Type | Cat |
Builder | Bali Catamarans |
Year Built | 2023 |
Size: | 54.00 Ft |
Beam: | 27.7 |
Draft: | 4.8 |
Max Guests: | 10 |
Number of Crew: | 2 |
Speed: | Cruise Speed 6.5, Max Speed 10 |
Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Type | Builder | Year Built | Size | Beam | Draft |
---|---|---|---|---|---|
Cat | Bali Catamarans | 2023 | 54.00 Ft | 27.7 | 4.8 |
Refit |
---|
- |
# Crew | # Cabins | Cabins |
---|---|---|
2 | 5 | 0 King's & 4 Queen's |
Summer Area | Winter Area |
---|---|
Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Accommodation Description: x1 master suite and x3 queen cabins, all equipped with en-suite bathrooms available for guests to use. 2 single forepeaks outfitted for use as well for an extra fee for guests or for crew cabin relocation.
Cabins: | 5 |
Queen(s): | 4 |
Showers: | 4 |
Wash Basins: | 4 |
Heads: | 4 |
Electric Heads: | 5 |
Helipad: | No |
Jacuzzi: | No |
A/C: | Full |
Hammock: | Yes |
Deck Shower: | Yes |
Bimini: | Yes |
Hair Dryer: | No |
Cruise Speed: | 6.5 |
Max Speed: | 10 |
Water Capacity: | 1320 L |
Ice Maker: | Yes |
Special Diets: | Yes |
Kosher Diets: | Inq |
Bbq: | Yes |
Gay Charters: | Inq |
Nude Charters: | Inq |
Guest Smoke: | On deck only |
Crew Smoke: | No |
Crew Pets: | No |
Guest Pet: | No |
Children Allowed: | Yes |
Captain Name: | |
Nationality : | |
Number of Crew: | 2 |
Dinghy: | 12' |
Dinghy Hp: | 40 |
Dinghy Pax: | 8 |
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: | No |
Float Mats: | Yes |
Swim Platform: | Aft |
Boarding Ladder: | Aft |
Dinghy Sailing: | No |
Games Beach: | No |
Fishing Gear: | Yes |
Fish Gear Type: | Light Tackle |
Under Water Cam: | No |
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 |
Vcr Dvd: | Yes |
Num Dvd: | No |
Num Cds: | Yes |
Board Games: | No |
Num Books: | No |
Num Dine In: | 10 |
High Rate | $34,000 per Week |
Low Rate | $26,000 per Week |
Rates are : | Inclusive |
***SOUL MATES is fully permitted to sail BVI waters***
● SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $3,000, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
● ADDITIONAL FEES: BVI Cruising fees and taxes are included.
● Relocation fees: There are relocation fees for one ways and different pick up / drop off locations.
● MINIMUM NIGHTS: 5
● 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.
● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
● 9PAX & 10PAX require guest use of the single forepeaks in the bow.
● HOLIDAY RATES:
2025 NEW YEARS: Flat Rate $44,000 Must begin no sooner than Dec 28th. 2 - 8 pax.
● EMBARKATION: 12PM
● DISEMBARKATION: 12PM
●TURN AROUNDS:
48-hour turnarounds required - inquire for 24-hour turns
● ALL-INCLUSIVE RATE INCLUDES:
Meals & Beverages onboard
Fuel
Mooring fees
Private Yacht & Service of the crew (captain, chef/mate)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned cabins each with an ensuite bathroom and
bedding, towels, and beach towels.
TOYS ABOARD:
Tube
Stand Up Paddle Board
Snorkel gear
Floating mat
● ALL-INCLUSIVE RATE DOES NOT INCLUDE:
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
Personal Expenses
● TIP:
It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-25% of the total charter fee.
● If the Yacht is NOT allowed entry into the BVI, FOR ANY REASON, during the time of charter, the charter will take place in the USVI waters.
● BVI Fees are included.
Summer Base Port: USVI/BVI
Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Base Port: USVI/BVI
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Chef Iona's Sample Menu
Breakfast
Pistachio and chai overnight oats, with homemade cashew butter
Banana, oat, honey pancakes, served with coconut yogurt, goji berries and mixed seeds
Selection of bagels served with smoked salmon, cream cheese, fresh tomatoes, fried eggs
Rose harissa shakshuka, served with warm sliced sourdough
Soft scrambled eggs & bacon, freshly baked pastries
Homemade blueberry muffins, fresh local fruit platter
Breakfast burritos, with black beans, spicy sriracha dressing, scrambled eggs and bacon
Yogurt parfait, served with homemade almond granola
Lunch
Apricot harissa baked salmon, dill and preserved lemon salsa, served with quinoa salad of tomatoes, feta, pickled cucumber, sumac & poppy seed dressing
Goats cheese and spinach pithier, walnut, fennel and apple salad
Fresh sea bass taco, with tahini mayonnaise, jalapeño, avocado and toasted hazelnut salsa, Mexican prawn tacos, with mango avocado salsa, and a tangy trio of bean salad
Greek spread including; homemade selection of dips, hummus, tatskiki, greek salad, flatbreads, chicken skewers, hot honey fried halloumi, freshly prepared falafel.
Snacks
Citrus champnage roasted beetroot topped with whipped creme fraiche & trout roe
Homemade bellinis, smoked salmon with a dill cream cheese
Hot honey grilled peach, burrata and crispy prosciutto crostini
Baby poached pears, blue cheese and caramelised walnuts
Harissa marinated chorizo and shrimp skewers
Truffle and mushroom arancini
Mini tomato brochette with pistachio pesto and buffalo mozzarella
Dinner
Pan fried red snapper, served with roasted sweet potatoes, coriander salsa verde,
goats cheese and pickled red onions
Panko breaded mahi mahi, served on a bed of basmati rice and a
yellow mango Caribbean curry sauce
Herb crusted fillet of lamb, with sweet potato dauphinoise, roast red peppers & honey quinoa
Crispy sea bass, chermolua yogurt, pomegranate and tomato salsa,
whipped feta and crispy new potatoes
Chargrilled honey & mustard chicken topped with flaked almonds and lemon.
Baba ghanoush topped with grilled asparagus
Dessert
Creme brûlée served with homemade berry coulis
Freshly prepared key lime pie
Individual pistachio tiramisu
White chocolate and Oreo cheesecake
Plum, ricotta and toasted almond cake