Available For Charter
VALINOR
52 ft
10 Guests
5 cabins
We Don’t Just Cruise,
We Create Unforgettable Journeys
About this Yacht
Description
VALINOR is a 2026 52’ Bali 5.2 sailing catamaran designed for big groups and even bigger island days, combining generous volume with Bali’s signature open-plan living. The iconic up-and-over “Bali door” opens the salon directly to the cockpit, while a forward door connects the interior to the solid foredeck lounge, creating a seamless flow from bow to stern. Above, the oversized flybridge offers generous seating and panoramic 360° views for everything from morning coffee to sunset cocktails.
Accommodating up to 10 guests, VALINOR offers 4 queen cabins and a 5th cabin with bunks (queen on bottom, twin on top), creating a comfortable layout for families and groups of friends. With approximately 1,241 sq. ft. of usable deck area, she feels more like a floating beach club than a traditional charter yacht—bright, spacious, and built for effortless island living.
Photos shown are stock images for reference. Yacht décor and finishes will vary. Photos will be updated when she is charter ready.
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
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
Turkish Eggs
Poached eggs served with whipped yogurt, warm spiced tomato, and chili oil.
Savoury Herb Waffle
Served with a soft-boiled egg, crème fraîche, herb cream, and finished with brown butter.
Tiramisu French Toast
Brioche topped with white chocolate mascarpone mousse, cocoa dusting, and a warm coffee anglaise.
Huevos Rancheros
Fried eggs served with smoky tomato salsa, black beans, avocado, and warm tortillas.
Banana Bread French Toast
Served with coconut yogurt, seasonal berry compote, and a drizzle of honey.
Sourdough with Hummus & Poached Eggs
Creamy hummus topped with perfectly poached eggs, dukkah, and extra virgin olive oil.
Sourdough Bagel Platter
A selection of freshly baked bagels served with smoked salmon, cream cheese, avocado, seasonal accompaniments, and condiments.
MIDDAY
Peruvian Spiced Chicken
Served with turmeric rice, aji verde, and fresh herbs.
Sesame Tuna Poke Bowl
Fresh tuna with seasoned rice, vibrant vegetables, and crispy nori.
Spanish Tapas Selection
A colorful selection of classic Spanish small plates and seasonal dishes.
Roasted Salmon with Couscous Tabbouleh
Fresh herbs, seasonal vegetables, and a creamy tahini dressing.
Seared Thai Sirloin
Served with glass noodle salad, fresh herbs, lime, and an aromatic Thai dressing.
Whipped Goat's Cheese & Harissa Roasted Peppers
Served on fresh sourdough with herbs and extra virgin olive oil.
Thai Coconut & Peanut Chicken Flatbreads
Fragrant coconut chicken topped with toasted peanuts and fresh herbs, served with a crisp kale salad.
HORS D'OEUVRES
Grilled Peach, Burrata & Thai Basil Crostini
Charred Aubergine with Peanut Salsa
Finished with fresh herbs and a touch of lime.
Tuna Tartare on Toasted Brioche
Delicately seasoned with fresh citrus and herbs.
Crispy Sesame Prawn Toast
Served with a sweet chili dipping sauce.
Bloody Mary Prawns
Chilled prawns with a spicy, zesty Bloody Mary dressing.
Crispy Nduja Arancini
Golden risotto balls with a rich, spicy nduja center.
Sea Bass Crudo
Orange, fennel, citrus, and extra virgin olive oil.
MAIN
Herb-Crusted Lamb
Served with butternut squash fondant, courgette, and vibrant salsa verde.
Slow-Braised Beef
Parmesan potato purée, honey-glazed heritage carrots, and rich jus.
Miso-Glazed Black Cod
Served with soba noodles, wild mushrooms, and fragrant mushroom broth.
Pan-Seared Fillet Mignon
Served with potato pavé, whisky pepper sauce, and seasonal greens.
Saffron-Glazed Sea Bass
Served with lemon orzo, mussels, beurre blanc, and braised leeks.
Seared Scallops
Brown butter, sweet pea purée, and crispy pancetta.
Spring Green Risotto
Asparagus, spinach, Parmesan, and fresh herbs.
DESSERT
Seasonal Fruit Posset
Served with fresh seasonal fruit and a delicate crisp.
Pistachio Tiramisu
Layers of pistachio mascarpone, coffee-soaked sponge, and roasted pistachios.
Red Wine-Poached Pears
Served with crisp meringue and a lightly spiced syrup.
Dubai Chocolate Tart
Rich chocolate ganache with pistachio and crisp kataifi.
White Chocolate & Passionfruit Cheesecake
Creamy white chocolate filling with bright passionfruit.
Gin & Tonic Lemon Sorbet
A refreshing palate cleanser with citrus and botanical notes.
Almond Roulade
Filled with chocolate cream, fresh raspberries, and toasted almonds.
Lunch
Day Break Inspirations
DAY BREAK
Turkish Eggs
Poached eggs served with whipped yogurt, warm spiced tomato, and chili oil.
Savoury Herb Waffle
Served with a soft-boiled egg, crème fraîche, herb cream, and finished with brown butter.
Tiramisu French Toast
Brioche topped with white chocolate mascarpone mousse, cocoa dusting, and a warm coffee anglaise.
Huevos Rancheros
Fried eggs served with smoky tomato salsa, black beans, avocado, and warm tortillas.
Banana Bread French Toast
Served with coconut yogurt, seasonal berry compote, and a drizzle of honey.
Sourdough with Hummus & Poached Eggs
Creamy hummus topped with perfectly poached eggs, dukkah, and extra virgin olive oil.
Sourdough Bagel Platter
A selection of freshly baked bagels served with smoked salmon, cream cheese, avocado, seasonal accompaniments, and condiments.
Breakfast
Day Break Inspirations
DAY BREAK
Turkish Eggs
Poached eggs served with whipped yogurt, warm spiced tomato, and chili oil.
Savoury Herb Waffle
Served with a soft-boiled egg, crème fraîche, herb cream, and finished with brown butter.
Tiramisu French Toast
Brioche topped with white chocolate mascarpone mousse, cocoa dusting, and a warm coffee anglaise.
Huevos Rancheros
Fried eggs served with smoky tomato salsa, black beans, avocado, and warm tortillas.
Banana Bread French Toast
Served with coconut yogurt, seasonal berry compote, and a drizzle of honey.
Sourdough with Hummus & Poached Eggs
Creamy hummus topped with perfectly poached eggs, dukkah, and extra virgin olive oil.
Sourdough Bagel Platter
A selection of freshly baked bagels served with smoked salmon, cream cheese, avocado, seasonal accompaniments, and condiments.
Lunch
Midday Favorites
MIDDAY
Peruvian Spiced Chicken
Served with turmeric rice, aji verde, and fresh herbs.
Sesame Tuna Poke Bowl
Fresh tuna with seasoned rice, vibrant vegetables, and crispy nori.
Spanish Tapas Selection
A colorful selection of classic Spanish small plates and seasonal dishes.
Roasted Salmon with Couscous Tabbouleh
Fresh herbs, seasonal vegetables, and a creamy tahini dressing.
Seared Thai Sirloin
Served with glass noodle salad, fresh herbs, lime, and an aromatic Thai dressing.
Whipped Goat's Cheese & Harissa Roasted Peppers
Served on fresh sourdough with herbs and extra virgin olive oil.
Thai Coconut & Peanut Chicken Flatbreads
Fragrant coconut chicken topped with toasted peanuts and fresh herbs, served with a crisp kale salad.
Lunch
Midday Favorites
MIDDAY
Peruvian Spiced Chicken
Served with turmeric rice, aji verde, and fresh herbs.
Sesame Tuna Poke Bowl
Fresh tuna with seasoned rice, vibrant vegetables, and crispy nori.
Spanish Tapas Selection
A colorful selection of classic Spanish small plates and seasonal dishes.
Roasted Salmon with Couscous Tabbouleh
Fresh herbs, seasonal vegetables, and a creamy tahini dressing.
Seared Thai Sirloin
Served with glass noodle salad, fresh herbs, lime, and an aromatic Thai dressing.
Whipped Goat's Cheese & Harissa Roasted Peppers
Served on fresh sourdough with herbs and extra virgin olive oil.
Thai Coconut & Peanut Chicken Flatbreads
Fragrant coconut chicken topped with toasted peanuts and fresh herbs, served with a crisp kale salad.
Dinner
Hors d’Oeuvres Aboard
HORS D'OEUVRES
Grilled Peach, Burrata & Thai Basil Crostini
Charred Aubergine with Peanut Salsa
Finished with fresh herbs and a touch of lime.
Tuna Tartare on Toasted Brioche
Delicately seasoned with fresh citrus and herbs.
Crispy Sesame Prawn Toast
Served with a sweet chili dipping sauce.
Bloody Mary Prawns
Chilled prawns with a spicy, zesty Bloody Mary dressing.
Crispy Nduja Arancini
Golden risotto balls with a rich, spicy nduja center.
Sea Bass Crudo
Orange, fennel, citrus, and extra virgin olive oil.
Dinner
Hors d’Oeuvres Aboard
HORS D'OEUVRES
Grilled Peach, Burrata & Thai Basil Crostini
Charred Aubergine with Peanut Salsa
Finished with fresh herbs and a touch of lime.
Tuna Tartare on Toasted Brioche
Delicately seasoned with fresh citrus and herbs.
Crispy Sesame Prawn Toast
Served with a sweet chili dipping sauce.
Bloody Mary Prawns
Chilled prawns with a spicy, zesty Bloody Mary dressing.
Crispy Nduja Arancini
Golden risotto balls with a rich, spicy nduja center.
Sea Bass Crudo
Orange, fennel, citrus, and extra virgin olive oil.
Dinner
Main Course Features
MAIN
Herb-Crusted Lamb
Served with butternut squash fondant, courgette, and vibrant salsa verde.
Slow-Braised Beef
Parmesan potato purée, honey-glazed heritage carrots, and rich jus.
Miso-Glazed Black Cod
Served with soba noodles, wild mushrooms, and fragrant mushroom broth.
Pan-Seared Fillet Mignon
Served with potato pavé, whisky pepper sauce, and seasonal greens.
Saffron-Glazed Sea Bass
Served with lemon orzo, mussels, beurre blanc, and braised leeks.
Seared Scallops
Brown butter, sweet pea purée, and crispy pancetta.
Spring Green Risotto
Asparagus, spinach, Parmesan, and fresh herbs.
Dinner
Main Course Features
MAIN
Herb-Crusted Lamb
Served with butternut squash fondant, courgette, and vibrant salsa verde.
Slow-Braised Beef
Parmesan potato purée, honey-glazed heritage carrots, and rich jus.
Miso-Glazed Black Cod
Served with soba noodles, wild mushrooms, and fragrant mushroom broth.
Pan-Seared Fillet Mignon
Served with potato pavé, whisky pepper sauce, and seasonal greens.
Saffron-Glazed Sea Bass
Served with lemon orzo, mussels, beurre blanc, and braised leeks.
Seared Scallops
Brown butter, sweet pea purée, and crispy pancetta.
Spring Green Risotto
Asparagus, spinach, Parmesan, and fresh herbs.
Sweets
Sweet Finishes
DESSERT
Seasonal Fruit Posset
Served with fresh seasonal fruit and a delicate crisp.
Pistachio Tiramisu
Layers of pistachio mascarpone, coffee-soaked sponge, and roasted pistachios.
Red Wine-Poached Pears
Served with crisp meringue and a lightly spiced syrup.
Dubai Chocolate Tart
Rich chocolate ganache with pistachio and crisp kataifi.
White Chocolate & Passionfruit Cheesecake
Creamy white chocolate filling with bright passionfruit.
Gin & Tonic Lemon Sorbet
A refreshing palate cleanser with citrus and botanical notes.
Almond Roulade
Filled with chocolate cream, fresh raspberries, and toasted almonds.
Captain Giorgio Aranzabal Delgado and Chef Georgia Ghent share a passion for adventure, travel, and creating memorable experiences on the water. Giorgio's calm leadership, international yachting experience, and love of exploring pair seamlessly with Georgia's globally inspired cuisine, creative spirit, and lifelong passion for bringing people together through exceptional food.
Together, they create a relaxed, welcoming atmosphere where personalized service, thoughtfully crafted meals, and unforgettable destinations come together to deliver an exceptional charter experience.
Click each crew profile to learn more about their background, experience, and personal story.
Giorgio Aranzabal Delgado
Captain
Italian
Languages: Italian, English
Captain Giorgio "Gegio" Aranzabal Delgado
Born and raised in Italy, Captain Giorgio Aranzabal Delgado—known to most as "Gegio"—proudly embraces his South American roots. His path into yachting began unexpectedly during a post-graduation trip to Australia, where just a few days at sea completely changed the direction of his life. Inspired by the freedom of the ocean and the opportunities that came with it, he left behind a future in architecture to pursue a career on the water.
Since then, Giorgio has dedicated himself to building a successful career in yachting, combining hard work, adaptability, and a continual desire to learn and grow. For him, life at sea is about much more than sailing—it's about teamwork, responsibility, and creating memorable experiences for every guest who steps aboard.
Known for his approachable nature and strong work ethic, Giorgio enjoys working closely with both guests and crew to create a welcoming atmosphere while maintaining the highest standards of professionalism. His goal is to ensure every charter is seamless, enjoyable, and filled with lasting memories.
Away from the water, Giorgio enjoys expressing his creativity through drawing, painting, and pottery. He is also an avid cyclist, and if he's not aboard a yacht, you'll likely find him out on his road bike. For Giorgio, cycling offers the same sense of freedom, adventure, and connection to the world that first inspired him to pursue a life at sea.
Georgia Ghent
Chef/First Mate
Chef Georgia Ghent
Chef Georgia's passion for cooking began at an early age, preparing Sunday roasts by the time she was five years old. Raised by a mother whose childhood spanned the Far East, South Pacific, and Middle East, Georgia grew up surrounded by an extraordinary variety of international flavors and cooking techniques. Long before she realized how unique that experience was, a globally inspired approach to food had become second nature.
As soon as she was tall enough to reach the stove, Georgia was cooking for family and friends, eventually progressing to hosting dinner parties. At just sixteen, she took her first job in the food industry, beginning a journey that would develop into a lifelong career. Years spent in professional kitchens provided a strong culinary foundation before she discovered the perfect way to combine her love of food, travel, the outdoors, and hospitality through yachting.
After training as a yacht chef and refining her skills while cooking aboard yachts in Greece, Georgia has continued her culinary journey in the Caribbean. Her menus are inspired by the diverse flavors and techniques she has experienced throughout her life, thoughtfully combining fresh ingredients with creativity and careful attention to every guest's preferences.
For Georgia, cooking has always been about more than preparing great food. It is an opportunity to bring people together, creating memorable moments around the table through genuine hospitality, generous spirit, and beautifully crafted cuisine that enhances every charter experience.
Amenities
TENDER
SNORKEL GEAR
Paddleboards
Tubing
Fishing Gear
Floating Mats
Beach Games
Underwater Camera
Watersports
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