Pay half of the price and hold for 2 days. Get 100% return if cancelled.
| Type | Catamaran |
|---|---|
| Builder | Bali Catamarans |
| Year Built | 2019 |
| Size | 54.00 Ft |
| Beam | 29 Feet |
| Draft | 4.85 Feet |
| Guests | 8 |
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Pref. Pick-up: | West End |
| Other Pick-up: | BVI only at this time |
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| 2x80HP Yanmar diesels 21.5Kw Onan Generator | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 Knots |
| Max Speed: | - |
| Winter Area: | Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | - |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | Water Safe |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 120V |
| Water Maker: | Yes |
| Water Cap: | 264 Gal |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | Lots |
| Guests Smokes: | No |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Dinghy size: | 12 Ft |
| Dinghy hp: | 40 HP |
| Dinghy # pax: | 6 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | Scoop steps |
| Boarding Ladder (Loc/Type): | S/S ladder of scoop steps |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | trolling + a spear |
| Rods: | 2 |
● BREAKFAST ●
Buffet Style
Plated freshly baked English muffin, buttered and topped with crispy bacon, poached egg and hollandaise sauce for a delicious eggs Benedict
Shakshuka eggs with cumin,topped with crumbled feta and shredded coriander
Served with fresh toast straight from the skillet
Scrambled eggs with smoked salmon on crisp potato rosti
Pancakes served with maple syrup
Platter of beautiful local fruits
Chia puddings topped with mango and dragon fruit stars
Freshly baked pastries
Cheese and cold cuts
● SNACK TIME ●
Fresh out of the oven, blueberry muffins made perfect to warm you after a late morning swim stop!
Mediterranean mezze platter with cheeses, garlic mushrooms, whipped feta dip, dipping bread, crackers and cold cuts
● LUNCH ●
Locally sourced fresh fish ceviche
Citrus engulfed fish, mixed with creamy avocado, onion, cherry tomato, green chili and coriander
Corn chips to accompany for scooping!
Corn on the cob and slices of baked sweet potato
Grilled salmon with crispy skin served on a bed of cous cous salad, mixed with fresh herbs, pomegranate, feta, cherry tomatoes and a creamy dressing
Freshly baked focaccia bread
Mexican fiesta!
Pulled BBQ pork or bean tacos with crunchy or soft shells - Topped with pickled onion and coriander
Cheesy quesadillas, served warm!
Cheesy nachos, sour cream and Guacamole
Tel Aviv style chicken salad
Juicy chicken mixed with cucumber, cherry tomatoes, olives and onion
Slathered in fresh hummus, and lemon juice while on top of crispy cos lettuce for added freshness and crunch Finally, topped with a boiled egg and some paprika
Selection of sushi platter
Maki, inside out rolls (California rolls), nigiri and hand rolls
All made with a range of fresh fish and vegetables
Accompanied by pickled ginger and wasabi
Vegan harvest bowls
Quinoa, zucchini and carrot ribbons, roasted chickpeas, avocado and tangy nut dressing
Veggie fritters, with broccoli, sweet potato, carrot and chives
Beautifully Golden with a spoon of creme fraiche on top
Served on a bed of arugula
● DINNER ●
Honey & soy glazed chicken, dusted with sesame seeds and fresh spring onion
Red cabbage slaw, with apple and mayo and leafy green salad with ginger vinaigrette
Lemon and garlic butter sea bass, delicate and seasoned
Charred asparagus, topped with roasted almonds flakes and leafy salad, light and vibrant
Polenta and parmesan fries
Crab/ lobster/ prawn boil with old bay seasoning
Accompanied with creamy dipping sauce
Served with lightly dressed arugula salad and baby potato and green bean salad
Creamy Chilli and lemon prawn linguine, topped with two sautéed prawns
Mixed leaf salad with olive oil and balsamic dressing
Freshly baked bread rolls
Peppercorn crusted strip steak with garlic mash, lemon roasted asparagus, balsamic pearls and red wine reduction
Scallops cooked in butter, on squash purée
● DESSERT ●
Fresh strawberry shortcake and cream trifles
Carmel cheesecake with buttery crust
Deconstructed cinnamon apple crumble with dollop of vanilla ice cream
Sweet and tangly lemon meringue squares
| 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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