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BLUE Yacht Description
XX YACHT IS IN THE FACTORY. THE PHOTOS ARE OF A SISTER SHIP XX
The Bali 4.8 desian was new to the market in 2020 and provided a fresh approach to sailing. The design is revolutionary in how space is accessed, with deliberate attention to flow and open space. It succeeds in producing a scale that feels less like a boat, and more like an upscale floating condominium.
Bali catamarans are known and appreciated for their unparalleled success in blending luxury, space, and performance; producing a sailing experience that is unparalleled. This new design further capitalizes on that reputation with the advent of the "Bali garage door" that is the centerpiece of the yacht. It allows for the aft wall of the yacht to simply disappear, opening up the back of the yacht to an unobstructed view of paradise. This also affords indoor/outdoor dining options and gives the ever-present Caribbean breeze ample opportunity to make its way through the yacht with ease.
With her solid foredeck gone are the forward trampolines, replaced by a large relaxing lounge area complete with cushions for sunbathing. A full-sized door provides access directly from the lounge area into the salon, allowing free movement through the yacht. A walk up to the flybridge unveils a seating area perfect for cocktails and taking in sunsets. There is also another area for sunbathing on the flybridge where you can take in the sights of the islands from the highest vantage point on the yacht.
The Bali open space design is further complimented by the superior outfit and aftermarket items available on Blue. No detail has been left unnoticed from the fine linens, pillows and throws to the wine glasses, serving and flatware that make every day feel luxurious. She has been stocked full with every appliance and kitchen accessory to allow the chef to fully showcase the mastery of their art.
And the water toys abound, allowing guests to fully experience all the Caribbean has to offer, both in and out of the water.
Blue will accommodate 6 charter guests in 2 spacious master cabins and 1 queen cabin, each with their own separate shower and head. She has a hard top platform, upgraded engines, 2 head sails, solar panels, air conditioning, water maker, ice maker, full sized refrigerator, a fully customizable menu, Caribbean made ecofriendly and reef safe toiletries, a bar stocked to guest preference, coffee/espresso machine, rendezvous scuba diving, snorkeling gear, underwater scooters, subwing, wakeboard, stand up paddle board, towable water tube, 10 ft. floating dock, pool noodles, fishing gear, board and card games, television in the salon, Fusion 3 Bluetooth enabled sound system and Blue giveaways.
Offered by DMA Yachting, the astonishing charter yacht BLUE is a 48 ft sailing catamaran. The promiment features of BLUE are her most appealing features and fantastic layout. BLUE spends the summer and winter season in British Virgin Islands. She was delivered by recognized shipbuilder Bali Catamarans in 2023. The well-planned yacht layout features 4 generous cabins and easily accommodates up to 8 guests.
BLUE is classified primarily as a sailing catamaran. The yacht layout radiates from the main saloon, which connects to the aft deck. The aft deck is expansive, with a comfortable dining and seating area and that's where most of the meals are served. The tastefully decorated cabins offer unbeatable views in the morning and are located just below deck. The cabins offer designer mattrace beds and feature ensuite bathrooms. Multiple portholes connect you with the outside world.
The sailboat features Inquire if guests would like to move to the forward port cabin typically occupied by the crew. engines and a generator.
Accommodation
Crew occupies the forward port cabin.What is the cabin arrangement of BLUE?
- 4 VIP cabins
BLUE
-
Weekly price: $21,500 - $24,500
Low Season | High Season
- Length: 48'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 2
- Builder: Bali Catamarans
- Consumption: 1 1/2 US Gall/Hr
- Cruising Speed: 8 knots
- Max. Speed: 15 knots
- Built Year: 2023
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BLUE Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Winter 2023 to 2024 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $0 | $0 | $0 | $0 |
| Summer 2024 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $0 | $0 | $0 | $0 |
| Winter 2024 to 2025 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $0 | $0 | $0 | $0 |
| Summer 2025 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $0 | $0 | $0 | $0 |
BLUE Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 43,000$ to 49,000$ | 8,600$ to 14,700$ | 51,600$ to 63,700$ | Discounts outside the main season are common. | |
| 7 day charter | 21,500$ to 24,500$ | 4,300$ to 7,350$ | 25,800$ to 31,850$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 10,750$ to 12,250$ | 2,150$ to 3,675$ | 12,900$ to 15,925$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 21,500$ / 6 * 3 days = 10,750$ |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: $21,500
High season rate: $24,500
GENERAL NOTES:
MINIMUM NIGHTS: 4
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights..
48 HOURS REQUIRED FOR TURNAROUND
Please inquire if you need a cabin change
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense.
-For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS:
7 night minimum.
CHRISTMAS 2023: 1-8 guests @ $24,500
NEW YEARS 23/24: 1-8 guests @ $29,500 - charter may not start prior to 12/27
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $2,000, minimum 72 hour turn required on either side of charter dates
for boat transit. Please inquire for availability.
St Thomas Drop off - $1000
Due to threats of provisions being dumped at the border, we will only drop off in the USVI.
St. Vincent & the Grenadines Relocation Fee:
Relocation fee of $4,000, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.GENERAL NOTES:
MINIMUM NIGHTS: 4
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights..
48 HOURS REQUIRED FOR TURNAROUND
Please inquire if you need a cabin change
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense.
-For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS:
7 night minimum.
CHRISTMAS 2023: 1-8 guests @ $24,500
NEW YEARS 23/24: 1-8 guests @ $29,500 - charter may not start prior to 12/27
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $2,000, minimum 72 hour turn required on either side of charter dates
for boat transit. Please inquire for availability.
St Thomas Drop off - $1000
Due to threats of provisions being dumped at the border, we will only drop off in the USVI.
St. Vincent & the Grenadines Relocation Fee:
Relocation fee of $4,000, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
Price Terms
InclusiveBLUE Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
Captain
Chef
Captain: Jake Dyer
CAPTAIN
Jake Dyer
Jake grew up by the ocean on the Jersey shore and has been sailing around the British Virgin Islands among other places his whole life. His passion for sailing translates into a passion for life, as he loves trying new things and meeting new people. Jake started his working life by the ocean as a lifeguard and also volunteered as an EMT making safety his utmost priority.
Jake's love for exploring led him to Switzerland where he did a year abroad as part of his bachelor's degree in Applied Mathematics and Financial Consulting at
SMU. Faced with a million different paths of what to do next, he wanted to follow his passion and bought a one way ticket to South Africa where he got his captains license. This was the kickstart of his career and he has since fallen in love with giving quests a memorable experience while sharing his passion for sailing.
Hobbies: Kitesurfing, wakeboarding, skiing/snowboarding, golf, lacrosse, cooking, cards, guitar.
CERTIFICATES
• RYA YachtMaster Offshore with
Commercial Endorsement
• RYA VHF license
• Radar
• STCW
• ENG 1
• PADI Open Water Diver
• AED & First Aid Certified
CHEF
Olivia Paine
Previously living by the coast in Mumbles (Wales), Olivia feels at peace by the ocean. While the coastline in Wales is, in her opinion, one of the most beautiful, she wanted to find a warmer climate to pursue a more permanent spot on the ocean. While completing a degree in English at Cardiff University, she would enjoy hosting dinner parties for her friends and family, exploring different cuisines and presentation techniques. After her studies, Olivia traded in the textbooks for an apron and took to Croatia to work as a chef on an array of yachts, realizing she couldn't see herself doing anything else.
Olivia often draws on knowledge from her experiences traveling to create delicious meals for her guests. Likewise, to further her excitement and knowledge around cooking with local ingredients, Olivia has signed up for the well-known Yacht Chef course in Ashburton Cookery School, which she will have completed just prior to joining Blue. Olivia loves sharing her keenness for the outdoors with others, engaging in activities such as kayaking or stand-up paddleboarding. Moreover, she loves nothing more than bringing people together and impressing them with both the taste and presentation of her meals.
CERTIFICATES
• Level 2 Food Safety and Hygiene
• Yacht Chef Certificate Ashburton
• STCW
Menu
B R E A K F A S T
All breakfasts are served with fresh local fruit, coffee, tea and juice
Avocado toast
With smoked salmon, poached egg, and a honey mustard and dill dressing.
Shakshuka
Middle Eastern Shakshuka topped with fresh herbs and feta cheese, served with fresh bread.
Classic Crepes
With a selection of toppings such as berry coulis, sugar, lemon, nutella.
Build your own bagel
Smoked salmon lox, cream cheese, capers, pickled onion, lemon.
French toast
With caramelized pears and ricotta.
Miso Mushrooms
Served on fresh bread with a fried egg, mixed leaves and seeds.
Homemade Granola
Served with fresh fruit, greek yogurt, and berry compote and topped with mint and seeds.
L U N C H
Tuna Poke Bowl
Rice, raw salmon marinated in poke sauce, mango salsa, edamame, carrots, sliced avocado, and sweet Asian drizzle.
BBQ pulled pork buns
With homemade coleslaw, sweet pickles on brioche buns served with home-made wedges and a refreshing cucumber and tomato salad.
Courgette, sun-blush tomato, feta & thyme tart
With a new potato salad and a wild rocket and lemon vinaigrette.
Sticky Jerk Salmon
With rice and beans, red pepper, and mango slaw.
Mediterranean chicken salad
Greek salad with marinated feta and olives. Served with homemade pita, hummus, and tzatziki.
Bang Bang noodle salad
Served with marinated prawns, rice noodles, and spiralized vegetables.
Individual puff pastry pizzas
Topped with roasted seasonal vegetables, mozzarella, and balsamic glaze. Served with a roasted beetroot and goat cheese salad.
A P P E T I Z E R S
Grilled peach and burrata salad
Topped with serrano ham, pine nuts, and a balsamic honey vinigerette.
Sun Dried tomato pinwheels
Served with a whipped feta dip.
Vegetarian Thai spring rolls
Chorizo and tiger prawn skewers
Charcuterie board
A selection of cured meats, cheeses, local fruit, vegetables, and selection of breads and crackers.
Panzanella
Tomato, onion, and french bread baked with olive oil, fresh herbs and balsamic vinegar. Served with buffalo mozzarella.
Lamb and feta balls
Served with rhubarb ketchup.
D I N N E R
Red curry
with scallops, tiger prawns, bamboo, potato and udon noodles.
Creamy mushroom and prosciutto tagliatelle
with a thyme and garlic seasoning.
Belly Pork with caramelized scallops
with Raisin Pureé, Cauliflower Pureé, Spiced RoastedFlorets, and Curry Oil.
Herb crusted fish
Lemon, herb and parmesan-crusted white fish served with asparagus and roasted potatoes.
Home-made pesto gnocchi
Served with courgette, broad beans, and peas on a bed of whipped buffalo ricotta.
Garlic parmesan orzo
Served with mushrooms, asparagus, and roasted chicken thigh.
Steamed Boa Buns
with Char Sui Pork.
D E S S E R T
Caramelised Pineapple
with Lime Syrup, Coconut Rice &Chilli Sorbet.
Spiced Carrot cake
Salted caramel brownies
Nana Paine’s Welsh cakes
Fresh Fruit salad
with dark chocolate shave and honey-orange dressing.
Lemon drizzle
served with candied lemon peel.
Yoghurt Panna Cotta
with Tropical Fruits and Glass Biscuit.
