Spirit of Adventure Lagoon 620 Yacht Charter Catamaran
Spirit of Adventure Lagoon 620 Yacht Charter Catamaran
Accommodations
6 guests in 1 master and 2 double cabins
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Crew Profile
Wojciech Iżyk - Skipper
Comes from West Pomeranian, Poland. A sailor since the young age of seven. Captain, sailing instructor, diver, lifeguard as well as professional sailing history for more than ten years are a few of his intriguing accomplishments. Some of his sailing itineraries include Alaska, the Caribbean, the Mediterranean, even sailing the great expanses of the far South of Africa, He has experience in sailing on vessels and super yachts up to eighty meters.
Inez Iżyk – Hostess/chef
Comes from the coastal city of Durban, South Africa. She has a passion for all waterspouts, especially sailing, water skiing, surfing and
diving. Due to her interest in traveling to and locating fascinating and exotic destinations, she has an expansive knowledge in various
culinary techniques and dishes. Her friendliness and enthusiasm will ensure every guest a unique and memorable time on board.
Water Entertainment
Scuba Diving
Onboard Entertainment
Snorkeling gear 10 sets
Spear guns
Device for pneumatic lymphatic drainage
Defibrillator
Menu
| BREAKFAST | |
| HEALTHY BREAKFAST BOMB BOWL | COLOURFUL QUINOA WITH A HINT OF SMOKED PAPRIKA, SOFT BOILED EGG, AVOCADO, |
| BALSAMIC BAKED & GLASED CHERRY TOMATOES, JUICY SAUSAGE, CROWNED WITH | |
| RADISHES AND SPRING ONIONS | |
| PERFECT PUFF PANCAKE STACK | ALMOND BUTTER, BANANA, CRUNCHY NUT STACK, FLOATING ON A FLUFFY RUM INFUSED |
| CREPE, SPRINKLED WITH PINA COLADA MARPLE SYRUP | |
| HUEVOS RANCHEROS TOSTADAS | TOSTADAS WHICH ENCASE LAYERS OF CREAMY REFRIED BEANS, SOFT FRIED EGG, |
| AVOCADO, BRIGHT RED SWEET PEPPERS AND JUICY TOMATOES | |
| SUMMER BERRY INDULGENCE POP | FRESH SUMMER BERRIES POP TARTS, WITH ZESTY LEMON-THYME LEAVES AND |
| MASCARPONE, TOPPED WITH LIME DRIZZLE AND TOASTED, SHREDDED COCONUT | |
| RICH VELVETY OMELETTE | CREAMY MUSHROOM AND GOAT CHEESE OMELETTE, WITH FRESH BABY SPINACH, |
| FINISHED OFF WITH CRISPY BACON BITS | |
| OPEN CLUB CREAMY SCRAMBLED EGG | TOASTED FRESH BREAD, WITH LAYERS OF PROSCIUTTO, HOMEMADE MAYONNAISE, |
| SCRAMBLED EGG, CORN, SPRING ONION & SLITHERS OF RADISHES, WITH FRESHLY | |
| GROUND BLACK PEPPER | |
| DECADENT EGG FLORENTINE TOWER | BUTTERY ENGLISH MUFFIN, SMEARED WITH AVOCADO GUACAMOLE, SMOKED SALMON |
| FOLDS, PERFECTLY POACHED EGG, FINISHED WITH DELICIOUS, SMOOTH HOLLANDAISE | |
| SAUCE AND VIBRANT FRESH HERBS | |
| BREAKFAST SERVED WITH A VARIETY OF FRESH LOCAL FRUITS, AS WELL AS YOGURTS, CEREALS, FRUIT JUICES, COFFEE, | |
| TEA OR SMOOTHIES ON REQUEST, FRESHLY SQUEEZED ORANGE JUICE DAILY | |
| LUNCH | |
| TASTY TUNA TARTARE TOWER | A TOWER OF AVOCADO, TERIYAKI AND PICKLED GINGER MARINATED FRESH TUNA, |
| COMPLETED WITH COLOURFUL SEAWEED, WITH A HINT OF WASABI | |
| SEAFOOD SSS | SWORDFISH CARPACCIO BENEATH A CASTLE OF QUINOA, AVOCADO SMASH, THIN SLICES |
| (SWORDFISH, SALMON, SHRIMP) | OF RADISHES, CREAMY SHRIMP MIX AND SEASONED ROCKET WITH A SIDE OF SALMON |
| AND CRISP VEGETABLE SPRING ROLL | |
| HOMEMADE INDI PIE & ROAST SOUP | ROASTED RED PEPPER, GARLIC AND TOMATO SOUP WITH INDIVIDUAL HOMEMADE |
| CREAMY CHICKEN, BACON AND VEGETABLE PIES, FINISHED WITH FRESH THYME | |
| STUFFING GOOD SQUID | FRESH STUFFED SQUID ON A COLOURFUL QUINOA ROUND, WITH CRISPY DEEP FRIED |
| TENTACLES, TOPPED WITH A ZESTY CREAM DRIZZLE AND FRESH HERBS | |
| POPPING ROAST PEPPERS | ROASTED PEPPER BOWL STUFFED WITH BEEF MINCE, WITH A CAP OF MOZZARELLA |
| SERVED WITH CRUNCHY POTATO CUBES AND FRESH FARMERS MARKET SALAD | |
| CHICKEN WING WONDER | STICKY CHICKEN WINGS, SPRINKLED WITH TOASTED SESAME SEEDS ACCOMPANIED BY |
| A PEAR, GORGONZOLA, ARUGULA, WALNUT TASTY SALAD | |
| GREEN GODDESS PASTA | CREAMY PARMESAN GARLIC BUTTER SEAFOOD ATOP ZUCCHINI NOODLES AND SQUID |
| INK BLACK PASTA WITH FRESH GREEN GODDESS SALAD | |
| APPETIZERS | |
| CUCUMBER AND TUNA FINGER SANDWICHES | |
| PURPLE AND GREEN OCTOPUS SALAD STACK | |
| DEEP FRIED FRESH SARDINES, CHERRY TOMATOES, ROCKET, GARNISHED WITH ROSEMARY | |
| MINI CAPRESE, TOMATOES, BUFFALO MOZZARELLA, FRESH BASIL, FINISHED WITH PESTO AND BALSAMIC GLASE | |
| TRUFFLE TASTER-PAN FRIED POLENTA CUBES, TRUFFLE CHEESE, PASTE, SHAVINGS AND SAUCE, CRISPY BACON & FRESH HERBS | |
| ZUCCHINI, PANCETTA & HERB INFUSED CREAM CHEESE PUFF PASTRY ROLL UPS, TOPPED WITH MICRO HERBS & PEARLS OF BACON | |
| FINELY DICED VEGETABLE SALSA STACK, WITH MINI MIX GRILL SKEWERS AND CREAMY ZEST DRIZZLE | |
| DEEP FRIED BRIE BITES, FRESH OREGANO, CRANBERRY DIPPING SAUCE WITH DEHYDRATED CRANBERRIES | |
| SMOKED FISH ARRAY WITH POLENTA AND SHREDDED VEGETABLE SALAD TASTING BOWL | |
| PINK AND GREEN SEAFOOD SPINACH SALAD BOWL | |
| DINNER | |
| MOULES MARINIERES-SAILORS STYLE MUSSELS | CLASSIC FRESH MUSSELS IN DRY WHITE WINE, GARLIC & CREAM SAUCE, FRESH PARSLEY, |
| PAIRED WITH HERB & GARLIC TOASTED BREAD FOR BROTH DIPPING | |
| TRUFFLE BEEF FILLET STEAK | RICH BEEF FILLET WITH TRUFFLE, BRIGHT PEA PUREE, MICRO HERB SALAD, ROASTED |
| SWEET GARLIC AND SILKY DARK GLAZE | |
| SEARED TUNA STEAK | SESAME CRUSTED SEARED TERIYAKI TUNA STEAK, WITH CAULIFLOWER MASH MARINATED |
| ASIAN CUCUMBER SALAD AND WONTON CRISP STRIPS | |
| SHRIMP & LOBSTER | SWEET CARIBBEAN LOBSTER MEAT WITH JUICY FRESH SHRIMP, SPICED MANGO & CARROT |
| REDUCTION, GREEN PUNCH SALSA VERDE, TOASTED COCONUT & HOMEMADE FLATBREAD, | |
| TOPPED WITH FRESH HERBS AND LEMON | |
| JERK CHICKEN SA TWIST | JERK CHICKEN WITH LUSCIOUS COCONUT RAINBOW RICE, WITH A SIDE OF AVOCADO, |
| MANGO & PINEAPPLE SALSA TOPPED WITH CRISPY SKIN, DECADENT | |
| SOUTH AFRICAN STICKY BEER RIBS | SWEET, STICKY & SPICY-MELT OFF THE BONE RIBS, WITH GARLIC CREAM DIPPING SAUCE |
| CRUNCHY POTATO WEDGES & MEXICAN CORN SALAD | |
| CATCH OF THE DAY | WITH APRICOT JAM, LEMON ZEST & PARSLEY GRILLED ON OUTDOOR BBQ. SERVED WITH |
| ROASTED BABY BUTTER GARLIC POTATOES, GRILLED CORN ON THE COB AND FRESH | |
| SUMMER MIXED SALAD | |
| DESSERT | |
| PARFAITS | WHITE CHOCOLATE, LEMON, BLUEBERRY AND WHIPPED CREAM LAYERED PARFAITS |
| COCONUT CRUSH | COCONUT ICE CREAM, TOPPED WITH BUTTERY COOKIE CRUMBLE, ROASTED ALMOND |
| AND COCONUT SHAVINGS WITH CARAMEL WEB & COCONUT SNOW SERVED IN COCONUT SHELL | |
| CHOCOLATE BROWNIE TRUFFLES | DECADENT CHOCOLATE COVERED CHERRY BROWNIE BOMBS |
| PANNA COTTA | VANILLA BEAN PANNA COTTA, WITH CRANBERRY & POMEGRANATE JELLY, FINISHED |
| WITH FRESH PEARLS OF POMEGRANATE | |
| MARGARITA CHEESECAKE MOUSSE | CHEESECAKE MOUSSE SPIKED WITH TEQUILA & CITRUS LIME PUNCH & LEMON ZEST |
| PINK LADY | RASPBERRY JELLY SET WITH MANGO, VANILLA & MANGO ICE CREAM, FROSTED FRESH |
| RASPBERRIES, TOPPED WITH HARD CARAMEL CROWN | |
| BANANA BUXOM BLONDIES | DELICIOUS CHOCOLATE, NUT AND BANANA PAVLOVA |
Rates
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.
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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