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/Hr
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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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
  • 8-Person Dinghy With 70 HP1 Subwing2 Stand Up Paddle BoardsWakeboard1 Adult Water Ski1 Kids Water SkiTowable Tube8 Personal Inflatable TubesFloating ChairsBeach GamesG-Swing8 Foam Noodles10 Snorkel Gear SetsYoga Equipment

Accommodations

DEEP BLUE is a Leopard 58 built for Virgin Islands luxury with a true sailing soul. Unlike many catamarans, she is actually sailed as much as possible, with a spinnaker now regularly deployed for a ride that feels as thrilling as it is beautiful. Split-level living flows from the bright salon to a forward cockpit hangout, while the best-in-class flybridge offers generous space and 360° views.

Accommodating up to 8 guests, DEEP BLUE offers 4 queen cabins, each with a private ensuite, plus full A/C for cool comfort throughout the charter. The aft deck is made for easy entertaining with teak dining for 8, a grill, wet bar, fridge, and ice maker, while Starlink WiFi, Bose sound, and streaming add modern ease. For divers, she stands apart with diving right from the yacht, an onboard compressor, gear, and instructor, plus up to 5 included dives, not available on the first or last day. Additional dives are $50 per person.

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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.

Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.

 

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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