Madrigal V

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Madrigal V

  • 15,800 / Week
  • 15,800 (High Weekly Price)
  • 15,800 (Low Weekly Price)
  • Winter Port: Bahamas
  • Speed: 8 Knots/Hr
  • 6 Guests
  • 3 Cabins
  • 3 Queen
  • 3 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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* It’s a pleasure to provide you information about our adventure charters in The Bahamas.   Kitesurfing in The Bahamas it’s a unique experience; with 700 islands and only 25 are inhabited, offering endless wild islands, white sand bars, off-shore flat water beaches, downwinders and much more. Join us and find the best kitesurfing spots and adventure onboard our luxury catamaran. Enjoy paddle boarding, swim with turtles, dolphins, manta rays and even swimming pigs! You can go fishing, find swells for surfing and sail between the magnificent islands, the options are endless! *


  • Size: 45.00 Ft
  • Beam: 25,9
  • Draft: 4,3
  • AC: Full
  • Year Built: 2015
  • Builder: Lagoon
  • VHF


Lagoon 450 Madrigal V accommodates up to 6 guests in 3 queen size bed ensuite cabins.
In each cabin: A/C with individual control and plugs.
In each bathroom: bath towels and hand towels.

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Madrigal V 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.


Homemade cinnamon rolls with a seasonal
fruit platter, followed by creamy, farmers style
scrambled eggs, sausage and potatoes,
mushrooms, caramelized onions and bell peppers.

Slices of lemon loaf with a fresh fruit salad
followed by ham, aged cheddar, roasted red
peppers and egg sandwiched between a toasted
english muffin and served with home fries.

Freshly baked berry muffins served with an
assortment of fruits and followed by
classic Eggs Benedict with perfectly
poached eggs and a side of avocado.

Crispy, buttery apple marzipan Bear Claws
with fresh fruits, followed by Lox bagels
with smoked salmon, cream cheese,
tomato and  finely sliced red onion.

Chia seed pudding with cinnamon baked apples
followed by spiced sweet potato pancakes,
labna yogurt, honey and crushed walnuts.

Yogurt parfaits with lime & dates served
with a tropical fruit salad followed by
black bean omelettes filled with queso fresco,
avocado and cherry tomatoes and
topped with cilantro.

A fresh fruit smoothies served with
crunchy French Toast crusted in
pumpkin, sunflower, and chia seeds,
topped with apple sausage & crispy bacon
and drizzle with Maple syrup.


Fresh local fish, grilled with lemon and served
with crispy potato wedges, tarter dipping sauce,
homestyle coleslaw, pickles and a green salad
with a creamy lemon dressing.

Toasted baguettes filled with slices of steak,
mushroom, onion, green peppers and melted
Swiss cheese topped with horseradish aioli, served
with garlic potatoes and a green salad.

Hand tossed flatbread pizzas topped
with pepperoni, olives, feta, marinated bell
peppers, garlic, chili and melted fresh mozzarella
served with a garden salad and garlic knots.

Build your own Vietnamese Summer Rolls
with cold cooked prawns, bbq pork, tofu
assorted vegetables and greens, add some herbs with
a peanut or chili sauce and enjoy a green
papaya salad and rice noodle salad on the side.

Fish Tacos with local caught fish,
guacamole, lime black beans, slaw and
pickled vegetables, and a dollop of
chili sour cream served with papas bravas.

Thai Beef Salad with rice noodle tossed with
seared beef slices, sweet peas, cucumber,
carrot and fresh herbs topped with bean sprouts
and peanut and finished with a lime,
ginger and sesame dressing.

Pulled Pork Sandwiches with grilled pineapple,
purple slaw and pickled jalapeño with sour cream
and served with a potato salad and sea salt watermelon.


Seafood ceviche with coconut and orange, red
pepper, onion and cilantro served with corn chips.

Homemade hummus served with assorted fresh
vegetables, kalamata olives and feta pita breads.

Brie en croute, a whole brie round wrapped
in puff pastry and baked with rosemary
apples and drizzled with truffle honey.

Chef’s cheese board with assorted cold meats,
specialty cheeses, fresh fruits, whole nuts and
unique spreads, served with fresh breads and crackers.

Crispy potato skins topped with bacon bits,
avocado, parmesan and green onion.

Traditional Italian bruschetta with fresh
mozzarella, cherry tomatoes and garden basil,
patterned with balsamic reduction.

Deli pinwheels with herbed cream cheese,
salami, cucumber & sprouts

Deli pinwheels  with red pepper cream cheese,
hot capicola, marinated peppers & red onion.

Pigs in a blanket with spicy sausage wrapped in
puff pastry and a honey mustard dipping sauce.

Tempura vegetables with honey, soy and chili dipping sauce.

Lettuce wraps filled with marinated shrimp and
slaw with a ginger & sesame dressing.

Coconut shrimp with a mango & chili dipping sauce.

Hand made fried wontons & steamed dumplings.

Smoked salmon dip with grilled loaves.

Mushroom and Chèvre Toasts.


Seared Red Snapper accompanied by tossed cauliflower
couscous with blackened corn and bell peppers, drizzled
with a roasted green onion oil and served with a
baby leaf salad with cherry tomatoes, mozzarella
fresca, farro, basil, balsamic reduction.

Surf and Turf with the chef’s choice cut, grilled to
perfection and accompanied with coconut prawns and
a creamy garlic sauce, crispy onion rings and roasted
baby potatoes, finished with delicate stalks of asparagus.

Coconut & lemongrass seafood curry with a vibrant
creamy broth, fresh local fish of the day, bell peppers,
snap peas and mushrooms over a jasmine rice
with grilled naan bread and a shaved cauliflower salad.

Crispy chicken roast served with a couscous pilaf, lemon
preserves and olives, with Mediterranean lentil samosas
and a marinated carrot salad with raisin, almond and orange.

Prime Rib  with au jus, Baked Potatoes with
a horseradish aioli, served with grilled broccolini with
parmesan, a cubed salad with cucumber, tomato
and red onion tossed in a creamy vinaigrette
and accompanied with Hawaiian rolls.

A Crab and shrimp Feast with corn on the cob,
Southern broccoli & orange slaw and finished
with fresh polenta bread and a honey butter.

Pork tenderloin stuffed with caramelized apples
& onions, rolled in bacon and served with Dijon
creamed brussel sprouts, lentils and an arugula
saladwith craisins, candied pecans and blue cheese
crumbles drenched in a vinaigrette.


Coconut Key Lime tarts served with a scoop of vanilla
ice cream and topped with candied lime rounds and
toasted coconut shavings.

Salted Caramel Pot De Creme with Chantilly
Cream and shortbread sandies.

Orange blossom rice pudding with dried citrus pieces,
rosewater jellies and grated, pistachio.

Ice Cream Cake with layers of dark chocolate cake,
cherry and pistachio with macerated fruits and nuts,
ice creams and a meringue frosting.

Dark chocolate profiteroles severed with homestyle
vanilla ice cream, black cherry and espresso.

Banana Fudge Sundaes with vanilla ice cream,
hot ganache, buttered rum bananas, shortbread crumble.

Matcha Green Tea Panna Cotta with
sugared ginger and sesame seed crunch.



Clients are welcome to bring their own. 

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