World Yacht Charter
Book your vacation with an award-winning yacht! Mystic is the 2nd place winner of the Culinary Competition at the 2023 VIPCA Show and Winner of the 2024 Table Setting Competition at the 2024 VIPCA Show! The Bali 5.4 is a “Multihull of the Year” award-winning catamaran. The design was new to the market in 2019 and provided a fresh approach to sailing. It is revolutionary in how space is accessed, with deliberate attention to flow and open space and it succeeds in producing a scale that feels less like a boat, and more like an upscale floating condominium. Bali catamarans are known and appreciated for their unparalleled success in blending luxury, space, and performance; producing a sailing experience that is unparalleled. This new design further capitalizes on that reputation with the advent of the “Bali garage door” that is the centerpiece of the yacht. It allows for the aft wall of the yacht to simply disappear, opening up the back of the yacht to an unobstructed view of paradise. This also affords indoor/outdoor dining options and gives the ever-present Caribbean breeze ample opportunity to make its way through the yacht with ease. With her solid foredeck gone are the forward trampolines, replaced by a large relaxing lounge area complete with cushions for sunbathing. A full-sized door provides access directly from the lounge area into the salon, allowing free movement through the yacht. A walk up to the flybridge unveils a seating area perfect for cocktails and taking in sunsets. There is also another area for sunbathing on the flybridge where you can take in the sights of the islands from the highest vantage point on the yacht. The Bali open space design is further complimented by the superior outfit and aftermarket items available on Mystic. No detail has been left unnoticed from the fine linens, pillows and throws to the wine glasses, serving and flatware that make every day feel luxurious. She has been stocked full with every appliance and kitchen accessory to allow the chef to fully showcase the mastery of their art. And the water toys abound, allowing guests to fully experience all the Caribbean has to offer, both in and out of the water. Mystic will accommodate 8 charter guests in 3 spacious queen cabins and 1 sprawling master cabin for those who desire more space. She is a brand new 2023 sailing catamaran with teak on the aft yacht, hydraulic lift, solar panels, air conditioning, water maker, ice maker, full sized refrigerator, a fully customizable menu, Caribbean made ecofriendly and reef safe toiletries, a bar stocked to guest preference, coffee/espresso machine, rendezvous scuba diving, snorkeling gear, underwater scooters, wakeboard, stand up paddle board, 10 ft. floating dock, pool noodles, fishing gear, board and card games, television in the salon, Fusion 3 Bluetooth enabled sound system and Mystic giveaways.

MYSTIC

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Location Details: Yacht is based out of Village Cay, BVI.

Accommodation: 4 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. All cabins with exception of starboard aft cabin are dry heads.

All cabins have individually contract air-conditioning for each cabins comfort.

Top desk fly-bridge with lounging and seating with a 360 degree view.

Forward cockpit and lounge and dining area.

Aft cockpit with seating and dining accommodations.

Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.



Crew take starboard mid-ship cabin (twin cabin), but will move to starboard aft cabin on request for $800 fee.



BERTH SIZES:

All queen berths are 5'w X 6'6"L

Other Entertainment: Coffee /Espresso Maker

Full Sized Refrigerator

Wine fridge

Ice Maker

Water Maker

Dingy / Yacht-tender

Outdoor Shower

Fusion 3 Zone Bluetooth Enabled Sound System

Television in the Salon

Board and Card Games

Sat TV: Firestick

Gym/Exercise: Yoga facilities

Other Toys: - 13'9" dinghy with 60hp outboard

- adult water skis

- kneeboard

- wakeboard

- towable tube

- 10' floating dock

- 2 x stand up paddleboards with kayak conversion kits

- 4 x sea scooters

- subwing

- snorkel gear

- fishing gear

- 4 x lounging bean bags

- pool noodles

- beach games

- board and card games

- hydraulic lift

- Caribbean made ecofriendly and reef safe toiletries

- bar stocked to guest preferences

- coffee/espresso machine

- rendezvous diving

- yoga equipment

- Starlink Wifi on board

Generator: Yes

Inverter: Yes

Watermaker: 120 liters

Ice Maker: Yes

Bimini: Yes

Dinghy: 13'9

Dinghy Pax: 7

Dinghy HP: 60HP

Helipad: No

Jacuzzi: No

Gym: Yes

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: Yes

AC SurCharge: No

Internet: Onboard WIFI

Salon Stereo: Yes

Sat TV: Yes

Ipod: Yes

Deck Shower: Yes

Special Diets: Yes

Kosher: Inq

BBQ: Yes

Gay Charters: Yes

Nude Charters: Yes

Hair Dryer: Yes

Guest Smoke: Yes, only off transom

Children Allowed: Yes

Adult Water Skis: Yes

Knee Board: 1

Stand Up Paddle: 2

Gear Snorkel: Yes

Tube: 1

Wake Board: 1

1 Man Kayak: 2

Sea Bob: No

Sea Scooter: Yes

Fish Permit: Yes

Fishing Gear: Yes

Fishing Gear Type: Spinning & trolling

Num Fish Rods: 4

Float Mats: Yes

Swim Platform: Yes, hydraulic

Boarding Ladder: Yes, on yacht and dinghy

Scuba Onboard: Yacht offers Rendezvous Diving only

Games Beach: Yes

Green Make Water: Yes

Green Reuse Bottle: Yes

Green Other: -Caribbean Made, Eco Friendly and Reef Safe Toiletries -Solar power

Compressor: Not Onboard

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Yacht ID 8198
Home Port BVI
W Base Port BVI
Prefered Pickup Scrub Island BVI
Yacht Types Luxury catamaran
Flag BVI
Yacht brand Bali Catamarans
Yacht name MYSTIC
Production year 2022
Length 16.00 m (55.00 Ft)
Beam 29 m
Draft 4.85 m
Engine Generator: 21.5KW Engines: 2 x 80Hp
Cruising speed 8kts knot
Cabins 4
Berths 8
Water tank 1000 liters


GENERAL NOTES: MINIMUM NIGHTS: 4 For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.


48 HOURS REQUIRED FOR TURNAROUND


Please inquire if you need a cabin change


SLEEP ABOARD: The yacht does not offer sleepaboards


LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense. -For local fare, deduct $150 per person off the charter rate


 


CHRISTMAS/NEW YEARS:


7 night minimum. Village Cay ports required.


CHRISTMAS 2025: 1-8 guests @ +10% surcharge over 8 pax rate ($37400) - charter must end no later than 12/27


NEW YEARS 25/26: 1-8 guests @ +20% surcharge over 8 pax rate ($40,800)


SAINT MARTIN / SAINT BARTHS RELOCATION FEE: Relocation fee of $3,000, minimum 48 hours required on either side of charter dates for boat transit (in addition to normal turnaround). Please inquire for availability.


Rob Bentley
Captain

Born in: 1963
Speaking Languages: English

Belinda Bentley
Chef/mate

Born in: 1969

*Book your vacation with an award-winning yacht! We're excited to announce that Belinda took home 2nd place in the Culinary Competition at the 2023 VIPCA Show!*

Captain
Rob Bentley

Born in South Africa and growing up on the East coast of Kwa Zulu Natal, Rob has been a “water boy” his whole life. He is an accomplished sailor with over 30,000 sea miles under his belt on a range of vessels.

Worthy of mention was the family sailing adventure where Rob, Belinda and their 2 children embarked on a 4-year world cruise on their catamaran, Shayile. They cruised the East Coast of Africa, Indian Ocean, SE Asia, Indonesia, and Australia.

Rob has a passion for the ocean and loves water sports. He is a qualified surf life saver, pilot, advanced diver, and avid fisherman. He has a particular passion for salt water flyfishing. He loves to go out and hopefully return with something delicious to toss on the BBQ. Mountaineering is Rob's other passion, and he has hours of adventures on mountains spanning the globe. His epic adventure to Mt. Everest is worth listening to over a cocktail sundowner!

When Rob is not out skippering and entertaining, you will see him working in the galley with Belinda. Cocktails and the BBQ are part of Rob’s regime, and he knows the perfect stories to tell while you enjoy them!

Chef
Belinda Bentley

Born and raised on the East Coast of South Africa, Belinda has spent her life close to the sea, camping, swimming, scuba diving and fishing as well as hiking and climbing the inland Drakensberg mountains.

She is a ‘people’s person’ and in addition to her culinary training, is also trained as a professional nurse, specializing in maternity.

Belinda is a generous and passionate cook who has been influenced by travel and time spent in many different countries. She is particularly fond of Asian cuisine, Thailand, Malaysia, and Vietnam, but also enjoys spicy Mexican, Indian and Mediterranean influences.

She loves to cook fish and seafood and pair it with local, fresh, seasonal ingredients. She enjoys bright and bold flavours, especially citrus notes which do well to compliment the Caribbean climate. Delicious cool and creamy desserts round off dinner and ensure full and satisfied guests!

Waking up to fresh morning coffee and watching the sun set with drinks and appetizers are the absolute essence of life aboard and she can’t wait to welcome you!

https://world-yacht-charter.com/ https://world-yacht-charter.com/


 


B’s Delicious Dishes - Sample Menu


Breakfast:


For the Table: - Beautiful cut fruit platter, freshly brewed coffee, tea selection, chilled fruit juices, assorted yoghurts, cereal selection, and toast with preserves.


 


 


· Crispy potato hash brown with creamy scrambled eggs, beef sausages and herby tomato


· Individual phyllo breakfast cups with three-cheeses, ham, baby tomato and spring onion


· Pillowy buttermilk blueberry pancake stack with sticky, syrupy blueberry sauce


· Sour dough toast with honey mustard glazed pork sausages, fried eggs, caramelised onion and arugula


· Crunchy topped baked oats with chopped nuts and mixed berries


· Cheesy omelettes with ham, tomato, or personalised assorted fillings


· Shaved smoked salmon bagels with lemony cream cheese , capers, pickled red onion & dill


· Halloumi cheese fingers with roasted baby tomatoes and basil pesto


· Smashed avocado on crunchy toast with crispy bacon or crunchy seed topping


· Caramelised French toast with banana, bacon, and pecans


· B’s nutty banana muffins, croissants, raisin cinnamon swirls


 


Lunch:


 


· Spicy pork noodle salad with creamy peanut stay sauce and colourful shredded Asian veggies and crushed peanuts


· Freshly baked olive focaccia bread served with cold meat cuts, assorted soft and hard cheeses and salads


· Fragrant beef and red bean burritos with shredded cheese, fresh salsa, avocado, cilantro, and zesty sour cream


· Mediterranean salad with lentils, butter beans and crunchy chickpeas and halloumi cheese


· Pan fried snapper strips on soft tacos with colourful shredded veggies, spicy green sauce, sour cream, and guacamole


· Big fat juicy ‘Cheeseburger in Paradise’ with salty fries


· Tabouleh salad with ginger garlic chicken breast, feta, tzatziki, and tahini dressing


· Crunchy Caesar salad with blackened jerk chicken and hard-boiled eggs


· Chilled pasta salad full of crunchy veggies, chopped meat, crumbled cheese and tangy dressing


 


Happy Hour Appetisers:


 


· Sesame seared ahi tuna and avocado on crispy wonton with wasabi mayo


· Coconut crusted prawns with tangy seafood sauce


· Cheesy nachos with jalapeños, sour cream, salsa, and guacamole


· Crunchy chicken wings with blue cheese dipping sauce


· Golden samosa triangles with mango chutney


· Vietnamese colourful crystal spring rolls with dipping sauce


· Tomato, basil, and mozzarella caprese skewers with balsamic glaze


· Crispy bagel chips with chive cream cheese, smoked salmon, and capers


· Devils on horseback (bacon wrapped prunes) and pigs in blankets


· Loaded hummus with pine nuts, olives, parsley, and olive oil with sliced focaccia


· Baked brie topped with mixed nuts and honey


· Feta and olive and cranberry brie pastry puffs


 


 


 


Dinner:


 


· Panko crumbed wahoo with olives, tomato, and crunchy capers on zucchini noodles


· Rib-eye steak with cauliflower puree, roasted squash, and chimichurri sauce


· Basil pesto chicken pasta with marinated Italian tomato salad and crunchy sour dough


· Blackened garlic shrimp with spicy yellow rice full of vegetables and pea puree


· Creamy chicken korma curry with basmati rice, sambals, and crunchy pappadums


· Mahi-mahi with roasted and pureed sweet potato, green asparagus, and garlic sauce


· Creamy ham and mushroom tagliatelle, Greek salad with olives and feta


· Miso honey soy glazed grilled salmon with stir-fried mixed Asian vegetables


· Herbed pork fillet with cheesy potatoes dauphinoise and charred lemon broccoli


· Peppercorn crusted beef tenderloin, garlic mashed potato, wilted spinach & mustard sauce


· Fragrant coconut shrimp curry with steamed white rice and Thai cucumber salad


· Persian spiced lamb chops with chilli and herb drizzle and Turkish white bean salad


· Stuffed butternut squash with feta and pesto


· Spaghetti Limone with grilled asparagus


 


Dessert:


· Zesty Key Lime pie topped with whipped cream and lime segments


· Spiced wine poached pears with amaretti biscuits , crunchy almonds, and vanilla ice cream


· Crunchy top espresso tiramisu with a touch of Kahlua


· Coconut panna cotta with toasted coconut and mango mint salsa


· Chilled stem ginger mini cheesecake with ginger jam topping


· Pavlova pillows with whipped cream and seasonal fruits


· Grilled pineapple with buttery rum sauce and ice cream


· Chocolate marquise with seasonal berries


· Comforting cinnamon apple crisp with Chantilly cream


· South African Tipsy Tart with rum, pecans, and dates with vanilla ice cream



MYSTIC MYSTIC MYSTIC MYSTIC MYSTIC MYSTIC MYSTIC MYSTIC MYSTIC

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