Pay half of the price and hold for 2 days. Get 100% return if cancelled.
| Type | Catamaran |
|---|---|
| Builder | Lagoon |
| Year Built | 2012 |
| Size | 56.00 Ft |
| Beam | 31 Feet |
| Draft | 7 Feet |
| Guests | 6 |
| Cabins: | 3 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | 5 |
| Pref. Pick-up: | Saint Martin |
| Other Pick-up: | Nassau |
| Refit: | 2020 |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| 2x110 hp | |
| Fuel Consumption: | 15 |
| Cruising Speed: | 9 |
| Max Speed: | 11 US Gall/Hr |
| Winter Area: | Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, Turks and Caicos |
| Summer Area: | - |
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | No |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | yes |
| Inverter: | yes |
| Voltages: | 110 / 220 |
| Water Maker: | yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard Computer |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | - |
| Dinghy size: | 14 |
| Dinghy hp: | 50 |
| Dinghy # pax: | 6 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| 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): | No |
| Floating Mats: | Yes |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 4 |
Week charter menu on Zylkene1
chef Magali Jubin
We can obviously adapt our dishes according to a preference list and customer’s budget.
We also propose a selection of white, red & rosé wine selected by your chef who is a sommelier. During the day we kindly serve cocktails and nice snaks.
Breakfasts :
Every morning, we kindly propose different types of eggs:
We propose as well pancakes, french toasts and crepes
Customers can also have fresh fruits, cereals and milk, yogurt, granola, charcuterie and cheese, avocado, different flavor of jam, butter and bred, tea, coffee and fruit juices
🍤 Saturday
Diner :
Starter : Tomato salad, burrata, basil & breadsticks
Main course : Chicken curry with ginger, coriander, lime served with coconut rice
Dessert : Banana Split
🍤 Sunday :
Lunch :
Avocado toast with poached egg served with baked potato & sour cream and salad
Fruits
Diner :
Starter : mango & avocado tartare serve with shrimp
Main course : Asian style marinated beef meet served with mac & cheese
Dessert : cheese cake
🍤 Monday:
Lunch :
Home made burgers with fries & sweet fries served with white and red cabbage salad with cashew nuts dressing
Fruits
Diner :
Starter : Chicken nuggets with cheddar sauce
Main course : shrimp fried rice served in a half pineapple
Dessert : White Lady: vanilla ice cream, almonds, chocolate sauce & biscuit
🍤 Tuesday :
Lunch :
Fresh tuna tartar served with ginger scented rice, carrots dice and grated radish
Fruits
Diner :
Starter : gazpacho & tomato bruschetta
Main course : beef lasagna served with salad
Dessert : fruits verrine and whipped cream
🍤 Wednesday :
Lunch :
Jerk chicken & porc, Bahamian style barbecue, served with potato salad and grilled vegetables & corn
Fruits
Diner :
Starter : shrimp tempura
Main course : mint risotto served white fresh fish fillet
Dessert : thin apple pie with salted butter caramel ice cream
🍤 Thursday :
Lunch :
Poké bowl salmon or tuna with rice & fresh spring rolls
Fruits
Diner :
Starter : beef and chicken mexican tacos
Main course : grilled octopus with garlic and parsley served with mash potatoes
Dessert : coconut flan
🍤 Friday :
Lunch :
Tabbouleh served with marinated beef skewers
Colonel (lemon ice cream in vodka)
Fruits
Diner :
Starter : roasted goat cheese in a provencal sauce with rosemary
Main course : linguine, garlic, coriander served with roasted cherry tomato and fresh local fish
Dessert : chocolate cake with whipped cream
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | |
|---|---|---|---|---|---|
| N | N | N | N | N | N |
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