Luna Bliss Yacht Description
Luna Bliss (Formally named SeaU) - Saona 47 sail catamaran offers the highest level of comfort, extravagance and performance as your elite sailing charter vacation option and will definitely exceed your
expectations.
Her sleek and luxury layout and design provides you with the ultimate sailing experience. The Saona makes the most of all space onboard which enables you and your fellow travellers to enjoy the exquisite comfort and style of this beautiful sail catamaran.
This luxury cruising catamaran captivates the eye with her noble and distinguished personality, its imposing presence and distinctive aura is unmistakable whilst cruising the waters. Boasting an interior and exterior
design which celebrates social activities from relaxation areas to dining areas. The exterior offers an impressive dinghy/swim rear platform which lowers just below the water for easy swimming and snorkelling or just above the water for ideal paddling. Take advantage of a vast 5.5 m2 sunbathing area on the foredeck or at the helm for soaking up the sun and an outstanding 9m2 aft deck capable of hosting a range of leisure activities and great for sundowner cocktails and for those star-gazing nights. The interior offers a bright and cosy saloon bathed in bright natural light, a sleek and beautifully fitted galley with an island bench and the cabins are affluently comfortable
and refined with an abundance of space for extra levels of luxury sailing.
Presented by DMA Yachting, the majestic charter yacht Luna Bliss is a 47 ft sailing catamaran. The most valuable elements of Luna Bliss are her well-chosen interiors and culinary experience. Luna Bliss spends the summer and winter season in St Vincent & Grenadines. She was delivered by the famous yacht builder FOUNTAINE PAJOT in 2020. The well-planned yacht layout features 5 large cabins and easily accommodates a group of 8 guests.
Luna Bliss is presented primarily as a sailing catamaran. The yacht layout radiates from the main saloon, which connects to the aft deck. The aft deck is generous, with a prominent dining and seating area and that's where most of the delicious meals are served. The immersive cabins offer unbeatable views in the morning and are located just below deck. The cabins are located in the 2 massive hulls. Multiple portholes connect you with the outside world.
The sailboat features 2 x 50 HP - 2 x 50 CV engines and a generator.
Accommodation
Luna Bliss has a total of 4 queen cabins and one bunk cabin (2 singles).Crew take the port midship bunk cabin
What is the cabin arrangement of LUNA BLISS?
- 4 VIP cabins
- 1 Twin cabin
LUNA BLISS
-
Weekly price: $22,500 - $28,000
Low Season | High Season
- Length: 47'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 2
- Builder: Fountaine Pajot
- Consumption: 2 x 124 US G US Gall/Hr
- Cruising Speed: 8.5 Knots
- Max. Speed: 20 Knots
- Built Year: 2020
Related Videos
LUNA BLISS 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 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $0 | $0 | $0 | $0 |
| Summer 2025 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $0 | $0 | $0 | $0 |
| Winter 2025 to 2026 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $0 | $0 | $0 | $0 |
| Summer 2026 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $0 | $0 | $0 | $0 |
LUNA BLISS Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 45,000$ to 56,000$ | 9,000$ to 16,800$ | 54,000$ to 72,800$ | Discounts outside the main season are common. | |
| 7 day charter | 22,500$ to 28,000$ | 4,500$ to 8,400$ | 27,000$ to 36,400$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 11,250$ to 14,000$ | 2,250$ to 4,200$ | 13,500$ to 18,200$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 22,500$ / 6 * 3 days = 11,250$ |
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: $22,500
High season rate: $28,000
Under new management for the 2024/2025 season with a new permanent crew!
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 ($29,700) - charter must end no later than 12/27
NEW YEARS 25/26: 1-8 guests @ +20% surcharge over 8 pax rate ($32,400)
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.Under new management for the 2024/2025 season with a new permanent crew!
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 ($29,700) - charter must end no later than 12/27
NEW YEARS 25/26: 1-8 guests @ +20% surcharge over 8 pax rate ($32,400)
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
LUNA BLISS 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
Starlink Internet - Excellent coverage
Crew Information
Captain
Chef
Captain: Cashell Allen
CAPTAIN
Cashell Allen
Cashell, originally from Hereford, England, discovered her passion for adventure early, working abroad in the Balearic Islands at just 16. After a life-changing boat tour around the Whitsunday Islands, she began a maritime career, starting as a chef aboard maxi sailing yachts along the Australian coast.
Eager to expand her expertise, Cashell earned her Yachtmaster Offshore certification and transitioned from the galley to the helm. With extensive experience sailing the Mediterranean, Adriatic, and French Polynesia, she has established herself as a skilled skipper who thrives on the open sea.
When not socializing or sailing, she's pursuing her next adventure- hiking, skiing, or skydiving-always eager to embrace new challenges.
CERTIFICATES
• RYA Yachtmaster Offshore
• STCW
• Basic First Aid + CPR
CHEF
Samantha Reed
Samantha is originally from Newcastle in the North East of England. Growing up in a family deeply rooted in the hospitality industry, her passion for food and service began at an early age. Her parents, grandparents, and uncle have all owned successful hotel businesses, so you could say that hospitality runs through her blood. It was from her family that she learned the importance of creating memorable experiences for guests, which has shaped her career as a chef.
Her love for cooking started when she was 14, while competing in sports at a high level. Nutrition played a vital role in her performance, and she became fascinated with how food could fuel the body. She started working in restaurants at this age and immediately fell in love with the fast-paced environment, the creativity, and the inspiring people she met along the way.
She later pursued a Management Degree in France, where she became captivated by the country's rich culinary traditions and world-class gastronomy. This experience fueled her desire to turn her love for food into a career, so she completed her Culinary Training at The Avenue Cookery School in London. Following this, she had the privilege of working two highly successful summer seasons on yachts in Croatia, refining her skills in delivering top-tier dining experiences at sea.
Above all, she thrives on meeting new people and creating meals that deliver a wow-factor. She is passionate about creating dishes that reflect the vibrant places that she has traveled, using fresh, local ingredients and presenting dishes that not only taste amazing but also look beautiful on the plate. She is excited to bring her creativity, energy, and love for the ocean to her next chapter as your yacht chef, whilst you enjoy the beauty of the British Virgin Islands!
CERTIFICATES
• Day Skipper Theory & Practical and Coastal Skipper
• The Avenue Cookery School
• Level 2 Food Hygiene & Safety
• VHF Radio License
• STCW / PPR
• PADI Advanced Open Water
Menu
Breakfast
Lemon mascarpone blueberry pancakes drizzled with raspberry compote and
topped with fresh whipped cream and blueberries
Open faced smoked salmon lox bagels with cream cheese topped with
capers, fresh cucumber, and cracked black pepper
Greek yogurt parfaits topped with chopped walnuts, fresh berries and
honey
Middle Eastern Shakshuka topped with freshly sliced avocado and feta
cheese
Zucchini fritters topped with crispy bacon, smashed avocado, and poached
eggs and a dash of chipotle creme
Monte Cristo French Toast - cornflake crusted French toast covering
havarti cheese, swiss cheese, and ham and turkey slices
All breakfasts are served with fresh local fruit, coffee, tea and juice
Lunch
Served with ice water, beer, wine, sodas, or cocktails if it allows
Roasted chickpea, slivered almond, feta and apple salad tossed with
balsamic glaze and a homemade honey dijon dressing with homemade potato
chips
Maryland style crab cakes with a homemade remoulade sauce accompanied
with caesar salad with shaved parmesan, fresh baked garlic croutons and
hard-boiled eggs
Chicken Caprese melt along with spinach salad topped with blue cheese,
candied walnuts
Khao Soy- a northern Thai curry served with jasmine rice and a hummus
and pita platter
Slow-cooked BBQ pulled pork sliders served with tri-colored slaw and
homemade cauliflower mac & cheese
White crab, jalapeno, and pepper jack cheese quesadillas with a side
homemade salsa and tortilla chips
Grilled flank steak salad with candied walnuts, blue cheese, and avocado
in a red wine reduction vinaigrette served with a side of homemade
focaccia bread
Shrimp tacos on warm corn tortillas topped with avocado, mango, purple
cabbage, spicy mayo, and fresh pico de gallo along with Mexican corn
with parmesan cream sauce
Appetizers
Mixed Italian charcuterie board with salami, prosciutto, grapes, a
spread of bread and crackers, honey and jam, pears, apples, and olives
Tomato bruschetta and grilled halloumi on top of toasted french bread
brushed with olive oil
Goat cheese, acorn squash, crispy prosciutto with a balsamic glaze on
crackers and phyllo dough cups with brie cheese and raspberry jam
Hot crab dip with warm garlic bread
Mushroom bites stuffed with sauteed zucchini and pesto rossi, then
topped with crispy parmesan cheese
Baked French brie wheel wrapped in puff pastry topped with crushed
pistachios and fig jam
Fresh ahi tuna poke bowls with arugula rice base topped with seaweed
salad, shredded vegetables, and tossed in a honey sesame ginger dressing
Mains
White truffle parmesan risotto topped with butter garlic scallops,
crispy prosciutto and mandolin zucchini
Spicy maple baked salmon served over wild rice and parmesan broccoli
Pan-fried homemade gnocchi served in a mushroom gorgonzola sauce
Cajun-style Surf n Turf - cajun spiced grilled beef cooked to your
liking with jumbo shrimp seared lightly in a garlic cajun spicy sauce,
all served with quinoa and butternut squash puree
Barbeque pork ribs on a bed of purple cabbage coleslaw with a side of
homemade cornbread
Fresh mahi-mahi over coconut rice with mango salsa and curried mayo
Baked filo dough wrapped salmon served on a bed of spinach, pesto and
feta served with grilled asparagus
Seafood, chorizo, and chicken Spanish paella
Dessert
No-bake key lime cheesecake topped with white chocolate shavings
Kahlua cake with a homemade glaze and vanilla bean ice cream
Flourless chocolate cake sprinkled with a chocolate ganache and sea salt
Salty caramel chocolate tarts
Fresh made cinnamon sugar zeppole with assorted dipping sauces
Gallery
