Drift

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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	55 Ft / 16.8 m
Beam	29.0 Ft / 8.86 m
Draft	4.9 Ft / 1.5 m
Builder	Bali Catamarans
Built - Refit:	2022 - No Refit Date Set
Cruising Speed	8 knots

ACCOMMODATION INFORMATION

4 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. All cabins with exception of starboard aft (crew) 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.
Crew is flexible should clients need the aft starboard cabin.

WATERSPORTS

Dinghy	12 Ft
Dinghy HP	40 HP
Paddle Boards	2
Wakeboards	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
1 eFoil
3 Sea Scooters
4 Stand Up Paddle Boards
Tube
Sunchill
Snorkeling Gear
10’ Floating Dock
Floats/Noodles
Fishing Gear
Yoga Mats

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
DRIFT (formerly LOCATION 5.4) is a Bali sailing catamaran made for effortless island escapes, with teak decks, big lounging zones, and that signature Bali indoor-outdoor flow. The cockpit is built for long meals and lazy afternoons, while the flybridge serves up panoramic views and a front-row seat to the sails—prime real estate for sunset cocktails and breezy cruising. Inside, the bright open-concept salon is wrapped in windows for a calm, modern retreat between adventures. Sleeps up to 8 in 4 Queen cabins, each with a private ensuite and individual A/C control. Recent upgrades refresh the onboard feel with new bedding, premium linens, updated soft goods, and enhanced amenities—plus water toys for endless fun on the water. Easy, airy, and upgraded where it counts—DRIFT is island time, dialed in.

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
Drift INQUIRE

Pricing

From: 35,000 per week
To: 48,000 per week
Winter 2025 to 2026

2 Guests	35,000
3 Guests	35,500
4 Guests	36,000
5 Guests	36,500
6 Guests	37,000
7 Guests	37,500
8 Guests	38,000

Summer 2026

2 Guests	35,000
3 Guests	35,500
4 Guests	36,000
5 Guests	36,500
6 Guests	37,000
7 Guests	37,500
8 Guests	38,000

Winter 2026 to 2027

2 Guests	35,000
3 Guests	35,500
4 Guests	36,000
5 Guests	36,500
6 Guests	37,000
7 Guests	37,500
8 Guests	38,000

Summer 2027

2 Guests	35,000
3 Guests	35,500
4 Guests	36,000
5 Guests	36,500
6 Guests	37,000
7 Guests	37,500
8 Guests	38,000

Pricing Details

Cruising Area
• Bahamas

Base Port
• Palm Cay Marina - Nassau, Bahamas

Taxes
• Not Included nor is standard crew gratuity
• 10% VAT tax applies
• 4% Charter tax applies

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

Charter Duration
For the most relaxed and immersive experience, we recommend a minimum of seven nights.
Should a shorter stay be requested and approved, rates are calculated as follows:
• 6 nights = weekly rate ÷ 7 × 6.5
• 5 nights = weekly rate ÷ 6 × 5

Relocation Fees + 14% Tax
Relocation fees must be confirmed prior to booking
• Nassau – No relocation fee
• Staniel Cay – $2,000 one-way – $4,000 round-trip
• Abacos – $5,000 round-trip
• Georgetown – $3,000 one-way – $6,000 round-trip

Arrival | Departure Times
• Preferred embarkation and disembarkation time is 12:00 PM

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

Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Ideal for guests seeking a fully onboard dining experience.
• 7 breakfasts, 7 lunches & 6 dinners onboard
• Includes happy hour canapés, standard ship’s bar & snacks

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

Thanksgiving Week
• $40,000 | 2–8 guests

Christmas Week
• $42,000 | 2–8 guests
• Charter must conclude on or before December 26

New Year’s Week
• $48,000 | 2–8 guests
• Charter may not commence prior to December 27

Important Notes
• Charter waiver required in addition to standard contract
• 15-20% Standard crew gratuities are accepted directly via cash, PayPal, Zelle, Venmo, check, Apple Pay, or wire transfer.

Drift

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