NO RUSH

NO RUSH is a 2026 Bali 5.2 sailing catamaran built for easy group cruising, combining generous volume with Bali’s signature open-plan lifestyle. The up-and-over aft door opens the salon directly to the cockpit, creating one seamless social space, while forward access connects the interior to the solid foredeck lounge for morning coffee, sea breezes, and front-row views.

Welcoming up to 10 guests in 5 queen cabins, NO RUSH offers the space and flexibility larger groups need without sacrificing comfort or connection. The oversized flybridge adds another expansive gathering area with generous seating and panoramic views, while approximately 1,241 sq. ft. of usable deck space gives everyone room to spread out, settle in, and enjoy island life at an easy pace.

Photos shown are stock images for reference. Yacht décor and finishes will vary. Photos will be updated when she is charter ready.

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

Banana Bread French Toast
Thick slices of banana bread, golden toasted and served with whipped mascarpone cream and warm caramelized banana.

Poppy Seed Crêpes
Delicate poppy seed crêpes filled with whipped Greek yogurt, finished with juicy blueberries and freshly grated lemon zest.

Green Shakshuka
Eggs baked in a vibrant green sauce with fresh herbs, creamy avocado, and crumbled feta.

Turkish Eggs
Poached eggs nestled into creamy labneh, finished with crispy chili oil and toasted za’atar.

Za’atar Feta Scones
Savory scones with za’atar and feta, served alongside soft scrambled eggs, creamy yogurt spread, and seasonal fruit compote.

Coconut Chia & Mango
Creamy coconut chia pudding layered with Greek yogurt and fresh mango, topped with toasted coconut.

Bodega Breakfast Burrito
A toasted flour tortilla filled with fluffy scrambled eggs, seasoned sausage, crispy golden potatoes, creamy avocado, melted cheddar and Jack cheese, served with fresh pico de gallo and homemade salsa.

Build Your Own Bagel Platter
A generous spread of bagels served with smoked salmon, cream cheese, soft-boiled eggs, pickles, cucumber, and crispy bacon.

Continental Breakfast
A generous morning spread of breads and pastries, seasonal fruit, yogurt, granola, butter, preserves, cheeses, and charcuterie.

Huevos Rancheros
Corn tortillas layered with spicy salsa, black beans, creamy guacamole, and a perfectly fried egg.

MIDDAY

Asian Summer Roll Platter
Fresh rice paper rolls filled with red cabbage, carrot, mango, cucumber, and edible flowers, served with a savory soy dipping sauce. Choose between marinated beef or tofu for a vegan option.

Avocado & Peas on Focaccia
Toasted focaccia topped with creamy avocado, sweet green peas, crumbled feta, and juicy cherry tomatoes.

Homemade Flatbread with Smoky Baba Ganoush
Warm homemade flatbread served with smoky charred aubergine, garlic, feta, pomegranate, and a bright lemon tahini yogurt sauce.

Peach Pesto Salad
Grilled chicken with ripe peach, juicy tomatoes, crisp lettuce, pesto, roasted pistachios, and creamy burrata. Prosciutto can be added for an extra savory touch.

Greek Zucchini Fritters (Kolokithokeftedes)
Golden zucchini fritters served with creamy tzatziki and a crisp fennel and green apple salad tossed in a fresh herb dressing.

Double Smash Burger
Crispy-edged beef patties, melted American cheese, caramelized onion, iceberg lettuce, ripe tomato, tangy pickles, and creamy yogurt mustard sauce on a toasted brioche bun.

Mahi Mahi Ceviche Tostadas
Crispy corn tostadas topped with citrus-cured mahi mahi, creamy avocado, fresh chili, herbs, pickled red onion, and a squeeze of lime.

HORS D’OEUVRES

Arancini
Golden, crispy risotto croquettes with a molten mozzarella center, served with rich homemade tomato sauce. Nduja can be added for a spicy kick.

Brioche with Smoked Sardine
Lightly toasted brioche layered with green peas, anchovy and tahini cream, topped with smoked sardine and a touch of harissa.

White Fish Crudo
Delicately cured white fish dressed with blackberry soy and citrus, paired with pickled fennel, charred strawberries, and vibrant parsley oil.

Roasted Leeks with Stracciatella
Slow-confit leek, lightly charred for a smoky finish and served over creamy stracciatella with crisp shallots.

Tempura Prawns
Light and crispy tempura prawns served with a Bloody Mary dipping sauce.

Artisan Charcuterie Board
A generous selection of cured meats, artisanal cheeses, antipasti, seasonal fruit, crisp vegetables, pickles, olives, crackers, and fig jam.

MAIN

Slow-Braised Beef Short Rib Ragù
Tender beef short rib slowly braised until rich and falling apart, served over ribbons of pappardelle pasta.

Cod Fillet with Mussels
Tender cod fillet paired with mussels, smoky burnt leek, rice, and finished with a silky beurre blanc.

Lemon Roasted Chicken
Lemon roasted chicken leg served over silky butter bean purée with finely diced Provençal ratatouille and fresh herbs.

Seared Beef with Pumpkin Fondant
Perfectly cooked beef served with buttery pumpkin fondant, grilled zucchini, and a rich pepper sauce. King oyster mushroom can be served as a vegetarian alternative.

Thai Coconut Red Curry with Prawns
Juicy prawns in a fragrant red coconut curry with lime and seasonal vegetables, finished with fresh herbs and roasted cashews, and served with jasmine rice. Vegetarian option available with crispy tofu.

Green Risotto with Asparagus Tempura
Creamy green risotto with spinach, peas, and asparagus, finished with crispy prosciutto and white asparagus sesame tempura. Vegetarian option available without prosciutto.

DESSERT

Almond Cake with Saffron Poached Pear
Soft almond cake served with fragrant saffron poached pear, toasted almond flakes, and lightly whipped mascarpone cream.

Heavenly Mud
Rich dark chocolate mousse finished with roasted hazelnuts, extra virgin olive oil, and delicate flakes of sea salt.

Coconut Espuma with Mango Sorbet
Airy coconut espuma hiding a refreshing mango sorbet center, finished with chunks of white chocolate.

Vanilla Panna Cotta
Silky vanilla panna cotta with seasonal fruit, aromatic herb oil, and a delicate caramelized tuile.

Classic Tiramisu
Layers of espresso-soaked ladyfingers and rich mascarpone cream, finished in the classic Italian style.

Orange Olive Oil Cake
Moist olive oil, orange, and ricotta cake with caramelized nuts.

Key Lime Pie
Bright and zesty lime filling on a buttery biscuit base, finished with softly whipped cream. Add a splash of Caribbean rum for an island twist.

Pistachio Affogato
Creamy gelato drowned in a shot of hot decaf espresso, finished with pistachio biscotti crumble and homemade pistachio cream.

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
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks

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
• $40,000 | 2–10 guests
• Must end on or before December 26

New Year’s Week
• $43,000 | 2–10 guests
• May not start prior to December 27

Summer Area: St Thomas USVI

Winter Area: St Thomas USVI

Operating Areas: Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (US/BVI)