Length: | 54 ft |
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Builder: | Catana |
Year Built: | 0000 |
Max Guests: | 12 |
Cabins: | 6 |
# Crew: | 2 |
Beam: | 29 ft |
Draft: | 4.8 ft |
Base Port: | BVI- Caraibes- Polynesia |
The Bali 5.4 is built for comfort and cruising. It's all about lounging space and taking in the views from the foredeck, afterdeck, or atop the flybridge. For more seating, the entire aft bulkhead of the saloon raises like a garage door to blend the interior living space with the afterdeck into one seamless expanse. With the “front door” open and the “garage door” raised, guests can move freely about the boat with no climbing or squeezing through narrow passages. It’s an open-space apartment afloat with exceptional ventilation for tropical breezes. This is the six-cabin version of the Bali 5.4, which will accommodate 12 charter guests and includes small, separate crew quarters in the bows of the two hulls. The Bali 5.4, Dream Jamesby, can provide the luxury of a crewed charter experience to a sizable group of people. |
Scuba: | Yacht offers Rendezvous Diving only |
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Compressor: | Not Onboard |
Dinghy: | yes |
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Dinghy HP: | 15 |
Dinghy Pax: | 8 |
Snorkel Gear: | Yes |
PaddleBoard: | 2 |
2 Man Kayak: | Yes |
Sailing Dinghy: | no |
Fishing Gear: | Yes |
Amenities | |
Voltages: | 220V |
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AC: | Full |
AC Surcharge: | no |
Special Diets: | Yes |
Kosher Diets: | Inq |
Nude Charters: | Inq |
Crew Smokes: | Inq |
Guest Pet: | No |
Children?: | No |
Min Age: | no |
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This yacht operates with a freelance contract crew aboard.
Crew assignments are made within 2 weeks of charter departure.
Please be advised that while we will do our best to obtain crew contact information in advance of the charter, we cannot guarantee pre-charter contact with the crew.
Premium boats - Examples of menus onboard
Exotic destinations
Poke tuna tower
Bang Bang shrimp tacos served with pineapple slaw
Carnitas street tacos served with Mexican rice and black beans
Prosciutto wrapped melon wedges
Fresh ceviche with tortilla chips or artisan crackers
Gourmet Deli sandwiches served on a croissant or baguette served with a Greek pasta salad.
Pork tenderloin with roasted tomatillo sauce served with Mexican rice and street elotes
Seared scallops over creamy risotto with sauté arugula
Grilled Flank Steak served with sauté potatoes and asparagus
Chicken Piccata with spinach, Shrimp Alfredo
Chicken in creamy sherry sauce served with roasted vegetables
Salmon filet over sauté spinach
Vegetable salad / Smoked fish salad / Smoked beef salad / Tuna salad / Marinated fish salad / Heart of palm salad….
Avocado salads / Potato salad with egg mayonnaise
Barbecue / Grilled fish with Creole sauce with rice and local seasonal vegetables
Grilled fish fillet with Creole sauce – salad rice, lentil fricassee
Fish fillet braised in garlic butter, rice, salad, vegetable curry
Fish rougail, saffron rice, salad
Shrimp salad , Fish balls and pumpkin cream
Octopus curry with coconut milk, rice, salad, chopped apples
Fish stew and vegetables, cinnamon rice, Lentil ratatouille
Lamb scorched with green peas, stuffed with zucchini
Creole fish curry, rice, salad, vegetable ratatouille
Creole salad with papaya and cythera fruitGrilled pork with vegetable kebab and potato salad
Grilled chicken with fresh vegetables Creole sauce
Orange crepe, Passion fruit mousse, Fresh fruit salads, Banana fritter in syrup
Coconut and banana nougat, Custard, Crème caramel, Flan, Chocolate mousse…
Examples. Each hostess/cook has his/her own menus planned according to the clients’ preferences.