Home | Yachts | PERMABEAR



  • 31,700 / Week
  • 36,000 (High Weekly Price)
  • 31,700 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Speed: 9 Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 3 Queen
  • 2 Twin
  • 5 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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This brand new 2023 luxurious sailing catamaran, PERMABEAR, is definitely a fine example of what Bali can design. As you step on board in to a beautifully appointed cockpit, complete with teak floors and dining table for ten and a comfortable lounging bench, you immediately realize what a unique charter experience you are about to have. As you make your way up to the flybridge you’ll be blown away by the amazing turquoise water with 360° views and enjoy the up-close view of the sails. It’s also a great place to read your favorite book or a favorite spot for appetizers and cocktails at sundown. The main salon is comfortable and luxurious with open spaces and natural light fed by all the windows surrounding you. All five guest cabins are spacious with large windows and offer plenty of natural light. For your comfort, there are 3 cabins with queen sized beds and 2 twin cabins (1 that converts to a king) each private baths with dedicated shower stalls as well as flatscreen TVs and a stereo system for both central and individual cabin control. The high level of finishing throughout every cabin reflects the luxury that you would expect from a yacht of this caliber. With all the different areas, PERMABEAR is show-stopper and has enough amenities for everyone to enjoy!


  • Size: 54.00 Ft
  • Beam: 29
  • Draft: 5
  • Engine: 2x Yanmar 4JH80 (80.00 HP) ONAN Genset generator 21,5 KW 60hz with soundshield and remote control 110 V
  • AC: Full
  • Year Built: 2023
  • Builder: Bali Catamarans
  • 4 Stand Up Paddle Boards, Snorkeling Gear, Floating Circle with net, 1 Subwing, Big Maple Seated Towable, Large Inflatables, Wake Board, Fishing Gear, Floats
  • ELECTRONICS: Raymarine Electronic PACK including : Pilote auto P70S, GPS plotter AXIOM 7" , MULTI I70S, VHF
  • RAY 63 + VHF RAY MIC at steering station, AIS receiver transmitter, 12 '' full touch screen at
  • steering station


2 twin cabins now convert to kings so we have the capability for 5 couples

Crew sleep in a queen in the starboard aft

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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.


Served Daily- Fresh fruit, a variety of homemade breads and muffins

Bagels with cream cheese smears, onion, and smoked salmon

Variety of dry and hot cereals, your choice of yogurts

Coffee, teas, iced tea, bush tea, fresh juices, mimosas & bloody Mary’s

Eggs are all locally sourced

Croque Madame Sandwich- Homemade sour dough bread, butter, gruyere cheese, Parisian style cured ham, Mornay sauce, and a fried egg.

Shirred Eggs in Ramekins-Individually served eggs baked in cream with leaks, shallots, with a crustini of fresh sour dough bread for dipping

Breakfast Strata- A fluffy baked layered dish of eggs, bread with bacon, spinach, tomato, mushroom and gruyere cheese.

Brioche French toast with toppings bar- Thick, rich brioche French toast with an array of fruits, nuts, maple syrup, Nutella, lemon curd, powdered sugar, bacon to top with.

Frittata- The classic Italian open face omelet with pancetta, potatoes, and roasted onions

Breakfast Skillet- Potato, ham, peppers, onions served in a cast iron skillet with soft cooked egg

Caribbean Banana Pancakes- Or classic buttermilk, or blueberry stack with maple syrup

Migas- Tex-Mex eggs baked with tortilla strips, peppers, onions and topped with avocado and salsa

Option for -Family Style Breakfast Buffet of scrambled eggs, bacon, sausage, potato



Salad Nicoise- Classic French salad with butter lettuce, seared tuna, green beans, hard boiled eggs, radishes, tomato, and potatoes with homemade dressing

Mexican Street Tacos- Homemade corn tortillas with grilled mahi, or pollo, or Carne Asada topped with mango Pico de Gallo and Queso Fresco and shaved purple cabbage

Miso & Mirin glazed grilled scallops over wilted baby bok choy- Grilled sea scallops glazed in miso and mirin served over a bed of wilted baby bok choy

Greek lamb lettuce wraps with yogurt sauce- Ground lamb with Greek yogurt and goat cheese, heirloom cherry tomato, cucumber, and served in lettuce wraps

Poke Bowls- Hawaiian sticky brown rice bowls with seared tuna or sesame chicken, with carrots, cucumber, edamame, avocado and spicy dressing

Shrimp Polenta- Garlic and lemon sautéed shrimp with tricolored peppers served over creamy polenta.

Loaded Chopped salad- Roasted chicken, chick peas, heirloom cherry tomato, cucumbers, shredded carrots, garbanzo beans, blue cheese, pecans, dried cherries, lemon poppy seed dressing with kale and spinach diced and served with a crustini of homemade sour bread to scoop and eat

Pulled pork sliders- Slow cooked pork shoulder, pulled with tangy sauce, topped with colorful vinegar slaw served on sweet Hawaiian buns



Chef’s choice amuse-bouches- single bites packed with flavors and textures

Coconut shrimp- Classic crispy coconut encrusted shrimp with tangy dipping sauce

Baccala Mantecato- Venetian whipped cod spread atop a crustini

Grilled asparagus wrapped in prosciutto

Charcuterie plate

Crudités board



Mains are Chef’s choice,  paired with tasting portions of 2 starters

Seafood Kallaloo Soup- Traditional Caribbean soup with shrimp, crab, snapper, spinach and okra

Caesar salad- Beautifully presented, slightly deconstructed- classic salad with egg yolk and anchovies

Potato leek soup- Creamy potato soup richly seasoned with leaks and garlic

Caprese salad- the classic tomato, mozzarella, basil salad with balsamic

Conch in butter sauce with mofongo- Puerto Rican smashed plantains served with buttery conch simmered until tender

Goat water (scary name for an incredibly rich tasty soup)- National dish of Monserrate – slow stewed goat meat with peppers and island spices

Arugula and ferro salad with shaved parmesan and a Dijon dressing

Provencal Fish Stew- Salmon, cod, shrimp in a tomato base with loads of garlic and tricolored potatoes topped with slivered black olives and a crustini

Spring mix salad with walnuts, purple onion, shaved granny smith apple with an olive oil, garlic lemon dressing

Butternut squash soup

Tangy cucumber salad



Grilled Pork Loin with pineapple mango salsa, mango reduction with roasted red peppers

Served with steamed zucchini curls

Pan seared filet mignon with grilled local lobster

Spaghetti ala Nerano- homemade spaghetti pasta with zucchini and Parmigiano-Reggiano cheese

Caribbean stewed chicken with Pidgeon peas and rice

Pan seared garlic and rosemary lamb lollipops served with jewel roasted vegetables- sweet potato, beet, Brussel sprouts

Slow braised short ribs in red wine with brie scalloped potatoes

Local lemon snapper served whole over a bed of vegetables

Curry goat (or chicken if you are not ready for the goat adventure)

Slow cooked yellow curry with Caribbean rice



Deconstructed Painkiller- Parfait of Coconut cake with Soggy Dollar rum ice cream topped fresh ground nutmeg

Classic chocolate mousse topped with berries and caramel lace

Mango Panna Cotta

Cheesecake topped with fruit compote

Crème Brule

Sticky Toffee Pudding- rich date-based cake topped with caramel and whipped cream

Banana Flambé

Homemade ice creams


Vodka: Tito's

Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagro

Champagne: La Marca Prosecco

Red/White Wine

($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay

Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica

Beers: ST. John Brewer's, Leatherback Brewery, Corona

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