PURELYBLU

YACHT TYPE: CATAMARANS

PURELYBLU

  • 25,000 / Week
  • 28,000 (High Weekly Price)
  • 25,000 (Low Weekly Price)
  • Winter Port: Bahamas
  • Summer Port: Bahamas
  • Speed: 14 knots Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 3 Queen
  • 1 Double
  • 4 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Specifications

  • Size: 50.00 Ft
  • Beam: 27
  • Draft: 5
  • Engine: 2 x Yanmar 4JH80
  • AC: Full
  • Year Built: 2020
  • Builder: Lagoon
  • 2 Underwater Scooters
  • 10' Inflatable Dock
  • beach tent
  • picnic set up
  • Complementary USVI and BVI map to track your charter
  • Shampoo
  • Conditioner
  • Body Wash
  • Body Lotion
  • Reef Safe 30SPF Sunscreen
  • WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US.

Accommodations

Accommodates 8 guests in 4 cabins with 3 ensuite heads w/ enclosed showers.

Crew will take starboard forward cabin

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PURELYBLU 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.

Chef Hannah's Sample Menu

BREAKFAST

A fresh fruit platter, juice or fruit smoothie, coffee and tea are served with breakfast every day VEG

AMERICAN BREAKFAST  GFA VEG

Eggs your way, Bacon or sausage, and hash browns

CONTINENTAL BREAKFAST VEG

Serving of rum, raisin and coconut banana bread, blueberry scones with lemon glaze and an array of chocolate and fruit-filled croissants and/or muffins

CINNAMON PANCAKES GFA VEG

Served with a medley of warm berries and home made maple syrup topped with powdered sugar

JOHNNY CAKE FRENCH TOAST

Made from local fresh Johnny cake and served with warm home made maple syrup topped with powdered sugar

AVOCADO TOAST GFA VEG

Mashed avocado with lemon, salt, pepper, hemp seeds, and a dash of island seasoning

 

 LUNCH

This can be served family-style or individually plated

CARIBBEAN CHICKEN AND PINEAPPLE SALAD VEG GFA

Served in pineapple halves; with a hint of curry in the dressing and includes tropical fruits such as mangoes and pineapple chunks

GRILLED MEDITERRANEAN SHRIMP & VEGGIE KEBABS VEG GFA

Served with a crisp greek salad with balsamic dressing topped with feta cheese and comes with warm baked rosemary-infused bread

BLACKENED LOCAL CATCH  GFA

Served on a bed of arugula topped with a island mango salsa

FUSION LOBSTER OR SHRIMP ROLL GFA

With roasted corn chutney, sautéed plantains and cilantro chimichurri A take on a classic lobster roll with Caribbean, Asian and Latin overtones

CRAB CAKE AND ASIAN SLAW GFA

A light lunch that appeals to all the senses, the Caribbean flavored crab cakes surround a mound of an Asian-inspired slaw that is a combination of finely julienned red and green cabbage, snow peas, mango and spring onions tossed with Asian vinaigrette and sprinkled with fresh herbs

 

HORS D'OEUVRE

There is no better way to watch the stunning Caribbean sunsets, than with your own personal Happy Hour, featuring the special Captain’s Cocktail of the day or your favorite aperitif and an array of delicious appetizers.

ASSORTMENT OF COLD DIPS VEG GFA

Homemade mango salsa, guacamole, and hummus will be available with a side of bread, crustinis, and chips

CHARCUTERIE BOARD GFA

An assortment of meats, cheeses, and local crackers/bread

VOLCANO AHI POKE STACK GFA

Served on a rice cracker bed

CREAMY BAKED BRIE GFA

Served with mango chutney and toasted almonds surrounded by toasted crostini

CARIBBEAN CONCH FRITTERS

Served with a blend of cocktail and sweet chili pepper sauces

 

DINNER

The dining experience each night is further enhanced with a candle-lit table setting that is designed to create an atmosphere to compliment the evening's menu

BAKED LOCAL FISH GFA VEG

Fresh caught fish on a bed of saffron basmati rice, sautéed plantains and sugar snap peas

SLICES OF LEMON AND PARMESAN PANKO- CRUSTED CHICKEN BREAST GFA

Served with gnocchi or fresh pasta and a medley of Mediterranean roasted vegetables, topped with shavings of Parmesan cheese

SURF ‘N’ TURF-TENDER FILLET MIGNON GFA

Grilled shrimp drizzled with sweet chili sauce served alongside a caramelized onion, truffle mash potatoes, and asparagus

MACADAMIA AND COCONUT CRUSTED FISH GFA

With coconut beurre blanc, served with Jasmine rice topped with julienne of zucchini and summer squash

GRILLED CARIBBEAN LOBSTER GFA

on a bed of traditional peas and rice with a pineapple relish, and plantain crisp garnish

LINGUINI ZUCCHINI GFA VEG

with pistachio pesto jumbo prawns topped with a parmesan lace wafer

 

DESSERT

ICE CREAM A LA MODE

An assortment of ice cream served with a side of berries

CARAMEL CHOCOLATE MOUSSE

Topped with shards of toffee almond praline

CHOCOLATE LAVA DESSERT

Served with a dusting of sugar powder

CARROT CAKE

Fresh baked carrot cake with a cream cheese icing

FRESH FRUIT GFA VEG

Seasonal fesh fruit coated in cognac sauce

GFA: Gluten free available
VEG: Vegetarian /Vegan Available

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