LAYSAN

YACHT TYPE: CATAMARANS

LAYSAN

  • 30,000 / Week
  • 36,000 (High Weekly Price)
  • 30,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • Summer Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • Speed: 13 knots Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 2 King
  • 2 Queen
  • 4 Showers
  • Pet-Friendly
  • Children-Friendly
  • Air Conditioning

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Description

Step aboard sailing catamaran LAYSAN and you will be immediately impressed by the beauty of the design, immense amount of living space and pervasive atmosphere of calm. But there’s so much more than meets the eye. Once you’re under sail the thrill begins. LAYSAN was custom-designed by Bill Dixon of Dixon Yacht Design, one of the world’s leading yacht design studios, with input from the Owner, himself a superyacht captain. The goal was to build a perfect charter yacht. The result is a yacht ideally suited to active charter clients that want to ride the waves on the trampoline, be cooled by salt spray and laugh at the wind. LAYSAN is super fun under sail. From cutting-edge hull design to high-tech, efficient engineering systems, to sophisticated styling, LAYSAN is in a class of her own. LAYSAN has a layout with social spaces that are designed to accommodate large parties. The yacht is an excellent option for groups of friends and extended families keen to share the yachting adventure without ever feeling cramped. The innovative design allows for flexibility; be together, or find an intimate nook. Charter LAYSAN if you love to sail. This is a yacht built for sport. She can reach speeds of over 13 knots, which will make you feel as though you are flying over water! Watch the surf rush underneath the trampolines. Soak in the sun on luxurious sun pads. Dive or snorkel right off the deck. Immerse yourself in paradise.

Specifications

  • Size: 72.00 Ft
  • Beam: 34'
  • Draft: 7'
  • Engine: 2 Yanmar Diesel engines 200 HP 1 Generator Bowthruster Vetus 29 HP
  • AC: Full
  • Year Built: 2017
  • Builder: Serenity Shipyard
  • 2 x Stand Up Paddleboards
  • New trampolines March 2019
  • 2 Deck showers
  • Guest pets allowed with a security deposit
  • 50" UHD Samsung flat screen TV
  • Blueray Player
  • AppleTV
  • Samsung TV
  • Sonos Surround Sound (salon and cockpit) Laysan LAN
  • 2 8-person life rafts
  • Underwater lights at the stern
  • LED reading lights in cabins
  • USB plugs

Accommodations

2 Kings and 2 Queens. The two aft cabins have the King beds. Rain Shower heads with glass door in port aft /fwd and starboard fwd bathrooms. All cabins have dimmable and reading lights as well as blackout shades, USB ports and independent A/C controls.
Salon Headroom – 7ft
Cabin Headroom – 6ft 5in

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LAYSAN 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.

Karen’s 8-day sample charter menu.

Day 1 Champagne Greeting

Grilled Shrimp & Chicken Skewers

Jumbo Shrimp & Chicken in a Spicy Asian Marinade with a Thai Dipping Sauce served with Homemade Coriander Flatbread.

Canapés

Cantaloupe & Prosciutto Cantaloupe slices wrapped with tasty prosciutto. Grilled pita chips and hummus Spiced and crispy pita chips with traditional chickpea hummus.

Appetizer Entree

Herb Crusted Lamb Marinated Rack of Lamb encrusted with Stilton Cheese and Seasoned Bread Crumbs, roasted sweet potatoes and seasonal vegetables.

Dessert

Key lime pie Graeme cracker crust, sweet lime filling with a Meringue topping.

Day 2

Breakfast

Morning Baked Bread Eggs in a Basket Grated potato baskets with a baked egg topped with crispy maple pancetta. Fresh fruit & yogurt

Lunch

Tomato Basil Bacon Tarts with Salad Grape Tomatoes marinated in balsamic vinegar & olive oil, fresh basil leaves & old fashion bacon baked on a puff pastry tart with goat cheese. 

Camembert Baked camembert with jalapeño jelly and a selection of fine cheeses.

Appetizer

Grapefruit & lobster cocktail Segmented Ruby red grapefruit Entree Loin of Pork Tender Loin of Pork with sage rub wrapped in smoky bacon topped with Savoury Warm Apple and Sage, gratin potatoes and seasonal vegetables.

Dessert

Figs & Honey Warmed Figs drizzled with Honey Yogurt and Sprinkled with Crushed Pistachios.

Day 3

Breakfast

Morning Baked Bread

Parmesan Scones with Cream Cheese and Smoked Salmon & Parma Ham Warm fresh baked cheesy scones topped with whipped cream cheese and your choice of smoked salmon or Italian ham.

Homemade granola with yogurt & fruit My homemade granola has too many ingredients to list, lots of seeds, lots of dried fruit, and honey Bring it all together!

Lunch

Seafood packet with Quinois Salad Snapper fillets on top of delicate vegetables all wrapped up in a parcel and steamed In white wine. Canapés Antipasta Salty black and green olives, marinated hot and sweet peppers, creamy Italian cheeses & crunch breadsticks.

Appetizer Frittatas

Mini Frittatas with Rocket & Watercress.

Entree

Trinidadian Chicken with Caribbean Rice Caramelized Chicken slowly cooked in aromatic Caribbean spices and served with traditional island rice.

Dessert

Grilled Pineapple & Papaya Rum flambé of Sweet pineapple & papaya served with mascarpone cream & coconut bake.

Day 4

Breakfast

Morning Baked Bread
Huevos Rancheros Sautéed Onions and peppers in a spicy chipotles sauce topped With a Baked Egg and served in a warm tortilla.

Lunch

Bequia chicken curry with couscous An Island curry warmed with cinnamon & cloves with the sweetness of pumpkin, couscous Seasoned with allspice & vegetables.

Canapés

Pizza pinwheels Puff pasty twists flavored with pesto & tomato sauce.

Appetizer

Jimaca, mango & fennel salad Crunchy, sweet with a little heat with a simple but tasty lime and olive oil dressing.

Entree

Lobster tails with saffron risotto Sweet Lobster Tails Grilled in their shells with Dill Butter & Sea Salt, Creamy scented Saffron Risotto.

Dessert

Almond cake with cream Freshly baked on board complimented with fresh market fruit.

Day 5

Breakfast

Butter Milk Pan Cakes with jam, honey & maple syrup Fluffy pancakes dressed any way you like with peameal bacon.

Lunch

BLT Plus Homemade Grilled Bread with a Spicy Mayo, Crispy Bacon, Lettuce & Tomato, Served with oven baked Cajun potato wedges.

Canapés

Mini Quesadillas Little veggie tortilla wedges grilled & served with salsa and sour cream.

Appetizer

Tomato & Mozzarella Salad Heirloom tomatoes with buffalo mozzarella and basil leaves, simply dressed To let their natural flavor come through.

Entree

Duck Breast Pan Seared Duck Breast in a Cherry Brandy Sauce served with Horseradish Potato Mash and vegetables.

Dessert

Rum mousse with fresh fruit Creamy cool mousse with a hint of rum on top of sweet seasonal berries. Sprinkled with dark chocolate shavings.

Day 6

Breakfast

Morning Baked Bread
Traditional English Scrambled eggs with onions and green peppers, streaky bacon, fried tomatoes topped with cheese.

Lunch

Cornbread soufflé with salad A savory egg custard with sweet corn and onions. Served with a spinach salad with poppy seed dressing.

Canapés

Crustini

Sun-dried tomato & Asiago cheese melted on top of crusty garlic bread. Appetizer
Endive Chicken Boats

Entree

Grilled Mahi Mahi with Mango Salsa & Plantain Gratin. A delicious island fish topped with a spicy but sweet salsa along with a local taste plantain gratin.

Dessert

Cinnamon ginger cake & apple compote. Baked on board a warm cake flavored with the spices of the islands. 

Day 7 

Breakfast

Morning Baked Bread

Fruit crepes Thin and light crepes, French style, filled with fruit and served with cream, jam, and honey.

Lunch

Chicken Sandwich Roll. Roasted Chicken, bacon, sundried tomatoes in a Honey Mustard glaze rolled up in Freshly baked bread.

Canapés

Appetizer

Indian Fish Pakoras. Mild White Fish Coated with a Flavourful Chickpea Batter, on a bed of arugula served with a drizzle of homemade Peach Chutney.

Entree

Beef Bourguignon.

Traditional Beef Round Slowly Braised in Cognac & Red Wine served on a bed of Buttery noodles.

Dessert

Poached pears with ice cream. Pears poached in a cinnamon and vanilla syrup, homemade ice cream topped with a Grand Marnier chocolate sauce.

Day 8

Breakfast

Morning baked bread.
French toast.

Lunch

Seared red tuna with seaweed salad.

 

 

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