Year Built

2025

Length

59 ft.

Designer

Fountaine Pajot

Cabins

4

Guests

8

Rates From

$42,000


Catalyst is a brand-new 2025 Fountaine Pajot Samana 59 crafted for effortless luxury and long-range comfort. Thoughtful design meets modern style across every social space—from sunrise coffees to sunset cocktails.

Signature to the Samana 59 is an expansive flybridge—the largest in her category—creating a lounge-dining “terrace” over the sea for daybeds, sundowners, and stargazing. Below, the generous aft cockpit flows into a panoramic salon with a sociable, open-plan galley, while a forward lounge on the bow adds another breezy hangout for morning mimosas or sunset views. At the water’s edge, a hydraulic swim platform makes ocean dips and launching water toys a breeze.

She welcomes up to eight guests in four ensuite cabins: one owner’s and three queens. Catalyst isn’t a typical charter yacht—she’s privately owned, offered only for select weeks, and customized well beyond the standard build to deliver a one-of-a-kind experience that feels polished, personal, and unforgettable

TOYS: eFoil, Sea Scooters, 2 Kite Boards, 1 Kneeboard, 1 Wakeboard, 1 Subwing, 2 2-Person Kayaks, 3 Stand Up Paddle Boards, 1 Tube, 1 Floating Mat, Snorkel Gear and Fishing Gear

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: Bahamas

 
 

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@$42,000 | 3@$42,500 | 4@$43,000 | 5@$43,500 | 6@$44,000 | 7@$44,500 | 8@$45,000

2025 CHRISTMAS

7 night minimum
Full-board option only
Guests: 1-8 @ $50,000
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 @ $54,000
May not start prior to 12/28
Please contact us for more information.

 

Rates are NOT inclusive of 14% tax and fees
Please inquire for details regarding relocation prior to booking.
Relocation fees are + 14% tax
Nassau - No relocation fee
Staniel Cay - $2,000 one-way - $4,000 round-trip
Inquire about rate for transfer to other Bahamas cruising areas

ARRIVAL/DEPARTURE TIMES: 
Yacht prefers a 12pm arrival and departure time. Please inquire for other times.

 

*7 night minimum required due to expansive sailing area. 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!


Meet Your Crew

Capt. Joseph Carew Bourke

Born and raised in Auckland, New Zealand, Joe spent every spare minute on the water aboard his family’s small powerboat—water-skiing, fishing, and falling in love with the ocean. While completing a civil engineering degree, a sailing holiday to Croatia turned into an unexpected job for the rest of the season, and the hook was set. After a few years balancing a “normal” career with any excuse to get back to sea, he committed to professional sailing in 2018.

Since then, Joe has worked extensively in Greece, Croatia, Spain, and the Caribbean, delivered yachts across Europe, and logged more than 50,000 nautical miles—including five transatlantic crossings and one Pacific crossing. He holds an RYA Yachtmaster Ocean certification and brings calm, capable seamanship to every passage.

When he’s not plotting the perfect course, Joe channels his endurance-sport mindset—he’s completed multiple marathons and Ironman triathlons—into running a smooth, upbeat program onboard. He’s also handy behind the bar and the grill, happily shaking sunset cocktails or firing up a beach BBQ to make the day’s finale as memorable as the sail.

 

Chef Georgie Bark

Raised in the UK, Georgie grew up sailing on her family yacht and racing dinghies—eventually becoming an assistant dinghy instructor and spending a summer in Cape Cod as a camp sailing counsellor. She went on to host a flotilla (where she met Joe), worked a winter as a chalet sous-chef, and has since sailed on various vessels with Joe as chef/mate.

Over the past few years, Georgie has steadily honed her culinary skills and recently completed a two-month Chef Academy course. She loves creating fresh, summery menus and has a well-known soft spot for indulgent desserts. Friendly, organized, and guest-focused, she brings an easy warmth to the table—making every meal feel like a highlight of the day.

When she’s not in the galley or on deck, Georgie is a keen photographer and loves capturing candid moments at sea—so you can take home a gallery of memories from your holiday.

 

Whether you’re soaking up the sun on the bow or enjoying a gourmet meal under the stars, Captain Joe and Chef Georgie create an unforgettable experience from start to finish. With Joe’s seasoned seamanship and Georgie’s creative flair in the galley, this dynamic duo brings professionalism, warmth, and a shared passion for life at sea to every charter.

 
 
 

Dining With Chef Georgie

  • DAY BREAK

    Eggs Benedict
    Poached eggs on homemade English muffins with crispy bacon, topped with hollandaise.

    French Toast
    Buttermilk French toast with honey and fresh fruit.

    Mango Chia Puddings
    Creamy mango chia pudding with an assortment of mini pastries.

    Smashed Avocado
    On toasted sourdough with lemon, sea salt, olive oil, microgreens, and optional poached egg.

    Smoothie Bowls
    Blended fresh fruit bowls topped with homemade granola and seasonal fruit.

    Bagel Board
    Homemade bagels with cream cheese, smoked salmon, capers, tomato, red onion, dill, and assorted toppings.

    Smoked Salmon & Cream Cheese Omelette
    Omelette filled with smoked salmon, cream cheese, and chives.

  • MIDDAY

    Fresh Fish Poke Bowl
    Marinated tuna or salmon with avocado, edamame, pickled cucumber, and sesame.

    Charcuterie Board with Homemade Sourdough
    Cured meats, cheeses, olives, sun-dried tomatoes, and roasted nuts served with sourdough and whipped butter.

    Crispy Skin Salmon
    With sautéed courgettes, chickpeas, and herbed yogurt sauce.

    Grilled Squid & Peppers
    With chillies, smoky aubergine, and sesame peanut brittle.

    Tropical Mango Salad with Shrimp & Pineapple Skewers
    Vibrant mango salad paired with shrimp and pineapple.

    Sushi
    Assorted rolls and nigiri with local fish, avocado, cucumber, and pickled ginger.

    Chicken Tacos
    Spiced grilled chicken with salsa, avocado, and crisp lettuce in corn tortillas.

  • HORS D'OEUVRES

    Whipped Feta-Stuffed Figs
    Drizzled with honey.

    Warm Hummus
    Topped with pine nuts, chili butter, and crispy pita chips.

    Traditional Greek Mezze Selection

    Date, Coconut & Peanut Butter Balls

    Prosciutto-Wrapped Melon

    Padron Peppers & Flaming Chorizo

    Soft Sourdough Pretzel Bites
    With coarse salt.

  • MAIN

    Scallops & Octopus
    With quinoa salad, sweet potato & carrot purée.

    Steak Night
    Grilled steak with fondant potatoes, garlic vegetables, and peppercorn sauce.

    Lobster Pasta
    Butter-garlic lobster tossed with fresh pasta, herbs, and light cream sauce.

    Burger Night
    Homemade beef burgers with caramelized onions and chunky potato wedges.

    Local Fresh Fish
    Whole roasted fish with seasonal vegetables, lemon couscous, and buttery mint potatoes.

    Wild Mushroom & Pancetta Risotto
    With Parmesan crisp and truffle oil drizzle.

    Duck with Cherry Wine Reduction
    Crispy duck breast with cherry and port wine sauce.

  • DESSERT

    Salted Caramel Brownies
    With homemade vanilla ice cream.

    Sticky Toffee Pudding
    With warm toffee sauce.

    Classic Banoffee Pie
    Banana, toffee, and whipped cream.

    Eton Mess
    Fresh berries with meringue and cream.

    Chocolate Lava Cake
    With ice cream.

    Fruit Tarts
    With custard and seasonal fruit.

    Apple Crumble
    With cinnamon and buttery oat topping.


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