ALLEGRA

ALLEGRA is a 2026 Bali 5.4 sailing catamaran designed for bright, open living and an easy connection between indoor and outdoor spaces. Her fully air-conditioned salon flows directly to both the aft cockpit and forward lounge, while the galley opens conveniently toward the forward cockpit for relaxed dining and entertaining. Above, the expansive flybridge offers generous seating and lounging beneath a large hardtop bimini, with sweeping 360° views for afternoons underway and sunset cocktails. A hydraulic swim platform creates effortless access to the water, while onboard WiFi lets guests stay as connected—or disconnected—as they choose.

Accommodating up to 8 guests, ALLEGRA features a spacious master suite plus 3 queen cabins, with each queen bed measuring approximately 5′ wide by 6’6″ long. All guest cabins include individually controlled air conditioning and private ensuite bathrooms with electric heads and sink/vanities; three feature separate stall showers, while the starboard aft cabin has a wet-head ensuite. A separate twin cabin may also be requested for guest use for an additional cabin-change fee. Thoughtful comforts throughout include solar panels, a generator, watermaker, icemaker, and full-size side-by-side refrigerator and freezer. Paired with a well-stocked ship’s bar and fully customizable menu, ALLEGRA is beautifully equipped for relaxed, comfortable days exploring the Caribbean.

Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.

DAY BREAK
Served daily with a fresh local fruit platter, baked goods, tea & coffee.

Ranch-Style Eggs
Fried eggs served over lightly fried corn tortillas, smothered in warm tomato-chili salsa with avocado, queso fresco, and cilantro.

Eggs Florentine
Poached eggs served over sautéed spinach on a toasted English muffin, finished with creamy hollandaise sauce.

Brioche French Toast
Topped with honey-whipped ricotta, mixed berries, and maple syrup.

Breakfast Burrito
Scrambled eggs, cheese, bacon, and red salsa wrapped in a warm tortilla.

Ham & Cheese Crêpes
Delicate French crêpes filled with sliced ham and melted cheese.

Bell Pepper Egg-in-a-Hole
Sunny-side-up eggs cooked inside a bell pepper ring, topped with mushrooms and avocado.

Smoked Salmon Bagel
Freshly toasted bagel with cream cheese, smoked salmon, pickled onions, lemon zest, and fresh dill.

MIDDAY
Culichi Shrimp Stack
Shrimp in a rich roasted green pepper cream sauce with cilantro, garlic, and onions, served over herbed quinoa with avocado.

Grilled Fish Tacos
Beer-battered fish served on tortillas with mango slaw, traditional guacamole, and spicy mayo corn.

Salmon Poke Bowl
Marinated salmon served over sushi rice with carrots, cucumber, mango, avocado, and pickled radishes.

Falafel Wraps
Crispy falafel on pita bread with lemon tahini dressing, creamy tzatziki, and Greek salad with Kalamata olives.

Chicken-Mayo Panini
Fresh rosemary focaccia filled with chicken mayo, served with Mediterranean chickpea salad.

Stuffed Sweet Potatoes
Steamed sweet potatoes filled with seasoned minced meat, pico de gallo, and avocado cream.

Kolokithopita
Traditional Greek zucchini and feta pie served with tabbouleh salad.

HORS D’OEUVRES
Mango Chutney Wings
Crispy glazed chicken wings served with crudités and ranch dressing.

Tuna Crudo
Finished with extra virgin olive oil, citrus juice, zest, and flaky sea salt.

Turkish Cheese Cigars
Crispy phyllo pastry filled with feta, topped with sesame seeds and olive tapenade.

Rice Paper Shrimp Crisps
Grilled shrimp served over crispy rice paper with wasabi mayo and onion chives.

Crispy Prosciutto Cups
Filled with cantaloupe pearls, whipped goat cheese, and fresh basil.

Burrata Bomba
Creamy burrata-stuffed tomato drizzled with house-made pesto on toasted sourdough.

Greek Spanakopita
Traditional spinach and feta galettes.

MAIN
Salmon Wellington
Flaky pastry filled with salmon, sautéed spinach, shallots, garlic, and fresh herbs, accompanied by grapefruit mozzarella Caprese salad.

Pan-Seared Seabass
Served over smooth cauliflower purée and topped with zucchini chickpea salad.

Tender Tenderloin
Finished with honey Dijon sauce, thyme potato stacks, and roasted carrots.

South African Bobotie
Traditional minced meat casserole topped with creamy golden custard, served with maple chili broccoli and zesty pea salad.

Crusted Tuna Steaks
Sesame-seared tuna served with fragrant ginger rice and cucumber sesame salad.

Sticky Lamb Chops
Glazed with honey and balsamic, served with charred zucchini salad and buttery basil mashed potatoes.

Coconut Lime Poached Fish
Served with jasmine rice and classic umami bok choy.

DESSERT
Apple Rose Pastry
Finished with a cinnamon sugar sprinkle.

Berry Stuffed Pavlovas
Crisp meringue filled with fresh berries and cream.

Aperol Spritz Mousse
Light citrus mousse inspired by the classic cocktail.

Red Wine Poached Pears
Served with vanilla ice cream.

Key Lime Pie
A bright tropical favorite.

Sticky Toffee Pudding
Warm sponge cake with rich toffee sauce.

Chocolate Torsades
Flaky chocolate pastry twists.

SHIP’S BAR
Vodka
Tito’s, Stoli

Tequila
Los Corrales Silver, Mi Campo, Teremana Reposado, Milagro Añejo

Rum
Pusser’s, Captain Morgan White Rum, Blue Chair Coconut Rum

Gin
Tanqueray, Bombay Gin, BVI Gin

Whiskey & Scotch
Jameson, Jack Daniel’s, J&B Scotch, Johnnie Walker Red Label

Bourbon
Bulleit Bourbon

Liqueurs
Cointreau, Grand Marnier, St-Germain Elderflower Liqueur, Kahlúa, Aperol, Antica Formula Sweet Vermouth, Baileys Irish Cream, Disaronno Amaretto, Frangelico

Beer
Red Stripe, Corona, Carib, Presidente, Coors Light, Heineken

Seltzers & Mixers
Bitters, Canada Dry Club Soda, Canada Dry Tonic Water, Elderflower Tonic Water, Triple Sec, Pineapple Juice, Orange Juice, Cream of Coconut

Soft Drinks
Coca-Cola, Diet Coke, Sprite, Ginger Ale, Ginger Beer

Wine Selection
Preignes le Vieux Chardonnay
Kris Pinot Grigio delle Venezie
J. de Villebois Sauvignon Blanc Vin de France
Domaine d’Altugnac “Les Turitelles” Pinot Noir
Collines du Bourdic “Les Figuières” Syrah
Domaine Preignes le Vieux Cabernet Sauvignon
Domaine Preignes le Vieux Merlot
Robert-Vic “Ohlala” Rosé
Perlage Prosecco

Champagne (Surcharge May Apply)
Moët Impérial, Veuve Clicquot Brut Yellow Label

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

• 5-night minimum

Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount

Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount

Christmas Week
• $38,500 | 1–8 guests
• Charter must end on or before December 27

New Year’s Week
• $42,000 | 1–8 guests
• May not start prior to December 27

Summer Area: BVI

Winter Area: BVI

Operating Areas: Caribbean Leewards, Caribbean Virgin Islands (BVI)