Location 5.8

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 9 GUESTS IN 5 GUEST STATEROOM(S).

KING BEDS 1

QUEEN BEDS 3

SPECIFICATIONS	VALUE
Guests	9
Staterooms	5
# Of Crew	2
Length	58 Ft / 17.7 m
Beam	29.0 Ft / 8.86 m
Draft	4.0 Ft / 1.22 m
Builder	Bali Catamarans
Built - Refit:	2027 - No Refit Date Set
Cruising Speed	9 knots

ACCOMMODATION INFORMATION

1 king, 3 queen and 1 twin berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. All cabins with exception of starboard aft cabin are dry heads.
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.

WATERSPORTS

Dinghy	Gala A450HL 15'
Dinghy HP	70
Paddle Boards	2
Wakeboards	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
eFoil
1 Subwing
3 Sea Scooters
2 Stand Up Paddle Boards
1 Kneeboard
1 Wakeboard
Tube
Floating Mats
Snorkeling Gear
10’ Floating Dock
Floats/Noodles
Fishing Gear

CREW PROFILE

Nic Dorward

Lily Davison

Captain Nik Dorward

Growing up just outside London, Nik was captivated by the food scene that surrounded him. This led to him training as a chef and working in various roles within hospitality at some of the capital's most prestigious restaurants and hotels. Nik’s sailing career started in dinghies, sailing in lakes and braving the elements along the UK’s coast. As his passion developed so did his desire for a slightly warmer climate which led him to Greece and slightly bigger boats.

Whilst in Greece and the Med, Nik married his love for hospitality and sailing. Working as a flotilla skipper and charter skipper exposing him to an array of different yachts and destinations. More recently Nik has been back in the UK putting his experience to good use training new sailors and running adventure cruises.

Nik has a real love for the sea and the unique perspective that sailing gives. He is as much at home in the sea doing water sports as he is exploring the shores. You can expect him to uncover the local haunts for excursions ashore and dropping the hook in bays that provide the perfect backdrop for sunset cocktails.

Chef Lily Davison

Growing up close to London, Lily was born with a passion for cooking, influenced by the chefs in her family and her travels around the world. She pursued a career as a private chef on yachts after completing her Bachelor's and Master's degrees in Geographical Sciences and Environmental Policy and Management at the University of Bristol, in United Kingdom. As a manager at the Wimbledon Tennis Championships for 5 years, Lily also enjoys hosting and has a high standard for guest interactions.

When it comes to her creativity in the kitchen, she enjoys incorporating fresh local ingredients and loves immersing herself in culture. She has signature dishes that are heavily influenced by her travels to Mexico, Italy, and Spain. Lily isn't afraid to merge local, sometimes exotic ingredients into her dishes. Making her style unique, and giving her an ever expanding menu.

YACHT DESCRIPTION
LOCATION 5.8 is a 2027 Bali 5.8 built to feel like a floating resort—sleek, spacious, and made for easy island living. Sleeps up to 8 in 4 cabins: 1 King and 3 Queens giving everyone room to spread out and recharge. Highlights include a jaw-dropping rooftop flybridge lounge for cocktails and stargazing, expansive open-concept living, and a fully equipped U-shaped galley that keeps the good times centered. Signature Bali design shines with the up-and-over saloon door and rigid forward cockpit—turning the whole yacht into one seamless indoor-outdoor hangout from sunrise coffee to sunset cheers. Modern, bold, and blissfully effortless—LOCATION 5.8 is next-level charter comfort. *Brochure photos are stock; decor may vary.*

ADDITIONAL INFORMATION

SAMPLE MENU

DAY BREAK
Fresh Fruit, Yogurt & Granola
With a selection of cereals.

Sausage and/or Bacon Sandwiches
Served on toasted or regular bread.

Scrambled Eggs on Toast
A simple and satisfying classic.

Omelette
With Italian sausage, tomatoes, red peppers, fresh herbs, mozzarella, and parmesan.

Full Breakfast
Sausage, bacon, eggs, and American-style breakfast potatoes.

Smashed Avocado Toast
Topped with crispy bacon.

Savory or Sweet Crêpes

Savory: Smoked salmon, cream cheese, and dill.
Sweet: Honey & banana, Nutella, lemon & sugar, or fresh berries.

MIDDAY
Spiced Chicken Verde Tacos
With a chili & herb marinade and avocado salsa.

Seared Chorizo & Argentine-Style Pork Tacos
With sautéed onions, cilantro, and smoky red chimichurri sauce.

Shrimp with Chile Lime Sauce
Served with mango salsa, rice, and seasonal vegetables.

Sesame Chicken
Marinated in a sesame-soy glaze with pickled carrots and spring onions.

Catch-of-the-Day Fish Sandwich
Blackened on the grill, served on homemade brioche buns with chips.

Vodka Rigatoni
With bacon and garlic bread.

Pulpo Gallego
Spanish-style octopus with paprika potatoes.

Light Salmon Stir Fry
With grilled vegetables, rice noodles in coconut sauce, fresh chili, cilantro, and a lime wedge.

HORS D’OEUVRES
Chicken Satay Skewers
With a peanut dipping sauce.

Parma Ham & Melon Salad
A refreshing and classic pairing.

Tomato Bruschetta
With fresh basil and olive oil.

Mussels in White Wine Sauce
With fresh lemon and parsley.

Pork Gyozas
With a soy-sesame dipping sauce.

Smoked Salmon Toast
With capers and lemon.

Calamari
With lemon and black pepper.

Guacamole & Chips
Made fresh to order.

MAIN
Chimichurri Steak
With Hasselback potatoes and corn on the cob.

Pluma Ibérico Pork
With a rich sauce, confit potatoes, shaved fennel, and apple slaw.

Spiced Pomegranate & Lamb Tagine
Served with rice or potatoes.

Fresh Catch of the Day
With parsley & lemon caper butter sauce, new potatoes, and seasonal vegetables.

Marinated Pork Chops
With a Provençal sauce, seasonal vegetables, and roast potatoes.

Roast Chicken
With tomatoes, capers, olives, chili, and cavolo nero.

Cioppino
Mussels and prawns in a flavorful broth, served with fresh baguette.

DESSERT
Bread & Butter Pudding
A comforting, classic dessert.

Homemade Pistachio Brownies
Served with ice cream and fresh raspberries.

Summer Pavlova
Crispy meringue with cream and fresh fruit.

Eton Mess
A mix of crushed meringue, berries, and whipped cream.

Chocolate Avocado Mousse
Rich, creamy, and decadent.

Profiteroles
Choux pastry filled with cream and drizzled with chocolate.

Chocolate Fondant Pudding
With a molten center for the ultimate indulgence.

PRICING DETAILS
Location 5.8 INQUIRE

Pricing

From: 42,000 per week
To: 58,000 per week
Winter 2026 to 2027

2 Guests	42,000
3 Guests	42,500
4 Guests	43,000
5 Guests	43,500
6 Guests	44,000
7 Guests	44,500
8 Guests	45,000

Summer 2027

2 Guests	42,000
3 Guests	42,500
4 Guests	43,000
5 Guests	43,500
6 Guests	44,000
7 Guests	44,500
8 Guests	45,000

Winter 2027 to 2028

2 Guests	42,000
3 Guests	42,500
4 Guests	43,000
5 Guests	43,500
6 Guests	44,000
7 Guests	44,500
8 Guests	45,000

Pricing Details

Cruising Area
• Bahamas

Base Port
• Nassau, Bahamas
• Inquire for additional pick-up/drop-off locations

Taxes
• Not Included (14% tax applies)

Rates & Terms
Minimum charter nights
• 7-night minimum highly recommended
• 5-night minimum required

Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6.5
• 5 nights = weekly rate ÷ 6 × 5

Relocation Fees + 14% Tax
Please inquire for details regarding relocation prior to booking
• Nassau – No relocation fee
• Staniel Cay – $2,000 one-way – $4,000 round-trip
• Inquire about rate for transfer to other Bahamas cruising areas

Arrival | Departure Times
• Yacht prefers a 12pm arrival and departure time. Please inquire for other times.

Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks

Dinning 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 & 6 dinners
• Includes happy hour canapés, standard ship’s bar & snacks
• At least 1 meal ashore is required (guest expense)
• For Exumas charters, the crew recommends Staniel Cay Yacht Club and Xuma (reservations can be arranged)

Holiday Rates 2026 / 2027 Season
• Holiday season pricing is full-board only, 7 nights

Thanksgiving Week
• $48,000 | 2–8 guests – BOOKED

Christmas Week
• $50,000 | 2–8 guests
• Must end on or before December 26

New Year’s Week
• $58,000 | 2–8 guests
• May not start prior to December 28

Important Notes
• Charter waiver required in addition to standard contract
• Video in this brochure is of LOCATION 5.4, whose crew will be transitioning to LOCATION 5.8

Location 5.8

Pricing

Pricing Details

Destinations

Learn More AboutLocation 5.8