BIG NAUTI
- Type: Catamaran
- Year Built: 2020
- Builder: Bali Catamarans
- Size: 55 ft | 16 m
- High Price: $33,000
- Low Price: $27,000
- Currency: USD
- Summer Locations: Caribbean Virgin Islands (US/BVI)
- Winter Locations: Caribbean Virgin Islands (US/BVI)
The port aft cabin is a master cabin - much larger than the others. It has two entrances. One entrance enters from the sugar scoop and the other off the salon.
- Queen Beds: 4
Captain: Heiko Franken
Chef: Rebecca Wu
Heiko, born and raised in Germany, is an RYA Yachtmaster Offshore. He left his job in IT management in 2014 to begin his dream to travel. Initially intending to be away for about a year, he soon realized that going back to an office-based job did not feel right for him anymore. Since then he has travelled throughout South and Central America, Europe, Southeast Asia, Africa and Australia. During this time he visited 30+ countries, speed-hiked the Camino de Santiago, hiked up 5000m high mountains, learned to speak Spanish, went scuba and freediving around the world and had many more beautiful experiences above and below the water. He is a Freediving Instructor and PADI Divemaster. Heiko loves to be out in the blue of the ocean and enjoys sharing his passions as a guide by creating safe and unique experiences.
Rebecca was born and raised in New York City but has lived all around the world since 2004. After graduating from NYU in 2002 with B.A. in Economics & Psychology, Rebecca worked in the financial services industry in New York and Hong Kong. A trip to Australia in 2005 changed her life - she learned to scuba dive on the Great Barrier Reef and fell completely in love with scuba diving. Two years later, she left the concrete jungle and trading floor for real jungles and sea floors. She spent two months diving her way around the Philippines, three months on a marine conservation expedition in Madagascar and four months completing her Divemaster internship in Malaysia. Afterwards, life took an unexpected turn and she found herself living in Sweden for a year, where she discovered her love for sailing and life afloat. Still holding onto her dream to teach scuba and share the underwater world with others, she put her plans for sailing to the Caribbean on hold to become a PADI Instructor in 2009. She has worked in Thailand, Hawaii and Indonesia for more than a decade in nearly every facet of the scuba diving industry, from guiding and instructing to dive center and resort management to working on a liveaboard. She loves life in the tropics, surrounded by water, nature and wildlife and thrives on sharing her passions with her guests.
Heiko and Rebecca met in Utila, Honduras while they were doing their Master Freediver course in 2015. After several years of working in different countries and flying across oceans to see each other, they decided to create a life together in 2020. Their mutual love for the ocean, travel and exploration led them to obtain their RYA Yachtmaster Offshore qualifications together in Gibraltar in 2020, sailing thousands of miles along the coasts of Spain, Portugal and Morocco, dodging the infamous orcas along the way. Shortly afterwards, they crewed their first yacht together in the USVI and have been flourishing as team ever since.
They are passionate about providing a highly professional level of service in a relaxed and friendly atmosphere while creating the most memorable experiences for their guests. They love getting to know you and tailoring each charter to your preferences and desires, allowing you to kick back, relax and enjoy. With a deep love and respect for the natural world, they maintain a strong focus on environmentally aware hospitality and best practices to ensure minimal impact on the environment.
The food is a big part of your experience on board and you can expect to be well taken care of by this food loving duo. Rebecca is a self-taught chef with a passion for gastronomy and the culinary arts. Her cuisine is primarily Mediterranean and Southeast Asian and is full of fresh ingredients and bright flavors. She draws a great deal of inspiration from her multi-cultural upbringing as well as nearly two decades spent living and traveling all around the world. You’ll also find Heiko in the galley baking authentic German-style bread or creating swoon-worthy desserts that will surely satisfy your sweet tooth. They are happy to cater to a variety of dietary requirements and in particular, specialize in vegetarian and vegan cuisine.
Heiko and Rebecca are back for their fourth charter season in the Virgin Islands after three successful seasons running a total of 47 charters. This dynamic couple is excited to be on Big Nauti for 2023/24 and look forward to welcoming you aboard, showing you the wonders of the Virgin Islands and creating memories to last a lifetime!
- Captain: Heiko Franken
- Language: English
- Crew: 2
- Crew Smokes: No
- Crew Has Pets: No
BREAKFAST
The Classic
Creamy Scrambled Eggs and Crispy Bacon
French Toast
Brioche French Toast with Breakfast Sausage
Shakshuka
North African-style Eggs Poached in a Spicy Tomato, Garlic and Onion Mixture
Mini Pancakes Two Ways
Blueberry and Plain with Pineapple Ginger Compote
Frittata
Feta, Roasted Red Peppers, Grilled Borettane Onions
Tropical Breakfast Bowl
Homemade Granola with Greek Yogurt and Fresh Fruit
New York
Toasted Everything Bagel with Smoked Salmon, Cream Cheese, Red Onion
LUNCH
Touch of the Mediterranean
Traditional Greek Salad with Arugula and Pan-seared Chicken Breast
Laab Lettuce Wraps
Thai Minced Pork with Chili, Lime, Red Onion, Mint and Cilantro, Jasmine Rice, Romaine Lettuce
Vegetarian Elegance
Sundried Tomato, Mushroom, Zucchini and Feta Puff Pastry Tart, Mixed Greens, Balsamic Vinaigrette
The Ultimate Grilled Italian Sub Sandwich
Provolone, Asiago, Parmesan, Fontina, Ham, Sopressata, Pepperoni and Capocollo on Wholegrain Bread
Viva Mexico
Chicken Quesadillas, Tortilla Chips, Homemade Pico de Gallo and Guacamole
Gourmet Burgers on a Boat
Cheddar, Caramelized Onions, Tomato, Jalapeño, Brioche Bun
Chicken Tinga Tacos
Shredded Chicken in Chipotle Tomato Sauce on Tortillas with Jalapeños, Red Onion, Cilantro and Crema
APPETIZERS
Cheese and Charcuterie Board
Selection of Cheeses and Cured Meats, Olives, Fruit, Crackers
Vietnamese Vegetable Summer Rolls
Rice Paper filled with Mango, Red Bell Pepper, Sprouts, Red Onion, Mint and Cilantro, Homemade Spicy Peanut Sauce
Caprese Salad
Fresh Mozzarella, Cherry Tomato, Basil, Balsamic Glaze
Summer in Italy
Prosciutto and Cantaloupe
Coconut Shrimp
Coconut and Panko Crusted Shrimp with Thai Sweet Chili Sauce
Hawaii Meets Mexico
Shoyu Ahi Poke Mini Tostadas
Peruvian Ceviche
Fresh Fish Marinated in Lime Juice with Red Onion, Jalapeño and Cilantro
DINNER
Salmon
Crispy Skin Salmon, Parsnip Purée, Sautéed Asparagus, Balsamic Glaze
Grill Night
Smoked Paprika Grilled Shrimp, Rainbow Vegetable Skewers, Sun-dried Tomato and Herb Pearl Couscous
Tuna
Sesame Crusted Seared Tuna, Mashed Sweet Potato, Blistered Shishito Peppers, Ponzu
Thai Green Curry Shrimp
Thai Green Curry with Shrimp, Baby Corn, Bamboo Shoots, Jasmine Rice
Tagliatelle alla Bolognese
The Classic Italian Slow-Cooked Bolognese Sauce with Egg Pasta, Parmigiano Reggiano
Pork Tenderloin
Garlic Herb Roasted Pork Tenderloin, Wild Mushroom Risotto, Charred Broccolini
NY Strip
NY Strip Steak, Mashed Potatoes, Roasted Brussels Sprouts
DESSERT
Double Chocolate Chip Cookie Ice Cream Sandwich
NY Cheesecake with Fresh Berries and Raspberry Purée
Chocolate Mousse
Tiramisu
Mixed Berry Parfait with Amaretti
Belgian Waffle with Apple Compote and Vanilla Ice Cream
Pineapple Mint Granita
STANDARD SHIP’S BAR
Non-alcoholic
Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices
Spirits
Vodka: Tito’s, Smirnoff
Gin: Bombay Sapphire, Tanqueray
Rum: Cruzan, Bacardi
Tequila: Milagro, Herradura
Whiskey: Dewar’s, Jameson
Bourbon: Maker’s Mark, Bulleit
Assorted Liqueurs
Wine
Red: Cabernet Sauvignon, Malbec, Pinot Noir
White: Chardonnay, Sauvignon Blanc, Pinot Grigio
Rosé, Prosecco
Beer
Corona, Carib, Landshark, Miller Lite, Coors Light,
Please let your broker know your preferred brands.
If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.
- Air Conditioning
- BBQ
- Beach Games
- Generator
- Hammock
- Ipod
- Tube
| Season | Guests | Rate |
|---|---|---|
| Winter 2022 to 2023 | 2 | $27,000 |
| Winter 2022 to 2023 | 3 | $27,500 |
| Winter 2022 to 2023 | 4 | $28,000 |
| Winter 2022 to 2023 | 5 | $28,500 |
| Winter 2022 to 2023 | 6 | $29,000 |
| Winter 2022 to 2023 | 7 | $29,500 |
| Winter 2022 to 2023 | 8 | $30,000 |
| Summer 2023 | 2 | $27,000 |
| Summer 2023 | 3 | $27,500 |
| Summer 2023 | 4 | $28,000 |
| Summer 2023 | 5 | $28,500 |
| Summer 2023 | 6 | $29,000 |
| Summer 2023 | 7 | $29,500 |
| Summer 2023 | 8 | $30,000 |
| Winter 2023 to 2024 | 2 | $29,000 |
| Winter 2023 to 2024 | 3 | $29,500 |
| Winter 2023 to 2024 | 4 | $31,000 |
| Winter 2023 to 2024 | 5 | $31,500 |
| Winter 2023 to 2024 | 6 | $32,000 |
| Winter 2023 to 2024 | 7 | $32,500 |
| Winter 2023 to 2024 | 8 | $33,000 |
| Summer 2024 | 2 | $29,000 |
| Summer 2024 | 3 | $29,500 |
| Summer 2024 | 4 | $31,000 |
| Summer 2024 | 5 | $31,500 |
| Summer 2024 | 6 | $32,000 |
| Summer 2024 | 7 | $32,500 |
| Summer 2024 | 8 | $33,000 |