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Power Catamaran Nauti Nickel

Where Luxury meets adventure!

Nauti Nickel left no luxury to spare with the finest attention to detail in mind, curating an idyllic Caribbean charter experience. Newly splashed in 2023, Nauti Nickel is built to accommodate four crew to serve up to 10 guests. Sleek, elegant, and extremely spacious with an overall length of 80 feet and beam of 40 feet; Nauti Nickel truly is the hallmark of cruising comfort.

Her flybridge hosts two open seating areas, a TV, bar, grill, and jacuzzi. Equipped with an ice maker and refrigerator stocked with your favorites drinks, chilled water, and seltzer on tap, bar service follows you to this space. The overhead bimini provides an area of escape from the sun for those who want shade or integrated lighting for evening cocktails. The expansive aft lounge cushion for sun bathing makes this a highly desirable space for relaxation, reading, or napping,
all enjoyed with panoramic views of the surrounding scenery.

The protected aft deck provides additional lounging spaces in addition to an elegant setting for formal dining. Two lounge pads are optimal for relaxing as well as another area aft of the dining table.

Entering the salon area, urban chic decor with leather upholstery with a customized backlit bar welcomes guests to a fully air conditioned interior. This space highlights an additional dining area and comfort zone for a morning coffee or evening chess match. The open galley is equipped with state of the art appliances, fine china,
and extensive glassware. The Electrolux Gourmet Coffee maker grinds fresh coffee with
each cup and froths your milk with the precision of a swiss watch. Two inbuilt wine chillers ensure the meals will consistently be paired with the selected wines.

Nauti Nickel is equipped with a large array of water toys including, a jet ski, sea bobs, snorkel gear, kayaks, stand-
up paddleboards, adult and children wakeboards, water skis, noodles, floating lily pad, and a range of towable inflatables.

Nauti Nickel’s crew of four are waiting for the opportunity create an experience you will never forget.

7-Night Charter Rates
From
$104,000 (2 passengers 7 nights)
To
$120,000 (10 passengers 7 nights)*
Details
Guests
Up to 10
Guest Cabins
5
Length
80
Cabin Layout
1 King, 3 Queens & 1 twin cabins en-suite
Designer
Sunreef Yachts
Launched
2022
Home Port
Yacht Haven Grande, St. Thomas, USVI

Meet the Crew

Crew photo
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 bring safety and confidence to every journey. But more than that, his joy in working side-by-side with Jennifer creates a seamless experience for guests—one where every detail feels thoughtful and perfectly orchestrated.

Jennifer, a Le Cordon Bleu–trained chef with French roots and global influences, delights guests with meals that are vibrant, elevated, and full of soul. Her career began in Portland’s fine dining scene, and her menus now reflect a love for local Caribbean flavors with upscale finesse. A natural hostess, Jennifer blends refined service with heartfelt warmth—making every guest feel like family.


Together, Michael and Jennifer lead with intention, joy, and an infectious sense of adventure—welcoming each guest not just onto a yacht, but into their world
~~~~~~~
Rosemary Pretorius – Stewardess

With her radiant smile and calming presence, Rosemary transforms the onboard atmosphere into one of effortless elegance and tranquility. Born and raised in Cape Town, South Africa. Her hospitality background and intuitive service style create a boutique-hotel feel aboard Nauti Nickel, where every detail—from towel folds to tablescapes—is infused with care and creativity.
~~~~~~~
Travis Rall – Deckhand

Reliable, energetic, and always up for an adventure, Travis brings years of professional yachting experience and a lifetime of ocean passion to his role as deckhand. Also from Cape Town. Whether launching water toys, maintaining the yacht’s sleek profile, or guiding paddleboard sessions, Travis's steady presence and hands-on skills help keep the experience smooth, safe, and full of fun.

Together: A Dream Team Within a Dream Team
Travis and Rosemary, a couple in love and in sync, embody the spirit of adventure that defines Nauti Nickel. With a shared dream of learning the ropes from our Captain and Chef Team of more than a decade experience in the industry to take the reins themself someday as a Captain and Chef team operating Nauti Nickel. They work seamlessly alongside each other and with Michael and Jennifer, creating a warm, cohesive team dynamic that feels like family.
~~~~~~~
Kelanie Torres – Deckhand

Born and raised in Puerto Rico, Kelanie is the soul of Caribbean adventure. With eight years in the boating industry and a background in marine mechanics, she brings a deep knowledge of the sea—and the vessel—to every charter. Guests love her energy and expertise, whether she’s leading snorkeling excursions, handling the tender for a beach picnic, or sharing her favorite hidden coves. From surfing to spearfishing, Kelanie’s island spirit infuses the entire experience with authenticity and excitement.
~~~~~~~
The Nauti Nickel Crew
Whether you’re diving into crystal-clear waters, enjoying an alfresco dinner under the stars, or dancing barefoot on the deck, the crew of Nauti Nickel is there to make every moment unforgettable. With a balance of professionalism, personality, and pure joy, this team doesn’t just run a charter—they craft a feeling. One that stays with guests long after the sails are down and the anchor is weighed.

The Details

Availability & Rates

Upcoming 12 Months Reservation Calendar:

Available:
Available weekend day:
Hold/Option:
Booked:
Unavailable:
Caribbean off season:
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Note: this calendar is not always 100% current. Please 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 9 10
Winter
2025 to 2026
$104,000 $105,000 $106,000 $107,000 $108,000 $109,000 $110,000 $115,000 $120,000
Summer
2026
$104,000 $105,000 $106,000 $107,000 $108,000 $109,000 $110,000 $115,000 $120,000
Winter
2026 to 2027
$104,000 $105,000 $106,000 $107,000 $108,000 $109,000 $110,000 $115,000 $120,000
*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
80
Beam
40
Draft
8.5
Designer
Sunreef Yachts
Children Allowed
Yes
Flag
BVI
Guests
10
Max. Speed
16kt
Dinghy/Tender
2 = 21’ RIB / 40’ Rafnar
Dingy Max. Passengers
10
Dinghy hp
115hp / 1200hp
Wash basins
6
Heads
6
Tp in heads
Yes
Helipad
No
Jacuzzi
Yes
Engines
Engines: 2x Man 1200hpGenerator: 2x Cummins 27kW
Generators
Yes
Refit
2024
Range
200-400nm
Fuel
20-100
Cruising speed
8-14kt
Accomodation
Guest Cabins
5
Guest Electric Heads
6
Location
Home Port
Yacht Haven Grande, St. Thomas, USVI
Winter Cruising Area
Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (BVI)
Summer Cruising Area
Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (BVI)
Preferred Port
Tortola, BVI
Amenities & Entertainment
WiFi Internet
Onboard WIFI
Sun Awning
Yes
Hair Dryer
Yes
Water Maker
Yes
Ice Maker
Yes
BBQ
Yes
Voltage
115/230
Stereo System
Yes
iPod Hookup
Yes
DVD Player
Yes
Board Games
Yes
Satellite tv
Yes
Bimini
Yes
Kosher
No
Nude
No
Minimum age
None
Gym exercise
No
Elevators
No
Wheelchair access
No
Inverter
Yes
Water capacity
150 liters per hr
Stabilizers
No
Water Sports
Adult Waterskis
Yes
Stand Up Paddle Board
Yes
Snorkeling Gear
Yes
Tow Tube
Yes
Wake Board
Yes
1-Person Kayak
No
2-Person Kayak
Yes
Float Mats
Yes
Beach Games
Yes
Fishing Gear
Yes
Fishing Gear Type
Trolling Rod & Reel
Number of Rods
2
Underwater Camera
Yes
Sea scooters
No
Swim platform
Yes
Boarding ladder
2/sugar scoops
Sea bobs
Yes
Scuba & Crew
Scuba Info
Yacht offers Rendezvous Diving only
Personal BCs
8
Regulators
8
Air Compressor
Onboard
Captain Nationality
American
Captain License
USCG Master License, STCW
Crew Smokes
No
Crew Pets
No
Caters to Special Diets
Yes
Menu

SAMPLE 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

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