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  • 30,700 / Week
  • 35,000 (High Weekly Price)
  • 30,700 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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  • Size: 54.00 Ft
  • Beam: 29
  • Draft: 4.85
  • Engine: 2x80HP Yanmar diesels 21.5Kw Onan Generator
  • AC: Full
  • Year Built: 2019
  • Builder: Bali Catamarans
  • 10 ft. floating dock
  • Subwing
  • Floats / Noodles
  • 2x sea scooters


4 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. The starboard aft cabin does not have a full shower, and has a wet head.
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.

Crew take starboard mid-ship cabin (twin cabin), but will move to starboard aft cabin on request.

Crew take the

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

*Menu photos 1-4

Buffet Style

Plated freshly baked English muffin, buttered and topped with crispy bacon, poached egg and hollandaise sauce for a delicious eggs Benedict

Shakshuka eggs with cumin,topped with crumbled feta and shredded coriander
Served with fresh toast straight from the skillet

Scrambled eggs with smoked salmon on crisp potato rosti

Pancakes served with maple syrup

Platter of beautiful local fruits

Chia puddings topped with mango and dragon fruit stars

Freshly baked pastries

Cheese and cold cuts



Fresh out of the oven, blueberry muffins made perfect to warm you after a late morning swim stop!

Mediterranean mezze platter with cheeses, garlic mushrooms, whipped feta dip, dipping bread, crackers and cold cuts



Locally sourced fresh fish ceviche
Citrus engulfed fish, mixed with creamy avocado, onion, cherry tomato, green chili and coriander
Corn chips to accompany for scooping!
Corn on the cob and slices of baked sweet potato

Grilled salmon with crispy skin served on a bed of cous cous salad, mixed with fresh herbs, pomegranate, feta, cherry tomatoes and a creamy dressing
Freshly baked focaccia bread

Mexican fiesta!  
Pulled BBQ pork or bean tacos with crunchy or soft shells - Topped with pickled onion and coriander
Cheesy quesadillas, served warm! 
Cheesy nachos, sour cream and Guacamole

Tel Aviv style chicken salad
Juicy chicken mixed with cucumber, cherry tomatoes, olives and onion
Slathered in fresh hummus, and lemon juice while on top of crispy cos lettuce for added freshness and crunch Finally, topped with a boiled egg and some paprika

Selection of sushi platter
Maki, inside out rolls (California rolls), nigiri and hand rolls
All made with a range of fresh fish and vegetables
Accompanied by pickled ginger and wasabi

Vegan harvest bowls
Quinoa, zucchini and carrot ribbons, roasted chickpeas, avocado and tangy nut dressing

Veggie fritters, with broccoli, sweet potato, carrot and chives
Beautifully Golden with a spoon of creme fraiche on top
Served on a bed of arugula



Honey & soy glazed chicken, dusted with sesame seeds and fresh spring onion
Red cabbage slaw, with apple and mayo and leafy green salad with ginger vinaigrette

Lemon and garlic butter sea bass, delicate and seasoned
Charred asparagus, topped with roasted almonds flakes and leafy salad, light and vibrant
Polenta and parmesan fries

Crab/ lobster/ prawn boil with old bay seasoning
Accompanied with creamy dipping sauce
Served with lightly dressed arugula salad and baby potato and green bean salad

Creamy Chilli and lemon prawn linguine, topped with two sautéed prawns
Mixed leaf salad with olive oil and balsamic dressing
Freshly baked bread rolls

Peppercorn crusted strip steak with garlic mash, lemon roasted asparagus, balsamic pearls and red wine reduction 

Scallops cooked in butter, on squash purée 



Fresh strawberry shortcake and cream trifles

Carmel cheesecake with buttery crust

Deconstructed cinnamon apple crumble with dollop of vanilla ice cream

Sweet and tangly lemon meringue squares


*Menu photos 6-10


Avocado Toast with Cottage Cheese, Bush Pesto and scrambled eggs with Mushrooms and Parmesan

Huevos Rancheros

Sesame Waffles, Banana - Caramel Sauce and Fruit Salat with fresh Ginger and lime

Caribbean Eggs Benedict with Spiny lobster Confit, Avocado, poached Eggs and Sriracha Hollondaise


Mahi Mahi Cevice with Passionfruit, Home made Tostadas, Szechuan Chilli oil and Cilantro

Caribbean Chicken Curry with Cashews, Pineapple Chutney, Home made Naan Jasmine Rice

Orange Fennel Salad with Calamata Olives, Grilled Yellowtail Snapper, Pesto and Garlic Toast

Cracked Conch with Salsa Matcha and Carrot - Ginger Salat


Pommelo Salad with Sesame, Ponzu and Grilled Scampi
Seared Yellowfin Grouper, Sweet Potato Gnocchi, Shi Take and Parsley Beurre Blanc
Pineapple Carpaccio with White Chocolate Mousse, Pomegranate and Olive Oil - Lime Vinaigrette

Tuna Carpaccio with Watermelon, Burrata, Taciasca Olives, Basil and Extra Virgin Olive oil
Surf and Turf with Local lobster, Sweet Potato Gratin, Harocot Verdes and Cafe de Paris Butter
Chocolate - Ginger Brownie, Banana - Passionfruit Salat and Coconut Whipped cream

Thai Beef Salat with Peanuts and Lime
Lobster Saltimboca with Coconut Polenta, Braised Fennel and lemongrass Pesto
Dark Chocolate Ganache with a Mango - Basil Ragout, Caramelized Cashews and Coconut Ice cream

Conch ceviche with PlantainChips, Guacamole and local Hot Sauce
Grilled Local Wahoo with Potato - Lime Mash, Sesame Spinach, Beets and Bush Pesto
"Banana Snickers“

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