Special Scuba

Bali Catamarans 55

Big Nauti

55ft / 16m 8 Guests 4 Suites

Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI), Caribbean Windwards

Starting from $32,000 Per week

Check Availability

Summary

Bali Catamarans - Big Nauti

Special

BIG NAUTI - 12% Discount, Nov 15 - Dec 18th, 2025

BIG NAUTI is offering 12% discount on any charters booked to run between November 15 - December 18th, 2025. This may be prorated for number of days and number of guests and may be taken as broker commission if preferred.

This “Multihull of the Year” award-winning Bali 5.4 catamaran sets the stage for an amazing getaway. Big Nauti is a brand new 2021 catamaran with numerous panoramic lounge areas positioned throughout the yacht. She showcases a solid foredeck that boasts a large relaxing lounge area and additional day beds for sunbathing. Enjoy the large, relaxing and comfortable space afforded by the covered flybridge with panoramic views of your beautiful surroundings.

Through a full-sized door located on the foredeck there is direct easy access to an impressive walk-through salon that features a large retractable “garage door” creating an impressive open-concept feel to this large living area. With this aft door raised, guests can move freely about the boat with no climbing or squeezing through narrow passages. The aft of the vessel affords a long sumptuous bench seating that completes this space with room to lounge or get ready for water-based activities. It’s an open-space apartment afloat with exceptional ventilation for tropical breezes and is quickly becoming one of the most popular new interior boat designs.

The boat is fully equipped with snorkeling and an abundance of water toys. For guests interested in scuba diving, she offers a premium off-the-boat diving experience and is equipped with scuba diving gear. The chef is a Divemaster and can lead guests on their dives and share her passion for diving with them. After an adventure filled day of water sports, swimming, diving, or on-shore excursions, enjoy the well-lit and large dining area as you enjoy a world class meal with your friends and family. Enjoy a handmade cocktail prepared just for you by your professional crew right there in the salon bar. Big Nauti is well equipped with an array of amenities to keep you entertained your whole vacation.

Big Nauti will accommodate 8 charter guests in 4 luxurious queen cabins each with ensuite bathrooms and separate showers. The forward cabins and the starboard midships cabin are dramatic queen berths that give the illusion of floating in space with views of the beautiful Caribbean waters from the comfort of your bed. The port aft large master cabin is spacious offering ample moving room and storage. It has private access from the deck as well as from the saloon and features a separate shower and vanity areas.

  • Location Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI), Caribbean Windwards
  • Yacht Type Catamaran
  • Max Guests 8
  • Crew 2
  • Suites 4 (4x Queen)
  • Bathrooms 4
  • Manufactured Year 2020
  • Length 55ft / 16m
  • Scuba Onboard Scuba

Check Availability

  • Unavailable
  • Booked
  • Hold

Make a booking enquiry for BIG NAUTI

Pricing

Season 2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2024 to 2025 $32,000 $32,500 $33,000 $33,500 $34,000 $34,500 $35,000
Summer 2025 $32,000 $32,500 $33,000 $33,500 $34,000 $34,500 $35,000
Winter 2025 to 2026 $32,000 $32,500 $33,000 $33,500 $34,000 $34,500 $35,000
Summer 2026 $32,000 $32,500 $33,000 $33,500 $34,000 $34,500 $35,000

Special

BIG NAUTI - 12% Discount, Nov 15 - Dec 18th, 2025

BIG NAUTI is offering 12% discount on any charters booked to run between November 15 - December 18th, 2025. This may be prorated for number of days and number of guests and may be taken as broker commission if preferred.

All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

No "Captain Only" offered on this yacht.

BVI:
Yacht is able to charter in the BVI
ST. Thomas pick-up and drop-off

ST VINCENT AND THE GRENADINES
Yacht is available for charter in ST. Vincent and the Grenadines August 1 - August 22, 2025

MINIMUM NIGHTS: 4

LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.

TURN AROUNDS: 48-hour turns are standard

HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.

LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.

HOLIDAY RATES:
XMAS: Flat rate $38,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $40,000. Must begin no sooner than Dec 28th.


CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.

*While we do our best to present rates as accurately as possible, all advertised rates are subject to change and may not reflect the final or current pricing.
Please confirm with the provider for the most up-to-date information.

Check Availability

Features

  • Children Yes (Min Age: Water safe)
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Transom Steps
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage 110

Onboard scuba diving offered

PLEASE NOTE: Guests have to rent/pay for their own scuba equipment. The crew will be happy to arrange this for them and have it onboard when they arrive.

Max 3 dives included, per certified diver, per 7 nights charter
Additional dives are $50 per certified diver.

Scuba diving equipment will cost approximately $150 per person/per week. Scuba rental includes a BCD, regulator, weights and tank.

Wetsuits, if desired, need to be rented.

  • Dives per Week
    3
  • Air Compressor
    Not Onboard
  • License Info
    -

Tender

  • Info 13ft
  • HP 60hp
  • Number of passengers 10

Toys

  • Tube
  • Sea Scooter
  • Adult Waterskis
  • Floating Mats
  • Kneeboard
  • Wakeboard
  • Beach Games
  • Fishing Gear
  • Snorkel Gear
  • SUP

Other Toys

Captain is not a certified sailing instructor but is happy to teach guests the basics of sailing.

Captain is an IKO Level 2 Kitesurfing and Wing foil Instructor and is willing to teach any guest that is interested in partaking in these two activities.

Adult waterskis
1 Kneeboard
1 Wakeboard
Tube
Floating mat
2 Stand Up Paddle boards
Selection of snorkeling gear for all guests
2 Fishing rods for trolling and tackle
2 Sea scooters

1 "Pizza Slice" inflatable
1 "Avocado" inflatable
Subwing
6 Lazy Bunz floaties

  • Pref Pick-Up YHG, St. Thomas, USVI
  • Bimini Yes
  • Inverter Yes
  • Generator Yes
  • Green Initiatives Yes
  • Special Diets Yes
  • Guest Pet No

MAIA’S SAMPLE MENU

BREAKFAST

All breakfasts served with fresh local fruit, coffee, tea, and juice

Eggs Benedict

with crispy bacon and homemade browned butter hollandaise

Shakshuka

topped with crumbled feta and avocado, served with crusty bread for dipping

Avocado Toast

served on fresh sourdough with hot honey and a fried egg

Crispy Zucchini Fritters

topped with garlic labneh, smoked salmon, and a poached egg

Blueberry Lemon Ricotta Pancakes

 accompanied by crispy bacon and scrambled eggs

Turkish Eggs

poached eggs over a garlicky yogurt topped with chili oil, served with flatbread

Croque Madame

toasted brioche filled with bechamel, gouda, and ham, broiled and topped with a fried egg

 

LUNCH

Teriyaki Salmon Bowls

with forbidden black rice, carrots, cucumbers, mango, and pickled red onion and ginger, topped with a sriracha aioli

Summer Flank Steak Salad

with grilled corn, cherry tomatoes, red onion, avocado, crispy potatoes, and a creamy cilantro lime dressing

Cold Peanut Noodle Salad

with ribbons of cucumber and carrots, topped with sweet chili prawns

Homemade Falafel Bowls

with quinoa tabbouleh, roast sweet potatoes, avocado, beet hummus, and a lemon tahini drizzle

Loaded Greek Salads

balsamic marinated chicken over crisp lettuce with cucumber, cherry tomatoes, olives, feta, crispy chickpeas, and a balsamic vinaigrette, served with fresh focaccia

Blackened Mahi Mahi Tacos

served in corn tortillas with mango pineapple salsa and a cilantro lime crema

BBQ Pulled Pork Sliders

served on toasted buns with an Asian slaw and accompanied by crispy potato wedges and Caesar salad

 

APPETIZERS

Grazing board of local and imported meats and cheeses accompanied by an assortment jams, fruits, and crackers

Sweet and savory pastries including one with zucchini, goat cheese, and honey and another with fresh figs, brie, and pistachios

Mussels cooked in a cajun style broth with andouille sausage and fresh bread

Toasted French bread topped with a medley of tomatoes, garlic, basil, and balsamic

Creamy, warm spinach and artichoke dip with fresh pita

Vietnamese summer rolls filled with shrimp or tofu and an assortment of fresh vegetables accompanied by peanut and sweet chili sauces

Baked brie topped with chopped pistachios and honey, served with toasted bread

Crostini topped with thinly sliced steak, caramelized onions, and  herbed cream cheese

 

DINNER

Seared Sea Bass

over creamy whipped sweet potatoes with stir fried maple soy carrots and zucchini

Filet Mignon

served over parsnip purée and topped with peppercorn sauce and grilled asparagus

Thai Red Curry

with scallops, prawns, and mussels, served over coconut lime rice

Homemade Gnocchi

in a creamy truffle sauce accompanied by a green salad with grilled chicken and a red wine vinaigrette

Moroccan spiced meatballs

with mint tzatziki over saffron mascarpone rice and maple roasted carrots

Blackened Salmon

over creamy parmesan risotto with a fresh mango pineapple salsa

Surf ‘n Turf

Grilled ribeye topped with a creamy Cajun shrimp sauce served with crispy roast potatoes and grilled haricot vert

 

DESSERT

Individual Blackberry and Peach Galettes

topped  with vanilla ice cream

Dark Chocolate Olive Oil Cake

with freshly whipped cream and toasted hazelnuts

Vegan Lemon Tarts

topped with an assortment of  fresh berries

Triple Berry Crisp

topped with vanilla ice cream

Chocolate Mousse

topped with freshly whipped cream and chocolate shavings

Lime Possets

topped with shaved coconut

Fresh Fruit Salad

with honey lime dressing

 

STANDARD SHIP’S BAR

 Non-alcoholic

 Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits 

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

 Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

 

Beer

 Corona, Carib, Landshark, Miller Lite, Coors Light, 

Please let your broker know your preferred brands.

 

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.

Amenities

  • Children Yes (Min Age: Water safe)
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Transom Steps
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage 110

Activities

Onboard scuba diving offered

PLEASE NOTE: Guests have to rent/pay for their own scuba equipment. The crew will be happy to arrange this for them and have it onboard when they arrive.

Max 3 dives included, per certified diver, per 7 nights charter
Additional dives are $50 per certified diver.

Scuba diving equipment will cost approximately $150 per person/per week. Scuba rental includes a BCD, regulator, weights and tank.

Wetsuits, if desired, need to be rented.

  • Dives per Week
    3
  • Air Compressor
    Not Onboard
  • License Info
    -

Tender

  • Info 13ft
  • HP 60hp
  • Number of passengers 10

Toys

  • Tube
  • Sea Scooter
  • Adult Waterskis
  • Floating Mats
  • Kneeboard
  • Wakeboard
  • Beach Games
  • Fishing Gear
  • Snorkel Gear
  • SUP

Other Toys

Captain is not a certified sailing instructor but is happy to teach guests the basics of sailing.

Captain is an IKO Level 2 Kitesurfing and Wing foil Instructor and is willing to teach any guest that is interested in partaking in these two activities.

Adult waterskis
1 Kneeboard
1 Wakeboard
Tube
Floating mat
2 Stand Up Paddle boards
Selection of snorkeling gear for all guests
2 Fishing rods for trolling and tackle
2 Sea scooters

1 "Pizza Slice" inflatable
1 "Avocado" inflatable
Subwing
6 Lazy Bunz floaties

Specifications

  • Pref Pick-Up YHG, St. Thomas, USVI
  • Bimini Yes
  • Inverter Yes
  • Generator Yes
  • Green Initiatives Yes
  • Special Diets Yes
  • Guest Pet No

Menu

MAIA’S SAMPLE MENU

BREAKFAST

All breakfasts served with fresh local fruit, coffee, tea, and juice

Eggs Benedict

with crispy bacon and homemade browned butter hollandaise

Shakshuka

topped with crumbled feta and avocado, served with crusty bread for dipping

Avocado Toast

served on fresh sourdough with hot honey and a fried egg

Crispy Zucchini Fritters

topped with garlic labneh, smoked salmon, and a poached egg

Blueberry Lemon Ricotta Pancakes

 accompanied by crispy bacon and scrambled eggs

Turkish Eggs

poached eggs over a garlicky yogurt topped with chili oil, served with flatbread

Croque Madame

toasted brioche filled with bechamel, gouda, and ham, broiled and topped with a fried egg

 

LUNCH

Teriyaki Salmon Bowls

with forbidden black rice, carrots, cucumbers, mango, and pickled red onion and ginger, topped with a sriracha aioli

Summer Flank Steak Salad

with grilled corn, cherry tomatoes, red onion, avocado, crispy potatoes, and a creamy cilantro lime dressing

Cold Peanut Noodle Salad

with ribbons of cucumber and carrots, topped with sweet chili prawns

Homemade Falafel Bowls

with quinoa tabbouleh, roast sweet potatoes, avocado, beet hummus, and a lemon tahini drizzle

Loaded Greek Salads

balsamic marinated chicken over crisp lettuce with cucumber, cherry tomatoes, olives, feta, crispy chickpeas, and a balsamic vinaigrette, served with fresh focaccia

Blackened Mahi Mahi Tacos

served in corn tortillas with mango pineapple salsa and a cilantro lime crema

BBQ Pulled Pork Sliders

served on toasted buns with an Asian slaw and accompanied by crispy potato wedges and Caesar salad

 

APPETIZERS

Grazing board of local and imported meats and cheeses accompanied by an assortment jams, fruits, and crackers

Sweet and savory pastries including one with zucchini, goat cheese, and honey and another with fresh figs, brie, and pistachios

Mussels cooked in a cajun style broth with andouille sausage and fresh bread

Toasted French bread topped with a medley of tomatoes, garlic, basil, and balsamic

Creamy, warm spinach and artichoke dip with fresh pita

Vietnamese summer rolls filled with shrimp or tofu and an assortment of fresh vegetables accompanied by peanut and sweet chili sauces

Baked brie topped with chopped pistachios and honey, served with toasted bread

Crostini topped with thinly sliced steak, caramelized onions, and  herbed cream cheese

 

DINNER

Seared Sea Bass

over creamy whipped sweet potatoes with stir fried maple soy carrots and zucchini

Filet Mignon

served over parsnip purée and topped with peppercorn sauce and grilled asparagus

Thai Red Curry

with scallops, prawns, and mussels, served over coconut lime rice

Homemade Gnocchi

in a creamy truffle sauce accompanied by a green salad with grilled chicken and a red wine vinaigrette

Moroccan spiced meatballs

with mint tzatziki over saffron mascarpone rice and maple roasted carrots

Blackened Salmon

over creamy parmesan risotto with a fresh mango pineapple salsa

Surf ‘n Turf

Grilled ribeye topped with a creamy Cajun shrimp sauce served with crispy roast potatoes and grilled haricot vert

 

DESSERT

Individual Blackberry and Peach Galettes

topped  with vanilla ice cream

Dark Chocolate Olive Oil Cake

with freshly whipped cream and toasted hazelnuts

Vegan Lemon Tarts

topped with an assortment of  fresh berries

Triple Berry Crisp

topped with vanilla ice cream

Chocolate Mousse

topped with freshly whipped cream and chocolate shavings

Lime Possets

topped with shaved coconut

Fresh Fruit Salad

with honey lime dressing

 

STANDARD SHIP’S BAR

 Non-alcoholic

 Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits 

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

 Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

 

Beer

 Corona, Carib, Landshark, Miller Lite, Coors Light, 

Please let your broker know your preferred brands.

 

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.

Meet the Big Nauti Crew

MEET YOUR CREW
ROTATIONAL CAPTAINS
CAPTAIN: Per Pertoft
Nov 1, 2025 - Jan 10, 2026
April 11 - July 11, 2026

CAPTAIN: Sam Crone
Jan 10 - April 11, 2026
July 11 - Aug 31, 2026

CHEF: Maia Gifford

From a young age, Per developed a deep passion for the ocean, spending vacations by the Swedish coastline where he learned to sail and race dinghies. He expanded his love for watersports to include kitesurfing and surfi...

Read more


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*While we do our best to present rates as accurately as possible, all advertised rates are subject to change and may not reflect the final or current pricing.
Please confirm with the provider for the most up-to-date information.

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