KISMET

2018 β€’ 8 GUESTS β€’ 4 cabins

Specifications

Length: 50.5 ft.

Builder: Robertson and Caine

Year: 2018

Terms: Inclusive

Beam: 26.4 ft.

Draft: 6 ft.

From $20,500 to $26,500 per week

See Price Details for premium holiday rates

Description

Step aboard Kismet, a stunning Leopard 50 catamaran, and experience the perfect blend of luxury, comfort, and adventure at sea. With expansive living areas, modern finishes, and breathtaking panoramic views, she’s ideal for unforgettable moments with family and friends. Whether you’re lounging on the flybridge, dining in the spacious cockpit, or retreating to a private stateroom, every detail is designed for pure relaxation. Fresh from a major refit, Kismet is now more sustainable than ever, powered by 4kW of solar energy and a large battery bank. Guests can enjoy full air-conditioned comfort without the hum of a generator—ensuring peaceful nights and an eco-friendly voyage. Your dream escape begins aboard Kismet.

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: all ages are welcome
  • 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: Yes
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: only on the afte steps

Water Sports

  • Dinghy: 12 feet
  • Dinghy Horsepower: 25
  • Dinghy Pax: 8
  • Wake Board: No
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: 8
  • Underwater Camera: No
  • Kayak: No
  • Stand Up Paddle Boards: 2
  • Floating Mats: 2
  • Jetskis: No
  • Water Skis: Kids (0)

Diving

  • License: Diving is possible for certified and insured divers, that their last dive is not more then 6 month prior to the date of the charter.
  • Costs: $200/diver for the week for dive-certified divers with dive experience in the past 6 months.
  • Number of Dives: 4
  • Tanks: 4
  • BCs: 4
  • Regulators: 4
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Location Details: November to July based in the BVI August and September based in the Grenadines
  • Summer Base Port: bvi / shouth caribbean
  • Summer Operating Area: Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (BVI)
  • Preferred Pickups: West end Tortola
  • Turnaround: 24 h Hours
  • Flag: USA

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Winter 2025 to 2026 $20,500 $21,500 $22,500 $23,500 $24,500 $25,500 $26,500
Summer 2026 $20,500 $21,500 $22,500 $23,500 $24,500 $25,500 $26,500
Winter 2026 to 2027 $24,500 $24,500 $25,500 $26,500 $27,500 $28,500 $29,500
Summer 2027 $24,500 $24,500 $25,500 $26,500 $27,500 $28,500 $29,500
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)

Crew Member

the crew

Nicholas and Jade are a dynamic Captain and Chef/Stewardess couple with six years of proven teamwork, professionalism, and passion for the ocean. Together, they create a warm, welcoming atmosphere on board while maintaining the highest standards of service and safety. Their experience aboard S/Y Shantaram in the Maldives has honed their ability to run smooth, guest-focused charters, seamlessly combining technical expertise, hospitality excellence, and a shared enthusiasm for marine life, watersports, and adventure. They bring positivity, respect, and a strong work ethic to every program, with a genuine commitment to growing with the vessel they call home.

Captain – Nicholas Farinha

Nicholas is an experienced and hands-on Captain who combines strong technical knowledge with calm, confident leadership. Having logged over 20,000 nautical miles and completed more than 60 charters, he is proficient in navigation, maintenance, and guest operations. His background as both Deckhand and Captain aboard Shantaram has equipped him with the versatility to manage all aspects of yacht management, from engineering and refits to guest activities and safety. Known for his patient and approachable demeanor, Nicholas ensures that every trip runs efficiently and enjoyably for guests and crew alike.

Chef/Stewardess – Jade Lovell

Jade is a creative and energetic Chef/Stewardess with a natural flair for hospitality and culinary presentation. Skilled in a wide range of cuisinesβ€”including Thai, Western, Indian, and Mexicanβ€”she delivers delicious, beautifully presented meals tailored to guest preferences and dietary needs. Her attention to detail extends beyond the galley to exceptional interior care and service, creating a relaxed yet refined onboard environment. With her upbeat personality, organization, and dedication to excellence, Jade brings warmth and balance to the team, ensuring guests feel cared for from start to finish.

Sample Menu

Breakfast
Smoky Wild Mushroom Frittata with blistered tomatoes & brioche
French toast with bacon, berries & maple
Cheese & chive f lapjacks with f r ied eggs
Salmon & avocado eggs benedict with hollandaise
Spinach & feta baked eggs with mushrooms & herb aioli
Boiled eggsΒ Β Β  onΒ Β Β  lemonΒ Β Β Β Β Β Β Β Β Β Β Β Β  garlicΒ Β  yogurtΒ Β Β Β Β Β Β Β Β Β Β Β Β  withΒ Β Β Β  pestoΒ Β Β Β Β Β Β Β Β Β Β  & paprika butter
Fresh f ruit parfaits, spinach, 3 – cheese crΓͺpes & pork sausage
Lunch
Garlic Butter Prawns with lemon couscous, roasted peppers & basil drizzle
Tuna Poke Bowl with sushi r ice, avocado, pickled veg & sesame ponzu
Coconut- Crusted Mahi Mahi with mango salsa, cilantro r ice & charred zucchini
Tuscan Chicken Salad with roasted vegetables, olives, sun- dried tomato dressing & shaved parmesan
Local Fish, roasted cherry tomatoes, fennel salad, caper- lemon dressing & herbed quinoa
Gourmet Steak Tacos with charred vegetables, avocado crema & l ime slaw
Grilled Lobster Tail with citrus butter, coconut r ice & papaya
salad
Appetizer
Watermelon, feta & mint salad with toasted pine nuts & citrus vinaigrette
Asian Slaw with mango, crispy shallots & soy- l ime dressing
Chili- Lime Prawns with pineapple salsa & coconut foam
Spinach & Ricotta Ravioli in tomato consommΓ© with basil oil
Beetroot Carpaccio with whipped goat’s cheese, candied walnuts & citrus dressing
Bree & f ig stuffed phyllo parcels on a carmalised onion compot
Roasted Red Pepper Bisque with a Parmesan puff pastry twist
Β 
dinner
Herb- Rubbed Lamb Chops with mint pesto, fondant potatoes & caramelised baby carrots
Thai Green Chicken Curry with jasmine r ice, coconut cream, crispy garlic chips & chili oil drizzle
Jerk- Spiced Pork Tenderloin with rum glaze, plantain purΓ©e & pickled cucumber slaw
Calamari & Fresh Linguine in r ich marinara sauce with garlic confit & basil oil
Beef Fillet Medallions with butternut purΓ©e, fondant potatoes, crispy onions & balsamic- pepper glaze
Grilled Chicken Breast with roasted broccoli, cauliflower purΓ©e, crispy kale & thyme jus
Slow- Roasted Pork Belly with apple cider glaze, buttered cabbage, sweet potato mash & roasted beet reduction
Dessert
Chai- Spiced Panna Cotta with pistachio toffee
Mango Crème Brûlée with passionfruit purée
Sticky Ginger & Date Pudding with vanilla- rum anglaise
Tiramisu- style Espresso Panna Cotta with cocoa dust
Chocolate SoufflΓ© with spiced orange sauce
Key Lime Pie with coconut cream
Strawberry & Raspberry Sorbet with meringue shards & dark chocolate curls
Β 
Β 

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

Adults
Age 13 or above
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Children
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