Nauti Dogs

Sleeps 8 guests in 4 guest stateroom(s).
4 with Queen Bed(s)
1 with Twin Bed(s)

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 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 take starboard mid-ship cabin (twin cabin), but will move to starboard aft cabin on request (please inquire).

BERTH SIZES:
All queen berths are 5’w X 6’6″L
Bunks: Top bunk 32″W x 75″L; bottom bunk 36″W x 75″L

Guests	8
Staterooms	4
Length	54.00 Ft / 16.00 m
Beam	29 ft
Draft	4.85 ft
Built - Refit:	2022
Builder	Bali Catamarans
Cruising Speed	8 kts

Dinghy	12'
Dinghy HP	40HP
Paddle Boards	2
Wakeboards	1
Snorkeling gear	Yes
Inflatable, towable tubes	1
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

• Snorkeling
• Sublue Underwater Scooter
• Subwing
• (2) Stand Up Paddle Boards
• (1) Wakeboard
• (1) Kneeboard
• Ski Tube
• 10 ft. Floating Dock
• Fishing Gear

From: 30,700
To: 37,000
Winter 2022 to 2023

2 Guests	31,000
3 Guests	31,500
4 Guests	32,000
5 Guests	32,500
6 Guests	33,000
7 Guests	33,500
8 Guests	34,000

Summer 2023

2 Guests	31,000
3 Guests	31,500
4 Guests	32,000
5 Guests	32,500
6 Guests	33,000
7 Guests	33,500
8 Guests	34,000

Winter 2023 to 2024

2 Guests	34,000
3 Guests	34,500
4 Guests	35,000
5 Guests	35,500
6 Guests	36,000
7 Guests	36,500
8 Guests	37,000

Summer 2024

2 Guests	34,000
3 Guests	34,500
4 Guests	35,000
5 Guests	35,500
6 Guests	36,000
7 Guests	36,500
8 Guests	37,000

GENERAL NOTES: MINIMUM NIGHTS: 6 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. YACHT NEEDS A MINIMUM OF 48 HOURS FOR TURNAROUND***BAHAMIAN TAXES*** RATES ARE PLUS 14% TAX (4% Bahamian tax and 10% VAT. Not subject to commission)RELOCATION FEES:Yacht will only relocate for charters 6 nights or longer. Please inquire for availability. Relocation fees are + 14% tax and not subject to commission. Nassau - No relocation feeStaniel Cay - $700 one-way - $1,500 round-tripGeorgetown - $800 one-way - $1,700 round-tripMarsh Harbor - $800 one-way - $1,700 round-trip ARRIVAL/DEPARTURE TIMES: Yacht offers a 3pm arrival and departure option. From Nassau especially, the later start works well for a short sail from the marina to a close island for a following morning start on the longer sail. On return, a later departure enables the crew to have a more leisure morning with the guests before departing on the return sail from the Exumas to Nassau. The yacht will provide lunch on the day of departure if they opt to leave at 3pm. They offer standard noon-noon arrival/departure time if preferred. SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense. HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. THROUGH SUMMER 2023: 2/$30,700 3/$31,050 4/$31,400 5/$31,750 6/$32,100 7/$32,450 8/$32,800WINTER 2023/2024: 2/$33,700 3/$34,050 4/$34,400 5/$34,750 6/$35,100 7/$35,450 8/$35,800LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. THROUGH SUMMER 2023: 2/$30,850 3/$31,275 4/$31,700 5/$32,125 6/$32,550 7/$32,975 8/$33,400WINTER 2023/2024: 2/$33,850 3/$34,275 4/$34,700 5/$35,125 6/$35,550 7/$35,975 8/$36,400CHRISTMAS/NEW YEARS: 7 night minimumCHRISTMAS 2023: 1-8 guests @ $44,400 - charter must end by 12/26/2023NEW YEARS 23/24: 1-8 guests @ $48,100 - charter may not start prior to 12/27/23

Captain
Matthew Ross

Matthew was born in the UK but moved to Jamaica when he was eight years old. Surrounded by the Caribbean Sea, it was inevitable he would find a career on the water. Matthew is a true water baby, having both swam and played water polo for Jamaica. His journey to yachting started when his family purchased a Sadler 32' when he was fifteen. Although learning on smaller sail boats from the age of ten, the 32' Sadler was a great stepping stone into what would train him to become a sailor.

He worked for seven years in the field of architecture, as well as growing his honey business in Jamaica. He then decided to test the waters as a professional captain in the Mediterranean. Matthew has now worked seven summer seasons in the Med, chartering in Croatia, Greece, Italy, and Spain. He has also spent a season in the Virgin Islands and a season in the Bahamas showing guests all over the world what amazing experiences can be had on a charter yacht.

Matthew is an avid yachtsman, Kiteboarder (also instructor) and Beekeeper, spending his off seasons kiteboarding and tending to his bees back home in Jamaica. Matthew has a true love for the Exumas, saying: "It's like another planet, it's unreal" and looks forward to showing you all it has to offer.



Chef
Todd Corboy

Chef Todd lives a life driven by two of his biggest passions: cooking and sailing (traveling the world). He grew up on the Chesapeake Bay in Annapolis, MD and it is there that these passions were born.

Todd was introduced to sailing at the age of 6 and has been involved in racing, cruising and, on occasion, even coaching, ever since. The freedom which sailing allows and the ability to harness wind energy have carried him across both the Chesapeake and San Francisco Bays, up and down the eastern seaboard, across the Atlantic Ocean and throughout the Mediterranean, Caribbean and Bahamas.

At the age of 15 Todd began to explore his passion for cooking. He cut his teeth in a local seafood restaurant before learning classic French technique and later focusing on regional Italian cuisine. He went to Europe to further hone his craft as a Sous Chef in Vienna, Austria and apprenticed under a famous butcher in the hills of Tuscany. He has also attended cooking schools in Vietnam, Thailand and Mexico.

It is through the yachting industry that Todd has been able to combine these passions. He has been a private chef aboard 150’ motor yachts cruising the Caribbean as well as a 90’ sailing yacht on an Atlantic crossing which then continued throughout to the Greek Isles.

As a Chef, Todd describes his style as New American with Coastal Mediterranean influences. His focus is on local and sustainable seafood, meats and produce. Todd’s travels have brought him all over the world and he brings the experience, flavors, techniques and inspirations with him and is eager to share them with you!

**YACHT IS IN THE FACTORY - ALL PHOTOS ARE OF SISTER SHIP**