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  • 34,700 / Week
  • 41,000 (High Weekly Price)
  • 34,700 (Low Weekly Price)
  • Winter Port: Caribbean Leewards, Caribbean Virgin Islands (BVI)
  • Summer Port: Croatia
  • Speed: 10 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Showers
  • Air Conditioning

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Embark on the ultimate adventure in the British Virgin Islands, where turquoise waters, secluded beaches, and warm tropical breezes await you. Sailing in the BVI is an experience like no other, where you can explore over 60 idyllic islands, each with their own unique charm and character. Whether you’re a seasoned sailor or a first-time cruiser, the BVI offers something for everyone. You can navigate the calm waters and gentle trade winds, anchor in secluded coves, and swim in crystal clear waters. You can snorkel or dive the coral reefs teeming with colorful marine life, or simply relax on a pristine beach with a cocktail in hand. With the BVI’s world-class yacht charter services, you can easily set sail and explore the islands at your own pace. Whether you want to island-hop, enjoy watersports, or simply unwind in a peaceful setting, the BVI is the perfect destination. Experience the ultimate island getaway and create memories that will last a lifetime.


  • Size: 55.00 Ft
  • Beam: 29.6
  • Draft: 5.1
  • Engine: ENGINES: 2x NANNI 115hp GENERATORS: 17 KWA
  • AC: Full
  • Year Built: 2023
  • Builder: Lagoon
  • eFoil
  • Jobe Switch
  • 2 Underwater scooters

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NOMAD 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.



- Spinach, mushrooms, and ricotta cheese omelette
- Banana pancakes with crunchy peanut butter and maple syrup
- Smashed avocado toast with sunny side up egg, crispy bacon, and red chili flakes
- Freshly baked croissants with brie and strawberry jam filling
- Smoked salmon platter with bagels and a variety of toppings
- Waffles with caramelized apples, Greek yogurt, crushed pecans, and a dash of cinnamon
- Breakfast tortilla with eggs, bacon, black beans, and guacamole
- Homemade muffins with chocolate chips
- Homemade “burek” with cottage cheese and spinach
- Overnight oats with chia seeds, coconut milk, almond flakes, and berries
- Spicy egg and beans in tomato sauce baked in ramekin
- Homemade banana bread with crunchy almonds and dried cranberries
- Frittata made with onions, peppers, bacon, broccoli, and mushrooms
- Juicy French toast soaked in honey and topped with mango and coconut flakes



- Chicken Caesar salad with romaine lettuce, tomatoes, homemade croutons, and Caesar dressing
- Spicy red shrimp curry with basmati rice
- Superfood salad with grilled halloumi cheese, quinoa, spinach leaves, pomegranate, chia seeds, avocado, and sweet potato
- Fish tacos with red cabbage, pico de gallo, guacamole, cheese, lime, and spicy mayo sauce
- Tuna tataki on a bed of arugula and radish, served with white rice and drizzled with garlic soy sauce
- Fettuccini pasta in creamy truffle and mushroom sauce sprinkled with fresh parsley
- Fried shrimp salad with mixed leaves, avocado, carrots, cucumber, and boiled eggs



- Burrata with vine-ripe tomatoes served on a bed of lamb's lettuce and drizzled with pesto and toasted pine nuts
- Beef steak with pea purée, bacon, and mixed leaves salad
- Forest fruit sorbet with vodka and fresh mint leaves
- Fish soup with rice
- Oven-baked sea bass and baby potatoes with Mediterranean herbs
- Chocolate brownie with vanilla ice cream and fresh berries
- Tuna tartare with avocado and sesame seeds
- Grilled shark in creamy lemon sauce with capers, served with grilled polenta
- Vanilla bourbon ice cream wrapped in crepe and sprinkled with pumpkin seed oil and caramelized pumpkin seeds
- Beet tartare with goat cheese, capers, and walnuts
- Shrimp risotto with Parmigiano Reggiano cream
- Coconut mousse with chocolate shavings
- Devils on horseback filled with goat cheese and served with walnuts on a bed of arugula leaves
- Pork fillet in creamy mushroom sauce with sweet potato mash
- Lemon cake with hazelnuts and cream
- Zucchini carpaccio with capers and sun-dried tomatoes sprinkled with sunflower seeds
- Lobster tails with juicy tomato linguini
- Mini mojito cheesecake
- Cheesy scallop gratin
- Tuna steak marinated in orange juice and served with fried asparagus and tomatoes
- Baklava with walnuts and pistachios with vanilla ice cream


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