LOCATION 5.8
Location 5.8 – Brand New Bali 5.8 Crewed Yacht Charter in The Bahamas
Overview
Step aboard Location 5.8, a brand-new 2027 Bali 5.8 catamaran available with WLMS Yacht Charters in The Bahamas. Designed for those who want to sail in style, this luxury crewed catamaran accommodates up to 9 guests in exceptional comfort and modern elegance.
Accommodation Layout
Guests are treated to a spacious configuration with 1 lavish King cabin, 3 Queen cabins, and 1 Twin cabin, each with en-suite bathrooms and sleek finishes. Whether traveling with family or friends, Location 5.8 ensures privacy and relaxation for all onboard.
Design & Features
With its bold lines and innovative design, Location 5.8 brings the best of Bali’s signature features:
- Expansive open-concept living space with seamless indoor/outdoor flow
- Fully equipped U-shaped galley for gourmet dining experiences
- Iconic up-and-over saloon door for panoramic ocean views
- Rigid forward cockpit—ideal for breezy mornings and sunset lounging
- Rooftop flybridge lounge with sweeping vistas, perfect for cocktails and stargazing
Who This Yacht is Best For
Location 5.8 is the ultimate Bahamas yacht charter for guests seeking a blend of luxury, freedom, and adventure. From island-hopping through the Exumas to snorkeling vibrant reefs or simply relaxing under the Caribbean sun, every moment is designed to be unforgettable.
1 king, 3 queen and 1 twin berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. All cabins with exception of starboard aft cabin are dry heads.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 115 HP Motors 12 KW Gen Solar and full lithium batteries | |
| Fuel Consumption: | - |
| Cruising Speed: | 9 knots |
| Max Speed: | 10 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 29 Feet |
| Draft: | 4 Feet |
| Pax: | 9 |
| YearBuilt: | 2027 |
| Builder: | Bali Catamarans |
| Engines: | 2 115 HP Motors 12 KW Gen Solar and full lithium batteries |
| JetSkis: | No |
| Flag: | BVI |
| SatTv: | Yes |
| RegNum: | TBD |
| 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: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | Water Safe |
| Inverter: | Yes |
| Voltages: | 120v |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | No |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Gala A450HL 15' |
| Dinghy hp: | 70 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Growing up just outside London, Nik was captivated by the food scene that surrounded him. This led to him training as a chef and working in various roles within hospitality at some of the capital's most prestigious restaurants and hotels. Nik’s sailing career started in dinghies, sailing in lakes and braving the elements along the UK’s coast. As his passion developed so did his desire for a slightly warmer climate which led him to Greece and slightly bigger boats.
Whilst in Greece and the Med, Nik married his love for hospitality and sailing. Working as a flotilla skipper and charter skipper exposing him to an array of different yachts and destinations. More recently Nik has been back in the UK putting his experience to good use training new sailors and running adventure cruises.
Nik has a real love for the sea and the unique perspective that sailing gives. He is as much at home in the sea doing water sports as he is exploring the shores. You can expect him to uncover the local haunts for excursions ashore and dropping the hook in bays that provide the perfect backdrop for sunset cocktails.
Chef Lily Davison
Growing up close to London, Lily was born with a passion for cooking, influenced by the chefs in her family and her travels around the world. She pursued a career as a private chef on yachts after completing her Bachelor's and Master's degrees in Geographical Sciences and Environmental Policy and Management at the University of Bristol, in United Kingdom. As a manager at the Wimbledon Tennis Championships for 5 years, Lily also enjoys hosting and has a high standard for guest interactions.
When it comes to her creativity in the kitchen, she enjoys incorporating fresh local ingredients and loves immersing herself in culture. She has signature dishes that are heavily influenced by her travels to Mexico, Italy, and Spain. Lily isn't afraid to merge local, sometimes exotic ingredients into her dishes. Making her style unique, and giving her an ever expanding menu.
DAY BREAK
Fresh Fruit, Yogurt & Granola
With a selection of cereals.
Sausage and/or Bacon Sandwiches
Served on toasted or regular bread.
Scrambled Eggs on Toast
A simple and satisfying classic.
Omelette
With Italian sausage, tomatoes, red peppers, fresh herbs, mozzarella, and parmesan.
Full Breakfast
Sausage, bacon, eggs, and American-style breakfast potatoes.
Smashed Avocado Toast
Topped with crispy bacon.
Savory or Sweet Crêpes
-
Savory: Smoked salmon, cream cheese, and dill.
-
Sweet: Honey & banana, Nutella, lemon & sugar, or fresh berries.
MIDDAY
Spiced Chicken Verde Tacos
With a chili & herb marinade and avocado salsa.
Seared Chorizo & Argentine-Style Pork Tacos
With sautéed onions, cilantro, and smoky red chimichurri sauce.
Shrimp with Chile Lime Sauce
Served with mango salsa, rice, and seasonal vegetables.
Sesame Chicken
Marinated in a sesame-soy glaze with pickled carrots and spring onions.
Catch-of-the-Day Fish Sandwich
Blackened on the grill, served on homemade brioche buns with chips.
Vodka Rigatoni
With bacon and garlic bread.
Pulpo Gallego
Spanish-style octopus with paprika potatoes.
Light Salmon Stir Fry
With grilled vegetables, rice noodles in coconut sauce, fresh chili, cilantro, and a lime wedge.
HORS D’OEUVRES
Chicken Satay Skewers
With a peanut dipping sauce.
Parma Ham & Melon Salad
A refreshing and classic pairing.
Tomato Bruschetta
With fresh basil and olive oil.
Mussels in White Wine Sauce
With fresh lemon and parsley.
Pork Gyozas
With a soy-sesame dipping sauce.
Smoked Salmon Toast
With capers and lemon.
Calamari
With lemon and black pepper.
Guacamole & Chips
Made fresh to order.
MAIN
Chimichurri Steak
With Hasselback potatoes and corn on the cob.
Pluma Ibérico Pork
With a rich sauce, confit potatoes, shaved fennel, and apple slaw.
Spiced Pomegranate & Lamb Tagine
Served with rice or potatoes.
Fresh Catch of the Day
With parsley & lemon caper butter sauce, new potatoes, and seasonal vegetables.
Marinated Pork Chops
With a Provençal sauce, seasonal vegetables, and roast potatoes.
Roast Chicken
With tomatoes, capers, olives, chili, and cavolo nero.
Cioppino
Mussels and prawns in a flavorful broth, served with fresh baguette.
DESSERT
Bread & Butter Pudding
A comforting, classic dessert.
Homemade Pistachio Brownies
Served with ice cream and fresh raspberries.
Summer Pavlova
Crispy meringue with cream and fresh fruit.
Eton Mess
A mix of crushed meringue, berries, and whipped cream.
Chocolate Avocado Mousse
Rich, creamy, and decadent.
Profiteroles
Choux pastry filled with cream and drizzled with chocolate.
Chocolate Fondant Pudding
With a molten center for the ultimate indulgence.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2026 to 2027 | $42,000 | $42,500 | $43,000 | $43,500 | $44,000 | $44,500 | $45,000 | $47,000 | |||
| Summer 2027 | $42,000 | $42,500 | $43,000 | $43,500 | $44,000 | $44,500 | $45,000 | $47,000 | |||
| Winter 2027 to 2028 | $42,000 | $42,500 | $43,000 | $43,500 | $44,000 | $44,500 | $45,000 | $47,000 |
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
Pick Up/Drop Off: Nassau
Taxes & Permit Fees: 14% NOT Included
MINIMUM NIGHTS: 7 nights highly Recommended with 5 night minimum. 6 Nights only accepted using the following calculation (Divided by 7 X 6.5), 5 Nights (divide by 6 X 5)
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
FULL-BOARD: Includes 7 breakfasts, 7 lunches and 6 dinners, happy hour canapes, standard ships bar and snacks. At least 1 meal ashore is required. Any meals ashore are at clients expense. For Exumas Charters we suggest going to the Staniel Cay Yacht Club and Xuma which crew can assist with reservations.
26/27 HOLIDAYS:
7 night minimum.
THANKSGIVING: 2-8 pax $48,000- BOOKED
CHRISTMAS: 2-8 pax $50,000 Must end on or before 12/26
NEW YEARS: 2-8 pax $54,000 May not start prior to 12/27
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
*Commission is not paid on relocation fees
ARRIVAL/DEPARTURE TIMES:
Yacht prefers a 12pm arrival and departure time. Please inquire for other times.
**Video in this brochure is of LOCATION 5.4 whom's crew will be transitioning over to LOCATION 5.8**
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 29 Feet
- : 4 Feet
- : 9
- : 2027
- : Bali Catamarans
- : 9 knots
- : 10 knots
- : 2 115 HP Motors 12 KW Gen Solar and full lithium batteries
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Nik Dorward
- : BVI
- : Yes
- : TBD
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 5 |
| Heads: | - |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 115 HP Motors 12 KW Gen Solar and full lithium batteries | |
| Fuel Consumption: | - |
| Cruising Speed: | 9 knots |
| Max Speed: | 10 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: | - |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 10 |
| Minimum Age: | Water Safe |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 120v |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | No |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Gala A450HL 15' |
| Dinghy hp: | 70 |
| Dinghy # pax: | 10 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Growing up just outside London, Nik was captivated by the food scene that surrounded him. This led to him training as a chef and working in various roles within hospitality at some of the capital's most prestigious restaurants and hotels. Nik’s sailing career started in dinghies, sailing in lakes and braving the elements along the UK’s coast. As his passion developed so did his desire for a slightly warmer climate which led him to Greece and slightly bigger boats.
Whilst in Greece and the Med, Nik married his love for hospitality and sailing. Working as a flotilla skipper and charter skipper exposing him to an array of different yachts and destinations. More recently Nik has been back in the UK putting his experience to good use training new sailors and running adventure cruises.
Nik has a real love for the sea and the unique perspective that sailing gives. He is as much at home in the sea doing water sports as he is exploring the shores. You can expect him to uncover the local haunts for excursions ashore and dropping the hook in bays that provide the perfect backdrop for sunset cocktails.
Chef Lily Davison
Growing up close to London, Lily was born with a passion for cooking, influenced by the chefs in her family and her travels around the world. She pursued a career as a private chef on yachts after completing her Bachelor's and Master's degrees in Geographical Sciences and Environmental Policy and Management at the University of Bristol, in United Kingdom. As a manager at the Wimbledon Tennis Championships for 5 years, Lily also enjoys hosting and has a high standard for guest interactions.
When it comes to her creativity in the kitchen, she enjoys incorporating fresh local ingredients and loves immersing herself in culture. She has signature dishes that are heavily influenced by her travels to Mexico, Italy, and Spain. Lily isn't afraid to merge local, sometimes exotic ingredients into her dishes. Making her style unique, and giving her an ever expanding menu.
DAY BREAK
Fresh Fruit, Yogurt & Granola
With a selection of cereals.
Sausage and/or Bacon Sandwiches
Served on toasted or regular bread.
Scrambled Eggs on Toast
A simple and satisfying classic.
Omelette
With Italian sausage, tomatoes, red peppers, fresh herbs, mozzarella, and parmesan.
Full Breakfast
Sausage, bacon, eggs, and American-style breakfast potatoes.
Smashed Avocado Toast
Topped with crispy bacon.
Savory or Sweet Crêpes
-
Savory: Smoked salmon, cream cheese, and dill.
-
Sweet: Honey & banana, Nutella, lemon & sugar, or fresh berries.
MIDDAY
Spiced Chicken Verde Tacos
With a chili & herb marinade and avocado salsa.
Seared Chorizo & Argentine-Style Pork Tacos
With sautéed onions, cilantro, and smoky red chimichurri sauce.
Shrimp with Chile Lime Sauce
Served with mango salsa, rice, and seasonal vegetables.
Sesame Chicken
Marinated in a sesame-soy glaze with pickled carrots and spring onions.
Catch-of-the-Day Fish Sandwich
Blackened on the grill, served on homemade brioche buns with chips.
Vodka Rigatoni
With bacon and garlic bread.
Pulpo Gallego
Spanish-style octopus with paprika potatoes.
Light Salmon Stir Fry
With grilled vegetables, rice noodles in coconut sauce, fresh chili, cilantro, and a lime wedge.
HORS D’OEUVRES
Chicken Satay Skewers
With a peanut dipping sauce.
Parma Ham & Melon Salad
A refreshing and classic pairing.
Tomato Bruschetta
With fresh basil and olive oil.
Mussels in White Wine Sauce
With fresh lemon and parsley.
Pork Gyozas
With a soy-sesame dipping sauce.
Smoked Salmon Toast
With capers and lemon.
Calamari
With lemon and black pepper.
Guacamole & Chips
Made fresh to order.
MAIN
Chimichurri Steak
With Hasselback potatoes and corn on the cob.
Pluma Ibérico Pork
With a rich sauce, confit potatoes, shaved fennel, and apple slaw.
Spiced Pomegranate & Lamb Tagine
Served with rice or potatoes.
Fresh Catch of the Day
With parsley & lemon caper butter sauce, new potatoes, and seasonal vegetables.
Marinated Pork Chops
With a Provençal sauce, seasonal vegetables, and roast potatoes.
Roast Chicken
With tomatoes, capers, olives, chili, and cavolo nero.
Cioppino
Mussels and prawns in a flavorful broth, served with fresh baguette.
DESSERT
Bread & Butter Pudding
A comforting, classic dessert.
Homemade Pistachio Brownies
Served with ice cream and fresh raspberries.
Summer Pavlova
Crispy meringue with cream and fresh fruit.
Eton Mess
A mix of crushed meringue, berries, and whipped cream.
Chocolate Avocado Mousse
Rich, creamy, and decadent.
Profiteroles
Choux pastry filled with cream and drizzled with chocolate.
Chocolate Fondant Pudding
With a molten center for the ultimate indulgence.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX |
|---|---|---|---|---|---|---|---|---|
| Winter 2026 to 2027 | $42,000 | $42,500 | $43,000 | $43,500 | $44,000 | $44,500 | $45,000 | $47,000 |
| Summer 2027 | $42,000 | $42,500 | $43,000 | $43,500 | $44,000 | $44,500 | $45,000 | $47,000 |
| Winter 2027 to 2028 | $42,000 | $42,500 | $43,000 | $43,500 | $44,000 | $44,500 | $45,000 | $47,000 |
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
Pick Up/Drop Off: Nassau
Taxes & Permit Fees: 14% NOT Included
MINIMUM NIGHTS: 7 nights highly Recommended with 5 night minimum. 6 Nights only accepted using the following calculation (Divided by 7 X 6.5), 5 Nights (divide by 6 X 5)
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
FULL-BOARD: Includes 7 breakfasts, 7 lunches and 6 dinners, happy hour canapes, standard ships bar and snacks. At least 1 meal ashore is required. Any meals ashore are at clients expense. For Exumas Charters we suggest going to the Staniel Cay Yacht Club and Xuma which crew can assist with reservations.
26/27 HOLIDAYS:
7 night minimum.
THANKSGIVING: 2-8 pax $48,000- BOOKED
CHRISTMAS: 2-8 pax $50,000 Must end on or before 12/26
NEW YEARS: 2-8 pax $54,000 May not start prior to 12/27
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
*Commission is not paid on relocation fees
ARRIVAL/DEPARTURE TIMES:
Yacht prefers a 12pm arrival and departure time. Please inquire for other times.
**Video in this brochure is of LOCATION 5.4 whom's crew will be transitioning over to LOCATION 5.8**
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
