Available For Charter
NO RUSH
52 ft
10 Guests
5 cabins
We Don’t Just Cruise,
We Create Unforgettable Journeys
About this Yacht
Description
NO RUSH is a 2026 Bali 5.2 sailing catamaran built for easy group cruising, combining generous volume with Bali’s signature open-plan lifestyle. The up-and-over aft door opens the salon directly to the cockpit, creating one seamless social space, while forward access connects the interior to the solid foredeck lounge for morning coffee, sea breezes, and front-row views.
Welcoming up to 10 guests in 5 queen cabins, NO RUSH offers the space and flexibility larger groups need without sacrificing comfort or connection. The oversized flybridge adds another expansive gathering area with generous seating and panoramic views, while approximately 1,241 sq. ft. of usable deck space gives everyone room to spread out, settle in, and enjoy island life at an easy pace.
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 (BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (US/BVI)
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
Banana Bread French Toast
Thick slices of banana bread, golden toasted and served with whipped mascarpone cream and warm caramelized banana.
Poppy Seed Crêpes
Delicate poppy seed crêpes filled with whipped Greek yogurt, finished with juicy blueberries and freshly grated lemon zest.
Green Shakshuka
Eggs baked in a vibrant green sauce with fresh herbs, creamy avocado, and crumbled feta.
Turkish Eggs
Poached eggs nestled into creamy labneh, finished with crispy chili oil and toasted za'atar.
Za'atar Feta Scones
Savory scones with za'atar and feta, served alongside soft scrambled eggs, creamy yogurt spread, and seasonal fruit compote.
Coconut Chia & Mango
Creamy coconut chia pudding layered with Greek yogurt and fresh mango, topped with toasted coconut.
Bodega Breakfast Burrito
A toasted flour tortilla filled with fluffy scrambled eggs, seasoned sausage, crispy golden potatoes, creamy avocado, melted cheddar and Jack cheese, served with fresh pico de gallo and homemade salsa.
Build Your Own Bagel Platter
A generous spread of bagels served with smoked salmon, cream cheese, soft-boiled eggs, pickles, cucumber, and crispy bacon.
Continental Breakfast
A generous morning spread of breads and pastries, seasonal fruit, yogurt, granola, butter, preserves, cheeses, and charcuterie.
Huevos Rancheros
Corn tortillas layered with spicy salsa, black beans, creamy guacamole, and a perfectly fried egg.
MIDDAY
Asian Summer Roll Platter
Fresh rice paper rolls filled with red cabbage, carrot, mango, cucumber, and edible flowers, served with a savory soy dipping sauce. Choose between marinated beef or tofu for a vegan option.
Avocado & Peas on Focaccia
Toasted focaccia topped with creamy avocado, sweet green peas, crumbled feta, and juicy cherry tomatoes.
Homemade Flatbread with Smoky Baba Ganoush
Warm homemade flatbread served with smoky charred aubergine, garlic, feta, pomegranate, and a bright lemon tahini yogurt sauce.
Peach Pesto Salad
Grilled chicken with ripe peach, juicy tomatoes, crisp lettuce, pesto, roasted pistachios, and creamy burrata. Prosciutto can be added for an extra savory touch.
Greek Zucchini Fritters (Kolokithokeftedes)
Golden zucchini fritters served with creamy tzatziki and a crisp fennel and green apple salad tossed in a fresh herb dressing.
Double Smash Burger
Crispy-edged beef patties, melted American cheese, caramelized onion, iceberg lettuce, ripe tomato, tangy pickles, and creamy yogurt mustard sauce on a toasted brioche bun.
Mahi Mahi Ceviche Tostadas
Crispy corn tostadas topped with citrus-cured mahi mahi, creamy avocado, fresh chili, herbs, pickled red onion, and a squeeze of lime.
HORS D'OEUVRES
Arancini
Golden, crispy risotto croquettes with a molten mozzarella center, served with rich homemade tomato sauce. Nduja can be added for a spicy kick.
Brioche with Smoked Sardine
Lightly toasted brioche layered with green peas, anchovy and tahini cream, topped with smoked sardine and a touch of harissa.
White Fish Crudo
Delicately cured white fish dressed with blackberry soy and citrus, paired with pickled fennel, charred strawberries, and vibrant parsley oil.
Roasted Leeks with Stracciatella
Slow-confit leek, lightly charred for a smoky finish and served over creamy stracciatella with crisp shallots.
Tempura Prawns
Light and crispy tempura prawns served with a Bloody Mary dipping sauce.
Artisan Charcuterie Board
A generous selection of cured meats, artisanal cheeses, antipasti, seasonal fruit, crisp vegetables, pickles, olives, crackers, and fig jam.
MAIN
Slow-Braised Beef Short Rib Ragù
Tender beef short rib slowly braised until rich and falling apart, served over ribbons of pappardelle pasta.
Cod Fillet with Mussels
Tender cod fillet paired with mussels, smoky burnt leek, rice, and finished with a silky beurre blanc.
Lemon Roasted Chicken
Lemon roasted chicken leg served over silky butter bean purée with finely diced Provençal ratatouille and fresh herbs.
Seared Beef with Pumpkin Fondant
Perfectly cooked beef served with buttery pumpkin fondant, grilled zucchini, and a rich pepper sauce. King oyster mushroom can be served as a vegetarian alternative.
Thai Coconut Red Curry with Prawns
Juicy prawns in a fragrant red coconut curry with lime and seasonal vegetables, finished with fresh herbs and roasted cashews, and served with jasmine rice. Vegetarian option available with crispy tofu.
Green Risotto with Asparagus Tempura
Creamy green risotto with spinach, peas, and asparagus, finished with crispy prosciutto and white asparagus sesame tempura. Vegetarian option available without prosciutto.
DESSERT
Almond Cake with Saffron Poached Pear
Soft almond cake served with fragrant saffron poached pear, toasted almond flakes, and lightly whipped mascarpone cream.
Heavenly Mud
Rich dark chocolate mousse finished with roasted hazelnuts, extra virgin olive oil, and delicate flakes of sea salt.
Coconut Espuma with Mango Sorbet
Airy coconut espuma hiding a refreshing mango sorbet center, finished with chunks of white chocolate.
Vanilla Panna Cotta
Silky vanilla panna cotta with seasonal fruit, aromatic herb oil, and a delicate caramelized tuile.
Classic Tiramisu
Layers of espresso-soaked ladyfingers and rich mascarpone cream, finished in the classic Italian style.
Orange Olive Oil Cake
Moist olive oil, orange, and ricotta cake with caramelized nuts.
Key Lime Pie
Bright and zesty lime filling on a buttery biscuit base, finished with softly whipped cream. Add a splash of Caribbean rum for an island twist.
Pistachio Affogato
Creamy gelato drowned in a shot of hot decaf espresso, finished with pistachio biscotti crumble and homemade pistachio cream.
Breakfast
Day Break Inspirations
DAY BREAK
Banana Bread French Toast
Thick slices of banana bread, golden toasted and served with whipped mascarpone cream and warm caramelized banana.
Poppy Seed Crêpes
Delicate poppy seed crêpes filled with whipped Greek yogurt, finished with juicy blueberries and freshly grated lemon zest.
Green Shakshuka
Eggs baked in a vibrant green sauce with fresh herbs, creamy avocado, and crumbled feta.
Turkish Eggs
Poached eggs nestled into creamy labneh, finished with crispy chili oil and toasted za'atar.
Za'atar Feta Scones
Savory scones with za'atar and feta, served alongside soft scrambled eggs, creamy yogurt spread, and seasonal fruit compote.
Coconut Chia & Mango
Creamy coconut chia pudding layered with Greek yogurt and fresh mango, topped with toasted coconut.
Bodega Breakfast Burrito
A toasted flour tortilla filled with fluffy scrambled eggs, seasoned sausage, crispy golden potatoes, creamy avocado, melted cheddar and Jack cheese, served with fresh pico de gallo and homemade salsa.
Build Your Own Bagel Platter
A generous spread of bagels served with smoked salmon, cream cheese, soft-boiled eggs, pickles, cucumber, and crispy bacon.
Continental Breakfast
A generous morning spread of breads and pastries, seasonal fruit, yogurt, granola, butter, preserves, cheeses, and charcuterie.
Huevos Rancheros
Corn tortillas layered with spicy salsa, black beans, creamy guacamole, and a perfectly fried egg.
Breakfast
Day Break Inspirations
DAY BREAK
Banana Bread French Toast
Thick slices of banana bread, golden toasted and served with whipped mascarpone cream and warm caramelized banana.
Poppy Seed Crêpes
Delicate poppy seed crêpes filled with whipped Greek yogurt, finished with juicy blueberries and freshly grated lemon zest.
Green Shakshuka
Eggs baked in a vibrant green sauce with fresh herbs, creamy avocado, and crumbled feta.
Turkish Eggs
Poached eggs nestled into creamy labneh, finished with crispy chili oil and toasted za'atar.
Za'atar Feta Scones
Savory scones with za'atar and feta, served alongside soft scrambled eggs, creamy yogurt spread, and seasonal fruit compote.
Coconut Chia & Mango
Creamy coconut chia pudding layered with Greek yogurt and fresh mango, topped with toasted coconut.
Bodega Breakfast Burrito
A toasted flour tortilla filled with fluffy scrambled eggs, seasoned sausage, crispy golden potatoes, creamy avocado, melted cheddar and Jack cheese, served with fresh pico de gallo and homemade salsa.
Build Your Own Bagel Platter
A generous spread of bagels served with smoked salmon, cream cheese, soft-boiled eggs, pickles, cucumber, and crispy bacon.
Continental Breakfast
A generous morning spread of breads and pastries, seasonal fruit, yogurt, granola, butter, preserves, cheeses, and charcuterie.
Huevos Rancheros
Corn tortillas layered with spicy salsa, black beans, creamy guacamole, and a perfectly fried egg.
Lunch
Midday Favorites
MIDDAY
Asian Summer Roll Platter
Fresh rice paper rolls filled with red cabbage, carrot, mango, cucumber, and edible flowers, served with a savory soy dipping sauce. Choose between marinated beef or tofu for a vegan option.
Avocado & Peas on Focaccia
Toasted focaccia topped with creamy avocado, sweet green peas, crumbled feta, and juicy cherry tomatoes.
Homemade Flatbread with Smoky Baba Ganoush
Warm homemade flatbread served with smoky charred aubergine, garlic, feta, pomegranate, and a bright lemon tahini yogurt sauce.
Peach Pesto Salad
Grilled chicken with ripe peach, juicy tomatoes, crisp lettuce, pesto, roasted pistachios, and creamy burrata. Prosciutto can be added for an extra savory touch.
Greek Zucchini Fritters (Kolokithokeftedes)
Golden zucchini fritters served with creamy tzatziki and a crisp fennel and green apple salad tossed in a fresh herb dressing.
Double Smash Burger
Crispy-edged beef patties, melted American cheese, caramelized onion, iceberg lettuce, ripe tomato, tangy pickles, and creamy yogurt mustard sauce on a toasted brioche bun.
Mahi Mahi Ceviche Tostadas
Crispy corn tostadas topped with citrus-cured mahi mahi, creamy avocado, fresh chili, herbs, pickled red onion, and a squeeze of lime.
Dinner
Hors d’Oeuvres Aboard
HORS D'OEUVRES
Arancini
Golden, crispy risotto croquettes with a molten mozzarella center, served with rich homemade tomato sauce. Nduja can be added for a spicy kick.
Brioche with Smoked Sardine
Lightly toasted brioche layered with green peas, anchovy and tahini cream, topped with smoked sardine and a touch of harissa.
White Fish Crudo
Delicately cured white fish dressed with blackberry soy and citrus, paired with pickled fennel, charred strawberries, and vibrant parsley oil.
Roasted Leeks with Stracciatella
Slow-confit leek, lightly charred for a smoky finish and served over creamy stracciatella with crisp shallots.
Tempura Prawns
Light and crispy tempura prawns served with a Bloody Mary dipping sauce.
Artisan Charcuterie Board
A generous selection of cured meats, artisanal cheeses, antipasti, seasonal fruit, crisp vegetables, pickles, olives, crackers, and fig jam.
Dinner
Hors d’Oeuvres Aboard
HORS D'OEUVRES
Arancini
Golden, crispy risotto croquettes with a molten mozzarella center, served with rich homemade tomato sauce. Nduja can be added for a spicy kick.
Brioche with Smoked Sardine
Lightly toasted brioche layered with green peas, anchovy and tahini cream, topped with smoked sardine and a touch of harissa.
White Fish Crudo
Delicately cured white fish dressed with blackberry soy and citrus, paired with pickled fennel, charred strawberries, and vibrant parsley oil.
Roasted Leeks with Stracciatella
Slow-confit leek, lightly charred for a smoky finish and served over creamy stracciatella with crisp shallots.
Tempura Prawns
Light and crispy tempura prawns served with a Bloody Mary dipping sauce.
Artisan Charcuterie Board
A generous selection of cured meats, artisanal cheeses, antipasti, seasonal fruit, crisp vegetables, pickles, olives, crackers, and fig jam.
Dinner
Main Course Features
MAIN
Slow-Braised Beef Short Rib Ragù
Tender beef short rib slowly braised until rich and falling apart, served over ribbons of pappardelle pasta.
Cod Fillet with Mussels
Tender cod fillet paired with mussels, smoky burnt leek, rice, and finished with a silky beurre blanc.
Lemon Roasted Chicken
Lemon roasted chicken leg served over silky butter bean purée with finely diced Provençal ratatouille and fresh herbs.
Seared Beef with Pumpkin Fondant
Perfectly cooked beef served with buttery pumpkin fondant, grilled zucchini, and a rich pepper sauce. King oyster mushroom can be served as a vegetarian alternative.
Thai Coconut Red Curry with Prawns
Juicy prawns in a fragrant red coconut curry with lime and seasonal vegetables, finished with fresh herbs and roasted cashews, and served with jasmine rice. Vegetarian option available with crispy tofu.
Green Risotto with Asparagus Tempura
Creamy green risotto with spinach, peas, and asparagus, finished with crispy prosciutto and white asparagus sesame tempura. Vegetarian option available without prosciutto.
Dinner
Main Course Features
MAIN
Slow-Braised Beef Short Rib Ragù
Tender beef short rib slowly braised until rich and falling apart, served over ribbons of pappardelle pasta.
Cod Fillet with Mussels
Tender cod fillet paired with mussels, smoky burnt leek, rice, and finished with a silky beurre blanc.
Lemon Roasted Chicken
Lemon roasted chicken leg served over silky butter bean purée with finely diced Provençal ratatouille and fresh herbs.
Seared Beef with Pumpkin Fondant
Perfectly cooked beef served with buttery pumpkin fondant, grilled zucchini, and a rich pepper sauce. King oyster mushroom can be served as a vegetarian alternative.
Thai Coconut Red Curry with Prawns
Juicy prawns in a fragrant red coconut curry with lime and seasonal vegetables, finished with fresh herbs and roasted cashews, and served with jasmine rice. Vegetarian option available with crispy tofu.
Green Risotto with Asparagus Tempura
Creamy green risotto with spinach, peas, and asparagus, finished with crispy prosciutto and white asparagus sesame tempura. Vegetarian option available without prosciutto.
Dinner
Main Course Features
MAIN
Slow-Braised Beef Short Rib Ragù
Tender beef short rib slowly braised until rich and falling apart, served over ribbons of pappardelle pasta.
Cod Fillet with Mussels
Tender cod fillet paired with mussels, smoky burnt leek, rice, and finished with a silky beurre blanc.
Lemon Roasted Chicken
Lemon roasted chicken leg served over silky butter bean purée with finely diced Provençal ratatouille and fresh herbs.
Seared Beef with Pumpkin Fondant
Perfectly cooked beef served with buttery pumpkin fondant, grilled zucchini, and a rich pepper sauce. King oyster mushroom can be served as a vegetarian alternative.
Thai Coconut Red Curry with Prawns
Juicy prawns in a fragrant red coconut curry with lime and seasonal vegetables, finished with fresh herbs and roasted cashews, and served with jasmine rice. Vegetarian option available with crispy tofu.
Green Risotto with Asparagus Tempura
Creamy green risotto with spinach, peas, and asparagus, finished with crispy prosciutto and white asparagus sesame tempura. Vegetarian option available without prosciutto.
Sweets
Sweet Finishes
DESSERT
Almond Cake with Saffron Poached Pear
Soft almond cake served with fragrant saffron poached pear, toasted almond flakes, and lightly whipped mascarpone cream.
Heavenly Mud
Rich dark chocolate mousse finished with roasted hazelnuts, extra virgin olive oil, and delicate flakes of sea salt.
Coconut Espuma with Mango Sorbet
Airy coconut espuma hiding a refreshing mango sorbet center, finished with chunks of white chocolate.
Vanilla Panna Cotta
Silky vanilla panna cotta with seasonal fruit, aromatic herb oil, and a delicate caramelized tuile.
Classic Tiramisu
Layers of espresso-soaked ladyfingers and rich mascarpone cream, finished in the classic Italian style.
Orange Olive Oil Cake
Moist olive oil, orange, and ricotta cake with caramelized nuts.
Key Lime Pie
Bright and zesty lime filling on a buttery biscuit base, finished with softly whipped cream. Add a splash of Caribbean rum for an island twist.
Pistachio Affogato
Creamy gelato drowned in a shot of hot decaf espresso, finished with pistachio biscotti crumble and homemade pistachio cream.
Captain Ines Dattatreya and Chef Melissa Dekkers create a charter experience built around adventure, exceptional hospitality, and genuine personal connection. Ines' passion for sailing, watersports, and sharing life on the water is perfectly complemented by Melissa's globally inspired cuisine, creative eye, and thoughtful approach to making every guest feel at home. Together, they deliver a relaxed, welcoming atmosphere where memorable experiences, outstanding meals, and unforgettable days at sea come naturally.
Click each crew profile to learn more about their background, experience, and personal story.
Ines Dattatreya
Captain
Dutch
Languages: Dutch, English
Captain Ines Dattatreya
Raised by a father who sailed across many seas, Captain Ines Dattatreya discovered her love for sailing at the age of seven and has spent nearly every free moment on the water ever since. Her experience as both a sailing instructor and professional captain has not only shaped her seamanship but also her passion for sharing the excitement of sailing and adventure with others.
Guests who enjoy an active charter will feel right at home with Ines. Beyond sailing, she is an enthusiastic windsurfer, kitesurfer, wingfoiler, and watersports enthusiast who loves introducing guests to the thrill of life on the water. Whether exploring a secluded bay or spending the afternoon enjoying watersports, she brings an adventurous energy to every charter.
Before pursuing a career at sea, Ines earned bachelor's degrees in both Engineering and Philosophy. She later chose to follow her true passion, building a professional sailing career throughout the Mediterranean and Caribbean. Having logged more than 3,500 nautical miles, she completed her RYA Yachtmaster Offshore certification as best in class. Along the way, she also taught sailing to children in the Caribbean, developing a patient, encouraging approach to sharing her love of the ocean with sailors of all ages.
Calm, capable, and approachable, Ines creates an atmosphere where guests feel completely at ease from the moment they step aboard. Whether discovering beautiful new anchorages, enjoying an exciting day of adventure, or simply unwinding at sea, her goal is to ensure every charter feels effortless, personal, and filled with lasting memories
Melissa Dekkers
Chef/First Mate
Dutch
Languages: Dutch, English
Chef Melissa Dekkers
Growing up in the Netherlands, Melissa Dekkers quickly discovered that while Dutch cuisine has its charms, her greatest culinary inspiration came from the diverse international dishes her mother brought to the family table. Those early experiences sparked a lifelong curiosity about food, culture, and the way sharing a meal brings people together.
Melissa's career has followed an unconventional path. Holding degrees in Politics, International Relations, and Business Administration, she began her professional life as a transformation consultant with Deloitte, primarily working within the food sector. Alongside her corporate career, her entrepreneurial spirit led her to launch her own design and coding company before taking nearly a year to travel throughout Latin America. That journey rekindled her passion for cooking and inspired her to establish her own catering company, providing private fine dining experiences alongside corporate catering for larger events.
Having explored 41 countries, Melissa is an adventurer at heart who has always felt most at home on and around the water. Whether surfing, sailing with friends, learning to kitesurf, or swimming ashore to secure a mooring line, she embraces every aspect of life at sea. After completing a professional yacht chef course, she combined her love of cooking with her passion for sailing, refining her skills during busy charter seasons aboard yachts in Mallorca, Greece, and now the Caribbean.
Melissa's cuisine reflects both her travels and her curiosity, blending global influences with fresh, locally sourced ingredients. She loves visiting local markets, building relationships with butchers and fishmongers, and creating menus inspired by the best ingredients each destination has to offer. Her passion extends beyond the galley to wine tastings, elegant table settings, and even capturing memorable vacation photos for guests along the way.
For Melissa, every meal is an opportunity to bring people together. Whether preparing an intimate dinner, a lively celebration, or recommending a favorite restaurant ashore, she takes pride in tailoring every experience to her guests' individual tastes, ensuring each charter feels personal, memorable, and effortlessly enjoyable.
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.
