CATALYST
Catalyst is a brand-new 2025 Fountaine Pajot Samana 59 crafted for effortless luxury and long-range comfort. Thoughtful design meets modern style across every social space—from sunrise coffees to sunset cocktails. Signature to the Samana 59 is an expansive flybridge—the largest in her category—creating a lounge-dining “terrace” over the sea for daybeds, sundowners, and stargazing. Below, the generous aft cockpit flows into a panoramic salon with a sociable, open-plan galley, while a forward lounge on the bow adds another breezy hangout for morning mimosas or sunset views. At the water’s edge, a hydraulic swim platform makes ocean dips and launching water toys a breeze. She welcomes up to eight guests in four ensuite cabins: one king and three queens. Catalyst isn’t a typical charter yacht—she’s privately owned, offered only for select weeks, and customized well beyond the standard build to deliver a one-of-a-kind experience that feels polished, personal, and unforgettable
1 Owners cabin with 3 Queen cabins for guests
1 Queen cabin for crew
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x Yanmar 4LV150 1 x Cumins Onan 17.5kW | |
| Fuel Consumption: | - |
| Cruising Speed: | 7 knots |
| Max Speed: | 12 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 31 Feet |
| Draft: | 4 Feet |
| Pax: | 8 |
| YearBuilt: | 2025 |
| Builder: | Fountaine Pajot |
| Engines: | 2 x Yanmar 4LV150 1 x Cumins Onan 17.5kW |
| JetSkis: | No |
| Flag: | BVI |
| RegNum: | 753833 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas |
| Summer Area: | Bahamas |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | Water Safe |
| Inverter: | Yes |
| Voltages: | 110/220 |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Sugar Scoops Only |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 14' |
| Dinghy hp: | 60 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | 1 |
| Windsurfer: | No |
| Snorkel Gear: | 8 |
| Tube: | 1 |
| Scurfer: | No |
| Wake Board: | 1 |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | 1 |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | No |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | 2 Trolling Rods |
| Rods: | 2 |
Born and raised in Auckland, New Zealand, Joe spent every spare minute on the water aboard his family’s small powerboat—water-skiing, fishing, and falling in love with the ocean. While completing a civil engineering degree, a sailing holiday to Croatia turned into an unexpected job for the rest of the season, and the hook was set. After a few years balancing a “normal” career with any excuse to get back to sea, he committed to professional sailing in 2018.
Since then, Joe has worked extensively in Greece, Croatia, Spain, and the Caribbean, delivered yachts across Europe, and logged more than 50,000 nautical miles—including five transatlantic crossings and one Pacific crossing. He holds an RYA Yachtmaster Ocean certification and brings calm, capable seamanship to every passage.
When he’s not plotting the perfect course, Joe channels his endurance-sport mindset—he’s completed multiple marathons and Ironman triathlons—into running a smooth, upbeat program onboard. He’s also handy behind the bar and the grill, happily shaking sunset cocktails or firing up a beach BBQ to make the day’s finale as memorable as the sail.
Chef Georgie
Raised in the UK, Georgie grew up sailing on her family yacht and racing dinghies—eventually becoming an assistant dinghy instructor and spending a summer in Cape Cod as a camp sailing counsellor. She went on to host a flotilla (where she met Joe), worked a winter as a chalet sous-chef, and has since sailed on various vessels with Joe as chef/mate.
Over the past few years, Georgie has steadily honed her culinary skills and recently completed a two-month Chef Academy course. She loves creating fresh, summery menus and has a well-known soft spot for indulgent desserts. Friendly, organized, and guest-focused, she brings an easy warmth to the table—making every meal feel like a highlight of the day.
When she’s not in the galley or on deck, Georgie is a keen photographer and loves capturing candid moments at sea—so you can take home a gallery of memories from your holiday.
DAY BREAK
Eggs Benedict
Poached eggs on homemade English muffins with crispy bacon, topped with hollandaise.
French Toast
Buttermilk French toast with honey and fresh fruit.
Mango Chia Puddings
Creamy mango chia pudding with an assortment of mini pastries.
Smashed Avocado
On toasted sourdough with lemon, sea salt, olive oil, microgreens, and optional poached egg.
Smoothie Bowls
Blended fresh fruit bowls topped with homemade granola and seasonal fruit.
Bagel Board
Homemade bagels with cream cheese, smoked salmon, capers, tomato, red onion, dill, and assorted toppings.
Smoked Salmon & Cream Cheese Omelette
Omelette filled with smoked salmon, cream cheese, and chives.
MIDDAY
Fresh Fish Poke Bowl
Marinated tuna or salmon with avocado, edamame, pickled cucumber, and sesame.
Charcuterie Board with Homemade Sourdough
Cured meats, cheeses, olives, sun-dried tomatoes, and roasted nuts served with sourdough and whipped butter.
Crispy Skin Salmon
With sautéed courgettes, chickpeas, and herbed yogurt sauce.
Grilled Squid & Peppers
With chillies, smoky aubergine, and sesame peanut brittle.
Tropical Mango Salad with Shrimp & Pineapple Skewers
Vibrant mango salad paired with shrimp and pineapple.
Sushi
Assorted rolls and nigiri with local fish, avocado, cucumber, and pickled ginger.
Chicken Tacos
Spiced grilled chicken with salsa, avocado, and crisp lettuce in corn tortillas.
HORS D’OEUVRES
Whipped Feta-Stuffed Figs
Drizzled with honey.
Warm Hummus
Topped with pine nuts, chili butter, and crispy pita chips.
Traditional Greek Mezze Selection
Date, Coconut & Peanut Butter Balls
Prosciutto-Wrapped Melon
Padron Peppers & Flaming Chorizo
Soft Sourdough Pretzel Bites
With coarse salt.
MAIN
Scallops & Octopus
With quinoa salad, sweet potato & carrot purée.
Steak Night
Grilled steak with fondant potatoes, garlic vegetables, and peppercorn sauce.
Lobster Pasta
Butter-garlic lobster tossed with fresh pasta, herbs, and light cream sauce.
Burger Night
Homemade beef burgers with caramelized onions and chunky potato wedges.
Local Fresh Fish
Whole roasted fish with seasonal vegetables, lemon couscous, and buttery mint potatoes.
Wild Mushroom & Pancetta Risotto
With Parmesan crisp and truffle oil drizzle.
Duck with Cherry Wine Reduction
Crispy duck breast with cherry and port wine sauce.
DESSERT
Salted Caramel Brownies
With homemade vanilla ice cream.
Sticky Toffee Pudding
With warm toffee sauce.
Classic Banoffee Pie
Banana, toffee, and whipped cream.
Eton Mess
Fresh berries with meringue and cream.
Chocolate Lava Cake
With ice cream.
Fruit Tarts
With custard and seasonal fruit.
Apple Crumble
With cinnamon and buttery oat topping.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $46,000 | $47,000 | $47,500 | $48,000 | $48,500 | $49,000 | $49,500 | ||||
| Summer 2026 | $46,000 | $47,000 | $47,500 | $48,000 | $48,500 | $49,000 | $49,500 | ||||
| Winter 2026 to 2027 | $46,000 | $47,000 | $47,500 | $48,000 | $48,500 | $49,000 | $49,500 | ||||
| Summer 2027 | $46,000 | $47,000 | $47,500 | $48,000 | $48,500 | $49,000 | $49,500 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
• Bahamas
Base Port
• Nassau, Bahamas
• Inquire for additional pick-up/drop-off locations
Taxes
• Not Included (14% tax applies)
Rates & Terms
Minimum charter nights
• 7-night minimum highly recommended
• 5-night minimum required
Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6.5
• 5 nights = weekly rate ÷ 6 × 5
Relocation Fees + 14% Tax
Please inquire for details regarding relocation prior to booking
• Nassau – No relocation fee
• Staniel Cay – $2,000 one-way – $4,000 round-trip
• Inquire about rate for transfer to other Bahamas cruising areas
Arrival | Departure Times
• Yacht prefers a 12pm arrival and departure time. Please inquire for other times.
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Holiday Rates 2025 / 2026 Season
• Holiday season pricing is full-board only, 7 nights
Christmas Week
• $54,000 | 2–8 guests
• Must end on or before December 27
New Year’s Week
• $60,000 | 2–8 guests
• May not start prior to December 29
Important Notes
• Charter waiver required in addition to standard contract
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 31 Feet
- : 4 Feet
- : 8
- : 2025
- : Fountaine Pajot
- : 7 knots
- : 12 knots
- : 2 x Yanmar 4LV150 1 x Cumins Onan 17.5kW
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Joseph Carew Bourke
- : BVI
- : 753833
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x Yanmar 4LV150 1 x Cumins Onan 17.5kW | |
| Fuel Consumption: | - |
| Cruising Speed: | 7 knots |
| Max Speed: | 12 knotsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas |
| Summer Area: | Bahamas |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 8 |
| Minimum Age: | Water Safe |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110/220 |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | Sugar Scoops Only |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Highfield 14' |
| Dinghy hp: | 60 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | 1 |
| Windsurfer: | No |
| Snorkel Gear: | 8 |
| Tube: | 1 |
| Scurfer: | No |
| Wake Board: | 1 |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | 1 |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | No |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | 2 Trolling Rods |
| Rods: | 2 |
Born and raised in Auckland, New Zealand, Joe spent every spare minute on the water aboard his family’s small powerboat—water-skiing, fishing, and falling in love with the ocean. While completing a civil engineering degree, a sailing holiday to Croatia turned into an unexpected job for the rest of the season, and the hook was set. After a few years balancing a “normal” career with any excuse to get back to sea, he committed to professional sailing in 2018.
Since then, Joe has worked extensively in Greece, Croatia, Spain, and the Caribbean, delivered yachts across Europe, and logged more than 50,000 nautical miles—including five transatlantic crossings and one Pacific crossing. He holds an RYA Yachtmaster Ocean certification and brings calm, capable seamanship to every passage.
When he’s not plotting the perfect course, Joe channels his endurance-sport mindset—he’s completed multiple marathons and Ironman triathlons—into running a smooth, upbeat program onboard. He’s also handy behind the bar and the grill, happily shaking sunset cocktails or firing up a beach BBQ to make the day’s finale as memorable as the sail.
Chef Georgie
Raised in the UK, Georgie grew up sailing on her family yacht and racing dinghies—eventually becoming an assistant dinghy instructor and spending a summer in Cape Cod as a camp sailing counsellor. She went on to host a flotilla (where she met Joe), worked a winter as a chalet sous-chef, and has since sailed on various vessels with Joe as chef/mate.
Over the past few years, Georgie has steadily honed her culinary skills and recently completed a two-month Chef Academy course. She loves creating fresh, summery menus and has a well-known soft spot for indulgent desserts. Friendly, organized, and guest-focused, she brings an easy warmth to the table—making every meal feel like a highlight of the day.
When she’s not in the galley or on deck, Georgie is a keen photographer and loves capturing candid moments at sea—so you can take home a gallery of memories from your holiday.
DAY BREAK
Eggs Benedict
Poached eggs on homemade English muffins with crispy bacon, topped with hollandaise.
French Toast
Buttermilk French toast with honey and fresh fruit.
Mango Chia Puddings
Creamy mango chia pudding with an assortment of mini pastries.
Smashed Avocado
On toasted sourdough with lemon, sea salt, olive oil, microgreens, and optional poached egg.
Smoothie Bowls
Blended fresh fruit bowls topped with homemade granola and seasonal fruit.
Bagel Board
Homemade bagels with cream cheese, smoked salmon, capers, tomato, red onion, dill, and assorted toppings.
Smoked Salmon & Cream Cheese Omelette
Omelette filled with smoked salmon, cream cheese, and chives.
MIDDAY
Fresh Fish Poke Bowl
Marinated tuna or salmon with avocado, edamame, pickled cucumber, and sesame.
Charcuterie Board with Homemade Sourdough
Cured meats, cheeses, olives, sun-dried tomatoes, and roasted nuts served with sourdough and whipped butter.
Crispy Skin Salmon
With sautéed courgettes, chickpeas, and herbed yogurt sauce.
Grilled Squid & Peppers
With chillies, smoky aubergine, and sesame peanut brittle.
Tropical Mango Salad with Shrimp & Pineapple Skewers
Vibrant mango salad paired with shrimp and pineapple.
Sushi
Assorted rolls and nigiri with local fish, avocado, cucumber, and pickled ginger.
Chicken Tacos
Spiced grilled chicken with salsa, avocado, and crisp lettuce in corn tortillas.
HORS D’OEUVRES
Whipped Feta-Stuffed Figs
Drizzled with honey.
Warm Hummus
Topped with pine nuts, chili butter, and crispy pita chips.
Traditional Greek Mezze Selection
Date, Coconut & Peanut Butter Balls
Prosciutto-Wrapped Melon
Padron Peppers & Flaming Chorizo
Soft Sourdough Pretzel Bites
With coarse salt.
MAIN
Scallops & Octopus
With quinoa salad, sweet potato & carrot purée.
Steak Night
Grilled steak with fondant potatoes, garlic vegetables, and peppercorn sauce.
Lobster Pasta
Butter-garlic lobster tossed with fresh pasta, herbs, and light cream sauce.
Burger Night
Homemade beef burgers with caramelized onions and chunky potato wedges.
Local Fresh Fish
Whole roasted fish with seasonal vegetables, lemon couscous, and buttery mint potatoes.
Wild Mushroom & Pancetta Risotto
With Parmesan crisp and truffle oil drizzle.
Duck with Cherry Wine Reduction
Crispy duck breast with cherry and port wine sauce.
DESSERT
Salted Caramel Brownies
With homemade vanilla ice cream.
Sticky Toffee Pudding
With warm toffee sauce.
Classic Banoffee Pie
Banana, toffee, and whipped cream.
Eton Mess
Fresh berries with meringue and cream.
Chocolate Lava Cake
With ice cream.
Fruit Tarts
With custard and seasonal fruit.
Apple Crumble
With cinnamon and buttery oat topping.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $46,000 | $47,000 | $47,500 | $48,000 | $48,500 | $49,000 | $49,500 |
| Summer 2026 | $46,000 | $47,000 | $47,500 | $48,000 | $48,500 | $49,000 | $49,500 |
| Winter 2026 to 2027 | $46,000 | $47,000 | $47,500 | $48,000 | $48,500 | $49,000 | $49,500 |
| Summer 2027 | $46,000 | $47,000 | $47,500 | $48,000 | $48,500 | $49,000 | $49,500 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
• Bahamas
Base Port
• Nassau, Bahamas
• Inquire for additional pick-up/drop-off locations
Taxes
• Not Included (14% tax applies)
Rates & Terms
Minimum charter nights
• 7-night minimum highly recommended
• 5-night minimum required
Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6.5
• 5 nights = weekly rate ÷ 6 × 5
Relocation Fees + 14% Tax
Please inquire for details regarding relocation prior to booking
• Nassau – No relocation fee
• Staniel Cay – $2,000 one-way – $4,000 round-trip
• Inquire about rate for transfer to other Bahamas cruising areas
Arrival | Departure Times
• Yacht prefers a 12pm arrival and departure time. Please inquire for other times.
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Holiday Rates 2025 / 2026 Season
• Holiday season pricing is full-board only, 7 nights
Christmas Week
• $54,000 | 2–8 guests
• Must end on or before December 27
New Year’s Week
• $60,000 | 2–8 guests
• May not start prior to December 29
Important Notes
• Charter waiver required in addition to standard contract
