• 59,000 / Week
  • 72,000 (High Weekly Price)
  • 59,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • 10 Guests
  • 5 Cabins
  • 5 Queen
  • 5 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

Inquire About This Yacht:


  • Size: 65.00 Ft
  • Beam: 33
  • Draft: 5
  • AC: Full
  • Year Built: 2021
  • Builder: Lagoon
  • Flybridge dinning
  • Sub wings
  • 2 efoils
  • Stream2Sea Products Including-
  • Shampoo
  • Body Wash
  • Leave-In Conditioner
  • Body Lotion
  • Reef Safe 30SPF Sunscreen
  • Wifi is available in USVI waters and International waters. Download speeds in foreign countries are not equal to the speeds in the USA.


Accommodates 10 guests in 5 ensuite queen cabins
Crew will take starboard aft cabin.

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 Tanya's Sample Menu

Breakfast Plates

Soufflé Pancakes

Fluffy pancakes served with berry compote, crisp bacon and fresh fruit

Huevos Rancheros

Two fried eggs served with black beans, pico de gallo and queso fresco crumbles on top of warm corn tortillas

Breakfast Gnocchi

Two poached eggs served on top of crispy potato gnocchi, bacon lardons, spinach, cherry tomatoes drizzled with classic lemon hollandaise sauce

Brioche French Toast

Vanilla custard dipped brioche served with whipped strawberry butter and warm maple syrup, side of sausage and fresh fruit

Bagel Board

House made mini bagels served with an assortment of toppings, fresh fruit and yogurt

Herbed Scramble

Soft Scrambled eggs mixed with fresh herbs and goat cheese served with toast and crispy bacon

Caramelized Onion and Gruyere Quiche

Sweet caramelized onions with gruyere cheese, creamy egg base, baked in a flakey pie crust


Lunch Plates

Togarashi Tuna Brioche

Grilled Togarashi crusted Ahi tuna, pickled vegetables, ginger aioli, avocado, arugula nori flakes on a handmade tomato brioche

Thai Beef Steak Sandwich

Grilled marinated hanger steak, green papaya slaw, toasted peanuts with lemon grass aioli on a baguette

Maryland Crab Cakes

Two golden crab cakes topped with lemon caper aioli served with a local greens salad

Poke Tostada

Fresh seasoned tuna, avocado, scallions and kimchi over a crispy wonton topped with a spicy aioli, sesame seeds served with pickled cucumber salad

Lamb Gyro

Grilled lamb koftas served with sautéed onions, red peppers, drizzled with tzatziki on handmade naan bread

Ceviche Tacos

Fresh caught Mahi Mahi ceviche, served with pickled shallots, avocado, watermelon radish and a cilantro lime crema served on handmade flour tortillas

Pork Belly Bao Buns

Braised pork belly, sliced and sautéed until crisp served on a handmade steamed bao buns served with pickled slaw and hoisin sauce


Starter Plates

Spinach Salad

Poached duck egg on top of a bed of spinach, shallots, crusty bread croutons and dressed with a warm bacon vinaigrette

Spanish Style Grilled octopus

Served with smoked paprika fingerling potatoes, crispy capers, garlic chips and lemon aioli


Crispy saffron rice ball stuffed with sautéed vegetables and fresh mozzarella served with slow roasted marinara

Burrata Salad

Burrata cheese and stone fruit served over local greens and drizzled with blueberry balsamic vinaigrette

Roasted Beet Salad

Roasted red & golden beets, mixed baby greens, served with house made whipped labneh and hazelnut dust

Sesame Crusted Tuna

Pan seared sesame crusted tuna served with seaweed salad and soy dipping sauce

Heirloom Tomato Gazpacho

Spanish tomato soup served cold and topped with crab salad


Main Plates
Beef Tenderloin

served with truffle pomme, charred broccolini and port wine reduction

Seared Sea Bass

Crispy seared sea bass served over handmade lemon ricotta gnudi, confit cherry tomatoes, crisp basil leaves

Lobster Crepe

Chive crepe stuffed with fresh local lobster meat, mascarpone cheese and shallots served with carrot ginger sauce topped with pea shoot salad

Braised Short Ribs

Garlic braised short ribs over creamy asiago polenta, red wine sauce served with roasted thyme carrots and parsnip crisps

Duck Breast

Crispy duck breast over wild mushroom risotto, braised bok choy served with a blackberry jus

Wild Caught Salmon

Pan seared salmon filet over potato rösti served with sauce Vierge

Dessert Plates

Chocolate Mousse
served with vanilla whipped cream

Strawberry Pavlova

Toasted meringue drizzled with fresh strawberries, white balsamic and vanilla

Salted Caramel and Chocolate Tart

vanilla bean gelato

Red Wine Poached Pears

Whipped mascarpone and ginger cookie crumbles

Assorted Cannolis

Handmade Cannoli shells filled with sweet ricotta cream, orange zest and dark chocolate bits

Passion fruit Curd Tart
fresh whipped cream

Basque Cheesecake
mixed berry coulis

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