Length: | 54 ft |
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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, a brand-new Bali sailing catamaran, showcases the remarkable design expertise of Bali. From the moment you step into the exquisite cockpit with wood floors, a dining table, and a cozy lounge bench, you know you're in for a unique charter experience. Ascending to the flybridge treats you to awe-inspiring views of the turquoise lake and the sails from every angle, making it an ideal spot for sunset cocktails, light fare, and leisurely reading. The spacious and bright main salon is surrounded by abundant windows, while all four guest quarters offer roominess and ample natural light through numerous windows. Each stateroom features a queen-sized bed with a private bathroom and shower. The high-end finishing work throughout the vessel complements its exceptional quality. C SISTERS provides a spectacular experience, with a variety of distinct settings that cater to everyone's preferences. TOYS: 4 Stand Up Paddle Boards, 2 1-Person Kayaks, Water Wing, 2 person Tow Raft, Inflatables, Snorkeling Gear, Fishing Gear |
4 Queens. Crew sleep in Twin Cabin | |
Queens: | 4 |
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Scuba: | Yacht offers Rendezvous Diving only |
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Compressor: | Not Onboard |
Dinghy: | 3.9m Highfield 390 rib |
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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 |
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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 2nd season in the Virgins 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
Joseph is a seasoned chef with 24 years of experience in the culinary industry.Currently associated with Alaska Boardwalk Lodge, Joseph specializes in world cuisine. Throughout his culinary career, he has honed his skills in various prestigious kitchens and has worked alongside renowned chefs. Additionally, Joseph has had the unique opportunity to serve as a private chef forA-list actors, bringing his culinary expertise to high-profile clients. Joseph’s work has been featured in publications highlighting his expertise and passion for the culinary arts.Joseph’s career has taken him around the world, with notable travels as a professional chef toCalifornia, Puerto Rico, Costa Rica, Germany, and Alaska. These experiences have enriched his culinary perspective and inspired many of his unique dishes.Outside of the kitchen, Joseph enjoys surfing, exploring the ocean, fishing, music and skateboarding. These interests not only reflect his adventurous spirit but also inspire his creative culinary endeavors. He is also a proud father of a beautiful daughter named Skye and loves being a dad, which adds another dimension of joy and fulfillment to his life.
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 |
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Summer 2025 | $25,000 | $26,000 | $27,000 | $28,000 |
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 |