Yacht Description

CAT CAY yacht is a 52.00 ft long motor yacht catamaran and spends the summer in Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards and winter season in Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards. It was built by Horizon in 2018. The yacht layout features 2 cabins and accommodates 4 guests. The cabin arrangement is following: 2 queen cabins.

and a generator.


CAT CAY offers guests two equal queen-berth guest suites







Built by

€16,500 - $21,500

Weekly price low-high season


Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Guest Pets: No
Number Dine In: 6
Water Maker: 40/Gals/Ho
Water Capacity: 270 gls
Ice Maker: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Smoking: Sterns
Crew Smokes: No
Generator: 17.5Kw
Voltages: 110
Hammock: No
Windscoops: No

Price Details

Price from: €16,500

High season rate: $21,500

Please add an APA for BVI taxes for Winter Season charters
Note: Summer Season Rates are PLUS FUEL in certain areas

Christmas week in the Virgins: up to 4 guests for 7 nights: US$23,650, inclusive except for local taxes
New Years week in the Virgins: up to 4 guests for 7 nights: US$24,725, inclusive except for local taxes

Inclusive charter rates in the Virgin Islands include up to 3 hours of engine time per day.


Tube: Yes
Guests: 4
Pref Pickup: Yacht Haven
Draft: 4.5
Cruising Speed: 18
Helipad: No
Maxspeed: 22
Built: 2018
Cabins: 2
Queen: 2
Showers: 2
Heads: 2
Electric Heads: 2
Jacuzzi: No


BBQ: Yes
AC: Full
Generator: 17.5Kw
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: 13 ft
Kayaks 1 Pax: 0
Kayaks 2 Pax: 0
Dinghy Hp: 50
Floating Mats: Yes
Dinghy Pax: 6
Swim Platform: Yes (Tenderlift)
Water Skis Adult: Yes
Boarding Ladder: Stern
Water Skis Kids: 0
Sailing Dinghy: No
Jet Skis: No
Beach Games: 0
Wave Runners: No
Fishing Gear: Yes
Kneeboard: 0
Fishing Gear Type: Light
Windsurfer: 0
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes


Crew Information

Captain: Eddie Reeves

Eddie and Danielle Reeves will welcome you aboard CAT CAY with a smile, relaxed demeanor and a keen knowledge of top-notch hospitality. They have a visible love of the sea and sailing. Eddie and Danielle enjoy all water activities from sailing the Hobie Cat, kayaking, snorkeling, paddle boarding, fishing, water skiing, tubing, and are always ready for the next activity. They are especially fond of scuba diving, and are both PADI Dive Masters and PADI Rescue Divers. They thoroughly enjoy exploring the underwater world with others and will make your dive a memorable one with their underwater photography and eye for safety.
Eddie spent his childhood boating with his family on the Long Island Sound and lakes throughout western Connecticut. Upon moving to Rhode Island he began sailing the Narragansett Bay and Rhode Island Sound out of Newport. After delivering boats from Rhode Island to Florida and the British Virgin Islands it became apparent that it was time to turn his passion for the sea into a lifestyle. Eddie is a graduate of Johnson and Whales University in Providence, Rhode Island with a Bachelor’s degree in Marketing and a Concentration in Psychology. He has spent many years working in fine dining restaurants, holding all positions from Busboy to General Manager and has spent many years as a licensed Mortgage Loan Officer. Eddie is easy going and can strike a conversation with adults and children alike. His life experiences make him easy to relate to and you will always find the conversations with Eddie interesting.

Danielle is from Rhode Island. She grew up sailing and power boating in Narragansett Bay and Newport. It was easy to make this a lifestyle while living on the coast. Traveling around the globe and sailing the Caribbean has given her a knowledge and passion for meeting new people and experiencing different cultures. Needless to say, Danielle is definitely a people person. After living in Hawaii while attending the University of Hawaii at Hilo, Danielle returned to Rhode Island and graduated from the University of Rhode Island with a degree in Sociology and a minor in Psychology. Danielle has worked in the service and hospitality industry for over 18 years working in several fine dining restaurants. She brings with her the knowledge and expertise for providing superior customer service, wine pairings and she makes delightful specialty cocktails. Danielle is easy going and a delight to be around. She will know when you need something before you even know that you need it yourself, making it easy to relax and leave all your worries behind.



 Breakfast  - Continental: fresh fruit, assorted cereals, granola and yogurt, coffee, and/or tea, and juice

  • Classic Eggs Benedict with a lemon herb hollandaise sauce

  • Huevos Rancheros

  • Fluffy scrambled eggs with bacon, home fries and toast

  • Blueberry or banana pancake stacks with maple syrup and a side of bacon

  • Quiches: Lorraine/ Veggie- spinach, mushrooms and caramelized onions with goat cheese

  • Breakfast burrito with sausage, egg, tomato, cheese topped with pico de gallo and sour cream

  • Ny Style bagels and Lox with smoked salmon, cream cheese, capers, tomatoes, and red onion

  • Avocado Toast with feta, cherry tomato and micro greens topped with sunny side egg and piri piri sauce


  • Fish Tacos- local catch wrapped in a flour tortilla and layered with habanero lime crema, fresh guacamole, shredded lettuce, and mango pico de gallo served with Island slaw

  • Seared Yellowfin Tuna Nicoise Salad: fingerling potatoes haricot vert, olives, hearts of palm, tomato, and hard boiled egg in a balsamic vinaigrette

  • Cheeseburger in Paradise served with french fries

  • Caesar Salad (or wrap) with grilled shrimp/chicken and garlic crostini

  • Chicken and Mango Salad with toasted almonds, feta, dried berries, pepitas, and tomatoes in a lemon vinaigrette

  • Mediterranean Salmon Quinoa bowl: spinach, tomato, chick peas, red onion, cucumbers, feta, walnuts, and kalamata olives in a greek vinaigrette

  • Shrimp and pineapple Kebobs with basmati rice


  • Filet mignon in a cabernet peppercorn demi glace finished with gorgonzola cheese s/w mashed potatoes and asparagus

  • Herb marinated pork tenderloin with roasted brussel sprouts and wild rice

  • Blackened Mahi Mahi with a mango salsa served with pearled couscous and snap peas

  • Ginger and garlic glazed Salmon topped with a mango salsa served with basmati rice and green beans

  • Thai shrimp and scallops in a coconut curry reduction over almond rice

  • Pan seared Yellowfin Tuna over jasmine rice topped with a spicy aioli and avocado salsa

  • Lemon and parmesan chicken with arugula, cherry tomatoes and vegetable quinoa salad

  • Chicken and steak fajitas with all the fixings


Key Lime Pie

  • Sorbet

  • Flourless chocolate torts with raspberry coulis

  • Vanilla Cinnamon and Lime panne cotta

  • Strawberry shortcake with homemade biscuits and cream

  • Cheesecake with berries

  • Chocolate cake

  • Gelato

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