HIGH 5

HIGH 5 is a 2023 Bali 5.4 sailing catamaran designed for relaxed, spacious island living, with the signature open-concept layout that makes Bali such a favorite for charter. The full-width lifting aft door opens the salon completely to the cockpit, creating one expansive indoor-outdoor living area filled with natural light and panoramic views. Forward, the solid foredeck provides a comfortable lounge and sunbathing area, while the flybridge offers another inviting space to gather, unwind, and take in the scenery from above.

Accommodating up to 8 guests, HIGH 5 features 1 spacious owner’s suite and 3 queen guest cabins, each with a private ensuite. The generous four-cabin layout provides plenty of privacy without sacrificing the open, social feel throughout the yacht. With multiple lounging and dining areas from bow to stern, bright contemporary interiors, and an easy flow between indoor and outdoor spaces, HIGH 5 offers a comfortable and versatile home base for exploring the islands.

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

Papaya Star Yogurt Bowl
Fresh papaya, seasonal chopped fruit, and granola, served with toast, crisp bacon, and warm cinnamon rolls.

Chef’s Flourless Muffin Quiches
Flourless muffin-style quiches presented on a bed of sunflower sprouts, served with maple sausage and an ornate fresh fruit platter.

Wagyu Eggs Benedict
Wagyu Eggs Benedict with crisp bacon, thyme-marinated avocado, and an ornate fresh fruit platter.

West End Herbed Scrambled Eggs
Fresh herbed cheesy scrambled eggs served family-style with pumpernickel toast, preserves, and an ornate fresh fruit platter.

Apple Cinnamon French Toast
Apple cinnamon French toast with homemade maple syrup, orange slices, and boerewors.

Walk in a Garden Avocado Toast
Avocado toast topped with butterflied cucumber and alfalfa sprouts.

Blueberry Pancakes
Blueberry pancakes served with bright lemon curd and creamy ricotta.

Sunday Brunch Lox & Bagel
Lox and bagel with homemade chive, cucumber, and tomato-infused cream cheese, accompanied by fresh rosemary breakfast potatoes.

MIDDAY
Cajun Shrimp Wraps
Fresh lime-and-mint sauced Cajun shrimp wraps served with crisp potato chips.

Fisherman’s Mahi-Mahi Tacos
Mahi-mahi tacos with carrot-marinated slaw, fresh mango, cilantro, and avocado-lime salsa, served with chips and homemade salsa.

Sesame-Seared Ahi Tuna Salad
Sesame-seared ahi tuna with Parmesan stir-fried baby corn, wasabi-dusted mushrooms, mandoline radishes, sliced carrots, mandarin orange, and wasabi-pea croutons, finished with homemade ginger-orange sesame dressing.

Waldorf Chicken Salad Artisan Sandwich
Toasted artisan sandwich filled with Waldorf chicken salad, served with sweet potato fries and homemade Caribbean honey-mustard sauce.

Sea Scallop Scampi
Plated sea scallops in homemade garlic-butter scampi sauce with asparagus, served with an oven-baked artisan baguette.

Fisherman’s Mahi-Mahi Sandwich
Mahi-mahi with seared pineapple and homemade Caribbean Cajun sauce on a buttered bun, served with seasoned curly fries.

Cheeseburger in Paradise
Seared-pineapple cheeseburger with homemade ribeye patties on a toasted brioche bun, served with a choice of summer salad or handmade potato chips finished with herbs and balsamic vinaigrette.

HORS D’OEUVRES
Italian Caprese
A classic Italian Caprese presentation.

Portobello, Macadamia & Rosemary
Toasted open-faced portobello mushroom with macadamia nut and rosemary, pear, and a balsamic drizzle.

Jost Van Dyke Salad
Blueberry goat cheese, homemade herbed croutons, cherry tomatoes, cucumber half-moons, toasted pumpkin and almond seeds, finished with fresh homemade blueberry vinaigrette.

Phyllo Pear, Brie & Honey Cubes
Crisp phyllo parcels layered with pear, Brie, and honey.

Homemade Caesar Salad
Fresh Caesar salad with grated Parmesan wedges and heirloom tomatoes, finished with lemon and crisp fried-cheese crouton webs.

Caramelized Date, Pecan & Cranberry Kale Salad
Caramelized dates, pecans, and dried cranberry crumble over kale, served with homemade poppy-seed dressing and toasted chickpea croutons.

MAIN
Rosemary Wagyu Roast
Rosemary Wagyu roast served over homemade garlic mash with truffle-oil asparagus.

Alaskan Salmon
Alaskan salmon under a caper, garlic, and fresh dill sauce, served on raisin and allspice rice pilaf with lemon-pepper squash.

Mama Leone’s Never-Done-Before Pasta Night
A chef-led pasta evening served with homemade garlic bread.

Fresh Caribbean Roti
Caribbean roti with homemade mango-guava chutney and a Caribbean salad finished with homemade pineapple dressing.

Fisherman’s Grouper
Fresh grouper under coconut-lime sauce, served with pineapple rice and a sautéed medley of peppered squash.

Mediterranean Chicken Roulade
Chicken roulade infused with feta, olives, sun-dried tomatoes, olive spread, and Dragon Welsh sausage, served with mashed sweet potatoes and seasonal fresh vegetables.

Fisherman’s Steak Fish
Steak fish under a red-and-yellow pepper guava sauce, served with forbidden rice and almond-panko-dusted broccolini.

South African Bobotie
Homemade bobotie with peach chutney, served with yellow rice and feta-creamed spinach.

DESSERT
Cinnamon Melt Tart
A warm, cinnamon-forward tart.

Chocolate Turtle Brownie à la Mode
Rich chocolate turtle brownie served à la mode.

Lychee Custard
Delicate lychee custard.

Homemade Key Lime Pie
Classic homemade key lime pie.

Blueberry Merveilles
A blueberry-led sweet finish.

Lemon Meringue Pie
Lemon meringue pie with homemade lemon curd.

Banana Flambé
Warm caramelized banana flambé.

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

Sleep Aboard Option
• Offered at 50% of the daily rate
• Boarding after 4:00 PM
• Includes a welcome cocktail, breakfast the next morning, and an early start
• Dinner ashore at the client’s expense

Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches, and 3 dinners onboard
• All other meals to be eaten ashore at the client’s expense
• $160 per person discount

Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches, and 6 dinners onboard
• All other meals to be eaten ashore at the client’s expense
• $80 per person discount

Child Discount
• $100 discount per child under 12 for 7-night charters
• Prorated for shorter charters

Christmas Week
• $37,400 | 2–8 guests
• Must end no later than December 26

New Year’s Week
• $47,000 | 2–8 guests
• Must begin no sooner than December 28

Summer Area: St Thomas USVI

Winter Area: St Thomas USVI

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