FUERTE 3

YACHT TYPE: CATAMARANS

FUERTE 3

  • 21,500 / Week
  • 23,500 (High Weekly Price)
  • 21,500 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (BVI)
  • Speed: 12 Knots/Hr
  • 6 Guests
  • 3 Cabins
  • 2 King
  • 1 Queen
  • 3 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Description

Sleek and classic, this Lagoon 67 was completely refit in 2014 and accommodates up to 6 guests in spacious accommodations. She has two king cabins and one queen cabin, or an optional cabin with bunk beds ideal for children, each with its own private bathroom and shower. The aft deck has hot/cold showers to rinse off after swimming, and the large main salon has loads of seating and lounging area, plus a large dining table for indoor meals or games. The refit in 2014 included new engines, two new generators, all new refrigeration and freezers, new air-conditioning systems, and new upholstery inside and out to only enhance this yacht’s offerings. One of the BVI’s most experienced crews will deliver a charter that exceeds your expectations.

Specifications

  • Size: 67.00 Ft
  • Beam: 37'
  • Draft: 5'3
  • Engine: 2 x 160 HP Yanmar new 2014 17Kw & 7.5Kw new 2014
  • AC: Full
  • Year Built: 2004
  • Builder: Lagoon
  • (2) Stand-up Paddle Boards

Accommodations

3 cabins with ensuite heads & showers: 2 cabins with over-sized queen beds, 1 cabin with queen bed.

Spacious salon for lounging and game playing.
Very roomy cockpit for relaxing and dining alfresco under hard top bimini.

Total refit in 2014 including: new engines, new generators, all new refrigeration and freezers, new air-conditioning new ice-maker, and all new cushions.

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FUERTE 3 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 

All served with tea, coffee, fruit juice, fruit platter, cereals, toast and preserves

Croissant Soufflé

Farmhouse ham and English cheddar baked in a croissant in a soft mustard and scallion soufflé

Coddled Tarragon Eggs

Eggs gently coddled in a Bain Marie with a creamy tarragon sauce served on oven baked bread

Blueberry Pancakes

Silver dollar blueberry pancakes with lashings of maple syrup

 

Lunch

All served with fresh baked bread and butter shells and accompanying wines

Tropical Shrimp Salad

Juicy tiger prawns cooked in a sweet chili and pineapple piquant sauce with a mango and lime dressing on a bed of crisp leaves

Chicken Tacos

Dawn’s secret taco sauce drenching succulent chicken and roasted mixed peppers, homemade guacamole, and crispy tacos

Filet Steak and mixed Bean Salad

Seasoned filet steak layered over a mixed bean salad with a creamy dressing

 

Hors d’oeuvres 

Served with the Captain’s Happy “Island” Hour cocktails of the day!

Bacon pin wheels

Crisp lean bacon in a garlic puff pastry swirl

Chicken Satay

Marinated chicken breast strips gilled on a bamboo skewer served with a peanut dipping sauce

Garlic Mushrooms

Button mushrooms stuffed with an herb and goat cheese filling baked until golden brown

 

Dinner

Served alfresco with accompanying wines

Steak Giovanni

Fillet steak cooked on the BBQ to your liking with a port wine and mushroom reduction. Served with a Julian of baby Vichy carrots and a slow baked jacket potato

Anise de Mer

Scallops, sea bass and salmon in a light fennel and pernod crème fresh sauce. With buttered parsley new potatoes and asparagus tips

Pork lion

Sauvignon Blanc braised tender pork loin sliced onto a bed of Dijon mash, with an infused rosemary and garlic sauce. Served with seasonal glazed vegetables.

 

Desserts

Brandy Butterscotch Bananas

Sliced banana caramelized in a brandy butterscotch and coated in a chocolate crumble

Lemon three ways

A zesty lemon sorbet, a crispy lemon brulee, and a smooth lemon posset

Rum and chocolate cheesecake

A rich rum soaked chocolate mousse with a sweet biscuit base

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