AMAZING BLUES

YACHT TYPE: CATAMARANS

AMAZING BLUES

  • 25,000 / Week
  • 28,500 (High Weekly Price)
  • 25,000 (Low Weekly Price)
  • Winter Port: Caribbean Windwards
  • Summer Port: Caribbean Windwards
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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Description

COOL RUNNINGS IV perfectly describes this gorgeous 2015 Lagoon 560 S2 cruising catamaran sailing in the Caribbean blue seas. She offers the best in high tech sailing innovation plus stylish and comfortable accommodations, with four fabulous and separate social areas so there is always choice of where best to enjoy the moment. Inside the spacious salon, find yourself surrounded by vertical windows offering 360-degree visibility and plenty of natural light. A large u-shaped lounge is the central social area and converts to an elegant space for formal indoor dining. The large galley has a convenient storage console that separates it from the salon. Open the large sliding doors and the living area flows outside to the spacious aft terrace. Here guests can relax under a large bimini that shades a table and seating for eight or more as Cool Runnings IV installed the larger aft dining table for maximum comfort. Up a spiral staircase from the main deck, the flybridge is a popular spot with guests. The helm is forward, surrounded by electric winches and all the necessary sail-control lines for the skipper. Aft, there are cushion-covered benches for sitting and lounging and a great sunbathing area, all separated from the sail maneuvers area. A canvas top helps protect everyone from the sun. The immense foredeck provides wonderful spaces for sunbathing on large comfortable pads, perfect for experiencing the thrill of being under sail on this amazing sailing yacht. Below deck, splendid staterooms which best accommodate eight guests in luxurious comfort. The aft starboard master cabin features a full walk-around bed, desk & sitting area, large ensuite bath, and access to both the aft terrace and main salon. The VIP cabin aft to port is entered through a companionway from the terrace, which provides a great deal of privacy. Two more queen cabins are forward, with a twin cabin amidship for crew

Specifications

  • Size: 56.00 Ft
  • Beam: 31
  • Draft: 5
  • AC: Full
  • Year Built: 2015
  • Builder: Lagoon

Accommodations

COOL RUNNINGS IV has luxurious accommodations for 8 guests in 4 cabins all with ensuite shower and toilet facilities.

1 x Master cabin with queen (stb aft)
2 x VIP cabin with queen (stb/port fwd)
1 x cabin with queen (port aft)
1 x double bunk cabin for crew. (port mid)

The two aft cabins have direct access to the aft deck and walk-around queen beds. The forward guest cabins have a large window which provides an abundance of natural light. Crew Twin cabin is midship. All cabins have abundant storage, hanging lockers, and shelves.

COOL RUNNINGS IV is fully air conditioned throughout.

Enjoy big screen TV and media server in saloon.

COMMUNICATIONS:
VHF Radio – Emergency Satellite Phone

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AMAZING BLUES Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

ALL BREAKFAST ACCOMPANIED WITH COFFEE, ORANGE JUICE, CEREAL, BREAD, FRUIT PLATTER, CHEESE, JAM, YOGURTS.

DAY 1:

LUNCH: CARIBBEAN CHICKEN SALAD.

SNACK: HUMMUS AND CRUDITIES

STARTER: BUTTERNUT COCONUT CURRY SOUP

MAIN: SOLE AND SALMON FISH ROLLS, SAUTEED VEG, GARLIC POTATOES, LEAFY SALAD.

DESSERT: MANGO/ PASSION-FRUIT DELIGHT.

DAY 2:

BREAKFAST: CINNAMON ROLL CROISSANT, SERVED WITH SCRAMBLED EGGS AND CHEESE PLATTER

LUNCH: WEST INDIAN MEAT PIE, SERVED WITH MANGO CHUTNEY AND BANANA SALSA.

SNACKS: ARTICHOKE SPINACH DIP

STARTER: CARAMELIZED ONION WITH BRIE CHEESE IN FILO TART

MAIN: SHRIMP TAGLIATELLE PASTA, MEDITERRANEAN SALAD AND HOME MADE GARLIC BREAD.

DESSERT: CHOCOLATE FONDANT

DAY 3:

BREAKFAST: EGG FLORENTINE AND BACON.

LUNCH: SEARED TUNA NICOISE SALAD.

SNACK: QUESADILLA WADGES.

STARTER: CARIBBEAN FISH CAKES

MAIN: SPICED BBQ PORK TENDERLOIN, SWEET POTATO'S AND APPLES HONEY GLAZED, CALYPSO SALAD.

DESSERT: BBQ BAILEYS BANANAS.

DAY 4:

BREAKFAST: BANANA BREAD, SERVED WITH SCRAMBLED EGGS AND CHEESE PLATTER.

LUNCH: SWEET AND SOUR RIBS, CORN PUREE AND REFRESHING COLESLAW SALAD.

SNACKS: PINEAPLLE DIP.

STARTER: MEDITERRANEAN STUFFED PEPPERS

MAIN: SWEET AND SPICY GRILLED MAHI-MAHI, FRIED PLANTAINS , COCONUT RICE  AND AVOCADO ORANGE SALAD.

DESSER: KEY LIME PIE

DAY 5:

BREAKFAST: LEEK AND CHERRY TOMATO FRITTATA, SERVED WITH BBQ SAUSAGES.

LUNCH: GRILLED PINEAPPLE CHICKEN SALAD.

SNACKS: OLIVE TAPENADE SERVED WITH CRACKERS AND GOAT CHEESE.

STARTER: TUNA TATAR.

MAIN: RED WINE HERB STEAK, POTATO ZUCCHINI GRATIN, CRANBERRY WALNUT SALAD.

DESSERT: PINA-COLADA CAKE

DAY 6:

BREAKFAST: CLASSIC FRENCH TOAST SERVED WITH SCRAMBLED EGGS AND CHEESE PLATTER.

LUNCH: LEMON GARLIC SHRIMP CAESAR SALAD

SNACKS: FLAT BREAD PIZZA

STARTER: ITALIAN PARMESAN BURRESCHETTA

MAIN: CHICKEN IN BUTTERED MUSHROOM SAUCE, COUSCOUS AND ROASTED ANTIPASTI.

DESSERT: CAPPUCCINO CHEESE CAKE.

DAY 7:

BREAKFAST: EGG PORTHOLES SERVED WITH BACON.

LUNCH: CALICO TACO BOWLS, SERVE WITH GUACAMOLE, SOUR CREAM, SALSA AND MEXICAN SALAD.

SNACK: CHEESE AND MEAT PLATTER.

STARTER: BACON AND AVOCADO EGG ROLLS.

MAIN: ASIAN SALMON SKEWERS, PESTO RICE NOODLE WITH STIR FRY AND PINEAPPLE SALSA SALAD.

DESSERT: BLACK FOREST CAKE.


 

 

 

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