MYSTIC SOUL

YACHT TYPE: CATAMARANS

MYSTIC SOUL

  • 21,000 / Week
  • 21,500 (High Weekly Price)
  • 21,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands
  • Summer Port: Caribbean Virgin Islands
  • Speed: 22 Knots/Hr
  • 4 Guests
  • 2 Cabins
  • 2 Queen
  • 2 Showers
  • Children-Friendly
  • Air Conditioning

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Description

Look to Horizon to produce such a spacious and commodious 52 powercat. MYSTIC SOUL’s design is nothing less than stellar! She is nothing less than a blue water cruiser, but beneath the proven hull design are two bespoke guest queen suites and a spacious saloon and galley. Couple that with a large flybridge and helm station and ample aft cockpit deck, and you have the recipe for a fine charter yacht. The perfect choice for a Virgin Islands charter for 4 discerning guests: MYSTIC SOUL! MYSTIC SOUL’s Chef Philippa, Runner Up – Best Appetizer at the 2019 BVI Charter Yacht Show.

Specifications

  • Size: 52.00 Ft
  • Beam: 22
  • Draft: 4.5
  • Engine: 2 X Cummins 550s
  • AC: Full
  • Year Built: 2018
  • Builder: Horizon
  • 3 X Sea Bobs
  • Floating Sun Island
  • Dinghy boarding ladder

Accommodations

Two equal queen-berth guest suites, each with ensuite head and shower.

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MYSTIC SOUL 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.

PHILIPPA’S MENU

 

Breakfast

Coconut crusted French toast w/bacon, rum & banana sauce

Eggs Benedict with slowed cooked pork & hollandaise sauce

English muffins with smashed avocado, poached eggs & sun blushed tomatoes

Breakfast burrito w/ homemade salsa, spicy sour cream sauce.

Sweet potato pancakes w/bacon, rosemary infused maple syrup & goats cheese

 

Lunch

Slow cooked bbq ribs w/pickled cabbage, coconut rice salad & grilled veg

Mahi Mahi tacos w/ jalapeño sour cream, spicy slaw & pickled red onion

Gourmet burger w/ blue cheese, charred onions & jack Daniels glaze

Fresh tuna w/mango & ginger salsa, wasabi cream sauce and seaweed salad

Burrata & grilled steak with blood orange salad, pistachio & citrus dressing with crusty bread

 

Dinner

Sous vide Duck breast with cranberry port reduction, pickled cabbage, balsamic glazed shallots & vanilla infused mashed potatoes.

Slow cooked beef short ribs, with a red wine rosemary chocolate reduction, dauphinoise potatoes and grilled asparagus.

Oven roasted mahi mahi & tiger prawn with a brown butter lemon sauce served with linguine, basil & cherry tomatoes

Wahoo with mint, tomatoes and lemon-caper oil. Served with cucumber, arugula and tomato salad.

Sous vide Pork belly w/parsnip & rosemary puree, roast potatoes & parsnip chips

 

Dessert

Vanilla & rosemary infused creme brûlée.

Tart tatin with lightly infused marscapone cream.

Mango souffle with coconut-lime creme anglais & almond tuile.

Lemon tart with candied lemon peel & homemade honey cinnamon ice cream.

Chilled limoncello parfait with raspberry coulis

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