Length: | 70 ft |
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Builder: | HYLASS |
Year Built: | 2009 |
Max Guests: | 6 |
Cabins: | 3 |
# Crew: | 2 |
Max Speed: | 10 |
Beam: | 18 ft |
Draft: | 7.5 ft |
Base Port: | USVI / BVI |
The Royal Blue accommodates 6 guests in 1 queen, 1 full, and 1 single bunk stateroom. | |
Queens: | 1 |
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Double Cabins: | 1 |
Twin Cabins: | 1 |
Scuba: | Yacht offers Rendezvous Diving only |
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Amenities | |
AC: | Full |
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Special Diets: | Inq |
Kosher Diets: | Inq |
Nude Charters: | Inq |
Crew Smokes: | Inq |
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Chef Aliza and Captain Zach met over three years ago in Key West, and have been inseparable ever since. At that time Zach owned and operated a small charter company (True Water Sailing LLC), comprised of one 2019 Beneteau Oceanis 48, SV Satori. Utilizing Airbnb and VRBO as the main source advertising, they stayed booked up with overnights on the dock, day sails, and multi night charters around the Florida Keys and Dry Tortugas. Aliza quickly became an integral part of the company, even getting her own 100 ton captains license w/ sailing endorsement (Zach holds the same, with the addition of a towing endorsement). They decided to up the ante and traded in the Beneteau for a much larger and classier vessel and hence The Royal Blue was born. They are now headed to the Virgin Islands to offer these classy charters on a traditional sailing yacht.
Breakfast
Vegetable Frittata with bacon
Berry stuffed cheesecake french toast
Spicy broccoli and feta egg scramble with toast
Class Pancakes with mixed berry compote and side of bacon or sausage
Souther biscuits and gravy with breakfast potatos
Avocado toast with pickled red onion, thinly sliced cucumber, and smoked salmon
Cheesy breakfast brioche sliders
Lunch
Garlic Chile Soy Noodle bowl with fresh vegetables andpoached chickenOpen-faced Middle Eastern Egg Salad sandwich
Grilled Chicken Caesar salad with homemade caesar dressingand freshly baked croutons
Vegetable Spring Rolls with a peanut butter dipping sauce
Cilantro-lime Fish Tacos with crunch cabbage slaw
Shrimp Summer Roll Lettuce Cups
Caramelized Onion and Apple Grilled Cheese served with afresh house salad
Hot deli style sandwiches with southern potato salad
Appetizers
Tomato Bruschetta served on grilled bread with a parmesan doiliesand balsamic glaze
Greek flatbread
Cucumber Melon Gazpacho
Homemade Focaccia with olive oil and balsamic glazeHerb Yogurt
Dip served with crunchy vegetables
Charcuterie Board
Spicy Soy Cucumber salad
Wedge salad on a stick
Whole Roasted Cauliflower with fresh herbs and a garlic tahini drizzle
Dinner
Oven Roasted Rack of Lamb with garlic mashed potatoes, sautéed
asparagus, and chimichurri
Pecan crusted chicken breast with cauliflower puree and maple
roasted carrots
Dried Porcini Mushroom Risotto with goat cheese
Grilled Chicken Shawarma Kebabs with a fresh herb salad,
homemade naan, and yogurt dip
Seared Steak with braised dijon red potatoes, oven roasted Brussel
sprouts, and served with a bordelaise sauce
Miso Glazed Local Fish with roasted bok choy served on a bed of
Asian rice pilaf
Creamy Polenta with roasted mushrooms and tomatoes
Classic America Cookout: hot dogs, hamburgers, slaw, corn on the
cob, homemade mac and cheese.
Dessert
Tiramisu
Coconut Creme Brûlée with grilled pineapple
Italian Almond Cake with orange creme fraiche
Chocolate Pots de Creme
Mini Espresso Mousse Cakes
Lemon Posset
Fresh berry pastry with Italian Pastry cream
SEASON: | 2 Guests | 4 Guests | 6 Guests |
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Winter 2023 to 2024 | $17,000 | $18,000 | $19,000 |