Guests
6Cabins
3Crew
2Size / Year Built / Builder
52.0 Ft / 2014 / Lagoon
About
The LAGOON 52 is the perfect catamaran for exploring the 365 cays that make up the Exumas. Samoru ll has large, bright staterooms with comfort and privacy. Each cabin has in suit bathrooms with comfortable separate showers. The fly bridge is spacious with lots of space to layout. Its very large bimini keeps you cool under its shade. Samoru ll has full air-conditioning at night with separate controls in each cabin. She is equipped with a large water maker so rinsing off and taking comfortable showers are no problem. You can start your charter from Nassau, Harbour Island or Staniel Cay. Captain Craig loves to fish and free dive so there is always an abundance of fresh local seafood.
Accommodations
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
We can also offer rendezvous diving from Harbour Island and Cape Eleuthera.
Technical Details
Charter Types
Green Initiatives
Rates
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax |
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.
Captain
Crew
Brief
CAPTAIN - CRAIG DORING, USA
Captain Craig Doring charters voyages aboard various catamaran yachts in the LAGOON fleet. Craig has been sailing for over 25 years and brings his love of the ocean, knowledge of the seascape, and passion for cuisine and cooking into his charters, working with clients to create a memorable experience aboard.
Captain Craig Doring has been sailing since the age of 14. He is a graduate of the University of Washington and sailed for several years racing sloops in the Puget Sound and joining his uncle on cruises in the San Juan Islands.
After many years fishing the Nor and Bering seas, Captain Craig Doring returned to his passion of sailing personal yachts with Moorings and delivering private yachts throughout the Caribbean. As proprietor of Excalibur Adventures, a small charter company founded in 2000, Captain Craig catered to serving youth in their sailing adventures. Eventually Captain Craig moved from mono-hulls to catamarans and now commands a wealth of knowledge sailing and maintaining LAGOON catamaran yachts.
United State Coast Guard 1790Captain's License #:2525140
(Master, 100 Ton License)
CHEF - PRAMILA DURAILI
Pramila started her adventures from Nepal far from the sea. Her uncle was the chef to the British High Commissioner and when his assignment in Nepal was completed Prami and her uncle were asked to accompany the high commissioner to Manchester. Prami grew up helping her uncle as the sous-chef for embassy functions. When the High Commissioner was assigned to the Bahamas, Prami again was asked to join them.
Nepal is situated between India and China. The cuisine is a fusion of the Orient and Asia. Prami’s amazing journey gives her a diverse set of influences and culinary skills. She can personalize your menu to suit your preference while adding an exotic touch. The Bahamas is abundant with fresh seafood. Local grouper, lobster, stone crab and mahi mahi are our favorites.
After 19 years of living in the Bahamas Prami has just completed her second year on the Samoru ll and has fallen in love with the sea.
Menu
SAMPLE MENU
BREAKFAST
(Served with your choice of coffee, tea, mimosas, bloody marys, and a selection of juices)
Grand Marnier French Toast
(topped with custard and raspberry reduction)
Eggs Benedict
(Toasted muffin with Canadian bacon, poached eggs, and hollandaise sauce)
Bagel and Lox Plate
(Toasted bagel, smoked salmon, dill cream cheese, capers, red onion)
Blueberry Pancake
(Served with Cannadian maple syrup)
Bacon and Eggs
(Served with Crisp Rosti Potatoes)
Biscuits and Gravy
(Southern buttermilk biscuits topped with sage sausage gravy)
Each breakfast is served with a choice of:
Fresh Fruit
Yogurt
Assorted Cereal
LUNCH
Blackened Grouper Spinach Salad
(Blackened grouper served on a bed of spinach with roasted vegetables, quinoa, avocado, almonds, dried cranberries, and tossed with balsamic Dijon dressing)
New American Grilled Panini with Gazpacho Soup
(Pesto, caramelized onion, avocado, roasted red peppers, gruyere, roasted chicken on ciabatta bread)
Spicy Citrus Fish Tacos of the Day with a Mexican Bean Salad
(Freshly caught fish from Captain Craig, grilled and served on warm, soft flour tortillas with homemade guacamole and salsa, shredded cheese, siracha sour cream, black beans, with a citrus slaw)
Curry Chicken Wrap
(Pulled chicken with mayonnaise, celery and dried cranberries. Seasoned with Jamaican curry)
Mediterranean Roasted Cauliflower salad
(Roasted cauliflower with sliced almonds served over a bed of mixed greens)
Thai Chicken and Noodle Salad
(Marinated chicken breast, egg noodles, water chestnuts, snow peas, carrot, fresh herbs, peanuts,
tossed in a tangy Thai dressing)
HOR D’OURVES
Fresh Fruit Platter
(Pineapple, Mango and select fresh tropical fruit)
Assorted Hummus with Warm Pita Bread and Veggie Sticks
(Original, sundried tomato basil, spinach and artichoke)
Mini Caprese
(Basil from our garden, tomato and mozzarella with reduced balsamic vinegar)
Nepalese steamed dumplings (Momo)
Served with toasted ground sesame and roasted tomato sauce
Classic Italian Bruschetta Crostini
(Marinated tomato, garlic, basil, red onion, and mozzarella served on fresh toasted French baguette slices)
Stuffed Shrimp
(Jalapeno-jack stuffed shrimp wrapped in apple wood bacon)
APPETIZERS
Fresh Tuna Tataki
(Fresh seaed tuna marinated in garlic, ginger, Toasted sesame oil, )
Goat Pepper Laced Bahamian Cracked Conch Ceviche
(Locally caught and served in of lime juice and sour orange!)
Seared Scallops on Roasted Garlic Mashed potatoes
(topped with thinly cut homemade fried onion rings)
Shrimp Spring Rolls with a Spicy Hot and Sour Dipping Sauce
(Rolled with cucumber, carrot, cilantro, basil, bell pepper, avocado, vermicelli)
Stone Crab Claws
(Joe’s Stone Crab sauce)
Captain Craig’s Conch Chowder
Quesadilla Bites
(Served with pico de gallo, sour cream, cilantro garnish)
DINNER
The Ultimate Love Boat Platter
(The Freshest sushi and sashimi platter filled with local wahoo, tuna, mahi, lobster, salmon tartare, hog fish, and more. Accompanied with fire cracker shrimp and seaweed salad)
Grilled Bahamian Hogfish with Fried Plantains and Bahamian Peas & Rice
(Topped with avocado mango salsa)
Shrimp Alfredo over Angel Hair Pasta
(Home made Alfredo Sauce and jumbo shrimp on a bead of angle hair pasta
served with a mixed green salad and garlic bread)
Surf and Turf Dinner with a Rosemary beurre-blanc and Hollandaise
(Filet mignon grilled to your liking, with roasted new potatoes, asparagus, served on a with freshly caught lobster tail drizzled with citrus Buerre-Blanc sauce)
Lasagna and Marinara
(Ricotta and mozzarella layers with Italian sausage and pasta toped with marinara)
Macadamia, Panko Mahi-Mahi
(Macadamia crusted mahi-mahi baked and served with green beans, jasmine rice.
drizzled with a mango rum sauce)
DESSERT
Homemade Key Lime Pie
(Topped with whipped cream and key lime zest)
Fudge Brownies
(served with vanilla ice cream)
Chocolate Mousse Parfait
(Topped with Fresh Mint and Raspberries)
Captain Craig’s Bananas Foster
(Served on vanilla ice cream)
Pineapple Upside-Down Cake
Extra Options:
Charcuterie Platter
(Manchego, gruyere, and smoked gouda cheese served with dried herb sausage, pancetta, and salami cuts with roasted nuts, grapes, roasted tomato pesto, and assorted crackers
Nepalese Curry
(Spicy curry with your choice of lamb or chicken, fresh garlic, coriander, ginger, gram masala, and cardamon.
Seved with dal and basmati rice.)
Slow Cooked BBQ Baby Back Ribs
(Served with jalapeno-cheddar cornbread muffins, corn on the cob, green beans and home made mac & cheese)
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.
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