DOUBLE DOWN

YACHT TYPE: CATAMARANS

DOUBLE DOWN

  • 45,000 / Week
  • 55,000 (High Weekly Price)
  • 45,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • Speed: 19 Knots/Hr
  • 6 Guests
  • 3 Cabins
  • 3 Queen
  • 3 Showers
  • Children-Friendly
  • Air Conditioning

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Description

DOUBLE DOWN is a brand new 2018 Seventy 8 Lagoon motor yacht that comfortable sleeps 6 guests in 3 en-suite cabins. Due to her 36ft beam, DOUBLE DOWN provides guests the volume of a much larger yacht both in the sleeping accommodations, main salon & exterior deck spaces. Double Down has 3 dining areas: formal dining is found in the main salon & the aft deck has a nice covered settee great for enjoying breakfast or dinner outside. The third dining area is on the upper deck adjacent to the full-service bar. This space will be great to enjoy lunch or dining under the stars where guests can enjoy a 360 degree view. Easy walk around deck leads you forward to the voluminous deck which has a sunken lounge area that can be accessed directly from a door leading to the interior main salon. Forward of that is an epic space one can only expect to find on yachts well over 100ft. The sundeck is covered by a hard top with retractable sunroof and has the upper helm station, full bar, exterior dining, and loose furniture. ***Not for charter in US waters***

Specifications

  • Size: 78.00 Ft
  • Beam: 36
  • Draft: 4.2
  • AC: Full
  • Year Built: 2018
  • Builder: Lagoon
  • 2 X inflatable SUP
  • 2 Seabobs
  • inflatable towing toys
  • 2x water makers, GSM router, Plex movie server, Bose 4.1 surround sound, tvs in all cabins, speakers in saloon, flybridge, cockpit, forward cockpit, airplay, movie streaming (Netflix, Amazon prime, HBO)
  • 4G High Speed Internet,
  • Satellite phone

Accommodations

Double Down sleeps 6 guests in 3 luxurious en-suite cabins including a spacious master cabin featuring private sitting area, his & hers closets, and a private balcony. The two VIP cabins both feature queen berths.

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DOUBLE DOWN 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.

All breakfasts are served with optional meat and cheese platter, smoothie of the day, fruit platter, pastries and cooked options.

Sample of a daily menu

Day 1

Breakfast :  Croque Monsieur

Lunch:  Poached salmon, cream cheese and beetroot, soft boiled egg, crispy caper. Lemon and Dijon dressing

Afternoon Tea: Black Forest gateau

Canapés: Roast butternut and feta ravioli with burnt sage and pine nut butter

Starter:  Truffled parsnip and leek broth, charred leeks, braised artichoke, confit egg yolk, garlic crisp

Main:  Confit crispy pork belly with cauliflower purée, tempura prawns, curried capers and currants

Dessert:  Pear tatin with flammable vanilla ice cream

Petit four:  White chocolate and raspberry gel lolly pops with popping candy    

Day 2

Breakfast:  Smoked salmon, spinach and poached egg

Lunch:  Coronation chicken with mango cashew and coriander, sticky rice

Afternoon Tea:  Yoghurt cake with fruit kebabs

Canapés:  Parmesan crusted lamb lolly pop, tomato and black olive

Starter:  Wild rabbit terrine with tarragon crust, carrot purée, pickled wild mushrooms, Dijon mustard

Main:  Juniper crusted venison haunch with celeriac gratin, salsify and black cabbage, port and blackberry jus

Dessert:  Pear poached in mulled beetroot jus, vanilla roasted plums, cherry creme fraiche

Petit four:  Caramelised chocolate coated orange, bacon dust

Day 3

Breakfast:  Bircher muesli

Lunch:  Spring lamb shoulder with a spinach and hazelnut salad, crispy onions, rosemary roasted root vegetables

Afternoon Tea:  Watermelon and rose sponge with lemon curd

Canapés:  Chicken liver with chicken crackling, grape chutney

Starter:  Seared partridge with smoked cheddar croquette, salt baked beetroot, kale crisp, puffed tapioca, port jus

Main:  Trio of pork with smoked belly and sous vide loin, apple sauce, pickled sauerkraut, Savoy cabbage, anise jus, black pudding crumb

Dessert:  Sticky date pudding with salted caramel popcorn, strawberry milkshake, toffee ice cream

Petit four:  Coconut and popping candy coated Nutella balls

Day 4

Breakfast:  Grilled goats cheese, tomato panini

Lunch:  Sushi and sashimi selection with Asian salads

Afternoon Tea:  Blueberry and white chocolate muffins

Canapés:  Seared tuna with olive oil ice cream

Starter:  Treacle cured salmon with soused cucumber, wasabi mayonnaise, potato crisp, mixed seeds

Main:  5 spiced confit duck leg with soy and ginger stir fried bok choi, lotus root crispies, sesame and honey dressing

Dessert:  White chocolate and wasabi cheesecake with a strawberry compote

Petit four:  Passion fruit and kiwi wonton

Day 5

Breakfast:  Eggs benedict, royale and florentine

Lunch:  Lemon roasted chicken with celeriac remoulade, flat breads, spicy cucumber and tzatziki

Afternoon Tea:  Portuguese custard tarts

Canapés:  Wild mushroom & whisky arrancini, garlic dip

Starter:  White crab ballotine with a brandy bisque, confit artichoke, saffron dressing, pork scratching

Main:  Sous vide rib of beef, horseradish rosti, sauce bordelaise with creamed spinach, caramelised shallots, crispy pancetta

Dessert:  White chocolate and blueberry pannacotta, raspberry foam, white chocolate snow

Petit four:  Strawberry and champagne soup

 

                      

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