ISLAND KISSES

2019 • 8 GUESTS • 4 cabins

Specifications

Length: 54 ft.

Builder: Bali Catamarans

Year: 2019

Beam: 29 ft.

Draft: 4.85 ft.

From $28,500 to $34,000 per week

See Price Details for premium holiday rates

Features & Amenities

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 4
  • Showers: 4
  • Heads: 4
  • Electric Heads: 4
View Yacht Layout

Comfort

  • Water Maker: Yes
  • 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: Yes
  • Special Diets: Inq
  • Kosher: Inq
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Yes, only off transom

Water Sports

  • Dinghy: 12 Ft
  • Dinghy Horsepower: 40 HP
  • Dinghy Pax: 6
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: No
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Jetskis: No
  • Other Toys:

    Hydraulic Tender Lift
    8 ft. floating dock
    Floats / Noodles
    2x sea scooters

  • Water Skis: Kids (0)

Diving

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

  • Location Details: Yacht will accept charters in the Grenadines August - October
  • Summer Base Port: BVI, St Vincent
  • Summer Operating Area: Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Nanny Cay Marina
  • Other Pickups: Tortola, BVI
  • Turnaround: 48 Hours
  • Flag: BVI

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Winter 2025 to 2026 $28,500 $29,000 $29,500 $30,000 $30,500 $31,000 $31,500
Summer 2026 $28,500 $29,000 $29,500 $30,000 $30,500 $31,000 $31,500
Winter 2026 to 2027 $31,000 $31,500 $32,000 $32,500 $33,000 $33,500 $34,000
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

Stewart Bottomley
Stewart’s sailing journey began at a young age when he attended sailing camps in Ireland during the long, adventurous summer holidays. A way to keep him out of the house, these camps quickly sparked a deep passion for the sea that would stay with him.
After spending the COVID lockdown in London, Stewart realized it was time for a change. In 2022, he completed his RYA Yachtmaster and made the bold decision to pursue a life on the water. Since then, he has not looked back, spending three incredible seasons sailing in the Caribbean and three in the Mediterranean. Each experience has only deepened his love for the ocean and strengthened his desire to share that passion with others. Stewart is also an avid traveler, having explored over 50 countries across the globe. Whether it’s a bustling city or a quiet island, he loves immersing himself in new cultures and discovering hidden gems around the world.

A keen diver, Stewart began scuba diving at the age of 14 and hasn’t stopped since. He loves to take guests snorkeling and he’s always on the lookout for undiscovered snorkel havens, eager to explore the underwater world and share his discoveries with guests.

Reeve Forget
Reeve is an experienced yacht chef with a passion for cooking and sailing. She began her career as a sous chef and transitioned to yacht cuisine five years ago, blending her culinary expertise with her love for the ocean. Learning to sail small dinghies about a decade ago in France made her realize she feels most at home on the water. With a keen artistic eye and a background in photography from university, Reeve truly appreciates the beauty of sailing through picturesque islands and crystal blue waters. She thrives on the ever-changing conditions and challenges of cooking at sea, which enhances her love for crafting exceptional meals. To further refine her skills for life onboard, Reeve completed a specialized yacht chef cooking course in the UK. This training helped her master the unique demands of galley kitchens and provisioning in remote locations. Her food is a reflection of her creativity, adaptability, and deep connection to the sea.

Reeve has completed several successful charter seasons in both the Mediterranean and Caribbean, building a strong reputation for high standards and guest satisfaction. She has also nannied with children in the past, making her confident and comfortable hosting families on board. Her warm, approachable nature ensures guests of all ages feel welcome and well cared for.

Sample Menu

 
While the following dishes offer inspiration, your menu will be personally curated by Reeve to reflect your preferences.
Breakfast
Açaí bowl:Fresh fruit, granola, bee pollen, edible flowerBreakfast Sliders:Brioche bun, bacon, egg, gruyere, siracha aioliPersonal Shakshuka:Simmered spiced tomato, pepper, and onion mix, poached egg, feta crumbleLatkesPoached egg, smoked salmon, arugula, creme fraicheMini Quiche:Individual quiche of the dayBrioche French Toast Stack:Fresh berries, coconut yogurt, maple syrup
Lunch
Ahi Tuna Poke Bowl:Freshly caught Yellowfin Tuna, crisp vegetables, fragrant rice, secret sauceBurrata Prosciutto and Peach Salad:Grilled peaches, lemon pesto dressing made from boat grown basil, prosciutto, burrata, fresh greensPrawn Stack:Tiered dish with sticky rice, prawns, avocado mash, mango salsa, sweet and creamy siracha sauceCurried Chicken Salad Lettuce Wrap:Tender aromatic chicken salad wrapped in crisp lettuceRed Snapper Crudo:Fresh snapper, Harissa dressing, sliced cherry tomatoes, cilantro, lemon shavings, warm crostiniLobster Roll:Local lobster tossed in a tangy dressing in a buttery roll, summer salad
Starter
Deconstructed SushiMango Halibut CevicheSundried Tomato WontonsGazpachoMushroom Leek CroquettesPrawn CocktailScorched Pomelo Oysters
Mains
Steak:Ribeye steak with King Oyster mushrooms, roasted potatoes, tangled asparagus, parsnip puree and a red wine jusPasta:Creamy mixed mushroom Bucatini with Camembert, topped with dandelion sprouts, served with garlic breadScallops:Seared scallops with bok choy in a soy honey glaze atop a celery root coulisChicken:Creamy tomato chicken breast with lightly fried sage gnocchiMahi Mahi:Blackened Mahi Mahi with coconut saffron rice, greens, mango sauce, topped with edible flowersSalmon:Seared salmon in a lemon beurre Blanc with a minted pea puree
Dessert
Dragon Fuit, Berry Cheesecake JarsChocolate Lava CakeStrawberry and Cream MousseAffagatoFudge Brownie with Matcha Coconut whipPassionfruit Panna Cotta
 
(Updated September 2025)

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