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CUAN LAW
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CUAN LAW

Catamaran BVI Built 1988

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$65,200 - $67,900 / Week
Built / Refit 1988 / annually
Length 105 ft
Cabins 10
Guests 20
Crew 0
From $65,200

Boat Details

TypeCatamaran
Length105 ft
Beam44 ft
Draft5 ft
Year Built1988
Refitannually
Builder-
FlagBVI

Performance

Cruising Speed-
Max Speed-
Fuel Consumption-
EnginesTwo 210 HP Caterpillar diesels
Air ConditioningFull
Water MakerYes

Accommodations

King Cabins0
Queen Cabins10
Double Cabins0
Twin Cabins10
Pullman Berths0
Showers10
Heads0
Children Welcome Stabilizers

Watersports

Water Skis Adult
Dinghy size: 2 x 21 ft, paxes: 12, engine: 115
Sailing Dinghy 2 x
Kneeboard
Wakeboards
Tube
Floating Mats
Stand-up Paddle Boards 2
Kayaks - 1 Man
Kayaks - 2 Man 3
Swim Platform
Boarding Ladder (Loc/Type) Swim platform
Beach Games

Amenities

Salon TV/DVD
Salon Stereo/Music
CDs/Music 150
DVDs/Movies 40
Books Lots
Board Games
Sun Awning
Hammock
Bimini
Port/Hatches 40
BBQ
Deck Shower
Ice Maker
Generator 4 of them
Guest Smokes Aft deck Only
Dine In Coc

Green Initiatives

Water MakerNo
Reusable BottlesNo

Accommodation Details

Total Cabins10
Max Guests20
Wash Basins10
Tubs0
Electric Heads0
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

No crew details available.

Season Period Base Price Charter Type Terms Locations
Summer 2026
High Season
May 01, 2026
to Oct 31, 2026
$65,200
USD
Inclusive Caribbean Terms Caribbean Virgin Islands (BVI)
Per Guest: 2 pax — $65,200 3 pax — $65,200 4 pax — $61,600 5 pax — $65,200 6 pax — $65,200 7 pax — $65,200 8 pax — $65,200 9 pax — $65,200 10 pax — $65,200 11 pax — $65,200 12 pax — $65,200 13 pax — $65,600 14 pax — $66,000 15 pax — $66,400 16 pax — $66,800 17 pax — $67,200 18 pax — $67,600 19 pax — $68,000 20 pax — $68,400
Winter 2026 to 2027
Low Season
Nov 01, 2026
to Apr 30, 2027
$67,900
USD
Inclusive Caribbean Terms Caribbean Virgin Islands (BVI)
Per Guest: 2 pax — $67,900 3 pax — $67,900 4 pax — $67,900 5 pax — $67,900 6 pax — $67,900 7 pax — $67,900 8 pax — $67,900 9 pax — $67,900 10 pax — $67,900 11 pax — $67,900 12 pax — $67,900 13 pax — $68,300 14 pax — $68,700 15 pax — $69,100 16 pax — $69,500 17 pax — $69,900 18 pax — $70,300 19 pax — $70,700 20 pax — $71,100
Summer 2027
High Season
May 01, 2027
to Oct 31, 2027
$67,900
USD
Inclusive Caribbean Terms Caribbean Virgin Islands (BVI)
Per Guest: 2 pax — $67,900 3 pax — $67,900 4 pax — $67,900 5 pax — $67,900 6 pax — $67,900 7 pax — $67,900 8 pax — $67,900 9 pax — $67,900 10 pax — $67,900 11 pax — $67,900 12 pax — $67,900 13 pax — $68,300 14 pax — $68,700 15 pax — $69,100 16 pax — $69,500 17 pax — $69,900 18 pax — $70,300 19 pax — $70,700 20 pax — $71,100

Late June, 2023, the guests, a family, said of their charter aboard CUAN LAW:

It was a wonderful trip. CUAN LAW has an amazing crew - I can’t say enough about them. I cannot imagine how it could have been any better. It was a remarkable trip for everyone.<br /> <br /> 12 nights, the entire yacht charter<br /> Late June - early July 2023<br /> A private family trip

<p><strong>SAMPLE MENU</strong></p> <p><strong>Sunday</strong><br /><strong>Lunch</strong>: 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<br /><strong>Appetizer</strong>: Crab Cakes w/ Sweet Chili Sauce<br /><strong>Dinner</strong>: Chicken Breast Stuffed w/ Artichoke hearts, Pesto and Swiss Cheese Drizzled w/ Olive Oil and Balsamic Vinegar, Whipped Sweet Potato, Saut&eacute;ed Red Peppers and Haricot Verts<br /><strong>Dessert:</strong>&nbsp;Sticky Date Pudding Cake w/ Local Rum Sauce</p> <p><strong>Monday</strong><br /><strong>Breakfast:</strong>&nbsp;Baked Croissants Stuffed w/ Ham, Scrambled Eggs and Provolone Cheese<br /><strong>Lunch</strong>: Kung Pao Chicken and 5-Spice Beef w/ Broccoli, Steamed Jasmine Rice, Homemade Spring Rolls, Green Salad, Fruit Platter &amp; Coconut Macaroons<br /><strong>Appetizer</strong>: Homemade Pizzas<br /><strong>Dinner</strong>: Seared Yellowfin Tuna w/ Wasabi Aioli, Stir Fried Asian Vegetables and Coriander Turmeric Rice<br /><strong>Dessert</strong>: Banoffe Pie</p> <p><strong>Tuesday</strong><br /><strong>Breakfast</strong>: Banana Pancakes w/ Toasted Pecans and Maple Syrup<br /><strong>Lunch</strong>: Carne Asada and Al Pastor Tacos w/ Black Beans, Spanish Rice, Fresh Fruit Platter &amp; Banana Drop Cookies<br /><strong>Appetizer</strong>: Smoked Trout Dip w/ Crostini<br /><strong>Dinner</strong>: Steak Au Poivre w/ Oven Roasted Tomato, Saut&eacute;ed Zucchini and Mushroom, Baked Russet Potato.<br /><strong>Dessert</strong>: Chocolate Decadence Cake w/ Raspberry Coulis</p> <p><strong>Wednesday</strong><br /><strong>Breakfast</strong>: French Omelet w/ Pepper Bacon and Warm Cinnamon Buns<br /><strong>Lunch</strong>: Korean BBQ Ribs w/ Pumpkin Coconut Soup, Cambodian Coleslaw, Fresh Fruit and White Chocolate Chip Cookies<br /><strong>Appetizer</strong>: Chicken Wings w/ Garlic Tahini Marinade<br /><strong>Dinner</strong>: Roast Duck Breast w/ Orange Tamarind Glaze, Shitake Mushroom Risotto, Roasted Carrots and Parsnips<br /><strong>Dessert</strong>: Crispy Apple Tart w/ Vanilla</p> <p><strong>Thursday</strong><br /><strong>Breakfast</strong>: Egg and Bacon Breakfast Burritos w/ Blueberry Muffins<br /><strong>Lunch</strong>: Chicken and Vegetable Pot Pies w/Frisee Salad and Lemon Bars<br /><strong>Appetizer</strong>: Steamed Mussels w/ Creme Fraiche<br /><strong>Dinner</strong>: Crispy Sesame Salmon w/ Cucumber Salad, Coconut Rice and Saut&eacute;ed Snow Peas<br /><strong>Dessert</strong>: Creme Br&ucirc;l&eacute;e</p> <p><strong>Friday</strong><br /><strong>Breakfast</strong>: Eggs Benedict w/ Hollandaise Sauce and Fresh Baked Banana Bread<br /><strong>Lunch</strong>: Beach BBQ on Virgin Gorda w/ Creole Chicken, Steamed Red Snapper, Cheeseburgers, Assorted Salads, Chips, Fresh Fruit and Oatmeal Cookies<br /><strong>Appetizer</strong>: Grilled Skewered Cajun Prawns w/Andoulli Sausage<br /><strong>Dinner</strong>: Coconut Curry Snapper with Rice and Vegetables<br /><strong>Dessert</strong>: Key Lime Pie</p> <p>&nbsp;</p> <p><strong>Saturday</strong><br /><strong>Breakfast</strong>: Pina Colada French Toast, Apple Sage Sausage and Maple Syrup</p> <p>&nbsp;</p> <p>Ship's Bar aboard Cuan Law includes:</p> <ul> <li>Bacardi Gold</li> <li>Bacardi White</li> <li>Captain Morgan&rsquo;s</li> <li>Goslings Black Seal</li> <li>Malibu</li> <li>Myett&rsquo;s Rum</li> <li>Pusser Rum</li> <li>Absolut vodka</li> <li>Absolut Citron</li> <li>Absolut Mandarin</li> <li>Sauza Gold</li> <li>Sauza Silver</li> <li>Crown Royal</li> <li>Jack Daniels</li> <li>Jim Beam</li> <li>Johnny Walker Red</li> <li>Bombay Saphire</li> <li>Tanqueray</li> <li>Amaretto</li> <li>Baileys</li> <li>Blue Curacao</li> <li>Cointreau</li> <li>Courvoisier VS</li> <li>Creme de Menthe</li> <li>Frangelico</li> <li>Jagermeister</li> <li>Kahlua</li> <li>Sambuca</li> <li>Triple Sec</li> <li>Campari</li> <li>Martini Rossi - Extra Dry</li> </ul> <p>&nbsp;</p> <ul> <li>Beringer - Cabernet Sauvignon</li> <li>Beringer - Chardonnay</li> <li>Beringer - Pinot Noir Founders</li> <li>Cooper&rsquo;s Creek - Reisling</li> <li>Coopers Creek - Sauvignon Blanc</li> <li>Marques de Caceres - Rioja</li> <li>Marques de Casa Concha - Merlot</li> <li>Santa Margherita - Pinot Grigio</li> <li>Trivento - Malbec</li> <li>Beringer - Cabernet Sauvignon</li> <li>Beringer - Chardonnay</li> <li>Beringer - Pinot Noir Founders</li> <li>Cooper&rsquo;s Creek - Reisling</li> <li>Coopers Creek - Sauvignon Blanc</li> <li>Marques de Caceres - Rioja</li> <li>Marques de Casa Concha - Merlot</li> <li>Santa Margherita - Pinot Grigio</li> <li>Trivento - Malbec</li> <li> <p>Santa Margherita - Prosecco</p> </li> </ul>
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Available Hold/Option Booked Unavailable

Cruising Areas: Caribbean Virgin Islands (BVI)

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