Available For Charter
CATALYST
59 ft
8 Guests
4 cabins
We Don’t Just Cruise,
We Create Unforgettable Journeys
About this Yacht
Description
CATALYST is a 2025 Fountaine Pajot Samana 59 designed for effortless luxury, generous comfort, and sun-soaked social living. Her standout feature is the expansive flybridge—the largest in her class—creating an over-the-sea terrace for daybeds, dining, sundowners, and stargazing. Below, the aft cockpit flows into a panoramic salon with an open-plan galley, while the forward bow lounge offers a breezy perch for morning coffee or sunset views.
Accommodating up to 8 guests, CATALYST offers 1 king cabin and 3 queen cabins, each with a private ensuite. At the waterline, a hydraulic swim platform makes swimming and launching water toys easy, adding another inviting layer to days spent outdoors. Offered only during select weeks and customized beyond the standard build, CATALYST feels polished, personal, and distinctly special.
From $57,000 to $57,000
Nassau, Bahamas
Caribbean Windwards, Central America, French Polynesia
Length
Beam
Draft
Builder
Year Built
Cabins
Crew
Speed
Stabilizers
Boat Layout
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
Eggs Benedict
Poached eggs on homemade English muffins with crispy bacon, topped with hollandaise.
French Toast
Buttermilk French toast with honey and fresh fruit.
Mango Chia Puddings
Creamy mango chia pudding with an assortment of mini pastries.
Smashed Avocado
On toasted sourdough with lemon, sea salt, olive oil, microgreens, and optional poached egg.
Smoothie Bowls
Blended fresh fruit bowls topped with homemade granola and seasonal fruit.
Bagel Board
Homemade bagels with cream cheese, smoked salmon, capers, tomato, red onion, dill, and assorted toppings.
Smoked Salmon & Cream Cheese Omelette
Omelette filled with smoked salmon, cream cheese, and chives.
MIDDAY
Fresh Fish Poke Bowl
Marinated tuna or salmon with avocado, edamame, pickled cucumber, and sesame.
Charcuterie Board with Homemade Sourdough
Cured meats, cheeses, olives, sun-dried tomatoes, and roasted nuts served with sourdough and whipped butter.
Crispy Skin Salmon
With sautéed courgettes, chickpeas, and herbed yogurt sauce.
Grilled Squid & Peppers
With chillies, smoky aubergine, and sesame peanut brittle.
Tropical Mango Salad with Shrimp & Pineapple Skewers
Vibrant mango salad paired with shrimp and pineapple.
Sushi
Assorted rolls and nigiri with local fish, avocado, cucumber, and pickled ginger.
Chicken Tacos
Spiced grilled chicken with salsa, avocado, and crisp lettuce in corn tortillas.
HORS D’OEUVRES
Whipped Feta-Stuffed Figs
Drizzled with honey.
Warm Hummus
Topped with pine nuts, chili butter, and crispy pita chips.
Traditional Greek Mezze Selection
Date, Coconut & Peanut Butter Balls
Prosciutto-Wrapped Melon
Padron Peppers & Flaming Chorizo
Soft Sourdough Pretzel Bites
With coarse salt.
MAIN
Scallops & Octopus
With quinoa salad, sweet potato & carrot purée.
Steak Night
Grilled steak with fondant potatoes, garlic vegetables, and peppercorn sauce.
Lobster Pasta
Butter-garlic lobster tossed with fresh pasta, herbs, and light cream sauce.
Burger Night
Homemade beef burgers with caramelized onions and chunky potato wedges.
Local Fresh Fish
Whole roasted fish with seasonal vegetables, lemon couscous, and buttery mint potatoes.
Wild Mushroom & Pancetta Risotto
With Parmesan crisp and truffle oil drizzle.
Duck with Cherry Wine Reduction
Crispy duck breast with cherry and port wine sauce.
DESSERT
Salted Caramel Brownies
With homemade vanilla ice cream.
Sticky Toffee Pudding
With warm toffee sauce.
Classic Banoffee Pie
Banana, toffee, and whipped cream.
Eton Mess
Fresh berries with meringue and cream.
Chocolate Lava Cake
With ice cream.
Fruit Tarts
With custard and seasonal fruit.
Apple Crumble
With cinnamon and buttery oat topping.
Dinner
Hors d’Oeuvres Aboard
HORS D’OEUVRES
Whipped Feta-Stuffed Figs
Drizzled with honey.
Warm Hummus
Topped with pine nuts, chili butter, and crispy pita chips.
Traditional Greek Mezze Selection
Date, Coconut & Peanut Butter Balls
Prosciutto-Wrapped Melon
Padron Peppers & Flaming Chorizo
Soft Sourdough Pretzel Bites
With coarse salt.
Lunch
Midday Favorites
MIDDAY
Fresh Fish Poke Bowl
Marinated tuna or salmon with avocado, edamame, pickled cucumber, and sesame.
Charcuterie Board with Homemade Sourdough
Cured meats, cheeses, olives, sun-dried tomatoes, and roasted nuts served with sourdough and whipped butter.
Crispy Skin Salmon
With sautéed courgettes, chickpeas, and herbed yogurt sauce.
Grilled Squid & Peppers
With chillies, smoky aubergine, and sesame peanut brittle.
Tropical Mango Salad with Shrimp & Pineapple Skewers
Vibrant mango salad paired with shrimp and pineapple.
Sushi
Assorted rolls and nigiri with local fish, avocado, cucumber, and pickled ginger.
Chicken Tacos
Spiced grilled chicken with salsa, avocado, and crisp lettuce in corn tortillas.
Dinner
Main Course Features
MAIN
Scallops & Octopus
With quinoa salad, sweet potato & carrot purée.
Steak Night
Grilled steak with fondant potatoes, garlic vegetables, and peppercorn sauce.
Lobster Pasta
Butter-garlic lobster tossed with fresh pasta, herbs, and light cream sauce.
Burger Night
Homemade beef burgers with caramelized onions and chunky potato wedges.
Local Fresh Fish
Whole roasted fish with seasonal vegetables, lemon couscous, and buttery mint potatoes.
Wild Mushroom & Pancetta Risotto
With Parmesan crisp and truffle oil drizzle.
Duck with Cherry Wine Reduction
Crispy duck breast with cherry and port wine sauce.
Dinner
Main Course Features
MAIN
Scallops & Octopus
With quinoa salad, sweet potato & carrot purée.
Steak Night
Grilled steak with fondant potatoes, garlic vegetables, and peppercorn sauce.
Lobster Pasta
Butter-garlic lobster tossed with fresh pasta, herbs, and light cream sauce.
Burger Night
Homemade beef burgers with caramelized onions and chunky potato wedges.
Local Fresh Fish
Whole roasted fish with seasonal vegetables, lemon couscous, and buttery mint potatoes.
Wild Mushroom & Pancetta Risotto
With Parmesan crisp and truffle oil drizzle.
Duck with Cherry Wine Reduction
Crispy duck breast with cherry and port wine sauce.
Dinner
Main Course Features
MAIN
Scallops & Octopus
With quinoa salad, sweet potato & carrot purée.
Steak Night
Grilled steak with fondant potatoes, garlic vegetables, and peppercorn sauce.
Lobster Pasta
Butter-garlic lobster tossed with fresh pasta, herbs, and light cream sauce.
Burger Night
Homemade beef burgers with caramelized onions and chunky potato wedges.
Local Fresh Fish
Whole roasted fish with seasonal vegetables, lemon couscous, and buttery mint potatoes.
Wild Mushroom & Pancetta Risotto
With Parmesan crisp and truffle oil drizzle.
Duck with Cherry Wine Reduction
Crispy duck breast with cherry and port wine sauce.
Captain Joe and Chef Georgie bring a warm, capable, and easygoing energy to every charter. Joe’s extensive offshore sailing experience and calm leadership pair naturally with Georgie’s lifelong connection to sailing, fresh cuisine, and thoughtful hospitality. Together, they create a relaxed, polished experience centered on smooth days on the water, memorable meals, and the little moments that make a charter feel personal.
Click each crew profile to learn more about their background, experience, and personal story.
Joseph Carew Bourke
Captain
New Zealand
Languages: English
Captain Joseph Carew Bourke
Born and raised in Auckland, New Zealand, Captain Joe spent every spare minute on the water aboard his family’s small powerboat, water-skiing, fishing, and developing a lifelong love for the ocean. While completing a civil engineering degree, a sailing holiday to Croatia unexpectedly turned into a job for the remainder of the season. After several years balancing a traditional career with every opportunity to return to sea, he committed to professional sailing in 2018.
Since then, Joe has worked extensively throughout Greece, Croatia, Spain, and the Caribbean, delivered yachts across Europe, and logged more than 50,000 nautical miles. His experience includes five transatlantic crossings and one Pacific crossing. He holds an RYA Yachtmaster Ocean certification and brings calm, capable seamanship to every passage.
Away from the helm, Joe channels his endurance-sport mindset into running a smooth and upbeat program onboard. He has completed multiple marathons and Ironman triathlons, bringing the same focus and determination to life at sea.
Joe is also handy behind the bar and grill, happily preparing sunset cocktails or firing up a beach barbecue to make the day’s finale as memorable as the sail.
Georgie Bark
Chef/First Mate
British
Languages: English
Chef Georgie Bark
Raised in the United Kingdom, Chef Georgie grew up sailing aboard her family yacht and racing dinghies. She later became an assistant dinghy instructor and spent a summer in Cape Cod working as a sailing counsellor.
Georgie went on to host a flotilla, where she met Joe, and later worked a winter season as a chalet sous-chef. Since then, she has sailed aboard a variety of vessels alongside Joe, serving as Chef and Mate.
Over the past several years, Georgie has continued developing her culinary skills and recently completed a two-month Chef Academy course. She enjoys creating fresh, summery menus and has a well-known soft spot for indulgent desserts. Friendly, organized, and guest-focused, she brings an easy warmth to the table and works to make every meal feel like a highlight of the day.
When she is not in the galley or on deck, Georgie enjoys photography and capturing candid moments at sea, giving guests a beautiful collection of memories to take home from their holiday.
Amenities
TENDER
SNORKEL GEAR
Paddleboards
Tubing
Fishing Gear
Floating Mats
Beach Games
Underwater Camera
Watersports
Ready to Set Sail? Let’s Plan Your Voyage.
Let's Get In touch
Fill out the contact form below and we will get back to you as soon as possible! Call +1 (954) 933-8097 for immediate assistance.
