


















$74,000 - $80,000 / per Week
Price: $74,000 - $80,000 / Per Week
Length: 77.00 Ft
Guests: 8
Speed: N/A Knots
Cabins: 4
Build year: 2019
Refit year: N/A
Crew: 4
King Cabin: 0
Queen Cabin: 4
Double Cabin: 0
Twin Cabin: 0
Single Cabin: 0
Pullman Cabin: 0
Rates are : Inclusive
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house
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GENERAL RATES NOTE: All rates are for 7 nights, 8 days.
For short charters please use the divide-by-6 rule for figuring short charter premiums.
Charters of less than 4 nights available depending on schedule and season, please inquire.
Yacht will be VI based - Please inquire for relocation fees.
CHILD DISCOUNT: Discount Applied First
$250 FOR EACH CHILD
***Does not combine with half board options***

***Age is based on the charter date NOT the date of booking***

***Max discount - 4 children***
HOLIDAYS:
2026
Christmas Flat Rate $90,000 inquire about pick up and drop off. 7 night minimum.
New Years Flat Rate $100,000 inquire about pick up. 7 night minimum.
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Crew Profiles
Captain Kieran Bown & First Mate Michelle Preciado
Kieran Bown
Captain

Eva Gooijers
Chef

Michelle Preciado
First Mate

Cameron Keefe
Deck Hand
Chef Eva's SAMPLE MENU
BREAKFAST
Avocado Toast
With lemon ricotta, soft boiled eggs and za’atar spices served on top of fresh baked sourdough
Blueberry pancakes
Topped with homemade lemon sauce and tropical fruit melange
Green Shashuka
Soft boiled eggs prepared in a creamygreen herb sauce with zucchini, green aspargus and green peas
Açia/smoothie bowl
Served with homemade granola,almond butter, banana and fresh berries
Honey French Toast
Buttery french toast served with whipped mascarpone and berries
LUNCH
Salmon poké bowl
with wakamé salad, pickled red cabbage, smoked chili mango, avocado, cucumber and edamame
Shrimp Ceasar Salad
Shrimps grilled in herb butter, served on top of fresh ceasar salad with sourdough croutons
Lobster rolls and fries
The classic, mini brioche buns filled with buttery lobster and a side of crispy fries
Citrus buffalo mozarella salad
Served with pistachio pesto, pistachio crumb, fresh mixed greens and home made focaccia
Tuna tartare
Topped with burrata, truffle, balsamic glaze served on top of a mixed green salad
APPETIZERS
The “Nobu” spread
Crispy sushi rice with spicy tuna, salmon sashimi in yuzu ponzu and wakamé bites
Vietnamese springrolls & beef tataki
Fresh springrolls with teriyaki tofu and fresh mint served with a side of beef tataki
Mexican tortilla’s & tuna ceviche
Mexican tortilla chips, served with tuna ceviche, avocado smash and sourcream
Whipped straciatella cheese, roasted cherry tomatoes and fresh focaccia
Served with sides of olives, pistachios, pesto spread and charcuterie
Indian Samosa, fresh naan and mango relish
Baked samosas served with fresh naan, mango relish and garlic yoghurt
STARTERS
Tuna and orange
Tuna sashimi served with orange and microgreens in sauce of spring onion, coconut and curry pickled lime sauce
Beetroot carpaccio
Roasted beetroot carpaccio with goat cheese, balsamic glaze microgreens and pistachio
Mushroom Bao buns
Steamed bao buns filled with glazed terriyaki mushrooms
Roasted beef
Thinly sliced roasted beef, truffle mayo, cripsy capers and parmigiano regianno flakes
Seabass ceviche
With pickled shallots, crispy fried orange peel, sesame seeds in a citrus dressing
MAINS
Hot honey salmon
Served with minty pea purée, crispy roasted potatoes and green asparagus
Red Snapper
With curried butternut squash, puffed white rice, spinach and herb yoghurt
Pad thai
Traditional pad thai with chicken satay on the side
Café de Paris Steak
Steak served with the classic french butter sauce, crispy potato wedges and green side salad
Cacio è pepe
Homemade tagliatelle in the classic italian cheese and cracked black pepper sauce
DESSERT
Lemon meringue
Airy meringue served with whipped mascarpone cream, lemon sauce and berries
Dutch apple pie
Traditional dutch apple pie served with vanilla ice cream, whipped cream and caramelized pecans
Deconstructed matcha key lime pie
Browned hazelnut and cookie crumble topped with matche key lime cream
Pistachio tiramisu
With Bailey’s and pistachio cream
Basque cheesecake
Classic basque cheesecake served with blueberry lime sauce
Twin Flame 77 accommodates 8 guests in 4 spacious ensuite cabins. The master stateroom and the port aft cabin include king size beds, with the other two cabins having queen beds. The port aft cabin can also be converted into twin beds instead of a king. All beds have 3 inch memory foam toppers.
#Pax:8
Draft:6.3
Cabin Configuration:4Queen(s)
Wash Basins:4
TP in Heads:
A/C:Full
Cruising Speed:
Length:77 Feet
Make:Lagoon
Showers:4
Heads:0
Helipad:No
Max Speed:
Beam:36
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:
Year Built:2019
Dinghy hp:90
Sea Scooters:No
Wave Runners hp:No
Snorkel Gear:Yes
Wake Board:2
SU Paddle Boards:4
Boarding Ladder (Loc/Type):Stern
Gear Type:Trolling & Casting
U/Water Camera:Yes
Kite Boarding:No
Dinghy # pax:10
Water Skis Adult:Yes
Kneeboard:No
Tube:Yes
Kayaks 1 Pax:No
Floating Mats:Yes
Beach Games:0
Rods:3
U/Water Video:No
Kite Boarding Details:No
Sailing Dinghy:No
Water Skis Kids:Yes
Windsurfer:No
Scurfer:No
Kayaks (2 Pax):No
Swim Platform:Stern Steps
Fishing Gear:Yes
Fishing Permit :Not Available for BVI
Sea Bobs:Yes
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Resort Course:$175
Air Compressor:Onboard
Tanks:10
BCs:8
Regulators:8
Wet Suits:0
Weight Sets:0
# of Divers:8
Dives/wk:6
Night Dives:0
Dive Lights:0
Diving Info:
Kieran and Michelle are PADI Dive Instructors
Diving Costs:
Cost per dive per person: $75
Referral Open Water Certification Dives. $400
Discover Scuba Diving: $175
2 sea bobs
2 Efoils
4 fixed foils
Twin Flame 77 is offering a 10% discount for all charters run in November and December 2025.
*valid on 6 and 7 night charters
*excluding holidays