Pay half of the price and hold for 2 days. Get 100% return if cancelled.
| Type | Catamaran |
|---|---|
| Builder | Lagoon |
| Year Built | 2021 |
| Size | 77.00 Ft |
| Beam | 36 Feet |
| Draft | 6.25 Feet |
| Guests | 8 |
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Pref. Pick-up: | SXM |
| Other Pick-up: | - |
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Winter Area: | Caribbean Leewards, Caribbean Windwards |
| Summer Area: | Greece |
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | 280 L/Hr |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 8 |
| Minimum Age: | Swimmers prefd |
| Generator: | 27Kw |
| Inverter: | 2000V |
| Voltages: | 220 |
| Water Maker: | 280 L/Hr |
| Water Cap: | 396 gals |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | Transoms |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | No |
| Dinghy size: | - |
| Dinghy hp: | - |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | - |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | 2 |
| Kayaks 1 Pax: | 2 |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | 2 |
| Boarding Ladder (Loc/Type): | Stern |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Chef Amanda Hyatt Sample Charter Menu
-varies based on availability & preferences-
Breakfast:
Mix of Hot Breakfasts & Continental Style Including:
Avocado Toasts with Perfect Fried Egg, Bacon, and Crispy Purple Potatoes
Acai Smoothie Bowls with Granola, Nuts & Seeds
Smoked Salmon Bagels with Cream Cheese, Capers, Lemon & Red Onion
Eggs Benedict with Canadian Bacon & Grapefruit Hollandaise
Orange Blossom Crepes or Homemade Fluffy Pancakes
Spinach and Feta Frittata with Roasted Tomatoes
Creamy Dill Deviled Eggs topped with Crispy Bacon & Scallions
Fresh Tropical Fruit Platter, Sausages, Bacon, Yogurts, Toasts
Lunch:
BBQ Grilled Shrimp over Caribbean Salad with Pineapple Dressing
Sesame Seared Tuna over Colorful Ginger Veggie Noodles & Forbidden Rice
Citrus Honey Glazed Salmon over Greek Salad, Lemon Vinaigrette
Seared Steak Salad with Roasted Zucchini, Halloumi, Blistered Tomatoes & Fresh Basil Emulsion
Slow Cooked Pork Chop Quinoa Salad with Crispy Kale, Roasted Beets & Creamy Goat’s Cheese
Baja Grouper Tacos with Cabbage Curtido and Chipotle Crema
Snacks:
Charcuterie Board with Assorted Cured Meats, Cheeses & Olives
Smoked Salmon and Dill Cream Cheese Canapés
Homemade Red Pepper Hummus with Crudités
Oven Roasted, Bacon Wrapped, Blue Cheese Stuffed Dates
Zesty Lime White Fish Ceviche
Cucumber, Watermelon, Feta & Mint Bites
Spinach and Artichoke Dip with Toast Points
House selection of Chocolate Truffles
Starters:
Sun-dried Tomato Pesto Caprese
Crisp Fennel, Green Apple, and Courgette Salad
Creamy Curried Butternut Pumpkin Soup
Caramelized Onion, Beet & Roquefort Tarts
Melon, Prosciutto & Rocket Salad with Mint Basil Vinaigrette
Baked Brie with Braised Figs, Pepper Jelly, and Fresh Baked Bread
Summer Rolls with Crunchy Veggies, Mint & Cilantro
Dinner:
Cajun Mahi-Mahi with Pineapple Mango Salsa, Coconut Rice, Avocado Crema
Mint Glazed Rack of Lamb with Ratatouille and Dauphinoise Potatoes
Cashew Coconut Crusted Sea Bass with Parsnip Puree and Roasted Swiss Chard
Spiced Orange Brandy Pork Tenderloin with Maple Sweet Potatoes & Broccolini
Pan Seared Scallops with Truffle Risotto, Sautéed Spinach, & Beurre Blanc
Filet Mignon with Peppercorn Sauce, Garlic Asparagus & Rosemary Mashed Potatoes
Port Plum Duck with Pan Seared Gnocchi & Charred Orange Fennel
Dessert:
Decadent Whipped Pavlova with Passion Fruit Sauce
Housemade Coconut Sorbet topped with Cacao Nibs & Candied Orange
Smooth Key Lime Pie with Raspberry Coulis
Pinot Poached Pears with Homemade Vanilla Ice Cream and Chai Syrup
Amaretto, Baileys, & Frangelico Tiramisu dusted with Cacao and Mint
New York Cheesecake with Sponge Crust and Cherry Drizzle
Rich, Fudgy Flourless Chocolate Cake with White Chocolate Ganache
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | |
|---|---|---|---|---|---|---|---|
| N | N | N | N | N | N | N | N |
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