EXODUS

YACHT TYPE: CATAMARANS

EXODUS

  • 23,000 / Week
  • 26,500 (High Weekly Price)
  • 23,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • Summer Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • Speed: 10 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 1 King
  • 3 Queen
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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Description

Exodus, the Ipanema 58, offers exceptional comfort for her guests whether at anchor or underway. There are many areas to spread out, from the large cockpit with wet bar, the expansive foredeck to the roomy and popular fly-bridge with removable sun awning.

Specifications

  • Size: 59.00 Ft
  • Beam: 30
  • Draft: 5
  • Engine: 2 x 110 HP
  • AC: Full
  • Year Built: 2015
  • Builder: Fountaine-Pajot
  • NEW 14ft Tender with 50HP engine
  • 2x Stand Up Paddle Boards
  • 2 person Tube
  • Wake Board
  • Water Skiis
  • 10 person Floating Island
  • Underwater blue lighting
  • Blue lighting on mast
  • Flybridge has a removable awning for shade.

Accommodations

EXODUS can accommodate 8 guests in 4 cabins.
The Master cabin has a King bed, stall shower and electric toilet.
3 Guest cabins have Queen beds, stall showers and electric toilets.
EXODUS is fully air conditioned through out.
Crew has a separate heads and shower.
Lounge areas include salon, aft deck, top fly-bridge and forward deck.

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EXODUS 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.

 Sample Menu

 

Breakfast:
(All breakfast accompanied with fresh tropical fruit platter,cereal,fresh bread,yoghurts,fruit
smoothies and juices)


• Carrot and walnut muffins, blueberry chocolate chip muffins, lemon and pecan nut muffins
• Homemade banana oat fritters with fresh berries, greek yoghurt, and raw honey
• Smoked salmon and cream cheese omelette with arugula leaves and fig reduction
• Eggs on English muffin with dijon mustard, creamy spinach, and shiitake mushrooms
• Eggs Benedict, asparagus, and prosciutto ham with homemade hollandaise
• Waffles with scrambled eggs, roasted cherry tomatoes, and crispy bacon
• Poached egg on top of basil pesto potato rosti with chorizo sausage, and balsamic glaze
• Spinach, feta, bacon, and egg frittata
• Breakfast taco shell with egg, sharp cheddar, arugula, and salsa
• Cinnamon pancakes with fresh strawberries and golden syrup


Lunch:


• Oven baked coconut cod on a bed of carrots and zucchini in fish sauce with peanut asian slaw
• Caribbean chicken salad with red grapes, heart of palm, and feta with a hint of curry and fresh
focaccia
• Seared Tuna niçoise salad with baby potatoes, green beans, and black olives
• Lamb kebabs with avocado, sugar snap mint salad, and a poppy seed dressing
Sides of pita, humus, and tzatziki
• Pork filet stir-fry with green chili paste and coconut milk served over couscous
• Bobotie meat pie with basmati rice and banana salsa sambal
• Lemongrass shrimp and pineapple skewers with cumin, avocado potato salad, and toasted
almonds
• Spiced pumpkin and chicken salad with goat cheese, sunflower seeds, and citrus dressing


Starters:


• Homemade crumbed fishcakes with cilantro leaves and curry mayo dressing
• Portobello mushroom baked in walnut butter with stuffed with feta, spinach, and sun-dried
tomatoes
• Ginger carrot and butternut soup with garlic and herb bruschetta
• Smoked salmon carpaccio with celery and cucumber shavings with goat cheese
• Stuffed courgette rolls with ricotta and toasted pine nuts
• Steamed mussels in creamy white wine sauce
• Scallops on butternut squash puree with raisin vinaigrette
• Tomato and basil shrimp shell


Main course:


• Slowly cooked pork tenderloin in red wine on mashed potatoes with lemon butter green beans,
toasted walnuts, with an orange brandy sauce
• Salmon steak with grilled asparagus with parmesan shavings and roasted garlic potatoes with
crème fraîche and chives
• Filet Mignon with honey glazed carrots and buttered brussel sprouts with cauliflower puree
• Sage and ricotta stuffed chicken wrapped in prosciutto with spinach, and shiitake mushrooms
• Shrimp & lobster tagliatelle / Thai red curry shrimp with coconut basmati rice
• Sweet and spicy mahi-mahi on a bed of balsamic glazed sweet potatoes, butternut squash, and
red peppers
• Rack of lamb on butternut puree with steamed broccoli and roasted cherry tomatoes


Dessert:


• Dark chocolate rum fudge pie with sliced almonds and ice cream
• Key lime pie with fresh strawberries and lemon zest
• Pina colada malva pudding
• Passionfruit cheesecake
• Baileys chocolate mousse
• Creamy mango grill
• Italian tiramisu

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