THE ANNEX

YACHT TYPE: CATAMARANS

THE ANNEX

  • 32,000 / Week
  • 35,000 (High Weekly Price)
  • 32,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (BVI)
  • 10 Guests
  • 5 Cabins
  • 4 Queen
  • 2 Single
  • 5 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Description

Five cabins each with ensuite private head with electric toilet. Top flybridge lounge area, forward cockpit lounge area plus cockpit and trampolines.

Specifications

  • Size: 58.00 Ft
  • Beam: 28
  • Draft: 6
  • Engine: 2x110hp diesels New 20Kw generator
  • AC: Full
  • Year Built: 2013
  • Builder: Leopard
  • (2) Stand Up Paddle Boards
  • Floating Sun Island
  • Board Games
  • Top deck outdoor moving theater
  • Lots of new water toys for 2020 season!
  • -Big Mable 2 (similar to towable tube)
  • -6 person floating island
  • -Saddle floats
  • -Kneeboard
  • -Wakeboard
  • -Inflatable animals
  • -New snorkel gear

Accommodations

5 guest queen staterooms with private ensuite baths with dry shower stalls and electric heads. Four queen berths and one cabin with two singles berths which can convert to a queen. This yacht is NOT legal for more than 10 pax charters.

BERTH SIZES:
Port Aft Cabin(twin convertible) – 80’’X31’’(twin) or 80’’X80” King
Port & Strb Upper Cabin – 78’’X60”
Strb aft cabin – 80’’X62”
Strb fwd cabin – 80”X60”

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THE ANNEX 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.

A sampler from Roma's galley aboard THE ANNEX

BREAKFAST
Pancakes - with a topping of your choice- Fresh berries and white chocolate sauce; banana and toffee; cinnamon and fresh lemon juice or real maple syrup

Waffles à la Mode - waffles with homemade ice cream and strawberries drizzled with syrup

Sweet or Savoury French Toast - your choice of cinnamon and maple syrup or thyme infused mushroom, grilled with cheese

Homemade Croissant- turkey, bacon or smoked salmon with cheese, on a bed of rocket and avocado

Omelette- 2/3 eggs with balsamic caramelized onions, basil, and melted brie

Classic Bacon and Eggs- eggs to the style of your choice with crispy bacon, grilled tomato and rosemary infused hash browns

Eggs Benedict - poached egg on a bed of fresh spinach, grilled brown mushroom topped with a silky hollandaise sauce

LUNCH

Lunches tend to be on the lighter side and are served with you favorite afternoon cocktails or refreshments

Chilled melon wrapped in prosciutto ham with ginger and fresh figs

Tricolore Salad- Italian buffalo mozzarella with ripe vine tomatoes, avocado and basil-pine nut pesto

French Onion and Gruyere Tart- with green herb salad and dijon mustard dressing

Baked Goat Cheese Salad - baked goat cheese on a mixed bed of greens with walnuts and a light herb and lemon dressing

Mango and Spicy Beef Salad Spaghetti with Clams, Chili, Garlic, and Lemon

Smoked Chicken Ciabatta - with zesty paprika mayonnaise, avocado, rocket and wasabi

STARTERS
Light bites and beverages for your to enjoy as the sun sets over the water

Beef Carpaccio- thinly sliced topped with rocket and parmesan shavings drizzled with a light herb and mustard dressing

Baked Camembert - half a French camembert round, stuffed with garlic and rosemary with a sweet cranberry sauce. served with melba toast

Beef Satay - with coconut and chili coriander peanut sauce

Grilled Asparagus- warm, fresh asparagus served with a smooth hollandaise sauce and parmesan shavings

Oven-baked Creamy Garlic Mushrooms -topped with cheese. served with French bread

Seared Scallops - with pea puree and shallot vinaigrette

Wild Mushroom and Thyme Tart - with garlic blanched green beans and truffle oil

DINNER

Dinner is served with your favorite cocktails or we are happy to pair the perfect bottle of wine with your meal

Cannelloni - oven baked spinach and ricotta stuffed cannelloni tubes covered in a garlic, tomato and basil sauce, topped with a classic béchamel and parmesan.

Beef Fillet Medallions with Red Wine Reduction - served with dauphine potatoes and legumes

Grilled Mackerel - with bay leaf and lemon sauce served with roasted red peppers and a bean, ricotta and mint salad

Oven Baked Chicken Breast - stuffed with spinach and ricotta, wrapped in bacon, served on a bed of rice or potato mash

Mixed Vegetable Pasta - your choice of pasta with mixed garlic and herb roasted vegetables, topped with warm sundried tomato chѐvre

Rack of Lamb - served with roasted garlic tomatoes, sautéed white wine mushrooms and baby spinach

Risotto Stuffed Tomatoes - juicy tomatoes stuffed. with creamy risotto topped with feta, crumbed and grilled. Served with a balsamic and thyme glaze

DESSERT

White Chocolate Cheesecake with Strawberry Coulis and Milk Chocolate Shavings

Profiteroles with Chocolate Sauce 

Mini Pineapple Pavlova 

Champagne Fizz

Toffee Banana with Cinnamon Ice cream 

Traditional Tiramisu

Chilli Chocolate Mousse Trio

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