Available For Charter

EQUANIMITY

58 ft

8 Guests

4 cabins

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We Don’t Just Cruise,

We Create Unforgettable Journeys

About this Yacht

Description

EQUANIMITY is a 2026 Bali 5.8 sailing catamaran created for spacious, relaxed cruising throughout the British Virgin Islands. With approximately 1,500 sq. ft. of usable deck space, she offers an exceptional sense of openness from bow to stern. Bali’s signature design brings the salon and cockpit together into one expansive indoor-outdoor living area, while the solid foredeck creates a comfortable additional lounge and sunbathing space. Above, the generous flybridge provides panoramic views and an elevated setting for quiet mornings, afternoon lounging, or sunset cocktails.

Thoughtfully equipped for extended time on the water, EQUANIMITY is designed as a self-sufficient, solar-powered charter yacht, allowing guests to enjoy the islands with a greater sense of independence and comfort. Bright interiors, multiple gathering areas, and seamless movement between the salon, foredeck, cockpit, and flybridge make her especially well suited to families and groups who want room to spread out without losing the social feel of a shared charter experience.

Accommodating up to 8 guests, EQUANIMITY features 1 king primary suite and 3 queen cabins, each with a private ensuite. With generous accommodations, expansive living spaces, and a layout designed to make the most of life outdoors, EQUANIMITY offers a comfortable and beautifully connected home base for exploring the BVI at an easy island pace.

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Price:

From $43,500 to $43,500

Home Port:

St Thomas USVI

Cruising Areas:

Caribbean Virgin Islands (US/BVI)

Booking Calendar

From: 09/09/2026 To: 01/14/2027

From: 02/28/2027 To: 03/07/2027

From: 03/19/2027 To: 03/25/2027

From: 04/01/2027 To: 04/06/2027

From: 05/16/2027 To: 05/19/2027

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Length

58 ft

Beam

29 ft

Draft

4 ft

Year Built

2026

Cabins

Crew

Stabilizers

Boat Layout

Freshly prepared cuisine rooted in Italian tradition, seasonal Mediterranean ingredients, and subtle Asian influences, with handmade pastas, fresh seafood, vibrant produce, and thoughtfully balanced flavors throughout the charter. Menus are tailored to guest preferences and dietary requirements, with selections adapted to the freshest ingredients available. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.

DAY BREAK
Freshly Baked Croissants
Served with Italian preserves and seasonal fruit.

Truffle Scrambled Eggs
Finished with Parmesan and served with grilled sourdough.

Greek Yoghurt & House Granola
Served with fresh berries.

Avocado Toast
Topped with chilli oil, sesame and poached eggs.

Fresh Tropical Fruit Platter
Finished with fresh mint and lime.

Japanese Tamagoyaki
Finished with spring onion and sesame.

Smoked Salmon
Served with whipped cream cheese, dill and capers.

Chia Pudding
Coconut milk chia pudding with mango and passion fruit.

Eggs Benedict
Served with prosciutto, spinach and hollandaise.

Artisan Sourdough
Served with whipped ricotta and local honey.

Açaí Bowl
Açaí with banana, berries, coconut and house granola.

Smoked Salmon & Avocado Sourdough
Smoked salmon and avocado with poached eggs and grilled sourdough.

Freshly Baked Italian Pastries
Served with seasonal preserves.

Greek Yoghurt & Toasted Coconut
Served with fresh berries.

Shakshuka-Inspired Eggs
Eggs with slow-cooked tomato and basil, served with focaccia.

Freshly Baked Croissants & Mini Bomboloni
Served with preserves.

Seasonal Fruit Platter
Fresh seasonal fruit finished with mint and lime.

Freshly Pressed Seasonal Juice
A fresh selection prepared with seasonal fruit.

MIDDAY
Handmade Tagliatelle with Slow-Braised Beef Ragù
Burrata with heirloom tomatoes, basil oil and aged balsamic followed by handmade tagliatelle with slow-braised beef ragù and Parmigiano Reggiano, accompanied by rocket, pear, Parmesan and balsamic salad.

Prawn Linguine
Yellowfin tuna crudo with yuzu, ponzu, pickled shallot and crispy rice followed by prawn linguine with garlic, white wine, chilli and lemon, accompanied by fennel, orange, olive and fresh herb salad.

Sesame-Crusted Tuna
Miso-glazed aubergine with whipped ricotta, sesame and basil followed by sesame-crusted tuna with ginger-soy glaze, Asian greens and steamed rice, accompanied by Asian cucumber salad with rice vinegar, sesame and chilli.

Miso Butter Gnocchi
Prawn crudo with blood orange, chilli, coriander and lime followed by miso butter gnocchi with roasted pumpkin, crispy sage and Parmesan, accompanied by charred broccolini with garlic, lemon and chilli oil.

Pan-Seared Sea Bass
Kingfish carpaccio with lemon, white soy, fennel and extra virgin olive oil followed by pan-seared sea bass with saffron fregola, fennel and lemon beurre blanc, accompanied by charred asparagus with lemon and Parmesan.

Italian Porchetta
Crispy calamari with lemon aioli and shichimi togarashi followed by Italian porchetta with rosemary potatoes, apple mostarda and pan jus, accompanied by fennel, orange, olive and fresh herb salad.

Spicy Vodka Rigatoni
Burrata with heirloom tomatoes, basil oil and aged balsamic followed by spicy vodka rigatoni with San Marzano tomato, cream and basil, accompanied by rocket, pear, Parmesan and balsamic salad.

HORS D’OEUVRES
Parmesan Arancini
Crisp Parmesan arancini served with saffron aioli.

Prosciutto & Melon
Prosciutto paired with melon and fresh mint.

Beef Tataki
Beef tataki finished with truffle ponzu and crispy shallot.

Seared Scallops
Served with cauliflower purée, brown butter and crispy pancetta.

Mini Caprese Skewers
Finished with basil and aged balsamic.

Crispy Calamari
Served with lemon aioli and shichimi togarashi.

Tuna Tartare
Tuna tartare with avocado, yuzu and sesame crisp.

Beef Carpaccio
Served with rocket, Parmigiano Reggiano and truffle dressing.

Crispy Vegetable Gyoza
Served with ginger-soy dipping sauce.

Watermelon & Whipped Feta
Fresh watermelon with whipped feta and mint.

Wagyu Beef Skewers
Finished with teriyaki glaze and spring onion.

Scallop Crudo
Served with yuzu kosho, green apple and coriander oil.

Burrata Crostini
Finished with tomato confit and basil.

Truffle Parmesan Popcorn
Fresh popcorn finished with truffle and Parmesan.

Crispy Prawn
Served with sweet chilli aioli and coriander.

Burrata & Peach
Burrata with peach, white balsamic, basil and toasted pine nuts.

Mini Lobster Rolls
Served with lemon aioli and chives.

Prawn & Crab Ravioli
Served with shellfish bisque and chive oil.

Crispy Chicken Bao
Served with pickled cucumber and sesame mayo.

Mini Beef Sliders
Served with aged cheddar and caramelised onion.

Japanese-Inspired Mushroom Consommé
Mushroom consommé with silken tofu and spring onion.

Fresh Sushi & Sashimi Selection
Served with pickled ginger and wasabi.

MAIN
Lobster Tagliolini
Lobster tagliolini with cherry tomato, garlic, chilli and lobster butter.

Beef Fillet
Served with potato fondant, seasonal greens and red wine jus.

Saffron Risotto
Saffron risotto with seared scallops, lemon and chive oil.

Miso-Glazed Chilean Sea Bass
Served with bok choy, ginger broth and jasmine rice.

Beef Short Rib Ravioli
Handmade ravioli filled with beef short rib and served with red wine jus and Parmesan foam.

Five-Spice Duck Breast
Served with potato purée, pak choi and cherry-hoisin jus.

Black Truffle Tagliatelle
Served with wild mushrooms and aged Parmigiano.

Herb-Crusted Rack of Lamb
Served with Parmesan potato purée, ratatouille and rosemary jus.

Crab Linguine
Crab linguine with yuzu butter, garlic and fresh herbs.

Butter-Poached Lobster Tail
Served with coconut rice, charred greens and lemongrass butter.

Handmade Ricotta Ravioli
Served with brown butter, sage and hazelnut.

Grilled Chicken Supreme
Served with Parmesan polenta, charred broccolini and jus.

Handmade Tagliatelle with Slow-Braised Beef Ragù
Finished with Parmigiano Reggiano.

Crispy-Skin Salmon
Served with saffron orzo, asparagus and lemon beurre blanc.

DESSERT
Classic Vanilla Bean Crème Brûlée
Vanilla bean custard finished with a crisp caramelised sugar top.

Yuzu Panna Cotta
Silky panna cotta served with mango gel and coconut crumble.

Matcha Tiramisu
Matcha tiramisu with white chocolate and mascarpone.

Pistachio Semifreddo
Pistachio semifreddo served with Amarena cherry and dark chocolate.

Deconstructed Lemon Tart
Served with Italian meringue and lemon sorbet.

Dark Chocolate Fondant
Warm dark chocolate fondant served with vanilla bean gelato and raspberry coulis.

Tiramisu
Espresso-soaked Savoiardi layered with mascarpone.

SNACKS & LIGHT BITES
Freshly Baked Focaccia
Served with whipped ricotta and rosemary oil.

Seasonal Fruit, Dark Chocolate & Artisan Cheese Board
A selection of seasonal fruit, dark chocolate and artisan cheeses.

Mini Margherita Pizzette
Bite-size Margherita-style pizzas.

Fresh Sushi & Sashimi Selection
A fresh selection of sushi and sashimi.

Truffle Parmesan Popcorn
Fresh popcorn finished with truffle and Parmesan.

Seasonal Fruit Sorbet Selection
A refreshing selection of seasonal fruit sorbets.

Parmesan Truffle Arancini
Crisp arancini finished with Parmesan and truffle.

Mini Beef Sliders
Served with aged cheddar and caramelised onion.

Crispy Chicken Bao
Served with pickled cucumber and sesame mayo.

Freshly Prepared Onigiri
Finished with sesame and nori.

Handmade Gnocchi
Served with brown butter and Parmesan.

Dinner

Hors d’Oeuvres Aboard