• 12,000 / Week
  • 16,000 (High Weekly Price)
  • 12,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands
  • Summer Port: Caribbean Virgin Islands
  • Speed: 10 Knots/Hr
  • 6 Guests
  • 3 Cabins
  • 3 Queen
  • 3 Showers
  • Children-Friendly
  • Air Conditioning

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Sea Chateau is a Voyage 50 Mayotte Catamaran. It was especially designed by famed Naval Architect Alexander Simonis for fast, comfortable and fun island charters. Its extra wide beam offers outstanding stability, safety and exceptional space in its four staterooms with queen beds and en suite heads, huge saloon, cockpit and decks. The beautiful gourmet upper level galley shares its large panoramic-view windows with the saloon and bar that form an exceptional airy and bright integrated entertainment area, where you, your family and friends will enjoy the vacation of a life time. And when it comes to having fun in the water, the large non skid aft deck, and the two sugar scoop swim platforms with large s/s ladders and handrails make it extremely easy and safe for everyone to get in and out of the water and take part in all the fun. It also makes getting in and out of the dinghy a breeze. No stress, no worries, all fun and enjoyment.


  • Size: 50.00 Ft
  • Beam: 27
  • Draft: 6
  • Engine: Engines/Generators: 2 x Yanmar 50 Hp. 1X Phasor 8Kw. Generator. (No additional charge.)
  • AC: Full
  • Year Built: 1997
  • Builder: VOYAGE yacht
  • Large, Easy on/Easy off Dinghy with powerful motor. (15 ft. Caribe/60Hp. Yamaha)
  • Several folding deck and cockpit chairs.
  • Two hammocks
  • Assorted Fishing gear.
  • Adult water skis.
  • Wakeboard.
  • Kneeboard.
  • Stand Up Paddle Board
  • Towing tube.
  • Floating mats.
  • Floating lounge chair.
  • Beach games.
  • Two person Kayak.
  • Extensive snorkel gear and experienced guides on board included.
  • Scuba diving by rendezvous with professional and experienced local diving companies. (Not included in rate)
  • Stereo system in salon, cockpit and forward deck.
  • AM/FM Radio. IPod and MP3 connection.
  • Large Flat Screen TV. Local Broadcasts.
  • DVD player
  • Assorted table games.
  • Powerfull 8Kw. Diesel/Electric generator.
  • 110 Volts through 3,5 KW DC/AC Inverter.
  • Fully air conditioned.
  • Water maker.
  • Large propane BBQ.
  • Two hot/cold deck showers.
  • Two expansive trampolines for sunbathing, stargazing, reading or simply taking a siesta.
  • Two large easy on/easy off sugar scoop swim platforms with secure ladders and handrails.
  • Large non skid aft deck for easy and secure boarding and disembarking, fishing, bathing, grilling, etc.
  • Large propane BBQ.
  • Several folding deck chairs.
  • Onboard WiFi


3 queen sized cabins with en-suite heads and showers and a/c

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Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.


(All served with fresh fruit platter, assorted freshly baked goods, yogurt and granola, juices, and coffee)

Cinnamon and blueberry baked French toast

Eggs Florentine with fresh local fruit

Vegetable mini quiches with sweet potato, ginger and lime hash

Country-Style omelette made to order

Smoked salmon eggs Benedict

Continental breakfast including eggs to order, bacon, sausage, toast assortment of fresh fruits


Sesame seared tuna with edamame spinach salad and ginger lime vinaigrette

Caribbean chicken salad with fresh focaccia

Chicken and shrimp kabobs with greek salad and homemade tzatziki

Crab cakes with pea puree and summer kale salad

Chicken, bacon and brie paninis 

Caribbean black bean soup with freshly baked bread

Tequila lime Mahi Mahi fish tacos with forbidden rice

Hors d'oeuvre:

Caramalized onion, bacon, and gruyere dip

Red wine cherry tomato braised bruschetta

Caprese salad

Antipasto skewers

Prosciutto and gorgonzola crostini with balsamic syrup

Sundried toamto, olive, and goat cheese palmiers


Grilled Mahi Mahi with coconut lime rice and mango salsa served with prosciutto wrapped asparagus

Jerk spiced pork tenderloin with slow cooked apple chutney over butternut squash puree

Coconut and macadamia crusted wahoo with mango aioli served with blanched and shocked vegetables

Filet mignon drizzled with cabernet thyme reduction sauce with roasted vegetables and garlic mashed potatoes

Salmon served over rich beurre blanc sauce with honey glazed carrots

Cranberry, spinach, and goat cheese stuffed chicken breast with minted peas and orange almond couscous


Passion fruit cheesecake 

Mango and mascarpone angel cake stacks

Sticky toffee pudding

Velvety chocolate mousse

Strawberry custard tarts

Spiced chocolate lava cakes

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