Wanderlust 55' - Sailing Catamaran - 2027 - Photo 1
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Wanderlust 55'

sailing catamaran • 2027 • 6 GUESTS • 3 cabins • 55 ft.

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Specifications

Length: 55 ft.

Builder: Lagoon

Year: 2027

Beam: 31 ft.

Draft: 5 ft.

From $43,000 to $43,000

See Price Details for premium holiday rates
RATES & availability

Need help?

Call us (954) 980 9281

amenities & features

  • Max Guests: 6
  • Total Cabins: 3
  • Queen Cabins: 3
  • Showers: 3
  • Heads: 3
  • Electric Heads: 3
View Yacht Layout

4 Cabin Version
3 Queen en suite staterooms 
Crew takes port forward cabin

Amenities

  • AC: Full
  • Hairdryer: Yes
  • Water Capacity: 250
  • Water Maker: yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No
  • Other Amenities: Bean to cup Jura coffee maker

    Complementary USVI and BVI map to track your charter

    Puracy 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: Inq
  • Kosher: Inq
  • # Dine In: No
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Transom Only

Water Sports

  • Dinghy: Highfield 420
  • Dinghy Horsepower: 60hp
  • Water Skis: (Adult)(Kids)
  • Wake Board: No
  • Tube: Yes
  • Knee Board: Yes
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: (1 Man)(2 Man)
  • Stand Up Paddle Boards: Yes
  • Floating Mats: Yes
  • Beach Games: Yes
  • Jetskis: No
  • Other Toys: 4 Seas Scooters

Diving

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

    Additional dives $50 per dive per person.

    DSD course $200

    Referral Course w/ advanced notice $400
  • Number of Dives: 6
  • Tanks: 6
  • BCs: 6
  • Regulators: 6
  • Scuba: Onboard
  • Air Compressor: Onboard

  • Summer Base Port: West End, Tortola
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI)
  • Winter Base Port: West End, Tortola
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI)
  • Preferred Pickups: West End, Tortola
  • Turnaround: 48 hours

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2026 to 2027 $43,000 $43,500 $44,000 $44,500 $45,000
Summer 2027 $43,000 $43,500 $44,000 $44,500 $45,000

PRICE DETAILS



*6 Night Minimum*
Boat Requires 48hr Turns


2026 Holiday Rates:

Christmas Week 2025 $48,000
New Years Week 2025 53,000

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:
$2,500 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 DISCOUNTS: Discount Applied First
$250 FOR EACH CHILD
***must be 15 or under at the time of charter*** 

Booked

On Hold (not yet booked, can be challenged)

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

show Availability details

August 1, 2026-September 19, 2026: Transit: Bordeaux to La Rochelle, France

September 20, 2026-October 15, 2026: Transit: La Rochelle, France to Guadelope, FWI

October 16, 2026-November 8, 2026: Boat Show: Guadelope, FWI to British Virgin Islands

November 14, 2026-November 17, 2026: Boat Show: Yacht Haven Grand to Yacht Haven Grand

December 29, 2026-January 5, 2027: Booked: Compass Point, St Thomas to Trellis Bay, Tortola

January 8, 2027-January 12, 2027: Booked: Owner Use to Owner Use

February 13, 2027-February 18, 2027: Booked: St. Thomas, Compass Point to St. Thomas, Compass Point

February 20, 2027-February 27, 2027: Booked: Owner Use to Owner Use

March 27, 2027-April 3, 2027: Booked: Owner Use to Owner Use

May 15, 2027-May 22, 2027: Hold: Compass Point, St Thomas to Compass Point, St Thomas

July 11, 2027-July 17, 2027: Hold: St. Vincent - Blue Lagoon Resort and Marina to St. Vincent - Blue Lagoon Resort and Marina

July 24, 2027-August 5, 2027: Booked: St Vincent, Young Island to Grenada, St Georges

the crew

Hailing from South Africa, Francois has been working in the marine industry for a number of years. He first came to the BVI in the wake of hurricanes Irma and Maria to assist with mass yacht salvage and cleanup. Working as a commercial diver he was doing everything from cleaning cruise ship propellors to working alongside ‘Beyond The Reef’ on the epic Willy T and Sharkplano dive projects.
A real water-man, he loves nothing more than kiting, diving or fishing and he can’t wait to welcome his guests onboard!

Chef Katie has been in the industry 10 years, working on yachts in the Med and the Caribbean since 2016. She’s passionate about feeding her guests as much fresh, local produce as possible, supporting local businesses and farms in the BVI, and has forged great relationships with some of the best local suppliers.

Her favourite type of cooking" Fresh, healthy and vibrant dishes whilst saving a little room for dessert.. because everyone knows we don’t count calories on the water, only memories. Katie also holds a Distinction in the WSET Level 2 study of wine. She is always willing to offer a wine tasting experience for her guests onboard. She will also curate wine paring dinners and tasting menus for special occasions at her guests request!

Alongside her partner, Francois, she cannot wait to welcome guests and show them what the home of ‘nature’s little secrets’ has to offer!


Captain Francois Botha

Marine Qualifications:

RYA Yachtmaster Offshore
STCW
PADI Dive Master

Chef Katie Harrison

Certificate of Intermediate Cookery, Ashburton Culinary School
RYA Day Skipper
RYA Powerboat Level 2
STCW
Food Safety Level 2
PADI Rescue Diver

USKA Superyacht Interior Foundation
-All Service Styles Including Silver
-Floristry and Table Presentation
-Wine, Port, and Cigar Study

menu

*Inquire about customized or special menus.

Chef Katie's Sample Menu 

 

Breakfast

Enjoy a delicious breakfast served in the aft Cockpit, all chef Katie’s breakfasts include a fresh fruit platter or smoothie and daily fresh baked goods

Waffle Eggs Benedict - Pearl sugar waffle, Roast ham with spiced Hollandaise 

Breakfast Tacos - wheat tortilla, chorizo potatoes and cheddar scrambled egg

Cilibir (Turkish eggs) - poached eggs, Aleppo butter, yoghurt spread served with homemade pitta

Coconut French Toast - Coconut encrusted brioche, caramalized banana and nuts, berry coulis and crème Anglaise

Bagel Platter - Toasted bagels, cream cheese, smoked salmon, caper and parsley scrambled eggs

Croque Madam - Bechamel, cheddar and ham with toasted sourdough, served with a sunny side up egg

Ultimate Breakfast sandwich - Bacon, sausage, hash brown, vintage cheddar on a toasted bun with spicy mayo

 

Lunch

After a morning of sunning, sailing and snorkeling, sit back, relax and enjoy a fresh and delicious lunch onboard

Grilled Chicken Caesar Salad -  sourdough croutons, local greens and homemade dressing

Blackened local snapper with Cobb Salad - Grilled snapper with homemade blackening spice served alongside classic Cobb salad with local avocado, bacon and blue cheese

Chicken and chorizo souvlaki - Tzaziki, greek salad, lemon hummus and homemade pitta

Spiced Crab Cakes, served with dressed greens, lemon dill aioli and rosemary focaccia

Cheeseburgers in Paradise - Wagu Burger on a homemade bun, served with truffle parmesan fries

Caribbean Roti with Cantaloupe Salad - traditional West Indian roti with vegetables, served with mango chutney, local hot sauce and cantaloupe salad with cucumber, fresh herbs, cardamon dressing and sumac   

Shrimp Tacos - spicy shrimp tacos with mango, avocado crema, Mexican rice, homemade guacomole and salsa

 

Appetizers

Watch the sun set with a cocktail in hand, and enjoy one of Katie’s delicious appetizers

Charcuter-yay!  A selection of finest meats and, fresh olives, pickles and crackers

Fresh hummus with crudités - creamy garlic hummus, warm homemade pitta and chopped vegetables

Cheeeeese party - a sampler of gourmet cheeses, sweet preserves and fresh fruit

Honeyed whipped feta and roasted olives - served with fresh baguette

Grilled peaches with burrata and proscuitto, served with French Bread

Bruschetta - Heirloom tomato/grilled pear and Gorgonzola

Loaded nachos with BBQ pulled pork

 

Dinner

Enjoy a candlelit dinner al fresco with good friends and old wine, or good wine and old friends!

Seared sesame Saku tuna with miso - coconut cauliflower purée, fresh mango salsa, coconut rice and wonton crisp

Star anise barbecue Beef Short Rib - Sweet potato purée, pickled pineapple, plantain

Proscuitto wrapped Wahoo - Fennel and saffron risotto, lemon caper sauce

Confit Duck Leg -  with potato fondant, roast cauliflower purée and French dressed greens

Lamb shoulder Ragu - Parpadelle pasta

Chilean Seabass, Roast butternut and brocollini, with passion fruit beurre blanc and Serrano crisp

Beef Tenderloin - potato dauphinoise, parsnip purée, black garlic Jus and crispy leek

 

Dessert

Mini pavlova - baked meringue nests with white chocolate and pistachio

Tiramisu - baileys and fresh berries 

Rum Truffle torte - Raspberry sorbet and amaretti

Key Lime Pie - Italian meringue

Sticky Toffee Pudding - butterscotch sauce and vanilla bean gelato

Vanilla crème brûlée - homemade granola and rosemary shortbread

Banoffee Pie - whiskey Marscapone cream, pecan praline and fresh banana

 

Inquire about Wanderlust 55'

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