LIQUID ZEN, a 52 ft Sailing Catamaran, available for luxury crewed charter

SAILING CATAMARAN · 52FT · VIRGIN ISLANDS

LIQUID ZEN

Private Crewed Yacht

Discover

52

FT — SAILING CATAMARAN

8

GUESTS

4

CABINS

2

CREW

SCUBA ONBOARD

Virgin Islands

HOME PORT

From

$31,000

Per Week

66 reviews66 reviews

The Yacht

'LIQUID ZEN' is a Sailing Catamaran, accommodating up to 8 guests, available for crewed charter with a home base in Virgin Islands.

LIQUID ZEN Description and Charter Summary Information

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Explore the layout and specifications for LIQUID ZEN, a 52 ft Sailing Catamaran

Specifications

At a Glance

Length
52 ft
Beam
28 ft
Guests
8
Cabins
4
Heads
5
Queen Beds
4
Twin Cabins
1
Year Built
2022

Yacht Information

Additional yacht details including amenities and standard equipment for LIQUID ZEN

Explore LIQUID ZEN

    Season 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
    Winter 2025 to 2026 $29,000 $29,500 $30,000 $30,500 $31,000 $31,500 $32,000
    Summer 2026 $29,000 $29,500 $30,000 $30,500 $31,000 $31,500 $32,000
    Winter 2026 to 2027 $29,000 $29,500 $30,000 $30,500 $31,000 $31,500 $32,000
    Summer 2027 $29,000 $29,500 $30,000 $30,500 $31,000 $31,500 $32,000

    Chef John's Sample Menu

    Breakfast

    Full traditional English Breakfast with choice of eggs

    Slow poached eggs or scrambled eggs on toast

    Avocado on toast

    French Crepes sweet or savoury

    American style fluffy pancakes with fruit or maple syrup whipped butter

    Traditional Chorizo Moroccan Shakshuka with poached eggs

    Smoked salmon Bagel with cream cheese, capers and fresh herbs

    Overnight oats with fresh fruit and seeds

    Homemade jam on Fresh sourdough

    Eggs in purgatory ( Italian eggs and tomatoes )

    Lunch

    Fresh ahi tuna poke bowl

    Crispy quinoa Superfood salad

    Spaghetti with tomato and basil sauce

    Spaghetti alla vongole ( with clams )

    Salmon tartare with potato rosti

    Mexican style al pastor chicken tacos

    Peruvian Tiger milk ceviche

    Fresh greek salad with feta

    Chicken Caesar salad

    Spanish potato omlette

    Quiche loraine ( ham and cheese )

    Yakitori style chicken Skewers

    Flambéed caramelised melon and parmaham

    Balsamic shallot tart tatin with goats cheese and salad

    Canapés

    Corn tortilla chips with pico de Gallo and Guacamole

    Fresh Cucumber and tomato Gazpacho

    Potato and panchetta Croquettes

    Chilli and garlic prawns

    Cheese and chutney rarebit bites

    Tomato and basil crostini's

    Parma ham wrapped asparagus with balsamic reduction

    Halloumi bites and hot honey

    Moroccan hummus and crudite

    Crispy gnocchi, olive and chorizo skewers

    Crispy rice cakes with spicy tuna

    Teriaki mushroom maki roll

    Charcuterie and cheese board

    Pea and ham hock croustades

    Dinner

    Beef wellington with herby boiled potatoes

    Chargrilled skirt steak with charred vegetables and pepper corn sauce

    Fresh caught fish in a Thai green curry with sticky rice

    Lobster with Garlic and butter sauce

    Teriaki style duck breast with udon noodles

    Asian style Stir fry rice with chicken and bean sprouts

    Mushroom risotto with truffle and chive oil

    Pan seared seabass with dauphinoise potatoes

    Classic comforting Lasagne

    Steak frites with Bordelaise sauce

    Whole roast chicken with herby potato and tahini salad

    Creamy Lobster linguine with prawns

    Roasted squash and goats cheese risotto with sage butter

    Smoked tofu stir fry with soba noodles and avocado

    Dessert

    Crispy charred Creme brulle

    Classic Decadent chocolate mousse

    Baked pears with sweet gorgonzola, thyme and honey

    Summer fruit salad

    Strawberry and elderflower Eton mess

    Gourmet sweet and savoury cheese board

    Unbeatable Italian affogato

    Milk choc cream with coffee and cookie crumb

    Classic tiramisu

    Charred pineapple with rum infused cream

    Classic English summer fruit crumble

    White chocolate and lime cheese cake with fresh fruit

    Pear and walnut tart tatin

  • TENDER: 13', 40hp, with room for 8
  • 2 standup paddleboards
  • Snorkeling gear
  • Inflatable tube
  • Wakeboard
  • Underwater camera/video
  • Floating dock

Resort Course Available PADI Course Available Compressor Onboard Dive Tanks Onboard Max Guests Per Dive
No No Yes 12 8
Scuba Overview
Captain Max is a PADI Dive Master

Scuba Pro Go Fins
Navigator Mask & Semi Dry Snorkel
Tank Rails & Racks
Dive FlagsScuba Pro BCD Level
Scuba Pro MK2/R095 Regulators
Scuba Pro R095 Octos
Scuba Pro 2 gauge consoles
Soft Weights
Wrist Compasses
Tank Boots
Dive Pricing Details
3 dives per week included for certified divers - charters 6 nights or more.

Additional dives $50 per dive per person.

Captain Max Wilkinson

Captain

Max Wilkinson

Chef John Weir

Chef

John Weir

Max was born and raised on a coastal national park on the East coast of Australia. He grew up on the beach, exploring the rugged coastline and surfing its waves, which sparked an early fascination with the ocean and its marine life.

After relocating with his family back to the UK and studying in London for a decade, Max made a conscious decision to leave the big city life in order to pursue a lifestyle of travel and adventure. He began by qualifying as an advanced terrain ski guide and spent a couple of seasons living in the mountains before swapping the snow for a life at sea.

Max has a fascination with the ocean and a passion for hospitality, personally tailoring each voyage to your wishes and preferences. He aims to ensure you have a unique and unforgettable experience and wants to leave you with a shared love for the high seas and the adventures they hold.

John is a seasoned chef with years of experience working in a variety of kitchens around the world. His culinary journey began at his grandmother’s side, where he discovered the magic of home-cooked meals and the secret ingredients of time and love.

John and Max met while both were working in Banff, Alberta. They have been great friends ever since. John’s passion for travel eventually led him to life as a yacht chef, which he feels is the perfect blend of his greatest loves: food and exploration. He specializes in creating vibrant, globally inspired dishes using fresh, seasonal, and locally sourced ingredients.

Beyond cooking, John thrived on connecting with people and crafting unforgettable dining experiences in extraordinary settings.

Captain Max Wilkinson

Qualifications

Yachtmaster Offshore

ENG1
Padi Dive Master
AEC1 + AEC2
Food & Hygiene
VHF (Short Radio Course)
Coastal Skipper
Day Skipper
Competent Crew
Powerboat
Security Awareness

Chef John Weir

Qualifications

STCW

RYA Certified - Powerboat level 2
CPD Certified - Food Safety level 2
RYA Certified - Basic skills level 2 ( Catamaran )

Crew fully vaccinated

March 2026 BVI Charter

Max and John
What a week! We cannot begin to thank you for your exceptional hospitality. From the incredible snorkeling to the delicious meals, you went above and beyond to make this the most memorable trip for our families. We felt so well cared for and relaxed, all thanks to your professionalism and expertise. We will think of this week fondly for decades to come and can't wait for our next trip with you two at the helm.
Jenny and Bryan

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08 / Open Weeks

'LIQUID ZEN' Availability

Cruising Grounds

Where LIQUID ZEN voyages

Sample Itineraries

Sample crewed charter itineraries

Yacht Information

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Special Offer

Liquid Zen: 10% Off November & December 2026.

Liquid Zen offers 10% off 6 and 7-night charters in November and December 2026, excluding Thanksgiving, Christmas, and New Years weeks.

Discount: 10%

Special Offer

Liquid Zen – 10% Discount May through July 2026.

Liquid Zen offers 10% off charters May through July 31st, 2026 on 6 and 7 night bookings.

Discount: 10%