
| Length: | 54 ft |
|---|---|
| Builder: | Bali Catamarans |
| Year Built: | 2023 |
| Max Guests: | 8 |
| Cabins: | 4 |
| # Crew: | 2 |
| Max Speed: | 10 |
| Cruising: | 8 |
| Beam: | 29 ft |
| Draft: | 5 ft |
| Base Port: | BVI |
| C SISTERS is a 2023 BALI sailing catamaran designed to feel wide-open, bright, and beautifully social from the moment you step aboard. The standout: BALI’s signature open-plan living, with a stylish cockpit featuring wood floors, a dining table, and a lounge bench that flows effortlessly into the sunlit salon framed by wraparound windows. Head up to the flybridge for panoramic turquoise-water views and sail-watching from every angle—perfect for sunset cocktails, light bites, and slow, breezy afternoons with a book. Sleeps up to 8 in 4 Queen cabins, each with a private ensuite bathroom and separate shower, plus generous natural light throughout. Polished finishes and multiple “favorite spots” make C SISTERS the kind of yacht everyone falls into—fast. |
| 4 Queens. Crew sleep in Twin Cabin | |
| Queens: | 4 |
|---|---|
| Scuba: | Yacht offers Rendezvous Diving only |
|---|---|
| Compressor: | Not Onboard |
| Dinghy: | 3.9m Highfield 390 rib |
|---|---|
| Dinghy HP: | 50HP Honda |
| Dinghy Pax: | 7 |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| PaddleBoard: | 3 |
| Float Mats: | Yes |
| Boarding Ladder: | Stern Sugar Scoops |
| Beach Games: | Yes |
| DeepSea Fishing: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling and Casting |
| # Fish Rods: | 2 |
| Other Toys: | |
| 4 Sea Scooters 1 Subwing Tow raft to be pulled by dinghy 3 Stand Up Paddle Boards Floats and noodles | |
| Internet: | Onboard WIFI |
|---|---|
| Salon Stereo: | Yes |
| Num CDs: | Yes |
| Board Games: | Yes |
| iPod: | Yes |
Amenities | |
| Voltages: | 110v |
| AC: | Full |
| AC Night: | Yes |
| Hair Dryer: | Yes |
| Special Diets: | Yes |
| Kosher Diets: | No |
| Nude Charters: | Yes |
| Guest Smoke: | Sugar Scoops only |
| Crew Smokes: | Inq |
| Guest Pet: | No |
| Children?: | Yes |
| Min Age: | 5 years or Water safe |
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Capt. Jonny Rorech
Born and raised on the Atlantic seaboard of the US, Capt. Johnny has always had a fascination with sailing, pirates, and all things nautical. His dream of sailing grew out of seeing his uncle skipper a boat for over 30 years in the Bahamas and Virgin Islands. The fond memories of his Uncle always returning on home on his motorcycle, with a deep dan and a different bohemian blonds on his arm, inspired Johnny to take up sailing professionally. As a long-time nomadic filmmaker and underwater astronaut, Capt. J. Blue has spent the last 7 years working and traveling around South East Asia, immersing himself in new cultures and always ready to try new things. Formerly, an entrepreneur, Capt. Johnny Blue has now ventured into the deep blue unknown, traveling where the wind takes him and seeking new adventures on the horizon.
Cutting his teeth in the sailing industry, while living and working in Phuket, Thailand, Johnny instructed others on this passion, while simultaneously running charters on various catamarans and monohulls, in the beautiful and breathtaking Phang Gna Bay in the Andaman Sea. After 3 year working in Phuket as a captain in Phuket, Johnny decided to take a stint in the Mediterranean, captaining a 49’ sailboat throughout the quintessentially Greek islands of the Dodecanese. Following a season there, Johnny delivered a Bali 5.4 across the Atlantic during peak hurricane season, before coming to the Caribbean to work for a company is the USVI’s. This is now his 4th season in the Virgin Islands, and he is looking forward to many more to come. He continues to be passionate about teaching sailing to anyone that wants to learn and documenting the wonders of traveling through his educational YouTube travel channel.
Chef Joseph Craig
When he’s not whipping up world-class meals in the galley, Chef Joseph is catching waves, chasing sunsets, and plotting a course to the next great adventure. As the boat’s chef and first mate, he’s the flavor behind the fun—serving up globally inspired cuisine with a side of salty sea breeze.
With over 24 years of culinary experience, Joseph has honed his craft in prestigious kitchens around the world—from California and Germany to Costa Rica, Puerto Rico, Alaska, and the Caribbean. He’s worked alongside award-winning chefs, served as a private chef for A-list actors, and was most recently featured at Alaska Boardwalk Lodge. His dishes reflect the places he sails—fresh dorado grilled off the coast of Spain, sea bass with Mediterranean herbs, or tropical desserts that taste like home wherever you drop anchor.
With a knife in one hand and a compass in the other, Joseph brings skill, soul, and a little spice to every voyage. His creativity isn’t limited to the galley—he’s an avid surfer, fisherman, musician, and skateboarder. And above all, he’s a proud father to his daughter Skye, whose spirit inspires everything he does.
From snorkeling turquoise coves to navigating through stormy skies, Joseph lives by one motto:
“Travel far, eat well, and never forget dessert.”
DAY BREAK
French Quiche
With spinach, tomato, and feta.
Eggs Benedict
Topped with bacon on a roasted sweet potato.
Soft Pretzel Egg Sandwich
With cheddar cheese.
French Toast
Served with Grand Marnier mango salad.
MIDDAY
Sesame Tuna Lettuce Wraps
Avocado, tomato, and pickled slaw.
Curried Coconut Noodles
With shrimp, cabbage, and peanuts.
Spicy Green Papaya Salad
A bold and refreshing classic.
Tempura Eggplant with Tuna Poke
A fusion of crispy and fresh flavors.
Steak and Roasted Potatoes
A hearty and satisfying favorite.
MAIN
Yucca Crusted Fish
With yucca purée, green beans, and coconut sauce.
Half a Chicken
Served with mushroom risotto.
Portobello Mushroom Tower
Stacked with spinach, yucca purée, and peppers.
Sage Brown Butter Gnocchi
Tossed with walnuts.
Snapper Fillet
Served with coconut rice and plantain chips.
Braised Pork Shoulder
With creamy polenta and organic greens.
Sausage Stuffed Calamari
Paired with mashed root vegetables and garlic spinach.
DESSERT
Passion Fruit Tart
With a coconut crust.
Orange Fluff Cake
Light and citrusy.
Lemon Curd Pie
Topped with fresh strawberries.
Carrot Coconut Pineapple Kuchen
A tropical twist on a classic.
Raffaello Coconut Cake
Rich and decadent.
Perverted Chocolate Brownie
Drizzled with peanut butter.
Banana Vanilla Cream Pie
Layered with chocolate.
Caramel Pineapple Bread
Warm and indulgent.
Passion Fruit Cheesecake
A tropical delight.
Cookies and Cream
A nostalgic favorite.
| SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
|---|---|---|---|---|
| Winter 2025 to 2026 | $30,000 | $31,000 | $32,000 | $33,000 |
| Summer 2026 | $30,000 | $31,000 | $32,000 | $33,000 |
| Winter 2026 to 2027 | $33,000 | $34,000 | $35,000 | $36,000 |
| Summer 2027 | $33,000 | $34,000 | $35,000 | $36,000 |