Scuba

Lagoon 64

Hulya

64ft / 19m 8 Guests 4 Suites

Bahamas

Starting from $36,500 Per week

Check Availability

Summary

Lagoon - Hulya

Charter M/Y Hülya accommodates up to 8 guests sleeping in 4 deluxe cabins with ensuite bathroom facilities of which 1 master suite, 1 VIP and two double cabins making her ideal for families and couples and couples at the same time. It goes without saying that all cabins are air conditioned featuring Direct TV with access to a movie library, Bluetooth sound, USB sockets, and electric ventilation fans and not to mention Starlink Wifi.

M/Y Hülya luxury power catamaran for charter in the Caribbean is also characterized by plenty of space available with her generous outdoor areas. Thanks to a large flybridge as well as a forward and aft deck, guests will have several options for sunbathing, dining, relaxing, and socializing to choose from. M/Y Hülya is a perfect blend of a long-range blue-water cruising yacht with the high standards of a luxury motor yacht without compromises to comfort and fuel-efficiency. With our outstanding captain and chef/hostess, an impeccable crew service is guaranteed making M/Y Hülya one of the most striking luxury power catamarans available for charter in

the Caribbean at all.

  • Location Bahamas
  • Yacht Type Power Catamaran
  • Max Guests 8
  • Crew 3
  • Suites 4 (3x Queen)
  • Bathrooms 4
  • Manufactured Year 2019
  • Length 64ft / 19m
  • Scuba Onboard Scuba

Check Availability

  • Unavailable
  • Booked
  • Hold

Make a booking enquiry for HULYA

Pricing

Season 2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2025 to 2026 $36,500 $37,000 $37,500 $38,000 $38,500 $39,000 $39,500

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

BAHAMIAN TAXES!
PLEASE NOTE: Listed charter rates do not include Bahamian taxes! Please account for additional 14% tax. (4% Bahamian tax and 10% VAT. Not subject to commission)

BIMINI DOLPHIN TRIPS AVAILABLE:
July 10th-13th, 2025
July 17th - 20th, 2025

HAMMERHEAD TRIPS AVAILABLE:
January 8th - 12th 2025
January 15th - 19th 2025

Minimum charter length:
4 NIGHT MINIMUM, Inquire for less

Weekly Rate is for 7 breakfasts, 6 lunches, and 6 dinners.
5 or 6 nights - 1 dinner ashore.
Christmas charter rate is $44,500 for 1-8 pax
New years charter rate is $48,500 for 1-8 pax

NOTE:

6 NIGHT CHARTERS: Divide weekly rate by 7 X 6 nights
LESS THAN 7 NIGHT CHARTERS: For less than 6 nights, divide by 6N X number of nights.

Embarkation 12PM / Disembarkation 12PM

HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.

LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

*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
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Transom Only
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage 115/220

Up to 6 divers at a time. 2 dives per certified diver included in the charter rate. Please bring along your own BCD and regulator.

  • Number of Divers
    6
  • Dives per Week
    2
  • Air Compressor
    Onboard
  • Tanks
    6
  • Weight Sets
    6
  • License Info
    Master

Tender

  • Info Highfield 15'
  • HP 70 HP
  • Number of passengers 9

Toys

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

Other Toys

Hyperlite Wakeboards (one adult, and one child)
Hyperlite Wakesurf Boards (3)
2 E-Foils
3 Underwater scooters
2 Stand up paddleboards
10 Ft. Inflatable Bote dock with chairs and circle raft
Hooka System
Scuba Gear & Air Compressor
70 HP Dinghy
Subwing
Fishing Equipment
Spearfishing Gear
Snorkel Gear

  • Cruising Speed 8
  • Pref Pick-Up Nassau - Atlantis Marina
  • Inverter 4
  • Generator 2
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Yes
  • Guest Pet No
Day 1

Breakfast:
Eggs Benedict with smoked salmon.
Freshly baked croissants and pastries.
Seasonal fruit platter.
Freshly brewed coffee and assorted teas. 

Lunch:
Grilled chicken Caesar salad with homemade dressing.
Tomato and mozzarella bruschetta.
Homemade potato chips.
Iced tea and lemonade.

Snack 1:
Freshly baked chocolate chip cookies.
Assorted nuts and dried fruits. 

Dinner:
Fresh caught & Pan-seared Mahi-Mahi with lemon butter sauce.
Roasted asparagus and baby carrots.
Wild rice pilaf.
Key lime pie for dessert.
Signature yacht cocktail: Tropical Sunset (rum, pineapple juice, grenadine).

Snack 2:
Gourmet cheese and crackers platter.
Freshly cut fruit skewers.

Day 2

Breakfast:
Belgian waffles with fresh berries and whipped cream.
Sausage links.
Yogurt parfait with granola.
Freshly squeezed orange juice.

Lunch:
Mediterranean mezze platter with hummus, tzatziki, olives, and pita bread.
Grilled vegetable skewers.
Greek salad.
Sparkling water with citrus slices.

Snack 1:
Mini sliders (beef and chicken).
Vegetable crudités with a creamy dip.

Dinner:
Filet mignon with red wine reduction.
Grilled shrimp skewers.
Grilled asparagus with balsamic glaze.
Truffle mashed potatoes.
Molten chocolate lava cake for dessert.
Signature yacht cocktail: Blue Lagoon (vodka, blue curaçao, lemonade).

Snack 2:
Assorted sushi rolls.
Freshly squeezed fruit juice.

Day 3

Breakfast:
Smoked salmon bagels with cream cheese, capers, and red onions.
Freshly baked muffins.
Assorted fresh fruit.
Freshly brewed coffee and herbal tea.

Lunch:
Fish tacos with chipotle mayo and tropical salsa.
Black bean and corn salad.
Tortilla chips with guacamole.
Mango iced tea.

Snack 1:
Caprese skewers (cherry tomatoes, mozzarella, basil).
Mini quiches (vegetable and bacon).

Dinner:
Grilled lobster tails with garlic butter.
Grilled vegetable medley.
Parmesan risotto.
Raspberry cheesecake for dessert.
Signature yacht cocktail: Mojito.

Snack 2:
Spinach and artichoke dip with tortilla chips.
Fresh fruit smoothies.

Day 4

Breakfast:
Eggs Florentine with sautéed spinach and hollandaise sauce.
Breakfast sausages.
Freshly baked Danish pastries.
Freshly squeezed juice selection.

Lunch:
Caprese salad with fresh mozzarella, tomatoes, and basil.
Margherita pizza.
Caesar salad.
Italian sodas. 

Snack 1:
Bruschetta trio (tomato-basil, mushroom-truffle, goat cheese-honey).
Mini chicken satay skewers. 

Dinner:
Grilled rack of lamb with rosemary jus.
Roasted garlic mashed potatoes.
Grilled zucchini and bell peppers.
Crème brûlée for dessert.
Signature yacht cocktail: Strawberry Basil Martini.

Snack 2:
Antipasto platter (cured meats, cheeses, olives).
Mini fruit tarts.

Day 5

Breakfast:
Fluffy pancakes with maple syrup and mixed berries.
Crispy bacon.
Fresh fruit smoothies.
Freshly brewed coffee and assorted teas. 

Lunch:
Asian-style sesame chicken salad.
Vegetable spring rolls.
Coconut shrimp.
Lychee iced tea. 

Snack 1:
Smoked salmon pinwheels.
Gourmet popcorn (seasoned varieties).

Dinner:
Sushi and sashimi platter.
Miso soup.
Teriyaki-glazed salmon.
Steamed rice.
Green tea ice cream for dessert.

Signature yacht cocktail: Sakura Blossom (sake)

Day 6


Breakfast:
Avocado toast with poached eggs and red pepper flakes.
Freshly baked cinnamon rolls.
Mixed fruit bowl.
Freshly brewed coffee and herbal tea.

Lunch:
Grilled vegetable and quinoa-stuffed bell peppers.
Greek salad with Kalamata olives and feta.
Hummus with veggie sticks and pita bread.
Berry-infused water.

Snack 1:
Antipasto skewers (grape tomatoes, mozzarella, salami).
Herb-infused popcorn.

Dinner:
Filet mignon with truffle butter.
Creamy mashed potatoes.
Grilled broccolini.
Decadent chocolate lava cake for dessert.
Signature yacht cocktail: Velvet Espresso Martini.

Snack 2:
A selection of gourmet chocolates.
Chai latte shooters.

  Day 7
Breakfast:
French toast with whipped cream and mixed berries.
Sausage links.
Yogurt parfaits with granola.
Freshly brewed coffee and assorted teas.

Lunch:
Mediterranean mezze platter (hummus, olives, feta, pita).
Grilled vegetable quinoa salad.
Spanakopita (spinach and feta pastry).
Pomegranate iced tea.

Snack 1:
Bruschetta with fresh tomato and basil.
Assorted cheese straws.

Dinner:
Prime rib with au jus.
Loaded baked potatoes.
Grilled asparagus.
New York-style cheesecake with berry compote.
Signature yacht cocktail: Royal Velvet (vodka, blackberry liqueur, champagne).

Snack 2:
Truffle popcorn.
Dark chocolate-dipped strawberries.

Amenities

  • Children Yes
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Transom Only
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage 115/220

Activities

Up to 6 divers at a time. 2 dives per certified diver included in the charter rate. Please bring along your own BCD and regulator.

  • Number of Divers
    6
  • Dives per Week
    2
  • Air Compressor
    Onboard
  • Tanks
    6
  • Weight Sets
    6
  • License Info
    Master

Tender

  • Info Highfield 15'
  • HP 70 HP
  • Number of passengers 9

Toys

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

Other Toys

Hyperlite Wakeboards (one adult, and one child)
Hyperlite Wakesurf Boards (3)
2 E-Foils
3 Underwater scooters
2 Stand up paddleboards
10 Ft. Inflatable Bote dock with chairs and circle raft
Hooka System
Scuba Gear & Air Compressor
70 HP Dinghy
Subwing
Fishing Equipment
Spearfishing Gear
Snorkel Gear

Specifications

  • Cruising Speed 8
  • Pref Pick-Up Nassau - Atlantis Marina
  • Inverter 4
  • Generator 2
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Yes
  • Guest Pet No

Menu

Day 1

Breakfast:
Eggs Benedict with smoked salmon.
Freshly baked croissants and pastries.
Seasonal fruit platter.
Freshly brewed coffee and assorted teas. 

Lunch:
Grilled chicken Caesar salad with homemade dressing.
Tomato and mozzarella bruschetta.
Homemade potato chips.
Iced tea and lemonade.

Snack 1:
Freshly baked chocolate chip cookies.
Assorted nuts and dried fruits. 

Dinner:
Fresh caught & Pan-seared Mahi-Mahi with lemon butter sauce.
Roasted asparagus and baby carrots.
Wild rice pilaf.
Key lime pie for dessert.
Signature yacht cocktail: Tropical Sunset (rum, pineapple juice, grenadine).

Snack 2:
Gourmet cheese and crackers platter.
Freshly cut fruit skewers.

Day 2

Breakfast:
Belgian waffles with fresh berries and whipped cream.
Sausage links.
Yogurt parfait with granola.
Freshly squeezed orange juice.

Lunch:
Mediterranean mezze platter with hummus, tzatziki, olives, and pita bread.
Grilled vegetable skewers.
Greek salad.
Sparkling water with citrus slices.

Snack 1:
Mini sliders (beef and chicken).
Vegetable crudités with a creamy dip.

Dinner:
Filet mignon with red wine reduction.
Grilled shrimp skewers.
Grilled asparagus with balsamic glaze.
Truffle mashed potatoes.
Molten chocolate lava cake for dessert.
Signature yacht cocktail: Blue Lagoon (vodka, blue curaçao, lemonade).

Snack 2:
Assorted sushi rolls.
Freshly squeezed fruit juice.

Day 3

Breakfast:
Smoked salmon bagels with cream cheese, capers, and red onions.
Freshly baked muffins.
Assorted fresh fruit.
Freshly brewed coffee and herbal tea.

Lunch:
Fish tacos with chipotle mayo and tropical salsa.
Black bean and corn salad.
Tortilla chips with guacamole.
Mango iced tea.

Snack 1:
Caprese skewers (cherry tomatoes, mozzarella, basil).
Mini quiches (vegetable and bacon).

Dinner:
Grilled lobster tails with garlic butter.
Grilled vegetable medley.
Parmesan risotto.
Raspberry cheesecake for dessert.
Signature yacht cocktail: Mojito.

Snack 2:
Spinach and artichoke dip with tortilla chips.
Fresh fruit smoothies.

Day 4

Breakfast:
Eggs Florentine with sautéed spinach and hollandaise sauce.
Breakfast sausages.
Freshly baked Danish pastries.
Freshly squeezed juice selection.

Lunch:
Caprese salad with fresh mozzarella, tomatoes, and basil.
Margherita pizza.
Caesar salad.
Italian sodas. 

Snack 1:
Bruschetta trio (tomato-basil, mushroom-truffle, goat cheese-honey).
Mini chicken satay skewers. 

Dinner:
Grilled rack of lamb with rosemary jus.
Roasted garlic mashed potatoes.
Grilled zucchini and bell peppers.
Crème brûlée for dessert.
Signature yacht cocktail: Strawberry Basil Martini.

Snack 2:
Antipasto platter (cured meats, cheeses, olives).
Mini fruit tarts.

Day 5

Breakfast:
Fluffy pancakes with maple syrup and mixed berries.
Crispy bacon.
Fresh fruit smoothies.
Freshly brewed coffee and assorted teas. 

Lunch:
Asian-style sesame chicken salad.
Vegetable spring rolls.
Coconut shrimp.
Lychee iced tea. 

Snack 1:
Smoked salmon pinwheels.
Gourmet popcorn (seasoned varieties).

Dinner:
Sushi and sashimi platter.
Miso soup.
Teriyaki-glazed salmon.
Steamed rice.
Green tea ice cream for dessert.

Signature yacht cocktail: Sakura Blossom (sake)

Day 6


Breakfast:
Avocado toast with poached eggs and red pepper flakes.
Freshly baked cinnamon rolls.
Mixed fruit bowl.
Freshly brewed coffee and herbal tea.

Lunch:
Grilled vegetable and quinoa-stuffed bell peppers.
Greek salad with Kalamata olives and feta.
Hummus with veggie sticks and pita bread.
Berry-infused water.

Snack 1:
Antipasto skewers (grape tomatoes, mozzarella, salami).
Herb-infused popcorn.

Dinner:
Filet mignon with truffle butter.
Creamy mashed potatoes.
Grilled broccolini.
Decadent chocolate lava cake for dessert.
Signature yacht cocktail: Velvet Espresso Martini.

Snack 2:
A selection of gourmet chocolates.
Chai latte shooters.

  Day 7
Breakfast:
French toast with whipped cream and mixed berries.
Sausage links.
Yogurt parfaits with granola.
Freshly brewed coffee and assorted teas.

Lunch:
Mediterranean mezze platter (hummus, olives, feta, pita).
Grilled vegetable quinoa salad.
Spanakopita (spinach and feta pastry).
Pomegranate iced tea.

Snack 1:
Bruschetta with fresh tomato and basil.
Assorted cheese straws.

Dinner:
Prime rib with au jus.
Loaded baked potatoes.
Grilled asparagus.
New York-style cheesecake with berry compote.
Signature yacht cocktail: Royal Velvet (vodka, blackberry liqueur, champagne).

Snack 2:
Truffle popcorn.
Dark chocolate-dipped strawberries.

Meet the Hulya Crew

John Garza - 100 Ton Captain | Dive Master |Underwater Photographer | Shark Feeder | Cinematographer
Hannah Patten - Chef/Stew | Dive Master |Underwater Photographer | Yoga Instructor | Cinematographer
Taylor Zeno - Stew & Mate | 1995

Meet Captain John, a renowned environmentalist and passionate marine explorer who has dedicated his life to raising awareness about the beauty and fragility of our oceans. From a young age, John's fascination with the sea inspired ...

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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