Kasiopeja

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 4

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	2
Length	48 Ft / 14.7 m
Beam	26.0 Ft / 7.94 m
Draft	4.3 Ft / 1.31 m
Builder	Bali Catamarans
Built - Refit:	2023 - No Refit Date Set
Cruising Speed	8 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

***Some Photos in this brochure of the vessel are stock photos.***

WATERSPORTS

Dinghy	11ft RIB, Highfield
Dinghy HP	25
Paddle Boards	Yes
Snorkeling gear	8
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
2 Sublue Sea Scooters

CREW PROFILE

Bryan Mason

Zachary Bronson

Captain Bryan
After years of global exploration, Captain Bryan has found his true home on the stunning waters of the Virgin Islands. His path to the helm was anything but ordinary—driven by a deep sense of curiosity and a passion for meaningful experiences.

Bryan’s wanderlust first took him through Mexico and Chile, where he worked as a volunteer, and later to England and Spain, where he studied philosophy and law. He spent over a decade practicing as an attorney in the windy city of Chicago before trading his suit for sea boots and heading north to try his hand at commercial salmon fishing in Alaska. But it was in 2016, after relocating to St. Thomas, that the sea truly called him. When hurricanes Irma and Maria swept through the Caribbean two years later, they gave Bryan what he calls his “Category-5 nudge” to finally pursue his lifelong dream of becoming a captain.

Since then, Captain Bryan has charted a successful course in the yachting world—logging over 1,000 charters and welcoming more than 6,300 guests aboard. Known for his calm professionalism, thoughtful hospitality, and wealth of nautical knowledge, he consistently earns five-star reviews and guest praise.

With a deep love for the ocean, an adventurous spirit, and a commitment to exceptional service, Captain Bryan is proud to bring his experience to the Virgin Islands term charter scene—helping guests create unforgettable memories, one charter at a time.

Chef Zachary
Chef Zachary joins Kasiopeja for his first season with Paradise Yacht Management, bringing over 20 years of experience in the hospitality industry and a lifelong love for coastal living. A Florida native, Zach has always felt at home on or near the water—making the transition to life at sea a natural evolution of both passion and profession.

Throughout his career, Zach has helped launch and manage numerous high-end restaurants, bars, and resort dining programs across Orlando and Nashville. His diverse background includes roles as a chef, food and beverage director, wine consultant, and mixology expert—all grounded in a commitment to warm, personalized hospitality and consistently elevated guest experiences.

Now embarking on his next chapter as a yacht chef, Zach is thrilled to combine his culinary creativity with the rhythm of life at sea. Onboard Kasiopeja, guests can expect flavorful, thoughtfully prepared meals, effortless service, and unforgettable moments shared around the table—all set against the stunning backdrop of the Virgin Islands.

YACHT DESCRIPTION
Introducing Kasiopeja, a 2023 48’ catamaran that encapsulates the essence of Bali in every detail. This majestic vessel spans 48 feet and boasts a plethora of amenities, thoughtfully designed to accommodate up to 8 guests in absolute comfort. Step aboard this floating paradise, and you'll find four luxurious queen guest cabins, providing a haven of relaxation for everyone on board. Four well-appointed heads ensure convenience and privacy for all, enhancing the overall experience. The galley is fully equipped with modern appliances, including a full-sized refrigerator, catering to all culinary desires. As you venture outside, you'll be captivated by the solid deck, offering an expansive seating area and a serene lounge deck where cherished moments can be shared with loved ones. Up on the flybridge, an inviting table, (electric cooler with ice cold drinks) and lounge area beckon guests to enjoy panoramic views while being pampered by the warm sea breeze. And that's not all—Kasiopeja has a distinctive feature that sets her apart: a remarkable tilt and turn rear wall in the salon. When opened, it seamlessly merges the interior with the exterior, creating an unmatched and unforgettable environment. Embodying Bali's unparalleled style and emphasis on livability, this stunning catamaran offers an unparalleled experience that will leave a lasting impression on all who set foot on board. For those fortunate enough to sail on Kasiopeja, rest assured, she will exceed expectations and undoubtedly beckon guests to return time and time again.

ADDITIONAL INFORMATION

SAMPLE MENU

DAY BREAK
All breakfasts served with fruit platter, yoghurt, coffee, fruit juice, and a spread of various teas.

Tropical Sunrise Platter
Pineapple, papaya, mango, banana, coconut yogurt, and island honey.

Johnny Cake Waffles
With spiced rum-maple syrup and caramelized bananas.

Crab Cake Benedict
House-made crab cakes topped with poached eggs and hollandaise on toasted English muffin.

Classic Steak & Eggs
6 oz. filet medallion, eggs your way, roasted potatoes, and peppers.

Plantain Pancakes
Served with nutmeg syrup and toasted coconut.

Three-Egg Omelet Station
With mushrooms, peppers, onions, spinach, ham, bacon, sausage, and cheddar.

Greek Yogurt Parfait
With local honey, toasted almonds, and berries.

MIDDAY
Grilled Mahi Sandwich
Fresh mahi filet, lettuce, tomato, tartar sauce, served with roasted vegetables.

Island Cubano
Roast pork, sliced ham, Swiss cheese, pickles, mustard, served with side salad.

Chophouse Burger
Prime beef, cheddar, lettuce, tomato jam, caramelized onions, sesame bun, with baked potato wedges.

Shrimp Caesar Wrap
Romaine, jumbo shrimp, Parmesan, Caesar dressing, served with fruit salad.

Lobster Roll
Chilled lobster salad on a toasted split roll with lemon butter, served with cucumber salad.

Grilled Chicken Cobb Salad
Romaine, bacon, avocado, tomato, egg, blue cheese, ranch.

Seared Tuna Niçoise
Ahi tuna, olives, potatoes, haricot verts, tomato, vinaigrette.

Pasta Primavera
Penne pasta with zucchini, squash, peppers, and Parmesan in light cream sauce.

HORS D’OEUVRES
Mini Lump Crab Cakes
With remoulade.

Seared Tuna Tataki
Rare ahi with soy-ginger sauce.

Shrimp Cocktail
Chilled jumbo shrimp with cocktail sauce and lemon.

Beef Tenderloin Skewers
With chimichurri.

Prosciutto-Wrapped Melon
With pineapple glaze.

Lobster Bites
Butter-poached lobster skewers with garlic-lime butter.

STARTERS
New England Clam Chowder
Creamy chowder with clams, potato, and bacon.

Spiny Lobster Bisque
Silky bisque with brandy and lobster medallions.

French Onion Soup
Caramelized onions, beef stock, Gruyère gratinée.

Tomato Basil Soup
Smooth tomato base finished with cream.

Chophouse Caesar
Romaine, croutons, shaved Parmesan, creamy Caesar dressing.

Beet & Goat Cheese Salad
Roasted beets, arugula, goat cheese, candied pecans, citrus vinaigrette.

Wedge Salad
Iceberg, bacon, tomato, blue cheese crumbles, ranch.

Garden Salad
Mixed greens, cucumber, tomato, onion, balsamic vinaigrette.

Spinach & Strawberry Salad
Baby spinach, strawberries, feta, candied walnuts, poppy seed dressing.

MAIN
Fresh Catch of the Day
Snapper, mahi, or wahoo, grilled or seared, served with rice pilaf & sautéed green beans.

Caribbean Spiny Lobster Tail
Broiled with garlic butter & lemon, paired with roasted potatoes & asparagus.

Ahi Tuna Steak
Sesame-crusted, seared rare with soy-ginger glaze, coconut rice & baby bok choy.

Pan-Roasted Grouper
With citrus beurre blanc, mashed potatoes & sautéed zucchini.

Grilled Salmon
With honey-mustard glaze, wild rice & roasted carrots.

Sea Scallops
Pan-seared with lemon caper butter, served with creamy risotto & wilted spinach.

Seafood Linguine
Shrimp, lobster, and scallops tossed in garlic cream sauce with fresh herbs.

Filet Mignon (8 oz.)
With port wine demi-glace, garlic mashed potatoes & grilled asparagus.

New York Strip (12 oz.)
With peppercorn sauce, baked potato & sautéed mushrooms.

Bone-In Ribeye (16 oz.)
With mushroom Marsala reduction, au gratin potatoes & roasted Brussels sprouts.

Rack of Lamb
Herb-crusted with rosemary jus, served with couscous & ratatouille.

Double-Cut Pork Chop
Lightly jerk-spiced, finished with pineapple glaze, with rice pilaf & green beans.

Roast Chicken Supreme
Pan-roasted with thyme jus, served with roasted root vegetables & mashed potatoes.

BBQ Baby Back Ribs
With Caribbean barbecue sauce, baked sweet potato & coleslaw.

Grilled Lamb Chops
With mint chimichurri, paired with roasted potatoes & broccolini.

Additional Sides - Available to substitute or add to any entrée
Garlic Mashed Potatoes · Baked Potato with Sour Cream & Chives · Au Gratin Potatoes · Rice Pilaf · Wild Rice · Roasted Sweet Potato · Steamed Asparagus · Roasted Brussels Sprouts · Creamed Spinach · Sautéed Mushrooms · Grilled Zucchini · Seasonal Roasted Vegetables · Coleslaw

DESSERT
Banana Foster Cheesecake
With rum caramel sauce.

Key Lime Tart
With graham crust and toasted meringue.

Molten Chocolate Cake
With whipped cream.

Pineapple Upside-Down Cake
Served warm with vanilla ice cream.

Passionfruit Crème Brûlée
Classic custard with Caribbean sugar crackle.

Classic NY Cheesecake
With fresh berries.

Tropical Sorbet Trio
Mango, coconut, and passionfruit.

Apple Crisp
With vanilla ice cream.

PRICING DETAILS
Kasiopeja INQUIRE

Pricing

From: 24,200 per week
To: 33,000 per week
Summer 2025

2 Guests	24,500
3 Guests	25,000
4 Guests	25,500
5 Guests	26,000
6 Guests	26,500
7 Guests	27,000
8 Guests	27,500

Winter 2025 to 2026

2 Guests	24,500
3 Guests	25,000
4 Guests	25,500
5 Guests	26,000
6 Guests	26,500
7 Guests	27,000
8 Guests	27,500

Summer 2026

2 Guests	24,500
3 Guests	25,000
4 Guests	25,500
5 Guests	26,000
6 Guests	26,500
7 Guests	27,000
8 Guests	27,500

Winter 2026 to 2027

2 Guests	24,500
3 Guests	25,000
4 Guests	25,500
5 Guests	26,000
6 Guests	26,500
7 Guests	27,000
8 Guests	27,500

Pricing Details

Cruising Grounds: Virgin Islands
Pick Up/Drop Off: YHG - AYH, USVI
Yacht: Based in St. Thomas. USVI pick up and Drop off preferred, but BVI ports also accepted (please check with CA for availability. No more than 7 BVI pick ups in a year.
BVI Customs & Cruising Permit Fees: Included

MINIMUM NIGHTS: 5, Inquire for less.
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.

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.

25/26 HOLIDAYS:
7 night minimum. Full-Board.
CHRISTMAS: 2-8 guests $30,000 Must end on or before 12/27
NEW YEARS: 2-8 guests $33,000 May not start prior to 12/28

**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**

Kasiopeja

Pricing

Pricing Details

Destinations

Learn More AboutKasiopeja