ISOLABLUE

YACHT TYPE: CATAMARANS

ISOLABLUE

  • 13,000 / Week
  • 15,000 (High Weekly Price)
  • 13,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands, Caribbean Leewards
  • Summer Port: Caribbean Windwards
  • Speed: 12 knts. Knots/Hr
  • 6 Guests
  • 3 Cabins
  • 3 Queen
  • 1 Twin
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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Description

ISOLABLUE, a 49-foot Privilege sailing catamaran, is a masterful build. She is a high-end cruiser designed for luxury living at sea. This deluxe yacht is fully-equipped for transoceanic adventures in complete autonomy. State-of-the-art equipment includes: brand new air conditioner chiller inverter, generator, water maker, electric winches, battery chargers/inverter, solar panels, refrigerator, freezer, dive compressor and more. Please note the crew makes purified drinking water. The design brief for ISOLABLUE demanded luxury interior and exterior spaces that are equally practical and comfortable. Interiors are beautifully executed with elegant built-ins, stylish upholstery and high-quality joinery and finishes. The salon and dining area are spacious and flooded with daylight. Guest relax in comfort on plush, u-shaped seating around the oval dining table. The guest cabins are roomy and well-ventilated. Each is equipped with an individually controlled digital thermostat to ensure the perfect temperature. The large beds measure 5.2 x 6.6 ft and are bedecked in fine linens. Three cabins have a private shower and toilet. Accommodations are perfect for a romantic getaway, friends, or a family. If required the aft cabin port side can convert to two single beds. Guests enjoy real comfort, great privacy, generous social spaces and the feeling of being at home. The large cockpit is the preferred spot for dining al fresco with magnificent views. Easy access to wide transoms makes launching water toys and diving into the Caribbean Sea effortless fun, even for children. Snorkeling or diving right off the yacht is spectacular. Captain Laurent is a licensed PADI instructor and Chef Astrid is a licensed PADI Divemaster. They offer one “discover scuba diving” or a dive per person for a minimum stay of seven nights. Award-winning Chef Astrid took first place at the 2018 Grenada Charter Yacht Show Culinary Competition. ISOLABLUE is a luxury floating villa that offers the best of living at sea. The highly professional crew are eager to share the magic of the islands with you. Charter this beautiful catamaran to sail with your guests in style, safety and comfort on a voyage through the enchanting Caribbean.

Specifications

  • Size: 49.00 Ft
  • Beam: 24
  • Draft: 4.5
  • Engine: Volvo Penta engines x 2 (40 KW each) 7 KW Generator
  • AC: Full
  • Year Built: 2001
  • Builder: PRIVILEGE ALLIAURA MARINE GROUP
  • Exercise Sticks
  • 6 Noodles

Accommodations

Two fwd queen and starboard aft queen beds are 5.2 ft x 6.5 ft. Port fwd is ensuite, starboard fwd has large, private shower only. Fwd & aft starboard queens share toilette in private companionway head where there is also a small office for guest use. Port queen aft can be converted to a twin.

Fully centralized air conditioner chiller inverter allows guests to regulate individual cabin temperatures with a Digital Thermostat.

Two hair dryers, shampoo, body lotion and soap in the bathrooms. Special marine-friendly sun lotion is provided.
Isolablue has 3 wet, electrical heads. Salon height is 6’4″.

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ISOLABLUE 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:

Homemade bread and brioche, marmalade and butter

Fruit milkshakes and fresh fruits

Croque Monsieur

Pancakes with maple syrup

Eggs Benedict with lemon sauce (ham, poached egg and lemon sauce)

Italian breakfast casserole (layers of ham, eggs, cheese, onions and pepper)

Filled crepes with cream cheese, tomatoes and ham

Florentine eggs (poached egg and spinach over homemade toasted bread)

Scrambled eggs with aromatic herbs and tomatoes on homemade toasted bread

Appetizers:

Parmesan sablés

Gazpacho of Granny Smith and champagne

Eggplant caviar with tapenade

Crispy pastry of goat cheese and apricots

Blue cheese and pear muffins

Caramelized cherry tomatoes

Trio of fish rillettes with homemade toasted bread

St. Jacques shell tartar with mango

Puff pastry with candied onions and tomatoes

Homemade Focaccia topped with an artichoke crème

Grilled marinated shrimps on guacamole

Smoked salmon with sour cream and salmon caviar over blinis

Starters:

Celery-Prosecco mousse topped with salmon tartar

Spicy meatballs over Tzatziki

Zucchini-goat cheese terrine with garlic and mint

Gazpacho with pesto cream

Shrimp cocktail and avocado purée over citrus jelly

Millefeuille of smoked salmon, goat cheese and candied celery

Thai fish cakes with cucumber dipping sauce

Parmesan crispy filled with cheese mousse

Fish enveloped with raw prosciutto over poivronade

Carrot flan with smoked duck breast and herb salad

Parmesan cream with pesto

Main course:

Marinated tuna breaded in mint with orange and fennel

Fish fillets on a creamy white chocolate dressing over pumpkin purée

Shredded duck confit sachets with a pear chutney

Tuna with stewed leek, vanilla and asparagus cream

King prawns over mashed potatoes and spinach salad

BBQ Côte de boeuf, herb-flavored butter and baked potatoes

Baked cod over persil-spinach risotto with buttered fish sauce

Cold Thai prawn salad

Italian pasta with gambas and saffron sauce

Poultry ballotine truffled with pistachios

Mahi Mahi, sweet potato-coco purée and coriander crumble

Chicken satay with peanuts sauce, coconut rice and cucumber salad

Porc filet mignon filled in a pastry crust with crunchy vegetables

Dessert:

Summer fruits Tiramisu

Orange mousse

Key Lime pie

Half cake - half passion fruit mousse

Coconut blanc manger, tropical jelly and exotic fruits

White chocolate cream, red fruit jelly, and lime mousse

Coco-lemon shortbread topped by bananas on spiced syrup

Caramelized pineapple flambeed with rum and toasted brioche

Crème brûlée coconut-ginger with mango

Dark chocolate lava cake with caramel coulis

Panna cotta mango with white chocolate crumble

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