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Elevator Summary
The luxurious 55' Katlo, a Bali 5.4, stands as a pinnacle of modern catamaran design, introduced in 2023. Trademarked by the 'Bali garage door', this yacht blends open, breathable spaces with bold, upscale amenities, ensuring both leisure and elegance. Positioned for charter in the Caribbean Virgin Islands and surrounding areas, Katlo extends an unparalleled sailing experience with three queen cabins, accommodating up to 6 guests. An array of exquisite water toys and state-of-the-art onboard facilities set the stage for a memorable oceanic adventure.
Accommodation
This remarkable yacht offers three queen cabins adorned with fine linens, plush pillows, and ample space, ensuring a restful night's sleep. The yacht's unique layout includes a port side yacht that is transformed into an expansive owner's suite, a luxurious retreat for guests. Each cabin is well-appointed with private en-suite facilities, ensuring privacy and comfort.
Toys and Water Sports
Katlo is equipped with an array of water toys and sports equipment to cater to all adrenaline levels and preferences:
- 2 Stand Up Paddle Boards
- 2 Sea Scooters
- 1 Wake Board
- 1 Water Skis (Adult)
- Kneeboard and Snorkel Gear for undersea explorations
- Fishing Equipment for enthusiasts, including 4 fishing rods
- Beach Games for shoreside entertainment
- An Armstrong boarding ladder for easy sea access
Amenities
The yacht boasts an impressive array of amenities aimed at providing the utmost comfort and convenience:
- Onboard WIFI powered by Starlink for seamless connectivity
- Full Air Conditioning for a comfortable environment
- Fully Stocked Bar catering to all beverage preferences
- Sunbathing areas on both the foredeck and flybridge with sun awnings and biminitops
- Sonos Sound System for high-quality audio throughout the yacht
- Outdoor Shower and Deck Shower for rinsing off after a swim
- Environment-friendly toiletries, certified reef safe
- BBQ setup for delicious grilled meals
Crew
Led by Captain Remi Leclezio and Chef Jessa Jaresh, our crew promises an enriching voyage. Remi's proficiency in navigating the Caribbean waters and Jessa's culinary prowess ensure an experience that is as delightful as it is memorable. Their in-depth local knowledge and commitment to superior service make them a superb choice for your cruising adventure.
Use the expertise and amenities of Katlo to have an unmatched sailing experience in the Caribbean.Accommodation
Crew occupies the starboard aft cabin.What is the cabin arrangement of KATLO?
- 3 VIP cabins
KATLO
-
Weekly price: $28,500 - $30,500
Low Season | High Season
- Length: 55'
- # of Guests: 6
- # of Cabins: 3
- # of Crew: 2
- Builder: Bali Catamarans
- Consumption: 1 1/2 US Gall/Hr
- Cruising Speed: 8 knots
- Max. Speed: 15 knots
- Built Year: 2023
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KATLO 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 2023 to 2024 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $0 | $0 | $0 | $0 | $0 | $0 |
| Summer 2024 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $0 | $0 | $0 | $0 | $0 | $0 |
| Winter 2024 to 2025 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $0 | $0 | $0 | $0 | $0 | $0 |
| Summer 2025 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $0 | $0 | $0 | $0 | $0 | $0 |
KATLO Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 57,000$ to 61,000$ | 11,400$ to 18,300$ | 68,400$ to 79,300$ | Discounts outside the main season are common. | |
| 7 day charter | 28,500$ to 30,500$ | 5,700$ to 9,150$ | 34,200$ to 39,650$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 14,250$ to 15,250$ | 2,850$ to 4,575$ | 17,100$ to 19,825$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 28,500$ / 6 * 3 days = 14,250$ |
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: $28,500
High season rate: $30,500
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: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum.
Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
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 ($33,550) - charter must end no later than 12/27
NEW YEARS 24/25: 1-6 guests @ +20% surcharge over 6 pax rate ($36,600)
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: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum.
Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
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 ($33,550) - charter must end no later than 12/27
NEW YEARS 24/25: 1-6 guests @ +20% surcharge over 6 pax rate ($36,600)
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
InclusiveKATLO 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
-Sun Awning for forward cockpit
-Sound system upgraded throughout to Sonos
-IP TV available on board
-Gym equipment: exercise bands, yoga mats and dumbbells
-WiFi on board is Starlink
-SeaDek all throughout exterior
Crew Information
Captain
Chef
Captain: Remi Leclezio
CAPTAIN
Remi Leclezio
Remi is from the beautiful tropical island of Mauritius in the Indian Ocean, where he spent most of his childhood growing his passion for surfing and sailing.
Remi moved to South Africa to further his education, from primary through university. He completed a degree in Geography and Environmental Management from the University of Kwa-Zulu Natal. After working in his field, he decided he was better suited for the water, putting his years of sailing as a child to good use.
After finding working in France for some time on super yachts and classic sailing vessels, Remi decided to take the opportunity to sail across the Atlantic. Gaining sea miles and experience in offshore sailing, he was ready for a Caribbean season. Along his adventures he travelled up and down the Caribbean chain, eventually finding the BI a place to call home. Lovalty and hard work are core values of Remi, which led to his role as First Mate on an 85 foot power yacht for the last 5 seasons.
His passion for the sea is clear to his guests, whether it's diving or instructing water sports. From his travel and African/ French background, he is always keen to meet new clients and exchange stories and culture. You'll often see Remi with an ear to ear smile, enjoying a positive outlook on life and the world around him.
CERTIFICATES
• IYT 200 Tons yacht masters
• BVI Boat masters
• STCW Basic Training
• VHF Short range Certificate (SC)
• Efficient Deckhand course
• IT small power boat course
• ENG1 medical
• Emergency First Aid responder
• Dive master
CHEF
Jessa Jaresh
Jessa was born in Colorado and raised in Texas, and her love for the great outdoors began at a young age. She graduated with a degree in Psychology from Texas State University in 2015 and has always had a passion for working with people, especially in the hospitality industry. In 2017 she decided she wanted to live and work in the tropics full time, so she quit her desk job in Human Resources and traded in the cubicle for the sailboat galley life.
Jessa began her career as a yacht chef in May 2017, and she loved the yachting lifestyle so much that she spent the next three years working on sailing yachts in Croatia. Since then, she has traveled to four different continents, including Europe, Asia, Africa, Australia and explored many of the Caribbean islands. The Virgin Islands quickly became one of her favorite places after sailing and working there at the end of 2018. She knew instantly that she wanted to further her career there and in 2019 she began chartering full time in the Caribbean.
She enjoys sailing, hiking, snorkeling, scuba diving, yoga and being able to spend every day on the water! She is a certified Yoga Instructor and enjoys practicing daily, as well as guiding guests in their own flow while on charter. In addition to the adventurous lifestyle Jessa lives, she loves creating beautiful and delicious meals in the galley. She believes that cooking is all about sharing, and being able to share unique and tasty dishes with the guests is so important to her!
One of her favorite parts about traveling is being able to experience new cultures and cuisines, and then incorporating these cuisines into her own menu.
Seafood is a personal favorite of Jessa's, to cook and to eat. She finds it very t special to be able to use the local seafood for her dishes.
CERTIFICATES
• STCW Basic Training
• USCG Captains License 100T
• 200hr Yoga Teacher Certification
• PADI Advanced Open Water Diver
Menu
B R E A K F A S T
French Toast Casserole
Freshly Whipped Cream - Berry Coulis
Huevos Rancheros
Ranchero Sauce - Fried Egg - Spicy Black Bean Spread - Fresh Guacamole - Homemade Salsa - Smoky Chorizo
Smoothie Bowls
Almond or Peanut Butter - Fresh Fruit - Banana - Chia - Flax - Hemp Seeds - Honey Drizzle
Baked Egg, Vegetable, and Goat Cheese Frittata
Served with Rosemary Roasted Potatoes
Smashed Avocado Toast
Poached Egg - Bacon - Arugula - Heirloom Tomatoes - Homemade Hollandaise Sauce
Crispy Zucchini Fritters
Fried Egg - Bacon - Homemade Onion Jam
Homemade Bagel Bar
Smoked Salmon - Eggs - Capers - Vegetables - Cream Cheese
L U N C H
Mahi Mahi Tacos
Warm Corn Tortillas - Cilantro Lime Cabbage Slaw - Avocado - Mango Jalapeño Salsa - Black Beans - Wild Rice
Seared Sesame Crusted Tuna Poke Bowls
Coconut Rice - Cucumber - Carrots - Pickled Ginger - Edamame - Wakame - Mango - Spicy Mayo
Quinoa Eggplant Salad
Grilled Eggplant - Quinoa - Arugula - Red Onion - Roasted Walnuts - Cranberries - Balsamic Glaze - Extra Virgin Olive Oil
Blackened Chicken Caesar Salad
Homemade Tangy Caesar Dressing - Crispy Bacon - Boiled Egg - Cherry Tomatoes - Side of Fresh Bread
Mediterranean Spread
Lamb Koftas - Greek Chicken Kebabs - Roasted Peppers - Fresh Pita Bread - Homemade Tzatziki and Hummus - Watermelon Mint Feta Salad
Maryland Inspired Crab Cakes
Fresh Arugula and Tomato Salad - Homemade Spicy Remoulade
Salmon Soba Noodle Salad
Asian Cabbage Slaw - Toasted Almonds - Cilantro - Homemade Peanut Sauce
A P P E T I Z E R S
Crostinis
Prosciutto - Fig - Fresh Basil - Burrata - Honey Drizzle
Buffalo Chicken Dip
Chips - Celery - Carrots - Cauliflower - Broccoli
Banh Mi Bites
Cucumber - Cilantro - Carrot - Pancetta - Hoisin Sauce - Sprinkled with Sesame Seeds
Charcuterie Board
Assortment of Fresh Cheeses and Meats
Fresh Mahi Mahi Ceviche
Served with Tortilla Chips
Tostones
Served with Homemade Sour Cream Cilantro Sauce
Vegetable and Pork Gyoza
Served with a Sweet Chili Sauce
D I N N E R
Homemade Italian Herb Sauce Gnocchi with Italian Sausage
Garlic Bread - Fresh Mozzarella - Basil - Tomato Salad
Blackened Mahi Mahi
Coconut Lime Rice - Roasted Broccolini - Mango Cilantro Salsa - Curry Mayo Sauce
Oven Roasted Lamb Chops Drizzled with a Mint Garlic Sauce
Rustic Mashed Potatoes - Roasted Dijon Brussel Sprouts
Butter Seared Scallops
Quinoa Apple Salad - Butternut Squash Puree
Filet Mignon Served in a Mushroom Red Wine Reduction
Fried Onions - Cracked Pepper Hasselback Potatoes
Mozzarella Stuffed Pork Tenderloin
Purple Cauliflower Puree - Lemon Butter Green Beans
Pan Seared Atlantic Salmon
Creamy Mushroom - Truffle - Parmesan Risotto
D E S S E R T
Homemade key lime pie topped with fresh whipped cream
Spiced apple crumble topped with vanilla bean ice cream
Pavlova topped with fresh berries
Macadamia crusted grilled pineapple
served with coconut whipped cream
Dark chocolate salted almond tart
Lemon and olive oil cake
