Available For Charter
HIGH 5
55 ft
8 Guests
4 cabins
We Don’t Just Cruise,
We Create Unforgettable Journeys
About this Yacht
Description
HIGH 5 is a 2023 Bali 5.4 sailing catamaran designed for relaxed, spacious island living, with the signature open-concept layout that makes Bali such a favorite for charter. The full-width lifting aft door opens the salon completely to the cockpit, creating one expansive indoor-outdoor living area filled with natural light and panoramic views. Forward, the solid foredeck provides a comfortable lounge and sunbathing area, while the flybridge offers another inviting space to gather, unwind, and take in the scenery from above.
Accommodating up to 8 guests, HIGH 5 features 1 spacious owner’s suite and 3 queen guest cabins, each with a private ensuite. The generous four-cabin layout provides plenty of privacy without sacrificing the open, social feel throughout the yacht. With multiple lounging and dining areas from bow to stern, bright contemporary interiors, and an easy flow between indoor and outdoor spaces, HIGH 5 offers a comfortable and versatile home base for exploring the islands.
From $29,500 to $31,000
St Thomas USVI
Caribbean Virgin Islands (BVI), Caribbean Windwards
Booking Calendar
Length
Beam
Draft
Builder
Year Built
Refit
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
Papaya Star Yogurt Bowl
Fresh papaya, seasonal chopped fruit, and granola, served with toast, crisp bacon, and warm cinnamon rolls.
Chef's Flourless Muffin Quiches
Flourless muffin-style quiches presented on a bed of sunflower sprouts, served with maple sausage and an ornate fresh fruit platter.
Wagyu Eggs Benedict
Wagyu Eggs Benedict with crisp bacon, thyme-marinated avocado, and an ornate fresh fruit platter.
West End Herbed Scrambled Eggs
Fresh herbed cheesy scrambled eggs served family-style with pumpernickel toast, preserves, and an ornate fresh fruit platter.
Apple Cinnamon French Toast
Apple cinnamon French toast with homemade maple syrup, orange slices, and boerewors.
Walk in a Garden Avocado Toast
Avocado toast topped with butterflied cucumber and alfalfa sprouts.
Blueberry Pancakes
Blueberry pancakes served with bright lemon curd and creamy ricotta.
Sunday Brunch Lox & Bagel
Lox and bagel with homemade chive, cucumber, and tomato-infused cream cheese, accompanied by fresh rosemary breakfast potatoes.
MIDDAY
Cajun Shrimp Wraps
Fresh lime-and-mint sauced Cajun shrimp wraps served with crisp potato chips.
Fisherman's Mahi-Mahi Tacos
Mahi-mahi tacos with carrot-marinated slaw, fresh mango, cilantro, and avocado-lime salsa, served with chips and homemade salsa.
Sesame-Seared Ahi Tuna Salad
Sesame-seared ahi tuna with Parmesan stir-fried baby corn, wasabi-dusted mushrooms, mandoline radishes, sliced carrots, mandarin orange, and wasabi-pea croutons, finished with homemade ginger-orange sesame dressing.
Waldorf Chicken Salad Artisan Sandwich
Toasted artisan sandwich filled with Waldorf chicken salad, served with sweet potato fries and homemade Caribbean honey-mustard sauce.
Sea Scallop Scampi
Plated sea scallops in homemade garlic-butter scampi sauce with asparagus, served with an oven-baked artisan baguette.
Fisherman's Mahi-Mahi Sandwich
Mahi-mahi with seared pineapple and homemade Caribbean Cajun sauce on a buttered bun, served with seasoned curly fries.
Cheeseburger in Paradise
Seared-pineapple cheeseburger with homemade ribeye patties on a toasted brioche bun, served with a choice of summer salad or handmade potato chips finished with herbs and balsamic vinaigrette.
HORS D’OEUVRES
Italian Caprese
A classic Italian Caprese presentation.
Portobello, Macadamia & Rosemary
Toasted open-faced portobello mushroom with macadamia nut and rosemary, pear, and a balsamic drizzle.
Jost Van Dyke Salad
Blueberry goat cheese, homemade herbed croutons, cherry tomatoes, cucumber half-moons, toasted pumpkin and almond seeds, finished with fresh homemade blueberry vinaigrette.
Phyllo Pear, Brie & Honey Cubes
Crisp phyllo parcels layered with pear, Brie, and honey.
Homemade Caesar Salad
Fresh Caesar salad with grated Parmesan wedges and heirloom tomatoes, finished with lemon and crisp fried-cheese crouton webs.
Caramelized Date, Pecan & Cranberry Kale Salad
Caramelized dates, pecans, and dried cranberry crumble over kale, served with homemade poppy-seed dressing and toasted chickpea croutons.
MAIN
Rosemary Wagyu Roast
Rosemary Wagyu roast served over homemade garlic mash with truffle-oil asparagus.
Alaskan Salmon
Alaskan salmon under a caper, garlic, and fresh dill sauce, served on raisin and allspice rice pilaf with lemon-pepper squash.
Mama Leone's Never-Done-Before Pasta Night
A chef-led pasta evening served with homemade garlic bread.
Fresh Caribbean Roti
Caribbean roti with homemade mango-guava chutney and a Caribbean salad finished with homemade pineapple dressing.
Fisherman's Grouper
Fresh grouper under coconut-lime sauce, served with pineapple rice and a sautéed medley of peppered squash.
Mediterranean Chicken Roulade
Chicken roulade infused with feta, olives, sun-dried tomatoes, olive spread, and Dragon Welsh sausage, served with mashed sweet potatoes and seasonal fresh vegetables.
Fisherman's Steak Fish
Steak fish under a red-and-yellow pepper guava sauce, served with forbidden rice and almond-panko-dusted broccolini.
South African Bobotie
Homemade bobotie with peach chutney, served with yellow rice and feta-creamed spinach.
DESSERT
Cinnamon Melt Tart
A warm, cinnamon-forward tart.
Chocolate Turtle Brownie à la Mode
Rich chocolate turtle brownie served à la mode.
Lychee Custard
Delicate lychee custard.
Homemade Key Lime Pie
Classic homemade key lime pie.
Blueberry Merveilles
A blueberry-led sweet finish.
Lemon Meringue Pie
Lemon meringue pie with homemade lemon curd.
Banana Flambé
Warm caramelized banana flambé.
Breakfast
Day Break Inspirations
DAY BREAK
Papaya Star Yogurt Bowl
Fresh papaya, seasonal chopped fruit, and granola, served with toast, crisp bacon, and warm cinnamon rolls.
Chef's Flourless Muffin Quiches
Flourless muffin-style quiches presented on a bed of sunflower sprouts, served with maple sausage and an ornate fresh fruit platter.
Wagyu Eggs Benedict
Wagyu Eggs Benedict with crisp bacon, thyme-marinated avocado, and an ornate fresh fruit platter.
West End Herbed Scrambled Eggs
Fresh herbed cheesy scrambled eggs served family-style with pumpernickel toast, preserves, and an ornate fresh fruit platter.
Apple Cinnamon French Toast
Apple cinnamon French toast with homemade maple syrup, orange slices, and boerewors.
Walk in a Garden Avocado Toast
Avocado toast topped with butterflied cucumber and alfalfa sprouts.
Blueberry Pancakes
Blueberry pancakes served with bright lemon curd and creamy ricotta.
Sunday Brunch Lox & Bagel
Lox and bagel with homemade chive, cucumber, and tomato-infused cream cheese, accompanied by fresh rosemary breakfast potatoes.
Lunch
Midday Favorites
MIDDAY
Cajun Shrimp Wraps
Fresh lime-and-mint sauced Cajun shrimp wraps served with crisp potato chips.
Fisherman's Mahi-Mahi Tacos
Mahi-mahi tacos with carrot-marinated slaw, fresh mango, cilantro, and avocado-lime salsa, served with chips and homemade salsa.
Sesame-Seared Ahi Tuna Salad
Sesame-seared ahi tuna with Parmesan stir-fried baby corn, wasabi-dusted mushrooms, mandoline radishes, sliced carrots, mandarin orange, and wasabi-pea croutons, finished with homemade ginger-orange sesame dressing.
Waldorf Chicken Salad Artisan Sandwich
Toasted artisan sandwich filled with Waldorf chicken salad, served with sweet potato fries and homemade Caribbean honey-mustard sauce.
Sea Scallop Scampi
Plated sea scallops in homemade garlic-butter scampi sauce with asparagus, served with an oven-baked artisan baguette.
Fisherman's Mahi-Mahi Sandwich
Mahi-mahi with seared pineapple and homemade Caribbean Cajun sauce on a buttered bun, served with seasoned curly fries.
Cheeseburger in Paradise
Seared-pineapple cheeseburger with homemade ribeye patties on a toasted brioche bun, served with a choice of summer salad or handmade potato chips finished with herbs and balsamic vinaigrette.
Dinner
Hors d’Oeuvres Aboard
HORS D’OEUVRES
Italian Caprese
A classic Italian Caprese presentation.
Portobello, Macadamia & Rosemary
Toasted open-faced portobello mushroom with macadamia nut and rosemary, pear, and a balsamic drizzle.
Jost Van Dyke Salad
Blueberry goat cheese, homemade herbed croutons, cherry tomatoes, cucumber half-moons, toasted pumpkin and almond seeds, finished with fresh homemade blueberry vinaigrette.
Phyllo Pear, Brie & Honey Cubes
Crisp phyllo parcels layered with pear, Brie, and honey.
Homemade Caesar Salad
Fresh Caesar salad with grated Parmesan wedges and heirloom tomatoes, finished with lemon and crisp fried-cheese crouton webs.
Caramelized Date, Pecan & Cranberry Kale Salad
Caramelized dates, pecans, and dried cranberry crumble over kale, served with homemade poppy-seed dressing and toasted chickpea croutons.
Dinner
Main Course Features
MAIN
Rosemary Wagyu Roast
Rosemary Wagyu roast served over homemade garlic mash with truffle-oil asparagus.
Alaskan Salmon
Alaskan salmon under a caper, garlic, and fresh dill sauce, served on raisin and allspice rice pilaf with lemon-pepper squash.
Mama Leone's Never-Done-Before Pasta Night
A chef-led pasta evening served with homemade garlic bread.
Fresh Caribbean Roti
Caribbean roti with homemade mango-guava chutney and a Caribbean salad finished with homemade pineapple dressing.
Fisherman's Grouper
Fresh grouper under coconut-lime sauce, served with pineapple rice and a sautéed medley of peppered squash.
Mediterranean Chicken Roulade
Chicken roulade infused with feta, olives, sun-dried tomatoes, olive spread, and Dragon Welsh sausage, served with mashed sweet potatoes and seasonal fresh vegetables.
Fisherman's Steak Fish
Steak fish under a red-and-yellow pepper guava sauce, served with forbidden rice and almond-panko-dusted broccolini.
South African Bobotie
Homemade bobotie with peach chutney, served with yellow rice and feta-creamed spinach.
Sweets
Sweet Finishes
DESSERT
Cinnamon Melt Tart
A warm, cinnamon-forward tart.
Chocolate Turtle Brownie à la Mode
Rich chocolate turtle brownie served à la mode.
Lychee Custard
Delicate lychee custard.
Homemade Key Lime Pie
Classic homemade key lime pie.
Blueberry Merveilles
A blueberry-led sweet finish.
Lemon Meringue Pie
Lemon meringue pie with homemade lemon curd.
Banana Flambé
Warm caramelized banana flambé.
Captain Nicolas and Chef Lelani bring together a shared love of the ocean, adventure, and meaningful guest experiences. Nicolas's calm leadership, fishing expertise, and wide-ranging yachting background pair naturally with Lelani’s soulful, globally inspired cuisine and warm, creative approach to hospitality.
Together, they create a charter experience that feels relaxed, personal, and full of discovery. Whether guests are exploring the water, casting a line, discovering a new anchorage, or gathering around the table for a memorable meal, Nicolas and Lelani are dedicated to making every moment aboard feel welcoming, thoughtful, and unforgettable.
Click each crew profile to learn more about their background, experience, and personal story.
Nicolas Olney
Captain
South African
Languages: English
Captain Nicolas Olney
Yacht Master Offshore 200t
PADI Divemaster
Born and raised in Langebaan, South Africa, Nicholas grew up with the ocean as his constant companion. By age five he was already fishing, and by eight he was confidently piloting powerboats along the Cape coastline. This early foundation ignited a lifelong passion for the sea and laid the groundwork for a professional career as a charter captain. Today, Nicholas combines years of maritime experience with a natural enthusiasm for sharing the ocean with others.
Nicholas brings a well-rounded skill set to his role on board. He is a certified Divemaster and accomplished sailor with extensive experience in sport fishing, seamanship, and guest operations. His resume reflects a strong background in both hands-on technical work and guest services, making him equally adept at leading snorkeling adventures, navigating challenging waters, or ensuring every detail of the guest experience is handled with professionalism. His approach balances safety and skill with warmth and approachability, which makes him a standout choice for charter operations.
Known for his humble nature and positive outlook, Nicholas creates an environment where guests feel at ease and fully immersed in the charter experience. Brokers can confidently present him as a captain who not only delivers seamless operations but also cultivates the kind of atmosphere that turns great trips into lasting memories. For Nicholas, the ocean is not just his workplace - it’s his life’s passion, and he takes pride in ensuring that every charter reflects that dedication."
Lelani Bright
Chef
American
Languages: English
Chef Lelani Bright
Chef Lelani's life has been shaped by the sea, travel, creativity, and a love for creating meaningful experiences. Raised around boating adventures in Mauritius, she later joined her high school sailing team in Southern Maryland and became involved with the Sea Scouts, building an early connection to sailing and life on the water.
After beginning her studies in broadcast journalism at American University, Lelani followed her passion for hospitality and transferred to the University of South Florida. There, she rowed on the university crew team and began working professionally in kitchens as a sous chef in the student dining program and at the Embassy Suites on campus.
Her culinary journey later took her to the Caribbean, where she cooked for weddings and events in Saint Croix and completed a culinary and assistant management internship at Scrub Island Resort in the British Virgin Islands. She has also sailed charters throughout Washington, D.C., the Bahamas, Key West, Puerto Rico, and the Virgin Islands.
Lelani’s cuisine blends influences from Hawai‘i, the Caribbean, and her Afrikaans heritage, creating food that is soulful, colorful, and globally inspired. Her menus are shaped by local ingredients, travel, creativity, and a deep belief that meals should bring people together.
Outside the galley, Lelani enjoys fishing, freediving, surfing, yoga, farming, sustainability, writing, film, and creative arts. Her broad interests, adventurous nature, and heartfelt approach to service bring energy, originality, and warmth 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.
