• 20,000 / Week
  • 28,000 (High Weekly Price)
  • 20,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • 6 Guests
  • 3 Cabins
  • 3 Queen
  • 3 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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  • Size: 45.00 Ft
  • Beam: 26
  • Draft: 5
  • AC: Full
  • Year Built: 2019
  • Builder: Lagoon
  • 1 2 person kayak
  • 2 sup paddle boards
  • 2 sea scooters
  • 1 crystal clear kayak with underwater LED lights
  • Stream2Sea Products Including-
  • Shampoo
  • Body Wash
  • Leave-In Conditioner
  • Body Lotion
  • Reef Safe 30SPF Sunscreen


Accommodates 6 guests in 3 ensuite cabins

Inquire About This Yacht:


Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

Chef Ashley's Sample Menu


Acai smoothie bowl topped with fresh tropical fruit, toasted coconut and granola with a honey drizzle

Classic Eggs Benedict with Canadian bacon, poached eggs and hollandaise sauce  

Avocado toast served with beetroot hummus, fried eggs topped with assorted seeds and a balsamic reduction with a side of bacon 

Bagels topped with cream cheese, capers and smoked salmon with fresh dill and an olive oil lemon dressing  

Traditional American breakfast including eggs your way, bacon and blueberry pancakes 

Italian style omelette stuffed with pancetta, roasted tomatoes, spinach and mushrooms topped with feta cheese and served with a side of home fries 



Greek bowls served on a bed of lemon dill orzo pasta topped with turkey feta meatballs, kalamata olives, cherry tomatoes, cucumber and a homemade tzatziki sauce

Hawaiian pulled pork sliders served with a pineapple-lime slaw, topped with a sriracha mayo sauce

Grilled chicken pear and goat cheese salad served with a homemade raspberry vinaigrette dressing 

Grilled shrimp on a bed on angel hair pasta with a garlic tomato cream sauce served with a side of classic caesar salad 

Blackened grouper sandwich served with fresh lettuce and tomato topped with garlic aioli on a brioche bun  

Pokè bowls with white rice, Ahi Tuna, avocado, pineapple and cucumber topped with a sesame soy dressing, crispy onions and pickled ginger 



Fresh homemade guacamole served with tortilla chips 

Brie and fig jam crostini topped with prosciutto, arugula and balsamic reduction 

Bacon and cream cheese stuffed mushrooms with crispy parmesan crust topped with parsley 

Blueberry and goat cheese flatbread topped with caramelized red onion, mint and walnuts with a honey drizzle

Homemade spinach and artichoke dip served with fresh toasted baguette 

Charcuterie board served with assorted cheeses, crackers and meats 



Pistachio crusted salmon served with wild rice and broccolini 

Caprese grilled chicken topped with fresh tomato balsamic and basil salad and melted mozzarella cheese served with a side of fettuccine 

Island glazed grilled chicken thighs served on a bed of cilantro lime coconut rice with a side of homemade strawberry vinaigrette berry salad 

Mahi Mahi tacos served with a mango salsa and avocado topped with cotija cheese and a zesty chipotle lime sauce 

Garlic and herb crusted pork tenderloin with a dijon cream sauce served with roasted rosemary potato wedges and crispy brussels sprouts 

Filet mignon topped with a red wine reduction, mashed potatoes and grilled asparagus 



Char grilled sweet pineapple topped with vanilla ice cream, toasted coconut and mint 

Margarita inspired vanilla and lime cupcakes

Brownie sundae with a melted Reese's cup center and a peanut butter drizzle 

Sweet strawberry pie served with whipped cream 

Traditional apple crumble served à la mode

Classic Crème brûlée topped with fresh berries and mint 

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