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Elevator Summary
The Bali 4.8, christened in 2021 and stretching to 49', redefines luxury cruising with its innovative design and abundant space. Operating in the Caribbean Virgin Islands and the Leewards and Windwards, she presents an open-plan layout that fosters a seamless flow between interior opulence and breathtaking exterior views. This yacht, marked by her 'garage door' feature, splendidly transforms the aft wall, merging indoor comfort with panoramic ocean vistas. Accommodating up to 6 guests across 3 queen cabins, each meticulously crafted with private en-suite facilities, she's an exemplary choice for those seeking a sophisticated escape on the seas.
Accommodation
This magnanimous catamaran offers discerning guests plush accommodations in 3 queen cabins, including an impressive owner's suite. Each cabin comes with private en-suite facilities, integrating electric heads, showers, and vanity areas. The yacht's air-conditioning is individually controlled within each cabin to ensure optimal comfort. Additionally, the design features include a majestic top deck fly-bridge, allowing a 360-degree view, an inviting forward cockpit, and expansive lounging and dining spaces across the aft and main decks, ensuring entertainment and relaxation are guaranteed.
Toys
- Snorkeling Gear
- Subwing
- 2 Sea Scooters
- Wakeboard
- 2 Stand Up Paddle Boards
- Double Kayak
- Towable Water Tube
- Fishing Gear
- Floating Dock (Can fit up to 8 adults)
- Noodles
- 2 Blow up Floating Beds
Amenities
- Salon Stereo & TV
- Ice Maker and Water Maker (1000 liters capacity)
- Board Games
- Bimini for shade
- Onboard WIFI for constant connectivity
- Outdoor Shower
- Dinghy/Yacht-tender for excursions
- Television in Salon paired with Fusion 3 Zone Bluetooth Enabled Sound System for entertainment
Crew
The Captain, James Cotter, brings seasoned expertise from his extensive career in luxury service industries such as high-end eyewear before gravitating towards yachting, fueled by his passion for the ocean. Accompanying him is Chef Olga Dibrova, a Ukrainian culinary expert whose flavorful dishes are inspired by her travels. Their combined proficiency ensures a charter experience that is not only luxurious but also warm and personalized.
| Name | Title | Nationality | Licenses |
|---|---|---|---|
| James Cotter | Captain | British | RYA Yachtmaster Offshore |
| Olga Dibrova | Chef | Ukrainian | Ukrainian Chef Academy, Various Culinary Certificates |
Accommodation
Owner’s Version with one cabin on the Starboard side and three cabins on the port side. Each cabin has a private en-suite electric head, shower and sink/vanity.All cabins have individually contract air-conditioning for each cabins comfort.
Top deck fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.
What is the cabin arrangement of BELLA?
- 3 VIP cabins
BELLA
-
Weekly price: $21,500 - $23,500
Low Season | High Season
- Length: 49'
- # of Guests: 6
- # of Cabins: 3
- # of Crew: 2
- Builder: Bali Catamarans
- Cruising Speed: 8 kts
- Built Year: 2021
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BELLA 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 |
| Summer 2023 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $0 | $0 | $0 | $0 | $0 | $0 |
| Winter 2023 to 2024 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $0 | $0 | $0 | $0 | $0 | $0 |
| Summer 2024 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $0 | $0 | $0 | $0 | $0 | $0 |
| Winter 2024 to 2025 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $0 | $0 | $0 | $0 | $0 | $0 |
BELLA Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 43,000$ to 47,000$ | 8,600$ to 14,100$ | 51,600$ to 61,100$ | Discounts outside the main season are common. | |
| 7 day charter | 21,500$ to 23,500$ | 4,300$ to 7,050$ | 25,800$ to 30,550$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 10,750$ to 11,750$ | 2,150$ to 3,525$ | 12,900$ to 15,275$ | 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: $23,500
Additional Rate Details:
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: The yacht does not offer sleepaboards
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. Scrub Island ports required.
CHRISTMAS 2024: 1-6 guests @ +10% surcharge over 6 pax rate ($25,850) - charter must end no later than 12/27
NEW YEARS 24/25: 1-6 guests @ +20% surcharge over 6 pax rate ($28,200)
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. 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.
Additional Rate Details:
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: The yacht does not offer sleepaboards
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. Scrub Island ports required.
CHRISTMAS 2024: 1-6 guests @ +10% surcharge over 6 pax rate ($25,850) - charter must end no later than 12/27
NEW YEARS 24/25: 1-6 guests @ +20% surcharge over 6 pax rate ($28,200)
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. 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
Inclusive
BELLA 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
• Coffee/Espresso Maker
• Full Sized Refrigerator
• Ice Maker
• Outdoor Shower
• Dingy/Yacht-tender
• Board and Card Games
• Television in the Salon
• Fusion 3 Zone Bluetooth Enabled Sound System
Crew Information
Captain
Chef
Captain: James Cotter
JAMES
James grew up in the British countryside on a farm. From a young age he was obsessed with anything and everything mechanical. He spent summers in his father's Irish coastal hometown of Dungarvan and it was there that he developed a love for the ocean.
He started a career in the luxury eyewear industry working for brands such as TAG Heuer and Calvin Klein, but eventually his love for the ocean won out and drew him toward a career in the yachting industry. He has worked for two years now as a charter captain in various locations including Croatia and French Polynesia.
CERTIFICATES
• RYA Yachtmaster Offshore (Sail, CE)
• RYA VHF Radio
• RYA First aid
• RYA PPR
• RYA Diesel engine maintenance
• RYA Sea Survival
• STCW
OLGA
Olga grew up in Odessa, a beautiful Ukrainian city near the Black Sea. From the beginning, it was Olga's dream to travel the world. She loves the opportunity to work with people and started as a crew agent, but the sea, traveling and boat life remained her passion.
This dream became a reality when she landed her first job onboard a motor yacht as a Stewardess, cruising the Mediterranean and Caribbean sea. Olga's passion for cooking and traveling became a wonderful mix of dreams and reality.
She enjoys exploring her surroundings, experiencing different meals and learning new cultures. This allows her to add meals to her menu that are inspired by her creativity both in presentation and flavor.
The slogan of her life: to be happy everyday, meeting wonderful people, doing what you really love and smile!
CERTIFICATES
• Ukrainian Chef Academy, Molecular Gastronomy Class
• Cake Design School, Ukraine Baking and Decorating Class
• Ukrainian Culinary School "Servis Yes" Third Class Chef Certificate
• Ukrainian Wine Academy Sommelier Express Course, Level 3
• Yacht Interior Level 2 Barista and High End Guest Services
• Yacht Interior Level 2 Intro to Cocktails/Mixology
• Yacht interior Level 2 Silver Service
• STCW10
• Level 2 Food & Hygiene
• Yacht Stewardess School
Menu
SAMPLE MENU
BREAKFAST
Something savory and something sweet.
Served with a fresh fruit platter, coffee, tea and juice.
GOOD MORNING SANDWICH
Toasted bread, avocado, arugula, tomato, poached egg, parmigiano.
EGGS BENEDICT
Toasted bread, avocado, crispy bacon, hollandaise.
TURKISH EGGS ON TOAST
Toasts, garlic, yogurt sauce, poached egg, spicy tomato oil.
BAGEL BREAKFAST BOARD TO SHARE
Bagels, cream cheese, smoked salmon, radishes, red onions, capers, lemon, fried/poached eggs.
HASH BROWN WAFFLES
Bacon, cheese, fried eggs.
OMELETTE FRANCAISE
Creamy, french style omelet.
ITALIAN STYLE TOMATO SUGO
Tomato sauce, onions, garlic, asparagus, feta cheese, eggs.
CREPES A LA VANILLE
White chocolate, almonds, fresh berries.
BANANA PANCAKES
Bananas, eggs, maple syrup, peanut butter.
CINNAMON FRENCH TOASTS
Whipped cream, apple cardamom jam, maple syrup.
LUNCH
CHICKEN COBB SALAD
Romaine, red onion, avocado, cherry tomatoes, avocado, blue cheese, crutons, dressing.
CHICKEN PICCATA SPAGHETTI
Chicken, yellow onion, cream.
SEARED TUNA COUSCOUS
Chives, lemon, pomegranate, pistachios.
PULLED PORK BURGERS
Carmelized onions, tomatoes, lettuce, dressing, fries.
SHANGHAI TACOS
Spicy tofu/shrimp, bean sprouts, cucumber, chili lime, spicy mayo.
SANDWICH BREAK
Rustic bread, garlic butter shrimp, arugula, tomatoes.
THAI STYLE CHICKEN WRAPS
Cabbage, pickled spicy cucumber, cashew, lime, chili. Served with a noodle salad.
DINNER
3 courses.
TOMATO CAPRESE
Tomatoes, mozzarella, basil oil, fresh bread.
CREAMY SHRIMP LINGUINE
Cream, white wine, onion, parmigiano.
MILLE FEUILLE
Marscapone, whipped cream, fresh berries.
HALLOUMI FRIES
Pomgranate, parsley, garlic dip.
GREEK STYLE MEATBALLS, POTATOES WITH DIPS
Pork/beef, feta cheese, tzatziki, hummus, baba ganoush, fresh herbs.
PANNACOTTA
Caramel sauce, sea salt, mint.
ASIAN STYLE CHEESE BITES
Cream cheese, goat cheese, sesame seeds, wasabi nuts, chives, soy sauce.
SPICY SUSHI STACKS
Marinated tuna, sushi rice, avocado, edamame, pickled red onion, spicy mayo.
GRILLED PINEAPPLES
Coconut rum cream.
CREAMY CAULIFLOWER SOUP
Herb oil, parmigiano crisps, fresh bread.
SEARED STEAK & SWEET POTATO PUREE
Garlic butter, chimchurri.
CITRUS SORBET
Caramel sauce and biscotti.
CHEESY POTATO PIZZA BITES
Cream cheese, burnt butter, chives, fish roe.
SEAFOOD RISOTTO
Mussles, shrimp, scallops, tomato, lemon, parmigiano.
PASSION PAVOLOVA
Meringue, passion fruit cream.
Gallery
