SUR L’EAU

YACHT TYPE: CATAMARANS

SUR L’EAU

  • 44,000 / Week
  • 50,000 (High Weekly Price)
  • 44,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • Summer Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • Speed: 12 KNOTS Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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Description

Sur L’eau has undergone an enormous multi-million dollar refit in late 2019. Loaded with all the bells, whistles, and amenities to rival any high quality resort. She is primed and ready for charter with an all new look and feel.

Specifications

  • Size: 75.00 Ft
  • Beam: 36
  • Draft: 8
  • AC: Full
  • Year Built: 2008
  • Builder: PRIVILEGE ALLIAURA MARINE GROUP
  • **2019 $2mil Re-Fit including but not limited to :
  • 19KW Onan Generators
  • Watermaker
  • Icemaker
  • Wine Fridge
  • AC Chillers
  • North Sails and Rigging
  • 70HP Tender
  • Mattresses & Soft linens
  • TV"S in all cabins
  • Class A First Aid Kit with on-call doctor & Defibrillator
  • Walk on Water Hobie peddles
  • SUPS
  • **Please email for the complete list of refurbishments.

Accommodations

1 MASTER QUEEN, PORT MIDSHIP QUEEN, PORT AFT QUEEN, STARBOARD AFT QUEEN

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SUR L’EAU 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

SELECTION OF MUFFINS & FRESH PASTRIES, FRESH FRUIT PLATTER, YOGHURT & HOMEMADE ROASTED GRANOLA, CHEESE PLATTER, FRESH JUICE

DAILY HOT CHOICES

FRENCH TOAST MASCARPONE WITH FRESH BERRIES

ONION RICOTTA & SAGE OMELETTE

BAKED EGG “PORTHOLES” WITH BACON, ROASTED TOMATO & SPINACH

DANISH PANCAKES

PANCAKES WITH TROPICAL FRUIT & COCONUT

BANANA PANCAKES WITH VANILLA YOGHURT & FRESH BERRIES

SMOKED SALMON FRITTATA

EGGS BENEDICT WITH SMOKED SALMON & ZESTY HOLLANDAISE

EGGS BENEDICT WITH SAUTÉED MUSHROOMS AND CRISPY BACON

SPINACH & PANCETTA BREAKFAST QUICHE

ROASTED TOMATO, BACON & ASPARAGUS EGG MUFFINS

WILD MUSHROOM, THYME & GOATS CHEESE FRITTATA

VEGGIE OMELETTE

Optional Extras Made To Order:

FRIED OR SCRAMBLED EGGS, BACON, SAUSAGE, PANCETTA ROSTI, WILTED SPINACH, TOMATO, MUSHROOMS

SMOOTHIES ON REQUEST

____________________________________________________________________________________________

LUNCH

Dessert & Fresh Bread Served Daily

SHRIMP & ZUCCHINI RISOTTO: WITH A FRESH HERBED TOMATO SALAD & FOCACCIA BREAD

THAI BEEF SALAD: WITH A LIME, GINGER & CILANTRO DRESSING

ROASTED TOMATO & BASIL SOUP: WITH HERB PARMESAN FRESHLY BAKED BREAD

BLOODY MARY SEAFOOD PLATTER: PRAWNS, BROWN SHRIMP & SALMON WITH GRILLED AVOCADO SERVED ON
ROMAINE, RADICCHIO & ICEBERG LETTUCE DRIZZLED WITH A ZESTY TOMATO & VODKA DRESSING

TOMATO & FRESH BASIL BRUSCHETTA

SUMMER CHICKEN SALAD: WATERCRESS, BABY SPINACH, SPROUTS, RED ONION & MANGE TOUT TOPPED WITH CITRUS

GRILLED CHICKEN DRIZZLED WITH A WHITE BALSAMIC & MANGO DRESSING

NICOISE SALAD: CRISP LETTUCE WITH CHERRY TOMATOES, HARICOT VERTS, REDSKIN POTATO, BOILED ORGANIC
FREE RANGE EGGS, OLIVES, RADISHES TOPPED WITH SEARED AHI TUNA DRIZZLED WITH A DIJON MUSTARD & PARSLEY DRESSING

PORK TENDERLOIN & PEACH KEBABS: WITH ROASTED PEARS, ROQUEFORT CHEESE, TOASTED WALNUTS ON ARUGULA WITH OLIVE & THYME CIABATTA

RED SNAPPER WITH ROASTED RED PEPPER & PINE-NUT SALSA: SERVED WITH WHITE TRUFFLE MASH & ORANGE HAZELNUT SNOW PEAS

PARMESAN CHICKEN FILLET: SERVED WITH CHICKPEA SALAD & COCONUT DRESSING

LOBSTER & ORZO SALAD: DELICATELY DRESSED WITH A FRESH DILL & CITRUS VINAIGRETTE

GRILLED MAHI-MAHI WITH MUSHROOM & THYME RISOTTO: FINISHED WITH CILANTRO LIME AOLI

 

__________________________________________________________________________________________

DINNER

SEARED SCALLOPS & HERBED BUTTER SAUCE SERVED WITH PARSNIP PUREE

FILLET MIGNON WITH A PORT WINE SAUCE, CILANTRO & LIME SWEET POTATO, ROASTED ASPARAGUS & BALSAMIC RED PEPPERS

WHITE CHOCOLATE CHEESE CAKE WITH FRESH BERRIES

***

BEEF CARPACCIO

LOBSTER THERMIDOR, WITH HERBED POTATO CROUTONS & GREEN GARDEN SALAD

COFFEE CRÈME BRULEE

***

MOZZARELLA, AVOCADO, TOMATO AND BASIL SALAD

VEAL SALTIMBOCCA ALLA ROMANA, WITH PROSCIUTTO HAM & SAGE COOKED IN A MARSALA SAUCE, WITH TAGLIATELLE ALFREDO & STEAMED GREEN VEGETABLES

MERLOT POACHED PEARS SERVED WITH WARM DARK CHOCOLATE SAUCE & TOASTED ALMONDS AND SERVED WITH SALTED CARAMEL ICE CREAM

***

CHANTERELLE MUSHROOM SALAD OVER ARUGULA WITH PARMESAN CHEESE SHAVINGS & SERVED WITH A CHAMPAGNE DRESSING.

MACADAMIA NUT & DIJON MUSTARD CRUSTED RACK OF LAMB WITH A HONEY VINEGAR SAUCE, SERVED WITH 
RICE PILAF & STEAMED GREEN BEANS WITH GLAZED CARROTS

CHOCOLATE MOLTEN CAKE WITH VANILLA BEAN GELATO

***

PAN-SEARED ASPARAGUS WITH BURRATA, MUSTARD & BALSAMIC GLAZE STEAMED TURBOT WITH SPINACH & 
A TIAN OF GRILLED AUBERGINE, ROASTED PEPPERS & PORTOBELLO MUSHROOM WITH A TOMATO, FRESH BASIL
& CORIANDER SEED VINAIGRETTE

CARAMELIZED PEAR TARTE TATIN SERVED WITH VANILLA FRESH CREAM, THYME & LEMON INFUSED EXOTIC MUSHROOM RISOTTO

SEARED VENISON FILLET WITH A BLUEBERRY JUS SERVED WITH GARLIC & THYME BAKED POTATO ROSES & CARROT PUREE

MANGO & BLACK PEPPER PANNA COTTA TOPPED WITH MANGO GRANITA

***

CROSTINI OF SMOKED SALMON BUTTER & POACHED LEEKS TOPPED WITH CRISPY POPPED CAPERS

RED PRAWN CURRY WITH COCONUT & CILANTRO JASMINE RICE

PAVLOVA WITH GRANADILLA & CHANTILLY CREAM

***

WATERCRESS SOUP

SLOW ROASTED LAMB SHANK WITH WASABI MASH & BALSAMIC ASPARAGUS

BAKLAVA CHEESECAKE & LEMON GLAZE

***

TUNA TARTARE

THAI BUTTERNUT & PRAWN SOUP, VEGETABLE SUMMER ROLLS WITH ALMOND BUTTER DIPPING SAUCE

VANILLA POACHED FIGS WITH CHERRY & PISTACHIO PARFAITS

***

MELON & PROSCIUTTO SALAD

CAPRESE STUFFED CHICKEN WITH ROASTED ROSEMARY BABY VEGETABLES

CAPPUCCINO LINDT CHOCOLATE MOUSSE WITH A WHITE CHOCOLATE COFFEE BEAN

CRUMBLE

***

CHILLED AVOCADO & ZESTY CUCUMBER SOUP

CREAMY LOBSTER & SUNDRIED TOMATO PAPPARDELLE

CHOCOLATE MOLTEN CAKE WITH FRESH RASPBERRY’S &

VANILLA BEAN GELATO

Bon Appetit

WITH COMPLIMENTS

LIANNE HARRIS

 

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