$69,000 - $74,000 / per Week
Price: $69,000 - $74,000 / Per Week
Length: 86.00 Ft
Guests: 8
Speed: 22 kn Knots
Cabins: 4
Build year: 2019
Refit year: N/A
Crew: 4
King Cabin: 1
Queen Cabin: 2
Double Cabin: 0
Twin Cabin: 1
Single Cabin: 0
Pullman Cabin: 0
Rates are : Plus Expenses
Winter 2025/26 she will be traveling to St Thomas/Tortola, Nov. 1, 2025.
Crew Profiles
Captain - Oliver HuttonOliver Hutton
Captain
Lucy Butterfield
Chef
Mariah Smallwood
Stew
Kyle Whitehead
Crew
DAY 1
Lunch
Asparagus Caprese salad with a basil dressing
Roasted Cod with Romeso Sauce and Olive oil and Almond dressing
White Chocolate Caramel Pecan Fudge
Canapé
Beetroot and Goats cheese Crunchy cups
Dinner
Bresaola Parmesan Salad
Ribeye with Summer roasted vegetables with a shallot jus
Mousse au chocolat
~______________________________________~
DAY 2
Lunch
Individual tomato tartelets
Chicken Cesar salad
Millionaires Shortbread
Canapé
Bruschetta's topped with Spice Coated Salami
Dinner
Salmon gravlax with a soft boiled egg and radish salad
Mint and Cumin spiced lamb Chops served with Sweet Roasted Carrots and Tahini Dressing
Pavlova with Peaches and Berries
~_______________________________________~
DAY 3
Lunch
Pear Blue Cheese and Walnut salad
Garlic Buttered Pomodoro pasta with King Prawns
Chocolate Brownies
Canapé
Twisted Sausage Rolls
Dinner
Halloumi with Balsamic tomato Salsa
Sesame Tuna Tataki with wasabi and edamame
Summer Fruit salad
~__________________________________________~
DAY 4
Lunch
Octopus salad
Herb Crusted Pork Tenderloin with and apple glazed sauce
Homemade HoneyComb
Canapé
Herb Baked Feta with Toast dippers
Dinner
Stuffed mushroom
Sea bass with Cannelloni bean Summer Stew
Raspberry and Walnut Baked Camembert
~____________________________________~
DAY 5
Lunch
Beetroot Carpaccio with Pistachio and Burrata
Crisped Chicken Thigh with a mushroom and Garlic buttered sauce served with Light Potatoes
Mini CheeseCakes
Canapé
Basil Potato and Chive Frititta
Dinner
Melon Palma ham and pesto salad
Grilled Salmon Fillets with Mango salsa and Coconut rice
Vanilla Panna cotta
~__________________________________________~
DAY 6
Lunch
Greek Salad
Scallop and Prawn Risotto
Strawberry sorbet
Canapé
Charcuterie board
Dinner
Crispy Creamy Boursin Mushrooms
Braised Beef short rib with sweet potato purée
Crème Brulée
~____________________________________~
DAY 7
Lunch
Prawn Cocktail
Whole baked local fish with minted rice and spring salads
Home made Cookies
Dinner
Grilled Asparagus with quail’s eggs and chorizo
Roasted Duck Confit with Seasonal Vegetables and a Blackberry jus
Blueberry and Lemon Tart
~____________________________________________~
Master King on the main deck, VIP Queen below, plus one Full on Port side which can convert to twins, and then twin beds in the Starboard cabin.
#Pax:8
Draft:6' 3
Cabin Configuration:1King(s), 2Queen(s), 1Twin(s)
Wash Basins:5
TP in Heads:Yes
A/C:Full
Cruising Speed:12 kn
Length:86' 4 Feet
Make:Custom
Showers:4
Heads:5
Helipad:No
Max Speed:22 kn
Beam:22' 7
# Cabins:4
Tubs:0
Elec. Heads:0
Jacuzzi:1
Year Built:2019
Dinghy hp:
Sea Scooters:Yes
Wave Runners hp:1
Snorkel Gear:Yes
Wake Board:1
SU Paddle Boards:2
Boarding Ladder (Loc/Type):
Gear Type:Trawl
U/Water Camera:Yes
Kite Boarding:
Dinghy # pax:
Water Skis Adult:0
Kneeboard:0
Tube:Yes
Kayaks 1 Pax:1
Floating Mats:0
Beach Games:Yes
Rods:6
U/Water Video:0
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:0
Windsurfer:0
Scurfer:0
Kayaks (2 Pax):0
Swim Platform:yes, submersible
Fishing Gear:Yes
Fishing Permit :
Sea Bobs:Yes
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- 1 x 18’ Williams Jet Tender
- Yamaha Waverunner VX Cruiser HO (1-3 Pax) - 2024
- 2 x Flite Boards Standard 99L Silver
- 2 x Jobe Seascooters
- 4 x Nomad (electric personal dive hookah, like a Brownie’s Third Lung)
- 1 x SUP Paddleboard - Rigid
- 1 x SUP Paddleboard - Inflatable that converts to a Kayak
- Nauti Bouy Inflatable Dock
- 4 x Inflatable Lounge Chairs
- Assorted Towables
- 1 Wakeboard
- 1 Tube
- Assorted Snorkeling Gear
- Assorted Fishing Gear
- 4 x Trawling
- 2 x Casting