Available For Charter
ALLEGRA
55 ft
8 Guests
4 cabins
We Don’t Just Cruise,
We Create Unforgettable Journeys
About this Yacht
Description
ALLEGRA is a 2026 Bali 5.4 sailing catamaran designed for bright, open living and an easy connection between indoor and outdoor spaces. Her fully air-conditioned salon flows directly to both the aft cockpit and forward lounge, while the galley opens conveniently toward the forward cockpit for relaxed dining and entertaining. Above, the expansive flybridge offers generous seating and lounging beneath a large hardtop bimini, with sweeping 360° views for afternoons underway and sunset cocktails. A hydraulic swim platform creates effortless access to the water, while onboard WiFi lets guests stay as connected—or disconnected—as they choose.
Accommodating up to 8 guests, ALLEGRA features a spacious master suite plus 3 queen cabins, with each queen bed measuring approximately 5' wide by 6'6" long. All guest cabins include individually controlled air conditioning and private ensuite bathrooms with electric heads and sink/vanities; three feature separate stall showers, while the starboard aft cabin has a wet-head ensuite. A separate twin cabin may also be requested for guest use for an additional cabin-change fee. Thoughtful comforts throughout include solar panels, a generator, watermaker, icemaker, and full-size side-by-side refrigerator and freezer. Paired with a well-stocked ship’s bar and fully customizable menu, ALLEGRA is beautifully equipped for relaxed, comfortable days exploring the Caribbean.
From $32,000 to $32,000
British Virgin Islands
Caribbean Leewards, Caribbean Virgin Islands (BVI)
Booking Calendar
Length
Beam
Draft
Builder
Year Built
Cabins
Crew
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
Served daily with a fresh local fruit platter, baked goods, tea & coffee.
Ranch-Style Eggs
Fried eggs served over lightly fried corn tortillas, smothered in warm tomato-chili salsa with avocado, queso fresco, and cilantro.
Eggs Florentine
Poached eggs served over sautéed spinach on a toasted English muffin, finished with creamy hollandaise sauce.
Brioche French Toast
Topped with honey-whipped ricotta, mixed berries, and maple syrup.
Breakfast Burrito
Scrambled eggs, cheese, bacon, and red salsa wrapped in a warm tortilla.
Ham & Cheese Crêpes
Delicate French crêpes filled with sliced ham and melted cheese.
Bell Pepper Egg-in-a-Hole
Sunny-side-up eggs cooked inside a bell pepper ring, topped with mushrooms and avocado.
Smoked Salmon Bagel
Freshly toasted bagel with cream cheese, smoked salmon, pickled onions, lemon zest, and fresh dill.
MIDDAY
Culichi Shrimp Stack
Shrimp in a rich roasted green pepper cream sauce with cilantro, garlic, and onions, served over herbed quinoa with avocado.
Grilled Fish Tacos
Beer-battered fish served on tortillas with mango slaw, traditional guacamole, and spicy mayo corn.
Salmon Poke Bowl
Marinated salmon served over sushi rice with carrots, cucumber, mango, avocado, and pickled radishes.
Falafel Wraps
Crispy falafel on pita bread with lemon tahini dressing, creamy tzatziki, and Greek salad with Kalamata olives.
Chicken-Mayo Panini
Fresh rosemary focaccia filled with chicken mayo, served with Mediterranean chickpea salad.
Stuffed Sweet Potatoes
Steamed sweet potatoes filled with seasoned minced meat, pico de gallo, and avocado cream.
Kolokithopita
Traditional Greek zucchini and feta pie served with tabbouleh salad.
HORS D'OEUVRES
Mango Chutney Wings
Crispy glazed chicken wings served with crudités and ranch dressing.
Tuna Crudo
Finished with extra virgin olive oil, citrus juice, zest, and flaky sea salt.
Turkish Cheese Cigars
Crispy phyllo pastry filled with feta, topped with sesame seeds and olive tapenade.
Rice Paper Shrimp Crisps
Grilled shrimp served over crispy rice paper with wasabi mayo and onion chives.
Crispy Prosciutto Cups
Filled with cantaloupe pearls, whipped goat cheese, and fresh basil.
Burrata Bomba
Creamy burrata-stuffed tomato drizzled with house-made pesto on toasted sourdough.
Greek Spanakopita
Traditional spinach and feta galettes.
MAIN
Salmon Wellington
Flaky pastry filled with salmon, sautéed spinach, shallots, garlic, and fresh herbs, accompanied by grapefruit mozzarella Caprese salad.
Pan-Seared Seabass
Served over smooth cauliflower purée and topped with zucchini chickpea salad.
Tender Tenderloin
Finished with honey Dijon sauce, thyme potato stacks, and roasted carrots.
South African Bobotie
Traditional minced meat casserole topped with creamy golden custard, served with maple chili broccoli and zesty pea salad.
Crusted Tuna Steaks
Sesame-seared tuna served with fragrant ginger rice and cucumber sesame salad.
Sticky Lamb Chops
Glazed with honey and balsamic, served with charred zucchini salad and buttery basil mashed potatoes.
Coconut Lime Poached Fish
Served with jasmine rice and classic umami bok choy.
DESSERT
Apple Rose Pastry
Finished with a cinnamon sugar sprinkle.
Berry Stuffed Pavlovas
Crisp meringue filled with fresh berries and cream.
Aperol Spritz Mousse
Light citrus mousse inspired by the classic cocktail.
Red Wine Poached Pears
Served with vanilla ice cream.
Key Lime Pie
A bright tropical favorite.
Sticky Toffee Pudding
Warm sponge cake with rich toffee sauce.
Chocolate Torsades
Flaky chocolate pastry twists.
SHIP'S BAR
Vodka
Tito's, Stoli
Tequila
Los Corrales Silver, Mi Campo, Teremana Reposado, Milagro Añejo
Rum
Pusser's, Captain Morgan White Rum, Blue Chair Coconut Rum
Gin
Tanqueray, Bombay Gin, BVI Gin
Whiskey & Scotch
Jameson, Jack Daniel's, J&B Scotch, Johnnie Walker Red Label
Bourbon
Bulleit Bourbon
Liqueurs
Cointreau, Grand Marnier, St-Germain Elderflower Liqueur, Kahlúa, Aperol, Antica Formula Sweet Vermouth, Baileys Irish Cream, Disaronno Amaretto, Frangelico
Beer
Red Stripe, Corona, Carib, Presidente, Coors Light, Heineken
Seltzers & Mixers
Bitters, Canada Dry Club Soda, Canada Dry Tonic Water, Elderflower Tonic Water, Triple Sec, Pineapple Juice, Orange Juice, Cream of Coconut
Soft Drinks
Coca-Cola, Diet Coke, Sprite, Ginger Ale, Ginger Beer
Wine Selection
Preignes le Vieux Chardonnay
Kris Pinot Grigio delle Venezie
J. de Villebois Sauvignon Blanc Vin de France
Domaine d'Altugnac "Les Turitelles" Pinot Noir
Collines du Bourdic "Les Figuières" Syrah
Domaine Preignes le Vieux Cabernet Sauvignon
Domaine Preignes le Vieux Merlot
Robert-Vic "Ohlala" Rosé
Perlage Prosecco
Champagne (Surcharge May Apply)
Moët Impérial, Veuve Clicquot Brut Yellow Label
Breakfast
Day Break Inspirations
DAY BREAK
Served daily with a fresh local fruit platter, baked goods, tea & coffee.
Ranch-Style Eggs
Fried eggs served over lightly fried corn tortillas, smothered in warm tomato-chili salsa with avocado, queso fresco, and cilantro.
Eggs Florentine
Poached eggs served over sautéed spinach on a toasted English muffin, finished with creamy hollandaise sauce.
Brioche French Toast
Topped with honey-whipped ricotta, mixed berries, and maple syrup.
Breakfast Burrito
Scrambled eggs, cheese, bacon, and red salsa wrapped in a warm tortilla.
Ham & Cheese Crêpes
Delicate French crêpes filled with sliced ham and melted cheese.
Bell Pepper Egg-in-a-Hole
Sunny-side-up eggs cooked inside a bell pepper ring, topped with mushrooms and avocado.
Smoked Salmon Bagel
Freshly toasted bagel with cream cheese, smoked salmon, pickled onions, lemon zest, and fresh dill.
Breakfast
Day Break Inspirations
DAY BREAK
Served daily with a fresh local fruit platter, baked goods, tea & coffee.
Ranch-Style Eggs
Fried eggs served over lightly fried corn tortillas, smothered in warm tomato-chili salsa with avocado, queso fresco, and cilantro.
Eggs Florentine
Poached eggs served over sautéed spinach on a toasted English muffin, finished with creamy hollandaise sauce.
Brioche French Toast
Topped with honey-whipped ricotta, mixed berries, and maple syrup.
Breakfast Burrito
Scrambled eggs, cheese, bacon, and red salsa wrapped in a warm tortilla.
Ham & Cheese Crêpes
Delicate French crêpes filled with sliced ham and melted cheese.
Bell Pepper Egg-in-a-Hole
Sunny-side-up eggs cooked inside a bell pepper ring, topped with mushrooms and avocado.
Smoked Salmon Bagel
Freshly toasted bagel with cream cheese, smoked salmon, pickled onions, lemon zest, and fresh dill.
Breakfast
Day Break Inspirations
DAY BREAK
Served daily with a fresh local fruit platter, baked goods, tea & coffee.
Ranch-Style Eggs
Fried eggs served over lightly fried corn tortillas, smothered in warm tomato-chili salsa with avocado, queso fresco, and cilantro.
Eggs Florentine
Poached eggs served over sautéed spinach on a toasted English muffin, finished with creamy hollandaise sauce.
Brioche French Toast
Topped with honey-whipped ricotta, mixed berries, and maple syrup.
Breakfast Burrito
Scrambled eggs, cheese, bacon, and red salsa wrapped in a warm tortilla.
Ham & Cheese Crêpes
Delicate French crêpes filled with sliced ham and melted cheese.
Bell Pepper Egg-in-a-Hole
Sunny-side-up eggs cooked inside a bell pepper ring, topped with mushrooms and avocado.
Smoked Salmon Bagel
Freshly toasted bagel with cream cheese, smoked salmon, pickled onions, lemon zest, and fresh dill.
Captain Liam Killian and Chef Maria Richerand share a passion for adventure, the ocean, and creating exceptional experiences for every guest. Liam's extensive offshore sailing experience, technical expertise, and enthusiasm for sharing the wonders of the marine world pair naturally with Maria's creative culinary background, attentive hospitality, and versatile skills both in the galley and on deck.
Together, they create a charter experience that is relaxed, adventurous, and thoughtfully personalized. Whether introducing guests to life under sail, discovering vibrant marine life, or gathering around beautifully prepared meals inspired by fresh ingredients, Liam and Maria are dedicated to making every voyage both memorable and unforgettable.
Click each crew profile to learn more about their background, experience, and personal story.
Liam Killian
Captain
South African
Languages: English
Captain Liam Killian
Born and raised in Cape Town, South Africa, Captain Liam Killian has always had a deep connection to the ocean. Growing up surfing, kitesurfing, freediving, and fishing, a life at sea felt like a natural calling. His sailing journey began when he and a friend wandered into the Cape Royal Yacht Club to learn the basics of sailing and unexpectedly found themselves aboard a racing yacht. From that moment, Liam was hooked and soon set his sights on earning his Yachtmaster certification.
Since then, Liam has built an impressive career delivering brand-new catamarans on remarkable voyages, including transatlantic and transpacific crossings. His passion for boats extends well beyond sailing, and when he's ashore, you'll often find him involved in yacht builds and refits, expanding his knowledge of vessel systems and craftsmanship.
A lifelong student of the ocean, Liam has an exceptional knowledge of marine life, inspired by a childhood fascination with fish and aquariums. He enjoys sharing that enthusiasm with guests—whether pointing out fascinating sea life, offering local insights, or teaching guests the fundamentals of sailing and helping them gain confidence at the helm.
With a calm, approachable nature and a genuine passion for adventure, Captain Liam is dedicated to creating safe, engaging, and unforgettable experiences on the water.
Maria Richerand
Chef/First Mate
Mexican
Languages: English, Spanish
Chef Maria Richerand
Born and raised in Mexico, Chef Maria Richerand first pursued a career in architecture, studying design before spending two years working in Paris. Those experiences developed her keen eye for detail, balance, and presentation—qualities that now shine through in both her cuisine and hospitality.
After discovering life at sea, Maria found the perfect opportunity to combine her creativity, adventurous spirit, and love of caring for others. Since then, she has built an impressive career as a yacht chef and stewardess, while also developing strong deck skills through charter operations in Belize, 18 months cruising in the Cayman Islands, and aboard a 92-foot sailing yacht in the Mediterranean.
A certified PADI Divemaster, Maria is equally comfortable in the galley, on deck, or in the water with guests. Her experience includes meal preparation, guest service, tender driving, docking assistance, and leading dive activities, allowing her to contribute confidently to every aspect of the charter experience.
One of the highlights of Maria's career has been completing a transatlantic crossing aboard a 62-foot catamaran, further strengthening her confidence and seamanship. Looking ahead, she plans to continue expanding her skills by earning her skipper's license.
Known for her calm, capable presence and welcoming hospitality, Maria creates fresh, thoughtfully prepared meals that make guests feel instantly at home while adding another memorable element to every charter.
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.
