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
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Starlink Marine Wi‑Fi:
High Performance satellite internet for reliable video calls and streaming between island hops. -
Hydraulic teak swim platform (8’x10’):
Easy water access for lounging, gearing up, and getting kids in safely. -
Water toys setup:
Subwing, 3 SUPs, towable tube, and floats keep everyone busy at anchor.
New-build Bali 54. Built in 2024 by Bali Catamarans, this 54-foot cat is set up for easy, modern charter living, sleeping up to 9 guests across 5 cabins.
Serious water access. The hydraulic 8’x10’ teak swim platform changes the rhythm of the day: cleaner boarding, faster dips, and a better launch point for toys. Simple. Effective.
Toys for all ages. You have 3 stand-up paddleboards, a Subwing, a sea scooter, a towable tube, plus floats and noodles, with snorkel gear for 10 and fishing gear when “just one cast” turns into an hour.
Comfort, powered up. Full air conditioning, a generator and inverter, and a water maker keep things running smoothly, while the bimini and deck shower cover the basics between swims. Two BBQs (one charcoal, one gas) handle the “what’s for lunch” question without drama.
Accommodation
1 Queen Master Cabin with private ensuite3 Queen Cabins with private ensuites
1 Forepeak for young adult
1 Queen Cabin and forepeak for Crew
What is the cabin arrangement of CHILLIN HUT?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Cabin | Queen | Private en-suite bathroom | Full |
| Guest Cabin 1 | Queen | Private en-suite bathroom | Full |
| Guest Cabin 2 | Queen | Private en-suite bathroom | Full |
| Guest Cabin 3 | Queen | Private en-suite bathroom | Full |
| Single Forepeak Cabin | Single | Not specified | Full |
CHILLIN HUT
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Weekly price: $31,700 - $35,500
Low Season | High Season
- Length: 54'
- # of Guests: 9
- # of Cabins: 4
- # 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 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 | $35,500 | |||
| Summer 2026 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 | $35,500 | |||
| Winter 2026 to 2027 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 | $35,500 | |||
| Summer 2027 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 | $35,500 |
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 | 63,400USD to 71,000USD | 63,400USD to 71,000USD | Discounts outside the main season are common. | |
| 7 day charter | 31,700USD to 35,500USD | 31,700USD to 35,500USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 15,850USD to 17,750USD | 15,850USD to 17,750USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 31,700USD / 6 * 3 days = 15,850USD |
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: USD31,700
High season rate: USD35,500
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 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week 2026 is only a 5-night charter. Dates are December 22nd thru 27th!
• $32,500 | 2–8 guests
• Must end on or before December 27
New Year’s Week
• $42,000 | 2–8 guests
• May not start prior to December 29
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| Sea scooter | Sea scooter for underwater propulsion. |
| Towable tube | Towable tube for being towed behind the tender. |
| Stand-up paddleboards | 3 stand-up paddleboards. |
| Subwing | 1 Subwing. |
| Floating mats | Floating mats. |
| Floats and noodles | Floats and noodles. |
| Snorkeling gear | 10 sets of snorkeling gear. |
| Fishing gear | Fishing gear. |
| Beach games | Beach games. |
Other Entertainment
Multimedia System,
Salon Stereo
Crew
Captain
Chef/First Mate
Captain: Raul Escuder Zuil
Brings blue-water sailing experience from European destinations, French Polynesia, and the Caribbean to keep passages safe and plans realistic. His background coaching dinghy sailing helps keep time on the water structured for guests who want to sail more.
- Spanish nationality; originally from Tenerife, Canary Islands
- 7 years captaining yachts across Europe, French Polynesia, and the Caribbean
- Started racing dinghies at age 6; won multiple regional championships in Spain
- Former dinghy sailing coach at his hometown yacht club
Runs multi-course dinners and casual lunches with clear pacing, plus cocktails that fit the day on anchor. Brings three Mediterranean seasons of yachting experience into her first BVI season.
- British nationality
- 3 seasons of Mediterranean yachting experience
- First BVI season
Menu
- Caramelized Apple & Cinnamon French Toast – maple mascarpone cream, 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, 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 and flavorful.
- Creamy Polenta Breakfast Bowl – crispy pancetta, roasted tomatoes, 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.
- Beetroot & Orange Salad – walnuts, whipped feta; served with fresh pita and dips.
- Sushi Spread – hosomaki, nigiri, uramaki; spicy edamame, pickled vegetables, coconut prawn tempura.
- Tuna Poke Buddha Bowl – crisp vegetables, spicy mayo.
- Flank Steak Salad – corn, avocado, crispy tortilla strips.
- Jerk Yellowtail Snapper Buddha Bowl – Caribbean-style bowl.
- Crab Cake Salad – jumbo lump crab cake, arugula, mango, sherry vinaigrette.
- Grilled Za’atar Chicken – herbed yogurt sauce, roasted vegetables.
- Spiced Beef Empanadas – with olives and raisins.
- Bulgogi Pork Lettuce Wraps – Korean-inspired.
- Caribbean Meatball Sliders – soft roll, melted cheese.
- Roasted Loin of Lamb – coriander crust, loaded couscous.
- Salmon Fillet – orange-glazed, served over loaded quinoa.
- Local Grouper – scallion cream sauce, blistered garlic green beans.
- Stuffed Pork Tenderloin – broccolini, potato gratin.
- Sesame-Seared Tuna – coconut rice, cabbage slaw, sweet soy glaze.
- Chicken Parmesan – 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 lime and ginger butter and charred baby vegetables.
- Breaded Local Fish – chunky chips and veggies (kid-friendly).
- Lemon Cheesecake – bright and creamy.
- Mango Panna Cotta – lime and mint syrup, crushed meringue, toasted sesame seeds.
- Banana Bread – rum caramel, vanilla ice cream.
- Flourless Chocolate Torte – 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 – rich.
- Key Lime Pie – ginger and coconut crust.
- Bailey’s Crème Brûlée – caramelized sugar top.
- Wine-Poached Pears – served with palmiers and ice cream.
- Strawberry & Coconut Sundae – chocolate-covered strawberries, strawberry coulis, toasted coconut.
- Focaccia Bites – burrata and roasted peach.
- Ahi Tuna Ceviche Tostadas – crisp and zesty.
- Courgette Rolls – herbed ricotta and mint.
- Charcuterie Board – phyllo-wrapped baked brie, onion chutney, cured meats, cheeses, fresh bread.
- Mini Chicken & Pineapple Skewers – tropical.
- Fresh Hummus Duo – roasted red pepper with toasted pine nuts; beetroot with feta; with seasonal crudités and fried tortilla chips.
- Classic Tomato Bruschetta – basil oil, garlic crostini, balsamic reduction, aioli.
- Homemade Tzatziki with Falafels – Mediterranean-style.
- Baked Feta – rosemary, thyme, confit cherry tomatoes, baked olives, garlic; served with pita and crostini.
- Oyster Flight – Bloody Mary; Classic; Pink Grapefruit Granita.
Chef’s Style & Influences
Caribbean flavors meet Mediterranean mezze and Asian-inspired bowls, with bright citrus and herbs.
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
Gallery
