CUAN LAW

Length: 105.00 Ft ft
Year: 1988
Cabins: 10
Guests: 20
Price From:$65,200/Weekly

Location

Summer Location : Caribbean Virgin Islands (BVI)

Winter Location : Caribbean Virgin Islands (BVI)

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Explore Our Diverse Yacht Layouts for Your Perfect Charter

Start Date	End Date	Details
Jan 11, 2026	Jan 17, 2026	Cabin Booked: Tortola, Road Town,BVI to Tortola, Road Town,BVI
Jan 18, 2026	Feb 07, 2026	Hold: Tortola, Road Town,BVI to Tortola, Road Town,BVI
Mar 22, 2026	Mar 28, 2026	Cabin Booked: Tortola, Road Town,BVI to Tortola, Road Town,BVI
May 03, 2026	May 09, 2026	Cabin Booked: Tortola, Road Town,BVI to Tortola, Road Town,BVI
May 10, 2026	May 16, 2026	Booked: Tortola, Road Town,BVI to Tortola, Road Town,BVI
May 24, 2026	May 30, 2026	Booked: Tortola, Road Town,BVI to Tortola, Road Town,BVI
May 31, 2026	Jun 06, 2026	Booked: Tortola, Road Town,BVI to Tortola, Road Town,BVI
Jun 14, 2026	Jun 20, 2026	Booked: Tortola, Road Town,BVI to Tortola, Road Town,BVI
Jul 12, 2026	Jul 18, 2026	Booked: Tortola, Road Town,BVI to Tortola, Road Town,BVI
Dec 27, 2026	Jan 02, 2027	Booked: Tortola, Road Town,BVI to Tortola, Road Town,BVI
Jan 17, 2027	Jan 23, 2027	Booked: Tortola, Road Town,BVI to Tortola, Road Town,BVI

Manufacturer

Muirhead Trimaran
Length

105.00 Ft ft
Year Built

1988
Winter Area
<
Caribbean Virgin Islands (BVI)
Summer Area

Caribbean Virgin Islands (BVI)
Guests

20

SAMPLE MENU

Sunday
Lunch: Selection of Cold Cuts and Cured Meats served with a freshly baked Grape and Fennel Bread, Roasted Pumpkin Soup, Garden Salad with assorted dressings, 3 Bean Salad, Cheese platter, Fresh Fruit and Cookies
Appetizer: Crab Cakes w/ Sweet Chili Sauce
Dinner: Chicken Breast Stuffed w/ Artichoke hearts, Pesto and Swiss Cheese Drizzled w/ Olive Oil and Balsamic Vinegar, Whipped Sweet Potato, Sautéed Red Peppers and Haricot Verts
Dessert: Sticky Date Pudding Cake w/ Local Rum Sauce

Monday
Breakfast: Baked Croissants Stuffed w/ Ham, Scrambled Eggs and Provolone Cheese
Lunch: Kung Pao Chicken and 5-Spice Beef w/ Broccoli, Steamed Jasmine Rice, Homemade Spring Rolls, Green Salad, Fruit Platter & Coconut Macaroons
Appetizer: Homemade Pizzas
Dinner: Seared Yellowfin Tuna w/ Wasabi Aioli, Stir Fried Asian Vegetables and Coriander Turmeric Rice
Dessert: Banoffe Pie

Tuesday
Breakfast: Banana Pancakes w/ Toasted Pecans and Maple Syrup
Lunch: Carne Asada and Al Pastor Tacos w/ Black Beans, Spanish Rice, Fresh Fruit Platter & Banana Drop Cookies
Appetizer: Smoked Trout Dip w/ Crostini
Dinner: Steak Au Poivre w/ Oven Roasted Tomato, Sautéed Zucchini and Mushroom, Baked Russet Potato.
Dessert: Chocolate Decadence Cake w/ Raspberry Coulis

Wednesday
Breakfast: French Omelet w/ Pepper Bacon and Warm Cinnamon Buns
Lunch: Korean BBQ Ribs w/ Pumpkin Coconut Soup, Cambodian Coleslaw, Fresh Fruit and White Chocolate Chip Cookies
Appetizer: Chicken Wings w/ Garlic Tahini Marinade
Dinner: Roast Duck Breast w/ Orange Tamarind Glaze, Shitake Mushroom Risotto, Roasted Carrots and Parsnips
Dessert: Crispy Apple Tart w/ Vanilla

Thursday
Breakfast: Egg and Bacon Breakfast Burritos w/ Blueberry Muffins
Lunch: Chicken and Vegetable Pot Pies w/Frisee Salad and Lemon Bars
Appetizer: Steamed Mussels w/ Creme Fraiche
Dinner: Crispy Sesame Salmon w/ Cucumber Salad, Coconut Rice and Sautéed Snow Peas
Dessert: Creme Brûlée

Friday
Breakfast: Eggs Benedict w/ Hollandaise Sauce and Fresh Baked Banana Bread
Lunch: Beach BBQ on Virgin Gorda w/ Creole Chicken, Steamed Red Snapper, Cheeseburgers, Assorted Salads, Chips, Fresh Fruit and Oatmeal Cookies
Appetizer: Grilled Skewered Cajun Prawns w/Andoulli Sausage
Dinner: Coconut Curry Snapper with Rice and Vegetables
Dessert: Key Lime Pie

Saturday
Breakfast: Pina Colada French Toast, Apple Sage Sausage and Maple Syrup

Ship's Bar aboard Cuan Law includes:

Bacardi Gold
Bacardi White
Captain Morgan’s
Goslings Black Seal
Malibu
Myett’s Rum
Pusser Rum
Absolut vodka
Absolut Citron
Absolut Mandarin
Sauza Gold
Sauza Silver
Crown Royal
Jack Daniels
Jim Beam
Johnny Walker Red
Bombay Saphire
Tanqueray
Amaretto
Baileys
Blue Curacao
Cointreau
Courvoisier VS
Creme de Menthe
Frangelico
Jagermeister
Kahlua
Sambuca
Triple Sec
Campari
Martini Rossi - Extra Dry

Beringer - Cabernet Sauvignon
Beringer - Chardonnay
Beringer - Pinot Noir Founders
Cooper’s Creek - Reisling
Coopers Creek - Sauvignon Blanc
Marques de Caceres - Rioja
Marques de Casa Concha - Merlot
Santa Margherita - Pinot Grigio
Trivento - Malbec
Beringer - Cabernet Sauvignon
Beringer - Chardonnay
Beringer - Pinot Noir Founders
Cooper’s Creek - Reisling
Coopers Creek - Sauvignon Blanc
Marques de Caceres - Rioja
Marques de Casa Concha - Merlot
Santa Margherita - Pinot Grigio
Trivento - Malbec
Santa Margherita - Prosecco

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Crew Details

#Crew: 7
Captain: Scott Ferris
Nation: UK

CUAN LAW CREW

CAPTAIN
Captain Scott over many years has done everything and every job on the Cuan Law except Chef. We owe him a huge dept of gratitude as he has been the foundation stone of the crew. He has trained up dozens of our crew over the years. Scott started off as steward on board and then, after getting his Divemaster rating, he led many dives in addition to his work as steward. Scott still loves to dive and will certainly do some dives with you whilst on board. He then moved on to Engineer as he had always had a great interest in, and aptitude for, the ship's machinery and equipment. He has fixed numerous problems, installed much new equipment and machinery and done many upgrades. He still likes to mess around below decks playing with machines! After a few years as Engineer and then First Mate, we promoted him to Captain and added the job later of Captain Trainer. Scott has done many, many charters as Captain, has as much knowledge as Owner Duncan, and really understands "The Cuan Law Way". He has a great sense of humor and is very fun-loving, and he runs a well organized and motivated team. A few years ago he married our then Chef, Kellie, whom many of our past guests will remember and future guests will get to meet as she is now back on board. Scott’s sister, Kim, is our Operations Manager.

ENGINEER/MATE
Ariel was born and raised on Tortola and moved to Thailand at the age of 12. Ariel joined us on board the Cuan Law shortly after he returned to the BVI’s in 2017 as steward and is currently very excited as he has decided to embark on training to become our engineer. Already - in just his first year year spent with us on the Cuan Law - Ariel has become a Certified diver and is working on getting his Dive Master. He’s also gained experience with cooking which occasionally helps remind him of his years in Thailand as he still spends some of his time in the galley. In his free time he enjoys skateboarding, surfing and being out on the water with friends. With his deep love for music he also owns a guitar that, unsurprisingly he doesn’t have time to play!

DIVERS
Reka and Sabina
Reka Lukacs is a Hungarian girl from Transylvania, Romania who joined the Cuan Law early in 2018. She began her travels as an au pair in England where she learned English and ever since she got comfortable speaking it she just can’t stop traveling! She lived in Mexico where she was mesmerized by the beauty and magic of the underwater world so she became a diver. After that she continued her journey to Thailand where she spent a lot of time guiding the shark watch trips and got passionate about underwater photography. She got to experience a bit of Australia as well before riding the waves on a rigid inflatable boat to the dive sites of Mozambique. She already enjoys the shore hike/walks around the smaller islands of the BVI and exploring the big rocks at The Baths on Virgin Gorda. She is a fun loving, talkative girl who is all smiles and laughs and ready for games at any time :)

Capt. Scott is joined by several other crew members:
Chef: Patrick Wilson USA
Divers: Sabina Ibarra Bolanos: USA
Stewies: Abbie Martin & Joe Diaz Jackson: USA and Honduras

CUAN LAW

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