FANTASY ISLAND

YACHT TYPE: CATAMARANS

FANTASY ISLAND

  • 18,500 / Week
  • 23,000 (High Weekly Price)
  • 18,500 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands
  • Summer Port: Caribbean Virgin Islands
  • Speed: 14Knots Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 5 Queen
  • 5 Showers
  • Children-Friendly
  • Air Conditioning

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Specifications

  • Size: 58.00 Ft
  • Beam: 31
  • Draft: 5.6
  • Engine: She has two 75Hp propulsion engines and two generators for redundancy and reliability. There�s a large-capacity water-maker, and icemaker in the salon
  • AC: Full
  • Year Built: 2002
  • Builder: VOYAGE yacht
  • 15 foot Caribe Dingy with a 60hp motor
  • Water skiing, kneeboarding, wakeboarding, tubing and stand up Paddle Board
  • Snorkel Gear & Scuba Equipment for 8 Guests
  • New State of the art electric heads 2010
  • Fishing enthusiasts will enjoy the 3 fishing rods: Two for trolling under way and 1 lighter casting rods.
  • 2 Double ocean Kayaks
  • Floating Mats and noodles
  • 24-hour internet access (wireless connections are slow in the BVI)
  • Pelican carries a variety of card and board games for your enjoyment, including Chess and Checkers, Backgammon, Monopoly, Jenga, Scrabble, Pictionary, Uno and more.

Accommodations

5 Luxury Queen Berths with dry heads
AC in each cabin with independent control
Playstaion 2 and TV in each cabin
Toiletries supplied for each cabin
Complimentary wireless internet access

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FANTASY ISLAND 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.

2019/2020 Season Menu

Chef Autumn Russell

Breakfast | Served with fresh and local fruits

Huevos Rancheros 

fried eggs with fresh tomotillo salsa and pico de gallo

Sweet Hash

sweet potato and chorizo hash topped with fried egg

Frangelico French Toast

served with blueberries and vanilla bean whipped cream

Buttermilk Biscuit Sandwich

avocado, crispy bacon, and cheddar jack cheese on a cheddar chive biscuit

Chipotle Eggs Benedict

poached eggs, Canadian bacon, and English muffins topped with chipotle hollandaise

Lunch

Mahi Tacos

coconut crusted mahi with red cabbage slaw and avocado lime sauce served with a mango black bean salad

Fajita Bowls

slow cooked skirt steak, peppers, and onions, served with Spanish rice and spiced black beans

Chicken Ceasar

grilled chicken over crisp romaine served with paprika croutons and fresh ceasar dressing

Seared Tuna Bowl

marinated tuna seared and served with garlic jasmine rice, edamame, and a pickled cucumber salad

Island Mahi

jerk seasoned mahi served with coconut rice and grilled peppers and onions

Appetizers

Peruvian Ceviche

mahi, scallops, and shrimp cooked in lime juice with cilantro and red onion

Savory Gallette 

leeks and red potatoes layered over seasoned goat cheese 

Baked Brie

puff pastry wrapped brie with balsamic blueberries and toasted pecans

Ricotta Gnocchi

wrapped in grilled eggplant and drizzled with sage butter

Tuna Tartar

fresh tuna with mango and avocado served with wonton crisps

Dinner

Garlic Scallops

seared and served over maple butternut squash puree and apple quinoa salad

Chimichurri Steak

marinated skirt steak seared with fresh chimichurri and served with roasted red potates and garlic roasted broccoli

Chicken Roulade

spinach and artichoke stuffed chicken with roasted cauliflower rice and cherry tomato and herb salad

Filet Mignon

filets in a peppercorn merlot reduction with rosemary potatoes and steamed green beans

Island Pork 

pineapple and jerk seasoned port tenderloin served with creamy mashed potatoes and crispy brussel sprouts

Desserts

Carribean Rum Cake

Lemon and Thyme Tart

Lemon Panna Cotta with Blueberry Compote

Chocolate Lave Cake with Vanilla Raspberry Reduction

Mini Pavlovas with Fresh Whipped Cream and Berry Medley 

 

 

 

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