Island Standard Time Description
The Bali 4.8 design was new to the market in 2020 and provided a fresh approach to sailing. The design is revolutionary in how space is accessed, with deliberate attention to flow and open space. 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 of Island Standard Time. 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.
Island Standard Time will accommodate 8 charter guests in 4 spacious queen cabins. She has 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, subwing, wakeboard, stand up paddle board, towable water tube, 10 ft. floating dock, pool noodles, fishing gear, board and card games, television in the salon, Fusion 3 Bluetooth enabled sound system and Island Standard Time giveaways.
Cruising Area of Island Standard Time
Accommodations
4 queen berth guest cabins each with a private en-suite electric head, shower and sink/vanity. Starboard side heads have dry stall showers, port side heads have wet showers.
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.
BERTH SIZES:
All queen berths are 5´w X 6´6´L
Bunks: Top bunk 32´W x 75´L; bottom bunk 36´W x 75´L
Specification
Crew gratuity: cash/venmo/check/paypal
Water Sports
Scuba Diving 
Entertainment
Starlink
Cuisine
Island Standard Time Crew Profile
Captain
Chef/First Mate
CAPTAIN
Caydon Harris
Born in Plettenberg Bay along the coast of South Africa Caydon grew up in a small town. His first year out of high school he spent in Australia working abroad. It was there that he was introduced to yachting, coming onboard as a guest. He quickly fell in love with the concept and when he returned home he began his sailing courses and has been working on the water ever since.
Since then he has worked for several sailing schools and has been an instructor for both power and sailing vessels. He spent last season in Croatia working for Yachtweek where he fell in love with chartering and the experience of sailing with guests from all over the world. It was there that he was able to evolve his love of being on the water from teaching to accommodating and entertaining guests and showing them just how magnificent our sea landscape can be. He looks forward to continuing to share his love of sailing with others in the Caribbean.
CERTIFICATES
• Yachtmaster Offshore Commercially Endorsed
• PB2 nstructor
• Cruising Instructor
• VHF SRC
• STCW
CHEF
Natasha Milliken-Smith
Born and raised in the charming city of Oxford, UK, Natasha´s connection to the sea was cultivated during summers spent on boats in the Balearic Islands. This early exposure to maritime life sparked a passion for the ocean and travel.
After finishing high school, Natasha followed this passion by training and working as a stewardess on superyachts. It was during this time that she developed a keen interest in cooking, inspired by the incredible chefs she worked alongside. Eager to transition from stewardess to chef, Natasha took on the role of crew chef, spending a season cooking and cruising through the Mediterranean.
Balancing her love for the sea with academic pursuits, Natasha returned to the UK to complete a Master´s degree in Chemistry. Throughout her university years, she enriched her culinary skills by attending short cooking courses, continuously expanding her repertoire. Her summers were spent in Croatia, where she worked as a chef on smaller sailing charters, developing her style of cooking and guest experience.
Upon completing her degree, Natasha attended the UK´s prestigious White Pepper Chef´s Academy, where she completed a professional chef´s course, further refining her culinary expertise.
With her diverse hospitality background and extensive experience, Natasha brings a unique blend of scientific precision and creative flair to her role as a yacht chef. Having sailed and cooked her way through the Mediterranean, she is excited to see what the other side of the Atlantic has to offer and is dedicated to crafting exquisite dishes whilst providing guests with an unforgettable experience.
CERTIFICATES
• STCW
• PDSD
• VHF SRC
• Powerboat Level 2
• Level 2 Award in Food Safety / Food Hygiene
• White Pepper Chef Academy Intermediate Skills
• UKSA Superyacht Hospitality Training Certificate
• GUEST Wine, Bar-tending & Mixology module
• Master´s Degree in Chemistry
Island Standard Time Calendar
AvailableBookedHold (can be challenged)Unavailable| Dec 2024 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Jan 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 |
| Feb 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | |||
| Mar 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 |
| Apr 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |
| May 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 |
| Jun 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |
| Jul 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 |
| Aug 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 |
| Sep 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |
| Oct 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 |
| Nov 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |
| Dec 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 |
| Jan 2026 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 |
| Feb 2026 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | |||
| Mar 2026 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 |
| Apr 2026 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |
| May 2026 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 |
Island Standard Time Reservations & Port Locations
| Start Date | End Date | Details (Holds can be challenged) |
|---|---|---|
| Dec 19, 2024 | Dec 26, 2024 | Booked: Scrub Island - BVI to Scrub Island - BVI |
| Dec 27, 2024 | Jan 03, 2025 | Booked: Scrub Island - BVI to Scrub Island - BVI |
| Jan 08, 2025 | Jan 14, 2025 | Booked: Scrub Island - BVI to Scrub Island - BVI |
| Jan 17, 2025 | Jan 25, 2025 | Booked: Tortola, TBD to Tortola, TBD |
| Feb 01, 2025 | Feb 08, 2025 | Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI |
| Feb 16, 2025 | Feb 23, 2025 | Booked: Scrub Island - BVI to Scrub Island - BVI |
| Mar 02, 2025 | Mar 08, 2025 | Booked: Tortola, TBD to Tortola, TBD |
| Mar 10, 2025 | Mar 16, 2025 | Booked: Tortola - Nanny Cay to Tortola - Nanny Cay |
| Mar 22, 2025 | Mar 29, 2025 | Booked: Scrub Island - BVI to Tortola, TBD |
| Mar 31, 2025 | Apr 10, 2025 | Booked: Scrub Island - BVI to Scrub Island - BVI |
| Apr 12, 2025 | Apr 19, 2025 | Booked: Tortola, TBD to Tortola, TBD |
| Apr 24, 2025 | May 01, 2025 | Booked: Scrub Island - BVI to Scrub Island - BVI |
| May 03, 2025 | May 10, 2025 | Booked: Tortola, TBD to Tortola, TBD |
| May 17, 2025 | May 24, 2025 | Booked: Scrub Island - BVI to Scrub Island - BVI |
| May 31, 2025 | Jun 07, 2025 | Booked: Scrub Island to Scrub Island |
| Jun 09, 2025 | Jun 16, 2025 | Booked: Scrub Island - BVI to Scrub Island - BVI |
| Jul 24, 2025 | Jul 28, 2025 | Hold: Scrub Island - BVI to Scrub Island - BVI |
| Aug 01, 2025 | Oct 31, 2025 | Unavailable: Saint Vincent to Saint Vincent |
| Feb 01, 2026 | Feb 08, 2026 | Hold: Tortola, TBD to Tortola, TBD |
Island Standard Time Rates / week
The prices shown are for the entire yacht for a week-long (7 nights) charter.Low price: $22,500
High price: $28,000
| Season | 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax |
|---|---|---|---|---|---|---|---|
| 2024/25 Winter | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 |
| 2025 Summer | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 |
| 2025/26 Winter | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 |
| 2026 Summer | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 |
Yacht terms: All Inclusive
An all-inclusive charter covers all provisioning and running expenses. This includes a captain and crew that is fully trained and committed to your safety and enjoyment of your trip. A chef will provide the kind of exceptional, personalized meal preparation that you would expect of a five-star restaurant. The listed rate may not include all local taxes, cruising permits, premium beverages and scuba activities. Inquire for more information.
ADDITIONAL RATE DETAILS
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.
Island Standard Time Guest Reviews
February 2024
Thank you so much for taking such good care of us during our week on Island Standard Time! It was beyond incredible and your hospitality is legendary. We´ll miss your delicious food, laughs and kindness. We appreciate you putting up with our rowdy group! You´re the best of the best!
February 2024
Thank you very much for the wonderful experience. We all enjoyed the week very much! Although we had a couple of rainy days you managed to make this vacation one we´ll never forget.
Mila, thank you for the delicious food (mentioning our favorites: mahi, mahi, spicy noodles, hamburgers, sausage with couscous and BBQ pork) also for being so cozy, welcoming and nice with all of us.
Caydon, thank you for taking us to all the amazing places. Thanks for teaching us how to jump to the waves and fly. Thanks for the incredible painkillers. You two have made this trip 10x better and comfortable. We appreciate your kindness and friendliness. We will miss you and we´ll never forget you or this trip.
January 2024
To Caydon & Mila, thank you for hte best 10 days at sea! Mila, the food has been delicious (my fave was the Mahi Mahi dumplings). Caydon, your competence at sea and making painkillers & cocolimes is unparalleled! We´ve had the best time in paradise, made even better with the both of you!
Mila + Caydon -
You make such a great team - Mila, your food was divine, so creative, beautfil and tasty. We were so excited about every meal, thank you.
Caydon, your confidence and competence made us feel like Kings of the sea. Thank you for taking us to the best places and for being so chilled and tolerant. The pair of you have made our holiday one to remember. Take care & stay well - with love & gratitude.
January 2024
What can the Kanzler´s say but wow!! Thank you so much for giving our family one of the most memorable, adventurous and fun-filled weeks together. Caydon you were so responsive and informative and found some great snorkel spots for us to enjoy. Mila, thank you for the 10 pounds we will need to work off when we get home - everything was so delicious and worth every bite!! Our 1st trip to the BVIs was a huge success and ya´ll were a BIG part of it!
December 2023
We just had the most wonderful week in the BVIs. Island Standard Time is a beautiful boat and Caydon and Mila were outstanding! Anyone who eats Mila´s delicious recipes is going to want to steal them and Caydon makes the best painkillers in the BVI. We had such an amazing time with the two of them and they definitely took us to all the best spots. The week was a great balance between fun activities and relaxing - we cannot wait to come back on another tropical destination on IST with Caydon and Mila!
Four Seasons level of quality and service - spring 2023
I’ll soon be writing a complete review but with zero hesitation I’d recommend Sunshine Baby 2 with captain Hugo and first mate Mila. This 4.8 state of the art Bali can be located through (*your broker). We stayed at Scrub Island in a gorgeous villa with the other couple and then literally walked onto our charter from the Villa. We’re fortunate to experience global travel at a Ten Dot, Ritz Carlton, Four Seasons level of quality and service and we can say with zero hesitation this was the best trip we’ve ever done. This particular Catamaran combined with Captain Hugo and Five Star First Mate Mila is the finest BVI has to offer.
-John Adams
