Length: | 67 ft |
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Builder: | Fountaine Pajot |
Year Built: | 2020 |
Max Guests: | 10 |
Cabins: | 5 |
# Crew: | 3 |
Beam: | 32 ft |
Draft: | 5 ft |
Base Port: | Village Cay, BVI |
Scuba: | Yacht offers Rendezvous Diving only |
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Compressor: | Not Onboard |
Dinghy: | Center Console |
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Dinghy HP: | 80 |
Dinghy Pax: | 8 |
Adult Skis: | Yes |
Kids Skis: | Yes |
Snorkel Gear: | Yes |
WakeBoard: | Yes |
PaddleBoard: | Yes |
2 Man Kayak: | Yes |
Swim Platform: | Yes |
Boarding Ladder: | Yes |
Fishing Gear: | Yes |
UnderWater Cam: | Yes |
UnderWater Video: | Yes |
Other Toys: | |
Other Toys Tender Highfield 4,60m / 80 HP 2 seabobs F5S, latest generation with video camera onboard 2 Kayaks with underwater vision (for 3 people each) 2 Paddles Board "SUP" (inflatable) 1 inflatable towable buoy 3 people "Slacker 3" " O-Brien" Adult (bi & mono) ski performer "O-Brien" Junior (bi & mono) ski Celebrity "O-Brien" 1 Wakeboard Inflatable Party Lounge 8 people Runway 12 feet Snorkeling equipment Noodles & Beach games Fishing gear (Big fish) |
Jacuzzi: | Yes |
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BBQ: | Yes |
VCR DVD: | Yes |
Salon Stereo: | Yes |
Board Games: | Yes |
Other: | |
TV, DVD, HI-FI set Radio in the Salon Video projector and large screen - High Definition - in the salon Wifi, Bluetooth, HDMI Cable Surround Sound Speakers in Salon & Cockpit Surround Sound Speakers in the Flybridge 4G internet router with Wifi connection - Laptop - Printer Satellite phone "Iridium" (At Charge) USB charging socket in the salon and in the cabins Tablet & Air Speaker and in each cabin Selection of Board Games Assorted reading material. | |
Amenities | |
AC: | Full |
AC Night: | Yes |
Hair Dryer: | Yes |
Special Diets: | Yes |
Kosher Diets: | Inq |
Nude Charters: | Inq |
Crew Smokes: | No |
Children?: | Yes |
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Captain Daniele is a sailing lover. He has sailed in the Pacific Ocean, the Caribbean, San Blas Panama and Colombia, South America and southern Patagonia, from the Canary Islands to the Arctic Circle, he knows the whole Mediterranean, for more than 10 years he has decided to transform his passion into his work, together with his partner Chiara delight customers from all over the world for their holidays on sailboats and catamarans. Fully qualified, as a Captain (holds an offshore Rya yachtmaster) Daniele masters all aspects of the world of sailing. Professional Captain possesses the necessary skills to ensure the safety of his passengers and crew in all weather and sea conditions. As any Captain should be, Daniele is patient and serene as well as outgoing. His care for people makes him by far the funniest and most confident Captain you can think of. The Italian way of life, the integrity of the British nautical training, the vast nautical knowledge make Daniele an extraordinary Captain. Sailing with him on Lisa is much more than an experience - it's an unforgettable pleasure.
Our chef Chiara was born and grow up in southern Italy in a small town near the sea. She started cooking from an early age with her grandmother who passed on her love for Italian food and cuisine. She attended the hotel management school and then worked in restaurants in Rome, Milan and Barcelona but the call of the sea was too strong, so now for more than ten years she has been working on board of sailboats and catamarans together with her partner Captain Daniel. She delights her guests with fantastic Mediterranean cuisine and sometimes even fusion cuisine. She is outgoing, happy, fun, and eager to help make your trip one of the best of your life!
Stew Clara hails from Palma de Mallorca in Spain. Her family operated a dive center on the island and she learned to dive at the young age of just 10 years old. By the time she reached 18 she was an Open Water Instructor working in the Great Barrier Reef. She has a degree in Yacht Design and Production from Solent University, Southampton, United Kingdom. She enjoys underwater photography and video in her off duty hours. She is dedicated to maximum quality customer satisfaction and extensive interaction in providing outstanding service on LOTS.
SAMPLE CHARTER MENU
Day 1
Welcome Spread & Dinner
Charcuterie board, fruits, veggies, etc
Tropical mixed greens salad
Blackened Mahi Mahi topped with avocado smash with balsamic roasted
brussels sprouts and sweet potato wedges
Dessert
Key Lime pie
Day 2
Breakfast
Baked German pancake served with sausage and fresh fruit
Lunch
Grilled shrimp veggie kebab wraps served with chips and fruit
Dinner
Bufala mozzarella with tomato and red onion salad with balsamic drizzle
Filet Mignon with caramelized onions
Grilled lemon asparagus and hassleback baked potato
Dessert
Assortment of fresh fruit and gourmet cheeses
Day 3
Breakfast
Greek Yogurt Parfait Bar- granola, honey, fresh and dried fruits
Lunch
Mediterranean kale salads with shredded chicken, sun-dried tomato, feta,
scallion, artichoke and chickpeas
Dinner
Watermelon Feta Balsamic salad
Grilled marinated local fish on pineapple planks topped with salsa served with
grilled zucchini and roasted potatoes
Dessert
Plantain bananas foster served over vanilla ice cream
Day 4
Breakfast
Scrambled eggs with maple glazed bacon, breakfast potatoes, and fresh fruit
Lunch
Fresh guacamole & homemade salsa with chips
Mahi Mahi fish tacos on corn tortillas w/ cabbage, pickled onion, queso,
served with black beans
Dinner
Grilled Caribbean Lobster served with grilled squash and yucca in garlic sauce
Dessert
Brownie crumble ice cream sundaes
Day 5
Breakfast
Build Your Own Toast Bar- avocado toast with sunny side eggs and honey
whipped ricotta toast
Lunch
Tropical spinach salad topped with fruit, vegetables, and sautéed shrimp
served with fried sweet plantains
Dinner
Cucumber yogurt sauce with freshly baked pita chips, Watermelon feta salad
Lamb chops with sauté spinach and lemon potatoes
Dessert
NY Style cheesecake topped with fruit and caramel drizzle
Day 6
Breakfast
Pastry filled quiches- veggie and meat with cheese options
Lunch
Mediterranean pasta salad with chicken, feta, and veggies in a lemon dressing
Dinner
Ginger-soy glazed tuna steaks with peppers, onions served with scallion rice
Day 7
Send Off Breakfast
Breakfast sandwiches and fresh fruit
SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests | 10 Guests |
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Summer 2024 | $40,000 | $40,000 | $40,000 | $40,000 | $40,000 |
Winter 2024 to 2025 | $53,000 | $54,000 | $56,000 | $58,000 | $59,000 |
Summer 2025 | $42,500 | $42,500 | $42,500 | $42,500 | $42,500 |
Winter 2025 to 2026 | $55,000 | $55,000 | $56,000 | $58,000 | $60,000 |