• 18,500 / Week
  • 21,500 (High Weekly Price)
  • 18,500 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands
  • Summer Port: Caribbean Virgin Islands
  • 6 Guests
  • 3 Cabins
  • 2 Queen
  • 1 Double
  • 2 Showers
  • Children-Friendly
  • Air Conditioning

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  • Size: 50.00 Ft
  • Beam: 26.7
  • Draft: 4.7
  • Engine: Suitable for up to 4-6 guests (see layout). 5th and 6th guests must be comfortable sharing a head with another guest cabin.
  • AC: Full
  • Year Built: 2020
  • Builder: Lagoon


Master suite with large dressing room on starboard side with Queen bed. Port side has one queen ensuite cabin and one double guest cabin midship. Double cabin guests will need to share head with another guest cabin. Crew sleeps in one ensuite cabin on port side.

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SEA IO 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.

Wake-up with our hospitality
Each morning we greet you with aeromatic locally roasted coffee, espresso, imported tea, and
seasonal juices. Of course, cereals, granola, yogurt, and fresh fruits are always available.

  • Frittata with locally sourced vegetables, daily catch of lobster, and sweet potato home fries
  • Sweet and savory pairing of Dutch Baby breakfast popovers including, tomato-egg-mozzarella,
    berries-hand whipped cream & amber maple reduction
  • Lovango Cay crab cake benedict with key lime hollandaise sauce
  • Banana bread fench toast dressed with strawberry compote paired with greek yogurt
  • Eggs topped with Starr’s Alaskan smoked salmon, dill, grilled tomatoes & homemade
  • Omelettes or crepes to order
  • Farm Breakfast: eggs, crispy bacon or breakfast sausage, hash browns and biscuits
  • Huevos rancheros: egg, black beans, fresh salsa, avocado, queso fresco and cilantro-lime
    sauce on corn or flour tortillas


  • Carribbean spiny lobster roll with sweet potato fries and yogurt chive dip
  • Smoked Salmon on a bed of fresh romaine lettuce, avocado, dill and goat cheese salad with fresh baked bread
  • Carribean jerk chicken or pork sliders with plantain chips
  • Grilled chicken l’orange with medterannean orzo salad
  • Fresh caught mahi-mahi fish tacos
  • Sesame-crusted seared ahi Tuna and asian cucumber salad
  • Caramelized onion, mushroom and swiss melt on focaccia, with fresh arugula salad


Hors d’oeuvres

  • Baked brie with crisp apple slices and bruschettini
  • Family style charcuterie cheese board 
  • Grilled asparagus wrapped in prosciutto
  • Homemade guacamole with toasted pepitas and chips
  • Hot spinach and artichoke dip served with garlic and cumin toasted pita triangles
  • Local conch ceviche served with crispy tortilla chips
  • Carribbean style crab cakes with roasted red pepper remoulade



  • Rib-eye steaks, smashed garlic roasted potatoes, broccolini
  • Seafood and sausage paella
  • Soy glazed seared swordfish with miso sauce, calamari, steamed greens and potatoes
  • Fresh caught snapper almondine, seasonal vegetables
  • Blackened shrimp linguini in a creamy parmesan sauce, caesar salad, fresh garlic bread
  • Grilled pork chops with basil-garlic rub, maple glazed carrots, and roasted brussel sprouts
  • BBQ lime chicken, creamy cheese risotto, spicy sweet corn with bacon
  • Surf and Turf Kabobs with roasted corn and potatoes 



  • Key Lime Pie
  • Pineapple upside down cake
  • New York style cheesecake with espresso
  • Warm brownies with vanilla ice cream
  • Chocolate frangelico custard with hazelnut and cream
  • Watermelon cakes with fruit and vanilla ice cream
  • Baked pears with maple syrup, walnuts, and vanilla ice cream

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