RUBY ONE

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YACHT TYPE: CATAMARANS

RUBY ONE

  • 29,000 / Week
  • 32,000 (High Weekly Price)
  • 29,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (BVI)
  • 6 Guests
  • 3 Cabins
  • 3 Queen
  • 3 Showers
  • Children-Friendly
  • Air Conditioning

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Description

Ruby One features three queen-berth guest suites for discerning guests, and a bespoke extra-large main deck saloon. The saloon is fronted by a private forward lounging cockpit. There’s also a large flybridge lounging and helm area above. Dining is either in the saloon, or al fresco on the aft deck.

Specifications

  • Size: 58.00 Ft
  • Beam: 28
  • Draft: 6
  • Engine: 2 x 110hp Yanmar Northern lights genreator
  • AC: Full
  • Year Built: 2020
  • Builder: Leopard
  • 2 x Hobie Mirage Eclipse 10.5ft Stand Up Paddle/Pedal Boards
  • BOTEBOARD Inflatable Dock Hangout 360 Duo with Bar and cooler
  • 2 x XFoil – Electric Carbon Fiber Hydrofoil Surfboards (Due Mid 2024)

Accommodations

Ruby One features three queen-berth guest suites for discerning guests, and a bespoke extra-large main deck saloon. All guest cabin queen beds feature 3 inch foam mattress pads. The saloon is fronted by a private forward lounging cockpit.
There’s also a large flybridge lounging and helm area above.
Dining is either in the saloon, or al fresco on the aft deck. Air-conditioned throughout.

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RUBY ONE 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.

BREAKFAST

  • Brioche French toast topped with berries, syrup and whip cream
  • Assorted breakfast granola tarts
  • Homemade pancakes with berry compote and bacon
  • Sundried Tomato, spinach and feta frittata with home fries
  • Ultimate bagel bar
  • Yogurt Parfaits
  • Sunrise Egg Bennies

    *All breakfasts come with a fruit platter, pastries, granola, cereal and yogurts*

LUNCH

  • Shrimp tacos with wild rice
  • Grilled Chicken Caesar Salad, homemade ceasar dressing and croutons
  • Cheeseburgers in paradise with orzo salad
  • Crab cakes with apple and Fennel slaw, remoulade sauce
  • Tuna or salmon poke bowls
  • Chicken shawarma wraps with tabouleh salad
  • Sesame seared Tuna with asian soba noodles

DINNER

  • Mahi Mahi topped with Mango salsa, coconut rice and Passion fruit drizzle
  • Seared scallops, quinoa apple salad, butternut squash puree served with homemade foccacia
  • Sirloin steaks with potato fondant, roasted asparagus and cherry tomatoes
  • Chicken parm with spaghetti and green salad
  • Fettuccini alfredo topped with grilled shrimp
  • Pork tenderloin, mashed potatoes, mango chutney, roasted veggies
  • Pan-Seared Salmon with crushed warm potato and crab salad, light vinagrette and roasted veggies
  • Pencan crusted red snapper, margarita sauce, lemon orzo salad and roasted veggies

SNACKS

  • Stuffed mushroom caps
  • Caprese salad skewers with Honey Balsamic reduction
  • Mushroom Vol au Vent
  • Roasted almond, honey Baked Brie with pita chips
  • Mexican shrimp avocado wonton cups
  • Shrimp ceviche with crispy wonton chips
  • Smoke salmon rolls and Spring rolls
  • Charcuterie board

DESERT

  • Crème Brule served with fresh berries
  • Mini Salted caramel cheesecake
  • Dark chocolate ganache tart, topped with berries and pistachios
  • Rum cake topped with sweet tangy glaze
  • Key lime pie topped with Whipped Crème
  • Panna Cotta with berry sauce
  • Mango mousse
  • Poached Pear in Port Wine, mascapone whipped cream, toasted almonds, wine reduction

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