Ad Astra

Yacht Description

Ad Astra yacht is a 56.00 ft long sailboat catamaran and spends the summer in Caribbean Virgin Islands, Bahamas, Caribbean Leewards, Caribbean Windwards and winter season in Caribbean Virgin Islands, Bahamas. It was built by Catana in 2020. The yacht layout features 6 cabins and accommodates 12 guests. The cabin arrangement is following: 2 single cabins, 5 double cabins.

and a generator.


Ad Astra sleeps 12 guests in 5 Double cabins and two twin beds. The two twins are on the starboard mid-ship cabin.







Built by

€25,000 - $30,000

Weekly price low-high season


Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Guest Pets: No
Camcorder: No
Water Maker: Yes
Water Capacity: 1200L - 315 GAL
Ice Maker: Yes
Number Of Dvds: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Smoking: On sugar scoops only
Crew Smokes: No
Children Ok: Yes
Generator: Yes
Inverter: Yes
Voltages: 110V
Hammock: Yes
Windscoops: No

Price Details

Price from: €25,000

High season rate: $30,000

LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.

7 nights over Christmas and New Year's flat rate of $34500 for 2-12 guests. New Year's charters must start on December 28th or later.

HALF-BOARD OPTION - SUBTRACT $150 per person from weekly rate: Includes 7 breakfasts, 4 lunches and 3 dinners. Other meals ashore at client expense.
After deduct = 2@$24,700 3@$25,050 4@$25,400 5@$25,750 6@$26,100 7@$26,450 8@$26,800 9@$27,150 10@$27,500 11@$27,850 12@28,200

LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.
After deduct = 2pax@$24,850 3pax@$25,275 4pax@$25,700 5pax@$26,150 6pax@$26,550 7pax@$26,975 8pax@$27,400 9pax@$27,825 10pax@$28,250 11pax@$28,675 12pax@$29,100

The rates do not include:

• 4% Bahamas Sales Tax
• Cancellation Insurance and private insurance
• Extra drinks, fine wines, champagne & spirits, special meals orders
• Docking fees
• Transfer airport – base – airport
• Personal expenses
• Gratuity

• Currently no delivery fees between Nassau and Marsh Harbour. Please allow time for relocation between charters.
• Please do not take a booking that will block a full week of a Christmas and NYE booking.
• Please make sure to mention gratuity at the time of booking.
• Bahamas: November – February
• BVI: March – July
• Grenada/Grenadines: August - October


Tube: Yes
Guests: 12
Pref Pickup: Marsh Harbour/Red Hook/St. Geo
Draft: 5
Cruising Speed: 8 Knots
Helipad: No
Maxspeed: 12 Knots
Other Pickup: Nassau/Tortola/St. Vincent
Built: 2020
Turnaround: 24 Hours
Cabins: 6
Double: 5
Single: 2
Showers: 6
Heads: 6
Electric Heads: 6
Jacuzzi: No


BBQ: Yes
AC: Full
Generator: Yes
Internet: Onboard WIFI



More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: 14 ft. Highfield Center console with Turbo Swing for watersports and ladder assembly
Kayaks 1 Pax: 0
Kayaks 2 Pax: No
Dinghy Hp: 60
Floating Mats: Yes
Dinghy Pax:
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder: Yes/Stern
Water Skis Kids: No
Sailing Dinghy:
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: Yes
Kneeboard: No
Fishing Gear Type: Poles, tackles and rod holders
Windsurfer: No
Rods: 4
Snorkel Gear: 12
Underwater Camera: 0
Scurfer: No
Underwater Video: 0
Wake Board: Yes


Crew Information

Captain: Adam Shuemaker

Adam Schuemaker grew up on Kentucky Lake with his family, which is where he fell in love with the water and boats. After graduating from Middle Tennessee State University in 2013, he moved to the Virgin Islands. This is when he knew he had found his calling.

He has crewed and worked on all types of boats during his time in the Virgin Islands as well as mastering free diving, spear fishing. He loves all aspects of being in, on and under the water. With these skills Adam offers "Sea to Table" options bringing fresh caught dinner to the table.

Adam has his USCG 100 GT Master Captain license and has logged over 1000 miles sailing and boating around the Virgin Islands. He genuinely loves being on the water and giving his guests an experience of a lifetime. This is Adams third year as a captain in the Virgin Islands and he loves sharing his secret spots with his guests as well as showing them all the local flavor the US and British Virgin Islands has to offer.

Emily Romer gained her ‘sea legs’ growing up in St. Augustine Fl. Living beside the ocean inspired her love for the water and encouraged her to excel as a competitive swimmer and recreational surfer. During her early years, she traveled to the Keys regularly with her family on lobstering trips, molding her passion for fresh seafood and a love to be out on the water.

She began her career in the hospitality industry in high school. Emily eventually moved to South Florida where she took nutrition classes and learned the art of bartending. It was during that time, she developed her desire for cooking and creating healthy dishes without compromising flavor.

It was Emily’s love of being on the water that eventually led her to pack her bags and move to St.Thomas 5 years ago. The Virgin Islands are where she fell in love with snorkeling, Caribbean cuisine and fostered her interest in photography. She is excited to share these passions with her guests to ensure memories that last a lifetime!




Banana Bread French Toast with Seasonal Fruit

Chia pudding with fresh fruit and toasted almonds

Savory breakfast scramble with eggs, mushrooms, mozzarella cheese and tomato

Southern biscuits and gravy

Belgian waffles topped with a blueberry compote finished with homemade whipped cream and served with a side of bacon

Made to order omelets of your choice

Caribbean lobster eggs benedict 

Available Everyday: Yogurt, Fresh Fruit, Granola, Coffee, Tea and Juice. 



Blackened shrimp spinach salad with goat cheese fritters and balsamic dressing

Truffle, bacon, mac and cheese burger accompanied by a fresh garden salad

Fish tacos with pineapple slaw and spicy cilantro lime cream 

Roasted red pepper and turkey panini with fresh mozzarella cheese and a chipotle aioli dipping sauce 

Island style crab cakes with fresh green salad 

3 Cheese lobster quesadillas served with fresh Pico de Gallo and sour cream


Hors d’oeuvres

Bacon wrapped stuffed dates 

BBQ chicken flat bread

Shrimp scargot 

Baked brie with crisp apple slices and crostini’s

Charcuterie cheese board 

Prosciutto wrapped scallops with a spicy passion fruit glaze 



Sous vide lamb chops finished with a port wine reduction, garlic mashed potatoes and grilled asparagus

Grilled fillet mignon topped with blue cheese crumbles, au gratin potatoes and crispy kale

Soy glazed salmon, jasmine rice and wok vegetables 

Rosemary brined pork chops and broccolini on a bed of quinoa, topped with sweet thyme poached apples

Bacon wrapped stuffed chicken with seasonal vegetables

Blackened shrimp Linguini in a creamy parmesan sauce 

Cajun fresh catch served over Charleston southern grits



Key Lime Pie

Banana Fosters

Warm Brownies topped with Vanilla Ice Cream 

Peanut Butter Pie 

Creme Brûlée 

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