Growing up just outside London, Nik was captivated by the food scene that surrounded him. This led to him training as a chef and working in various roles within hospitality at some of the capital's most prestigious restaurants and hotels. Nik’s sailing career started in dinghies, sailing in lakes and braving the elements along the UK’s coast. As his passion developed so did his desire for a slightly warmer climate which led him to Greece and slightly bigger boats.
Whilst in Greece and the Med, Nik married his love for hospitality and sailing. Working as a flotilla skipper and charter skipper exposing him to an array of different yachts and destinations. More recently Nik has been back in the UK putting his experience to good use training new sailors and running adventure cruises.
Nik has a real love for the sea and the unique perspective that sailing gives. He is as much at home in the sea doing water sports as he is exploring the shores. You can expect him to uncover the local haunts for excursions ashore and dropping the hook in bays that provide the perfect backdrop for sunset cocktails.
Specifications
Type
Catamaran
Builder
Bali Catamarans
Year Built
2022
Size
54.00 Ft
Beam
29 Feet
Draft
4.85 Feet
Guests
8
Boat Details
Cabins:
4
Queen:
4
Single Cabins:
1
Showers:
4
Wash Basins:
4
Heads:
4
Electric Heads:
4
Pick Up Locations
Pref. Pick-up:
Nassau, Bahamas
Other Pick-up:
Staniel Cay, Exumas
Details
Refit:
-
Helipad:
No
Jacuzzi:
No
A/C:
Full
Engine Details
2x80HP Yanmar diesels
21.5Kw Onan Generator
Fuel Consumption:
-
Cruising Speed:
8 Knots
Max Speed:
-
Locations
Winter Area:
Bahamas
Summer Area:
Bahamas
Amenities
Salon Tv/VCR:
Yes
Salon Stereo:
Yes
Sat Tv:
-
# of Videos:
-
# DVDs/Movies:
Yes
# CD's:
-
Camcorder:
-
Books:
Yes
Board Games:
Yes
Sun Awning:
Yes
Deck Shower:
Yes
Bimini:
Yes
Water Maker:
Yes
Special Diets:
Yes
Kosher:
Inq
BBQ:
Yes
# Dine In:
-
Minimum Age:
Water Safe
Generator:
Yes
Inverter:
No
Voltages:
120V
Water Maker:
Yes
Water Cap:
264 Gal
Ice Maker:
Yes
Sailing Instructions:
No
Internet Access:
Onboard WIFI
Gay Charters:
Yes
Nude:
Inq
Hairdryers:
Yes
# Port Hatches:
Lots
Guests Smokes:
No
Crew Smokes:
No
Pets Aboard:
No
Pet Type:
-
Guest Pets:
No
Children Ok:
Yes
Hammock:
No
Windscoops:
No
Water Sports
Dinghy size:
12 Ft
Dinghy hp:
40 HP
Dinghy # pax:
6
Water Skis Adult:
No
Water Skis Kids:
No
Jet Skis:
No
Wave Runners:
No
Kneeboard:
No
Windsurfer:
No
Snorkel Gear:
Yes
Tube:
Yes
Scurfer:
No
Wake Board:
Yes
Kayaks 1 Pax:
No
Kayaks (2 Pax):
No
Floating Mats:
Yes
Swim Platform:
Scoop steps
Boarding Ladder (Loc/Type):
S/S ladder of scoop steps
Sailing Dinghy:
No
Beach Games:
Yes
Fishing Gear:
Yes
Gear Type:
Trolling, casting, pole spear
Rods:
3
ALL MENU OPTIONS CAN BE SUBSTITUTED OR CHANGED ACCORDING TO DIETARY RESTRICTIONS, PREFERENCES AND ALLERGIES
DAILY COCKTAILS OFFERED
FULL SAMPLE MENUS AVAILABLE UPON REQUEST AFTER BOOKING
BREAKFAST - ALL SERVED WITH CEREAL, GRANOLA, FRESH FRUIT & YOGURT
Eggs Benedict/Florentine served on English muffins with hollandaise sauce (ham or vegetarian
option with spinach and mushrooms)
Bacon or breakfast sausage
Breakfast sandwiches served on freshly baked rolls with fried eggs, tomato, preferred cheese, bacon and homemade aioli
Fluffy buttermilk blueberry pancakes Hard boiled eggs Bacon or breakfast sausage
Fresh fruit platter
Various flavoured yogurts served with granola and mixed nuts Coffee and tea
LUNCH
Mediterranean cous-cous salad served with sun- dried tomatoes, peppers, cucumber and onions topped with fresh feta crumble and cajun chicken skewers and balsamic glaze
Slow-roasted barbecue pulled pork sandwiches served with zesty creamy coleslaw on freshly baked buns
Potato salad served on the side
Miso ginger ahi tuna poké bowls served with fresh mango and avocado on a bed of quinoa
DINNER
WINE PAIRINGS OFFERED
To Start:
Caprese salad with balsamic glaze
Eggplant and pomegranate salad in a creamy yogurt dressing
Main:
Spaghetti carbonara prepared in a white wine cream sauce with pancetta, onions and parsley
or
Vegetarian fettuccini with tomatoes and parsley
To Start:
Caramelized onion and Brie tart baked inside phyllo pastry
Main:
Mango chicken curry served on a bed of rice with homemade naan bread with garlic butter
To Start:
Beet and goat cheese salad with candied walnuts and balsamic glaze
Main:
Marinated steak grilled to perfection, paired with roasted garlic potatoes, grilled vegetables and creamy mushroom sauce
DESSERT
Rum fudge pie topped with fresh mint and vanilla ice cream
Mini cheesecakes with caramel sauce and pistachios
Key lime pie with graham cracker crust and whipped cream
