Year Built

2023

Length

48 ft.

Designer

Bali

Cabins

4

Guests

8

Rates From

$24,200


Introducing Kasiopeja, a 2023 48’ catamaran that encapsulates the essence of Bali in every detail. This majestic vessel spans 48 feet and boasts a plethora of amenities, thoughtfully designed to accommodate up to 8 guests in absolute comfort. Step aboard this floating paradise, and you'll find four luxurious queen guest cabins, providing a haven of relaxation for everyone on board. Four well-appointed heads ensure convenience and privacy for all, enhancing the overall experience. The galley is fully equipped with modern appliances, including a full-sized refrigerator, catering to all culinary desires. As you venture outside, you'll be captivated by the solid deck, offering an expansive seating area and a serene lounge deck where cherished moments can be shared with loved ones. Up on the flybridge, an inviting table, (electric cooler with ice cold drinks) and lounge area beckon guests to enjoy panoramic views while being pampered by the warm sea breeze. And that's not all—Kasiopeja has a distinctive feature that sets her apart: a remarkable tilt and turn rear wall in the salon. When opened, it seamlessly merges the interior with the exterior, creating an unmatched and unforgettable environment. Embodying Bali's unparalleled style and emphasis on livability, this stunning catamaran offers an unparalleled experience that will leave a lasting impression on all who set foot on board. For those fortunate enough to sail on Kasiopeja, rest assured, she will exceed expectations and undoubtedly beckon guests to return time and time again.

TOYS: 2 Sublue Sea Scooters, 2 Stand Up Paddle Boards, 1 Large Float, Snorkeling Gear & Onshore Games

DIVING: Offered via rendezvous only

TURN AROUND TIME: We prefer 48 hours in between charter drop off and pick ups, but feel free to inquire for 24. We will do our best to accommodate.

CRUISING GROUNDS: British Virgin Islands & U.S. Virgin Islands

 
 
 

Booking Options & Availability

 

FULL-BOARD

Includes 7 breakfasts, 7 lunches and 7 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.

2@$24,500 | 3@$25,000 | 4@$25,500 | 5@$26,000 | 6@$26,500 | 7@$27,000 | 8@$27,500

LOCAL FARE

Includes 7 breakfasts, 5 lunches and 6 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.

2@$24,350 | 3@$24,775 | 4@$25,200 | 5@$25,625 | 6@$26,050 | 7@$26,475 | 8@$26,900

HALF-BOARD

Includes 7 breakfasts, 4 lunches and 3 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.

2@$24,200 | 3@$24,550 | 4@$24,900 | 5@$25,250 | 6@$25,600 | 7@$25,950 | 8@$26,300

 

2025 CHRISTMAS

7 night minimum
Full-board option only
Guests: 1-8 @ $30,000
Must end on or before 12/27
Please contact us for more information.

25/26 NEW YEARS

7 night minimum
Full-board option only
Guests: 1-8 @ $33,000
May not start prior to 12/28
Please contact us for more information.

SLEEP ABOARD

Sleep aboard the night before charter dates. Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks.

 

*To book a charter we have a 5-night minimum, but feel free to inquire for less.

 

Let’s Get Underway!

Does this yacht meet all of your requirements? Great! Let’s make your dream vacation a reality!

Our charter concierge is standing by ready to assist and answer any questions you may have so feel free to start a Live Chat (in the bottom right corner), submit an Inquiry Form or Call Us today!

Yacht Walkthrough & Float Around

Enjoy all that this yacht has to offer with a detailed and guided walkthrough of the vessel and a ‘float around’ video of the exterior.

 

360º Virtual Tour


Meet Your Crew

Capt. Bryan Mason

After years of global exploration, Captain Bryan has found his true home on the stunning waters of the Virgin Islands. His path to the helm was anything but ordinary—driven by a deep sense of curiosity and a passion for meaningful experiences.

Bryan’s wanderlust first took him through Mexico and Chile, where he worked as a volunteer, and later to England and Spain, where he studied philosophy and law. He spent over a decade practicing as an attorney in the windy city of Chicago before trading his suit for sea boots and heading north to try his hand at commercial salmon fishing in Alaska. But it was in 2016, after relocating to St. Thomas, that the sea truly called him. When hurricanes Irma and Maria swept through the Caribbean two years later, they gave Bryan what he calls his “Category-5 nudge” to finally pursue his lifelong dream of becoming a captain.

Since then, Captain Bryan has charted a successful course in the yachting world—logging over 1,000 charters and welcoming more than 6,300 guests aboard. Known for his calm professionalism, thoughtful hospitality, and wealth of nautical knowledge, he consistently earns five-star reviews and guest praise.

With a deep love for the ocean, an adventurous spirit, and a commitment to exceptional service, Captain Bryan is proud to bring his experience to the Virgin Islands term charter scene—helping guests create unforgettable memories, one charter at a time.

 

Chef Zachary Bronson

Chef Zachary joins Kasiopeja for his first season with Paradise Yacht Management, bringing over 20 years of experience in the hospitality industry and a lifelong love for coastal living. A Florida native, Zach has always felt at home on or near the water—making the transition to life at sea a natural evolution of both passion and profession.

Throughout his career, Zach has helped launch and manage numerous high-end restaurants, bars, and resort dining programs across Orlando and Nashville. His diverse background includes roles as a chef, food and beverage director, wine consultant, and mixology expert—all grounded in a commitment to warm, personalized hospitality and consistently elevated guest experiences.

Now embarking on his next chapter as a yacht chef, Zach is thrilled to combine his culinary creativity with the rhythm of life at sea. Onboard Kasiopeja, guests can expect flavorful, thoughtfully prepared meals, effortless service, and unforgettable moments shared around the table—all set against the stunning backdrop of the Virgin Islands.

 

Dining With Chef Zachary

  • DAY BREAK

    All breakfasts served with fruit platter, yoghurt, coffee, fruit juice, and a spread of various teas.

    Tropical Sunrise Platter
    Pineapple, papaya, mango, banana, coconut yogurt, and island honey.

    Johnny Cake Waffles
    With spiced rum-maple syrup and caramelized bananas.

    Crab Cake Benedict
    House-made crab cakes topped with poached eggs and hollandaise on toasted English muffin.

    Classic Steak & Eggs
    6 oz. filet medallion, eggs your way, roasted potatoes, and peppers.

    Plantain Pancakes
    Served with nutmeg syrup and toasted coconut.

    Three-Egg Omelet Station
    With mushrooms, peppers, onions, spinach, ham, bacon, sausage, and cheddar.

    Greek Yogurt Parfait
    With local honey, toasted almonds, and berries.

  • MIDDAY

    Grilled Mahi Sandwich
    Fresh mahi filet, lettuce, tomato, tartar sauce, served with roasted vegetables.

    Island Cubano
    Roast pork, sliced ham, Swiss cheese, pickles, mustard, served with side salad.

    Chophouse Burger
    Prime beef, cheddar, lettuce, tomato jam, caramelized onions, sesame bun, with baked potato wedges.

    Shrimp Caesar Wrap
    Romaine, jumbo shrimp, Parmesan, Caesar dressing, served with fruit salad.

    Lobster Roll
    Chilled lobster salad on a toasted split roll with lemon butter, served with cucumber salad.

    Grilled Chicken Cobb Salad
    Romaine, bacon, avocado, tomato, egg, blue cheese, ranch.

    Seared Tuna Niçoise
    Ahi tuna, olives, potatoes, haricot verts, tomato, vinaigrette.

    Pasta Primavera
    Penne pasta with zucchini, squash, peppers, and Parmesan in light cream sauce.

  • HORS D'OEUVRES

    Mini Lump Crab Cakes
    With remoulade.

    Seared Tuna Tataki
    Rare ahi with soy-ginger sauce.

    Shrimp Cocktail
    Chilled jumbo shrimp with cocktail sauce and lemon.

    Beef Tenderloin Skewers
    With chimichurri.

    Prosciutto-Wrapped Melon
    With pineapple glaze.

    Lobster Bites
    Butter-poached lobster skewers with garlic-lime butter.

  • STARTERS

    New England Clam Chowder
    Creamy chowder with clams, potato, and bacon.

    Spiny Lobster Bisque
    Silky bisque with brandy and lobster medallions.

    French Onion Soup
    Caramelized onions, beef stock, Gruyère gratinée.

    Tomato Basil Soup
    Smooth tomato base finished with cream.

    Chophouse Caesar
    Romaine, croutons, shaved Parmesan, creamy Caesar dressing.

    Beet & Goat Cheese Salad
    Roasted beets, arugula, goat cheese, candied pecans, citrus vinaigrette.

    Wedge Salad
    Iceberg, bacon, tomato, blue cheese crumbles, ranch.

    Garden Salad
    Mixed greens, cucumber, tomato, onion, balsamic vinaigrette.

    Spinach & Strawberry Salad
    Baby spinach, strawberries, feta, candied walnuts, poppy seed dressing.

  • MAIN

    Fresh Catch of the Day
    Snapper, mahi, or wahoo, grilled or seared, served with rice pilaf & sautéed green beans.

    Caribbean Spiny Lobster Tail
    Broiled with garlic butter & lemon, paired with roasted potatoes & asparagus.

    Ahi Tuna Steak
    Sesame-crusted, seared rare with soy-ginger glaze, coconut rice & baby bok choy.

    Pan-Roasted Grouper
    With citrus beurre blanc, mashed potatoes & sautéed zucchini.

    Grilled Salmon
    With honey-mustard glaze, wild rice & roasted carrots.

    Sea Scallops
    Pan-seared with lemon caper butter, served with creamy risotto & wilted spinach.

    Seafood Linguine
    Shrimp, lobster, and scallops tossed in garlic cream sauce with fresh herbs.

    Filet Mignon (8 oz.)
    With port wine demi-glace, garlic mashed potatoes & grilled asparagus.

    New York Strip (12 oz.)
    With peppercorn sauce, baked potato & sautéed mushrooms.

    Bone-In Ribeye (16 oz.)
    With mushroom Marsala reduction, au gratin potatoes & roasted Brussels sprouts.

    Rack of Lamb
    Herb-crusted with rosemary jus, served with couscous & ratatouille.

    Double-Cut Pork Chop
    Lightly jerk-spiced, finished with pineapple glaze, with rice pilaf & green beans.

    Roast Chicken Supreme
    Pan-roasted with thyme jus, served with roasted root vegetables & mashed potatoes.

    BBQ Baby Back Ribs
    With Caribbean barbecue sauce, baked sweet potato & coleslaw.

    Grilled Lamb Chops
    With mint chimichurri, paired with roasted potatoes & broccolini.

    Additional Sides - Available to substitute or add to any entrée
    Garlic Mashed Potatoes · Baked Potato with Sour Cream & Chives · Au Gratin Potatoes · Rice Pilaf · Wild Rice · Roasted Sweet Potato · Steamed Asparagus · Roasted Brussels Sprouts · Creamed Spinach · Sautéed Mushrooms · Grilled Zucchini · Seasonal Roasted Vegetables · Coleslaw

  • DESSERT

    Banana Foster Cheesecake
    With rum caramel sauce.

    Key Lime Tart
    With graham crust and toasted meringue.

    Molten Chocolate Cake
    With whipped cream.

    Pineapple Upside-Down Cake
    Served warm with vanilla ice cream.

    Passionfruit Crème Brûlée
    Classic custard with Caribbean sugar crackle.

    Classic NY Cheesecake
    With fresh berries.

    Tropical Sorbet Trio
    Mango, coconut, and passionfruit.

    Apple Crisp
    With vanilla ice cream.

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