LAYSAN Yacht Charter Catamaran
LAYSAN Yacht Charter - Ritzy Charters 
LAYSAN Yacht Charter - Spacious Main Salon 
LAYSAN Yacht Charter - Dining Area of Main Salon 
LAYSAN Yacht Charter - Spacious Aft Deck 
LAYSAN Yacht Charter - Hors d'oeuvres on Aft Deck 
LAYSAN Yacht Charter - Oversized Queen Guest Suite Aft 
LAYSAN Yacht Charter - Queen Guest Suite Suite Forward 
LAYSAN Yacht Charter - Master Bath 
LAYSAN Yacht Charter - Guest Bath 
LAYSAN Yacht Charter - Formal Dining 
LAYSAN Yacht Charter - Appealing Salon Decor 
LAYSAN Yacht Charter - Speeds of 13 knots 
LAYSAN Yacht Charter - Excellent stability 
LAYSAN Yacht Charter - 17 ft RIB with 70 HP engine 
LAYSAN Yacht Charter - Lots of Water Toys 
LAYSAN Yacht Charter - View from the Helm 
LAYSAN Yacht Charter - Foredeck sun pads 
LAYSAN Yacht Charter - Laysan-great fun under sail & at anchor 
LAYSAN Yacht Charter - Charter Laysan for the Trip of a Lifetime! LAYSAN Yacht Charter Catamaran
Accommodations
2 Kings and 2 Queens. The two aft cabins have the King beds. Rain Shower heads with glass door in port aft /fwd and starboard fwd bathrooms. All cabins have dimmable and reading lights as well as blackout shades, USB ports and independent A/C controls.
Salon Headroom - 7ft
Cabin Headroom - 6ft 5in
Layout
Ammenities
Technical Details
USB plugs
Charter Types
Green Initiatives
Video
Crew Profile
Karen Rock Chef
CAPTAIN NEIL ROCK
Neil was raised in Lancashire, Northern England, on the azure waters of the River Mersey. By six years of age, he was already out boating on the Irish Sea. As a youth he sailed classic yachts on the River Mersey, venturing all the way to Scotland, Wales, and to the Isle of Man for the motorcycle racing, his second great passion. In addition to sailing, he was also a fishing and scuba enthusiast. He credits his maritime skills to mentoring by the fishermen of the Irish Sea.
Neil has always been an active sports enthusiast, participating in both team and individual sports. His passion and hobby as a youngster was going to Anfield to watch the mighty Reds. He was also a long-distance runner participating in 13 marathons. He has won awards and trophies too numerous to mention. To this day, he enjoys demanding, high-energy activities. When he has spare time for indulging in hobbies, they include; soccer, squash, rugby, golf, tennis, fishing, hiking and ice climbing.
The yachting destination he enjoys the most is rugged and challenging: Port St. Mary, Isle of Man. With 10-meter tides and matching currents, short weather windows, and unpredictable seas, it’s an accomplished coast to sail and perfectly suited to this high achiever. Neil has had a full career at sea, from commercial fishing vessels and luxury charter yachts to lobster fishing in the North Atlantic, and he has intimate knowledge of the Caribbean from his years chartering and sailing there. Guests aboard LAYSAN could not be in more skilled hands.
CHEF KAREN ROCK
Karen was born in Toronto, Canada and had her first marine experiences on the Great Lakes of Ontario. She launched her culinary career just out of high school, working in an authentic English tea house, baking scones and cooking traditional English lunches. She went on to complete college medical school and worked as a urology lab technician conducting clinical trials. She also worked in patient care and volunteered with the cancer society and with animal welfare.
However, this natural-born caregiver was also passionate about good food and making people very happy serving them delicious meals. So, she made the decision to attend culinary school to refine her techniques and expand her repertoire. It was the right choice. Karen has thoroughly enjoyed her ten-year career as a yacht chef. Her favorite dishes to prepare for guests are those local to the cruising region. Guests aboard LAYSAN will have the pleasure of sampling recipes using a variety of Caribbean spices, fresh fish and produce, for a truly authentic culinary experience.
Neil and Karen have been married for over 30 years, spending many of those at sea. When not sailing, they call Lunenburg, Nova Scotia, home. They are seasoned veterans of the yachting industry, with over 150 weeks of charter and many sea miles sailing in the Atlantic, the Caribbean, and the US Eastern Seaboard all the way to Canada.
LAYSAN is a 2017, performance sailing catamaran with luxurious accommodations and lots of toys and gear. You decide the pace and activities of your holiday; the crew makes it all happen beautifully. Welcome aboard LAYSAN, your vacation of a lifetime.
Water Entertainment
New trampolines March 2019
Scuba Diving
Onboard Entertainment
Guest pets allowed with a security deposit
50" UHD Samsung flat screen TV
Blueray Player
AppleTV
Samsung TV
Sonos Surround Sound (salon and cockpit) Laysan LAN
2 8-person life rafts
Underwater lights at the stern
Starting on
Red Hook St Thomas, USVI
at 2018-06-15
Finishing on
Red Hook St Thomas, USVI
at 2018-06-23
Starting on
Red Hook, St. Thomas, USVI
at 2018-07-12
Finishing on
Red Hook, St. Thomas, USVI
at 2018-07-19
Menu
Karen’s 8-day sample charter menu.
Day 1 Champagne Greeting
Grilled Shrimp & Chicken Skewers
Jumbo Shrimp & Chicken in a Spicy Asian Marinade with a Thai Dipping Sauce served with Homemade Coriander Flatbread.
Canapés
Cantaloupe & Prosciutto Cantaloupe slices wrapped with tasty prosciutto. Grilled pita chips and hummus Spiced and crispy pita chips with traditional chickpea hummus.
Appetizer Entree
Herb Crusted Lamb Marinated Rack of Lamb encrusted with Stilton Cheese and Seasoned Bread Crumbs, roasted sweet potatoes and seasonal vegetables.
Dessert
Key lime pie Graeme cracker crust, sweet lime filling with a Meringue topping.
Day 2
Breakfast
Morning Baked Bread Eggs in a Basket Grated potato baskets with a baked egg topped with crispy maple pancetta. Fresh fruit & yogurt
Lunch
Tomato Basil Bacon Tarts with Salad Grape Tomatoes marinated in balsamic vinegar & olive oil, fresh basil leaves & old fashion bacon baked on a puff pastry tart with goat cheese.
Camembert Baked camembert with jalapeño jelly and a selection of fine cheeses.
Appetizer
Grapefruit & lobster cocktail Segmented Ruby red grapefruit Entree Loin of Pork Tender Loin of Pork with sage rub wrapped in smoky bacon topped with Savoury Warm Apple and Sage, gratin potatoes and seasonal vegetables.
Dessert
Figs & Honey Warmed Figs drizzled with Honey Yogurt and Sprinkled with Crushed Pistachios.
Day 3
Breakfast
Morning Baked Bread
Parmesan Scones with Cream Cheese and Smoked Salmon & Parma Ham Warm fresh baked cheesy scones topped with whipped cream cheese and your choice of smoked salmon or Italian ham.
Homemade granola with yogurt & fruit My homemade granola has too many ingredients to list, lots of seeds, lots of dried fruit, and honey Bring it all together!
Lunch
Seafood packet with Quinois Salad Snapper fillets on top of delicate vegetables all wrapped up in a parcel and steamed In white wine. Canapés Antipasta Salty black and green olives, marinated hot and sweet peppers, creamy Italian cheeses & crunch breadsticks.
Appetizer Frittatas
Mini Frittatas with Rocket & Watercress.
Entree
Trinidadian Chicken with Caribbean Rice Caramelized Chicken slowly cooked in aromatic Caribbean spices and served with traditional island rice.
Dessert
Grilled Pineapple & Papaya Rum flambé of Sweet pineapple & papaya served with mascarpone cream & coconut bake.
Day 4
Breakfast
Morning Baked Bread
Huevos Rancheros Sautéed Onions and peppers in a spicy chipotles sauce topped With a Baked Egg and served in a warm tortilla.
Lunch
Bequia chicken curry with couscous An Island curry warmed with cinnamon & cloves with the sweetness of pumpkin, couscous Seasoned with allspice & vegetables.
Canapés
Pizza pinwheels Puff pasty twists flavored with pesto & tomato sauce.
Appetizer
Jimaca, mango & fennel salad Crunchy, sweet with a little heat with a simple but tasty lime and olive oil dressing.
Entree
Lobster tails with saffron risotto Sweet Lobster Tails Grilled in their shells with Dill Butter & Sea Salt, Creamy scented Saffron Risotto.
Dessert
Almond cake with cream Freshly baked on board complimented with fresh market fruit.
Day 5
Breakfast
Butter Milk Pan Cakes with jam, honey & maple syrup Fluffy pancakes dressed any way you like with peameal bacon.
Lunch
BLT Plus Homemade Grilled Bread with a Spicy Mayo, Crispy Bacon, Lettuce & Tomato, Served with oven baked Cajun potato wedges.
Canapés
Mini Quesadillas Little veggie tortilla wedges grilled & served with salsa and sour cream.
Appetizer
Tomato & Mozzarella Salad Heirloom tomatoes with buffalo mozzarella and basil leaves, simply dressed To let their natural flavor come through.
Entree
Duck Breast Pan Seared Duck Breast in a Cherry Brandy Sauce served with Horseradish Potato Mash and vegetables.
Dessert
Rum mousse with fresh fruit Creamy cool mousse with a hint of rum on top of sweet seasonal berries. Sprinkled with dark chocolate shavings.
Day 6
Breakfast
Morning Baked Bread
Traditional English Scrambled eggs with onions and green peppers, streaky bacon, fried tomatoes topped with cheese.
Lunch
Cornbread soufflé with salad A savory egg custard with sweet corn and onions. Served with a spinach salad with poppy seed dressing.
Canapés
Crustini
Sun-dried tomato & Asiago cheese melted on top of crusty garlic bread. Appetizer
Endive Chicken Boats
Entree
Grilled Mahi Mahi with Mango Salsa & Plantain Gratin. A delicious island fish topped with a spicy but sweet salsa along with a local taste plantain gratin.
Dessert
Cinnamon ginger cake & apple compote. Baked on board a warm cake flavored with the spices of the islands.
Day 7
Breakfast
Morning Baked Bread
Fruit crepes Thin and light crepes, French style, filled with fruit and served with cream, jam, and honey.
Lunch
Chicken Sandwich Roll. Roasted Chicken, bacon, sundried tomatoes in a Honey Mustard glaze rolled up in Freshly baked bread.
Canapés
Appetizer
Indian Fish Pakoras. Mild White Fish Coated with a Flavourful Chickpea Batter, on a bed of arugula served with a drizzle of homemade Peach Chutney.
Entree
Beef Bourguignon.
Traditional Beef Round Slowly Braised in Cognac & Red Wine served on a bed of Buttery noodles.
Dessert
Poached pears with ice cream. Pears poached in a cinnamon and vanilla syrup, homemade ice cream topped with a Grand Marnier chocolate sauce.
Day 8
Breakfast
Morning baked bread.
French toast.
Lunch
Seared red tuna with seaweed salad.
Rates
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | 10 Pax | |
| Winter 2018 to 2019 | $30,000 | $32,000 | $34,000 | $36,000 | $38,000 |
| Summer 2019 | $30,000 | $32,000 | $34,000 | $36,000 | $0 |
| Winter 2019 to 2020 | $30,000 | $32,000 | $34,000 | $36,000 | $0 |
| Summer 2020 | $30,000 | $32,000 | $34,000 | $36,000 | $0 |
| Winter 2020 to 2021 | $30,000 | $32,000 | $34,000 | $36,000 | $0 |
Rate Terms:
The inclusions and exclusion are not standard across different yachts. In order to get a detailed proposal with pricing, availability and a list of inclusions and exclusions, please contact us.
All Inclusive.Cruising Permit: Paid by Boat. Licenses: Paid by Boat
Usually Includes: Breakfasts, Lunches, and Dinners. Water,
Beverages, Ship's Bar (alcoholic beverages) and Snacks. Fuel for
Boat and Dinghy. Onboard Equipment. Captain and Chef Services.
Not included:
Airport Transfers. Onshore excursions. Crew Gratuity.
Important:
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
Calendar
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
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