Home | Yachts | TWIN FLAME 77



  • 82,000 / Week
  • 100,000 (High Weekly Price)
  • 82,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Twin Flame 77 is the latest Lagoon Seventy 7 offering the ultimate in luxury travel on the sea. The interior has a layout optimized for space and comfort. The salon is bright, comfortable and roomy and opens not only to the aft cockpit but also directly to the forward cockpit for seamless movement around the yacht. There is a massive flybridge affording an uncompromising 360* view. Twin Flame 77 has luxury accommodations for eight guests in a master stateroom with seating area. There are 3 additional queen cabins that are elegantly appointed. For additional flexibility, one cabin can be converted from a queen bed into 2 individual berths. 2019 Award Winning Yacht & Crew: BVI Annual Charter Yacht Show – Best Yacht Overall


  • Size: 77.00 Ft
  • Beam: 36
  • Draft: 6.3
  • Engine: 2 x 230 HP John Deere engines. 21 KW Generator.
  • AC: Full
  • Year Built: 2019
  • Builder: Lagoon
  • 2 sea bobs
  • 2 Efoils
  • 4 fixed foils
  • guests are free to use yoga mats and free weights
  • Full Galley equipment
  • Jura craft coffee machine


Twin Flame 77 accommodates 8 guests in 4 spacious ensuite cabins. The master stateroom and the port aft cabin include king size beds, with the other two cabins having queen beds. The port aft cabin can also be converted into twin beds instead of a king. All beds have 3 inch memory foam toppers.

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TWIN FLAME 77 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.

Renata's Sample Menu 
Start your day with a selection of local fruit and freshly baked goods, along with your choice of coffee, tea, and juices.  Bloody Marys, mimosas and bellinis available.
Breakfast tortillas topped with avocado, scrambled eggs and my secret hot sauce
Corn fritter stack, served with poached eggs, bacon, smashed avocado, and Ren's tomato chutney
Pancakes with tropical sliced mango, coconut yogurt and homemade nut granola
Shakshuka, served with sliced avocado, feta, and freshly baked flatbread
Eggs benedict topped with creamy hollandaise sauce, served with your choice of crispy bacon, smoked salmon or sauted spinach
French toast served with cripsy bacon, carmalized bananas and toasted walnuts
Homemade bagels with smoked salmon, cream cheese, capers, arugula, sliced tomato and scrambled eggs
Award Winning Classic French quiche lorraine with strawberry, burata and grilled peach salad
Flaked salmon salad with baked turmeric rice
Locally caught Mahi Mahi tacos with jalepeno slaw and homemade mango chutney
Thai beef salad with roast pumpkin, kaffir lime and peanuts
Sesame butterfield chicken served on a bed of rice noodles and a side of Asian slaw
Celebration rice with saffron and sweet spiced lamb, served with a leafy green garden salad
Poke bowls with mango, avocado and sesame crusted tuna
Hors d'oeuvres
Grilled Peach halves with goats cheese, pistachio crumble and hot honey drizzle
Fresh baked focaccia with a selection of homemade flavored butters
Creamy baked camembert with Ren's Moroccan peach chutney, served with fresh artisan bread
Cranberry and brie bites
Melon, mozzarella and prosciutto stacks
Grilled pineapple spears with jalepeno honey
Charcuterie board with selection of cheeses and signature chutneys
Pear, date and walnut salad with creamy stilton dressing
Peruvian ceviche topped with fresh red chillies and fennel fronds
Italian arancini with creamy mozzarella, salsa, di pomodoro and lemon pearls
Phyllo pastry quiche with sundried tomato pesto 
Sicilian style tuna carpaccio with lemon and arugula
Grilled peach panzanella, toasted almonds and burrata
Fennel, grape, tomato and orange salad
Lemon bruschetta with cherry tomotoes, arugula and buffalo mozzarella
Filet mignon, served with a Mediterranean salad and herby new potatoes
Crispy skin salmon filet with mustard sauce, served on a bed of vegetable mash
Shrimp orzo pasta with tomato and housemade marinated feta
Beetroot gnocchi with gorgonzola sauce, crispy pancetta, crimini mushrooms and toasted walnuts
Mahi Mahi with a lemon butter sauce, over pomme puree and grilled asparagus
Green thai chicken curry, served with fragrant jasmine rice
Lamb cutlets on a bed of carrot puree, sauteed green beans and blue cheese truffle sauce
Espresso rumtini served with homemade Irish coffee ice cream
Black doris plum cheesecake with ginger crumble
Trio of desserts: Peach macaron, strawberry fizz parfait, and boysenberry mousse
Key lime pie, topped with meringue and grated lime zest
Lemony white chocolate mousse with shortbread crumble and chocolate curls
Sticky date pudding, served with vanilla ice cream and caramel sauce
Classic NZ pavlova, topped with cinnamon berry compote and summer fruit

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