Length: | 62 ft |
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Builder: | Lagoon |
Year Built: | 2021 |
Max Guests: | 10 |
Cabins: | 5 |
# Crew: | 3 |
Beam: | 32.10 ft |
Draft: | 5.1 ft |
Base Port: | St. Thomas, USVI |
Picture taken by John Vangellow |
Crew takes port aft cabin and the chef sleeps in the port forepeak. | |
Queens: | 5 |
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Scuba: | Yacht offers Rendezvous Diving only |
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Compressor: | Not Onboard |
Dinghy: | Highfield Center Console |
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Dinghy HP: | 50 |
Dinghy Pax: | 10 |
Adult Skis: | 1 |
Snorkel Gear: | Yes |
Tube: | Yes |
WakeBoard: | Yes |
PaddleBoard: | Yes |
2 Man Kayak: | 1 |
Float Mats: | Yes |
Beach Games: | Yes |
DeepSea Fishing: | Yes |
Fishing Gear: | Yes |
Gear Type: | Trolling and Casting |
# Fish Rods: | 3 |
UnderWater Cam: | Yes |
UnderWater Video: | Yes |
Other Toys: | |
2 Trolling Fishing Rods 1 Casting Fishing Rod 10x10 Floating Inflatable Dock with Inflatable Chairs 2 Person Tube E-Foil 2 Person Kayak 2 Stand Up Paddleboards 2 SUBLUE Navbow Sea Scooters Wakeboard 1 pair Waterski Snorkel Gear Pool Noodles |
Internet: | Onboard WIFI |
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BBQ: | Yes |
VCR DVD: | Yes |
Salon Stereo: | Yes |
Board Games: | Yes |
Num Books: | Yes |
iPod: | Yes |
Amenities | |
AC: | Full |
AC Night: | Yes |
Hair Dryer: | Yes |
Special Diets: | Yes |
Kosher Diets: | Inq |
Nude Charters: | Inq |
Guest Smoke: | Sugar Scoops Only |
Crew Smokes: | No |
Guest Pet: | No |
Children?: | Yes |
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Tristan:
Born to be a sailor, Tristan could say he had his sea legs before he even knew he had legs. His passion for freedom and love for the ocean and nature has always been a quintessential part of his personality.
Growing up in South Africa, Tristan became an avid sailboat racer, placing at a national level. This active lifestyle lead him to further explore the travel opportunities that can be provided stepping on board a charter vessel. His sailing career has brought him from Cape Agulhas, the Mediterranean, across the Atlantic, and now to the Caribbean.
Tristan enjoys spending as much time on the water as he does in the water, snorkeling and diving, and even over the water, playing with the videos he captures with his drone. Crossfit and hiking are other ways he loves to stay physically active and he always is up for a mental challenge in a game of chess.
Mollie:
Mollie is from just outside of San Francisco, California where she spent a lot of time outdoors growing up. Following a cold university degree in Syracuse, she decided to follow her heart to the islands and live the never ending summer. Mollie began working on sailing catamarans as an underwater photographer in Maui and quickly fell in love with sailing, deepening her passion for the ocean. In her free time you can usually find Mollie in the water; whether that be free diving, swimming or learning new water sports. She holds a Yachtmaster Offshore license and is training to become the captain of her own vessel one day.
The Pursuit Menu - Yacht Chef Ceilidh
Breakfasts
Avocado on toasted sourdough, topped with a poached egg cooked to your liking with toasted
pumpkin seeds, micro greens and drizzled with a white balsamic reduction
Coconut milk soaked chia seed bowl topped with seasonal fruit and a vanilla mango purée, walnut
banana muffins (Vegan & Gluten free)
Cinnamon monkey bread French toast, fresh berries and seasonal fruit platter and a medley of
toppings (GF)
Shakshuka with toasted pita bread and salted Greek yogurt
Cream cheese smoked salmon on toasted ciabatta topped with pickled caper berries, fresh dill and
a poached egg cooked to your liking
Mexican tofu scramble, with black beans, kale, tomato and corn topped with fresh cilantro on toast
(Vegan & GF)
Lunch
Salmon/fried tofu poke bowls with fresh mango, avocado, quick pickled radish, red onion,
cucumber, pickled ginger and steamed edamame beans drizzled with a boatmade Asian style aioli
Mixed green salad medley with quinoa, grilled chicken and honey mustard dressing, with a side of
freshly baked bread
Slow roasted beef tenderloin inside a pita bread shawarma with a medley of roasted vegetables
and boatmade toppings including hummus, olive tapenade, tzatziki and a balsamic roasted tomato
sauce
Grilled pineapple and chicken skewers with a garden salad and a Mediterranean style potato salad
with fresh shallots, chilli, herbs and a sweet and tangy dressing
Appetizers
Boatmade spring onion quesadillas triangles and sour cream dip
Charcuterie boards with a medley of cheese, dried fruit and smoked salami paired with a sweet
wine
Baked bacon wrapped dates, pear & bree cheese skewers drizzled with pesto sauce and a side of
freshly made bread and
Caprese salad with fresh burrata and boatmade bread
Cranberry, goat’s cheese and walnut truffles served with a dry wine of choice
Mains
Saffron lobster risotto with a green salad and a fresh lemon herb dressing
Angus steak perfectly grilled to your preference, butter rosemary garlic roasted baby potatoes,
charred broccolini and julienned carrots all drizzled with a spicy red wine sauce
Surf and turf chicken and shrimp lemon coconut curry with cilantro, tomato and onion sambals
Baked lime butter mahi mahi served atop coconut rice with a side of lime and mint papaya salad
Grilled fresh salmon, cauliflower rice and sautéed local vegetables in a fresh orange juice sauce
Baked portobello mushroom steaks cooked in a fruity chipotle sauce served on creamy butter bean
mash (Vegan)
Dessert
Baileys chocolate mousse
Earl grey panna cotta with fresh blueberry compote
Baked dark chocolate coconut flour brownies topped with Irish whiskey cream
Rose and pistachio pudding (vegan & GF)
Pina colada sponge cake with caramelised pineapple topping
SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests | 10 Guests |
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Winter 2023 to 2024 | $42,000 | $43,000 | $44,000 | $46,000 | $48,000 |
Summer 2024 | $42,000 | $43,000 | $44,000 | $46,000 | $48,000 |
Winter 2024 to 2025 | $42,000 | $43,000 | $44,000 | $46,000 | $48,000 |