$24,000 - $27,000 / per Week
Price: $24,000 - $27,000 / Per Week
Length: 50.00 Ft
Guests: 8
Speed: N/A Knots
Cabins: 4
Build year: 2020
Refit year: N/A
Crew: 2
King Cabin: 0
Queen Cabin: 4
Double Cabin: 2
Twin Cabin: 0
Single Cabin: 0
Pullman Cabin: 0
Rates are : Inclusive
St. Thomas, USVI and BVI
St. Vincent and The Grenadines
Please inquire for additional location availability.
Crew Profiles
MEET YOUR CREW:Jake and Maddie
Captain and Chef
Esperanza II Sample Menu
BREAKFAST
Blueberry and Lemon Pancakes
Served with a selection of fresh fruit, blueberry compote and maple syrup
Chorizo Shakshuka
A Middle Eastern breakfast of poached eggs and chorizo in sauteed tomatoes and spices, topped with crumbled feta, olives and a side of crusty bread
French Toast
Thick sourdough slices topped with strawberry cream cheese, finished with maple drizzle and crispy bacon, dusted in cinnamon sugar
Eggs Royale
Poached eggs on a bed of avocado and smoked salmon topped with silky dill hollandaise sauce on an English muffin
Acai Bowl
A sweet and savoury healthy delight - Acai smoothie bowl freshly made accompanied by a Spanish omelette
Breakfast Burrito
Flour tortilla stuffed with scrambled eggs, sausage, bacon, sauteed mushrooms and tomatoes, served with Bloody Mary ketchup
Smashed Avocado on Toast
Rustic artisanal bread loaded with avocado, roasted balsamic tomatoes, creamy burrata, bacon and a poached egg
LUNCH
Salmon Poke Bowl
Soy marinated salmon on sticky rice with Asian edamame and cucumber salad
Sweetcorn fritters
Stacked with crispy bacon and smothered in tart lemon yoghurt and sweet chili sauce
Smashburger
Double stacked smashburger beef patty with melted cheddar cheese and pickles on a toasted seeded brioche bun with a side of truffle fries
Tuna Nicoise Salad
Sesame seared tuna on a bed of romaine lettuce with soft boiled eggs and crunchy green beans
Pulled Pork Tacos
Served with fresh Mexican slaw, chipotle mayo and pineapple salsa
Chicken Ceasar Salad Wrap
Crouton crusted chicken, romaine lettuce and creamy Ceasar dressing in a flour tortilla served with seasoned sweet potato wedges
Quiche Lorraine
Smokey bacon, 3 cheese quiche served with fresh apple and walnut salad
APPETIZERS
Bacon wrapped Dates
Salmon, Cucumber and Cream Cheese Rolls – with a sprinkle of dill
Caprese skewers - Mozzarella, Tomato & Basil brushed with basil pesto
Prawn, Pineapple & Chilli Skewer
Chicken & Waffle Stack – with hot honey drizzle
Prosciutto wrapped Melon
Sweet chilli Halloumi Bites
Bruschetta
Freshly diced tomatoes, basil and garlic on toasted sourdough with a balsamic glaze
Bacon, Brie & Cranberry Tart
Filo pastry case filled with crispy bacon, melted brie and sweet cranberry sauce with a sprinkle of rosemary dust
Crab Arancini
Deep fried rice croquette on a bed of rocket and garlic aioli topped with shaved parmesan
Pan Seared Scallops
Placed on Pea Puree drizzled with lemon butter
Charcuterie Board
Selection of cured meats, cheeses and crackers accompanied with fig jam and grapes
Chicken Satay Skewers
Chicken skewers smothered in Thai peanut satay sauce served with fresh mango salad
DINNER
Seafood Linguine
Mussels, prawns and squid in a creamy white wine sauce with crusty garlic bread
Pork Medallions
Pork tenderloin medallions served with dauphinoise potatoes and roasted vegetables in a cranberry and port jus
Chicken Katsu Curry
Panko crusted chicken on a bed of sticky rice with Asian slaw topped with Japanese Katsu
curry sauce
Morrocan Roasted Sweet Potato
Caramelised sweet potato with roasted chickpeas and creamy tahini dressing topped with pomegranate seeds
Fillet Mignon
Tender beef fillet served with creamy garlic mashed potato, blistered vine tomatoes, asparagus and peppery mushroom sauce
Chorizo & Seafood Paella
Spicy chorizo with a selection of seasonal seafood on crispy saffron rice
Blackened Mahi
With grilled peppers and green beans, coconut rice, cilantro-lime crema and mango salsa
DESSERT
Triple Chocolate Brownie
Served with a raspberry coulis and vanilla ice cream
Apple Puff Rose
Baked apple pastry with salted caramel sauce
Lemon Posset
Rich lemon cream served with boozy berries
Millionaire Cheesecake
buttery base with a caramel cheesecake filling, topped with a layer of chocolate ganache
Caribbean Pineapple
Grilled Pineapple soaked in local rum caramel served with lime crème fraiche and coconut crumb
Crème Brulée
Silky vanilla custard with a crunchy caramel top
Bailey’s Tiramisu
Kahlua soaked sponge fingers layered with baileys mascarpone cream dusted in cocoa powder
STANDARD SHIP’S BAR
Non-alcoholic
Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices
Spirits
Vodka: Tito’s, Smirnoff
Gin: Bombay Sapphire, Tanqueray
Rum: Cruzan, Bacardi
Tequila: Milagro, Herradura
Whiskey: Dewar’s, Jameson
Bourbon: Maker’s Mark, Bulleit
Assorted Liqueurs
Wine
Red: Cabernet Sauvignon, Malbec, Pinot Noir
White: Chardonnay, Sauvignon Blanc, Pinot Grigio
Rosé, Prosecco
Beer
Corona, Carib, Landshark, Miller Lite, Coors Light
Please let your broker know your preferred brands.
If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.
4+2 cabins
the crew takes the two interior (+2) mid-ship cabins allowing for 4 ensuite cabins for the guests.
#Pax:8
Draft:4.7
Cabin Configuration:4Queen(s), 2Double(s)
Wash Basins:0
TP in Heads:No
A/C:Full
Cruising Speed:8 Knots
Length:50 Feet
Make:Lagoon
Showers:5
Heads:4
Helipad:No
Max Speed:
Beam:26.7
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:
Year Built:2020
Dinghy hp:30 Yamaha
Sea Scooters:No
Wave Runners hp:No
Snorkel Gear:Yes
Wake Board:Yes
SU Paddle Boards:Yes
Boarding Ladder (Loc/Type):2
Gear Type:
U/Water Camera:No
Kite Boarding:No
Dinghy # pax:8
Water Skis Adult:No
Kneeboard:No
Tube:No
Kayaks 1 Pax:No
Floating Mats:Yes
Beach Games:Yes
Rods:
U/Water Video:No
Kite Boarding Details:No
Sailing Dinghy:No
Water Skis Kids:No
Windsurfer:No
Scurfer:No
Kayaks (2 Pax):No
Swim Platform:Yes
Fishing Gear:Yes
Fishing Permit :
Sea Bobs:No
Captain is not a certified sailing instructor but is happy to teach guests the basics of sailing.
Wakeboard
Floating mat
2 Stand-Up Paddle boards
2 Fishing rods and tackle
Selection of snorkeling gear for all guests
Surfing available upon request. Board rentals at client expense
Fishing on board.
Deep Sea Fishing excursions may be arranged by crew for guests
ESPERANZA II is offering 12% discount on any charters booked to run between November 15 - December 18th, 2025.
This may be prorated for number of days and number of guests and may be taken as broker commission if preferred.