SOLAIRE
Solaire means “of the sun.” This perfectly captures the spirit of this 55-foot power catamaran. Designed to celebrate sunshine and space, Solaire offers an exceptional on-water experience centered around expansive outdoor living and seamless comfort. With wide, stable decks and multiple sun pads positioned for all day lounging, guests are invited to fully embrace the warmth and open views of island cruising. At anchor, Solaire becomes a true floating playground. Guests can step directly into clear, inviting waters, explore vibrant reefs with an impressive selection of water toys, or enjoy the thrill of the onboard slide, a standout feature that delights guests of all ages. Whether snorkeling, paddleboarding, or simply floating beneath the sun, every moment is designed for both adventure and relaxation. Between adventures, Solaire offers inviting spaces to dine, relax, and reconnect, both indoors and out. Solaire isn’t just a yacht, but a celebration of the sun, the sea, and unforgettable charter days spent exactly as they should be.
3 Queen en suite guest cabins with dry heads.
Inquire for 8pax: Saloon table converts to double sized day bed for two people. Guests would be required to share a bathroom with another cabin.
Crew takes port aft twin cabin.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x 550 Cummins Onan generator 21.5kw | |
| Fuel Consumption: | 12 |
| Cruising Speed: | 10 Knots |
| Max Speed: | 27 KnotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 25 Feet |
| Draft: | 3.6 Feet |
| Pax: | 6 |
| YearBuilt: | 2025 |
| Builder: | Two Oceans |
| Engines: | 2 x 550 Cummins Onan generator 21.5kw |
| Flag: | Cayman Islands |
| RegNum: | 754467 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink Wifi Portable speakers for guest use |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | 40 Gal per |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | 110/220 |
| Water Maker: | 40 Gal per |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Sugar Scoops Only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | 25HP |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | - |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Stern |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling and Casting |
| Rods: | 2 |
Mat brings a calm and steady presence to the helm. His balanced approach, professionalism, and genuine care for guests make him a trusted and welcoming captain aboard Solaire.
Mats' diverse background includes working in the specialty coffee industry, owning a wine shop, and being a former photographer and journalist. Additionally, he is a published author alongside his wife, of a photo book on Coney Island titled "We Are All Strange."
Logging over 100,000 nautical miles as captain, his maritime experience includes captaining luxury charter yachts, expedition vessels, and private yachts from 55 to 120 feet. Also, he is a certified SSI divemaster and diving instructor.
Mat is dedicated to creating unforgettable experiences for his guests; he has completed over 200 charters. He balances excitement, exploration, and complete relaxation, whatever the moment calls for.
When not at sea, Mat enjoys photography, motorbike travel, and time with his wife and their three blue cats.
Chef Devaney -
Dev brings a warm, creative, and highly intuitive approach to the charter experience, elevating every meal into a thoughtful and memorable part of life onboard. Having completed over 50 charters, she’s experienced anticipating guests' culinary desires.
Dev’s journey to yachting is uniquely well-rounded, hailing from Fish Hoek, South Africa. She studied a double major in Art History and English, disciplines that continue to shape her culinary style today. Her approach to cooking is expressive and artistic, treating each plate as a carefully composed experience rather than something routine or predictable. Flavors, textures, and presentation are thoughtfully balanced, resulting in cuisine that is refined yet approachable and always made with intention and care. On board, she loves making homemade ice cream and pizza with the kids.
When not in the galley, she enjoys reading and drawing inspiration from marine life just off the stern. Dev’s thoughtful approach, experience, and genuine love of hosting make her an integral part of the Solaire charter experience.
Instagram: https://www.instagram.com/dev_inthegalley/
BREAKFAST
Eggs Benedict
Classic hollandaise, bacon, spring onion, English muffin or smoked salmon, leek rösti, and cilantro hollandaise
Ricotta Pancakes
Served with bacon and maple-glazed blueberries
Avocado & Balsamic Bacon Plate
Choice of egg (sunny-side or poached recommended)
Egg, Cheese & Ham Burrito
Served in a warm wrap or on a crispy potato rösti
Breakfast Oat Pots
Yogurt, fruit coulis, nuts and nut butter, nut crumble, green juices, and fig cake slices
Ultimate Breakfast Spread
Freshly baked pastries, sausages, artisanal breads, smoothies, gourmet waffles, pain perdu, and eggs cooked to order
Crêpes
Caramelized banana, strawberries, fig jam, and bacon
Lentil Shakshuka
Served with salsiccia
Truffle Risotto
Finished with bacon and a choice of egg
LUNCH
Pesto Chicken
With prosciutto, garlic focaccia, and bean salad
Open Roast Beef Sandwich
Whipped feta sauce with a side of truffle fries
Chicken Tacos
Mango salsa and roasted corn guacamole
Quiche Lorraine
With a fresh Caprese salad
Brisket Burger
Spicy pickle salsa, halloumi, roasted butternut squash, and arugula
Seabass
With zucchini fries and artichoke dip
APPETIZERS, STARTERS & SNACKS
Charcuterie board, antipasti, and spreads
Assorted pastry bites
Baked brie with fig drizzle
House-made dips with artisanal crackers
Fresh fruit drizzled with chamoy and peach-tajín dip
Bacon-wrapped asparagus skewers with lemon-butter dip
DINNER
Rack of Lamb
Truffle polenta with pear and brie salad
Duck Breast
Blackberry sauce and smashed roasted potatoes
Prawns & Mussels
Creamy white wine sauce with squid ink fettuccine
Coconut Lime Chicken Curry
Coconut rice, sambal, and naan or poppadom
White Fish
Roasted red pepper sauce with shredded Brussels sprout bake
Sesame-Crusted Tuna Steaks
Edamame and sticky rice salad
Chimichurri Ribeye Platter
Burrata salad with white balsamic reduction
DESSERT
Coconut tres leches with raspberry coulis
Deconstructed apple crumble with caramel ice cream
Roasted pear with coconut ice cream and caramel streusel
Mango posset with tuile biscuits
Pistachio tiramisu with a strong affogato
Berry pavlova with amaretto cream and custard
Tropical tarte tatin with chili-lime sorbet
| 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 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 | ||||||
| Summer 2026 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 | ||||||
| Winter 2026 to 2027 | $39,000 | $39,500 | $40,000 | $40,500 | $41,000 |
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
Minimum Nights: 5 Nights, Inquire for less
Inquire for 7-8pax. The large table in the salon can be converted into a bed that can sleep two, guests would need to share bathroom with another cabin.
HOLIDAY RATES:
CHRISTMAS 2026: $48,000 per week, up to 6 guests
NEW YEAR'S 26/27: $52,000 per week, up to 6 guests. Must start on 12/28 or later.
Half Board Option: Includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Deduct $150/per person from the all-inclusive charter rate for half board.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 25 Feet
- : 3.6 Feet
- : 6
- : 2025
- : Two Oceans
- : 10 Knots
- : 27 Knots
- : 2 x 550 Cummins Onan generator 21.5kw
- : No
- : Yacht offers Rendezvous Diving only
- : Mat Kubik
- : Cayman Islands
- : 754467
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x 550 Cummins Onan generator 21.5kw | |
| Fuel Consumption: | 12 |
| Cruising Speed: | 10 Knots |
| Max Speed: | 27 KnotsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink Wifi Portable speakers for guest use |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | Yes |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | 40 Gal per |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110/220 |
| Water Maker: | 40 Gal per |
| Water Cap: | 200 Gallons |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | Sugar Scoops Only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | 25HP |
| Dinghy # pax: | 8 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Stern |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling and Casting |
| Rods: | 2 |
Mat brings a calm and steady presence to the helm. His balanced approach, professionalism, and genuine care for guests make him a trusted and welcoming captain aboard Solaire.
Mats' diverse background includes working in the specialty coffee industry, owning a wine shop, and being a former photographer and journalist. Additionally, he is a published author alongside his wife, of a photo book on Coney Island titled "We Are All Strange."
Logging over 100,000 nautical miles as captain, his maritime experience includes captaining luxury charter yachts, expedition vessels, and private yachts from 55 to 120 feet. Also, he is a certified SSI divemaster and diving instructor.
Mat is dedicated to creating unforgettable experiences for his guests; he has completed over 200 charters. He balances excitement, exploration, and complete relaxation, whatever the moment calls for.
When not at sea, Mat enjoys photography, motorbike travel, and time with his wife and their three blue cats.
Chef Devaney -
Dev brings a warm, creative, and highly intuitive approach to the charter experience, elevating every meal into a thoughtful and memorable part of life onboard. Having completed over 50 charters, she’s experienced anticipating guests' culinary desires.
Dev’s journey to yachting is uniquely well-rounded, hailing from Fish Hoek, South Africa. She studied a double major in Art History and English, disciplines that continue to shape her culinary style today. Her approach to cooking is expressive and artistic, treating each plate as a carefully composed experience rather than something routine or predictable. Flavors, textures, and presentation are thoughtfully balanced, resulting in cuisine that is refined yet approachable and always made with intention and care. On board, she loves making homemade ice cream and pizza with the kids.
When not in the galley, she enjoys reading and drawing inspiration from marine life just off the stern. Dev’s thoughtful approach, experience, and genuine love of hosting make her an integral part of the Solaire charter experience.
Instagram: https://www.instagram.com/dev_inthegalley/
BREAKFAST
Eggs Benedict
Classic hollandaise, bacon, spring onion, English muffin or smoked salmon, leek rösti, and cilantro hollandaise
Ricotta Pancakes
Served with bacon and maple-glazed blueberries
Avocado & Balsamic Bacon Plate
Choice of egg (sunny-side or poached recommended)
Egg, Cheese & Ham Burrito
Served in a warm wrap or on a crispy potato rösti
Breakfast Oat Pots
Yogurt, fruit coulis, nuts and nut butter, nut crumble, green juices, and fig cake slices
Ultimate Breakfast Spread
Freshly baked pastries, sausages, artisanal breads, smoothies, gourmet waffles, pain perdu, and eggs cooked to order
Crêpes
Caramelized banana, strawberries, fig jam, and bacon
Lentil Shakshuka
Served with salsiccia
Truffle Risotto
Finished with bacon and a choice of egg
LUNCH
Pesto Chicken
With prosciutto, garlic focaccia, and bean salad
Open Roast Beef Sandwich
Whipped feta sauce with a side of truffle fries
Chicken Tacos
Mango salsa and roasted corn guacamole
Quiche Lorraine
With a fresh Caprese salad
Brisket Burger
Spicy pickle salsa, halloumi, roasted butternut squash, and arugula
Seabass
With zucchini fries and artichoke dip
APPETIZERS, STARTERS & SNACKS
Charcuterie board, antipasti, and spreads
Assorted pastry bites
Baked brie with fig drizzle
House-made dips with artisanal crackers
Fresh fruit drizzled with chamoy and peach-tajín dip
Bacon-wrapped asparagus skewers with lemon-butter dip
DINNER
Rack of Lamb
Truffle polenta with pear and brie salad
Duck Breast
Blackberry sauce and smashed roasted potatoes
Prawns & Mussels
Creamy white wine sauce with squid ink fettuccine
Coconut Lime Chicken Curry
Coconut rice, sambal, and naan or poppadom
White Fish
Roasted red pepper sauce with shredded Brussels sprout bake
Sesame-Crusted Tuna Steaks
Edamame and sticky rice salad
Chimichurri Ribeye Platter
Burrata salad with white balsamic reduction
DESSERT
Coconut tres leches with raspberry coulis
Deconstructed apple crumble with caramel ice cream
Roasted pear with coconut ice cream and caramel streusel
Mango posset with tuile biscuits
Pistachio tiramisu with a strong affogato
Berry pavlova with amaretto cream and custard
Tropical tarte tatin with chili-lime sorbet
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Winter 2025 to 2026 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
| Summer 2026 | $38,000 | $38,500 | $39,000 | $39,500 | $40,000 |
| Winter 2026 to 2027 | $39,000 | $39,500 | $40,000 | $40,500 | $41,000 |
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
Minimum Nights: 5 Nights, Inquire for less
Inquire for 7-8pax. The large table in the salon can be converted into a bed that can sleep two, guests would need to share bathroom with another cabin.
HOLIDAY RATES:
CHRISTMAS 2026: $48,000 per week, up to 6 guests
NEW YEAR'S 26/27: $52,000 per week, up to 6 guests. Must start on 12/28 or later.
Half Board Option: Includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Deduct $150/per person from the all-inclusive charter rate for half board.
