LIR
Lir Yacht Charter
Step aboard Lir, a beautifully designed luxury yacht that offers the perfect combination of elegance, comfort, and adventure. Whether you’re looking to relax in refined surroundings or embark on an unforgettable journey across stunning blue waters, Lir provides an exceptional charter experience tailored to your needs.
Elegant Accommodations
Designed for ultimate relaxation, Lir features four impeccably appointed staterooms, including a master suite and three spacious queen berth cabins. The master suite is a private retreat, offering a king-size bed (180 cm wide x 200 cm long) and an inviting ambiance with thoughtfully designed interiors. Each guest cabin provides a queen-size bed (160 cm wide x 200 cm long), ensuring every guest enjoys restful sleep in a luxurious setting. With an open and airy layout, every room is designed to maximize comfort, natural light, and breathtaking ocean views.
A Refined Living Experience
The yacht’s salon is an inviting space that blends sophistication with relaxation, providing ample room for guests to gather, unwind, and enjoy the journey. Whether you prefer quiet moments in the shade or lounging in the sun with panoramic views, Lir offers a seamless indoor-outdoor experience for all occasions.
Your Exclusive Voyage Awaits
Why wait to experience the ultimate in yachting luxury? Lir is ready to take you on an unforgettable escape, where world-class comfort and adventure come together effortlessly. Secure your private charter today and set sail for a once-in-a-lifetime experience!
1 x Master cabin, 3 double queen berth cabins
Master Cabin : 180cm wide x 200cm long
Guest Cabins : 160cm wide x 200cm long
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x 150hp Volvo Penta engines | |
| Fuel Consumption: | 12 |
| Cruising Speed: | 8 knots |
| Max Speed: | 12 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 31.2 Feet |
| Draft: | 5.1 Feet |
| Pax: | 8 |
| Refit: | 2024 |
| YearBuilt: | 2014 |
| Builder: | Fountaine Pajot |
| Engines: | 2 x 150hp Volvo Penta engines |
| JetSkis: | No |
| Flag: | Malta |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards |
| Summer Area: | W. Med - Spain/Balearics |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | Yes |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | None |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Aft swim area |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 14’ Zar Luxe 2024 |
| Dinghy hp: | 50 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | Trolling and spinning |
| Rods: | - |
~Aqua Lung BCDs (1x small and 3xmedium and 1xlarge)
~Oceanic BCD (M)
~Seaquest BCD (XS)
~Shorty wetsuits (1x XS, 1x M, 3x L 2x XL, 1x XXXL)
~5mm full scuba wetsuits - Aqualung (1x XS, 3x S. 4x M, 3x L)
~3mm full surf wetsuits - West (3x L)
~Dive tanks (6x aluminum 12L, 2x steel 12L, 1x Steel 15L)
~Regulator sets (4x Aqualung, 3x Scubapro)
Diving Costs information
-
Darragh has sailed professionally for more years than he cares to remember, so he brings a wealth of knowledge and experience. With more than 150,000 miles notched up around the globe (over 4,000 of those single-handed in the Pacific), Darragh’s focus is to ensure that all of our guests have the best possible experience, during their time on Lir.
Darragh has spent a considerable amount of his life in the Mediterranean (Greece, Italy, particularly Naples, Sardinia and Sicily areas and Malta), plus areas as varied as, Costa Rica, Mexico and the Caribbean. Growing up on the beautiful west coast of Ireland Darragh spent most of his time on the water so it was inevitable that being at sea would become his life and with many a story ready to share with guests you can rest assured he will keep you entertained.
Chef / Mate– Conor McCarthy
Having grown up in a beautiful coastal area of Ireland Conor got his sea legs at a very young age having spent much of his time on the water.
Conor’s food journey started in 1999 with his first job as Chef de Partie and that journey has continued throughout his career from working in Michelin Star kitchen’s to seeing him take on the role of Sous Chef for The Dining Room @ Fallon & Byrne.
We are excited to confirm that he has now teamed up with Darragh (his brother) to work alongside each other on Lir.
Conor almost loves working on the sailing side of Lir as much as he enjoys his time in Lir’s galley, sharing the excitement of guest hospitality with Sophie.
Chef - Sophie Ferguson
Born and raised in Hong Kong, Sophie Ferguson’s upbringing and extensive travels sparked her passion for crafting international cuisine, with a focus on using fresh, locally sourced ingredients whenever possible.
Her culinary journey began in esteemed establishments such as Prawn on the Lawn and The Lake Hotel, where she honed her skills and cultivated a deep appreciation for exceptional dining experiences. Realizing a desire to merge her love of the ocean with her culinary expertise, Sophie pursued advanced training at the prestigious Ashburton Culinary School, renowned for its specialization in yacht charter cuisine.
In addition to her culinary credentials, Sophie is a certified Dive Instructor and holds RYA qualifications, allowing her to blend her passions for sailing, diving, and hospitality. Her career has taken her to stunning destinations, including Indonesia, Thailand, Honduras, and the British Virgin Islands, where she has thrived in sea-based industries, both above and below the water.
Known for her warm personality and dedication, Sophie is beloved by her guests. She consistently strives to deliver unforgettable culinary experiences that elevate each holiday into the adventure of a lifetime.
Stewardess - Valerie Stathem-Sprod
Valerie has been an integral part of Team Lir for 3 seasons (7,000 nautical miles), bringing a wealth of knowledge, experience and joy to guests. Valerie is adept at delivering a first class service including dining, cocktails and wine service. She is also on hand to arrange any excursions or water sports activities the guests may wish to partake in.
The time served on Lir provided Valerie with the experience to spend the Summer as Flotilla First Mate/Skipper in Greece.
Breakfast Sample Menu
French toast served with caramelised or fresh bananas and maple syrup
French toast served with berry compote and seasonal fruit
Blueberry or banana pancakes with maple syrup
Açai bowl with seasonal fruit of choice, served with fruit smoothies
Oatmeal with chia seeds, berry compote and lemon yoghurt
Selection of fresh pastry, dried meats, local cheese and seasonal fruit platter
Traditional English Breakfast
Traditional Eggs Benedict
Eggs Benedict with smoked salmon or crispy bacon
Omelette served with charred tomatoes fresh focaccia and crispy bacon
(Variations: Wild regional mushrooms / Chive’s / Spanish / Cheese / Tomatoes)
Scrambled eggs served with fresh toast and Smoked Salmon or Bacon
Fresh bagels with a fresh cheese cream, chives, fried egg, crispy bacon, arugula
Fresh bagels with smoked salmon, hard boiled eggs, capers, pickled red onion,
cream cheese, lemon zest and fresh dill
Turkish scrambled eggs with feta cream, fresh parsley and charred cherry tomatoes
Poached Turkish eggs with chilli oil and parsley yoghurt and fresh pita bread
Shakshuka with fresh pita bread, fresh parsley (vegetarian, vegan or meat of choice)
Variation of Breakfast Bruschetta’s:
Avocado slices, red peppercorn, sea salt and olive oil
Crushed avocado’s with dried cherry tomatoes, sliced chilli and parsley oil
Lemon ricotta cream, Smoked salmon, capers, pickled onions and fresh dill
Feta cream marinated tomatoes and cucumber and fresh dill
Marinated cucumbers, pickled red onions, sesame seeds and coriander oil
Pesto ricotta cream, poached eggs, crispy bacon, fresh basil and basil oil
Feta chilli cream with charred tomatoes, black olive slices, fresh basil and basil oil
Lunch Sample Menu
All accompanied with fresh local bread
Starters :
Fresh leaf salad with seasonal vinaigrette
Tomato carpaccio with sweet balsamic vinaigrette and arugula
Kale salad with a honey mustard vinaigrette and pecorino slices
Cherry tomatoes and Burrata salad with a charred cherry tomato sauce and fresh basil
Pimentos de Padron
Fresh herb salad
Variation of Lunch Bruschetta’s:
Traditional - tomatoes, garlic, red onion fresh basil and basil oil
Crushed avocado, smoked salmon, fresh radish slices, chilli oil and fresh coriander
Fresh burrata, pesto, Prosciutto, sweet balsamic glaze and fresh basil
Prosciutto and goat cheese caramelised with honey
Ricotta lemon cream, smoked salmon, pickled red onion, capers, black olives slices,
crushed capers, fresh parsley, fresh coriander and chilli oil
Lunch:
Spaghetti aglio e olio
Wild mushroom risotto with truffle oil and aromatic breadcrumbs
Penne with tuna, black olives, parsley in a tomato sauce
Cold cucumber soup with cherry tomatoes, crumbled feta, pickled onions and croutons
Gnocchi in a blue cheese sauce
Lamb or beef kebab with fresh pita, tzatziki, pickled red onion and cucumber tomato salad
Local fish ceviche taco’s with mango, avocado cream, pickled red onions and coriander
Dry brined local fish carpaccio with traditional Thai papaya salad and toasted local bread
Sautéed local fish with a fresh herb salad and chimichurri
Confit local fish with wild mushrooms and kale salad
Muscles in a white wine, garlic and parsley sauce served with fresh local bread
Pan seared scallops with a lemon risotto and aromatic breadcrumbs
Dinner Sample Menu
All accompanied by local bread if chosen
Starters
Variation of shrimp
Shrimp tartar, sautéed shrimp tail, marinated courgette slices and lemon yoghurt cream
Dry brined Local fish carpaccio
white truffle infused sesame oil, sesame seeds, lemon zest and fresh coriander
Local fish tartar
pickled red onions, marinated courgettes brunoise dashi yoghurt and parsley oil
Beef tartar
egg yolk cream, pickled shimeji mushrooms and toast
Fresh leaf salad with a sweet mustard vinaigrette
Fresh herb salad
Coriander, Parsley, Mint, red onion, celery, cucumber, avocado and lemon zest
Burrata salad
Marinated cherry tomatoes, charred cherry tomato sauce and fresh basil
Local fish ceviche tacos
avocado cream, mango, pickled red onion, and fresh coriander
Grilled avocado and lettuce salad
Seasonal fruit vinaigrette, avocado cream and marinated cucumbers
Local fish sashimi
ponzu sauce, sliced chilli, coriander and toasted sesame seeds
Local fish bruschetta
chipotle aioli, red pepper and fresh coriander
Papaya Salad and Tom Yum or Tom Kah Gai soup
Variation of Bruschettas as presented for the lunch sample menu
Entrees
Beef Fillet
wild mushroom cream sauce, roasted carrots & oven baked potatoes
Sautéed local fish Fillet
lemon, caper and parsley butter sauce, served with grilled asparagus and steamed potatoes
Braised beef short ribs
mashed potatoes, seasonal vegetables and chimichurri
Sautéed shrimp
lime - chilli - garlic butter, toasted sesame seeds and parsley
Zürcher Geschnetzeltes with Rösti and mushroom cream sauce
Local fish confit
served on a bed of carrot pure charred cherry tomatoes and beurre blanc foam
Handmade Parmesan gnocchi
with a white wine foam and thyme champignon
Moroccan fish served with fresh pita
Spaghetti carbonara
Desserts
Lemon curd cookies
Lemond curd with caramelised lemon zest
Tiramisu
Cherry Tart
Poached pear with crumble drizzled with chocolate
Honey Panna Cotta with Honey Twill and Honey Tea
Pistachio Cheese Cake
Chocolate mousse with whipped cream
Ice cream with fruit compote, crumble & fruit chip
Sorbet with fruit syrup, fruit chip
Mille feuille with berry compote and berry sauce
or
Desserts from shore
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | $35,000 | $36,000 | $37,000 | $38,000 | $38,500 | $39,500 | $40,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
2 Pax US$35,000
3 pax $36,000
4 pax $37,000
5 pax $38,000
6 pax $38,500
7 pax $39,500
8 pax $40,000
*New Year US$44,000
All inclusive (Includes fuel, meals, standard bar, water toys, diving for certified divers, cruising permits. Excludes special requests not specifically included in the charter fee, dockage requested other than embarkation and disembarkation, crew gratuities). NO SURCHARGE ON CHRISTMAS
Half board available, 7 breakfasts, 5 lunches and 3 dinners.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 31.2 Feet
- : 5.1 Feet
- : 8
- : 2024
- : 2014
- : Fountaine Pajot
- : 8 knots
- : 12 knots
- : 2 x 150hp Volvo Penta engines
- : No
- : Onboard
- : Darragh McCarthy
- : Malta
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x 150hp Volvo Penta engines | |
| Fuel Consumption: | 12 |
| Cruising Speed: | 8 knots |
| Max Speed: | 12 knotsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | 2024 |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards |
| Summer Area: | W. Med - Spain/Balearics |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | None |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | Aft swim area |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 14’ Zar Luxe 2024 |
| Dinghy hp: | 50 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | Trolling and spinning |
| Rods: | - |
~Aqua Lung BCDs (1x small and 3xmedium and 1xlarge)
~Oceanic BCD (M)
~Seaquest BCD (XS)
~Shorty wetsuits (1x XS, 1x M, 3x L 2x XL, 1x XXXL)
~5mm full scuba wetsuits - Aqualung (1x XS, 3x S. 4x M, 3x L)
~3mm full surf wetsuits - West (3x L)
~Dive tanks (6x aluminum 12L, 2x steel 12L, 1x Steel 15L)
~Regulator sets (4x Aqualung, 3x Scubapro)
Diving Costs information
-
Darragh has sailed professionally for more years than he cares to remember, so he brings a wealth of knowledge and experience. With more than 150,000 miles notched up around the globe (over 4,000 of those single-handed in the Pacific), Darragh’s focus is to ensure that all of our guests have the best possible experience, during their time on Lir.
Darragh has spent a considerable amount of his life in the Mediterranean (Greece, Italy, particularly Naples, Sardinia and Sicily areas and Malta), plus areas as varied as, Costa Rica, Mexico and the Caribbean. Growing up on the beautiful west coast of Ireland Darragh spent most of his time on the water so it was inevitable that being at sea would become his life and with many a story ready to share with guests you can rest assured he will keep you entertained.
Chef / Mate– Conor McCarthy
Having grown up in a beautiful coastal area of Ireland Conor got his sea legs at a very young age having spent much of his time on the water.
Conor’s food journey started in 1999 with his first job as Chef de Partie and that journey has continued throughout his career from working in Michelin Star kitchen’s to seeing him take on the role of Sous Chef for The Dining Room @ Fallon & Byrne.
We are excited to confirm that he has now teamed up with Darragh (his brother) to work alongside each other on Lir.
Conor almost loves working on the sailing side of Lir as much as he enjoys his time in Lir’s galley, sharing the excitement of guest hospitality with Sophie.
Chef - Sophie Ferguson
Born and raised in Hong Kong, Sophie Ferguson’s upbringing and extensive travels sparked her passion for crafting international cuisine, with a focus on using fresh, locally sourced ingredients whenever possible.
Her culinary journey began in esteemed establishments such as Prawn on the Lawn and The Lake Hotel, where she honed her skills and cultivated a deep appreciation for exceptional dining experiences. Realizing a desire to merge her love of the ocean with her culinary expertise, Sophie pursued advanced training at the prestigious Ashburton Culinary School, renowned for its specialization in yacht charter cuisine.
In addition to her culinary credentials, Sophie is a certified Dive Instructor and holds RYA qualifications, allowing her to blend her passions for sailing, diving, and hospitality. Her career has taken her to stunning destinations, including Indonesia, Thailand, Honduras, and the British Virgin Islands, where she has thrived in sea-based industries, both above and below the water.
Known for her warm personality and dedication, Sophie is beloved by her guests. She consistently strives to deliver unforgettable culinary experiences that elevate each holiday into the adventure of a lifetime.
Stewardess - Valerie Stathem-Sprod
Valerie has been an integral part of Team Lir for 3 seasons (7,000 nautical miles), bringing a wealth of knowledge, experience and joy to guests. Valerie is adept at delivering a first class service including dining, cocktails and wine service. She is also on hand to arrange any excursions or water sports activities the guests may wish to partake in.
The time served on Lir provided Valerie with the experience to spend the Summer as Flotilla First Mate/Skipper in Greece.
Breakfast Sample Menu
French toast served with caramelised or fresh bananas and maple syrup
French toast served with berry compote and seasonal fruit
Blueberry or banana pancakes with maple syrup
Açai bowl with seasonal fruit of choice, served with fruit smoothies
Oatmeal with chia seeds, berry compote and lemon yoghurt
Selection of fresh pastry, dried meats, local cheese and seasonal fruit platter
Traditional English Breakfast
Traditional Eggs Benedict
Eggs Benedict with smoked salmon or crispy bacon
Omelette served with charred tomatoes fresh focaccia and crispy bacon
(Variations: Wild regional mushrooms / Chive’s / Spanish / Cheese / Tomatoes)
Scrambled eggs served with fresh toast and Smoked Salmon or Bacon
Fresh bagels with a fresh cheese cream, chives, fried egg, crispy bacon, arugula
Fresh bagels with smoked salmon, hard boiled eggs, capers, pickled red onion,
cream cheese, lemon zest and fresh dill
Turkish scrambled eggs with feta cream, fresh parsley and charred cherry tomatoes
Poached Turkish eggs with chilli oil and parsley yoghurt and fresh pita bread
Shakshuka with fresh pita bread, fresh parsley (vegetarian, vegan or meat of choice)
Variation of Breakfast Bruschetta’s:
Avocado slices, red peppercorn, sea salt and olive oil
Crushed avocado’s with dried cherry tomatoes, sliced chilli and parsley oil
Lemon ricotta cream, Smoked salmon, capers, pickled onions and fresh dill
Feta cream marinated tomatoes and cucumber and fresh dill
Marinated cucumbers, pickled red onions, sesame seeds and coriander oil
Pesto ricotta cream, poached eggs, crispy bacon, fresh basil and basil oil
Feta chilli cream with charred tomatoes, black olive slices, fresh basil and basil oil
Lunch Sample Menu
All accompanied with fresh local bread
Starters :
Fresh leaf salad with seasonal vinaigrette
Tomato carpaccio with sweet balsamic vinaigrette and arugula
Kale salad with a honey mustard vinaigrette and pecorino slices
Cherry tomatoes and Burrata salad with a charred cherry tomato sauce and fresh basil
Pimentos de Padron
Fresh herb salad
Variation of Lunch Bruschetta’s:
Traditional - tomatoes, garlic, red onion fresh basil and basil oil
Crushed avocado, smoked salmon, fresh radish slices, chilli oil and fresh coriander
Fresh burrata, pesto, Prosciutto, sweet balsamic glaze and fresh basil
Prosciutto and goat cheese caramelised with honey
Ricotta lemon cream, smoked salmon, pickled red onion, capers, black olives slices,
crushed capers, fresh parsley, fresh coriander and chilli oil
Lunch:
Spaghetti aglio e olio
Wild mushroom risotto with truffle oil and aromatic breadcrumbs
Penne with tuna, black olives, parsley in a tomato sauce
Cold cucumber soup with cherry tomatoes, crumbled feta, pickled onions and croutons
Gnocchi in a blue cheese sauce
Lamb or beef kebab with fresh pita, tzatziki, pickled red onion and cucumber tomato salad
Local fish ceviche taco’s with mango, avocado cream, pickled red onions and coriander
Dry brined local fish carpaccio with traditional Thai papaya salad and toasted local bread
Sautéed local fish with a fresh herb salad and chimichurri
Confit local fish with wild mushrooms and kale salad
Muscles in a white wine, garlic and parsley sauce served with fresh local bread
Pan seared scallops with a lemon risotto and aromatic breadcrumbs
Dinner Sample Menu
All accompanied by local bread if chosen
Starters
Variation of shrimp
Shrimp tartar, sautéed shrimp tail, marinated courgette slices and lemon yoghurt cream
Dry brined Local fish carpaccio
white truffle infused sesame oil, sesame seeds, lemon zest and fresh coriander
Local fish tartar
pickled red onions, marinated courgettes brunoise dashi yoghurt and parsley oil
Beef tartar
egg yolk cream, pickled shimeji mushrooms and toast
Fresh leaf salad with a sweet mustard vinaigrette
Fresh herb salad
Coriander, Parsley, Mint, red onion, celery, cucumber, avocado and lemon zest
Burrata salad
Marinated cherry tomatoes, charred cherry tomato sauce and fresh basil
Local fish ceviche tacos
avocado cream, mango, pickled red onion, and fresh coriander
Grilled avocado and lettuce salad
Seasonal fruit vinaigrette, avocado cream and marinated cucumbers
Local fish sashimi
ponzu sauce, sliced chilli, coriander and toasted sesame seeds
Local fish bruschetta
chipotle aioli, red pepper and fresh coriander
Papaya Salad and Tom Yum or Tom Kah Gai soup
Variation of Bruschettas as presented for the lunch sample menu
Entrees
Beef Fillet
wild mushroom cream sauce, roasted carrots & oven baked potatoes
Sautéed local fish Fillet
lemon, caper and parsley butter sauce, served with grilled asparagus and steamed potatoes
Braised beef short ribs
mashed potatoes, seasonal vegetables and chimichurri
Sautéed shrimp
lime - chilli - garlic butter, toasted sesame seeds and parsley
Zürcher Geschnetzeltes with Rösti and mushroom cream sauce
Local fish confit
served on a bed of carrot pure charred cherry tomatoes and beurre blanc foam
Handmade Parmesan gnocchi
with a white wine foam and thyme champignon
Moroccan fish served with fresh pita
Spaghetti carbonara
Desserts
Lemon curd cookies
Lemond curd with caramelised lemon zest
Tiramisu
Cherry Tart
Poached pear with crumble drizzled with chocolate
Honey Panna Cotta with Honey Twill and Honey Tea
Pistachio Cheese Cake
Chocolate mousse with whipped cream
Ice cream with fruit compote, crumble & fruit chip
Sorbet with fruit syrup, fruit chip
Mille feuille with berry compote and berry sauce
or
Desserts from shore
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | $35,000 | $36,000 | $37,000 | $38,000 | $38,500 | $39,500 | $40,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
2 Pax US$35,000
3 pax $36,000
4 pax $37,000
5 pax $38,000
6 pax $38,500
7 pax $39,500
8 pax $40,000
*New Year US$44,000
All inclusive (Includes fuel, meals, standard bar, water toys, diving for certified divers, cruising permits. Excludes special requests not specifically included in the charter fee, dockage requested other than embarkation and disembarkation, crew gratuities). NO SURCHARGE ON CHRISTMAS
Half board available, 7 breakfasts, 5 lunches and 3 dinners.
