Home | Yachts | 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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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.


  • Size: 76.00 Ft
  • Beam: 38
  • Draft: 5.5
  • AC: Full
  • Year Built: 2008
  • Builder: Matrix Yachts
  • 1 seabob
  • WiFi available on request...


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 TV & DVD player.
WiFi available throughout King’s Ransom…

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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 Lisa's galley aboard KING'S RANSOM


Fresh pastries and fruit platters to share

Thick cut grilled sourdough toast, topped with middle rasher bacon, smashed avocado, poached egg and sprinkled with feta.

Breakfast burrito filled with scrambled cheesy eggs and bacon crumble served with homemade salsa and plain greek yoghurt.

Buckwheat pancakes filled with smashed banana and toasted pecan nuts served with a choice of dark chocolate sauce or Kahlua infused maple syrup and a side of breakfast sausage or bacon.

Breakfast pizza - A traditional Italian pizza crust topped with buffalo mozzarella, egg over easy, caramelised onion and crispy prosciutto.

Fluffy omelette with your choice of filling with a side of grilled seasoned vine-ripened tomatoes.

Frittata filled with roasted potatoes, black forest ham, gruyere cheese and baby spinach, with a side of mixed sautéed mushrooms.

Thick sliced brioche french toast stuffed with apple strudel.


With complimentary dessert option

Bang Bang Vietnamese noodle salad, tossed with jumbo prawns, dried shallots, crushed dry roasted peanuts, bean shoots and fresh torn mint with a light lime, ginger & rice wine vinegar dressing. (Dessert - Mango Sorbet)

Fillet of blackened Mahi Mahi on a bed of roasted garlic and sweet potato risotto with a summer salad topped with beetroot chips.

Made to order traditional Italian thin-crust pizzas served with a green salad and poppy seed dressing, (Dessert - mini citrus tart)

A medley of pork, chicken and beef satays (marinated meat kebabs), served with mildly spiced coconut, peanut sauce, with sticky rice and Gado Gado Salad served on a banana leaf. (Dessert - mini chocolate chip cookie cake)

Grilled wild salmon on a bed of lentils, brown rice, shredded carrot and roasted garlic with orange, manuka honey, miso dressing served with a garden salad. ( Dessert- lamington cake)

Middle Eastern Mezze spread, mint and cumin lamb balls, falafel, tabouli, tzatziki dip, hummus and oven warmed pita bread. (Dessert- raspberry sorbet)

Gourmet steak sandwich with grilled wagyu beef served in a brioche bun with red onion jam, gorgonzola, arugula, and a side of apple slaw. (Dessert - warm gooey brownies with vanilla bean ice- cream)



Shot glass with chilled watermelon and basil soup.
Thai green mango salad
Mini goat savoury cheesecake topped with red onion jam
Pumpkin soup with cracked pepper and infused with vodka
En salata caprese salad
Tiered Asian pear with crumbled stilton cheese and drizzled with a lemony honey dressing.
Pan-seared sea scallops in brown butter served in a petite Chinese spoon with mirin, sushi vinegar dressing


New Zealand herb-crusted rack of lamb, resting on a bed of pearlised couscous with spring vegetables and a drizzle of tamarind balsamic reduction.

Beef Rendang - (Slow cooked Balinese dry curry) served with ginger, coconut-infused basmati rice and a side of Asian salsa

Linguini zucchini with pistachio pesto, jumbo prawns topped with a parmesan lace wafer

Pan-seared ahi tuna encrusted with Japanese seasoning and sesame seeds, on a bed of soba noodles tossed in a wasabi Japanese mayonnaise, with a garnish of Wakame seaweed salad.

Porcini dry encrusted fillet mignon on a bed of roasted garlic smashed potatoes with a confetti of oven- roasted grape tomatoes, leeks and shitake mushrooms, with a drizzle of port wine reduction.

Grilled Caribbean lobster on a bed of traditional peas and rice with pineapple relish, and plantain crisp garnish.

Herb crusted pork tenderloin, stuffed with fresh herbs, onion and garlic, on a bed of potato galette stacks with a rosemary mango glaze and pan-seared baby bok choy


Dark chocolate warm flourless chocolate cake with a raspberry coulee.
Sticky croissant pudding with dolce leche ice cream.
Filo flower filled with chantilly cream and summer berries with a soft toffee swirl.
Apple and rhubarb crumble with creme Anglaise.
Mini New York cheesecake topped with passionfruit glaze and Persian cotton candy.
Caramelised banana spring rolls with nougat ice cream.
Mini tiramisu.

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