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Power Yacht Indulge II

Where Luxury meets adventure!

Built in 2006 and a 2022 refit, Indulge II is the ideal luxury yacht for kicking back and relaxing whilst on charter, showcasing clever use of space with an artful combination of integrated systems and luxurious features, she’s a crowd-pleaser for sure. She offers guest accommodation for up to 10 guests with a layout comprising a master suite, one VIP cabin and two twin cabins. She is also capable of carrying up to 4 crew onboard to ensure a relaxed luxury yacht charter experience. Set against the backdrop of your chosen cruising ground, you and your guests can enjoy fun on the water with the collection of water toys and accessories aboard Indulge II. Guests can feel the wind in their hair and jump the waves on one of the two Sea Doo WaveRunners and a plethora of water toys. If that isn’t enough, Indulge II also features a top deck hot tub. A large bow-pad with bimini top will protect yourself while enjoying your front row seating while island hopping. When it’s time to travel from land to see, it couldn’t be easier with a 20ft Zormenti 170hp Tender. It can easily pull skiers, wakeboards and more, plus it seats 10 for optimal guest comfort. Once onshore, she has 2 electric bikes that can be used by guests. Indulge II is a unique motor yacht and the ideal platform for an adventure charter that will guarantee unforgettable memories.TOYS: 2 Sea Doo Waverunners, Snorkeling Gear, 3 Paddle Boards, 2 electric bikes, 1 Wake Board, 1 Knee Board, Inflatable Water Toys, Adult Water Skis, 6’x18’ Floating Mat, & Beach Games. eFoil is an optional add on – Inquire for details.

7-Night Charter Rates
From
$37,000 (2 passengers 7 nights)
To
$51,000 (8 passengers 7 nights)*
Details
Guests
Up to 8
Guest Cabins
4
Length
90
Cabin Layout
1 King, 1 Queen, 2 twin cabins
Designer
Ferretti
Launched
2006
Home Port
Yacht Haven Grande, St. Thomas, USVI

Meet the Crew

Captain Shachar Ben-David
Captain Shack began his seafaring career racing small sailboats on the lakes of northern England. After emigrating to the United States, he enlisted in the Coast Guard where he continued serving aboard vessels as a navigation officer on a wide range of craft, from small patrol boats to large high endurance cutters. First arriving in the Virgin Islands in the late 1990’s “Captain Shack” developed a love for the islands and would go on to run several vessels for the Coast Guard around the area.

After retiring from the Coast Guard, he spent a short stint at the Maritime Institute of Graduate Studies in Seattle but quickly remembered that warmer waters were his forte. After receiving his civilian qualifications aboard the Cruise Ship WESTERDAM, where he served as a watch officer and safety officer, a move back to the Islands was the obvious choice.

Since returning to the Islands, Captain Shack has worked both day and term charters around the Virgin Islands and further afield. His clients include many high-profile individuals, and businesses such as Ritz-Carlton, Rosewood, and others. He has an unrivalled knowledge of the area that allows him to create itineraries that delight guests from the first-time cruiser to the most seasoned Caribbean traveler. Whether you are seeking an adventurous trip full of water sports and exploration, or a simple cruise full of relaxation and quiet coves; Captain Shack and his crew will work tirelessly to ensure your every request is met with uncompromising service and attention to detail.


Captain Shack holds a 500t Coast Guard master’s license (STCW endorsed) and an unlimited mate license with commercial radar, ECDIS, and GMDSS endorsements. He is also a qualified advanced medical care provider and vessel security officer. In his spare time, Captain Shack can be found enjoying the many outdoor adventures the Virgin Islands offer, as well as reading, cooking, and mentoring the next generation of mariners through the various local youth programs.

First Mate Michael Maxime
Our First Mate Michael is a native of Abaco Bahamas and has been around the ocean his entire life. Michael grew up exploring the Bahama Islands before moving to Florida where he entered the Charter business as a deckhand aboard some of the many game fish boats plying the waters of the Atlantic and the Gulf of Mexico.

Michael quickly moved up to a mate position aboard an expedition yacht and continued his journey by acquiring his approved engineering courses and working as Mate on 40m yachts. Michael also holds a 100t Boatmaster certification and has amassed hundreds of hours operating small craft and standing navigation watches.

On Charter, Michael prides himself on ensuring a first-class guest experience. Whether you need Jet Ski instruction, snorkel guidance, or just an extra pillow for your lounge chair, Michael will always go the extra mile to provide service that is second to none.

When not on charter, Michael is an avid cyclist and can often be found riding around the many mountainous island roads looking for secluded beach spots and perfect hilltop views.

Chef Melinda Goforth
Chef Mindy was raised in the historic coastal town of Charleston, South Carolina, where her love for the ocean took root. Surrounded by southern hospitality, rich history, vibrant art, and mouthwatering food, she developed a deep appreciation for coastal living.

After earning her Bachelor of Science in Biology from the College of Charleston in 2015, Mindy spent three years in biomedical laboratory research. However, longing for a sun-soaked, sea-inspired life, she left the fluorescent lights behind, bought a boat, and taught herself to sail.

Her sailing adventures have taken her across the Bahamas, the Caribbean Sea, the San Blas Islands, and even through the Panama Canal as a first mate. In 2019, she completed her STCW training at Sea School, diving headfirst into the maritime world.

With over four years of experience as a yacht chef, Mindy honed her culinary skills under Michelin-starred chefs at the Ashburton Culinary Academy in the UK in 2021. Her gentle southern charm and passion for hospitality make guests feel at ease, ensuring they laugh, connect with nature, and savor every moment onboard. Mindy’s dedication to creating unforgettable experiences includes delicious meals, refreshing cocktails, and thoughtful touches that help families and friends create memories to last a lifetime.

Currently, she is working toward earning her Captain’s License, ready to expand her horizons on the sea she loves.

Stewardess Emelie Olofsson
Originally from Stockholm, Sweden, Emelie is a highly motivated and detail-oriented professional with a passion for delivering exceptional guest experiences. With a background in event coordination, specializing in corporate events, she brings a keen eye for organization and hospitality to her role aboard Indulge II.

In September 2024, Emelie made the bold decision to leave Sweden in pursuit of a new adventure—trading cold winters for the excitement of the yachting industry. Driven by a desire to challenge herself in a dynamic environment, she thrives on creating memorable moments for guests while exploring breathtaking destinations.

A true foodie with a love for an active lifestyle, Emelie embraces every new experience, even if she prefers to stay on deck rather than in the water. Her dedication to excellence and warm, professional approach make her a valued member of the Indulge II crew.

The Details

Availability & Rates

Upcoming 12 Months Reservation Calendar:

Available:
Available weekend day:
Hold/Option:
Booked:
Unavailable:
Caribbean off season:
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Note: this calendar is not always 100% current. Please Contact us contact us for more information about available dates aboard this yacht.
Hours required between charters: 48, Inquire for 24

7-night Charter Rates by Group Size

Passengers: 2 3 4 5 6 7 8 9 10
Summer
2025
$43,000 + exp $44,000 + exp $45,000 + exp $46,000 + exp $47,000 + exp $48,000 + exp $49,000 + exp $50,000 + exp $51,000 + exp
Summer
2025
$37,000 + exp $37,000 + exp $37,000 + exp $37,000 + exp $37,000 + exp $37,000 + exp $37,000 + exp $37,000 + exp $37,000 + exp
Winter
2025 to 2026
$48,000 + exp $49,000 + exp $50,000 + exp $51,000 + exp $52,000 + exp $53,000 + exp $54,000 + exp $55,000 + exp $56,000 + exp
Winter
2025 to 2026
$42,000 + exp $42,000 + exp $42,000 + exp $42,000 + exp $42,000 + exp $42,000 + exp $42,000 + exp $42,000 + exp $42,000 + exp
*Price range is subject to change. Please contact us for pricing for various party sizes, number of nights and seasons. Best price guarantee: We endeavor to offer the lowest prices available and will always match lowest rates. We accept Visa, MasterCard and AMEX, no fees. We accept Visa, MasterCard and AMEX
Specs & Cabin Layout

Specifications

Length
90
Designer
Ferretti
Flag
US
Guests
8
Accomodation
Guest Cabins
4
Location
Home Port
Yacht Haven Grande, St. Thomas, USVI
Menu

SAMPLE MENU

Day 1

Breakfast: 

Crispy Bacon, Scrambled eggs, Hash Browns, Multi-Grain Toast, Sliced Avocado, Fruit & Vegetable Smoothies

Lunch:
Lime Marinated Grilled Chicken Breast
Slow Roasted pulled Pork Tacos
Spicy Bean Salad
Mexican Street Corn
Fresh Guacamole and Salsa
Veggie cheesy nachos

Dinner:
Spaghetti and Meatballs
Crispy Panko Chicken cutlets
Garlic Bread
Avocado, tomato, and red onion served with Feta Cheese
Mixed Green & Arugula Salad
Sautéed Broccoli with garlic and Olive Oil
Caprese Salad
Strawberry Nutella Pizza

 

Day 2:

Breakfast:

Fresh Fruit, Greek yogurt, Crepe Bar: Nutella, lemon, berries, cream cheese, ham and
cheddar, Fruit and vegetable smoothies, Oatmeal with nuts and berries

Lunch:
Spiced rubbed slow roasted pork ribs
Greek yogurt herby slaw
Leafy salad
Baked Mac & Cheese
Sweet Potato Oven Baked Fries
Steamed veggie medley
BBQ Buffalo wings served with Ranch and celery

Dinner:
Creamy Chicken Pesto Pasta
Seared Garlic Mushrooms
Cheesy garlic bread sticks
Grilled vegetable medley
Steamed Broccoli
Tomato Basil grilled Mahi Mahi
Kale Salad with cashews and purple cabbage
Roasted Peach cobbler with Vanilla Ice-Cream

 

Day 3

Breakfast:

Buttermilk Pancakes, French Toast made with Brioche, Eggs any Style, Sausage, Bacon,
Fresh Fruit, Fruit and vegetable smoothies

Lunch:
Fried Zucchini & Calamari served with a Marinara sauce
Chicken Piccata over Penne
Sun dried Tomato Focaccia Bread
Sautéed Spinach
Stuffed Mushrooms
Mixed Green salad with tomatoes, red peppers, grilled carrots, ricotta salata cheese

Dinner:
Steak Chimichurri
Lemon Roasted Baby Potatoes
Grilled Asparagus
Seared chorizo prawns with fresh herbs
Mixed Bean salad with Farro
Roasted Tomatoes
Wedge salad on a stick
Roasted Cauliflower mashed potatoes
Bourbon Pecan- Pie

 

Day 4

Breakfast:

Multi Grain Toast with Hummus: (toppings); avocado, roasted red peppers, sliced smoked salmon, fried eggs, Bacon, Fruit and Vegetable smoothies, Bagel and assortment of cream cheeses

Lunch:
Grilled Salmon served with a lemon butter caper sauce
Braised Short rib
Garlic Butter mashed potatoes
New England Clam Chowder
Steamed Broccoli
Brown Rice
Bean Sprout and Carrot Salad

Dinner:
Herb Spatchcocked Roast Chicken
Honey Roasted Carrots and Parsnips
Sautéed Brussel sprouts
Thin sliced Roast Beef
Rosemary Roasted Potatoes
Spring herb salad
Warm Devil’s Food cake served with Butter Pecan Ice Cream and a Raspberry Coulis

 

Day 5

Breakfast: 

Breakfast tacos (cheesy scrambled eggs, black beans, avocado, and hot sauce), Bagel Sliders (cheese eggs, sausage or bacon), fruit and vegetable smoothies, yogurt and granola

Lunch:
Jambalaya
Kale Caesar Salad
Creamy Cajun Chicken Pasta
Sautéed Green Beans
Vegetable Gumbo
Garlic bread

Dinner:
Crisp pan-roasted chicken with Anchovies capers & lemon
Arugula salad with cherry tomatoes and shaved parmesan
Sautéed Broccolini with garlic and olive oil
Rice Pilaf
Grilled Pork Chops
Roasted fingerling potatoes
Sweet Potato pie topped with roasted marshmallows

 

Day 6

Breakfast:

Cinnamon rolls, Banana Bread, Maple crusted French Toast with Bananas, veggie smoothies, Crispy Bacon, Scrambled eggs

Lunch:
Tuna poke rice bowls
Chicken poke, shrimp poke
Salmon poke rice bowls
Sticky sweet crispy wings
Steamed mixed vegetables

Dinner:
Whole roasted fish stuffed with lemon and herbs
Lentil salad with zest dressing
Sautéed spinach
Leafy garden salad
Rosemary roasted lamb lollipops
Buttermilk mashed potatoes
Nutty granola with strawberry compote and greek yogurt

 

Day 7

Breakfast:

Eggs Benedict, mushroom & Gruyere cheese Quiche, Simple mixed green salad with a lemon vinaigrette, smoked Gouda and honey turkey omelets, fruit and veggie smoothie

Lunch:
Avocado sushi rolls
Salmon avocado rolls
Sticky crispy chicken wings
Seared beef with Ponzu dressing
Edamame quinoa salad with sushi ginger dressing
Leafy garden salad
Tuna Tataki

Dinner:
Oysters topped with Tuna Tartar
Roasted baby red potatoes
Corn on the cob
Seafood Boil: lobster, sow crab legs, shrimp, mussels served in a garlic, butter, Old Bay sauce
Leafy salad
Cajun cole slaw
Chocolate cupcakes with caramel ganache & coconut

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