BACCHUS Yacht Description
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Lift 5 E-Foil:
The most popular toy right now, perfect for silent flying sessions over flat bays. -
2 F9 SeaBobs:
Premium Seabob underwater scooters for exploring reefs and zipping between snorkel spots. -
Starlink communication:
More reliable connection onboard for working remotely, streaming, and staying in touch.
Brand new, sensible size. BACCHUS is a 59-foot Fountaine Pajot sailing catamaran built in 2025, set up to sleep 8 guests in four queen cabins, all en-suite. No awkward berth math.
Easy indoor to outdoor flow. You get a bright main salon plus a cockpit for meals and late-day drinks, with an airy flybridge when you want a better view and a bit more breeze.
Water time, sorted. A proper swim platform and outdoor shower make dip-and-repeat simple, and the toy mix leans active: 2 SeaBobs, a Lift 5 e-foil, a wakeboard, paddleboards, towable tube, and snorkel gear.
Comfort switches included. Full air conditioning and Wi‑Fi are onboard, with a generator and watermaker to keep things running when you would rather stay put than fuss with logistics.
Accommodation
4 queen cabins with en-suite for up to 8 guestsWhat is the cabin arrangement of BACCHUS?
- 4 VIP cabins
BACCHUS
-
Weekly price: $44,000 - $50,000
Low Season | High Season
- Length: 59'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 2
- Builder: Fountaine Pajot
- Built Year: 2025
- Turnaround: 48 hrs, Inquire for less
BACCHUS 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 | $44,000 | $45,000 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | ||||
| Summer 2026 | $44,000 | $45,000 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | ||||
| Winter 2026 to 2027 | $44,000 | $45,000 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | ||||
| Summer 2027 | $44,000 | $45,000 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 |
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.BACCHUS Yacht Charter Price
| # of charter days | Base Price | Total | Note | |
|---|---|---|---|---|
| 14 day charter | 88,000USD to 100,000USD | 88,000USD to 100,000USD | Discounts outside the main season are common. | |
| 7 day charter | 44,000USD to 50,000USD | 44,000USD to 50,000USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 22,000USD to 25,000USD | 22,000USD to 25,000USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 44,000USD / 6 * 3 days = 22,000USD |
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: USD44,000
High season rate: USD50,000
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 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week
• $60,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week
• $65,000 | 2–8 guests ** Booked **
• 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 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week
• $60,000 | 2–8 guests
• Must end on or before December 26
New Year’s Week
• $65,000 | 2–8 guests ** Booked **
• 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
BACCHUS 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
Apple TV + VPN
Large Big Green Egg
18" Ooni Pizza Oven
Jenga
Chess/Checkers
Backgammon
Uno
Cards
Yatzee
Monopoly
Puzzles
Dumbells & Resistance Bands
Crew
Captain
Chef/First Mate
Captain: Evanne Soeten
RYA Yachtmaster Offshore with charter time in Croatia and Greece, she keeps routing and boat handling controlled as conditions change. Her sommelier and WSET background helps guests enjoy well-chosen wine pairings and cocktails onboard.
- Netherlands nationality
- RYA Yachtmaster Offshore (earned in South Africa)
- International Hospitality Studies and Entrepreneurship degree
- WSET Wine and Spirits Educational Trust program (Wine Academy Amsterdam)
Trained in classical French technique and shaped by Michelin-starred kitchens, he keeps meal timing precise while you are moving between anchorages. His menus pull from Nordic and Asian influences, and he bakes sourdough plus pastries and gelato from scratch.
- Netherlands nationality
- Cas Spijkers Academy graduate (classical French techniques)
- Six years in Michelin-starred kitchens; roles included Chef de Partie and Sous Chef
- Private chef experience in the Caribbean on Necker Island and Moskito Island
Menu
All breakfasts are served with a shared fruit platter.
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Indian Eggs
Sourdough toast with avocado, scrambled eggs, Indian curry béchamel, smoked cheddar, crispy shallots, and fresh coriander.
Smoothie pairing: Green Detox – avocado, Greek yogurt, kale, spinach, lime, apple, cucumber. -
Banana Bread
Baked with white chocolate and blueberries. -
Mexican Breakfast Tacos
Flour tortillas with sirloin steak, avocado, fried egg, pickled red onion, cotija cheese, green herb salsa.
Smoothie pairing: Tropical – pineapple, mango, coconut water, chia. -
Tunisian Shakshuka
Poached eggs in tomato sauce with smoked peppers, caramelized onions, feta, spring onion, parsley.
Smoothie pairing: Peanut Butter Power – banana, peanut butter, nutmeg, cinnamon, almond milk. -
American Eggs Florentine Royale
English muffin, garlic spinach, smoked salmon, poached eggs, hollandaise, green onion.
Smoothie pairing: Overnight chia mix – mango, coconut, coffee. -
Italian Eggs
Ciabatta toast, arugula, garlic mushrooms, sunny-side-up egg, puffed cherry tomatoes, parmesan, olive oil.
Smoothie pairing: Tiramisu overnight oats – almonds, cocoa. -
Turkish Eggs
Herbed garlic yogurt, smoked-paprika chili butter, poached eggs, flatbread.
Smoothie pairing: Mocha Morning Mix – banana, espresso, chocolate protein powder, oat milk. -
English Breakfast
Eggs of your choice, sticky bacon, beans in tomato sauce, potato rösti, Portobello mushroom, sausage, black pudding.
Smoothie pairing: Berry Boost – Greek yogurt, strawberry, blueberry, raspberry, vanilla, almond milk.
Additional breakfast offerings
- Vanilla waffles with fried chicken, bacon, maple syrup butter
- Carrot cake with ginger, pecans, lemon cream-cheese frosting
- Crêpes with lemon-pistachio butter and crumble
- Cinnamon rolls with vanilla glaze
- French toast with berries and coffee-Oreo butter
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Hawaiian Poke Bowl
Sushi rice with spicy salmon, pineapple, pickled purple cabbage, carrots, avocado, miso mayo. Served with spicy edamame, wakame salad, chicken gyoza. -
Peruvian Ceviche
Tuna ceviche with smashed lime avocado, roasted cherry tomatoes, sweet potato, green herb salsa, blackened garlic corn, pickled shallots, crispy quinoa. -
Buddha Bowl
Black rice, feta, avocado, crispy chickpeas, falafel, spinach, edamame, roasted sweet potato, courgette, beetroot pesto, grilled chicken thighs. -
Open Sandwiches
Sourdough with beer-battered cod, sauce ravigote, coleslaw, pickled onion, parsley;
or arugula, smoked red peppers, roasted zucchini, tenderloin steak, chimichurri, crispy potato. -
Korean Bibimbap
Short-grain rice with soy-marinated short-rib beef, bean sprouts, stir-fried spinach, soy shiitake, sesame carrots, grilled courgette, cucumber, soy egg yolk, gochujang. -
Spanish Paella
Saffron seafood paella with mussels, clams, prawns. Served with crispy garlic tomato bread and aioli, fried Padrón peppers, Jamón Ibérico, Manchego, crispy calamari, chilled gazpacho, Spanish mixed salad. -
Burger Lunch
Toasted brioche with smashed beef burger, butter lettuce, caramelized onion, bacon, “Big Mac” sauce. Served with grilled sweet corn, sweet potato fries with truffle mayo, Caesar salad.
Appetizers / Hors d’Oeuvres
- Arancini – filled with Comté cheese, lemon-sriracha mayonnaise.
- Potato Parmesan Schiacciata – with smoked pepper-lime dip.
- Cauliflower Cheese Croquettes – with chorizo mayonnaise.
- Crispy Polenta Fries – with confit garlic aioli.
- Onion Bhaji – with yogurt-ginger-cucumber dip.
- Chicken Karaage – with chili togarashi dip.
- Empanadas – with chimichurri sauce.
Main Courses
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Surf & Turf Night
Tenderloin steak with caramelized onions, mushrooms, peppercorn sauce, grilled shrimp in herb lemon-garlic butter. Truffle-parmesan fries, pesto mayo, onion rings, green salad with peas and asparagus. -
Indian Night
Aloo gobi and chicken tikka masala, garlic-cheese naan, cardamom yogurt dip, cumin-roasted green beans, pilau rice. -
Mexican Night
Tequila-lime shrimp and chicken mole, roasted corn in chipotle-mezcal butter, pineapple salsa, burnt-jalapeño salsa, loaded nachos, cumin black beans, coleslaw. -
Italian Night
Pumpkin risotto, pan-fried seabass, onion-roasted focaccia, arugula-burrata salad with peach, pumpkin-seed dressing. -
Japanese Night
Sushi rice with panko-soy sirloin katsu, katsu curry, pickled carrot, furikake, spring onion, crispy green cabbage. -
Greek Night
BBQ lamb over garlic-parsley yogurt; grilled pulpo in spicy tomato sauce; pita, tzatziki, muhammara, baba ganoush, watermelon-feta salad, thyme-roasted potatoes. -
Caribbean Night
Pork ribs with ginger-pineapple glaze; grilled snapper with mango salsa; coleslaw with raisins; crispy potato wedges with smoked-pepper mayo; grilled corn with jerk butter; garlic-roasted broccolini.
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Espresso Martini Foam
With chocolate brownie, coffee granita, almond crumble. -
Masala Chai Tart
With mango sorbet. -
Smoked Vanilla Tart
With macadamia nuts and cinnamon. -
Dark Chocolate Moelleux
With vanilla ice cream. -
Salted Caramel Miso Tart
With banana-yuzu sorbet. -
Rhubarb & Vanilla Crème Brûlée
Classic baked custard with a caramelized sugar top. -
Almond Lime Rum Cake
With coconut sorbet.
Reviews
What could be better than experiencing a brand new charter boat! The Bacchus is a a beautiful 59 feet cat that is fitted out so well. The furnishings provided comfort and space for our party to both join together for wonderful meals and sunsets but also have plenty of room and different hideaways to enjoy personal time.
We loved all the toys on the boat -- the sea bobs, paddle boards, floating sofa and lily pad, and the e-foil. One of our party even achieved vertical lift off thanks to Stijn's expert tuition.
Evanne is a brilliant captain who briefed us daily on the plans for the week and specifics for each day and mastered all the crossings from point to point both under sail and power brilliantly. She is calm, capable and charming but very much in control as Captain. She is also a knowledgeable sommelier and makes a mean margarita!
Stijn is an amazing chef! He produced Michelin star quality food for breakfast, lunch and dinner and never repeated himself. We had delicious cuisine from around the world -- Italian, Mexican, Korean, Caribbean and Dutch to name but a few. He cooks with passion and a deep knowledge of how to prepare and present fabulous meals. When complimented with Evanne's sommelier experience this makes for very memorable meals which we looked forward to with great anticipation.
Together Evanne and Stijn are the perfect package, their commitment to make their clients feel at home with every wish anticipated and catered for, makes for an unforgettable experience.
We leave with massive smiles on our faces and definite plans to return.
James & Victoria Corcoran
Gallery
