KORU

2021 β€’ 6 GUESTS β€’ 3 cabins

Specifications

Length: 49 ft.

Builder: Bali Catamarans

Year: 2021

Terms: Inclusive

Beam: 25.85 ft.

Draft: 4.43 ft.

From $20,000 to $25,000 per week

See Price Details for premium holiday rates

Description

Koru is a remarkable Catana catamaran crafted for those who seek both performance and luxury. Spend your days moving with the sun: enjoy breakfast on the flybridge, lunch in the forward lounge, and dinner in the spacious outdoor saloon as the sky turns gold. Lounge on the expansive, cushioned foredeck for stargazing and movie nights under the open sky. Below deck, three large queen staterooms feature walk-around beds, separate dry heads, and full showers—ensuring privacy and comfort throughout your journey. Dip your toes in the water off the swim platform while sipping cocktails while the kids wakeboard in the balmy late afternoon. When it’s time to sail, Koru delivers—with a powerful square-topped mainsail, self-tacking jib, and a 90 sqm Code 0 for light air conditions. Whether you’re chasing the horizon or simply unwinding in style, Koru is more than a yacht—it’s your floating sanctuary of adventure and ease.

Features & Amenities

  • Max Guests: 6
  • Total Cabins: 3
  • Queen Cabins: 3
  • Showers: 3
  • Heads: 3
  • Electric Heads: 3
View Yacht Layout

Comfort

  • Water Maker: 240L / 60
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: Inq
  • # Dine In: Yes
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Sugar scoops only

Water Sports

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

    40″ 4K Smart TV – Netflix, Disney+, Amazon Prime and more subscriptions
    Snorkel vests
    Volleyball, football
    Assorted board games
    UNO, Catan, Ticket to Ride, Monopoly DEAL, Yahtzee, Chess, Checkers, Jenga
    Dice, Dominoes, Horse Racing, Cards etc
    Heaps of other fun stuff, too much to list it all here

  • Water Skis: Kids (0)

Diving

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

  • Location Details: Based out of USVI, available for cruising BVI
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: St. Thomas, USVI
  • Other Pickups: Nanny Cay, Tortola
  • Turnaround: 48 Hour Turn, Inquire for 24 H Hours
  • Flag: BVI

rates & availability

SEASON PASSENGERS
2 3 4 5 6
Winter 2025 to 2026 $23,000 $23,500 $24,000 $24,500 $25,000
Summer 2026 $23,000 $23,500 $24,000 $24,500 $25,000
Winter 2026 to 2027 $24,000 $24,500 $25,000 $25,500 $26,000
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

Captain Ben:
I grew up in Canada surrounded by nature and spent my summers exploring its beautiful lakes, where my love for boating and adventure began. I’ve always enjoyed being on the water, whether it’s cruising, wakeboarding, tubing, or just soaking up the sun. I’m passionate about creating a fun and relaxed atmosphere onboard, making sure everyone feels included and has a great time. When I’m not sailing, I love sharing stories, good music, and a few laughs with guests. My goal is to make every trip memorable, with a perfect balance of adventure, connection, and laid-back enjoyment.

Chef Chanel:
Born in South Africa and raised in a Thai household, Chef Chanel grew up surrounded by two vibrant cultures that shaped both her palate and her passion for hospitality. Splitting her childhood between South Africa and Thailand, she developed a love for travel and a deep appreciation for the way food connects people across cultures.

Her journey into the culinary world began at home, helping her mother prepare traditional Thai dishes for guests at a guesthouse during school holidays. What started as simple curiosity soon became a lifelong passion. After completing her culinary training in Cape Town, Chanel combined her love for flavor and hospitality into a career that allows her to create memorable dining experiences at sea. Her journey has now led her to S/V Koru, where she continues to celebrate her heritage and travels through every dish she creates.

Sample Menu

A Sampler from Chanel’s Galley aboard Koru
Breakfast Menu:
Day 1 β€”Shakshuka EggsPoached eggs simmered in spiced tomato and pepper sauce with garlic and herbs. Served with toasted artisanal bread, avocado, and crispy bacon.
Day 2 β€” Sunrise Breakfast TacosSoft flour tortillas with scrambled eggs, crispy bacon, cheddar, and pico de gallo. Served with yogurt and seasonal fruit.
Day 3 – Boozy Baked French ToastBaileys and Grand Marnier-infused French toast baked with blueberries and chocolate chips. Topped with maple syrup and whipped cream.
Day 4 – Savoury Baked Eggs & Sausage Oven-baked eggs with Parmesan and Gruyere, served with sausage, baked bread, and tropical fruit.
Day 5 – Classic Eggs BenedictPoached eggs on toasted English muffins with bacon and hollandaise. Served with roasted baby potatoes and fresh fruit smoothie.
Day 6 – Banana Cinnamon Swirl Morning Warm banana cinnamon bread with butter and homemade strawberry couli, served with mini frittatas, sausages, and fruit salad.
Day 7 – Bagels & Lox PlatterSmoked salmon, prosciutto, boiled eggs, avocado, tomato, and capers with assorted bagels, cream cheese, and fruit.
Lunch Menu:
Day 1 -Yam Woon SenThai glass noodles with tofu, shredded vegetables, and herbs in lime-chili dressing. Topped with crushed peanuts and crispy shallots.
Day 2 – Grilled Chicken SaladMixed greens topped with grilled chicken, caramelised pineapple, red onion, and cherry tomatoes. Served with fresh bread and butter.
Day 3 – Shrimp WrapsSautΓ©ed shrimp with mango salsa, avocado cream, crisp lettuce and cilantro in warm tortillas. Served with lime wedges and a crisp salad.
Day 4 β€” Burrito bowlGround beef, seasoned rice, black beans, guacamole, and lime cream.
Day 5 β€”Tuna Nicoise SaladSeared tuna with lettuce, baby potatoes, green beans, olives, tomatoes, and a tangy Niqoise vinaigrette.
Day 6 – Burgers in ParadiseCaribbean-spiced beef burger with grilled pineapple, bacon, cheese, and lettuce on a toasted bun. Served with homemade fries.
Day 7 – Chicken Pad ThaiGrilled Chicken with Rice Noodles, Tamarind Sauce, vegetables, and crushed peanut.
Hors d’oeuvres & Happy Hour
Pull-Apart Monkey BreadGolden monkey bread brushed with garlic butter, served with whipped herb butter.
Homemade Hummus & CruditΓ©sCreamy roasted red pepper hummus served with a selection of fresh seasonal vegetables.
South-African BoardTraditional South-African Sandwiches served with Mini-Mince balls.
Mediterranean Baked Feta
Oven-baked feta with cherry tomatoes, olives, and red onion. Served with baguette slices.
Heirloom Tomato Bruschetta Toasted baguette topped with heirloom tomatoes, burrata, basil, and balsamic glaze.
Loaded NachosTortilla chips with melted cheese, black beans, jalapefios, pico de gallo, and aioli drizzle.
Artisan Charcuterie BoardA refined selection of cured meats, cheeses, marinated olives, nuts, and fig preserves.
Dinner Menu:
Mahi – Mahi PiccataPan seared Mahi with lemon-Caper butter sauce, prosciutto wrapped asparagus, and saffron rice.
BBQ Glazed RibsBBQ glazed ribs with roasted veggies and carrot purΓ©e.
Cajun Honey Butter WahooPan seared Wahoo glazed with Cajun honey butter, served with Sweet Potato PurΓ©e and Brussels sprouts.
Balsamic Fig Glazed Pork TenderloinRoasted pork tenderloin with fig reduction, stuffed mushrooms, and carrot purΓ©e.
Thai Red CurryFragrant coconut curry with seasonal vegetable, served with Jasmine rice and fresh herbs
Grilled Prime Steak with Fondant PotatoesTender steak served with buttery fondant potatoes, vegetables, and chimichurri sauce.
Dessert Menu:
Chocolate Lava CakeWarm chocolate fondant with molten center, served with vanilla ice cream.
Lemon PossetSilky lemon cream with shortbread crumble and citrus zest.
Key Lime PieRefreshing Key Lime Custard in a buttery Graham crust topped with whipped cream and fresh lime zest.
Mini MelktertSouth African milk tart with cinnamon-infused custard in crisp pastry.
Oreo CheesecakeCreamy vanilla cheesecake with crushed Oreos and whipped cream.
TiramisuClassic Italian dessert layered with espresso- soaked lady fingers, whipped mascarpone cream, and a dusting of cacao
Vanilla Bourbon Crume BrΓΌlΓ©eSilky vanilla custard topped with caramelised sugar and fresh blueberries.

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YACHT INQUIRY

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

Adults
Age 13 or above
0
Children
Ages 2–12
0

Check All That Apply

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