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 an owner’s suite with a walk-around bed, three additional queen cabins, and two private forepeak cabins—each with its own ensuite freshwater electric flush toilet. Altogether, the layout accommodates up to 8 guests comfortably, with optional space for additional guests in the forepeaks.
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. The interior 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 and wide forward-opening windows.
Chill in the flybridge’s cushioned lounge areas, enjoy alfresco meals at one of two dining tables, or step down to the hydraulic swim platform for an easy dip into the Caribbean blue. A watermaker, freshwater purification system, and a 615-liter 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, solar panels, Bluetooth speakers in every zone, LED-lit plexiglass hardtop, a gas grill, cockpit shower, and plenty of shaded and sun-kissed spaces to relax. 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.
Advertised by DMA Yachting, the impressive charter yacht CHILLIN’ HUT is a 54 ft sailboat. The highlights of CHILLIN’ HUT are her absolute comfort and experienced crew. CHILLIN’ HUT spends the summer and winter season in British Virgin Islands. She was completed by the ship builder Bali Catamarans in 2025. The well-planned yacht layout features 4 generous cabins and easily accommodates up to 8 guests.
CHILLIN’ HUT is classified primarily as a sailboat.
The sailboat features 2- Yanmar 4JH80 (80.00 HP) 21,5KW 60Hz with sound shield and remote control 120V engines and a generator.
Accommodation
1 Queen Master with private ensuites3 Queen with private ensuites
1 Queen Cabin for Crew
What is the cabin arrangement of CHILLIN’ HUT?
- 4 VIP cabins
CHILLIN’ HUT
-
Weekly price: $29,000 - $32,000
Low Season | High Season
- Length: 54'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 2
- Builder: Bali Catamarans
- Cruising Speed: 8 Knots
- Max. Speed: 10 knots
- Built Year: 2024
- Turnaround: 48 hrs preferred, Inquire for
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 |
| Summer 2025 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $0 | $0 | $0 | $0 |
| Winter 2025 to 2026 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $0 | $0 | $0 | $0 |
| Summer 2026 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $0 | $0 | $0 | $0 |
| Winter 2026 to 2027 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $0 | $0 | $0 | $0 |
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 64,000USD | 58,000USD to 64,000USD | Discounts outside the main season are common. | |
| 7 day charter | 29,000USD to 32,000USD | 29,000USD to 32,000USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 14,500USD to 16,000USD | 14,500USD to 16,000USD | 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: USD32,000
Cruising Grounds: Virgin Islands
Pick Up/Drop Off: YHG - AYH, USVI
Yacht: Based in St. Thomas. USVI pick up and Drop off preferred, but BVI ports also accepted (please check with CA for availability. No more than 7 BVI pick ups in a year.
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, Inquire for less.
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.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.
25/26 HOLIDAYS:
7 night minimum, Full Board.
CHRISTMAS: $35,000 Must end on or before 12/27
NEW YEARS: $38,000 May not start prior to 12/28
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**Cruising Grounds: Virgin Islands
Pick Up/Drop Off: YHG - AYH, USVI
Yacht: Based in St. Thomas. USVI pick up and Drop off preferred, but BVI ports also accepted (please check with CA for availability. No more than 7 BVI pick ups in a year.
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, Inquire for less.
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.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No on sleep aboard.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.
25/26 HOLIDAYS:
7 night minimum, Full Board.
CHRISTMAS: $35,000 Must end on or before 12/27
NEW YEARS: $38,000 May not start prior to 12/28
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
CHILLIN’ HUT Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
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
DAY BREAK
Caramelized Apple & Cinnamon French Toast
Served with maple mascarpone cream and roasted chopped almonds.
Loaded Avocado Toast
Topped with poached eggs.
Huevos Rancheros
Savory breakfast with Latin flair.
Chocolate Chip Banana Pancake Stack
Served with fruit salad and parfait.
Savory Breakfast Plate
Creamy polenta with crispy pancetta, roasted tomatoes, and poached egg.
Bagels & Lox
With capers and pickled red onions.
Eggs Benedict
Served on homemade English muffins.
Lemon & Blueberry Corn Pancakes
Light and flavorful.
Creamy Polenta Breakfast Bowl
With crispy pancetta, roasted tomatoes, and a poached egg.
Seasonal Fruit Platter & Parfaits
Included with all breakfasts.
Banana Bread
Served as a fresh-baked side.
Power Smoothies
• Carrot, Ginger & Orange
• Banana, Date, Chia Seeds & Peanut Butter
• Berry Breeze
MIDDAY
Beetroot & Orange Salad
With walnuts and whipped feta. Served with fresh pita and dips.
Sushi Spread
Featuring hosomaki, nigiri, and uramaki with spicy edamame, pickled vegetables, and coconut prawn tempura.
Tuna Poke Buddha Bowl
With crisp vegetables and spicy mayo.
Flank Steak Salad
With corn, avocado, and crispy tortilla strips.
Jerk Yellowtail Snapper Buddha Bowl
Flavorful Caribbean-style bowl.
Crab Cake Salad
Jumbo lump crab cake with arugula, mango, and sherry vinaigrette.
Grilled Za’atar Chicken
Served with herbed yogurt sauce and roasted vegetables.
Spiced Beef Empanadas
With olives and raisins.
Bulgogi Pork Lettuce Wraps
Korean-inspired and fresh.
Caribbean Meatball Sliders
Served on a soft roll with melted cheese.
HORS D’OEUVRES
Focaccia Bites
With burrata and roasted peach.
Ahi Tuna Ceviche Tostadas
Crisp and zesty.
Courgette Rolls
Stuffed with herbed ricotta and mint.
Charcuterie Board
Phyllo-wrapped baked brie, onion chutney, cured meats, cheeses, and fresh bread.
Mini Chicken & Pineapple Skewers
Kid-friendly and tropical.
Fresh Hummus Duo
• Roasted red pepper with toasted pine nuts
• Beetroot with feta
Served with seasonal crudités and fried tortilla chips.
Classic Tomato Bruschetta
With basil oil, garlic crostini, balsamic reduction, and aioli.
Homemade Tzatziki with Falafels
A Mediterranean favorite.
Baked Feta
With rosemary, thyme, confit cherry tomatoes, baked olives, and garlic. Served with pita and crostini.
Oyster Flight
• Bloody Mary
• Classic
• Pink Grapefruit Granita
MAIN
Roasted Loin of Lamb
With coriander crust and loaded couscous.
Salmon Fillet
Orange-glazed and served over loaded quinoa.
Local Grouper
With scallion cream sauce and blistered garlic green beans.
Stuffed Pork Tenderloin
Served with broccolini and potato gratin.
Sesame-Seared Tuna
With coconut rice, cabbage slaw, and sweet soy glaze.
Chicken Parmesan
With slow-simmered tomato sauce.
Surf & Turf
Local lobster with prosciutto-wrapped asparagus and mashed potatoes.
Grilled Beef Tenderloin
With lime and ginger butter and charred baby vegetables.
Pescatarian Option: Grilled squid with lime and ginger butter and charred baby vegetables.
Breaded Local Fish
With chunky chips and veggies. (Kid-friendly)
DESSERT
Lemon Cheesecake
Bright and creamy.
Mango Panna Cotta
With lime and mint syrup, crushed meringue, and toasted sesame seeds.
Banana Bread
With rum caramel and vanilla ice cream.
Flourless Chocolate Torte
With pecan crumble.
Lime & Pineapple Tart
Tropical and zesty.
Coconut Panna Cotta
With passionfruit.
Warm Triple Chocolate Brownie
With vanilla ice cream.
Warm Rum Fudge Pie
Decadent and rich.
Key Lime Pie
With ginger and coconut crust.
Bailey’s Crème Brûlée
Creamy with a caramelized sugar top.
Wine-Poached Pears
Served with palmiers and ice cream.
Strawberry & Coconut Sundae
With chocolate-covered strawberries, strawberry coulis, and toasted coconut.
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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