KINGS RANSOM

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YACHT TYPE: CATAMARANS

KINGS RANSOM

  • 52,000 / Week
  • 59,400 (High Weekly Price)
  • 52,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (BVI)
  • Speed: 19 Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 1 King
  • 4 Queen
  • 5 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Description

King’s Ransom, a Silhouette 76 cat with a master full-width king suite, 3 queen suites, and a suite with either a queen or two twin berths.

Specifications

  • Size: 76.00 Ft
  • Beam: 38
  • Draft: 5.5
  • Engine: 2 of each
  • AC: Full
  • Year Built: 2008
  • Builder: Matrix Yachts
  • 1 seabob
  • Banana Boat
  • 2 X E-foils
  • Yoga retreat
  • Thai Massage
  • Ice bath
  • WiFi available on request...
  • Yoga

Accommodations

King’s Ransom features a main-deck, king-berth, master suite, and 4 queen berth guest suites. The midships starboard queen suite may be converted into two twin berths.
All the guest heads are electronically operated.
King’s Ransom is fully air-conditioned throughout and each guest suite has its own flat-screen smart TV.
WiFi available throughout King’s Ransom…

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KINGS RANSOM 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.

A Sampler from Jean's galley aboard KING'S RANSOM

DAY 1

Welcome charcuterie board
Selection of cured meats, selection of cheeses, homemade dips, crackers, fresh homemade bread, vegetable crudites and fresh fruit

CANAPES
Salmon & cream cheese rounds
Fresh Norwegian salmon and cream cheese on a cucumber round topped with fresh dill and caviar

STARTER
Tuna tartare
Freshly caught tuna marinated in a ginger, soy & lime, served on a bed of lime avocado mousse topped with micro greens and pomegranate pearls

MAIN
Scuffed fillet wrapped in pancetta
Fillet stuffed with sundried tomatoes, baby spinach and feta wrapped in pancetta served with Djjon mustard mash, streamed broccoli, farm style carrots and drizzled with a preserved fig jus

DESSERT
White Lindt chocolate mousse
Decadent Lindt white chocolate mousse topped with whipped Creme fraiche and dark chocolate swirls served with fresh raspberries

DAY 2

BREAKFAST
Smoked salmon rotis
Fresh salmon on a homemade potato roti, copped with creme fraiche, fresh dill and poached eggs
Blueberry and coconut muffins
Chia seed pudding with fresh fruits and nuts Fresh fruit platter/ yogurts/ homemade granola


LUNCH
Seafood delight
Grilled Lemon and chilli king prawns, creamy white wine mussel pot, grilled calamari, grilled mahi mahi served with a Greek salad and Cajun potato wedges


CANAPES
Crispy Bruschetta
Crispy fresh homemade bread topped with garlicky tomatoes and fresh basil drizzled with a basil oil

STARTER
Apple, blue cheese and walnut salad
Fresh rocket, green apple, walnuts and blue cheese drizzled with a homemade vinaigrette

MA IN
Sesame crusted tuna steak
Seared sesame crusted tuna steaks served on a bed of wasabi mash, crispy Asian veggies and drizzled with a ginger and soy reduction

DESSERT
Caramel popcorn cheesecake
Delicious zesty lemony baked cheesecake topped with caramel popcorn and drizzled with a caramel glaze

DAY 3

BREAKFAST
Smashed avocado and egg sourdough bread
Freshly baked crispy sourdough bread topped with smashed avocado, sliced boiled eggs topped with chilli flakes and micro greens
Crispy bacon, grilled cherry tomatoes and sauteed mushrooms Chocolate and blueberry pancakes served with fresh fruits and Nutella

LUNCH
Classic chicken Caesar salad
Fresh romaine lettuce lightly tossed in a delicious homemade creamy Caesar dressing, topped with chicken, herbed crusted boiled eggs, fresh avocado, Parmesan shavings and homemade brioche croutons

CANAPES
Hummus and veggie platter
Homemade roasted carrot hummus, roasted beetroot hummus and classic traditional hummus served with cucumber, carrot and celery sticks and fresh bread

STARTER
Thai papaya salad
Papaya tossed in a Thai dressing mixed with fresh cherry tomatoes, cucumber strings, crispy green beans and topped with crushed peanuts

MAIN
Fillet mignon
Served with a creamy butternut and carrot puree, roasted beetroot, chargrilled corn and garlic baby potatoes drizzled with a red wine jus

DESSERT
Dark and white chocolate ganache
Served with a nut praline, mixed berry coulis and dark chocolate ice cream

DAY 4

BREAKFAST
Eggs Royale
Poached eggs, wilted baby spinach and salmon served on a toasted sourdough bread drizzled with a creamy hollandaise sauce
Freshly baked banana and walnut bread
Freshly loaded smoothies topped with fresh fruits and sprinkled with chia seeds

LUNCH
Teriyaki beef salad
Seared teriyaki beef served on a bed of fresh greens, baby spinach, feta, avocado, sliced radishes and toasted nuts

CANAPES
Roasted aubergine bruschetta
Crispy sourdough bread topped with homemade hummus, roasted aubergine and cherry tomatoes topped with fresh basil and drizzled with a balsamic reduction

STARTER
Caprese salad
Fresh yellow and red buffalo tomatoes and mozzarella slices, topped with fresh and crispy basil, drizzled with a basil pesto oil

MAIN
Citrus baked mahi mahi
Served with a creamy sweet potato puree, sauteed asparagus and roasted zucchini with fresh thyme and arugula

DESSERT
Mixed berry and champagne panna cotta
Delicious and classic creamy Italian desert with fresh berries

DAY 5

BREAKFAST
Bagel Bar
Fresh, homemade bagels with a choice of toppings: smoked salmon, cream cheese, cucumber, tomato slices, boiled eggs and cheddar cheese
Nutella and nut pastry twirls
Homemade granola, yoghurt and fruit bowls Fresh fruit platter

LUNCH
Grilled salmon
Severed with a delicious garden salad and a roasted butternut, roasted beetroot, baby spinach, feta and toasted seed salad drizzled with a balsamic reduction

CANAPES
Caprese skewers
Cherry tomatoes, mini mozzarella balls and fresh basil skewers drizzled with a basil pesto oil

STARTER
Bloody Mary prawn cocktail
Prawns marinated in a delicious creamy Bloody Mary sauce on a bed of fresh lettuce and avocado cubes topped with micro greens and a grilled prawn

MAIN
Herbed crusted lamb rack
Lamb rack coated in mint, basil, coriander and panko crumbs on a bed of ratatouille and drizzled with a mine and basil oil

DESSERT
Deconstructed blue berry cheese cake
Creamy and delicious fridge cheesecake topped with fresh blue berry coulis and served with a nut crumble and freshly whipped cream and lemon zest

DAY 6

BREAKFAST
Fully loaded croissants
Filled with creamy scrambled eggs, crispy bacon, balsamic cherry tomatoes and avocado
Belgian waffles topped with fresh berries chocolate chips, freshly whipped cream and drizzled with syrup

LUNCH
Classic Nicoise salad
Freshly seared, sliced tuna steaks served on a bed of fresh greens, crispy green beans, cherry tomatoes and boiled potatoes drizzled with a creamy homemade dressing served with a crispy home made bread

CANAPES
Smoked salmon and cream cheese blinis
Homemade mini pancakes topped with cream cheese, smoked salmon, fresh dill and caviar

STARTER
Seared scallops
Tangy seared scallops on a roasted leek puree and topped with fresh rocket and orange pearls

MAIN
Caprcse baked chicken
Chicken fillets topped with fresh tomato and mozzarella slices in a basil pesto sauce topped with fresh basil and served with coconut rice and a cacsar salad

DESSERT
Creme brulee
Classic Italian creamy custard topped with a flamed sugar crust

DAY 7

BREAKFAST
Traditional American breakfast
Crispy bacon, fried/ scrambled eggs, baked beans. sauteed mushrooms and home made hash browns
Banana and pecan nut muffins Fresh fruits
Fresh carrot, ginger and orange juice
Fresh celery, mint, apple and cucumber juice

LUNCH
Crunchy Cajun chicken salad
With fresh lettuce, mint, basil, cherry tomatoes, feta, bell peppers, cucumber, avocado and nut sprinkles

CANAPES
Olive tapenade
Fresh crispy toasted bread topped with a olive pate

STARTER
Beef carpaccio
Thinly sliced beef drizzled with olive oil and truffle oil topped with fresh rocket, toasted pine nuts and parmesan shavings

MAIN
Pistachio-encrusted grouper
Baked Grouper coated in Greek yogurt ,dipped in pistachio crumbs and served on a bed of steamed green veggies with Greek salad

DESSERT
Candied pears with walnuts
Baked candied pears sprinkled with crushed toasted walnuts and drizzled with honey, served with vanilla ice cream

DAY 8

BREAKFAST SEND-OFF
Eggs Benedict on a toasted English muffin
Crispy bacon and poached eggs drizzled with a delicious and creamy homemade hollandaise sauce, topped with arugula
Blueberry and cream cheese pull apart bread
Fresh smoothies topped with berries and chia seeds Fresh fruit platter

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