PLUS 10 is a Fountaine Pajot Samana 59 sailing catamaran designed for next-level space, style, and Virgin Islands adventure. A true highlight is the hard-covered flybridge—the largest in its class—with plush daybeds and a full lounge for panoramic views from sunrise to stargazing. The bow’s sunken seating and trampoline add another favorite hangout, while the aft lounge’s teak table seats 8 for effortless alfresco meals. Inside, a spa-like interior features a drop-down TV and sleek bar for relaxed evenings. Sleeps up to 8 in 5 cabins, each with a private ensuite and individual A/C controls—ideal for extra space and privacy. Water toys are included for endless fun on the water, plus a strong tender for exploring. Big spaces. Calm luxury. Pure wow—PLUS 10 earns the name.

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Charter yacht

Fountaine Pajot 2025 PLUS 10

From $40,000 to $46,000 per week

Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) / Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Year: 2025
Length: 59.00 Ft
Builder: Fountaine Pajot
Guests: 8
Cabins: 5
Crew: 2

Description

5 guest cabins - Queens 8 pax maximum Crew will take Port forward cabin.

Specifications

Type: Cat
Beam: 31
Draft: 5
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Base Port: BVI
Preferred Pickup: Tortola
Terms: Caribbean Terms

Charter Details

Price Details: Cruising Area • Virgin Islands (USVI & BVI) Base Port • Tortola, BVI • Inquire for additional pick-up/drop-off available in Tortola, BVI • USVI ports available on request (Contact us for details) Yacht Status & Operations • Based in Tortola, BVI • BVI pick-up/drop-off preferred • USVI pick-ups/drop-offs accepted with advance approval Customs Fees & Cruising Permits • Included Rates & Terms Minimum Charter Nights • 5-night minimum • Shorter charters considered on request Short-Term Charter Rate Calculations • 6 nights = weekly rate ÷ 7 × 6 • 5 nights or less = weekly rate ÷ 6 × number of nights Sleep Aboard Option Enjoy a relaxed evening onboard before your charter begins. • Offered at 50% of the daily rate • Boarding available after 4:00 PM • Includes snacks, welcome cocktails & continental breakfast • Dinner ashore at guest expense • Excludes Christmas & New Year’s weeks Dining Options – The number of meals listed are based on a 7 night charter Full-Board Plan – Great for guests who want a fully onboard culinary experience • 7 breakfasts, 7 lunches & 7 dinners onboard • Standard plan included in your charter rate Half-Board Plan – Ideal for guests who enjoy dining ashore • 7 breakfasts, 4 lunches & 3 dinners onboard • 3 lunches & 4 dinners ashore (guest expense) • $150 per person discount Local Fare Meal Plan – A taste of Caribbean cuisine • 7 breakfasts, 5 lunches & 6 dinners onboard • 2 lunches & 1 dinner ashore (guest expense) • $75 per person discount Holiday Rates 2026 / 2027 Season Holiday season pricing is full-board only, 7 nights and a 48 turn is required. Christmas Week • $51,000 | 2–8 guests • Must end on or before December 26 New Year’s Week • $55,000 | 2–8 guests • May not start prior to December 27 Important Notes • Charter waiver required in addition to standard contract • Please inquire for BVI port availability due to annual limit
Amenities: Starlink Wifi
Water Toys: 8 Person Dinghy With 60 HP e-Foil Sea Bobs 4 Subnado Sea Scooters 2 Stand Up Paddle Boards Wakeboard Towable Tube Floating Mats 12 Snorkel Gear Floating Couch & Chairs Floating Toys Yoga Matts
Dinghy: Highfield 14' 420 Sport
Jet Skis: No
WaveRunners: No
Paddleboards: Yes
Snorkel Gear: 12
Fishing Gear: 0
Sample Menu: DAY BREAK Available daily: fresh fruit, homemade milk kefir smoothies (customized to group preferences), juices, mimosas, Bloody Marys, and an assortment of freshly baked pastries such as chocolate chip banana bread ( a guest favorite ), gooey cinnamon rolls, and warm croissants served with apple butter. Mexican Classic Fried eggs, chorizo, refried beans, corn tortillas, and salsa verde. Avocado Toast Homemade seven grain bread, topped with microgreens. Guest Favorite Pastrami Style Cured Salmon Toasted bagel, cream cheese, capers, and pickled red onion. Brioche French Toast Warm berry compote, powdered sugar, and crispy bacon. Chilaquiles Crema fresa, salsa roja, fried eggs, and cilantro. Yogurt Parfait Homemade cinnamon granola crumble. Fluffy Spinach and Cheese Omelet Served with buttered toast. MIDDAY Grilled Romaine Caesar Salad Homemade lemony dressing, blackened shrimp, warm buttery croutons, and lots of shredded parmesan. Beer Battered Mahi Tacos Arugula, cilantro lime aioli. Served with sharing plates of pickled veggies, salsa fresca, sweet street corn spiced with chiltipin, cooled with cotija, and warm totopos. Lettuce Wraps Minced and marinated pork, red pepper, ginger, garlic, topped with chopped peanuts and cilantro. Lamb Meatballs Topped on a chopped cucumber and dill salad, with warmed pita bread, zesty tzatziki, black lentils, and rosemary hummus. Guest Favorite Spicy Ahi Poke Tower Pureed mango, seaweed salad, served with tamari rice crackers. Half Baked Salmon Served atop a roasted fennel and citrus salad. Bacon Jam Sliders Pepperjack cheese, mac salad, chilled watermelon, basil, and feta salad. Jerk Chicken Bowl Pineapple slaw and basmati rice. Pan Seared Mariners’ Sea Bass Sandwich Tomato cucumber gazpacho, toasted ciabatta bun. HORS D'OEUVRES Salmon Tartare Served with a Dijon mustard emulsion. Seared Scallops Topped with a miso ginger vinaigrette. Dungeness Crab Wraps Gem lettuce and cilantro. Captain’s Conch Ceviche Fresh and zesty conch ceviche. Homemade Thin Crust Pepperoni Pizza Classic and delicious, straight from the oven. Bacon Wrapped Jalapeno Bombs Perfectly spicy and savory. Freshly Fried Wontons Filled with cream cheese and beef tenderloin, served with mango chutney. Guest Favorite MAIN Baked Lobster on the Half Shell Stuffed with brioche truffle stuffing. New York Marinated & Grilled Steak Served with half steamed artichoke, tahini garlic dipping sauce, roasted baby potatoes, and homemade bread. Guest Favorite Honey with a Kick BBQ Ribs Classic mac 'n' cheese, green beans, and cast iron cornbread. Chicken Marabella Served with an arugula salad, roasted macadamia nuts, tarragon honey dressing, and turmeric pearl couscous. Seafood Linguine Creamy, cheesy, and satisfying. Teriyaki Baked Salmon Served with a warm edamame and ginger salad. Braised Beef Short Ribs Accompanied by wasabi mashed potatoes and roasted heirloom carrots. Dutch Oven Cochinita Pibil Pork butt marinated in pineapple, beer, and achiote. Slow-cooked and served with simple, traditional sides. DESSERT Chocolate Ganache Brownie Served with homemade peanut butter ice cream. Guest Favorite Salted Caramel Cheesecake With an oreo crust. Lemon Berry Cake Light and airy mascarpone icing with sugared berries. Kentucky Derby Pie Chocolate chips, pecans, and a flaky crust. A Backwards Crumble Vanilla custard crumbled with thick berry ice cream. Chocolate Chip Cookies Classic and irresistible! SPECIALTY COCKTAILS Guava Margarita Tajin salted rim, Reposado Tequila. Espresso Martini Creamy and strong. Cucumber Saki Martini With a squeeze of lime. Painkiller Guest Favorite. Passionfruit Mojito Refreshing and tropical. Aperol Spritz A classic, light, and bubbly. Cactus Colada A twist on the traditional piña colada.

Crew

Captain: David Cuevas
Crew: Emily Cuevas
Crew Title: Chef/First Mate
Crew License: USCG 50T
Crew Profile: David and Emily met and married on the beautiful island of Kauai. There, they were flourishing, David working as a finish carpenter on luxury estates and Emily cooking as a private chef. Every afternoon when they would get off work and see the ti leaves swaying, they’d race down to Hanalei Bay to take their Nacra 20 out for a zip thru the water. Soon after saying, “I do”, they bought a 44’ Kelly Peterson, a classic ocean going vessel. They quickly closed down shop, moved off of Hawaii, and began prepping the boat to head south to Mexico. They took off from San Diego in December 2018 and began their adventure of a lifetime. Sailing down the primitive coasts of Baja, where all you see is brown and blue to Zihuatanejo Mexico, where they passed the March 2019 shut down on a secluded island with 5 other boats. They’ve surfed the coasts, fished big game, and even seen sea monsters! Their biggest challenge was crossing by themselves to Hawaii, the longest ocean passage in the world. It was 21 days of riding a roller coaster and they were hooked! They returned by passing under the Golden Gate Bridge on a clear, cloudless morning with no other boats around. Now, they are based full time in Mexico, cruising in the winter months and developing their property in the summer. Expect to see some flavor and spice on your plate! David grew up in a boat yard in Oceanside, CA. He moved to Hawaii when it was time for a fresh start. Hawaii is known to either accept you or throw you out, and it welcomed him with open arms. He raced on Olson 30s in beer car races and across the treacherous Kauai channel to Oahu. He worked on stunning homes with vistas of the ocean. His sense of adventure and charging attitude will keep your trip moving forward! He is always trolling lines off the back and loves to reel in dinner. Emily moved to Hawaii from Jackson, WY, where she was running an all organic and vegan bakery. It was like a light bulb going off when she learned of private chefing..as if “AH! This is what I’m supposed to do!” After a tasting trial at the head concierge’s house, her career took off. Her inspiration comes from sourcing the most beautiful ingredients she can find. She loves going to farmers markets and meeting other people passionate about creating high vibrancy foods. We look forward to sharing our stories and learning about yours during our charter together. Feel free to kick back and relax or get involved and learn more about sailing and fishing from us. No matter your style, we will teach you our motto…”We out here living our best life!”
Crew Member 1: David Cuevas
Crew Member 2: Emily Cuevas

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