NAE KAE
NAE KAE Yacht Charter
Step aboard NAE KAE, a stunning 2022 Bali sailing catamaran that redefines luxury and comfort on the water. Designed for an unparalleled charter experience, this exquisite yacht combines sleek modern design with spacious, light-filled interiors and breathtaking panoramic views.
Elegant Design and Luxurious Spaces
From the moment you step onto NAE KAE, you are welcomed into a beautifully appointed cockpit featuring teak floors, a large dining table for ten, and a plush lounging bench. This space sets the tone for a truly unforgettable experience. Move up to the flybridge, where you can soak in the mesmerizing turquoise waters with 360-degree views, watch the sails dance in the wind, or unwind with a book in the gentle sea breeze. This spot is also perfect for enjoying appetizers and cocktails as the sun sets over the horizon.
Comfortable and Stylish Accommodations
The main salon is an oasis of relaxation, bathed in natural light streaming through surrounding windows. Every guest cabin offers a queen-sized bed, expansive windows, and private en-suite bathrooms with dedicated shower stalls. With individually controlled air conditioning in each cabin, you’ll always be in complete comfort. The high-end finishes and attention to detail throughout reflect the true elegance of a luxury yacht, making NAE KAE an exceptional choice for your next voyage.
Adventure Awaits on the Water
NAE KAE comes fully equipped with a variety of exciting water toys and activities. Whether you’re gliding across the waves on stand-up paddleboards, snorkeling through vibrant marine life, or skimming the water on a wakeboard, there’s something for everyone. Enjoy floating mats, tubes, water skiing, kneeboarding, fishing, and onshore games. For diving enthusiasts, rendezvous diving is available, offering the chance to explore the depths of the ocean under expert guidance.
Your Ultimate Yachting Experience
NAE KAE is a true showstopper, offering the perfect blend of adventure, relaxation, and elegance. Whether you’re looking for thrilling water sports, breathtaking scenery, or quiet moments under the stars, this luxury catamaran provides it all. Secure your charter today and embark on the voyage of a lifetime!
2023/2024 REFIT DETAILS: Solar Installation | Lithium Battery Conversion
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 x 80 HP Yanmar Engines -- 1 x 21.5kw Onan Generator | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 |
| Max Speed: | 11US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 29 Feet |
| Draft: | 5 Feet |
| Pax: | 10 |
| YearBuilt: | 2022 |
| Builder: | Bali Catamarans |
| Engines: | 2 x 80 HP Yanmar Engines -- 1 x 21.5kw Onan Generator |
| JetSkis: | No |
| Flag: | BVI |
| SatTv: | Yes |
| RegNum: | 1321668 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), 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: | - |
| Deck Shower: | Yes |
| Water Maker: | Yes 240L/H |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | Water Safe |
| Inverter: | Yes |
| Voltages: | 110v |
| Water Maker: | Yes 240L/H |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Not onboard |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 14' RIB |
| Dinghy hp: | 50 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Scoop steps |
| Boarding Ladder (Loc/Type): | Stern Sugar Scoops |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | 1 Trolling & 1 spinning |
| Rods: | 2 |
Charlotte grew up in New York City, sailing on her family's Seafarer 31. At the age of six, she began sailing dinghies at her local yacht club. She became active in her yacht club's PHRF racing and crewed in regattas up to the national level. Charlotte further pursued her passion by teaching sailing at Manhattan Sailing School and Hudson River Community Sailing, all while completing her studies in Psychology and Sociology at Hunter College. In 2012, Charlotte moved to the BVI to work as a charter captain and sailing instructor.
Over the last seven summers, she has captained charters across Greece, Italy, Spain, France, and Croatia, as well as run charters in French Polynesia and Thailand during the shoulder seasons. She has 19 years of sailing instruction experience, over 25,000 nautical miles offshore delivering yachts, and holds both USCG and BVI Captain's licenses. In her spare time, she can be found island-hopping, hiking, reading, racing in regattas around the Caribbean, throwing extravagant dinner parties, diving, and occasionally falling off surfboards.
Chef Jessica
Chef Jessica Larue brings years of hands-on experience as a Mate/Chef with one of the Caribbean’s busiest charter companies and discerning yacht owners. A true team player, Jessica seamlessly collaborates with deckhands, stews, and captains—ensuring all aspects of yacht operations and guest services run smoothly.
Passionate about cooking, she sources the freshest local ingredients to craft gourmet meals that let vibrant flavors shine. Under the mentorship of the Head Chef at Trade Winds Charter Company, Jessica refined her culinary techniques and learned to flawlessly accommodate diverse tastes, dietary restrictions, and special requests—no matter how large the charter program.
Through clear, friendly communication, she tailors menus to each guest’s preferences, ensuring every dish delights and surprises. Known for her boundless energy and upbeat attitude, Jessica continually seeks new ways to elevate the onboard dining experience. Whether it’s menu planning, galley prep, or plating the perfect finale, her dedication to excellence guarantees guests unforgettable culinary memories on every voyage.
| 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 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | $0 | $0 | ||
| Summer 2026 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | $0 | $0 | ||
| Winter 2026 to 2027 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $37,500 | $39,500 | ||
| Summer 2027 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $37,500 | $39,500 |
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
Pick Up/Drop Off: BVI Ports Only
Yacht: BVI Home Based. Crew have annual work permits. BVI Pick up and Drop off preferred, with maximum 4 USVI pick ups allowed (please check with CA for availability).
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 7 prefered, if less use the equation below.
** Nae Kae will only take 6 nights charters if prorated as:
Divide weekly rate by 6.5 nights X 6 nights**
For 5 nights or less, divide weekly rate by 6 nights X number of nights.
CALENDAR AVALIABILITY: Please inquire for dates overlapping with one-day holds, date may be flexible.
SLEEP ABOARD: Not available.
CREW RELOCATION: If an 8px charter would like the usage of the 5th cabin, an additional fee of $1,500 will be required to relocate the crew.
** 72 HOUR TURN IF BACK TO BACK 10 PX **
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.
25/26 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum.
CHRISTMAS: 1-10 pax *BOOKED* Must end on or before 12/27
NEW YEARS: 1-10 pax *BOOKED* May not start prior to 12/28
26/27 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum.
CHRISTMAS: 1-10 pax $43,000 Must end on or before 12/26
NEW YEARS: 1-10 pax $47,000 May not start prior to 12/27
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 29 Feet
- : 5 Feet
- : 10
- : 2022
- : Bali Catamarans
- : 8
- : 11
- : 2 x 80 HP Yanmar Engines -- 1 x 21.5kw Onan Generator
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Charlotte Matthews
- : BVI
- : Yes
- : 1321668
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 5 |
| Heads: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 x 80 HP Yanmar Engines -- 1 x 21.5kw Onan Generator | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 |
| Max Speed: | 11US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes 240L/H |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 10 |
| Minimum Age: | Water Safe |
| Generator: | Onan 21.5kw |
| Inverter: | Yes |
| Voltages: | 110v |
| Water Maker: | Yes 240L/H |
| Water Cap: | 317 gallons |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | 8 |
| Guests Smokes: | Not onboard |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 14' RIB |
| Dinghy hp: | 50 |
| 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: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Scoop steps |
| Boarding Ladder (Loc/Type): | Stern Sugar Scoops |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | 1 Trolling & 1 spinning |
| Rods: | 2 |
Charlotte grew up in New York City, sailing on her family's Seafarer 31. At the age of six, she began sailing dinghies at her local yacht club. She became active in her yacht club's PHRF racing and crewed in regattas up to the national level. Charlotte further pursued her passion by teaching sailing at Manhattan Sailing School and Hudson River Community Sailing, all while completing her studies in Psychology and Sociology at Hunter College. In 2012, Charlotte moved to the BVI to work as a charter captain and sailing instructor.
Over the last seven summers, she has captained charters across Greece, Italy, Spain, France, and Croatia, as well as run charters in French Polynesia and Thailand during the shoulder seasons. She has 19 years of sailing instruction experience, over 25,000 nautical miles offshore delivering yachts, and holds both USCG and BVI Captain's licenses. In her spare time, she can be found island-hopping, hiking, reading, racing in regattas around the Caribbean, throwing extravagant dinner parties, diving, and occasionally falling off surfboards.
Chef Jessica
Chef Jessica Larue brings years of hands-on experience as a Mate/Chef with one of the Caribbean’s busiest charter companies and discerning yacht owners. A true team player, Jessica seamlessly collaborates with deckhands, stews, and captains—ensuring all aspects of yacht operations and guest services run smoothly.
Passionate about cooking, she sources the freshest local ingredients to craft gourmet meals that let vibrant flavors shine. Under the mentorship of the Head Chef at Trade Winds Charter Company, Jessica refined her culinary techniques and learned to flawlessly accommodate diverse tastes, dietary restrictions, and special requests—no matter how large the charter program.
Through clear, friendly communication, she tailors menus to each guest’s preferences, ensuring every dish delights and surprises. Known for her boundless energy and upbeat attitude, Jessica continually seeks new ways to elevate the onboard dining experience. Whether it’s menu planning, galley prep, or plating the perfect finale, her dedication to excellence guarantees guests unforgettable culinary memories on every voyage.
DAY BREAK
Savory Croissant Sandwich
Scrambled eggs, prosciutto, arugula, brie, and sundried tomato spread. Served with a fresh fruit salad and blueberry muffins.
Bagel Board
Lox, truffled cream cheese, fried eggs, cold cuts, and bacon. Accompanied by a fresh fruit platter and banana bread.
Poached Egg Florentine
Served on an English muffin with oven-roasted potatoes and bacon. Accompanied by a green smoothie yogurt parfait.
Baked Ham-Wrapped Cheddar & Egg Cup
Served with breakfast sausage, fruit platter, and banana oat fritters.
Mediterranean Frittata
Inspired with feta, tomato, and spinach. Served with pineapple carpaccio and croissants.
“Pan-cuterie” Breakfast Board
Mango and classic pancakes with berry coulis and dulce de leche.
Feta Egg Scramble
Served with bacon and homemade hashbrowns.
Breakfast Burrito
Homemade tortilla filled with egg, refried beans, avocado, and bacon or sausage. Served with pico de gallo, fruit platter, and cinnamon rolls.
MIDDAY
Caribbean Braised Chicken Roti (or Vegetarian)
Served with assorted salads.
Watermelon Feta Basil Salad
Refreshing and light.
Chickpea & Red Pepper Salad
Protein-packed and flavorful.
Burrata & Roasted Peach Salad
With prosciutto, balsamic reduction, candied walnuts, and feta-stuffed green olives. Served with fresh focaccia.
Tropical Curried Chicken Salad
Hearts of palm, grilled pineapples, avocado, and grapes with mango yogurt dressing. Served with French baguette.
Seared Tuna Niçoise Salad
With creamy Dijon dressing, garden fresh tomato, roasted new potatoes, soft-boiled eggs, garden green beans, and Kalamata olives. Served with fresh Italian seasoned buns.
Grilled Shrimp Skewers on Kale Caesar Salad
With homemade croutons, parmesan tuile, charred lemons, and crispy bacon.
Vietnamese-Inspired Bánh Mì Sandwich
Seared sirloin, pâté, pickled carrots, coriander, cucumber, Kewpie & Maggi sauce. Served with rice noodle, sesame, and edamame salad.
Barbacoa-Inspired Tacos
Pulled beef cheeks with pickled red onions, pico de gallo, avocado, lime crema, coriander, and cotija.
HORS D’OEUVRES
Homemade Hummus Duo
Roasted red pepper with toasted pine nuts and beetroot with feta. Served with seasonal crudités and fried tortilla.
Classic Tomato Bruschetta
With fresh basil oil on black pepper and garlic crostini, drizzled with balsamic reduction and aioli.
Homemade Tzatziki with Falafels
Cool and refreshing with Mediterranean flair.
Charcuterie Board
Phyllo-wrapped baked brie, onion chutney, cured meats, cheese selection, and fresh bread.
Mini Pulled Pork Sliders
With Jack Daniel’s spiked BBQ sauce, green apple, and cabbage slaw.
Mediterranean Baked Feta
With fresh rosemary, thyme, confit cherry tomatoes, baked olives, and garlic. Served with pita and crostini.
Fresh Guacamole
Served with homemade fried tortilla chips and fried plantain chips.
MAIN
Pistachio-Crusted Pork Tenderloin
Orange and brandy reduction, thyme-infused sweet potato purée, and grilled asparagus.
Butter-Poached Mahi Mahi
With capers beurre blanc, julienne carrot slaw, and saffron rice.
Flame-Seared Filet Mignon
With brandy and red wine cream peppercorn sauce, Irish champ mash, and balsamic roasted bacon and Brussels sprouts.
Cajun-Spiced Grilled Shrimp
With shredded crab meat over “Rasta Pasta” tagliatelle with arrabbiata sauce.
Pan-Seared Red Snapper
With mango pineapple salsa, toasted coconut rice, and flame-grilled jerk-seasoned broccolini.
Sous Vide Duck Breast
With red onion and thyme marmalade, duck fat-seared gnocchi, and honey-glazed root vegetables.
Slow-Cooked Pulled Pork Enchiladas
With homemade sauce, topped with pico and fresh avocado. Served with Spanish rice and family-tradition borracho beans with bacon and chorizo.
DESSERT
Rum-Infused Apple Roses
With homemade caramel sauce.
Key Lime Pie
With ginger and coconut crust.
Bailey’s Crème Brûlée
Creamy custard with a boozy twist.
Poached Pears
With Grand Marnier whipped cream and candied pecans.
Strawberry & Coconut Sundae
With chocolate-covered strawberries, fresh strawberry coulis, and toasted coconut.
Rum Fudge Pie
Rich, indulgent, and boozy.
Oreo Cheesecake
Topped with chocolate ganach
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX |
|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | $0 | $0 |
| Summer 2026 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | $0 | $0 |
| Winter 2026 to 2027 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $37,500 | $39,500 |
| Summer 2027 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $37,500 | $39,500 |
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
Pick Up/Drop Off: BVI Ports Only
Yacht: BVI Home Based. Crew have annual work permits. BVI Pick up and Drop off preferred, with maximum 4 USVI pick ups allowed (please check with CA for availability).
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 7 prefered, if less use the equation below.
** Nae Kae will only take 6 nights charters if prorated as:
Divide weekly rate by 6.5 nights X 6 nights**
For 5 nights or less, divide weekly rate by 6 nights X number of nights.
CALENDAR AVALIABILITY: Please inquire for dates overlapping with one-day holds, date may be flexible.
SLEEP ABOARD: Not available.
CREW RELOCATION: If an 8px charter would like the usage of the 5th cabin, an additional fee of $1,500 will be required to relocate the crew.
** 72 HOUR TURN IF BACK TO BACK 10 PX **
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.
25/26 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum.
CHRISTMAS: 1-10 pax *BOOKED* Must end on or before 12/27
NEW YEARS: 1-10 pax *BOOKED* May not start prior to 12/28
26/27 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum.
CHRISTMAS: 1-10 pax $43,000 Must end on or before 12/26
NEW YEARS: 1-10 pax $47,000 May not start prior to 12/27
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**