- Cat
- 36 Feet
- 6.3 Feet
- 8
- 2019
- Lagoon
- 2 x 230 HP John Deere engines. 21 KW Generator.
- Yes
- No
- Onboard
- Kieran Bown
- BVI
- Yes
- 751974
Cabins: | 4 |
King: | - |
Queen: | 4 |
Single Cabins: | - |
Showers: | 4 |
Wash Basins: | 4 |
Heads: | - |
Electric Heads: | 4 |
Val's Sample Menu
BREAKFAST Caribbean shakshuka: Caribbean seasoned tomato stew, eggs, fried plantains, fresh avocado and cilantro Stuffed french toast: Brie and guava stuffed french toast, caramelized pineapple and fresh fruits Avocado toast: Smashed avocado over grilled pan seared sourdough bread, poached eggs and a side of arugula, corn and feta salad Fluffy banana pancakes: Served with fresh berries, passion fruit coulis and a coconut salted caramel drizzle Island Benny: Braised pork shoulder over English muffins, cayenne hollandaise and roasted pepper salsa Potato and oaxaca cheese galette: served with pulled jerk chicken, sunny side eggs and julienne spring onions Plantain fritatta: served with a fresh herloom tomato and basil salad Continental: scrambled eggs, fresh fruit platters, yoghurt, granola, bacon, hash browns, raspberry preserves, assorted bread and butter served buffet style LUNCH Shrimp ceviche with fresh mango and passion fruit leche de tigre Pineapple and shrimp fried rice, with fresh citrousy bell pepper, spring onion and cilantro salad Grilled lobster with spicy pineapple salsa and garden salad Roast tri tip, pesto orzo, smoked goat cheese mousse and mixed greens and nuts salad Caribbean seasoned slow roasted bbq ribs, baked rainbow potatoes and fresh garden salad Rock salt cooked chicken, pan seared asparagus and cilantro pesto barley salad Pan seared Mahi, with creamy coconut quinoa, papaya ginger slaw and pineapple salsa
APPETIZERS Seared scallops served over a pea and chili puree, micro greens and cilantro chimichurri Mahi mahi tiradito with a sesame ponzu dressing, shaved carrots and ginger garnish Braised goat tostones with smoked goats cheese, pickled shallots and cilantro Charcuterie board: Selection of cheese and meat, house pickles, grainy mustard, sweet and salty nuts, dried fruit, fresh fruit and mango cilantro chutney Grilled bell peppers, stuffed with eggs and cheese served over watercress salad and lime dressing Street Tacos: pulled beef, deep fried pork belly and shrimp tacos. Served with pickled onions, cilantro, pineapple and avocado Bruschetta capresse: mix of roasted and fresh tomatoes, sun-dried tomato pesto, topped with fresh burrata, drizzle of extra virgin olive oil and fresh micro basil Middle eastern board: Selection of hummus, babaganoush, seared halloumi, pita bread, lamb koftas, yogurt sauce and house pickles
DINNER Caribbean curry style goat ossobuco, fungi and roasted baby root veggies Roast chicken, root veggies and pan sered jueves over a pea and mint mash, and plantain garnish Beef tenderloin, red wine sauce, carrot puree and potato tarragon gratin Pan seared catch of the day, celeriac puree, grilled bok choy and confit tomatoes Mushroom and truffle risotto, with goat cheese, toasted walnuts and arugula Cilantro marinated pork sirloin, sweet potato puree, corn on the cob and chimichurri Olive oil poached hake with truffle and pinto bean puree, black garlic aioli, fennel and pickled shallots Lobster bisque: Butter poached lobster, snow peas and coconut foam
DESSERTS Bananarama: Raw vegan banana tart with a coconut and banana filling, cacao crunch, deep fried bananas and coconut sorbet Pavlova, delicate french meringue topped with fresh fruits and vanilla cream Lavander and Mango: lavander custard filled profiterole, with mango coulis and sorbet Pistacchio and raspberrys, classic financier, pistachio creme patissiere and fresh raspberries Pear baklava tart with eldelflower gel and white chocolate mousse Hazelnut and Chocolate semifreddo, chocolate crunch, maple glazed pears and torched marshmallow Rocky road: chocolate mousse cake, with cherry filling, drunk cherries, caramelized nuts and italian meringue POTENTIAL LUNCH DESSERTS (simpler presentation and smaller size) Suspiro limeño cups: Manjar blanco (evaporated and condensed milk caramel), italian meringue and passion fruit Chili and mango sorbet Summer tiramisu, creamy nascaspone tiramisu with notes of orange and berry compote Vanilla and hibiscus pannacotta cups Coconut sticky rice parfaits with fresh mango and lime mint glaze Celestino: Dulce de leche filled crepe topped with a quenelle of vanilla icecream Banana and brownie truffle cups |
|
Pref. Pick-up: | Tortola |
Other Pick-up: | Tortola |
Refit: | - |
Helipad: | No |
Jacuzzi: | No |
A/C: | Full |
2 x 230 HP John Deere engines. 21 KW Generator. | |
Fuel Consumption: | - |
Cruising Speed: | - |
Max Speed: | - |
Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (BVI) |
Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (BVI) |
Salon Tv/VCR: | - |
Salon Stereo: | Yes |
Sat TV: | - |
# of Videos: | - |
# DVDs/Movies: | Yes |
# CD's: | - |
Camcorder: | - |
Books: | Yes |
Board Games: | Yes |
Sun Awning: | Yes |
Deck Shower: | Yes |
Bimini: | Yes |
Water Maker: | Yes - 78 G |
Special Diets: | Inq |
Kosher: | No |
BBQ: | Yes |
# Dine In: | Yes |
Minimum Age: | None |
Generator: | 21 KW |
Inverter: | 2 x 3000 Watts |
Voltages: | 110V |
Water Maker: | Yes - 78 G |
Water Cap: | - |
Ice Maker: | Yes |
Sailing Instructions: | No |
Internet Access: | - |
Gay Charters: | Yes |
Nude: | Yes |
Hairdryers: | Yes |
# Port Hatches: | - |
Guests Smokes: | Stern steps only |
Crew Smokes: | No |
Pets Aboard: | No |
Pet Type: | - |
Guest Pets: | No |
Children Ok: | Yes |
Hammock: | Yes |
Windscoops: | - |
Dinghy size: | 16.5 ft |
Dinghy hp: | 90 |
Dinghy # pax: | 10 |
Water Skis Adult: | Yes |
Water Skis Kids: | Yes |
Jet Skis: | No |
Wave Runners: | No |
Kneeboard: | Yes |
Windsurfer: | No |
Snorkel Gear: | Yes |
Tube: | Yes |
Scurfer: | No |
Wake Board: | No |
Kayaks 1 Pax: | 2 |
Kayaks (2 Pax): | 1 |
Floating Mats: | Yes |
Swim Platform: | Stern Steps |
Boarding Ladder (Loc/Type): | Stern |
Sailing Dinghy: | No |
Beach Games: | - |
Fishing Gear: | Yes |
Gear Type: | Trolling & Casting |
Rods: | 3 |
Crew License | Resort Course | Full Course | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
Instructor | $175 | $400 | |||||||||
Divers | 8 | Tanks | 10 | BCs | 8 | Regulators | 8 | Dive Lights | - | ||
Air Compressor | Onboard | Wet Suits | - | Weight Sets | - | Dives/wk | 6 | Night Dives | - | ||
General Diving Info Kieran and Michelle are PADI Dive Instructors |
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Diving Costs information Cost per dive per person: $75 Referral Open Water Certification Dives. $400 Discover Scuba Diving: $175 |
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Contact us at 1-321-777-1707 or complete this form to discuss your vacation plans.