CHILLIN’ HUT is a 2025 Bali 5.4 sailing catamaran built for effortless Caribbean cruising with Bali’s Open Space Concept. Standout: the hydraulic tilting aft door and galley-to-bow door that create one seamless indoor-outdoor terrace. Sleeps 8 in 4 berths: 1 spacious Owner’s suite with a walk-around bed and 3 Queen cabins; all with private ensuites. Relax on the flybridge lounges, dine in open-air zones, then step down to the hydraulic swim platform for an easy dip. Solar panels, lithium batteries, A/C throughout, watermaker, and serious cold storage keep island days smooth and refreshingly self-sufficient. Go green, cruise luxe—CHILLIN’ HUT is pure island time.

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CHILLIN HUT

2024 • 9 GUESTS • 4 cabins

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Specifications

Length: 54 ft.

Builder: Bali Catamarans

Year: 2024

Beam: 28 ft.

Draft: 5 ft.

From $31,700 to $35,500 per week

See Price Details for premium holiday rates

RATES & availability

Questions?

Email us info@vitalcharters.com
Call us (407) 922-9696

Features & Amenities

Max Guests: 9
Total Cabins: 4
Queen Cabins: 4
Showers: 4
Electric Heads: 4

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Comfort

Water Maker: Yes
Jacuzzi: No

Entertainment

Kids Okay: Yes
Minimum Age of Kids: Any Age
iPod / Device Hookups: Yes
Salon Stereo: Yes
Salon TV / DVD: No
Board Games: Yes
Special Diets: Yes
Kosher: Yes
# Dine In: 10
BBQ: Yes
Crew Smokes: Inq
Guest Smoke: No

Water Sports

Dinghy Horsepower: 40
Dinghy Pax: 9
Wake Board: No
Tube: No
Knee Board: No
Snorkel Gear: 10
Underwater Camera: No
Kayak: No
Stand Up Paddle Boards: 2
Floating Mats: Yes
Jetskis: No
Other Toys:
1 Sea Scooter
1 Subwing
2 Stand Up Paddle Boards
Towable Tube
Floats and noodles
Water Skis: Kids (0)

Diving

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

Summer Base Port: STT-Foreign Based Unlimited
Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Preferred Pickups: YHG | AYH - STT
Other Pickups: Tortola
Turnaround: 48 hrs, Inquire for less Hours
Flag: BVI

rates & availability

SEASON	PASSENGERS
SEASON	2	3	4	5	6	7	8	9
Winter 2025 to 2026	$32,000	$32,500	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500
Summer 2026	$32,000	$32,500	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500
Winter 2026 to 2027	$32,000	$32,500	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500
Summer 2027	$32,000	$32,500	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500

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)

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the crew

Captain Raul
Originally from Tenerife in the Canary Islands, Spain, he has always had a deep passion for both nature and the sea. As a professional, multi-skilled captain, he prides himself on being hardworking, sociable, and friendly—with a strong work ethic and a good sense of humor that creates a relaxed, enjoyable atmosphere onboard.

Over the past seven years, he has captained yachts across premier European destinations, French Polynesia, and the Caribbean, honing extensive blue-water sailing expertise. His journey began at age six, racing dinghies and winning multiple regional championships in Spain. That competitive drive evolved into a love for teaching, leading him to coach dinghy sailing at his hometown yacht club.

Complementing his maritime career is a solid background in hospitality, having held roles in luxury hotels spanning operations, finance, and high-responsibility corporate positions. By blending expert seamanship with refined guest service, he ensures every voyage is both safe and exceptionally memorable.

Chef Katie
Katie hails from the UK and brings three seasons of Mediterranean yachting experience to her first BVI season. A passionate and dedicated yacht chef, she thrives in the dynamic world of yacht hospitality, where attention to detail and creativity are paramount.

Katie takes great pride in delivering exceptional cuisine—from elegant multi-course dinners to casual bites—and loves crafting high-quality cocktails to elevate every guest experience. Friendly, hardworking, and adaptable, she aims to create memorable dining moments that exceed expectations while maintaining a positive, professional atmosphere onboard.

She’s excited to join the team, bringing her culinary expertise, creativity, and enthusiasm to ensure every meal—and every moment—is enjoyable for guests and crew alike.

Sample Menu

DAY BREAKCaramelized Apple & Cinnamon French ToastServed with maple mascarpone cream and roasted chopped almonds.
Loaded Avocado ToastTopped with poached eggs.
Huevos RancherosSavory breakfast with Latin flair.
Chocolate Chip Banana Pancake StackServed with fruit salad and parfait.
Savory Breakfast PlateCreamy polenta with crispy pancetta, roasted tomatoes, and poached egg.
Bagels & LoxWith capers and pickled red onions.
Eggs BenedictServed on homemade English muffins.
Lemon & Blueberry Corn PancakesLight and flavorful.
Creamy Polenta Breakfast BowlWith crispy pancetta, roasted tomatoes, and a poached egg.
Seasonal Fruit Platter & ParfaitsIncluded with all breakfasts.
Banana BreadServed as a fresh-baked side.
Power Smoothies• Carrot, Ginger & Orange• Banana, Date, Chia Seeds & Peanut Butter• Berry Breeze

MIDDAYBeetroot & Orange SaladWith walnuts and whipped feta. Served with fresh pita and dips.
Sushi SpreadFeaturing hosomaki, nigiri, and uramaki with spicy edamame, pickled vegetables, and coconut prawn tempura.
Tuna Poke Buddha BowlWith crisp vegetables and spicy mayo.
Flank Steak SaladWith corn, avocado, and crispy tortilla strips.
Jerk Yellowtail Snapper Buddha BowlFlavorful Caribbean-style bowl.
Crab Cake SaladJumbo lump crab cake with arugula, mango, and sherry vinaigrette.
Grilled Za’atar ChickenServed with herbed yogurt sauce and roasted vegetables.
Spiced Beef EmpanadasWith olives and raisins.
Bulgogi Pork Lettuce WrapsKorean-inspired and fresh.
Caribbean Meatball SlidersServed on a soft roll with melted cheese.

HORS D’OEUVRESFocaccia BitesWith burrata and roasted peach.
Ahi Tuna Ceviche TostadasCrisp and zesty.
Courgette RollsStuffed with herbed ricotta and mint.
Charcuterie BoardPhyllo-wrapped baked brie, onion chutney, cured meats, cheeses, and fresh bread.
Mini Chicken & Pineapple SkewersKid-friendly and tropical.
Fresh Hummus Duo• Roasted red pepper with toasted pine nuts• Beetroot with fetaServed with seasonal crudités and fried tortilla chips.
Classic Tomato BruschettaWith basil oil, garlic crostini, balsamic reduction, and aioli.
Homemade Tzatziki with FalafelsA Mediterranean favorite.
Baked FetaWith rosemary, thyme, confit cherry tomatoes, baked olives, and garlic. Served with pita and crostini.
Oyster Flight• Bloody Mary• Classic• Pink Grapefruit Granita

MAINRoasted Loin of LambWith coriander crust and loaded couscous.
Salmon FilletOrange-glazed and served over loaded quinoa.
Local GrouperWith scallion cream sauce and blistered garlic green beans.
Stuffed Pork TenderloinServed with broccolini and potato gratin.
Sesame-Seared TunaWith coconut rice, cabbage slaw, and sweet soy glaze.
Chicken ParmesanWith slow-simmered tomato sauce.
Surf & TurfLocal lobster with prosciutto-wrapped asparagus and mashed potatoes.
Grilled Beef TenderloinWith lime and ginger butter and charred baby vegetables.Pescatarian Option: Grilled squid with lime and ginger butter and charred baby vegetables.
Breaded Local FishWith chunky chips and veggies. (Kid-friendly)

DESSERTLemon CheesecakeBright and creamy.
Mango Panna CottaWith lime and mint syrup, crushed meringue, and toasted sesame seeds.
Banana BreadWith rum caramel and vanilla ice cream.
Flourless Chocolate TorteWith pecan crumble.
Lime & Pineapple TartTropical and zesty.
Coconut Panna CottaWith passionfruit.
Warm Triple Chocolate BrownieWith vanilla ice cream.
Warm Rum Fudge PieDecadent and rich.
Key Lime PieWith ginger and coconut crust.
Bailey’s Crème BrûléeCreamy with a caramelized sugar top.
Wine-Poached PearsServed with palmiers and ice cream.
Strawberry & Coconut SundaeWith chocolate-covered strawberries, strawberry coulis, and toasted coconut.