Karma

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 4

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	2
Length	50 Ft / 15.3 m
Beam	27.0 Ft / 8.25 m
Draft	5.0 Ft / 1.53 m
Builder	Lagoon
Built - Refit:	2020 - No Refit Date Set
Cruising Speed	8 knots

ACCOMMODATION INFORMATION

Accommodates 8 guests in 4 cabins. Crew takes port aft with head.

WATERSPORTS

Dinghy	12ft
Dinghy HP	30hp
Paddle Boards	Yes
Double Kayaks	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Onboard
Scuba Compressor	Onboard

OTHER TOYS
WaveSkate (similar to a wakeboard)
Water Skis available upon request
7x7' Bote Floating Dock
Complementary USVI and BVI map to track your charter

CREW PROFILE

Harry Van Vliet

Kristen Cornerlsen

Captain Harry and Chef Kristen are an adventurous couple who met on a bus while traveling through Morocco and have been exploring the world together ever since, whether it is on land or at sea.
Captain Harry was born and raised in Sydney, Australia. Harry has always been drawn to the water. He began sailing at just six years old, racing Sabots and Flying 11 dinghies before progressing to larger yachts as a bowman. With over five years of professional experience in the industry, Harry has turned a lifelong passion into a rewarding career. After earning a degree in commerce, Harry quickly realized the corporate world wasn't for him. Instead, he chose to follow his love for the ocean, skippering yachts along Australia's east coast, working aboard charter super yachts, and completing sailing passages across the globe. A passionate ocean lover, Harry has been a certified SCUBA diver since age 17 and an instructor for over three years. He enjoys taking guests to vibrant reef systems and historic wrecks, sharing the unique marine life and stories of each cruising area. For Harry, the best part of skippering is discovering new destinations and uncovering hidden gems. Whether it's a secluded bay, a thriving reef, or a laid-back beach bar, he's always seeking out special places to share with guests.

Chef Kristen Born and raised in Maryland, Kristen developed her love for the ocean sailing with her family on the Chesapeake Bay. Her passion for cooking has always been part of her travels, whenever she visits somewhere new she immerses herself in local food traditions. After taking a break from her career as a software engineer to travel the world, Kristen's cooking career began during the pandemic when she worked as a chef at an eco-lodge in Colombia, preparing farm to table plant based meals. She later spent summers in Costa Rica at wellness retreats creating health-conscious meals. While building an app to teach sourdough baking, she was able to learn the skill on her own and now she loves finding a way to incorporate sourdough in any baked goods. Now, Kristen has combined her two passions of cooking and the ocean. She's excited to share her love of healthy and nourishing cuisine with her guests. When she's not cooking in the galley, Kristen is out with Harry exploring the world; hiking volcanoes, cycling, skiing, scuba diving and surfing wherever adventure calls.

Captain Harry Van Vliet

Qualifications
RYA Yachtmaster Offshore Sail & Motor
commercially endorsed
STCW 95+10
ENG 1
RYA VHF Short Range
RYA Powerboat Level 2di/SSI
SAMSA Skipper Category C 2014
PADI Open Water SCUBA Instructor
PADI Instructor Specialties: NITROX, Deep 40, wreck, equipment specialist, night, sidemount, photography
Technical Divers International TECH 45 &
Advanced NITROX Diver

Chef Kristen Cornelsen

Qualifications:
STCW95 + 10
ENG1
Food Hygiene Level 2
PADI Advanced SCUBA Diver

YACHT DESCRIPTION
Welcome to S/Y Karma, an award winning Lagoon 50 and home of your next amazing sailing vacation. Offering the highest levels of luxury, comfort, and extravagance, this cruising catamaran is the perfect yacht for your friends and family. Karma offers multiple social areas including the flybridge with 360 degree ocean views, the spacious cockpit and salon with easy interior and exterior access, and the foredeck lounge where you can bask in the Caribbean sun. For our underwater adventure seekers, Karma is fully equipped with scuba diving and snorkeling equipment, and a hydraulic swim platform for easy access in and out of the water. Above the water, paddle along on our SUPs or our two person kayak, or take a load off on the floating dock Lily Pad. Get ready for the greatest week of your life on your luxurious catamaran vacation aboard Karma.

ADDITIONAL INFORMATION

SAMPLE MENU

Kristen's Sample Menu

Breakfast

All breakfasts served with fresh fruits

Mediterranean Shakshuka

Eggs poached in a rich tomato and bell pepper sauce. Topped with avocado and crumbled feta. Served with a flatbread

Classic Eggs Benedict

Poached eggs and Canadian bacon on toasted English muffins covered in a hollandaise sauce

Smoothie Ocean Bowl

Pineapple, blue spirulina, coconut milk and banana base topped with local fruits, granola, chia seeds and coconut flakes

Loaded Avo Toast

Smashed avocado on toasted artisanal bread. Topped with a poached egg, micro greens marinated cherry tomatoes and crumbled feta with drizzle spicy honey

Huevos Rancheros del Mar

Sunny side up eggs over a homemade chipotle tomato ranchero sauce, refried black beans (or chorizo) and a crispy corn tostada. Topped with radish and Mexican crema

BYOB (build your own bagel) Platter

Assorted bagels with all the fixings to create the perfect breakfast bagel - cream cheese, salamis, smoked salmon, picked onions, sliced tomatoes and capers

BVI Coconut French Toast

Thick french toast, topped with coconut flakes and mango. Served with millionaires bacon

Lunch

Tuna Poke Bowl

Tuna with cucumber, pickled vegetables, edamame, pineapple and avocado over sushi rice. Topped with sesame seeds and spicy mayo

Caribbean Fish Tacos

Grilled local fish in flour tortillas with cabbage slaw, avocado, and pineapple habanero salsa

Buddha Bowl

Homemade charcoal falafel with hummus, quinoa, mixed greens, roasted vegetables drizzled with tahini

Grilled Salmon and Vegetables

Platter of salmon with grilled vegetables, potatoes and corn. Finished with a honey Dijon sauce

Crab Cake Sandwich

A Maryland inspired classic, lump crab cake with lettuce, tomato, and old bay aioli on a bun. Served with sweet potato fries

Kale Caesar Salad

Kale with parmesan, sourdough croutons, and creamy caesar dressing topped with garlic shrimp

Bulgolgi Bao Buns

Korean beef in a bao bun topped with sesame seeds served with a cucumber salad

Appetizers

Charcuterie Board

Assorted cured meats, artisan cheeses, olives, nuts, and seasonal fruits with crackers.

Mediterranean Platter

Hummus, red pepper muhammara, feta, olives and cucumber with warm pita bread

Pesto Burrata

Creamy burrata with tomatoes, pesto, and homemade sourdough focaccia

Mini Quesadillas

Cheese quesadillas served with fresh guacamole and salsa

Thai Chicken Skewers

Grilled chicken satay with spicy peanut sauce

Shrimp Cocktails

Chilled shrimp with spicy avocado crème and cocktail sauce

Strawberry Balsamic Bruschetta

Toasted baguette topped with ricotta cheese, strawberries and basil with balsamic drizzle on top

Dinner

Verde Risotto with Scallops

Creamy risotto with asparagus topped with pan seared scallops and cherry tomatoes

Rack of Lamb

Herb crusted roasted rack of lamb served with roast potatoes and seasonal vegetables with a mint sauce

Caribbean Catch

Pan seared local fish with roasted carrots, Coconut cilantro rice with a mango tomato salsa on top

Ribeye Steak

Grilled ribeye with chimichurri, chipotle sweet potato puree, and charred broccolini

Surf and Turf

Served with mashed potatoes and asparagus

Miso Glazed Salmon

A sweet miso glazed Salmon with a cucumber salad and black rice topped with a wasabi cream

Kale Pistachio Pesto Pasta

Linguine topped shrimp, cherry and parmesan

Dessert

Chocolate Mouse

Vegan chocolate mouse

Mango Cheesecake

Cheesecake with fresh mango and graham cracker crust

Dark Chocolate Tarte

Chocolate ganache in cookie crumb crust with sea salt flakes

Vanilla Pan Cotta

Creamy vanilla custard with fresh blueberry compote and mint

Lemon Cake

Moist lemon cake with lemon glaze and candied lemon zest

Pistachio Brownies

Fudge brownies with pistachios, served with vanilla ice cream

Orange Posset

vegan orange cream served with shortbread cookies

PRICING DETAILS
Karma INQUIRE

Pricing

From: 24,700 per week
To: 35,000 per week
Winter 2025 to 2026

2 Guests	25,000
3 Guests	25,500
4 Guests	26,000
5 Guests	26,500
6 Guests	27,000
7 Guests	27,500
8 Guests	28,000
9 Guests	Array
10 Guests	Array
Pax11	Array
Pax12	Array

Summer 2026

2 Guests	25,000
3 Guests	25,500
4 Guests	26,000
5 Guests	26,500
6 Guests	27,000
7 Guests	27,500
8 Guests	28,000
9 Guests	Array
10 Guests	Array
Pax11	Array
Pax12	Array

Winter 2026 to 2027

2 Guests	25,000
3 Guests	25,500
4 Guests	26,000
5 Guests	26,500
6 Guests	27,000
7 Guests	27,500
8 Guests	28,000
9 Guests	Array
10 Guests	Array
Pax11	Array
Pax12	Array

Summer 2027

2 Guests	25,000
3 Guests	25,500
4 Guests	26,000
5 Guests	26,500
6 Guests	27,000
7 Guests	27,500
8 Guests	28,000
9 Guests	Array
10 Guests	Array
Pax11	Array
Pax12	Array

Karma

Kristen's Sample Menu

Pricing

Pricing Details

Destinations

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