Available For Charter
WALK'N ON SUNSHINE
48 ft
8 Guests
4 cabins
We Don’t Just Cruise,
We Create Unforgettable Journeys
About this Yacht
Description
Built in 2023, this 48’ Dufour catamaran is thoughtfully designed for effortless cruising, blending elegant living spaces with a balanced layout that creates a natural flow between the flybridge, cockpit, foredeck, and salon. Twin stairways lead to a spacious flybridge with plush seating, broad sunpads, and a protective bimini, while two expansive sunbathing areas at the bow offer inviting spots to soak up the sea breeze and panoramic views.
The aft cockpit feels like an open-air living room, complete with a teak dining table for eight, multiple lounging areas, and a built-in gas plancha for relaxed alfresco meals. Large portholes and a fully opening salon door flood the bright interior with natural light, seamlessly connecting the cockpit to the open-plan salon and ergonomic galley. Wide wraparound windows complete the airy, contemporary atmosphere.
Accommodating up to 8 guests, she offers 4 queen cabins, each with a private ensuite, generous storage, and excellent natural light and ventilation. Dual-entry access from both port and starboard enhances privacy, while a versatile salon seating area easily transforms from a comfortable lounge to a dining space or additional double berth. Elegant, spacious, and beautifully balanced, this Dufour is designed to make every day on the water feel effortless.
From $25,000 to $25,000
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
Stabilizers
Experience the Yacht in Action
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
Blueberry Pancakes
Fluffy blueberry pancakes served with maple syrup, cheesy scrambled eggs, sausage links, and mango-papaya smoothies.
Spinach & White Cheddar Quiche
Savory spinach and white cheddar quiche served with crispy bacon, skillet potato hash, and a fresh fruit bowl.
Egg, Cheddar & Scallion Phyllo Breakfast Pastries
Flaky phyllo pastries filled with egg, cheddar, and scallion, served with crispy bacon, skillet potato hash, and a yogurt parfait.
Whole Grain French Toast
Whole grain French toast served with maple syrup, sausage links, sautéed vegetable omelettes, and blueberry-banana smoothies.
Bacon, Egg & Avocado Breakfast Tacos
Breakfast tacos filled with bacon, egg, and avocado, served with fresh salsa, skillet potato hash, and a fruit bowl.
Egg, Cheddar & Scallion Phyllo Breakfast Pastries
Flaky phyllo pastries filled with egg, cheddar, and scallion, served with sausage links and strawberry-banana smoothies.
MIDDAY
Coconut Shrimp Skewers
Coconut shrimp skewers served with citrus marmalade, spiral pasta salad, and fresh watermelon slices.
Grass-Fed Cheeseburger Sliders
Grass-fed cheeseburger sliders served with hand-cut French fries.
Ahi Tuna Poke Bowls
Fresh ahi tuna served poke-style in a vibrant island-inspired bowl.
Handmade Shrimp Egg Rolls
Crispy handmade shrimp egg rolls served with sweet chili and soy dipping sauces.
Fresh Rosemary Chicken Salad & Sandwich Platter
Fresh rosemary chicken salad accompanied by a gourmet deli meat and cheese sandwich platter, chips with dill dip, and seedless grapes.
Grilled Chicken Summer Salad
Grilled chicken served over a fresh summer salad with strawberry-balsamic vinaigrette and garlic toast.
HORS D’OEUVRES
Fresh Guacamole, Queso & Roasted Corn Salsa
Fresh guacamole, warm queso dip, and roasted corn salsa served with tortilla chips.
Goat Cheese Dip & Hummus
Creamy goat cheese dip and hummus served with raw vegetables, grapes, pita, pretzels, and chips.
Chilled Peanut Butter Dip
Creamy chilled peanut butter dip served with sliced apples, celery, figs, and water crackers.
Prosciutto & Manchego Charcuterie Board
Prosciutto and Manchego cheese served with figs and crisp water crackers.
Shrimp Quesadillas
Warm shrimp quesadillas served with cilantro-lime aioli and fresh salsa.
Margarita Flatbread Pizzas
Crisp flatbread pizzas prepared with classic Margarita-style toppings.
MAIN
Braised Beef Short Ribs
Tender braised beef short ribs served with homemade truffle mac and cheese and a roasted vegetable medley.
Steak & Shrimp Fajitas
Steak and shrimp served with sautéed peppers and onions, microgreen salad, fresh salsa, yellow rice, and warm tortillas.
Homemade Beef Lasagna
Baked homemade lasagna prepared with grass-fed ground beef, served with kale Caesar salad and garlic toast points.
Grilled Jerk Chicken Skewers
Grilled jerk chicken skewers served with fried sweet plantains, black beans, microgreen salad, and cheddar-jalapeño cornbread.
Crab-Stuffed Salmon
Baked salmon stuffed with crab and finished with lemon-herb butter, served with steamed broccolini and coconut rice.
Prime Angus Steak & Crab Cakes
Pan-seared crab cake appetizers followed by thin-sliced prime Angus steak, garlic mashed potatoes, and roasted asparagus.
DESSERT
Mini Key Lime Pies
Individual key lime pie desserts with a bright, creamy citrus filling.
Chilled Chocolate-Coconut Fudge Cake
Rich chilled chocolate-coconut fudge cake finished with cream cheese icing.
Mini Lemon Crème Custards
Individual creamy lemon custard desserts with a bright citrus finish.
Strawberry Shortcake
Classic strawberry shortcake layered with fresh strawberries and cream.
Mini Cookie Dough Blizzards
Creamy individual frozen desserts blended with bites of cookie dough.
Raspberry & Lemon Sorbet
Refreshing raspberry and lemon sorbet served with whipped cream.
Breakfast
Day Break Inspirations
DAY BREAK
Blueberry Pancakes
Fluffy blueberry pancakes served with maple syrup, cheesy scrambled eggs, sausage links, and mango-papaya smoothies.
Spinach & White Cheddar Quiche
Savory spinach and white cheddar quiche served with crispy bacon, skillet potato hash, and a fresh fruit bowl.
Egg, Cheddar & Scallion Phyllo Breakfast Pastries
Flaky phyllo pastries filled with egg, cheddar, and scallion, served with crispy bacon, skillet potato hash, and a yogurt parfait.
Whole Grain French Toast
Whole grain French toast served with maple syrup, sausage links, sautéed vegetable omelettes, and blueberry-banana smoothies.
Bacon, Egg & Avocado Breakfast Tacos
Breakfast tacos filled with bacon, egg, and avocado, served with fresh salsa, skillet potato hash, and a fruit bowl.
Egg, Cheddar & Scallion Phyllo Breakfast Pastries
Flaky phyllo pastries filled with egg, cheddar, and scallion, served with sausage links and strawberry-banana smoothies.
Breakfast
Day Break Inspirations
DAY BREAK
Blueberry Pancakes
Fluffy blueberry pancakes served with maple syrup, cheesy scrambled eggs, sausage links, and mango-papaya smoothies.
Spinach & White Cheddar Quiche
Savory spinach and white cheddar quiche served with crispy bacon, skillet potato hash, and a fresh fruit bowl.
Egg, Cheddar & Scallion Phyllo Breakfast Pastries
Flaky phyllo pastries filled with egg, cheddar, and scallion, served with crispy bacon, skillet potato hash, and a yogurt parfait.
Whole Grain French Toast
Whole grain French toast served with maple syrup, sausage links, sautéed vegetable omelettes, and blueberry-banana smoothies.
Bacon, Egg & Avocado Breakfast Tacos
Breakfast tacos filled with bacon, egg, and avocado, served with fresh salsa, skillet potato hash, and a fruit bowl.
Egg, Cheddar & Scallion Phyllo Breakfast Pastries
Flaky phyllo pastries filled with egg, cheddar, and scallion, served with sausage links and strawberry-banana smoothies.
Lunch
Midday Favorites
MIDDAY
Coconut Shrimp Skewers
Coconut shrimp skewers served with citrus marmalade, spiral pasta salad, and fresh watermelon slices.
Grass-Fed Cheeseburger Sliders
Grass-fed cheeseburger sliders served with hand-cut French fries.
Ahi Tuna Poke Bowls
Fresh ahi tuna served poke-style in a vibrant island-inspired bowl.
Handmade Shrimp Egg Rolls
Crispy handmade shrimp egg rolls served with sweet chili and soy dipping sauces.
Fresh Rosemary Chicken Salad & Sandwich Platter
Fresh rosemary chicken salad accompanied by a gourmet deli meat and cheese sandwich platter, chips with dill dip, and seedless grapes.
Grilled Chicken Summer Salad
Grilled chicken served over a fresh summer salad with strawberry-balsamic vinaigrette and garlic toast.
Lunch
Midday Favorites
MIDDAY
Coconut Shrimp Skewers
Coconut shrimp skewers served with citrus marmalade, spiral pasta salad, and fresh watermelon slices.
Grass-Fed Cheeseburger Sliders
Grass-fed cheeseburger sliders served with hand-cut French fries.
Ahi Tuna Poke Bowls
Fresh ahi tuna served poke-style in a vibrant island-inspired bowl.
Handmade Shrimp Egg Rolls
Crispy handmade shrimp egg rolls served with sweet chili and soy dipping sauces.
Fresh Rosemary Chicken Salad & Sandwich Platter
Fresh rosemary chicken salad accompanied by a gourmet deli meat and cheese sandwich platter, chips with dill dip, and seedless grapes.
Grilled Chicken Summer Salad
Grilled chicken served over a fresh summer salad with strawberry-balsamic vinaigrette and garlic toast.
Dinner
Hors d’Oeuvres Aboard
HORS D’OEUVRES
Fresh Guacamole, Queso & Roasted Corn Salsa
Fresh guacamole, warm queso dip, and roasted corn salsa served with tortilla chips.
Goat Cheese Dip & Hummus
Creamy goat cheese dip and hummus served with raw vegetables, grapes, pita, pretzels, and chips.
Chilled Peanut Butter Dip
Creamy chilled peanut butter dip served with sliced apples, celery, figs, and water crackers.
Prosciutto & Manchego Charcuterie Board
Prosciutto and Manchego cheese served with figs and crisp water crackers.
Shrimp Quesadillas
Warm shrimp quesadillas served with cilantro-lime aioli and fresh salsa.
Margarita Flatbread Pizzas
Crisp flatbread pizzas prepared with classic Margarita-style toppings.
Dinner
Hors d’Oeuvres Aboard
HORS D’OEUVRES
Fresh Guacamole, Queso & Roasted Corn Salsa
Fresh guacamole, warm queso dip, and roasted corn salsa served with tortilla chips.
Goat Cheese Dip & Hummus
Creamy goat cheese dip and hummus served with raw vegetables, grapes, pita, pretzels, and chips.
Chilled Peanut Butter Dip
Creamy chilled peanut butter dip served with sliced apples, celery, figs, and water crackers.
Prosciutto & Manchego Charcuterie Board
Prosciutto and Manchego cheese served with figs and crisp water crackers.
Shrimp Quesadillas
Warm shrimp quesadillas served with cilantro-lime aioli and fresh salsa.
Margarita Flatbread Pizzas
Crisp flatbread pizzas prepared with classic Margarita-style toppings.
Dinner
Main Course Features
MAIN
Braised Beef Short Ribs
Tender braised beef short ribs served with homemade truffle mac and cheese and a roasted vegetable medley.
Steak & Shrimp Fajitas
Steak and shrimp served with sautéed peppers and onions, microgreen salad, fresh salsa, yellow rice, and warm tortillas.
Homemade Beef Lasagna
Baked homemade lasagna prepared with grass-fed ground beef, served with kale Caesar salad and garlic toast points.
Grilled Jerk Chicken Skewers
Grilled jerk chicken skewers served with fried sweet plantains, black beans, microgreen salad, and cheddar-jalapeño cornbread.
Crab-Stuffed Salmon
Baked salmon stuffed with crab and finished with lemon-herb butter, served with steamed broccolini and coconut rice.
Prime Angus Steak & Crab Cakes
Pan-seared crab cake appetizers followed by thin-sliced prime Angus steak, garlic mashed potatoes, and roasted asparagus.
Sweets
Sweet Finishes
DESSERT
Mini Key Lime Pies
Individual key lime pie desserts with a bright, creamy citrus filling.
Chilled Chocolate-Coconut Fudge Cake
Rich chilled chocolate-coconut fudge cake finished with cream cheese icing.
Mini Lemon Crème Custards
Individual creamy lemon custard desserts with a bright citrus finish.
Strawberry Shortcake
Classic strawberry shortcake layered with fresh strawberries and cream.
Mini Cookie Dough Blizzards
Creamy individual frozen desserts blended with bites of cookie dough.
Raspberry & Lemon Sorbet
Refreshing raspberry and lemon sorbet served with whipped cream.
Sweets
Sweet Finishes
DESSERT
Mini Key Lime Pies
Individual key lime pie desserts with a bright, creamy citrus filling.
Chilled Chocolate-Coconut Fudge Cake
Rich chilled chocolate-coconut fudge cake finished with cream cheese icing.
Mini Lemon Crème Custards
Individual creamy lemon custard desserts with a bright citrus finish.
Strawberry Shortcake
Classic strawberry shortcake layered with fresh strawberries and cream.
Mini Cookie Dough Blizzards
Creamy individual frozen desserts blended with bites of cookie dough.
Raspberry & Lemon Sorbet
Refreshing raspberry and lemon sorbet served with whipped cream.
Captain Trevor “Trev” Hope and Chef Natalia Walden bring together a shared love of sailing, the ocean, and relaxed Caribbean living. Trev’s full-time liveaboard experience, sailing instruction background, and deep knowledge of Caribbean anchorages pair naturally with Natalia’s coastal-inspired cuisine, entrepreneurial culinary background, and hands-on experience both in the galley and on the water.
Together, they create a charter experience that feels easygoing, personal, and connected to life at sea. Whether guests are exploring quiet anchorages, snorkeling, heading ashore for local flavor, or gathering around the table for made-from-scratch meals inspired by the coast and Caribbean, Trev and Natalia are dedicated to sharing the special rhythm of the islands.
Click each crew profile to learn more about their background, experience, and personal story.
Trevor Hope
Captain
American
Languages: English
Captain Trevor “Trev” Hope
Captain Trevor “Trev” Hope grew up in California’s Bay Area with an early love for the ocean and a natural curiosity for travel. His sailing journey began in 2012 during a class at San Diego State University, which led to a position teaching sailing at Mission Bay Aquatic Center, where he spent four years helping others build confidence on the water.
His sense of adventure later took him to Croatia and Greece for two consecutive summers as a Yacht Week skipper. It was there that Trev realized his dream was to live aboard his own boat and sail full time.
That dream became reality in 2021, when Trev left his career as an electrician and set sail from the Bay Area with his partner and dog aboard their Morgan 43. Since then, they have lived aboard full time, and Trev has captained them more than 10,000 miles to the Caribbean, traveling through the Channel Islands, Sea of Cortez, Mexico, the Pacific Coast of Central America, and Colombia before transiting the Panama Canal in 2023.
Trev holds a USCG Captain’s License and STCW safety qualifications. Since arriving in the Caribbean, he has become intimately familiar with the islands from Puerto Rico to Grenada and enjoys sharing his knowledge of local anchorages with guests.
A relaxed sailor who prioritizes a safe, low-stress environment, Trev loves helping guests enjoy the Caribbean at an easy island pace. Whether swimming, snorkeling, hiking, exploring town, or finding a great local eatery, he looks forward to sharing the special vibe of the islands with every guest aboard.
When he is not captaining, Trev enjoys cooking, walking the dog, music, movies, and working on the endless projects that come with life aboard his own boat.
Natalia Walden
Chef/First Mate
American
Chef Natalia Walden
Chef Natalia Walden’s passion for cooking began in her Italian grandmother’s kitchen, where days were spent covered in flour, rolling gnocchi from scratch while homemade sauce simmered for hours in the background. Those family Sunday dinners became a lasting influence, shaping both her core values and her culinary path.
Natalia went on to study Culinary Arts at Johnson & Wales University in North Miami. Her adventurous spirit and entrepreneurial drive later led her to create Gypsy Fish, a successful seafood festival business known for made-from-scratch recipes and a creative blend of coastal and Caribbean-inspired comfort dishes. Over the years, her cooking earned awards and media attention, further fueling her love for creating food that feels both memorable and deeply personal.
Her connection to the ocean extends well beyond the galley. Natalia is a certified kiteboarding instructor and holds a USCG Captain’s License. She has navigated her own sailboat throughout Florida, including a solo crossing of the Okeechobee Waterway, and has completed numerous yacht deliveries along the East Coast and throughout the Caribbean.
Natalia found the charter industry to be a natural fit, allowing her to combine her culinary roots, creativity, and love of life on the water.
Having worked as a chef aboard a private vessel as well as in freelance charter roles, she sees every charter as an opportunity to bring people together through fresh, thoughtful meals and memorable experiences that celebrate the beauty of life at sea.
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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