Available For Charter
CHILLIN HUT
54 ft
9 Guests
4 cabins
We Don’t Just Cruise,
We Create Unforgettable Journeys
About this Yacht
Description
CHILLIN’ HUT is a 2025 Bali 5.4 sailing catamaran built for effortless Caribbean cruising with Bali’s signature Open Space Concept. Her standout feature is the hydraulic tilting aft door paired with a galley-to-bow door, creating one seamless indoor-outdoor terrace for relaxed island living. Flybridge lounges, open-air dining zones, and a hydraulic swim platform make it easy to move from morning coffee to ocean dips to sunset lounging.
Accommodating up to 8 guests, CHILLIN’ HUT offers 1 queen master cabin with a walk-around bed and private ensuite, plus 3 queen cabins, each with its own private ensuite. Solar panels, lithium batteries, A/C throughout, a watermaker, and generous cold storage keep charter days smooth and refreshingly self-sufficient. Crew accommodations are in 1 queen cabin and forepeak.
From $32,000 to $32,000
St Thomas USVI
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US)
Booking Calendar
Length
Beam
Draft
Builder
Year Built
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
Caramelized Apple & Cinnamon French Toast
Served with maple mascarpone cream and roasted chopped almonds.
Seasonal Fruit Platter & Parfaits
Fresh seasonal fruit served with parfaits.
Carrot, Ginger & Orange Power Juice
Fresh juice with carrot, ginger, and orange.
Loaded Avocado Toast
Served with poached eggs.
Power Smoothie
Banana, date, chia seeds, and peanut butter.
Huevos Rancheros
Classic huevos rancheros.
Berry Breeze Smoothie
Fresh berry smoothie.
Chocolate Chip Banana Pancake Stack
Chocolate chip banana pancakes stacked and served warm.
Fruit Salad & Parfait
Fresh fruit salad served with parfait.
MIDDAY
Beetroot & Orange Salad
Served with walnuts and whipped feta.
Fresh Pita & Dips
Fresh pita served with assorted dips.
Salmon Fillet
Served with orange glaze on a bed of loaded quinoa.
Sushi Spread
Hosomaki, nigiri, and uramaki served with spicy edamame, pickled vegetables, and coconut prawn tempura.
Jerk Yellowtail Snapper Buddha Bowl
Jerk yellowtail snapper served in a Buddha bowl.
Caribbean Meatball Sliders
Served on a soft roll with cheese.
HORS D’OEUVRES
Fresh Focaccia Bites
Served with burrata and roasted peach.
Ahi Tuna Ceviche Tostadas
Ahi tuna ceviche served on crisp tostadas.
Courgette Rolls
Filled with herbed ricotta and mint.
Mini Chicken & Pineapple Skewers
Chicken and pineapple served on mini skewers.
MAIN
Pomegranate & Grapefruit Scallops Starter
Served on a bed of greens follwed with Roasted Loin of Lamb and served with a coriander crust and loaded couscous.
Miso Soup Starter
Served with fresh bread and garlic whipped butter followed with Lemongrass Chicken & Coconut Rice and served with crunchy peanut slaw.
Oyster Flight Starter
Bloody Mary, classic, and pink grapefruit granita follwed with Grilled Beef Tenderloin and served with lime and ginger butter and charred baby vegetables.
Grilled Squid Pescatarian Option
Served with lime and ginger butter and charred baby vegetables.
Breaded Local Fish
Served with chunky chips and veggies.
DESSERT
Lemon Cheesecake
Classic lemon cheesecake.
Mango Panna Cotta
Served with lime and mint syrup, crushed meringues, and toasted sesame seeds.
Banana Bread
Served with rum caramel and vanilla ice cream.
Warm Triple Chocolate Brownie
Served with vanilla ice cream.
Breakfast
Day Break Inspirations
DAY BREAK
Caramelized Apple & Cinnamon French Toast
Served with maple mascarpone cream and roasted chopped almonds.
Seasonal Fruit Platter & Parfaits
Fresh seasonal fruit served with parfaits.
Carrot, Ginger & Orange Power Juice
Fresh juice with carrot, ginger, and orange.
Loaded Avocado Toast
Served with poached eggs.
Power Smoothie
Banana, date, chia seeds, and peanut butter.
Huevos Rancheros
Classic huevos rancheros.
Berry Breeze Smoothie
Fresh berry smoothie.
Chocolate Chip Banana Pancake Stack
Chocolate chip banana pancakes stacked and served warm.
Fruit Salad & Parfait
Fresh fruit salad served with parfait.
Breakfast
Day Break Inspirations
DAY BREAK
Caramelized Apple & Cinnamon French Toast
Served with maple mascarpone cream and roasted chopped almonds.
Seasonal Fruit Platter & Parfaits
Fresh seasonal fruit served with parfaits.
Carrot, Ginger & Orange Power Juice
Fresh juice with carrot, ginger, and orange.
Loaded Avocado Toast
Served with poached eggs.
Power Smoothie
Banana, date, chia seeds, and peanut butter.
Huevos Rancheros
Classic huevos rancheros.
Berry Breeze Smoothie
Fresh berry smoothie.
Chocolate Chip Banana Pancake Stack
Chocolate chip banana pancakes stacked and served warm.
Fruit Salad & Parfait
Fresh fruit salad served with parfait.
Lunch
Midday Favorites
MIDDAY
Beetroot & Orange Salad
Served with walnuts and whipped feta.
Fresh Pita & Dips
Fresh pita served with assorted dips.
Salmon Fillet
Served with orange glaze on a bed of loaded quinoa.
Sushi Spread
Hosomaki, nigiri, and uramaki served with spicy edamame, pickled vegetables, and coconut prawn tempura.
Jerk Yellowtail Snapper Buddha Bowl
Jerk yellowtail snapper served in a Buddha bowl.
Caribbean Meatball Sliders
Served on a soft roll with cheese.
Lunch
Midday Favorites
MIDDAY
Beetroot & Orange Salad
Served with walnuts and whipped feta.
Fresh Pita & Dips
Fresh pita served with assorted dips.
Salmon Fillet
Served with orange glaze on a bed of loaded quinoa.
Sushi Spread
Hosomaki, nigiri, and uramaki served with spicy edamame, pickled vegetables, and coconut prawn tempura.
Jerk Yellowtail Snapper Buddha Bowl
Jerk yellowtail snapper served in a Buddha bowl.
Caribbean Meatball Sliders
Served on a soft roll with cheese.
Dinner
Hors d’Oeuvres Aboard
HORS D’OEUVRES
Fresh Focaccia Bites
Served with burrata and roasted peach.
Ahi Tuna Ceviche Tostadas
Ahi tuna ceviche served on crisp tostadas.
Courgette Rolls
Filled with herbed ricotta and mint.
Mini Chicken & Pineapple Skewers
Chicken and pineapple served on mini skewers.
Dinner
Hors d’Oeuvres Aboard
HORS D’OEUVRES
Fresh Focaccia Bites
Served with burrata and roasted peach.
Ahi Tuna Ceviche Tostadas
Ahi tuna ceviche served on crisp tostadas.
Courgette Rolls
Filled with herbed ricotta and mint.
Mini Chicken & Pineapple Skewers
Chicken and pineapple served on mini skewers.
Dinner
Main Course Features
MAIN
Pomegranate & Grapefruit Scallops Starter
Served on a bed of greens follwed with Roasted Loin of Lamb and served with a coriander crust and loaded couscous.
Miso Soup Starter
Served with fresh bread and garlic whipped butter followed with Lemongrass Chicken & Coconut Rice and served with crunchy peanut slaw.
Oyster Flight Starter
Bloody Mary, classic, and pink grapefruit granita follwed with Grilled Beef Tenderloin and served with lime and ginger butter and charred baby vegetables.
Grilled Squid Pescatarian Option
Served with lime and ginger butter and charred baby vegetables.
Breaded Local Fish
Served with chunky chips and veggies.
Dinner
Main Course Features
MAIN
Pomegranate & Grapefruit Scallops Starter
Served on a bed of greens follwed with Roasted Loin of Lamb and served with a coriander crust and loaded couscous.
Miso Soup Starter
Served with fresh bread and garlic whipped butter followed with Lemongrass Chicken & Coconut Rice and served with crunchy peanut slaw.
Oyster Flight Starter
Bloody Mary, classic, and pink grapefruit granita follwed with Grilled Beef Tenderloin and served with lime and ginger butter and charred baby vegetables.
Grilled Squid Pescatarian Option
Served with lime and ginger butter and charred baby vegetables.
Breaded Local Fish
Served with chunky chips and veggies.
Dinner
Main Course Features
MAIN
Pomegranate & Grapefruit Scallops Starter
Served on a bed of greens follwed with Roasted Loin of Lamb and served with a coriander crust and loaded couscous.
Miso Soup Starter
Served with fresh bread and garlic whipped butter followed with Lemongrass Chicken & Coconut Rice and served with crunchy peanut slaw.
Oyster Flight Starter
Bloody Mary, classic, and pink grapefruit granita follwed with Grilled Beef Tenderloin and served with lime and ginger butter and charred baby vegetables.
Grilled Squid Pescatarian Option
Served with lime and ginger butter and charred baby vegetables.
Breaded Local Fish
Served with chunky chips and veggies.
Captain Raul and Chef Katie bring a welcoming blend of professional seamanship, hospitality, and guest-focused service to every charter. Raul’s international sailing background and calm, friendly leadership pair beautifully with Katie’s Mediterranean yachting experience, creative cuisine, and cocktail flair. Together, they create an onboard atmosphere that feels relaxed, polished, and full of island spirit.
Click each crew profile to learn more about their background, experience, and personal story.
Raul Escuder Zuil
Captain
Spain
Languages: English and Spanish
Originally from Tenerife in the Canary Islands, Spain, Captain Raul has always had a deep passion for both nature and the sea. As a professional, multi-skilled captain, he prides himself on being hardworking, sociable, and friendly, with a strong work ethic and a good sense of humor that creates a relaxed, enjoyable atmosphere onboard.
Over the past seven years, Raul has captained yachts across premier European destinations, French Polynesia, and the Caribbean, honing extensive blue-water sailing expertise. His journey began at age six, racing dinghies and winning multiple regional championships in Spain. That competitive drive later evolved into a love for teaching, leading him to coach dinghy sailing at his hometown yacht club.
Complementing his maritime career is a solid background in hospitality, with roles in luxury hotels spanning operations, finance, and high-responsibility corporate positions. By blending expert seamanship with refined guest service, Raul ensures every voyage is both safe and exceptionally memorable.
Katie Brown
Chef/First Mate
British
Languages: English
Chef Katie hails from the UK and brings three seasons of Mediterranean yachting experience to her first BVI season. A passionate and dedicated yacht chef, she thrives in the dynamic world of yacht hospitality, where attention to detail and creativity are paramount.
Katie takes great pride in delivering exceptional cuisine, from elegant multi-course dinners to casual bites, and loves crafting high-quality cocktails to elevate every guest experience. Friendly, hardworking, and adaptable, she aims to create memorable dining moments that exceed expectations while maintaining a positive, professional atmosphere onboard.
She is excited to bring her culinary expertise, creativity, and enthusiasm to the team, ensuring every meal and every moment is enjoyable for guests and crew alike.
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.
