LOCATION 5.4
- Type: Catamaran
- Year Built: 2022
- Builder: Bali Catamarans
- Size: 54 ft | 16 m
- High Price: $34,000
- Low Price: $26,700
- Currency: USD
- Summer Locations: Bahamas
- Winter Locations: Bahamas
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.
Crew will move cabins for $800 fee.
- Queen Beds: 4
Growing up just outside London, Nik was captivated by the food scene that surrounded him. This led to him training as a chef and working in various roles within hospitality at some of the capital's most prestigious restaurants and hotels. Nik’s sailing career started in dinghies, sailing in lakes and braving the elements along the UK’s coast. As his passion developed so did his desire for a slightly warmer climate which led him to Greece and slightly bigger boats.
Whilst in Greece and the Med, Nik married his love for hospitality and sailing. Working as a flotilla skipper and charter skipper exposing him to an array of different yachts and destinations. More recently Nik has been back in the UK putting his experience to good use training new sailors and running adventure cruises.
Nik has a real love for the sea and the unique perspective that sailing gives. He is as much at home in the sea doing water sports as he is exploring the shores. You can expect him to uncover the local haunts for excursions ashore and dropping the hook in bays that provide the perfect backdrop for sunset cocktails.
CHEF: Lily Davison
Growing up close to London, Lily was born with a passion for cooking, influenced by the chefs in her family and her travels around the world. She pursued a career as a private chef on yachts after completing her Bachelor's and Master's degrees in Geographical Sciences and Environmental Policy and Management at the University of Bristol, in United Kingdom. As a manager at the Wimbledon Tennis Championships for 5 years, Lily also enjoys hosting and has a high standard for guest interactions.
When it comes to her creativity in the kitchen, she enjoys incorporating fresh local ingredients and loves immersing herself in culture. She has signature dishes that are heavily influenced by her travels to Mexico, Italy, and Spain. Lily isn't afraid to merge local, sometimes exotic ingredients into her dishes. Making her style unique, and giving her an ever expanding menu.
- Captain: Nik Dorward
- Language: English, conversational German
- Crew: 2
- Crew Smokes: No
- Crew Has Pets: No
Breakfast
Fresh fruit, yogurt and granola/cereals
Sausage and/or bacon sandwiches (can be on toasted or normal bread)
Scrambled eggs on toast
Omelette with italian sausage, tomatoes and red peppers with fresh herbs, mozzarella and
parmesan
Sausage, bacon and eggs with american style breakfast potatoes
Smashed avocado toast with crispy bacon
Savoury crepes (e.g. with smoked salmon, cream cheese and dill) or sweet (honey and
banana/ nutella/ lemon and sugar/ fresh berries)
Lunch
Spiced chicken verde tacos with a chilli and herb marinade and avocado salsa
Tacos with seared chorizo and Argentine-style spiced pork with sauteed onion and cilantro, as
well as a smokey red chimichurri sauce
Shrimp with chile lime sauce, mango salsa, rice, and seasonal vegetables
Sesame chicken marinated in a sesame-soy glaze with pickled carrots and spring onions
Catch-of-the-day fish sandwiches, blackened on the grill on homemade brioche buns served
with chips
Vodka rigatoni with bacon and garlic bread
Pulpo Gallego - octopus tapas style with paprika style potatoes
Light salmon stir fry, with grilled vegetables and rice noodles in a concout sauce topped with
fresh chilli and coriander and served with a lime wedge
Dinner
Chimichurri steak with hasselback potatoes and corn on the cob
Pluma Iberico, pork sauce, confit potatoes, shaved fennel and apple slaw
Spiced pomegranate and lamb tagine with rice or potatoes
Fresh catch of the day with parsley and lemon caper butter sauce with new potatoes and
seasonal vegetables
Marinated pork chops in a provencal sauce, seasonal vegetables and roast potatoes
Roast chicken with tomatoes, capers, olives chilli and cavolo nero
Cioppino mussels and prawns served with fresh baguette
Starters
Chicken satay skewers
Parma Ham and melon salad
Tomato bruschetta
Muscles in a white wine sauce with fresh lemon and parsley
Pork gyozas with a soy-sesame dipping sauce
Smoked salmon, capers and lemon on toasted bread
Calamari with lemon and black pepper
Guac and chips
Desserts
Bread and butter pudding
Homemade pistachio brownies and with ice cream and fresh raspberries
Summer pavlova
Eton mess
Chocolate avocado mousse
Profiteroles
Chocolate fondant pudding
- Air Conditioning
- BBQ
- Beach Games
- Generator
- Ice Maker
- Ipod
- Sun Awning
- Toilet Paper in Heads
- Tube
GENERAL NOTES:
MINIMUM NIGHTS: 6
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.
YACHT NEEDS 72 HOURS FOR TURNAROUND
$800 SURCHARGE FOR CREW TO MOVE CABINS
***BAHAMIAN TAXES***
RATES ARE PLUS 14% TAX (4% Bahamian tax and 10% VAT. Not subject to commission)
RELOCATION FEES:
Yacht will only relocate for charters 6 nights or longer. Please inquire for availability.
Relocation fees are + 14% tax and not subject to commission.
Nassau - No relocation fee
Staniel Cay - $700 one-way - $1,500 round-trip
Georgetown - $700 one-way - $1,500 round-trip
Marsh Harbor - $700 one-way - $1,500 round-trip
ARRIVAL/DEPARTURE TIMES: Yacht offers a 3pm arrival and departure option. From Nassau especially, the later start works well for a short sail from the marina to a close island for a following morning start on the longer sail. On return, a later departure enables the crew to have a more leisure morning with the guests before departing on the return sail from the Exumas to Nassau. The yacht will provide lunch on the day of departure if they opt to leave at 3pm. They offer standard noon-noon arrival/departure time if preferred.
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.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
SUMMER 2023: 2/$26,700 3/$27,050 4/$27,400 5/$27,750 6/$28,100 7/$28,450 8/$28,800
WINTER 2023/2024: 2/$29,700 3/$30,050 4/$30,400 5/$30,750 6/$31,100 7/$31,450 8/$31,800
SUMMER 2024: 2/$30,700 3/$31,050 4/$31,400 5/$31,750 6/$32,100 7/$32,450 8/$32,800
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
SUMMER 2023: 2/$26,850 3/$27,275 4/$27,700 5/$28,125 6/$28,550 7/$28,975 8/$29,400
WINTER 2023/2024: 2/$29,850 3/$30,275 4/$30,700 5/$31,125 6/$31,550 7/$31,975 8/$32,400
SUMMER 2024: 2/$30,850 3/$31,275 4/$31,700 5/$32,125 6/$32,550 7/$32,975 8/$33,400
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS 2023: 1-8 guests @ $39,600 - charter must end by 12/26
NEW YEARS 23/24: 1-8 guests @ $42,900 - charter may not start prior to 12/27
| Season | Guests | Rate |
|---|---|---|
| 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 | $30,000 |
| Winter 2023 to 2024 | 3 | $30,500 |
| 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 | $31,000 |
| Summer 2024 | 3 | $31,500 |
| Summer 2024 | 4 | $32,000 |
| Summer 2024 | 5 | $32,500 |
| Summer 2024 | 6 | $33,000 |
| Summer 2024 | 7 | $33,500 |
| Summer 2024 | 8 | $34,000 |