TWIN FLAME 77

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YACHT TYPE: CATAMARANS

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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Description

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

Specifications

  • 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

Accommodations

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.

Val's Sample Menu 

BREAKFAST

Caribbean shakshuka: Caribbean seasoned tomato stew, eggs, fried plantains, fresh avocado and cilantro

Stuffed french toast: Brie and guava stuffed french toast, caramelized pineapple and fresh fruits

Avocado toast: Smashed avocado over grilled pan seared sourdough bread, poached eggs and a side of arugula, corn and feta salad

Fluffy banana pancakes: Served with fresh berries, passion fruit coulis and a coconut salted caramel drizzle

Island Benny: Braised pork shoulder over English muffins, cayenne hollandaise and roasted pepper salsa

Potato and oaxaca cheese galette: served with pulled jerk chicken, sunny side eggs and julienne spring onions

Plantain fritatta: served with a fresh herloom tomato and basil salad

Continental: scrambled eggs, fresh fruit platters, yoghurt, granola, bacon, hash browns, raspberry preserves, assorted bread and butter served buffet style


LUNCH

Shrimp ceviche with fresh mango and passion fruit leche de tigre

Pineapple and shrimp fried rice, with fresh citrousy bell pepper, spring onion and cilantro salad

Grilled lobster with spicy pineapple salsa and garden salad

Roast tri tip, pesto orzo, smoked goat cheese mousse and mixed greens and nuts salad

Caribbean seasoned slow roasted bbq ribs, baked rainbow potatoes and fresh garden salad

Rock salt cooked chicken, pan seared asparagus and cilantro pesto barley salad

Pan seared Mahi, with creamy coconut quinoa, papaya ginger slaw and pineapple salsa

 

APPETIZERS

Seared scallops served over a pea and chili puree, micro greens and cilantro chimichurri

Mahi mahi tiradito with a sesame ponzu dressing, shaved carrots and ginger garnish

Braised goat tostones with smoked goats cheese, pickled shallots and cilantro

Charcuterie board: Selection of cheese and meat, house pickles, grainy mustard, sweet and salty nuts, dried fruit, fresh fruit and mango cilantro chutney

Grilled bell peppers, stuffed with eggs and cheese served over watercress salad and lime dressing

Street Tacos: pulled beef, deep fried pork belly and shrimp tacos. Served with pickled onions, cilantro, pineapple and avocado

Bruschetta capresse: mix of roasted and fresh tomatoes, sun-dried tomato pesto, topped with fresh burrata, drizzle of extra virgin olive oil and fresh micro basil

Middle eastern board: Selection of hummus, babaganoush, seared halloumi, pita bread, lamb koftas, yogurt sauce and house pickles

 

DINNER

Caribbean curry style goat ossobuco, fungi and roasted baby root veggies

Roast chicken, root veggies and pan sered jueves over a pea and mint mash, and plantain garnish

Beef tenderloin, red wine sauce, carrot puree and potato tarragon gratin

Pan seared catch of the day, celeriac puree, grilled bok choy and confit tomatoes

Mushroom and truffle risotto, with goat cheese, toasted walnuts and arugula

Cilantro marinated pork sirloin, sweet potato puree, corn on the cob and chimichurri

Olive oil poached hake with truffle and pinto bean puree, black garlic aioli, fennel and pickled shallots

Lobster bisque: Butter poached lobster, snow peas and coconut foam

 

DESSERTS

Bananarama: Raw vegan banana tart with a coconut and banana filling, cacao crunch, deep fried bananas and coconut sorbet

Pavlova, delicate french meringue topped with fresh fruits and vanilla cream

Lavander and Mango: lavander custard filled profiterole, with mango coulis and sorbet

Pistacchio and raspberrys, classic financier, pistachio creme patissiere and fresh raspberries

Pear baklava tart with eldelflower gel and white chocolate mousse

Hazelnut and Chocolate semifreddo, chocolate crunch, maple glazed pears and torched marshmallow

Rocky road: chocolate mousse cake, with cherry filling, drunk cherries, caramelized nuts and italian meringue


POTENTIAL LUNCH DESSERTS (simpler presentation and smaller size)

Suspiro limeño cups: Manjar blanco (evaporated and condensed milk caramel), italian meringue and passion fruit

Chili and mango sorbet

Summer tiramisu, creamy nascaspone tiramisu with notes of orange and berry compote

Vanilla and hibiscus pannacotta cups

 Coconut sticky rice parfaits with fresh mango and lime mint glaze

Celestino: Dulce de leche filled crepe topped with a quenelle of vanilla icecream

Banana and brownie truffle cups



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