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Bali 5.4

This 55' Catamaran is characterized by sturdy design and open ergonomic living spaces that flow seamlessly.

  • A/C
  • 4 Cabins
  • 8 Max Guests
  • 5 Heads
  • Watermaker
  • Ice Maker
Inquire About This Yacht
55' | 29' | 4.11'

  • Yanmar 80HP
  • 1260 liters
  • Description

    About Elysian

    Elysian’s unique design emphasizes comfort, from our spacious living areas to the expansive decks that provide panoramic views of the sea and islands. Seamlessly blending interior living with the option of alfresco entertaining, allowing guests to enjoy natural tropical breezes and an open concept living experience while on board. Elyisan has four queen cabins. Three cabins are ensuite with dry heads and the starboard aft cabin has a wet head. All cabins have: foam mattress toppers, hairdryers, ocean friendly toiletries, guest robes, TVs (Netflix/Hulu), fans, personal cabin controlled AC, USB ports and 110V sockets. Crew cabin is the twin midship cabin.

    Detailed Specs

    • 8
    • 4
    • 4
    • 5
    • 4
    View Brochure

    Boat Layouts

  • Recreation


    • E-Foil
    • Snorkel equipment
    • Tube
    • Lionfish pole spear X2
    • Yoga Mats
    • Bean bags X2
    • Wakeboard
    • SUPs X2
    • Sea Scooters X2
    • Underwater camera
    • Beach games: corn hole, tic tac toe, bocce ball


    • Onboard WIFI
    • Salon Stereo
    • 40 HP Mercury Gala Viking 360 Center Console
    • Fishing Gear (trolling and casting)
    • Snorkel Gear
    • Rendezvous diving available
  • Crew


    Orlagh O’Donoghue – Captain

    Born and bred in Ireland, Orlagh has always had an unwavering passion for the outdoors, and travel. Being able to horse ride since a very young age, Orlagh was never seen without muddy boots and a horse somewhere nearby. At every opportunity Orlagh would leave Ireland to compete on her horses abroad. This lead her to see new cultures and sparked an interest to want to travel further.

    Starting her first job as an air hostess for Emirates airlines in her early 20’s, she predominantly worked in premium cabins for over five years. That provided her the chance to experienced many countries and vast cultures.After spending so much time in the air she started to miss the ocean and nature, so she took some time away from flying. After discovering her passion for sailing it was an easy decision to make the change but had to throw herself entirely into sailing and spend all of her time and energy to complete her Yachtmaster in the UK.

    She ended up swapping her wings for her sails and spent a summer working for a charter company, offering sailing trips around Greece. She naturally fell in love with sailing and knew that this is what she wanted to pursue as a life and career.
    Four years in, Orlagh has been working as a professional captain in the Mediterranean and Caribbean, having also completed some ocean crossings across the Atlantic and spending her last winter as a sailing instructor in the BVI.

    Cassie Peppin – Chef 

    Originally from Florida, Cassie grew up on the water. Spending the weekends at the beach, grilling out with friends and family fostered her love for entertaining.

    Growing up as the oldest of six, she is overqualified at managing multiple personalities and wrangling a group. She was the go-to girl for family birthday cakes and over the years has been more than happy to use her familv for countless hours of recipe testing.
    After college, Cassie began working in DC as an events planner, and while her love for entertaining helped her excel in this position, she still yearned for something more. Deciding to take a year off to backpack through Europe, Cassie ended up on a sailboat trip with friends in Croatia and that was it. She knew she had to find a way to stay, and when the staff on board asked if she knew how to cook, she said yes – and never looked back.

    During the pandemic when the tourism industry slowed, she took that as an opportunity to advance her career by taking a year off from working on boats to attend culinary school in New York. Cassie then landed a job as a line cook at a well known southeast Asian restaurant in Chinatown while attending school, learning from some of the best chefs in the industry and fine tuning her own skills on the line, she gained priceless experience during her year on land. She now brings this professional training to yachts all over the world, from the Mediterranean to the Caribbean to French Polynesia – and now to her new found home on sailing yacht Elysian.

  • Sample Menu
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    Day 1:

    • Lunch – Grilled steak Caesar salad with parmesan crisps and baked herbed croutons
    • Canapés/ Afternoon Snack- Hot potato poppers topped with crispy pancetta, melted gouda cheese and
      a garlic mayo sauceEntrée- Honey and soy glazed salmon, tempura broccoli and wild rice on the side
    • Dessert– Maple cinnamon poached pears, sprinkled with a cookie crumble and a scoop of vanilla ice
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    Day 2:

    • Breakfast – Avocado toast with poached egg on top, with a side of hickory smoked bacon
    • Lunch– Greek chicken gyros on homemade flat bread with fresh tzatziki and caramelized onions, served with Greek salad and hummus
    • Canapés/Afternoon snack- Spicy Cajun shrimp bites served on a cucumber slice with avocado mousse
    • Entrée – Herb crusted rack of lamb topped with a red wine sauce, honey roasted carrots on a bed of roasted red pepper and pomegranate couscous
    • Dessert– Whipped chocolate and hazelnut mousse topped with rum spiked whipped cream, raspberry and mint
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    Day 3:

    • Breakfast– Lemon Ricotta Pancakes, dusted with powdered sugar served with maple syrup whipped cream (optional cream cheese icing) and sausage
    • Lunch– Crab cakes served with tartar sauce on a bed of apple and kale salad with a honey dijon vinaigrette
    • Canapés/ Afternoon snack – Veggie Spring rolls with a sweet chili sauce and a peanut butter sauce for dipping
    • Entrée – Cod and vegetable red curry served with jasmine rice and homemade garlic butter naan
    • Dessert– Homemade Raspberry and lime sorbet
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    Day 4:

    • Breakfast– Shakshuka topped with feta cheese served with avocado, hummus, and warm pita
    • Lunch– Sesame seared tuna tower served on sushi rice, pickled cucumbers, seaweed salad, avocado, edamame and drizzled with spicy mayo
    • Canapes/ Afternoon snack – Smokey Tostones with a variety of dips including hummus, salsa and tzatziki
    • Entrée– Jerk Chicken served with Caribbean rice and beans
    • Dessert– Key lime pie with a honey graham cracker crust
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    Day 5:

    • Breakfast- Brioche French Toast topped with candied pecans, blueberries and maple syrup served with maple smoked bacon
    • Lunch- Blackened Mahi tacos on homemade tortillas with mango salsa, pickled onions, guacamole, served with cilantro rice, beans, and sweet and spicy street corn
    • Canapes/ Afternoon Snack– Charcuterie board with Italian cured meats and cheeses, and baked brie paired with local fruits, nuts and spreads
    • Entrée– White wine and citrus fettuccini Alfredo with herby grilled chicken on top
    • Dessert– Banana and Baileys Crème Brulee
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    Day 6:

    • Breakfast– Homemade Bagel Bar with a selection of toppings including cream cheese, smoked salmon, fried eggs, pickled red onion, sliced tomato, Swiss cheese etc.
    • Lunch– Spiced Grilled Aubergine Stacks with toasted almonds, burrata salad and warm garlic bread on the side
    • Canapes/ Afternoon Snack– Loaded nachos to share with mango pineapple salsa, guacamole, and sour cream
    • Entrée– Surf and turf- seared scallops with rib eye steak on a pillow of garlic mashed potatoes and zesty asparagus
    • Dessert– Hot and gooey apple caramel crumble with brandy spiked whipped cream

    Day 7:

    • Breakfast– A selection of local smoothie bowls topped with fresh sliced fruit, granola, shaved coconut, nuts, dried cranberries, chia seeds (optional protein powder in smoothie bowl)
    • Lunch– Slow cooked pulled pork sandwiches, parmesan fries, Caribbean coleslaw and a jumbo pickle
    • Canapes/ Afternoon snack – Shrimp on the Bar-B! Shrimp served straight off the BBQ 3 ways- garlic and herb, bacon wrapped with BBQ sauce, and lemon butter
    • Entrée– Braised short ribs with a carrot and cauliflower puree, accompanied by zesty green beans
    • Dessert– Carrot cake with orange zest cream cheese frosting

    Day 8:

    • Breakfast– Zucchini and corn fritters served with home-made onion jam, an egg cooked to your liking, and dressed arugula

Steps to Charter

Step 1: Request A Quote


Step 2

Choose Your Boat

Step 3

Lock in Your Dates

Step 4

Finalize the Contract

Step 5

Plan Your Itinerary

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What Customers Are Saying

"Excellent Staff, Dedicated Team!"

Excellent staff, have never seen a more dedicated team to making sure your vacation is perfect.

R Lowrey -
google stars

"VCY was the absolute best"

We have chartered several times in the BVIs, and our experience with VCY was the absolute best. The boat was in great condition and the service start to finish was fabulous. We will be back!

J Payne -
google stars

"Friendly, Professional & Accommodating!"

Our charter yacht was nearly new and well maintained. VCY was responsive whenever we had questions during our charter as well. Highly recommended!

S Cunningham -
google stars

"Best vacation we have ever taken!"

VCY was fantastic!! They answered every question, helped with all the travel details. Booked us taxis to and from the airport and even got us reservations for a special birthday dinner. We will absolutely be back!

T Williford -
google stars

"Exceptional Experience with 1st Class Crew!"

Highly recommend this organization… they were even able to accommodate a last minute itinerary change due to tropical storm “Beryl”!

RayDoc - Texas

"Best Week of My Life!"

Virgin motor yachts lined us up with a great Captain and assisted with all the details in preparation. I am already planning to come back in November.

Jorwash - Charlotte, NC

"All Around 1st Class Customer Service"

Our 3rd year with Virgin Motor Yachts and we are starting to plan our trip for next year. An excellent vacation covering 7 islands over the 10 days.

Thomas - Edgewater, MD

"Search No Further VCY Is It!"

If I were to write everything good about our experience with VCY…I would need another week on their CAT on the BVI!

Juno - Ft. Lauderdale, FL

"Better Than We Could Have Ever Imagined"

From the planning stage to last day of our trip, we could not have asked for any better experience. Alexia and crew were wonderful to deal with.

Lisa - Hilton Head, SC

"Another Amazing Week With VCY"

Amazing customer service. Highly recommend VCY ahead of the other two big companies on the island with very little customer service.

Dasha M. - Idaho Falls, ID