AD ASTRA 54 Yacht Description
Advertised by DMA Yachting, the impressive charter yacht AD ASTRA 54 is a 54 ft sailing catamaran. The key elements of AD ASTRA 54 are her impeccable styling and culinary experience. AD ASTRA 54 spends the season in the Caribbean. She was constructed by the renowned boatbuilder Bali Catamarans in 2019. The spacious yacht layout features 5 generous cabins and comfortably accommodates a maximum of 10 guests.
AD ASTRA 54 is presented primarily as a sailing catamaran. The the core layout is spread out from the main saloon, which connects to the aft deck. The aft deck is expansive, with a comfortable dining and seating area and that's where most of the delicious meals are served. The fascinating cabins are located in the 2 massive hulls. The cabins are located in the 2 massive hulls. Multiple portholes add to the feeling of connection with the discovered environment.
The sailboat features Generator - 21.5 kw / 60 Hz Engine: 2 x 80.0 HP engines and a generator.
Accommodation
Crew take twin cabin, starboard mid-shipWhat is the cabin arrangement of AD ASTRA 5.4?
- 5 VIP cabins
- 1 Twin cabin
AD ASTRA 5.4
-
Weekly price: $29,500 - $33,500
Low Season | High Season
- Length: 55'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 2
- Builder: Bali Catamarans
- Cruising Speed: 8 Knots
- Max. Speed: 12 Knots
- Built Year: 2020
AD ASTRA 5.4 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 |
| Summer 2024 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $0 | $0 |
| Winter 2024 to 2025 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $0 | $0 |
| Summer 2025 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $0 | $0 |
| Winter 2025 to 2026 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 | $33,500 | $0 | $0 |
AD ASTRA 5.4 Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 59,000$ to 67,000$ | 11,800$ to 20,100$ | 70,800$ to 87,100$ | Discounts outside the main season are common. | |
| 7 day charter | 29,500$ to 33,500$ | 5,900$ to 10,050$ | 35,400$ to 43,550$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 14,750$ to 16,750$ | 2,950$ to 5,025$ | 17,700$ to 21,775$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 29,500$ / 6 * 3 days = 14,750$ |
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: $29,500
High season rate: $33,500
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. Scrub Island ports required.
CHRISTMAS 2024: 1-10 guests @ +10% surcharge over 10 pax rate ($36,850) - charter must end no later than 12/27
NEW YEARS 24/25: 1-10 guests @ +20% surcharge over 10 pax rate ($40,200)
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $2,000, minimum 48 hours required on either side of charter dates for boat transit (in addition to normal turnaround). Please inquire for availability.
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. Scrub Island ports required.
CHRISTMAS 2024: 1-10 guests @ +10% surcharge over 10 pax rate ($36,850) - charter must end no later than 12/27
NEW YEARS 24/25: 1-10 guests @ +20% surcharge over 10 pax rate ($40,200)
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $2,000, minimum 48 hours required on either side of charter dates for boat transit (in addition to normal turnaround). Please inquire for availability.
Price Terms
Inclusive
AD ASTRA 5.4 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
Yacht offers wifi onboard, not to be used for streaming
Crew Information
Captain
Chef
Captain: Evanne Soeten
Captain: Evanne Soeten
Evanne grew up in the Netherlands, near the water where she cruised the beautiful Dutch channels with her parents from a young age. Exploring coastal cities, islands, sailing, and water sports have been a big part of her life since she was young, making her happy and fostering her passion for the sea and everything related to it.
After graduating from International Hospitality Studies & Entrepreneurship, she jumped into the restaurant industry, working as a hostess, barista, and mixologist. Her passion for wine led her to the Wine Academy in Amsterdam, where she completed the Wine & Spirits Educational Trust. Over the next few years, she worked as a sommelier at various Michelin-starred restaurants in the Netherlands and Denmark, including Geranium, the World's Best Restaurant of 2022.
Evanne's love for the sea never faded, so she specialized in sailing and earned her RYA Yacht Master Offshore in South Africa. She gained valuable experience working with the Yacht Week in Croatia and Greece. During this time, she and her partner Stijn discovered the yachting industry and realized they wanted to turn their shared hobbies and passions into a profession. Evanne decided to leave her job as a sommelier to pursue her dreams in the STRA yachting industry as a skipper.
CERTIFICATES
• MCA/RYA Yacht Master Offshore Power / Sail (commercially endorsed)
• RYA Powerboat 2 (commercially endorsed)
• RYA VHF Marine Radio / SRC
• Quarterdeck Skipper Academy
• ENG1
• STCW
• Social Hygiene 2
• WSET3
Chef: Stijn Van Der Bruggen
Growing up in the south of the Netherlands, Stijn always had a passion for cooking. Even as a child, he knew that this was what he wanted to do. He started honing his skills early, taking lessons from top chefs and eventually graduating from The Cas Spijkers Academy, one of the best culinary schools in the Netherlands known for its French culinary techniques.
After graduation, Stijn dove straight into the world of Michelin-starred restaurants, refining his craft across the Netherlands. His culinary journey didn't stop there, though. He ventured to Norway and Denmark, embracing Nordic cuisine and rising to a leading position at a restaurant in Denmark.
But cooking wasn't Stijn's only love—he had a strong sense of adventure too. He traveled across Asia for a year, constantly seeking new experiences and flavors. Stijn's adventures eventually led him to the Mediterranean, where he completed his first yachting season. Inspired by the experience, he decided to pursue private cooking in the British Virgin Islands. There, he cooked on estates and private islands like Necker Island and Moskito Island.
After another season in the Mediterranean, Stin is excited to return to the Virgin Islands, T'RA ready to continue his culinary journey on the water.
CERTIFICATES
• Cas Spikers Culinary Academy
• Quarterdeck Host Academy
• ENG1
• STCW
• Social Hygiene 2
Menu
B R E A K F A S T
A fresh fruit platter, juice or fruit smoothie, coffee
and tea are served with breakfast every day
S P E L T P A N C A K E S
Cinnamon | Maple | Mascarpone
S H A K S H U K A
Avocado | Feta | Mint | Toasted bread
C A R A M E L I Z E D F R E N C H T O A S T
Fresh berries | Butter
H O M E M A D E S C O N E S
Jam | Butter| Nutella | Whipped cream
C R O I S S A N T B E N E D I C T
Smoked salmon | Hollandaise | Avocado | Poached egg
I T A L I A N S T Y L E E G G S C A P R E S E
Fried egg | Ciabatta | Pesto| Crispy prosciutto | Mozzarella | Tomato
C R E P E S
Lemon curd | Caster sugar | Raspberries
L U N C H
M A D E T O O R D E R I T A L I A N P I Z Z A
Mascarpone | Crème fraiche | Mozzarella | Mixed protein | Mixed vegetables
B A N G B A N G V I E T N A M E S E N O O D L E S A L A D
Prawns | Shallots | Roasted peanuts | Bean sprouts | Mint | Ginger | Lime | Chili
P O K E B O W L
Fresh tuna | Cabbage | Sushi rice | Mango salsa | Pickled Ginger | Chili mayo
T H E M O L L I E S A L A D
Couscous | Parsley | Cashews | Pomegranate | Red cabbage | Feta | Sweet potato
C R E A M Y L O B S T E R P A S T A
Lobster | White wine | Parmesan | Cream | Lemon | Chives | Garlic bread
M E X I C A N C A R N I T A S T A C O
Pulled pork | Guacamole | Pico de Gallo | Coriander | Pickled red onion
F A N C Y C H I C K E N B U R G E R
Brioche | Parsley | Basil | Lemon zest | Sweet potato fries | Harissa-honey
dressing
D I N N E R
S T A R T E R S
C R E A M Y C A U L I F L O W E R S O U P
Garlic | Cashew nut | Pumpkin seed | Garlic bread
R O A S T E D R O O T V E G E T A B L E S A L A D
Sweet potato | Carrot | Honey | Garlic | Ricotta | Rosemary | Thyme
T H A I G R E E N M A N G O S A L A D
Mango | Peanuts | Chili | Ginger | Coconut flakes | Basil
S I Z Z L I N G P R A W N S
Chili | Parsley | Aioli | Toasted bread
S E A B R E A M C E V I C H E
Charred sweetcorn | Spring onion | Coriander | Lime
J A P A N E S E C A B B A G E P A N C A K E S
White cabbage | Soy sauce | Siracha mayo
G R I L L E D L O B S T E R T A I L S
Lemon | Parsley | Butter | Dijon mustard | Garlic
D I N N E R
M A I N S
R I B E Y E S T E A K
Parmesan potatoes | Chimichurri
S E A R E D S E S A M E C R U S T E D T U N A S T E A K
Asian slaw | Asparagus | Soy sauce
C R E A M Y C H E R R Y T O M A T O R I S O T T O
Rosemary | Cherry tomatoes | Basil | Champignon
S E A B R E A M
Potato pure | Lemon | Crispy green salad | Confit tomatoes
C R E A M Y L O B S T E R P A S T A
White wine | Parmesan| Lemon | Chives | Garlic bread
M I D D L E E A S T E R N M E Z E
Lamb kofta | Falafel | Tabouli | Tzatziki | Hummus | Zaalouk | Muhammara | Pita Bread
S C A L L O P S W I T H P O P C O R N S A U C E
Sweet corn | Lemon | Crispy prosciutto | Popcorn
D I N N E R
D E S S E R T
S W E D I S H S T I C K Y C H O C O L A T E C A K E
Whipped cream | Raspberries | Caster sugar
D E C O N T R U C T E D C A R R O T C A K E
Roasted pecans | Pickled carrots
T H R E E L A Y E R D C H E E S E C A K E
Cream cheese | Strawberries | White chocolate
S T I C K Y C I N N A M O N B U N S
Caramel sauce | Pistachio
B A K L A V A
Walnuts | Hazelnuts | Dark chocolate | Cinnamon
M I N I P A V L O V A S
Passionfruit curd | Mixed berries | Whipped cream
H I B I S C U S P A N N A C O T T A
Vanilla | Hibiscus sauce
Gallery
