BAREFEET RETREAT

YACHT TYPE: CATAMARANS

BAREFEET RETREAT

  • 31,300 / Week
  • 36,800 (High Weekly Price)
  • 31,300 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
  • 10 Guests
  • 5 Cabins
  • 5 Queen
  • 5 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Description

Where Luxury meets adventure! Introducing Barefeet Retreat the latest Royal 57 Catamaran. Indulge in the Crystal clear waters of the Virgin Islands on this ultra-spacious sailing Catamaran. Barefeet Retreat features a flybridge that has 360-degree ocean views. The flybridge sports a fully functioning bar and easy access to several sun pads to soak up the Caribbean sun. Experience the Islands in a different way with your own professional crew. Barefeet Retreat accommodates up to 10 guests in 5 luxury queen cabins each with its own en-suite head and shower. All guest cabins are fully air-conditioned for guest comfort. Barefeet Retreat has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.

Specifications

  • Size: 57.00 Ft
  • Beam: 28
  • Draft: 4.5
  • AC: Full
  • Year Built: 2020
  • Builder: Royal Cape
  • 2x Sea Scooters
  • Wine cooler
  • Please inquire about wheelchair access.
  • All available amenities are current and up-to-date. While we strive to maintain this, unforeseen circumstances may necessitate substitutions or temporary
  • unavailability.

Accommodations

Barefeet Retreat accommodates up to 10 guests in 5 luxury queen cabins each with its own on-suite head and shower. All guest cabins are fully air-conditioned for guest comfort. Barefeet Retreat has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.

Barefeet Retreat has full stainless steel side rails making her the preferred boat for kids.

Crew use port aft cabin.

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BAREFEET RETREAT Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

Breakfast
• Spring Vegetable Frittata w/goat cheese, fresh vegetables and herbs with Greek 
yogurt parfait
• Avocado and tomato egg scramble with fresh cilantro and homestyle caramelized 
onion potatoes
• BLTAE - Bacon, lettuce, tomato, avocado and fried egg sandwich with spicy mayo 
served on fresh sourdough with citrus brown sugar marinated fruit salad
• Stuffed French toast with Raspberry compote and cream, fresh tropical fruit and 
crispy bacon
• Breakfast Banana Split: Yogurt covered in fresh mixed berries and slivered almonds 
served in a banana boat and drizzled with honey and cinnamon

Lunch:
• Chipotle Shrimp and chicken tacos with fresh pico de gallo and cilantro, black bean
salad with corn, avocado and lime juice
• Grilled skirt steak with cherry balsamic sauce, served with a warm spinach,
mushroom and pine nut salad
• Seared yellowfin tuna with cherry tomatoes, cucumber, scallions, avocado and 
spicy sriracha mayo, served over a bed of brown rice
• Blueberry and barrel aged Feta salad, tiny lettuces, cornbread cracker, pistachios, 
and lemon curd dressing
• Farro salad with pine nuts, blueberries, peaches, spinach and basil, tossed with a 
honey vinegarette 

Dinner:
• Slow roasted salmon marinated in honey, ginger, lime and Dijon vinegarette over
creamy coconut lime rice with roasted spring vegetables
• Grilled snapper with blended Caribbean spices, citrus and fresh mint served with 
roasted pineapple salad and herbed cous cous
• Swordfish with champagne beurre blanc, roasted asparagus and citrus infused farro
• Bourbon Brown Sugar smoked pork loin over mashed sweet potatoes and roasted 
zucchini with lemon zest and sprinkled with parmesan
• Filet medallions with garlic herb butter, rosemary roasted potatoes and sauteed 
almond haricots verts
• Roasted chicken breast smothered in a Mediterranean sauce - sun dried tomato,
dill, capers, lemon, balsamic and olive oil, over a bed of lemon and parsley risotto 
and roasted rainbow vegetables

Appetizers:
• Creamy curried carrot ginger soup with parmesan croutons
• Caprese salad with toasted bread crisps
• Ceviche with guacamole and fresh tortilla chips
• Salmon bites with jerk seasoning and mango salsa
• Summer Charcuterie board with caramelized red wine onion dip

Desserts:
• Lemon curd pound cake with blueberry compote
• Vanilla crème Brulé with fresh raspberries
• Mini key lime tarts with whipped cream
• Boozy Chocolate Kahlua Cupcakes
• Blueberry lavender mini cheesecakes
• Chocolate Pavlova with whipped cream and passionfruit

 

Updated December 2025

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