Karma
Diving & Sailing
Catamaran
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I am happy to assist you in your search. Please call or email me.
Michelle Heyns
+1 (954) 543-1270[email protected]
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starting at
$25,000/week
British Virgin Islands
50 ft sailing catamaran
Accommodates up to 8
4 queen ensuite cabins
SCUBA diving onboard
SPECIAL OFFER
10% OFF charter rates for the months of NOV & DEC 2023. NO Christmas premium = $28,000.
KARMA is a luxury 50 ft Lagoon sailing catamaran.
This new look model is finished to a very high quality, boasting every modern convenience. KARMA can accommodate 8 guests in 4 queen cabins with en-suite bathrooms. The light and inviting salon is bright and spacious with a modern feel. The U-shaped sofa offers a comfortable place to relax with your morning coffee while your chef prepares your breakfast.
The cockpit follows the same theme as the interior with neutral upholstery that complements the teak decking. The large dining table comfortably seats 8 guests to enjoy delicious meals with an amazing view. The whole area is well protected from the elements with drop-down shades and a large Bimini sunshade allowing you to relax out of the sun.
Your experienced crew is going to spoil you on your “Epic” KARMA vacation!
*For Rates, see PRICING Tab below – Holiday weeks may differ, please enquire!
Galleries
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Your Crew
CAPTAIN JAKE & CHEF/MATE MACKENZIE
Growing up among the mountains and lakes in the resort town of Whitefish, Montana, Jake has always loved the outdoors and being on the water. Always exploring, Jake moved east for his undergrad at Georgetown University, studied abroad in Budapest, and after graduating with a business degree, headed for the hustle of New York City. After taking a sailing vacation in the Caribbean, Jake was inspired to continue his passion for the water and he left his desk job behind to pursue sailing full time! Jake has now chartered guests throughout the Virgin Islands, Croatia, and Italy. Jake is excited to continue sailing in the Caribbean creating amazing experiences and unforgettable memories with his guests. When not sailing, you’ll find Jake exploring new places and cultures, mountain biking, golfing, skiing, playing soccer, and eating as many new foods as he can find along the way.
Also from Montana, Mackenzie studied at the University of Oregon before trading in her small-town roots for an array of passport stamps from around the globe. She’s spent time learning in restaurants in Australia, Vietnam, and France and held onto the cuisines from every culture. Before working in the Mediterranean, Mackenzie was managing a high-end beach club in Bali, where she dealt directly with guests and staff from around the world, providing exceptional service to her clientele. She now combines her love of cooking with her love of life on the water with her guests from across the globe. Mackenzie has chartered in the BVIs, the USVIs, Croatia, Montenegro, Italy, Florida, and the Bahamas. She loves to connect with her guests and show them a truly unique holiday and knows that with the help of her dynamite captain Jake, everyone will walk away with some amazing memories.
Cuisine
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BREAKFAST
- All breakfasts are served with fresh local fruit, coffee, tea, and juice
- Lemon mascarpone blueberry pancakes drizzled with raspberry compote and topped with fresh whipped cream and blueberries
- Open-faced smoked salmon lox bagels with cream cheese topped with capers, fresh cucumber, and cracked black pepper
- St Germain french toast croissants stuffed with raspberry cream cheese topped with caramelized bacon
- Middle Eastern Shakshuka topped with freshly sliced avocado and feta cheese
- Zucchini fritters topped with crispy bacon, smashed avocado, poached eggs, and a dash of chipotle creme
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LUNCH
- Roasted chickpea, slivered almond, feta, and apple salad tossed with balsamic glaze and a homemade honey dijon dressing with homemade potato chips
- Maryland-style crab cakes with homemade remoulade sauce accompanied by Caesar salad
- Grilled flank steak salad with candied walnuts, blue cheese, and avocado in a red wine reduction vinaigrette served with a side of homemade focaccia bread
- Bang bang shrimp tacos on warm corn tortillas topped with avocado, mango, purple cabbage, spicy mayo, and fresh pico de gallo along with Mexican corn with cotija sauce
- Fresh ahi tuna poke stacks with arugula rice base topped with seaweed salad, shredded vegetables and tossed in a honey sesame ginger dressing
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APPETIZERS
- Mixed Italian charcuterie board with salami, prosciutto, grapes, a spread of pieces of bread and crackers, honey and jam, pears, apples, and olives
Tomato basil bruschetta and grilled halloumi on top of toasted french bread brushed with olive oil - Goat cheese, acorn squash, crispy prosciutto with a balsamic glaze on crackers, and phyllo dough cups with brie cheese and raspberry jam
Hot crab and artichoke dip with warm garlic bread - Baked French brie wheel wrapped in puff pastry topped with crushed pistachios and fig jam
- Mixed Italian charcuterie board with salami, prosciutto, grapes, a spread of pieces of bread and crackers, honey and jam, pears, apples, and olives
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DINNER
- White truffle parmesan risotto topped with butter garlic scallops, crispy prosciutto, and mandolin zucchini
- Hoisin and red wine braised short ribs over pimento grits with a side of lemon broccolini
- Pan-fried homemade gnocchi served in a mushroom gorgonzola sauce Cajun style Surf n Turf – cajun spiced grilled beef cooked to your liking with jumbo shrimp seared lightly in a garlic cajun spicy sauce, all served with quinoa and butternut squash puree
- Fresh Mahi-Mahi over coconut rice with mango salsa and curried mayo
- Honey soy chicken thighs over butternut squash puree with balsamic Brussel sprouts
- Orzo topped with sautéed summer squash, chickpeas, and zucchini with butter garlic prawns all on top of fresh lemon dill yogurt
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DESSERT
- No-bake key lime cheesecake topped with white chocolate shavings Kahlua cake with a homemade glaze and vanilla bean ice cream
- Flourless chocolate cake sprinkled with a chocolate ganache and sea salt
- Salty caramel chocolate tarts
- Lemon curd baked filo dough cups topped with fresh mint and raspberries
- Freshly made cinnamon sugar zeppole with assorted dipping sauces
