Guests
10Cabins
5Crew
2Size / Year Built / Builder
52.0 Ft / 2018 / Lagoon
Winter Area
Virgin IslandsAbout
Beautiful new Lagoon 520 offering four large double berths each with private ensuite baths including electric heads, vanity and separate showers. A fifth cabin is available offering upper and lower berths and this cabin also has a private ensuite bath with electric head, vanity and separate shower. Cabins and boat offer wonderful natural lighting and great ventilation plus fully air-conditioned depending on guests desires. The salon will seat up to 8 guests in comfort for lounging or dining. Ventana's exterior offers alfresco dining for up to 8 guests, top deck seating and lounge area in front of helm plus forward lower deck lounge area behind trampolines. With numerous lounging areas, there is plenty of space for gathering as a group or finding a private place for one or two to relax. This photo is the new VENTANA.
Accommodations
Cabins and boat offer wonderful natural lighting and great ventilation. The boat is fully air-conditioned, and each cabin can adjust the air-conditioning individually for optimal guest comfort.
5 guest queen cabins each with private en-suite electric head, vanity and separate shower. Crew have separate twin bunk cabin and private head. Entire yacht is full air-conditioned for client comfort.
All heads are fresh water flush. Both forward heads have shower stalls, midship starboard head is a wet head, aft port cabin is a shower stall and aft starboard is a half-wet head (vanity is outside shower with toilet in shower area.
Salon offers lounge/formal dining area in addition to aft deck alfresco dining.
Top fly-bridge offers seating and lounge area with 360 degree view. There is also a lounge area forward behind the large trampolines.
Amenities
Onboard Entertainment
Wide projection screen for movies
Playstation 4 for kids of all ages
Water Entertainment
Sub Wing
Wakeboard
Paddle boards
Surf boards
Big floating mat
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Summer 2021 |
| Winter 2021 to 2022 |
| Summer 2022 |
| Winter 2022 to 2023 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | 10 Pax |
| $24,000 | $25,000 | $26,000 | $27,000 | $29,000 |
| $24,000 | $25,000 | $26,000 | $27,000 | $29,000 |
| $24,000 | $25,000 | $26,000 | $27,000 | $29,000 |
| $24,000 | $25,000 | $26,000 | $27,000 | $29,000 |
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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Captain
Crew
Brief
Captain Richard hails from a small town in upstate New York near the Lake Ontario shoreline where he learned absolutely nothing about sailing! That is until he spent some college years in Daytona, then went back to NY and was fortunate enough to enter the racing scene where he purchased his own sailboat and hasn’t stopped sailing since.
In 2003, Richard moved to the Virgin Islands and acquired his USCG Master’s License. Since then, he has worked in the charter industry as Captain or Engineer on various sailing and motor yachts up to 160 feet. Calling St. Thomas home for more than 15 years. Richard has sailed thousands of miles through the islands and beyond, and he loves sharing some of the best kept secret anchorages and dive locations along the way along with his knowledge of the stars under the beautiful Caribbean night skies.
A true New Yorker born and raised in Staten Island from two parents who grew up in Brooklyn, Christina prides herself on her personality and respectful family values. She believes this is what has shaped her personality which has been the foundation for her life. As an Italian American, food has always been an important part of her life. She believes there is no better way to spread love than with a home cooked meal, some great wine, and really good company.
After graduating with a Masters Degree in Special Education, Christina worked as a preschool teacher in the greater New York area for over 5 years. It wasn’t until she took a trip to South Africa to teach English did she realize that her passion for travel, culture, and exploration exceeded her expectations. It was then that she realized she was settling for a comfortable life which she was good at, but ultimately it did not feed her soul.
Unexpected events, call it serendipitous or not, have brought her to the sea and she could not have been more grateful. She has worked two seasons as a chef in destinations such as Greece, Croatia, and Montenegro. She has worked on a variety of different sailboats which allowed her to really grow her passion for sailing.
As a chef Christina likes to keep her meals as healthy and tasty as possible. To her, flavor is most important and shouldn’t be compromised. Christina likes to cook with the best ingredients she can find, and believes freshness is key. Her cuisine is very exploratory in that she likes to use a variety of flavors, spices, and herbs rather than stick to one specifically. Christina believes people should have a cultural culinary experience when they are eating. She wants you to remember your sailing experience from that moment you see the breathtaking morning sunrise over the horizon to the smell of roasted chicken coming fresh out of the boat’s oven. She truly believes that sailing is an experience for your senses and she’s fully on board to give the best experience she possibly can.
***CREW HAVE BEEN FULLY VACCINATED FOR COVID-19****
Menu
BREAKFAST
Maple rum french toast served with fresh berries
English breakfast includes scrambled eggs and bacon served with a side of toast and fresh fruit
Yogurt oat bowls served with choice of almond or peanut butter, fresh fruit, banana, chia, flax, and hemp seeds and drizzled with local honey
Lemon ricotta pancakes served with side of smoked bacon
Chorizo breakfast tacos served with home fries
Avocado toast served with side of creme-bruleed grapefruit
Mediterranean frittata served with smoked mozzarella, spinach, onions and kalamata olives topped with fresh arugula
Smoked salmon tartine with fresh dill, red onion, and capers served with a yogurt parfait
Canadian bacon breakfast sandwiches served with side of fresh fruit
LUNCH
Fish tacos served with a cilantro lime cabbage slaw, avocado, and a mango salsa. Served with side of black beans & wild rice
Quinoa salad served with arugula, red onion, roasted walnuts, and cranberries, drizzled with a balsamic glazed and evoo (choice of grilled chicken or eggplant)
Korean beef quesadillas served with side of guacamole, and lime infused sour cream.
Fig and brie burger served on a whole grain bun with a side of rosemary sweet potato wedges
Warm spinach salad served with crispy pancetta, cherry tomatoes, and cucumbers drizzled with honey-lemon olive oil
Bow-tie pasta with cherry tomatoes, red onion, rustic black olives, fresh basil, and mozzarella tossed in a pesto sauce
Italian sausage and peppers served as a hero or plated accompanied with a side slaw salad
Moroccan chickpea salad served with a cilantro mint dressing accompanied with side of grilled naan bread
Seared Tuna Poke bowls served over coconut rice
Grilled Chicken pitas served with homemade tzatziki sauce and side of hummus
Tuna Nicoise salad drizzled with a balsamic reduction
APPETIZER/SMALL BITES
Prosciutto, fig, fresh basil and burrata drizzled with honey served on crostini
Buffalo chicken dip served with chips, celery, carrots, cauliflower and broccoli
Banh Mi bites with cucumber, cilantro, mayonnaise, carrot, pancetta, hoisin sauce and sprinkled with sesame seeds
Mini crab cakes with garlic and chive sauce
Maple and walnut crusted brie served with multigrain bread
Charcuterie board served with rustic Italian bread
Fresh made guacamole and served with corn tortillas
DINNER
Homemade Italian sauce with choice of gnocchi or spaghetti served with a side of Italian garlic bread and caprese salad
Grilled Vegetables served over balsamic farro served with a side salad and garlic pesto baguette
Roasted beer chicken served over saffron rice with a side salad
Caribbean swordfish served over southwestern quinoa and side of grilled Mexican street corn
Grilled herbed Filet served over horseradish mashed potatoes and a side of roasted cauliflower
Roasted pork tenderloin served over a bed of string beans and squash
Citrus glazed salmon with roasted fennel served over wild rice and a side of parmesan roasted asparagus
Grilled Shrimp served over creamy polenta served with side of honey-butter biscuits
Grilled Chicken on the BBQ served with side of rustic baked potatoes
DESSERTS/SWEET TREATS
Individual key lime pies served with fresh lime whipped cream
Homemade warm chocolate chip cookies
Fresh strawberry frozen yogurt pie
Spiced apple crumble
Homemade cookie crumble served over ice cream (flavors vary)
Grilled pineapple served with a coconut whipped cream
Chocolate pudding pie
Strawberry s’mores bites served with chocolate fudge drizzle
Embarcation
Red Hook, St. Thomas, USVI
on 2020-06-11
Disembarcation
Red Hook, St. Thomas, USVI
on 2020-06-18
Embarcation
Red Hook, St. Thomas, USVI
on 2020-06-11
Disembarcation
Red Hook, St. Thomas, USVI
on 2020-06-18
Embarcation
St. Thomas
on 2019-12-29
Disembarcation
St. Thomas
on 2020-01-05
Guests
10Cabins
5Crew
2Size / Year Built / Builder
52.0 Ft / 2018 / Lagoon
Winter Area
Virgin IslandsWinter Area
Virgin IslandsCatamaran specifications
Beam
29 FeetDraft
5 FeetType
CatamaranSpeed
Cruising Speed 8, Max Speed 12Cabin beds
5 Queen(s), 1 Twin(s)Layout
Select currency
- USD
- 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.
SIMILAR YACHTS TO VENTANA
Sleeps 10 guests in 5 Cabins
Size: 52.0 Ft
$23,900 - $28,900
per Week