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  • 14,700 / Week
  • 17,000 (High Weekly Price)
  • 14,700 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US)
  • Summer Port: Caribbean Virgin Islands (US)
  • 6 Guests
  • 3 Cabins
  • 3 Double
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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This lovely 2015 44′ Leopard Catamaran is built with 3 queen cabins each with private ensuite baths including electric heads, vanity and separate showers. She boasts multiple areas to sit and relax or sip a cocktail and enjoy the cool island breeze of the beautiful Caribbean, especially in its unique forward cockpit lounge that gains access to the trampolines. You can even explore the beneath the surface while staying dry with its onboard clear-bottom kayak! The salon will seat up to 6 guests in comfort for lounging or dining. The exterior aft offers alfresco dining for up to 6 guests and a hammock! Your guests will never forget your experience on LPT! TOYS: 2 Stand Up Paddle Boards, Snorkeling Gear, Floats, 1 Clear Bottom 2-Person Kayak, 1 Subwing, 1 Sunchill, 2 Fishing Rods, & Onshore Games. DIVING: Offered via rendezvous only


  • Size: 44.00 Ft
  • Beam: 23.9
  • Draft: 4.2
  • Engine: 2 X Yanmar diesels 45HP each. 6KW Northern Lights generator
  • AC: Full
  • Year Built: 2015
  • Builder: Leopard
  • Clear bottom kayak
  • Subwing
  • Sunchill


Double berths:
– Fwd Berths (4ft 7in x 6ft 7in) (1.40m x 2m) ***
– Aft Berths (4ft 11in x 6ft 7in) (1.50m x 2m)
**Fwd double bunks convertible to two single berths in each cabin.
All four cabins have vanity, sink, wet shower and an electric head, LED reading lamps.

Forward cockpit lounge area with opening door for great ventilation.
Salon with settee seating and table.
Cockpit has dining table and lounge area.

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LET’S PLAY TWO 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.

Day 1

Breakfast: Avocado Toast, Chili Crunch Eggs, Locally Sourced Fruits

Lunch: Locally Caught Fish Tacos

Dinner: Peruvian Chicken with Baked Vegetables + Mixed Sweet Potatoes

Happy Hour Cocktail + Canapé: Herby Feta Dip with Vegetables + Paloma

Dessert: Chocolate Chip Cookies


Day 2

Breakfast: Plant-based Chorizo Breakfast Tacos, Locally Sourced Fruits

Lunch: Kale Caesar Salad with Chicken and Locally Grown Greens

Happy Hour Cocktail + Canapé: Charcuterie Board + Aperol Spritz

Dinner: Locally Caught Baked Fish with Coconut + Cilantro, Quinoa Salad

Dessert: Chocolate Strawberry Mousse Cake


Day 3

Breakfast: Scrambled Eggs with Goat Cheese + Herbs, Sausage, Locally Sourced Fruits

Lunch: Locally Caught Fried Fish Sandwich with Dill Tartar Sauce + Slaw

Happy Hour Cocktail + Canapé: Vietnamese Summer Rolls with Shrimp + Frozen Mango Daiquiri

Dinner: KoreanInspired Mapù Ragu with Garlicky Rice

Dessert: Chocolate Ganache Cake


Day 4

Breakfast: Brioche French Toast, Bacon, Locally Sourced Fruits

Lunch: Grilled Locally Caught Whole Fish with Lemongrass, Chiles + Coconut, Kale Salad

Happy Hour Cocktail + Canapé: Asian Rice Paper Dumplings + Mojito

Dinner: Caribbean Jerk Chicken with Peas + Rice

Dessert: Passionfruit Tart


Day 5

Breakfast: Lemon Ricotta Pancakes with Blueberry Syrup, Locally Sourced Fruits

Lunch: Grain Salad + Shrimp with Locally Grown Greens and Vegetables

Happy Hour Cocktail + Canapé: Crispy Feta with Lemon + Hemingway Daiquiri

Dinner: Chicken Adobo with Thai Mango Salad

Dessert: Coconut-Lemongrass Angel Food Cake with Caramelized Citrus


Day 6

Breakfast: Banana Bread, Eggs, Locally Sourced Fruits

Lunch: Japanese-Peruvian (Nikkei) Locally Caught Tuna Ceviche with Togarashi + Leche de Tigre

Happy Hour Cocktail + Canapé: Chicken Satay with Thai Peanut Sauce + Jungle Bird

Dinner: Peruvian Lomo Saltado (Ribeye Beef Stir Fry)

Dessert: Churros with Chocolate con Chiles


Day 7

Breakfast: Mexican Chilaquiles (“Breakfast Nachos”)

Lunch: Creamy Corn Pasta with Locally Grown Basil

Happy Hour Cocktail + Canapé: Roasted Poblano Salsa with Caribbean Avocado and Chips + Fresh-Squeezed Margarita

Dinner: Chipotle Adobo Chicken Tacos with Feta and Corn Salsa

Dessert: Apple Crisp with Vanilla Ice Cream


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