SEAHOME

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YACHT TYPE: CATAMARANS

SEAHOME

  • 42,000 / Week
  • 46,000 (High Weekly Price)
  • 42,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Speed: 12 knots Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 5 Queen
  • 1 Twin
  • 5 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Description

Sailing vessel Seahome is a 2016 Lagoon 620 catamaran, featuring Lagoon’s stylish upgraded Essence decor. She is spacious and elegantly appointed with a sprawling interior that features luxurious leather accents throughout. Seahome hosts up to 10 guests in five queen-sized, air- conditioned cabins. The headroom is 6’9ʺ and all the beds are fitted with custom made memory foam mattress for the ultimate restful experience at sea. Each cabin has its own, private en- suite bathroom with a separate shower and soft, fresh towels. Outside, the sweeping deck, shaded flybridge, and cushioned sunbeds allow guests ample choice and space to relax and absorb the breathtaking 360° views while at anchor or sailing. When the winds are favorable, Seahome can be seen flying her striking spinnaker sail, with gennaker and jib sails providing picturesque sailing in alternate wind conditions. The cockpit at the aft of the boat features an expansive dining table that provides center stage for an array of delicious dining experiences on week-long, all-inclusive charters. Every trip is specifically tailored to the guests’ requirements and a unique menu is designed to accommodate the dietary needs of all individuals on board. The newly upgraded bar area is generously stocked, serving handcrafted cocktails daily and providing a space for creative guests to try their hand at mixology, whenever the inspiration strikes. The boat is fully equipped with snorkeling and scuba diving gear, an abundance of water toys, a brand new 70hp Yamaha powered AB tender, stand-up paddles boards, hammocks and more. A swim ladder with a hot and cold water shower on the aft transom makes getting in and out of the ocean a seamless pleasure. Seahome. Whether you are after an exuberant experience of fun outdoor activities, relaxing with your family and friends over some board games under the radiant Caribbean sun, or some quiet time in lesser populated locations – the Seahomies have over 20 years of combined experience and local knowledge in these areas to cater to your ultimate luxury yacht charter experience.

Specifications

  • Size: 62.00 Ft
  • Beam: 33
  • Draft: 5
  • Engine: 150hp twin Volvo engines 2 x generators
  • AC: Full
  • Year Built: 2016
  • Builder: Lagoon
  • 2 x Sunlounger Pads for Foredeck
  • Flybridge and Foredeck cushions in dark grey and graphite shades
  • 4 x Ocean LED under-water spot lights
  • Flybridge Fridge
  • USB sockets in cabins
  • Fans in Cabins, Galley and Salon
  • SMART TVs in the salon and 2 aft cabins
  • Xbox with car racing games
  • Yoga Mats
  • MEGA Mable
  • 2020 Upgrades!
  • Re-gel coated hulls and superstructure.
  • New tender - AB, 15ft 70hp Yamaha engine
  • Brand new, top of the range Fusion indoor/outdoor sound system
  • Vibrant, improved interior, including a refit of the galley, new decor in all the cabins, and installation of Samsung SMART TVs in both aft cabins.

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SEAHOME 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.

Sample Menu Chef Ryan Katona

A choice selection of breakfast items served daily would include breads and pastries, cereals, yogurts, fresh fruits, charcuterie, a variety of cheese, house made granola and fresh squeezed juices.

A variety of cooked breakfasts will also be avaialble upon request such as crepes, french toast, pancakes, waffles, eggs any way, sausage, bacon and oatmeal.

The following menu can be served either as plated meals, family style, or buffett.

 

Breakfast 

Housemade Chorizo, Russet Potatoes, Poblano Peppers, Vidalia, Onions, with Poached Eggs and Whole Grain Toast

Salmon Frittata with Tomatoes, Broccolli, Zucchini, Yellow Squash, Carrotts, Cremini Mushrooms, and Dill Ceme Fraiche

Baked Creme Brulee French Toast with a Fresh Mixed Berry Compote

Wood Roated mushroom Omelet with Shallots, Poached Garlic and Chevre

Vanilla Mascarpone Stuffed Crepes, Macerated Berries, Fresh Whipped Cream

Paoched Eggs Florentine on an English Muffin with Sauteed Spinach, Mushrooms, Onions, and Hollandaise Sauce

Banna Nut Waffles with Hazelnut Spread and Fresh Whipped Cream

Chorizo & Egg Tostados with Ranchero Sauce, Smashed Avocado, Pico De Gallo and Sour Cream

Classic Eggs Benedict

Smoked Salmon, Scrambled Eggs, and Dill Cream Cheese served on a Croissant

 

Lunch

Maple Cure Bacon, Baby Romaine, Sliced Heirloom Tomatoes, and an Avocado Aioli on Grilled Sourdough Bread

Mussels Sauteed in Casino Butter and Chef's Salad

Kansas City Style BBQ Ribs with Watermelon Mint Salad

Spice Grilled Tuna Tostados with Mango-Avocado Slaw & Asian Glaze, served with Cilantro Lime Pilaf

Pork Cheek Potato Gnocchi with Maple Glazed Root Vegetables and Natural Jus

Mac n'Cheese Stuffed Grilled Cheese Wedges in Tomato Bisque Drizzled with Chive Creme Fraiche

Caesar Salad with Grilled Salmon or Chicken

Pan Roasted Chicken with White Wine, Artichoke Hearts, Cremini Mushrooms, Tomatoes, Garlic and Fresh Herbs

 

Canape

Crispy Salami Cups Filled with Finely Diced Tomatoes, Cucumbers, Kalamata Olives, Feta and Basil

Marbled Avocado Tiles with Mango Ceviche

Wood Grilled Korea Marinated Tri-Tip Skewers with Shishito Peppers and Sweetie Drops

Roasted Sweet Red Pepper and Smoked Garlic Hummus with Crudites

Artisinal Cheese Plate with French Olives, Chutney, and Dried Fruit

Seared Ahi Tuna Sashimi with Soy Ginger Lime Sauce and Seaweed Salad

Spinach and Artichoke Bruschetta served Warm on a Toasted Crostini

 

Dinner

Crown Roast of Lamb Filled with Harvest Vegetable Couscous

Squid Ink and Truffle Fettuccini Lobster and Shrimp A La Creme

Wild Mushroom Risotto, Grean Bean Almondine, Leaf Salad

Duck Leg Confit with Vanilla Demi-Glace, Yam and Sweet Potato Au Gratin Gruyere, Roasted Brussel Sprouts

Traditional Beef Wellington

Blackened Mahi and Roasted Red Pepper Rouille

Grilled Hangar Steak with Black Fig Demi-Glace, Lemon Grass Infused Rice Pilaf, Broccoli Milanese

Spinach and Artichoke Incrusted Salmon

72-Hour Sherry Braised Beef Short Ribs, Chive and Chevre Whipped Potatoes and Sping Mix with a Roasted Tomato Vinaigrette

 

Dessert 

Frozen Amaretto and Vanilla Souffle

Tarte Tatin with Pecan Creme Fraiche

Pepermint Tartlets

Lavender Creme Brulee served with a Shot of Limoncello

Passion-Fruit Mousse with Bittersweet Chocolate, Poached Strawberries, and Candy Dust 

Spiced Rum Bread Pudding wih Dried Cranberries, Creme Anglaise, and Cinnamon Ice Cream

Classic Chocolate Fondant

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