SPANDA

SPANDA is a 58 ft Bali Catamarans sailing catamaran accommodating up to 9 guests in 5 cabins. Built in 2026. Cruising areas: Caribbean Virgin Islands (US/BVI).

SPĀNDA—a Sanskrit word describing the subtle pulse or vibration of life—is a custom Wellness Edition 2026 Bali 5.8. She is a refined private sanctuary in the Virgin Islands, where spatial freedom, tailored crewed service, and effortless island living come together. Offering more than 1,500 square feet of beautifully connected living space across three expansive levels, SPĀNDA blends Bali’s signature open-concept design with thoughtfully created spaces that encourage movement, mindfulness, celebration, and meaningful connection.

Wellness is woven into the experience onboard. A custom-engineered foredeck transforms into a spacious, cushioned yoga sanctuary—an inspiring setting for sunrise yoga, meditation, Pilates, breathwork, or quiet reflection surrounded by the sea. Guests may further personalize their charter with an optional onboard wellness professional offering private yoga sessions, massage therapy, and holistic wellness experiences.

SPĀNDA’s interpretation of wellness extends beyond traditional retreat experiences. She is designed to bring generations together and create space for the moments that matter: milestone birthdays, anniversaries, graduations, family reunions, retirements, and other meaningful life celebrations. Her generous social spaces allow families and friends to connect, while multiple private retreats provide room for guests of different ages, interests, and rhythms to enjoy the journey in their own way.

That sense of restoration continues after sunset. Without the persistent sound and vibration of a generator, guests can settle into the natural rhythm of the sea, enjoy deeper rest, and awaken renewed for the day ahead. “Silent Night” and seamless autonomy at anchor are made possible by SPĀNDA’s custom $90,000 energy-system upgrade. With battery capacity increased by 300%, she can support up to 14 hours of silent operation—including full-yacht air conditioning—and is designed to recharge primarily while transiting between islands.

Accommodating up to nine guests, SPĀNDA features a spacious king primary suite with two private entrances—one opening to the salon and the other leading directly to the aft swim platform. Three additional queen cabins offer walk-around beds. Each of the four principal guest cabins includes a private dry-head ensuite and individually controlled air conditioning. An additional forepeak cabin with a single berth and wet-head ensuite provides an inviting space for a teenager or young adult.

The full-width lifting aft door opens the salon seamlessly to the cockpit, while teak decks, panoramic views, and a shaded flybridge create an easy natural flow throughout the yacht. Whether guests are gathering for a shared meal, enjoying a quiet morning overlooking the water, or celebrating one of life’s milestones, SPĀNDA provides the space and flexibility for each charter to feel personal.

From silent, air-conditioned nights at anchor to wellness experiences, island adventures, and celebrations shared across generations, SPĀNDA offers an exceptionally personalized charter experience centered on freedom, connection, renewal, and effortless life at sea.

Please note: Current images include artist renderings and stock photography and are presented as a pre-commissioning representation of SPĀNDA’s final design. Updated photography—including imagery of the yacht’s custom features and tender—will be added as SPĀNDA reaches charter-ready completion.

1 E-Foil
1 Sea Scooter
2 Stand Up Paddle Boards
1 Wakeboard
1 Adult Water Ski
1 Floating Mat
Snorkel Gear
1 Group Inflatable
2 Personal Inflatable Tubes
2 Foam Noodles

Captain Christian Perez and Chef Jasmine "Jazz" Brady share a passion for adventure, life on the water, and creating memorable experiences for every guest who steps aboard Spanda. Christian's love of exploring the Virgin Islands and sharing the ocean with others is perfectly complemented by Jazz's fresh, creative approach to cuisine and genuine enthusiasm for hospitality. Together, they create a relaxed, welcoming atmosphere where every charter is filled with great food, new discoveries, and unforgettable moments on the water.

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

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 BREAK
Turkish Eggs
Sous-vide poached eggs served over garlic-infused yogurt, finished with Aleppo pepper, fresh dill, and toasted sourdough.

Lemon Poppyseed Crêpes
Delicate crêpes served with homemade whipped cream and seasonal fruit compote.

Elevated English Breakfast
Potato pavé, roasted vine tomatoes, jammy eggs, prosciutto curls, sautéed spinach and mushrooms, finished with romesco.

Avocado Toast
Smashed avocado with salt-cured egg yolks, heirloom tomato, fresh lemon, and toasted sourdough.

Tiramisu-Inspired French Toast
Amaretto-soaked challah topped with white chocolate ganache and warm coffee anglaise.

Green Spinach Shakshouka
Gently poached eggs in a vibrant spinach sauce with pickled red onions, feta cheese, and warm flatbread.

Bagel Platter & Parfait Bar
Sourdough bagels with a cream cheese flight, lox, fresh vegetables, and a build-your-own fruit parfait bar.

MIDDAY
Fresh Catch Poke Bowls
Fresh tuna or crispy tofu served over sushi rice with a seasonal vegetable medley and ponzu sauce.

Grilled Chicken with Delicata Caponata
Grilled chicken served with burrata, delicata squash, golden raisin agrodolce, red onion, and capers.

Veggie Rice Paper Rolls, Beef Tataki & Avocado Tofu Salad
Vegetable julienne, vermicelli noodles, rare beef tenderloin, marinated tofu, satay sauce, and roasted peanut furikake.

Lobster Tostadas
Crispy tostadas topped with shaved red cabbage slaw, avocado lime crema, and queso fresco.

Mediterranean Spread
Grilled chicken skewers or halloumi served with watermelon feta salad, fresh tabbouleh, roasted eggplant with tahini, warm pita, and assorted dips.

Salmon with Baby Gem Salad
Pan-seared salmon served with baby gem lettuce, pickled fennel, citrus wedges, and a mint-citrus vinaigrette.

Coconut Curry Chicken
Pan-seared chicken thighs served in a creamy coconut curry sauce over white rice.

MAIN
Butter-Poached Lobster
Tender butter-poached lobster served over pesto and baby pea risotto.

Pepper-Crusted Filet Mignon
Served with poivrade sauce, potato pavé, and butter-tossed broccolini amandine.

Peruvian Chicken
Broiled chicken thighs served with aji verde, yellow rice pilaf, and zucchini relish.

Sweet & Spicy Salmon
Citrus-glazed salmon with Thai chili glaze, served with white rice and squash ribbons.

Rosemary-Garlic Rack of Lamb
Served with pommes purée, shaved asparagus, baby peas, and mustard vinaigrette.

Citrus Caramelized Sea Bass
Broiled sea bass served with cauliflower purée, honey-glazed carrots, and blood orange chimichurri.

White Cioppino
A seafood medley in a Calabrian pepper-spiced cream reduction served with grilled sourdough.

DESSERT
Lemon Tartlet
Tangy lemon curd in a vanilla tart shell, topped with Swiss meringue and edible pearls.

Wild Berry Crisp
Homemade berry compote topped with a buttery crumble and served with vanilla ice cream.

Flourless Chocolate Torte
Rich chocolate torte with creamy chocolate mousse, hazelnut feuilletine, and raspberry gel.

Wine-Poached Pears
Slow-simmered pears served with Chantilly cream, French meringue, and almond crumble.

Passionfruit Pavlova
French meringue topped with whipped cream, fresh passionfruit, orange supremes, and mint.

Orange Posset
A silky citrus pudding finished with homemade whipped cream.

Espresso-Chocolate Cheesecake
New York-style cheesecake marbled with rich espresso chocolate syrup.

SWEET CONCOTIONS
Espresso Martini

Blackberry Ginger Mule

Soggy Dollar Painkiller

Mango Mojito

Passionfruit Margarita

Mamajuana Spritz