SEA BOSS

YACHT TYPE: CATAMARANS

SEA BOSS

  • 38,000 / Week
  • 42,000 (High Weekly Price)
  • 38,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (BVI)
  • Speed: 20 Knots/Hr
  • 6 Guests
  • 3 Cabins
  • 1 King
  • 1 Queen
  • 1 Twin
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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Description

Sea Boss, an award winning Horizon 60 power catamaran, is a custom built, luxurious blue water cruising yacht with a captain and gourmet chef. Her sleek, modern clean lines ensure timeless beauty and will turn heads at every dock she visits. Sea Boss has 3 staterooms and can accommodate up to 6 guests and features an enormous full-beam master suite. Her highly refined and tank tested hull design make for a remarkably smooth, soft and stable ride, regardless of the sea condition.

Specifications

  • Size: 60.00 Ft
  • Beam: 24
  • Draft: 5
  • Engine: 21.5kw & 9kw GENERATORS 4KW INVERTER WATERMAKER- 300 GALLON WATER TANK ICE MAKER Engines: 2 x Cummins QSM11 705hp Cruise Speed: 18kts Max Speed: 20kts Consumption at Cruising: 18 knots � 60 gallons/hour 15 knots � 50 gallons/hour 10 knots � 20 gallons/hour
  • AC: Full
  • Year Built: 2016
  • Builder: Horizon
  • Large, 6 person, Seadoo floating island.
  • Dining for 8 on Aft deck and flybridge.
  • Full Bar in Flybridge.
  • Fire Sticks, Music & Movies.
  • 1 GoPro camera.
  • Karaoke Machine.
  • 2 x Paddle Boards.
  • 2 x sunloungers to fly bridge
  • Bean-bag chairs on flybridge
  • 2 x sunloungers to fly bridge.
  • Wireless sound system.
  • Complimentary sun cream and bug spray.
  • Cabins;
  • Robes.
  • Toiletries: Shampoo, conditioner, body wash, body lotion and a selection of other bathroom amenities.
  • Wireless Printer/Scanner/Wi-Fi

Accommodations

SEA BOSS can accommodate 6 guests in 3 cabins. The Master cabin has a king size bed, shower and separate toilet. A VIP cabin has a queen size bed, shower and toilet. A Guest cabin has a twin bed that can convert to a king, shower and toilet. Crew Have their own cabin and head. SEA BOSS is fully air conditioned through out, with individual room controls, including the Flybridge

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SEA BOSS 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.

From Hannah's galley on SEA BOSS

Day 1

Breakfast

 

Breakfast

Each morning you will be served Coffee, selection of teas, fruit juices, fresh fruit, toast and selection of preserves and cereal 

Eggs Benedict 
Toasted English muffin topped with crispy bacon, lightly wilted spinach and a soft poached egg, finished with freshly made hollandaise sauce

Avocado Smash 
Fresh toast, smashed avocado. heirloom tomatos,radish, feta, beet hummus topped with a poached egg fiished with a drizzled of chili oil. 

Smoked Salmon
Served with toasted bagels, cream cheese, capers and red onion

Grand Marnier French toast
Served with crispy bacon and maple syrup

Classic Eggs and Bacon
Fluffy scrambled eggs served with crispy bacon and thyme roasted cherry tomatoes

Oeufs en Cocotte
Baked eggs with grated cheese and finished under the grill served with freshly baked bread

Freshly Baked Croissants and Pastries 
With ham and cheese platter

Pancakes
With fresh berries and maple syrup finished with a dusting of powdered sugar

Lunch

Mahi Mahi
Served on a soft taco with a mango, pineapple and avocado salsa topped with a ginger and lime sour cream

BLLT (Like a BLT but with Lobster!) 
Bacon, grilled Lobster, Lettuce and Tomato served in a soft wrap with a chipotle mayo. 

Salmon Nicoise
Salmon flaked over salad leaves, crisp green beans, cherry tomatoes, black olives, soft boiled egg, baby potatoes all topped with freshly shaved parmesan and finished with a lemon French dressing

Greek Salad with Meatballs
Hannah's homemade meatballs served with tomatoes, cucumber, black olives and feta with a Greek dressing. Served with Hannah's flatbread and fresh tzatziki. 

Caribbean Shrimp Salad
Mango, Pineapple and Lychee salad served in a taco bowl, dressed with Honey Chili shrimp, coated in a creamy lime dressing

Asian Style Beef Salad
Seared fillet of beef with a salad of red cabbage, carrot, snow peas and Asian noodles smothered in a toasted sesame and soy dressing

Ohana Cheeseburger in Paradise
Hannah's Homemade beef burger oozing with mozzarella, served with truffle fries

Classic Caesar Salad
Succulent chicken with charred baby gem, coconutty croutons, egg, Caesar dressing and a bacon crumb. All served in a parmesan basket.

Charcuterie Board 
Cheeses and meats served on a wooden board with olives, fruit, nuts, chutneys, crackers and homemade bread.

 

Starters

Tuna Tartare
Pieces of fresh tuna with a cucumber salsa in an Asian ginger dressing. Served with an avocado sorbet and a spicy sauce. 

Butternut, Sweet Potato and Coconut Soup
Roasted butternut squash and sweet potato soup with a hint of coconut, Served with toasted pinenuts and a drizzle of cream.  

Caprese Salad 
Succulent tomatoes served with mozzarella and fresh basil finished with pearls of balsamic and a light drizzle of olive oil.

Scallops
Seared scallops with a curry cauliflower puree and a crispy bacon crumb.   

Pea, Asparagus and Feta Salad
Fresh peas, feta, crispy asparagus and mint all combined in a lemon dressing. 

Classic British Shrimp Cocktail 
Jumbo shrimp in a classic Marie Rose sauce, served with baby gem and avocado. Topped with a sprinkle of cayenne pepper and fresh lemon juice.    

Mains

Chicken Wrapped in Bacon
Filled with a garlic cheese, served with buttery mash potato, creamy leeks and tender green beans

Pork Tenderloin
Stuffed with spinach, roasted red peppers and goats cheese served with roasted parmesan baby potatoes, ribbons of carrot and zucchini and an Italian tomato sauce

Seared Tuna Steak
Served with a timbale of coconut rice, roasted broccoli with toasted sesame seeds, drizzled with an Asian style sticky sauce

Lobster Tagliatelle 
Fresh lobster served with tagliatelle in a creamy tarragon and herb sauce, topped with parmesan and served with gooey garlic bread sticks.  

Filet Mignon
Served with potato dauphinoise, sautéed garlic asparagus and a pea puree, completed with a smooth peppercorn sauce

Leg of Lamb
Studded with Rosemary and garlic and slow roasted, served over a bed of spinach accompanied with a sweet potato cake, braised red cabbage and a red wine jus

Fillet of Cod
Topped with a soft poached egg, served with crushed new potatoes, Wilted Spinach, Chorizo, finished with a chive butter sauce

Dessert

Crème Brulee
Served with a peanut brittle

Bread and Butter Pudding
Topped with a Grand Marnier glaze, served with an orange and cranberry suzette

Lemon Possett
Crowned with a berry coulis and served with a shortbread cookie

White Chocolate Cheesecake
Served with chocolate sauce and fresh strawberries

Chocolate Brownie
Served warm with vanilla ice cream and caramel 

Salted Caramel Pot
Topped with chocolate ganache and served with a vanilla Tuile

Classic English Apple Pie
Served hot with cool fresh cream

 

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