Cruising Area of Askari

Pref. Pick-upRed Hook, St. Thomas, USVI
Summer PortSt. Thomas, USVI
Winter PortSt. Thomas, USVI
Summer OperationsCaribbean Virgin Islands
Winter OperationsCaribbean Virgin Islands

Accommodations

Guests6
Cabins3
Crew2
King1
Queen1
Double1
Showers3
Wash Basins3
TP in HeadsYes
Electric Heads3
Accommodation Details
ASKARI is a 2026 65’ Askari Power Yacht and the first of her kind to join the fleet—a custom-built aluminum long-range cruiser designed by Du Toit Yacht Design and crafted in Cape Town, South Africa. Created for guests who want to explore the Virgin Islands in distinctive style, she pairs substantial onboard volume with a bright, contemporary interior, panoramic views, and an easy connection between indoor and outdoor living spaces. Her purpose-built design gives ASKARI a striking presence on the water while still feeling warm, polished, and inviting throughout.

Accommodating up to 6 guests, ASKARI features 3 guest cabins with 1 king, 1 queen, and 1 double, each with a private ensuite bathroom. Generous living areas, thoughtful design, and a highly customized interior make her feel exceptionally spacious, while her long-range cruising capability and refined comfort create an ideal platform for discovering quiet bays, island anchorages, and the beauty of the Virgin Islands.

Askari Specification

Length65 Feet
Beam16 Feet
Draft5 Feet
Built2026
A/CFull
A/C NightYes
StabilizersAnchor & Underway
Children AllowedYes
Min Child AgeSwim Safe
Inverter240v
Water MakerYes
Internet AccessStarlink
Max Speed12 knots
Cruising Speed8.5 knots
Turnaround48 hours
Engines
YANMAR 4LV250 X 2

Water Sports

Other Toys
8 Person Dinghy With 50HP
2 Rider+ E-Foils w/ Quick Detach Masts
4 P1 Lite Sea Scooters
2 Stand Up Paddle Boards
Towable Tube
1 Floating Mat/Island
Foam Noodles
Snorkel Gear
Fishing Gear

Scuba Diving Scuba Diving Symbol

ScubaRendezvous Not Included

Entertainment

Board GamesCards

Cuisine

Din-in8 People
Special DietsInq

Askari Crew Profile

Crew Number2
Captain
CaptainJos Smulders
NationalitySouth African
SpeaksEnglish
Chef/First Mate
Chef/First MateChevone Smulders
NationalitySouth African
SpeaksEnglish


Captain Jos Smulders and Chef Chevone Smulders are a husband-and-wife team who bring calm professionalism, warm hospitality, and a shared love of the ocean to every charter aboard ASKARI. Their easy partnership creates a relaxed and personal atmosphere, where each itinerary, meal, and onboard detail is shaped around the guests’ interests and pace.
Jos’s thoughtful approach to navigation, safety, and exploring the British Virgin Islands is complemented by Chevone’s creative cooking, welcoming nature, and attention to each guest’s preferences. Together, they create a charter experience that feels effortless, comfortable, and genuinely cared for from the moment guests step aboard.
Click each crew profile to learn more about their background, experience, and personal story.

Askari Calendar

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Askari Reservations & Port Locations

Start DateEnd DateDetails (Holds can be challenged)
Sep 01, 2026Jan 09, 2027Unavailable: St Thomas USVI to St Thomas USVI

Askari Rates / week

The prices shown are for the entire yacht for a week-long (7 nights) charter.
Low price: $42,500

High price: $44,500

Season2 Pax3 Pax4 Pax5 Pax6 Pax
2026/27 Winter$42,500$43,000$43,500$44,000$44,500
2027 Summer$42,500$43,000$43,500$44,000$44,500
2027/28 Winter$42,500$43,000$43,500$44,000$44,500


Yacht terms: All Inclusive
An all-inclusive charter covers all provisioning and running expenses. This includes a captain and crew that is fully trained and committed to your safety and enjoyment of your trip. A chef will provide the kind of exceptional, personalized meal preparation that you would expect of a five-star restaurant. The listed rate may not include all local taxes, cruising permits, premium beverages and scuba activities. Inquire for more information.

ADDITIONAL RATE DETAILS


CRUISING AREA: Virgin Islands (USVI & BVI)

BASE PORT: Tortola, BVI
Inquire for additional pick-up/drop-off available in Tortola, BVI
USVI ports available on request (Contact us for details)

YACHT STATUS & OPERATIONS: Based in Tortola, BVI
BVI pick-up/drop-off preferred
USVI pick-ups/drop-offs accepted with advance approval

CUSTOMS FEES & CRUISING PERMITS: Included where applicable

MINIMUM CHARTER NIGHTS: 5 nights or less open for inquiry / Shorter charters considered on request

SHORT-TERM CHARTER RATE CALCULATIONS
6 nights = weekly rate ÷ 7 x 6
5 nights or less = weekly rate ÷ 6 x number of nights

SLEEP ABOARD OPTION: Enjoy a relaxed evening onboard before your charter begins.
Offered at 50% of the daily rate
Boarding available after 4:00 PM
Includes snacks, welcome cocktails & continental breakfast
Dinner ashore at guest expense
Excludes Christmas & New Year’s weeks

DINING OPTIONS: The number of meals listed are based on a 7 night charter

FULL-BOARD PLAN: Great for guests who want a fully onboard culinary experience
7 breakfasts, 7 lunches & 7 dinners onboard
Standard plan included in your charter rate

HALF-BOARD PLAN: Ideal for guests who enjoy dining ashore
7 breakfasts, 4 lunches & 3 dinners onboard
3 lunches & 4 dinners ashore (guest expense)
$150 per person discount

LOCAL FARE MEAL PLAN: A taste of Caribbean cuisine
7 breakfasts, 5 lunches & 6 dinners onboard
2 lunches & 1 dinner ashore (guest expense)
$75 per person discount

HOLIDAY RATES 2025 / 2026 SEASON: Holiday season pricing is full-board only, 7 nights
CHRISTMAS WEEK: $49,000 | 2-6 guests| Must end on or before December 26
NEW YEAR'S WEEK: $54,000 | 2-6 guests| May not start prior to December 27

Askari Guest Reviews

We currently don't have any reviews for Askari.

Askari Sample 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.

DAY BREAK

Breakfast selections are served buffet-style with a fresh fruit platter, smoothie, individual yogurts, granola, and toast.

Freshly Baked Banana Bread
Served with herb-grilled tomatoes, scrambled eggs, bacon, and overnight oats.

Island-Style French Toast
Served with mixed berry syrup, breakfast sausages, and chia pudding.

Buttered English Muffin
Served with coddled eggs, breakfast patties, a cheese plate, and overnight oats.

Cream Cheese Toasted Bagel
Served with smoked salmon, bacon, and Eggs Benedict or scrambled eggs.

Pancakes with a Touch of Berry
Served with honey and syrup, breakfast quiche, and Caribbean coconut milk oats.

Ham & Cheese Croissants
Served with egg frittata, caramelized grapefruit, and pumpkin muffins.

Vegetarian Selections

Freshly Baked Banana Bread
Served with scrambled eggs, roasted sweet potato and kale hash, and overnight oats.

Island-Style French Toast
Served with butternut and bell pepper hash, fried eggs, and chia pudding.

Buttered English Muffin
Served with vegetarian breakfast patties, a cheese and nut plate, and overnight oats.

Cream Cheese Toasted Bagel
Served with spinach and feta and herb-grilled tomatoes.

Pancakes with a Touch of Berry
Served with honey and syrup, vegetarian quiche, and Caribbean coconut milk oats.

Tomato & Cheese Croissants
Served with vegetarian frittata, caramelized grapefruit, and pumpkin muffins.

MIDDAY

Garlic & Herb Chicken Breast
Served with a boule loaf, cold meat and cheese plate, roasted vegetables, and farro salad.

Lasagna
Served with focaccia, carpaccio salad, and an antipasti plate.

Beef & Chicken Fajitas
Served with salsa, guacamole, and black bean and corn salad.

Hoisin-Glazed Ribs
Served with stir-fried vegetables, fried rice, and Asian salad.

Rosemary & Thyme Lamb Chop
Served with garlic-roasted potatoes and beetroot purée.

BBQ Meat, Shrimp & Pineapple Skewers
Served with corn on the cob, broccoli salad, and pasta salad.

Vegetarian Selections

Roasted Vegetables
Served with a boule loaf, cheese plate, and farro salad.

Ratatouille
Served over pesto pasta with carpaccio salad.

Veggie Fajitas
Served with salsa, guacamole, and black bean and corn salad.

Stir-Fried Vegetables
Served over fried rice with an Asian salad.

Filled Butternut
Filled with roasted almonds, mushrooms, and onions, served with garlic-roasted potatoes and beetroot purée.

BBQ Garlic & Herb Peppers
Served with Parmesan cheese, portobello mushroom, corn on the cob, broccoli salad, and pasta salad.

HORS D’OEUVRES

Crab Dip with Tortilla Chips
Creamy crab dip served with crisp tortilla chips. Paired with a Painkiller.

BBQ Chicken Wings
Tender chicken wings finished with barbecue glaze. Paired with a Piña Colada.

Meat & Cheese Platter
A selection of cured meats and cheeses served as a casual grazing plate. Paired with a Strawberry Daiquiri.

Salami, Tomato & Basil Bruschetta
Toasted bruschetta topped with salami, fresh tomato, and basil. Paired with a Rum Punch.

Pita Chips & Hummus
Crisp pita chips served with creamy hummus. Paired with a Bushwacker.

Queso Dip with Tortilla Chips
Warm queso dip served with crisp tortilla chips. Paired with a Margarita.

Vegetarian Selections

Cauliflower Ceviche with Tortilla Chips
Fresh cauliflower ceviche served with crisp tortilla chips. Paired with a Painkiller.

Crispy Chickpeas
Seasoned chickpeas roasted until crisp. Paired with a Piña Colada.

Cheese Platter
A selection of cheeses served as a casual grazing plate. Paired with a Strawberry Daiquiri.

Tomato & Basil Bruschetta
Toasted bruschetta topped with fresh tomato and basil. Paired with a Rum Punch.

Pita Chips & Hummus
Crisp pita chips served with creamy hummus. Paired with a Bushwacker.

Butternut Queso Dip with Tortilla Chips
Creamy butternut queso dip served with crisp tortilla chips. Paired with a Margarita.

MAIN

Spice-Rubbed Mahi Fillet
Served over yellow rice with BBQ-roasted peppers and Caribbean slaw.

Herb & Garlic-Crusted Pork Chop
Served over mashed potatoes with savory apple purée and an arugula salad.

Oven-Baked Red Snapper
Topped with lemon, tomato, and island thyme, served with roasted asparagus and risotto.

Lemon Butter Shrimp
Served with balsamic reduction, roasted Brussels sprouts with bacon, and quinoa and butter bean pilaf.

Beef Tenderloin Steak
Served with Port and Gorgonzola sauce, balsamic pear salad with toasted walnuts, and a twice-baked potato.

Salmon Fillet with Horseradish & Crusted Smoked Salmon
Served with beurre blanc over roasted broccoli and cauliflower with an almond rice pilaf.

Vegetarian Selections

Filled Eggplant
Served over yellow rice with BBQ-roasted peppers and Caribbean slaw.

Homemade Vegetarian Pattie
Served over mashed potatoes with savory apple purée and an arugula salad.

Vegetarian Risotto
Butternut, arugula, roasted pumpkin seeds, mushrooms, and asparagus.

Roasted Summer Squash
Served with quinoa and butter bean pilaf, balsamic reduction, and roasted Brussels sprouts.

Parmesan Portobello Mushroom
Served with Port and Gorgonzola sauce, balsamic pear salad with toasted walnuts, and a twice-baked potato.

Filled Acorn Squash
Served with beurre blanc over roasted broccoli and cauliflower with an almond rice pilaf.

DESSERT

White Chocolate Cream Cake
Served with berry compote.

Malva Pudding
Served warm with vanilla ice cream.

Banoffee Pie

Chocolate Marquise
Served with cream and fresh strawberries.

Key Lime Pie
Served with lemon raspberry sauce.

Chocolate Brownie
Served with cream and almonds.

Vegan/Healthy Selections

Coconut, Pineapple & Mango Sorbet
A refreshing tropical sorbet featuring coconut, pineapple, and mango.

Banana, Date & Dark Chocolate Sorbet
A rich frozen blend of banana, dates, and dark chocolate.

Tres Leches Cake
A soft, indulgent tres leches-style cake.

Coconut, Banana & Date Sorbet
A creamy tropical sorbet combining coconut, banana, and dates.

Coconut & Mixed Berry Sorbet
Refreshing coconut sorbet blended with mixed berries.

Vegan Chocolate Cake
A rich plant-based chocolate cake.