Weekly Pricing by Season
$36,600/wk
All-inclusive
$30,500/wk
All-inclusive
Elysian
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
- 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.
Sample Onboard Dining Experience
Dining onboard is a highlight of any crewed yacht charter, with menus customised to suit your tastes and dietary requirements.
Breakfast
- Fresh tropical fruits, yoghurt, and granola
- Eggs cooked to order
- Pancakes, pastries, and fresh juices
Lunch
- Light seafood dishes and gourmet salads
- Pasta and island-inspired meals
- Fresh wraps and grilled options
Dinner
- Freshly caught seafood with Caribbean flavours
- Premium meats with seasonal sides
- International cuisine tailored to guest preferences
Desserts
- Chocolate-based desserts
- Tropical fruit creations
- Light sorbets
Each meal is freshly prepared using high-quality ingredients, delivering a restaurant-quality experience onboard.
Why Choose a Crewed Yacht Charter
A crewed yacht charter offers a fully serviced and stress-free holiday experience.
Benefits include:
- No sailing experience required
- Personalised itinerary planning
- Gourmet dining prepared daily
- Professional service throughout your trip
- Access to exclusive locations and local insights
This makes crewed yachts ideal for families, couples, and groups looking for a premium and relaxing holiday in the British Virgin Islands.
Guest Reviews & Experiences
Guests consistently highlight the exceptional experience provided across our crewed yacht fleet.
- “The crew made our trip unforgettable — professional, friendly, and attentive.”
- “Every meal was outstanding and tailored perfectly to our preferences.”
- “The yacht was spacious, comfortable, and ideal for our group.”
- “We discovered hidden spots in the British Virgin Islands thanks to the crew’s local knowledge.”
Frequently Asked Questions
What is included in a crewed yacht charter?
Crewed charters typically include accommodation, crew service, meals, and onboard amenities.
Do I need sailing experience?
No, the professional crew handles all navigation and operations.
Can meals be customised?
Yes, menus are tailored to your dietary needs and preferences.
What activities are available onboard?
Most yachts include snorkelling gear, paddleboards, kayaks, and other water toys.
How do I choose the right yacht?
You can choose based on group size, budget, and preferred experience, or contact our team for personalised recommendations.
- Recreation
Toys
- 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
Entertainment
- Onboard WIFI
- Salon Stereo
- 40 HP Mercury Gala Viking 360 Center Console
- Fishing Gear (trolling and casting)
- Snorkel Gear
- Rendezvous diving available
- Crew
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
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
cream
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
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
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
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
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
