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Bliss

  • Guests: 10
  • Cabins: 5
  • Price Range: $53,800 - $62,800

Base

This yacht is based in the British Virgin Islands.

Yacht Description

Bliss yacht is a 67.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Fountaine Pajot in 2025. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 queen cabins.

and a generator.


Accommodation

5 ensuite queen cabins.
Tube: Yes
Guests: 10
Draft: 5.6
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2025
Turnaround: 48
Cabins: 5
Queen: 5
Showers: 5
Heads: 5
Jacuzzi: Yes

Flag: USA
Homeport: BVI
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1

Features

BBQ: Yes
AC: Full
Generator: Yes
Internet: Onboard WIFI

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: No
Crew Pets: No
Water Maker: Yes
Ice Maker: Yes
Board Games: Yes
Special Diets: Inq
Kosher: No
Bbq: Yes
Gay Charters: Inq
YachtNudeCharters: No
Hairdryers: Yes
Crew Smokes: Inq
Children Ok: Yes
Generator: Yes
Inverter: Yes
Voltages: 110v

Price Details

Price from: $53,800

High season rate: $62,800

Christmas $80,000 must be finished on or before 26 DEC
New Year $84,000 must not start before 28 DEC

WINTER Season: NOV-APR
SUMMER Season: MAY, JUNE, JULY


Layout

Water Sports

Dinghy Size: AB Center Console
Kayaks 2 Pax: Yes
Dinghy Hp: 70hp
Floating Mats: Yes
Dinghy Pax: 9
Swim Platform: Yes - hydraulic
Water Skis Adult: Yes
Boarding Ladder: Yes
Beach Games: Yes
Snorkel Gear: Yes
Wake Board: Yes
Paddleboard: Yes

Other Entertainment

Starlink Wifi


Crew

Crew Information

Captain

Chef

Captain: Robin Willows

Captain Rob has saltwater in his veins, having first taken to the sea at the age of seven sailing Optimists. By his teens, he was racing Hobie Cats, driven by a love of speed and wind. At just 16, he landed a deckhand position that took him island-hopping through the Indian Ocean for six unforgettable months—a formative experience that cemented his lifelong passion for life on the water. Rob has now spent over a decade sailing the breathtaking British Virgin Islands, a place he fell in love with during his travels to over 60 countries. His enthusiasm for sailing is infectious; he thrives on hoisting the sails, harnessing the wind, and showing guests a true sailing adventure. Ever ready to "show you the ropes," Rob loves sharing his knowledge with curious minds. With his signature sense of humor, love of watersports, and deep appreciation for the great outdoors, he's not only your captain but also your guide to unforgettable fun.

Chef Bex is a professionally trained yacht chef with a sharp eye for detail and a passion for creating memorable dining experiences at sea. With a lifelong background in hospitality, looking after others comes naturally—she intuitively anticipates guests' needs and goes above and beyond to make them feel right at home. Her adventurous spirit perfectly complements her dual love of sailing and cooking, resulting in fresh, vibrant meals crafted with creativity and care. Whether she’s sourcing local ingredients or preparing an elegant sunset dinner, Bex brings warmth and energy to every dish she serves.

Together, Rob and Bex are a dynamic and harmonious team who are passionate about delivering unforgettable charter experiences. Their combined love for the sea, dedication to hospitality, and genuine care for their guests ensure every trip is filled with laughter, adventure, delicious food, and lasting memories.

3rd Crew Member TBA


Menu

D A Y 1
 Chicken ceasar salad wrap bowls
Shrimp spoons | Pork gyosa
Teryaki salmon on fresh made tagliatelle with steamed bok choy and asparagus
Flambed banana spring rolls and fresh mango sorbet


DAY 2
Captain Rob’s famous Pancakes with bacon and berries
Thai Calamari Salad with freshly baked bread | Moroccan meatballs and tzatziki
Shrimp cocktail
Grilled Pork Tenderloin with butternut squash puree & grilled brussel sprouts, served with a rich red wine gravy
Key lime pie


DAY 3
Spanish omelettes and toast
Tuna Poke bowls
Red pepper hummus dip and crackers
Black rice Arancini balls with tomato and boat grown basil sauce
Chicken Marsala on creamy mashed potato with pea tendrils.
Baked riccotta cheesecake covered in a passionfruit coulis


DAY 4
Bagels, cream cheese and lox
Charcuterie smorgasbord
Maple syrup glazed pigs in blankets
Burratta and peach caprese salad
Tradtional Indian chiken and shrimp curry with popadoms and fragrant rice
Chocolate cake


DAY 5
Italian prosciutto toast
Cheese burger in paradise
Whipped beetroot and feta dip with crackers
Butternut soup
White wine streamed Mahi Mahi on shrimp risotto covered in a cream sauce and peas
Prosecco poached pear cremaux with ice cream and a biscuit tulle
Poached pears with red wine and chocolate sauce


DAY 6
Huevos rancheros
Baked scallops and salad with fresh made bread
Vietnamese spring rolls
Bruschetta
Greek chicken and orzo with tomatoes and olives
Raspberry white chocolate mousse cake


DAY 7
Full English Breakfast
Grilled Peri Peri shrimp skewers and salad
Flatbreads
Spanakopita
Surf and turf, fillet mignon and lobster with roasted broccoli and carrots.
Meringues with berry coulis

D A Y 8
Last morning continental breakfast


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