Type | Cat |
Builder | Sunreef Yachts |
Year Built | 2022 |
Refit: | 2024 |
Size: | 80.00 Ft |
Beam: | 40 |
Draft: | 8.5 |
Max Guests: | 8 |
Number of Crew: | 5 |
4 Cabins: | 1 King(s), 3 Queen(s) |
Speed: | Cruise Speed 8-14kt, Max Speed 16kt |
Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Type | Builder | Year Built | Size | Beam | Draft |
---|---|---|---|---|---|
Cat | Sunreef Yachts | 2022 | 80.00 Ft | 40 | 8.5 |
Refit |
---|
-2024 |
# Crew | # Cabins | Cabins |
---|---|---|
5 | 4 | 1 King's & 3 Queen's |
Summer Area | Winter Area |
---|---|
Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Accommodation Description: Accommodation for 8 guests, 4 cabins including 1 King, 3 Queens. All with independently controlled AC, TV, and Denon Sound devices with streaming services. The master cabin has a private balcony over the water.
We provide toiletries, but prefer clients bring their own sunscreen which agrees with their skin. Converters/ adapters for American and European plugs.
Washer and dryer laundry facilities on board.
Cabins: | 4 |
King(s): | 1 |
Queen(s): | 3 |
Showers: | 4 |
Wash Basins: | 5 |
Heads: | 5 |
Electric Heads: | 5 |
Helipad: | No |
Jacuzzi: | Yes |
A/C: | Full |
Sun Awning: | Yes |
Deck Shower: | Yes |
Bimini: | Yes |
Hair Dryer: | Yes |
Cruise Speed: | 8-14kt |
Max Speed: | 16kt |
Generator: | Yes |
Inverter: | Yes |
Voltages: | 115/230 |
Water Maker: | Yes |
Water Capacity: | 150 liters per hr |
Ice Maker: | Yes |
Communicate: | Onboard Satellite Internet providing WIFI |
Special Diets: | Yes |
Kosher Diets: | No |
Bbq: | Yes |
Gay Charters: | Yes |
Nude Charters: | No |
Crew Smoke: | No |
Crew Pets: | No |
Crew Pet Type: | No |
Children Allowed: | Yes |
Captain Michael Lang & Chef Jennifer Lang
The heart of Nauti Nickel is the husband-and-wife team of Michael and Jennifer Lang, seasoned professionals with over 70 luxury term charters under their belts. Their connection is effortless, their energy magnetic, and their passion for creating unforgettable experiences contagious.
Michael, originally from California, serves as both Captain and onboard Engineer. His calm command of the vessel and deep systems knowledge bring safety and confidence to every journey. But more than that, his joy in working side-by-side with Jennifer creates a seamless experience for guests—one where every detail feels thoughtful and perfectly orchestrated.
Jennifer, a Le Cordon Bleu–trained chef with French roots and global influences, delights guests with meals that are vibrant, elevated, and full of soul. Her career began in Portland’s fine dining scene, and her menus now reflect a love for local Caribbean flavors with upscale finesse. A natural hostess, Jennifer blends refined service with heartfelt warmth—making every guest feel like family.
Together, Michael and Jennifer lead with intention, joy, and an infectious sense of adventure—welcoming each guest not just onto a yacht, but into their world
~~~~~~~
Camilla Vosloo – Stewardess
With her radiant smile and calming presence, Camilla transforms the onboard atmosphere into one of effortless elegance and tranquility. Born and raised in the seaside town of Mossel Bay, South Africa, she’s a certified Master Scuba Diver who finds joy in sharing the wonders of the ocean. Her hospitality background and intuitive service style create a boutique-hotel feel aboard Nauti Nickel, where every detail—from towel folds to tablescapes—is infused with care and creativity.
~~~~~~~
Seth Swart – Deckhand
Reliable, energetic, and always up for an adventure, Seth brings three years of professional yachting experience and a lifetime of ocean passion to his role as deckhand. Also from Mossel Bay, he’s a certified personal trainer with a love for fitness and action. Whether launching water toys, maintaining the yacht’s sleek profile, or guiding paddleboard sessions, Seth’s steady presence and hands-on skills help keep the experience smooth, safe, and full of fun.
~~~~~~~
Together: A Dream Team Within a Dream Team
Camilla and Seth, a couple in love and in sync, embody the spirit of adventure that defines Nauti Nickel. With a shared dream of circumnavigating the world by catamaran and eventually settling into a homestead in South Africa, their zest for life and exploration is inspiring. They work seamlessly alongside each other and with Michael and Jennifer, creating a warm, cohesive team dynamic that feels like family.
~~~~~~~
Kelanie Torres – Deckhand
Born and raised in Puerto Rico, Kelanie is the soul of Caribbean adventure. With eight years in the boating industry and a background in marine mechanics, she brings a deep knowledge of the sea—and the vessel—to every charter. Guests love her energy and expertise, whether she’s leading snorkeling excursions, handling the tender for a beach picnic, or sharing her favorite hidden coves. From surfing to spearfishing, Kelanie’s island spirit infuses the entire experience with authenticity and excitement.
~~~~~~~
The Nauti Nickel Crew
Whether you’re diving into crystal-clear waters, enjoying an alfresco dinner under the stars, or dancing barefoot on the deck, the crew of Nauti Nickel is there to make every moment unforgettable. With a balance of professionalism, personality, and pure joy, this team doesn’t just run a charter—they craft a feeling. One that stays with guests long after the sails are down and the anchor is weighed.
Dinghy: | Walker Bay |
Dinghy Hp: | 115hp |
Dinghy Pax: | 10 |
Adult Wskis: | Yes |
Kids Skis: | 0 |
Jet Skis: | Yes |
Wave Run: | 0 |
Knee Board: | 0 |
Wind Surf: | 0 |
Gear Snorkel: | Yes |
Tube: | Yes |
Scurfer: | 0 |
Wake Board: | Yes |
Float Mats: | Yes |
Swim Platform: | Yes |
Boarding Ladder: | 2/sugar scoops |
Games Beach: | Yes |
Fishing Gear: | Yes |
Fish Gear Type: | Trolling Rod & Reel |
Num Fish Rods: | 2 |
Under Water Cam: | Yes |
Other Toys: | Adult and junior wakeboards 2 x Stand Up Paddleboards Towable inflatables 10 snorkeling sets of various sizes “Lily Pad” floating lounger 2x Sea Bobs with Cameras to record your kids adventure. Shaded area Bow area on Nauti Nickel. Nauti Nickel has a swim platform on the aft transom, making water sports seamless. |
Scuba: | Yacht offers Rendezvous Diving only |
License Info: | - |
Compressor: | Onboard |
Num Dive Tanks: | 8 |
Num Bcs: | 8 |
Num Regs: | 8 |
Num Weights: | 0 |
Num Divers: | 0 |
Num Night Dives: | 0 |
Num Dive Lights: | 0 |
Dive Info: | Please inquire about scuba diving options. |
Vcr Dvd: | Yes |
Num Dvd: | Yes |
Num Cds: | Yes |
Board Games: | Yes |
Num Books: | Yes |
Other Entertain: | All have independently controlled AC, Denon Music and SMART Samsung TVs with access to internet. 2 x Wine cooler (48 bottles). Extra fridges and freezers and 2 high volume ice maker. Every room has a personal refrigerator for drinks and snacks. Nauti Nickel is 220v with 110v outlets in each room with both USB and wireless cell phone chargers next to each bed. Hairdryers in every room. Medical kit to MCA coding. |
High Rate | $105,000 per Week |
Low Rate | $81,840 per Week |
Rates are : | Inclusive |
Nauti Nickel is available to accept charters from St. Vincent/Grenada for July and August 2025.
Christmas: $125,000
New Years: $130,000
All rates are for 7 nights, 8 days.
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.
Relocation fees:
USVI to SXM - $4,000
USVI to Grenadines - $8,000
Please inquire for delivery fees to other islands
Nauti Nickel requires a 48-hour turnaround in between charters
Summer rates apply for charters with a start date between June 1st and November 1st.
Location Details:
Nauti Nickel's preferred pickup location is Yacht Haven Grande. Tortola Pickup available from Nanny Cay.
Also available for charter in Spanish Virgin Islands from Palmas del Mar.
Available down island from SVG or Grenada for July and August 2025.
Summer Base Port: Puerto Rico
Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Base Port: USVI
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Tahitian Vanilla Crêpes with Cream Cheese & Berries
Delicate French crêpes filled with whipped vanilla bean cream cheese, topped with macerated seasonal berries, orange zest, and a Chambord reduction. Served with thick-cut Canadian bacon and a dusting of powdered sugar.
Caribbean Huevos Rancheros
Poached eggs nestled atop crisped corn tortillas, layered with a savory medley of bell peppers, caramelized onion, garlic, habanero heat, and mango chutney. Finished with melted Monterey Jack, lime crema, and a micro herb garnish for a vibrant island breakfast twist.
Rum-Soaked French Toast
House-baked brioche soaked in spiced dark rum custard, caramelized until golden, and finished with a coconut-maple glaze, candied pecans, and a touch of nutmeg cream.
Parmesan Polenta with Poached Egg & Pancetta
Silky Parmesan polenta topped with a perfectly poached egg, crisped pancetta lardons, shaved spring onions, and a drizzle of truffle oil. Served with artisan toast.
Signature Cinnamon Rolls
Warm, slow-risen cinnamon rolls glazed with Madagascar vanilla bean cream cheese icing. Presented with a chef’s selection of gourmet breakfast sausage or maple-glazed bacon.
Potato Leek & Swiss Chard Hash
Caramelized fingerling potatoes with braised leeks, tender Swiss chard, and aged Gruyère. Finished with a sunny-side egg and served with grilled French sourdough.
Florentine Eggs Benedict
Wilted baby spinach, heirloom tomato slices, and soft-poached eggs atop toasted English muffin halves. Lavished with silky hollandaise and micro basil garnish.
Pan-Seared Salmon with Fennel Citrus Salad & Beurre Blanc
Crisp-seared salmon fillet served over shaved fennel, blood orange segments, compressed cucumber, and microgreens, finished with a citrus beurre blanc and fresh herb oil drizzle
Curried Chicken Roti with Island Accents
Slow-simmered chicken in fragrant Caribbean curry, wrapped in handmade roti and layered with confit potatoes, turmeric-scented vegetables, and mango chutney. Served with roasted pineapple-carrot slaw and plantain crisps for the perfect balance of heat and sweetness.
Lobster Macaroni Gratin with Truffle Essence
Butter-poached lobster folded into tender pasta with a silky blend of aged white cheddar and Pecorino béchamel, enhanced with a whisper of truffle oil and crispy pancetta. Finished under the broiler for a golden crust and served with micro chive garnish.
Brioche Monte Cristo with Guava Gastrique
Delicately layered smoked ham, roasted turkey, and aged Gruyère cheese between slices of custard-dipped brioche, pan-seared until golden, finished with a light dusting of powdered sugar and served with a housemade guava gastrique and root vegetable crisps
Tuna Niçoise Cakes
Seared tuna cakes with lemon aioli over arugula salad with olives, capers, and fingerling potatoes
Ginger-Lime Ribs with Mango BBQ
Slow-roasted ribs with mango-guava BBQ sauce, corn on the cob, and island-style rice with golden raisins and starfruit
Truffle Meatball Sub
Beef and pork meatballs in San Marzano marinara, truffle mozzarella, served on crusty French bread with baby gem salad
Wagyu Beef Bao
Steamed bao buns filled with marbled beef, black garlic aioli, pickled daikon, and micro herbs
Tuna Tartare Tostadas
Hand-cut tuna with avocado mousse, citrus ponzu pearls, and wasabi tobiko on sesame crisps
Moroccan Spiced Lamb Lollipops
Lamb rib chops crusted in za’atar and pistachio, served with saffron yogurt and harissa oil
Lobster & Truffle Arepas
Crisped arepas with truffle-poached lobster, lemon aioli, and pickled shallots
Prosciutto-Wrapped Medjool Dates
Stuffed with blue cheese and drizzled in sherry reduction
Duck Confit Wontons with Foie Espuma
Crisp wontons of five-spice duck with whipped foie and charred scallion vinaigrette
Thai Carrot-Coconut Soup Espuma
Velvety lemongrass-carrot soup served warm as a foam in espresso cups with ginger crisp
Porcini Arancini with Truffle Dust
Wild mushroom risotto fritters on balsamic glaze with aged cheese and truffle essence
Charred Octopus & Potato Millefeuille
Octopus skewered with crisped potato layers, Romesco, and smoked paprika oil
Scallop Crudo with Yuzu Citrus
Thin-sliced scallops with citrus vinaigrette, cucumber pearls, and herb garnish
Veal Osso Buco
Slow-braised veal shank in aromatic wine reduction, served atop whipped root vegetable purée with butter-glazed heirloom carrots and rosemary jus
Housemade Gnocchi in Bolognese Ragu
Pillowy gnocchi in rich, slow-simmered meat ragu, lightly gratinéed with aged cheese and served with a shaved fennel and wild arugula salad
Scallops Mornay
Poached sea scallops and savory ham in a velvety white wine mornay sauce, finished with golden buttered crumbs and Duchess-style potatoes, served with French vegetable medley
Pistachio-Crusted Mahi Mahi
Pan-roasted catch of the day with a spiced nut crust, finished with citrus beurre blanc, served with coconut rice and tender snap peas
Signature Spanish Paella
Golden saffron rice with seasonal vegetables, delicately cooked seafood, and fire-roasted chicken and sausage, finished with charred lemon and herbed oil drizzle
Jerk Pork Chop
Thick-cut pork loin grilled with house jerk marinade, paired with tamarind-apricot glaze, sweet potato purée, and tropical slaw
Beef Wellington
Seared tenderloin layered with mushroom duxelles and prosciutto, encased in puff pastry, baked to golden perfection and served with a reduction of Madeira wine, rustic mashed potatoes, and baby asparagus spears
White Chocolate Semifreddo with Almond Dust & Berry Compote
Elegant "half-frozen" white chocolate mousse topped with crushed almonds, served with a vibrant fresh berry compote and gold leaf accent
Caramelized Mango-Pineapple Upside-Down Cake
Golden sponge with rum-caramelized tropical fruit, served warm with Chantilly cream quenelle and edible flowers
Apricot Soufflé with Vanilla-Rum Crème Anglaise
A delicate rise of apricot essence in a light soufflé, finished with a warm pour of housemade crème anglaise
Key Lime Tart with Chocolate-Almond Crust
Zesty key lime custard in a crisp cocoa-almond shell, topped with torched meringue and lime zest sugar
Triple Berry Crumble with Tahitian Vanilla Ice Cream
Warm medley of blueberries, blackberries and raspberries beneath oat streusel, served with hand-churned Tahitian vanilla bean ice cream
Poached Pears in Vanilla Sauternes Syrup
Saffron-poached pears in Sauternes and vanilla bean reduction, served with mascarpone cream and pistachio praline
Tres Leches Bread Pudding with Rum Chantilly
Decadent Caribbean-style milk-soaked brioche with toasted almonds, topped with cinnamon sugar and a swirl of rum-spiked whipped Chantilly