2023 BALI 5.4 CATAMARAN “NO INHERITANCE”
- From :
- $ 26,667
A MORE INTIMATE CHARTER
The brand-new Bali sailing catamaran, NO INHERITANCE, is a shining illustration of Bali’s design prowess. You know you’re in for a one-of-a-kind charter experience the moment you step foot in the gorgeous cockpit, which has teak floors, a dining table for eight, and a comfy lounge bench.
Making your way up to the flybridge will reward you with breathtaking views of the turquoise lake and the sails from every angle. It’s also a lovely site to enjoy some sunset cocktails and light fare while reading a good book. The main salon is spacious and bright thanks to the abundance of windows that surround it. All four of the guest quarters are roomy and well-lit thanks to the numerous windows.
Each stateroom has a queen-sized bed, a private bathroom with a shower, a flat-screen TV, and a sound system with both ship-wide and in-cabin controls for your pleasure. All of the staterooms have the high-end finishing work befitting a vessel of this quality.
NO INHERITANCE is a spectacular experience that offers something for everyone thanks to its many distinct settings.
TOYS: (2) Stand Up Paddle Boards, Snorkeling Gear, Floating Mats
DIVING: Offered via rendezvous only.
CRUISING GROUNDS: U.S. Virgin Islands.
BOOKING OPTIONS & AVAILABILITY
*To book a charter we have a 5-night minimum, but feel free to inquire for less.
7 night minimum
Full-board option only
Guests: 1-10 @ $45,000
May not start prior to 12/27
Please contact us for more information.
7 night minimum
Full-board option only
Guests: 1-10 @ $44,000
Must end on or before 12/25
Please contact us for more information.
For 10 passengers:
Five Night Charter: $30,000
Six Night Charter: $30,857
Seven Night Charter: $36,000
MEET YOUR CREW
The ocean has always been a passion of mine, so I have designed a life on it! I bought my first boat with a close friend in 2016. Our Cantola 34’ was a trimaran that would race between my hometown of Santa Barbara and the one of a kind Santa Barbara Channel Islands National Park. Often ferrying surfboards, dive gear, and a dozen friends, we would take trips rain or shine to catch the best conditions at the islands. Naturally, this led to more boats and crewing local charters as part time work. Sharing the outdoors with others has always been easy with sailing, but to reach a larger audience I also spent years volunteering with outdoor education groups for kids and young adults. In 2020 I began phasing out of my job as a carpenter to pursue sailing further afield. After sailing a variety of yachts across oceans, for deliveries and for fun, I bought my second boat with the love of my life in 2022. Madison and I found our 42’ Albin Nimbus laid up in a boat yard in Nova Scotia, Canada. Our adventures took us down the East Coast and eventually offshore to the Lesser Antilles.
I hold a USCG Masters License and, as a captain, I want to share the joys of sailing with others in a fun and safe environment. I am a waterperson and derive immense joy from diving, wing foiling, and sailing. Ashore, I check in to island time and love to eat my way across town and check out local events. I have a life off the boat too. Time on land is spent visiting family across the US, taking off on rock climbing/mountaineering excursions, and crafts like brewing, wood working, and music. I have sailed throughout the Eastern Caribbean, all the Hawaiian islands, and much of the Pacific Coast of North America. Of all the areas I have sailed, I have found the Virgin Islands to be absolutely idyllic. I would love to share them with you!
My favorite way to get to know someone is over a shared meal. Growing up in the Midwest, my family communed over holidays and special events with big, good food as the centerpoint. Between sharing time in the kitchen with a large family and picking food fresh from the garden, food was a cornerstone of my upbringing.
When I moved to the West Coast at 18, I found myself naturally creating this wherever I landed. Initially, this looked like cooking for nanny clients and working with a holistic nutritionist serving pop-up dinners. Over time, as my career in management took me further from the kitchen, I started hosting themed dinners for friends, cooking my way through different cookbooks and cuisines that intrigued me. This led me to working for a catering company where I really got to hone my skills in a professional setting. While I loved the creativity and total immersion in food, I also wanted to feed my adventurous side…
Eric and I got a wild hare and decided it was time to pursue the dream of cruising full time. So we sold everything, bought a boat, and started sailing! We began in Nova Scotia, CA, sailing down the east coast of the US and then finally through the Caribbean down to Trinidad. Throughout this time, I had more space than ever to dive into my hobbies. While of course that largely meant walking through any grocery store or open air market I could find and tasting new things along the way, it also meant more time for play! Some of my favorite things outside of the galley are snorkeling, rock climbing, stand up paddle boarding, hiking, swimming, drawing, playing ukulele, tattooing, trying to wingfoil, and reading.
While this might make me sound busy (which I can be!), I also find few greater joys than tying a float out behind the boat, sipping a cocktail, and taking in the beauty of the places I get to call home. “Il dolce far niente”, which means the sweetness of doing nothing in Italian, is also such a beautiful part of being in stunning places with good company.
I look forward to sharing the magic of these islands with you and yours.
DINING ABOARD THE NO INHERITANCE
Classic Old Fashioned
Fresh Herb Margarita
Passion Fruit Gin and Tonic
Non – Alcoholic
Fresh Lavende Lemonade
Fresh Green Juice
Chocolate Chip Cookie Ice Cream Sandwiches
Fruit Galette Served with Vanilla Ice Cream
Flourless Chocolate Cake Served with Fresh Whipped Cream
Margarita Pie with a Graham Cracker Crust
Creme Brulee with Orange and Cinnamon
Strawberry Shortcake Served with Fresh Whipped Cream
Oven Baked S’mores
Chocolate Covered Coconut Butter Filled Dates
Panna Cotta with Passion Fruit
Bacon Wrapped Dates Glazed with Balsamic
Warm Olives with Citrus and Herbs
Charcuterie Platter of Assorted Cheese, Cured Meats, Seasonal Fruit, and Roasted Nuts
Baba Ganoush with Crispy Pita and Fresh Vegetables
Caprese Salad Skewers
Fresh Made Tortilla Chips and Guacamole
Blistered Shishito Peppers
Flat Bread with Seasonal Produce, Cheve, and Fresh Herbs
Ahi Tuna Hand Roll with Nori and Sesame Dipping Sauce
Sticky Lemon and Date Chicken
Crispy chicken thighs prepared with preserved lemon and dates. Served with tabbouleh, herbed labneh “ranch”, and pita.
Jammy Tomatoes with Meatballs
Meatballs stewed with cherry tomatoes and topped with parsley and parmesan. Served with roasted broccoli and fresh baked focaccia.
Stewed pulled pork in fresh corn tortillas. Served with rice, beans, roasted peppers, and salsas.
Miso Glazed Catch of the Day
Miso and sake broiled fish served with garlic bok choy and spring onion white rice.
Flank Steak with Chimichurri
Seared flank steak with a cilantro and parsley chimichurri. Served with roasted tahini carrots and smashed potatoes.
Indian spiced stewed spinach with cheese. Served with curry seasoned pumpkin, garlic naan, and jasmine rice.
Chicken Ceasar Salads
Romaine lettuce with caesar dressing topped with grilled chicken and parmesan crisps.
Ahi Poke Bowls
Soy marinated ahi tuna served on a bed of rice with pickled veggies, seaweed salad, and edamame.
Classic bacon, lettuce, tomato, and avocado sandwich with a homemade garlic aioli.
Jerk chicken, pineapple salsa, fresh and roasted veggies served with a spicy mayo.
Bang Bang Shrimp Tacos
Creamy and spicy shrimp tacos topped with mango salsa and avocado crema.
Crispy Tofu Salad
Crispy tofu served on an asian cabbage slaw. Topped with crunchy wontons, edamame, and sesame seeds.
Tortilla chips topped with cotija, shredded pork, crema, corn, cilantro, peppers, and pickled onions.
Crispy Crunchy French Toast
Cornflake crusted french toast served with a warm fruit compote, cinnamon butter, bacon, and fresh fruit.
Lemon Ricotta Pancakes
Served with lemon curd and powdered sugar. Side of sausage and dressed greens.
Warm crepes served with sweet and savory fillings to assemble as you please!
Soft scrambled eggs with gruyere and fresh herbs. Side of bacon and dressed greens.
Toast with fresh avocado, pickled onion, soft boiled egg, and fresh herbs. Side of bacon and fresh fruit.
Fresh Cinnamon Rolls
Homemade sticky cinnamon rolls with cream cheese frosting. Side of sausage, yogurt, and fresh fruit.
Blend of fresh greens, fruit, and protein. Flavors vary depending on season.