$22,500 - $29,500 / per Week
Price: $22,500 - $29,500 / Per Week
Length: 50.00 Ft
Guests: 8
Speed: N/A Knots
Cabins: 4
Build year: 2019
Refit year: 2023
Crew: 2
King Cabin: 0
Queen Cabin: 0
Double Cabin: 4
Twin Cabin: 0
Single Cabin: 0
Pullman Cabin: 0
Rates are : Inclusive
BVI based /BVI ports only
Crew Profiles
Captain Richard, and Co-Captain / First Mate Shannon are a married couple living an adventurous life as sailing professionals! They have been Abby’s one and only crew and have treated her with the utmost care. They are originally from South Africa, have two sons who are also sailing professionals, and boast seven years of experience as charter captains on 170+ charters in the BVI.Richard Hallett
Captain
Shannon Hallett
Chef
Sample Menu ……….
Day 1,
Lunch : Chicken Roti’s served with fresh green salad, carrots and mango, served
with a fruit chutney. Fresh baked bread.
Dinner : Tender Salmon fillets, with creamy mash potato drizzled in a buttery garlic
lemon sauce, served with pan seared asparagus wrapped in prosciutto. Served
with a crisp dry white wine.
Dessert : French apple cake with chunks of sweet apple nestled in tender buttery
rum cake. Covered in sugar powder and served with a lightly sweetened whipped
cream or vanilla ice cream.
Day 2,
Breakfast : Classic BLT, bacon, lettuce and tomato with a sprinkle of salt and
pepper on fresh toasted bread covered in creamy philly cream cheese.
Lunch : Oriental chicken salad with nuts and sesame seeds, served with garlic
baguette.
Snack : Freshly cut veggies with assortment of dips
Dinner : Marinated Pork tenderloin on the grill with double baked potatoes and
French ratatouille.
Dessert : Creamy and deliously rich chocolate mousse, covered in shaving of rich
dark chocolate and fresh strawberries.
Day 3,
Breakfast : Fabulous french toast topped with banana’s, chocolate sauce or maple
syrup and a side serving of bacon. Or assortment of cereal, juice, coffee and tea.
Lunch : Fresh Ahi Tuna poke bowl, served with sticky rice and seaweed salad lots
of veggies, seasoned in soy, honey and plenty of sesame with warm bread.
Snack : Hummus with Pita bread.
Dinner : Tender beef fillet on the grill, covered in a freshly made chimichurri sauce,
served with fresh vegetables and home baked bread.
Dessert: Caribbean Key lime pie
Day 4,
Breakfast : Eggs Benedict/Florentine or assortment of cereal, juice, coffee and tea.
Lunch: Grilled New York steaks with loaded baked potatoes and fresh salad.
Snack : Cheese platter, crackers and fruit.
Dinner : Creamy Garlic Tuscan shrimp, with sundried tomato and spinach nestled
on a bed of pasta. Served with garden salad and fresh baked bread.
Dessert : Baked pears drizzled and baked with cinnamon, honey and walnuts.
Served with fresh cream or vanilla ice cream.
Day 5,
Breakfast : Good old pancakes with maple syrup, bacon and fresh fruit in season,
served with assortment of cereal, juice, coffee and tea.
Lunch : Beef burgers grilled, with a selection of toppings, served with fries.
Snack : Caprese Crostini, crusty bread with cheese and marinated basil.
Dinner : Red Snapper, simple and tasty with a mango salsa and buttery garlic baby
potatoes. Baked bread and garden salad.
Dessert : Panna cotta, simple and elegant.
Day 6,
Breakfast : Croque Monsieur, delightful ham and cheese sandwich creamy and
tangy. Toast, jams, juice, coffee & tea.
Lunch : Pulled pork tacos, with coleslaw, sour cream and foccacia bread.
Snack : Charcuterie board.
Dinner : Butter Chicken, delicious authentic and creamy. Served with butter naan
and steamed basmati rice and watermelon feta salad.
Dessert : Baileys Banana Trifles topped with sliced banana, custard, Baileys cream
and drizzled with toffee sauce and grated chocolate.
Day 7,
Breakfast : Ham and Cheese omelette wrap oozy with cheese and
flavour, or assortment of cereal, jams, juice, coffee and tea.
With comfortable cabins, private showers, and an open layout, this Leopard 50 luxury catamaran in the pristine British Virgin Islands is the ultimate setting to truly unwind. Enjoy nutritious, mouthwatering cuisine at the spacious onboard dining table. Sip coffee and fresh juice in the morning, and cocktails, beer, and wine in the evening.
4 ensuite Cabins
Port side berths 6'5"L
STBD side berths 6'2"L
#Pax:8
Draft:5.6
Cabin Configuration:4Double(s)
Wash Basins:4
TP in Heads:Yes
A/C:Full
Cruising Speed:6 - 8 knots
Length:50.6 Feet
Make:Robertson and Caine
Showers:4
Heads:4
Helipad:No
Max Speed:
Beam:26.5
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:
Year Built:2019
Dinghy hp:24HP
Sea Scooters:No
Wave Runners hp:0
Snorkel Gear:8
Wake Board:0
SU Paddle Boards:2
Boarding Ladder (Loc/Type):STERN / LADDER
Gear Type:TROLLING
U/Water Camera:Yes
Kite Boarding:
Dinghy # pax:8
Water Skis Adult:0
Kneeboard:0
Tube:0
Kayaks 1 Pax:0
Floating Mats:Yes
Beach Games:0
Rods:2
U/Water Video:0
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:0
Windsurfer:0
Scurfer:0
Kayaks (2 Pax):Yes
Swim Platform:STERN
Fishing Gear:Yes
Fishing Permit :Yes BVI # 744190
Sea Bobs:No
12ft HANGOUT WATER HAMMOCK
SWIM NOODLES
FlOATING CHAIRS
FLOATING MAT
2x SEA SCOOTERS AVAILABLE UPON REQUEST - Inquire
ABBY NORMAL TO is offering a 10% discount for early next season (15 Oct to 15 Dec 2025 if booked by August 31st.
5 Night Min | BVI Ports | Book by 31 August 2025