Pegasus IX

YACHT TYPE: CATAMARANS

Pegasus IX

  • 28,000 / Week
  • 28,000 (High Weekly Price)
  • 28,000 (Low Weekly Price)
  • Winter Port: Bahamas
  • Summer Port: Bahamas
  • Speed: 28.5knots Knots/Hr
  • 6 Guests
  • 3 Cabins
  • 2 King
  • 1 Queen
  • 3 Showers
  • Pet-Friendly
  • Children-Friendly
  • Air Conditioning

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Description

IMPORTANT MESSAGE DUE TO THE CURRENT UNCERTAIN TIMES, THE OWNER OF PEGASUS HAS AGREED TO OFFER PENALTY FREE CANCELLATIONS ON ALL CHARTERS BOOKED ONBOARD PEGASUS IX UNTIL THE OFFICIAL END OF THE PANDEMIC OR ANY OTHER PANDEMIC. This 92ft Jet Drive Power Cat is is made for cruising in the Bahamas. Offering her guests three decks of luxurious indoor and outdoor living space combined with its ability to deliver them to the far reaches of the Exumas, in comfort, safety and at speed. With a maximum draft of 4.1ft (1.4m), she can explore the shallows of the Bahamas like no other yacht in her class. capable of exploring and anchoring in depths as little as 5ft. promising an up close and personal experience of the Islands beaches and bays, keeping you in calm waters where you can swim out of the currents. Her 2 engines deliver 4000Hp of thrust via a modern Jet drive system that accelerates her to an astonishing 33 knots with ease. Ensuring limited time at sea and more time on anchor, enjoying the warm Bahamian waters. Sleeps 6 guests in 2x kings and 1x queen. All en-suite. 3 highly experienced permanent crew who have been aboard since 2016.

Specifications

  • Size: 92.00 Ft
  • Beam: 27.5
  • Draft: 4
  • Engine: Based in Lyford Cay, Nassau, Available from April 30th through to July 20th Rates are Plus APA and 4% Bahamas Tax
  • AC: Full
  • Year Built: 2004
  • Builder: Custom Built Aluminum Cutter
  • 6ft x 9ft floating platform
  • 6ft x 20ft Lilly Pad.
  • Drone
  • 2 large Beach umbrellas,
  • beach setup for 6
  • 3 x 1 man kayaks
  • 2 x Paddle Boards
  • Fighting chair for deep sea fishing and 6 trolling and casting rods
  • Sky lounge with King size bed
  • WIFI,
  • SAT phone,
  • MIFI router for 3G LTE data

Accommodations

1 x Master. King walk around Bed with TV at foot.
double basin En- suite bathroom with shower and electric toilet.
1 x Guest stateroom. Queen bed with TV.
En-suite bathroom and shower
1 x Guest Stateroom with King size bed.
En- Suite bathroom and shower.

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Pegasus IX 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.

Sample Menu Chef Elizabeth Lee

All meals are served with freshly baked bread
At the end of every lunch all meals are served with the option of home made ice cream,
frozen yogurt or sorbet.

Day 1:
Lunch
Filo encrusted cod served on a bed of bulgur pilaf with cherry tomatoes, cucumber, and
shaved celery with summer salsa finished with a pampadom crisp

Dinner
1st course
truffle burratta and grilled peach with micro greens, balsamic caviar, and a truffle
Borolo reduction

2nd course
Sous vide rib eye on a bed of spaghetti squash served with seared green beans roasted
cherry tomatoes with horseradish cream, with a Hahn pinot noir reduction.

3rd course
Inverted white chocolate demi spheres: white chocolate shell, meringue, strawberry
confit, strawberry gelee, crushed meringue, spicy candied pecans, strawberry fluid gel,
meringue kisses, and mint

Day 2:
Lunch
Lyonnaisse salad Duck confit with frisee lettuce, Dijon vinaigrette, with smoked bacon,
tomatoes, green beans, and sous vide poached egg topped with a coral tuile.

Dinner
1st course
Tuna tataki served with a cucumber flower, pepper concasse and sesame vinaigrette

2nd course
Black miso cod served on a bed of sticky rice with Asian vegetable sautŽ, pickled
cucumber and fennel, in a Kombu broth with coriander oil finished with micro greens,
and coriander flower.

3rd course
Mango and basil panna cotta served in a glass with dragon fruit skewers and mint

Day 3:
Lunch
Deconstructed Lobster Russian salad, with new potatoes, peas, carrots, and crispy
chorizo on a bed of arugula served with a dijonnaise and parm crisp.

Dinner
1st course
Sous vide Pork Belly served on micro greens with a pinot noir reduction and braised
cipollini onions

2nd course
Pork tenderloin served with seared gnocchi on a bed of cauliflower emulsion served
with burnt cauliflower, roasted Campari tomato, micro arugula, pancetta crisp, and a
porcini reduction.

3rd course
Cherry smoked cognac infused chocolate mousse with almond tuile raspberry and
strawberry confit.

Day 4:
Lunch
Sous Vide NY Strip finished on the grill with porcini cous cous, oven dried cherry
tomatoes, grilled vegetables, fresh herbs, and balsamic reduction.

Dinner
1st course
smoked sous vide brick of salmon on a bed of pickled red onion and arugula with
herbed crme cheese and lemon wedge

2nd course
Halibut wrapped in potato string on a bed of soft polenta with vodka braised tomato
sauce, asparagus, shaved courgette and micro greens.

3rd course
Chocolate Torte with pink peppercorn sphere and Frozen chocolate finger with
vanilla cookie crust, black pepper ice cream, and peanut brittle. Finished with
raspberries and pistachio

Day 5:
Lunch (fish)
Seared shrimp salad dusted with smoked paprika tossed with quinoa, cherry tomato
salsa, arugula, and avocado feta crumble.

Dinner
1st course
Citrus infused lobster salad finished with a Lobster bisque and micro herbs

2nd course
Leg of lamb roasted for 7 hours finished with sweet potato chips, oven roasted
heirloom root vegetables, caramelized onions, mashed potatoes and a lamb demi-
glace.

3rd course
sous vide crme brulee served with sous vide peach, dehydrated star fruit, crme
anglaise and strawberry caviar

Day 6:
Lunch
Chicken and kalamata olive home made ravioli on a bed of lemon asparagus emulsion
with charred asparagus, and micro greens.

Dinner
1st course
tuna served three ways tuna nigiri, tuna with a sriracha aioli in a cucumber shell, and
seared tuna with a shitake crust

2nd course
Curry scented poached Caribbean lobster tail atop a potato croquette finished with
asparagus, coconut poached cabbage, micro coriander and coral tuile.

3rd course
Tahitian vanilla cake with an almond crust finished with dehydrated candied crab
apple, star fruit and berry parfait.

Day 7:
Lunch
Nicosia salad: smoked black sesame encrusted sashimi grade yellow fin tuna paired
with a caper infused potato salad, caramelized onion, roasted red pepper green leaf
salad, cherry tomatoes, celery wedge, shaved cucumber, boiled egg, olives, nicoise
olives, and reduced balsamic glaze.

Dinner
1st course
sous vide foie gras marinated with cognac and a 7 spice rub paired with GSM
reduction, caramelized onion, toast points and pear

2nd course
Wagyu Filet mignon thinly sliced on a bed of truffle pomme puree (smoked) with
chanterelle mushrooms and fresh truffle. On the side have freshly baked rolls, roasted
carrots, and steamed broccoli. Served with French onion jus and demi glace.

3rd course
new mold dark chocolate mousse stuffed with a Ferrero rocher finished with a dark
chocolate mirror glaze and raspberry lyo with dark chocolate curls and coriander
flower

Day 8:
Sous Vide mango and Brie stuffed organic chicken breast paired with a fresh Greek
salad, baby arugula seared Halim, and a light oregano vinaigrette

 

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