One II Love
ONE II LOVE is a 2019 50’ Leopard sailing catamaran made for effortless Caribbean cruising with a bright, comfortable layout and plenty of outdoor living. Sleeps up to 6 in 3 cabins: a Master suite with extra storage and a cozy seating nook, plus 2 Queen cabins—each with a private ensuite and zoned A/C for personalized comfort. Highlights include panoramic flybridge lounging with an L-shaped settee and sunbed, a bow trampoline for front-row wave watching, and both forward and aft cockpits so everyone can claim their perfect spot—sun or shade. Settle into relaxed days under sail, then unwind at anchor with island views all around. Simple, stylish, and built for comfort—ONE II LOVE delivers a charter week you’ll want to replay.
Specifications
| Type | Catamaran |
|---|---|
| Length | 50' / 15m |
| Beam | 26' / 8m |
| Draft | 5' / 2m |
| Builder | Leopard |
| Built | 2019 |
Accommodations
1 Queen Suite Cabin
2 Queen Cabins
1 Queen Crew Cabin
Amenities
- Air Conditioning
- Water Maker
- Generator
- Power Inverter
- Sun Awning
- Deck Shower
- Bimini
- BBQ
- VCR/DVD
- Salon Stereo
Additional Amenities
Dinghy With 35 HP
2 Sea Scooters
1 2-Person Kayak
4 Stand Up Paddle Boards
1 Large Floating Ring
Snorkel Gear
Fishing Gear
Let's Start Planning Your Trip
Mainsail has built a highly experienced team of brokers throughout the years to make your charter experience seamless. Take advantage of over 50 years of combined travel experience at no cost to you!
InquireWater Activities
Tender Yes
- Scuba Onboard (Request Details)
- Stand-Up Paddle Board
- 2-Man Kayak
- SeaScooter
- Snorkel Gear
- Swim Platform
- Boarding Ladder
- Fishing Gear (2)
Menus
- Special Diets Accommodated
- Kosher Diets Accommodated
DAY BREAK
Cinnamon French Toast
Warm cinnamon French toast served with clove-infused maple syrup and sausage.
Avocado Mousse Eggs Benedict
Poached eggs over toasted English muffins topped with avocado mousse, crispy bacon, and cubed oregano potatoes.
Caribbean Breeze Vegetable & Cheese Frittata
Fluffy vegetable and cheese frittata served with homemade fried rösti.
Sunrise Tropical Yogurt Bowls
Creamy yogurt topped with granola, island honey, chopped tropical fruit, and fresh-baked croissants.
Happy-Face Banana Pancakes
House banana pancakes made with love, finished with coconut-infused whipped cream.
Sunday Bagel Spread
Fresh bagels served with smoked salmon, whipped cream cheese, and capers.
Shared Fruit Plate
Seasonal tropical fruits served family-style.
HORS D’OEUVRES
Palm Tree Island Fruit Platter
Fresh local fruit served with warm Johnny cakes.
High Noon Tea Board
Biscuits, onion-brie-pear mini quiches, artisanal cheeses, jams, olives, and a rose-petal charcuterie display.
Japanese-Style Panko Fried Fresh Fish
Crispy fried fish served with house tartar sauce, pickle spears, and fresh island juices.
Tuna Tartare (Ceviche-Style)
Fresh tuna with avocado purée, mango salsa, micro cilantro, ponzu drizzle, and crispy wonton chips.
Watermelon, Mint & Feta Skewers
Refreshing skewers finished with a balsamic glaze.
Charred Tropical Pineapple Caprese
Seared pineapple layered with mozzarella and basil, served with crisp plantain chips.
MIDDAY
Caribbean Chicken or Veggie Roti
Warm roti filled with spiced chicken or vegetables, mango chutney, and garden-fresh salad.
Hawaiian-Style Mahi Mahi Tacos
Grilled mahi mahi with crème fraîche, chipotle salsa, corn guacamole, and Maui slaw.
Coconut Lime Shrimp Wrap
Shrimp tossed in coconut-lime flavors with mango salsa, honey-lime aioli, and sweet potato fries.
Asian-Infused Whimsical Salad
Seared ahi tuna over crisp greens with bright Asian flavors inspired by Hana.
Smash Burger Quesadilla
Juicy burger filling grilled inside a quesadilla, served with crispy garlic parmesan yucca fries.
Authentic Roman Caesar Salad
Classic Caesar with herbed lemon-coriander chicken, house-made croutons, and baked furlani sticks.
MAIN
Zesty Orange-Glazed Chicken Breast
Served with mango coconut sauce, yellow rice with raisins, and seasonal succotash.
Mahi Mahi with Coconut Basmati Rice
Pan-seared mahi mahi paired with coconut basmati rice and stir-fried garden vegetables.
Rosemary-Seared Steak
Finished with mustard cream sauce and roasted garlic mashed potatoes.
Pork Tenderloin with Coconut Tamarind Reduction
Served with herb-infused couscous.
Lelani’s Seasonal Homemade Pasta
Chef-inspired pasta dish crafted to suit guest preferences, served with homemade garlic bread.
Seasoned Snapper Fillet
Pan-seared snapper served with creamy parmesan risotto and buttered vegetables.
DESSERT
Maui Lilikoi Mousse Chocolate Cake
Rich chocolate cake layered with tropical passionfruit mousse.
Madagascar Vanilla Crème Brûlée
Classic vanilla custard with a perfectly caramelized sugar crust.
Classic Key West Key Lime Pie
Tangy lime filling with a buttery graham crust.
American Walnut Brownies à la Mode
Warm walnut brownies served with ice cream.
South African Melk Tart
Traditional custard tart delicately spiced and lightly sweetened.
Caribbean Banana Flambé
Warm caramelized bananas finished with island flair.
Let's Start Planning Your Trip
Mainsail has built a highly experienced team of brokers throughout the years to make your charter experience seamless. Take advantage of over 50 years of combined travel experience at no cost to you!
InquireCrew
| Crew | 1 |
|---|---|
| Captain | Thomas Wheeler |
| Nationality | South African |
Thomas was born in South Africa and raised in the coastal town of Langebaan, where his love for the ocean took root. Spending most of his days either surfing or on a boat, he quickly developed a deep connection to the water.
From an early age, he knew that sailing was his calling. Determined to pursue it as a career, he made sure to get all his paperwork in order and saved up as much as he could to make his way to the Caribbean. Just a week after graduating high school, he was already on a plane to begin his first job.
Since 2018, he has been exploring the Caribbean and other parts of the world, but he now calls the British Virgin Islands (BVI) home. Having sailed these waters extensively, he knows all the hidden gems and favorite spots, offering unforgettable experiences to his guests no matter the weather.
His career has spanned multiple companies, allowing him to gain valuable experience in a wide variety of settings. He has worked on everything from award-winning luxury catamarans to fun, pirate-themed day cruisers.
As a certified Dive Master with a passion for marine life, he is always eager to share his love for the ocean with others. Down-to-earth and adventurous, he considers himself lucky to be living his best life in the Caribbean, where his greatest joy is creating memorable experiences for his guests.
Chef Lelani Bright
Chef Lelani Bright’s life has always been shaped by the sea, adventure, and a profound love for creating unforgettable experiences. Raised on boating adventures in Mauritius and part of her high school sailing team in Southern Maryland, Lelani also joined the Sea Scouts before launching into a journey that would span continents, cuisines, and cultures. She is a seasoned world traveler, having explored over 19 countries and counting!
After beginning her studies in broadcast journalism at American University in Washington, D.C., Lelani pivoted toward her true calling in hospitality, transferring to the University of South Florida, where she rowed third seat on the USF crew team in Sarasota. It was here that she stepped into the culinary world professionally, working as a sous chef in the university’s student mess hall and at the Embassy Suites hotel on the Tampa campus.
Her passion for island life led her to the Caribbean, where she cooked for weddings and events in Saint Croix through Island Weddings and completed her first culinary and assistant management internship at the iconic Scrub Island Resort in the British Virgin Islands. Along the way, she sailed charters across Washington D.C., the Bahamas, Key West, Puerto Rico, the U.S. Virgin Islands, and the British Virgin Islands, enriching her global palette with spices and traditions from the world’s waters.
Chef Lelani’s approach to cuisine is soulful, dynamic, and deeply intentional. Blending the vibrant flavors of Hawai‘i, the Caribbean, and her Afrikaans heritage—rooted in the Dutch East India spice trade—her dishes invite guests to transcend the ordinary. Every meal from her galley is a dance of anthropology, spirituality, artistry, and the sounds of Bach wafting over her special homemade pasta dishes!
When not crafting unforgettable menus, Lelani is an offshore fishing angler and first mate, a kids’ tennis coach, and a lifelong student. She is currently studying Film and Media Documentaries at Full Sail University, an institution known for its Emmy and Grammy Award-winning alumni. Her passions include acting and modeling, reading, farming, sustainability, off-grid building, free diving, spear fishing, surfing, yoga, ribbon dancing, crafting haku-leis, writing poetry, developing her company Beautiful Life LLC, and authoring a children’s book series. She is also a Reiki practitioner, intuitive guide, and devoted companion to her spirited 4.6 lb chihuahua, Kealoha Mokuʻula.
Chef Lelani lives her life—and runs her galley—with a singular philosophy:
“My love letter to the sea is being in service to others’ heart chakra openings while onboard. A vacation is a mere lens into transmuting the mundane into pure magic and manifestation. Through food, we embark together on a journey of flavor, connection, and celebration of life’s most meaningful moments.”
Let's Start Planning Your Trip
Mainsail has built a highly experienced team of brokers throughout the years to make your charter experience seamless. Take advantage of over 50 years of combined travel experience at no cost to you!
InquireYacht Availability & Rates
- Available
- Booked
- Hold/Option
- Unavailable
| Season | 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | 9 Pax | 10 Pax | 11 Pax | 12 Pax |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | 23,000 | 23,500 | 24,000 | 24,500 | 25,000 | ||||||
| Summer 2026 | 23,000 | 23,500 | 24,000 | 24,500 | 25,000 | ||||||
| Winter 2026 to 2027 | 24,000 | 24,500 | 25,000 | 25,500 | 26,000 | ||||||
| Summer 2027 | 24,000 | 24,500 | 25,000 | 25,500 | 26,000 |