KRAZY KAT

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YACHT TYPE: CATAMARANS

KRAZY KAT

  • 36,900 / Week
  • 45,900 (High Weekly Price)
  • 36,900 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (BVI)
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 6 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Description

‘Krazy Kat’ is the first of the brand new, Fountaine Pajot Samana 59 models to be offered for charter in the BVI! Achieving the perfect blend of space and intimacy, Krazy Kat will enchant you and inspire sailing experiences that bring friends or family together for unforgettable moments. Designed for any style of cruise you desire, Krazy Kat transforms ordinary life onboard into a once-in-a-lifetime experience of luxury, serenity and freedom. Krazy Kat has been carefully designed to create spaces that cater to all guests, from the most lively social gathering to the most relaxing moments of solitude. It has a flybridge with breathtaking dimensions… the largest in its category! The flybridge offers plenty of wrap-around seating for everyone in your group as well as two huge sun beds toward the aft. There is also a decadent foredeck with recessed seating and modular sunbathing stations. The expansive aft deck has a huge dining table where the entire group can dine together al-fresco. The sliding aft doors seamlessly open into the salon to create an ideal, indoor/outdoor environment. Krazy Kat is the popular ‘galley up’ layout so guests can enjoy lounging in the comfortable saloon, while watching the chef prepare their epicurean delights! The layout of Krazy Kat fully embodies the French way of life that celebrates the philosophy of ‘carpe diem.’ Below deck, Krazy Kat has 4 beautiful double cabins, accommodating 8 guests. The master suite is to starboard aft, with a huge walk-around Queen bed, and a stunning en-suite bath. There are three other beautiful guest cabins, all with walk around Queen beds and en-suite heads. Enjoy all the pleasures of sailing and have an amazing time with your guests on Krazy Kat, a phenominal example of the new Samana 59! *Photos are of ‘Krazy Kat’ taken by the crew at the Annapolis Boat, formal/professional photos will follow*

Specifications

  • Size: 61.00 Ft
  • Beam: 31
  • Draft: 5
  • AC: Full
  • Year Built: 2021
  • Builder: Fountaine Pajot
  • Krazy Kat has just been outfitted with a full array of water toys:
  • - 13' dinghy with 60 hp outboard
  • - 2 x inflatable paddle boards
  • - 1 x 2 person 'Crystal Kayak' - clear bottom kayak so you can see the reef below!
  • - 2 x Sublue Navbow sea scooters
  • - 1 floating dock/mat and 3 floating chairs
  • - Inflatable towable tube
  • - 1 x Subwing
  • - Wakeboard
  • - Kneeboard
  • - Adult and child snorkel gear
  • - 1 x casting rod
  • - 2 x trolling rod

Accommodations

4 Queen cabins with ensuite heads (5th Queen cabin is reserved for crew).

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KRAZY KAT 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.

Alex Sample Menu 2023/2024
Fully customizable and catered menu to all allergies and dietary preferences. Creative and delicious cocktails and
wines are offered with each meal.

Saturday

Lunch- Grilled steak caesar salad with parmesan crisps and baked herbed croutons

Canapés/afternoon snack-Hot potato poppers topped with crispy pancetta, melted gouda cheese and aoli 

Entrée- Blackened wahoo over coconut rice with mango salsa

 Dessert- Keylime pie with passion fruit coulis

Sunday

Breakfast-all breakfasts are served with a fresh fruit platter, tea, coffee, and juice zucchini fritter with homemade onion jam, bacon, and spicy mayo 

Lunch greek spread of lamb koftas, haloumi, roasted vegetables, greek salad, tzatziki, humus and fresh pitas 

Canapés- Feta and chorizo stuffed peppers 

Entrée-Low country boil with king crab legs, shrimp, andouille sausage, red potatoes, corn on the cob, broccoli, with rosemary and garlic bread, served with melted butter for dipping 

Dessert- Hot out-of-the-oven double fudge brownie with vanilla ice cream

Monday

Breakfast- Brioché french toast topped with greek yogurt and a berry coulis served with breakfast sausage 

 Lunch- Tuna poké bowls with salty/spicy edamame 

Canapés- charcuterie spread 

Entrée -Red wine braised short rib ragu over a bed of boat-made fettuccine served with crispy balsamic brussel sprouts 

Dessert-Lemon and olive oil cake

Tuesday

Breakfast-Eggs benedict your way (crab, pork, classic) with sweet potato home fries 

Lunch-Lemon and thyme baked halibut over turmeric couscous and kale salad 

Canapés -Dirty nachos with fresh guacamole and pico de gallo 

Entrée-Birria tacos with Oaxaca cheese and cuban beans 

Dessert-Tres leches cake topped with fresh whipped cream, coconut, cinnamon and strawberries

Wednesday

Breakfast - Avocado toast with a fried egg and bacon on top 

Lunch- Crispy chicken sandwiches with secret sauce, served with mac and cheese 

Canapés-Ceviche with homemade chips 

Entrée- Surf and turf with butternut squash puree and chimichurri sauce 

Dessert -Dark chocolate almond tart with coconut whipped cream

Thursday

Breakfast-Lemon and ricotta pancakes served with maple bacon

 Lunch-Dijon and paprika crispy salmon over zesty orzo with garlicky asparagus

 Canapés-Bacon wrapped bbq shrimp skewers 

Entrée-Pork tenderloin with honey garlic sauce over mashed potatoes with lemon butter broccolini 

Dessert-Pavlova with cream and berries on top

Friday

Breakfast- Breakfast bowls-sausage, kale, quinoa, bell peppers topped with sriracha 

Lunch-Zesty flank steak lettuce wraps with fresh veggies and seaweed salad 

Canapés-Vegetable and pork gyoza with dipping sauce 

Entrée-Sesame chilean sea bass over creamy coconut curry, jasmine rice and homemade naan 

Dessert-Chai poached pears over a sweet mascarpone cream

Saturday

Breakfast- Bagel bar with smoked salmon, capers, cream cheese, eggs your way, bacon, sliced tomatoes, cucumber, various cheeses, and pickled onions

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