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 Adrien is a seasoned seafarer with a lifelong passion for the ocean. Starting as a young sailor aboard the family boat, he honed his skills and knowledge over the years. With an RYA Yachtmaster Offshore certification and a degree in nautical marketing engineering, Adrien is a skilled captain known for his meticulous boat maintenance and repair abilities.
Having navigated the waters of the Mediterranean, Caribbean, Atlantic, Indian and Brittany, Adrien ensures the safety and comfort of his passengers and crew in all conditions. His patient and approachable demeanor, coupled with his dedication to boat care, make him a trusted leader.
Combining French art de vivre with British nautical tradition, Adrien brings a unique perspective to every voyage aboard Lisa Of The Seas. Cruising with Captain Adrien guarantees an unforgettable experience filled with lasting memories.
Chef Christina is a Midwest Cincinnati native, and after moving to Manhattan and working 15 years in the fashion world she decided to go back to her favorite job of all time, restaurants... Growing up in a Greek household, food and cooking was always a huge part of her life. Christina comes from a long line of a family with culinary careers so there is no surprise she ended up being a Yacht Chef. She also loves being at Sea and has been boating her entire life. After working many years in NYC restaurants, she moved to LA to be a private chef, then took a chance on a job that would combine two of her favorite activities cooking and the sea and has been happily hosting and cooking aboard yachts the last 3 years. She is outgoing, happy, funny, and looks forward to helping make your trip one of the best memories 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 |
---|---|---|---|---|---|
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 |