THE PURSUIT

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YACHT TYPE: CATAMARANS

THE PURSUIT

  • 42,000 / Week
  • 48,000 (High Weekly Price)
  • 42,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • 10 Guests
  • 5 Cabins
  • 5 Queen
  • 5 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Description

Picture taken by John Vangellow

Specifications

  • Size: 62.00 Ft
  • Beam: 32.10
  • Draft: 5.1
  • Engine: 2 x 110HP Volvo engines Onan genset 19kva 1500rpm
  • AC: Full
  • Year Built: 2021
  • Builder: Lagoon
  • 4 Trolling Fishing Rods
  • 10x10 Floating Inflatable Dock with Inflatable Chairs
  • 2 Person Tube
  • E-Foil
  • 2 Person Kayak
  • 2 Stand Up Paddleboards
  • 2 SUBLUE Navbow Sea Scooters
  • Wakeboard
  • 1 pair Waterski
  • Snorkel Gear
  • Pool Noodles

Accommodations

Crew takes port aft cabin and the chef sleeps in the port forepeak.

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THE PURSUIT 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

  • EGGS BENEDICT WITH HAM AND HOLLANDAISE SAUCE
  • SHAKSHUKA + SAUSAGE
  • AVOCADO TOAST WITH POACHED EGGS AND MICRO GREENS
  • BAGEL BOARD
  • SMOKED SALMON ON HOMEMADE HASHBROWN
  • BANANA PANCAKES AND FRENCH TOASTS
  • FUTTATA + CARAMELISED BACON

LUNCH

  • ZAATAR MEATBALLS WITH GREEN TAHINI SAUCE, CHICKPEAS AND MINT SALAD - CRISPY WONTON
  • BURRITO BOWL
  • VIETNAMES BEEF BOWL WITH YUCCA FRIES AND PEANUT DRESSING WHITE CABBAGE SALAD
  • CARIBBEAN MEAT PIE + GREEN SALAD
  • CRISPY JUMBO PRAWN SKEWERS WITH COCKTAIL MAYO AND SWEET TABBOULEH
  • CRISPY CHIKEN CESAR SALAD
  • CRAB CAKE TOWER WITH RÉMOULADE SAUCE + RUCCULA SALAD

DINNER

  • GROUPER FILET WITH GINGER AND COCONUT CURRY - COCONUT RICE
  • SALMON TOSCANA STYLE LINGUINI
  • GARLIC & ROSEMARY LAMB CHOPS WITH SAGE BUTTER CAULIFLOWER PURÉE AND ROAST VEGGIS
  • FRESH TUNA TARTAR WITH HOMEMADE SWEET POTATOES FRIES AND SALAD
  • PAN SEARED SEA BASS ON SESAME SPINACH AND SMASHED ROAST POTATOES AND TOMATOES
  • MAHI ON TOP OF COUCOUS - MANGO SALSA - GREEN BEANS AND CURRY SAUCE
  • PORK TENDERLOIN WITH RED WINE REDUCCTION AND ROASTED BRUSSELS SRPOUTS + AND SPICY CARROTS
  • FOR NEW YEAR’S EVE :CHESTNUT STUFFED POULTRY - CLEMENTINE SAUCE - HANDMADE GNOCCHIS
  • OR: PUFF PASTRY CRUSTED SEA BASS WITH CREAMY GORGONZOLA SAUCE HANDMADE GNOCCHIS

DESSERTS

  • TIRAMISU
  • PANNA COTTA WITH FRESH MANGO COULIS
  • KYE LIME PIE
  • PROFITEROLE
  • RED WINE & ORANGE POACHED PEAR WITH VANILLA ICE CREAM

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