HIGH 5
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 2 |
| Length | 55 Ft / 16.8 m |
| Beam | 28.7 Ft / 8.77 m |
| Draft | 4.8 Ft / 1.47 m |
| Builder | Bali Catamarans |
| Built - Refit: | 2023 - None |
| Cruising Speed | 7 knots |
Owner’s cabin with 3 additional guest cabins, all en suite, 2 queens and 1 with 2 twin beds.
Aircon runs overnight only.
| Dinghy | 12 Ft |
| Dinghy HP | 70 HP |
| Paddle Boards | 2 |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | 1 |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Dinghy With 70HP
2 Sea Scooters
1 Subwing
2 Stand Up Paddle Boards
1 Wakeboard
1 Towable Tube
1 10' Floating Dock
Foam Noodles
Snorkel Gear
Fishing Gear
Captain Nicolas and Chef Lelani bring together a shared love of the ocean, adventure, and meaningful guest experiences. Nicolas's calm leadership, fishing expertise, and wide-ranging yachting background pair naturally with Lelani’s soulful, globally inspired cuisine and warm, creative approach to hospitality.
Together, they create a charter experience that feels relaxed, personal, and full of discovery. Whether guests are exploring the water, casting a line, discovering a new anchorage, or gathering around the table for a memorable meal, Nicolas and Lelani are dedicated to making every moment aboard feel welcoming, thoughtful, and unforgettable.
Click each crew profile to learn more about their background, experience, and personal story.
Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.
DAY BREAK
Papaya Star Yogurt Bowl
Fresh papaya, seasonal chopped fruit, and granola, served with toast, crisp bacon, and warm cinnamon rolls.
Chef's Flourless Muffin Quiches
Flourless muffin-style quiches presented on a bed of sunflower sprouts, served with maple sausage and an ornate fresh fruit platter.
Wagyu Eggs Benedict
Wagyu Eggs Benedict with crisp bacon, thyme-marinated avocado, and an ornate fresh fruit platter.
West End Herbed Scrambled Eggs
Fresh herbed cheesy scrambled eggs served family-style with pumpernickel toast, preserves, and an ornate fresh fruit platter.
Apple Cinnamon French Toast
Apple cinnamon French toast with homemade maple syrup, orange slices, and boerewors.
Walk in a Garden Avocado Toast
Avocado toast topped with butterflied cucumber and alfalfa sprouts.
Blueberry Pancakes
Blueberry pancakes served with bright lemon curd and creamy ricotta.
Sunday Brunch Lox & Bagel
Lox and bagel with homemade chive, cucumber, and tomato-infused cream cheese, accompanied by fresh rosemary breakfast potatoes.
MIDDAY
Cajun Shrimp Wraps
Fresh lime-and-mint sauced Cajun shrimp wraps served with crisp potato chips.
Fisherman's Mahi-Mahi Tacos
Mahi-mahi tacos with carrot-marinated slaw, fresh mango, cilantro, and avocado-lime salsa, served with chips and homemade salsa.
Sesame-Seared Ahi Tuna Salad
Sesame-seared ahi tuna with Parmesan stir-fried baby corn, wasabi-dusted mushrooms, mandoline radishes, sliced carrots, mandarin orange, and wasabi-pea croutons, finished with homemade ginger-orange sesame dressing.
Waldorf Chicken Salad Artisan Sandwich
Toasted artisan sandwich filled with Waldorf chicken salad, served with sweet potato fries and homemade Caribbean honey-mustard sauce.
Sea Scallop Scampi
Plated sea scallops in homemade garlic-butter scampi sauce with asparagus, served with an oven-baked artisan baguette.
Fisherman's Mahi-Mahi Sandwich
Mahi-mahi with seared pineapple and homemade Caribbean Cajun sauce on a buttered bun, served with seasoned curly fries.
Cheeseburger in Paradise
Seared-pineapple cheeseburger with homemade ribeye patties on a toasted brioche bun, served with a choice of summer salad or handmade potato chips finished with herbs and balsamic vinaigrette.
HORS D’OEUVRES
Italian Caprese
A classic Italian Caprese presentation.
Portobello, Macadamia & Rosemary
Toasted open-faced portobello mushroom with macadamia nut and rosemary, pear, and a balsamic drizzle.
Jost Van Dyke Salad
Blueberry goat cheese, homemade herbed croutons, cherry tomatoes, cucumber half-moons, toasted pumpkin and almond seeds, finished with fresh homemade blueberry vinaigrette.
Phyllo Pear, Brie & Honey Cubes
Crisp phyllo parcels layered with pear, Brie, and honey.
Homemade Caesar Salad
Fresh Caesar salad with grated Parmesan wedges and heirloom tomatoes, finished with lemon and crisp fried-cheese crouton webs.
Caramelized Date, Pecan & Cranberry Kale Salad
Caramelized dates, pecans, and dried cranberry crumble over kale, served with homemade poppy-seed dressing and toasted chickpea croutons.
MAIN
Rosemary Wagyu Roast
Rosemary Wagyu roast served over homemade garlic mash with truffle-oil asparagus.
Alaskan Salmon
Alaskan salmon under a caper, garlic, and fresh dill sauce, served on raisin and allspice rice pilaf with lemon-pepper squash.
Mama Leone's Never-Done-Before Pasta Night
A chef-led pasta evening served with homemade garlic bread.
Fresh Caribbean Roti
Caribbean roti with homemade mango-guava chutney and a Caribbean salad finished with homemade pineapple dressing.
Fisherman's Grouper
Fresh grouper under coconut-lime sauce, served with pineapple rice and a sautéed medley of peppered squash.
Mediterranean Chicken Roulade
Chicken roulade infused with feta, olives, sun-dried tomatoes, olive spread, and Dragon Welsh sausage, served with mashed sweet potatoes and seasonal fresh vegetables.
Fisherman's Steak Fish
Steak fish under a red-and-yellow pepper guava sauce, served with forbidden rice and almond-panko-dusted broccolini.
South African Bobotie
Homemade bobotie with peach chutney, served with yellow rice and feta-creamed spinach.
DESSERT
Cinnamon Melt Tart
A warm, cinnamon-forward tart.
Chocolate Turtle Brownie à la Mode
Rich chocolate turtle brownie served à la mode.
Lychee Custard
Delicate lychee custard.
Homemade Key Lime Pie
Classic homemade key lime pie.
Blueberry Merveilles
A blueberry-led sweet finish.
Lemon Meringue Pie
Lemon meringue pie with homemade lemon curd.
Banana Flambé
Warm caramelized banana flambé.
| 2 Guests | 29,500 |
|---|---|
| 3 Guests | 30,000 |
| 4 Guests | 30,500 |
| 5 Guests | 31,000 |
| 6 Guests | 31,500 |
| 7 Guests | 32,000 |
| 8 Guests | 32,500 |
| 2 Guests | 29,500 |
|---|---|
| 3 Guests | 30,000 |
| 4 Guests | 30,500 |
| 5 Guests | 31,000 |
| 6 Guests | 31,500 |
| 7 Guests | 32,000 |
| 8 Guests | 32,500 |
| 2 Guests | 31,000 |
|---|---|
| 3 Guests | 31,500 |
| 4 Guests | 32,000 |
| 5 Guests | 32,500 |
| 6 Guests | 33,000 |
| 7 Guests | 33,500 |
| 8 Guests | 34,000 |
Cruising Area
• Virgin Islands (USVI & BVI)
Base Port
• American Yacht Harbor (AYH) – St. Thomas, USVI
• BVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in St. Thomas, USVI
• USVI pick-up/drop-off preferred
• BVI pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum charter nights
• 5-night minimum
Rate Calculations
• For 6+ night charters: weekly rate ÷ 7 nights × (x)nights
• For 5 or less night charters: weekly rate ÷ 6 nights × (x)nights
Sleep Aboard Option
• Offered at 50% of the daily rate
• Boarding after 4:00 PM
• Includes a welcome cocktail, breakfast the next morning, and an early start
• Dinner ashore at the client’s expense
Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches, and 3 dinners onboard
• All other meals to be eaten ashore at the client’s expense
• $160 per person discount
Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches, and 6 dinners onboard
• All other meals to be eaten ashore at the client’s expense
• $80 per person discount
Child Discount
• $100 discount per child under 12 for 7-night charters
• Prorated for shorter charters
Holiday Rates 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week
• $37,400 | 2–8 guests
• Must end no later than December 26
New Year’s Week
• $47,000 | 2–8 guests
• Must begin no sooner than December 28
Important Notes
• Embarkation: 12:00 PM
• Disembarkation: 12:00 PM
• 48-hour turnarounds required; inquire for 24-hour turns
All-Inclusive Rate Includes
• Meals and beverages onboard
• Fuel
• Mooring fees
• Private yacht and service of the crew: captain and chef/mate
• Insurance for the yacht and passengers: civil liability
• Accommodation in private air-conditioned cabins, each with an ensuite bathroom
• Bedding, towels, and beach towels
All-Inclusive Rate Does Not Include
• Special provisioning requests; inquire for further details
• Cancellation insurance and private insurance
• Airport transfers to/from the yacht base
• Personal expenses
Contract Special Conditions
The charter fee includes British Virgin Islands (BVI) taxes, fees, permits and/or National Park fees and/or Customs and Immigration fees.
Onboard Wifi is included, however data rates cannot be guaranteed since the yacht is moving and on the ocean.
Should the Charterer have any complaints about the Yacht or the Crew they shall notify the captain in the first instance and, if the matter is not resolved within 12 hours, shall notify the Owner in writing through the Broker as soon as possible, who shall try to remedy the matter, the owner shall have no liability whatsoever in respect of any complaints which the Owner has not been notified within 48 hrs of the occurrence of the circumstances giving rise to the complaint.
Travel insurance and Cancellation/Curtailment insurance is highly recommended and should be sourced by the Charterer.
Crew gratuity (customary 15 - 20% of the Charter Fee for great service) is additional and at the CHARTERER's discretion. This gratuity should be given at the end of the Charter Period and prior to disembarking the Yacht.
Although every effort will be made to maintain the same crew throughout the season, with any crewed Yacht there is the possibility of a Crew change in the lead up to the Charter Period.
Any tandem charter involving multiple yachts requires the guests that paid for a specific yacht and are on that yachts manifest to be the only guests on that yacht during meal services, while underway, and overnight sleeping. This is due to safety and maritime requirements.
CHARTERER accepts responsibility for all guests they bring on the charter regarding any damages, accidents, or injuries in accordance with the contract as if those guests were listed as CHARTERERS on the contract.