BIG NAUTI

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2020 55ft Catamaran Sleeps 8 Guests In 4 Cabins, Large sky-lounge with panoramic views

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From $25,000/week

Special Terms

Guests: 8

Length: 55ft

Cabins: 4

Built: 2020

Crew: 2

Builder: Catana

This “Multihull of the Year” award-winning catamaran sets the stage for an amazing getaway. Big Nauti is a brand new 2021 catamaran with numerous panoramic relaxing areas throughout the yacht.

It showcases a large foredeck that sports a relaxing lounge area and additional day beds for sunbathing. The foredeck has direct easy access to an impressive salon for endless happy hours onboard.

The platform linking the two sugar scoops allows for a large bench seat providing additional seating to the aft cockpit when the tilt-and-turn rear door is lifted.

Enjoy the large relaxing space of the sky-lounge with panoramic views of your beautiful ...

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Accommodations

8 Guests

4 Queen Beds

4 Electric Heads

4 Cabins

4 Showers

Four queen cabins with en-suite bathroom.

The port aft cabin is a master cabin - much larger than the others. It has two entrances. One entrance enters from the sugar scoop and the other off the salon....

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Amenities

WiFi internet access

Generator:Yes

Bimini Top

BBQ

Cockpit and flybridge speakers

Air conditioning and fans

Inverter Yes

Deck showers

Salon TV with satellite tv

Swim Platforms

Night Air conditioning and fans

Water Maker

Ice maker

Ipod/device docking station

 

Water fun

Yes 40hp Dinghy

Kneeboard

1 Man Kayak

Snorkeling Gear

Underwater Camera

Adult Water Skis

Tube

2 Man Kayak

Fishing Gear

Wakeboard

Stand Up Paddle

Floating Mats

Beach Games

2 "Pizza Slice" inflatables
1 "Sea Turtle" inflatable
1 "Unicorn" inflatable
1 "Pinapple" inflatable
1 "Avocado" inflatable

1 Subwing
1 Knee Board
2 Sup's
Adult Waterskis
Floating mat
6 Lazy Bunz Floaties
2 Tubes

Crew

Dillon was born in the city of Albuquerque, NM. After graduating he spent one year at Central Michigan University studying outdoor recreation.

Dillon’s first job at sea was on board a glass-bottom shipwreck tour boat for NOAA. This job was the spark that ignited the fire that continues to drive Dillon today. Quickly he became a PADI divemaster which allowed him to work as an aquarist at Albuquerque Aquarium as well as a dive guide in Kona, Hawaii. Thus, expanding his love for the ocean and awareness of conservation of the sea. In Hawaii, he realized his passion for sailing and the open ocean which is why he set his sights on earning his ca...

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Cuisine

<p style="text-align: center;"><strong>BREAKFAST</strong><br /><br />Country power breakfast -Two Fried Eggs made to order, country bacon, breakfast sausage, cremini mushroom, fried onions and tomatoes and sweet plantains and triangles of toast</p> <p style="text-align: center;">Veggie scrambled eggs - A variety of fresh seasonal vegetables and scrambled eggs served with a fresh baked croissant and crispy bacon<br /><br />Traditional eggs benedict - <span style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;">A serving of two poached eggs atop honey backed ham or thinly sliced smoked salmon on a toasted English muffin smothered in a smooth hollandaise sauce.</span></p> <p style="text-align: center;"><br />Grilled breakfast burrito - Filled with herb roasted potatoes, scrambled eggs and a choice of cheese, delicately wrapped in a tortilla and grilled to perfection.<br /><br />New York style breakfast - Toasted pumpernickel or plain bagel topped with thinly sliced smoked salmon, whipped cream cheese, English cucumber slices, topped with slithers of red onions, diced tomatoes and fresh chives or capers.<br /><br />Delicious breakfast quiche - Prepared with fresh island sourced vegetables, eggs and an assortment of cheeses accompanied by a side of crispy bacon.<br /><br />Peanut butter and jelly traybake - Pancake batter with peanut butter and jelly swirled all around. Topped with assorted berry’s and a jelly reduction. <br /><br /></p> <p style="text-align: center;">Avocado toast - Smashed avocado with fresh lime on toasted bread with sundried tomato scrambled eggs on the side<br /><br /><br /><strong>LUNCH</strong><br /><br /><br />Beef Taco Crunch Wrap made with seasoned ground beef, sautéed peppers & onions, shredded romaine lettuce, seasoned diced tomato, melted Monterey jack cheese gently wrapped and grilled in a flour tortilla, served with sour cream, and salsa<br /><br />Chicken caprese pasta salad comprised of fresh basil, vine ripe tomatoes, shredded mozzarella cheese and pasta, tossed with fresh home-made pesto and baked garlic and herb chicken breast.<br /><br />Buddah bowl served made up of tri-colored quinoa bowl topped avocado, sweet potato, chili roasted chick peas, hardboiled egg, and fresh vegetables finished with a creamy lemon, maple sesame dressing<br /><br />Shrimp caesar salad with crunchy romaine lettuce mixed with homemade croutons, garlic Caesar dressing, adorned with parmesan, and garlic/black pepper shrimp, served with fresh baked garlic bread<br /><br />Fish Tacos using blackened fresh local Mahi-mahi, cilantro lime coleslaw, topped with a rustic pineapple salsa<br /><br />Gourmet pulled pork sliders comprising BBQ pulled pork on a caramelized Hawaiian roll, with a tangy coleslaw and seasoned sweet potato fries. Served with a side of zesty ginger ketchup<br /><br /><strong>APPETIZER</strong><br /><br />Bruschetta with crunchy toasted bread, plum tomatoes, mango, goat cheese & balsamic glaze (passion fruit balsamic</p> <p style="text-align: center;">Shrimp ceviche <span style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;">with avocado, corn, tomatoes</span></p> <p style="text-align: center;">Charcuterie board assorted fruits, cheeses, and aged salamis accompanied by a variety of pickles, nuts and served with an array of crackers.</p> <p style="text-align: center;">Soft baked brie topped with cranberry jam and wrapped in phyllo pastry, served with fruit and crackers</p> <p style="text-align: center;">Bacon wrapped jalapeño poppers.</p> <p style="text-align: center;">Crab artichoke dip and three cheese and seasoned crab filling served in delicate phyllo cups</p> <p style="text-align: center;">Buffalo chicken dip served with homemade rosemary and apricot glaze crown bread</p> <p style="text-align: center;">Crab cakes made with homemade bread crumbs, these deliciously fresh crab cakes are topped with a spicy mayo sauce and perfectly paired with garlic, and rosemary roasted potato wedges</p> <p style="text-align: center;">Poke Bowl withfresh Ahi Tuna marinated in soy sauce, eel sauce, and wasabi. Chunks of pineapple, avocado, Tortuga grown green onions, and cucumber. Topped with a creamy sriracha aioli and Asian, toasted sesame oil.</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>DINNER</strong><br /><br />Walnut encrusted pork tenderloin on a bed of spinach</p> <p style="text-align: center;">Served with broccoli and cranberry salad and a savory balsamic sweet potato and mushroom side dish.<br /><br />Sun-dried tomato, basil pesto, and spinach stuffed chicken breasts</p> <p style="text-align: center;">Served with rustic garlic mashed potatoes and roasted asparagus wrapped in prosciutto. <br /><br />Shrimp scampi with a capellini pasta, roasted and sundried tomatoes, served with a refreshing yet hearty kiwi and cucumber summer salad.<br /><br />Zest marmalade salmon served alongside wild rice and edamame.  Topped with broccolini roasted in a balsamic and shallot reduction sauce<br /><br />Jerk Chicken Kebabs: Caribbean marinated chicken breasts grilled to perfection plated with coconut rice and topped with a mango salsa.  Stir fried bok-choy with chilly garlic sauce.<br /><br />Filet Mignon with a rhubarb, honey, and rosemary glaze accompanied by carrots a la orange and Hassel back potato topped with garlic, breadcrumbs, and parmesan cheese.  </p> <p style="text-align: center;">Lemon, garlic, and macadamia nut crusted fresh Mahi fillet paired with a beautiful and decadent veggie, parsley risotto.</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>DESSERT</strong><br /><br />Creamy caramel flan topped with fresh fruits and garnished with mint leaves.<br /><br />Decadent home made cheesecake with fresh mint, berries, and a raspberry purée<br /><br />Delicious warm chocolate brownie alamode served over vanilla bean ice cream with a chocolate drizzle<br /><br />Fresh Caribbean peaches roasted in a vanilla brown sugar glaze served with a scoop of ice cream.<br /><br />Freshly made zesty key lime pie  <br /><br /> Berry cream cupcake served with fresh berries and honey lemon mascarpone cream <br /><br />Homemade peanut butter cookies filled with ricotta cheese and topped with a hersey kiss. </p> <p style="text-align: center;">A delighful chocolate charcuterie board </p> <p style="text-align: center;">Chocolate covered ice cream resting topped with a chocolate dipped stawberry and strawberry coulis.</p> <p style="text-align: center;"> </p>

 

Availability

Upcoming 12 months reservations calendar 

Available - the dates are available for your charter

Booked - booked by another client group already

Hold - held by another client group, not yet booked, and can be challenged

Unavailable - blocked out by the Owner and unavailable to challenge

 

Rates

 

Reviews (1)

Expectations were exceeded!

The yacht was brand new and in great shape. The rooms had plenty of space, the beds were comfortable and the A/C was very effective. Byron, Michelle and Scott were very pleasant and spent significant time with us after hours as well as going snorkeling and attending several meals off boat. They kept our drinks full at all times. We had a very good time. Byron was very familiar with all the bes...

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