Key lime tart
- Milktart
- Crème brûlée
- Tiramisu
- Cheese cake with berry compote
- Chocolate tart with pecan nuts
• ⁃ Chocolate mouse with chocolate rum muffin
Gallery
