| Length: | 54 ft |
|---|---|
| Builder: | Bali Catamarans |
| Year Built: | 2023 |
| Refit: | None |
| Max Guests: | 10 |
| Cabins: | 5 |
| # Crew: | 2 |
| Max Speed: | 10.0 |
| Cruising: | 6.5 |
| Fuel Use: | 1200 US Gall/Hr |
| Beam: | 27.7 ft |
| Draft: | 4.8 ft |
| Base Port: | Tortola, TBD |
| Cleopatra is your ultimate panoramic charter option! She is characterized by completely open spaces. Boasting clean cut interior design and large, luxury social areas. Providing a large tilt-and-turn door and sliding windows for a never ending grand vision on the ocean. Cleopatra promises a 5-star luxury charter yacht that is modern and eminently stylish! |
| x1 master suite and x3 queen cabins, all equipped with en-suite bathrooms available for guests to use as well as 2 single forepeaks with wet head may also be used by guests. Crew may relocate to forepeaks for an additional $300/nt fee, please inquire for approval. | |
| Queens: | 4 |
|---|---|
| Single Cabins: | 2 |
| Scuba: | Yacht offers Rendezvous Diving only |
|---|---|
| Compressor: | Not Onboard |
| Dinghy: | Gala Viking Center Console 12' |
|---|---|
| Dinghy HP: | 40 |
| Dinghy Pax: | 8 |
| Snorkel Gear: | Yes |
| PaddleBoard: | Yes |
| Float Mats: | Yes |
| Swim Platform: | Aft |
| Boarding Ladder: | Aft |
| Fishing Gear: | Yes |
| Gear Type: | Light Tackle |
| Other Toys: | |
| 3x undersea scooters towable sub-wing | |
| Internet: | Onboard WIFI |
|---|---|
| BBQ: | Yes |
| VCR DVD: | Yes |
| Salon Stereo: | Yes |
| Num CDs: | Yes |
| iPod: | Yes |
| Other: | |
| Starlink, speeds not guaranteed as the yacht is on the ocean. | |
Amenities | |
| AC: | Full |
| AC Surcharge: | no |
| Special Diets: | Yes |
| Kosher Diets: | Inq |
| Nude Charters: | Inq |
| Guest Smoke: | On deck only |
| Crew Smokes: | No |
| Guest Pet: | No |
| Children?: | No |
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Captain Wesley
Chef Elizma
Chef Elizma’s
Sample Menu
BREAKFAST
Loaded Bagels with whipped feta, cucumber, scrambled eggs and avocado
Pancake Stacks with bacon, grilled banana and maple syrup whipped cream
Continental Platters with a selection of hams, salami’s, cheeses, fruits, cream cheese
and cherry tomatoes
Freshly Baked Mu ins, yogurt, granola, fresh fruit platter, and cereals
English Breakfast with fried or scrambled eggs, sausages, fried mushroom,
hashbrowns, and fried tomatoes
French Toast with bacon, camembert, and fig jam
Smoked Salmon platter with cream cheese, crispy capers, red onion, avocado, arugula,
bagels and toast
LUNCH
Tuna Poke Bowls with fresh mango, red cabbage, green onion, and sriracha mayo
Caribbean Grilled Chicken Wraps with mango chutney marinade and grilled pineapple
salsa
Greek style beef koftas with herb and olive oil toasted pitas, grilled tomato and lemon
yogurt
Pulled Pork Tacos or Sliders with Asian coleslaw
Caribbean Chicken Salad with fresh baguettes
Seared Tuna Salad with cabbage, peppers, avocado, green onion, sesame seeds, and
freshly baked beer bread
Smash Burgers with bacon jam, red onion, cheese and avocado
APPETIZERS
Watermelon, feta, and mint salad with balsamic reduction
Caramelized onion and brie phyllo tarts
Fresh fish ceviche with a passion fruit coconut sauce
Beetroot and goats cheese salad with walnuts and crispy capers
Fresh tomato and red onion bruschetta on toasted baguettes with red wine reduction
Tomato and basil soup with fresh cream and parmesan crispsShrimp Cocktail with homemade sauce
DINNER
Grilled pork tenderloin with sweet potato mash, garlicky green beans, and red wine
reduction
Pineapple and mango chutney grilled chicken with quinoa and citrus roasted vegetables
Herb crusted grilled mahi-mahi with grilled cauliflower salad and a tahini mustard
dressing
Grilled steak with chimichurri, asparagus, and roasted parmesan potatoes
Shrimp alfredo with green salad and garlic bread
Pad thai with grilled duck breast and Asian style vegetable stirfry
Baked chicken breasts in a sundried tomato, basil and cream sauce with lemon and
herb couscous
DESSERT
Homemade lime and coconut ice cream
Rum fudge pie with orange whipped cream
Passion fruit delight
Apple crumble with fresh cream
Chocolate brownie with walnuts and cranberries
Fresh fruit sorbet
Dark chocolate mousse ice cream with Baley’s whipped cream
| SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests | 10 Guests |
|---|---|---|---|---|---|
| Summer 2026 | $28,000 | $29,000 | $31,000 | $33,000 | $35,000 |
| Winter 2026 to 2027 | $30,000 | $31,000 | $33,000 | $35,000 | $37,000 |
| Summer 2027 | $30,000 | $31,000 | $33,000 | $35,000 | $37,000 |
| Winter 2027 to 2028 | $31,000 | $32,000 | $34,000 | $36,000 | $38,000 |
Non-Commissionable and subject to availability.
Commissionable if not discounted
Pro-rated for charters under 7 nights.
Children under 12: -$100 per child | Infants: -$500 per infant
Three Meals per day & beverages including alcohol | Fuel | Mooring fees | Captain & Chef | Yacht & passenger liability insurance | Air-conditioned cabins with en-suite baths | Linens - bedding, bath towels & beach towels | Daily tidying of cabins and bathrooms, trash removed | Daily tidying of yacht common areas | Mid Week linen change
Special provisioning requests | Travel, cancellation & private insurance | Airport transfers | Personal expenses | Premium or excessive alcohol requests
1. The charter fee includes British Virgin Islands (BVI) taxes, fees, permits and/or National Park fees and/or Customs and Immigration fees.
2. Onboard Wifi is included, however data rates cannot be guaranteed since the yacht is moving and on the ocean.
3. Should the Charterer have any complaints about the Yacht or the Crew they shall notify the captain in the first instance and, if the matter is not resolved within 12 hours, shall notify the Owner in writing through the Broker as soon as possible, who shall try to remedy the matter, the owner shall have no liability whatsoever in respect of any complaints which the Owner has not been notified within 48 hrs of the occurrence of the circumstances giving rise to the complaint.
4. Travel insurance and Cancellation/Curtailment insurance is highly recommended and should be sourced by the Charterer, especially during hurricane season.
5. Crew gratuity (customary 15 - 20% of the Charter Fee for great service) is additional and at the CHARTERER's discretion. This gratuity should be given at the end of the Charter Period and prior to disembarking the Yacht.
6. Although every effort will be made to maintain the same crew throughout the season, with any crewed Yacht there is the possibility of a Crew change in the lead up to the Charter Period.
7. Any tandem charter involving multiple yachts requires the guests that paid for a specific yacht and are on that yachts manifest to be the only guests on that yacht during meal services, while underway, and overnight sleeping. This is due to safety and maritime requirements.
8. Guests have use of 1 master suite and 3 queen cabins with en-suite bathrooms, as well as 2 single forepeaks unless otherwise agreed to in the contract.
9. All-Inclusive Rate includes: Three Meals per day & beverages including alcohol | Fuel | Mooring fees | Captain & Chef | Yacht & passenger liability insurance | Air-conditioned cabins with en-suite baths | Linens - bedding, bath towels & beach towels | Daily tidying of cabins and bathrooms, trash removed | Daily tidying of yacht common areas | Mid Week linen change.