INTERLUDE

YACHT TYPE: CATAMARANS

INTERLUDE

  • 26,000 / Week
  • 28,000 (High Weekly Price)
  • 26,000 (Low Weekly Price)
  • Winter Port: Bahamas
  • Summer Port: Bahamas
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Description

Interlude is a new (December 2021) Bali 4.8 that has been fitted out as a luxury sailing yacht with a full-time, live-aboard captain and chef/first mate, by a wealthy owner for the use of his family and personal guests. It has been equipped to provide a unique “Interlude Respite” for very busy and discerning people. It is not a typical charter company, hard-driven sailboat. The owner intends to offer the “Interlude” experience and first-class crew and amenities to discerning charter guests during November to June time frames that Interlude is not serving the needs of the Owner’s family and personal guests. The Owner takes great pride and has gone to particular expense in seeking to offering charter guests a first-class vacation- “Interlude”- from the moment they come aboard to the moment that they disembark. During Winter/Spring 2022 Season, guest feedback has been remarkable and helpful in formulating Interlude charters for a special and unique guest experience.

Specifications

  • Size: 49.00 Ft
  • Beam: 26
  • Draft: 4.43
  • Engine: 2x57HP Yanmar 13Kw Onan Generator
  • AC: Full
  • Year Built: 2021
  • Builder: Bali Catamarans
  • 10 ft. floating dock
  • Underwater lights
  • Subwing
  • Floats / Noodles

Accommodations

4 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. Starboard side heads have dry stall showers, port side heads have wet showers.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.

BERTH SIZES:
All queen berths are 5’w X 6’6″L
Bunks: Top bunk 32″W x 75″L; bottom bunk 36″W x 75″L

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INTERLUDE 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.

Day 1:

Dinner

  • Grilled Lobster tails with garlic butter
  • Parsley penne in dill sauce
  • Sautéed zucchini
  • Chocolate Ganache

Day 2:

All Breakfasts include a daily offering of fruit, yogurt, homemade granola, cereal, milk, juice, coffee, tea, toast, and, bagels.

  • Smashed avocado-egg toast

Lunch

  • Mixed green salad with zesty lemon vinaigrette
  • Pesto fettuccine

Dinner

  • Watermelon salad with basil and mint vinaigrette
  • Lamb lollipops with Greek lemon potatoes
  • Tzatziki and pita
  • Chocolate brownie with vanilla ice cream

Day 3:

Breakfast

  • Huevos Rancheros

Lunch

  • Cucumber salad with mint basil ~ agave vinaigrette
  • Grilled shrimp tacos
  • Salsa, guacamole, and sour cream

Dinner

  • Roasted beet salad with chèvre
  • Grilled salmon in a dijon marinade
  • Basil orzo
  • Local veggie
  • Best Ever Carrot Cake

Day 4:

Breakfast

  • French toast with maple syrup

Lunch

  • Mixed greens with tangy vinaigrette
  • Grilled tuna in a sesame ginger marinade

Dinner

  • Grilled chicken gorgonzola fettuccine
  • Balsamic olive oil bread dip
  • Lemon meringue tarte

Day 5:

Breakfast

  • Italian frittata with ciabatta baguette

Lunch

  • Mixed greens with blueberries, chèvre, and balsamic vinaigrette
  • Macaroni salad
  • Grilled burgers and hot dogs *vegetarian

Dinner

  • Baked crab cake with cilantro aioli
  • Blackened mahi mahi
  • Sautéed brussel sprouts
  • Buttery seasoned rice
  • New York style Cheesecake

Day 6:

Breakfast

  • Ham and cheese omelet with pan-fried potatoes

Lunch

  • Mixed greens, apple, pecan salad with balsamic vinaigrette
  • Sushi rolls

Dinner

  • Wasabi soy shrimp
  • Scallops with roasted garlic cauliflower
  • Tiramisu

Day 7:

Breakfast

  • Scrambled eggs with bacon, pancakes, and maple syrup
  • Sautéed tomatoes

Lunch

  • Arugula, pear, crumbled blue cheese salad with balsamic vinaigrette
  • BBQ jerk chicken skewers

Dinner

  • Tomato, mozza, basil stacks
  • Grilled beef tenderloin
  • Risotto
  • Butternut squash purée
  • Key lime cheesecake
Note: Menu plan to be adjusted for charter length, guest preferences and dietary restrictions

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