CATALYST
- Year Built 2025
- Length 59 ft.
- Designer Fountaine Pajot
- Cabins 4
- Maximum Guests 8
- Starting From $39,600
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
Catalyst is a brand-new 2025 Fountaine Pajot Samana 59 crafted for effortless luxury and long-range comfort. Thoughtful design meets modern style across every social space—from sunrise coffees to sunset cocktails. Signature to the Samana 59 is an expansive flybridge—the largest in her category—creating a lounge-dining “terrace” over the sea for daybeds, sundowners, and stargazing. Below, the generous aft cockpit flows into a panoramic salon with a sociable, open-plan galley, while a forward lounge on the bow adds another breezy hangout for morning mimosas or sunset views. At the water’s edge, a hydraulic swim platform makes ocean dips and launching water toys a breeze. She welcomes up to eight guests in four ensuite cabins: one king and three queens. Catalyst isn’t a typical charter yacht—she’s privately owned, offered only for select weeks, and customized well beyond the standard build to deliver a one-of-a-kind experience that feels polished, personal, and unforgettable
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eFoil
Subwing
Add on Package -
Extensive inventory of Kite Boarding and Wing foiling gear available - please inquire -
Offered via rendezvous only
- 2 Guests: $46,000
- 3 Guests: $47,000
- 4 Guests: $47,500
- 5 Guests: $48,000
- 6 Guests: $48,500
- 7 Guests: $49,000
- 8 Guests: $49,500
- 2 Guests: $46,000
- 3 Guests: $47,000
- 4 Guests: $47,500
- 5 Guests: $48,000
- 6 Guests: $48,500
- 7 Guests: $49,000
- 8 Guests: $49,500
- 2 Guests: $46,000
- 3 Guests: $47,000
- 4 Guests: $47,500
- 5 Guests: $48,000
- 6 Guests: $48,500
- 7 Guests: $49,000
- 8 Guests: $49,500
- 2 Guests: $46,000
- 3 Guests: $47,000
- 4 Guests: $47,500
- 5 Guests: $48,000
- 6 Guests: $48,500
- 7 Guests: $49,000
- 8 Guests: $49,500
Cruising Area • Bahamas Base Port • Nassau, Bahamas • Inquire for additional pick-up/drop-off locations Taxes • Not Included (14% tax applies) Rates & Terms Minimum charter nights • 7-night minimum highly recommended • 5-night minimum required Short-Term Charter Rate Calculations • 6 nights = weekly rate ÷ 7 × 6.5 • 5 nights = weekly rate ÷ 6 × 5 Relocation Fees + 14% Tax Please inquire for details regarding relocation prior to booking • Nassau – No relocation fee • Staniel Cay – $2,000 one-way – $4,000 round-trip • Inquire about rate for transfer to other Bahamas cruising areas Arrival | Departure Times • Yacht prefers a 12pm arrival and departure time. Please inquire for other times. Sleep Aboard Option Enjoy a relaxed evening onboard before your charter begins. • Offered at 50% of the daily rate • Boarding available after 4:00 PM • Includes snacks, welcome cocktails & continental breakfast • Dinner ashore at guest expense • Excludes Christmas & New Year’s weeks Dining Options – The number of meals listed are based on a 7 night charter Full-Board Plan – Great for guests who want a fully onboard culinary experience • 7 breakfasts, 7 lunches & 7 dinners onboard • Standard plan included in your charter rate Holiday Rates 2025 / 2026 Season • Holiday season pricing is full-board only, 7 nights Christmas Week • $54,000 | 2–8 guests • Must end on or before December 27 New Year’s Week • $60,000 | 2–8 guests • May not start prior to December 29 Important Notes • Charter waiver required in addition to standard contract
Summer Base Port:Bahamas
Summer Operating Area:Bahamas
Winter Base Port:Bahamas
Winter Operating Area: Bahamas
Location Details:
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Yacht layout
Specifications
Locations
Nassau, Bahamas
Amenities
Water Sports
Other Toys
eFoil
Subwing
Add on Package -
Extensive inventory of Kite Boarding and Wing foiling gear available - please inquire
- Year Built 2025
- Length 59 ft.
- Designer Fountaine Pajot
- Cabins 4
- Maximum Guests 8
- Starting From $39,600
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Meet our Crew
Captain Joe
Born and raised in Auckland, New Zealand, Joe spent every spare minute on the water aboard his family’s small powerboat—water-skiing, fishing, and falling in love with the ocean. While completing a civil engineering degree, a sailing holiday to Croatia turned into an unexpected job for the rest of the season, and the hook was set. After a few years balancing a “normal” career with any excuse to get back to sea, he committed to professional sailing in 2018.
Since then, Joe has worked extensively in Greece, Croatia, Spain, and the Caribbean, delivered yachts across Europe, and logged more than 50,000 nautical miles—including five transatlantic crossings and one Pacific crossing. He holds an RYA Yachtmaster Ocean certification and brings calm, capable seamanship to every passage.
When he’s not plotting the perfect course, Joe channels his endurance-sport mindset—he’s completed multiple marathons and Ironman triathlons—into running a smooth, upbeat program onboard. He’s also handy behind the bar and the grill, happily shaking sunset cocktails or firing up a beach BBQ to make the day’s finale as memorable as the sail.
Chef Georgie
Raised in the UK, Georgie grew up sailing on her family yacht and racing dinghies—eventually becoming an assistant dinghy instructor and spending a summer in Cape Cod as a camp sailing counsellor. She went on to host a flotilla (where she met Joe), worked a winter as a chalet sous-chef, and has since sailed on various vessels with Joe as chef/mate.
Over the past few years, Georgie has steadily honed her culinary skills and recently completed a two-month Chef Academy course. She loves creating fresh, summery menus and has a well-known soft spot for indulgent desserts. Friendly, organized, and guest-focused, she brings an easy warmth to the table—making every meal feel like a highlight of the day.
When she’s not in the galley or on deck, Georgie is a keen photographer and loves capturing candid moments at sea—so you can take home a gallery of memories from your holiday.
Onboard Dining
DAY BREAK
- Eggs BenedictPoached eggs on homemade English muffins with crispy bacon, topped with hollandaise.
- French ToastButtermilk French toast with honey and fresh fruit.
- Mango Chia PuddingsCreamy mango chia pudding with an assortment of mini pastries.
- Smashed AvocadoOn toasted sourdough with lemon, sea salt, olive oil, microgreens, and optional poached egg.
- Smoothie BowlsBlended fresh fruit bowls topped with homemade granola and seasonal fruit.
- Bagel BoardHomemade bagels with cream cheese, smoked salmon, capers, tomato, red onion, dill, and assorted toppings.
- Smoked Salmon & Cream Cheese OmeletteOmelette filled with smoked salmon, cream cheese, and chives.
MIDDAY
- Fresh Fish Poke BowlMarinated tuna or salmon with avocado, edamame, pickled cucumber, and sesame.
- Charcuterie Board with Homemade SourdoughCured meats, cheeses, olives, sun-dried tomatoes, and roasted nuts served with sourdough and whipped butter.
- Crispy Skin SalmonWith sautéed courgettes, chickpeas, and herbed yogurt sauce.
- Grilled Squid & PeppersWith chillies, smoky aubergine, and sesame peanut brittle.
- Tropical Mango Salad with Shrimp & Pineapple SkewersVibrant mango salad paired with shrimp and pineapple.
- SushiAssorted rolls and nigiri with local fish, avocado, cucumber, and pickled ginger.
- Chicken TacosSpiced grilled chicken with salsa, avocado, and crisp lettuce in corn tortillas.
HORS D’OEUVRES
- Whipped Feta-Stuffed FigsDrizzled with honey.
- Warm HummusTopped with pine nuts, chili butter, and crispy pita chips.
- Traditional Greek Mezze Selection
- Date, Coconut & Peanut Butter Balls
- Prosciutto-Wrapped Melon
- Padron Peppers & Flaming Chorizo
- Soft Sourdough Pretzel BitesWith coarse salt.
MAIN
- Scallops & OctopusWith quinoa salad, sweet potato & carrot purée.
- Steak NightGrilled steak with fondant potatoes, garlic vegetables, and peppercorn sauce.
- Lobster PastaButter-garlic lobster tossed with fresh pasta, herbs, and light cream sauce.
- Burger NightHomemade beef burgers with caramelized onions and chunky potato wedges.
- Local Fresh FishWhole roasted fish with seasonal vegetables, lemon couscous, and buttery mint potatoes.
- Wild Mushroom & Pancetta RisottoWith Parmesan crisp and truffle oil drizzle.
- Duck with Cherry Wine ReductionCrispy duck breast with cherry and port wine sauce.
DESSERT
- Salted Caramel BrowniesWith homemade vanilla ice cream.
- Sticky Toffee PuddingWith warm toffee sauce.
- Classic Banoffee PieBanana, toffee, and whipped cream.
- Eton MessFresh berries with meringue and cream.
- Chocolate Lava CakeWith ice cream.
- Fruit TartsWith custard and seasonal fruit.
- Apple CrumbleWith cinnamon and buttery oat topping.
Crew Interview
Get to know this crew better with a hosted interview!

















