big-nauti
Yacht Details
| Type | Cat |
| Builder | Bali Catamarans |
| Year Built | 2020 |
| Size: | 55.00 Ft |
| Beam: | 28.8 |
| Draft: | 4.11 |
| Max Guests: | 8 |
| Number of Crew: | 2 |
| Speed: | Cruise Speed , Max Speed |
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Yacht Specifications
| Type | Builder | Year Built | Size | Beam | Draft |
|---|---|---|---|---|---|
| Cat | Bali Catamarans | 2020 | 55.00 Ft | 28.8 | 4.11 |
| Refit |
|---|
| - |
| # Crew | # Cabins | Cabins |
|---|---|---|
| 2 | 4 | 0 King's & 4 Queen's |
| Summer Area | Winter Area |
|---|---|
| Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Accommodations
Accommodation Description: 4 Queen cabins with ensuite bathroom.
The port aft cabin is a master cabin - much larger than the others. It has two entrances. One entrance enters from the sugar scoop and the other off the salon.
| Cabins: | 4 |
| Queen(s): | 4 |
| Showers: | 4 |
| Wash Basins: | 0 |
| Heads: | 4 |
| Electric Heads: | 4 |
Layout
Ammenities
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Sun Awning: | No |
| Hammock: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Hair Dryer: | Yes |
| Num Hatch: | Yes |
Technical Details
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110 |
| Water Maker: | Yes |
Charter Types
| Special Diets: | Yes |
| Kosher Diets: | Inq |
| Bbq: | Yes |
| Gay Charters: | Yes |
| Nude Charters: | Inq |
| Guest Smoke: | Transom steps |
| Crew Smoke: | No |
| Crew Pets: | No |
| Guest Pet: | No |
| Children Allowed: | Yes |
Crew Profile
| Captain Name: | Per Pertoft |
| Nationality : | German |
| Number of Crew: | 2 |
MEET YOUR CREW:
Captain: Per Pertoft
Chef: Maddy Brown
From a young age, Per developed a deep passion for the ocean, spending vacations by the Swedish coastline where he learned to sail and race dinghies. He expanded his love for watersports to include kitesurfing and surfing. Over the past 15 years, he has owned and sailed a sailboat around southern Sweden, continuously honing his skills and deepening his connection to the sea.
After earning degrees in Entrepreneurship and Innovation, as well as Economics, Per transformed his oceanic passion into a career. He began as a kitesurfing instructor before moving into the maritime charter and delivery industry, amassing valuable experience. His career spans various roles within yacht sailing, from competitive sailing in his youth to managing private and flotilla charters. He has worked on flotilla charters with more than 80 vessels, handling guest management, overseeing skippers, providing flotilla instructions, planning routes, and stepping into leadership roles as a lead skipper.
In addition to his maritime pursuits, Per is a professional kite instructor with extensive experience as a Kitesurf and Wing foil instructor. His hospitality experience includes bartending, where he refined his mixology skills. Per is fluent in Swedish, German, and English, with proficiency in French and Spanish.
At 29 years old, he brings a wealth of experience and a strong background as a yacht captain, eager to contribute to exceptional guest experiences and operational excellence.
Madeline brings an adventurous spirit to everything she does. She’s studied abroad, worked and lived in Mexico, Puerto Rico, France & Cuba. While living in Puerto Rico she had the opportunity to sail around the USVI’s and BVI’s. She fell in love immediately with all of the wonders that the Caribbean has to offer.
She has an affinity for Caribbean culture and history and has a passion for cooking and hosting culinary experiences. Besides sailing, Madeline earned her Master of Fine Art in Photography while collaborating with artists in San Francisco and Cuba. She is eager to continue to explore the Caribbean and share in all it has to offer for her 3rd season.
She has worked widely in the hospitality industry and loves to host friends new and old.
This dynamic crew is excited to be on Big Nauti and look forward to welcoming you aboard, showing you the wonders of the Virgin Islands and creating memories to last a lifetime!
Water Entertainment
| Dinghy: | 13ft |
| Dinghy Hp: | 60hp |
| Dinghy Pax: | 10 |
| Adult Wskis: | Yes |
| Kids Skis: | No |
| Jet Skis: | No |
| Wave Run: | No |
| Knee Board: | Yes |
| Wind Surf: | No |
| Gear Snorkel: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Float Mats: | Yes |
| Swim Platform: | No |
| Boarding Ladder: | Yes/Stern |
| Dinghy Sailing: | No |
| Games Beach: | Yes |
| Fishing Gear: | Yes |
| Fish Gear Type: | Trolling |
| Num Fish Rods: | 2 |
| Under Water Cam: | No |
| Other Toys: | Captain is not a certified sailing instructor but is happy to teach guests the basics of sailing. Captain is an IKO Level 2 Kitesurfing and Wing foil Instructor and is willing to teach any guest that is interested in partaking in these two activities. Adult waterskis 1 Kneeboard 1 Wakeboard Tube Floating mat 2 Stand Up Paddle boards Selection of snorkeling gear for all guests 2 Fishing rods for trolling and tackle 2 Sea scooters 1 "Pizza Slice" inflatable 1 "Avocado" inflatable Subwing 6 Lazy Bunz floaties |
Scuba Diving
| Scuba: | Onboard |
| License Info: | - |
| Compressor: | Not Onboard |
| Num Dive Tanks: | 0 |
| Num Bcs: | 0 |
| Num Regs: | 0 |
| Num Weights: | 0 |
| Num Divers: | 0 |
| Num Dives: | 3 |
| Num Night Dives: | 0 |
| Num Dive Lights: | 0 |
| Dive Info: | Onboard scuba diving offered PLEASE NOTE: Guests have to rent/pay for their own scuba equipment. The crew will be happy to arrange this for them and have it onboard when they arrive. Max 3 dives included, per certified diver, per 7 nights charter Additional dives are $50 per certified diver. Scuba diving equipment will cost approximately $150 per person/per week. Scuba rental includes a BCD, regulator, weights and tank. Wetsuits, if desired, need to be rented. |
Onboard Entertainment
| Vcr Dvd: | No |
| Num Dvd: | No |
| Num Cds: | Yes |
| Board Games: | Yes |
| Num Books: | No |
| Num Dine In: | 8 |
Rate Details
| High Rate | $35,000 per Week |
| Low Rate | $32,000 per Week |
| Rates are : | Inclusive |
Additional Price Details
BVI:
Yacht is able to charter in the BVI
ST. Thomas pick-up and drop-off
ST VINCENT AND THE GRENADINES
Yacht is available for charter in ST. Vincent and the Grenadines August 1 - August 22, 2025
MINIMUM NIGHTS: 4
LESS THAN 7 NIGHT CHARTER RATES: 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.
SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.
TURN AROUNDS: 48-hour turns are standard
HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
HOLIDAY RATES:
XMAS: Flat rate $38,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $40,000. Must begin no sooner than Dec 28th.
CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.
Location Details:
St Thomas, USVI and BVI
Please inquire for additional location availability.
Summer Base Port: St. Thomas, USVI
Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Base Port: St. Thomas, USVI
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Yacht Menu
MADDY'S SAMPLE MENU
Breakfast Offerings
Brioche Breakfast Sliders
Soft brioche rolls filled with creamy scrambled eggs, aged cheddar, and caramelized onions, served with a medley of seasonal fresh fruit.
Lobster & Bacon Eggs Benedict
Butter-poached lobster and crispy applewood bacon atop toasted English muffins, crowned with a silky hollandaise.
Savory Breakfast Pastries
Flaky pastries filled with farm-fresh eggs, bacon, and melting cheese, oven-baked to golden perfection.
Huevos Rancheros
Sunny-side-up eggs layered over crisp tortillas with fire-roasted tomato salsa, black beans, and crumbled cotija.
Smoked Salmon Crêpes
Delicate crêpes filled with herbed cream cheese, cold-smoked salmon, and capers, garnished with microgreens and lemon zest.
Crispy Red Chili Tostadas
Crisp corn tostadas layered with eggs, spicy red chili sauce, and avocado crema.
Turkish-Style Poached Eggs
Labneh and chili-infused butter over poached eggs, served with warm, rustic toast.
Mango-Banana Breakfast Bread
Freshly baked tropical fruit loaf served warm with whipped butter and sea salt flakes.
Lunchtime Favorites
Ahi Tuna Poke Bowl
Sushi-grade ahi tuna tossed in sesame-soy marinade, served over jasmine rice with edamame, avocado, pickled cucumber, and crispy shallots.
Shrimp & Veggie Spring Rolls
Fresh hand-rolled rice paper wraps filled with marinated shrimp, crisp vegetables, and herbs, served with a spiced peanut dipping sauce.
Mesquite BBQ Chicken Flatbread
Thin crisp flatbread topped with mesquite-grilled chicken, goat cheese, arugula, and a touch of chili honey glaze.
Thai Peanut Chicken Salad
Grilled chicken breast over a bed of crunchy Napa cabbage, shredded carrot, cucumber, and toasted peanuts with a ginger-lime dressing.
Pesto-Grilled Cheese Panini
A decadent twist on a classic—melted mozzarella and crispy prosciutto pressed in artisan sourdough with basil pesto.
Smoky Chili con Carne Bowl
Slow-simmered beef chili served over cilantro-lime rice, garnished with avocado, crema, and crispy tortilla strips.
Gourmet Brioche Burgers
House-ground bacon and gruyere beef patties served on a toasted brioche bun with garlic aioli and pickled onion.
Appetizer Assortment
Artisan Charcuterie Board
A refined selection of cured meats, aged cheeses, marinated olives, candied nuts, dried and fresh fruits, with artisan crackers and crostini.
Island Crab Cakes
Golden pan-seared Caribbean crab cakes topped with mango-cilantro salsa, set on a bed of microgreens.
House-Made Guacamole & Pico de Gallo
Vibrant and fresh, served with warm, crisp tortilla chips and a touch of lime zest.
Balsamic Brie Bruschetta
Warm baked brie layered on crostini with a reduction of balsamic glaze and oven-roasted tomatoes.
Feta & Pepper Jelly Phyllo Bites
Creamy feta wrapped in buttery phyllo, baked and topped with sweet pepper jelly.
Beet-Pickled Deviled Eggs
A colorful and tangy twist on the classic, garnished with smoked paprika and micro herbs.
Classic Prawn Cocktail
Poached prawns served chilled with a bold, house-made spicy cocktail sauce.
Elegant Dinner Entrees
Honey-Garlic Glazed Salmon
Oven-roasted filet with a honey-garlic reduction, served with grilled asparagus and smoked gouda au gratin potatoes.
Seafood Street Tacos
Garlic shrimp and chipotle mahi-mahi wrapped in warm tortillas, topped with pickled red onion, refried black beans, green apple–ginger slaw, and Mexican-style street corn with queso fresco.
Seared Scallops alla Carbonara
Pan-seared scallops atop a bed of creamy spaghetti alla carbonara, with crispy pancetta and parmesan shards.
Filet Mignon & Truffle Potatoes
Center-cut filet mignon grilled to preference, accompanied by rosemary-truffle roasted Yukon golds and herbed ricotta.
Apple-Glazed Pork Tenderloin
Herb-crusted pork with a warm apple cider reduction, served with velvety garlic mashed potatoes and seasonal greens.
Tropical Shrimp Fried Rice
Sweet and savory fried rice served in a fresh pineapple bowl with sautéed shrimp, vegetables, and toasted cashews.
Desserts to Delight
Strawberry Limoncello Custard
Silky custard infused with limoncello, topped with mint-macerated strawberries.
Cinnamon-Cayenne Chocolate Chip Cookies
A spicy twist on the classic—crisp-edged cookies with a hint of cayenne warmth.
Salted Caramel Chocolate Pudding
Rich dark chocolate pudding topped with sea salt flakes and a swirl of caramel ganache.
Florida Key Lime Pie
A classic tart-sweet pie with a graham crust and whipped lime zest cream.
Stuffed Medjool Dates
Goat cheese–filled dates with roasted pepitas, drizzled in honey and served warm.
Lemon Bars with Berry Coulis
Buttery shortbread base with lemon curd and a vibrant fresh berry sauce.
Cinnamon Ice Cream Crunch
Churned cinnamon ice cream topped with a butter crunch crumble and caramel ribbon.
STANDARD SHIP’S BAR
Non-alcoholic
Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices
Spirits
Vodka: Tito’s, Smirnoff
Gin: Bombay Sapphire, Tanqueray
Rum: Cruzan, Bacardi
Tequila: Milagro, Herradura
Whiskey: Dewar’s, Jameson
Bourbon: Maker’s Mark, Bulleit
Assorted Liqueurs
Wine
Red: Cabernet Sauvignon, Malbec, Pinot Noir
White: Chardonnay, Sauvignon Blanc, Pinot Grigio
Rosé, Prosecco
Beer
Corona, Carib, Landshark, Miller Lite, Coors Light,
Please let your broker know your preferred brands.
If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.