Yacht Name

SUN GODDESS

  • 2014
  • 53FT
  • 6
  • 3
  • 2
Array
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Specification

  • Cabin Configuration 1 Queen(s), 0 Single(s)
  • Showers 3
  • Tubs 0
  • Wash Basins 3
  • Heads 0
  • Elec. Heads 3
  • TP in Heads Yes
  • Helipad No
  • Jacuzzi No
  • A/C Full
  • Pref. Pick-up Village Cay Marina
  • Other Pick-up No USVI please
  • C. Permit 1
  • License 1
  • Engines/Generators G
  • Range N/A
  • Fuel Consumption N/A
  • Cruising Speed 6
  • Max Speed N/A
Accommodations
Twin bunks are available on request.
Watermaker onboard
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Summer Ports
Grenadines

Summer Operations
Caribbean Virgin Islands (BVI)

Winter Ports
BVI

Winter Operations
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Location Details
Sun Goddess is based in the BVI over the Winter and is available over the Summer months (July thru October) in St Maarten, St Vincent and the Grenadines and Bequia.

Array

  • Dinghy size
    13.5 ft
  • Dinghy hp
    60hp
  • Dinghy # pax
    8
  • Jet Skis
    0
  • Floating Mats
    2
  • SU Paddle Boards
    2
  • U/Water Camera
    0
  • Kite Boarding
    N/A

Crew

Crew 1 Pic

Captain

Kevin Simmons

Crew 2 Pic

Captain/Chef

Cheryl Simmons

Crew 3 Pic

Cow Wreck, Anegada

Captains having fun on the swings

All menu items are made from scratch using the freshest local ingredients available.  Chef Cheryl also has several delicious gluten free options she can prepare for you.  Following are just a few sample menu options.  We are happy to tailor menus to your preferences.

 
Breakfast
  • Cornflake crusted Challah or Brioche French toast with banana whipped cream and fresh fruit
  • Banana bread (with or without nuts)
  • Crepes filled with fresh fruit or nutella topped with freshly whipped citrus cream
  • Blueberry muffins
  • Chef Cheryl's quiche
  • Buttermilk pancakes with Baileys whipped cream, drizzled with chocolate sauce 
  • Greek yogurt with fresh fruit and homemade granola
  • Fresh scrambled eggs with bacon, sausage, potatoes and toast or buttermilk biscuits
  • Bagels with cream cheese, fresh fruit
  • Bloody Mary and Mimosa bar 
  • Coffee, tea and juices
 
Lunch
  • Tacos - fish, chicken or beef
  • Crab rolls with lemon aioli and broccoli salad
  • Grilled chicken parmesan pasta salad
  • Ham or turkey with cheese on Hawaiian rolls
  • Chef Cheryl's favorite - Grilled cheese with bacon, tomato and avocado
  • Mediterranean orzo pasta salad
  • Chicken Caesar salad
  • Caramelized shallot, ham and gruyere tarts
  • Nachos
  • Various salads such as radicchio, orange and fennel, Greek
  • Pizza
 
Appetizers and Snacks
  • Charcuterie board with plenty of delicious selections
  • Chile-lime crab salad with tomato and avadado
  • Mexican roll-ups with salsa
  • Tortilla chips with freshly made guacamole and salsa
  • Chef Cheryl's speciality dip served with Scoops
  • Pimento cheese pinwheels
  • Honey garlic chicken wings
  • Italian skewers drizzled with balsamic glaze
  • Grilled mojito shrimp
  • Baked zucchini and ham roll-ups
  • Stuffed bread
  • Hummus with EVOO and pine nuts served with pita chips
  • Veggie croquettes
  • Focaccia bread with dipping oils
 
Dinner
  • Steak with bacon butter, twice baked potatoes and fresh vegetable
  • Stuffed chicken breasts with pasta alla vodka
  • Marinated steak, shrimp or chicken skewers over bed of fluffy rice with fresh vegetable
  • Panko crusted mahi mahi over bed of fluffy coconut rice and fresh vegetable
  • Burgers with creamy macaroni & cheese and beefy baked beans
  • Angel hair pasta with tomatoes, kalamata olives and feta cheese
  • Marinated beef kabobs accompanied by pear mashed potatoes in a red wine glaze with vegetable
  • Caramelized onion pork chops with mashed potatoes and fresh vegetable
  • Bourbon pecan chicken with potatoes au gratin and fresh vegetable
  • Sea scallops or lobster risotta with fresh vegetable
  • Homemade Gnocci with marinara sauce and garlic bread
  • Shrimp over angel hair pasta in white wine sauce
 
Desserts
  • Chocolate molten cakes with vanilla ice cream and chocolate drizzle
  • Key lime tarts
  • Sweet tea tiramisu
  • Banana rum trifle
  • Chocolate decadence
  • Grilled bananas and pineapple with caramel coconut sauce
  • Drunken lemon pound cake with marinated fruit
  • English lemon posset
  • Apple crisp with sweet ginger and macadamia nuts
  • Ricotta cakes with fresh whipped cream and fruit
  • Red wine poached pears
  • Puff pastries with fruit filling and freshly made citrus whipped cream
See Sample Menu

Calendar


(15 December -30 April)
(1 May - 14 December)


Available:
Hold/Option:
Booked:
Unavailable:
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