Guests
6Cabins
3Crew
2Size / Year Built / Builder
67.0 Ft / 2004 / Lagoon
About
Sleek Classic Lagoon 67 completely Re-fit in 2014, accommodates up to 6 guests in spacious accommodations. 2 king cabins, 1 queen cabin or optional cabin with bunk beds ideal for children. Each cabin has it's own private bath with shower. Aft deck has hot/cold showers to rinse off after swimming. Large main salon has loads of seating and lounging area plus a large table for dinning inside or game playing if desired. Yacht refit in 2014 including: new engines, two new generators, all new refrigeration and freezers, new air-conditioning systems and new upholstery inside and out. One the the BVI's most experienced crews will deliver a Charter that exceeds your expectations.
Accommodations
3 cabins with ensuite heads & showers: 2 cabins with over-sized queen beds, 1 cabin with queen bed or 1 bunk cabin for children only with singles bunks (these bunks are 71" in length, standard bunks are 79" in length).
Spacious salon for lounging and game playing.
Very roomy cockpit for lounging and dining alfresco under hard top
Total refit in 2014 including: new engines, new generators, all new refrigeration and freezers, new air-conditioning new ice-maker, and all new cushions.
Charter Types
Green Initiatives
Technical Details
Water Entertainment
Scuba Diving
Onboard Entertainment
Rates
| Winter 2019 to 2020 |
| Summer 2020 |
| Winter 2020 to 2021 |
| Summer 2021 |
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax |
| $19,500 | $20,000 | $20,500 | $21,000 | $21,500 |
| $19,500 | $20,000 | $20,500 | $21,000 | $21,500 |
| $19,500 | $20,000 | $20,500 | $21,000 | $21,500 |
| $19,500 | $20,000 | $20,500 | $21,000 | $21,500 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each
yacht in our listing, however some yachts reserve the right to make last
minute
changes to their availability and rates. With this in mind, please note that
premium rates may be attached to certain destinations and dates, such as
Christmas and New Years in the Caribbean or July and August in the
Mediterranean. Kindly contact us for a proposal that details the yacht’s
final
rate and availability.
Calendar
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Crew Profile
We met over 20 years ago in eastern England while skating. When Dawn was not busy working in restaurants, she was the top skating coach for the UK. David was working as a systems engineer and electrician, as well as a chef at weekends. We spent our first few years together restoring our cottage which was built in 1585. Having sailed in many different areas we went to the BVIs and fell in love with the islands.
It was Dawns idea to leave home and go off to sea; an idea that David greatly relished! We decided that David would update his license at the top sailing academy in the world, whilst Dawn had one to one lessons with one of the regions top cookery teachers.
We have been the longest constantly serving and busiest captain and chef for the largest crewed charter company in the world, working on various yachts always in the BVI. Our original idea was to work in this career for ten years. Having spent 12 years and almost 300 charters in the BVIs we are still saying we want to spend another ten years in the job we love!
David:
My family has been sailing for longer than I can remember. I trained in hotel management for 2 years. but somehow ended up becoming a electrician which I loved. I am a MCA/RYA commercially endorsed Yachtmaster 200 ton. I love to drive my 1963 MGB. roadster called The Baby whenever I can. I also enjoy old buildings, cooking, if Dawn lets me anywhere near the galley, photography, and I am attempting to learn the Didgeridoo with limited success!!
Dawn:
I was brought up travelling around Europe and North Africa with my parents. When they finally settled down back home in England I found my love of skating. Skating once again took me travelling! Having settled down with David in our Cottage I thought my traveling days were over. Then the BVIs and sailing found me and off to new adventures we went. I have worked in restaurants for many years and when I have time off, I love to do cookery courses for fun!
We are married and are both non smokers..
Menu
Breakfast
All served with tea, coffee, fruit juice, fruit platter, cereals, toast and preserves
Croissant Soufflé
Farmhouse ham and English cheddar baked in a croissant in a soft mustard and scallion soufflé
Coddled Tarragon Eggs
Eggs gently coddled in a Bain Marie with a creamy tarragon sauce served on oven baked bread
Blueberry Pancakes
Silver dollar blueberry pancakes with lashings of maple syrup
Lunch
All served with fresh baked bread and butter shells and accompanying wines
Tropical Shrimp Salad
Juicy tiger prawns cooked in a sweet chili and pineapple piquant sauce with a mango and lime dressing on a bed of crisp leaves
Chicken Tacos
Dawn’s secret taco sauce drenching succulent chicken and roasted mixed peppers, homemade guacamole, and crispy tacos
Filet Steak and mixed Bean Salad
Seasoned filet steak layered over a mixed bean salad with a creamy dressing
Hors d’oeuvres
Served with the Captain’s Happy “Island” Hour cocktails of the day!
Bacon pin wheels
Crisp lean bacon in a garlic puff pastry swirl
Chicken Satay
Marinated chicken breast strips gilled on a bamboo skewer served with a peanut dipping sauce
Garlic Mushrooms
Button mushrooms stuffed with an herb and goat cheese filling baked until golden brown
Dinner
Served alfresco with accompanying wines
Steak Giovanni
Fillet steak cooked on the BBQ to your liking with a port wine and mushroom reduction. Served with a Julian of baby Vichy carrots and a slow baked jacket potato
Anise de Mer
Scallops, sea bass and salmon in a light fennel and pernod crème fresh sauce. With buttered parsley new potatoes and asparagus tips
Pork lion
Sauvignon Blanc braised tender pork loin sliced onto a bed of Dijon mash, with an infused rosemary and garlic sauce. Served with seasonal glazed vegetables.
Desserts
Brandy Butterscotch Bananas
Sliced banana caramelized in a brandy butterscotch and coated in a chocolate crumble
Lemon three ways
A zesty lemon sorbet, a crispy lemon brulee, and a smooth lemon posset
Rum and chocolate cheesecake
A rich rum soaked chocolate mousse with a sweet biscuit base
Guests
6Cabins
3Crew
2Size / Year Built / Builder
67.0 Ft / 2004 / Lagoon
Catamaran specifications
Beam
37' FeetDraft
5'3 FeetType
CatamaranRefit
2014 major refitSpeed
Cruising Speed 10, Max Speed 12Cabin beds
3 Queen(s)Layout
Select currency
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Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability, individual pricing based on the number of guests in your party and particular dates, as well as the list of the inclusions and exclusions for that particular yacht.
This yacht offers an “All Inclusive” Rate:
Typically this includes all your breakfasts, lunches, dinners and snacks. Standard Ship's Bar which includes your alcoholic and non alcoholic beverages. Fuel for the yacht and its tender, and the necessary water for the onboard facilities. Use of the Yacht’s onboard equipment and the Captain, Chef and Crew’s services.
Excluded are airport transfers costs, onshore excursions and tours, as well as any food or beverages purchased ashore. Although optional, crew gratuity is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance (APA), which is generally estimated at 20% - 25% of the base charter fee for sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The APA essentially creates a bank account for the Captain to purchase provisions, fuel, dockage, food, beverages, bar, and other consumables on the charterer's behalf. The Captain will keep all receipts and manage a running balance of the account, so that expenditures can be checked at any time. Any amount not used will be refunded at the end of the charter. If during the charter the costs have exceeded the collected APA, then additional funds will be required for the outstanding bills. All purchases are transparent and nothing is marked up. The APA is used purely for the charterer's provisions and charter-related expenses.
SIMILAR YACHTS TO FUERTE 3
Sleeps 10 guests in 5 Cabins
Size: 67.0 Ft
$37,000 - $43,000
per Week