YOLO II

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YACHT TYPE: CATAMARANS

YOLO II

  • 19,250 / Week
  • 24,750 (High Weekly Price)
  • 19,250 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (BVI)
  • 6 Guests
  • 3 Cabins
  • 3 Queen
  • 3 Showers
  • Children-Friendly
  • Air Conditioning

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Description

Welcome to our backyard

Specifications

  • Size: 52.00 Ft
  • Beam: 29.5
  • Draft: 5
  • Engine: 17.5 KW Gen
  • AC: Full
  • Year Built: 2013
  • Builder: Lagoon
  • Floating Mat/Island
  • Limited WIFI onboard. No Streaming

Accommodations

YOLO offers 3 Queen cabins all ensuite with AC.

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YOLO II 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.

Fresh from Tracey's Galley YOLO 11

Served Everyday : Fresh Coffee, Tea, Fruit Platter, Yoghurts and Cereal, along with one of the following:

  • Freshly baked Bagel with smashed Avocado, scrambled egg and crispy bacon
  • Bacon & Brie stuffed Croissants, with Cranberry sauce
  • Banana Protein Pancakes with yogurt & Fruit drizzled with maple syrup & nuts
  • Continental Breakfast : Selection of Meats & Cheeses and a choice of Pastries and Muffins
  • Lemon & Raspberry Breakfast Chai Pudding
  • Brioche French Toast with poached Cinnamon Apple with a drizzle of Kahlua Maple syrup
  • Zucchini Fritters with Poached Egg and Onion Jam
  • Blueberry and Coconut Scone Cake, served with whipped vanilla bean Manuka Honey infused Natural Yoghurt
  • Crêpes with Caramelised Pears, Mascarpone and Fresh Berries
  • Poached egg with wild mushroom tarragon ragout on griddled freshly baked bread
  • Eggs Royale : Toasted English Muffins topped with smoked salmon, poached egg and hollandaise sauce

Lunches

  • Margarita Lobster Tails with watercress salad and freshly baked garlic & herb bread
  • Mini thin and crispy Pizzas with assorted toppings (vegan and gluten free options available)
  • Steak Sandwich with caramelised onions and Gorgonzola cheese, served with French fries and green salad
  • Falafel with hummus, Tabbouleh Salad and Tzatziki sauce
  • Grilled Shrimp Tacos with creamy cilantro sauce
  • Grilled wild salmon with a side of Cous-Cous and Orange Miso dressing
  • Greek Pork Souvlaki with Toasted Pitta Bread and a Fresh Leafy Salad
  • Louisiana Red Rice with Prawns and vegetables
  • Courgette and Chilli Pasta (Vegetarian)

Starters

  • Spicy Salmon with Dill Cucumber Balls, Celery & Apple Sauce and Baked Apple crisps
  • Tuna Tartare with Orange Caviar and Avocado Sauce
  • Asparagus Risotto, parmesan tuile, asparagus spears and a chorizo crumb
  • Vichyssoise (Leek & Potato Soup)
  • Broiled Shrimp Piccata Scampi
  • Quinoa Avocado salad
  • Fresh Vietnamese Prawn Rolls with micro salad
  • Poached Pears, Blue Cheese and Caramelised Walnuts

 

Main Evening Meal

  • Oven Roasted Pork Tenderloin on a bed of salad greens drizzled with Guava berry glaze and a side dish of pearlised cous cous with a coral Tuile Garnesh
  • Mahi Mahi with Coconut Rice and Mango & Avocado Salsa
  • Beef tenderloin in a red wine jus with vegetable puree, mashed carrot & Potato & Asparagus
  • Creamy Spinach and Sundried Tomato stuffed Salmon
  • Pan Seared Lamb best end, nicoise vegetables, Olive Potatoes with Tarragon Jus
  • Baked Sea Bass with Chilli and Lemon on a bed of vermicelli noodles with salad
  • Pistachio Pesto Jumbo Shrimp on a bed of Zucchini Linguine
  • Zucchini and lentil balls with rich Tomato Sauce and Pasta
  • Caribbean spiny Lobster on a bed of wild rice with a Mango Relish and Lime butter sauce
  • Thai Coconut Chicken with Jasmine Rice - Spicy ginger and chilli chicken enhanced with the exotic flavours of coconut and lime, served over a bed of jasmine rice.
  • Spanish Paella with Seafood, Chicken and Chorizo
  • Pan-Seared Mahi Mahi on a bed of potato gnocchi with a Mediterranean sauce

Desserts

  • Apple Pie Roses with Ice Cream and fresh berries
  • Chocolate Hazelnut cheesecake
  • Tiramisu Cake
  • Mini Carrot Cakes with Orange Sauce & Honeycomb crumble
  • Caramelised Pears with Vanilla Ice Cream
  • Vegan Chocolate Banana mousse served with mixed berries and coconut flakes.
  • Nutty Mango Delight - Juicy fresh mango folded into a sweet combination of natural Greek yoghurt and dark brown sugar, served with a sprinkling of chopped hazelnuts.
  • Light and Creamy Oreo Truffles
  • Key Lime Mini Tarts with a duo of strawberry and Mango Coulis
  • Caramelised Banana Spring Rolls with Mango Lime Sorbet

Canapés

  • Lamb & Feta Balls with garlic yoghurt dip
  • Crab and Avocado Filo Baskets
  • Bacon wrapped dates stuffed with Goats cheese.
  • Teriyaki Salmon and Cucumber
  • Caviar Flowers
  • Crackers topped with Brie, Honey and nuts
  • Tomato, Mozzarella & Basil Stacks with balsamic glaze
  • Savoury Parmesan Swizzle Sticks Served in a Shot Glass of Roasted Garlic-Herb Dip
  • Vegetable Spring Rolls

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