57ft Royal Cape, 2020

Get Along

Yacht description

Get Along is a 2020 57ft Royal Cape catamaran with five queen cabins, each cabin has an ensuite bathroom. The salon has a U-shaped seating area in light leather and a table that can be utilized for games or indoor dining. It’s also a great option for curling up with a book or watching a movie.

The headroom in the cockpit and throughout this yacht is amazing, which gives the yacht a really light and airy feel. There is a nice easy step through into the cockpit which is set up with two outdoor dining options and also some comfy seating. Upstairs there is a skylounge with seating and amazing views. Forward there are inviting bean bags – the best place whilst sailing.

Our personal opinion

Why book Get Along– HEADROOM – it is incredible! The cockpit has the most headroom we have ever seen – no more banging your head as you get in and out.  This headroom continues throughout the yacht. Along with all the windows and hatches, the overall impression is very light and airy.

BVI crewed charter yacht specialist

Yacht layout

57ft Royal Cape, 2020 layout Enlarge

Amenities

  • Yacht
    • Fully air conditioned
    • Device Hookup
    • Water maker
    • Onboard wifi
  • Water Toys
    • RIB w/50hp
    • Snorkel gear
    • Towing tube
    • Wakeboard
    • SUP x 2
    • Floating mats
    • Beach games
    • Fishing gear - trolling and casting USVI only
    • Underwater camera

Onboard experience

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Crew profile
After 3 years running chartered yachts all over the USVI and BVI, Tim knows all the secret spots and hidden gems the islands have to offer. After years of being a chef, he certainly knows his way around the bar and would be happy to mix up some delicious craft cocktails anytime. He prides himself on not having a set itinerary and having the ability to read the vibe of the day.
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Sample menu
This is a sample menu only to give you an idea of your chef’s cooking style. Your menu will be personalised for you - designed around your food and drink preferences. Most chefs are able to adapt to different dietary requirements such as vegetarian or gluten free but please let us know at the time of booking so we can check for you.
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Rental rates

Guests
7 nights
6 nights
5 nights
2 $ 29,600 $ 25,371 $ 24,667
3 $ 30,250 $ 25,929 $ 25,208
4 $ 30,900 $ 26,486 $ 25,750
5 $ 31,550 $ 27,043 $ 26,292
6 $ 32,200 $ 27,600 $ 26,833
7 $ 32,850 $ 28,157 $ 27,375
8 $ 33,500 $ 28,714 $ 27,917
9 $ 34,150 $ 29,271 $ 28,458
10 $ 34,800 $ 29,829 $ 29,000

Rates are inclusive of all meals, snacks and standard bar prepared to your preferences. Standard bar consists of house wines, beers, sodas, mid-shelf spirits.

2 $ 27,300 $ 23,400 $ 22,750
3 $ 27,950 $ 23,957 $ 23,292
4 $ 28,600 $ 24,514 $ 23,833
5 $ 29,250 $ 25,071 $ 24,375
6 $ 29,900 $ 25,629 $ 24,917
7 $ 30,550 $ 26,186 $ 25,458
8 $ 31,200 $ 26,743 $ 26,000
9 $ 31,850 $ 27,300 $ 26,542
10 $ 32,500 $ 27,857 $ 27,083

Rates are inclusive of all meals, snacks and standard bar prepared to your preferences. Standard bar consists of house wines, beers, sodas, mid-shelf spirits.

2 $ 33,600 $ 28,800 $ 28,000
3 $ 34,250 $ 29,357 $ 28,542
4 $ 34,900 $ 29,914 $ 29,083
5 $ 35,500 $ 30,429 $ 29,583
6 $ 36,200 $ 31,029 $ 30,167
7 $ 36,850 $ 31,586 $ 30,708
8 $ 37,500 $ 32,143 $ 31,250
9 $ 38,150 $ 32,700 $ 31,792
10 $ 38,800 $ 33,257 $ 32,333

Rates are inclusive of all meals, snacks and standard bar prepared to your preferences. Standard bar consists of house wines, beers, sodas, mid-shelf spirits.

2 $ 31,300 $ 26,829 $ 26,083
3 $ 31,950 $ 27,386 $ 26,625
4 $ 32,600 $ 27,943 $ 27,167
5 $ 33,250 $ 28,500 $ 27,708
6 $ 33,900 $ 29,057 $ 28,250
7 $ 34,550 $ 29,614 $ 28,792
8 $ 35,200 $ 30,171 $ 29,333
9 $ 35,850 $ 30,729 $ 29,875
10 $ 36,500 $ 31,286 $ 30,417

Rates are inclusive of all meals, snacks and standard bar prepared to your preferences. Standard bar consists of house wines, beers, sodas, mid-shelf spirits.

$42,000

1-10 guests, 7 nights minimum

$46,000

1-10 guests, 7 nights minimum

Deduct $150 per person per week

Includes 7 breakfasts, 4 lunches and 3 dinners. Requires 3 lunches and 4 dinners to be taken ashore at guests’ expense.

Deduct $75 per person per week

Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner to be taken ashore at guests’ expense.

Half the daily rate

Sleep aboard the night before charter dates. Boarding after 4pm includes snacks, welcome cocktails and Continental breakfast. Dinner is to be taken ashore at guests’ expense. EXCLUDES: Christmas and New Year’s weeks.

Charter information

  • A crew gratuity, based on your level of satisfaction, but typically 15-20% of the charter rate is not included.
  • BVI Cruising permits and taxes are included in the rate
  • Information and rates quoted on this website are believed to be correct but are subject to change without notice.

Reviews

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  • We had the most amazing time touring the US and British Virgin Island with the crew of Get Along. Meals were amazing; service was top notch; and their plan for places to visit was perfect. We couldn’t have asked for a better crew. Peta, Paula and Derek you guys made our trip unforgettable. Thank you so much and hoping to get down again with our family next time.

  • Our planning for our charter began 2 years prior, where I was planning for my wife’s 50th birthday! As huge Kenny Chesney fans, we dubbed this her “50th Bar at the End of the World Tour”! I had explained to Derek how we wanted to visit some the highlights we had heard about on No Shoes Radio and charted a course that allowed us to do exactly that! We went from St Thomas, to spend the evening in St John, to Norman Island where we hiked the island, jumped off the top deck of Willy T’s with both Derek & Peta and ended the day watching the Super Bowl with the crew at The Pirates Bight!

    From there, we sailed to Peter Island, tied up to the shore for a relaxing day of snorkeling, another hike and an awesome meal highlighted by a gorgeous sunset. We hung out on the boat through the evening taking in all the stars you can’t see in the city or suburbs! The next day, we sailed up to Virgin Gorda, swam ashore, Peta and our group hiked to the baths and took in the amazing sites not seen anywhere else! We then sailed to the other side of the island to the Bitter End Yacht Club for lunch, met Drake the Rum Runner dog back on the Get Along for Happy Hour and then on to Saba Rock for an amazing dinner!

    The next morning, it was on to Anegada where we rented vehicles to cruise the island. Lunch at Tipsy’s, snorkeling at Loblolly Bay and then back to the boat to get cleaned up for Valentine’s Day dinner at the Lobster Trap! After that, we went to probably my favorite place of the trip, Jost Van Dyke! Another swim to shore brought us to the Soggy Dollar for a Painkiller, a great lunch at Hendo’s Hideout before ending the day at Ivan’s! After dinner on the boat we went to Foxy’s and Corsair’s for “dessert” before we headed back to US waters the next day. The next morning we arrived at St John, checked back into the States and then spent the day on the island shopping, bar hopping and finished with a final dinner at the Longboard to reflect on an awesome week with the crew!

    All in all it was an amazing week, an awesome crew who took care of our every need and an experience we will not forget anytime soon! – Thanks Derek, Paula and Peta!

  • Clifford Long

    I had the pleasure of meeting Derek Christian during a recent holiday cruise to the Bahamas. It was a seven day cruise that included my wife, three sons, a family friend and her daughter. Our pre-cruise directive on the surface was simple – “flavorful and healthy”. The details, not so simple. My wife doesn’t eat red meat, two of my sons don’t like fish and our friend’s daughter has lactose intolerance. But, aside from that we don’t mind taking culinary risks. We didn’t want boring food.

    In those seven days Derek constantly impressed us. Every meal was a bit of an event. It helped that he provisioned the boat with high quality ingredients and somehow was able to manage the food so it stayed very fresh. Beyond his perpetual enthusiasm, his preparation was dead on. Meat temperatures were perfect, vegetable preparation was interesting and tasty. Anyone that could satisfy my wife and 15 year old son, who are dietary opposites has to have some magic at his fingertips. The daily variety was the part that I enjoyed most. For me it made every meal fun.

    When the cruise ended, my wife and I agreed that we would always try to get Derek to chef our future charters, so of course I would give Chef Derek my strongest recommendation.

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