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Karma

sailing catamaran • 2020 • 8 GUESTS • 4 cabins • 50 ft.

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Specifications

Length: 50 ft.

Builder: Lagoon

Year: 2020

Beam: 27 ft.

Draft: 5 ft.

From $25,000 to $35,000 per week

See Price Details for premium holiday rates
RATES & availability

Need help?

Call us (954) 980 9281

description

Catamaran Karma offers crewed yacht charters in the BVI, and the Grenadines upon inquiry. She features a crew of 2, on-board scuba diving and instruction, plus accommodations for up to 8 guests in 3 Queen cabins plus 1 available Double cabin (Double suitable for 1 single adult or 2 younger children).

amenities & features

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 4
  • Heads: 4
  • Electric Heads: 4
View Yacht Layout

Accommodates 8 guests in 4 cabins. Crew takes port aft with head.

Amenities

  • AC: Full
  • Hairdryer: Yes
  • Water Maker: Yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No
  • Other Amenities: Stream2Sea Products Including-
    Shampoo
    Body Wash
    Leave-In Conditioner
    Body Lotion
    Reef Safe 30SPF Sunscreen

Entertainment

  • Kids okay: Yes
  • Internet Access: Onboard WIFI
  • iPod/Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV/DVD: Yes
  • Sat TV: No
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: Inq
  • BBQ: Yes
  • Crew Smokes: No

Water Sports

  • Dinghy: 12ft
  • Dinghy Horsepower: 30hp
  • Dinghy Pax: 6
  • Wake Board: No
  • Tube: Yes
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Kayak: (2 Man)
  • Stand Up Paddle Boards: Yes
  • Floating Mats: Yes
  • Beach Games: Yes
  • Other Toys: WaveSkate (similar to a wakeboard)
    Water Skis available upon request
    7x7' Bote Floating Dock
    Complementary USVI and BVI map to track your charter

Diving

  • License: Instructor
  • Costs: 3 dives per week included for certified divers - charters 6 nights or more.

    Additional dives $50 per dive per person.

  • Number of Dives: 6
  • Tanks: 8
  • BCs: 8
  • Regulators: 8
  • Scuba: Onboard
  • Air Compressor: Onboard

  • Location Details: Karma is based out of West End, Tortola.
  • Summer Base Port: West End, Tortola
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Base Port: West End, Tortola
  • Winter Operating Area: Caribbean Virgin Islands (BVI)
  • Preferred Pickups: West End, Tortola
  • Other Pickups: Inquire
  • Turnaround: 48hr preferred

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2025 to 2026 $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000 $0 $0 $0 $0
Summer 2026 $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000 $0 $0 $0 $0
Winter 2026 to 2027 $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000 $0 $0 $0 $0
Summer 2027 $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000 $0 $0 $0 $0
PRICE DETAILS

Karma is BVI legal *Short Charters Available* Please Inquire for 24hr turns 3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take port aft queen cabin. HOLIDAYS 2025 Christmas Flat Rate $30,000. 7 night minimum. New Years Flat Rate $35,000. 7 night minimum. 
HALF-BOARD RATES: Discount Applied First (7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
 ***3 lunches and 4 dinners ashore at client expense***  

LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE: (Rate / 6 X #Nights)
 ***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N. 

SLEEP ABOARD: $2,000 Sleep aboard the night before the charter departs Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon. CHILD DISCOUNT: Discount Applied First $250 FOR EACH CHILD ***Does not combine with half board options*** 
***Age is based on the charter date NOT the date of booking***
 ***Max discount - 4 children***

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

show Availability details

April 27, 2026-May 2, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

May 9, 2026-May 16, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

May 18, 2026-May 23, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

May 25, 2026-May 29, 2026: Booked: Owner Use to Owner Use

June 6, 2026-June 13, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

June 15, 2026-June 21, 2026: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

June 23, 2026-June 30, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

August 1, 2026-October 31, 2026: Unavailable: Compass Point, St Thomas* to Compass Point, St Thomas*

November 7, 2026-November 14, 2026: Hold: Tortola, West End, BVI to Tortola, West End, BVI

January 30, 2027-February 6, 2027: Hold: Tortola, West End, BVI to Tortola, West End, BVI

March 6, 2027-March 13, 2027: Booked: Tortola, TBD to Tortola, TBD

the crew

Captain Harry and Chef Kristen are an adventurous couple who met on a bus while traveling through Morocco and have been exploring the world together ever since, whether it is on land or at sea.
Captain Harry was born and raised in Sydney, Australia. Harry has always been drawn to the water. He began sailing at just six years old, racing Sabots and Flying 11 dinghies before progressing to larger yachts as a bowman. With over five years of professional experience in the industry, Harry has turned a lifelong passion into a rewarding career. After earning a degree in commerce, Harry quickly realized the corporate world wasn't for him. Instead, he chose to follow his love for the ocean, skippering yachts along Australia's east coast, working aboard charter super yachts, and completing sailing passages across the globe. A passionate ocean lover, Harry has been a certified SCUBA diver since age 17 and an instructor for over three years. He enjoys taking guests to vibrant reef systems and historic wrecks, sharing the unique marine life and stories of each cruising area. For Harry, the best part of skippering is discovering new destinations and uncovering hidden gems. Whether it's a secluded bay, a thriving reef, or a laid-back beach bar, he's always seeking out special places to share with guests.

Chef Kristen Born and raised in Maryland, Kristen developed her love for the ocean sailing with her family on the Chesapeake Bay. Her passion for cooking has always been part of her travels, whenever she visits somewhere new she immerses herself in local food traditions. After taking a break from her career as a software engineer to travel the world, Kristen's cooking career began during the pandemic when she worked as a chef at an eco-lodge in Colombia, preparing farm to table plant based meals. She later spent summers in Costa Rica at wellness retreats creating health-conscious meals. While building an app to teach sourdough baking, she was able to learn the skill on her own and now she loves finding a way to incorporate sourdough in any baked goods. Now, Kristen has combined her two passions of cooking and the ocean. She's excited to share her love of healthy and nourishing cuisine with her guests. When she's not cooking in the galley, Kristen is out with Harry exploring the world; hiking volcanoes, cycling, skiing, scuba diving and surfing wherever adventure calls.


Captain Harry Van Vliet

Qualifications
RYA Yachtmaster Offshore Sail & Motor
commercially endorsed
STCW 95+10
ENG 1
RYA VHF Short Range
RYA Powerboat Level 2di/SSI
SAMSA Skipper Category C 2014
PADI Open Water SCUBA Instructor
PADI Instructor Specialties: NITROX, Deep 40, wreck, equipment specialist, night, sidemount, photography
Technical Divers International TECH 45 &
Advanced NITROX Diver

Chef Kristen Cornelsen

Qualifications:
STCW95 + 10
ENG1
Food Hygiene Level 2
PADI Advanced SCUBA Diver

menu

*Inquire about customized or special menus.

Kristen's Sample Menu

Breakfast

All breakfasts served with fresh fruits

Mediterranean Shakshuka 

Eggs poached in a rich tomato and bell pepper sauce. Topped with avocado and crumbled feta. Served with a flatbread 

Classic Eggs Benedict

Poached eggs and Canadian bacon on toasted English muffins covered in a hollandaise sauce

Smoothie Ocean Bowl 

Pineapple, blue spirulina, coconut milk and banana base topped with local fruits, granola, chia seeds and coconut flakes 

Loaded Avo Toast

Smashed avocado on toasted artisanal bread. Topped with a poached egg, micro greens marinated cherry tomatoes and crumbled feta with drizzle spicy honey

Huevos Rancheros del Mar 

Sunny side up eggs over a homemade chipotle tomato ranchero sauce, refried black beans (or chorizo) and a crispy corn tostada. Topped with radish and Mexican crema

BYOB (build your own bagel) Platter 

Assorted bagels with all the fixings to create the perfect breakfast bagel - cream cheese, salamis, smoked salmon, picked onions, sliced tomatoes and capers

BVI Coconut French Toast

Thick french toast, topped with coconut flakes and mango. Served with millionaires bacon

 

Lunch

Tuna Poke Bowl

Tuna with cucumber, pickled vegetables, edamame, pineapple and avocado over sushi rice. Topped with sesame seeds and spicy mayo

Caribbean Fish Tacos

Grilled local fish in flour tortillas with cabbage slaw, avocado, and pineapple habanero salsa

Buddha Bowl

Homemade charcoal falafel with hummus, quinoa, mixed greens, roasted vegetables drizzled with tahini

Grilled Salmon and Vegetables 

Platter of salmon with grilled vegetables, potatoes and corn. Finished with a honey Dijon sauce

Crab Cake Sandwich

A Maryland inspired classic, lump crab cake with lettuce, tomato, and old bay aioli on a bun. Served with sweet potato fries

Kale Caesar Salad

Kale with parmesan, sourdough croutons, and creamy caesar dressing topped with garlic shrimp

Bulgolgi Bao Buns

Korean beef in a bao bun topped with sesame seeds served with a cucumber salad

 

Appetizers

Charcuterie Board 

Assorted cured meats, artisan cheeses, olives, nuts, and seasonal fruits with crackers.

Mediterranean Platter

Hummus, red pepper muhammara, feta, olives and cucumber with warm pita bread

Pesto Burrata 

Creamy burrata with tomatoes, pesto, and homemade sourdough focaccia

Mini Quesadillas

Cheese quesadillas served with fresh guacamole and salsa

Thai Chicken Skewers 

Grilled chicken satay with spicy peanut sauce

Shrimp Cocktails

Chilled shrimp with spicy avocado crème and cocktail sauce

Strawberry Balsamic Bruschetta

Toasted baguette topped with ricotta cheese, strawberries and basil with balsamic drizzle on top



Dinner

Verde Risotto with Scallops

Creamy risotto with asparagus topped with pan seared scallops and cherry tomatoes

Rack of Lamb

Herb crusted roasted rack of lamb served with roast potatoes and seasonal vegetables with a mint sauce

Caribbean Catch

Pan seared local fish with roasted carrots, Coconut cilantro rice with a mango tomato salsa on top

Ribeye Steak 

Grilled ribeye with chimichurri, chipotle sweet potato puree, and charred broccolini

Surf and Turf

Served with mashed potatoes and asparagus

Miso Glazed Salmon

A sweet miso glazed Salmon with a cucumber salad and black rice topped with a wasabi cream

Kale Pistachio Pesto Pasta

Linguine topped shrimp, cherry and parmesan



Dessert

Chocolate Mouse

Vegan chocolate mouse

Mango Cheesecake

Cheesecake with fresh mango and graham cracker crust

Dark Chocolate Tarte

Chocolate ganache in cookie crumb crust with sea salt flakes

Vanilla Pan Cotta

Creamy vanilla custard with fresh blueberry compote and mint

Lemon Cake 

Moist lemon cake with lemon glaze and candied lemon zest

Pistachio Brownies

Fudge brownies with pistachios, served with vanilla ice cream

Orange Posset 

vegan orange cream served with shortbread cookies

Inquire about Karma

Our extensive expertise ensures we can answer all your inquiries. Please don't hesitate to contact us at your convenience. With our wealth of experience in luxury yachting, we're committed to assisting you in finding the ideal vessel for your unforgettable voyage.

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