17.68 m/ 58.00 Ft Matrix Yachts
3 Queen en suite guest cabins with dry heads.
Inquire for 8pax: Saloon table converts to double sized day bed for two people. Guests would be required to share a bathroom with another cabin.
Crew takes port aft twin cabin. .
2 x 550 Cummins Onan generator 21.5kw.
Water Activities
SOLAIRE has the following Water Activities available:
Yes Person Kayaks
Water-Skis
1 x Wake Board
2 x Paddleboard
1 x Inflatable water toy
10 x Scuba Diving Equipment
Beach Games
For a full list of all available amenities & entertainment facilities, or price to hire additional equipment please contact your broker.
Minimum Nights: 5 Nights, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for 1/2 Daily charter rate based on initial rate calculation.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150 discount per person.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. $75 discount per person.
Inquire for 7-8pax. The large table in the salon can be converted into a bed that can sleep two, guests would need to share bathroom with another cabin.
HOLIDAY RATES:
THANKSGIVING: $48,000 per week, up to 6 guests
CHRISTMAS 2026: $50,000 per week, up to 6 guests
NEW YEAR'S 26/27: $52,000 per week, up to 6 guests. Must start on 12/28 or later.
Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (BVI)
Minimum Nights: 5 Nights, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for 1/2 Daily charter rate based on initial rate calculation.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150 discount per person.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. $75 discount per person.
Inquire for 7-8pax. The large table in the salon can be converted into a bed that can sleep two, guests would need to share bathroom with another cabin.
HOLIDAY RATES:
THANKSGIVING: $48,000 per week, up to 6 guests
CHRISTMAS 2026: $50,000 per week, up to 6 guests
NEW YEAR'S 26/27: $52,000 per week, up to 6 guests. Must start on 12/28 or later.
Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (BVI)
Built (Year)
Length
Type
No. of Guests
No. of Cabins
Total Crew
+View Additional Rate Details
Charter Costs Explained
To charter this luxury yacht contact Harper Yachting
To charter this luxury yacht contact Harper Yachting
"Thank you, Captain Mat and Chef Hakin for everything you did to make this a wonderful and fun week on this beautiful yacht! Your attention to detail and excellent fun made for amazing adventures for the boys and great memories for us all. The accommodations were perfect, and the meals were second to none! Ya'll made a great team! Thank you so much!! Perfect chef and captain!!".
"We are leaving reluctantly after a splendid time aboard Solaire. Chef Jammi exceeded all our expectations. Captain Matt made us all feel so welcomed and relaxed!! Happy to have had this chance to break in a beautiful boat as its first charter."
"Thank you to the chill crew! We felt so relaxed aboard the boat - amazing food! Perfect swim and ski sports! What more can we ask for?!"
"It was wonderful to meet you both! You are a fantastic crew and super laid back. Than.
CAPTAIN LUKE NIENABER
Born and raised in South Africa, Luke discovered his love for the ocean after moving to the coastal city of Port Elizabeth. His adventurous spirit and natural love of sailing led him to earn his RYA Yachtmaster Offshore and pursue a career in yachting.
Luke brings five years of private and charter yacht experience, having sailed extensively throughout the Caribbean, Mediterranean and Adriatic. His experience includes an Atlantic crossing from Cape Town to Grenada, numerous inter-Caribbean passages, and more than 40 successful charters as captain.
Calm, hands-on and approachable, Luke takes pride in running a safe, professional vessel while creating a relaxed atmosphere for guests. He enjoys sharing his knowledge of the islands, finding memorable anchorages, and tailoring each charter to give guests an unforgettable experience on the water.
CHEF CHLOE SHAFFER
Chloe creates fresh, vibrant food inspired by her travels and her love of life on the water. She trained at the New Orleans Culinary & Hospitality Institute, completing its 650-hour culinary program, and has worked on yachts since April 2022, throughout the Caribbean and beyond.
Her cooking brings together local ingredients, global flavors and a fine-dining touch. She enjoys making food from scratch, especially breads and pastries, and believes thoughtful, nourishing food can feel indulgent and full of flavor.
A certified Nutritional Therapist, Chloe is comfortable designing menus around a wide range of dietary requirements and preferences. From relaxed lunches to beautifully plated dinners, she aims to make every meal feel personal and satisfying.
Away from the galley, Chloe enjoys yoga, snorkeling, scuba diving, reading, writing, hiking and traveling. Exploring local markets and learning about new cuisines gives her fresh inspiration to bring back to her guests.
CUISINE ABOARD SOLAIRE
Fresh local ingredients, homemade breads and pastries, and flavors inspired by the Caribbean and Chloe's travels shape the dining experience aboard Solaire. From a relaxed lunch to an elegant dinner, her menus bring together thoughtful preparation, vibrant flavor and each guest's preferences.
SEVEN-DAY SAMPLE MENU
DAY 1
Breakfast
Coconut Chia & Greek Yogurt Bowl
Seasonal berries, toasted coconut, homemade granola & cacao nibs
Lunch
Caribbean Grilled Mahi-Mahi
Mango & avocado salsa, charred vegetables, coconut-lime quinoa, fresh herbs & citrus
Afternoon Snack
Homemade Focaccia & Whipped Feta
Roasted garlic, fresh herbs, olive oil & marinated olives
Dinner
Seared Local Snapper
Cauliflower purée, charred broccolini, roasted peppers & herb salsa verde
Dessert
Passion Fruit Panna Cotta
Fresh berries, coconut crumble & lime
DAY 2
Breakfast
Shakshuka
Slow-cooked tomato & roasted pepper sauce, baked eggs, herbs, avocado & homemade sourdough
Lunch
Mediterranean Chicken Plate
Herb-marinated grilled chicken, hummus, cucumber, tomato, roasted vegetables, olives & warm flatbread
Afternoon Snack
Plantain Chips & Tuna Ceviche
Citrus, avocado, cucumber, fresh herbs & chili
Dinner
Herb-Crusted Grouper
Warm lentil & roasted vegetable salad, whipped feta & lemon-herb vinaigrette
Dessert
Dark Chocolate Mousse
Cacao, vanilla, sea salt, raspberry coulis & toasted hazelnuts
DAY 3
Breakfast
Green Breakfast Bowl
Soft scrambled eggs, avocado, sautéed greens, sesame, herbs, chili crisp & sourdough
Lunch
Sesame Tuna Bowl
Seared tuna, soba noodles, edamame, cucumber, avocado, pickled vegetables, herbs & ginger-lime dressing
Afternoon Snack
Crispy Rice Paper Rolls
Shrimp, avocado, cucumber, mango, herbs & homemade peanut-lime dipping sauce
Dinner
Miso-Glazed Salmon
Ginger sweet potato purée, bok choy, shiitake mushrooms & sesame-herb salad
Dessert
Mango & Passion Fruit Pavlova
Coconut cream, fresh mint & lime
DAY 4
Breakfast
Tropical French Toast
Brioche, roasted pineapple, coconut yogurt, passion fruit, berries & cinnamon
Lunch
Jerk-Spiced Chicken
Coconut-lime slaw, roasted sweet potato, avocado & fresh mango salsa
Afternoon Snack
Whipped Avocado & Plantain Tostones
Pickled onion, cilantro, lime & fresh salsa
Dinner
Caribbean Lobster Tail
Charred corn & avocado salad, roasted baby potatoes, herb butter & citrus
Dessert
Homemade Mango Sorbet
Toasted coconut crumble
DAY 5
Breakfast
Avocado & Poached Egg Tartine
Homemade sourdough, herb salad, roasted tomatoes, lemon & chili
Lunch
Grilled Mediterranean Octopus
White bean purée, roasted peppers, fennel, citrus, herbs & crispy potatoes
Afternoon Snack
Warm Zucchini Focaccia
Whipped ricotta, thyme, roasted garlic & hot honey
Dinner
Herb-Roasted Beef Tenderloin
Potato pavé, roasted asparagus, caramelized shallots & red wine jus
Dessert
Olive Oil Cake
Roasted strawberries, basil & almond crumble
DAY 6
Breakfast
Coconut Banana Pancakes
Fresh berries, passion fruit, toasted coconut, Greek yogurt & maple
Lunch
Coconut-Lime Fish Curry
Local white fish, seasonal vegetables, herbs, lime & toasted coconut with jasmine rice
Afternoon Snack
Crispy Coconut Shrimp
Mango-avocado salsa & lime dipping sauce
Dinner
Thai-Inspired Seared Scallops
Cauliflower purée, charred bok choy, coconut-lime beurre blanc & crispy shallots
Dessert
Black Sesame & Vanilla Ice Cream
Miso caramel, roasted banana & sesame tuile
DAY 7
Breakfast
Smoked Salmon & Herb Rösti
Poached eggs, avocado, caper-herb salad & lemon crème fraîche
Lunch
Mediterranean Mezze Lunch
Grilled prawns, hummus, baba ganoush, tabbouleh, marinated vegetables, olives & warm homemade flatbread
Afternoon Snack
Whipped Feta & Roasted Vegetable Crostini
Honey, herbs & toasted sourdough
Dinner
Surf & Turf
Seared filet, butter-poached lobster, potato pavé, grilled asparagus & herb jus
Dessert
Dark Chocolate Tart
Raspberry coulis, vanilla mascarpone & sea salt
https://harperyachting.com/
https://harperyachting.com
17.68 m/ 58.00 Ft Matrix Yachts
3 Queen en suite guest cabins with dry heads.
Inquire for 8pax: Saloon table converts to double sized day bed for two people. Guests would be required to share a bathroom with another cabin.
Crew takes port aft twin cabin. .
2 x 550 Cummins Onan generator 21.5kw.
Water Activities
SOLAIRE has the following Water Activities available:
Yes Person Kayaks
Water-Skis
1 x Wake Board
2 x Paddleboard
1 x Inflatable water toy
10 x Scuba Diving Equipment
Beach Games
For a full list of all available amenities & entertainment facilities, or price to hire additional equipment please contact your broker.
Built (Year)
Length
Type
No. of Guests
No. of Cabins
Total Crew
https://harperyachting.com
CAPTAIN LUKE NIENABER
Born and raised in South Africa, Luke discovered his love for the ocean after moving to the coastal city of Port Elizabeth. His adventurous spirit and natural love of sailing led him to earn his RYA Yachtmaster Offshore and pursue a career in yachting.
Luke brings five years of private and charter yacht experience, having sailed extensively throughout the Caribbean, Mediterranean and Adriatic. His experience includes an Atlantic crossing from Cape Town to Grenada, numerous inter-Caribbean passages, and more than 40 successful charters as captain.
Calm, hands-on and approachable, Luke takes pride in running a safe, professional vessel while creating a relaxed atmosphere for guests. He enjoys sharing his knowledge of the islands, finding memorable anchorages, and tailoring each charter to give guests an unforgettable experience on the water.
CHEF CHLOE SHAFFER
Chloe creates fresh, vibrant food inspired by her travels and her love of life on the water. She trained at the New Orleans Culinary & Hospitality Institute, completing its 650-hour culinary program, and has worked on yachts since April 2022, throughout the Caribbean and beyond.
Her cooking brings together local ingredients, global flavors and a fine-dining touch. She enjoys making food from scratch, especially breads and pastries, and believes thoughtful, nourishing food can feel indulgent and full of flavor.
A certified Nutritional Therapist, Chloe is comfortable designing menus around a wide range of dietary requirements and preferences. From relaxed lunches to beautifully plated dinners, she aims to make every meal feel personal and satisfying.
Away from the galley, Chloe enjoys yoga, snorkeling, scuba diving, reading, writing, hiking and traveling. Exploring local markets and learning about new cuisines gives her fresh inspiration to bring back to her guests.
https://harperyachting.com/
CUISINE ABOARD SOLAIRE
Fresh local ingredients, homemade breads and pastries, and flavors inspired by the Caribbean and Chloe's travels shape the dining experience aboard Solaire. From a relaxed lunch to an elegant dinner, her menus bring together thoughtful preparation, vibrant flavor and each guest's preferences.
SEVEN-DAY SAMPLE MENU
DAY 1
Breakfast
Coconut Chia & Greek Yogurt Bowl
Seasonal berries, toasted coconut, homemade granola & cacao nibs
Lunch
Caribbean Grilled Mahi-Mahi
Mango & avocado salsa, charred vegetables, coconut-lime quinoa, fresh herbs & citrus
Afternoon Snack
Homemade Focaccia & Whipped Feta
Roasted garlic, fresh herbs, olive oil & marinated olives
Dinner
Seared Local Snapper
Cauliflower purée, charred broccolini, roasted peppers & herb salsa verde
Dessert
Passion Fruit Panna Cotta
Fresh berries, coconut crumble & lime
DAY 2
Breakfast
Shakshuka
Slow-cooked tomato & roasted pepper sauce, baked eggs, herbs, avocado & homemade sourdough
Lunch
Mediterranean Chicken Plate
Herb-marinated grilled chicken, hummus, cucumber, tomato, roasted vegetables, olives & warm flatbread
Afternoon Snack
Plantain Chips & Tuna Ceviche
Citrus, avocado, cucumber, fresh herbs & chili
Dinner
Herb-Crusted Grouper
Warm lentil & roasted vegetable salad, whipped feta & lemon-herb vinaigrette
Dessert
Dark Chocolate Mousse
Cacao, vanilla, sea salt, raspberry coulis & toasted hazelnuts
DAY 3
Breakfast
Green Breakfast Bowl
Soft scrambled eggs, avocado, sautéed greens, sesame, herbs, chili crisp & sourdough
Lunch
Sesame Tuna Bowl
Seared tuna, soba noodles, edamame, cucumber, avocado, pickled vegetables, herbs & ginger-lime dressing
Afternoon Snack
Crispy Rice Paper Rolls
Shrimp, avocado, cucumber, mango, herbs & homemade peanut-lime dipping sauce
Dinner
Miso-Glazed Salmon
Ginger sweet potato purée, bok choy, shiitake mushrooms & sesame-herb salad
Dessert
Mango & Passion Fruit Pavlova
Coconut cream, fresh mint & lime
DAY 4
Breakfast
Tropical French Toast
Brioche, roasted pineapple, coconut yogurt, passion fruit, berries & cinnamon
Lunch
Jerk-Spiced Chicken
Coconut-lime slaw, roasted sweet potato, avocado & fresh mango salsa
Afternoon Snack
Whipped Avocado & Plantain Tostones
Pickled onion, cilantro, lime & fresh salsa
Dinner
Caribbean Lobster Tail
Charred corn & avocado salad, roasted baby potatoes, herb butter & citrus
Dessert
Homemade Mango Sorbet
Toasted coconut crumble
DAY 5
Breakfast
Avocado & Poached Egg Tartine
Homemade sourdough, herb salad, roasted tomatoes, lemon & chili
Lunch
Grilled Mediterranean Octopus
White bean purée, roasted peppers, fennel, citrus, herbs & crispy potatoes
Afternoon Snack
Warm Zucchini Focaccia
Whipped ricotta, thyme, roasted garlic & hot honey
Dinner
Herb-Roasted Beef Tenderloin
Potato pavé, roasted asparagus, caramelized shallots & red wine jus
Dessert
Olive Oil Cake
Roasted strawberries, basil & almond crumble
DAY 6
Breakfast
Coconut Banana Pancakes
Fresh berries, passion fruit, toasted coconut, Greek yogurt & maple
Lunch
Coconut-Lime Fish Curry
Local white fish, seasonal vegetables, herbs, lime & toasted coconut with jasmine rice
Afternoon Snack
Crispy Coconut Shrimp
Mango-avocado salsa & lime dipping sauce
Dinner
Thai-Inspired Seared Scallops
Cauliflower purée, charred bok choy, coconut-lime beurre blanc & crispy shallots
Dessert
Black Sesame & Vanilla Ice Cream
Miso caramel, roasted banana & sesame tuile
DAY 7
Breakfast
Smoked Salmon & Herb Rösti
Poached eggs, avocado, caper-herb salad & lemon crème fraîche
Lunch
Mediterranean Mezze Lunch
Grilled prawns, hummus, baba ganoush, tabbouleh, marinated vegetables, olives & warm homemade flatbread
Afternoon Snack
Whipped Feta & Roasted Vegetable Crostini
Honey, herbs & toasted sourdough
Dinner
Surf & Turf
Seared filet, butter-poached lobster, potato pavé, grilled asparagus & herb jus
Dessert
Dark Chocolate Tart
Raspberry coulis, vanilla mascarpone & sea salt
Minimum Nights: 5 Nights, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for 1/2 Daily charter rate based on initial rate calculation.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150 discount per person.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. $75 discount per person.
Inquire for 7-8pax. The large table in the salon can be converted into a bed that can sleep two, guests would need to share bathroom with another cabin.
HOLIDAY RATES:
THANKSGIVING: $48,000 per week, up to 6 guests
CHRISTMAS 2026: $50,000 per week, up to 6 guests
NEW YEAR'S 26/27: $52,000 per week, up to 6 guests. Must start on 12/28 or later.
Based from St Thomas (Yacht Haven Grande), available for limited BVI pickups. Inquire for Leewards, with relocation fee.
Sample Menu
Reviews
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