MY TY

MY TY is a 80 ft Sunreef Yachts sailing catamaran accommodating up to 8 guests in 4 cabins. Built in 2024 and refitted in 2026. Cruising areas: Caribbean Virgin Islands (BVI).

My Ty accommodates up to eight guests in four well‑appointed staterooms, including an expansive primary cabin with an XL queen bed, a VIP suite, plus 2 queen cabins all ensuite.

Underwater Lights

Bauer Jr. Compressor onboard

Two Instructors on board

$100/dive per diver (Certified Divers)

1 dive a day, max 4 per week

$300/referral course, just check out dives

$350/advanced course, they pay eLearning

Gear is included, rented at cost to the boat

Jeff and Caitlin have been working together since they met on the job at a dive shop in coastal North Carolina in 2010. Employment opportunities have taken them around the globe and back, settling in the BVI in 2012. They transitioned to crewed sailing charters from running dive boats in 2014 and haven’t looked back, logging over 250 charters with many happy guests who often return to make more memories. Their specialty is active, adventurous groups who want to explore all that the BVI has to offer above and below the water and love introducing kids to the ocean, so bring on the families! The BVI has been home for Jeff and Caitlin for many years but will always hold a special place as it’s where they were married on a beach in Virgin Gorda.

Captain Jeff holds a USCG 200 ton Near-Coastal Masters license and has been operating boats commercially for over 16 years. Hailing from Mississippi, Jeff cultivated his love for boats and the water in his adult life and can’t imagine doing anything else. He is originally trained as a high level dive instructor and naturally progressed to earning a captain’s license to operate the boats he’d previously worked on as crew. Running crewed charters allows for a more relaxed pace and the ability to tailor charters to each guest’s preferences, something that was more difficult to accomplish on dive boats. Jeff is a wealth of knowledge about the BVI, so make sure you listen in for “story time with Captain Jeff” while on charter.

Caitlin also comes to chartering from a professional diving and marine research background. She spent 13 seasons in the BVI working as the chef alongside Jeff on smaller boats, but is looking forward to a more guest-forward role as the sole stewardess on board. Ask her about her favorite cocktail to mix or card game to teach! Caitlin also loves getting in the water for guided snorkel tours or dives with the guests, dusting off her marine science degree to talk about fish behavior and biology.

In the off season, Jeff and Caitlin spend time in the mountains of Western North Carolina where Jeff enjoys riding his motorcycle through all the twisting, scenic roads and Caitlin spends time volunteering at the local animal shelter. No better way to recharge after a busy charter season than with mountain views, crisp air, and not a large body of water in sight. Neither can stay away from all water, though, so they’ve picked up whitewater rafting and kayaking as hobbies. They’re not able to have a dog on board during the charter season, so they “rent” as many as possible through the foster program at the shelter and take them out camping and hiking as frequently as they can!

Jeff and Caitlin are fully vaccinated for Covid-19.

Chef Valentina brings an international flair to her cuisine, she has been working on yachts for the past 6 years traveling but spending winters in the BVI.

This team will be joined by a 4th crew member, Cortes from Columbia who brings a great depth of knowledge as an engineer and deckhand.

B R E A K F A S T — Every morning, enjoy freshly baked goods, home made sourdough bread. butter, and jam to start your day.Continental

A classic breakfast spread featuring scrambled eggs, bacon, sausages, yogurt and granola, a selection of cheeses, croissants and other boulangerie delights.

Stuffed French Toast

Indulgent brie and guava stuffed French toast accompanied by caramelized pineapple and fresh fruits.

Avocado Toast

Grilled sourdough bread topped with poached eggs and served with a side of arugula, charred corn and feta salad.

Fluffy Banana Pancakes

Served with fresh berries, passion fruit coulis and a coconut salted caramel drizzle

Island Benny

Braised pork shoulder over English muffins, topped with cayenne hollandaise and roasted pepper salsa. Traditional Eggs Benedict options available upon request

Caribbean Shakshuka

A flavourful tomato stew with eggs, plantains, and avocado, infused with island spices.

Breakfast Tostadas

Crunchy toasted tortillas layered with refried beans, cheese and sliced avocado. Topped with fresh cilantro, cotija cheese and chipotle crema.

Light & Healthy

A refreshing açaí bowl with sliced fresh fruits, nuts and a drizzle of almond butter, paired with individual chia puddings.

LUNCH — Enjoy a fresh and light lunch, thoughtfully prepared to fuel your days adventures.Lobster & Citrus Salad

A refreshing mix of spring greens, orange and grapefruit segments, avocado, radish, and a light lemon dressing.

Poke Bowl

Fresh tuna, mango, edamame and crisp vegetables topped with a flavorful yum yum sauce.

Taco Tuesday Spread

A feast of Al Pastor, Asada and Shrimp tacos, served with a variety of salsas and toppings to transport you straight to Mexico in every bite.

A Taste Of The Islands

Relish Caribbean inspired flavors with tender ribs, chicken, sweet plantains, creamy coleslaw and rice and beans.

Seared Mahi

Perfectly seared mahi-mahi served with creamy coconut quinoa and topped with pineapple salsa.

Shrimp Thai Noodle Salad

A vibrant salad of noodles, shrimp and fresh vegetables, with a zesty peanut and lime dressing.

Vietnamese Steak Salad

Thinly sliced marinated beef served on butter lettuce , carrot, daikon radish and fresh herbs.

Sandwiches & Burgers

Enjoy a casual lunch with our crispy fried chicken sandwich or a juicy Angus beef burger.

S N A C K S — Enjoy delightful bites with a sundowner aboard around 5 o’clock.Charcuterie Board

A sumptuous selection of cheeses and cured meats, paired with fresh and dried fruits, nuts, chutney, pickles and crackers.

Arayes

Flavorful beef-stuffed pita bread served with a tangy yogurt sauce and freshly chopped parsley.

Burrata Bruschetta

Homemade sourdough topped with sun-dried tomato pesto, confit cherry tomatoes, creamy burrata and fresh basil.

Pulled Pork Bao Buns

Steamed buns filled with juicy poison-glazed pulled pork and pickled carrots.

Shrimp Dumplings

Pan seared rice paper dumplings, delicate and flavorful.

Quesadillas

Savory chicken quesadillas served with sour cream and a side of guacamole.

Flatbread Pizzas

Light and tasty flatbreads with a variety of delicious topping combinations.

Chicken Satay Skewers

served with a creamy and spicy satay sauce.

Prosciutto Rolls

Sweet and savory bites of prosciutto filled with dates, arugula and cream cheese.

Jamon Croquetas

Creamy bechamel croquettes that transport you to Spain in one bite.

A P P S — The perfect way to start a delightful 3 course dinner.Seared Scallops

Luxurious pan-seared scallops served over saffron puree, topped with chorizo crumbs and garnished with micro herbs.

Tropical Ceviche

Freshly caught mahi combined with mango, red onion and bell peppers, dressed in a zesty passionfruit vinaigrette.

Nikkei Tiradito

Thinly sliced salmon drizzled with a ponzu sesame sauce, accented by pickled ginger and fresh cilantro.

Roasted Pear & Burratta Salad

Spring greens with roasted pear, caramelized walnuts, creamy burrata and a balsamic dressing.

Pulpo Al Olivo

Succulent seared octopus paired with potato foam and a touch of olive powder

Atun Ajo Blanco

Perfectly seared ahi tuna served with a silky garlic and almond sauce, accented by tangy capers.

Crab & Avocado Cannelloni

Delicate crab salad wrapped with thinly sliced avocado and topped with salmon roe.

Beef Tartare

Freshly prepared beef tartare served atop decadent roasted bone marrow for a rich indulgent flavor.

Lobster Ravioli

Homemade ravioli filled with Caribbean lobster and ricotta, served with a sumptuous lobster bisque sauce.

M A I N S — Continue your dinner with our main courses, featuring bold flavors and fresh ingredientsOrange Miso Salmon

Glazed salmon served with parsnip puree, fresh orange segments and roasted asparagus.

Roasted Chicken

Succulent roasted chicken paired with root vegetables and a flavorful jus.

Braised Pork Belly

Asian-style pork belly served with vermicelli with noodles, a delicate broth and steamed bok choy.

Lobster Moqueca

Butter-poach lobster served with fondant potatoes, creamy pepper sauce and a delicate coconut foam.

Potato-Crusted Seabass

Flakey seabags topped with golden potato crust, served with braised leeks and a classic beurre blanc sauce.

Beef Tenderloin

Grilled tenderloin accompanied by tarragon and truffle potato gratin, carrot puree and broccolini.

Jerk Duck

Flavourful jerk-marinated duck breast served with char-grilled pineapple and silky pumpkin puree.

D E S S E R T S — Finish your evening on a sweet note with our delightful desserts. Rocky Road

A deconstructed twist on the classic, featuring a cherry-filled chocolate mousse cake and blow torched marshmallow.

Vanilla Seashell

Vanilla diplomat cream and sponge cake, topped with passionfruit espuma.

Pistachio & Raspberry Gateau

A rich pistachio cake perfectly paired with tangy, sweet raspberries.

Profiteroles

Cream-filled puffs with an assortment of fillings, drizzled in decadent chocolate sauce.

Pear Baklava Tart

Delicious pistachio baclava topped with whipped honey and lemon goat cheese, white wine poached pear and pomegranate.

Campfire S'mores

Homemade marshmallows, graham crackers, chocolate crémoux and crunchy charcoal honeycomb.

Tarte Tatin

Caramelized apple slices on puff pastry, served with caramel gelato.