$42,000 - $60,000 / per Week
Price: $42,000 - $60,000 / Per Week
Length: 62.00 Ft
Guests: 10
Speed: 12 knots Knots
Cabins: 5
Build year: 2016
Refit year: N/A
Crew: 3
King Cabin: 0
Queen Cabin: 5
Double Cabin: 0
Twin Cabin: 0
Single Cabin: 0
Pullman Cabin: 0
Rates are : Inclusive
N/A
Crew Profiles
Captain Martin’s connection to the sea runs deep, having spent much of his childhood exploring vibrant rock pools and fishing from the rocks along Southern Africa’s coastline. These early experiences sparked a fascination with marine life and nurtured a lifelong love for the ocean.Martin Lategan
Captain
Justine Geere
Chef
Tayla Britts
Stewardess/Deckhand
Sample Menu Chef Justine
Breakfast
Vanilla Bean Pancakes
Smokey bacon, Greek yogurt and berry compote
Prosciutto Eggs Benedict
Toasted English muffin, a nest of Prosciutto holding perfectly poached eggs drizzled with a rich Hollandaise
Turkish Eggs
Poached eggs cushioned on garlic and feta infused Greek yogurt, a drizzle of chilli crunch and fresh basil. Served with freshly baked baguette
Baked French Toast
Spiced to perfection, maple glazed bacon, fresh banana and Chantilly cream
Spinach, Feta and Mushroom Omelette
Served with homemade bread for toasting
Charred Pepper and Onion Frittata
Charred sweet peppers, caramelized onion and aged cheddar topped frittata
Loaded Bagel
Lightly toasted, dill cream cheese, topped with spinach, salmon swirl and soft boiled egg
Lunch
Sashimi Poke Bowl
Marinated Ahi Tuna, fresh vegetables, seasoned rice and edamame, topped with a subtle wasabi mayo and pickled ginger
Coronation Chicken Salad
Creamy Caribbean spiced shredded chicken, local greens, cherry tomatoes, grilled peaches and pecans
Shrimp Cocktail Salad Stack
Grilled shrimp tossed in a tangy rose sauce on layers of avocado, black quinoa and arugula
BBQ Pulled Pork Sliders
Fresh dinner rolls stuffed with slow roasted BBQ pulled pork, dill pickle and lettuce with a side of slaw
Asian Crusted Grouper Salad
Panko crumbed grouper strips, red cabbage, pepper, onion, mango and sesame
Shrimp Tacos
Paprika shrimp, greens, avocado and herb oil cradled in toasted tortillas served with fresh pineapple salsa, sour cream and guacamole
Meatball Gyro Salad
Homemade meatballs, cherry tomatoes, cucumber and purple onion on a bed of dressed greens. Served with tzatziki and freshly made pita
Snacks
Falafel
Skewered finger snack sized chickpea falafel with a herbed dipping sauce
Charcuterie
An array of tapas, nuts, seasonal fruits, crackers and homemade preserves
Veggie Springrolls
Sesame tossed fresh veggies wrapped in rice paper and a peanut satay dipping sauce
Mini Steak Skewers
Red wine marinated, grilled, and drizzled with hot honey
Hummus and Veggie Board
Sweet and Savoury Crostinis
Stewed fig, whipped feta and toasted almonds. Pesto, sundried tomato and mozzarella
Fruit and Cheese Platter
Appetisers
Fish Croquette
Succulent and crispy, served with a coconut and lime sauce
Seared Scallop
Served on a bed of browned butter apple, cucumber and ginger salad
Warm Roasted Butternut Soup
Coconut Shrimp
Coconut encrusted, crispy fried, served with a chilli mayo
Brie and Fig Salad
Served on a bed of baby spinach with a homemade balsamic glaze
Calamari
Crumbed squid rings with a black pepper lemon sauce
Caribbean Polourie
Golden brown split lentil dough served with a herbed cream dressing
Dinners
Caribbean Syle Curried Chicken
Tender chicken in a fragrant coconut cream sauce served with freshly made naan bread
Bourbon Short Ribs
Slow braised sticky beef short ribs, white wine risotto, zucchini ribbons and radish
Blackened Mahi
Coconut rice, roasted carrot purée and a fresh mango cilantro salsa
Filet Mignon
Rosemary smoked mashed potatoes, truffle tossed broccolini and red wine jus
Lobster Seafood Fettuccini
Grilled lobster tail on a nest of creamy garlic Fettuccini pasta, lemon zest and herb oil
Baked Sticky Jerk Glazed Salmon
Wild rice, charred corn, pea purée and Burre Blanc
Slow Braised Lamb Shank
Mint roasted potatoes, candied beets and wilted greens
Desserts
Gooey Chocolate Brownie
Warm and fudgy with a side of vanilla bean ice cream
Melktert
A creamy South African cinnamon tart
Tipsy Tiramisu
Coffee liqueur infused vanilla sponge, cocoa and coffee whipped cream layers
Key-lime Crepes
Light and airy crepes served with a lime syrup and crushed meringue
Spiced Poached Pear
Served with infused ice cream and red wine reduction
Baked Cheesecake
Topped with raspberry sauce and freeze-dried berries
Pavlova
Crispy on the outside, sticky on the inside, topped with spiced cream, fresh stone fruit and passionfruit glaze
No accommodations data available
#Pax:10
Draft:5
Cabin Configuration:5Queen(s)
Wash Basins:5
TP in Heads:Yes
A/C:Full
Cruising Speed:8.5 knots
Length:62 Feet
Make:Lagoon
Showers:5
Heads:5
Helipad:No
Max Speed:12 knots
Beam:33
# Cabins:5
Tubs:0
Elec. Heads:5
Jacuzzi:
Year Built:2016
Dinghy hp:70hp Yamaha
Sea Scooters:No
Wave Runners hp:No
Snorkel Gear:Yes
Wake Board:Yes
SU Paddle Boards:4
Boarding Ladder (Loc/Type):Stern
Gear Type:Trolling Rods and two casting
U/Water Camera:No
Kite Boarding:
Dinghy # pax:10
Water Skis Adult:Yes
Kneeboard:Yes
Tube:Yes
Kayaks 1 Pax:No
Floating Mats:1
Beach Games:Yes
Rods:2
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:2
Fishing Gear:Yes
Fishing Permit :BVI Fishing Permit
Sea Bobs:No
Resort Course:N/A
Air Compressor:Not Onboard
Tanks:16
BCs:8
Regulators:8
Wet Suits:0
Weight Sets:8
# of Divers:8
Dives/wk:6
Night Dives:0
Dive Lights:8
Diving Info:
Gear included in price. Wetsuits, if desired, need to be rented.
Captain is a PADI Master
Diving Costs:
Cost per dive per person: $75
4 x Bote paddle boards (update from 2)
7x7 Bote inflatable dock
Floating swim enclosure
Noodles
2 x Sub Wings
Water skis
Wakeboard
1 pax tube (no mega Mable)
paddle ball
frisbee
Seahome I is offering a 10% discount for all charters run in November and December 2025.
*valid on 6 and 7 night charters
*excluding holidays