Length: | 62 ft |
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Builder: | Lagoon |
Year Built: | 2021 |
Max Guests: | 8 |
Cabins: | 4 |
# Crew: | 3 |
Max Speed: | 9 Knots |
Cruising: | 7 Knots |
Fuel Use: | 15 at cs Litres/Hr |
Beam: | 32 ft |
Draft: | 5.41 ft |
Base Port: | CARIBBEAN |
62 feet, a sense of infinity, comfort and refinement… ASTROLABE is the ideal boat to live intense experiences, let go and escape. Enjoy the spacious saloon , the luxurious cabins, the incredible views of the flybridge, take a sunny break under the bimini, dive, swim… each space is designed to offer serenity and harmony with the ocean. With her 3 dedicated crew ASTROLABE will accompany your unforgettable cruises off the beaten track, from the Caribbean Sea to the Mediterranean creeks! |
ASTROLABE is accommodating up to 8 guests in 4 double luxurious cabins including a Master cabin. All equipped with beds 2.05 m long x 1.60 m large, side access to the bed, shower rooms with separate shower, air conditionning with private control, plugs, converter, hair dryer and numerous storage spaces. The Master cabin is also equipped with a flat TV Screen Separate crew quarters | |
Queens: | 4 |
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Scuba: | Yacht offers Rendezvous Diving only |
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Compressor: | Not Onboard |
Dinghy: | Highfield 460 |
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Dinghy HP: | Honda 60 HP |
Dinghy Pax: | 9 |
Adult Skis: | 1 |
Kids Skis: | 1 |
Wave Run: | 1 |
Snorkel Gear: | 8 |
WakeBoard: | 1 |
PaddleBoard: | 3 |
Swim Platform: | Yes |
Boarding Ladder: | YES |
Gear Type: | no |
Other Toys: | |
Semi-rigid tender : 4,60 m – 8 Passengers Engine : Honda / 60 CV Water-ski for adult and children Wakeboards Individual towed buoy 3 Inflatable SUPs 2 Underwater Sea Scooter Snorkeling equipment for 8 Noodles |
Internet: | Onboard WIFI |
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BBQ: | Yes |
Salon Stereo: | Yes |
Board Games: | Yes |
Num Books: | Yes |
iPod: | Yes |
Other: | |
Huge Sun awning at the front of the Yacht | |
Amenities | |
Voltages: | 220V |
AC: | Full |
AC Night: | Yes |
AC Surcharge: | If guests expect all night, then OK without surcharge |
Hair Dryer: | Yes |
Special Diets: | Inq |
Kosher Diets: | Inq |
Nude Charters: | Inq |
Guest Smoke: | YES, at the aft |
Crew Smokes: | No |
Guest Pet: | No |
Children?: | Yes |
Min Age: | No min age |
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CAPTAIN: Caroline NICOLAS BOURDIN
French
200 & 500 STCW 95
Languages: French, English conversational
Caroline’s father was an airplane pilot with a real passion for sailing and the sea.
She was very lucky to travel around the world from her youngest age. She discovered sailing during family cruises, exploring the West Indies, French Polynesia and the Mediterranean.
She studied management in La Rochelle in Atlantic coast of France and used to make lot of regatta on famous sailing yachts like TUIGA or MOONBEAM.
She worked during 10 years on her own in the organization of events and nautical training.
Then 7 years ago Caroline chose to change her life and became finally a sailor which was her ever dream.
She got all proper diploma & mechanics certificate and did start a new career in yachting!
Caroline has worked on M/Y MAYRILOU, the Mangousta 108 NAISCA V, on the Princess 64 JTM999 and as on the Turkish Gulet VITA DOLCE.
Warmhearted and friendly, she will make client’s expectations her priority ensuring safety and best atmosphere on board.
CHEF: Anais BOUCHEN
French
STCW - HACCP et Hygiène Alimentaire
CAP Cuisine – PROM’HOTE Nice
Languages: French, fluent English
Anais grew up in Cannes there enjoying the sea. She knew perhaps every rock and every fish in the bay. After completing her studies, she started working as a Management Assistant in the Civil Service at Cannes Town Hall.
After 10 years, the call of the sea was too strong and she decided to embark as a stewardess on private yachts. for 4 years.
She learned the basics of the yachting industry. By observing and helping the chefs, she discovered a passion for cooking and she decided to do everything to learn this new job.
She went back to school to get my diploma and become a professional chef.
Anais has been a private chef for 9 years now. Self-taught and passionate, she found, through and thanks to cooking, the pleasure of sharing and exchanging.
With experience in the Yachting industry, also in villas and Chalets, she uses her know-how to delight her guests taste buds.
Thanks to her various travels (professional and personal), but also as a former sports athlete in the field of martial arts, she is offering an international cuisine and can satisfy also any healthy or gluten-free requirement.
ENGINEER / DECKHAND: Cedric NICOLAS
French
STCW
Languages: French, basic English
Cedric is born in Nice area. He grew up between the sea and the mountain with trips in the islands overseas.
He started his young career working in some famous restaurants and hotels in the French Riviera and in La Reunion Island,
While visiting le Meridien Hotel in Monaco he started working in the safety field which did bring him to develop various skills including maintenance of mechanical machinery and to volunteer at the SNSM for the safety committee of the yacht club of Monaco, the safety and the security of the marina.
Cedric met Caroline when he was working for the Port master of Golfe Juan. He decided to do everything possible to embark and live on the sea with her. He returned to school to pass his certificates.
He took the position of 3rd engineer & deckhand on CAPELLA C, an amazing 60m exploration vessel during nearly 2 years.
He has ALSO worked with Caroline aboard MAYRILOU in the Caribbean and in the Mediterranean
Cedric remains available for everyone, dedicated to high-end service and a keen sense of details.
SAMPLE MENU by Anais BOUCHEN
BREAKFAST
Coffees, selection of teas, milk or chocolate - Fresh juices & basket of fresh fruits
Toasts, croissants & pain aux chocolat, french baguette, butter, jams and marmelades
Cereals, pancakes, muffins, mueslis and yaourts,
French toast with Crispy Bacon and Maple Syrup, Scrambled Eggs served with Crispy Bacon, Smoked Salmon,
Pancakes, freshly squeezed juice and smoothies.
APPETIZERS
Croque-Monsieur truffle
lemony humus
Smoked egglplant caviar
Meatballs kefta
Artichoke cream
Toasts with flavored ricotta cream / crab
Shrimps, pancetta and pinapples skewer
Verrine of chickpeas, cucumber chives and tomatoes basil
Nuggets cauliflower, skyr sauce
Rolls salmon , mint, fresh cheese
Samoussas
Guacamole home made
Sardine rillettes
Pissaladière
DAY 1
LUNCH
Sea Bream with herbs in the oven, provençal style potatoes, roasted fennel
Crêpes suzettes
DINNER
Smoked salmon chaplains with ricotta
Lamb lee honey/curry, home made ratatouille and fresh potatoes purée
Granola verrine, with fresh green apple (granny smith) and marscarpone cream
DAY 2
LUNCH
Niçoise Salad
Raspberry Bavarese
DINNER
Caramelised endive flower
Truffle Risotto (or other style of Risotto)
Panna cotta
DAY3
LUNCH
Thaï Beef salad
Spiced Orange soup
DINNER
Half cooked Foie Gras with Apple and Calvado
Chicken Colombo with rice and vegetables
Home made tarte tatin and vanilla ice cream
DAY 4
LUNCH
César Salad
Chocolate mousse
DINNER
Crunchy goat cheese honey and rosemary
Stuffed Squid
Tiramisu
DAY 5
LUNCH
Carpaccio tataki fish of the day, exotic salad
Coconut / mango sorbet
DINNER
Zucchini cannelloni stuffed with burrata/ham parma/arugula salad/little tomatoes /pesto homemade
Duck breast with honey/truffle (or other marinad sauce), vegetables tian, and creamy polenta
fried pineapples and spices and ice cream
DAY 6
LUNCH
Poke bowl with fresh salmon, soya beans, avocados, carrots, mango, and special sauce served on rice
Catalan Cream
DINNER
Crab salad, cardamom, whipped cream
Marinated lamb chops, tzatziki sauce /roasted butternut and quinoa
Fruit crumble with honey, ginger and lime
DAY 7
LUNCH
Marinated gambas snacked salad
Mixed fruit
DINNER
Fresh bream fish cevice tropical
Beef and eggplant cannelloni / rice noddles
Cheesecake (flavour of your choice
SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
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Summer 2023 | $39,000 | $40,000 | $41,000 | $42,000 |
Winter 2023 to 2024 | $39,000 | $40,000 | $41,000 | $42,000 |
Summer 2024 | $280,000 | $0 | $0 | $28,000 |