Sunreef Yachts 80

Nauti Nickel & T/t Ronin

80.00 Ft / 24.00 M 10 Guests 5 Suites

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

Starting from $104,000 Per week

Check Availability

Summary

Sunreef Yachts - Nauti Nickel & T/t Ronin

✨ Welcome to Nauti Nickel

A Superyacht-Caliber Sanctuary on the Sea

Step aboard Nauti Nickel, where barefoot luxury meets bucket-list perfection in a floating five-star villa unlike anything else in the Caribbean. Designed for the world’s most discerning travelers, this 2022 Sunreef 80 Power Catamaran delivers a vacation experience that is equal parts yacht, private resort, and curated dream — elevated by a dedicated crew of five who provide Michelin-level service and bespoke adventure at every turn.

With a commanding 80-foot length and 40-foot beam, Nauti Nickel redefines space and style, setting the gold standard for ultra-luxe charter living. Every square foot reflects a commitment to excellence — from the custom interior design and curated tableware to her expansive decks and thoughtfully tailored toy collection.

🌴 The Lifestyle: Your Private Island Resort — In Motion

Life aboard Nauti Nickel is centered around effortless enjoyment and elegant living. From the moment you step aboard, you’re immersed in an environment designed for both high relaxation and high adventure — where every space invites connection, reflection, or celebration.

Whether you’re lounging on the expansive aft deck, enjoying a shaded moment beneath the sleek bimini, or basking in the Caribbean sun on plush sun pads, the yacht flows with comfort and purpose.

The experience is yours to design — with spaces that shift seamlessly from quiet sunrise moments to lively sunset gatherings, and always with five-star service at your fingertips.

🛥️ The Flybridge Skylounge — The Crown Jewel of Nauti Nickel

Nauti Nickel’s flybridge skylounge is more than just a deck — it’s a destination in its own right. Elevated above the sea, this expansive space delivers the most commanding views on the yacht and invites guests to experience the Caribbean from a truly rare perspective.

Surround yourself with:

A soothing jacuzzi with front-row sunset seats

An elevated cocktail bar, fully stocked to your taste

A Texas-worthy BBQ grill, perfect for chef-led lunches or casual feasts

Plush lounges that invite morning coffee, midday naps, or stargazing soirées

This is where the magic happens: quiet moments under a wide blue sky, evening celebrations surrounded by friends and family, and those spontaneous, Instagram-worthy moments that only happen when you’re in the right place, with the right people.

From sunrise to long after the stars come out, the skylounge is the crown jewel of your floating estate.

🍽 Interiors Designed to Impress

Step inside and you'll feel it instantly: this is no ordinary charter yacht. The salon's urban-chic styling, soft leather upholstery, and custom illuminated bar evoke the comfort of a luxury villa — surrounded by turquoise sea.

The interior offers climate-controlled comfort, an open galley with premium Miele appliances, and elegant yet relaxed details that reflect the modern charter guest’s lifestyle. The dining experience focuses on photo-worthy, flavorful dishes — created to fuel adventure, spark joy, and keep guests feeling energized, nourished, and deeply satisfied.

Presentation matters. Each dish is served with the same care that goes into its flavor — bold, fresh, beautifully plated meals that beg to be shared (and snapped). Think vibrant breakfasts, sophisticated beach lunches, and memorable candlelit dinners that feel more like curated experiences than formal affairs.

Whether you're enjoying a sunrise smoothie, a sushi platter on the deck, or a relaxed dinner beneath the stars — hospitality and heart drive everything Nauti Nickel delivers.

🚤 Ronin our Tender to Nauti Nickel — Unparalleled Reach, Unmatched Freedom

In a league of her own, Nauti Nickel now offers something no other charter catamaran in the Caribbean can: a 40-foot Rafnar chase boat with 1200HP. Built for speed, safety, and supreme comfort, this vessel unlocks a world of itinerary-defying freedom.

While other yachts take days to reach distant islands, your private chase boat can deliver you there in minutes — with dry, cushioned rides even in high seas. From sunrise surf sessions in remote anchorages to chic beach lunches in St. Barts or Anguilla, your day-trip options just exploded.

This game-changing pairing allows guests to:

Split off for VIP excursions without disrupting the yacht

Reach far-flung snorkel, diving, or hiking destinations with ease

Arrive in style — whether to a private beach, world-famous restaurant, or secluded sandbar

No tender. No limits. Just effortless luxury beyond the blueprint of any traditional charter.

🌊 Adventure Included — No Toy Left Behind

Your itinerary is tailored to your thrill level. From floating serenity to adrenaline-fueled action, Nauti Nickel’s toy garage spares no expense:

2 eFoils

2 Seabobs

Snorkel gear

Kayaks & paddleboards

Wakeboards & skis (adult + youth)

Inflatable loungers, tubes, lily pad, and more

It’s not just fun — it’s a floating playground, ready for all ages and every mood.

👨‍✈️ The Crew: Curators of Unforgettable

The secret to Nauti Nickel’s magic? Her world-class crew of five, including a professionally trained private chef, seasoned captain, and a dynamic support team that brings warmth, expertise, and polish to every moment on board.

With intuitive service, five-star hospitality, and a shared passion for creating once-in-a-lifetime experiences, this team transforms every guest into a lifelong friend — and every day aboard into a memory you'll relive forever.

🌺 Your Charter, Your Dream

From the pristine anchorages of the British Virgin Islands to the chic beach clubs of St. Barths, your route is handcrafted — just like everything aboard Nauti Nickel.

This isn’t a vacation. It’s the one you’ll compare all others to. Welcome aboard.

  • Location Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (BVI)
  • Yacht Type Catamaran
  • Max Guests 10
  • Crew 5
  • Suites 5 (1x King, 3x Queen)
  • Bathrooms 5
  • Manufactured Year 2022
  • Length 80.00 Ft / 24.00 M
  • Scuba Rdv. Scuba

Check Availability

  • Unavailable
  • Booked
  • Hold

Make a booking enquiry for NAUTI NICKEL & T/T RONIN

Pricing

Season 2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2025 to 2026 $104,000 $105,000 $106,000 $107,000 $108,000 $109,000 $110,000
Summer 2026 $104,000 $105,000 $106,000 $107,000 $108,000 $109,000 $110,000
Winter 2026 to 2027 $104,000 $105,000 $106,000 $107,000 $108,000 $109,000 $110,000

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


All rates are for 7 nights, 8 days.
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights. Inquire for less than 5 nights.

Nauti Nickel requires a 48-hour turnaround in between charters

Christmas: $135,000 Charter to end by 26 December
New Years: $135,000 Charter to begin 27 December or later
7 Night Min | BVI ports

Relocation fees:
Please inquire for delivery fees to other islands.
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for British Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the British Virgin Islands unless otherwise agreed. Please inquire for additional fees.

Rates include tender use of Rafnar 40' 1200hp

*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: None)
  • WiFi Onboard WIFI
  • TV Yes
  • Air Conditioning Full
  • Jacuzzi Yes
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Enquire
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage 115/230

Please inquire about scuba diving options.

  • Air Compressor
    Onboard
  • Tanks
    8
  • BCs
    8
  • Regulators
    8
  • License Info
    -

Tender

  • Info Rafnar 40
  • HP 1200hp
  • Number of passengers 10

Toys

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

Other Toys

Tender to Nauti Nickel is included in rates. The Tender is Ronin, a 40ft Rafnar with 1200hp that has an enclosed pilothouse. The Pilothouse is airconditioned with seating for 5 guests, and standing for 2. Ronin has a forward cockpit that can seat 4 and aft cockpit that can seat 3. Ronin cruises between 25-35kt. The tender, Ronin, provides our clients VIP attention on the water and at every dock, like celebrities compared to other charter guests running around in little ordinary dinghies. While we also have an abnormally endowed 21ft dinghy with a 115hp, that adds unparalleled versatility.

Adult and junior wakeboards
2 x Stand Up Paddleboards
Towable inflatables
10 snorkeling sets of various sizes
“Lily Pad” floating lounger
2x Sea Bobs with Cameras to record your kids adventure.

Shaded area Bow area on Nauti Nickel.

Nauti Nickel has a swim platform on the aft transom, making water sports seamless.

  • Refit 2024
  • Cruising Speed 8-14kt
  • Pref Pick-Up Tortola, BVI
  • Bimini Yes
  • Inverter Yes
  • Generator Yes
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Yes

Taste the Tropics: Jennifer’s Upscale Island Menu

Breakfast

Tahitian Vanilla Crêpes with Cream Cheese & Berries
Delicate French crêpes filled with whipped vanilla bean cream cheese, topped with macerated seasonal berries, orange zest, and a Chambord reduction. Served with thick-cut Canadian bacon and a dusting of powdered sugar.

Caribbean Huevos Rancheros
Poached eggs nestled atop crisped corn tortillas, layered with a savory medley of bell peppers, caramelized onion, garlic, habanero heat, and mango chutney. Finished with melted Monterey Jack, lime crema, and a micro herb garnish for a vibrant island breakfast twist.

Rum-Soaked French Toast
House-baked brioche soaked in spiced dark rum custard, caramelized until golden, and finished with a coconut-maple glaze, candied pecans, and a touch of nutmeg cream.

Parmesan Polenta with Poached Egg & Pancetta
Silky Parmesan polenta topped with a perfectly poached egg, crisped pancetta lardons, shaved spring onions, and a drizzle of truffle oil. Served with artisan toast.

Signature Cinnamon Rolls
Warm, slow-risen cinnamon rolls glazed with Madagascar vanilla bean cream cheese icing. Presented with a chef’s selection of gourmet breakfast sausage or maple-glazed bacon.

Potato Leek & Swiss Chard Hash
Caramelized fingerling potatoes with braised leeks, tender Swiss chard, and aged Gruyère. Finished with a sunny-side egg and served with grilled French sourdough.

Florentine Eggs Benedict
Wilted baby spinach, heirloom tomato slices, and soft-poached eggs atop toasted English muffin halves. Lavished with silky hollandaise and micro basil garnish.

Lunch

Pan-Seared Salmon with Fennel Citrus Salad & Beurre Blanc
Crisp-seared salmon fillet served over shaved fennel, blood orange segments, compressed cucumber, and microgreens, finished with a citrus beurre blanc and fresh herb oil drizzle

Curried Chicken Roti with Island Accents
Slow-simmered chicken in fragrant Caribbean curry, wrapped in handmade roti and layered with confit potatoes, turmeric-scented vegetables, and mango chutney. Served with roasted pineapple-carrot slaw and plantain crisps for the perfect balance of heat and sweetness.

Lobster Macaroni Gratin with Truffle Essence
Butter-poached lobster folded into tender pasta with a silky blend of aged white cheddar and Pecorino béchamel, enhanced with a whisper of truffle oil and crispy pancetta. Finished under the broiler for a golden crust and served with micro chive garnish.

Brioche Monte Cristo with Guava Gastrique
Delicately layered smoked ham, roasted turkey, and aged Gruyère cheese between slices of custard-dipped brioche, pan-seared until golden, finished with a light dusting of powdered sugar and served with a housemade guava gastrique and root vegetable crisps

Tuna Niçoise Cakes
Seared tuna cakes with lemon aioli over arugula salad with olives, capers, and fingerling potatoes

Ginger-Lime Ribs with Mango BBQ
Slow-roasted ribs with mango-guava BBQ sauce, corn on the cob, and island-style rice with golden raisins and starfruit

Truffle Meatball Sub
Beef and pork meatballs in San Marzano marinara, truffle mozzarella, served on crusty French bread with baby gem salad

Appetizers & Small Plates

Wagyu Beef Bao
Steamed bao buns filled with marbled beef, black garlic aioli, pickled daikon, and micro herbs

Tuna Tartare Tostadas
Hand-cut tuna with avocado mousse, citrus ponzu pearls, and wasabi tobiko on sesame crisps

Moroccan Spiced Lamb Lollipops
Lamb rib chops crusted in za’atar and pistachio, served with saffron yogurt and harissa oil

Lobster & Truffle Arepas
Crisped arepas with truffle-poached lobster, lemon aioli, and pickled shallots

Prosciutto-Wrapped Medjool Dates
Stuffed with blue cheese and drizzled in sherry reduction

Duck Confit Wontons with Foie Espuma
Crisp wontons of five-spice duck with whipped foie and charred scallion vinaigrette

Thai Carrot-Coconut Soup Espuma
Velvety lemongrass-carrot soup served warm as a foam in espresso cups with ginger crisp

Porcini Arancini with Truffle Dust
Wild mushroom risotto fritters on balsamic glaze with aged cheese and truffle essence

Charred Octopus & Potato Millefeuille
Octopus skewered with crisped potato layers, Romesco, and smoked paprika oil

Scallop Crudo with Yuzu Citrus
Thin-sliced scallops with citrus vinaigrette, cucumber pearls, and herb garnish

Dinner

Veal Osso Buco
Slow-braised veal shank in aromatic wine reduction, served atop whipped root vegetable purée with butter-glazed heirloom carrots and rosemary jus

Housemade Gnocchi in Bolognese Ragu
Pillowy gnocchi in rich, slow-simmered meat ragu, lightly gratinéed with aged cheese and served with a shaved fennel and wild arugula salad

Scallops Mornay
Poached sea scallops and savory ham in a velvety white wine mornay sauce, finished with golden buttered crumbs and Duchess-style potatoes, served with French vegetable medley

Pistachio-Crusted Mahi Mahi
Pan-roasted catch of the day with a spiced nut crust, finished with citrus beurre blanc, served with coconut rice and tender snap peas

Signature Spanish Paella
Golden saffron rice with seasonal vegetables, delicately cooked seafood, and fire-roasted chicken and sausage, finished with charred lemon and herbed oil drizzle

Jerk Pork Chop
Thick-cut pork loin grilled with house jerk marinade, paired with tamarind-apricot glaze, sweet potato purée, and tropical slaw

Beef Wellington
Seared tenderloin layered with mushroom duxelles and prosciutto, encased in puff pastry, baked to golden perfection and served with a reduction of Madeira wine, rustic mashed potatoes, and baby asparagus spears

Dessert

White Chocolate Semifreddo with Almond Dust & Berry Compote
Elegant "half-frozen" white chocolate mousse topped with crushed almonds, served with a vibrant fresh berry compote and gold leaf accent

Caramelized Mango-Pineapple Upside-Down Cake
Golden sponge with rum-caramelized tropical fruit, served warm with Chantilly cream quenelle and edible flowers

Apricot Soufflé with Vanilla-Rum Crème Anglaise
A delicate rise of apricot essence in a light soufflé, finished with a warm pour of housemade crème anglaise

Key Lime Tart with Chocolate-Almond Crust
Zesty key lime custard in a crisp cocoa-almond shell, topped with torched meringue and lime zest sugar

Triple Berry Crumble with Tahitian Vanilla Ice Cream
Warm medley of blueberries, blackberries and raspberries beneath oat streusel, served with hand-churned Tahitian vanilla bean ice cream

Poached Pears in Vanilla Sauternes Syrup
Saffron-poached pears in Sauternes and vanilla bean reduction, served with mascarpone cream and pistachio praline

Tres Leches Bread Pudding with Rum Chantilly
Decadent Caribbean-style milk-soaked brioche with toasted almonds, topped with cinnamon sugar and a swirl of rum-spiked whipped Chantilly

 

Amenities

  • Children Yes (Min Age: None)
  • WiFi Onboard WIFI
  • TV Yes
  • Air Conditioning Full
  • Jacuzzi Yes
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Enquire
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage 115/230

Activities

Please inquire about scuba diving options.

  • Air Compressor
    Onboard
  • Tanks
    8
  • BCs
    8
  • Regulators
    8
  • License Info
    -

Tender

  • Info Rafnar 40
  • HP 1200hp
  • Number of passengers 10

Toys

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

Other Toys

Tender to Nauti Nickel is included in rates. The Tender is Ronin, a 40ft Rafnar with 1200hp that has an enclosed pilothouse. The Pilothouse is airconditioned with seating for 5 guests, and standing for 2. Ronin has a forward cockpit that can seat 4 and aft cockpit that can seat 3. Ronin cruises between 25-35kt. The tender, Ronin, provides our clients VIP attention on the water and at every dock, like celebrities compared to other charter guests running around in little ordinary dinghies. While we also have an abnormally endowed 21ft dinghy with a 115hp, that adds unparalleled versatility.

Adult and junior wakeboards
2 x Stand Up Paddleboards
Towable inflatables
10 snorkeling sets of various sizes
“Lily Pad” floating lounger
2x Sea Bobs with Cameras to record your kids adventure.

Shaded area Bow area on Nauti Nickel.

Nauti Nickel has a swim platform on the aft transom, making water sports seamless.

Specifications

  • Refit 2024
  • Cruising Speed 8-14kt
  • Pref Pick-Up Tortola, BVI
  • Bimini Yes
  • Inverter Yes
  • Generator Yes
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Yes

Menu

Taste the Tropics: Jennifer’s Upscale Island Menu

Breakfast

Tahitian Vanilla Crêpes with Cream Cheese & Berries
Delicate French crêpes filled with whipped vanilla bean cream cheese, topped with macerated seasonal berries, orange zest, and a Chambord reduction. Served with thick-cut Canadian bacon and a dusting of powdered sugar.

Caribbean Huevos Rancheros
Poached eggs nestled atop crisped corn tortillas, layered with a savory medley of bell peppers, caramelized onion, garlic, habanero heat, and mango chutney. Finished with melted Monterey Jack, lime crema, and a micro herb garnish for a vibrant island breakfast twist.

Rum-Soaked French Toast
House-baked brioche soaked in spiced dark rum custard, caramelized until golden, and finished with a coconut-maple glaze, candied pecans, and a touch of nutmeg cream.

Parmesan Polenta with Poached Egg & Pancetta
Silky Parmesan polenta topped with a perfectly poached egg, crisped pancetta lardons, shaved spring onions, and a drizzle of truffle oil. Served with artisan toast.

Signature Cinnamon Rolls
Warm, slow-risen cinnamon rolls glazed with Madagascar vanilla bean cream cheese icing. Presented with a chef’s selection of gourmet breakfast sausage or maple-glazed bacon.

Potato Leek & Swiss Chard Hash
Caramelized fingerling potatoes with braised leeks, tender Swiss chard, and aged Gruyère. Finished with a sunny-side egg and served with grilled French sourdough.

Florentine Eggs Benedict
Wilted baby spinach, heirloom tomato slices, and soft-poached eggs atop toasted English muffin halves. Lavished with silky hollandaise and micro basil garnish.

Lunch

Pan-Seared Salmon with Fennel Citrus Salad & Beurre Blanc
Crisp-seared salmon fillet served over shaved fennel, blood orange segments, compressed cucumber, and microgreens, finished with a citrus beurre blanc and fresh herb oil drizzle

Curried Chicken Roti with Island Accents
Slow-simmered chicken in fragrant Caribbean curry, wrapped in handmade roti and layered with confit potatoes, turmeric-scented vegetables, and mango chutney. Served with roasted pineapple-carrot slaw and plantain crisps for the perfect balance of heat and sweetness.

Lobster Macaroni Gratin with Truffle Essence
Butter-poached lobster folded into tender pasta with a silky blend of aged white cheddar and Pecorino béchamel, enhanced with a whisper of truffle oil and crispy pancetta. Finished under the broiler for a golden crust and served with micro chive garnish.

Brioche Monte Cristo with Guava Gastrique
Delicately layered smoked ham, roasted turkey, and aged Gruyère cheese between slices of custard-dipped brioche, pan-seared until golden, finished with a light dusting of powdered sugar and served with a housemade guava gastrique and root vegetable crisps

Tuna Niçoise Cakes
Seared tuna cakes with lemon aioli over arugula salad with olives, capers, and fingerling potatoes

Ginger-Lime Ribs with Mango BBQ
Slow-roasted ribs with mango-guava BBQ sauce, corn on the cob, and island-style rice with golden raisins and starfruit

Truffle Meatball Sub
Beef and pork meatballs in San Marzano marinara, truffle mozzarella, served on crusty French bread with baby gem salad

Appetizers & Small Plates

Wagyu Beef Bao
Steamed bao buns filled with marbled beef, black garlic aioli, pickled daikon, and micro herbs

Tuna Tartare Tostadas
Hand-cut tuna with avocado mousse, citrus ponzu pearls, and wasabi tobiko on sesame crisps

Moroccan Spiced Lamb Lollipops
Lamb rib chops crusted in za’atar and pistachio, served with saffron yogurt and harissa oil

Lobster & Truffle Arepas
Crisped arepas with truffle-poached lobster, lemon aioli, and pickled shallots

Prosciutto-Wrapped Medjool Dates
Stuffed with blue cheese and drizzled in sherry reduction

Duck Confit Wontons with Foie Espuma
Crisp wontons of five-spice duck with whipped foie and charred scallion vinaigrette

Thai Carrot-Coconut Soup Espuma
Velvety lemongrass-carrot soup served warm as a foam in espresso cups with ginger crisp

Porcini Arancini with Truffle Dust
Wild mushroom risotto fritters on balsamic glaze with aged cheese and truffle essence

Charred Octopus & Potato Millefeuille
Octopus skewered with crisped potato layers, Romesco, and smoked paprika oil

Scallop Crudo with Yuzu Citrus
Thin-sliced scallops with citrus vinaigrette, cucumber pearls, and herb garnish

Dinner

Veal Osso Buco
Slow-braised veal shank in aromatic wine reduction, served atop whipped root vegetable purée with butter-glazed heirloom carrots and rosemary jus

Housemade Gnocchi in Bolognese Ragu
Pillowy gnocchi in rich, slow-simmered meat ragu, lightly gratinéed with aged cheese and served with a shaved fennel and wild arugula salad

Scallops Mornay
Poached sea scallops and savory ham in a velvety white wine mornay sauce, finished with golden buttered crumbs and Duchess-style potatoes, served with French vegetable medley

Pistachio-Crusted Mahi Mahi
Pan-roasted catch of the day with a spiced nut crust, finished with citrus beurre blanc, served with coconut rice and tender snap peas

Signature Spanish Paella
Golden saffron rice with seasonal vegetables, delicately cooked seafood, and fire-roasted chicken and sausage, finished with charred lemon and herbed oil drizzle

Jerk Pork Chop
Thick-cut pork loin grilled with house jerk marinade, paired with tamarind-apricot glaze, sweet potato purée, and tropical slaw

Beef Wellington
Seared tenderloin layered with mushroom duxelles and prosciutto, encased in puff pastry, baked to golden perfection and served with a reduction of Madeira wine, rustic mashed potatoes, and baby asparagus spears

Dessert

White Chocolate Semifreddo with Almond Dust & Berry Compote
Elegant "half-frozen" white chocolate mousse topped with crushed almonds, served with a vibrant fresh berry compote and gold leaf accent

Caramelized Mango-Pineapple Upside-Down Cake
Golden sponge with rum-caramelized tropical fruit, served warm with Chantilly cream quenelle and edible flowers

Apricot Soufflé with Vanilla-Rum Crème Anglaise
A delicate rise of apricot essence in a light soufflé, finished with a warm pour of housemade crème anglaise

Key Lime Tart with Chocolate-Almond Crust
Zesty key lime custard in a crisp cocoa-almond shell, topped with torched meringue and lime zest sugar

Triple Berry Crumble with Tahitian Vanilla Ice Cream
Warm medley of blueberries, blackberries and raspberries beneath oat streusel, served with hand-churned Tahitian vanilla bean ice cream

Poached Pears in Vanilla Sauternes Syrup
Saffron-poached pears in Sauternes and vanilla bean reduction, served with mascarpone cream and pistachio praline

Tres Leches Bread Pudding with Rum Chantilly
Decadent Caribbean-style milk-soaked brioche with toasted almonds, topped with cinnamon sugar and a swirl of rum-spiked whipped Chantilly

 

Meet the Nauti Nickel & T/t Ronin Crew

Captain Michael Lang & Chef Jennifer Lang

The heart of Nauti Nickel is the husband-and-wife team of Michael and Jennifer Lang, seasoned professionals with over 70 luxury term charters under their belts. Their connection is effortless, their energy magnetic, and their passion for creating unforgettable experiences contagious.

Michael, originally from California, serves as both Captain and onboard Engineer. His calm command of the vessel and deep systems knowledge...

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.

Ready to book your adventure? Speak to one of our experts

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