$55,000 / WEEK
Plus Expenses

YACHTLength 74.00 Ft
CHARGESFROM $55,000 Plus Expenses

Boat Details

Cabins: 4
King: 4
Queen: -
Single Cabins: -
Showers: 4
Wash Basins: 4
Heads: 4
Electric Heads: 4

Sample Menu



Breakfast is served with a selection of fresh breads, spreads, fruits, yoghurts, cereals, tea,

coffee & fruit juices every morning


Wild Alaskan Salmon Benedict 

w/ Homemade Hollandaise 


Greek Yoghurt Breakfast Bark 

w/ Fruit, Toasted Almonds & Honey 


Belgian Waffles 

w/ Bacon, Maple Syrup & Bananas 


Huevos Rancheros Tostadas

w/ Mini Chorizo & Fresh Guacamole


Classic Crepes Suzette

w/ Grand Marnier & Orange Zest


Creamy Eggs Florentine

w/ Sauteed Dijon Spinach, Crumpets & Bacon 



Tuna & Avocado Sushi Stack 

w/ Spicy Sriracha Sauce 


Salmon Sliders 

w/ Yoghurt, Cucumber & Dill Dressing 


Creamy Chicken Pot Pies 

w/ Garden Greens & Balsamic Glaze 


Thai Chilli Chicken Satay

w/ Spinach & Mandarin Salad


Seared Yellowfin Tuna Nicoise

w/ Soft Boiled Eggs & Baked French Loaf


Asian Citrus Prawns

w/ Creamy Red Cabbage Coleslaw



Mini Taco Bites 

w/ Guacamole & Salsa


Baked Potato Croquettes 

w/ Spicy Fondue 


Oven Roasted Beetroot Hummus

w/ Crudites & Freshly Baked Bread


Sushi Medley

w/ Wasabi, Soy Sauce & Ginger


Coconut Meatball Poppers

w/ Creamy Peanut Sauce


Charcuterie Board

w/ Premium Selection from the Delicatessen




Seared Scallops

on an Edamame Foam 


Caramelised Brie & Onion Tart

w/ Mesclun Greens


Prosciutto Asparagus Puff Pastry 

w/ Garlic Butter 


Grilled Watermelon & Feta Salad

w/ a Balsamic Reduction


Slow Roasted Tomato Panna Cotta

w/ Tapenade Twists

Chilli Lime Shrimp Cups

w/ Avocado Salsa



Pork Tenderloin w/ Orange Brandy Jus 

w/ Kumara Puree & Broccoli Rabe


Edamame Risotto w/ Wild Mushrooms 

and Mesclun Salad


Lobster Linguine Haddock

w/ a White Wine Rose Sauce


Filet Mignon & Prawn Vermicelli Sarong

w/ Red Wine Reduction & Garlic Potatoes


Thai Mahi Mahi Curry

w/ Coconut Rice


Haddock, Poached Eggs & Crushed Potatoes

w/ a Mustard Beurre Blanc Sauce




Frangelico Chocolate Ganache

w/ Berries & Homemade Ferrero Roches


Mini Blueberry Pies 

w/ Vanilla Bean Ice Cream


Pina Colada Cake & Cocktail

w/ Rum Floater


Vanilla Bean Panna Cotta

w/ Berry Coulis & Maple Toffee Crisp


Key Lime Pie

w/ Cream & Lime Zest


Bananas Foster

w/ a Creamy Baby Guinness 



All menu items are subject to availability at local supermarkets, and may change dependent

on stock available.

Pick Up Locations

Pref. Pick-up: Nassau
Other Pick-up: -


Refit: 2021
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

2x CAT C18ACERT 1180hp 29 kW and 13.5 kW generators
Fuel Consumption: 90
Cruising Speed: 18 knots
Max Speed: 24 knotsUS Gall/Hr


Winter Area: Caribbean Virgin Islands, Bahamas
Summer Area: Bahamas


Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat TV: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: 8
Minimum Age: -
Generator: 29kW & 13.5kW
Inverter: -
Voltages: 110v
Water Maker: Yes
Water Cap: 400 gals
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: Transoms only pls
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: -

Water Sports

Dinghy size: 30 ft Scout & 15 ft RIB
Dinghy hp: 2 X 300 = Scout
Dinghy # pax: 8
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: No
Wave Runners: 2
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: 2
Boarding Ladder (Loc/Type): Stern
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Trawling and bottom
Rods: Lots
Paul grew up on the coast of Cornwall in the UK where he learnt to sail dinghies when he was only 12 years old. He achieved his Commercial Yacht Master and Cruise Instructor in Gibraltar, which opened the door to this amazing lifestyle. He has sailed extensively in the UK, the Atlantic
& the Mediterranean. In more recent years, has been fulfilling his dream of operating luxury Catamarans in the Caribbean & Bahamas. Paul got hooked on diving in 1995 and became a Dive Instructor in 2012. He enjoys underwater photography and would love to dive beneath the ice in the Antarctic.

Growing up around the Rocky Mountains in Canada, as a youth April wanted to explore the world, and soon traveled from coastline to coastline. She lived in New Zealand for 7 years where she fell in love with the adventure of sailing. It began with her employment as a stewardess on a 72ft Swath Ocean Catamaran in 2007, and quickly grew from there. Obtaining her Commercial Yacht Master and becoming a qualified diver opened up a love,
respect and appreciation for life on the water. Combined with a passion for nutritional creativity, April uses innovative techniques to bring you fresh, healthy dishes and sail you into a culinary paradise.

George Filip is a Romanian who speaks fluent English and is fluent at all watersports which makes him a great first mate. Equally adept at assisting above and below deck. He helps the Captain and guests on deck and acts as chief steward below – George is especially popular at Happy Hour where he shows off his expertise as a mixologist.
Paul, April and George feel privileged to be your hosts and thoroughly looking forward to giving you a vacation of a lifetime.

(15 December -30 April)
Caribbean Virgin Islands, Bahamas
(1 May - 14 December)


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