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2022 54ft Catamaran Sleeps 8 Guests In 4 Cabins, Spacious, stylish and comfortable


From $30,700/week

Special Terms

Holiday weeks may differ, please enquire!

Guests: 8

Length: 54ft

Cabins: 4

Built: 2022

Crew: 2

Builder: Bali Catamarans



8 Guests

4 Queen Beds

4 Wash Basins

4 Cabins

4 Showers

4 Electric Heads

Four queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. All cabins with exception of starboard aft (crew) cabin are dry heads.

All cabins have individually contract air-conditioning for each cabins comfort.

Top desk fly-bridge with lounging and seating with a 360 degree view.

Forward cockpit and lounge and dining area.

Aft cockpit with seating and dining accommodations.

Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.

Crew is flexible should clients need the aft starboard cabin....




WiFi internet access


Bimini Top


Cockpit and flybridge speakers

Air conditioning and fans

Water Maker

Deck showers

Salon TV with satellite tv

Swim Platforms

Night Air conditioning and fans

Sun Awning

Ice maker

Ipod/device docking station


Water fun

12 Ft 40 HP Dinghy

Stand Up Paddle

Fishing Gear


Floating Mats

Beach Games


Snorkeling Gear

Underwater Camera

10 ft. floating dock
Underwater lights
Floats / Noodles


CAPTAIN: Nik Dorward
Growing up just outside London, Nik was captivated by the food scene that surrounded him. This led to him training as a chef and working in various roles within hospitality at some of the capital's most prestigious restaurants and hotels. Nik’s sailing career started in dinghies, sailing in lakes and braving the elements along the UK’s coast. As his passion developed so did his desire for a slightly warmer climate which led him to Greece and slightly bigger boats.

Whilst in Greece and the Med, Nik married his love for hospitality and sailing. Working as a flotilla skipper and charter skipper exposing him to an array of...




<div>ALL MENU OPTIONS CAN BE SUBSTITUTED OR CHANGED ACCORDING TO DIETARY RESTRICTIONS, PREFERENCES AND ALLERGIES</div> <div> </div> <div>DAILY COCKTAILS OFFERED</div> <div> </div> <div>FULL SAMPLE MENUS AVAILABLE UPON REQUEST AFTER BOOKING</div> <div> </div> <div> <div><strong>BREAKFAST - ALL SERVED WITH CEREAL, GRANOLA, FRESH FRUIT & YOGURT</strong></div> <div> </div> <div>Eggs Benedict/Florentine served on English muffins with hollandaise sauce (ham or vegetarian</div> <div>option with spinach and mushrooms)</div> <div>Bacon or breakfast sausage</div> <div> </div> </div> <div> <div>Breakfast sandwiches served on freshly baked rolls with fried eggs, tomato, preferred cheese, bacon and homemade aioli</div> </div> <div> </div> <div> <div>Fluffy buttermilk blueberry pancakes Hard boiled eggs Bacon or breakfast sausage</div> <div>Fresh fruit platter</div> <div>Various flavoured yogurts served with granola and mixed nuts Coffee and tea</div> </div> <div> </div> <div> <div><strong>LUNCH</strong></div> <div> </div> <div>Mediterranean cous-cous salad served with sun- dried tomatoes, peppers, cucumber and onions topped with fresh feta crumble and cajun chicken skewers and balsamic glaze</div> </div> <div> </div> <div> <div>Slow-roasted barbecue pulled pork sandwiches served with zesty creamy coleslaw on freshly baked buns</div> <div>Potato salad served on the side </div> <div> </div> <div>Miso ginger ahi tuna poké bowls served with fresh mango and avocado on a bed of quinoa</div> </div> <div> </div> <div> <div><strong>DINNER</strong></div> <div><br />WINE PAIRINGS OFFERED </div> <div> </div> <div>To Start:</div> <div>Caprese salad with balsamic glaze</div> <div>Eggplant and pomegranate salad in a creamy yogurt dressing</div> <div> </div> <div>Main:</div> <div>Spaghetti carbonara prepared in a white wine cream sauce with pancetta, onions and parsley</div> <div> </div> <div>or </div> <div> </div> <div>Vegetarian fettuccini with tomatoes and parsley</div> </div> <div><br />To Start:</div> <div>Caramelized onion and Brie tart baked inside phyllo pastry</div> <div> </div> <div> <div>Main:</div> <div>Mango chicken curry served on a bed of rice with homemade naan bread with garlic butter</div> </div> <div> </div> <div> <div>To Start:</div> <div>Beet and goat cheese salad with candied walnuts and balsamic glaze</div> <div> </div> <div>Main:</div> <div>Marinated steak grilled to perfection, paired with roasted garlic potatoes, grilled vegetables and creamy mushroom sauce </div> </div> <div> </div> <div><strong>DESSERT</strong></div> <div> </div> <div>Rum fudge pie topped with fresh mint and vanilla ice cream</div> <div> </div> <div>Mini cheesecakes with caramel sauce and pistachios</div> <div> </div> <div>Key lime pie with graham cracker crust and whipped cream</div> <div> </div>