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WANDERLUST 55′

  • Guests: 6
  • Cabins: 3
  • Price Range: $43,000 - $44,000

Base

This yacht is based in the British Virgin Islands.

Yacht Description

WANDERLUST 55′ yacht is a 55.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Lagoon in 2027. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 3 queen cabins.


Accommodation

4 Cabin Version

3 Queen en suite staterooms

Crew takes port forward cabin

Captain Only

No Captain Only Charters
Tube: Yes
Guests: 6
Maxspeed: 14 knots
Draft: 5
Cruising Speed: 8 knots
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2027
Turnaround: 48 HR Required
Cabins: 3
Queen: 3
Showers: 3
Heads: 3
Electric Heads: 3
Jacuzzi: No

Flag: BVI
Homeport: West End, Tortola
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1

Features

BBQ: Yes
AC: Full
Internet: Onboard WIFI
Cruising Speed: 8 knots
Max Speed: 14 knots

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: No
Multimedia System: Yes
Nude: Inq
Books: yes
Crew Pets: No
Guest Pets: No
Camcorder: Yes
Water Maker: yes
Water Capacity: 250 Gallons
Ice Maker: Yes
Number Of Dvds: yes
Number Of Cds: Streaming
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: Inq
Hairdryers: Yes
Number Of Port Hatches: Many
Smoking: Transom Only
Crew Smokes: No
Children Ok: Yes
Inverter: Yes
Hammock: No

Price Details

Price from: $43,000

High season rate: $44,000

BVI Cruising Permits, Fees, and Taxes are included in the rate.

*6 Night Minimum*
Boat Requires 48hr Turns


2026 Holiday Rates:

Christmas Week 2025 $48,000
New Years Week 2025 53,000

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person

***3 lunches and 4 dinners ashore at client expense***




LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)

***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.



SLEEP ABOARD:
$2,500 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.

CHILD DISCOUNTS: Discount Applied First
$250 FOR EACH CHILD
***must be 15 or under at the time of charter*** 


Layout

Water Sports

Dinghy Size: Highfield 420
Kayaks 1 Pax: No
Kayaks 2 Pax: No
Dinghy Hp: 60hp
Floating Mats: Yes
Swim Platform: Yes
Water Skis Adult: No
Boarding Ladder: Yes
Water Skis Kids: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Underwater Camera: No
Scurfer: No
Underwater Video: Yes
Wake Board: No
Paddleboard: Yes

Other Entertainment

Bean to cup Jura coffee maker

Complementary USVI and BVI map to track your charter

Puracy Products Including-
Shampoo
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen


Crew

Crew Information

Captain

Chef/First Mate

Captain: Francois Botha

Hailing from South Africa, Francois has been working in the marine industry for a number of years. He first came to the BVI in the wake of hurricanes Irma and Maria to assist with mass yacht salvage and cleanup. Working as a commercial diver he was doing everything from cleaning cruise ship propellors to working alongside ‘Beyond The Reef’ on the epic Willy T and Sharkplano dive projects.
A real water-man, he loves nothing more than kiting, diving or fishing and he can’t wait to welcome his guests onboard!

Chef Katie has been in the industry 10 years, working on yachts in the Med and the Caribbean since 2016. She’s passionate about feeding her guests as much fresh, local produce as possible, supporting local businesses and farms in the BVI, and has forged great relationships with some of the best local suppliers.

Her favourite type of cooking? Fresh, healthy and vibrant dishes whilst saving a little room for dessert.. because everyone knows we don’t count calories on the water, only memories. Katie also holds a Distinction in the WSET Level 2 study of wine. She is always willing to offer a wine tasting experience for her guests onboard. She will also curate wine paring dinners and tasting menus for special occasions at her guests request!

Alongside her partner, Francois, she cannot wait to welcome guests and show them what the home of ‘nature’s little secrets’ has to offer!


Captain Francois Botha

Marine Qualifications:

RYA Yachtmaster Offshore
STCW
PADI Dive Master

Chef Katie Harrison

Certificate of Intermediate Cookery, Ashburton Culinary School
RYA Day Skipper
RYA Powerboat Level 2
STCW
Food Safety Level 2
PADI Rescue Diver

USKA Superyacht Interior Foundation
-All Service Styles Including Silver
-Floristry and Table Presentation
-Wine, Port, and Cigar Study


Menu

Chef Katie's Sample Menu 



 


Breakfast


Enjoy a delicious breakfast served in the aft Cockpit, all chef Katie’s breakfasts include a fresh fruit platter or smoothie and daily fresh baked goods


Waffle Eggs Benedict - Pearl sugar waffle, Roast ham with spiced Hollandaise 


Breakfast Tacos - wheat tortilla, chorizo potatoes and cheddar scrambled egg


Cilibir (Turkish eggs) - poached eggs, Aleppo butter, yoghurt spread served with homemade pitta


Coconut French Toast - Coconut encrusted brioche, caramalized banana and nuts, berry coulis and crème Anglaise


Bagel Platter - Toasted bagels, cream cheese, smoked salmon, caper and parsley scrambled eggs


Croque Madam - Bechamel, cheddar and ham with toasted sourdough, served with a sunny side up egg


Ultimate Breakfast sandwich - Bacon, sausage, hash brown, vintage cheddar on a toasted bun with spicy mayo


 


Lunch


After a morning of sunning, sailing and snorkeling, sit back, relax and enjoy a fresh and delicious lunch onboard


Grilled Chicken Caesar Salad -  sourdough croutons, local greens and homemade dressing


Blackened local snapper with Cobb Salad - Grilled snapper with homemade blackening spice served alongside classic Cobb salad with local avocado, bacon and blue cheese


Chicken and chorizo souvlaki - Tzaziki, greek salad, lemon hummus and homemade pitta


Spiced Crab Cakes, served with dressed greens, lemon dill aioli and rosemary focaccia


Cheeseburgers in Paradise - Wagu Burger on a homemade bun, served with truffle parmesan fries


Caribbean Roti with Cantaloupe Salad - traditional West Indian roti with vegetables, served with mango chutney, local hot sauce and cantaloupe salad with cucumber, fresh herbs, cardamon dressing and sumac   


Shrimp Tacos - spicy shrimp tacos with mango, avocado crema, Mexican rice, homemade guacomole and salsa


 


Appetizers


Watch the sun set with a cocktail in hand, and enjoy one of Katie’s delicious appetizers


Charcuter-yay!  A selection of finest meats and, fresh olives, pickles and crackers


Fresh hummus with crudités - creamy garlic hummus, warm homemade pitta and chopped vegetables


Cheeeeese party - a sampler of gourmet cheeses, sweet preserves and fresh fruit


Honeyed whipped feta and roasted olives - served with fresh baguette


Grilled peaches with burrata and proscuitto, served with French Bread


Bruschetta - Heirloom tomato/grilled pear and Gorgonzola


Loaded nachos with BBQ pulled pork


 


Dinner


Enjoy a candlelit dinner al fresco with good friends and old wine, or good wine and old friends!


Seared sesame Saku tuna with miso - coconut cauliflower purée, fresh mango salsa, coconut rice and wonton crisp


Star anise barbecue Beef Short Rib - Sweet potato purée, pickled pineapple, plantain


Proscuitto wrapped Wahoo - Fennel and saffron risotto, lemon caper sauce


Confit Duck Leg -  with potato fondant, roast cauliflower purée and French dressed greens


Lamb shoulder Ragu - Parpadelle pasta


Chilean Seabass, Roast butternut and brocollini, with passion fruit beurre blanc and Serrano crisp


Beef Tenderloin - potato dauphinoise, parsnip purée, black garlic Jus and crispy leek


 


Dessert


Mini pavlova - baked meringue nests with white chocolate and pistachio


Tiramisu - baileys and fresh berries 


Rum Truffle torte - Raspberry sorbet and amaretti


Key Lime Pie - Italian meringue


Sticky Toffee Pudding - butterscotch sauce and vanilla bean gelato


Vanilla crème brûlée - homemade granola and rosemary shortbread


Banoffee Pie - whiskey Marscapone cream, pecan praline and fresh banana



 


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