Available For Charter
NAE KAE
54 ft
8 Guests
4 cabins
We Don’t Just Cruise,
We Create Unforgettable Journeys
About this Yacht
Description
NAE KAE is a 2022 Bali sailing catamaran that showcases Bali’s signature livability with a polished, luxury finish throughout. Her teak-floored cockpit features a dining table for 10 and an inviting lounge bench, creating an easy setting for long meals and relaxed island time. Above, the flybridge offers panoramic 360° views for sail-watching, reading, and sundown cocktails, while the bright open salon is wrapped in windows for abundant natural light and breezy comfort.
Accommodating up to 8 guests, NAE KAE offers 4 queen cabins, each with a private ensuite, individually controlled A/C, and large windows. Water toys keep days on the water active, while diving is available by rendezvous. Spacious, stylish, and effortlessly social, NAE KAE is a true showstopper.
For the 2026–2027 season, only charter groups of 8 guests or fewer will be considered.
From $31,500 to $31,500
British Virgin Islands
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Booking Calendar
Length
Beam
Draft
Builder
Year Built
Refit
Cabins
Crew
Speed
Stabilizers
Experience the Yacht in Action
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
Savory Croissant Sandwich
Scrambled eggs, prosciutto, arugula, brie, and sundried tomato spread. Served with a fresh fruit salad and blueberry muffins.
Bagel Board
Lox, truffled cream cheese, fried eggs, cold cuts, and bacon. Accompanied by a fresh fruit platter and banana bread.
Poached Egg Florentine
Served on an English muffin with oven-roasted potatoes and bacon. Accompanied by a green smoothie yogurt parfait.
Baked Ham-Wrapped Cheddar & Egg Cup
Served with breakfast sausage, fruit platter, and banana oat fritters.
Mediterranean Frittata
Inspired with feta, tomato, and spinach. Served with pineapple carpaccio and croissants.
“Pan-cuterie” Breakfast Board
Mango and classic pancakes with berry coulis and dulce de leche.
Feta Egg Scramble
Served with bacon and homemade hashbrowns.
Breakfast Burrito
Homemade tortilla filled with egg, refried beans, avocado, and bacon or sausage. Served with pico de gallo, fruit platter, and cinnamon rolls.
MIDDAY
Caribbean Braised Chicken Roti (or Vegetarian)
Served with assorted salads.
Watermelon Feta Basil Salad
Refreshing and light.
Chickpea & Red Pepper Salad
Protein-packed and flavorful.
Burrata & Roasted Peach Salad
With prosciutto, balsamic reduction, candied walnuts, and feta-stuffed green olives. Served with fresh focaccia.
Tropical Curried Chicken Salad
Hearts of palm, grilled pineapples, avocado, and grapes with mango yogurt dressing. Served with French baguette.
Seared Tuna Niçoise Salad
With creamy Dijon dressing, garden fresh tomato, roasted new potatoes, soft-boiled eggs, garden green beans, and Kalamata olives. Served with fresh Italian seasoned buns.
Grilled Shrimp Skewers on Kale Caesar Salad
With homemade croutons, parmesan tuile, charred lemons, and crispy bacon.
Vietnamese-Inspired Bánh Mì Sandwich
Seared sirloin, pâté, pickled carrots, coriander, cucumber, Kewpie & Maggi sauce. Served with rice noodle, sesame, and edamame salad.
Barbacoa-Inspired Tacos
Pulled beef cheeks with pickled red onions, pico de gallo, avocado, lime crema, coriander, and cotija.
HORS D’OEUVRES
Homemade Hummus Duo
Roasted red pepper with toasted pine nuts and beetroot with feta. Served with seasonal crudités and fried tortilla.
Classic Tomato Bruschetta
With fresh basil oil on black pepper and garlic crostini, drizzled with balsamic reduction and aioli.
Homemade Tzatziki with Falafels
Cool and refreshing with Mediterranean flair.
Charcuterie Board
Phyllo-wrapped baked brie, onion chutney, cured meats, cheese selection, and fresh bread.
Mini Pulled Pork Sliders
With Jack Daniel’s spiked BBQ sauce, green apple, and cabbage slaw.
Mediterranean Baked Feta
With fresh rosemary, thyme, confit cherry tomatoes, baked olives, and garlic. Served with pita and crostini.
Fresh Guacamole
Served with homemade fried tortilla chips and fried plantain chips.
MAIN
Pistachio-Crusted Pork Tenderloin
Orange and brandy reduction, thyme-infused sweet potato purée, and grilled asparagus.
Butter-Poached Mahi Mahi
With capers beurre blanc, julienne carrot slaw, and saffron rice.
Flame-Seared Filet Mignon
With brandy and red wine cream peppercorn sauce, Irish champ mash, and balsamic roasted bacon and Brussels sprouts.
Cajun-Spiced Grilled Shrimp
With shredded crab meat over “Rasta Pasta” tagliatelle with arrabbiata sauce.
Pan-Seared Red Snapper
With mango pineapple salsa, toasted coconut rice, and flame-grilled jerk-seasoned broccolini.
Sous Vide Duck Breast
With red onion and thyme marmalade, duck fat-seared gnocchi, and honey-glazed root vegetables.
Slow-Cooked Pulled Pork Enchiladas
With homemade sauce, topped with pico and fresh avocado. Served with Spanish rice and family-tradition borracho beans with bacon and chorizo.
DESSERT
Rum-Infused Apple Roses
With homemade caramel sauce.
Key Lime Pie
With ginger and coconut crust.
Bailey’s Crème Brûlée
Creamy custard with a boozy twist.
Poached Pears
With Grand Marnier whipped cream and candied pecans.
Strawberry & Coconut Sundae
With chocolate-covered strawberries, fresh strawberry coulis, and toasted coconut.
Rum Fudge Pie
Rich, indulgent, and boozy.
Oreo Cheesecake
Topped with chocolate ganach
Lunch
Day Break Inspirations
DAY BREAK
Savory Croissant Sandwich
Scrambled eggs, prosciutto, arugula, brie, and sundried tomato spread. Served with a fresh fruit salad and blueberry muffins.
Bagel Board
Lox, truffled cream cheese, fried eggs, cold cuts, and bacon. Accompanied by a fresh fruit platter and banana bread.
Poached Egg Florentine
Served on an English muffin with oven-roasted potatoes and bacon. Accompanied by a green smoothie yogurt parfait.
Baked Ham-Wrapped Cheddar & Egg Cup
Served with breakfast sausage, fruit platter, and banana oat fritters.
Mediterranean Frittata
Inspired with feta, tomato, and spinach. Served with pineapple carpaccio and croissants.
“Pan-cuterie” Breakfast Board
Mango and classic pancakes with berry coulis and dulce de leche.
Feta Egg Scramble
Served with bacon and homemade hashbrowns.
Breakfast Burrito
Homemade tortilla filled with egg, refried beans, avocado, and bacon or sausage. Served with pico de gallo, fruit platter, and cinnamon rolls.
Lunch
Midday Favorites
MIDDAY
Caribbean Braised Chicken Roti (or Vegetarian)
Served with assorted salads.
Watermelon Feta Basil Salad
Refreshing and light.
Chickpea & Red Pepper Salad
Protein-packed and flavorful.
Burrata & Roasted Peach Salad
With prosciutto, balsamic reduction, candied walnuts, and feta-stuffed green olives. Served with fresh focaccia.
Tropical Curried Chicken Salad
Hearts of palm, grilled pineapples, avocado, and grapes with mango yogurt dressing. Served with French baguette.
Seared Tuna Niçoise Salad
With creamy Dijon dressing, garden fresh tomato, roasted new potatoes, soft-boiled eggs, garden green beans, and Kalamata olives. Served with fresh Italian seasoned buns.
Grilled Shrimp Skewers on Kale Caesar Salad
With homemade croutons, parmesan tuile, charred lemons, and crispy bacon.
Vietnamese-Inspired Bánh Mì Sandwich
Seared sirloin, pâté, pickled carrots, coriander, cucumber, Kewpie & Maggi sauce. Served with rice noodle, sesame, and edamame salad.
Barbacoa-Inspired Tacos
Pulled beef cheeks with pickled red onions, pico de gallo, avocado, lime crema, coriander, and cotija.
Lunch
Midday Favorites
MIDDAY
Caribbean Braised Chicken Roti (or Vegetarian)
Served with assorted salads.
Watermelon Feta Basil Salad
Refreshing and light.
Chickpea & Red Pepper Salad
Protein-packed and flavorful.
Burrata & Roasted Peach Salad
With prosciutto, balsamic reduction, candied walnuts, and feta-stuffed green olives. Served with fresh focaccia.
Tropical Curried Chicken Salad
Hearts of palm, grilled pineapples, avocado, and grapes with mango yogurt dressing. Served with French baguette.
Seared Tuna Niçoise Salad
With creamy Dijon dressing, garden fresh tomato, roasted new potatoes, soft-boiled eggs, garden green beans, and Kalamata olives. Served with fresh Italian seasoned buns.
Grilled Shrimp Skewers on Kale Caesar Salad
With homemade croutons, parmesan tuile, charred lemons, and crispy bacon.
Vietnamese-Inspired Bánh Mì Sandwich
Seared sirloin, pâté, pickled carrots, coriander, cucumber, Kewpie & Maggi sauce. Served with rice noodle, sesame, and edamame salad.
Barbacoa-Inspired Tacos
Pulled beef cheeks with pickled red onions, pico de gallo, avocado, lime crema, coriander, and cotija.
Dinner
Hors d’Oeuvres Aboard
HORS D’OEUVRES
Homemade Hummus Duo
Roasted red pepper with toasted pine nuts and beetroot with feta. Served with seasonal crudités and fried tortilla.
Classic Tomato Bruschetta
With fresh basil oil on black pepper and garlic crostini, drizzled with balsamic reduction and aioli.
Homemade Tzatziki with Falafels
Cool and refreshing with Mediterranean flair.
Charcuterie Board
Phyllo-wrapped baked brie, onion chutney, cured meats, cheese selection, and fresh bread.
Mini Pulled Pork Sliders
With Jack Daniel’s spiked BBQ sauce, green apple, and cabbage slaw.
Mediterranean Baked Feta
With fresh rosemary, thyme, confit cherry tomatoes, baked olives, and garlic. Served with pita and crostini.
Fresh Guacamole
Served with homemade fried tortilla chips and fried plantain chips.
Dinner
Hors d’Oeuvres Aboard
HORS D’OEUVRES
Homemade Hummus Duo
Roasted red pepper with toasted pine nuts and beetroot with feta. Served with seasonal crudités and fried tortilla.
Classic Tomato Bruschetta
With fresh basil oil on black pepper and garlic crostini, drizzled with balsamic reduction and aioli.
Homemade Tzatziki with Falafels
Cool and refreshing with Mediterranean flair.
Charcuterie Board
Phyllo-wrapped baked brie, onion chutney, cured meats, cheese selection, and fresh bread.
Mini Pulled Pork Sliders
With Jack Daniel’s spiked BBQ sauce, green apple, and cabbage slaw.
Mediterranean Baked Feta
With fresh rosemary, thyme, confit cherry tomatoes, baked olives, and garlic. Served with pita and crostini.
Fresh Guacamole
Served with homemade fried tortilla chips and fried plantain chips.
Dinner
Main Course Features
MAIN
Pistachio-Crusted Pork Tenderloin
Orange and brandy reduction, thyme-infused sweet potato purée, and grilled asparagus.
Butter-Poached Mahi Mahi
With capers beurre blanc, julienne carrot slaw, and saffron rice.
Flame-Seared Filet Mignon
With brandy and red wine cream peppercorn sauce, Irish champ mash, and balsamic roasted bacon and Brussels sprouts.
Cajun-Spiced Grilled Shrimp
With shredded crab meat over “Rasta Pasta” tagliatelle with arrabbiata sauce.
Pan-Seared Red Snapper
With mango pineapple salsa, toasted coconut rice, and flame-grilled jerk-seasoned broccolini.
Sous Vide Duck Breast
With red onion and thyme marmalade, duck fat-seared gnocchi, and honey-glazed root vegetables.
Slow-Cooked Pulled Pork Enchiladas
With homemade sauce, topped with pico and fresh avocado. Served with Spanish rice and family-tradition borracho beans with bacon and chorizo.
Dinner
Main Course Features
MAIN
Pistachio-Crusted Pork Tenderloin
Orange and brandy reduction, thyme-infused sweet potato purée, and grilled asparagus.
Butter-Poached Mahi Mahi
With capers beurre blanc, julienne carrot slaw, and saffron rice.
Flame-Seared Filet Mignon
With brandy and red wine cream peppercorn sauce, Irish champ mash, and balsamic roasted bacon and Brussels sprouts.
Cajun-Spiced Grilled Shrimp
With shredded crab meat over “Rasta Pasta” tagliatelle with arrabbiata sauce.
Pan-Seared Red Snapper
With mango pineapple salsa, toasted coconut rice, and flame-grilled jerk-seasoned broccolini.
Sous Vide Duck Breast
With red onion and thyme marmalade, duck fat-seared gnocchi, and honey-glazed root vegetables.
Slow-Cooked Pulled Pork Enchiladas
With homemade sauce, topped with pico and fresh avocado. Served with Spanish rice and family-tradition borracho beans with bacon and chorizo.
Sweets
Sweet Finishes
DESSERT
Rum-Infused Apple Roses
With homemade caramel sauce.
Key Lime Pie
With ginger and coconut crust.
Bailey’s Crème Brûlée
Creamy custard with a boozy twist.
Poached Pears
With Grand Marnier whipped cream and candied pecans.
Strawberry & Coconut Sundae
With chocolate-covered strawberries, fresh strawberry coulis, and toasted coconut.
Rum Fudge Pie
Rich, indulgent, and boozy.
Oreo Cheesecake
Topped with chocolate ganach
Captain Charlotte Matthews and Chef Jessica La Rue bring a polished blend of extensive sailing experience, warm hospitality, and thoughtful culinary service to every charter. Charlotte’s deep background in instruction, offshore passages, and international cruising pairs naturally with Jessica’s charter expertise, fresh cuisine, and attentive approach to guest preferences. Together, they create an onboard experience that feels capable, welcoming, and tailored to each group.
Click each crew profile to learn more about their background, experience, and personal story.
Charlotte Matthews
Captain
American
Languages: English
Captain Charlotte Matthews
Captain Charlotte grew up in New York City, sailing aboard her family’s Seafarer 31. At the age of six, she began sailing dinghies at her local yacht club and later became active in PHRF racing, crewing in regattas through the national level.
While completing degrees in Psychology and Sociology at Hunter College, Charlotte continued pursuing her passion for sailing by teaching at Manhattan Sailing School and Hudson River Community Sailing. In 2012, she moved to the British Virgin Islands to work as a charter captain and sailing instructor.
Over the past seven summers, Charlotte has captained charters throughout Greece, Italy, Spain, France, and Croatia, as well as French Polynesia and Thailand during the shoulder seasons. She brings 19 years of sailing instruction experience, more than 25,000 nautical miles of offshore yacht deliveries, and holds both USCG and BVI Captain’s licenses.
In her free time, Charlotte enjoys island-hopping, hiking, reading, racing in Caribbean regattas, hosting extravagant dinner parties, diving, and occasionally falling off surfboards. Her broad experience, adventurous spirit, and love for teaching help create safe, engaging, and memorable charters.
Jessica Larue
Chef/First Mate
Chef Jessica La Rue
Chef Jessica brings years of hands-on experience as a Mate/Chef with one of the Caribbean’s busiest charter companies and discerning yacht owners. A true team player, she works seamlessly with captains, deckhands, and stews to help ensure yacht operations and guest service run smoothly.
Passionate about cooking, Jessica sources fresh local ingredients to create gourmet meals that allow vibrant flavors to shine. Under the mentorship of the Head Chef at Trade Winds Charter Company, she refined her techniques and developed strong experience accommodating diverse tastes, dietary restrictions, and special requests across demanding charter programs.
Through clear and friendly communication, Jessica tailors menus to each group’s preferences, aiming to make every dish both thoughtful and memorable. Known for her boundless energy and upbeat attitude, she continually looks for ways to elevate the onboard dining experience.
Whether she is planning menus, preparing the galley, or plating the final course, Jessica brings care, creativity, and dedication to every meal, helping guests enjoy unforgettable culinary moments throughout their voyage.
Amenities
TENDER
SNORKEL GEAR
Paddleboards
Tubing
Fishing Gear
Floating Mats
Beach Games
Underwater Camera
Watersports
Ready to Set Sail? Let’s Plan Your Voyage.
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