Home | Yachts | NOMADA



  • 33,000 / Week
  • 53,000 (High Weekly Price)
  • 33,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (BVI)
  • 10 Guests
  • 5 Cabins
  • 5 Queen
  • 5 Showers
  • Children-Friendly
  • Air Conditioning

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S/V Nomada is a luxurious lagoon 620 that can host up to 10 guests. Nomada was built in 2014. She has just come out of a extensive interior and exterior refit making her one of the most beautiful 620s of her class including including⁠ Waterworks fixtures, La Maison Pierre Frey upholstery, Matouk linens, and JANUS et Cie furnishings.⁠ Nomada is equipped with some amazing fetches, for example and outdoor rain shower system, big tender with a 90 horse power on the back with an extended tender platform, 2 sea bobs, guest iPads with movies and 3 highly qualified crew ready at your service. Professional photoshoot to come.


  • Size: 62.00 Ft
  • Beam: 33
  • Draft: 5
  • AC: Full
  • Year Built: 2014
  • Builder: Lagoon
  • 2 Sea Bobs
  • Ice maker X2
  • Hairdryer X6
  • Extensive refit completed 2022 - ask for details


NOMADA accommodates 10 guests in 5 ensuite cabins equipped with stall showers and electric toilets. Each cabin equipped with hairdryer, toiletries, USB outlets and iPads.

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NOMADA 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.

All breakfast will include cereals, toast, bagels, yoghurt and tea & coffee in addition to one or two of
the below options.

Eggs Benedict
A crispy rosti, mushrooms and a poached egg topped with Parma ham. Finished off with a classic
hollandaise sauce

French Toast or Fluffy Pancakes
Topped with seasonal fruit/s from the Caribbean.

Fruit Platter
A wonderful spread of seasonal fruit/s from the Caribbean.

Cheese and Meat Board
A variety of cheeses and cold meats.

Oven Baked Omelet
An eggs base filling with wonderful ingredients such as baby tomatoes, spinach, mushrooms, peppers,
ham/bacon/pork sausages.

Turkish Eggs
Perfectly poached eggs, served over a delicious garlicky yogurt, and finished with a warm spicy oil.

Ham and egg cups, filled with cheese, top with tomatoes and herbs, baked to perfection.

Additional considerations: Scones, pastries and oat muffins


Seared Wahoo with Mango Salsa
Wahoo fillet served on a bed of basmati rice, quinoa and topped with a fresh mango salsa.

Gourmet Burger
A freshly made burger buns, patty, caramelized onions, brie cheese and a side of fries.

Fish Finger Sandwich
A freshly made ciabatta rolls, crispy coated fish, mixed leafy green, tartare sauce and a side of fries.

Seared Tuna & Nisoice Salad with Fresh Bread
Fresh tuna steak gilled on barbeque and served with leafy greens, green beans, potatoes and a garlic

Chicken Ramen
Chicken, Spring onions, eggs, Sesame Seeds, radish, shiitake mushrooms, Ramen noodles in a spicy
chicken broth.

Mango Caribbean Poke Bowl
Salmon, sushi rice, red cabbage, edamame beans, pickled red onion, beans and nuts.

Spicy Chicken salad
Pineapple chicken, corn and marinaded pineapple rings served on leafy greens.

Fresh bread options: Beer bread, Pane Bianco, Baguettes and Challa.


Served with some leafy greens, avocado (seasonal) and Melba toast.

Cauliflower Soup with Brown Butter and Cheesy Toast
A wonderful creamy soup topped with crispy sage.

Tomato and Roasted Peppers Soup
Served with a sprinkle of feta and bread sticks wrapped with Prosciutto.

Roasted Butternut and Feta Salad
Served with a citrus vinaigrette on a bead of rocket.

Mussels with Wild Garlic Toast
Cooked in a clear white wine sauce.

Cucumber, smoked salmon and avo stacks
A simple, refreshing and zesty stack of flavor.

Pickled Calamari Salad
Served on lettuce accompanied by toasted bruschetta.

Beetroot and Goats Cheese Salad
Served on a bed of baby spinach


Red Snapper
Asian snapper with sweet chili and lemongrass on a bed of Asian noodles.

Spicy Mahi-Mahi
Served with coconut rice and a goats cheese and spinach salad.

Lobster Thermador
Golden Caribbean lobster drizzled with a rich sauce, sprinkled with Parmesan. Served with rice and
green beans.

Mushroom Risotto
Creamy Italian rice cooked with a variety of mushrooms.

Shrimp Linguine
A zesty, chilli linguine served with leafy green side salad.

Peppercorn Sirloin Steak
Served with baby potatoes and side salad.

Crumbed Pork Chops
Served with mashed potatoes, Brussel sprots and a cheesy sauce.

Chicken Skewers with Espagnole Sauce
Served with potato and broccoli.


Milk Tart
A South African dessert originally created by the Dutch settlers in the "Cape" consisting of a sweet
pastry crust containing a custard filling.

Victoria Sponge Cake
A light fluffy sponge cake filled with creamy and jam.

Fruity Brulee Tart
The classic with a fruity twist.

Berry pannacotta, lemon fudge, liquorice gel and liquorice crunch.

Key Lime Pie
A light and creamy key lime mousse in a cracker crust garnished with whipped cream.

Apple, Pear Crisp
A deconstructed crumble served with a scoop of vanilla ice-cream.
Layers of coffee-soaked lady fingers and sweet, creamy mascarpone.

Sticky Chocolate Heaven
Chocolate brownie, coated with chocolate ganache and dusted with coco powder.

Poached Pears
Cinnamon, red wine poached pear served on a bed of crushed pistachios

Coconut shrimp with Spicy Mayo

Sushi Platter
Mini Fish Tacos
Mini Sliders
Cheese Board
Plain Nachos
Deep Fried Mac and Cheese balls
Roasted Feta, Garlic, Basil & Cherry Tomatoes on Bruschetta
Zingy Thai Steak Salad served with toasted Bruschetta
Fish Cakes and Mayo Dip
Broccoli dip with Toasted Tortillas
Meza Platte



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