• 26,000 / Week
  • 36,000 (High Weekly Price)
  • 26,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US)
  • Summer Port: Caribbean Virgin Islands (US)
  • 6 Guests
  • 3 Cabins
  • 3 King
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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Anastasia has 1 King Owner’s Suite, 2 King Staterooms, and 1 Single cabin to comfortably accommodate a 6-7 person charter. Each cabin suite has its own private electric fresh-water head, a separate spa shower with overhead lighting (including dual shower heads & 6 mini massaging heads), spacious vanity and separate sitting area with individual A/C controls for top of the line luxury and comfort. Guest linens, towels, toiletries and hairdryers are all provided. NOTE: Single cabin available only upon request and accessible via HATCH and LADDER.


  • Size: 62.00 Ft
  • Beam: 30
  • Draft: 6
  • Engine: 2 x 220 HP 6 CYL YANMAR Engines Backup Generator 17.5kw
  • AC: Full
  • Year Built: 2008
  • 10 x 10 Floating Island, floating saddles, supersize noodles
  • Extra Large waterproof Bluetooth beach speaker
  • 2019 14' Brig Falcon 420, center console with Bluetooth stereo & 50 hp Honda outboard

Inquire About This Yacht:


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



Lemon Basil Crepes with Warm Strawberry Compote

Artichoke Eggs Benedict with Sundried Tomato Hollandaise

Poached eggs, Grilled Scallions on Homemade Bagels with Bacon Marmalade

Dill & Vodka cured Lox, Avocado, Shaved Red Onions on Herb Potato Rosti

Acai Bowls with Toasted Coconut Chips, Cacao nibs, Dried Fig, Fresh Mixed Berries, Chia & Hemp Seeds

Walnut & Crème Pâtissier Stuffed French Toast with Blackberry Sauce and Apple Wine Foam

Smoked Brisket & Sweet Potato Hash with Sri Ratcha Ketchup

*selection of tropical fruit platters, housemade yogurt, crisp homemade granola, fresh-from-the-oven breads/muffins/cinnamon rolls



Wok Smoked Salmon Belly in Tomato Ginger Consomme, Japanese Spinach Salad & Spicy Soba Noodles

Grilled Cilantro Lime Chicken Skewers, Charred Tomato Pico De Galo, Fresh Guacamole, Mexican Salad

Bloody Mary Steak Salad with Frisee, Pepperoncini, Olives, Roasted Red Peppers & Horseradish Dressing

Rich Crab Bisque with Brioche A Tete served with a refreshingly light Citrus Soft Herb Salad

Black Sesame Seared Tuna on Scallion Edemame Ginger Spring Greens Salad, Wasabi Honey Vinaigrette 

Asian Duck Tacos with Plum Hoisin, colorful julienned Carrot, Radish, Fennel slaw & Basil Chiffonade

Applewood smoked Chicken Club on Pesto Foccacia alongside fresh Melon Prosecoo Gazpacho



Lime Grapefruit Snapper Ceviche on Golden Beet Carpaccio

Foie Gras Crostini topped with Port Preserved Cherries & Chives

Parmesan Crisp with Minted Goat Cheese and Poached Pear

Fennel Orange & Bourbon Cured Pork Belly Bites

Roasted Grape, Confit Duck Bolognese & Soft Polenta mini mason jars

Carmelized Onion & Burrata Tart with Arugula Pistachio Pesto

Seared Scallops with Tamarind Orange Gastrique



Hoisin Glazed Salmon, Chili Garlic Boy Choy & Asian Sesame Slaw

Porcini Crusted Beef Tenderloin with Truffle Butter aside Gratin Dauphinois & Blistered Green Beans

Squid Ink Linguini with Prawns, Roast Cherry Tomatoes, Prosecco Cream, Pink Peppercorns

Sumac Dusted Lamb Lollipops, Roasted Cauliflower with Tahini & Pomegranate Molasses Drizzle

Miso Sake Broiled Sablefish with Soy Ginger Julienned Veg & Star Anise Scented Basmati

Slow Roasted Beef Short Ribs on Celeriac Puree, Hazelnut Celery Heart Salad with Lemon Cream

Handmade Ricotta Herb Gnocci in a light Chanterelle Sauce with Broccoli Rabe & Crunchy Gremolata



Coconut Crème Brulee, Carmelized Banana, Cardamon Sugar Cage

Cinnamon Dusted Ricotta Fritters atop Sea Salted Caramel with Calvados Apple Ice Cream

Chocolate Torte, Shattered Raspberries, White Chocolate Mousse Quenelle

Port Glazed Strawberry Marscapone Tart on Crème Anglais, Berry Caviar

Orange Almond Cakelettes (gluten free) with Grand Marnier Sabayon

Piping hot Churros to dunk in Amaro Spiked Hot Chocolate with Ginger Nut Marshmallow

Saffron Vanilla Bean Panna Cotta with Dark Mixed Berries, Pistachios and Mint Chiffonade

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