TIGER LILY Yacht Charter Catamaran
Guests
8Cabins
4Crew
2Size / Year Built / Builder
62.0 Ft / 2015 / Lagoon
Accommodations
Amenities
Onboard Entertainment
Water Entertainment
• Lift electric Foil
• NailPryde Glide Foil
• Cabrinha Foil
• 1 x Wake skate
• 1 x Hobie 2 person kayak
• 2 x SUP boards
• 2 x Seabob
• 1 x Jetsurf
• Snorkeling gear
• Kneeboard
• Tube for towing kids/adult
• Wakeboard
• Kids skim board
• Fishing gear
• Kite (junior set and adult set) - for certifiied kitesurfers only*
Scuba Diving
Technical Details
Charter Types
Calendar
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Available
-
Booked
-
Hold
-
Unavailable
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Captain
Crew
Brief
Captain: Cameron Rooken-Smith
Nationality: South African
Cameron is a confident and knowledgeable captain that has logged over 30,000 nautical miles during his yachting career working on board motor and sailing yachts. He is known for the ability to remain calm and retain his poise when handling challenging issues. While taking great pride in his position, Cameron is passionate about cooking and would be thrilled to serve the guests an original South African braai. He also finds enjoyment in making people laugh and is comfortable entertaining guests as he is at helm. In addition to earning his RYA Yachtmaster Offshore, he is a licensed PADI Dive Master and commercial Diver Class 2 that loves water sports of all kinds, surfing included. Guests eager to take out the water toys can be assured that Cameron will show them a thrilling time. Cameron will make certain that every holiday spent aboard TIGER LILY is nothing less than perfect.
Chef/Stew: Maria Josefina Vicuna
Josefina is a Chilean Chef full of creativity and initiative. With her 10 years of experience in the industry combining talent and expertise, she offers innovative, fresh and spontaneous culinary creations. Trained in French cuisine, she also took various courses around the world to expand her skills and versatility. Her understanding of flavors allows her to bring out the best in it, while perfectly adapting tastes and menus to the environment and situations of the moment.
Menu
Tiger Lily Sample Menu
BREAKFAST
Savory
Avo Toast - Toast topped with avocado, eggs of choice and crunchy bacon, garnished with
a cherry tomato salsa
Breakfast Caprese - Mixed tomato, mozzarella and basil salad served with eggs of choice
Breakfast Quesadillas - Flour tortillas stuffed with fluffy scrambled eggs, pinto beans, fresh
herbs and cheddar cheese
Croissant - Buttery croissants stuffed with scrambled eggs and smoked salmon
Eggs Benedict - English Muffins topped with crispy prosciutto, smashed avocado and
poached eggs, drizzled with a creamy hollandaise sauce
Mexican Brekkie - Whole wheat toast topped with choice of eggs, beans and tomato salsa,
served with breakfast sausage
Sweet
Banana Bread
Chia Pudding
Cinnamon Rolls
French Toast
Pancakes
Smoothie Bowl
Waffles
LUNCH
Ahi Tuna Poke Bowl - Sushi rice topped with fresh marinated tuna, edamame, seaweed
salad, cucumber and mango, drizzled with a wasabi aioli and spicy mayo
Blackened Mahi Mahi - Served with a chorizo, plantain and black bean warm wild rice
salad
Flank Steak Fajita Salad Bowl - Quinoa fajita bowls loaded with fresh vegetables and
paired with a spicy cilantro lime yoghurt dressing
Shrimp Taco’s - laid in homemade flour tortillas, dressed with a tropical mango slaw and
chipotle lime aioli and with Mexican street corn on the side
Mediterranean pistachio beef patties - Middle eastern style beef patties, served with
flatbread, dips and a leaf & lentil salad
Salmon salad board - Grilled salmon served with a colorful salad and sweet potato fries,
paired with a homemade papaya seed vinaigrette
Sticky Ribs - Served with a cajun potato salad and light and crispy coleslaw with a tropical
twist
DINNER
Starter
Beetroot Citrus Salad
Sweet Pea and Mint soup
Indonesian Chicken Skewers
Poached Pear Salad
Roasted Butternut Squash
Vietnamese Summer Rolls
Watermelon, Feta & Mint salad
Main
Fresh Fish & White Bean Hummus - Grilled fresh fish with crispy skin, served over a
homemade white bean hummus and a bed of pan fried asparagus and spring onion
Indian Curry - Red chicken curry, topped with roasted cauliflower and almonds, served
with coconut infused basmati rice and a dollop of coconut yoghurt
Grilled Lamb Rack - Pistachio encrusted lamb chops over a creamy mushroom risotto
Pan Fried Snapper - Served with crispy baby potatoes and a truffled minty sweet peas
sauce, paired with a roasted cauliflower, chickpea and avo salad
Pasta Night - Chef’s choice
Steak Dinner - Juicy beef tenderloin with creamy garlic mash and green vegetables on the
side, drizzled with a chimichurri sauce
Thai Curry - Green Thai curry, loaded with vegetables, served with sticky rice and topped
with tiger prawns
Desert
Creme Brûlée with Baileys
Dulche de Leche Chocolate Cupcakes
Individual Key Lime Pies
Passion Fruit and White Chocolate Cheesecake
Oreo Cheesecake
Salted Caramel Rum Cake
Tropical Pineapple, Mango and Coconut Fool
Embarkation
St. Thomas
on 2018-12-22
Disembarkation
St. Thomas
on 2018-12-29
Embarkation
St. Thomas
on 2019-12-21
Disembarkation
St. Thomas
on 2019-12-28
Embarkation
Nassau, Bahamas
on 2020-12-27
Disembarkation
Nassau, Bahamas
on 2021-01-03
Guests
8Cabins
4Crew
2Size / Year Built / Builder
62.0 Ft / 2015 / Lagoon
Catamaran specifications
Beam
32' FeetDraft
6' FeetType
CatamaranSpeed
Cruising Speed 8, Max Speed 12Cabin beds
4 Double(s)Layout
Select currency
- EUR
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.
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