NAUTI NICKEL

2022 • 10 GUESTS • 5 cabins

Specifications

Length: 80 ft.

Builder: Sunreef Yachts

Year: 2022

Terms: Inclusive

Beam: 40 ft.

Draft: 8.5 ft.

From $104,000 to $120,000 per week

See Price Details for premium holiday rates

Description

Welcome to Nauti Nickel — A Sanctuary on the Sea Nauti Nickel, a 2022 Sunreef 80 Power Catamaran, offers a rare blend of barefoot luxury and curated adventure in the Caribbean. At 80 feet long with a 40-foot beam, she redefines charter living with expansive decks, bespoke interiors, and a toy collection designed for every mood. Guests are welcomed into a floating five-star villa where Michelin-level service from a dedicated crew of five ensures every moment feels personalized, polished, and unforgettable. From sunrise serenity to sunset celebrations, the yacht flows seamlessly between relaxation and adventure. The crown jewel of Nauti Nickel is her flybridge skylounge, an elevated retreat with panoramic views, a jacuzzi, cocktail bar, BBQ grill, and plush lounges perfect for stargazing or social gatherings. Inside, the salon evokes the comfort of a luxury villa with urban-chic styling, premium Miele appliances, and climate-controlled elegance. Dining is an experience in itself, with vibrant breakfasts, beachside lunches, and candlelit dinners presented as artful, flavorful creations that fuel both body and spirit. Every detail — from tableware to presentation — reflects a commitment to excellence and joy. Adding unmatched freedom, Nauti Nickel is paired with Ronin, a 40-foot Rafnar chase boat boasting 1200HP. This tender allows guests to reach distant islands in minutes, enjoy VIP excursions, or arrive in style at secluded beaches and world-class restaurants. Combined with a fully stocked toy garage and a crew dedicated to crafting once-in-a-lifetime experiences, Nauti Nickel transforms every charter into a dream journey. Whether exploring the British Virgin Islands or savoring St. Barths, this is not just a vacation — it’s the standard by which all others will be measured.

Features & Amenities

  • Max Guests: 10
  • Total Cabins: 5
  • King Cabins: 1
  • Queen Cabins: 3
  • Showers: 5
  • Heads: 6
  • Electric Heads: 6
View Yacht Layout

Comfort

  • Water Maker: Yes
  • Jacuzzi: Yes

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: None
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: No
  • BBQ: Yes
  • Crew Smokes: No

Water Sports

  • Dinghy: 2 = 21’ RIB / 40’ Rafnar
  • Dinghy Horsepower: 115hp / 1200hp
  • Dinghy Pax: 10
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Kayak: No
  • Stand Up Paddle Boards: Yes
  • Floating Mats: Yes
  • Jetskis: Yes
  • Other Toys:

    2 tenders are included in the rates.

    The Sport Boat Tender is “RONIN”, a 40 foot Rafnar with 1200hp that has an enclosed pilothouse. The Pilothouse is air conditioned with seating for 5 guests, and standing for 2. Ronin has a forward cockpit that can seat 4 and aft cockpit that can seat 3. RONIN provides our clients VIP attention on the water and at every dock, arriving and departing like celebrities!

    The RIB Tender is a 21ft RIB with a 115hp that adds unparalleled versatility

    Adult and junior wakeboards
    2 x Stand Up Paddleboards
    2 x Efoils
    Towable inflatables
    10 snorkeling sets of various sizes
    “Lily Pad” floating lounger
    2x Sea Bobs with Cameras to record your kids adventure.

    Shaded bow area on Nauti Nickel.

    A Hydraulic swim platform on the aft transom, makes water sports seamless.

  • Water Skis: Kids (0)

Diving

  • License: Please inquire about scuba diving options.
  • Tanks: 8
  • BCs: 8
  • Regulators: 8
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Location Details: Nauti Nickel's preferred pickup location is Tortola, BVI
  • Summer Base Port: Please Inquire
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Tortola, BVI
  • Turnaround: 48hr Hours
  • Flag: BVI

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10
Winter 2025 to 2026 $104,000 $105,000 $106,000 $107,000 $108,000 $109,000 $110,000 $115,000 $120,000
Summer 2026 $104,000 $105,000 $106,000 $107,000 $108,000 $109,000 $110,000 $115,000 $120,000
Winter 2026 to 2027 $104,000 $105,000 $106,000 $107,000 $108,000 $109,000 $110,000 $115,000 $120,000
Price Details
All rates are for 7 nights, 8 days. For 6 nights divide weekly rate by 7 and multiply by 6 For 5 nights or less divide weekly rate by 6 then multiply by number of nights. Inquire for less than 5 nights. Nauti Nickel requires a 48-hour turnaround in between charters Christmas: $135,000 Charter to end by 26 December (or 48 hour turn) New Years: $135,000 Charter to begin 28 December or later (or 48 hour turn) 7 Night Min | BVI ports Relocation fees: Please inquire for delivery fees to other islands. Regardless of whether or not a vessel may or may not include taxes in the vessel’s listed charter fees for British Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the British Virgin Islands unless otherwise agreed. Please inquire for additional fees. Rates include tender use of Rafnar 40′ 1200hp

Booked

On Hold (not yet booked, can be challenged)

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

the crew

Captain Michael Lang & Chef Jennifer Lang

The heart of Nauti Nickel is the husband-and-wife team of Michael and Jennifer Lang, seasoned professionals with over 70 luxury term charters under their belts. Their connection is effortless, their energy magnetic, and their passion for creating unforgettable experiences contagious.

Michael, originally from California, serves as both Captain and onboard Engineer. His calm command of the vessel and deep systems knowledge bring safety and confidence to every journey. But more than that, his joy in working side-by-side with Jennifer creates a seamless experience for guests—one where every detail feels thoughtful and perfectly orchestrated.

Jennifer, a Le Cordon Bleu–trained chef with French roots and global influences, delights guests with meals that are vibrant, elevated, and full of soul. Her career began in Portland’s fine dining scene, and her menus now reflect a love for local Caribbean flavors with upscale finesse. A natural hostess, Jennifer blends refined service with heartfelt warmth—making every guest feel like family.

Together, Michael and Jennifer lead with intention, joy, and an infectious sense of adventure—welcoming each guest not just onto a yacht, but into their world
~~~~~~~
Rosemary Pretorius – Stewardess

With her radiant smile and calming presence, Rosemary transforms the onboard atmosphere into one of effortless elegance and tranquility. Born and raised in Cape Town, South Africa. Her hospitality background and intuitive service style create a boutique-hotel feel aboard Nauti Nickel, where every detail—from towel folds to tablescapes—is infused with care and creativity.
~~~~~~~
Travis Rall – Deckhand

Reliable, energetic, and always up for an adventure, Travis brings years of professional yachting experience and a lifetime of ocean passion to his role as deckhand. Also from Cape Town. Whether launching water toys, maintaining the yacht’s sleek profile, or guiding paddleboard sessions, Travis’s steady presence and hands-on skills help keep the experience smooth, safe, and full of fun.

Together: A Dream Team Within a Dream Team
Travis and Rosemary, a couple in love and in sync, embody the spirit of adventure that defines Nauti Nickel. With a shared dream of learning the ropes from our Captain and Chef Team of more than a decade experience in the industry to take the reins themself someday as a Captain and Chef team operating Nauti Nickel. They work seamlessly alongside each other and with Michael and Jennifer, creating a warm, cohesive team dynamic that feels like family.
~~~~~~~
Kelanie Torres – Deckhand

Born and raised in Puerto Rico, Kelanie is the soul of Caribbean adventure. With eight years in the boating industry and a background in marine mechanics, she brings a deep knowledge of the sea—and the vessel—to every charter. Guests love her energy and expertise, whether she’s leading snorkeling excursions, handling the tender for a beach picnic, or sharing her favorite hidden coves. From surfing to spearfishing, Kelanie’s island spirit infuses the entire experience with authenticity and excitement.
~~~~~~~
The Nauti Nickel Crew
Whether you’re diving into crystal-clear waters, enjoying an alfresco dinner under the stars, or dancing barefoot on the deck, the crew of Nauti Nickel is there to make every moment unforgettable. With a balance of professionalism, personality, and pure joy, this team doesn’t just run a charter—they craft a feeling. One that stays with guests long after the sails are down and the anchor is weighed.

Sample Menu

Taste the Tropics: Jennifer’s Upscale Island Menu
Breakfast
Tahitian Vanilla Crêpes with Cream Cheese & BerriesDelicate French crêpes filled with whipped vanilla bean cream cheese, topped with macerated seasonal berries, orange zest, and a Chambord reduction. Served with thick-cut Canadian bacon and a dusting of powdered sugar.
Caribbean Huevos RancherosPoached eggs nestled atop crisped corn tortillas, layered with a savory medley of bell peppers, caramelized onion, garlic, habanero heat, and mango chutney. Finished with melted Monterey Jack, lime crema, and a micro herb garnish for a vibrant island breakfast twist.
Rum-Soaked French ToastHouse-baked brioche soaked in spiced dark rum custard, caramelized until golden, and finished with a coconut-maple glaze, candied pecans, and a touch of nutmeg cream.
Parmesan Polenta with Poached Egg & PancettaSilky Parmesan polenta topped with a perfectly poached egg, crisped pancetta lardons, shaved spring onions, and a drizzle of truffle oil. Served with artisan toast.
Signature Cinnamon RollsWarm, slow-risen cinnamon rolls glazed with Madagascar vanilla bean cream cheese icing. Presented with a chef’s selection of gourmet breakfast sausage or maple-glazed bacon.
Potato Leek & Swiss Chard HashCaramelized fingerling potatoes with braised leeks, tender Swiss chard, and aged Gruyère. Finished with a sunny-side egg and served with grilled French sourdough.
Florentine Eggs BenedictWilted baby spinach, heirloom tomato slices, and soft-poached eggs atop toasted English muffin halves. Lavished with silky hollandaise and micro basil garnish.
Lunch
Pan-Seared Salmon with Fennel Citrus Salad & Beurre BlancCrisp-seared salmon fillet served over shaved fennel, blood orange segments, compressed cucumber, and microgreens, finished with a citrus beurre blanc and fresh herb oil drizzle
Curried Chicken Roti with Island AccentsSlow-simmered chicken in fragrant Caribbean curry, wrapped in handmade roti and layered with confit potatoes, turmeric-scented vegetables, and mango chutney. Served with roasted pineapple-carrot slaw and plantain crisps for the perfect balance of heat and sweetness.
Lobster Macaroni Gratin with Truffle EssenceButter-poached lobster folded into tender pasta with a silky blend of aged white cheddar and Pecorino béchamel, enhanced with a whisper of truffle oil and crispy pancetta. Finished under the broiler for a golden crust and served with micro chive garnish.
Brioche Monte Cristo with Guava GastriqueDelicately layered smoked ham, roasted turkey, and aged Gruyère cheese between slices of custard-dipped brioche, pan-seared until golden, finished with a light dusting of powdered sugar and served with a housemade guava gastrique and root vegetable crisps
Tuna Niçoise CakesSeared tuna cakes with lemon aioli over arugula salad with olives, capers, and fingerling potatoes
Ginger-Lime Ribs with Mango BBQSlow-roasted ribs with mango-guava BBQ sauce, corn on the cob, and island-style rice with golden raisins and starfruit
Truffle Meatball SubBeef and pork meatballs in San Marzano marinara, truffle mozzarella, served on crusty French bread with baby gem salad
Appetizers & Small Plates
Wagyu Beef BaoSteamed bao buns filled with marbled beef, black garlic aioli, pickled daikon, and micro herbs
Tuna Tartare TostadasHand-cut tuna with avocado mousse, citrus ponzu pearls, and wasabi tobiko on sesame crisps
Moroccan Spiced Lamb LollipopsLamb rib chops crusted in za’atar and pistachio, served with saffron yogurt and harissa oil
Lobster & Truffle ArepasCrisped arepas with truffle-poached lobster, lemon aioli, and pickled shallots
Prosciutto-Wrapped Medjool DatesStuffed with blue cheese and drizzled in sherry reduction
Duck Confit Wontons with Foie EspumaCrisp wontons of five-spice duck with whipped foie and charred scallion vinaigrette
Thai Carrot-Coconut Soup EspumaVelvety lemongrass-carrot soup served warm as a foam in espresso cups with ginger crisp
Porcini Arancini with Truffle DustWild mushroom risotto fritters on balsamic glaze with aged cheese and truffle essence
Charred Octopus & Potato MillefeuilleOctopus skewered with crisped potato layers, Romesco, and smoked paprika oil
Scallop Crudo with Yuzu CitrusThin-sliced scallops with citrus vinaigrette, cucumber pearls, and herb garnish
Dinner
Veal Osso BucoSlow-braised veal shank in aromatic wine reduction, served atop whipped root vegetable purée with butter-glazed heirloom carrots and rosemary jus
Housemade Gnocchi in Bolognese RaguPillowy gnocchi in rich, slow-simmered meat ragu, lightly gratinéed with aged cheese and served with a shaved fennel and wild arugula salad
Scallops MornayPoached sea scallops and savory ham in a velvety white wine mornay sauce, finished with golden buttered crumbs and Duchess-style potatoes, served with French vegetable medley
Pistachio-Crusted Mahi MahiPan-roasted catch of the day with a spiced nut crust, finished with citrus beurre blanc, served with coconut rice and tender snap peas
Signature Spanish PaellaGolden saffron rice with seasonal vegetables, delicately cooked seafood, and fire-roasted chicken and sausage, finished with charred lemon and herbed oil drizzle
Jerk Pork ChopThick-cut pork loin grilled with house jerk marinade, paired with tamarind-apricot glaze, sweet potato purée, and tropical slaw
Beef WellingtonSeared tenderloin layered with mushroom duxelles and prosciutto, encased in puff pastry, baked to golden perfection and served with a reduction of Madeira wine, rustic mashed potatoes, and baby asparagus spears
Dessert
White Chocolate Semifreddo with Almond Dust & Berry CompoteElegant “half-frozen” white chocolate mousse topped with crushed almonds, served with a vibrant fresh berry compote and gold leaf accent
Caramelized Mango-Pineapple Upside-Down CakeGolden sponge with rum-caramelized tropical fruit, served warm with Chantilly cream quenelle and edible flowers
Apricot Soufflé with Vanilla-Rum Crème AnglaiseA delicate rise of apricot essence in a light soufflé, finished with a warm pour of housemade crème anglaise
Key Lime Tart with Chocolate-Almond CrustZesty key lime custard in a crisp cocoa-almond shell, topped with torched meringue and lime zest sugar
Triple Berry Crumble with Tahitian Vanilla Ice CreamWarm medley of blueberries, blackberries and raspberries beneath oat streusel, served with hand-churned Tahitian vanilla bean ice cream
Poached Pears in Vanilla Sauternes SyrupSaffron-poached pears in Sauternes and vanilla bean reduction, served with mascarpone cream and pistachio praline
Tres Leches Bread Pudding with Rum ChantillyDecadent Caribbean-style milk-soaked brioche with toasted almonds, topped with cinnamon sugar and a swirl of rum-spiked whipped Chantilly
 

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