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Luxury Charter

LUXURY CATAMARAN | KARMA

WEST END, TORTOLA

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Availability

Luxury catamaran KARMA, built in 2020 is anchored in the Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US). It has 4 cabins, can accommodate 8 people.

Crewed Yacht Charter
Crewed Yacht Charter

A bordo di questa imbarcazione lo skipper è obbligatorio ed è responsabile della navigazione, della sicurezza e della conduzione dell'imbarcazione.

Summer Cruising Areas Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Cruising Areas Caribbean Virgin Islands (BVI)
Marina West End, Tortola
W Base Port West End, Tortola
Prefered Pickup West End, Tortola Inquire
Boat Type Luxury catamaran
Flag USA
Shipyard Lagoon
Boat name KARMA
Year 2020
Length 15.00 m (50.00 Ft)
Width 27 m
Draft 5 m
Engine 2 x 57 CV / 2 x 57 HP
Crusing speed 8 knots
Max speed 14 knots
Boat ID 6178
Cabins 4
Queen(s) 4
Electric Heads 4

DETAILED PRICING VIEW- CLOSE


Karma is BVI legal


BVI Customs fees and cruising permits are included in the rate.size="4"color="#3498DB">

*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***



$18,000 per week

Captain only rate includes the Vessel, all linens/towels/Kitchenware/Diningware, water toys and the Captain.

Not Included: All Running Costs, Food, Drink, Cruising Taxes/Fees/Permits, Fuel, Dockage/Moorings, etc...


CREW INFO VIEW- CLOSE

Harry Van Vliet
Captain

Born in: 1999
Nation: Austalian
Speaking Languages: English

Kristen Cornelsen
Chef/ First Mate

Born in: 1991
Nation: American

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

https://www.bebluesailing.com/ https://www.bebluesailing.com/Dining Al fresco

MENU INFO VIEW- CLOSE


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



KARMA KARMA KARMA KARMA KARMA KARMA KARMA KARMA KARMA

DETAILS VIEW- CLOSE

Location Details: Karma is based out of West End, Tortola.

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

Other Entertainment: Stream2Sea Products Including-

Shampoo

Body Wash

Leave-In Conditioner

Body Lotion

Reef Safe 30SPF Sunscreen

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

Communicate: Starlink WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US.

Dive Info: 3 dives included per certified diver



Diving group number depends on certified divers experience.



Captain Harry is a PADI Dive Instructor

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



Additional dives $50 per dive per person.



Water Maker: Yes

Ice Maker: Yes

Bimini: Yes

Dinghy: 12ft

Dinghy Pax: 6

Dinghy HP: 30hp

Helipad: No

Jacuzzi: No

Gym: No

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: Yes

Internet: Onboard WIFI

Salon Stereo: Yes

Sat TV: No

Ipod: Yes

Board Games: Yes

Deck Shower: Yes

Special Diets: Yes

Kosher: Inq

BBQ: Yes

Gay Charters: Yes

Nude Charters: Yes

Hair Dryer: Yes

Guest Pet: No

Children Allowed: Yes

Stand Up Paddle: Yes

Gear Snorkel: Yes

Tube: Yes

Scurfer: No

Wake Board: No

2 Man Kayak: Yes

Sea Bob: No

Sea Scooter: No

Fish Permit: BVI

Fishing Gear: Yes

Float Mats: Yes

Swim Platform: Yes

Boarding Ladder: Yes

Scuba Onboard: Onboard

Games Beach: Yes

Under Water Cam: Yes

Under Water Video: Yes

Green Make Water: Yes

Green Reuse Bottle: Yes

Compressor: Onboard

Num Dive Tanks: 8

Num BCS: 8

Num Regs: 8

Num Weights: 8

Num Divers: 8

Num Dives: 6

YACHT LAYOUT VIEW- CLOSE

Questions & Answers

How does the charter contract work?

The contract is signed directly between the Owner and the Charterer, with the support of the broker. It is usually based on the international MYBA contract model, designed to ensure clear and balanced protection for both parties.
There is also the figure of the Stakeholder, responsible for safely holding the funds until the end of the charter.

What is included in the charter fee?

The base rate includes the rental of the yacht, the use of all onboard equipment, the presence of the crew, and the related insurance coverage.
Operational expenses such as fuel, provisioning, marina fees, beverages, and additional activities are not included and are managed through the APA (Advance Provisioning Allowance).

The exact list of what is included or excluded will be confirmed when selecting the yacht.

What is the APA and how does it work?

The APA (Advance Provisioning Allowance) is an advance fund, usually equal to 25–35% of the charter fee, allocated to cover operational expenses such as fuel, provisioning, marina fees, paid activities, beverages, and the guests’ personalized requests.

At the end of the cruise, the Captain provides a detailed breakdown of all expenditures. Any unused amount is refunded to the client, while any overages are settled directly upon closing the charter.

What are the payment terms?

Upon signing the contract, a payment of 50% of the total amount is required.
The balance — including APA, taxes, and any additional charges — is typically due around five weeks before embarkation (depending on the owner).
Payments are made via bank transfer, which is the standard method in the luxury charter industry.

Can I cancel a booking?

Yes, cancellations are possible, but the contractual terms apply.
In general, if the client decides to withdraw, the Owner retains the deposits already paid.

If the yacht is rebooked for the same period, the Owner refunds the amount recovered, minus the applicable commissions.

Every cancellation request is handled with full transparency.
Further details on the applicable policies are available upon direct request.

How can I choose the yacht that best suits my needs?

The choice depends primarily on the type of experience you wish to enjoy:

  • Motor yacht for maximum comfort, excellent stability, and fast transfers.

  • Sailing yacht for an authentic, quiet experience rooted in traditional navigation.

  • Catamaran for generous spaces, superior stability, and enhanced privacy.

BeBlue evaluates the destination, number of guests, personal preferences, and budget to select the most suitable option for you.

How far in advance should I book?

For peak season (Mediterranean: June–September; Caribbean: December–April), it is advisable to book several months in advance to secure the best available options.
We can also handle last-minute requests, depending on availability and licensing requirements.

Is it possible to personalise menus, preferences, and activities?

Absolutely. Before departure, you will receive a Preference Sheet where you can indicate your tastes, dietary needs, allergies, beverage preferences, and the activities you wish to enjoy.
The Chef and the Captain will use this information to create a fully customised experience for you.

How many guests can be accommodated on board?

Most yachts can host 6 to 12 guests, depending on their interior layout.
Some superyachts over 80 metres, compliant with international certifications, can accommodate up to 36 guests.

Will I have Internet access during the charter?

Most yachts offer Wi-Fi on board, provided through mobile networks or satellite systems. The quality and speed of the connection may vary depending on the cruising area and the technology installed.

Is tipping the crew expected?

Tipping is not mandatory, but it is a well-established custom to show appreciation for the crew’s service.
International guidelines suggest an amount equal to 10–15% of the base charter fee as a reference.

Why rely on BeBlue?

BeBlue specialises in yacht vacations and, as fully licensed maritime brokers and tour operators, guarantees:

  • access to the entire global fleet

  • full transparency on costs

  • contractual and logistical support

  • personalised management of preferences and unexpected situations

  • high standards of safety and protection

It is the simplest, safest, and most efficient way to enjoy a top-level charter experience.

Can I request dedicated assistance for my charter?

Every charter is unique. To receive a tailored selection of yachts, a clear quotation, and personalised support in planning your trip, we invite you to contact us directly.
Our team will guide you with care through every stage of the experience.

Note: The information provided is for informational purposes only and should be confirmed before booking by a BeBlue agent.

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