Motek

2023 β€’ 10 GUESTS β€’ 5 cabins

Specifications

Length: 56.00 Ft

Builder: Bali Catamarans

Year: 2023

Terms: Inclusive

Beam: 29 Feet

Draft: 4 Feet

From $26,000 to $32,000 per week

See Price Details for premium holiday rates

Features & Amenities

  • Max Guests: 10
  • Total Cabins: 5
  • Queen Cabins: 5
  • Showers: 5
  • Heads: 7
  • Electric Heads: 7
View Yacht Layout

Comfort

  • Water Maker: Yes
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Internet Access: Onboard WIFI
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: Yes
  • BBQ: No
  • Crew Smokes: No

Water Sports

  • Dinghy: Yes
  • Dinghy Horsepower: 40
  • Dinghy Pax: 10
  • Wake Board: No
  • Tube: No
  • Knee Board: Yes
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Kayak: No
  • Stand Up Paddle Boards: Yes
  • Floating Mats: Yes
  • Jetskis: No
  • Water Skis: Kids (1)

Diving

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

  • Location Details: From May 25th through Aug 15th Motek will be located in the Bahamas offering charters out of Nassau. Please add 14% to the rates for VAT & tax.
  • Summer Base Port: Exhumas
  • Summer Operating Area: Bahamas
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Village Cay, BVI
  • Other Pickups: Yacht Haven Grand, USVI
  • Turnaround: 24 Hours Hours
  • Flag: US

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10
Summer 2026 $26,000 $26,500 $27,000 $27,500 $28,000 $28,500 $29,000 $32,000 $32,000
Winter 2026 to 2027 $28,000 $28,500 $29,000 $29,500 $30,000 $30,500 $31,000 $33,000 $33,000
Summer 2027 $28,000 $28,500 $29,000 $29,500 $30,000 $30,500 $31,000 $33,000 $33,000
Winter 2027 to 2028 $28,000 $28,500 $29,000 $29,500 $30,000 $30,500 $31,000 $33,000 $33,000
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

Erika Chef

Captain Francisco
Ahoy there! I’m a sailor with a serious case of wanderlust that seeks adventure on the high seas. I’m a Swiss Army Knife of the high seas. Over 12+ years, I’ve honed my skills on cruise ships, sailboats, motorboats, and tenders. I can handle boat systems with ease, keep things shipshape with
equipment knowledge, and even whip up some hospitality magic to ensure guests have an unforgettable experience. But hey, I’m not all work and no play. I’m easy-going who can add a dash of fun who is more than willing to teach you to sail while you’re on board!

Another big extra is that I am a proven photojournalist with more than 15 years of experience so you would have some photos in the process of sailing and feel free to imagine me heroically fixing a tangled mess of lines with a smile (and maybe a sea shanty on my lips).

Chef Erika,
Hey there! I’m Erika, originally from Minneapolis, Minnesota, where growing up sailing the surrounding lakes inspired my lifelong love for the water. As a passionate chef, I love creating fresh, nourishing meals that bring people together and elevate every experience. My world revolves around food, creativity, mindfulness, movement, and nature. When I’m not in the galley, you can usually find me on my yoga mat. I’ve recently completed certifications in Hatha, Yin, and Restorative yoga, which deepen my approach to wellness both in and out of the kitchen.

Sample Menu

Sample Menu
Welcome Snacks: Fresh fruity Cocktail, fruit plater and a beautiful crudites board.
Starter: Classic bruschetta, baby tomatoes, basil and a drizzle of olive oilMain: White fish on a bed of broccoli with a green sauce made up of coconut milk,coriander, garlic and ginger.Desert: Grilled bananas on ice cream.
Β 
Breakfast: Eggs Benedict on ham or salmon.Fruit pla4er, yogurt, cereals, toasts, and jam. Coffee, tea, and fruit juice.
Lunch: Crayfish/prawns on the BBQ with a lemon butter garlic sauce, with grilled veg and a spicey rice.Snack: Hummus, cream cheese dip with assorted vegStarter: Goat’s cheese and roasted beet salad with a sprinkle of microgreens.Main: Steak with a mushroom sauce or homemade chimichurri, green salad, mustardincrusted potatoes.Desert: Apple crumble served with ice cream or cream
Β 
Breakfast: Fruit platter, charcuterie board, breakfast muffins, savoury or sweet.Toasts and jam, yogurt, cereals. Coffee, tea, and fruit juice.Lunch: Poke bowls, Tuna/salmonSnack: Fruit salad and ice creamStarter: tomato and basil gazpachoMain: Green curry chicken/fish with basma7 rice.Desert: Mango sago
Β 
Breakfast: Creamy scrambled eggs on smashed avo, grilled mushrooms, and baby tomatoes. Fruit platter, yogurt, cereal, toasts, and jam. Coffee, tea, fruit juiceLunch: Seared tuna salad incrusted in sesame seeds bed of greens and grilled pineapplewith a wasabi mayo.Snack:Starter: Melon and parma ham saladDinner: Gourmet burgers, beef/chicken caramelized onions, avo, mayo, bacon and brie,sweet potato chipsDesert: Chocolate brownie with ice cream or cream
Β 
Breakfast: Shakshuka, spicy or plain. Fruit pla4er, yogurt, cereal, toasts, and jam. Coffee, tea, and fruit juice.Lunch: Thai noodles, cabbage, peppers, carrots, chicken with a peanut and lime sauce.Snack: Baked camembert topped with pecan nuts, drizzled in honeyStarter: Tomatoes, balsamic, basil, and mozzarella cheese saladMain: Lasagna, green salad, garlic breadDesert: Banana pudding
Β 
Breakfast: French toast, crispy bacon, fruit platter, cereal, toasts, and jam. Coffee, tea, fruit juice.Lunch: Chicken wraps, caramelized onions, mayo, coriander, coleslawSnack: Guacamole dip, salsa, and corn chipsStarter: green salad with a honey mustard balsamic dressing.Main: whole fish baked stuffed with lemon, garlic butter and spinach, spicy rice andgarlic breadDesert: Cheesecake with a fruit coli
Β 
Breakfast: Fried eggs, crispy bacon, balsamic tomato, and pork sausage. Fruit platter, yogurt, cereal, toasts and jam.Β  Coffee, tea, fruit juiceLunch: Surf and turf, steak and prawns, lemon and butter sauce, and chimichurriSnack: Fish cakes with wasabi mayo, and spiced masala pineappleStarter: Cucumber avo and feta salad with roasted pine nutsMain: Lamb chops, with mint pesto grilled aubergine.Desert: Fruit with ice cream

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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
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or call us at 1 (407) 922-9696