NAE KAE

2022 β€’ 10 GUESTS β€’ 5 cabins

Specifications

Length: 54 ft.

Builder: Bali Catamarans

Year: 2022

Terms: Inclusive

Beam: 29 ft.

Draft: 5 ft.

From $29,500 to $39,500 per week

See Price Details for premium holiday rates

Description

NAE KAE is a 2022 Bali sailing catamaran that showcases Bali’s signature livability with a polished, luxury finish throughout. Step into the teak-floored cockpit with a dining table for 10 and an inviting lounge bench—made for long meals and easy island time. The flybridge is a favorite for 360° turquoise-water views, sail-watching, reading, and sundown cocktails. Inside, the bright open salon is wrapped in windows for nonstop natural light and breezy comfort. Sleeps up to 8 in 4 Queen cabins, each with a private ensuite, dedicated cabin A/C control, and large windows. Water-toy fun is ready for endless days on the water, and diving is available via rendezvous. Spacious, stylish, and effortlessly social—NAE KAE is a true showstopper.

Features & Amenities

  • Max Guests: 10
  • Total Cabins: 5
  • Queen Cabins: 5
  • Showers: 5
  • Heads: 5
  • Electric Heads: 5
View Yacht Layout

Comfort

  • Water Maker: Yes 240L/H
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: Water Safe
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: No
  • Special Diets: Yes
  • Kosher: Yes
  • # Dine In: 10
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: No

Water Sports

  • Dinghy: 14' RIB
  • Dinghy Horsepower: 50
  • Dinghy Pax: 10
  • Wake Board: No
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: No
  • Stand Up Paddle Boards: Yes
  • Floating Mats: Yes
  • Jetskis: No
  • Other Toys:

    10 Person Dinghy With 50 HP
    2 Sea Scooters
    1 Subwing
    2 Clear Stand Up Paddle Boards
    Towable Hot Dog Tube
    1 Large 8’ Floating Ring
    1 Floating Dock
    Noodles
    Snorkel Gear
    Fishing Gear With 2 Rods
    Beach Games

    Inquire to have Kayaks rented prior to charter

  • Water Skis: Kids (0)

Diving

  • Tanks: No
  • BCs: No
  • Regulators: No
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Location Details: 7 night charters only
  • Summer Base Port: Tortola, BVI
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Nanny Cay - Tortola
  • Other Pickups: Nanny Cay - Tortola
  • Turnaround: 48 hrs minimum Hours
  • Flag: BVI

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10
Winter 2025 to 2026 $29,500 $30,000 $30,500 $31,000 $31,500 $32,000 $32,500 $0 $0
Summer 2026 $29,500 $30,000 $30,500 $31,000 $31,500 $32,000 $32,500 $0 $0
Winter 2026 to 2027 $31,500 $32,000 $32,500 $33,000 $33,500 $34,000 $34,500 $37,500 $39,500
Summer 2027 $31,500 $32,000 $32,500 $33,000 $33,500 $34,000 $34,500 $37,500 $39,500
Price Details

No price details available.

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

the crew

Captain Charlotte
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 Jessica
Chef Jessica La Rue brings years of hands-on experience as a Mate/Chef with one of the Caribbean’s busiest charter companies and discerning yacht owners. A true team player, Jessica seamlessly collaborates with deckhands, stews, and captainsβ€”ensuring all aspects of yacht operations and guest services run smoothly.

Passionate about cooking, she sources the freshest local ingredients to craft gourmet meals that let vibrant flavors shine. Under the mentorship of the Head Chef at Trade Winds Charter Company, Jessica refined her culinary techniques and learned to flawlessly accommodate diverse tastes, dietary restrictions, and special requestsβ€”no matter how large the charter program.

Through clear, friendly communication, she tailors menus to each guest’s preferences, ensuring every dish delights and surprises. Known for her boundless energy and upbeat attitude, Jessica continually seeks new ways to elevate the onboard dining experience. Whether it’s menu planning, galley prep, or plating the perfect finale, her dedication to excellence guarantees guests unforgettable culinary memories on every voyage.

Sample Menu

DAY BREAKSavory Croissant SandwichScrambled eggs, prosciutto, arugula, brie, and sundried tomato spread. Served with a fresh fruit salad and blueberry muffins.
Bagel BoardLox, truffled cream cheese, fried eggs, cold cuts, and bacon. Accompanied by a fresh fruit platter and banana bread.
Poached Egg FlorentineServed on an English muffin with oven-roasted potatoes and bacon. Accompanied by a green smoothie yogurt parfait.
Baked Ham-Wrapped Cheddar & Egg CupServed with breakfast sausage, fruit platter, and banana oat fritters.
Mediterranean FrittataInspired with feta, tomato, and spinach. Served with pineapple carpaccio and croissants.
β€œPan-cuterie” Breakfast BoardMango and classic pancakes with berry coulis and dulce de leche.
Feta Egg ScrambleServed with bacon and homemade hashbrowns.
Breakfast BurritoHomemade tortilla filled with egg, refried beans, avocado, and bacon or sausage. Served with pico de gallo, fruit platter, and cinnamon rolls.
Β 
MIDDAYCaribbean Braised Chicken Roti (or Vegetarian)Served with assorted salads.
Watermelon Feta Basil SaladRefreshing and light.
Chickpea & Red Pepper SaladProtein-packed and flavorful.
Burrata & Roasted Peach SaladWith prosciutto, balsamic reduction, candied walnuts, and feta-stuffed green olives. Served with fresh focaccia.
Tropical Curried Chicken SaladHearts of palm, grilled pineapples, avocado, and grapes with mango yogurt dressing. Served with French baguette.
Seared Tuna NiΓ§oise SaladWith creamy Dijon dressing, garden fresh tomato, roasted new potatoes, soft-boiled eggs, garden green beans, and Kalamata olives. Served with fresh Italian seasoned buns.
Grilled Shrimp Skewers on Kale Caesar SaladWith homemade croutons, parmesan tuile, charred lemons, and crispy bacon.
Vietnamese-Inspired BÑnh Mì SandwichSeared sirloin, pÒté, pickled carrots, coriander, cucumber, Kewpie & Maggi sauce. Served with rice noodle, sesame, and edamame salad.
Barbacoa-Inspired TacosPulled beef cheeks with pickled red onions, pico de gallo, avocado, lime crema, coriander, and cotija.
Β 
HORS D’OEUVRESHomemade Hummus DuoRoasted red pepper with toasted pine nuts and beetroot with feta. Served with seasonal cruditΓ©s and fried tortilla.
Classic Tomato BruschettaWith fresh basil oil on black pepper and garlic crostini, drizzled with balsamic reduction and aioli.
Homemade Tzatziki with FalafelsCool and refreshing with Mediterranean flair.
Charcuterie BoardPhyllo-wrapped baked brie, onion chutney, cured meats, cheese selection, and fresh bread.
Mini Pulled Pork SlidersWith Jack Daniel’s spiked BBQ sauce, green apple, and cabbage slaw.
Mediterranean Baked FetaWith fresh rosemary, thyme, confit cherry tomatoes, baked olives, and garlic. Served with pita and crostini.
Fresh GuacamoleServed with homemade fried tortilla chips and fried plantain chips.
Β 
MAINPistachio-Crusted Pork TenderloinOrange and brandy reduction, thyme-infused sweet potato purΓ©e, and grilled asparagus.
Butter-Poached Mahi MahiWith capers beurre blanc, julienne carrot slaw, and saffron rice.
Flame-Seared Filet MignonWith brandy and red wine cream peppercorn sauce, Irish champ mash, and balsamic roasted bacon and Brussels sprouts.
Cajun-Spiced Grilled ShrimpWith shredded crab meat over β€œRasta Pasta” tagliatelle with arrabbiata sauce.
Pan-Seared Red SnapperWith mango pineapple salsa, toasted coconut rice, and flame-grilled jerk-seasoned broccolini.
Sous Vide Duck BreastWith red onion and thyme marmalade, duck fat-seared gnocchi, and honey-glazed root vegetables.
Slow-Cooked Pulled Pork EnchiladasWith homemade sauce, topped with pico and fresh avocado. Served with Spanish rice and family-tradition borracho beans with bacon and chorizo.
Β 
DESSERTRum-Infused Apple RosesWith homemade caramel sauce.
Key Lime PieWith ginger and coconut crust.
Bailey’s CrΓ¨me BrΓ»lΓ©eCreamy custard with a boozy twist.
Poached PearsWith Grand Marnier whipped cream and candied pecans.
Strawberry & Coconut SundaeWith chocolate-covered strawberries, fresh strawberry coulis, and toasted coconut.
Rum Fudge PieRich, indulgent, and boozy.
Oreo CheesecakeTopped with chocolate ganach

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YACHT INQUIRY

Whether you’re exploring options or ready to plan your escape, we’re here to make the process effortless.

Adults
Age 13 or above
0
Children
Ages 2–12
0

Check All That Apply

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