Specifications
Onboard Comfort & Entertainment
Crew
Sample Menu
Reviews
Availability/Rates
Video/Tours
PDF/PRINTWONDERWAY
16.00 m/ 53.00 Ft Matrix Yachts
SPECIAL FEATURES:
- Sleeps 10 guests
- 5.1m/16’9″
- Shallow draft and fast speeds for reef exploration
GUEST ACCOMMODATION:
2 Queens, 2 King suites.
PERFORMANCE & RANGE:
Yanmar 80hp w/ 25kW Hybrid Marine.
ONBOARD COMFORT & ENTERTAINMENT
- Air conditioning and fans
- Swim platforms
- Heated deck showers
- Watermaker and generators
- WiFi internet access
- Full surround sound system
- i/Device docking stations
- Cockpit icemaker
- Barbecue
Wi-Fi
Air Conditioning
Wheelchair Accessible
Games Consoles
Water Activities
WONDERWAY has the following Water Activities available:
No Person Kayaks
Water-Skis
2 x Paddleboard
1 x Inflatable water toy
10 x Scuba Diving Equipment
For a full list of all available amenities & entertainment facilities, or price to hire additional equipment please contact your broker.
WONDERWAY’ CHARTER RATES & DESTINATIONS
SUMMER SEASON
Cruising Regions
Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Virgin Islands (BVI)
WINTER SEASON
Cruising Regions
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Built (Year)
2024
Length
53 FT
Type
Cat
No. of Guests
8
No. of Cabins
4
Total Crew
2
CABIN CONFIGURATION
0 Master 0 Double 1 Convertible
RATES:
+View Additional Rate Details
Charter Costs Explained
CHARTER WONDERWAY
To charter this luxury yacht contact Harper Yachting
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CHARTER WONDERWAY
To charter this luxury yacht contact Harper Yachting
TESTIMONIALS
Our family (3 boys ages 22, 19 & 17) had the trip of a lifetime on board The Moorings E-Ticket. Our crew, Pete and Allie went above and beyond to plan a perfect itinerary, while avoiding the weather caused by Hurricane Beryl that was a few hundred miles away. Pete found sheltered bays to sleep in and planned fun activities on each of our stops that we would all enjoy. It was a perfect mix of relaxation and adventure. Allie amazed us with each meal she served. She nailed our preferences and serve.
July 2024 Crew Review from Previous Yacht
Spent 6 nights on E-ticket with Pete and Allie with my family of four for our first trip to the BVI’s. Cannot imagine a better way to see the BVI’s and/or crew/ boat than the E-ticket. Our expectations were not only met, but exceeded in every fashion. They took the time to get to know us, what we liked, and helped us build an itinerary each day while providing plenty of options and a willingness to pivot at a moment’s notice. Nothing was forced. Our family mantra of “no people” took on a life of.
May 2024 – Crew Review from Previous Yacht
Captain Pete and Chef/First Mate Allie were BEYOND fabulous! This was our first time on a catamaran in the BVI’s. 2 of the other couples had been on one before so they were familiar with some of the destinations. Pete did an incredible job explaining and getting us to our destinations, leading our snorkle expeditions and making the best painkillers ever! Allie was an awesome first mate and her cooking was like nothing I’ve experienced before. She has an incredible gift as a self taught Chef! To .
March 2024 Crew Review from Previous Yacht
E Ticket with Captain Pete and First Mate Allie can’t be beat. We had the perfect crewed yacht experience in the BVI’s booked through the Moorings. Captain Pete worked his magic at the helm and bar making the best Painkiller in the BVI’s. Allie’s 5 star cuisine did not disappoint and outshown any restaurant experience we had in the islands. Experiencing the beauty of the BVI’s with the the best team made this a trip of a lifetime..
March 2024 Crew Review from Previous Yacht
We just did a chartered boat in the BVI with The Moorings, with Captain Pete and Chef Allie and it was the trip of a lifetime! It was a family trip with 5 of us and we enjoyed every second on the boat, exploring the islands, adventuring and relaxing. Pete and Allie were amazing hosts in guiding us with activity options each day and serving incredible meals. Jillian.
March 2024 Crew Review from Previous Yacht
Our family had the best vacation of our lives. We have our Crew to thank for that, Pete and Allie. We had 5 star meals 3 times a day everyday created by Allie. We had wonderful excursions suggested and guided by Pete. We feel like Pete and Allie are part of our family now. See you next year!!!.
November 2023 Crew Review from Previous Yacht
This trip was absolutely incredible. With excellent staff, breath taking views, incredible food , and great people, this trip is a must. Highly recommend having Allie and Pete as your captains! They made the trip so amazing. So many fun activities including snorkeling, paddle boarding, swimming and more. Already want to start planning our next trip! Kristin.
November 2023 Crew Review from Previous Yacht
We had the best trip! Truly was a trip of a lifetime. We were on a boat from The Moorings for five days and it was incredible! We had the two best captains-Pete and Allie-can’t thank them enough for their hospitality, working with our needs and wants, and so professional. They cooked us the absolute best meals, too! We were in such good hands and they helped make it such a great experience! Highly recommend for vacation! The views are incredible and water to warm! Cori.
November 2023 Crew Review from Previous Yacht
Crew
Peter Traver
CaptainAllison Sanchez
Chef/First MateCaptain Peter
Pete grew up in New England and spent most of his summers sailing and boating. Pete first fell in love with the ocean at a young age in Cape Cod, Massachusetts. After spending many days on the water with family sailing and fishing, he decided to make the ocean his career and attended The California Maritime Academy. Pete studied for four years and graduated with his 3rd Mates Unlimited license. After the academy he sailed all over on a variety of vessels ranging from private yachts to expedition cruise ships. Pete’s favorite areas to sail are Alaska in the summertime, Baja Mexico in the winter & of course the BVls.
Chef Allison
Allie’s love for food and nutrition started at a very young age and has since blossomed into a dedicated pastime. In college, she majored in Environmental Studies with a minor in Nutritional Sciences. Being a charter chef in the Caribbean was the perfect blend of both disciplines. Allie has been working in the Virgin Islands since summer 2023 and loves it more and more everyday. Traveling and immersing herself in new cultures has always been Allie’s number one passion and she loves to recreate meals from the places she’s visited. She is ready and excited to develop a menu that you are going to love!
Sample Menu
DAY BREAK
All Breakfast is Served with a Seasonal Fruit Platter and Variety of Juices
Shakshuka
Served with avocado, feta, and lots of fresh herbs. Accompanied by bacon and homemade sourdough toast.
Lemon Ricotta Pancakes
Served with warm blueberry compote.
Baked French Toast Casserole
Topped with fresh berries, powdered sugar, and a drizzle of warm maple syrup.
Lox Bagel Buffet
Includes smoked salmon, capers, cucumber, tomatoes, red onion, chive cream cheese, toasted bagels, and fried eggs.
Chocolate Banana Nut Bread
Accompanied by berry yogurt parfaits and crispy bacon.
Seasonal Vegetable Frittata
Filled with goat cheese and prosciutto.
Eggs Caprese
Toasted homemade sourdough bread topped with pesto, prosciutto, sliced tomato, and a fried egg with a drizzle of balsamic glaze.
MIDDAY
Sesame Crusted Tuna Poke Bowl
Topped with edamame, red cabbage, shredded carrots, cucumber, seaweed salad, and pickled ginger.
Lobster Cobb Salad
Chopped local Anegada lobster mixed with grape tomato, avocado, bacon, green onion, sharp cheddar, and a hard-boiled egg tossed in a creamy tarragon dressing. Served on a bed of lettuce.
Mexican Street Corn Steak Tacos
Accompanied by chips and salsa for the table.
Caribbean Chicken Salad
Diced jerk chicken, celery, red grapes, mango, and apple tossed in a creamy mango curry dressing. Served on a bed of local lettuce with a side of toasted baguettes.
Grilled Chicken or Steak Kebabs
Served with a Greek salad, toasted pita bread, hummus, and tzatziki.
Blackened Shrimp Tacos
Served with a mango pineapple slaw and lime crema.
HORS D’OEUVRES
Charcuterie Board
Filled with assorted meats, cheeses, chutneys, crackers, and nuts.
Warm Spinach and Artichoke Dip
Served with tortilla chips.
Cantaloupe Melon Wrapped in Prosciutto
Drizzled with balsamic glaze.
Caprese Salad
Fresh tomatoes, mozzarella, and basil drizzled with olive oil and balsamic reduction.
Baked Brie
Topped with pomegranate seeds and a drizzle of honey. Served with bagel chips.
Homemade Hummus
Served with a variety of seasonal vegetables and pita chips.
Antipasto Skewers
Comprised of vintage cheddar, salami, pesto, and pimento-stuffed olives.
MAIN
Maple Rum Pork Chops
Topped with a maple mustard dressing. Served with a brown butter sweet potato purée and balsamic broccolini.
Blackened Halibut
Served with a coconut rice pilaf and citrus avocado salsa.
Chicken Piccata
Served over spaghetti with homemade sourdough focaccia to accompany.
Seared Garlic Herb Tuna
With sautéed peppers and pea purée, drizzled with a soy ginger reduction.
Wild Mushroom Risotto
Topped with crispy prosciutto.
Sous Vide Ribeye Steak
Served with chimichurri and roasted garlic whipped cauliflower.
Mahi Mahi with Thai Coconut Curry Sauce
Accompanied by white rice and roasted carrots.
DESSERTS
Crème Brûlée
Topped with fresh berries.
Vanilla Panna Cotta
Topped with diced mango.
Warm Peach Cobbler
Served with a scoop of vanilla bean ice cream.
Lemon Cheesecake
Swirled with raspberry purée.
Tiramisu
Fresh Mixed Berries
Layered with Chantilly cream and topped with graham cracker crumbles.
Warm Fudge Brownie
Served with a scoop of vanilla bean ice cream and a salted caramel drizzle.
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WONDERWAY
16.00 m/ 53.00 Ft Matrix Yachts
SPECIAL FEATURES:
- Sleeps 10 guests
- 5.1m/16'9"
- Shallow draft and fast speeds for reef exploration
GUEST ACCOMMODATION:
2 Queens, 2 King suites.
PERFORMANCE & RANGE:
Yanmar 80hp w/ 25kW Hybrid Marine.
ONBOARD COMFORT & ENTERTAINMENT
- Air conditioning and fans
- Swim platforms
- Heated deck showers
- Watermaker and generators
- WiFi internet access
- Full surround sound system
- i/Device docking stations
- Cockpit icemaker
- Barbecue
Wi-Fi
Air Conditioning
Wheelchair Accessible
Games Consoles
Water Activities
WONDERWAY has the following Water Activities available:
No Person Kayaks
Water-Skis
2 x Paddleboard
1 x Inflatable water toy
10 x Scuba Diving Equipment
For a full list of all available amenities & entertainment facilities, or price to hire additional equipment please contact your broker.
Built (Year)
2024
Length
53 FT
Type
Cat
No. of Guests
8
No. of Cabins
4
Total Crew
2
CABIN CONFIGURATION
0 Master 0 Double 1 Convertible
RATES:
https://harperyachting.com/
Crew
Captain Peter
Pete grew up in New England and spent most of his summers sailing and boating. Pete first fell in love with the ocean at a young age in Cape Cod, Massachusetts. After spending many days on the water with family sailing and fishing, he decided to make the ocean his career and attended The California Maritime Academy. Pete studied for four years and graduated with his 3rd Mates Unlimited license. After the academy he sailed all over on a variety of vessels ranging from private yachts to expedition cruise ships. Pete's favorite areas to sail are Alaska in the summertime, Baja Mexico in the winter & of course the BVls.
Chef Allison
Allie's love for food and nutrition started at a very young age and has since blossomed into a dedicated pastime. In college, she majored in Environmental Studies with a minor in Nutritional Sciences. Being a charter chef in the Caribbean was the perfect blend of both disciplines. Allie has been working in the Virgin Islands since summer 2023 and loves it more and more everyday. Traveling and immersing herself in new cultures has always been Allie's number one passion and she loves to recreate meals from the places she's visited. She is ready and excited to develop a menu that you are going to love!
https://harperyachting.com/
Sample Menu
DAY BREAK
All Breakfast is Served with a Seasonal Fruit Platter and Variety of Juices
Shakshuka
Served with avocado, feta, and lots of fresh herbs. Accompanied by bacon and homemade sourdough toast.
Lemon Ricotta Pancakes
Served with warm blueberry compote.
Baked French Toast Casserole
Topped with fresh berries, powdered sugar, and a drizzle of warm maple syrup.
Lox Bagel Buffet
Includes smoked salmon, capers, cucumber, tomatoes, red onion, chive cream cheese, toasted bagels, and fried eggs.
Chocolate Banana Nut Bread
Accompanied by berry yogurt parfaits and crispy bacon.
Seasonal Vegetable Frittata
Filled with goat cheese and prosciutto.
Eggs Caprese
Toasted homemade sourdough bread topped with pesto, prosciutto, sliced tomato, and a fried egg with a drizzle of balsamic glaze.
MIDDAY
Sesame Crusted Tuna Poke Bowl
Topped with edamame, red cabbage, shredded carrots, cucumber, seaweed salad, and pickled ginger.
Lobster Cobb Salad
Chopped local Anegada lobster mixed with grape tomato, avocado, bacon, green onion, sharp cheddar, and a hard-boiled egg tossed in a creamy tarragon dressing. Served on a bed of lettuce.
Mexican Street Corn Steak Tacos
Accompanied by chips and salsa for the table.
Caribbean Chicken Salad
Diced jerk chicken, celery, red grapes, mango, and apple tossed in a creamy mango curry dressing. Served on a bed of local lettuce with a side of toasted baguettes.
Grilled Chicken or Steak Kebabs
Served with a Greek salad, toasted pita bread, hummus, and tzatziki.
Blackened Shrimp Tacos
Served with a mango pineapple slaw and lime crema.
HORS D'OEUVRES
Charcuterie Board
Filled with assorted meats, cheeses, chutneys, crackers, and nuts.
Warm Spinach and Artichoke Dip
Served with tortilla chips.
Cantaloupe Melon Wrapped in Prosciutto
Drizzled with balsamic glaze.
Caprese Salad
Fresh tomatoes, mozzarella, and basil drizzled with olive oil and balsamic reduction.
Baked Brie
Topped with pomegranate seeds and a drizzle of honey. Served with bagel chips.
Homemade Hummus
Served with a variety of seasonal vegetables and pita chips.
Antipasto Skewers
Comprised of vintage cheddar, salami, pesto, and pimento-stuffed olives.
MAIN
Maple Rum Pork Chops
Topped with a maple mustard dressing. Served with a brown butter sweet potato purée and balsamic broccolini.
Blackened Halibut
Served with a coconut rice pilaf and citrus avocado salsa.
Chicken Piccata
Served over spaghetti with homemade sourdough focaccia to accompany.
Seared Garlic Herb Tuna
With sautéed peppers and pea purée, drizzled with a soy ginger reduction.
Wild Mushroom Risotto
Topped with crispy prosciutto.
Sous Vide Ribeye Steak
Served with chimichurri and roasted garlic whipped cauliflower.
Mahi Mahi with Thai Coconut Curry Sauce
Accompanied by white rice and roasted carrots.
DESSERTS
Crème Brûlée
Topped with fresh berries.
Vanilla Panna Cotta
Topped with diced mango.
Warm Peach Cobbler
Served with a scoop of vanilla bean ice cream.
Lemon Cheesecake
Swirled with raspberry purée.
Tiramisu
Fresh Mixed Berries
Layered with Chantilly cream and topped with graham cracker crumbles.
Warm Fudge Brownie
Served with a scoop of vanilla bean ice cream and a salted caramel drizzle.