Home | Yachts | BURN RATE



  • 74,000 / Week
  • 79,000 (High Weekly Price)
  • 74,000 (Low Weekly Price)
  • Winter Port: USA - Florida East Coast, USA - South East
  • Summer Port: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Speed: 24 kts Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 1 King
  • 3 Queen
  • JetSkis
  • Air Conditioning

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  • Size: 120.00 Ft
  • Beam: 24
  • Draft: 6
  • Engine: MTU 4000
  • AC: Full
  • Year Built: 2006
  • Builder: Palmer Johnson
  • 39 ft. Hydrasport 3x 350 Yamaha Engines - 8 Guest Capacity
  • Wakeboard
  • Flyboard
  • Towable Tube
  • Seabobs
  • Snorkeling Gear
  • Fishing Gear
  • Board Games
  • Apple TV
  • Satellite Internet
  • WiFi Connection Onboard


Up to eight people can be accommodated on M/Y BURN RATE in four exquisite staterooms, including a full-beam King master suite, two Queen staterooms, and a further convertible Queen stateroom that doubles as an extra sitting area or kids’ playroom.

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BURN RATE 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 selection of freshly made muffins, breads, pastries and a fresh fruit platter
Daily, Eggs to order - made to your liking

Daily specials

Cinnamon raisin French Toast stuffed with banana slices and topped with banana sauce and crispy bacon
Eggs Benedict served with a chive hollandaise sauce
Corn fritters topped with Smoked Salmon, capers and lemon cream cheese
Baked Portobello mushroom topped with 3 cheeses, poached egg and a drizzle of truffle oil
Blueberry waffles served with fresh fruit and maple syrup


Freshly made artisan bread served daily
Oriental ginger and soy seared steak and baby spinach salad
Salmon cakes served with a creamy dill sauce surrounded by a mango and avocado salad
Sushi platters served family style with calamari and seaweed salad
Grilled pork tenderloin on top of a Greek feta couscous salad
Jerk seasoned Mahi mahi served with a pineapple salsa and baby greens
Lemon pepper marinated shrimp skewers resting on a quinoa bowl

Sample Sunset Appetizer

Shrimp Tempura served with a strawberry rum dipping sauce
Tuna ceviche shot topped with a spiced papaya salsa
Pork and vegetable spring rolls with a sweet chilli dipping sauce
Bacon wrapped and cream cheese filling jalapenos served with a traditional Mexican
bean sauce

Served with warm bread rolls


Wild mushroom and truffle risotto
Summer terrine, pickles, green salad Gribiche sauce, toast, celery decoration
Lobster cakes served on a bed of wilted spinach with a mustard jalapeno sauce
Vegetable dumplings served with a spicy dipping sauce
Roasted cauliflower with a tahini dressing
Pea Pannacotta topped with pistachio’s and baby pea shoots
Beet and goats cheese tian


French trimmed lamb rack served with roasted vegetables, potato dauphinoise, lamb jus and a mint sauce.
Scallop and herb crusted grouper on a bed of green beans with a cauliflower puree and a lemon buerr blanc sauce.
Pan roasted Duck served with a tangy orange sauce, fresh vegetable and baby new potatoes.
Grilled half lobster tails served family style with mixed roasted vegetables, garlic butter and salsa verde.
Crispy skin red snapper on a bed of quinoa with asparagus drizzled with a brown butter and caper sauce.
Fillet steak, cooked to your liking, served with carrot puree, caramelised shallots, fresh greens and a red wine reduction.

Chocolate mousse with a pistachio sugar shard, raspberry coulis and fresh whipped cream
Caramelised Pear tart topped with glazed roasted almond slivers and lightly whipped cream
Almond Semifreddo, chocolate sauce and mixed berries
Oreo based vanilla cheese cake topped with berries and a mango salsa
Pavlova served with passion fruit salsa and fruit crisp
Spiced chocolate tart served with homemade vanilla ice cream
Classic Tiramisu slice

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