Available For Charter
OCEAN KITTY
50 ft
10 Guests
5 cabins
We Don’t Just Cruise,
We Create Unforgettable Journeys
About this Yacht
Description
OCEAN KITTY is a 2026 Aquila 50 sailing catamaran built for spacious, breezy getaways and effortless island-hopping. Social living is at the heart of her design, with an extendable aft-cockpit table seating up to 12, a dedicated bar area, a forward cockpit for sun lounging, and a flybridge settee with a fixed table and direct access to the bow.
Guest accommodations currently include 4 queen cabins with private ensuite bathrooms, plus 1 forepeak with twin bunk cabins featuring a lower berth and upper bunk. The forepeak cabins are best suited for children, teenagers, or flexible guests comfortable with a cozier sleeping arrangement. At the waterline, a fixed platform between the hulls makes tender boarding and swim time easy, while generous gathering spaces throughout the yacht keep the atmosphere relaxed, connected, and ready for fun.
Crew quarters have not yet been finalized, so the guest accommodation configuration remains subject to change.
Photos shown are stock images for reference. Yacht décor and finishes will vary. Photos will be updated when she is charter ready.
From $31,500 to $31,500
St Thomas USVI
Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (US/BVI)
Length
Beam
Draft
Builder
Year Built
Cabins
Crew
Stabilizers
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
All breakfasts are served with freshly baked breads and pastries, seasonal fruit, yogurt with granola, freshly squeezed juices, and coffee.
Quiche Lorraine
A classic savory quiche with smoky bacon and a rich, silky custard in delicate pastry.
Potato & Kale Frittata
A rustic baked frittata with tender potato and kale.
Open-Faced Smoked Salmon Bagel
Herb cream cheese, cucumber, tomato, and capers with an olive oil drizzle.
Traditional Popovers
Golden, airy popovers served warm with huckleberry jam.
Egg White Bowl
Egg whites with air-fried sweet potato, sautéed spinach, cherry tomatoes, goat cheese, and avocado.
Portobello & Baked Egg
Herby roasted portobello mushroom with a baked egg, feta, and basil oil.
Citrus Salad with Mint & Pomegranate
Seasonal citrus, fresh mint, and pomegranate in a bright vinaigrette.
MIDDAY
Vietnamese Prawn Glass Noodle Salad
Prawns, glass noodles, fresh herbs, and tomatoes in a bright fish sauce dressing.
Layered Crab & Avocado Salad
Fresh crab layered with avocado, tomato, radish, scallion, and crisp bacon.
Mediterranean Octopus Salad
Tender octopus with fresh vegetables, orzo, and asparagus.
Ahi Poke Bowl
Ahi tuna served with brown rice, greens, avocado, and wasabi-ponzu vinaigrette.
Chicken Chimichurri Bowl
Grilled chicken with chimichurri over farro, finished with pickled onions.
Seasonal Chickpea & Avocado Salad
Chickpeas, corn, cucumber, peppers, herbs, and avocado.
Prosciutto & Arugula Artisan Pizza
Hand-finished artisan pizza topped with prosciutto and peppery arugula.
HORS D’OEUVRES
Deviled Eggs with Caviar
A classic bite elevated with caviar and fresh herbs.
Prosciutto-Wrapped Asparagus
Tender asparagus wrapped in prosciutto.
Seasonal Grazing Board
Cured meats, cheeses, fresh produce, and accompaniments.
Lightly Blackened Prawns
Served with avocado mousse, mango relish, and cilantro.
Salmon Crudo
Fresh salmon with Fresno chili, avocado, and lime.
Coconut Shrimp
Crispy shrimp with sambal aioli, daikon slaw, and furikake.
Crispy Cauliflower Bites
Served with garlic chili cashew crème.
Caramelized Onion & Leek Tartlets
Finished with watercress and shaved parmesan.
Watermelon & Feta Salad
Watermelon, feta, mint, and watercress with balsamic reduction.
MAIN
Pan-Seared Scallops
Golden scallops basted with butter, herbs, and aromatics.
Herb-Crusted Rack of Lamb
Rosy roasted lamb with a savory herb crust and seasonal greens.
Grilled Filet Mignon
Served with wild mushroom risotto, broccolini, and pan jus.
Local Sea Bass
Finished with miso brown butter and served with coconut bamboo rice and citrus carrots.
Seafood Paella
Prawns, mussels, peas, and herbs in a deeply savory saffron rice.
Chicken Manestra
Chicken served over seasoned rice with olives and Mediterranean flavors.
Beet Gnocchi with Brown Butter & Sage
Earthy beet gnocchi finished with nutty brown butter and aromatic sage.
DESSERT
Chocolate Ganache Cake
Dark ganache with sugared raspberries, white chocolate, and flaked salt.
Banana Brûlée Tart
Torched banana custard tart finished with fresh strawberry.
Fresh Berry Tart
Pastry cream tart with strawberries, blueberries, and blackberries.
Panna Cotta with Macerated Berries
Silky set cream with poppy seed and macerated berries.
Carrot Cake with Cream Cheese Frosting
Topped with toasted cashews and carrot curls.
Strawberry Trifle
Layers of sponge, cream, and fresh strawberries.
Saffron Lemon Crème Brûlée
Silky custard with burnt vanilla and macerated strawberries.
Grilled Peach with Brioche Crumble
Warm peaches with brown butter, pecans, and ice cream.
Breakfast
Day Break Inspirations
DAY BREAK
All breakfasts are served with freshly baked breads and pastries, seasonal fruit, yogurt with granola, freshly squeezed juices, and coffee.
Quiche Lorraine
A classic savory quiche with smoky bacon and a rich, silky custard in delicate pastry.
Potato & Kale Frittata
A rustic baked frittata with tender potato and kale.
Open-Faced Smoked Salmon Bagel
Herb cream cheese, cucumber, tomato, and capers with an olive oil drizzle.
Traditional Popovers
Golden, airy popovers served warm with huckleberry jam.
Egg White Bowl
Egg whites with air-fried sweet potato, sautéed spinach, cherry tomatoes, goat cheese, and avocado.
Portobello & Baked Egg
Herby roasted portobello mushroom with a baked egg, feta, and basil oil.
Citrus Salad with Mint & Pomegranate
Seasonal citrus, fresh mint, and pomegranate in a bright vinaigrette.
Lunch
Midday Favorites
MIDDAY
Vietnamese Prawn Glass Noodle Salad
Prawns, glass noodles, fresh herbs, and tomatoes in a bright fish sauce dressing.
Layered Crab & Avocado Salad
Fresh crab layered with avocado, tomato, radish, scallion, and crisp bacon.
Mediterranean Octopus Salad
Tender octopus with fresh vegetables, orzo, and asparagus.
Ahi Poke Bowl
Ahi tuna served with brown rice, greens, avocado, and wasabi-ponzu vinaigrette.
Chicken Chimichurri Bowl
Grilled chicken with chimichurri over farro, finished with pickled onions.
Seasonal Chickpea & Avocado Salad
Chickpeas, corn, cucumber, peppers, herbs, and avocado.
Prosciutto & Arugula Artisan Pizza
Hand-finished artisan pizza topped with prosciutto and peppery arugula.
Dinner
Hors d’Oeuvres Aboard
HORS D’OEUVRES
Deviled Eggs with Caviar
A classic bite elevated with caviar and fresh herbs.
Prosciutto-Wrapped Asparagus
Tender asparagus wrapped in prosciutto.
Seasonal Grazing Board
Cured meats, cheeses, fresh produce, and accompaniments.
Lightly Blackened Prawns
Served with avocado mousse, mango relish, and cilantro.
Salmon Crudo
Fresh salmon with Fresno chili, avocado, and lime.
Coconut Shrimp
Crispy shrimp with sambal aioli, daikon slaw, and furikake.
Crispy Cauliflower Bites
Served with garlic chili cashew crème.
Caramelized Onion & Leek Tartlets
Finished with watercress and shaved parmesan.
Watermelon & Feta Salad
Watermelon, feta, mint, and watercress with balsamic reduction.
Dinner
Hors d’Oeuvres Aboard
HORS D’OEUVRES
Deviled Eggs with Caviar
A classic bite elevated with caviar and fresh herbs.
Prosciutto-Wrapped Asparagus
Tender asparagus wrapped in prosciutto.
Seasonal Grazing Board
Cured meats, cheeses, fresh produce, and accompaniments.
Lightly Blackened Prawns
Served with avocado mousse, mango relish, and cilantro.
Salmon Crudo
Fresh salmon with Fresno chili, avocado, and lime.
Coconut Shrimp
Crispy shrimp with sambal aioli, daikon slaw, and furikake.
Crispy Cauliflower Bites
Served with garlic chili cashew crème.
Caramelized Onion & Leek Tartlets
Finished with watercress and shaved parmesan.
Watermelon & Feta Salad
Watermelon, feta, mint, and watercress with balsamic reduction.
Dinner
Main Course Features
MAIN
Pan-Seared Scallops
Golden scallops basted with butter, herbs, and aromatics.
Herb-Crusted Rack of Lamb
Rosy roasted lamb with a savory herb crust and seasonal greens.
Grilled Filet Mignon
Served with wild mushroom risotto, broccolini, and pan jus.
Local Sea Bass
Finished with miso brown butter and served with coconut bamboo rice and citrus carrots.
Seafood Paella
Prawns, mussels, peas, and herbs in a deeply savory saffron rice.
Chicken Manestra
Chicken served over seasoned rice with olives and Mediterranean flavors.
Beet Gnocchi with Brown Butter & Sage
Earthy beet gnocchi finished with nutty brown butter and aromatic sage.
Dinner
Main Course Features
MAIN
Pan-Seared Scallops
Golden scallops basted with butter, herbs, and aromatics.
Herb-Crusted Rack of Lamb
Rosy roasted lamb with a savory herb crust and seasonal greens.
Grilled Filet Mignon
Served with wild mushroom risotto, broccolini, and pan jus.
Local Sea Bass
Finished with miso brown butter and served with coconut bamboo rice and citrus carrots.
Seafood Paella
Prawns, mussels, peas, and herbs in a deeply savory saffron rice.
Chicken Manestra
Chicken served over seasoned rice with olives and Mediterranean flavors.
Beet Gnocchi with Brown Butter & Sage
Earthy beet gnocchi finished with nutty brown butter and aromatic sage.
Dinner
Main Course Features
MAIN
Pan-Seared Scallops
Golden scallops basted with butter, herbs, and aromatics.
Herb-Crusted Rack of Lamb
Rosy roasted lamb with a savory herb crust and seasonal greens.
Grilled Filet Mignon
Served with wild mushroom risotto, broccolini, and pan jus.
Local Sea Bass
Finished with miso brown butter and served with coconut bamboo rice and citrus carrots.
Seafood Paella
Prawns, mussels, peas, and herbs in a deeply savory saffron rice.
Chicken Manestra
Chicken served over seasoned rice with olives and Mediterranean flavors.
Beet Gnocchi with Brown Butter & Sage
Earthy beet gnocchi finished with nutty brown butter and aromatic sage.
Sweets
Sweet Finishes
DESSERT
Chocolate Ganache Cake
Dark ganache with sugared raspberries, white chocolate, and flaked salt.
Banana Brûlée Tart
Torched banana custard tart finished with fresh strawberry.
Fresh Berry Tart
Pastry cream tart with strawberries, blueberries, and blackberries.
Panna Cotta with Macerated Berries
Silky set cream with poppy seed and macerated berries.
Carrot Cake with Cream Cheese Frosting
Topped with toasted cashews and carrot curls.
Strawberry Trifle
Layers of sponge, cream, and fresh strawberries.
Saffron Lemon Crème Brûlée
Silky custard with burnt vanilla and macerated strawberries.
Grilled Peach with Brioche Crumble
Warm peaches with brown butter, pecans, and ice cream.
Sweets
Sweet Finishes
DESSERT
Chocolate Ganache Cake
Dark ganache with sugared raspberries, white chocolate, and flaked salt.
Banana Brûlée Tart
Torched banana custard tart finished with fresh strawberry.
Fresh Berry Tart
Pastry cream tart with strawberries, blueberries, and blackberries.
Panna Cotta with Macerated Berries
Silky set cream with poppy seed and macerated berries.
Carrot Cake with Cream Cheese Frosting
Topped with toasted cashews and carrot curls.
Strawberry Trifle
Layers of sponge, cream, and fresh strawberries.
Saffron Lemon Crème Brûlée
Silky custard with burnt vanilla and macerated strawberries.
Grilled Peach with Brioche Crumble
Warm peaches with brown butter, pecans, and ice cream.
Captain Blaine Kubesh and Chef Kimberly Peters bring together adventure, thoughtful hospitality, and a shared love for creating experiences guests will remember long after their charter ends. Blaine’s deep knowledge of the Caribbean, diving expertise, and talent for shaping each itinerary around the group are complemented by Kimberly’s refined private-chef background, wellness-minded menus, and warm Southern hospitality.
Together, they create a charter experience that feels both adventurous and deeply personal. Whether guests are diving vibrant reefs, fishing for dinner, exploring quiet anchorages, or gathering around the table for a beautifully prepared meal, Blaine and Kimberly make every day aboard feel relaxed, welcoming, and genuinely connected to the islands.
Click each crew profile to learn more about their background, experience, and personal story.
Blaine Kubesh
Captain
American
Languages: English
Captain Blaine Kubesh
Captain Blaine Kubesh brings an adventurous spirit, extensive technical expertise, and a genuine passion for hospitality to every charter. A licensed U.S. Coast Guard Captain, RYA Yachtmaster Offshore, PADI Open Water Scuba Instructor, and airplane pilot, he has spent much of his life exploring—by sea, beneath the surface, and in the air.
Blaine's love of sailing began at the age of ten and was further inspired by a close family member who circumnavigated the globe. Since then, he has sailed extensively throughout the Caribbean and Mediterranean, developing particular knowledge of the Leeward and Windward Islands. Now in his eighth charter season, he has captained hundreds of successful charters, creating thoughtfully planned itineraries that balance adventure, relaxation, and authentic island experiences.
Whether guests are looking to discover vibrant reefs, enjoy world-class snorkeling and diving, fish for dinner, explore scenic hiking trails, visit lively beach bars, try watersports, or simply unwind in a secluded anchorage, Blaine enjoys tailoring each charter to their interests. His local knowledge, calm professionalism, and guest-focused approach allow every voyage to feel seamless, personal, and unforgettable.
Before pursuing a full-time career in yachting, Blaine grew up on a farm and ranch in Montana before spending more than 20 years working in electrical and software engineering and cybersecurity. That background instilled a practical, safety-conscious mindset and exceptional attention to detail, while his Montana upbringing shaped the strong work ethic, easygoing personality, and appreciation for the outdoors that guests quickly come to appreciate.
Blaine especially enjoys introducing guests to the underwater world, sharing stories about the islands, organizing fun activities both on and off the water, and serving up a freshly caught fish after a successful day of fishing. Above all, he loves meeting new people and helping guests leave feeling they've truly experienced the Caribbean—not simply visited it.
Kimberly Peters
Chef/First Mate
American
Languages: English
Chef Kimberly Peters
Chef Kimberly Peters brings a creative spirit, refined culinary skill, and genuine passion for hospitality to every charter. A private chef with more than a decade of experience serving high-net-worth and VIP clients, she has built her career around transforming fresh ingredients into thoughtful, memorable dining experiences.
Kimberly’s love of cooking began as a child in the kitchen with both of her grandmothers, sparking a lifelong curiosity about global flavors and the connection created around the table. She went on to cook privately for ultra-high-net-worth families in Los Angeles, Dallas, and Seattle, designing personalized menus that balance nourishment, indulgence, and authentic local flavor.
Her culinary approach is flexible, polished, and deeply guest-focused. Whether preparing vibrant island-inspired lunches, elegant plated dinners beneath the stars, relaxed family-style meals, fresh-caught fish straight from the grill, or menus tailored to gluten-free, vegan, keto, paleo, or kosher preferences, Kimberly enjoys creating meals that reflect each guest’s tastes. Her careful provisioning, premium sourcing, and calm professionalism in the galley help every dining experience feel seamless and personal.
Before entering yachting full time, Kimberly grew up in Texas, where Southern hospitality became the foundation of her service style. Her background in private service shaped her discretion, organization, adaptability, and attention to detail, qualities that guests quickly come to appreciate aboard.
Kimberly holds HACCP food safety certification and STCW Basic Safety Training, and she completed the Ballymaloe Sustainable Food Program in Ireland. At home, she is developing her own sustainable farm and shares her life with horses, dogs, and cats. Her connection to the land inspires her farm-to-table approach, while her Pilates and yoga practice supports her love of creating healthy, wellness-minded menus.
Above all, Kimberly believes a great charter is often remembered around the table. Through warm service, beautiful food, and thoughtful attention to each guest, she makes everyone feel welcomed, cared for, and truly at home onboard.
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
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