A Yachta Fun

2023 • 8 GUESTS • 4 cabins

Specifications

Length: 54 ft.

Builder: Aquila

Year: 2023

Beam: 25 ft.

Draft: 5 ft.

From $34,713 to $38,283 per week

See Price Details for premium holiday rates

Features & Amenities

  • Max Guests: 8
  • Total Cabins: 4
  • King Cabins: 1
  • Queen Cabins: 3

Comfort

  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: No
  • Special Diets: Yes
  • Kosher: Yes
  • BBQ: Yes
  • Crew Smokes: Inq

Water Sports

  • Dinghy: Yes
  • Dinghy Horsepower: 40
  • Wake Board: No
  • Tube: No
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: No
  • Stand Up Paddle Boards: Yes
  • Floating Mats: No
  • Jetskis: No
  • Other Toys:

    Snorkel Gear
    Noodles
    Dinghy 40 HP
    2 Stand Up Paddle Board
    Sun Chill
    Selection of floating: a large blow-up floating mat, a unicorn, a griffin, pool saddles
    Snorkeling gear

    We can also coordinate (outside vendor cost)
    • Rendezvous diving at weather permitting locations
    • Snorkeling tour of Horseshoe reef in Anegada
    • Kiting surfing lessons
    • Efoil lessons
    • Hobby cat rentals
    • SUP tour
    • Hikes on different islands
    • Beach pub crawl in Anegada

  • Water Skis: Kids (0)

Diving

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

  • Summer Base Port: Nanny Cay - Tortola, British Virgin Islands
  • Summer Operating Area: Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (BVI)
  • Flag: BVI Flag

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Winter 2025 to 2026 $35,427 $35,903 $36,379 $36,855 $37,331 $37,807 $38,283
Summer 2025 $34,713 $35,189 $35,665 $36,141 $36,617 $37,093 $37,569
Price Details
All rates are based on 7 nights. Call for shorter periods. 2025 New Years Week: $44,233 All-inclusive 8 PAX Includes: Private 54′ power catamaran. One Master Cabin with King Bed, Three Double occupancy staterooms with private bathroom and shower. All meals and snacks. All beverages, beer and wine. Fuel, A/C, TV and stereo. Snorkeling gear, stand up paddle board, dinghy. Mooring ball fees, cruising taxes and yacht insurance. CYBA contract

Booked

On Hold (not yet booked, can be challenged)

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

the crew

Goran Jerkovic
Captain
Goran was born and raised in Croatia with the sea always in his sights. After his 13-year career as a professional athlete, he went back to school to obtain his master’s in marine technology engineering. Goran started sailing and quickly found that he preferred life on the water over office work, and Captain Goran was born. After more than a decade of being a Professional Skipper and Skipper Instructor in the Mediterranean, he had decided to “Cross the Pond” and join his favorite chef in the Caribbean. Goran has successfully run a full season in the BVI’s and is ready for more!

Alexa Robertson
Chef/Stew/Mate
Driven by a passion for Culture, Adventure and Community, Alex dove headfirst into the culinary world. She moved from Toronto to Florence, Italy after earning her degree to immerse herself in Italian food culture. Alex took jobs while living there, in restaurants and as an Au Pair, and developed the flexibility and service mindset needed in her Yacht Chef Career on sailing yachts around the globe. Over the last 9 years, Alex has developed an exceptionally high standard for food preparation and presentation, along with ever-growing knack for customer service. A major highlight was her time at the Ashburton Cookery School where she revamped her culinary skills and took new tips and techniques for emphasis on detail and presentation which she continues to build upon. Alex has mastered the art of going above and beyond in her menu preparation, and in being First Mate, Guide, Host and Even Friends to Guests.

Sample Menu

Breakfast
A Selection of Fresh Fruit platters, tea, coffee and juice every morning followed by:
Zucchini Fritter with homemade onion jam, bacon and spicy mayo
Brioche French Toast topped with Greek yogurt and a berry coulis served with breakfast sausage
Eggs Benedict your way (Crab, Pork, Classic) with sweet potato home fries
Avocado Toast with a Fried Egg and bacon on top
Lemon and Ricotta Pancakes served with maple syrup                                 
Breakfast Bowls-Sausage, Kale, Quiona, Bell Peppers topped with Sriracha
Bagel Bar with Smoke Salmon, Capers, Cream Cheese, Eggs Your Way, bacon, sliced tomatoes, cucumber, various cheeses, and pickled onions
Lunch
Grilled Steak Caesar Salad with parmesan crisps and baked herbed croutons
Greek Spread of Lamb Koftas, Haloumi, Roasted Vegetables, Greek Salad, Tzatziki, Humus and fresh pitas
Tuna Poke Bowls with salty/spicy edamame
Lemon and Thyme Baked Chicken thigh over turmeric couscous mediterranean salad
Crispy Chicken Sandwiches with secert sauce, served with sweet potato fries
Zesty Flank Steak lettuce wraps with fresh veggies and seaweed salad
Maryland Style Crab Cakes with remoulade sauce, served with honey Dijon kale salad
 Canapes/Afternoon Snack
Hot Potato Poppers topped with crispy pancetta, melted gouda cheese and aoli
Feta and Chorizo stuffed pepper bites
Charcuterie Board                                                                             
Ceviche with Homemade Chips                                                                      
Bacon Wrapped BBQ Shrimp Skewers                                                      
Vegetable and Pork Gyoza with Dipping Sauce                                                                                                                                                                              
Dinner
Miso Glazed Mahi over coconut rice with mango salsa, roasted asparagus and avocado crema
Low Country Boil with king crab legs, shrimp, andouille sausage, red potatoes, corn on the cob, broccoli, with rosemary and garlic bread, served with melted butter for dipping
Red Wine Braised short rib over butternut squash puree served with crispy balsamic brussel sprouts
Honey Soy Sea Bass with wilted Bok Choi, roasted potatoes, and a clear sesame sauce
Surf and Turf with mashed potatoes and chimichurri sauce
Pork Tenderloin with honey garlic sauce served polenta and lemon butter broccolini
Sesame Chilean Sea Bass over creamy coconut curry, jasmine rice and homemade naan
Desserts
Key lime Pie with passion fruit coulis
Hot out of the oven double fudge brownie with vanilla ice cream
Lemon and Olive Oil Cake
Light and Fluffy Japanese style Cheesecake
Dark Chocolate Almond Tart with coconut whipped cream
Chai Poached Pear Over Sweet Mascarpone

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