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: 19 knots Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 1 King
  • 2 Queen
  • 5 Double
  • 2 Twin
  • 5 Showers
  • Children-Friendly
  • 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) 3480 gallons Fuel Capacity
  • AC: Full
  • Year Built: 2020
  • Builder: Horizon
  • 2024 Caymas 30 CT - 31' Tender with t=Twin 300HP
  • 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 Fly Board
  • 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.

Daily Breakfast

Breakfast are a selection of fresh fruits, nuts, juices, yoghurts, cereals, freshly baked pastries or breads, coffee, decaf, and tea.

Breakfast can be cooked to order or enjoy one of the chef’s daily features such as:
Smoked Salmon And Crème Fraiche Omelet With Tomato Salsa, Hash Brown Potatoes
Seafood Benedict On Sundried Tomato Foccacia With Valencia Hollandaise Sauce
Home Made Blueberry Waffles Served With Fresh Fruit And Vermont Maple Syrup

DAY 1

Lunch
 Salad of roasted pears, Roquefort cheese, toasted pecans, over arugula with warm sherry balsamic dressing served with freshly made whole wheat bread. 
Grilled Mahi Mahi with mango salsa, lemon basmati rice and spinach and edamame bean salad OR/AND Cauliflower Steaks with Lentils and Harissa Hummus
Freshly made raspberry sorbet with lemon tuiles 


Dinner
Chilled melon and San Danielle ham OR/AND Gazpacho 
Filet Mignon with a port wine sauce, mashed sweet potatoes, with cilantro and lime, roasted asparagus tips, stuffed baby sweet red pepper with olive tapenade OR Chickpea Croquetas 
on a bed of sweet potato mash, roasted shallots, pickled red onion and zucchini
Passionfruit tart 

DAY 2

Lunch
Grilled figs wrapped in prosciutto and fresh basil with hazelnut and balsamic glaze OR/ AND Grilled fig with dates,hazelnut and balsamic glaze 
Slow roasted lamb leg in tomato with chickpeas and harissa Couscous salad with pomegranates and toasted pine nuts Root vegetable salad with tahini dressing 
Leafy garden salad
Roast garlic hummus with crudités
Steam green beans with Maldon salt and olive oil
Poached peaches, with raspberry sauce and vanilla ice cream

Dinner
Smoked paprika hummus – Wasabi & lime guacamole –
Avo&corn salsa
Seared scallops with lemon over frisee salad 
Rack of lamb with macadamia nut crust, honey and red wine vinegar sauce, roasted baby potatoes, minted pea timbale and carrot puree OR / AND Mediterranean Tomato and Halloumi bake
Mango cheesecake with chantilly cream 

DAY 3

Lunch
Caprese Salad stack with micro greens and toasted ciabatta Creamed spinach with double cream and medium-rare steak Roasted vegetables
AND/OR Quiche Lorraine with fresh herbs 
Linguini alfredo 
Milk gelato with espresso granita and almond macaroons


Dinner

Beef Carpaccio AND/OR Beetroot Carpaccio
Cucumber sorbet
Lobster Thermidor, with fried onions rings AND/OR Vegetarian Green Thai Curry 
French fried potatoes with fresh herbs
Mixed garden salad
 Coffee Crème Brulee 

DAY 4

Lunch
Grilled shrimp skewers with roasted lemon AND/OR Cream of Pea Soup with Goat cheese flower croutons Grilled Salmon on asparagus 
Penne pasta salad 
Three beans and vegetable salad 
Mixed leaf salad with balsamic dressing 
Dessert: Flambéed bananas with rum and chocolate ice cream 


Dinner
Orange and lemon salad with fennel and celery
Green Goddess cold soup with toasted baguette Wagyu beef New York strip on soft truffle mash Gnocchi with tomato marinara 
Grilled zucchini, squash and red onions 
Iced lemon mousse and vanilla wafers 

DAY 5

Lunch
Whipped feta with plum tomato and avocado salad  Parmesan crust Tilapia with  Rosti potato cakes AND/OR Parmesan Mushroom Orzo
Chef Salad 
 Whole roast Cauliflower with Tahini drizzle
Fresh Strawberries and Tangerine granita 


Dinner
Grilled Chanterelle Mushroom Salad with Lemon and Parmesan cheese, over spring greens with French vinaigrette Cucumber and mint sorbet
Crisp red Snapper with ragout of potatoes,onions,artichokes with sauce vierge 
AND/OR Grilled Aubergine steaks with feekeh salad and buttermilk dressing 
Poached pears with red wine and cinnamon, Christmas pudding ice cream 

DAY 6

Lunch
Mozzarella, Avocado, Tomato and Basil Salad 
Lobster Cakes with fresh Tartare sauce 
Roasted peach and Goat cheese salad over Arugula and spinach with toasted almonds 
Fusilli pasta salad with lemon and chilli garlic sauce 
Lemon Sorbet and fresh raspberries 

Dinner
Leek and caraway flan with mustard sauce 
Lobster Bisque AND/OR Creamy maple,pear and parsnip soup with crispy ciabatta 
 Miso black Cod on a bed of Asparagus AND/OR Za’atar roasted eggplant lentil salad with sundried tomatoes Steamed green vegetables 
Crepes with caramelized oranges with Cointreau

DAY 7

Lunch
Herb blinis with smoked salmon and creme fraiche AND OR Herbed blinis with avocado mousse and creme fraiche Tuna Ceviche with mango AND/OR Vegetarian poke bowl Pesto potato salad
Caprese salad with buffalo mozzarella, fresh basil pesto and balsamic glaze
French Apple Tart with vanilla ice cream

 

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