NAE KAE
This brand new 2022 luxurious sailing catamaran, NAE KAE, is a superb example of what Bali can design. As you step on board in to a beautifully appointed cockpit, complete with teak floors and dining table for ten and a comfortable lounging bench, you immediately realize what a unique charter experience you are about to have. As you make your way up to the flybridge you’ll be blown away by the amazing turquoise water with 360° views and enjoy the up-close view of the sails. It’s also a great place to read your favorite book or a favorite spot for appetizers and cocktails at sundown. The main salon is comfortable and luxurious with open spaces and natural light fed by all the windows surrounding you. All guest cabins are spacious with large windows and offer plenty of natural light. For your comfort, every cabin offers queen sized beds and private baths with dedicated shower stalls as well as individual cabin A/C control. The high level of finishing throughout every cabin reflects the luxury that you would expect from a yacht of this caliber. With all the different areas, NAE KAE is show-stopper and has enough amenities for everyone to enjoy! TOYS: 2 Stand Up Paddle Boards, Snorkeling Gear, 1 Large Floating Mat, Tubes, 1 Wake Board, 1 Adult Water Ski Set, 1 Knee Board, 2 Fishing Rods & Onshore Games. DIVING: Offered via rendezvous only
Accommodations | |
---|---|
Cabins: | 4 |
Queen: | 4 |
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: | 8 |
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 (BVI) |
Summer Area: | 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: | Yes |
Windsurfer: | - |
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 Melissa Kodman
Melissa was born and raised in Phoenix Arizona and went on to attend university there as well. Her passion for traveling started at a young age and hasn’t slowed down since! Six years ago she decided to make a career switch from sales and turn her focus on her love for cooking and seeing new places. Since then she’s worked in Croatia, Montenegro, Greece, Italy, and throughout the Caribbean.
She has recently graduated from Ashburton Cookery School with a certificate in Culinary Arts. She can’t wait to show you all the new things she’s learned while you’re on board. Melissa always tries to incorporate fresh and local ingredients to create a culinary experience you’ll remember forever. With a reputation that precedes her, this chef leaves a trail of raving guests and unforgettable memories in her wake.











Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
---|---|---|---|---|---|---|---|
Winter 2024 to 2025 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 | $35,500 |
Summer 2025 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 | $35,500 |
Winter 2025 to 2026 | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 | $36,500 | $37,000 |
Summer 2026 | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 | $36,500 | $37,000 |
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: Tortola; inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 6, firm
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.
SLEEP ABOARD: Not available.
10 pax charters available by request
FULL BOARD
9 @ $36,500 | 10 @ $37,000
HALF-BOARD RATES:
Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below.
2@$32,200 | 3@$32,550 | 4@$32,900 | 5@$33,250 | 6@$33,600 | 7@$33,950 | 8@$34,300
LOCAL FARE MEAL PLAN:
Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$32,350 | 3@$32,775 | 4@$33,200 | 5@$33,625 | 6@$34,050 | 7@$34,475 | 8@$34,900
24/25 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum.
CHRISTMAS: 1-8 pax @ $41,000 Must end on or before 12/27
NEW YEARS: 1-8 pax @ $43,000 May not start prior to 12/28
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 29 Feet
- : 5 Feet
- : 8
- : 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: | 4 |
Queen: | 4 |
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 (BVI) |
Summer Area: | 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: | Yes |
Windsurfer: | - |
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 Melissa Kodman
Melissa was born and raised in Phoenix Arizona and went on to attend university there as well. Her passion for traveling started at a young age and hasn’t slowed down since! Six years ago she decided to make a career switch from sales and turn her focus on her love for cooking and seeing new places. Since then she’s worked in Croatia, Montenegro, Greece, Italy, and throughout the Caribbean.
She has recently graduated from Ashburton Cookery School with a certificate in Culinary Arts. She can’t wait to show you all the new things she’s learned while you’re on board. Melissa always tries to incorporate fresh and local ingredients to create a culinary experience you’ll remember forever. With a reputation that precedes her, this chef leaves a trail of raving guests and unforgettable memories in her wake.
DAY BREAK
Lighter Selections
Cereals, yogurt parfaits, smoothies, assorted pastries, and overnight oats for a fresh and easy start to your day.
Bagel Bar
Everything bagels served with cream cheese, smoked salmon, capers, and red onion.
Eggs Benedict
Classic dish featuring thick ham on a toasted English muffin, topped with hollandaise sauce.
Huevos Rancheros
Crispy tortillas layered with black beans, pico de gallo, cotija cheese, and fried eggs for a flavorful kick.
Shakshuka Style Baked Eggs
A rich tomato base with feta cheese, served with toasty sourdough.
Loaded Avocado Toast
Topped with poached eggs, red pepper flakes, feta, and lime on sourdough bread.
Quinoa Power Breakfast Bowls
Packed with sweet potatoes, local greens, and fried eggs for a nutritious start.
French Toast
Golden French toast drizzled with honey mascarpone and fresh berries, served with crispy bacon.
Vegetable Frittata
Fluffy frittata with a chipotle aioli, accompanied by breakfast sausages and fresh bread.
MIDDAY
Sesame Crusted Tuna Bowls
Served with a ginger-soy dressing and crispy wontons for added crunch.
Chicken Gyros
Accompanied by Greek salad, hummus, and homemade tzatziki sauce.
Chipotle Salmon Tacos
Topped with pineapple salsa, pico de gallo, guacamole, and cotija cheese.
Grilled Steak Caesar Salad
With croutons, shaved parmesan, and Greek yogurt Caesar dressing.
Pulled Pork Burgers
On a brioche bun, topped with a homemade slaw.
Lump Crab Cakes
Served atop a quinoa and arugula salad with a zesty remoulade sauce.
California Salad
A blend of crispy quinoa, shredded chicken, charred corn, black beans, cotija cheese, and chipotle honey vinaigrette.
HORS D'EOUVRES
Chefs Choice Charcuterie Board
Smoked Salmon Puff Pastry Bites
Honey Baked Brie with Crispy Toasts and Green Apples Spicy Salmon Crispy Rice
Pork and Vegetable Gyoza with Soy Dipping Sauce Fresh Spring Rolls with Sweet Chili Sauce
MAIN
Ribeye Steaks
Paired with roasted potatoes, asparagus, and a fresh chimichurri sauce.
Blackened Mahi Mahi
Served with coconut rice, mango salsa, and curry aioli.
Seared Scallops
On a bed of parmesan risotto, finished with basil oil and a parmesan tuile.
Asian Style Sea Bass
Delicately cooked with smashed potatoes and sesame spinach.
Tuscan Chicken Pasta
A hearty dish featuring sundried tomatoes, artichokes, and spinach in a creamy sauce.
Red Wine Braised Short Ribs
Served with garlic potato mash and roasted vegetables.
DESSERT
Coconut Key Lime Pie
Topped with fresh whipped cream for a tropical treat.
Salted Dark Chocolate Tart
Accompanied by vanilla bean ice cream.
Dark Chocolate Dipped Fruits
An elegant and simple sweet finish.
Poached Pears
Served with a rich caramel sauce.
Vanilla Bourbon Crème Brûlée
A classic dessert with a boozy twist.
Chocolate Mousse
Paired with crème anglaise and fresh berries.











Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
---|---|---|---|---|---|---|---|
Winter 2024 to 2025 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 | $35,500 |
Summer 2025 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 | $35,500 |
Winter 2025 to 2026 | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 | $36,500 | $37,000 |
Summer 2026 | $34,000 | $34,500 | $35,000 | $35,500 | $36,000 | $36,500 | $37,000 |
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: Tortola; inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 6, firm
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.
SLEEP ABOARD: Not available.
10 pax charters available by request
FULL BOARD
9 @ $36,500 | 10 @ $37,000
HALF-BOARD RATES:
Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below.
2@$32,200 | 3@$32,550 | 4@$32,900 | 5@$33,250 | 6@$33,600 | 7@$33,950 | 8@$34,300
LOCAL FARE MEAL PLAN:
Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$32,350 | 3@$32,775 | 4@$33,200 | 5@$33,625 | 6@$34,050 | 7@$34,475 | 8@$34,900
24/25 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum.
CHRISTMAS: 1-8 pax @ $41,000 Must end on or before 12/27
NEW YEARS: 1-8 pax @ $43,000 May not start prior to 12/28
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver