Kayachtic
The BALI 5.4 is already an exceptional 54-foot catamaran and is the flagship of the BALI range. Thanks to innovations and novel technologies this boat features cleverly designed spaces allowing everyone on board to enjoy the various different areas, with over 126m² of usable space, unthinkable on a catamaran this size. ---BEST IN CLASS--- On top of this, Kayachtic is the best in class when it comes to the BALI 5.4, no expense has been spared and as soon as you step onboard you will be captivated by the exquisite craftsmanship, lavish amenities, and luxurious interiors that rival those of a five-star hotel ---FULLY SILENT A/C--- Kayachtic is designed to be fully silent when running the A/C at night. With a full set of lithium batteries and dedicated inverters for the A/C units, you and your guests won't have to suffer the sound of the generator whilst you sleep, a typical problem on most other boats! ---DREAM TEAM--- We also pride ourselves on having the best crew in the industry. Xander and Taylor have been doing this for a while to the absolute highest standard. They go above and beyond to provide exceptional service and ensure your every need is met, making you feel like royalty throughout your charter experience whilst also leaving you as your new best friends! Don't settle for an ordinary charter experience when you can have the most incredible adventure with Kayachtic, where luxury and unforgettable experiences come together!
1 master cabin with dual entrances, one to the saloon and one to the aft deck, jump straight into the Ocean from there!
The other 3 double cabins are all roomy and spacious, with full bathrooms and separate showers. No wet heads to be seen.
All main cabins have full A/C and the temperature of each room is individually controlled.
Small single cabin available on request, entrance is through Port fwd cabin. Great for children or teenagers.
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | 8 |
| Cruising Speed: | 8ks |
| Max Speed: | 10ktsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 28.8 Feet |
| Draft: | 4.10 Feet |
| Pax: | 9 |
| YearBuilt: | 2024 |
| Builder: | Bali Catamarans |
| JetSkis: | No |
| Flag: | TBD |
| RegNum: | 1342923 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| 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) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Full wifi on board |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | N/A |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | - |
| Hairdryers: | Yes |
| Guests Smokes: | On sugar scoops |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | GALA - A400HL 13'1" |
| Dinghy hp: | 50HP |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| 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: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 2 |
Your skipper, Captain Xander, grew up near St. Louis before moving to Arizona to study finance at Arizona State. He spent his initial years out of college behind a desk working for a large wealth management firm. During a trip to Croatia, he fell in love with sailing and quickly realized that office life wasn’t going to be in his future forever.
In 2016 Xander moved to Chicago, purchased an old sailboat, and spent summer evenings and weekends on the water, sailing around Lake Michigan. After a couple of seasons, he decided that the short Chicago summers and splitting time between the office and the lake weren’t enough so he left the finance world to pursue a career in sailing.
Xander has spent most of his time sailing in the Caribbean, Adriatic, and Great Lakes. His favorite part of the day is when the engines are off and you’re truly sailing. Xander is always happy to show guests the ropes and teach a thing or two about sailing. His goal on every charter is to deliver an unforgettable experience and leave guests with a passion for sailing.
---FIRST MATE TAYLOR---
Your chef/first mate, Taylor, was born in Sydney, Australia but grew up in Los Angeles, California. While pursuing a degree in Art History at TCU, she spent a semester abroad in Florence, Italy studying Italian Gastronomy and Culture. It was during this time that Taylor realized her passion for food which allowed her to refine her culinary skills.
After graduating Taylor began working for a family in the US, preparing meals and helping care for their child. She was fortunate to accompany the family on extended trips around Europe and Africa, exposing her to more unique cuisines and cooking methods.
Having visited 50+ countries, Taylor loves drawing on her experiences traveling to create inventive dishes in a wide array of culinary styles focusing on simple, local ingredients. In 2018 Taylor decided to go from kitchen to galley and started working as a chef on boats. She has worked on sailboats in the Adriatic and Caribbean. Her goal on every charter is to ensure some of your favorite memories are the beautiful sunsets and the amazing food accompanying them.
Xander and Taylor first met while working on charters in Croatia before moving to the Caribbean. Both are extremely passionate about yachting and love delivering the best possible charter for all guests. With 3+ seasons and over 60 Caribbean charters together, Xander and Taylor will ensure your itinerary fits perfectly for your ideal vacation. The Virgin Islands have so much to offer and they can’t wait to show you some of their favorite spots!
**Captain Xander and Chef Taylor are both fully vaccinated**
Xander and Taylor look forward to welcoming you aboard KaYachtic!
BREAKFAST
Avocado Toast
with heirloom tomatoes, pickled red onion, bacon, and poached egg, topped with feta and balsamic glaze (v, gf)
Crab Cakes Eggs Benedict
served on freshly baked cheddar biscuits with cajun hollandaise and rosemary skillet potatoes (gf)
Shakshuka
with avocado, feta, and fresh mint, served with crunchy bread (v, gf)
Croissant Breakfast Sandwiches
cheesy scrambled eggs, bacon jam, caramelized onions, pork sausage, sliced avocado, maple Sriracha aioli, and fresh tomato relish (v)
Crunchy French Toast Monte Cristo
corn flake-crusted french toast sandwich with mozzarella, ham, and fig jam. Topped with fresh raspberry compote.
Breakfast Charcuterie Board
a build-your-own bagel sandwich platter with assorted proteins, veggies, and spreads. Served with toasted bagels, scrambled eggs, and a fruit platter.
Huevos Rancheros
crispy fried flour tortilla topped with refried beans, cheesy chorizo potatoes, fried egg, hatch chili salsa, sliced avocado, jalapeno, coriander, pickled red onions, and spicy mayo drizzle.
LUNCH
Grilled Chicken Mediterranean Bowl
Greek salad, lemon butter orzo, crispy baked chickpeas. Served over homemade hummus and pita and topped with homemade tzatziki (v, gf)
BBQ Pulled Pork Sliders
coleslaw, hot pickles, on brioche buns, served with Sriracha dijon potato salad and elote corn ribs
Salmon Poke Bowl
brown rice, sliced avocado, mango salsa, edamame, shredded carrots, watermelon radish, and Sriracha mayo drizzle (v, gf)
Sesame-Crusted Ahi Tuna Salad
chilled soba noodles and refreshing cucumber ribbon salad with ginger sesame vinaigrette, topped with crispy onions. seaweed salad, and local micro greens (gf)
Korean Bulgogi Tacos
spicy jalapeno lime slaw, kimchi, and avocado crema served on flour tortillas (gf)
Miso Kimchi Udon Carbonara
with pancetta, pecorino and egg yolk. Topped with scallions and dried nori ribbons (gf)
Chinese Chicken Salad
with creamy mustard and honey vinaigrette and crispy fried wonton strips (v, gf)
APPETIZERS & SNACKS
Tomato Ricotta Flatbread
roasted rainbow cherry tomatoes over creamy ricotta. Topped with prosciutto, arugula, and Mike's Hot Honey drizzle (v)
Stuffed Mushrooms
served over arrabbiata sauce with fresh basil (v, gf)
Fresh Spring Rolls
with creamy peanut dipping sauce (v,gf)
Pineapple Salsa
sweet and spicy homemade salsa served inside a pineapple with corn chips (v, gf)
Jalapeno Popper Turnovers
puff pasty filled with cheddar cheese, cream cheese, hummus, and bacon
Apple Brie Crostini
topped with walnuts and honey drizzle
Charcuterie Board
selection of cured meats, cheeses, and local fresh fruit and nuts
DINNER
Tuscan Salmon
served over creamy pasta with sundried tomatoes, mushrooms, bacon, and spinach
Seared Scallops and Butternut Squash Risotto
topped with balsamic pearls, cucumber ribbons, and local micro greens (v, gf)
Sous Vide Filet
caramelized leek potato puree and truffle asparagus. Topped with creamy passionfruit béarnaise (gf)
Korean Braised Short Ribs
served over caramelized sweet potato grits and Sichuan chili crisp (gf)
Miso Coconut Mussels
served over udon noodles and drizzled with sizzling homemade sesame chili oil
Seafood Boil
crab legs, shrimp, crawfish, kielbasa, corn, potatoes, and broccoli. Served with butter sauce and
spicy remoulade dipping sauces. Accompanied by cornbread and mac and cheese.
Sweet Corn Gnocchi
homemade gnocchi with a light lemony sweet corn and basil sauce topped with tajin, toasted breadcrumbs, and local micro greens
DESSERT
Blueberry Cheesecake
with an Oreo cookie crust, topped with tart berry compote (v)
Pastel de Nata
Portuguese custard tart dusted with cinnamon
Peach Cobbler
served with vanilla ice cream
Puff Pastry Apple Turnovers
drizzled with vanilla glaze (v)
Lemon Tart
topped with a dollop of whipped cream and lemon zest (gf)
Hazelnut Chocolate Mousse
whipped topping, chocolate shavings, and fresh berries (v, gf)
Fresh Fruit Salad
with honey-lime dressing (v,gf)
v - vegan/veg option available
gf - gluten-free option available
Ships Bar
Soft drinks, sodas, water, beers, cocktails and wine are available for your enjoyment throughout the day.
Spirits
Vodka brands: Tito’s, Stoli, Smirnoff
Whiskey brands: Johnny Walker, Dewars, Jack Daniels
Tequila brands: Souza, Milagro
Rum brand: Cruzan
Gin brands: Gordans, Tanqueray
An assortment of liqueurs.
Red and White Wines
Pinot Grigio, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Red Blend, Pinot Noir, Prosecco
Beer
Bud, Coors, Corona, Miller, Caribe
Please let your broker know your preferred brand.
If you require premium wines or spirits of your choice, please notify your broker and we will be happy to source it for you and have them onboard when you arrive.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX |
|---|---|---|---|---|---|---|---|---|
| Winter 2023 to 2024 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 |
| Summer 2024 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 |
| Winter 2024 to 2025 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 |
| Summer 2025 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 |
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
● ***KAYACHTIC is fully permitted to sail BVI waters***
● BVI CRUISING PERMITS, CUSTOMS FEES, AND TAXES:
Included in charter fee
● MINIMUM NIGHTS: 4
● GUEST PAX: 9
● No CAPTAIN ONLY
● LESS THAN 7-NIGHT CHARTER RATES: For 6-night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide the weekly rate by 6 nights X the number of nights.
● SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at the client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning, and early start the next day.
● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, and all other meals to be eaten ashore at the client's expense.
● CHILDREN DISCOUNT:
$100 discount per child. Children must be under 15 years old to qualify for discount.
● CABIN CONFIGURATION:
4 double cabins and 1 small single forepeak cabin. Forepeak Cabin is ideal for children or young teens.
You must walk through the Port Fwd cabin for access so suitable for family sharing.
● HOLIDAY RATES:
CHRISTMAS 2025: Flat Rate $38,000. Must end by Dec 27th
NEW YEARS 25/26: Flat Rate $42,000. Must begin no sooner than Dec 27th
● 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.
● DIVING: Rendezvous diving available
● EMBARKATION: 12PM
DISEMBARKATION: 12PM
● TURN AROUNDS:
48-hour turnarounds required - inquire for 24-hour turns
● ALL-INCLUSIVE RATE INCLUDES:
-Meals & Beverages onboard
-Fuel
-Mooring fees
-Private Yacht & Service of the crew (captain, chef/mate)
-Insurance for the yacht and the passengers (civil liability)
-Accommodation in private air-conditioned cabins each with an ensuite bathroom and bedding, towels, and beach towels.
● INCLUDED TOYS ONBOARD:
-Paddleboards x2
-Sea scooter
-Wakeboard
-Towable tube
-Floating mat/dock
-Noodles
-Snorkel gear
-Fishing gear
-Beach games
-Drone
-Large TV
● ALL-INCLUSIVE RATE DOES NOT INCLUDE:
-Special provisioning requests (inquire for further details)
-Cancellation insurance and private insurance
-Airport transfers to/from the yacht base
-Personal Expenses
● TIP:
It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15-20% of the total charter fee.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 28.8 Feet
- : 4.10 Feet
- : 9
- : 2024
- : Bali Catamarans
- : 8ks
- : 10kts
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Xander
- : TBD
- : 1342923
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 5 |
| Heads: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | 8 |
| Cruising Speed: | 8ks |
| Max Speed: | 10ktsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| 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) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Full wifi on board |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | - |
| Camcorder: | No |
| 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: | - |
| Minimum Age: | N/A |
| Generator: | Yes |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | - |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | On sugar scoops |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | GALA - A400HL 13'1" |
| Dinghy hp: | 50HP |
| Dinghy # pax: | 10 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| 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: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 2 |
Your skipper, Captain Xander, grew up near St. Louis before moving to Arizona to study finance at Arizona State. He spent his initial years out of college behind a desk working for a large wealth management firm. During a trip to Croatia, he fell in love with sailing and quickly realized that office life wasn’t going to be in his future forever.
In 2016 Xander moved to Chicago, purchased an old sailboat, and spent summer evenings and weekends on the water, sailing around Lake Michigan. After a couple of seasons, he decided that the short Chicago summers and splitting time between the office and the lake weren’t enough so he left the finance world to pursue a career in sailing.
Xander has spent most of his time sailing in the Caribbean, Adriatic, and Great Lakes. His favorite part of the day is when the engines are off and you’re truly sailing. Xander is always happy to show guests the ropes and teach a thing or two about sailing. His goal on every charter is to deliver an unforgettable experience and leave guests with a passion for sailing.
---FIRST MATE TAYLOR---
Your chef/first mate, Taylor, was born in Sydney, Australia but grew up in Los Angeles, California. While pursuing a degree in Art History at TCU, she spent a semester abroad in Florence, Italy studying Italian Gastronomy and Culture. It was during this time that Taylor realized her passion for food which allowed her to refine her culinary skills.
After graduating Taylor began working for a family in the US, preparing meals and helping care for their child. She was fortunate to accompany the family on extended trips around Europe and Africa, exposing her to more unique cuisines and cooking methods.
Having visited 50+ countries, Taylor loves drawing on her experiences traveling to create inventive dishes in a wide array of culinary styles focusing on simple, local ingredients. In 2018 Taylor decided to go from kitchen to galley and started working as a chef on boats. She has worked on sailboats in the Adriatic and Caribbean. Her goal on every charter is to ensure some of your favorite memories are the beautiful sunsets and the amazing food accompanying them.
Xander and Taylor first met while working on charters in Croatia before moving to the Caribbean. Both are extremely passionate about yachting and love delivering the best possible charter for all guests. With 3+ seasons and over 60 Caribbean charters together, Xander and Taylor will ensure your itinerary fits perfectly for your ideal vacation. The Virgin Islands have so much to offer and they can’t wait to show you some of their favorite spots!
**Captain Xander and Chef Taylor are both fully vaccinated**
Xander and Taylor look forward to welcoming you aboard KaYachtic!
BREAKFAST
Avocado Toast
with heirloom tomatoes, pickled red onion, bacon, and poached egg, topped with feta and balsamic glaze (v, gf)
Crab Cakes Eggs Benedict
served on freshly baked cheddar biscuits with cajun hollandaise and rosemary skillet potatoes (gf)
Shakshuka
with avocado, feta, and fresh mint, served with crunchy bread (v, gf)
Croissant Breakfast Sandwiches
cheesy scrambled eggs, bacon jam, caramelized onions, pork sausage, sliced avocado, maple Sriracha aioli, and fresh tomato relish (v)
Crunchy French Toast Monte Cristo
corn flake-crusted french toast sandwich with mozzarella, ham, and fig jam. Topped with fresh raspberry compote.
Breakfast Charcuterie Board
a build-your-own bagel sandwich platter with assorted proteins, veggies, and spreads. Served with toasted bagels, scrambled eggs, and a fruit platter.
Huevos Rancheros
crispy fried flour tortilla topped with refried beans, cheesy chorizo potatoes, fried egg, hatch chili salsa, sliced avocado, jalapeno, coriander, pickled red onions, and spicy mayo drizzle.
LUNCH
Grilled Chicken Mediterranean Bowl
Greek salad, lemon butter orzo, crispy baked chickpeas. Served over homemade hummus and pita and topped with homemade tzatziki (v, gf)
BBQ Pulled Pork Sliders
coleslaw, hot pickles, on brioche buns, served with Sriracha dijon potato salad and elote corn ribs
Salmon Poke Bowl
brown rice, sliced avocado, mango salsa, edamame, shredded carrots, watermelon radish, and Sriracha mayo drizzle (v, gf)
Sesame-Crusted Ahi Tuna Salad
chilled soba noodles and refreshing cucumber ribbon salad with ginger sesame vinaigrette, topped with crispy onions. seaweed salad, and local micro greens (gf)
Korean Bulgogi Tacos
spicy jalapeno lime slaw, kimchi, and avocado crema served on flour tortillas (gf)
Miso Kimchi Udon Carbonara
with pancetta, pecorino and egg yolk. Topped with scallions and dried nori ribbons (gf)
Chinese Chicken Salad
with creamy mustard and honey vinaigrette and crispy fried wonton strips (v, gf)
APPETIZERS & SNACKS
Tomato Ricotta Flatbread
roasted rainbow cherry tomatoes over creamy ricotta. Topped with prosciutto, arugula, and Mike's Hot Honey drizzle (v)
Stuffed Mushrooms
served over arrabbiata sauce with fresh basil (v, gf)
Fresh Spring Rolls
with creamy peanut dipping sauce (v,gf)
Pineapple Salsa
sweet and spicy homemade salsa served inside a pineapple with corn chips (v, gf)
Jalapeno Popper Turnovers
puff pasty filled with cheddar cheese, cream cheese, hummus, and bacon
Apple Brie Crostini
topped with walnuts and honey drizzle
Charcuterie Board
selection of cured meats, cheeses, and local fresh fruit and nuts
DINNER
Tuscan Salmon
served over creamy pasta with sundried tomatoes, mushrooms, bacon, and spinach
Seared Scallops and Butternut Squash Risotto
topped with balsamic pearls, cucumber ribbons, and local micro greens (v, gf)
Sous Vide Filet
caramelized leek potato puree and truffle asparagus. Topped with creamy passionfruit béarnaise (gf)
Korean Braised Short Ribs
served over caramelized sweet potato grits and Sichuan chili crisp (gf)
Miso Coconut Mussels
served over udon noodles and drizzled with sizzling homemade sesame chili oil
Seafood Boil
crab legs, shrimp, crawfish, kielbasa, corn, potatoes, and broccoli. Served with butter sauce and
spicy remoulade dipping sauces. Accompanied by cornbread and mac and cheese.
Sweet Corn Gnocchi
homemade gnocchi with a light lemony sweet corn and basil sauce topped with tajin, toasted breadcrumbs, and local micro greens
DESSERT
Blueberry Cheesecake
with an Oreo cookie crust, topped with tart berry compote (v)
Pastel de Nata
Portuguese custard tart dusted with cinnamon
Peach Cobbler
served with vanilla ice cream
Puff Pastry Apple Turnovers
drizzled with vanilla glaze (v)
Lemon Tart
topped with a dollop of whipped cream and lemon zest (gf)
Hazelnut Chocolate Mousse
whipped topping, chocolate shavings, and fresh berries (v, gf)
Fresh Fruit Salad
with honey-lime dressing (v,gf)
v - vegan/veg option available
gf - gluten-free option available
Ships Bar
Soft drinks, sodas, water, beers, cocktails and wine are available for your enjoyment throughout the day.
Spirits
Vodka brands: Tito’s, Stoli, Smirnoff
Whiskey brands: Johnny Walker, Dewars, Jack Daniels
Tequila brands: Souza, Milagro
Rum brand: Cruzan
Gin brands: Gordans, Tanqueray
An assortment of liqueurs.
Red and White Wines
Pinot Grigio, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Red Blend, Pinot Noir, Prosecco
Beer
Bud, Coors, Corona, Miller, Caribe
Please let your broker know your preferred brand.
If you require premium wines or spirits of your choice, please notify your broker and we will be happy to source it for you and have them onboard when you arrive.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX |
|---|---|---|---|---|---|---|---|---|
| Winter 2023 to 2024 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 |
| Summer 2024 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 |
| Winter 2024 to 2025 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 |
| Summer 2025 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 |
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
● ***KAYACHTIC is fully permitted to sail BVI waters***
● BVI CRUISING PERMITS, CUSTOMS FEES, AND TAXES:
Included in charter fee
● MINIMUM NIGHTS: 4
● GUEST PAX: 9
● No CAPTAIN ONLY
● LESS THAN 7-NIGHT CHARTER RATES: For 6-night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide the weekly rate by 6 nights X the number of nights.
● SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at the client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning, and early start the next day.
● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, and all other meals to be eaten ashore at the client's expense.
● CHILDREN DISCOUNT:
$100 discount per child. Children must be under 15 years old to qualify for discount.
● CABIN CONFIGURATION:
4 double cabins and 1 small single forepeak cabin. Forepeak Cabin is ideal for children or young teens.
You must walk through the Port Fwd cabin for access so suitable for family sharing.
● HOLIDAY RATES:
CHRISTMAS 2025: Flat Rate $38,000. Must end by Dec 27th
NEW YEARS 25/26: Flat Rate $42,000. Must begin no sooner than Dec 27th
● 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.
● DIVING: Rendezvous diving available
● EMBARKATION: 12PM
DISEMBARKATION: 12PM
● TURN AROUNDS:
48-hour turnarounds required - inquire for 24-hour turns
● ALL-INCLUSIVE RATE INCLUDES:
-Meals & Beverages onboard
-Fuel
-Mooring fees
-Private Yacht & Service of the crew (captain, chef/mate)
-Insurance for the yacht and the passengers (civil liability)
-Accommodation in private air-conditioned cabins each with an ensuite bathroom and bedding, towels, and beach towels.
● INCLUDED TOYS ONBOARD:
-Paddleboards x2
-Sea scooter
-Wakeboard
-Towable tube
-Floating mat/dock
-Noodles
-Snorkel gear
-Fishing gear
-Beach games
-Drone
-Large TV
● ALL-INCLUSIVE RATE DOES NOT INCLUDE:
-Special provisioning requests (inquire for further details)
-Cancellation insurance and private insurance
-Airport transfers to/from the yacht base
-Personal Expenses
● TIP:
It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15-20% of the total charter fee.
