• 16,500 / Week
  • 20,500 (High Weekly Price)
  • 16,500 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands
  • Summer Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • 8 Guests
  • 4 Cabins
  • 3 Queen
  • 1 Twin
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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2018 Runner Up for Best Multihull under 57ft in the Annual BVI Charter Yacht Show


  • Size: 51.00 Ft
  • Beam: 28
  • Draft: 4
  • AC: Full
  • Year Built: 2008
  • Builder: Lagoon
  • Fishing in the USVI only.


Gambit offers sleeping accommodations in 3 queen size cabins and 1 twin bunk room. All offer AC and ensuite head and shower.
NOTE: If charter is for 4 couples crew can take bunk room. Please inquire for rate.

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GAMBIT 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.

Meal times are always a significant aspect of any vacation! On Gambit we aim to provide our

guests with attractive meals which are both appetizing and nutritious, whilst accommodating

your dietary requirements, likes and dislikes as best we can. We focus on preparing meals

using a combination of locally obtained produce such as fresh fish, chicken, meat, tropical fruit

and vegetables, rather than importing exotic ingredients and out of season foodstuffs. We

serve breakfast, a light lunch and dinner in the cockpit or at the saloon table, with chilled water,

fruit juice, tea or coffee to accompany it. In addition we have our ‘Captains Bar’, providing you

with that perfect glass of chilled wine, a cold beer or soda, a selection of standard spirits and

mixers, or a sundowner cocktail.

Here are some sample dishes from our menu:



A fruit platter, tropical juice, coffee and tea await you in the morning followed up with something

from the galley:

Fluffy cheese omelettes with a variety of fillings, slices of avocado and crispy bacon

Creamy scrambled eggs sandwiched between grilled hash browns, caribbean grilled bananas

and roasted tomatoes

Eggs benedict served on an English muffin and topped with dijon hollandaise sauce and micro


Continental inspired selection of cold cuts, croissants, muffins, and boiled eggs

Golden french toast, decadently topped with cinnamon apples, dried cranberries and coconut

rum sauce

Cold smoked salmon with poached eggs over baby spinach leaves and crisp potato cubes

Breakfast sausages, caramelized onions, and over easy eggs done how you like them

Toast and preserves


Usually a casual, relaxed meal served family style at the cockpit table during a break in

activities and sailing.

Alfresco dining with an assortment of cold cuts and salads, crispy artisan loaves, chutneys,

mustards and condiments

Sweet thai chilli wraps filled with chicken, greens, sprouts and peanuts

Bruschetta with red pesto, feta cheese and avocado topping

Hamburgers from Doug’s barbecue, build your own with a medley of fillings

Mexican wraps individually created with a variety of fillings

Grilled buffalo wings accompanied by tropical coleslaw and a tossed salad

Melty mushroom cheese toasts with a crunchy citrus flavoured carrot salad

Chef’s quiche


Lightly floured pan-fried mahi-mahi served with sautéed potatoes, veggie tendrils and a

creamy lemon butter sauce

Shrimp platter on a bed of garlic fried rice drizzled and topped with lime wedges

Fragrant thai coconut curry served with jasmine rice and tropical mango salad

Slow roasted lamb shanks, crushed potatoes and mange tout, served with a deglazed red

wine sauce and mint jelly

Grilled spinach and blue cheese stuffed chicken medallions topped with a creamy sauce and

served with steamed vegetables in season

Linguine with red wine bolognaise, crispy garlic bread and Italian salad

Barbecued steak, served with potato gratin and warm beetroot salad

Oriental stir fry incorporating colourful peppers, and bright greens served on a bed of penne

Pork tenderloin medallions flambéed and served with a Mount Gay Jamaican Rum sauce and

colorful roasted veges.

Barbecued tuna steaks marinated and served with a sesame ginger lime sauce, and couscous

tossed veggies.

Asian inspired salmon with quinoa and black bean medley


Flambéed banana crepes, dusted with nutmeg and topped with ice-cream

Torched Berry brulee

Rich dark chocolate mousse sprinkled with mint sugar

Passionfruit mousse over a honey crumble

Home made pavlova with colorful berries and chantilly cream

Apple and cinnamon crumble topped with whipped cream

Poached pears in a red wine reduction with a scoop of vanilla ice cream

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