VIRGIN ISLANDS CHARTER YACHTS:
1-800-596-0594
ESCAPADE
ESCAPADE
| Length: | 54 ft |
|---|---|
| Builder: | Bali Catamarans |
| Year Built: | 2023 |
| Max Guests: | 9 |
| Cabins: | 5 |
| # Crew: | 2 |
| Max Speed: | 12 |
| Cruising: | 8 |
| Beam: | 27.7 ft |
| Draft: | 4.8 ft |
| Base Port: | St Thomas USVI |
Accomodations:
| ESCAPADE is a top-spec BALI 5.4 flagship that turns generous space into a true luxury experience. With over 1,350 sq. ft. of intelligently designed living, panoramic views, and multiple lounge zones, every seat feels like the best one onboard. Standout features include a 48V lithium battery system that powers silent overnight A/C without the generator, plus a hydraulic swim platform that becomes a private beach club for swimming, lounging, and easy water access. | |
| Queens: | 4 |
|---|---|
| Single Cabins: | 1 |
Charter Yacht ESCAPADE : 2023 54 ft Bali Catamarans Catamaran
Scuba Diving
| Scuba: | Rendezvous Not Included |
|---|
Water Toys
| Swim Platform: | Aft - Hydraulic Platform |
|---|---|
| Boarding Ladder: | Aft + one on the dinghy |
| Gear Type: | Medium Tackle |
| # Fish Rods: | 2 |
| Other Toys: | |
| 10 Person Dinghy With 60 HP | |
Entertainment
| Internet: | Starlink |
|---|---|
| Other: | |
| Traeger BBQ grill | |
Amenities | |
| AC: | Full |
| AC Night: | yes |
| AC Surcharge: | no |
| Special Diets: | Yes |
| Kosher Diets: | Inq |
| Nude Charters: | Inq |
| Guest Smoke: | Sugar Scoops Only |
| Crew Smokes: | No |
| Guest Pet: | No |
| Children?: | Yes |
| Min Age: | Swim Safe |
- Booked
- On Hold
- Available
- Unavailable
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21 | 22 | 23 | 24 | 25 | 26 |
| 27 |
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Click on Images to Enlarge
Crew Profile
Captain Mitch and Chef Emma bring an energetic, warm, and adventure-focused spirit to every charter. Both originally from South Africa, they pair confident seamanship, water sports experience, and guest-centered service with fresh, flavorful cuisine and thoughtful hospitality. Together, they create a charter experience that feels safe, relaxed, fun, and full of memorable moments on the water.
Click each crew profile to learn more about their background, experience, and personal story.
Sample Menu
Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.
DAY BREAK
All breakfasts served with fresh fruit platter, granola, yogurt, coffee, fruit juice, and a selection of teas.
Shakshuka
North African staple of eggs poached in tomato gravy with feta and parsley, served with toast and crispy bacon.
French Toast
Topped with fresh berries and powdered sugar, served with crispy bacon.
Bagel Board
Scrambled eggs, smoked salmon, cream cheese, crispy bacon, and avocado.
Frittata
Eggs, cheese, spinach, and peppers baked into a fluffy frittata, served with toast and bacon.
MIDDAY
Baja Fish Tacos
Fresh wahoo with tortillas, avocado crema, mango salsa, jalapeños, and coleslaw.
Homemade Cheeseburgers
Served with crispy French fries, tomato, lettuce, onion, jalapeños, and homemade burger sauce.
Mahi Mahi Mediterranean Quinoa Salad
Oven-baked mahi with quinoa, olives, arugula, feta, cucumber, and tomatoes.
Tuna Poke Bowls
Pan-seared tuna over sushi rice with edamame, radishes, sweetcorn, cucumber, avocado, seaweed crisps, and poke sauce.
HORS D’OEUVRES
Baked Brie
Large baked brie topped with honey, herbs, and toasted walnuts, served with crackers.
Charcuterie Board
Cheeses, cured meats, grapes, stuffed olives, dried fruit, crackers, and mixed nuts.
Mexican Dip Board
Homemade guacamole, salsa, and queso with tortilla chips.
Hummus Platter
Homemade hummus with celery, peppers, and flatbreads.
Halloumi Salad
Grilled halloumi with avocado, sweet corn, and balsamic glaze.
Roast Beet & Goat Cheese Salad
With arugula, red onion, walnuts, and goat cheese crumbles.
Goat Cheese Stuffed Mini Peppers
Roasted peppers stuffed with goat cheese, topped with honey and balsamic.
Greek Sushi Rolls
Cucumber rollups with hummus, feta, sundried tomatoes, and Kalamata olives.
MAIN
Scallops & Mushroom Risotto
Seared scallops with creamy mushroom risotto.
Salmon & Lemon Spinach Orzo
Pan-fried salmon with creamy lemon spinach orzo.
Chicken Fajita Bowls
Grilled chicken with jasmine rice, peppers, onions, sweetcorn, avocado, sour cream, and cheese.
Ribeye Steak
With garlic mashed potatoes, balsamic asparagus, honey-roasted carrots, and homemade steak sauce.
DESSERT
Brownies & Ice Cream
Homemade brownies with creamy ice cream.
Lemon Posset
Lemon custard in a lemon half topped with raspberries and mint.
Strawberry Mousse
Light strawberry mousse with whipped cream and fresh strawberries.
Crème Brûlée
Classic custard topped with caramelized sugar.
Rates
| SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
|---|---|---|---|---|
| Summer 2026 | $31,000 | $32,000 | $33,000 | $34,000 |
| Winter 2026 to 2027 | $32,000 | $33,000 | $34,000 | $35,000 |
| Summer 2027 | $32,000 | $33,000 | $34,000 | $35,000 |
| Additional Rates & Notes |
Turn Around: 48 hours
Preferred Pickup: Yacht Haven Grand
Rate 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.