LADY FIONA Yacht Charter Catamaran
Catamaran Specifications
Year Built
Size
Beam
Draft
Type
Builder
ACCOMMODATIONS
Cabins
Max Guests
Number of Crew
Locations
Winter Area
Caribbean Virgin Islands, Caribbean LeewardsSummer Area
Caribbean Virgin Islands, Caribbean Leewards, Caribbean WindwardsAccommodations
Lady Fiona is a 3 cabin version for guests, with the large saloon and the galley being in the aft port hull, the crew will use the bunk cabin so are accessed through the same companion way in the saloon. Further forward on the port side is a second companionway leading to one of the guest double cabins. On the starboard side there is also two companionways, one leading to the large master cabin and the 2nd leading to the other double guest cabin. The master offers his and her basins with private access to aft deck. All cabins are with en-suites with separate showers and electric toilets. Air-conditioning is through-out.
Read moreLayout
Ammenities
Technical Details
Charter Types
Crew Profile
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, 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 influenced her cooking and expanded 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!
Water Entertainment
Scuba Diving
Onboard Entertainment
Menu
| SAMPLE MENU from the Galley of Lizzy Hill |
Lizzy Hill
Crewed 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
Rates
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | |
| Winter 2019 to 2020 | $25,725 | $26,775 | $27,825 | $28,875 | $29,925 |
| Summer 2020 | $25,725 | $26,775 | $27,825 | $28,875 | $29,925 |
| Winter 2020 to 2021 | $25,725 | $26,775 | $27,825 | $28,875 | $29,925 |
| Summer 2021 | $25,725 | $26,775 | $27,825 | $28,875 | $29,925 |
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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