RUMAWAY

YACHT TYPE: CATAMARANS

RUMAWAY

  • 14,200 / Week
  • 20,500 (High Weekly Price)
  • 14,200 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands
  • Summer Port: Caribbean Virgin Islands
  • 8 Guests
  • 4 Cabins
  • 2 Queen
  • 2 Double
  • 5 Showers
  • Children-Friendly
  • Air Conditioning

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Specifications

  • Size: 53.00 Ft
  • Beam: 28
  • Draft: 4
  • Engine: T/A = Inquire GRATUITY: Crew accepts cash, personal checks on US bank accounts CONTRACT ACCEPTED: CYBA 2020
  • AC: Full
  • Year Built: 2018
  • Builder: Royal Cape
  • 10' x 10' inflatable dock
  • Dinghy platform doubles as swim platform that can be lowered into the water
  • Towable underwater subwing
  • (2) floating Fatboy bean bags
  • (2) deck bean bag chairs
  • 1 oversized 4 person SUP
  • 3 single SUP's
  • 2 x ice makers
  • 2 x refrigerators
  • 2 x freezer
  • *Sailing instruction is informal

Accommodations

Accommodations include:
2 queen and 2 double berth cabins each with an ensuite head including dry shower stalls in three cabins (one has wet head), electric head and vanity. Cabin is fully air-conditioned plus has a fan. Cabin has own stereo system, TV with Apple TV’s hooked up to a server with 300+ movies.

Main salon has stereo plus TV and is fully air-conditioned.

Aft deck cockpit with BBQ area plus very large bow for lounging,

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RUMAWAY 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:  Green Chile Chickichanga with mixed greens

Lunch: Shrimp Tacos with Mexican street corn and black beans

Hors d’oeuvre: Homemade Salsa and Guacamole with Quesadillas

Dinner:  Steak and Shrimp Fajitas with Spanish rice and refried beans

Dessert:  Chocolate Kahlua Cheesecake

 

Breakfast:  Crepes with Nutella / Bananas Foster crepes with Fresh Local Fruit

Lunch: Chicken Pesto Pasta Salad

Hors d’oeuvre: Mini Brie en Croute with Blackberry Jam

Dinner: Beef Tenderloin with Potatoes at Gratin and

Dessert:  Apple Rose Puffs with Rum Sauce

 

Breakfast:  Omelet Bar with Hash browns and Bacon with Toast

Lunch: Chicken Pesto Pasta Salad

Hors d’oeuvre: Ahi Nachos

Dinner: Grilled Lobster with Caribbean Rice and Grilled Vegetables

Dessert: RumAway Bread Pudding

 

Breakfast:  Banana Pancakes with Sausage and Fresh Fruits

Lunch: BBQ Pork Sliders with New Potato Salad and Fruit Salad

Hors d’oeuvre: Stuffed Mushrooms with Sausage and sage

Dinner:  Grilled Ginger Tuna Steaks with Mashed Sweet Potatoes and Grilled Asparagus

Dessert:  Strawberry Pound Cake with Fresh Whipped Cream

 

Breakfast:  Ham and Pepper Frittata with Yogurt Parfait

Lunch:  Grilled Brie and Peach Panini with Spinach Salad

Hors d’oeuvre: Stuffed Artichokes

Dinner:  Caprese Chicken over Angel hair Pasta with Mozzarella Salad

Dessert:  Tiramisu

 

Breakfast:  Eggs Benedict with Roasted Potatoes and Fresh Fruit

Lunch:  Lamb Gyros with Orzo Salad

Hors d’oeuvre: Hummus with Pita, Olives, and Feta Spread

Dinner:  Chicken Souvlaki with Grilled Potatoes and Squash

Dessert: Watermelon in Honey Syrup with Cinnamon Yogurt

 

Breakfast:  RumAway French Toast with Fresh Fruit and Bacon

Lunch:  Grilled Cheeseburgers with Potato Casserole

Hors d’oeuvre:  Charcuterie and Cheese Board

Dinner:  Jerk Pork Tenderloin with Coconut Ginger Rice and Glazed Carrots

Dessert:  Creme Brûlée

 

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