NAE KAE

$31,500 - $31,500 / per Week

Top Overview Features Crew Rates NAE KAE CHARTER GUEST REVIEWS
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LAYOUT

SPECIFICATIONS

  • Length
    54.00 Ft
    16.46 m
  • Yacht Type Cat
  • Guests 8 maximum
  • Cabins 4
  • Crew 2
  • Summer Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
  • Winter Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
CONTACT A CHARTER BROKER

Holiday:

Cruising Area
• Virgin Islands (USVI & BVI)
 
Base Port
• Nanny Cay – Tortola, BVI
• Additional pick-up/drop-off available at West End - Tortola, BVI
• USVI ports available on request (Contact us for details)
 
Yacht Status & Operations
• Based in Tortola, BVI
• BVI pick-up/drop-off preferred
• USVIf pick-ups/drop-offs accepted with advance approval
 
Customs Fees & Cruising Permits
• Included
 
Rates & Terms
Minimum charter nights
• 7-nights preferred
• 6-nights allowed if prorated per short-term calculation
• 7-night minimum for Thanksgiving week
• Winter rates start November 1st

• Nae Kae has maxed out on the number of 9 and 10 pax charters it will accept for the 26/27 season. 

• Only 8 pax or less will be considered moving forward.

Short-Term Charter Rate Calculations
• Divide weekly rate by 7 nights X 6.5 nights
• For 5 nights or less, divide weekly rate by 6 nights X number of nights.

Crew Relocation
• $1,500 fee if guests request usage of 5th cabin on an 8px charter
• Advance inquiry required


Charter Turn Around
• 72 hours required if back to back 10 person charters
 
Sleep Aboard Option
• Not Available
 
Dinning Options- The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate

Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount

Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
 
Holiday Rates 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights, 8 pax max on holiday charters.

Christmas Week
• $43,000 | 2–8 guests
• Must end on or before December 26

New Year’s Week
• $47,000 | 2–8 guests
• May not start prior to December 27
 
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit
• Gratuities For Crew Accepted Directly Via - Venmo, Zell, Cash, Check, Apple Pay, PayPal

FEATURES

Learn more about NAE KAE

  • Accommodations
  • Entertainment
  • Guest Amenities

  • NAE KAE is a 2022 Bali sailing catamaran that showcases Bali’s signature livability with a polished, luxury finish throughout. Her teak-floored cockpit features a dining table for 10 and an inviting lounge bench, creating an easy setting for long meals and relaxed island time. Above, the flybridge offers panoramic 360° views for sail-watching, reading, and sundown cocktails, while the bright open salon is wrapped in windows for abundant natural light and breezy comfort.

    Accommodating up to 8 guests, NAE KAE offers 4 queen cabins, each with a private ensuite, individually controlled A/C, and large windows. Water toys keep days on the water active, while diving is available by rendezvous. Spacious, stylish, and effortlessly social, NAE KAE is a true showstopper.

    For the 2026–2027 season, only charter groups of 8 guests or fewer will be considered.

  • Fish Permit Yes, BVI Licensed

    Swim Platform Scoop steps

  • Ac Full

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Your Crew

CAPTAIN Charlotte Matthews & MATE/CHEF Jessica Larue


Captain Charlotte Matthews and Chef Jessica La Rue bring a polished blend of extensive sailing experience, warm hospitality, and thoughtful culinary service to every charter. Charlotte’s deep background in instruction, offshore passages, and international cruising pairs naturally with Jessica’s charter expertise, fresh cuisine, and attentive approach to guest preferences. Together, they create an onboard experience that feels capable, welcoming, and tailored to each group.

Click each crew profile to learn more about their background, experience, and personal story.

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CUISINE

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 BREAKSavory Croissant SandwichScrambled eggs, prosciutto, arugula, brie, and sundried tomato spread. Served with a fresh fruit salad and blueberry muffins.

Bagel BoardLox, truffled cream cheese, fried eggs, cold cuts, and bacon. Accompanied by a fresh fruit platter and banana bread.

Poached Egg FlorentineServed on an English muffin with oven-roasted potatoes and bacon. Accompanied by a green smoothie yogurt parfait.

Baked Ham-Wrapped Cheddar & Egg CupServed with breakfast sausage, fruit platter, and banana oat fritters.

Mediterranean FrittataInspired with feta, tomato, and spinach. Served with pineapple carpaccio and croissants.

“Pan-cuterie” Breakfast BoardMango and classic pancakes with berry coulis and dulce de leche.

Feta Egg ScrambleServed with bacon and homemade hashbrowns.

Breakfast BurritoHomemade tortilla filled with egg, refried beans, avocado, and bacon or sausage. Served with pico de gallo, fruit platter, and cinnamon rolls.

 

MIDDAYCaribbean Braised Chicken Roti (or Vegetarian)Served with assorted salads.

Watermelon Feta Basil SaladRefreshing and light.

Chickpea & Red Pepper SaladProtein-packed and flavorful.

Burrata & Roasted Peach SaladWith prosciutto, balsamic reduction, candied walnuts, and feta-stuffed green olives. Served with fresh focaccia.

Tropical Curried Chicken SaladHearts of palm, grilled pineapples, avocado, and grapes with mango yogurt dressing. Served with French baguette.

Seared Tuna Niçoise SaladWith creamy Dijon dressing, garden fresh tomato, roasted new potatoes, soft-boiled eggs, garden green beans, and Kalamata olives. Served with fresh Italian seasoned buns.

Grilled Shrimp Skewers on Kale Caesar SaladWith homemade croutons, parmesan tuile, charred lemons, and crispy bacon.

Vietnamese-Inspired Bánh Mì SandwichSeared sirloin, pâté, pickled carrots, coriander, cucumber, Kewpie & Maggi sauce. Served with rice noodle, sesame, and edamame salad.

Barbacoa-Inspired TacosPulled beef cheeks with pickled red onions, pico de gallo, avocado, lime crema, coriander, and cotija.

 

HORS D’OEUVRESHomemade Hummus DuoRoasted red pepper with toasted pine nuts and beetroot with feta. Served with seasonal crudités and fried tortilla.

Classic Tomato BruschettaWith fresh basil oil on black pepper and garlic crostini, drizzled with balsamic reduction and aioli.

Homemade Tzatziki with FalafelsCool and refreshing with Mediterranean flair.

Charcuterie BoardPhyllo-wrapped baked brie, onion chutney, cured meats, cheese selection, and fresh bread.

Mini Pulled Pork SlidersWith Jack Daniel’s spiked BBQ sauce, green apple, and cabbage slaw.

Mediterranean Baked FetaWith fresh rosemary, thyme, confit cherry tomatoes, baked olives, and garlic. Served with pita and crostini.

Fresh GuacamoleServed with homemade fried tortilla chips and fried plantain chips.

 

MAINPistachio-Crusted Pork TenderloinOrange and brandy reduction, thyme-infused sweet potato purée, and grilled asparagus.

Butter-Poached Mahi MahiWith capers beurre blanc, julienne carrot slaw, and saffron rice.

Flame-Seared Filet MignonWith brandy and red wine cream peppercorn sauce, Irish champ mash, and balsamic roasted bacon and Brussels sprouts.

Cajun-Spiced Grilled ShrimpWith shredded crab meat over “Rasta Pasta” tagliatelle with arrabbiata sauce.

Pan-Seared Red SnapperWith mango pineapple salsa, toasted coconut rice, and flame-grilled jerk-seasoned broccolini.

Sous Vide Duck BreastWith red onion and thyme marmalade, duck fat-seared gnocchi, and honey-glazed root vegetables.

Slow-Cooked Pulled Pork EnchiladasWith homemade sauce, topped with pico and fresh avocado. Served with Spanish rice and family-tradition borracho beans with bacon and chorizo.

 

DESSERTRum-Infused Apple RosesWith homemade caramel sauce.

Key Lime PieWith ginger and coconut crust.

Bailey’s Crème BrûléeCreamy custard with a boozy twist.

Poached PearsWith Grand Marnier whipped cream and candied pecans.

Strawberry & Coconut SundaeWith chocolate-covered strawberries, fresh strawberry coulis, and toasted coconut.

Rum Fudge PieRich, indulgent, and boozy.

Oreo CheesecakeTopped with chocolate ganach

Rates

Season 2 Pax 4 Pax 6 Pax 8 Pax
Additional Rates & NotesN/AN/AN/AN/A
Winter 2026 to 2027$31,500$32,500$33,500$34,500
Summer 2027$31,500$32,500$33,500$34,500
Winter 2027 to 2028$31,500$32,500$33,500$34,500

NAE KAE REVIEWS

January 2026

We had an amazing week. Jess was the best cook we’ve had (it’s our 5th charter)…very healthy high protein and lots of veg meals that were exactly as we’d requested. And charlotte was a very professional and competent captain. Also making sure we were well cared for.<br />
-Kerry

May 2025

Dear Captain Charlotte and Chef Jess,<br />
<br />
We had a magical week on the Nae Kae. We felt safe and cared for in your expert hands. So many trip highlights on board and off... longer sails, delicious and beautifully presented meals (and boards!) and fabulous cocktails, major boutique shopping, gorgeous water and beaches, and the unforgettable Gumption Necker Island tour... Soggy Bottom... I mean Dollar... did have a mean Pain Killer and Hendo’s a very good ceviche. Caper’s Band was also a fave. Hope the dingy serves you well for many more days and that you are #blessed with good vibes all summer long. Thank you for being great hosts and guides,<br />
<br />
The Kate G Birthday guests<br />
Jocelyn, Bous, Thomas, Kate G.; Ellen!; Kate B.<br />

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  • Home Sweet Home!

    Now that you're back, we would love to hear your feedback on your charter vacation, especially while it's fresh in your mind.
    Vacations fade. That's why we need to have so many of them. 😊