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Catamaran Kasiopeja

Where Luxury meets adventure!

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.

7-Night Charter Rates
From
$24,500 (2 passengers 7 nights)
To
$27,500 (8 passengers 7 nights)*
Details
Guests
Up to 8
Guest Cabins
4
Length
48
Cabin Layout
4 Queens en-suite w/AC
Designer
Bali Catamarans
Launched
2023
Home Port
Yacht Haven Grande, St. Thomas, USVI

Meet the Crew

Captain Bryan
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
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.

The Details

Availability & Rates

Upcoming 12 Months Reservation Calendar:

Available:
Available weekend day:
Hold/Option:
Booked:
Unavailable:
Caribbean off season:
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Jul 202612345678910111213141516171819202122232425262728293031
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Note: this calendar is not always 100% current. Please Contact us contact us for more information about available dates aboard this yacht.
Hours required between charters: 48, Inquire for 24

7-night Charter Rates by Group Size

Passengers: 2 3 4 5 6 7 8
Summer
2025
$24,500 $25,000 $25,500 $26,000 $26,500 $27,000 $27,500
Winter
2025 to 2026
$24,500 $25,000 $25,500 $26,000 $26,500 $27,000 $27,500
Summer
2026
$24,500 $25,000 $25,500 $26,000 $26,500 $27,000 $27,500
Winter
2026 to 2027
$24,500 $25,000 $25,500 $26,000 $26,500 $27,000 $27,500
*Price range is subject to change. Please contact us for pricing for various party sizes, number of nights and seasons. Best price guarantee: We endeavor to offer the lowest prices available and will always match lowest rates. We accept Visa, MasterCard and AMEX, no fees. We accept Visa, MasterCard and AMEX
Specs & Cabin Layout

Cabin Layout

Specifications

Length
48
Beam
26
Draft
4.3
Designer
Bali Catamarans
Children Allowed
Yes
Flag
US
Guests
8
Max. Speed
9
Dinghy/Tender
11ft RIB, Highfield
Dingy Max. Passengers
6
Dinghy hp
25
Wash basins
4
Heads
4
Tp in heads
Yes
Helipad
No
Jacuzzi
No
Engines
Twin Yanmar 80HP engines13.5kw GensetRay Marine Electronics
Generators
Yes
Cruising speed
8
Accomodation
Guest Cabins
4
Guest Electric Heads
4
Location
Home Port
Yacht Haven Grande, St. Thomas, USVI
Winter Cruising Area
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Summer Cruising Area
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Preferred Port
STT
Other Port
Inquire
Hours Between Charters
48
Amenities & Entertainment
WiFi Internet
Onboard WIFI
Sun Awning
No
Hammock
No
Deck Shower
Yes
Hair Dryer
Yes
Water Maker
Yes
Ice Maker
No
BBQ
Yes
Voltage
120V
Stereo System
Yes
iPod Hookup
No
DVD Player
No
Board Games
Yes
Satellite tv
No
Bimini
No
Kosher
Yes
Nude
No
Guests smokes
Not onboard
Guest pets
No
Minimum age
Water Safe
Gym exercise
No
Elevators
No
Wheelchair access
No
Inverter
Yes
Stabilizers
No
Water Sports
Adult Waterskis
No
Kids Waterskis
No
Stand Up Paddle Board
Yes
Snorkeling Gear
8
Tow Tube
Yes
Scurfer
No
Wake Board
No
1-Person Kayak
No
2-Person Kayak
No
Float Mats
Yes
Sailing Dinghy
No
Beach Games
Yes
Fishing Gear
Yes
Number of Rods
4
Underwater Camera
No
Other Water Toys

2 Sublue Sea Scooters


Sea scooters
Yes
Kneeboard
No
Windsurfer
No
Swim platform
Scoop Steps
Boarding ladder
Stern Sugar Scoops
Sea bobs
No
Kite boarding
No
Scuba & Crew
Scuba Info
Yacht offers Rendezvous Diving only
Air Compressor
Not Onboard
Crew Smokes
No
Crew Pets
No
Caters to Special Diets
Yes
Menu

SAMPLE MENU

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.

Interested in booking?

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