BAREFOOT BLISS Yacht Charter
Yacht Description
BAREFOOT BLISS yacht is a 55.00 ft long sailboat catamaran and spends the summer season in Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) and winter season in Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI). It was built by Bali Catamarans in 2024. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins, 1 twin cabin.
and a generator.
Accommodation
All heads are dry heads except the starboard aft cabin.
Please inquire for a crew cabin change.
Cabin Breakdown
BAREFOOT BLISS Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
Max. Speed
BAREFOOT BLISS Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Winter 2024 to 2025 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | $0 | $0 | $0 | $0 |
| Summer 2025 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | $0 | $0 | $0 | $0 |
| Winter 2025 to 2026 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $0 | $0 | $0 | $0 |
| Summer 2026 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 | $0 | $0 | $0 | $0 |
BAREFOOT BLISS yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
59,000
to
70,000
11,800 to
21,000
70,800 to 91,000
Discounts outside the main season are common.
7 day charter
29,500
to
35,000
5,900 to
10,500
35,400 to 45,500
Standard charter rate, base for all calculations.
3 day charter
14,750
to
17,500
2,950 to
5,250
17,700 to 22,750
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
29,500 / 6 * 3 days = 14,750
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 59,000 to 70,000 | 11,800 to 21,000 | 70,800 to 91,000 | Discounts outside the main season are common. | |
| 7 day charter | 29,500 to 35,000 | 5,900 to 10,500 | 35,400 to 45,500 | Standard charter rate, base for all calculations. | |
| 3 day charter | 14,750 to 17,500 | 2,950 to 5,250 | 17,700 to 22,750 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 29,500 / 6 * 3 days = 14,750 |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: 29,500
High season rate: 35,000
GENERAL NOTES:
MINIMUM NIGHTS: 4
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
48 HOURS REQUIRED FOR TURNAROUND
Please inquire if you need a cabin change
SLEEP ABOARD: The yacht does not offer sleepaboards
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense.
-For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS ('25/'26):
7 night minimum. Scrub Island ports required.
CHRISTMAS 2025: 1-8 guests @ +10% surcharge over 8 pax rate ($37,400) - charter must end no later than 12/27
NEW YEARS 25/26: 1-8 guests @ +20% surcharge over 8 pax rate ($40,800)
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $3,000, minimum 48 hours required on either side of charter dates for boat transit (in addition to normal turnaround). Please inquire for availability.
St. Vincent & the Grenadines Relocation Fee:
Inquire with us for availability and rates.
GENERAL NOTES:
MINIMUM NIGHTS: 4
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
48 HOURS REQUIRED FOR TURNAROUND
Please inquire if you need a cabin change
SLEEP ABOARD: The yacht does not offer sleepaboards
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense.
-For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS ('25/'26):
7 night minimum. Scrub Island ports required.
CHRISTMAS 2025: 1-8 guests @ +10% surcharge over 8 pax rate ($37,400) - charter must end no later than 12/27
NEW YEARS 25/26: 1-8 guests @ +20% surcharge over 8 pax rate ($40,800)
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $3,000, minimum 48 hours required on either side of charter dates for boat transit (in addition to normal turnaround). Please inquire for availability.
St. Vincent & the Grenadines Relocation Fee:
Inquire with us for availability and rates.
Price Terms
InclusiveBAREFOOT BLISS Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew
Crew Information
Captain
Chef
Captain: Robert Kmita
CAPTAIN
Robert Kmita
Robert was born and raised in Australia, and for as long as he can remember, he has always had a passion for adventure. Which the majority of the time, revolved around water; fishing, boating, snorkeling, wakeboarding, jet skiing. If it involved water, he was all about it!
After graduating with a degree in International Business he followed suite into a corporate job, only to realize that just wasn't for him. He took a chance to travel the world, which opened his eyes and in fact led him to boats. From that point forward his mindset changed and since 2014 he has been skippering and or working on sailboats and super yachts. He has worked in locations all around the world, from Greece to Croatia, Italy, Malta, France, The Grenadines and Tahiti to name a few.
During his spare time he loves to ski, as he is also a certified ski instructor who has worked multiple seasons in Austria, Japan and Australia. He also has a deep passion for motorsport and motorbike touring, having taken trips across Vietnam, India and Nepal. Riding through the Himalayan ranges has been his most memorable trip.
CERTIFICATES
• RYA Yachtmaster Coastal Commercially Endorsed
• Powerboat Level 2
• PADI Advance Open Water Diver
• Short Range Certificate
• STCW
CHEF
Ariq Flaxe-Clarke
Ariq Flax-Clarke's culinary journey commenced at the age of six when his passion for the culinary arts became evident through his involvement in preparing simple meals, to now ascending to a position where he is captivating the palates of discerning food enthusiasts.
Originating from the serene island of Virgin Gorda in the British Virgin Islands, Ariq's academic pursuits led him to earn both a Bachelors and a Masters degree from Johnson and Wales University in Miami, Florida. This educational foundation has been pivotal in nurturing the expansion of his culinary repertoire.
In 2012, Ariq distinguished himself by securing victory in the inaugural BVI Junior Chef Challenge. Subsequently, in 2015, he joined the esteemed BVI National Culinary team, attaining silver medals in 2017 and 2018 at the prestigious Taste of the Caribbean competition held in Miami. His culinary prowess was further showcased in collaboration with celebrity Chef Fed Federer at the BVI Tourist Board's inaugural Taste of the BVI Cook Off. His participation as a featured chef at the South Beach Food and Wine Festival in 2018 and 2019, representing the BVI, speaks to his growing prominence on the culinary stage.
In recent positions, Ariq served as the chef for the Governor of the BVI and subsequently gained valuable experience at the local butcher shop, Steakation Butchers, where he delved into the intricate craft of butchery. He has operated as a freelance chef, providing private
catering services in Villas, and has been an esteemed Charter Chef since 2022.
CERTIFICATES
• STCW
• Johnson & Wales University: Bachelor of Culinary Arts
• Johnson & Wales University: Masters of Business Administration
• BVI Food Safety & Handling
Menu
Reviews
Super proud to be the fourth charter! Trip of a lifetime!
Thank you gentlemen for helping us capture everything the BVI's have to offer. You left no stone unturned.
The service, food and especially the stories with those fabulous smiles made everyday magical.
We will be back!!
The food was delicious, Ariq is a pro! They made special accommodations for someone with dietary restrictions and that was very nice.
it was our first charter experience and we will repeat it in the future!
1 week of sailing, exploring and eating amazing food has built memories, opened hearts and minds to possibilities, and deepened relationships with family, including crew.
As we laughed, played and relaxed, Captain Rob and Chef Ariq shared their stories, their talents and their wisdom!
Never have I ever chartered a boat - I would do it again - as this is now the way! And without hesitation - charter with Captain Rob & Chef Ariq - #1 Crew!!
Ariq's food was definitely one of the highlights - from delicious steak that reminded us of home to delicious snapper, tacos, salmon and more. We finished each meal with an amazing dessert, a full stomach and a happy heart.
Rob always managed to pick the best spots and showed us the magic of the BVI. Peter Island was one of the highlights where we all got to swim with the turtles.
Thank you both for making us feel at home and treating us so well, we don't want to go home!
These men were an incredibly skilled crew that made us feel right at home.
There isn't a mooring ball these men couldn't catch! They made sure our every need was taken care of! We had the best vacation ever!
Chef Ariq was superb--a real highlight. Accommodated everyone's food desires, provided 3 nutritious and delicious meals a day, was organized and had lunches and dinners on the table exactly when we wanted them--and could offer early or late breakfast as long as it fit into Captain Rob's sail plan for the day. Would happily sail with him again; we all gained weight.
Captain Rob was great at turning our misty 28 year old memories of our last trip into a real itinerary for this trip--and doing safely and with a flare; and Chef Ariq was an awesome star in the galley.
Gallery
