DEEPBLUE

YACHT TYPE: CATAMARANS

DEEPBLUE

  • 12,050 / Week
  • 14,625 (High Weekly Price)
  • 12,050 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands, Caribbean Leewards
  • Summer Port: Caribbean Virgin Islands, Caribbean Leewards
  • 6 Guests
  • 3 Cabins
  • 3 Queen
  • 3 Showers
  • Children-Friendly
  • Air Conditioning

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Description

Beautiful late model Leopard 46, extremely spacious, well appointed and comfortable. Offering three guest cabins each with queen size berth and private ensuite head with electric heads and stall showers. Yacht is fully air-conditioned for clients comfort.

Specifications

  • Size: 46.00 Ft
  • Beam: 25
  • Draft: 4'6
  • Engine: 2 X 54hp Yanmars 9Kw generator 3500w invertor
  • AC: Full
  • Year Built: 2011
  • Builder: Leopard
  • Giant blow-up water toys
  • Noodles
  • Onboard WiFi available in USVI and BVI, limited to email useage only please. Streaming not allowed.

Accommodations

3 queen cabins each with ensuite electric head, stall shower and wash basin. Large main salon lounge area plus spacious cockpit for lounging and alfresco dining.

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DEEPBLUE 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.

Breakfast

Fresh fruit, juice or fruit smoothie, coffee and a selection of tea are served with breakfast every day.

Thick cut toast topped with smashed avocado, scrambled or poached eggs with crispy bacon and baked 'on the vine' cherry tomatoes.

Smoked salmon on a toasted bagel spread with cream cheese, capers and topped with pickled red onion and a sprinkle of dill.

American style pancakes served with butter and/or maple syrup with a side of crispy bacon and/or mixed berries.

English breakfast with a choice of fried or scrambled egg, baked beans, fried mushrooms, sliced baked tomatoes, crispy bacon, sausages and toast with butter.

Breakfast burritos made with scrambled cheesy eggs, crumbled sausage, tomato salsa, guacamole and sour cream.

Mixed egg muffins served three ways with a choice of tomato, spinach, mozzarella and/or bacon, cheddar and/or garlic, mushroom and pepper. Breakfast sausage served on the side.

Continental style breakfast which includes a selection of yoghurt, local organic honey and granola with fresh baked banana bread, mini croissants and with a choice of spreads and butter.

 

Lunch

Served family style

Mahi Mahi fish tacos and pink chilli mayo served with tortilla chips, salsa and guacamole.

Classic chicken or grilled fish Caesar salad and/or wrap with homemade croutons and homemade anchovy based creamy dressing.

Spicy jerk chicken thighs with potato salad and corn on the cob.

Grilled shrimp and broccoli with cashew sauce served with Asian noodles.

Chicken fajitas.

Traditional European salad nicoise.

Garlic, honey and rosemary chicken over a mixed salad with arugula, sliced avocado, cherry tomatoes, toasted pine nuts and a balsamic glaze with a choice of lemon vinaigrette dressing.

 

Appetizers

Traditional cheese board

Sundried tomato, pesto and parmesan pinwheel

Greek meze platter

Mini Bruschetta

Baked brie or camembert drizzled with honey and/or almonds

Asparagus cigars wrapped in puff pastry with cream cheese and salmon

Charcuterie board

 

Dinner

Pork tenderloin with a creamy Dijon mustard sauce served mashed potato and roasted asparagus.

Sticky jerk salmon served with basmati rice and a red pepper and mango slaw.

Prosciutto wrapped chicken served with roasted vegetables, green salad and a buttery white wine sage sauce.

Homemade beef burgers served in a brioche bun with salad, grilled onions and cheese, paprika potato wedges and your choice of sauce.

Seared Wahoo with a honey, soy glaze and pineapple salsa served with rice.

Chicken marinara served on a bed of spaghetti with grilled garlic bread on the side.

Coconut curried sweet potato, butternut squash and chickpea stew served with rice and roti skin.

 

Desserts

Tropical filo pastry nest with pineapple, mango and banana served with a scoop of vanilla ice cream.

Classic Pavlova with mixed fruits.

Chocolate fondant in individual ramekins served with a scoop of coconut ice cream.

Red wine poached pears with mascarpone cream.

Banoffee pie.

Blueberry cheesecake with single cream.

Chocolate orange pot de crème with candied orange peel.

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