LUNA SEA

YACHT TYPE: CATAMARANS

LUNA SEA

  • 11,865 / Week
  • 16,065 (High Weekly Price)
  • 11,865 (Low Weekly Price)
  • Winter Port: Belize
  • Summer Port: Belize
  • 6 Guests
  • 3 Cabins
  • 4 Double
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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Specifications

  • Size: 46.00 Ft
  • Beam: 24
  • Draft: 4.5
  • Engine: twin Yanmar 55Hp engines,
  • AC: Full
  • Year Built: 2011
  • Builder: Robertson and Caine
  • ASA Sailing & Navigation Instruction Available
  • Variety of fishing rods and tackle
  • Snorkeling Equipment
  • Kayaks (2), can be set up for single or double use)
  • Stand Up Paddleboard
  • Beach Equipment
  • Floating Sun Mattresses
  • 2-Swim Platforms & Showers
  • Bimini & Extendable Awning Shades
  • Multiple Sun Deck Lounges & Trampolines
  • Barbeque
  • 1 LCD TV Screen with DVD
  • IPOD - Stereo CD Player - Indoor/Outdoor Speakers
  • Sirius Satellite Radio
  • Extensive Library of CDs, DVDs, Books & Games
  • Arranged Rendezvous Diving and Fishing Expeditions

Accommodations

The interior features four private staterooms with en suite heads and showers, a fully fitted modern galley and a full size navigation station in the salon. The signature walk-through access to the roomy cockpit and aft bathing platform,connecting the two transoms, completes this exciting new model.

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LUNA SEA 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.

We are able to cater to any and all dietary requirements. Below is our sample menu.

BREAKFAST 

  • Selection of tropical fruits with local granola, yoghurt & fresh baked breads  
  • Fluffy banana rum pancakes & bacon
  • Mayan chaya eggs served with freshly baked breads   
  • Cinnamon French toast, local sausage
  • Smoked ham, tomato & herb mini quiches  

Breakfast is served with fresh fruit, breads, island jams and a selection of beverages including local artisan coffee 

LUNCH 

  • Tropical shrimp & pineapple salad with ginger, coconut, balsamic dressing 
  • Fragrant chopped chicken & broccoli salad, peanut ponzu sauce   
  • Belizean chorizo and rum black bean soup 
  • Mediterranean fish paella, Greek salad
  • Jerk chicken tostadas, pico de gallo 
  • Garifuna seafood 'sere' soup
  • BBQ reef burgers - guest rated 5 stars  

HORS D’OEUVRES
 

  • Brie, mango chutney and fresh pear croustades   
  • Caribbean lobster or conch ceviche with fresh tortilla chips   
  • Garlic shrimp & herb dip   - Lime cilantro hummus with cumin toasted flat bread   
  • Jerk shrimp taco bites, pina colada crema
  • Sushi (subject to catch!)
  • Tomato, basil, balsamic bruschetta 

Cocktails include the signature ‘painkiller’ coconut pineapple rum punch with fresh grated nutmeg 

DINNER

  • BBQ Caribbean lobster with fried plantains and pineapple cilantro salsa   
  • Catch of the day – chef’s whimsical creation with the days catch   
  • Island shrimp linguine, green herb salad
  • Belizean rum marinated BBQ pork tenderloin, ginger sweet potato mash, mango balsamic reduction
  • Thai ginger coconut seafood curry, cilantro rice
  • Mediterranean feta, herb and roasted red pepper stuffed chicken, fondant potatoes
  • Brazilian shrimp 'moqueca', saffron rice

DESSERTS

  • Key lime ginger crunch
  • Coconut chocolate brownies, hot berry compote
  • Bananas foster
  • Chocolate rum 'salami', chocolate drizzle
  • Dragonfruit cheesecake
  • Mini tiramisu
  • Apple pie bites, vanilla ice cream 
  • Coconut lime bars
  • Assortment of local artisan chocolates

This is a sample menu and subject to change, based on availability of the best produce. Lobster season runs from June 15th to February 15th.

 

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