LADY FIONA Yacht Charter Catamaran
About
Lady Fiona, the deluxe 620 Essense by Lagoon was launched in 2017. She has 3 luxurious queen cabins to accommodate 6 guests and luxuriates in abundant space and comfort on her fly bridge, in the cockpit and in the saloon. Which together with the luxury finishing touches make her a wonderful charter yacht.
Guests
6Cabins
3Crew
2Size / Year Built / Builder
62.0 Ft / 2017 / Lagoon
Accommodations
Lady Fiona, a 2017 620 Essense by Lagoon, has the owner version master suite and 2 further luxurious queen cabins with their own stair cases to accommodate 6 guests. There is abundant space and comfort on her fly bridge, in the cockpit and in the salon due to her galley down design.
Amenities
Onboard Entertainment
Water Entertainment
Adult and child water skis
Windsurfer
Snorkel gear: masks, snorkels and fins
1 person and 3 person towable inflatables
Wake board
2 two-person kayaks
Inflatable floating cabana
Stern scoops
Platform boarding ladder
Paddle boards
Noodles
Floating Swim line
Fishing gear
Under water lights
Portable blue tooth speaker
Crew Guided walks
Crew Guided snorkeling
Beach games
Non-fiction library
Extensive music library
Access to internet films/tv
Other amenities
Fly bridge fridge and additional cooler
Cockpit fridge and ice maker ships bar and sink
Fresh ground Espresso/coffee machine in salon
USB sockets by beds
Euro - US socket adaptors
Fans in cabins
Hair dryer and tongs per cabin
Complimentary Molten Brown toiletries and reef safe sun screen
Turkish swim towels
Bose Bluetooth music system with area selection
Fully enclosing cockpit and fly bridge awnings with multiple shade options
MCA coded 1st Aid kit
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Summer 2022 |
| Winter 2022 to 2023 |
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax |
| $28,775 | $29,825 | $30,875 | $31,925 | $32,975 |
| $28,775 | $29,825 | $30,875 | $31,925 | $32,975 |
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
Mike and Lizzy can’t wait to share their love and knowledge of the Caribbean and all it has to offer! Their excitement is contagious. They met racing yachts in their home waters over 10 years ago. After cruising around the Mediterranean; Greece, Croatia, France and the Amalfi coast they turned their love of sailing into a full-time career: moving to the British Virgin Islands to run crewed yacht charters in 2014.
With 100+ charters to their names, Mike and Lizzy have taken their guests sailing not only in the Virgin Islands, but also other amazing locations including St Martin-St Barths-Anguilla, Antigua-St Kitts & Nevis, Martinique-St Lucia and the unforgettable St Vincent and the Grenadines-Grenada.
Mike and Lizzy pride themselves on making guests feel safe, welcomed and pampered with their friendly, warm, professional approach and an eye for detail, leaving you with nothing to do except focus on the beauty of your surroundings and enjoy your holiday of a lifetime!
Mike loves the ocean and has been sailing all his life. His passion has gained him a list of maritime credentials and a wealth of knowledge on sailing and motor yachts. He likes to pass on his enthusiasm to everyone on board, encouraging and teaching others more about sailing. A great sense of humour combined with an open and relaxed manner, not to mention his skills behind the bar, ensures Mike gets all guests to enjoy every moment aboard.
Lizzy grew up cooking with fresh local produce in her family farm kitchen before her adventurous spirit took her to university, where she learnt to sail, and then around the world by land and sea! Her experiences influence her cooking and expand her repertoire. She added some finishing touches at the prestigious Ashburton Chefs Academy in the U.K., and now delights in 2 of her passions - serving up beautiful tasty food she knows her guests will adore and sailing!
Crew are fully vaccinated for COVID 19.
Menu
| From the Galley of Lizzy Hill |
Lizzy Hill
Yacht Chef & Ashburton Chefs Academy Graduate
Breakfast
Spring Onion Potato Cakes topped with crispy bacon, poached egg & Lizzy’s own tomato ketchup.
Smoked Salmon with Scrambled Eggs on buttered brown bread with a wedge of lemon.
Breakfast Frittata with confit tomatoes & steamed spinach
The Captain’s Pancakes served with a fresh fruit platter, jams, honey & Canadian maple syrup.
Croque Monsieur or Croque Madame toasted Swiss cheese & Black Forest ham sandwich with a Gallic twist!
Breakfast Parfait tropical fruits layered with Caribbean honey, Greek yoghurt & boat made granola.
Eggs Benedict poached eggs on a buttered English muffin with sliced ham & Hollandaise sauce.
All breakfasts are served with tea or coffee, fruit juices, cereals, yoghurt, toast and jam.
Lunch
Pan Fried Jerk & Honey Fillet of Salmon on a bed of mango slaw drizzled with a lime dressing.
Sweet Potato Crust Quiche served with boat made pesto.
Bacon and Blue cheese salad with caramelised nuts and fresh bread
Homemade Taco with soft wraps, boat made tomato salsa, roasted corn salad & guacamole, cheese & lettuce.
Shrimp Linguine in a lemon cream sauce.
Lobster, Mango & Sweet Chilli on a bed of crisp gem lettuce.
Nicoise Salad with pan seared tuna.
Many lunches are accompanied with freshly baked bread and followed with cookies or cake.
Canapes
Spiced Apple Baked Camembert Cheese a selection of crackers, salami & fresh cut Crudités
Cucumber & Salmon and Asparagus & Ham Twists vegetable batons coated with cream cheese & wrapped
Goat’s cheese tartelettes with apricot jam & crushed pecans.
Dragon Chicken Wings with a Cooling Yoghurt, Mint & Lime Dip
Coconut Crusted Chicken Dippers with sweet chilli sauce
Baby Baked Potatoes Filled with Garlic & Herb Cream Cheese
Boat made blinis with crème fraiche & caviar.
A fruit bowl and a selection of snacks is always available.
Starters
Stir Fried Shrimp & baby Zucchini on a bed of mixed leaves
Asparagus, Cucumber & Avocado salad with Elderflower & Mint Dressing
Fishcakes with sweet peas with seasonal green vegetables
Potted Blue Cheese with honey baked pears & toast
Smoked Salmon & Lobster Tart warm from the oven with a crunchy salad
Tuna Tower with sesame wonton crisps
Beetroot & Feta mini cheesecake - a delightful savoury twist on a favourite dessert
Entrees
Provencal Style Rack of Lamb on potato dauphinoise with roasted broccoli & buttered French beans.
Trinidadian Fish Stew with nutmeg sweet potato mash, baby carrots & garden peas.
Bistro Style Pork Tenderloin in a nest of mashed potato with caramelized apples & a calvados & shallot sauce.
Luxurious Champagne Risotto served with seared scallops & garlicy mozzarella bread
Citrus Roasted Fresh Caught Wahoo on a crispy potato rosti with citrus vinaigrette & mange tout.
Prime Tenderloin Steak with minted new potatoes, Greek salad & coleslaw.
Sticky Jerk & Brown Sugar Pork Ribs on pineapple rice with sweet chilli & pineapple chutney.
Desserts
Crème Brulee
Basil & White Chocolate Cream with sticky balsamic strawberries.
Lemon Tart topped with fresh raspberries, raspberry coulis & cream.
Plain Chocolate & Grand Marnier Mousse finished with praline & a tuille wafer.
Poached Pears with cassis coulis and fresh berries.
Coconut Panna-Cotta with rum roasted pineapple.
Mimosa Jelly freshly squeezed orange juice set with champagne.
Italian Tiramisu
After dinner coffee & liqueurs are always available on request
Guests
6Cabins
3Crew
2Size / Year Built / Builder
62.0 Ft / 2017 / Lagoon
Catamaran specifications
Beam
33 FeetDraft
5 FeetType
CatamaranSpeed
Cruising Speed 8, Max Speed 12Cabin beds
3 Queen(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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