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LIQUID ZEN

  • Guests: 8
  • Cabins: 4
  • Price Range: $31,000 - $34,000

Base

This yacht is based in the British Virgin Islands.

Yacht Description

LIQUID ZEN yacht is a 52.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Lagoon in 2022. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins, 1 twin cabin.

The sailboat features YANMAR 80HP ONAN 21.5KW engines .


Accommodation

5 Cabin Version:

3 Queen Staterooms and bunk available for guests.

Crew takes port forward queen stateroom


Tube: Yes
Guests: 8
Maxspeed: 12
Draft: 5
Cruising Speed: 8
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2022
Turnaround: 48hr.
Cabins: 4
Queen: 4
Twin: 1
Showers: 5
Basins: 5
Heads: 5
Electric Heads: 5
Jacuzzi: No

Flag: BVI
Homeport: Virgin Islands
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 1

Features

BBQ: Yes
AC: Full
Internet: Onboard WIFI
Cruising Speed: 8
Max Speed: 12

Amenities

Salon Stereo: Yes
Salon Tv: No
Multimedia System: Yes
Nude: Yes
Crew Pets: No
Guest Pets: No
Water Capacity: unlimited
Ice Maker: Yes
Number Of Dvds: Cloud
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: Yes
Hairdryers: Yes
Crew Smokes: No
Children Ok: Yes
Inverter: Inverter System
Hammock: Yes

Price Details

Price from: $31,000

High season rate: $34,000

Liquid Zen's BVI permits have been pre-approved

For charters confirmed as of March1st 2022, BVI Customs fees and cruising permits are included in the rate.

For Charters with BVI Cruising Grounds, confirmed prior to March 1st 2022 an additional $250pp will be paid by the charterer for BVI Customs and Cruising Permits to Charter Caribe prior to the charter.



*6 Night Minimum*
Boat Requires 48hr Turns

5 Cabin Version:
3 Queen Staterooms and bunk stateroom available for guests.


HOLIDAYS:

2022

Christmas Flat Rate $35,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $40,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2022

Please Inquire for 2023 Holiday Rates



HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person

***3 lunches and 4 dinners ashore at client expense*** 




LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)

***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.



SLEEP ABOARD:
$2,200 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.


Layout

Water Sports

Dinghy Size: 13'
Kayaks 1 Pax: 1
Kayaks 2 Pax: No
Dinghy Hp: 40hp
Floating Mats: Yes
Dinghy Pax: 8
Swim Platform: Yes
Water Skis Adult: No
Boarding Ladder: aft scoop
Water Skis Kids: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: No
Underwater Video: Yes
Wake Board: Yes
Paddleboard: 2

Other Entertainment

Complementary USVI and BVI map to track your charter


Crew

Crew Information

Captain: Michael Wilson

We are a Captain/Chef duo from the US who are coming off our fourth season working as a team in both the Mediterranean and the Virgin Islands. We met in the summer 2019 in Croatia and then moved to the Virgin Islands for the 2019-2022 seasons. Here is a little bit about each of us!

Captain Michael Wilson

QUALIFICATIONS
-RYA Yachtmaster Coastal (BOSS Sailing, Hamble, UK Apr ‘19)
-Quarterdeck Academy (Split, HR May ‘19)
-AEC 1 & 2 (Bluewater Yachting, Palma Oct’19, MPT, FL Oct’20)
-STCW (Maritime Safety Academy, FL Oct’19)
-USCG 100T Masters License
-Dive Instructor (Coconut Tree Divers, Roatan Oct'21; DM at Blue Magic Scuba, Cozumel Oct’20)

Michael was born and raised in Texas and grew up loving the outdoors with his dad taking him on countless hiking, canoeing, and camping adventures. He graduated from TCU with a Masters of Accounting and Bachelors in Finance and worked in Oil & Gas in Houston. After working in the corporate world for five years, he decided to make a change and enjoy the outdoors through sailing as a career! He fell in love with sailing while in the BVIs and Southern Caribbean and then completed his RYA Yachtmaster in the UK in 2018. He started off his sailing career in the Mediterranean and now calls the Caribbean home. He also loves the underwater world and got his Divemaster in Cozumel and then his Instructor License in Roatan. When away from sailing he is exploring new parts of the world, meeting new people, and eating as many new cuisines he can find!


Chef Casey Strickland

QUALIFICATIONS
-STCW 10
-Level 2 Food Safety & Hygiene
-Certified Rescue Scuba Diver
-Ashburton Culinary Academy Yacht Chef Certificate

Casey, born and raised in Florida, has always been happiest when on the water. After specializing in hospitality and event management at the University of Florida, she worked at luxury, all-inclusive golf resorts before transitioning into residential real estate. After years of the work grind, she decided adventure was waiting for her. She left behind the “norm” and caught the travel bug - bad! Before deciding to call the Caribbean home, she was a nomad traveling the world experiencing the kindness of strangers, new cultures and all things food!

She is a foodie through and through and her passion for food began at a young age always cooking and baking with her mom in the kitchen. She loves incorporating all different cuisines and focuses on cooking fresh and healthy dishes incorporating local delicacies with the freshest produce. She has been a yacht chef and hostess in the Mediterranean and Caribbean . Last year she attended Ashburton Culinary School Yacht Chef Program in England to hone her skills!

While onboard with Michael and Casey, guests will be encouraged to visit the “must see’s” but also to get off the grid and experience the beauty and nature that the Virgins Islands have to offer. They are excited to continue providing unforgettable experiences around these beautiful islands. They also love helping the guests capture priceless moments with their Drone, DSLR, GoPro, and Polaroid Camera.

<b>Crew fully vaccinated<b/>


Menu




Chef Casey's Sample Menu


 


Breakfast


served with juice, coffee or tea of your choice, a local fruit platter and fresh baked pastries


Eggs Benedict with Canadian bacon, poached eggs and creamy hollandaise sauce on an English muffin Huevos


Rancheros with homemade refried black beans, fresh Pico de Gallo, avocado, feta, fried egg


Brioche French Toast with fresh berries and maple syrup served with bacon


Blueberry Pancakes topped with banana and coconut flakes served with sausage patties


Basic B: Eggs your way, bacon or sausage, roasted potatoes, toast


Avocado Toast served with poached egg and burst mini heirloom tomatoes


Artichoke, Leek and Bacon Quiche with greens


Lighter selections of cereal, Greek yogurt parfaits, smoothies, overnight oats, and toast are also available.


Pastries


Banana Nutella Braid
Homemade Strawberry Pop Tarts
Banana Chocolate Chip or Blueberry Muffins Cinnamon Rolls
Scones
Cheese Danish


 


Lunch
served with chilled water, soda, beer or wine of your choice


Seared Tuna Linguini, homemade pesto, green olives


Char Sui Pulled Pork Bao Buns with a watermelon, mint, pomegranate salad


Chicken Caesar Salad with homemade herb croutons, soft-boiled egg, bacon, parmesan cheese


Crab Cakes with a homemade remoulade and passionfruit slaw


Spicy Salmon Sushi Stacks served with edamame and wonton crisps


Shrimp Fried Rice Pineapple Boats


Carne Asada Tacos with cilantro lime garlic crema served with chips and guacamole


 


Happy Hour
served with cocktail of the day


Thai Vegetarian Spring Rolls with sweet chili dipping sauce


Crab & Avocado Filo Baskets


Stuffed Mushrooms


Fresh Caught Ceviche: tuna or wahoo cured in citrus, coconut milk, cilantro


Crispy Salted Tostones with a green goddess dipping sauce








Charcuterie: a spread of cured meats and artisanal cheeses with accompaniments


Mezze Board: platter of flat breads, veggies, hummus, baba ghanoush, olives, nuts


 


Dinner
served with chilled water, soda, beer or wine of your choice


Chermoula Baked Red Snapper with Tabbouleh and Aubergine Caviar


Squid Ink Seafood Pasta, fricassee of cockles, mussels and prawns


Best End of Lamb, dauphinoise Potato, roast vegetables, rosemary garlic oil, madeira jus


Pistachio Crusted Seared Scallops, butternut squash puree, brussels sprouts, pomegranate


Sous Vide Beef Filet with cauliflower puree, roasted fennel, asparagus, garlic and thyme butter


Blackened Mahi Mahi with mango curry, red pepper, mango and cucumber salsa, and coconut rice


Chipotle and Malbec Braised Beef Short Ribs, potato mash, green beans, cilantro


Crab Boil with sausage, corn, shrimp served with roasted broccoli and Creole potato salad


 


Dessert


Crème Brulee


Luxury Chocolate Tart with black peppercorn ice cream


Key Lime Pie with fresh whipped cream


Honey Panna Cotta with tropical fruit salad


Caribbean Rum Cake


White Chocolate & Cardamon Tart, dark chocolate sorbet, white chocolate snow


Passionfruit and Mango Eaton Mess





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