Length: | 54 ft |
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Builder: | Bali Catamarans |
Year Built: | 2022 |
Max Guests: | 8 |
Cabins: | 4 |
# Crew: | 2 |
Max Speed: | 11 |
Cruising: | 8 |
Beam: | 29 ft |
Draft: | 5 ft |
Base Port: | Tortola, BVI |
This brand new 2022 luxurious sailing catamaran, NAE KAE, is a superb example of what Bali can design. As you step on board in to a beautifully appointed cockpit, complete with teak floors and dining table for ten and a comfortable lounging bench, you immediately realize what a unique charter experience you are about to have. As you make your way up to the flybridge you’ll be blown away by the amazing turquoise water with 360° views and enjoy the up-close view of the sails. It’s also a great place to read your favorite book or a favorite spot for appetizers and cocktails at sundown. The main salon is comfortable and luxurious with open spaces and natural light fed by all the windows surrounding you. All guest cabins are spacious with large windows and offer plenty of natural light. For your comfort, every cabin offers queen sized beds and private baths with dedicated shower stalls as well as individual cabin A/C control. The high level of finishing throughout every cabin reflects the luxury that you would expect from a yacht of this caliber. With all the different areas, NAE KAE is show-stopper and has enough amenities for everyone to enjoy! TOYS: 2 Stand Up Paddle Boards, Snorkeling Gear, 1 Large Floating Mat, Tubes, 1 Wake Board, 1 Adult Water Ski Set, 1 Knee Board, 2 Fishing Rods & Onshore Games. DIVING: Offered via rendezvous only |
Scuba: | Yacht offers Rendezvous Diving only |
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Compressor: | Not Onboard |
Dinghy: | 14' RIB |
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Dinghy HP: | 50 |
Dinghy Pax: | 10 |
Knee Board: | Yes |
Snorkel Gear: | Yes |
Tube: | Yes |
PaddleBoard: | 4 |
Float Mats: | Yes |
Swim Platform: | Scoop steps |
Boarding Ladder: | Stern Sugar Scoops |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | 1 Trolling & 1 spinning |
# Fish Rods: | 2 |
Other Toys: | |
Inquire to have Kayaks rented prior to charter Paddle Boards: Two regular 11 footers and two clear ones for seeing the fish and reef under you as you paddle. Other Toys - 2 Subwing’s for towing behind the Dingy, A Round 8’ float ring, a Slide Float for young kids REFIT DETAILS: During the 2022/2023 season, Nae Kae has had these items replaced or upgraded: solar installation, lithium battery conversion |
Internet: | Onboard WIFI |
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BBQ: | Yes |
VCR DVD: | Yes |
Sat TV: | Yes |
Salon Stereo: | Yes |
iPod: | Yes |
Other: | |
4 zones of speakers 43inch tv on a lift (it hides behind the couch) with a Sonos soundbar Nae Kae is a non-smoking vessel. The crew are happy to take guests ashore to have a smoke or on a float. | |
Amenities | |
Voltages: | 110v |
AC: | Full |
AC Night: | Yes |
Hair Dryer: | Yes |
Special Diets: | Yes |
Kosher Diets: | Inq |
Nude Charters: | Inq |
Guest Smoke: | Not onboard |
Crew Smokes: | No |
Guest Pet: | No |
Children?: | Yes |
Min Age: | Water Safe |
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Captain Charlotte Matthews
Charlotte grew up in New York City, sailing on her family's Seafarer 31. At the age of six, she began sailing dinghies at her local yacht club. She became active in her yacht club's PHRF racing and crewed in regattas up to the national level. Charlotte further pursued her passion by teaching sailing at Manhattan Sailing School and Hudson River Community Sailing, all while completing her studies in Psychology and Sociology at Hunter College. In 2012, Charlotte moved to the BVI to work as a charter captain and sailing instructor.
Over the last seven summers, she has captained charters across Greece, Italy, Spain, France, and Croatia, as well as run charters in French Polynesia and Thailand during the shoulder seasons. She has 19 years of sailing instruction experience, over 25,000 nautical miles offshore delivering yachts, and holds both USCG and BVI Captain's licenses. In her spare time, she can be found island-hopping, hiking, reading, racing in regattas around the Caribbean, throwing extravagant dinner parties, diving, and occasionally falling off surfboards.
Chef Melissa Kodman
Melissa was born and raised in Phoenix Arizona and went on to attend university there as well. Her passion for traveling started at a young age and hasn’t slowed down since! Six years ago she decided to make a career switch from sales and turn her focus on her love for cooking and seeing new places. Since then she’s worked in Croatia, Montenegro, Greece, Italy, and throughout the Caribbean.
She has recently graduated from Ashburton Cookery School with a certificate in Culinary Arts. She can’t wait to show you all the new things she’s learned while you’re on board. Melissa always tries to incorporate fresh and local ingredients to create a culinary experience you’ll remember forever. With a reputation that precedes her, this chef leaves a trail of raving guests and unforgettable memories in her wake.
DAY BREAK
Lighter Selections
Cereals, yogurt parfaits, smoothies, assorted pastries, and overnight oats for a fresh and easy start to your day.
Bagel Bar
Everything bagels served with cream cheese, smoked salmon, capers, and red onion.
Eggs Benedict
Classic dish featuring thick ham on a toasted English muffin, topped with hollandaise sauce.
Huevos Rancheros
Crispy tortillas layered with black beans, pico de gallo, cotija cheese, and fried eggs for a flavorful kick.
Shakshuka Style Baked Eggs
A rich tomato base with feta cheese, served with toasty sourdough.
Loaded Avocado Toast
Topped with poached eggs, red pepper flakes, feta, and lime on sourdough bread.
Quinoa Power Breakfast Bowls
Packed with sweet potatoes, local greens, and fried eggs for a nutritious start.
French Toast
Golden French toast drizzled with honey mascarpone and fresh berries, served with crispy bacon.
Vegetable Frittata
Fluffy frittata with a chipotle aioli, accompanied by breakfast sausages and fresh bread.
MIDDAY
Sesame Crusted Tuna Bowls
Served with a ginger-soy dressing and crispy wontons for added crunch.
Chicken Gyros
Accompanied by Greek salad, hummus, and homemade tzatziki sauce.
Chipotle Salmon Tacos
Topped with pineapple salsa, pico de gallo, guacamole, and cotija cheese.
Grilled Steak Caesar Salad
With croutons, shaved parmesan, and Greek yogurt Caesar dressing.
Pulled Pork Burgers
On a brioche bun, topped with a homemade slaw.
Lump Crab Cakes
Served atop a quinoa and arugula salad with a zesty remoulade sauce.
California Salad
A blend of crispy quinoa, shredded chicken, charred corn, black beans, cotija cheese, and chipotle honey vinaigrette.
HORS D'EOUVRES
Chefs Choice Charcuterie Board
Smoked Salmon Puff Pastry Bites
Honey Baked Brie with Crispy Toasts and Green Apples Spicy Salmon Crispy Rice
Pork and Vegetable Gyoza with Soy Dipping Sauce Fresh Spring Rolls with Sweet Chili Sauce
MAIN
Ribeye Steaks
Paired with roasted potatoes, asparagus, and a fresh chimichurri sauce.
Blackened Mahi Mahi
Served with coconut rice, mango salsa, and curry aioli.
Seared Scallops
On a bed of parmesan risotto, finished with basil oil and a parmesan tuile.
Asian Style Sea Bass
Delicately cooked with smashed potatoes and sesame spinach.
Tuscan Chicken Pasta
A hearty dish featuring sundried tomatoes, artichokes, and spinach in a creamy sauce.
Red Wine Braised Short Ribs
Served with garlic potato mash and roasted vegetables.
DESSERT
Coconut Key Lime Pie
Topped with fresh whipped cream for a tropical treat.
Salted Dark Chocolate Tart
Accompanied by vanilla bean ice cream.
Dark Chocolate Dipped Fruits
An elegant and simple sweet finish.
Poached Pears
Served with a rich caramel sauce.
Vanilla Bourbon Crème Brûlée
A classic dessert with a boozy twist.
Chocolate Mousse
Paired with crème anglaise and fresh berries.
SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
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Winter 2024 to 2025 | $32,500 | $33,500 | $34,500 | $35,500 |
Summer 2025 | $32,500 | $33,500 | $34,500 | $35,500 |
Winter 2025 to 2026 | $34,000 | $35,000 | $36,000 | $37,000 |
Summer 2026 | $34,000 | $35,000 | $36,000 | $37,000 |