VENTANA

YACHT TYPE: CATAMARANS

VENTANA

  • 28,200 / Week
  • 33,500 (High Weekly Price)
  • 28,200 (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 Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Speed: 12 Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 5 Queen
  • 1 Twin
  • 6 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Description

This beautiful 2018 Lagoon 520 offers five queen cabins each with private ensuite baths including electric heads, vanity and separate showers. Cabins and boat offer wonderful natural lighting and great ventilation plus fully air-conditioned depending on guests desires. The salon will seat up to 10 guests in comfort for lounging or dining. Ventana’s exterior offers alfresco dining for up to 10 guests, top deck seating and lounge area in front of helm plus forward lower deck lounge area behind trampolines. With numerous lounging areas, there is plenty of space for gathering as a group or finding a private place for one or two to relax. TOYS: 3 Stand Up Paddle Boards, Snorkeling Gear, Floating Mats, 1 Kneeboard, 1 Wakeboard, 1 Subwing, 1 Scurfer, 1 Surfboard, 3 Fishing Rods, & Onshore Games. DIVING: Offered via rendezvous only

Specifications

  • Size: 52.00 Ft
  • Beam: 29
  • Draft: 5
  • Engine: Twin 75HP diesels 11 Kw generator
  • AC: Full
  • Year Built: 2018
  • Builder: Lagoon
  • Tube
  • Sub Wing
  • Wakeboard
  • Paddle boards
  • Surf boards
  • Big floating mat
  • Onboard WiFi limited, no streaming please.
  • Wide projection screen for movies
  • Playstation 4 for kids of all ages

Accommodations

Cabins and boat offer wonderful natural lighting and great ventilation. The boat is fully air-conditioned, and each cabin can adjust the air-conditioning individually for optimal guest comfort.

5 guest queen cabins each with private en-suite electric head, vanity and separate shower. Crew have separate twin bunk cabin and private head. Entire yacht is full air-conditioned for client comfort.

All heads are fresh water flush. Both forward heads have shower stalls, midship starboard head is a wet head, aft port cabin is a shower stall and aft starboard is a half-wet head (vanity is outside shower with toilet in shower area.

Salon offers lounge/formal dining area in addition to aft deck alfresco dining.

Top fly-bridge offers seating and lounge area with 360 degree view. There is also a lounge area forward behind the large trampolines.




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VENTANA 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.

DAY 1 - DAY BREAK

Fresh coconut milk chia pudding with fruit

Paleo pancakes

Bison sausage

Black bean mushroom sausage

Garlic grits

Soft scrambled eggs brioche french toast

 

DAY 1 - MIDDAY

Garlic roasted cauliflower with yellow raisin and caper gremolata

Sumac and garlic marinated chicken thighs

Cumin roasted carrots

Lamb and mint meatballs with dill yogurt sauce

Grilled romaine salad and butter croutons and white anchovies

 

DAY 1 - HORS D'EOUVRES

Watermelon, mint and rose gazpacho

Caviar, creme fraiche, and smoked salmon johnny cakes

Bleu cheese stuffed bacon wrapped dates

 

DAY 1 - MAIN

Seared crispy skin snapper on chantarelle & blueberry wild rice resting in roasted tomato and onion broth

Garlic roasted lions mane mushroom on a bed of Baba Ganoush and cous cous with roasted chili squash

Seared magret duck breast with cauliflower puree topped with a port wine and demi glace reduction

 

DAY 1 - DESSERT

Milk tart topped with cinnamon and lightly macerated season berries

 

DAY 2 - DAY BREAK

House cultured yogurt with granola and fruit

Crispy Bacon

Soft Scrambled Eggs

Fruit and nut smoothies

Crepes Avocado Toast

 

DAY 2 - MIDDAY

Green papaya and mango salad with spicy peanuts and pickled ginger

Spicy chicken larb

Green vegetable curry with saffron rice

Sweet chili roasted brocoli

Spicy mushroom egg rolls

 

DAY 2 - HORS D'EOUVRES

Muffaletta puff pastry bites

Vegan queso with tortilla chips

Caprese bites

 

DAY 2 - MAIN

Prime roast beef served roast carrot puree, Crispy brussel sprouts and savory au jus

Spear caught fish of the day nestled on top of twice cooked eddplant, topped with a sauce vierge

Cauliflower steak on a bed of tabouleh and topped with a yellow raisin caper relish

 

DAY 2 - DESSERT

Chocolate caramel tart with frensh vanilla gelato

 

DAY 3 - DAY BREAK

Bananas foster pancakes

Fruit salad

Gruyere and pancetta quiche

Vegan quesadillas 

Breakfast burritos

 

DAY 3 - MIDDAY

Fried fish sandwich with house pickles and briny tartar sauce

Brie, smoked chicken, and blueberry compote paninis

Vegan tomato and onion grilled cheese with pesto dip

Grilled vegetable orzo salad

Japanese ginger marinated cucumber salad

 

DAY 3 - HORS D'EOUVRES

Prime beef tartar with egg yolk, batarga, and pomme gaufrette

Oyster and shiitake mushroom larb

Curried carrot soup

 

DAY 3 - MAIN

Prime beef tenderloin paired with duck fat potatoes

Garlic parmesan asparagus and topped with sauce bordelaise

New orleans style shrimp and grits

Vegan mushroom bolognese with walnuts

 

DAY 3 - DESSERT

Beignets with cafe au lait pot de creme

 

DAY 4 - DAY BREAK

Blueberry scones

Chorizo and parmesan scrambled eggs

Tofu scramble with roast bell peppers and confit cherry tomatoes

Chocolate chip waffles with bourbon caramel

Fruit parfait

 

DAY 4 - MIDDAY

Cucumber tomato salad with balsamic vinaigrette and fried garlic

Fish and chips

Eggplant and vegan cheese napoleons

Garlic marinated grilled jumbo shrimp with remoulade

Camembert and prime ribeye steak sandwiches with au jus

Miso glazed roasted eggplant

 

DAY 4 - HORS D'EOUVRES

Fresh snapper ceviche with mango, jalapeno, and ponzu

Vegan elotes

Fried bread

 

DAY 4 - MAIN

Red snapper on a bed of parsnip puree, creamed asparagus broth and topped with gremolata

Grilled lamb chops with celeriac tart and garlic peach chutney

Season vegetable ratatouille with roasted garlic bread crumbs

 

DAY 4 - DESSERT

Gianduja chocolate mouse with caramel whipped cream and crisped chocolate rice

 

DAY 5 - DAY BREAK

Granola, seasonal fruit and fresh ricotta

Chorizo and melted gruyere hash browns

Smoked salmon benedict with dill hollandaise

Mango blueberry and oat smoothies

 

DAY 5 - MIDDAY

Fish sauce caramel chicken wings

Dry fried garlic green beans

Black bean mushroom burger with pineapple jalapeno slow

Roast beef sandwish with provolone and rich au jus

Confit garlic and cherry tomato salad with grated squash

Friend plantains

 

DAY 5 - HORS D'EOUVRES

Vegetable samosas

Fresh onion soup

Rabbit and pistachio gallentine

 

DAY 5 - MAIN

Mustard and white wine braised rabbit quarter served with braised cabbage and asparagus

Crispy tofu quinoa bowl and miso ginger glaze and roast vegetables

Seared bay scallops served with a curry leaf ginger sauce and curry spiced carrots

 

DAY 5 - DESSERT

Apple tart tatin with Cinnamon gelato

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