• 30,700 / Week
  • 34,000 (High Weekly Price)
  • 30,700 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (BVI)
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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  • Size: 54.00 Ft
  • Beam: 29
  • Draft: 4.85
  • Engine: 2x80HP Yanmar 21.5Kw Onan Generaor
  • AC: Full
  • Year Built: 2021
  • Builder: Bali Catamarans
  • 10 ft. floating dock
  • Underwater lights
  • Subwing
  • Floats / Noodles


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 (crew) 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 is flexible should clients need the aft starboard cabin.

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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WINDWARD 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.

A fresh fruit platter, yoghurt and cereals are served with breakfast every day
Shakshuka - a Tunisian and Israeli dish of eggs poached in a sauce of tomatoes, onions,
pepper and spices
Brioche french toast with bacon and maple syrup
Toasted avocado bagel sprinkled with feta cheese, chilli peppers and microgreens
Sweet potato rosti with smashed avocado and topped with a poached egg
Breakfast frittata
Classic eggs benedict
Buttermilk pancakes served with fresh fruit and maple syrup
Mediterranean pearl couscous salad and grilled prawns
Tuna poke bowl with rice, mango, avocado, cucumber, and radish topped with sesame seeds, peanuts and sriracha mayonnaise
Miso maple-glazed salmon served with quinoa
Fish cakes with homemade sweet potato chips and pesto mayo dip
Stir fried chicken peanut noodles
Penne alla vodka, focaccia and tomato salad
Balsamic steak and feta salad with gremolata and grilled corn served with garlic bread
served at cocktail hour with the captain’s cocktail of the day
Homemade hummus mezze and crudites
Charcuterie board with an assortment of cheese, fruit and biscuits
Crab cake poppers and aioli
Quesadillas with salsa, queso and avocado
Squash, sage and chestnut rolls
Sushi selection
Loaded nachos with salsa and guacamole
Tomato basil bruschetta with balsamic drizzle
Mushroom soup
Carrot, orange and halloumi salad
Camembert and berry jam phyllo pastry baskets
Butternut squash and bacon soup
Caprese salad
Melon, mint and prosciutto crudo
Baked local fish with a cajun garlic butter sauce and a side of oven roasted green beans with garlic and parmesan
Slow cooked beef short ribs
Saffron, leek and scallop risotto
Roasted miso-butter chicken thighs and creamy mashed potato
Oven-baked garlic herb salmon with beetroot puree and asparagus
Turkey meatballs in a creamy red curry sauce served with rice and freshly made naan bread
Tuscan gnocchi
Flourless chocolate cake with coffee cream and raspberry coulis
Oreo ice cream cake
Lemon posset
Chocolate brownies with homemade ice cream
Raspberry cheesecake
Grilled pineapple with coconut ice cream
Banoffee pie with chocolate and salted caramel

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