RUMAWAY

Type

Sailing Catamaran

Length

53 ft

Guests

Cabins

From

From $23,000/week

1 / 29

Photography courtesy of Central Yacht Agent

Specifications

Yacht specifications

Length: 53 ft
Beam: 28
Draft: 4
Cabins: 4
Guests: 8
Crew: 2
Year: 2018
Builder / Model: Royal Cape
Cruise / Max Speed: 6.5 / 9

Layout & cabins

Where everyone sleeps

4 cabins

Charter rates

What this charter costs

Below are RUMAWAY’s published weekly rates by season. Exactly what each rate includes and any additional costs are confirmed by your broker for your exact dates and party.

Season	2 guests	3 guests	4 guests	5 guests	6 guests	7 guests	8 guests
Winter 2026 to 2027 2026-11-01 – 2027-04-30	$23,000	$24,000	$25,000	$26,000	$27,000	$28,000	$29,000
Charter type: Inclusive · Terms: Caribbean Terms · Cruising area: Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (US/BVI)
Summer 2027 2027-05-01 – 2027-10-31	$23,000	$24,000	$25,000	$26,000	$27,000	$28,000	$29,000
Charter type: Inclusive · Terms: Caribbean Terms · Cruising area: Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (US/BVI)
Winter 2027 to 2028 2027-11-01 – 2028-04-30	$23,000	$24,000	$25,000	$26,000	$27,000	$28,000	$29,000
Charter type: Inclusive · Terms: Caribbean Terms · Cruising area: Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (US/BVI)

All figures are per week, for the guest count shown.

Rate conditions

Charter basis Inclusive · Caribbean Terms

On this basis the weekly fee is largely inclusive of the yacht, crew, meals and standard running costs for your cruising area; some extras can still apply. Your broker confirms exactly what is and isn’t included.

Cruising Area
• Virgin Islands (USVI & BVI)
• Spanish Virgin Islands charters available for up to 6 guests

Base Port
• Tortola, BVI
• All BVI charters must pick up and drop off in the BVI
• All USVI charters must pick up and drop off in the USVI
• Inquire for additional pick-up/drop-off options

Yacht Status & Operations
• Based in Tortola, BVI
• BVI pick-up/drop-off preferred
• USVI pick-ups/drop-offs available with advance approval
• Please inquire for availability and operational details based on requested itinerary

Customs Fees & Cruising Permits
• Included

Rates & Terms
Minimum Charter Nights
• 5-night minimum
• Shorter charters considered on request

Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights

Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at $1,500 for the evening
• Boarding available after 4:00 PM
• Includes welcome cocktails, snacks & light breakfast the next morning
• Dinner ashore at guest expense
• May be at the dock or on a mooring
• 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

Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore at guest expense
• $200 per person discount
• Excludes Christmas & New Year’s weeks

Holiday Rates 2025 / 2026 Season
Holiday season pricing is full-board only, 7 nights

Christmas Week
• $31,000 | Up to 8 guests
• 7-night minimum
• Charter must end on or before December 26

New Year’s Week
• $33,000 | Up to 8 guests
• 7-night minimum
• Charter may not start prior to December 27

Important Notes
• Charter waiver required in addition to standard contract
• Spanish Virgin Islands charters available for up to 6 guests

Yacht is legal for both USVI and BVI charters. For USVI charters, Crown Bay or Yacht Haven Grande are preferred embarkation/disembarkation ports. For BVI charters, BVI ports are preferred, specifically Village Cay or West End, but USVI ports are also acceptable.

Displayed rates do not confirm availability — your broker verifies current dates for your party before anything is held. Many crewed yachts run on fixed weekly turnarounds, most commonly Saturday-to-Saturday or Sunday-to-Sunday, though the exact turnaround day and availability vary by yacht, destination and season.

Published rates are subject to availability and confirmation. Your broker will confirm the final charter rate, inclusions and any yacht-specific taxes or fees before booking.

Ask about rates for your dates

The Crew

Meet the people aboard

Captain Kendall and Chef/First Mate Kari combine a lifelong love of the water with genuine hospitality to create memorable charter experiences. Their shared passion for sailing, adventure, and bringing people together is reflected in every aspect of the guest experience—from expertly guided days exploring the islands to fresh, thoughtfully prepared meals enjoyed at anchor. Together, they create a relaxed, welcoming atmosphere where guests can truly unwind and embrace life on the water.

Meet your captain

Kendall White

Nationality: American
Languages: English

Captain Kendall White
Captain Kendall is a lifelong waterman whose sailing journey began along the shores of Maryland and has since taken him across oceans. Holding a USCG 100 Ton Master’s License, advanced medical certifications, and thousands of offshore miles—including a transatlantic crossing aboard a 52-foot catamaran—he brings seasoned seamanship and calm, confident leadership to every charter.

His connection to the sea began early. At just 14 years old, Kendall was working aboard Chesapeake Bay crab boats, and by high school he was racing Hobie Cats and cruising the coastline aboard Catalina sailboats. His 12 years of service in the U.S. Navy further developed his navigation, leadership, and operational skills, including four years stationed in Sardinia, where he refined his sailing experience aboard a 12-meter Bruce Roberts cutter in the Mediterranean.

Today, Kendall is exactly where he belongs—sharing his love of the ocean with guests exploring the Caribbean. Known for his easygoing personality, thoughtful leadership, and genuine enthusiasm for sailing, he creates an environment where guests quickly feel comfortable, relaxed, and free to disconnect from everyday life.

Chef/First Mate

Kari White

Nationality: American
Languages: English

Chef Kari White
Chef Kari believes that great food brings people together. A passionate foodie with an Advanced Certificate from The Private Chef Academy and STCW safety training, she creates fresh, vibrant cuisine inspired by her travels through Italy, Greece, Mexico, and Japan.

Raised in California’s Central Valley, Kari’s earliest culinary memories were shaped by her family’s café. She later worked in several renowned restaurants on the Monterey Peninsula, including Il Fornaio Cucina Italiana and the iconic Pebble Beach Resort, where she developed a love for fresh seafood, seasonal ingredients, and bold, balanced flavors.

As chef onboard, Kari’s cooking reflects a relaxed California coastal style—colorful, wholesome, and beautifully presented. Her menus feature fresh herbs, citrus, and globally inspired flavors, all thoughtfully tailored to guests’ preferences.

Beyond the galley, Kari’s warm, nurturing personality helps every guest feel immediately at home. Whether serving sunset cocktails and appetizers, leading a morning stretch on deck, or joining guests for a paddleboard adventure, she brings a calm, welcoming energy that perfectly complements life aboard. Together with her husband, Captain Kendall, she creates an atmosphere centered on relaxation, connection, and unforgettable memories.

Crew information is supplied by the yacht's management and confirmed for your charter before departure.

On board

Sample Menu

A sample of the chef’s cuisine, supplied by the yacht. Menus change with the season, provisioning and your preferences — your broker will plan the detail, including any dietary requirements, with the crew.

Breakfast

Day Break Inspirations
DAY BREAK
Toast and preserves, freshly baked pastries
Fresh teas and coffees
Blueberry Pancakes
Served with bananas or bacon and maple syrup.
Eggs Benedict
With homemade Béarnaise sauce.
Croissant Sandwich
Filled with ham, eggs, and cheese.
French Toast
Served with fresh fruit and pure maple syrup.
Breakfast Burritos
Scrambled eggs with all the fixings.
Bacon & Spinach Quiche
Served with fresh fruit.

Dinner

Main Course Features
MAIN
Chicken Breast
With coconut, coriander, and mixed vegetable rice.
Seafood Crêpes
With prawn, cream, and vermouth sauce.
Ginger-Glazed Mahi Mahi
Served with rice.
Seafood Linguine
Seafood served in a creamy wine sauce over linguini.
Pork Chops
Served with winter squash and a sweet cranberry dressing.
Butter-Seared Fish of the Day
With harvested pea rice, spicy courgette, and green bean salad.
Mongolian Beef Stir-Fry
With vegetables, served over rice.
Elegant Chicken Bryan
With baby potatoes and broccoli.
Fettuccine Alfredo
Served with chicken or shrimp.
Grilled Lobster Tails
With corn on the cob and green salad.
Hors d’Oeuvres Aboard
HORS D’OEUVRES
Thai Crab Cakes
With lime crème fraîche.
Conch Fritters
Served with sweet chili sauce.
Hot Artichoke & Spinach Dip
Baked Brie
Wrapped in puff pastry, served with crackers.
Jumbo Shrimp Cocktail
Crispy Bacon-Wrapped Scallops
In essence.
Super Nachos
Chicken Satay Skewers

Lunch

Midday Favorites
MIDDAY
Prawn & Mango Salad
With coriander and lime mayonnaise.
Baja Style Fish Tacos
Creamy coleslaw and salsa fresca.
Homemade Gourmet Burgers
With all the trimmings.
Home-Baked Pizza
Toppings of your choice.
Asian Chicken Salad
Served with a sesame ginger dressing.
Pepperoni Caesar Pasta Salad
Crab & Mango Stuffed Tomato
Served with sliced avocado.
Gourmet Wraps
Hummus spread, tomato, onion, and choice of meats and cheeses, served with chips.
Zingy Pesto Tuna Wrap
Served with salad.
Savory Crêpes
Filled with spinach, bacon, ground beef, and mushrooms.
Main Course Features
MAIN
Chicken Breast
With coconut, coriander, and mixed vegetable rice.
Seafood Crêpes
With prawn, cream, and vermouth sauce.
Ginger-Glazed Mahi Mahi
Served with rice.
Seafood Linguine
Seafood served in a creamy wine sauce over linguini.
Pork Chops
Served with winter squash and a sweet cranberry dressing.
Butter-Seared Fish of the Day
With harvested pea rice, spicy courgette, and green bean salad.
Mongolian Beef Stir-Fry
With vegetables, served over rice.
Elegant Chicken Bryan
With baby potatoes and broccoli.
Fettuccine Alfredo
Served with chicken or shrimp.
Grilled Lobster Tails
With corn on the cob and green salad.

RUMAWAY — sample menu — The chef’s sample menu, as supplied by the yacht.

Aboard

Guest comfort & amenities

Salon TV/DVD
Salon Stereo/Music
iPod/MP3 Hookups
Hammock
Bimini
Port/Hatches
BBQ
Deck Shower
Hair Dryers
Ice Maker
Generator
Inverter
Guest Smokes
Dine In
Offer Sailing Instructions
Onboard Internet

On the water

What you can actually do — grouped so you can picture the days, not just the kit list.

On the Water

Dinghy
Floating Mats
Swim Platform
Boarding Ladder (Loc/Type)

Tow Sports

Kneeboard
Tube

Wind & Paddle

Stand-up Paddle Boards
Kayaks - 2 Man

Underwater

Snorkel Gear

Fishing

Fishing Gear
Deep Sea Fishing
Fishing Permit #

Crew, specifications, amenities and equipment are as supplied by the yacht and should be confirmed by your broker for your dates.

Availability

For current open dates and availability, ask your broker — we’ll confirm exactly what’s open for your travel window.

Crewed yachts usually run on weekly turnaround schedules — commonly Saturday-to-Saturday or Sunday-to-Sunday — to allow for guest changeovers, cleaning and provisioning. Other start days are sometimes possible, particularly in quieter periods or for longer charters; your broker will confirm what this yacht's calendar allows.