HIGH 5
$28,500 - $31,500 / WEEK
XX YACHT IS IN THE FACTORY. PHOTOS ARE OF A SISTER SHIP XX The Bali 5.4 is a "Multihull of the Year" award-winning catamaran. The design was new to the market in 2019 and provided a fresh approach to sailing. It is revolutionary in how space is accessed, with deliberate attention to flow and open space and it succeeds in producing a scale that feels less like a boat, and more like an upscale floating condominium. Bali catamarans are known and appreciated for their unparalleled success in blending luxury, space, and performance; producing a sailing experience that is unparalleled. This new design further capitalizes on that reputation with the advent of the "Bali garage door" that is the centerpiece of the yacht. It allows for the aft wall of the yacht to simply disappear, opening up the back of the yacht to an unobstructed view of paradise. This also affords indoor/outdoor dining options and gives the ever-present Caribbean breeze ample opportunity to make its way through the yacht with ease. With her solid foredeck gone are the forward trampolines, replaced by a large relaxing lounge area complete with cushions for sunbathing. A full-sized door provides access directly from the lounge area into the salon, allowing free movement through the yacht. A walk up to the flybridge unveils a seating area perfect for cocktails and taking in sunsets. There is also another area for sunbathing on the flybridge where you can take in the sights of the islands from the highest vantage point on the yacht. The Bali open space design is further complimented by the superior outfit and aftermarket items available on High 5. No detail has been left unnoticed from the fine linens, pillows and throws to the wine glasses, serving and flatware that make every day feel luxurious. She has been stocked full with every appliance and kitchen accessory to allow the chef to fully showcase the mastery of their art. And the water toys abound, allowing guests to fully experience all the Caribbean has to offer, both in and out of the water. High 5 will accommodate 8 charter guests in 3 spacious queen cabins and 1 sprawling master cabin for those who desire more space. She is a brand new 2023 sailing catamaran with a hard top, hydraulic lift, solar panels, air conditioning, water maker, ice maker, full sized refrigerator, a fully customizable menu, Caribbean made ecofriendly and reef safe toiletries, a bar stocked to guest preference, coffee/espresso machine, rendezvous scuba diving, snorkeling gear, underwater scooters, wakeboard, 2 stand up paddle boards, 10 ft. floating dock, pool noodles, fishing gear, board and card games, television in the salon, Fusion 3 Bluetooth enabled sound system and High 5 giveaways.
Crew occupies the stbd midship twin cabin.
$1,000 off the next 5 bookings! Details
BUILT/REFIT
YEAR
2023
YACHT
LENGTH
55 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
8
TOTAL
CREW
2
CHARGES
FROM
$28,500
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | - |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| Inquire if guests would like to move to the twin cabin typically occupied by the crew. | |
| Fuel Consumption: | 1 1/2 |
| Cruising Speed: | 8 knots |
| Max Speed: | 15 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 28.7 Feet |
| Draft: | 4.8 Feet |
| Pax: | 8 |
| YearBuilt: | 2023 |
| Builder: | Bali Catamarans |
| Engines: | Inquire if guests would like to move to the twin cabin typically occupied by the crew. |
| JetSkis: | No |
| Flag: | USA |
| SatTv: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | yes |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| Minimum Age: | no minimum age |
| Inverter: | yes |
| Voltages: | 110V |
| Water Maker: | yes |
| Ice Maker: | Yes |
| Sailing Instructions: | no |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | yes - transom/downwind only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 12 Ft |
| Dinghy hp: | 40 HP |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | 1 |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | 1 |
| Kayaks (2 Pax): | No |
| Floating Mats: | 1 |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | yes |
| Sailing Dinghy: | no |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Rod and Reel and Trolling |
| Rods: | 2 |
Captain
Thomas Bik
Languages: Captain - English, Dutch; Chef - English, Swedish, a little bit of Spanish
Chef
Mollie Olsson
Captain
Thomas Bik
Born and raised in the Netherlands Thomas always had a passion for the ocean.
With both of his parents being fanatic sailors, it was only natural that he spent all of his free time on the water partaking in every water sport imaginable.
From a young age it became very clear that his drive would point him toward a career on the water. He applied for a bachelor's in Water Management with a minor in Smart Water, followed by a Masters in Hydrology specializing in hurricane storm surge control in the Caribbean and Florida.
During COVID, he decided to apply to a nautical college and upon graduation, worked as a first officer on sailing yachts up to 500GT. He quickly realized that the size of these yachts directly impacted the amount of guest interaction. He therefore decided to obtain his Yacht Masters and become a captain on smaller sailing vessels.
His adventures started working in Flotillas in the Mediterranean, where he met Mollie on the dock in Croatia. After a lot of evenings sharing dreams, they decided to put these dreams into practice. They moved to the south Caribbean to work day charters on a 75ft catamaran and returned to the Mediterranean together. They quickly realized that this is the life they want to live.
CERTIFICATES
• RYA Yachtmaster Offshore commercially endorsed
• Short Range VHF Certificate
• Enkhuizen Nautical College (qualified first officer on sailing vessels up to 500GT)
Chef
Mollie Olsson
At the age of 18 she moved away from home to follow her passion for performing arts and worked as a dancer, flying trapeze instructor and acrobat in Mexico. Here she found her love for the Mexican cuisine, which speaks to her eclectic range of cooking with combinations of ingredients like lime, chili and garlic. Her guacamole is to die for!
Mollie then found herself following her other interests, sport and exercise science which took her to Australia to study for a year. She fell in love with the beauty of the country and ended up staying for almost 4 years. She tried her hand in entrepreneurial ship, opening her own performance center for strength sports on the Sunshine Coast. After the separation of the joint partnership, she started working as a front of house manager in a vegan and gluten-free herbal bar. Here she was able to tap into her creative side and create exciting new cocktails, write menus and run a team of incredible people.
After some time back home, she found a home in the yachting industry, an occupation where she can both travel and work at the same time, whilst meeting new people from all over the world. She took on multiple roles as deckhand, stewardess and chef on both motor yachts and catamarans. This is where she really found a passion for the art of cooking. Mollie has been very fortunate to travel all over the world and has visited over 50 different countries. In those different countries she loved to take an active approach to learn and study the cuisine. Fresh produce and good ingredients are key when creating a nutritious and flavorful dish and don't forget that sprinkle of love.
CERTIFICATES
• Level 2 Food Safety and Hygiene for
Catering
• Quarterdeck Hostess Academy
• STCW
• STCW ISPS - Super Yacht
• Basic Offshore Safety Course (HUET)
• Diploma in Sport and Exercise Science
• Level 1 Strength and Conditioning Coach
Thomas Bik
Born and raised in the Netherlands Thomas always had a passion for the ocean.
With both of his parents being fanatic sailors, it was only natural that he spent all of his free time on the water partaking in every water sport imaginable.
From a young age it became very clear that his drive would point him toward a career on the water. He applied for a bachelor's in Water Management with a minor in Smart Water, followed by a Masters in Hydrology specializing in hurricane storm surge control in the Caribbean and Florida.
During COVID, he decided to apply to a nautical college and upon graduation, worked as a first officer on sailing yachts up to 500GT. He quickly realized that the size of these yachts directly impacted the amount of guest interaction. He therefore decided to obtain his Yacht Masters and become a captain on smaller sailing vessels.
His adventures started working in Flotillas in the Mediterranean, where he met Mollie on the dock in Croatia. After a lot of evenings sharing dreams, they decided to put these dreams into practice. They moved to the south Caribbean to work day charters on a 75ft catamaran and returned to the Mediterranean together. They quickly realized that this is the life they want to live.
CERTIFICATES
• RYA Yachtmaster Offshore commercially endorsed
• Short Range VHF Certificate
• Enkhuizen Nautical College (qualified first officer on sailing vessels up to 500GT)
Chef
Mollie Olsson
At the age of 18 she moved away from home to follow her passion for performing arts and worked as a dancer, flying trapeze instructor and acrobat in Mexico. Here she found her love for the Mexican cuisine, which speaks to her eclectic range of cooking with combinations of ingredients like lime, chili and garlic. Her guacamole is to die for!
Mollie then found herself following her other interests, sport and exercise science which took her to Australia to study for a year. She fell in love with the beauty of the country and ended up staying for almost 4 years. She tried her hand in entrepreneurial ship, opening her own performance center for strength sports on the Sunshine Coast. After the separation of the joint partnership, she started working as a front of house manager in a vegan and gluten-free herbal bar. Here she was able to tap into her creative side and create exciting new cocktails, write menus and run a team of incredible people.
After some time back home, she found a home in the yachting industry, an occupation where she can both travel and work at the same time, whilst meeting new people from all over the world. She took on multiple roles as deckhand, stewardess and chef on both motor yachts and catamarans. This is where she really found a passion for the art of cooking. Mollie has been very fortunate to travel all over the world and has visited over 50 different countries. In those different countries she loved to take an active approach to learn and study the cuisine. Fresh produce and good ingredients are key when creating a nutritious and flavorful dish and don't forget that sprinkle of love.
CERTIFICATES
• Level 2 Food Safety and Hygiene for
Catering
• Quarterdeck Hostess Academy
• STCW
• STCW ISPS - Super Yacht
• Basic Offshore Safety Course (HUET)
• Diploma in Sport and Exercise Science
• Level 1 Strength and Conditioning Coach
SAMPLE MENU
It was a week we will never forget
Our family had a dreamy week. Tom and Mollie were the most wonderful hosts, catering to our every need in the most comfortable, gracious manner. The boat accommodated us all so comfortably and was perfectly appointed so that we could take full advantage of relaxing among the natural beauty around us. We were so well taken care of from start to finish, from our fabulous itinerary, our sails, our excursions, and the amazing food and drinks, it was a week we will never forget.
We are already thinking of when we get back on board with Tom and Mollie!
You did an amazing job making our yacht an idyllic vacation destination.
Tom & Mollie, (Hot Tamale). You did an amazing job making our yacht an idyllic vacation destination. But the best part was you two - you welcoming spirit and enthusiasm for making our family vacation and Christmas so memorable! Tom, you are such a calm, confident skipper and we loved our sails this week. You take such meticulous care of the boat! Mollie, the food was absolutely amazing and every day blew us away! We come away with so many memories - barracuda, amazing latte, back flips, the caves, tubing, snorkeling everywhere, all of it!
You guys are the best!
Carey, Dan, Cooper, Brady, Ben
Thank you both so much
Thank you both so much! Teaching cocktails, baking cake, snorkeling and eating the best meals ever! Stay in touch!
You are so awesome
You are so awesome! Thank you for being so welcoming and making this boat feel like home! You the best!
-Liberty
We will be back
You guys were so awesome! Hot Tommollie are an awesome team! We will be back.
- Matt
What an amazing charte
What an amazing charter! Thank you sooo much for sailing with us in BVI.
We’re offering $1,000 off the next 5 bookings!
Rates are Inclusive
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2023 to 2024 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 |
| Summer 2024 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 |
| Winter 2024 to 2025 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 |
| Summer 2025 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 |
What is included in a All Inclusive Charter? What Is NOT Included?
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
Additional Rate Details
Additional Rate Details:
GENERAL NOTES:
MINIMUM NIGHTS: 4
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.
48 HOURS REQUIRED FOR TURNAROUND
Please inquire if you need a cabin change
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum.
Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense.
-For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS:
7 night minimum. Scrub Island ports required.
CHRISTMAS 2024: 1-8 guests @ +10% surcharge over 8 pax rate ($34,650) - charter must end no later than 12/27
NEW YEARS 24/25: 1-8 guests @ +20% surcharge over 8 pax rate ($37,800)
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $2,000, minimum 72 hour turn required on either side of charter dates
for boat transit. Please inquire for availability.
St Thomas Drop off - $1000
Due to threats of provisions being dumped at the border, we will only drop off in the USVI.
St. Vincent & the Grenadines Relocation Fee:
Relocation fee of $4,000, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
GENERAL NOTES:
MINIMUM NIGHTS: 4
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.
48 HOURS REQUIRED FOR TURNAROUND
Please inquire if you need a cabin change
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum.
Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense.
-For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS:
7 night minimum. Scrub Island ports required.
CHRISTMAS 2024: 1-8 guests @ +10% surcharge over 8 pax rate ($34,650) - charter must end no later than 12/27
NEW YEARS 24/25: 1-8 guests @ +20% surcharge over 8 pax rate ($37,800)
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $2,000, minimum 72 hour turn required on either side of charter dates
for boat transit. Please inquire for availability.
St Thomas Drop off - $1000
Due to threats of provisions being dumped at the border, we will only drop off in the USVI.
St. Vincent & the Grenadines Relocation Fee:
Relocation fee of $4,000, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
X
Available
X
Booked
X
Hold
X
Unavailable
Vessel Specs
- : Cat
- : 28.7 Feet
- : 4.8 Feet
- : 8
- : 2023
- : Bali Catamarans
- : 8 knots
- : 15 knots
- : Inquire if guests would like to move to the twin cabin typically occupied by the crew.
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Thomas Bik
- : USA
- : No
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | 5 |
| Heads: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| Inquire if guests would like to move to the twin cabin typically occupied by the crew. | |
| Fuel Consumption: | 1 1/2 |
| Cruising Speed: | 8 knots |
| Max Speed: | 15 knotsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
Water Fun
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | no |
| # CD's: | no |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | yes |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | no minimum age |
| Generator: | yes |
| Inverter: | yes |
| Voltages: | 110V |
| Water Maker: | yes |
| Water Cap: | 349 |
| Ice Maker: | Yes |
| Sailing Instructions: | no |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | yes - transom/downwind only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 12 Ft |
| Dinghy hp: | 40 HP |
| Dinghy # pax: | 5 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | 1 |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | 1 |
| Kayaks (2 Pax): | No |
| Floating Mats: | 1 |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | yes |
| Sailing Dinghy: | no |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Rod and Reel and Trolling |
| Rods: | 2 |
Meet the Crew
Captain
Thomas Bik
Languages: Captain - English, Dutch; Chef - English, Swedish, a little bit of Spanish
Chef
Mollie Olsson
Captain
Thomas Bik
Born and raised in the Netherlands Thomas always had a passion for the ocean.
With both of his parents being fanatic sailors, it was only natural that he spent all of his free time on the water partaking in every water sport imaginable.
From a young age it became very clear that his drive would point him toward a career on the water. He applied for a bachelor's in Water Management with a minor in Smart Water, followed by a Masters in Hydrology specializing in hurricane storm surge control in the Caribbean and Florida.
During COVID, he decided to apply to a nautical college and upon graduation, worked as a first officer on sailing yachts up to 500GT. He quickly realized that the size of these yachts directly impacted the amount of guest interaction. He therefore decided to obtain his Yacht Masters and become a captain on smaller sailing vessels.
His adventures started working in Flotillas in the Mediterranean, where he met Mollie on the dock in Croatia. After a lot of evenings sharing dreams, they decided to put these dreams into practice. They moved to the south Caribbean to work day charters on a 75ft catamaran and returned to the Mediterranean together. They quickly realized that this is the life they want to live.
CERTIFICATES
• RYA Yachtmaster Offshore commercially endorsed
• Short Range VHF Certificate
• Enkhuizen Nautical College (qualified first officer on sailing vessels up to 500GT)
Chef
Mollie Olsson
At the age of 18 she moved away from home to follow her passion for performing arts and worked as a dancer, flying trapeze instructor and acrobat in Mexico. Here she found her love for the Mexican cuisine, which speaks to her eclectic range of cooking with combinations of ingredients like lime, chili and garlic. Her guacamole is to die for!
Mollie then found herself following her other interests, sport and exercise science which took her to Australia to study for a year. She fell in love with the beauty of the country and ended up staying for almost 4 years. She tried her hand in entrepreneurial ship, opening her own performance center for strength sports on the Sunshine Coast. After the separation of the joint partnership, she started working as a front of house manager in a vegan and gluten-free herbal bar. Here she was able to tap into her creative side and create exciting new cocktails, write menus and run a team of incredible people.
After some time back home, she found a home in the yachting industry, an occupation where she can both travel and work at the same time, whilst meeting new people from all over the world. She took on multiple roles as deckhand, stewardess and chef on both motor yachts and catamarans. This is where she really found a passion for the art of cooking. Mollie has been very fortunate to travel all over the world and has visited over 50 different countries. In those different countries she loved to take an active approach to learn and study the cuisine. Fresh produce and good ingredients are key when creating a nutritious and flavorful dish and don't forget that sprinkle of love.
CERTIFICATES
• Level 2 Food Safety and Hygiene for
Catering
• Quarterdeck Hostess Academy
• STCW
• STCW ISPS - Super Yacht
• Basic Offshore Safety Course (HUET)
• Diploma in Sport and Exercise Science
• Level 1 Strength and Conditioning Coach
Thomas Bik
Born and raised in the Netherlands Thomas always had a passion for the ocean.
With both of his parents being fanatic sailors, it was only natural that he spent all of his free time on the water partaking in every water sport imaginable.
From a young age it became very clear that his drive would point him toward a career on the water. He applied for a bachelor's in Water Management with a minor in Smart Water, followed by a Masters in Hydrology specializing in hurricane storm surge control in the Caribbean and Florida.
During COVID, he decided to apply to a nautical college and upon graduation, worked as a first officer on sailing yachts up to 500GT. He quickly realized that the size of these yachts directly impacted the amount of guest interaction. He therefore decided to obtain his Yacht Masters and become a captain on smaller sailing vessels.
His adventures started working in Flotillas in the Mediterranean, where he met Mollie on the dock in Croatia. After a lot of evenings sharing dreams, they decided to put these dreams into practice. They moved to the south Caribbean to work day charters on a 75ft catamaran and returned to the Mediterranean together. They quickly realized that this is the life they want to live.
CERTIFICATES
• RYA Yachtmaster Offshore commercially endorsed
• Short Range VHF Certificate
• Enkhuizen Nautical College (qualified first officer on sailing vessels up to 500GT)
Chef
Mollie Olsson
At the age of 18 she moved away from home to follow her passion for performing arts and worked as a dancer, flying trapeze instructor and acrobat in Mexico. Here she found her love for the Mexican cuisine, which speaks to her eclectic range of cooking with combinations of ingredients like lime, chili and garlic. Her guacamole is to die for!
Mollie then found herself following her other interests, sport and exercise science which took her to Australia to study for a year. She fell in love with the beauty of the country and ended up staying for almost 4 years. She tried her hand in entrepreneurial ship, opening her own performance center for strength sports on the Sunshine Coast. After the separation of the joint partnership, she started working as a front of house manager in a vegan and gluten-free herbal bar. Here she was able to tap into her creative side and create exciting new cocktails, write menus and run a team of incredible people.
After some time back home, she found a home in the yachting industry, an occupation where she can both travel and work at the same time, whilst meeting new people from all over the world. She took on multiple roles as deckhand, stewardess and chef on both motor yachts and catamarans. This is where she really found a passion for the art of cooking. Mollie has been very fortunate to travel all over the world and has visited over 50 different countries. In those different countries she loved to take an active approach to learn and study the cuisine. Fresh produce and good ingredients are key when creating a nutritious and flavorful dish and don't forget that sprinkle of love.
CERTIFICATES
• Level 2 Food Safety and Hygiene for
Catering
• Quarterdeck Hostess Academy
• STCW
• STCW ISPS - Super Yacht
• Basic Offshore Safety Course (HUET)
• Diploma in Sport and Exercise Science
• Level 1 Strength and Conditioning Coach
Chef's Table
SAMPLE MENU
Guest Reviews
It was a week we will never forget
Our family had a dreamy week. Tom and Mollie were the most wonderful hosts, catering to our every need in the most comfortable, gracious manner. The boat accommodated us all so comfortably and was perfectly appointed so that we could take full advantage of relaxing among the natural beauty around us. We were so well taken care of from start to finish, from our fabulous itinerary, our sails, our excursions, and the amazing food and drinks, it was a week we will never forget.
We are already thinking of when we get back on board with Tom and Mollie!
You did an amazing job making our yacht an idyllic vacation destination.
Tom & Mollie, (Hot Tamale). You did an amazing job making our yacht an idyllic vacation destination. But the best part was you two - you welcoming spirit and enthusiasm for making our family vacation and Christmas so memorable! Tom, you are such a calm, confident skipper and we loved our sails this week. You take such meticulous care of the boat! Mollie, the food was absolutely amazing and every day blew us away! We come away with so many memories - barracuda, amazing latte, back flips, the caves, tubing, snorkeling everywhere, all of it!
You guys are the best!
Carey, Dan, Cooper, Brady, Ben
Thank you both so much
Thank you both so much! Teaching cocktails, baking cake, snorkeling and eating the best meals ever! Stay in touch!
You are so awesome
You are so awesome! Thank you for being so welcoming and making this boat feel like home! You the best!
-Liberty
We will be back
You guys were so awesome! Hot Tommollie are an awesome team! We will be back.
- Matt
What an amazing charte
What an amazing charter! Thank you sooo much for sailing with us in BVI.
Availability / Rates
Rates are Inclusive
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2023 to 2024 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 |
| Summer 2024 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 |
| Winter 2024 to 2025 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 |
| Summer 2025 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 |
What is included in a All Inclusive Charter? What Is NOT Included?
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
Additional Rate Details
Additional Rate Details:
GENERAL NOTES:
MINIMUM NIGHTS: 4
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.
48 HOURS REQUIRED FOR TURNAROUND
Please inquire if you need a cabin change
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum.
Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense.
-For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS:
7 night minimum. Scrub Island ports required.
CHRISTMAS 2024: 1-8 guests @ +10% surcharge over 8 pax rate ($34,650) - charter must end no later than 12/27
NEW YEARS 24/25: 1-8 guests @ +20% surcharge over 8 pax rate ($37,800)
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $2,000, minimum 72 hour turn required on either side of charter dates
for boat transit. Please inquire for availability.
St Thomas Drop off - $1000
Due to threats of provisions being dumped at the border, we will only drop off in the USVI.
St. Vincent & the Grenadines Relocation Fee:
Relocation fee of $4,000, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
GENERAL NOTES:
MINIMUM NIGHTS: 4
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.
48 HOURS REQUIRED FOR TURNAROUND
Please inquire if you need a cabin change
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum.
Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense.
-For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS:
7 night minimum. Scrub Island ports required.
CHRISTMAS 2024: 1-8 guests @ +10% surcharge over 8 pax rate ($34,650) - charter must end no later than 12/27
NEW YEARS 24/25: 1-8 guests @ +20% surcharge over 8 pax rate ($37,800)
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $2,000, minimum 72 hour turn required on either side of charter dates
for boat transit. Please inquire for availability.
St Thomas Drop off - $1000
Due to threats of provisions being dumped at the border, we will only drop off in the USVI.
St. Vincent & the Grenadines Relocation Fee:
Relocation fee of $4,000, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
