INDIGO II

YACHT TYPE: CATAMARANS

INDIGO II

  • 40,000 / Week
  • 46,000 (High Weekly Price)
  • 40,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (BVI)
  • 6 Guests
  • 3 Cabins
  • 1 King
  • 1 Queen
  • 1 Twin
  • 3 Showers
  • Children-Friendly
  • Air Conditioning

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Description

The NEW 2024 Indigo, a PC60 luxury power catamaran, impresses with its on-deck master and air-conditioned flybridge, making it a favored option among guests seeking luxury. It excels in elegance, stability, and efficiency, positioning itself as a leading choice for those desiring a lavish cruising experience.

Specifications

  • Size: 60.00 Ft
  • Beam: 25
  • Draft: 4.9
  • Engine: MAN i6 850 HP Onan 21.5 KW
  • AC: Full
  • Year Built: 2024
  • Builder: Horizon
  • 2 Inflatable Kayak & Paddle Board Complete Package
  • 4 BOTE Inflatable Hangout Chairs
  • 2 BOTE Inflatable Hangout Loungers
  • 2 Air Pompelmo E Foils
  • 4 Subnado-Underwater scooters
  • Yoga Mats, Weights and Resistance Bands.
  • Air-conditioned flybridge
  • Starlink

Accommodations

3 Ensuite cabins
Primary King cabin on deck level
1 x VIP Queen cabin
1 x Guest cabin (port side) with twin beds can convert to King

Generator free over night due to Lithium battery bank, means Silent Nights. Enjoy a peaceful, silent environment while you sleep, with the added comfort of air conditioning to ensure a restful night.

Crew have separate cabin and head.

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INDIGO II 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.

From the Galley of Chef Tara

Day 1

Breakfast- smoked salmon platter with freshly baked croissants

Lunch- charcuterie platters

Appetizers - stuffed Mushrooms

Starter- blue cheese panna Cotta with port balsamic poach pears

Dinner- pan seared scallops and chorizo served over a spring veg and champagne risotto

Desert-chocolate lava cake with mango sorbet

Day. 2

Breakfast- chocolate chip pancakes

Lunch- caprese salad with home made bread

Appetizers - lobster samosas

Starter- shrimp and wild mushroom bouchée

Dinner- pan seared duck with a port and red current reduction

Desert- baileys creme brûlée with white chocolate biscotti

Day 3

Breakfast- pain chocolate & chia seed pudding

Lunch- Moule’s Mariniere

Appetizers - shrimp toast

Starter- baked Brie with homemade cranberry and port compote

Dinner-pan seared sea bass over black squid ink pasta over a roasted red pepper sauce

Desert-raspberry and lemon Mille-feuille

Day 4

Breakfast- avocado baked eggs

Lunch- goats cheese and roasted pepper baskets

Appetizers - beetroot hummus platter

Starter- tuna tartara

Dinner- pan seared mahi-mahi in a white wine tomato and basil sauce

Desert- key lime pie

Day 5

Breakfast- yogurt parfait & raisin swirls

Lunch- crab and avocado salad

Appetizers - cheese scones with vintage cheddar and port cranberry compote

Starter- butternut squash soup

Dinner- rack of lamb over blue cheese polenta and balsamic pomegranate reduction

Desert- strawberry cheesecake ice cream bomb

Day 6

Breakfast- overnight soaked oats & Banana Bread

Lunch- Caesar salad with BBQ shrimp

Appetizers - crispy crab and ginger dumplings

Starter- foie gras on homemade brioche with fig compote

Dinner- Bouillabaisse with crunchy bread

Desert- light non baked cheese cake with a summer berry compote

Day 7

Breakfast- smoked salmon eggs Benedict

Lunch- sushi grade tuna nicole’s salad

Appetizers - truffle popcorn

Starter-beetroot and vodka cured kingfish

Dinner- Fillet of Beef Wellington

Desert-rich chocolate truffle tower with raspberry gelato

 

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