- Cat
- 33 Feet
- 5 Feet
- 10
- 2014
- Lagoon
- 10
- 12
- 2 x Engines VOLVO 150 HP Generator ONAN 17.5 Kwa & Northern Lights 14Kw
- 1
- No
- Yacht offers Rendezvous Diving only
- Sam Collins
- British
- No
- 919983
Cabins: | 5 |
King: | - |
Queen: | 5 |
Single Cabins: | - |
Showers: | 5 |
Wash Basins: | - |
Heads: | 5 |
Electric Heads: | 5 |
Chef Zina's Sample Menu BREAKFAST Blueberry Muffins Eggs Benedict with Homemade Hollandaise and Crispy Bacon Salmon Gravlax Bagel with Cream cheese, Capers, Red Onion Shakshuka with Feta cheese, Chickpeas and Harissia Waffles served with Greek Yogurt, Berries, Bacon and Maple Syrup, Scrambled Eggs Frittata with Leeks, Green Peas, Goats Cheese and Parmigiano Toasted Croissants topped with Poached Eggs, Avocado and Smoked Salmon
LUNCH Tuna Nicoise Salad with Seared Sashimi Grade Tuna, Green Beans & Olives Kalamata Melon & Prosciutto Parmesan salad Oven baked Grouper Tacos with homemade both Pineapple salsa & Guacamole Sticky 5 Spice Baked Salmon with Mango slaw and Crispy Noodles Creamy Curry Chicken Salad with Hearts of Palms, Grapes & Avocado
Burrata salad served with Peaches, Coloured Tomato, Cherries, Capers, Tropical Tuna tartare - Saku Tuna with Pineapple & Cantaloupe, Pulled Pork Bao Buns with BBQ sauce Fresh Veggie Spring rolls with Peanut & Sweet Chilli sauces MahiMahi Ceviche served with Osetra Caviar, Trout Caviar, Grapefruit Supreme, Lime Supreme, Sunflower Micros & Olive oil Orange Shavings. Bruschetta with Goats Cheese, Onion Chutney & Prosciutto & Greek Skewers Smoked Salmon rolls, Tuna Open mini Sandwiches Caramalized Opnion and Brie Tart seved on Slices of Cucumber with Balsalmic Reduction
DINNER Fresh Snapper Baked in the oven Mediterranean style (Garlic, Parsley, Caribbean Curry Chicken served with Roti shells, Basmati rice, Mango Chutney, Tropical Slaw Classic Creamy Shrimp Pad Thai Greek meze style: Grilled Chicken, Halloumi, homemade Tzatziki, Baba Ganoush, Pita, CousCous, Greek Salad Lobster Pasta with Homemade Pesto & Parmigiano, Sun Dried Tomatoes, Basil, Squeeze of Lemon Fillet Steak with Port Wine Sauce, Asparagus and Potato Puree and Balck Salt
DESSERT Yogurt Pannacotta with Tropical fruit salad Pavlova with Berry coulis, Amaretto Cream, Topped with Berries Crepes with Homemade Vanilla Ice Cream, Fried Bananas & Caramel Homemade Baklava Chocolate Cake with Raspberry Sorbet & Berries Poached Pears in Safrron Sauce with a Swirl of Cream
STANDARD SHIP’S BAR Non-alcoholic Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices Spirits Vodka: Tito’s, Smirnoff Gin: Bombay Sapphire, Tanqueray Rum: Cruzan, Bacardi Tequila: Milagro, Herradura Whiskey: Dewar’s, Jameson Bourbon: Maker’s Mark, Bulleit Assorted Liqueurs Wine Red: Cabernet Sauvignon, Malbec, Pinot Noir White: Chardonnay, Sauvignon Blanc, Pinot Grigio Rosé, Prosecco Beer Corona, Carib, Landshark, Miller Lite, Coors Light Please let your broker know your preferred brands. If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.
*************************************************************************************** Chef Lisa's Sample Menu Thick cut grilled sour dough toast, topped with middle rasher bacon, smashed avocado, poached egg and sprinkled with feta L U N C H Bang Bang Vietnamese Noodle Salad, tossed with Jumbo prawns, dried shallots, crushed dry roasted peanuts, bean shoots and fresh torn mint with a light lime, ginger, rice- wine vinegar dressing. (dessert - Mango sorbet) D I N N E R STARTERS ENTREES D E S S E R T Dark chocolate warm flour less chocolate cake with a raspberry coule SAIL AWAY WINE LIST WHITE WINES SAUVIGNON BLANC CHARDONNAY CHENIN BLANC PINOT GRIGIO ROSE SPARKLING- Chandon (Napa Brut USA) RED WINES CABERNET SAUVIGNON PINOT NOIR MALBEC RIOJA ZINFANDEL MERLOT
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Pref. Pick-up: | Yacht haven Grande, STT |
Other Pick-up: | Tortola, BVI |
Refit: | - |
Helipad: | No |
Jacuzzi: | No |
A/C: | Full |
2 x Engines VOLVO 150 HP Generator ONAN 17.5 Kwa & Northern Lights 14Kw | |
Fuel Consumption: | 20 |
Cruising Speed: | 10 |
Max Speed: | 12US Gall/Hr |
Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Salon Tv/VCR: | No |
Salon Stereo: | Yes |
Sat TV: | - |
# of Videos: | - |
# DVDs/Movies: | 50 |
# CD's: | 100 |
Camcorder: | - |
Books: | 50 |
Board Games: | Yes |
Sun Awning: | Yes |
Deck Shower: | Yes |
Bimini: | Yes |
Water Maker: | Yes |
Special Diets: | Yes |
Kosher: | Inq |
BBQ: | Yes |
# Dine In: | Yes |
Minimum Age: | 4 - swimmers pls |
Generator: | Onan 17,5 Kwa |
Inverter: | Yes |
Voltages: | 24 / 220 V |
Water Maker: | Yes |
Water Cap: | - |
Ice Maker: | Yes |
Sailing Instructions: | - |
Internet Access: | - |
Gay Charters: | Yes |
Nude: | Inq |
Hairdryers: | Yes |
# Port Hatches: | - |
Guests Smokes: | On the deck |
Crew Smokes: | No |
Pets Aboard: | No |
Pet Type: | - |
Guest Pets: | No |
Children Ok: | Yes |
Hammock: | - |
Windscoops: | - |
Dinghy size: | Hardbottom 15 |
Dinghy hp: | 60 |
Dinghy # pax: | 10 |
Water Skis Adult: | 1 |
Water Skis Kids: | 1 |
Jet Skis: | No |
Wave Runners: | No |
Kneeboard: | 1 |
Windsurfer: | - |
Snorkel Gear: | 12 |
Tube: | 1 |
Scurfer: | No |
Wake Board: | 1 |
Kayaks 1 Pax: | No |
Kayaks (2 Pax): | 2 |
Floating Mats: | Yes |
Swim Platform: | Yes (Tenderlift) |
Boarding Ladder (Loc/Type): | - |
Sailing Dinghy: | - |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | with reels, including a radar |
Rods: | 2 |
Dec 2024 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
Jan 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
Feb 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | |||||
Mar 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
Apr 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
May 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
Jun 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
Jul 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
Aug 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
Sep 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
Oct 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
Nov 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 |
Contact us at 1-321-777-1707 or complete this form to discuss your vacation plans.