THE ANNEX

YACHT TYPE: CATAMARANS

THE ANNEX

  • 29,600 / Week
  • 35,500 (High Weekly Price)
  • 29,600 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands, Caribbean Leewards
  • Summer Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • 10 Guests
  • 5 Cabins
  • 4 Queen
  • 2 Single
  • 5 Showers
  • Children-Friendly
  • 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 Island
  • Flying fish tube
  • OPTIONAL TENDER: 22ft tender with 230HP at $3000 per week, rated for 20 guests.
  • 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.

Breakfast

All Breakfasts are served with tea/coffee/juice, a selection of cereals and yoghurts, fresh fruit/smoothies

Eggs Benedict – Lightly toasted English muffin topped with Canadian bacon, gently poached eggs and home made Hollandaise sauce.

Freshly baked croissants – served with smoked salmon, cream cheese, chives and capers and a selection of jams and preserves.

Mini Fritatas – Parma ham, swiss cheese and potato bake

French toast – served with maple rum syrup and a selection of muffins, spinach & feta, asparagus & cheese, bacon & mozorella

Full English breakfast – Eggs to order, bacon, hash browns, tomato, baked beans, tomato, toast, jams and preserves.

 

 

Lunch

Linguini Lobster – Linguini pasta topped with Lobster sautéed in herb butter with shallots, fresh cream and garlic, served with a seasonal, crispy green salad.

Vietnamese Spring Rolls – a variety of shrimp and chicken spring rolls served with a pineapple and chilli salsa and freshly baked French loaf.

Baby Back Pork Ribs – Succulent and falling off the bone, barbecued to a turn, baby back ribs served with garlic bruschetta and caprese salad.

Caribbean Chicken Salad – served on a bed of lettuce, with hot, cheesy, garlic toasties.

Smoked Salmon and Asparagus Quiche and or Traditional Quiche Lorraine – served with watermelon, arugala, black olive, feta and fresh mint salad.

 

 

Appetizers

Baked Brie With Balsamic Reduction and Cherry Tomatoes – Brie baked with cherry tomatoes in balsamic reduction served with sliced apple, caramelized nuts, preserved figs and various crackers.

Crab Tartlets – Crab morne baked in phyllo pastry served on a bed of arugala.

Shrimp Cocktails – Plump shrimp smothered in a creamy blue cheese, cream and brandy sauce, served on crisp iceberg lettuce.

Mezze Platter – Platter of Tzaziki, Skordalia, Taramasalata served with grilled, stuffed aubergine with feta, marinated mushrooms, Parma Ham, Mozorella and a variety of crackers.

Chicken Satay – Mini chicken kebabs served with a sweet thai peanut, apricot and chilli dipping sauce.

 

 

Dinner

Grilled Canadian Salmon – Served on a potato rosti – drizzled with a bur blanc caper sauce, garnished with fresh asparagus and caviar.

Pan Seared Duck Breast – Served with red wine sherry sauce with potato rissoles and seasonal vegetables.

Barbecued Beef Tenderloin – Served with a brandy and green peppercorn sauce, new  potatoes, roasted butternut and almond green beans.

Rack of Lamb – Roasted with a crust of rosemary, mint and garlic served with roasted garlic creamed potatoes and Mediterranean vegetables.

Lobster Thermidor – Traditional lobster thermidor served with fresh cream, white wine, spring onions, topped with cheese au gratin.

 

 

Desserts

Pavlova -  Light, fluffy meringue base topped with fresh cream, passion fruit, kiwi fruit, nectarines and strawberries.

Apple Strudel – Apples sautéed with cinnamon, butter, raisins and amaretto, wrapped in phyllo pastry and baked, dusted with confectioners sugar, served with clotted cream.

Crepe Lorraine – Frilly crepes filled with vanilla bean ice cream, saturated with orange, grand mariner sauce and flambed on the table.

Chocolate Fondue – Lindt chocolate infused with Contreau sauce, served with strawberries, marshmallows, biscotti and mandarine for dipping.

Death By Chocolate Cheesecake – No description needed!

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