Home | Yachts | MYSTIC 5.4



  • 27,200 / Week
  • 34,000 (High Weekly Price)
  • 27,200 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 1 Twin
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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  • Size: 54.00 Ft
  • Beam: 29
  • Draft: 4.85
  • Engine: Generator: 21.5KW Engines: 2 x 80Hp
  • AC: Full
  • Year Built: 2022
  • Builder: Bali Catamarans
  • Snorkeling
  • Sublue Underwater Scooter
  • Subwing
  • (2) Stand Up Paddle Boards
  • (1) Wakeboard
  • Ski Tube
  • 10 ft. Floating Dock
  • Fishing Gear
  • Coffee /Espresso Maker
  • Full Sized Refrigerator
  • Ice Maker
  • Water Maker
  • Dingy / Yacht-tender
  • Outdoor Shower
  • Fusion 3 Zone Bluetooth Enabled Sound System
  • Television in the Salon
  • Board and Card Games


4 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. All cabins with exception of starboard aft cabin are dry heads.
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 for $800 fee.

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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MYSTIC 5.4 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.

B’s Delicious Dishes


For the Table - Freshly brewed coffee, tea selection, chilled fruit juices, yoghurt, and cereal selection. Seasonal local fruit platter with a selection of pastries, toast and preserves.

  • Eggs Benedict with Black Forest ham or crispy bacon or wilted spinach on an English muffin or black mushroom (V/GF)
  • Crispy sauteed potatoes with anyway eggs, grated cheddar cheese and herby tomato
  • Individual phyllo breakfast cups with three-cheeses, baby tomato and spring onion
  • Pillowy buttermilk blueberry pancake stack with sticky, syrupy blueberry sauce
  • Honey and mustard glazed pork sausages with scrambled eggs, caramelised onions and rocket
  • Shaved smoked salmon with lemony cream cheese and dill on a bagel
  • Halloumi cheese fingers with roasted baby tomatoes and basil pesto (V)
  • Soft scrambled eggs with zingy green cilantro chutney on a crunchy Indian crisp (V)
  • Avocado on toast with crispy bacon or crunchy seed topping (V)
  • Caramelised French toast with banana, honey and cinnamon
  • Bake of the morning eg date & banana / bran & raisin / carrot & pineapple muffins / croissants / pastry


  • Black and white sesame crusted seared tuna with hot and spicy Asian vermicelli salad
  • Pan-fried ‘fish of the day’ with spiced turmeric Zanzibar potatoes and crispy garden salad
  • Juicy chicken skewers with herby tabbouleh and yoghurt cucumber tzatziki ( substitute halloumi for Vegetarian)
  • Sizzling garlic prawns with avocado salsa and fresh bread to mop up the garlic butter
  • Juicy Cheeseburger with BBQ sauce and salty oven baked potato wedges
  • Fresh fish fillet on smashed potatoes with herby green salsa verde sauce
  • Whole Spiced BBQ Fish with savoury nutty rice and green beans
  • Crunchy Salt and Pepper Squid with garlicky lime aioli and mixed salad
  • Grilled steak taco with red onion, avocado salsa, lime and crumbly white cheese
  • Steamy White Wine Mussel Pot with and hot garlic bread
  • Asparagus crepes with a creamy cheese sauce (V)


Happy Hour Appetisers

  • Yacht cured fish gravlax with toasted rye bread, Dijon crème fraiche and pickles
  • Charcuterie platter of cured meats, lavash cracker bread, assorted cheese, salty nuts,
  • seasonal fruits and pickles
  • Sweet and spicy fried chicken wings
  • Catch of the day Ceviche with tortilla chips
  • Vietnamese colourful crystal spring rolls with dipping sauce
  • Tomato, basil and haloumi skewers
  • Sticky pork riblets
  • Mediterranean Mezze of flat bread, vegetables, and dips
  • Devils on horseback (bacon wrapped prunes) and cream cheese stuffed jalapeños
  • Hummus loaded with pine nuts, olives, parsley, and olive oil with focaccia
  • Baked brie topped with mixed nuts and honey



  • Crispy topped fish with olives, tomato and crunchy capers on zucchini noodles
  • Beef steak with cauliflower puree, sauteed mushrooms and spinach
  • Chicken roulade stuffed with mozzarella, basil and sundried tomatoes on roasted pumpkin squash and parmesan green beans.
  • Creamy chicken korma curry with basmati rice, sambals and crunchy pappadums
  • Blackened Cajun Mahi-Mahi on smashed garlic potatoes with roasted corn salsa
  • Seafood spaghetti Marinara or spicy Tomato Arrabbiata(V)
  • Herbed pork fillet with cheesy potatoes dauphinoise and charred lemon broccoli
  • Peppercorn crusted beef tenderloin mustard mashed potato and seasonal greens
  • Mongolian beef stir fry with fragrant steamed white rice and fresh cucumber salad
  • Persian spiced lamb chops with chilli and herb drizzle and Turkish white bean salad
  • Stuffed butternut squash with feta and pesto (V)
  • Spaghetti Limone with grilled asparagus (V)


  • Zesty lemon meringue roulade with whipped cream
  • Spiced poached pears with amaretti biscuits and vanilla bean ice cream
  • Espresso tiramisu with a touch of Kahlua
  • Coconut panna cotta with toasted coconut and mango mint salsa
  • Chilled stem ginger Cheesecake with ginger syrup drizzle
  • Pavlova pillows with whipped cream and seasonal fruits
  • Grilled pineapple with buttery rum sauce and ice cream
  • Double chocolate tart with fresh orange segments
  • Cream puffs with hot chocolate sauce
  • South African Tipsy Tart with vanilla ice cream

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