VIRGIN ISLANDS CHARTER YACHTS:
1-800-596-0594
Click on Image for Gallery
BIG NAUTI
| Length: | 55 ft |
|---|---|
| Builder: | Bali Catamarans |
| Year Built: | 2020 |
| Max Guests: | 8 |
| Cabins: | 4 |
| # Crew: | 2 |
| Beam: | 28.8 ft |
| Draft: | 4.11 ft |
| Base Port: | BVI |
| This “Multihull of the Year” award-winning Bali 5.4 catamaran sets the stage for an amazing getaway. Big Nauti is a brand new 2021 catamaran with numerous panoramic lounge areas positioned throughout the yacht. She showcases a solid foredeck that boasts a large relaxing lounge area and additional day beds for sunbathing. Enjoy the large, relaxing and comfortable space afforded by the covered flybridge with panoramic views of your beautiful surroundings. Through a full-sized door located on the foredeck there is direct easy access to an impressive walk-through salon that features a large retractable “garage door” creating an impressive open-concept feel to this large living area. With this aft door raised, guests can move freely about the boat with no climbing or squeezing through narrow passages. The aft of the vessel affords a long sumptuous bench seating that completes this space with room to lounge or get ready for water-based activities. It’s an open-space apartment afloat with exceptional ventilation for tropical breezes and is quickly becoming one of the most popular new interior boat designs. The boat is fully equipped with snorkeling and an abundance of water toys. For guests interested in scuba diving, she offers a premium off-the-boat diving experience and is equipped with scuba diving gear. The chef is a Divemaster and can lead guests on their dives and share her passion for diving with them. After an adventure filled day of water sports, swimming, diving, or on-shore excursions, enjoy the well-lit and large dining area as you enjoy a world class meal with your friends and family. Enjoy a handmade cocktail prepared just for you by your professional crew right there in the salon bar. Big Nauti is well equipped with an array of amenities to keep you entertained your whole vacation. Big Nauti will accommodate 8 charter guests in 4 luxurious queen cabins each with ensuite bathrooms and separate showers. The forward cabins and the starboard midships cabin are dramatic queen berths that give the illusion of floating in space with views of the beautiful Caribbean waters from the comfort of your bed. The port aft large master cabin is spacious offering ample moving room and storage. It has private access from the deck as well as from the saloon and features a separate shower and vanity areas. |
Click on Image to Enlarge
Accomodations:
| 4 Queen cabins with ensuite bathroom. The port aft cabin is a master cabin - much larger than the others. It has two entrances. One entrance enters from the sugar scoop and the other off the salon. | |
| Queens: | 4 |
|---|---|
Charter Yacht BIG NAUTI : 2020 55 ft Bali Catamarans Catamaran
Scuba Diving
| Scuba: | Onboard |
|---|---|
| Compressor: | Not Onboard |
| Dives: | 3 |
| Dive Info: | |
| Onboard scuba diving offered PLEASE NOTE: Guests have to rent/pay for their own scuba equipment. The crew will be happy to arrange this for them and have it onboard when they arrive. Max 3 dives included, per certified diver, per 7 nights charter Additional dives are $50 per certified diver. Scuba diving equipment will cost approximately $150 per person/per week. Scuba rental includes a BCD, regulator, weights and tank. Wetsuits, if desired, need to be rented. | |
Water Toys
| Dinghy: | 13ft |
|---|---|
| Dinghy HP: | 60hp |
| Dinghy Pax: | 10 |
| Adult Skis: | Yes |
| Knee Board: | Yes |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| WakeBoard: | Yes |
| PaddleBoard: | Yes |
| Float Mats: | Yes |
| Boarding Ladder: | Yes/Stern |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling |
| # Fish Rods: | 2 |
| Other Toys: | |
| Captain is not a certified sailing instructor but is happy to teach guests the basics of sailing. Captain is an IKO Level 2 Kitesurfing and Wing foil Instructor and is willing to teach any guest that is interested in partaking in these two activities. Adult waterskis 1 Kneeboard 1 Wakeboard Tube Floating mat 2 Stand Up Paddle boards Selection of snorkeling gear for all guests 2 Fishing rods for trolling and tackle 2 Sea scooters 1 "Pizza Slice" inflatable 1 "Avocado" inflatable Subwing 6 Lazy Bunz floaties | |
Entertainment
| Internet: | Onboard WIFI |
|---|---|
| BBQ: | Yes |
| Salon Stereo: | Yes |
| Num CDs: | Yes |
| Board Games: | Yes |
| iPod: | Yes |
Amenities | |
| Voltages: | 110 |
| AC: | Full |
| AC Night: | Yes |
| Hair Dryer: | Yes |
| Special Diets: | Yes |
| Kosher Diets: | Inq |
| Nude Charters: | Inq |
| Guest Smoke: | Transom steps |
| Crew Smokes: | No |
| Guest Pet: | No |
| Children?: | Yes |
| Min Age: | Water safe |
- Booked
- On Hold
- Available
- Unavailable
Tap/Click on Dates for Status
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Click on Images to Enlarge
Crew Profile
MEET YOUR CREW
ROTATIONAL CAPTAINS
CAPTAIN: Per Pertoft
Nov 1, 2025 - Jan 10, 2026
April 11 - July 11, 2026
CAPTAIN: Sam Crone
Jan 10 - April 11, 2026
July 11 - Aug 31, 2026
CHEF: Maia Gifford
From a young age, Per developed a deep passion for the ocean, spending vacations by the Swedish coastline where he learned to sail and race dinghies. He expanded his love for watersports to include kitesurfing and surfing. Over the past 15 years, he has owned and sailed a sailboat around southern Sweden, continuously honing his skills and deepening his connection to the sea.
After earning degrees in Entrepreneurship and Innovation, as well as Economics, Per transformed his oceanic passion into a career. He began as a kitesurfing instructor before moving into the maritime charter and delivery industry, amassing valuable experience. His career spans various roles within yacht sailing, from competitive sailing in his youth to managing private and flotilla charters. He has worked on flotilla charters with more than 80 vessels, handling guest management, overseeing skippers, providing flotilla instructions, planning routes, and stepping into leadership roles as a lead skipper.
In addition to his maritime pursuits, Per is a professional kite instructor with extensive experience as a Kitesurf and Wing foil instructor. His hospitality experience includes bartending, where he refined his mixology skills. Per is fluent in Swedish, German, and English, with proficiency in French and Spanish.
At 29 years old, he brings a wealth of experience and a strong background as a yacht captain, eager to contribute to exceptional guest experiences and operational excellence.
Sam grew up in New Zealand, spending most of his time sailing and diving from a young age he has developed a deep understanding of the ocean.
Sam served in the Royal New Zealand Navy for 10 years as a naval officer specializing in navigation. He has been deployed to many corners of the globe and continues to explore by the sea.
In his own time, Sam loves to dive, surf and kitesurf. As a dive master, having dived many places throughout Indonesia, Caribbean and pacific, and a sailing instructor, he is keen to take his exploration of the sea both above and below the surface.
Sam draws pleasure from making people happy, this gives him an edge to providing world class experiences for all his guests. Sam has been a charter captain for 4 years and is passionate about showing his guests what he loves, and he looks forward to making life long memories with you.
Maia grew up in a small town north of Boston, Massachusetts in a family of entertainers. Whether it was hosting extended family for Christmas Eve dinner, gathering neighbors to watch sports events, or welcoming friends for a homemade brunch, something was always going on at the Gifford house. Any good party is never complete without the food and Maia was taught from a young age that homemade is always best. Her parents ignited a desire to learn to make anything from scratch and to try to replicate favorite dishes from trips abroad.
After graduating from Worcester Polytechnic Institute with an Environmental Engineering degree, Maia hoped for something more than the typical 9-5 desk job that her degree promised and decided to take some time off to explore the world. While searching for a way to affordably travel Europe for the summer, Maia stumbled upon a position as a yacht chef. This job combined her love for cooking and entertaining with her desire for adventure and spontaneity. What was meant to be one summer turned into four years of working charters in the Mediterranean, Caribbean, and French Polynesia. In each new location Maia has learned new skills from locals and fellow yacht chefs that she’s excited to bring to you on charter.
This dynamic crew is excited to be on Big Nauti and look forward to welcoming you aboard, showing you the wonders of the Virgin Islands and creating memories to last a lifetime!
Click to Enlarge
Sample Menu
MAIA’S SAMPLE MENU
Breakfast
All breakfasts will be served with a freshly baked pastry, fresh fruit, coffee, tea, and juice
Avocado Toast
Smashed avocado served on freshly toasted bread topped with a fried egg, sumac pickled red onions, feta, local micro-greens and a hot honey swirl
Eggs Benedict
Perfectly poached eggs sat atop a buttery biscuit with garlic sautéed spinach and crispy bacon, topped with a brown butter hollandaise
Açaí Bowls
Blended açaí topped with homemade granola, mixed berries, and nut butter
Croque Madame
A classic French breakfast sandwich - toasted brioche filled with béchamel, gruyere cheese, and thinly sliced ham, broiled until melty and topped with a fried egg
Blueberry Lemon Ricotta Pancakes
Fluffy American pancakes accompanied by soft scrambled eggs and crispy bacon
Huevos Rancheros
Warm corn tortillas topped with refried black beans, pico de gallo, avocado, and pickled red onions, finished with a fried egg and cotija cheese
Sweet Potato Hash
A mix of roasted potatoes and sweet potatoes with sautéed kale and breakfast sausage, topped with a poached egg and an herby aioli
Lunch
Maryland-style Crab Cakes
Accompanied by a cilantro vinaigrette salad of crisp baby greens, celery and cucumber, topped with juicy strawberries and crumbled feta
Tuna Poke Bowls
Soy marinated tuna served atop sushi rice with pickled purple cabbage, edamame beans, shredded carrots, mango, and seaweed salad, topped with a drizzle of sriracha mayo and sesame seeds
Crispy Chicken Milanese
Served with a marinated tomato and arugula salad, lemon beurre blanc, and crispy capers
Marinated Steak Vermicelli Salad
Thai “crying tiger” marinated steak with fresh vegetables and vermicelli noodles, served with a sweet and tangy dressing
Pistachio Pesto Orchette
Tossed with fresh snap peas and arugula and topped with pistachio crusted grouper
Mediterranean Salmon Bowls
Garlic-dill salmon served atop a quinoa tabbouleh with z’atar roast sweet potatoes and homemade tzatziki
Pork Carnitas Tacos
Mexican-style slow cooked pork shoulder with homemade tomatillo salsa verde, grilled pineapple, pickled red onions, and cotija cheese, served with Mexican street corn ribs
Appetizers
Spicy tuna on crispy rice paper with avocado cream and sesame seeds
Cream cheese stuffed jalapeño peppers, wrapped in bacon and baked until crispy
Grazing board of imported meats and cheeses accompanied by an assortment of jams, fruits, and crackers
Crispy fried coconut shrimp with sweet chili mayo
Fresh fish aguachile served on a crispy corn tostada with avocado, cucumber, and pickled red onions
Crostinis topped with thinly sliced steak, caramelized onions and boursin cheese
Homemade beet hummus and whipped feta served with an assortment of fresh vegetables and pita chips
Dinner
Steak au Poivre
Seared center cut beef fillet served with a creamy peppercorn sauce, crispy rosemary potatoes, and roasted rainbow carrots
Brown Butter Scallops
Served over a mint pea puree with crispy pancetta and toasted hazelnuts
Tropical Halibut
Coconut and macadamia nut crusted halibut served over coconut rice with a mango-lime beurre blanc and seared bok choy
Red Wine Braised Short Ribs
Served with creamy parmesan polenta and a raw courgette and fennel salad
Brazilian Moqueca
A Brazilian coconut and bell pepper seafood stew filled with fresh seafood, served over rice and accompanied by pao de queijo (Brazilian cheese bread)
Ratatouille
Traditional ratatouille served with seared cod and fondant potatoes
Snapper Picatta
Crispy skin red snapper with a lemon, white wine and caper sauce, served over pearl couscous with preserved lemon and asparagus
Dessert
Chocolate Mousse
Topped with freshly whipped cream and cacao nib tuille
Lemon Almond Cake
With mascarpone whipped cream and pistachios
Key Lime Pie
An island classic! Creamy key lime filling in a graham cracker crust, topped with toasted meringue
Oreo Cheesecake
A decadent treat, topped with chocolate ganache and whipped cream
Tres Leches Cake
Topped with whipped cream and cinnamon
Brown Butter Chocolate Chip Cookie
Served warm with a scoop of vanilla ice cream
Dark Chocolate Olive Oil Cake
Served with a raspberry lime coulis
ds
STANDARD SHIP’S BAR
Non-alcoholic
Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices
Spirits
Vodka: Tito’s, Smirnoff
Gin: Bombay Sapphire, Tanqueray
Rum: Cruzan, Bacardi
Tequila: Milagro, Herradura
Whiskey: Dewar’s, Jameson
Bourbon: Maker’s Mark, Bulleit
Assorted Liqueurs
Wine
Red: Cabernet Sauvignon, Malbec, Pinot Noir
White: Chardonnay, Sauvignon Blanc, Pinot Grigio
Rosé, Prosecco
Beer
Corona, Carib, Landshark, Miller Lite, Coors Light,
Please let your broker know your preferred brands.
If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.
Rates
| SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
|---|---|---|---|---|
| Winter 2025 to 2026 | $32,000 | $33,000 | $34,000 | $35,000 |
| Summer 2026 | $32,000 | $33,000 | $34,000 | $35,000 |
| Winter 2026 to 2027 | $32,000 | $33,000 | $34,000 | $35,000 |
| Summer 2027 | $32,000 | $33,000 | $34,000 | $35,000 |
Turn Around: 48 hours
Preferred Pickup: Virgin Gorda Yacht Harbor, BVI
Other Pickup: Trellis Bay, BVI
Price Details:
CRUISING FEES: BVI Cryising fees are includedMINIMUM NIGHTS: 4
LESS THAN 7 NIGHT CHARTER RATES: 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:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.
TURN AROUNDS: 48-hour turns are standard
HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
HOLIDAY RATES:
XMAS: Flat rate $38,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $40,000. Must begin no sooner than Dec 28th.
CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.
Rate Terms:
(Caribbean Terms) InclusiveAll rates are for the entire yacht and are subject to change without notice prior to actual reservation.
An additional premium maybe applied for Holiday Periods such as Christmas and New Year.