VIRAMAR

YACHT TYPE: CATAMARANS

VIRAMAR

  • 23,200 / Week
  • 28,000 (High Weekly Price)
  • 23,200 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands
  • Summer Port: Bahamas, Caribbean Leewards
  • 8 Guests
  • 5 Cabins
  • 3 Queen
  • 1 Twin
  • 5 Showers
  • Pet-Friendly
  • Children-Friendly
  • Air Conditioning

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Description

Viramar offers an expansive exterior lounge and dining area combined with a comfortable interior. She has a fabulous flybridge offering a 360 degree view of the islands, a forward cockpit for cocktails plus there’s a large aft cockpit for lounging and alfresco dining. The master cabin has a very large en-suite bathroom with an electric head and separate stall shower. This cabin is accessible from the salon and also has access directly to the aft deck. Two more queen cabins each with a private en-suite bath with electric toilet and stall shower are available. In addition, there is one twin bunk cabin with a private bath, electric head and stall shower. All cabins have fans, private A/C controls, dry heads and hanging storage space. Port aft is crew cabin. Viramar accommodates eight guests in a three queen and one bunk room configuration. Viramar has been outfitted with no expense spared so that you are comfortable. Two generators, water maker, water chiller and ice maker are all onboard so you can enjoy your vacation in comfort. Viramar’s award-winning crew have been in the islands for three seasons and live on the boat full-time. They will help create a custom vacation curated specifically to you!

Specifications

  • Size: 56.00 Ft
  • Beam: 31
  • Draft: 5
  • Engine: Yanmar 110hp x 2 Generator 17.5Kw Inverters 3 @ 3,000w each
  • AC: Full
  • Year Built: 2013
  • Builder: Lagoon
  • Noodles
  • Swim floats
  • Child wakeboard
  • Training water skiis (for kids and adults learning to ski)
  • 3 person flying water tube
  • Indoor games: Spot It, LRC, Mexican Train Dominos, Tenzi
  • Exercise Equipment: 2 Yoga mats
  • TV in all queen cabins & surround sound
  • EC Soap shampoo, conditioner and shower gel
  • Please inquire about guest pets

Accommodations

3 queen cabins plus 1 cabin with a set of twin bunk beds available for guest use. Each queen cabin has an en-suite bathroom with electric head and dry shower stall. Twin bunk has an en-suite bathroom with electric head and dry stall shower stall. All guest cabins entered from salon/galley. Crew cabin is port aft queen.
***Crew will not move to twin bunks***
**Smoking on aft sugar scoop steps only please***
***Boat is service dog friendly***

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VIRAMAR 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

Sweet Potato Hash Breakfast Bowl - Black Beans, Avocado, Cilantro and Spinach mixed into a Sweet Potato Hash severed in a Warm Tortilla Bowl topped with a Fried Egg, Salsa and Chipotle Mayo 

Drunken Pancakes - Vanilla, Nutmeg Pancakes with a Raspberry, Blueberry Filling served with Sausage Links and Rum Infused Maple Syrup 

Be Happy Breakfast Sandwich - Honey Cured Ham, Tomato, Arugula and Sprouts on an English Muffin topped with a Fried Egg

Crab Cake Benedict - Fresh Greens and Avocado served beneath a Crab Cake topped with a Homemade Hollandaise Sauce, Green Onion and a Poached Egg

Bagel and Lox Spread - Lox, Sweet and Savory Options, Cream Cheese and Fresh Veggie Toppings served with a selection of Bagels  

Personal Egg Soufflés - Eggs baked with Cheese, Sausage, Fresh Veg and Oregano 

Fried Chicken and Waffles - Buttermilk Breaded Chicken on top of a Waffle drizzled with Local VI Honey and Maple Syrup 

Southern-Style Biscuits and Gravy - Buttermilk Drop Biscuits smothered in Sausage Gravy 

*All Breakfasts served with Fresh Fruit, Yogurt, Cereal, Coffee and Juice 

 

LUNCH

D’ Best Fish Tacos - Blackened Mahi and Tangy Mango Slaw in Flour Tortillas served with Black Beans infused with Pineapple and Carib Corn Salad 

Coffee Rubbed Salmon - Grilled Salmon rubbed with a Homemade VI Coffee Rub severed with a Mixed Green Salad and Homemade Vinaigrette 

Tuna and Salmon Poke Bowl - Raw Fresh Fish marinated in Soy and Ginger served over Sushi Rice accompanied by Red Cabbage, Green Onion, Mango, Avocado and Fried Wontons topped with Sesame Seeds and Homemade Sriracha Mayo 

Low and Slow Baby Back BBQ Ribs - Slow-Cooked Ribs with a Homemade BBQ Sauce finished on the Grill served with mini Wedge Salads and Potato Salad 

Lobster Mac and Cheese - Smoked Gouda, Sharp Cheddar, Havarti, Bacon and Lobster 

Chicken Oriental Salad* - Breaded chicken, Cabbage, Lettuce, Sliced Almonds, Cucumber Mandarin Oranges and Rice Noodles in a Homemade Dressing

Quesadilla Burger - Premium Beef, Pepper Jack Cheese, Homemade Mexi-Ranch Sauce, Fresh Pico and Shredded Lettuce in a Crisp Cheddar Quesadilla served with Homemade Guac and Tortilla Chips 

Honeycrisp Salad* - Arugula, Frisee and Juicy Honeycrisp Apples with Candied Walnuts drizzled with a Sweet Spiced Cider Vinaigrette served with Grilled Chicken 

*All Salads served with Homemade Breads 

 

SUNDOWNERS

Coconut Key Lime Mussels 

Charcuterie Board

Spinach Artichoke Dip 

Shrimp Ceviche

Scallops over Fried Polenta 

Bruschetta Three Ways 

Tostones with Homemade Mojo Sauce 

Pineapple Peanut Chicken Satay Skewers 

 

DINNER

Jerk Shrimp with Coconut Lime Grits  

Three Cheese Chicken Parmesan with a Creamy Tomato Sauce and Garlic Noodles  

Seared Sesame Crusted Yellow Fin Tuna served with Mango Sticky Rice and Edamame Snap Pea Salad 

Red Snapper Coconut Curry over Basmati Rice served with Naan Bread 

Garlic Herb Crusted Lamb with Roasted Chimichurri Carrots and a Parmesan Parsnip Puree 

Filet Mignon with Red Wine Pan Sauce Roasted Asparagus and Creamy Avocado Mashed Potatoes 

Seafood Pasta packed with Scallops and Grouper in a Creamy White Wine Sauce over Linguini 

Sweet and Spicy Pork Tenderloin in a Rum Sauce served over a Plantain Puree with Roasted Brussel Sprouts  

 

HOMEMADE DESSERTS

Duval Crawl Key Lime Pie 

Cheesecake with a Fresh Blueberry Compote 

Beignet Bites 

Sea Salt and Honey Ice Cream using VI Honey 

Pina Colada Cupcakes 

Tiramisu using VI Roasted Beans  

Chocolate and Fresh Berry Dessert Platter 

Baklava 

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