cocktails-dreams
Yacht Details
| Type | Cat |
| Builder | Bali Catamarans |
| Year Built | 2023 |
| Size: | 54.00 Ft |
| Beam: | 28.6 |
| Draft: | 4.8 |
| Max Guests: | 10 |
| 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 | 2023 | 54.00 Ft | 28.6 | 4.8 |
| Refit |
|---|
| - |
| # Crew | # Cabins | Cabins |
|---|---|---|
| 2 | 5 | 0 King's & 5 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: 5 queen cabins with ensuite heads available for guest use. Two additional single v berth cabins suitable for young adults or children making this an available 12 pac boat. Please inquire for more information.
5% of the gross charter value for the use of x1 forepeak cabins.
| Cabins: | 5 |
| Queen(s): | 5 |
| Showers: | 6 |
| Wash Basins: | 6 |
| Heads: | 6 |
| Electric Heads: | 6 |
Layout
Ammenities
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Hammock: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Hair Dryer: | No |
Technical Details
| Water Capacity: | 317 GL |
Charter Types
| Special Diets: | Yes |
| Kosher Diets: | Inq |
| Bbq: | Yes |
| Gay Charters: | Yes |
| Nude Charters: | Inq |
| Guest Smoke: | On deck only |
| Crew Smoke: | No |
| Crew Pets: | No |
| Guest Pet: | No |
| Children Allowed: | Yes |
Crew Profile
| Captain Name: | Kirsten Kloppers |
| Nationality : | South African |
| Number of Crew: | 2 |
Captain Jordache
Captain Kirsten Kloppers, a native of South Africa, has always had a deep connection to the ocean. Growing up surrounded by the outdoors, she excelled in competitive golf, earning multiple titles and representing provincial teams. However, her passion for the sea was undeniable, and after experiencing her first scuba dive, she knew her future was on the water.
Kirsten studied Industrial Design at the University of Johannesburg, where she developed a strong appreciation for the ocean ecosystem and a passion for marine conservation. She later transitioned into a career at sea, mastering fishing charters, sailing, and yacht operations, and refining her leadership skills in the demanding maritime industry. Her expertise in tuna fishing, spearfishing, and diving further strengthened her deep understanding of ocean navigation and marine life.
Now an accomplished RYA/MCA Yachtmaster Offshore Captain (200GT), Kirsten is known for her strong leadership, expert seamanship, and commitment to providing an exceptional charter experience. Whether at the helm navigating open waters, ensuring the smooth operation of the yacht, or sharing her passion for the ocean with guests, Kirsten leads with confidence, professionalism, and a love for adventure.
With over three years of experience sailing the Caribbean, Kirsten knows the BVI like the palm of her hand, allowing her to craft the perfect itinerary—whether it’s finding secluded anchorages, vibrant marine life, or the best local spots. She has a deep appreciation for the region’s beauty and culture, ensuring guests experience the very best of what the BVI has to offer.
With a dedication to safety, guest satisfaction, and seamless yacht operations, Captain Kirsten ensures that every journey is unforgettable, blending expert navigation with a deep passion for the sea.
Chef Emily
Growing up in the English countryside, Chef Emily Faraway developed a love for fresh, seasonal ingredients and wholesome cooking. Her culinary journey began in a cocktail bar, where she managed operations before stepping into the role of chef, blending her passion for hospitality with her love of food.
Emily began her yachting career as a service stewardess, but her travels through Greece, Turkey, France, and Italy inspired her to explore Mediterranean cuisine. Under the mentorship of an onboard chef, she transitioned to the galley, honing her culinary skills and embracing the rich flavors of her journey. Further travels in Asia deepened her culinary repertoire, teaching her to balance the vibrant flavors of fresh local ingredients with powerful spices and aromatics.
Emily’s recent experience aboard a superyacht in the Caribbean allowed her to deliver exceptional dining experiences, including crafting and plating three-course silver-service meals for up to 20 guests and creating menus tailored to their preferences. Her attention to detail extended beyond the galley, as she impressed guests with thoughtful touches during cabin turn-downs and assisted with exterior operations when needed.
Before her yachting career, Emily refined her culinary skills in upscale restaurant settings, designing inventive menus, catering private events, and leading as Head Chef. She also developed extensive cocktail menus, implemented allergy-safe kitchen practices, and optimized stock management to reduce waste and increase profitability.
Now, Emily combines her countryside roots with global influences to create unforgettable dining experiences aboard Cocktails & Dreams. From elegant multi-course meals to casual alfresco feasts, she crafts dishes that reflect her passion for fresh ingredients, culinary artistry, and exceptional hospitality. Her qualifications, including advanced food safety and allergy awareness, ensure every meal is prepared with care and professionalism.
Water Entertainment
| Dinghy: | TBD |
| Dinghy Hp: | 30 |
| Adult Wskis: | No |
| Kids Skis: | No |
| Jet Skis: | No |
| Wave Run: | No |
| Knee Board: | No |
| Wind Surf: | No |
| Gear Snorkel: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Float Mats: | 2 |
| Swim Platform: | Aft |
| Boarding Ladder: | Aft |
| Dinghy Sailing: | No |
| Games Beach: | Yes |
| Fishing Gear: | Yes |
| Fish Gear Type: | Trolling & Casting |
| Num Fish Rods: | 3 |
| Under Water Cam: | No |
| Other Toys: | • 30hp tender • wake board (only for children ages 10-16) • 1 x two person towing tube(only for children ages 10-16) • 2 x Stand Up Paddle boards • 1 x two person inflatable kayak • 2 x lily pad floats •12 x snorkeling gear (Various sizes available for guests) • 10 x Pool noodles for snorkeling and swimming • 2 x trawling fishing rods • 1 x casting rod for small fish • 1 x tackle box with various lures |
Scuba Diving
| Scuba: | Yacht offers Rendezvous Diving only |
| License Info: | - |
| Compressor: | Not Onboard |
| Num Dive Tanks: | 0 |
| Num Bcs: | 0 |
| Num Regs: | 0 |
| Num Weights: | 0 |
| Num Divers: | 0 |
| Num Night Dives: | 0 |
| Num Dive Lights: | 0 |
Onboard Entertainment
| Vcr Dvd: | No |
| Num Dvd: | No |
| Num Cds: | Yes |
| Board Games: | Yes |
| Num Books: | No |
| Num Dine In: | 12 |
Rate Details
| High Rate | $35,000 per Week |
| Low Rate | $31,000 per Week |
| Rates are : | Inclusive |
Additional Price Details
10% discount on bookings made for May 2025.
*Offer valid for bookings confirmed by March 31, 2025. *Charter must start and end in May 2025.
10% discount on all charters booked in the Windward Islands between August and October 2025.
Pickup and drop-off locations include:
- Rodney Bay, Saint Lucia
- Marigot Bay, Saint Lucia
- Soufrière, Saint Lucia
- Blue Lagoon, Saint Vincent
- Canouan, Grenadines
- Port Louis, Grenada
*Charter must start in August and /or end by 31 October 2025.
*Crew during these dates might change last minute due to crew vacation period.
MINIMUM NIGHTS: 5, Inquire for less
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.
-BVI taxes & fees are included in the rate
-Inquire for USVI only charters
-CHILD DISCOUNT: $100 off per child under 10 at time of charter
******
SAINT MARTIN / ST BARTHS RELOCATION FEE:$2,000 round trip.
Minimum 48 hour turn required on either side of charter dates for boat transit. Inquire for availability.
GRENADINES: Available starting in June 2023! Will accept charters in the BVI until a charter is booked in the Grenadines. All charters after must be in the Grenadines, please see calendar or inquire.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
Discount of $150 per person off the 7 night rate.
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
Discount of $75 per person off the 7 night rate.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for 1/2 the daily rate. Includes 4pm boarding, snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.
Commission will apply to sleep aboard
CHRISTMAS/NEW YEARS:
7 night minimum
CHRISTMAS 2025: 1-10 guests @ $41,800 - must end by 12/28
NEW YEARS 25/26: 1-10 guests @ $48,000 - 12/29 start or later
Location Details:
Summer season: Available in the Grenadines starting in June. Will also accept BVI charters in June if there isn't a charter booked in the Grenadines yet. Please inquire. Yacht is BVI based.
Summer Base Port: Virgin Islands / Grenadines / Windward
Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Base Port: Virgin Islands
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Yacht Menu
Breakfast
Baklava French toast - Brioche French toast layered with Pistachios, Honey & Cinnamon
Smoked salmon tartine - Served on sourdough with Creme Fraiche fried Capers and Dill
Chia seed parfait - Topped with toasted Coconut and Berries
Shakshuka - Eggs poached in a spiced Middle-Eastern tomato sauce finished with Goats cheese and served with warm pitas for dipping
Ricotta and fig toasts - Toasted cinnamon bagel topped with fresh figs, creamy ricotta and honey
Spinach and Feta Omelette – Fluffy omelette filled with fresh spinach and feta cheese
Lemon Ricotta Waffles – Light waffles with lemon zest and a dollop of ricotta
Lunch
Crab Cakes – Golden crab cakes with a zesty remoulade sauce
Chilled Soba Noodle Salad – Soba noodles with sesame dressing and fresh vegetables
Chicken Caprese salad - grilled chicken on mozzarella Di búfala, heirloom tomatoes and fresh basil.
Vietnamese banh mi bowl - deconstructed banh mi with marinated pork, pickled veggies and a spicy mayo drizzle
Ahí tuna poke bowl - raw ahí tuna, edamame, avocado and wakame salad with a sesame dressing
Ribeye salad - medium rare ribe eye sliced over arugula & cherry tomatoes and a blue cheese dressing
Crispy fish tacos - panko-crusted Mahi mahi fillets with spicy slaw and lime crema in a soft freshly made tortilla
Snacks on Deck
Mediterranean Mezze Platter – Hummus, tzatziki, olives, and warm pita bread
Crispy Chickpeas – Roasted chickpeas with smoked paprika and sea salt
Watermelon Feta Bites – Juicy watermelon cubes topped with tangy feta, fresh mint, and balsamic glaze
Mini Caprese Tarts – Puff pastry tarts filled with mozzarella, tomato, and basil
Pineapple Carpaccio – Thinly sliced pineapple with a drizzle of lime and a sprinkle of chilli
Charred baby Carrots & hummus - grilled crunchy carrots served with a creamy hummus drizzled with chilli oil
Cheesy chicken burrito bites - tortilla cups filled with spicy chicken and peppers and topped with crumbled queso fresco
Appetisers
Shrimp Ceviche – Marinated shrimp with lime, avocado, cilantro, and diced summer vegetables
Seared Tuna Tataki – Thinly sliced tuna with soy-citrus dressing and sesame seeds
Grilled Peach and Prosciutto – Sweet peaches wrapped in salty prosciutto with a drizzle of honey
Prawn and Mango Salad – Sweet mango and tender prawns with a chilli-lime vinaigrette
Som tum duck summer rolls - Green papaya salad and roasted duck rolled in rice paper with a coriander and chilli dressing
Saffron arancini - Saffron risotto wrapped in prosciutto and fried in breadcrumbs
Bruschetta Trio - Tomato basil, mushroom and fig Gorgonzola atop garlic-brushed toasts
Dinner Mains
Grilled Swordfish Steaks – Fresh grilled swordfish served with a tomato and olive salsa
Coconut Lime Shrimp Curry – Light Thai-inspired coconut curry with shrimp, served over jasmine rice
Miso-Glazed Cod – Tender cod with a sweet and savoury miso glaze served with pickled cucumber and sticky rice
Summer Lobster Risotto – Creamy risotto with chunks of fresh lobster and lemon zest
Chicken souvlaki bowls - Greek marinated lemon and herb chicken skewers served over orzo and tzatziki
Brasato al Barolo - tender rib of beef cooked sous vide in a rich red wine sauce, served with pomme puree
Lemon & Truffle bucatini - Lemon-infused bucatini in a porcini sauce topped with grated truffle
Desserts
Coconut Panna Cotta – Creamy panna cotta with a tropical coconut twist
Mojito Granita - Icy granita made with lime, mint and a generous splash of rum
Apple tart fine - Baked Apple tart with a brandy flambé served alongside vanilla ice cream
Peach galette - A rustic peach-topped shortcrust pastry served with vanilla mascarpone
Mango nigiri - sweet coconut sticky rice topped with fresh slices of mango with a lime coulis dipping sauce
Trip of tiramisu - strawberry & matcha, Frangelico hazelnut liqueur & Chocolate, Cointreau & espresso
Cardamom Chocolate mousse - a light chocolate mouse spiced with cardamom and topped with chantilly cream
