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LISA OF THE SEAS

  • Guests: 10
  • Cabins: 5
  • Price Range: $52,000 - $56,000

Base

This yacht is based in the British Virgin Islands.

Yacht Description

LISA OF THE SEAS yacht is a 67.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Fountaine Pajot in 2020. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 queen cabins.

and a generator.


Accommodation

5 Ensuite Queen Guest Cabins
Guests: 10
Draft: 5
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2020
Turnaround: 48 Hours
Cabins: 5
Queen: 5
Showers: 5
Heads: 5
Electric Heads: 5
Jacuzzi: Yes

Flag: USA
Homeport: Naples/Sicily, Italy

Features

BBQ: Yes
AC: Full
Generator: Yes

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Water Maker: 250L/Hr
Ice Maker: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: Inq
Hairdryers: Yes
Crew Smokes: No
Children Ok: Yes
Generator: Yes
Inverter: Yes

Price Details

Price from: $52,000

High season rate: $56,000

Additional Rate Details:
Minimum charter length: 4 nights
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.

7 night minimum over Christmas - Flat rate $63,000, New Years - Flat rate $65,000 for 2-10 guests. New Year's charters must start 12/27 or later.

Standard Caribbean Terms, all-inclusive.

The rates include:

• Private Yacht & Service of the crew (captain, chef/first mate)
• Local taxes
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 5 private air-conditioned cabins with ensuite bathroom
• Bedding, towels and beach towels
• Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails
• Consumables for the yacht (diesel, fuel, and water)
• Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP
• Mooring fees, cruising taxes, park fees

The rates do not include:

• Cancellation Insurance and private insurance
• Premium beverage requests
• Dockage
• Transfer airport – base – airport
• Personal expenses
• Gratuity - suggested is 15-20% of total charter fee.

Winter Base: Village Cay, Tortola
Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Summer Base: Naples/Sardinia/Sicily
July - August : 40,000 EUR + 25% APA + VAT
June & September: 38 000 EUR + 25% APA + VAT


Layout

Water Sports

Dinghy Size: Center Console
Kayaks 2 Pax: Yes
Dinghy Hp: 80
Dinghy Pax: 8
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder: Yes
Water Skis Kids: Yes
Snorkel Gear: Yes
Underwater Camera: Yes
Underwater Video: Yes
Wake Board: Yes
Paddleboard: Yes

Other Entertainment

TV, DVD, HI-FI set Radio in the Salon
Video projector and large screen - High Definition - in the salon
Wifi, Bluetooth, HDMI Cable
Surround Sound Speakers in Salon & Cockpit
Surround Sound Speakers in the Flybridge
4G internet router with Wifi connection - Laptop - Printer
Satellite phone "Iridium" (At Charge)
USB charging socket in the salon and in the cabins
Tablet & Air Speaker and in each cabin
Selection of Board Games
Assorted reading material.


Crew

Crew Information

Chef

Captain: Daniele Barolo

Captain Daniele is a sailing lover. He has sailed in the Pacific Ocean, the Caribbean, San Blas Panama and Colombia, South America and southern Patagonia, from the Canary Islands to the Arctic Circle, he knows the whole Mediterranean, for more than 10 years he has decided to transform his passion into his work, together with his partner Chiara delight customers from all over the world for their holidays on sailboats and catamarans. Fully qualified, as a Captain (holds an offshore Rya yachtmaster) Daniele masters all aspects of the world of sailing. Professional Captain possesses the necessary skills to ensure the safety of his passengers and crew in all weather and sea conditions. As any Captain should be, Daniele is patient and serene as well as outgoing. His care for people makes him by far the funniest and most confident Captain you can think of. The Italian way of life, the integrity of the British nautical training, the vast nautical knowledge make Daniele an extraordinary Captain. Sailing with him on Lisa is much more than an experience - it's an unforgettable pleasure.

Our chef Chiara was born and grow up in southern Italy in a small town near the sea. She started cooking from an early age with her grandmother who passed on her love for Italian food and cuisine. She attended the hotel management school and then worked in restaurants in Rome, Milan and Barcelona but the call of the sea was too strong, so now for more than ten years she has been working on board of sailboats and catamarans together with her partner Captain Daniel. She delights her guests with fantastic Mediterranean cuisine and sometimes even fusion cuisine. She is outgoing, happy, fun, and eager to help make your trip one of the best of your life!

Stew Clara hails from Palma de Mallorca in Spain. Her family operated a dive center on the island and she learned to dive at the young age of just 10 years old. By the time she reached 18 she was an Open Water Instructor working in the Great Barrier Reef. She has a degree in Yacht Design and Production from Solent University, Southampton, United Kingdom. She enjoys underwater photography and video in her off duty hours. She is dedicated to maximum quality customer satisfaction and extensive interaction in providing outstanding service on LOTS.


Menu

SAMPLE CHARTER MENU

Day 1
Welcome Spread & Dinner
Charcuterie board, fruits, veggies, etc
Tropical mixed greens salad
Blackened Mahi Mahi topped with avocado smash with balsamic roasted
brussels sprouts and sweet potato wedges
Dessert
Key Lime pie



Day 2
Breakfast
Baked German pancake served with sausage and fresh fruit
Lunch
Grilled shrimp veggie kebab wraps served with chips and fruit
Dinner
Bufala mozzarella with tomato and red onion salad with balsamic drizzle
Filet Mignon with caramelized onions
Grilled lemon asparagus and hassleback baked potato
Dessert
Assortment of fresh fruit and gourmet cheeses


Day 3
Breakfast
Greek Yogurt Parfait Bar- granola, honey, fresh and dried fruits
Lunch
Mediterranean kale salads with shredded chicken, sun-dried tomato, feta,
scallion, artichoke and chickpeas
Dinner
Watermelon Feta Balsamic salad
Grilled marinated local fish on pineapple planks topped with salsa served with
grilled zucchini and roasted potatoes
Dessert
Plantain bananas foster served over vanilla ice cream


Day 4
Breakfast
Scrambled eggs with maple glazed bacon, breakfast potatoes, and fresh fruit
Lunch
Fresh guacamole & homemade salsa with chips
Mahi Mahi fish tacos on corn tortillas w/ cabbage, pickled onion, queso,
served with black beans
Dinner
Grilled Caribbean Lobster served with grilled squash and yucca in garlic sauce
Dessert
Brownie crumble ice cream sundaes


Day 5
Breakfast
Build Your Own Toast Bar- avocado toast with sunny side eggs and honey
whipped ricotta toast
Lunch
Tropical spinach salad topped with fruit, vegetables, and sautéed shrimp
served with fried sweet plantains
Dinner
Cucumber yogurt sauce with freshly baked pita chips, Watermelon feta salad
Lamb chops with sauté spinach and lemon potatoes
Dessert
NY Style cheesecake topped with fruit and caramel drizzle


Day 6
Breakfast
Pastry filled quiches- veggie and meat with cheese options
Lunch
Mediterranean pasta salad with chicken, feta, and veggies in a lemon dressing
Dinner
Ginger-soy glazed tuna steaks with peppers, onions served with scallion rice


Day 7
Send Off Breakfast
Breakfast sandwiches and fresh fruit


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