ISLAND KISSES
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 2 |
| Length | 54 Ft / 16.5 m |
| Beam | 29.0 Ft / 8.86 m |
| Draft | 4.9 Ft / 1.5 m |
| Builder | Bali Catamarans |
| Built - Refit: | 2019 - No Refit Date Set |
| Cruising Speed | 8 knots |
4 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. Port side is a luxurious primary queen cabin. The starboard aft cabin does not have a full shower, and has a wet head.
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 take starboard mid-ship cabin (twin cabin), but will move to starboard aft cabin on request for $800 fee.
| Dinghy | 12 Ft |
| Dinghy HP | 40 HP |
| Paddle Boards | 2 |
| Double Kayaks | Yes |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
While the following dishes offer inspiration, your menu will be personally curated by Reeve to reflect your preferences.
Breakfast
Açaí bowl:
Fresh fruit, granola, bee pollen, edible flower
Breakfast Sliders:
Brioche bun, bacon, egg, gruyere, siracha aioli
Personal Shakshuka:
Simmered spiced tomato, pepper, and onion mix, poached egg, feta crumble
Latkes
Poached egg, smoked salmon, arugula, creme fraiche
Mini Quiche:
Individual quiche of the day
Brioche French Toast Stack:
Fresh berries, coconut yogurt, maple syrup
Lunch
Ahi Tuna Poke Bowl:
Freshly caught Yellowfin Tuna, crisp vegetables, fragrant rice, secret sauce
Burrata Prosciutto and Peach Salad:
Grilled peaches, lemon pesto dressing made from boat grown basil, prosciutto, burrata, fresh greens
Prawn Stack:
Tiered dish with sticky rice, prawns, avocado mash, mango salsa, sweet and creamy siracha sauce
Curried Chicken Salad Lettuce Wrap:
Tender aromatic chicken salad wrapped in crisp lettuce
Red Snapper Crudo:
Fresh snapper, Harissa dressing, sliced cherry tomatoes, cilantro, lemon shavings, warm crostini
Lobster Roll:
Local lobster tossed in a tangy dressing in a buttery roll, summer salad
Starter
Deconstructed Sushi
Mango Halibut Ceviche
Sundried Tomato Wontons
Gazpacho
Mushroom Leek Croquettes
Prawn Cocktail
Scorched Pomelo Oysters
Mains
Steak:
Ribeye steak with King Oyster mushrooms, roasted potatoes, tangled asparagus, parsnip puree and a red wine jus
Pasta:
Creamy mixed mushroom Bucatini with Camembert, topped with dandelion sprouts, served with garlic bread
Scallops:
Seared scallops with bok choy in a soy honey glaze atop a celery root coulis
Chicken:
Creamy tomato chicken breast with lightly fried sage gnocchi
Mahi Mahi:
Blackened Mahi Mahi with coconut saffron rice, greens, mango sauce, topped with edible flowers
Salmon:
Seared salmon in a lemon beurre Blanc with a minted pea puree
Dessert
Dragon Fuit, Berry Cheesecake Jars
Chocolate Lava Cake
Strawberry and Cream Mousse
Affagato
Fudge Brownie with Matcha Coconut whip
Passionfruit Panna Cotta
(Updated September 2025)
| 2 Guests | 28,500 |
|---|---|
| 3 Guests | 29,000 |
| 4 Guests | 29,500 |
| 5 Guests | 30,000 |
| 6 Guests | 30,500 |
| 7 Guests | 31,000 |
| 8 Guests | 31,500 |
| 2 Guests | 28,500 |
|---|---|
| 3 Guests | 29,000 |
| 4 Guests | 29,500 |
| 5 Guests | 30,000 |
| 6 Guests | 30,500 |
| 7 Guests | 31,000 |
| 8 Guests | 31,500 |
| 2 Guests | 28,500 |
|---|---|
| 3 Guests | 29,000 |
| 4 Guests | 29,500 |
| 5 Guests | 30,000 |
| 6 Guests | 30,500 |
| 7 Guests | 31,000 |
| 8 Guests | 31,500 |