ISLAND STANDARD TIME
The Bali 4.8 design was new to the market in 2020 and provided a fresh approach to sailing. The design is revolutionary in how space is accessed, with deliberate attention to flow and open space. 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 of Sunshine Baby. 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. Sunshine Baby will accommodate 8 charter guests in 4 spacious queen cabins. She has 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, subwing, wakeboard, stand up paddle board, towable water tube, 10 ft. floating dock, pool noodles, fishing gear, board and card games, television in the salon, Fusion 3 Bluetooth enabled sound system and Sunshine Baby giveaways.
4 queen berth guest cabins each with a private en-suite electric head, shower and sink/vanity. Starboard side heads have dry stall showers, port side heads have wet showers.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.
BERTH SIZES:
All queen berths are 5'w X 6'6"L
Bunks: Top bunk 32"W x 75"L; bottom bunk 36"W x 75"L
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 26 Feet |
| Draft: | 4.3 Feet |
| Pax: | 8 |
| YearBuilt: | 2021 |
| Builder: | Bali Catamarans |
| JetSkis: | No |
| Flag: | US |
| SatTv: | No |
| RegNum: | FR-CATBK046D121 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Virgin Islands (BVI) |
| Summer Area: | 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: | Crew gratuity: cash/venmo/check/paypal |
| Camcorder: | No |
| Books: | No |
| Board Games: | No |
| Deck Shower: | Yes |
| Water Maker: | - |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | Water safe |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | No |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | No |
| Guests Smokes: | Yes, only off transom |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 13' |
| Dinghy hp: | 30HP Tohatsu with tiller |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | 1 |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Aft |
| Boarding Ladder (Loc/Type): | Aft |
| Sailing Dinghy: | No |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | Trolling & flick stick |
| Rods: | 2 |
Born in Plettenberg Bay along the coast of South Africa Caydon grew up in a small town. His first year out of high school he spent in Australia working abroad.
It was there that he was introduced to yachting, coming onboard as a guest. He quickly fell in love with the concept and when he returned home he began his sailing courses and has been working on the water ever since.
Since then he has worked for several sailing schools and has been an instructor for both power and sailing vessels. He spent last season in Croatia working for Yachtweek where he fell in love with chartering and the experience of sailing with guests from all over the world. It was there that he was able to evolve his love of being on the water from teaching to accommodating and entertaining guests and showing them just how magnificent our sea landscape can be. He looks forward to continuing to share his love of sailing with others in the Caribbean.
CERTIFICATES
• Yachtmaster Offshore Commercially
Endorsed
• PB2 nstructor
• Cruising Instructor
• VHF SRC
• STCW
CHEF BIO
Born and raised in Rio de Janeiro, Brazil, amidst natural and sunny landscapes, Mila and the sea have a lifetime relationship. As a worldwide traveler, exploring new places and cultures are key to Mila, as studying and learning different subjects. Over 10 years ago, at Palma de Mallorca, Spain, was Mila's first encounter with yachting.
Originally a graduated Veterinarian who also devoted a few of her years in a journalism major. She has a very diverse set of past work experiences: from a communication and marketing analyst, to handling and caring for pumas and jaguars in the Bolivian jungle, starting her own sustainability company, and becoming a yacht chef.
In 2022, in love with being a yacht chef, she took professional cooking classes at the prestigious Le Cordon Bleu in Sydney, and vegan cooking classes in Rio. She is passionate about vegan cooking and loves being able to provide vegan options for her guests!
After sailing and cooking through Spain, Brazil, Panama, the Virgin Islands, Antigua, Barbuda, and Croatia, Mila hopes to bring an innovative and sustainable mind to help her translate her passions and visions into cooking as a means to keep dazzling her guests in her third season in the Caribbean.
CERTIFICATES
• STCW
• SSA
• ENG 1
• Level 2 Food Safety and Hygiene
• Quarterdeck Hostess Academy
• Les Fondements de la Cuisine - Le
Cordon Bleu
• Vegan Culinary - Agridoce School
• Veterinary Bachelor
Breakfast
All breakfasts served with fruit, coffee & tea
Avocado Biscuit Poached Egg Toasts
Served with Baked Maple Syrup Oats - Banana - Berries
Seeds Bread
Herbs - Cream - Sausage - Madeleines
Brazilian Cheese Board
Served with Waffles - Scrambled Eggs - Bacon
Leek Chickpeas Farinatta
Served with Pancakes
Fresh Made Bagel Platter
Served with Banana Cake
Lunch
Beer Batter Breaded Chicken
Lime Pesto Sauce - Potato Salad
Black Beer Marinated and Slow Cooked Pork Chops
Coleslaw - Brazlian Farofa
Seared Tuna
Nicoise Salad - Mustard Sauce
Spinach Tahini Poached Egg Salad
Focaccia - Parmesan Crisps
Pumpkin Jerked Beef
Cream - Grilled Cabbage
Appetizers
Fried Brie
With Berries Sauce
Caramelized Carrots
With Lemon Ricotta Sauce
Charcuterie Board
Garlic Rosemary Focaccia
Served with Spreads
Crab Bites
With Seasoned Aioli
Fresh Made Puffy Pastry
Served with Spreads
Mushroom Croquettes
Dinner
Steak Creole
Asparagus - Mustard Sauce
Mushroom and Herb Tortellini
Sage - Hazelnut Beurre Noisette
Chicken au Chardonnay Sauce
Roasted Eggplant
Spice Miso Asian Noodles
Mushroom - Asparagus - Bacon
Coconut Beer-Crusted Mahi Mahi
Mango Pineapple Sauce - Coconut Rice
Filet Mignon
Mustard Sauce
Desserts
Peanut Chocolate Flan
Nuts Crust Cheesecake
Tapioca Pudding
Coconut and Vanilla Sauce
Brigadeiro of Nuts
Lime Sauce
Sweet Galette
Genoise
Creme Chantilly - Strawberries
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Summer 2023 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 |
| Winter 2023 to 2024 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 |
| Summer 2024 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 |
| Winter 2024 to 2025 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 |
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
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 ($26,950) - charter must end no later than 12/27
NEW YEARS 24/25: 1-8 guests @ +20% surcharge over 8 pax rate ($29,400)
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
- : Cat
- : 26 Feet
- : 4.3 Feet
- : 8
- : 2021
- : Bali Catamarans
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Caydon Harris
- : US
- : No
- : FR-CATBK046D121
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Virgin Islands (BVI) |
| Summer Area: | 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: | Crew gratuity: cash/venmo/check/paypal |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | Yes |
| Camcorder: | No |
| Books: | No |
| Board Games: | No |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | - |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 10 |
| Minimum Age: | Water safe |
| Generator: | Yes |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | No |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | - |
| Guests Smokes: | Yes, only off transom |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 13' |
| Dinghy hp: | 30HP Tohatsu with tiller |
| Dinghy # pax: | 6 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | 1 |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Aft |
| Boarding Ladder (Loc/Type): | Aft |
| Sailing Dinghy: | No |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | Trolling & flick stick |
| Rods: | 2 |
Born in Plettenberg Bay along the coast of South Africa Caydon grew up in a small town. His first year out of high school he spent in Australia working abroad.
It was there that he was introduced to yachting, coming onboard as a guest. He quickly fell in love with the concept and when he returned home he began his sailing courses and has been working on the water ever since.
Since then he has worked for several sailing schools and has been an instructor for both power and sailing vessels. He spent last season in Croatia working for Yachtweek where he fell in love with chartering and the experience of sailing with guests from all over the world. It was there that he was able to evolve his love of being on the water from teaching to accommodating and entertaining guests and showing them just how magnificent our sea landscape can be. He looks forward to continuing to share his love of sailing with others in the Caribbean.
CERTIFICATES
• Yachtmaster Offshore Commercially
Endorsed
• PB2 nstructor
• Cruising Instructor
• VHF SRC
• STCW
CHEF BIO
Born and raised in Rio de Janeiro, Brazil, amidst natural and sunny landscapes, Mila and the sea have a lifetime relationship. As a worldwide traveler, exploring new places and cultures are key to Mila, as studying and learning different subjects. Over 10 years ago, at Palma de Mallorca, Spain, was Mila's first encounter with yachting.
Originally a graduated Veterinarian who also devoted a few of her years in a journalism major. She has a very diverse set of past work experiences: from a communication and marketing analyst, to handling and caring for pumas and jaguars in the Bolivian jungle, starting her own sustainability company, and becoming a yacht chef.
In 2022, in love with being a yacht chef, she took professional cooking classes at the prestigious Le Cordon Bleu in Sydney, and vegan cooking classes in Rio. She is passionate about vegan cooking and loves being able to provide vegan options for her guests!
After sailing and cooking through Spain, Brazil, Panama, the Virgin Islands, Antigua, Barbuda, and Croatia, Mila hopes to bring an innovative and sustainable mind to help her translate her passions and visions into cooking as a means to keep dazzling her guests in her third season in the Caribbean.
CERTIFICATES
• STCW
• SSA
• ENG 1
• Level 2 Food Safety and Hygiene
• Quarterdeck Hostess Academy
• Les Fondements de la Cuisine - Le
Cordon Bleu
• Vegan Culinary - Agridoce School
• Veterinary Bachelor
Breakfast
All breakfasts served with fruit, coffee & tea
Avocado Biscuit Poached Egg Toasts
Served with Baked Maple Syrup Oats - Banana - Berries
Seeds Bread
Herbs - Cream - Sausage - Madeleines
Brazilian Cheese Board
Served with Waffles - Scrambled Eggs - Bacon
Leek Chickpeas Farinatta
Served with Pancakes
Fresh Made Bagel Platter
Served with Banana Cake
Lunch
Beer Batter Breaded Chicken
Lime Pesto Sauce - Potato Salad
Black Beer Marinated and Slow Cooked Pork Chops
Coleslaw - Brazlian Farofa
Seared Tuna
Nicoise Salad - Mustard Sauce
Spinach Tahini Poached Egg Salad
Focaccia - Parmesan Crisps
Pumpkin Jerked Beef
Cream - Grilled Cabbage
Appetizers
Fried Brie
With Berries Sauce
Caramelized Carrots
With Lemon Ricotta Sauce
Charcuterie Board
Garlic Rosemary Focaccia
Served with Spreads
Crab Bites
With Seasoned Aioli
Fresh Made Puffy Pastry
Served with Spreads
Mushroom Croquettes
Dinner
Steak Creole
Asparagus - Mustard Sauce
Mushroom and Herb Tortellini
Sage - Hazelnut Beurre Noisette
Chicken au Chardonnay Sauce
Roasted Eggplant
Spice Miso Asian Noodles
Mushroom - Asparagus - Bacon
Coconut Beer-Crusted Mahi Mahi
Mango Pineapple Sauce - Coconut Rice
Filet Mignon
Mustard Sauce
Desserts
Peanut Chocolate Flan
Nuts Crust Cheesecake
Tapioca Pudding
Coconut and Vanilla Sauce
Brigadeiro of Nuts
Lime Sauce
Sweet Galette
Genoise
Creme Chantilly - Strawberries
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Summer 2023 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 |
| Winter 2023 to 2024 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 |
| Summer 2024 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 |
| Winter 2024 to 2025 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 |
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
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 ($26,950) - charter must end no later than 12/27
NEW YEARS 24/25: 1-8 guests @ +20% surcharge over 8 pax rate ($29,400)
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.
