Katlo
A Caribbean Kiss
Catamaran
Are You Ready to Start Your Journey?
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
$29,500/week
British Virgin Islands
54 ft Sailing catamaran
Accommodates up to 6
1 Master, and 2 Queen ensuite cabins
Ideal for Families
KATLO is a 54ft Bali Catamaran Accommodating up to 6 Guests for Charter in The BVI
KATLO will accommodate 6 charter guests in 2 spacious queen cabins and 1 owner’s suite that encompasses the entire port side yacht. She is a 2023 sailing catamaran with a hard top, hydraulic lift, SeaDek, solar panels, air conditioning, water maker, ice maker, full-sized refrigerator, a fully customizable menu, Caribbean-made eco-friendly and reef-safe toiletries, a bar stocked to guest preference, coffee/espresso machine in galley and master, snorkeling gear, underwater scooters, wakeboard, kneeboard, water skis, stand up paddle board, floating dock, pool noodles, fishing gear, board and card games, television in the salon and master cabin, Sonos sound system and Katlo giveaways.
The Bali open space design is further complimented by the superior outfit and aftermarket items available on Katlo. No detail has been left unnoticed from the fine linens, pillows, and throws to the wine glasses, serving, and flatware that make every day feel luxurious. She has been stocked full with every appliance and kitchen accessory to allow the chef to fully showcase the mastery of their art.
With her solid foredeck gone are the forward trampolines, replaced by a large relaxing lounge area complete with cushions for sunbathing. A full-sized door provides access directly from the lounge area into the salon, allowing free movement through the yacht. A walk up to the flybridge unveils a seating area perfect for cocktails and taking in sunsets. There is also another area for sunbathing on the flybridge where you can take in the sights of the islands from the highest vantage point on the yacht.
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please enquire!
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Your Crew
CAPTAIN REMI
Remi is from the beautiful tropical island of Mauritius in the Indian Ocean, where he spent most of his childhood growing his passion for surfing and sailing.
Remi moved to South Africa to further his education, from primary through university. He completed a degree in Geography and Environmental Management from the University of Kwa-Zulu Natal. After working in his field, he decided he was better suited for the water, putting his years of sailing as a child to good use.
After finding working in France for some time on super yachts and classic sailing vessels, Remi decided to take the opportunity to sail across the Atlantic. Gaining sea miles and experience in offshore sailing, he was ready for a Caribbean season. Along his adventures he travelled up and down the Caribbean chain, eventually finding the BI a place to call home. Loyalty and hard work are core values of Remi, which led to his role as First Mate on an 85-foot power yacht for the last 5 seasons.
His passion for the sea is clear to his guests, whether it’s diving or instructing water sports. From his travel and African/ French background, he is always keen to meet new clients and exchange stories and cultures. You’ll often see Remi with an ear-to-ear smile, enjoying a positive outlook on life and the world around him.
CHEF JESSA
Jessa was born in Colorado and raised in Texas, and her love for the great outdoors began at a young age. She graduated with a degree in Psychology from Texas State University in 2015 and has always had a passion for working with people, especially in the hospitality industry. In 2017 she decided she wanted to live and work in the tropics full time, so she quit her desk job in Human Resources and traded in the cubicle for the sailboat galley life.
Jessa began her career as a yacht chef in May 2017, and she loved the yachting lifestyle so much that she spent the next three years working on sailing yachts in Croatia. Since then, she has traveled to four different continents, including Europe, Asia, Africa, Australia and explored many of the Caribbean islands. The Virgin Islands quickly became one of her favorite places after sailing and working there at the end of 2018. She knew instantly that she wanted to further her career there and in 2019 she began chartering full time in the Caribbean.
She enjoys sailing, hiking, snorkeling, scuba diving, yoga and being able to spend every day on the water! She is a certified Yoga Instructor and enjoys practicing daily, as well as guiding guests in their own flow while on charter. In addition to the adventurous lifestyle Jessa lives, she loves creating beautiful and delicious meals in the galley. She believes that cooking is all about sharing, and being able to share unique and tasty dishes with the guests is so important to her!
One of her favorite parts about traveling is being able to experience new cultures and cuisines, and then incorporating these cuisines into her own menu.
Seafood is a personal favorite of Jessa’s, to cook and to eat. She finds it very t special to be able to use the local seafood for her dishes.
Cuisine
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BREAKFAST
- French Toast – Freshly Whipped Cream – Berry Coulis
- Heaves Rancheros – Rancheros Sauce – Fried Egg – Spicy Black Bean Spread – Fresh Guacamole – Homemade Salsa -Smoky Chorizo
- Smoothie Bowls – Almond or Peanut Butter – Fresh Fruit – Banana – Chia – Flax – Hemp Seeds – Honey Drizzle
- Baked Egg, Vegetable and Goat Cheese Frittata – Served with Rosemary Roasted Potatoes
- Smashed Avocado Toast – Poached Egg – Bacon – Arugula – Heirloom Tomatoes – Homemade Hollandaise Sauce
- Crispy Zucchini Fritters – Fried Egg – Bacon – Homemade Onion Jam
- Homemade Bagel Bar – Smoked Salmon – Eggs – Capers – Vegetables – Cream Cheese
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LUNCH
- Mahi Mahi Tacos – Warm Corn Tortilla – Cilantro Lime Cabbage Slaw – Avocado – Mango – Jalapeno Salsa – Black Beans – Wild Rice
- Seared Sesame Crusted Tuna Poke Bowls – Coconut Rice – Cucumber – Carrots – Pickled Ginger – Edamame – Wakame – Mango – Spicy Mayo
- Quinoa Eggplant Salad – Grilled Eggplant – Quinoa – Arugula – Red Onion – Roasted Walnuts – Cranberries – Balsamic Glaze – Extra Virgin Olive Oil
- Blacked Chicken Caesar Salad – Homemade Tangy Caesar Dressing – Crispy Bacon – Boiled Egg – Cherry Tomatoes – Fresh Bread.
- Mediterranean Spread – Lamb Koftas – Greek Chicken Kebabs – Roasted Peppers – Fresh Pita Bread – Homemade Tzatziki and Hummus – Watermelon Mint Feta Salad.
- Maryland Crab Cakes – Fresh Arugula and Tomato Salad – Homemade Spicy Remoulade.
- Salmon Soba Noodle Salad – Asian Cabbage Slaw – Toasted Almonds – Cilantro – Homemade Peanut Sauce
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APPETIZERS
- Crostinis – Prosciutto – Fig – Fresh Basil – Burrata – Honey Drizzle
- Buffalo Chicken Dip – Chips – Celery – Carrots – Cauliflower – Broccoli
- Banh Mi Bites- Cucumber – Cilantro – Carrot – Pancetta – Hoisin Sauce
- Charcuterie Board – Assortment of Fresh Cheeses and Meats
- Fresh Mahi Mahi Ceviche – Served with Tortilla Chips
- Tostones – Homemade Sour Cream Cilantro Sauce
- Vegetable and Pork Gyoza – Sweet Chilli Sauce
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DINNER
- Homemade Italian Herb Sausage Gnocchi with Italian Sausage – Garlic Bread – Fresh Mozzarella – Basil – Tomato Salad
- Blackened Mahi Mahi – Coconut Lime Rise – Roasted Broccolini – Mango Cilantro Salsa – Curry Mayo Sauce
- Oven Roasted Lamb Chops Drizzled with a Mint Garlic Sauce – Rustic Mashed Potatoes – Roasted Dijon Brussel Sprouts
- Butter Seared Scallops – Quinoa Apple Salad – Butternut Squash Puree
- Filet Mignon Served in a Mushroom Red Wine Reduction – Fried Onions – Cracked Pepper Hasselback Potatoes
- Mozzarella Stuffed Pork Tenderloin – Purple Cauliflower Puree – Lemon Butter gREEN bEANS
- Pan Seared Atlantic Salmon – Creamy Mushroom – Truffle – Parmesan Risotto
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DESSERT
- Homemade Key Lime Pie
- Spiced Apple Crumble
- Pavlova Topped With Fresh Berries
- Macadamia Crusted Grilled Pineapple, with Coconut Whipped Cream
- Dark Chocolate Salted Almond Tart
- Lemon and Olive Oil Cake
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