Length: | 49 ft |
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Builder: | Bali Catamarans |
Year Built: | 2021 |
Max Guests: | 6 |
Cabins: | 3 |
# Crew: | 2 |
Max Speed: | 8.5 kts |
Cruising: | 7.5 kts |
Fuel Use: | Included US Gall/Hr |
Beam: | 25.85 ft |
Draft: | 4.43 ft |
Base Port: | St. Thomas |
Koru is a remarkable Catana catamaran crafted for those who seek both performance and luxury. Spend your days moving with the sun: enjoy breakfast on the flybridge, lunch in the forward lounge, and dinner in the spacious outdoor saloon as the sky turns gold. Lounge on the expansive, cushioned foredeck for stargazing and movie nights under the open sky. Below deck, three large queen staterooms feature walk-around beds, separate dry heads, and full showers—ensuring privacy and comfort throughout your journey. Dip your toes in the water off the swim platform while sipping cocktails while the kids wakeboard in the balmy late afternoon. When it’s time to sail, Koru delivers—with a powerful square-topped mainsail, self-tacking jib, and a 90 sqm Code 0 for light air conditions. Whether you’re chasing the horizon or simply unwinding in style, Koru is more than a yacht—it’s your floating sanctuary of adventure and ease. |
Toys and activities on board include: - 2 x Navbow Sublue Underwater Scooters - 2 x Inflatable SUP's - Wakeboard - Kneeboard - 2 person tube - Bote inflatable dock - Noodles and other assorted water toys Fishing - 50lb Shimano 2-speed trolling reel and rod - 30lb Shiman 2-speed trolling reel and rod - Penn Spinmaster casting rod - Assorted lures, jigs and tackle on board Network - Star Link WiFi provided on board Other Amenities: - Hairdryers - Basic toiletries | |
Queens: | 3 |
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Scuba: | Yacht offers Rendezvous Diving only |
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Compressor: | Not Onboard |
Dinghy: | 12 Ft. |
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Dinghy HP: | 40 HP |
Dinghy Pax: | 6 |
Knee Board: | 1 |
Snorkel Gear: | Yes |
Tube: | Yes |
WakeBoard: | Yes |
PaddleBoard: | 2 |
Float Mats: | Yes |
Boarding Ladder: | Off Scoop Steps |
Beach Games: | Yes |
DeepSea Fishing: | Yes |
Fishing Gear: | Yes |
Gear Type: | Trolling and Casting |
# Fish Rods: | 3 |
UnderWater Video: | Yes |
Sail Instruct.: | Yes |
Other Toys: | |
40" 4K Smart TV - Netflix, Disney+, Amazon Prime and more subscriptions Beach shade and rugs Snorkel vests Water guns Volleyball, football Assorted board games UNO, Catan, Ticket to Ride, Monopoly DEAL, Yahtzee, Chess, Checkers, Jenga Dice, Dominoes, Horse Racing, Cards etc Heaps of other fun stuff, too much to list it all here |
Internet: | Onboard WIFI |
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BBQ: | Yes |
VCR DVD: | Yes |
Salon Stereo: | Yes |
Num DVD: | Access to |
CamCorder: | Yes |
Board Games: | Yes |
Num Books: | Lots!! |
iPod: | Yes |
Amenities | |
Voltages: | 12V / 110V |
AC: | Full |
AC Night: | Yes |
Special Diets: | Yes |
Kosher Diets: | Inq |
Nude Charters: | Inq |
Guest Smoke: | Sugar scoops only |
Crew Smokes: | No |
Children?: | Yes |
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Captain Joran grew up sailing the lakes of northern Netherlands and never looked back. What started as a childhood passion turned into a career—first as a sailing instructor, then as a charter skipper in the Mediterranean, and now as your captain in the Caribbean. Joran keeps things safe, smooth, and unforgettable. He’s calm, capable, and always up for some fun at sea. Want to kick back and relax? He’s got you. Want to get hands-on at the helm? He’ll happily show you the ropes.
Chef/Mate Jessa is passionate about crafting fresh, locally sourced menus bursting with flavor—especially seafood—that cater to every dietary need and preference. With her warm, welcoming spirit, she turns every meal into a celebration, weaving global influences from her travels across Europe, Asia, Africa, Australia, and the Caribbean into every dish. Holding a 100 Ton USCG Captain’s License, Jessa ensures guests enjoy the peace of mind that comes with having two seasoned captains on board. When she’s not delighting palates in the galley, Jessa could be leading invigorating hikes through lush trails, snorkeling vibrant coral reefs, or guiding soothing yoga sessions under the open sky as a certified instructor. With Chef Jessa, your vacation will be a feast for the senses—delicious, adventurous, and utterly unforgettable.
Sample Menu
BREAKFAST
French toast casserole served with freshly whipped cream and a berry coulis
Huevos Rancheros served with ranchero sauce, fried egg, a spicy black bean spread, fresh guacamole, homemade salsa, and smoky chorizo
Smoothie bowls served with choice of almond or peanut butter, fresh fruit, banana, chia, flax, and hemp seeds and drizzled with local honey
Baked egg, vegetable, and goats cheese frittata served with rosemary roasted potatoes
Smashed avocado toast topped with a poached egg, bacon, arugula, heirloom tomatoes and home made hollandaise sauce
Crispy zucchini fritters topped with a fried egg, bacon, and homemade onion jam
Homemade bagel bar served with smoked salmon, eggs your way, capers, an assortment of vegetables, and cream cheese
LUNCH
Freshly fried Mahi Mahi tacos served in warm corn tortillas and topped with a cilantro lime cabbage slaw, avocado, mango jalapeño salsa and served with side of black beans & wild rice
Seared sesame crusted tuna poke bowls served on top of coconut rice with cucumber, carrots, pickled ginger, edamame, wakame, mango, and spicy mayo
Quinoa eggplant salad including grilled eggplant served over a bed of quinoa with arugula, red onion, roasted walnuts, and cranberries, drizzled with a balsamic glaze and extra virgin olive oil
Blackened chicken caesar salad served with a homemade tangy caesar dressing, crispy bacon, boiled egg, cherry tomatoes, and a side of fresh bread
Mediterranean spread including lamb koftas, greek inspired chicken kebabs, roasted peppers, freshly made pita bread, homemade tzatziki and hummus, and a watermelon mint feta salad
Maryland inspired crab cakes served over a fresh arugula and tomato salad with a homemade spicy remoulade
Salmon soba noodle salad served with an asian cabbage slaw, toasted almonds, cilantro, and homemade peanut sauce
APPETIZERS
Prosciutto, fig, fresh basil and burrata crostinis drizzled with honey
Buffalo chicken dip served with chips, celery, carrots, cauliflower and broccoli
Banh Mi bites with cucumber, cilantro, carrot, pancetta, hoisin sauce and sprinkled with sesame seeds
Charcuterie board served with an assortment of fresh cheeses and meats
Fresh Mahi Mahi ceviche served with tortilla chips
Tostones served with a homemade sour cream cilantro sauce
Vegetable and pork gyoza served with a sweet chili sauce
DINNER
Homemade Italian herb sauce gnocchi with Italian sausage and served with a side of garlic bread and a fresh mozzarella, basil, and tomato salad
Blackened Mahi Mahi served over coconut lime rice with roasted broccolini and topped with mango cilantro salsa and a curry mayo sauce
Oven roasted lamb chops drizzled with a mint garlic sauce served over rustic mashed potatoes served with a side of roasted dijon brussel sprouts
Butter seared scallops served over a quinoa apple salad and a butternut squash puree
Filet mignon served in a mushroom red wine reduction, topped with fried onions, and served with cracked pepper hasselback potatoes
Mozzarella stuffed pork tenderloin served over a purple cauliflower puree with lemon butter green beans
Pan seared Atlantic salmon served over a creamy mushroom, truffle, and parmesan risotto
DESSERTS
Homemade key lime pie topped with fresh whipped cream
Spiced apple crumble topped with vanilla bean ice cream
Pavlova topped with fresh berries
Macadamia crusted grilled pineapple served with coconut whipped cream
Dark chocolate salted almond tart
Lemon and olive oil cake
SEASON: | 2 Guests | 4 Guests | 6 Guests |
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Winter 2025 to 2026 | $23,000 | $24,000 | $25,000 |
Summer 2026 | $23,000 | $24,000 | $25,000 |