13.72 m/ 45.00 Ft Matrix Yachts 2018
3 Queen cabins with private heads and stall showers. Please note that the starboard forward double berth can be split into a twin V-berth.
Saloon full refit Summer 2020.
New for 2019/20 season - high quality eco, bamboo linens for all cabins..
2 54HP diesels 11Kw generator brand new 2018.
Water Activities
GYPSY PRINCESS has the following Water Activities available:
No 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.
GENERAL RATES NOTE: 7 night minimum.
HALF-BOARD OPTION:
Take $150 off per person on 7 night rates
Includes: all breakfasts, 3 lunches and 4 dinners OR all breakfasts, 4 lunches and 3 dinners.
Remaining meals and associated beverages to be taken ashore at guest expense.
CHRISTMAS/NEW YEARS:
1-6 guests @ $29,900 - 7 night minimum, full-board option only. No specials apply.
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 28th December.
Caribbean Leewards, Caribbean Virgin Islands (BVI)
GENERAL RATES NOTE: 7 night minimum.
HALF-BOARD OPTION:
Take $150 off per person on 7 night rates
Includes: all breakfasts, 3 lunches and 4 dinners OR all breakfasts, 4 lunches and 3 dinners.
Remaining meals and associated beverages to be taken ashore at guest expense.
CHRISTMAS/NEW YEARS:
1-6 guests @ $29,900 - 7 night minimum, full-board option only. No specials apply.
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 28th December.
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
After charter follow up
When you arrived, your first impression of the yacht was?
▷ Very well kept, clean with great spaces for enjoying the trip.
What did you think about your accommodation?
▷ Cabins, beds, bathrooms: Accommodations were great and having bathrooms with each bedroom were amazing!
Salon, cockpit, deck space: well kept, space to enjoy games, eat, and enjoy the boat.
Was the boat kept clean during your charte.
What was the highlight of your charter? For the adults, it was the boat and Quentin and Marine. They were the best crew we've sailed with and were amazing with the kids. We loved sharing this vacation with our kids and being with family for a week. The kids absolutely loved the whole week.
Favorite memory? Seeing a turtle while snorkeling with Marine and Quentin. They snorkeled with us at the Indians and that was SO awesome! Two of our kids swam through the underwater tunnel with.
"It was absolutely spectacular and Quentin and Marine were a huge part of that. Tough to get back to regular life.
Great weather.
Quentin communicated clearly our plans and was very accommodating.
Nice mix of motoring and sailing.
Boat was perfect - lots of space, clean, sleeping arrangements were great.
Lots of good snorkeling, 6 of 7 days. Felt very safe.
Great moorings, anchorage spots, swim ups
We had 4 or 5 meals off boat which.
Quentin & Marine,
Wow! Where to start? What an amzing trip! We have always dreamed of a sailing vacation and this was absolutely perfect.
The Gypsy Princess is a beautiful boat & Space. You both made us feel right at home & the hospitality was top notch. The food was 5 star! Marine you an amazing chef & first mate. Quentin we enjoyed all teh sails and felt so comfortable at sea becaue of your expertise!
We look forward to sailing with you .
Dear Quentin & Marine,
We cannot thank you enough for giving us the best possible sailing experience. Everything you did was executed to perfection. The route planning took us to so many new destinations we would have never known or seen without you. The care with which Marine took for every appetizer, breakfast, lunch, dinner and dessert was truly flawless. Your culinary skills are so very impressive and deeply appreciated. Quentin, your vast knowledge and passion for sailing.
What a wonderful week we had on Gypsy Princess. A beautiful boat that is so well kept we were impressed from the moment we received our welcome champagne, and appetizers to sitting down to our first meal. The boat was so comfortable and roomy, and so many nice places to sit and have drinks, and just relax. This was a wonderful gift and worlds away from our professional lives.
Quentin and Marine were charming, helpful, and so attentive to everything we wanted. We visit.
Rating of Yacht & Crew:
(5 Being the Highest) 5
Was the yacht comfortable and clean?
Absolutely! It was amazing.
Was the yacht well ventilated?
Yes - very comfortable
Was the crew friendly and accommodating
Amazing! They made us feel so at home and everyone had a wonderful time.
Was the food good and well presented?
Incredible chef, and the presentation was outstanding. Every meal was fabulous!
Family Vacation
I don’t know where to begin…..After so many re bookings for this trip we weren’t sure if we would ever get to come and experience Gypsy Princess. But we did!!
It was worth the wait 💖
We couldn’t have picked a better boat & crew. The experience of these 9 days will be talked about by our family for years to come. Ben & Owen took a little time to warmup but once they did they were sold.
The snorkel adventures.
Thank you so much for this amazing experience on our honeymoon. The wait was well worth it. You two are INCREDIBLE at what you do! Your knowledge of each island and Caribbean Sea made such a difference. We greatly appreciate everything you did for us on this trip.
Billy & Kathleen
Boston, MA.
Awesome trip, and despite some paperwork, (which is much easier than filling out a credit card application) the entry in and out of Tortola was excellent. Planning on going back early March. Those that were handling the testing where all professional; very clean, and for the most part efficient. Testing on Tortola was quick/testing in Virgin Gorda a bit slower, but still clean, and results came back quickly.
The four days of on-board quarantine was fine, we did not feel any different .
Overall Rating: 5
5 being the highest/ 0 being the lowest
We hope your charter lived up to your expectations. We would love to know some of your impressions about your yachting vacation. Please answer the following questions and add any comments you may have.
- Was the crew friendly and accommodating?
Beyond accommodating.
-Was the yacht comfortable and clean?
The GP is stunning. 5 star all the way. The crew kept it squeaky cle.
Thank you for making our break from reality so unbelievable! The little things you do made our trip so unbelievably special. Knowing the little spots an d great navigation and execution are priceless. Hope to see you all some day soon! Don’t hesitate to look us up if you get stateside. Be Well, from the Sailing for Sanity crew!
.
Thank you so much for our amazing vacation. There were so many firsts for us that we will remember forever. Your hospitality was like nothing we have experienced. The BVI is my new favourite place on earth thanks to you guys! Amy you are an amazing chef from fish taco’s to Dave’s B’day cake, it was all superb! Snorkelling at Oil Nut Bay was unforgettable……. Swimming with all the turtles and a shark was AWESOME!
Thanks again for the fabulous week. Good Luck .
We are back from the boat trip:( it was amazing !!! Even better then the last trip. The crew are the best , she is such a great cook and they both were so much fun ! I truly can't say enough about them and the boat!
Till next year...
.
We are delighted to announce the appointment of Patrick and Laura as the new crew aboard Gypsy Princess for the 2026-27 season.
Paddy and Laura are an experienced British couple that have crewed on luxury charter yachts in the Mediterranean.
Following a successful season in the Ionian on a Lagoon 52, they are ready to continue to amaze their guests on Gypsy Princess giving you the best experience of the BVI.
Laura, a wonderful hostess, will keep everything running smoothly below deck and delight guests with her culinary skills. From a sailing background, she has a passion for the ocean and is also an experienced Yachtmaster.
Paddy has sailed over 15,000NM, instructed yacht courses and captained boats in one of the busiest waterways in Europe. He is a calm and professional skipper with bags of experience and engineering knowledge. This hands on, dynamic team is excited to welcome you aboard Gypsy Princess and give you the experience of a lifetime as you sail and dine your way around the BVI.
Sample MENU BY LAURA
BREAKFAST
Daily Table Selection
•Fresh seasonal local fruit platter.
•Freshly made waffles, pancakes, muffins, croissants or cinnamon swirls.
•Granola yoghurt pots with fresh fruit, berry compote topped with seeds & mint; or apple bircher muesli; or mango, passionfruit and coconut chia pudding.
•Freshly squeezed orange juice
•Tea, coffee, herbal tea and mineral water
Cooked Options
•Mushroom and gruyère scrambled eggs served on seeded toast.
•Bloody Mary scrambled eggs with smoked salmon and cherry tomatoes on sourdough toast.
•Poached egg and avocado with salsa verde served on sourdough toast.
•Shakshuka eggs with feta chili and coriander served with crusty bread.
•Crepes with a selection of toppings; sugar, lemon, Nutella, fruit, nuts and berry compote.
•Cinnamon French toast with sauteed apples and Greek yoghurt.
•Green spinach omelet with goats cheese and tomato sprinkled with herbs and pine nuts.
•Chorizo, cheddar and caramelized onion omelet.
LUNCH
Table Sharers
•Caprese salad with garlic & herb vinaigrette, balsamic glaze and pine nuts.
•Mediterranean chickpea salad.
•Tuscan cannellini bean salad.
•Mustard potato salad with capers and herbs.
•Green salad with avocado, cucumber and almonds.
•Arugula salad with pine nuts and parmesan.
•Beetroot, goats cheese and walnut salad.
•Pesto orzo salad with chicken, avocado and sunflower seeds.
•Couscous salad with sun dried tomato and feta.
Main Dishes
•Tuna poke bowl with chili, cucumber & avocado.
•Meatball or falafel rice bowl with Mediterranean vegetables and tzatziki.
•Mexican beef, black beans and salsa in crispy tortilla bowls.
•Satay chicken or halloumi with Asian slaw & wild rice.
•Shrimp ceviche with avocado and cilantro lime rice.
•Chicken and pepper souvlaki with Greek salad, hummus and tzatziki.
•Teriyaki salmon with rice noodles, spinach, edamame beans and sesame seeds.
•Courgette quiche with cherry tomatoes and feta, with a lemon potato salad and arugula.
DINNER
Entrée
•Bruschetta with prosciutto and sun dried tomato.
•Charcuterie board with a selection of cured meats, cheeses, bread, crackers and crudités.
•Lamb koftas with tzatziki.
•Tuscan panzanella.
•Vichyssoise.
•Tuna carpaccio with arugula, capers, pine nuts and lemon dressing.
•Beetroot carpaccio salad with pear, walnuts, arugula and balsamic reduction.
•Chorizo & tiger prawn skewers with gremolata.
•Smoked salmon blinis with caviar and dill.
•Serrano ham and basil infused melon salad with pecan nuts
Main Dishes
•Creamy truffle and parmesan taglioni.
•Seared scallops with lemon & parmesan risotto and sauteed spinach.
•Pan fried cod or roasted aubergine with baby potatoes, sauteed green beans and tomatoes with salsa verde dressing.
•Pesto gnocchi with courgette, broad beans & peas on a bed of whipped buffalo ricotta.
•Roast chicken thigh with garlic parmesan orzo, mushrooms and asparagus.
•Pan seared pork tenderloin, garlic mash and honey roasted carrots.
•Thai red chicken & vegetable curry with and sticky coconut rice.
•Prawn linguine with bacon and spinach in a creamy white wine sauce.
•Caramelized onion filet mignon or cauliflower steak with sweet potato mash and sauteed green beans
Dessert
•Eton mess with strawberries and strawberry coulis.
•Tiramasu.
•Lemon posset with long de chat.
•Mango sorbet.
•Chocolate orange fondant with Madagascan vanilla ice cream and mint
•Strawberry cheesecake.
•Sticky poached pear with cinnamon and Greek yoghurt.
Updated August 2026
https://harperyachting.com/
https://harperyachting.com
13.72 m/ 45.00 Ft Matrix Yachts 2018
3 Queen cabins with private heads and stall showers. Please note that the starboard forward double berth can be split into a twin V-berth.
Saloon full refit Summer 2020.
New for 2019/20 season - high quality eco, bamboo linens for all cabins..
2 54HP diesels 11Kw generator brand new 2018.
Water Activities
GYPSY PRINCESS has the following Water Activities available:
No 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
We are delighted to announce the appointment of Patrick and Laura as the new crew aboard Gypsy Princess for the 2026-27 season.
Paddy and Laura are an experienced British couple that have crewed on luxury charter yachts in the Mediterranean.
Following a successful season in the Ionian on a Lagoon 52, they are ready to continue to amaze their guests on Gypsy Princess giving you the best experience of the BVI.
Laura, a wonderful hostess, will keep everything running smoothly below deck and delight guests with her culinary skills. From a sailing background, she has a passion for the ocean and is also an experienced Yachtmaster.
Paddy has sailed over 15,000NM, instructed yacht courses and captained boats in one of the busiest waterways in Europe. He is a calm and professional skipper with bags of experience and engineering knowledge. This hands on, dynamic team is excited to welcome you aboard Gypsy Princess and give you the experience of a lifetime as you sail and dine your way around the BVI.
https://harperyachting.com/
Sample MENU BY LAURA
BREAKFAST
Daily Table Selection
•Fresh seasonal local fruit platter.
•Freshly made waffles, pancakes, muffins, croissants or cinnamon swirls.
•Granola yoghurt pots with fresh fruit, berry compote topped with seeds & mint; or apple bircher muesli; or mango, passionfruit and coconut chia pudding.
•Freshly squeezed orange juice
•Tea, coffee, herbal tea and mineral water
Cooked Options
•Mushroom and gruyère scrambled eggs served on seeded toast.
•Bloody Mary scrambled eggs with smoked salmon and cherry tomatoes on sourdough toast.
•Poached egg and avocado with salsa verde served on sourdough toast.
•Shakshuka eggs with feta chili and coriander served with crusty bread.
•Crepes with a selection of toppings; sugar, lemon, Nutella, fruit, nuts and berry compote.
•Cinnamon French toast with sauteed apples and Greek yoghurt.
•Green spinach omelet with goats cheese and tomato sprinkled with herbs and pine nuts.
•Chorizo, cheddar and caramelized onion omelet.
LUNCH
Table Sharers
•Caprese salad with garlic & herb vinaigrette, balsamic glaze and pine nuts.
•Mediterranean chickpea salad.
•Tuscan cannellini bean salad.
•Mustard potato salad with capers and herbs.
•Green salad with avocado, cucumber and almonds.
•Arugula salad with pine nuts and parmesan.
•Beetroot, goats cheese and walnut salad.
•Pesto orzo salad with chicken, avocado and sunflower seeds.
•Couscous salad with sun dried tomato and feta.
Main Dishes
•Tuna poke bowl with chili, cucumber & avocado.
•Meatball or falafel rice bowl with Mediterranean vegetables and tzatziki.
•Mexican beef, black beans and salsa in crispy tortilla bowls.
•Satay chicken or halloumi with Asian slaw & wild rice.
•Shrimp ceviche with avocado and cilantro lime rice.
•Chicken and pepper souvlaki with Greek salad, hummus and tzatziki.
•Teriyaki salmon with rice noodles, spinach, edamame beans and sesame seeds.
•Courgette quiche with cherry tomatoes and feta, with a lemon potato salad and arugula.
DINNER
Entrée
•Bruschetta with prosciutto and sun dried tomato.
•Charcuterie board with a selection of cured meats, cheeses, bread, crackers and crudités.
•Lamb koftas with tzatziki.
•Tuscan panzanella.
•Vichyssoise.
•Tuna carpaccio with arugula, capers, pine nuts and lemon dressing.
•Beetroot carpaccio salad with pear, walnuts, arugula and balsamic reduction.
•Chorizo & tiger prawn skewers with gremolata.
•Smoked salmon blinis with caviar and dill.
•Serrano ham and basil infused melon salad with pecan nuts
Main Dishes
•Creamy truffle and parmesan taglioni.
•Seared scallops with lemon & parmesan risotto and sauteed spinach.
•Pan fried cod or roasted aubergine with baby potatoes, sauteed green beans and tomatoes with salsa verde dressing.
•Pesto gnocchi with courgette, broad beans & peas on a bed of whipped buffalo ricotta.
•Roast chicken thigh with garlic parmesan orzo, mushrooms and asparagus.
•Pan seared pork tenderloin, garlic mash and honey roasted carrots.
•Thai red chicken & vegetable curry with and sticky coconut rice.
•Prawn linguine with bacon and spinach in a creamy white wine sauce.
•Caramelized onion filet mignon or cauliflower steak with sweet potato mash and sauteed green beans
Dessert
•Eton mess with strawberries and strawberry coulis.
•Tiramasu.
•Lemon posset with long de chat.
•Mango sorbet.
•Chocolate orange fondant with Madagascan vanilla ice cream and mint
•Strawberry cheesecake.
•Sticky poached pear with cinnamon and Greek yoghurt.
Updated August 2026
GENERAL RATES NOTE: 7 night minimum.
HALF-BOARD OPTION:
Take $150 off per person on 7 night rates
Includes: all breakfasts, 3 lunches and 4 dinners OR all breakfasts, 4 lunches and 3 dinners.
Remaining meals and associated beverages to be taken ashore at guest expense.
CHRISTMAS/NEW YEARS:
1-6 guests @ $29,900 - 7 night minimum, full-board option only. No specials apply.
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 28th December.
BVI only based yacht.
Sample Menu
Reviews
Availability/Rates; ?>/wp-content/uploads/2026/09/4264742.png)
Video/Tours
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