Bali catamaran with the garage style door to open up the main saloon fully. This is such a plus - it means you can eat outside in the fresh air or close it up and eat in aircondition.
Very livable social areas: big foredeck and flybridge.
CHILLIN HUT Yacht Description
Step aboard CHILLIN’ HUT, a luxurious 2025 Bali 5.4 sailing catamaran where cutting-edge performance meets elevated comfort. Launched in January 2025, this spacious and stylish yacht is built for effortless cruising and unforgettable getaways—perfect for families, couples, or groups of friends seeking an immersive charter experience.
Designed with both functionality and indulgence in mind, CHILLIN’ HUT features a spacious owner’s suite with a walk-around bed and three additional queen cabins—each with its own ensuite freshwater electric flush toilet—plus a compact, yet thoughtfully designed, forepeak berth that’s perfect for a young adult or a solo traveling friend. Altogether, the three-level layout comfortably accommodates the crew and up to 8–9 guests.
Equipped with twin Yanmar 80HP engines and state-of-the-art Raymarine navigation electronics, she’s as smooth underway as she is luxurious at anchor. Bali’s “Open Space Concept” boasts clean modern lines, teak flooring throughout, and a welcoming saloon that blends seamlessly into the outdoors thanks to Bali’s signature hydraulic tilting aft door, wide forward-opening windows, and an innovative galley-to-bow door that opens directly onto the expansive forward lounge.
Chill in the flybridge’s cushioned lounge areas, enjoy alfresco meals at one of two or three dining areas, or step down to the hydraulic swim platform for an easy dip into the Caribbean blue. A watermaker, freshwater purification system, and a 615–735 L fridge/freezer with chilled water and an ice maker ensure every onboard moment is as refreshing as the last.
Additional standout features include air conditioning throughout, 8 solar panels, Bluetooth speakers in every zone, LED-lit plexiglass hardtop, gas and charcoal grills, outdoor cockpit shower, flybridge drink fridge and wet sink, and plenty of shaded and sun-kissed spaces to relax.
Aboard CHILLIN’ HUT, luxury and sustainability sail hand in hand. Designed to minimize environmental impact without compromising comfort, the yacht harnesses the power of the wind whenever possible, supported by solar energy and high-efficiency lithium batteries for silent, fuel-conscious cruising. A modern watermaker and refillable bottles eliminate the need for plastic, while reef-safe toiletries, biodegradable cleaning products, and locally sourced provisions help keep her footprint light.
Guests enjoy a seamless “sail-green” experience—from fresh island-to-table cuisine to peaceful anchorages powered by Caribbean sunshine and trade winds. The crew proudly follows responsible anchoring practices, uses moorings whenever possible, and briefs every guest on reef preservation and marine etiquette. It’s their way of ensuring the same turquoise waters and coral gardens we explore today remain vibrant for generations to come.
Whether you’re stargazing on the flybridge, snorkeling off the stern, or toasting sunset cocktails with 360° views, CHILLIN’ HUT invites you to settle into island time—in style.
Accommodation
1 Queen Master with private ensuites3 Queen with private ensuites
1 Single Forepeak
1 Queen Cabin and forepeak for Crew
What is the cabin arrangement of CHILLIN HUT?
- 4 VIP cabins
- 1 Single cabin
CHILLIN HUT
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Weekly price: $29,000 - $32,500
Low Season | High Season
- Length: 54'
- # of Guests: 9
- # of Cabins: 5
- # of Crew: 2
- Builder: Bali Catamarans
- Cruising Speed: 8 Knots
- Max. Speed: 10 knots
- Built Year: 2024
- Turnaround: 48 hrs, Inquire for less
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CHILLIN HUT 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 2025 to 2026 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | |||
| Summer 2026 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | |||
| Winter 2026 to 2027 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | |||
| Summer 2027 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 |
Price Terms
Inclusive
Inclusive charters are crewed charters with minimum or no additional charges. Provisioning, fuel and crew are included in the price. Additional fees may include diving, premium alcohol, local taxes, or onshore activities. These vary from yacht to yacht, please inquire.CHILLIN HUT Yacht Charter Price
| # of charter days | Base Price | Total | Note | |
|---|---|---|---|---|
| 14 day charter | 58,000USD to 65,000USD | 58,000USD to 65,000USD | Discounts outside the main season are common. | |
| 7 day charter | 29,000USD to 32,500USD | 29,000USD to 32,500USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 14,500USD to 16,250USD | 14,500USD to 16,250USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 29,000USD / 6 * 3 days = 14,500USD |
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: USD29,000
High season rate: USD32,500
Cruising Area
• Virgin Islands (USVI & BVI)
Base Port
• Yacht Haven Grande (YHG) – St. Thomas, USVI
• Additional pick-up/drop-off available at American Yacht Harbor (AYH), St. Thomas
• BVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in St. Thomas, USVI
• USVI pick-up/drop-off preferred
• BVI pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum charter nights
• 5-night minimum
• Shorter charters considered on request
Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount
Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
Holiday Rates 2025 / 2026 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week
• $36,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week
• $39,000 | 2–8 guests
• May not start prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limitCruising Area
• Virgin Islands (USVI & BVI)
Base Port
• Yacht Haven Grande (YHG) – St. Thomas, USVI
• Additional pick-up/drop-off available at American Yacht Harbor (AYH), St. Thomas
• BVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in St. Thomas, USVI
• USVI pick-up/drop-off preferred
• BVI pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum charter nights
• 5-night minimum
• Shorter charters considered on request
Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount
Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
Holiday Rates 2025 / 2026 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week
• $36,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week
• $39,000 | 2–8 guests
• May not start prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit
CHILLIN HUT Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
2 BBQ- 1 Charcoal & 1 Gas
Crew
Captain
Chef/First Mate
Captain: Raul Escuder Zuil
Captain Raul
Originally from Tenerife in the Canary Islands, Spain, he has always had a deep passion for both nature and the sea. As a professional, multi-skilled captain, he prides himself on being hardworking, sociable, and friendly—with a strong work ethic and a good sense of humor that creates a relaxed, enjoyable atmosphere onboard.
Over the past seven years, he has captained yachts across premier European destinations, French Polynesia, and the Caribbean, honing extensive blue-water sailing expertise. His journey began at age six, racing dinghies and winning multiple regional championships in Spain. That competitive drive evolved into a love for teaching, leading him to coach dinghy sailing at his hometown yacht club.
Complementing his maritime career is a solid background in hospitality, having held roles in luxury hotels spanning operations, finance, and high-responsibility corporate positions. By blending expert seamanship with refined guest service, he ensures every voyage is both safe and exceptionally memorable.
Chef Katie
Katie hails from the UK and brings three seasons of Mediterranean yachting experience to her first BVI season. A passionate and dedicated yacht chef, she thrives in the dynamic world of yacht hospitality, where attention to detail and creativity are paramount.
Katie takes great pride in delivering exceptional cuisine—from elegant multi-course dinners to casual bites—and loves crafting high-quality cocktails to elevate every guest experience. Friendly, hardworking, and adaptable, she aims to create memorable dining moments that exceed expectations while maintaining a positive, professional atmosphere onboard.
She’s excited to join the team, bringing her culinary expertise, creativity, and enthusiasm to ensure every meal—and every moment—is enjoyable for guests and crew alike.
Menu
- Caramelized Apple & Cinnamon French Toast
With maple mascarpone cream and roasted chopped almonds. - Loaded Avocado Toast
Topped with poached eggs. - Huevos Rancheros
Hearty, savory breakfast with Latin flair. - Chocolate Chip Banana Pancake Stack
Served with fruit salad and parfait. - Savory Breakfast Plate
Creamy polenta, crispy pancetta, roasted tomatoes, poached egg. - Bagels & Lox
With capers and pickled red onions. - Eggs Benedict
Served on homemade English muffins. - Lemon & Blueberry Corn Pancakes
Light, bright, and flavorful. - Creamy Polenta Breakfast Bowl
Crispy pancetta, roasted tomatoes, poached egg. - Seasonal Fruit Platter & Parfaits
Served with all breakfasts. - Fresh-Baked Banana Bread
Offered as a warm side.
Power Smoothies
- Carrot, Ginger & Orange
- Banana, Date, Chia Seeds & Peanut Butter
- Berry Breeze
Salads, Bowls & Light Mains
- Beetroot & Orange Salad
With walnuts and whipped feta, served with fresh pita and dips. - Tuna Poke Buddha Bowl
Fresh tuna, crisp vegetables, spicy mayo. - Flank Steak Salad
With corn, avocado, and crispy tortilla strips. - Jerk Yellowtail Snapper Buddha Bowl
Caribbean-spiced snapper with vibrant toppings. - Crab Cake Salad
Jumbo lump crab cake, arugula, mango, sherry vinaigrette.
Global Inspired Plates
- Sushi Spread
Hosomaki, nigiri, uramaki with spicy edamame, pickles, coconut prawn tempura. - Grilled Za’atar Chicken
Herbed yogurt sauce and roasted vegetables. - Spiced Beef Empanadas
With olives and raisins. - Bulgogi Pork Lettuce Wraps
Korean-inspired, fresh and crisp. - Caribbean Meatball Sliders
Soft rolls, melted cheese, island flavors.
Canapés & Hors d’Oeuvres
- Focaccia Bites
With burrata and roasted peach. - Ahi Tuna Ceviche Tostadas
Bright, crisp, and zesty. - Courgette Rolls
Stuffed with herbed ricotta and mint. - Charcuterie Board
Phyllo-wrapped baked brie, onion chutney, cured meats, cheeses, fresh bread. - Mini Chicken & Pineapple Skewers
Kid-friendly, sweet and savory. - Fresh Hummus Duo
Roasted red pepper with pine nuts; beetroot with feta; crudités and fried tortillas. - Classic Tomato Bruschetta
Basil oil, garlic crostini, balsamic reduction, aioli. - Homemade Tzatziki with Falafels
Mediterranean-style mezze. - Baked Feta
Rosemary, thyme, confit cherry tomatoes, baked olives, garlic, pita and crostini. - Oyster Flight
Bloody Mary, Classic, Pink Grapefruit Granita.
Main Courses
- Roasted Loin of Lamb
Coriander crust, loaded couscous. - Orange-Glazed Salmon Fillet
Served over loaded quinoa. - Local Grouper
Scallion cream sauce, blistered garlic green beans. - Stuffed Pork Tenderloin
With broccolini and potato gratin. - Sesame-Seared Tuna
Coconut rice, cabbage slaw, sweet soy glaze. - Chicken Parmesan
With slow-simmered tomato sauce. - Surf & Turf
Local lobster, prosciutto-wrapped asparagus, mashed potatoes. - Grilled Beef Tenderloin
Lime and ginger butter, charred baby vegetables.
Pescatarian option: Grilled squid with same accompaniments. - Breaded Local Fish & Chips
Chunky chips and vegetables; very kid-friendly.
- Lemon Cheesecake
Bright, silky, citrus-forward. - Mango Panna Cotta
Lime and mint syrup, crushed meringue, toasted sesame seeds. - Banana Bread Sundae
Banana bread, rum caramel, vanilla ice cream. - Flourless Chocolate Torte
Rich chocolate with pecan crumble. - Lime & Pineapple Tart
Tropical, zesty finish. - Coconut Panna Cotta
With passionfruit topping. - Warm Triple Chocolate Brownie
With vanilla ice cream. - Warm Rum Fudge Pie
Deeply decadent and rich. - Key Lime Pie
Ginger and coconut crust. - Bailey’s Crème Brûlée
Creamy custard, caramelized sugar top. - Wine-Poached Pears
With palmiers and ice cream. - Strawberry & Coconut Sundae
Chocolate-covered strawberries, strawberry coulis, toasted coconut.
Chef Katie blends Mediterranean, Caribbean, and Asian flavors into colorful, refined yet relaxed yacht dining.
Reviews
Every dish was somehow even better than the last. She also made sure our on and off boat time was well planned so we could enjoy every moment and she brought the best energy all week.
-Christina
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