VIRGIN ISLANDS CHARTER YACHTS:
1-800-596-0594
GALAXSEA
GALAXSEA
| Length: | 54 ft |
|---|---|
| Builder: | Bali Catamarans |
| Year Built: | 2019 |
| Max Guests: | 8 |
| Cabins: | 4 |
| # Crew: | 2 |
| Fuel Use: | 1200 Litres/Hr |
| Beam: | 27.7 ft |
| Draft: | 4.8 ft |
| Base Port: | USVI / BVI / SXM |
| Step aboard GalaxSea, a stunning Bali 5.4 that redefines luxury with her bold design, open-concept living, and endless panoramic views. Built for the modern adventurer, GalaxSea blends high-performance sailing with the comforts of a floating five-star resort. Accommodating up to 8 guests, GalaxSea features a spacious owner’s suite and three beautifully appointed queen staterooms—each with its own private ensuite—offering the perfect blend of privacy and indulgence for families, couples, or groups of friends. Her signature feature—a massive tilting aft door—transforms the saloon and aft deck into a single sweeping space, inviting the sea breeze and sunlight to flood in. Wide sliding windows, a forward cockpit with lounge area, and an expansive flybridge create a seamless indoor-outdoor lifestyle, perfect for soaking in 360° views from sunrise to starry night. The interior is a sophisticated blend of clean lines, warm finishes, and modern flair—elevated by original artwork curated throughout the yacht, adding a touch of personality and creative spirit to every space. Whether you’re gathering in the spacious galley-saloon, dining alfresco under the stars, or lounging with cocktails on the flybridge, GalaxSea is designed for unforgettable moments shared in style. With its sleek profile and generous social spaces, GalaxSea offers a luxurious charter experience that feels effortless, immersive, and entirely your own. |
Accomodations:
| Galaxsea offers 1 owners suite and 3 queen staterooms for guests use, all en-suite with electric seawater flush toilets | |
| Kings: | 1 |
|---|---|
| Queens: | 3 |
Charter Yacht GALAXSEA : 2019 54 ft Bali Catamarans Catamaran
Scuba Diving
| Scuba: | Yacht offers Rendezvous Diving only |
|---|---|
| Compressor: | Not Onboard |
| Dive Info: | |
| Yacht offers rendezvous diving only | |
Water Toys
| Dinghy: | 14' aluminium hull with hypalon tubes. Tohatsu trim and tilt engine |
|---|---|
| Dinghy HP: | 40HP |
| Dinghy Pax: | 10 |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| PaddleBoard: | Yes |
| Float Mats: | Yes |
| Swim Platform: | Hydraulic platform aft |
| Boarding Ladder: | Yes/aft |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Light Tackle |
| Other Toys: | |
| Toys: SUPs Towable Tube Snorkel Gear Noodles SportsStuff Noodeler Face to Face Double Inflatable Floats Hammock Floats Saddle Floats Fishing Gear Beach Games | |
Entertainment
| Internet: | Onboard WIFI |
|---|---|
| BBQ: | Yes |
| VCR DVD: | Yes |
| Salon Stereo: | Yes |
| Num DVD: | Yes |
| Num CDs: | Yes |
| Board Games: | Yes |
| iPod: | Yes |
| Other: | |
| DVDs Board Games | |
Amenities | |
| Voltages: | 220V- EURO |
| AC: | Full |
| Special Diets: | Inq |
| Kosher Diets: | Inq |
| Nude Charters: | Inq |
| Guest Smoke: | On deck only |
| Crew Smokes: | Inq |
| Guest Pet: | No |
| Children?: | Yes |
| Min Age: | Water safe |
- Booked
- On Hold
- Available
- Unavailable
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Click on Images to Enlarge
Crew Profile
Captain Adam
Originally from Ireland, Adam’s passion for sailing was sparked on the rugged West Coast at the Sligo Yacht Club, where he spent countless summers as a young camper before stepping into an instructor role. His dedication and leadership culminated in two seasons as Senior Instructor—during which the club earned the prestigious title of Irish Sailing Club of the Year. A formative sail around the entire island of Ireland deepened his love for offshore cruising and set the stage for his career on the water.
Adam is a graduate of Maynooth University, where he studied International Business on a rugby scholarship and spent a year abroad through the Erasmus+ program in Valencia, Spain. Yet no matter where academics took him, the sea was never far behind—he spent his summers skippering flotilla armadas across the Mediterranean, quickly rising to the role of lead skipper.
In December 2024, Adam expanded his horizons with a memorable passage around Guadeloupe, Antigua, and Barbuda, where he fell in love with the vibrant rhythm of the Caribbean. He went on to complete the 2024/2025 charter season in the British Virgin Islands and now looks forward to welcoming guests aboard, sharing his seamanship, stories, and the spirit of adventure that brought him here.
Chef Samantha
“One cannot think well, love well, sleep well if one has not dined well.” – Virginia Woolf
Originally from the UK, Chef Samantha has spent much of her twenties living between France, Croatia, and Colombia—drawn to destinations with rich cultures, vibrant food scenes, and life by the water. Her path to the galley began early, inspired by a love of hosting and an ever-growing curiosity about food. What started with dinner parties at home evolved into a full-time culinary career at sea.
Samantha has now completed three successful charter seasons across Croatia and the British Virgin Islands, most recently serving as sole Chef and First Mate aboard the luxury catamaran Luna Bliss. There, she was responsible for everything from provisioning and crafting customized menus to sailing, line handling, and maintaining a pristine guest-ready yacht.
With a background in hospitality and formal culinary training, Samantha brings both creativity and composure under pressure to every charter. She specializes in vibrant fusion cuisine that blends global flavors with fresh, local ingredients, and holds a special appreciation for classic French cooking. Each menu she creates is tailored to the guests, with flexibility, flavor, and beautiful presentation always at the forefront.
When she’s not in the galley, Samantha stays active through sailing, tennis, skiing, scuba diving, and exploring new cultures through food and language. For her, the magic of yachting lies in creating unforgettable moments—through thoughtful service, meaningful connections, and meals that bring people together. And as a trained salsa dancer, guests might just find themselves picking up a few new moves if the music and mood are right!
Sample Menu
DAY BREAK
Yogurt & Granola Parfait
Layers of creamy yogurt, crunchy granola, and seasonal berries.
Vanilla & Blueberry Chia Seed Pudding
Chia pudding infused with vanilla and layered with blueberries.
Chocolate & Raspberry Overnight Oats
Creamy oats layered with raspberries and dark chocolate.
Honey & Almond Chia Seed Pudding
Chia pudding with honey and toasted almonds.
Maple & Pecan Banana Bread
Moist banana bread with maple syrup and toasted pecans.
Blueberry Muffins
Freshly baked with sweet blueberries.
Freshly Baked Pastries
Selection of boatmade pastries.
Fruit Platter
A colorful spread of seasonal fruits.
Meat & Cheese Charcuterie Board
Selection of cured meats, cheeses, crackers, and accompaniments.
Red Pepper, Chili & Feta Shakshuka
Baked eggs with roasted red peppers, chili, and crumbled feta.
Poached Eggs on Toast with Honey
Served with toasted bread and drizzled honey.
Halloumi & Chili Avocado
Seared halloumi with smashed avocado and chili flakes.
Cinnamon French Toast with Mixed Berries
Golden French toast with cinnamon sugar and seasonal berries.
Fluffy American Pancakes
Served with maple syrup, honey, and Nutella.
Waffles with Maple Syrup
Crispy waffles with syrup on the side.
Turkish Poached Eggs
Served over garlicky yogurt with chili butter drizzle.
Breakfast Burritos
Stuffed with bacon, sausage, egg, tomato, black beans, and cheese.
Big Breakfast Bagel Spread
Assorted bagels with smoked salmon, cream cheese, eggs, meats, and cheeses.
Banana & Peanut Butter Crêpe Cake
Layered crêpes with banana, peanut butter, and cream.
Full English Breakfast
Fried egg, sausages, bacon, beans, hash browns, roasted tomatoes, and garlic mushrooms.
MIDDAY
Fresh Tuna Poke Bowls
Soy-marinated tuna over rice with pickled vegetables, seaweed salad, and edamame.
Beef & Black Bean Nachos
Loaded nachos with seasoned beef, black beans, cheese, and jalapeños.
Prawn Tacos
Topped with yogurt & lime Mexican slaw.
Peri Peri Grilled Corn
Charred corn with peri peri seasoning and crumbled feta.
Fusilli with Pesto
Tossed with prosciutto, mozzarella, parmesan, sun-dried tomato, cherry tomato, rocket, and pine nuts.
Homemade Black Olive & Rosemary Focaccia
Freshly baked focaccia with olives and herbs.
Greek Buffet
Chicken and roasted vegetable skewers, lamb meatballs, lemon & feta orzo, Greek salad, chickpea & cucumber salad, tzatziki, hummus, and warm pita bread.
Crispy Falafel & Halloumi Bowls
Served with Moroccan spiced raisin couscous, mint slaw, cucumber & tomato salad, harissa hummus, and flatbread.
Roast Beef Mini Baguettes
With béarnaise sauce and fried plantains.
HORS D’OEUVRES
Prawn Spring Rolls
Served with Thai sweet chili dipping sauce.
Grilled Peach & Burrata Sharing Board
With pistachio pesto, crusty bread, and balsamic glaze.
MAIN
Satay Chicken Noodles
Served with Asian mango slaw.
Miso Glazed Mahi Mahi
With sesame sugar snap peas.
Crispy Chicken Milanese
Served with sun-dried tomato linguine.
Creamy Tuscan Salmon
With golden vegetable rice.
Chicken & Butternut Squash Thai Red Curry
Aromatic curry with tender chicken, butternut squash, and Thai spices.
Pea, Lemon & Pancetta Risotto
Finished with a crispy parmesan crumb.
Creamy Coconut Salmon Laksa
Rich coconut broth with salmon and noodles.
BBQ Pulled Pork Burgers
With classic slaw, Cajun wedges, and buttery corn.
Beef Lasagna
Traditional layered lasagna with beef ragu and creamy béchamel.
DESSERT
Chocolate Fondant
With vanilla ice cream.
Tiramisu
Classic Italian layered dessert with coffee and mascarpone.
White Chocolate Mousse Pots
Creamy mousse with a light finish.
Lime Cheesecake
Topped with citrus zest.
Vanilla Panna Cotta
With berry garnish.
Caramelized Pineapple in Rum
Served warm with syrup.
Rates
| SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
|---|---|---|---|---|
| Summer 2025 | $29,000 | $30,000 | $31,000 | $32,000 |
| 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 | $30,000 | $31,000 | $32,000 | $33,000 |
Turn Around: 48hrs preferred - inquire 24hr
Preferred Pickup: STT
Other Pickup: Tortola / SXM
Price Details:
Cruising Grounds: Virgin IslandsPick Up/Drop Off: YHG - AYH, USVI
Yacht: Based in St. Thomas. USVI pick up and Drop off preferred, but BVI ports also accepted (please check with CA for availability. No more than 7 BVI pick ups in a year.
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, Inquire for less.
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: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $3,000, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
25/26 HOLIDAYS:
7 night minimum, Full Board.
CHRISTMAS: $36,000 Must end on or before 12/27
NEW YEARS: $40,000 May not start prior to 12/28
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
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.