DEEP BLUE

YACHT TYPE: CATAMARANS

DEEP BLUE

  • 30,700 / Week
  • 34,000 (High Weekly Price)
  • 30,700 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Speed: 9.5 knots Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Description

DEEP BLUE is a Leopard 58 made for Virgin Islands luxury with a serious underwater edge—BVI/USVI island-hopping included. Split-level living flows from the bright salon to a forward cockpit hangout, with wraparound dining for 8 and full A/C. Sleeps 8 in 4 Queen cabins—each with a private ensuite. Standouts: Starlink WiFi, Bose sound + streaming, and a flybridge with 360° views, lounges, grill, wet bar, fridge, and ice maker—built for cocktails and music. Aft deck dining centers on a teak table for 8 with island views and easy water access. Divers, this one’s yours: onboard compressor + gear with up to 5 dives included (not first/last day); extra dives $50 pp. Luxury above. Adventure below. DEEP BLUE goes deeper.

Specifications

  • Size: 58.00 Ft
  • Beam: 27
  • Draft: 4.5
  • Engine: Twin Yanmar Diesels (Low Hours) Northen Lights 20kw Generator
  • AC: Full
  • Year Built: 2016
  • Builder: Leopard
  • 1 Subwing
  • G-Swing
  • 8 Personal Inflatable Tubes
  • 8 Foam Noodles
  • Floating Chairs
  • Yoga Equipment
  • StarLink WiFi
  • Stereo is Bluetooth
  • New TV
  • New gas grill

Accommodations

2024 Refit:
New kitchen appliances
New bedding and linens
New flybridge enclosure panels
New TV and sound systems
New ice maker
New dive compressor
New dive gear
New paddle boards
New water toys
New solar panels
New windlass
New dinghy and 70hp outboard

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DEEP BLUE 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.

DAY BREAK

All meals served with fresh fruit

Egg Cups with Prosciutto, Spinach and Grated Parmesan Cheese

Captain Dick’s Pina Colada Pancakes with Bacon

Sausage and Mushroom Quiche/Vegetarian Quiche

Orange French Toast Casserole with Sausage

Breakfast Sandwiches

Bagels with Smoked Salmon, Cream Cheese, Red Onion and Capers

Crabcake Benedict with Hollandaise Sauce

 

MIDDAY

Grilled Ahi Tuna with Caesar Salad

Smoked Chicken Enchilada Torte

Grilled Sirloin Burgers with Cowboy Beans

Fancy Chicken Salad Wraps

Pulled Pork Sandwiches with Apple Walnut Slaw

Shrimp Salad with Remoulade Sauce

Grilled Creamy Havarti, Pesto and Artichoke Sandwiches and Homemade Soup

Taco Bar with Various Toppings and Southwestern Rice

 

MAIN

Various salads and vegetables served with each meal

Southern Style Shrimp and Smoked Gouda Grits 

Grilled Pork Tenderloin Medallions with Balsamic Guava Glaze and Wasabi Mashed Potatoes

Baked Ziti with Italian Sausage

Grilled Mahi with Papaya Salsa and Artichoke Lemon Risotto

Grilled Steak Fillets with Gorgonzola Mushroom Sauce and Loaded Baked Potato

Grilled Salmon with Mango Salsa and Pineapple Coconut Risotto

Desserts

Chocolate Mousse

Key Lime Pie

Tiramisu

Lemon Cheesecake with Blueberry Sauce

Apple Crumble with Homemade Ice Cream

Pina Colada Cake with Fresh Cream

Lemon Meringue Pie

 

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