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KASIOPEJA

  • Guests: 8
  • Cabins: 4
  • Price Range: $21,700 - $25,000

Base

This yacht is based in the British Virgin Islands.

Yacht Description

KASIOPEJA yacht is a 48.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Bali Catamarans in 2023. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

The sailboat features Twin Yanmar 80HP engines 13.5kw Genset Ray Marine Electronics engines and a generator.


Accommodation

***Some Photos in this brochure of the vessel are stock photos.***

Captain Only

N/A
Tube: Yes
Guests: 8
Maxspeed: 9
Draft: 4.3
Cruising Speed: 8
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2023
Turnaround: 48 hrs preferred, Inquire for
Cabins: 4
Queen: 4
Showers: 4
Basins: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No

Flag: US
Homeport: St. Thomas, USVI
Yacht Permit: 1
Yacht License: 1

Features

BBQ: Yes
AC: Full
Generator: Yes
Internet: Onboard WIFI
Cruising Speed: 8
Max Speed: 9

Amenities

Salon Stereo: Yes
Salon Tv: No
Sat Tv: No
Multimedia System: No
Nude: Inq
Books: Yes
Crew Pets: No
Guest Pets: No
Camcorder: No
Number Dine In: 8
Water Maker: Yes
Ice Maker: Yes
Number Of Dvds: Yes
Number Of Cds: No
Board Games: Yes
Sun Awning: No
Bimini: No
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
YachtNudeCharters: Inq
Hairdryers: Yes
Smoking: Not onboard
Crew Smokes: Inq
Children Ok: No
Generator: Yes
Inverter: Yes
Voltages: 120V
Hammock: No
Windscoops: No

Price Details

Price from: $21,700

High season rate: $25,000

​BVI COMPLIANCE FOR THE 2023/2024 SEASON:
Cruising Grounds: ​​British Virgin Islands & U.S. Virgin Islands
​Pick Up/Drop Off: St. Thomas or Tortola
Yacht: BVI-Based
Crew: Permanent Annual Work Permits
​BVI Customs & Cruising Permit Fees: Included


GENERAL NOTES: 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.

HALF-BOARD OPTION:
7 nights ($150 off per person) - Includes 7 breakfasts, 4 lunches & 3 dinners aboard - with all other meals to be taken ashore at client expense
2@$21,700 | 3@$22,050 | 4@$22,400 | 5@$22,750 | 6@$23,100 | 7@$23,450 | 8@$23,800

LOCAL FARE MEAL PLAN OPTION:
7 nights ($75 off per person) - Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$21,850 | 3@$22,275 | 4@$22,700 | 5@$23,125 | 6@$23,550 | 7@$23,975 | 8@$24,400


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.

CHRISTMAS 2024: 7 night minimum, 2-8 guests $30,000 - full-board only.
NEW YEARS '24/25: 7 night minimum, 2-8 guests, $32,000 - full-board only.

**SEE BROKER NOTES FOR MORE INFORMATION

WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver: https://bit.ly/cyawaiver


Layout

Water Sports

Dinghy Size: 11ft RIB, Highfield
Kayaks 1 Pax: No
Kayaks 2 Pax: No
Dinghy Hp: 25
Floating Mats: Yes
Dinghy Pax: 6
Swim Platform: Scoop Steps
Water Skis Adult: No
Boarding Ladder: Stern Sugar Scoops
Water Skis Kids: No
Sailing Dinghy: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: No
Underwater Camera: No
Scurfer: No
Underwater Video: No
Wake Board: No
Paddleboard: Yes

Crew

Crew Information

Captain

Chef/First Mate

Captain: Derek Watkins

Captain Derek Watkins

I was born and raised near Boston in a town called Reading, Massachusetts. I enjoyed spending time outdoors and playing various sports. During the summer, I used to go to a family campground near the White Mountains in New Hampshire. However, as I grew older, sports took over my life.

After graduating from Reading Memorial High School, I decided to pursue my passion for sports. I attended East Stroudsburg University in the Pocono Mountains of Pennsylvania, where I played college football. A few years later, I found myself living in Wells, Maine, and decided to pursue a different path. Following in my grandfather's footsteps, I became a bartender. This decision completely changed my life, allowing me to fund my love for traveling and adventure over the next 25 years.

During my time as a bartender, I not only mixed drinks but also acquired various other skills. I worked as a carpenter, a skis and snowboard technician, an Alaskan fisherman, a paint salesman, a tour manager, and even ran my own muscular therapy business. Throughout my journey, I called different places home including Boston, LA, Sitka Alaska, Aspen Colorado, Squaw Valley/North Lake Tahoe, New York City, and St. John in the US Virgin Islands.

However, my life wasn't all about work. I made sure to make time for fun and rekindled my love for the outdoors. I became passionate about activities like backpacking, snowboarding, mountain biking, and traveling. I had the opportunity to visit incredible places such as India, Nepal, Central America, and various states in the USA.

In 2003, I came across pictures of a place called Maho Bay on the island of St. John in the US Virgin Islands. Although I had knowledge that St. John or the US Virgin Islands existed, those photos left a lasting impression on me. I had the intention to visit several times over the years but it never worked out.

Eventually, while in New York City, I decided it was time for a change. I purchased a one-way ticket to St. John and on my very first day there, I secured a job as a bartender. However, it was on the third day that my life took a significant turn. I was invited to go sailing, an experience that would completely transform my life.

From the moment I set foot on that sailboat, I knew I wanted to learn how to sail and become a captain. Fast forward to today, and I have achieved that dream. I hold a USCG 100 Ton Masters License with Sailing Endorsements, along with CPR and First Aid certificates, and my STCW-95 qualification.

One quote that resonates deeply with me is from J.R.R. Tolkien's masterpiece, 'The Fellowship of the Ring.' Within the pages of this epic tale, Gandalf imparts his timeless wisdom to Frodo, saying, 'All we have to decide is what to do with the time that is given us.' These words have been a constant source of inspiration in my life, motivating me to seize each day and make the most of every moment."

Now, in my 8th year in the US Virgin Islands, I am ready to assist you in executing your dream trip in a safe and knowledgeable manner. My primary goal is to ensure that your journey becomes a beautiful and unforgettable memory. You have chosen how to spend your time, and I am here to welcome you aboard!


Chef Briana Partidge

Briana grew up in the great outdoors of Maine. Always active, she spent her summers hiking, camping, and sailing the midcoast with her family. In the winter, she enjoyed skiing, playing hockey, and ice fishing. After graduating with a B.S. in Business Management, she had an exciting corporate career which introduced her to international travel. Intrigued and wanting to learn more, she left the US in 2017 to travel full-time. Over the past 7 years, she’s traveled to more than 50 countries and has lived and worked/volunteered in several. Bri has a passion for adventure and learning new skills.

Some of her favorite gigs have been working as a river guide in Costa Rica, an English teacher in Bali, a supplier to the United Nations in Africa, and serving at several wildlife refugee centers across the world. She fell in love with the ocean in Thailand while learning to scuba dive, and it’s been hard to keep her out of the water ever since! Her scuba & marine life obsession is what eventually got her back into sailing, as she joined a sailing expedition to explore and dive the Tuamotus archipelago of French Polynesia.

Since that voyage, she has crewed on dozens of different vessels, becoming a strong and confident sailor. Bri is now embracing life in the Caribbean, where she has island-hopped from Florida to Grenada and started her charter career. Through her travels, Bri has seen how food unites people. Bri has always enjoyed cooking for others and being able to combine her love for sailing and the ocean with hosting and cheffing on charter has been a perfect fit. Using fresh local ingredients, she brings techniques learned from Italian Nonna’s, Costa Rican Abuela's, and Thai spinsters to create delicious, nutritious meals to power your day. Bri is looking forward to sharing her food with you!


Menu

Breakfasts:


(fruit platter & something sweet always plated first for guests to help themselves to with coffee/tea). 

-Baked cinnamon French toast w/ fresh berries & whipped cream
-Assorted eggs benedict platter w/ Canadian bacon, smoked salmon, & crab meat options


-Piña Colada pancakes w/ warm pineapple rum sauce served w/ bacon 
-Veggie frittata loaded with zucchini, mushrooms, and fresh tomato


- Chorizo & cheddar breakfast burritos w/ avocado & salsa
- Lemon blueberry breakfast cake w/ yogurt parfaits
- Bagel platter w/ smoked salmon, scallion cream cheese, pickled red onion, tomato, capers, & dill



Lunch:

- Ahi tuna poke bowls


-Crisp Caesar salad w/ grilled shrimp & bruschetta
-Turkey club sandwiches w/ cucumber dill salad
-Pretzel & Dijon crusted pork tenderloin sliders
- Mexican inspired chicken burrito bowls w/ all the fixings’
- Fish tacos w/ tropical slaw
- Caribbean jerk chicken with rice& beans and fried plantains 



Appetizers:
-Heirloom tomato & mozzarella tower w/ balsamic reduction 
-Baked Brie w/ raspberry jam
-Mezze platter w/ hummus, whipped feta, tzatziki, pita & assorted veggies 
-Creamy artichoke dip
-Crab stuffed baby Bella’s 
-Watermelon, feta, & mint salad 
-Market charcuterie platter


Dinners:

-Sesame encrusted seared Ahi tuna w/ quinoa & Asian cucumber salad
-Filet mignon w/ roasted potatoes & broccolini 
-Lemon-dill salmon w/ herbed couscous & fresh green beans 
-Citrus mahi mahi with mango gazpacho and coconut rice 
-Pork tenderloin w/ roasted brussel sprouts & sweat potato purée 
-Creamy mushroom risotto with seared sea scallops and sweet pea purée 
- Lobster & Shrimp scampi over linguini w/ caprese salad


 


Desserts:

-Lemon posset w/ berries & shortbread
-Mango cheesecake cups 
-Coconut chocolate chip cookies 
-Key lime pie shooters
- Caribbean spiced apple crisp w/ rum sauce
-Chocolate brownies w/vanilla ice cream
-Sorbet w/ fresh cream and fruit 


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