DRIFT (Formerly Location)
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 2 |
| Length | 55 Ft / 16.8 m |
| Beam | 29.0 Ft / 8.86 m |
| Draft | 4.9 Ft / 1.5 m |
| Builder | Bali Catamarans |
| Built - Refit: | 2022 - No Refit Date Set |
| Cruising Speed | 8 knots |
The Bali 5.4 offers four queen-berth guest cabins, each featuring a private en-suite electric head with separate stall shower and vanity. All guest cabins are equipped with dry heads, with the exception of the starboard aft cabin.
The crew occupies the mid-ship starboard cabin.
Each cabin is fitted with individually controlled air-conditioning, allowing guests to adjust comfort levels to their preference.
The yacht features a spacious flybridge with a helm station, multiple lounging and seating areas, and panoramic 360-degree views.
Outdoor living spaces include a forward cockpit with lounge and dining seating, as well as an aft cockpit offering additional seating and dining accommodations.
The main deck showcases a bright, fully air-conditioned salon with direct access to the forward cockpit. The open-plan galley is seamlessly integrated into the salon, creating an airy and social onboard living environment.
| Dinghy | Gala A450HL 15' |
| Dinghy HP | 70 HP |
| Paddle Boards | 4 |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
DAY BREAK
A daily selection of creamy yogurt, house-made granola, and seasonal fruit, served with freshly baked breads and pastries, alongside vibrant freshly squeezed juices.
Drift Toast
Toasted sourdough layered with smashed avocado, perfectly poached eggs, and blistered cherry tomatoes, finished with a hint of olive oil and sea salt.
Lobster Eggs Benedict
Buttery poached lobster tail and soft poached eggs on toasted English muffin, topped with a silky lemon and chive hollandaise.
Truffle & Exotic Mushroom Omelette
Fluffy omelette filled with wild and exotic mushrooms, infused with truffle, finished with fresh arugula, Parmesan shavings, and chive oil.
Drift Bagel
Toasted bagel layered with smoked salmon, cream cheese, pickled red onion, crispy capers, sliced avocado, and fresh dill.
MIDDAY
Greek Feast
A vibrant spread of chicken za’atar kebabs, golden falafel, creamy tzatziki, hummus, grilled halloumi drizzled with honey and oregano, crisp Greek salad, and warm homemade pita.
Beer-Battered Fish Tacos
Crispy golden fish wrapped in soft tortillas, served with fresh corn salad, guacamole, pico de gallo, and house-made nachos.
Tuna Tataki Poke Bowl
Seared tuna coated in furikake, served over seasoned rice with Asian vegetables, accompanied by a refreshing wakame salad.
Med Vibes
Chargrilled beef topped with herbaceous chimichurri, served alongside charred lemon broccolini, a vibrant mixed tomato salad, and crispy lemon-infused potato wedges.
HORS D’OEUVRES
Charcuterie Board
A curated selection of cured meats, cheeses, and house-made preserves.
Brioche Lobster Bites
Buttery brioche topped with tender lobster and a rich, citrus-kissed aioli.
Italian Bruschetta
Toasted sourdough topped with ripe tomatoes, basil, and balsamic glaze.
Prawn Rice Paper Rolls
Delicate rice paper rolls filled with steamed prawns and crisp vegetables, served with a light soy dipping sauce.
MAIN
Cucumber, Lime & Coconut Gazpacho Starter
A chilled, refreshing soup infused with citrus and coconut, finished with cherry tomato oil and delicate micro herbs.
Beef Tartare Starter
Finely chopped prime beef seasoned with herbs and garlic, served with crisp artisan crostini.
Deconstructed Caprese Starter
Heirloom tomatoes, fresh mozzarella, and basil presented on crisp Melba toast with a drizzle of balsamic.
Seared Asian Scallops Starter
Perfectly seared scallops served with a ponzu beurre blanc, topped with crispy onions for texture.
Walnut & Honey Mustard Pork Belly
Slow-cooked, crispy pork belly glazed with honey mustard, served with silky pomme purée, pickled apple slaw, and seasonal micro vegetables.
Crispy Seared Sea Bass
Golden-skinned sea bass on a smooth carrot purée, accompanied by herb-infused baby potatoes and a touch of garlic chili oil.
Butter-Poached Lobster Tail
Succulent lobster gently poached in butter, served with a vibrant pea and mint risotto and finished with a lemon beurre noisette.
Filet Mignon
Flame-grilled tenderloin served with garlic and rosemary Hasselback potatoes, honey-glazed baby carrots, and a rich red wine jus.
DESSERT
Chocolate Fondant
A warm, molten-centered chocolate fondant served with caramel popcorn for a playful crunch.
Rooibos & Honey Panna Cotta
Silky panna cotta infused with rooibos and honey, served with a bright berry granita and coulis.
Indian-Spiced Crème Brûlée
Classic crème brûlée infused with warming spices, topped with candied pecans and pistachios.
Deconstructed Key Lime Pie
Zesty lime curd, biscuit crumble, and desiccated coconut layered for a fresh, tropical finish.
| 2 Guests | 35,000 |
|---|---|
| 3 Guests | 35,500 |
| 4 Guests | 36,000 |
| 5 Guests | 36,500 |
| 6 Guests | 37,000 |
| 7 Guests | 37,500 |
| 8 Guests | 38,000 |
| 2 Guests | 35,000 |
|---|---|
| 3 Guests | 35,500 |
| 4 Guests | 36,000 |
| 5 Guests | 36,500 |
| 6 Guests | 37,000 |
| 7 Guests | 37,500 |
| 8 Guests | 38,000 |
| 2 Guests | 35,000 |
|---|---|
| 3 Guests | 35,500 |
| 4 Guests | 36,000 |
| 5 Guests | 36,500 |
| 6 Guests | 37,000 |
| 7 Guests | 37,500 |
| 8 Guests | 38,000 |
| 2 Guests | 35,000 |
|---|---|
| 3 Guests | 35,500 |
| 4 Guests | 36,000 |
| 5 Guests | 36,500 |
| 6 Guests | 37,000 |
| 7 Guests | 37,500 |
| 8 Guests | 38,000 |