SAIL AWAY Yacht Charter Catamaran
SAIL AWAY Yacht Charter Catamaran
Accommodations
SAIL AWAY, Lagoon 620 launched in Spring 2014, accommodates 10 guests in 5 double cabins (queen beds) with en suite bathroom and separate showers.
The queen beds dimensions are 81"x 63".
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Crew Profile
Mike and Lizzy Hill have been sailing together for nearly 10 years – in fact they met as crew racing on a yacht! Together they have sailed around Greece, through the Dalmatian islands of Croatia, along the picturesque Amalfi coastline of Italy and the timeless French Riveria within the Mediterranean, and in the Caribbean from the Virgin Islands, to the Leewards Islands including St Martin and St Barts, and onwards to the Windwards Islands including the stunning Grenadines. They have so far logged in excess of 30,000 Nm and over 100 charters. Most of this time has been enjoyed on charter yachts providing luxury vacations. Welcoming guests aboard with a friendly, warm attitude and an eye for detail they consistently provide holidays of a lifetime for their delighted visitors
Capt. Mike
Having sailed from an early age, Mike’s passion for boating in general has gained him a wealth of knowledge on sailing & motor yachts up to 80’ long. He likes to pass on his enthusiasm to everyone aboard, encouraging and teaching others more about sailing. Mike has been lucky to have sailed in many areas of Europe and the Caribbean, including logging over 20,000nm in the last 4 years alone on crewed yacht charters. A great sense of humour combined with a professional approach, an open and relaxed manner, not to mention his skills behind the bar, ensures Mike gets guests to enjoy every moment aboard.
1st Mate Lizzy
Following a degree in Outdoor Pursuits where Lizzy learned to sail, she travelled the world by land & sea. The experiences Lizzy had at this time influenced her expanding repertoire. She adding finishing touches at the prestigious Ashburton Chefs Academy in the UK, Lizzy now takes great delight in serving her charter guests and of course, sailing!
Chef Lisa Mead
Originally from Queensland, Australia, chef Lisa Mead has spent the past 25 years cooking between Australia, the Mediterranean and the Caribbean. She has created epicurean delights for all walks of life including royalty, heads of state and celebrities on board luxury yachts, in 5 star villas and restaurants. In addition to her time spent living in South East Asia, where she gained valuable experience with the local cuisine, if asked Lisa would describe her cooking as global, pulling from different cultures, using only the freshest of ingredients.
Currently Lisa is being filmed in her own cooking show as chef and host of a series titled: Galley Gourmet With Chef Lisa.
Water Entertainment
1 wake skate
A 4-rider towing ring
2 bean bags (cushions Fatboy) on the deck, one square for 2 persons and one rectangular for 1 person.
Scuba Diving
Onboard Entertainment
Smart TVs in each guest cabin.
Starting on
Yacht Haven, St Thomas
at 2019-11-09
Finishing on
Yacht Haven, St Thomas
at 2019-11-16
Starting on
Red Hook, St. Thomas, USVI
at 2019-06-08
Finishing on
Red Hook, St. Thomas, USVI
at 2019-06-15
Starting on
Red Hook, St. Thomas, USVI
at 2019-02-11
Finishing on
Red Hook, St. Thomas, USVI
at 2019-02-18
Menu
A sampler from Chef Lisa's Galley
B R E A K F A S T
Thick cut grilled sour dough toast, topped with middle rasher bacon, smashed avocado, poached egg and sprinkled with feta
Breakfast Burrito filled with scrambled cheesy eggs and bacon crumble, served with home-made salsa and plain greek yoghurt
Buckwheat pancakes filled with smashed banana and toasted pecan nuts, served with a choice of dark chocolate sauce or kailua infused maple syrup and a side of breakfast sausage or bacon
Breakfast Pizza - A traditional Italian pizza crust topped with buffalo mozzarella , egg over easy, caramelised onion and crispy prosuitto.
Fluffy Omelette with your choice of filling with a side of grilled seasoned vine ripened tomatoes.
Frittata filled with roasted potatoes, black forest ham, gruyere cheese and baby spinach, with a side of mixed sautéed mushrooms.
Thick sliced Brioche French toast stuffed with Apple strudel
L U N C H
Bang Bang Vietnamese Noodle Salad, tossed with Jumbo prawns, dried shallots, crushed dry roasted peanuts, bean shoots and fresh torn mint with a light lime, ginger, rice- wine vinegar dressing. (dessert - Mango sorbet)
Fillet of Blackened Mahi Mahi on a bed of roasted garlic and sweet potato risotto with a Summer salad topped with beetroot chips.
Made to order traditional Italian thin crust pizzas served with a green salad and poppy seed dressing, (dessert - mini citrus tart)
A medley of pork, chicken and beef satays (marinated meat kebabs), served with mildly spiced coconut, peanut sauce, with a sticky rice and Gado Gado Salad served on a banana leaf. (dessert - mini chocolate chip cookie cake)
Grilled Wild salmon on a bed of lentils,brown rice, shredded carrot and roasted garlic with and orange, manuka honey miso dressing served with a garden salad. (a slice of lamington cake)
Middle Eastern dishes - (a selection of mint and cumin lamb balls, falafel , tabhuli, tkziki dip, humus and oven warmed pita bread. (raspberry sorbet for dessert)
Gourmet Steak Sandwich with grilled wagu beef, served in a brioche bun with Red onion jam, Gorgonzola, arugula, and a side of apple slaw. (dessert - warm gooey brownies with vanilla bean ice- cream)
D I N N E R
STARTERS
Shot glass with chilled watermelon and basil soup.
Thai Green mango salad
Mini Goat savoury cheesecake topped with red onion jam
Pumpkin Soup with cracked pepper and infused with vodka
Ensalata Caprese Salad
Tiered Asian pear with crumbled Stilton cheese and drizzled with a lemony honey dressing.
Pan seared in brown butter, sea scallops served in a petite Chinese spoon with a mirin, sushi vinegar dressing
ENTREES
New Zealand herb crusted rack of lamb, resting on a bed of pearlised cous cous with spring vegetables and a drizzle of tamarind balsamic reduction.
Beef Rendung - ( Slow cooked Balinese dry curry), served with ginger, coconut infused basmati rice and a side of Asian salsa
Linguini zucchini with pistachio pesto Jumbo prawns topped with a Parmesan lace wafer
Pan seared Ahi Tuna encrusted with Japanese seasoning and sesame seeds, on a bed of soba noodles tossed in a wasabi Japanese mayo so sauce, with a garnish of Wakame seaweed salad
Porchini dry encrusted fillet mignon on a bed of roasted garlic mashed potatoes with a confetti of oven roasted grape tomatoes,leeks and shitake mushrooms, with a drizzle of Port wine reduction sauce
Grilled Caribbean lobster on a bed of traditional peas and rice with a pineapple relish, and plantain crisp garnish
Herb crusted pork tenderloin, stuffed with fresh herbs,onion and garlic, on a bed of potato galette stacks with a rosemary mango glaze and pan seared baby bok choy
D E S S E R T
Dark chocolate warm flour less chocolate cake with a raspberry coule
Sticky croissant pudding with dolce leche ice cream
Filo flower filled with Chantilly cream and Summer berries with a soft toffee swirl
Apple and rhubarb crumble with creme Anglaise
Mini New York cheese cake topped with passionfruit glaze and persian cotton candy
Caramelised banana spring rolls with Nougat ice cream.
Mini tirimasu
Rates
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | 10 Pax | |
| Winter 2018 to 2019 | $30,000 | $30,000 | $32,000 | $34,000 | $38,000 |
| Summer 2019 | $30,000 | $30,000 | $32,000 | $34,000 | $38,000 |
| Winter 2019 to 2020 | $30,000 | $30,000 | $32,000 | $34,000 | $38,000 |
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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SIMILAR YACHTS TO SAIL AWAY
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BAGHEERA L620
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