AQUA LIFE

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YACHT TYPE: MOTOR YACHTS

AQUA LIFE

  • 95,000 / Week
  • 95,000 (High Weekly Price)
  • 95,000 (Low Weekly Price)
  • Winter Port: Bahamas
  • Summer Port: Bahamas
  • Speed: 16 knots Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 1 King
  • 2 Queen
  • 4 Double
  • 2 Twin
  • 5 Showers
  • Air Conditioning

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Specifications

  • Size: 90.00 Ft
  • Beam: 7.09
  • Draft: 1.78
  • Engine: 2 x MTU 10V2000M96L 1600HP 2 x Onan 29kw (60Hz)
  • AC: Full
  • Year Built: 2020
  • Builder: Horizon
  • BRAND NEW 2021 30' Scout 305 LXF
  • 2 x New Wave runners
  • Echelon connected Fitness Bike with thousands of fitness classes
  • Fully Equipped Beach Club
  • Beach Chairs and Gazebo
  • 10 x Yoga Mats
  • Swinging Hammock Chair
  • 1 x Wakeboard
  • 1 x Towable Tube
  • 2 x Paddle Board
  • 1 x E-Foil
  • 1 x Bote floating mat with Bote chairs
  • Waterproof Bean Bags
  • Assorted water toys
  • Snorkeling Equipment for 10
  • Scuba Equipment for 4 (rendezvous diving only)
  • Light Fishing Tackle/ gear (recommend hiring a guide for serious fishing)
  • Beach Volleyball Kit & other Beach Games
  • Board Games
  • Nespresso machine
  • 4 stage reverse osmosis water filtration system
  • Outdoor flip down tv on aft deck
  • Tv on Aft Deck and Beach Club
  • Vessel has Starlink - Streaming services available: Netflix, Hulu, Disney, YouTube and more!
  • Moulton brown and Aveda toiletries
  • Ozone air purification between charters
  • Egyptian Cotton 15,000 count linens
  • Boll-n-brand towels
  • *Please note that AQUA LIFE does NOT have a passerelle.

Accommodations

5 Cabins/ 10 Guests
Full-beam, on-deck Master with King bed
Full-beam VIP with Queen bed
2 Double Cabins
Convertible Twin/ Queen Cabin

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AQUA LIFE 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.

B r e a k f a s t s


BRETON BUCKWHEAT GALETTES WITH EGG & CRISPY PANCETTA
ALMOND CREPES WITH SAFFRON HONEY
SHIRRED EGGS BENEDICT WITH GRAINY HOLLANDAISE
CIABATTA PAIN PERDU WITH ROASTED PEACHES
HOME-MADE GRANOLA PARFAIT WITH SOUR CHERRY JAM
POTATO FRITTATA WITH FRIED LEEKS
BLUEBERRY & LEMON MASCARPONE PANCAKES


L u n c h e s


JICAMA DATE SALAD WITH CHILE PRAWNS AND LIME YOGHURT
CARAMELIZED ONION TART AND GREENS
SEARED RIB-EYE STEAK PIRI PIRI WITH TOMATO CAPER RELISH
MISO COD EN PAPILLOTE WITH PICKLED ENOKI AND PEA SHOOTS
APPLE, ARUGULA, AND PANCETTA SALAD WITH QUAIL EGGS
SMOKED SALMON AND POTATO SALAD WITH ROASTED SHALLOT VINAIGRETTE
PAN-SEARED CHICKEN BREASTS WITH ISRAELI COUSCOUS AND ARTICHOKES
STRIPED BASS WITH FARRO, BLACK RICE, SPINACH &TANGERINE
GRILLED VEGETABLE SALAD WITH MINT AND CHEVRE
MARINATED BLUE CRAB SALAD WITH SPICY THAI RED CABBAGE SLAW


S t a r t e r s


FRESH LOBSTER AND BOK CHOY ROULADE WITH RED CAVIAR
STUFFED SQUID WITH CHORIZO, PIQUILLO PEPPER, BLACK OLIVES & BASIL OIL
CHESTNUT AND PORCINI SOUP WITH POACHED QUAIL EGG
RUSTIC MARINATED FIG AND BLUE CHEESE TART WITH ARUGULA AND AGED BALSAMIC
ROASTED GOLDEN BEETROOT CAKE AND MACHE SALAD
GRILLED OCTOPUS SALAD WITH CHICKPEAS, WILD ARUGULA AND PRESERVED LEMON
BRAISED OXTAIL & FOIE-GRAS TERRINE
TUNA TARTARE & SCALLOP CRUDO WITH PINK PEPPERCORN & SPRING “SALAD”
CHILLED CUCUMBER SOUP WITH KIMCHI
FIRE AND ICE LOBSTER CEVICHE
CRISPY ZUCCHINI BLOSSOMS STUFFED WITH RICOTTA AND MINT
BELON OYSTERS WITH MUSTARD OIL AND RADISH SALAD


M a i n s


CRISPY DUCK BREAST OVER CREAMY POLENTA
WITH FIG BUTTER, PICKLED RAISINS & TOASTED CORIANDER
VEAL SCALLOPS AND EGGPLANT CAVIAR GRATIN
VANILLA BEEFSTEAK TOMATO CONFIT
JERK RUBBED PORK TENDERLOIN IN A LEMONGRASS CURRY BRODO
COCONUT RICE LEEK PARCEL WITH SPICY MANGO AND APPLE CHUTNEY
TRIO OF TUNA WITH TARRAGON BUTTER AND CITRUS SOY REDUCTION
SWEET POTATO GNOCCHI WITH FRIED SAGE, BROWN BUTTER PECORINO AND WALNUTS
PEPPER-CRUSTED FILET MIGNON WITH GORGONZOLA VELOUTÉ,
SWEET POTATO HAZELNUT PUREE AND PAN-FRIED DANDELION GREENS
FRENCH CUT RACK OF LAMB
WITH ROSEMARY BUTTERNUT SQUASH FARRO “RISOTTO”
CRISPY SALMON STEAK WITH BRAISED FENNEL, HORSERADISH FINGERLINGS AND SWEET BEET SYRUP


D e s s e r t s


SAFFRON SEMIFREDDO WITH CHERRY-CARDAMON SYRUP AND SALTED HAZELNUTS
FRESH STRAWBERRY TARTS WITH BASIL CRÈME FRAICHE
BANANA & PEANUT BAVAROIS WITH MACERATED SLICED BANANA
LITTLE WHITE CHOCOLATE AND KAHLUA SOUFFLE
BLOOD ORANGE PANNA COTTA WITH HONEY ROASTED FIGS AND PEPPERCORN JUS
FLOURLESS DARK CHOCOLATE TORTE WITH CINNAMON ICE CREAM
MACADAMIA STUFFED PINEAPPLE RAVIOLI WITH PASSIONFRUIT CRÈME ANGLAISE
CHOCOLATE CARAMEL MOUSSE WITH POACHED PEAR CONFIT
WHISKEY SPIKED BLUEBERRY CLAFOUTIS WITH TOASTED ALMOND ICE CREAM
FENNEL AND GRAPEFRUIT SORBET WITH FENNEL POLLEN SYRUP

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