Synergy Yacht Description
Represented by DMA Yachting, the impressive charter yacht Synergy is a 55 ft sailing catamaran. The most attractive features of Synergy are her impeccable styling and interconnection with the sea. Synergy spends the summer and winter season in St Vincent & Grenadines. She was delivered by the ship builder Bali Catamarans in 2020. The spacious yacht layout features 4 generous cabins and comfortably accommodates up to 8 guests.
Synergy is offered primarily as a sailing catamaran. The yacht layout radiates from the main saloon, which connects to the aft deck. The aft deck is where heart of the yacht is and that's where most of the meals are served. The fascinating cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. The cabins offer unbeatable views in the morning and are located just below deck. Multiple portholes add to the feeling of connection with the discovered environment.
What is the cabin arrangement of ELYSIAN?
- 4 VIP cabins
ELYSIAN
-
Weekly price: $28,500 - $34,000
Low Season | High Season
- Length: 55'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 2
- Builder: Bali Catamarans
- Built Year: 2021
ELYSIAN Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Winter 2024 to 2025 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $0 | $0 | $0 | $0 |
| Summer 2025 | $28,500 | $29,000 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $0 | $0 | $0 | $0 |
| Winter 2025 to 2026 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $0 | $0 | $0 | $0 |
| Summer 2026 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $34,000 | $0 | $0 | $0 | $0 |
ELYSIAN Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 57,000$ to 68,000$ | 11,400$ to 20,400$ | 68,400$ to 88,400$ | Discounts outside the main season are common. | |
| 7 day charter | 28,500$ to 34,000$ | 5,700$ to 10,200$ | 34,200$ to 44,200$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 14,250$ to 17,000$ | 2,850$ to 5,100$ | 17,100$ to 22,100$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 28,500$ / 6 * 3 days = 14,250$ |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: $28,500
High season rate: $34,000
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 ('25/'26):
7 night minimum. Scrub Island ports required.
CHRISTMAS 2025: 1-8 guests @ +10% surcharge over 8 pax rate ($36,300) - charter must end no later than 12/27
NEW YEARS 25/26: 1-8 guests @ +20% surcharge over 8 pax rate ($39,600)
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.
St. Vincent & the Grenadines Relocation Fee:
Inquire with us for availability and rates.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 ('25/'26):
7 night minimum. Scrub Island ports required.
CHRISTMAS 2025: 1-8 guests @ +10% surcharge over 8 pax rate ($36,300) - charter must end no later than 12/27
NEW YEARS 25/26: 1-8 guests @ +20% surcharge over 8 pax rate ($39,600)
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.
St. Vincent & the Grenadines Relocation Fee:
Inquire with us for availability and rates.
Price Terms
Inclusive
ELYSIAN Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Gym/Exercise - yoga mats, weights, resistance bands
Crew Information
Chef
Captain: Jonah Wolf
CAPTAIN
Jonah Wolf
Born and raised in Colorado, Jonah grew up skiing rather than sailing. But a deep love for travel & adventure was inspired by his grandparents - who retired, bought a boat, and circumnavigated the globe, completely self-taught, at the ages of 60 & 65. Over those 10 years, Jonah was able to visit the boat several times where he learned the ropes' but he had never seriously considered a career on the water.
After an engineering degree and 5 years in commercial design-build construction, Jonah took a sailing trip in Croatia in 2017 that inspired a major pivot. He quit his job, sold everything, and flew to Spain for a liveaboard Yachtmaster course. Years later, he's a seasoned sailor, having captained private charters throughout the Mediterranean, Caribbean, French Polynesia, and New Zealand.
At the beginning of the 2021 season, Jonah met a chef from California... himself and Nicole have been together ever since, working as a Captain/Chef duo around the world. Jonah proposed just this past March, where else other than on the bow of a sailboat. Jonah loves sharing the wonders of the Caribbean with people from all walks of life and is a wealth of knowledge, laughs, and "fun-facts". He also enjoys teaching the ins and outs of sailing to those that are eager to learn.
CERTIFICATES
• RYA Yachtmaster (Commercially Endorsed)
• STCW
• ENG1
• RYA VHF Radio
• RYA First aid
• RYA PPR
CHEF
Nicole Hall
Originally from the sunny shores of California, Nicole's love for the sea and culinary arts runs deep. She spent her childhood sailing with her grandfather, a renowned Tall Ship Captain and Sailing Instructor. These early years fostered her passion for exploration, hospitality, and cooking— skills she has seamlessly combined in her career as a yacht chef.
Nicole's professional journey began in the classroom, where she spent seven years as a teacher in Seattle. However, her love for travel and the desire to share her culinary creations eventually led her to a new path. Swapping her classroom for the galley, Nicole began working as a charter chef in Croatia in 2021 where she met her fiancé Jonah and the rest is history...
Nicole's approach to cooking is deeply influenced by her travels, and she prides herself on creating dishes that celebrate fresh local flavors from around the world. Always up for a challenge, she loves crafting bespoke menus tailored to her guests' preferences - whether that means upscale dining, themed culinary experiences, or kid-friendly options!
Outside of the galley, Nicole loves facilitating a good dance party, enjoying a paddleboard at sunrise, and hiking local trails with Jonah. Together, they can't wait to welcome you aboard Elysian for the trip of a lifetime!
CERTIFICATES
• STCW
• Level 2 Food Safety and Hygiene
• Quarterdeck Host Academy
Menu
LUNCH
GRILLED STEAK CAESAR SALAD WITH PARMESAN CRISPS AND
BAKED HERBED CROUTONS
CANAPÉS/ AFTERNOON SNACK
HOT POTATO POPPERS TOPPED WITH CRISPY PANCETTA, MELTED
GOUDA CHEESE &
A GARLIC MAYO SAUCE
ENTRÉE
HONEY AND SOY GLAZED SALMON,
TEMPURA BROCCOLI & WILD RICE
DESSERT
MAPLE CINNAMON POACHED PEARS, SPRINKLED WITH A COOKIE
CRUMBLE AND A SCOOP OF VANILLA ICE CREAM
SUNDAY
ALL BREAKFASTS SERVED WITH HOT TEA/COFFEE,
FRESH JUICE AND FRUIT PLATTER*
BREAKFAST
AVOCADO TOAST WITH POACHED EGG ON TOP
WITH A SIDE OF HICKORY SMOKED BACON
LUNCH
GREEK CHICKEN GYROS ON HOMEMADE FLAT BREAD WITH FRESH TZATZIKI &
CARAMELIZED ONIONS, SERVED WITH GREEK SALAD AND HUMMUS
CANAPÉS/AFTERNOON SNACK
SPICY CAJUN SHRIMP BITES SERVED ON A CUCUMBER SLICE
WITH AVOCADO MOUSSE
ENTRÉE
HERB CRUSTED RACK OF LAMB WITH A RED WINE SAUCE,
HONEY ROASTED CARROTS,ROASTED RED PEPPER & POMEGRANATE COUSCOUS
DESSERT
WHIPPED CHOCOLATE AND HAZELNUT MOUSSE TOPPED WITH RUM SPIKED
WHIPPED CREAM, RASPBERRY AND MINT
BREAKFAST
LEMON RICOTTA PANCAKES, DUSTED WITH POWDERED SUGAR
SERVED WITH MAPLE SYRUP, WHIPPED CREAM (OPTIONAL CREAM
CHEESE ICING) AND SAUSAGE
LUNCH
CRAB CAKES SERVED WITH TARTAR SAUCE ON A BED OF APPLE AND
KALE SALAD WITH A HONEY DIJON VINAIGRETTE
CANAPÉS/ AFTERNOON SNACK
VEGGIE SPRING ROLLS SERVED WITH A PEANUT BUTTER SAUCE
ENTRÉE
COD AND VEGETABLE RED CURRY SERVED WITH JASMINE RICE &
HOMEMADE GARLIC BUTTER NAAN
DESSERT
HOMEMADE RASPBERRY AND LIME SORBET
TUESDAY
BREAKFAST
SHAKSHUKA TOPPED WITH FETA CHEESE SERVED WITH AVOCADO,
HUMMUS, AND WARM PITA
LUNCH
SESAME SEARED TUNA TOWER SERVED ON SUSHI RICE, PICKLED
CUCUMBERS, SEAWEED SALAD, AVOCADO, EDAMAME AND DRIZZLED
WITH SPICY MAYO
CANAPES/ AFTERNOON SNACK
SMOKEY TOSTONES WITH A VARIETY OF DIPS INCLUDING HUMMUS,
SALSA AND TZATZIKI
ENTRÉE
JERK CHICKEN SERVED WITH CARIBBEAN RICE AND BEANS
DESSERT
KEY LIME PIE WITH A HONEY GRAHAM CRACKER CRUST
WEDNESDAY
BREAKFAST
BRIOCHE FRENCH TOAST TOPPED WITH CANDIED PECANS,
BLUEBERRIES & MAPLE SYRUP SERVED WITH MAPLE SMOKED BACON
LUNCH
BLACKENED MAHI TACOS ON HOMEMADE TORTILLAS WITH MANGO
SALSA, PICKLED ONIONS, GUACAMOLE, SERVED WITH CILANTRO RICE,
BEANS, & SWEET AND SPICY STREET CORN
CANAPES/ AFTERNOON SNACK
CHARCUTERIE BOARD WITH ITALIAN CURED MEATS AND CHEESES,
BAKED BRIE, LOCAL FRUITS, NUTS AND SPREADS
ENTRÉE
WHITE WINE AND CITRUS FETTUCCINI ALFREDO WITH
HERBY GRILLED CHICKEN ON TOP
DESSERT THURSDAY BANANA AND BAILEYS CRÈME BRULEE
BREAKFAST
HOMEMADE BAGEL BAR WITH A SELECTION OF TOPPINGS INCLUDING
CREAM CHEESE, SMOKED SALMON, FRIED EGGS, PICKLED RED ONION,
SLICED TOMATO, SWISS CHEESE ETC.
LUNCH
SPICED GRILLED AUBERGINE STACKS WITH TOASTED ALMONDS,
BURRATA SALAD AND WARM GARLIC BREAD ON THE SIDE
CANAPES/ AFTERNOON SNACK
LOADED NACHOS TO SHARE WITH MANGO PINEAPPLE SALSA,
GUACAMOLE, AND SOUR CREAM
ENTRÉE
SURF AND TURF: SEARED SCALLOPS WITH RIB EYE STEAK ON A
PILLOW OF GARLIC MASHED POTATOES & ZESTY ASPARAGUS
DESSERT
HOT AND GOOEY APPLE CARAMEL CRUMBLE WITH BRANDY SPIKED
WHIPPED CREAM
FRIDAY
BREAKFAST
A SELECTION OF SMOOTHIE BOWLS TOPPED
WITH FRESH SLICED FRUIT, GRANOLA, SHAVED COCONUT, NUTS,
DRIED CRANBERRIES,
CHIA SEEDS (OPTIONAL PROTEIN POWDER IN SMOOTHIE BOWL)
LUNCH
SLOW COOKED PULLED PORK SANDWICHES, PARMESAN FRIES,
CARIBBEAN COLESLAW AND A JUMBO PICKLE
CANAPES/ AFTERNOON SNACK
SHRIMP ON THE BAR-B! SHRIMP SERVED STRAIGHT OFF THE BBQ 3
WAYS- GARLIC AND HERB, BACON WRAPPED WITH BBQ SAUCE,
AND LEMON BUTTER
ENTRÉE
BRAISED SHORT RIBS WITH A CARROT AND CAULIFLOWER PUREE,
ACCOMPANIED BY ZESTY GREEN BEANS
DESSERT
CARROT CAKE WITH ZESTY CREAM CHEESE ICING
SATURDAY
BREAKFAST
ZUCCHINI AND CORN FRITTERS TOPPED WITH HOMEMADE ONION
JAM, SERVED WITH AN EGG COOKED TO YOU LIKING , BACON AND
BAKED BEAN
Gallery
