$58,000 - $61,000 / per Week
Price: $58,000 - $61,000 / Per Week
Length: 67.00 Ft
Guests: 8
Speed: N/A Knots
Cabins: 4
Build year: 2025
Refit year: N/A
Crew: 3
King Cabin: 1
Queen Cabin: 3
Double Cabin: 0
Twin Cabin: 0
Single Cabin: 0
Pullman Cabin: 0
Rates are : Inclusive
Sapphire will be based in the BVI
Crew Profiles
CaptainRob Bentley
Captain
Belinda Bentley
Chef
B’s Delicious Dishes - Sample Menu
Breakfast:
For the Table: - Freshly brewed coffee, tea selection, chilled fruit juices, yoghurt, and cereal selection. Seasonal local fruit platter with a selection of pastries, toast and preserves.
· Eggs Benedict - crispy pancetta or wilted spinach on an English muffin or black mushroom with a swathe of buttery hollandaise
· Crispy sauteed potatoes with anyway eggs, grated cheddar cheese and herby tomato
· Individual phyllo breakfast cups with three-cheeses, baby tomato and spring onion
· Pillowy buttermilk blueberry pancake stack with sticky, syrupy blueberry sauce
· Honey and mustard glazed pork sausages with scrambled eggs, caramelised onions and rocket
· Shaved smoked salmon with lemony cream cheese and dill on a toasted everything bagel
· Halloumi cheese fingers with roasted baby tomatoes and basil pesto
· Crispy fried Vietnamese eggs with spicy chilli crunch on a Indian pappadum
· Smashed avocado on sourdough toast with crispy bacon or crunchy seed topping
· Caramelised French toast with banana, honey , crème fraiche and dusting of cinnamon
· Bake of the morning eg banana walnut / bran & raisin / carrot & pineapple muffins / croissants / assorted pastries
Lunch:
· Black and white sesame crusted seared tuna with hot and spicy Vietnamese vermicelli salad (GF)
· Grilled flank steak tacos with red onion, avocado salsa, lime and crumbly white cheese
· Juicy chicken skewers , haloumi or lamb koftas with herby tabbouleh , flat breads and yoghurt cucumber tzatziki
· Garlic Shrimp Caesar salad with crunchy bread shards and loads of fresh parmesan
· Juicy Cheeseburger in Paradise with salty oven baked potato wedges
· Pan fried red snapper strips on tortillas with mango salsa and bright green spicy cilantro sauce
· Pork noodle satay ‘Rainbow Salad’ with carrot, cabbage, snow peas, peppers, peanuts and fresh bean spouts
· Crunchy Salt and Pepper Squid with garlicky lime aioli and mixed salad
· Steamy White Wine Mussel Pot with and hot garlic bread
Happy Hour Appetisers:
· Charcuterie platter of cured meats, assorted cheese, fruit, nuts, crackers and crudites
· Tuna nachos on crispy wontons with wasabi mayo and shredded slaw
· Fresh focaccia with lemony whipped feta and spiced chickpeas
· Crispy garlic crumb topped Green lipped mussels
· Sweet and spicy chicken wings
· Caribbean tuna ceviche with tortilla chips
· Vietnamese rainbow shrimp crystal spring rolls with plum dipping sauce
· Mini mozzarella caprese skewers
· Cheesy nachos with guac and salsa
· Bruschetta with basil pesto, marinated tomato, mozzarella and balsamic glaze
· Mediterranean Mezze of flat bread, vegetables, and assorted dips
· Devils on horseback (bacon wrapped prunes) and cream cheese stuffed jalapeños
· Hummus loaded with pine nuts, olives, pumpkin seeds and olive oil with focaccia
· Baked brie topped with mixed nuts and honey
Dinner:
· Pistachio crusted halibut on zucchini noodles, honey carrots and brown butter
· Teriyaki salmon on cauliflower puree with roasted vine tomatoes and asparagus spears
· NY strip steak sliced onto smashed garlic baby potatoes with creamy mushroom sauce or herby chimichurri
· Middle Eastern spiced lamb rack on Persian ‘jewelled’ rice with tahini sauce and broccolini
· Creamy Italian sausage fettuccine with sun dried tomatoes, baby spinach and fennel salad
· Crispy breaded schnitzel on garlic mashed potato with colourful coleslaw
· Spicy Thai red shrimp coconut curry with cardamon rice and sugar snaps
· Pan fried Mahi-Mahi on sweet potato puree with lemon parsley sauce
· Pork loin wrapped in bacon with a pomegranate reduction
Dessert:
· Chocolate and raspberry rolled roll with whipped cream
· Bosc pear poached in spiced green ginger wine with ginger crumble and panacotta
· Espresso tiramisu with a touch of coffee liqueur
· South African Malva pudding, gooey and sweet after soaking in Amarula liqueur
· Mini cheesecakes with fresh seasonal fruit or Dulce de leche toppings
· Big pink rosewater meringues with pistachios and berry drizzle
· Zesty, frozen key lime pies with crunchy lace biscuit
· Banana praline semi-freddo with caramelised banana and rum cream
· Double chocolate Cointreau tart with fresh orange segments
· Hot choc chip cookies with ice cream and chocolate sauce
· South African ‘Tipsy Tart’ that’s full of pecans, dates and brandy with vanilla ice cream
Menu customised for Gluten free, vegetarian, vegan and other dietary requirements.
Sapphire has a master King suite and 3 Queen guest cabins all ensuite with freshwater electric heads. All cabins have high thread count linens and additional mattress toppers, with complimentary toiletries.
The port forepeak is available at an additional charge. It is airconditioned and has a wet head. It is only suitable for children and young teenagers.
The crew are in the port aft cabin and stbd forepeak.
#Pax:8
Draft:5.58
Cabin Configuration:1King(s), 3Queen(s)
Wash Basins:4
TP in Heads:Yes
A/C:Full
Cruising Speed:7 knots
Length:67 Feet
Make:Fountaine Pajot
Showers:4
Heads:4
Helipad:No
Max Speed:
Beam:32.28
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:1
Year Built:2025
Dinghy hp:70
Sea Scooters:Yes
Wave Runners hp:No
Snorkel Gear:Yes
Wake Board:Yes
SU Paddle Boards:Yes
Boarding Ladder (Loc/Type):Yes
Gear Type:
U/Water Camera:No
Kite Boarding:
Dinghy # pax:9
Water Skis Adult:Yes
Kneeboard:Yes
Tube:Yes
Kayaks 1 Pax:No
Floating Mats:Yes
Beach Games:Yes
Rods:2
U/Water Video:No
Kite Boarding Details:No
Sailing Dinghy:No
Water Skis Kids:Yes
Windsurfer:No
Scurfer:No
Kayaks (2 Pax):Yes
Swim Platform:Yes, Hydraulic
Fishing Gear:Yes
Fishing Permit :Yes
Sea Bobs:Yes
eFoil
Deck Jacuzzi