LOCATION 5.8
VIEW PHOTOS| 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 |
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.
| 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 |
10 Person Dinghy With 70 HP
e-Foil
3 Sea Scooters
1 Subwing
2 Stand Up Paddle Boards
Kneeboard
Wakeboard
Towable Tube
10’ Floating Dock
Floats/Noodles
Snorkel Gear
Fishing Gear
Beach Games
Captain Nik Dorward and Chef Lily Davison bring a welcoming mix of sailing experience, hospitality, and culinary creativity to every charter. Nik’s background as both a chef and skipper pairs naturally with Lily’s private-chef experience, polished guest service, and globally inspired cooking. Together, they create a relaxed, thoughtful experience centered on beautiful cruising, local discovery, and memorable meals.
Click each crew profile to learn more about their background, experience, and personal story.
Culinary Experience Intro
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
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.
| 2 Guests | 44,000 |
|---|---|
| 3 Guests | 45,000 |
| 4 Guests | 46,000 |
| 5 Guests | 47,000 |
| 6 Guests | 48,000 |
| 7 Guests | 49,000 |
| 8 Guests | 50,000 |
| 2 Guests | 44,000 |
|---|---|
| 3 Guests | 45,000 |
| 4 Guests | 46,000 |
| 5 Guests | 47,000 |
| 6 Guests | 48,000 |
| 7 Guests | 49,000 |
| 8 Guests | 50,000 |
| 2 Guests | 44,000 |
|---|---|
| 3 Guests | 45,000 |
| 4 Guests | 46,000 |
| 5 Guests | 47,000 |
| 6 Guests | 48,000 |
| 7 Guests | 49,000 |
| 8 Guests | 50,000 |
| 2 Guests | 44,000 |
|---|---|
| 3 Guests | 45,000 |
| 4 Guests | 46,000 |
| 5 Guests | 47,000 |
| 6 Guests | 48,000 |
| 7 Guests | 49,000 |
| 8 Guests | 50,000 |