LIR

YACHT TYPE: CATAMARANS

LIR

  • 30,700 / Week
  • 34,300 (High Weekly Price)
  • 30,700 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • Summer Port: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
  • Speed: 12 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 1 King
  • 3 Queen
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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Description

Lir is a Fountaine Pajot Victoria 67 Catamaran. Launched in 2014, she has been built and finished to the highest standards with luxurious, fully air-conditioned accommodation and pleasure sailing as a priority. She has also been equipped with a full range of leisure equipment for the use of the guests. This is all set off at night by her spectacular underwater lighting. Her crew have a wealth of experience within the charter industry supported by formal qualifications. We believe that the combination of stunning destinations, a luxurious catamaran and a perfectly matched crew is the winning combination to make all our guests experiences unforgettable. In addition to the luxury interior, Lir has a full range of water sports equipment to enhance the guest’s enjoyment. To make use of the water toys, Lir has a 4m tender with a 50hp motor powerful enough to accommodate the water skis, wakeboard and doughnut. There are also paddle boards and a kayak to enjoy. For the Scuba divers aboard we carry 4 full sets of diving equipment, including a dive compressor and Diver Propulsion Vehicles! (BladeFish SeaJet 7000). The captain isa qualified Dive Master and certified guests are more than welcome to explore the underwater world with the benefit of the crew’s local knowledge. To see a 360 tour of Lir copy and paste this link into a browser: https://my.matterport.com/show/?m=G5sbs6FWXxh

Specifications

  • Size: 67.00 Ft
  • Beam: 31
  • Draft: 5
  • Engine: 2 x 150hp Volvo Penta engines Cumins 17KW Genset
  • AC: Full
  • Year Built: 2014
  • Builder: Fountaine-Pajot
  • Caribe 4 meters with a Honda 50hp
  • Donut and a Flick kick brand Jobe
  • Wakeboard and skis brand Jobe
  • Two standup paddle surf brand Nais
  • One kayak for two
  • four complete diving Aqualung sets plus a compressor Bauer Junior II
  • Ten complete set of snorkels for adults and two for children.
  • wet suits and life jackets
  • **New Flybridge awning, bar and ice maker
  • Philips 48" 3D smart TV + DVD
  • Bose sound system with Bluetooth connection to any device, cockpit and fly deck sound system too, also cable connection mini jack
  • 4G Internet router with Wi Fi connection
  • Inmarsat C
  • Navtex
  • Garmin AIS VHF + touch screen plotter.
  • KVIH V3 sat comms. with Wi Fi connection
  • Navilec Ultimate boat control by a central wireless computer

Accommodations

All three VIP cabins are on the starboard side on Lir and offer both privacy and luxury on your sailing vacation. Private access for all of the cabins is from the interior of the yacht and all have en suite bathrooms to go with the level of privacy desired by our guests. Each Guest Cabin has a queen size double bed and enough storage space to easily accommodate a couple whatever length of holiday you desire.

Owner�s cabin: With a King Sized central bed, the owner�s suite is for guests who wish to make the most of luxury on their sailing vacation. With large storage capacity from cupboards to shelving guests have everything they need in their cabin. Within, the Owners Suite there is a saloon area with a sofa, a large wardrobe and a desk with bookshelves.
As mentioned all Cabins are en-suite, no exception here for the owner�s version. It is the largest of the bathrooms with two separate washbasins and a walk in shower accessed through a sliding glass door.

Aft Starboard: The Double Cabin with a queen size island bed (space on both sides) comes with an en suite bathroom accessed via a private wooden door, with a full length mirror mounted on it, in the aft companionway, with a modern shower unit and electric flush toilet. There is plenty of storage with cupboards and a wardrobe.

Mid Starboard: The double cabin, accessed via a secure wooden door with a full length mirror from the front passageway, fitted with a queen size bed comes with an en suite modern bathroom with a shower unit and electric flush toilet. There is plenty of storage with large space under the bed and cupboards around the cabin and a wardrobe.

Forward Starboard: The double cabin, accessed via a secure wooden door with a full length mirror from the front passageway, fitted with a queen size bed comes with an en suite modern bathroom with shower and electric toilet. There is plenty of storage with large space under the bed and cupboards around the cabin and a wardrobe. All cabins are equipped with blinds and mosquito nets on their portholes and they have power sockets to recharge the guests� electrical appliances such as cameras, cell phones, tablets or laptops, and of course all cabins are fully air conditioned. The Forward and Mid Starboard Cabins share a common staircase for access and the Aft Starboard Cabin has its own private access.

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LIR 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.

Chef Rebecca Evans : 7 day sample menu

 

Breakfast/Brunch

Sweetcorn and fritters

Sweetcorn and green chilli fritters with red pepper relish and avocado.

 

Crispy poached eggs

Proscuito wrapped grilled asparagus served with crispy breaded poached eggs and a lemon dressing.

 

Banana and sesame Crepes

Crepes laced with sliced banana, toasted pine nuts and sesame seeds, raw honey and creamy Greek yoghurt.

 

Italian eggs Caprese

Fried eggs with crisped Pancetta, fresh mozzarella, cherry tomatoes and fresh basil

 

Toast and Ricotta

Home made toasted French bread topped with Ricotta cheese, charred peaches, crushed hazelnuts and drizzled with honey.

 

Eggs Benedict

Crispy pancetta and poached eggs atop warm English muffins with a lemon hollandaise

 

Tomato and Burrata tart

Mini tarts filled with marinated tomatoes and fresh burrata mozzarella, served with sliced boiled egg and and lemon balsamic dressing.

 

Lunch

Sushi platter

A selection of fish, shellfish and vegetarian sushi served with pickled cucumber and sesame salad and dipping sauces.

 

Smoked mackerel pate

Served with mini Brioche loaves, red onion chutney and green salad.

 

Thai crab cakes

Ginger and lemongrass crab cakes with Asian Slaw and crispy wontons

 

Ravioli

Home made spinach and ricotta ravioli with tomato and balsamic drizzle, served with a zingy lemon and rocket salad.

 

Sea Bream

Roasted Bream fillet served on toasted Sourdough with beetroot humous, dressed salad and sprinkled with zingy Zatar.

 

Goats Cheese Pithivier

Oven baked puff pastry wrapped goats cheese served with an apple, cucumber and lemon salad and drizzled with balsamic glaze.

 

Smoked chicken salad

Grilled Pear, pecan and Blue Stilton salad paired with smoked chicken and a chive Creme Fraiche

Canapés

A daily, pre-dinner selection of nibbles served alongside a sunset cocktail.

 

Entree

Crusted Hake

Cumin and parmesan crusted Hake fillet served on a coconut and cauliflower puree, with seasonal vegetables and a lime emulsion.

 

Chicken Kiev

Curried butter Chicken Kiev served atop butternut squash Sag Aloo

 

Rack of lamb

Herb crusted rack of lamb with a red wine reduction, served with minted new potatoes and buttered spring greens.

 

Red Snapper

Pan seared snapper fillets with leek and vermouth-leek cream sauce, herbed sautéed potatoes and lemon-buttered asparagus.

 

Filet Mignon

Seared fillet steak dressed with a peppercorn and cognac sauce, crispy potato Latka and roasted root vegetable medley.

 

Lobster Tails

Griddled Lobster tails with barberry, garlic, lime & chilli butter served with saffron roast potatoes and harissa charred cauliflower

 

Pork Belly

Crisped pork belly accompanied by creamy mashed potato, apple puree and fine green greens

 

Hoisin duck breast

Pan seared duck breast drizzled in a blackberry and Hoisin sauce, with sesame noodles, shiitake mushrooms and pak choy. 

Dessert

 

Pannacotta

Mango and coconut pannacotta served with vanilla bean shortbread and champagne foam

 

Poppy seed cake

A light poppy seeded sponge with a passion fruit curd, served with toffee almond praline and fresh cream.

 

Pineapple Carpaccio

Paper thin pineapple slices marinated in a ginger and chilli syrup, served with basil sorbet and a crispy almond Tuille

 

Chocolate Cremeaux

Rich chocolate cremeaux with an Amaretti crumb and a tangy orange fluid gel

 

Lemon tart

Lemon tart with a shortcrust pastry served on a bed of toasted meringue with  Dulche de Leche and fresh blueberries

 

Profiteroles

Mocha creme patissier filled profiteroles dipped in chocolate fudge glaze and served with fresh strawberries.

 

Parkin Cake

Spiced ginger Parkin Cake served with mango sorbet and toasted coconut.

 

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