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LYRA

  • Guests: 10
  • Cabins: 5
  • Price Range: $55,000 - $63,000

Base

This yacht is based in the British Virgin Islands.

Yacht Description

LYRA 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 2021. A refit was done in 2025. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 queen cabins.

The sailboat features 2 x 170 hp Engines 2 x 17kw Generators engines and a generator.


Accommodation

Accommodating 10 guests in 5 Queen guest cabins, all with a private en-suite electric heads, a shower stall and sink/vanity.

All cabins have individually controlled air-conditioning for each cabins comfort. Four cabins are accessed internally and the fifth has its own entrance from the stbd aft cockpit. Each cabin has lots of storage space, both hanging and drawers, and their own TV and sound system. Lyra has luxury linen throughout, and reef safe organic toiletries are provided.



Crew cabins are additional to guest cabins. They are in the Port Aft cabin and Forepeak cabin.
Tube: 2
Guests: 10
Draft: 11
Cruising Speed: 8 Knots
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2021
Turnaround: 48hr
Cabins: 5
Queen: 5
Showers: 5
Basins: 5
Heads: 5
Electric Heads: 5
Jacuzzi: Yes

Flag: BVI
Homeport: Saint Vincent & the Grenadines
Yacht Permit: 1
Yacht License: 1
Yacht Insurance: Sealogy

Features

BBQ: Yes
AC: Full
Generator: Yes, 2 X 17W
Internet: Onboard WIFI
Cruising Speed: 8 Knots

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: No
Books: Yes
Crew Pets: No
Camcorder: No
Water Maker: yes
Water Capacity: 278Gallons
Ice Maker: Yes
Number Of Dvds: Yes
Number Of Cds: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: No
Hairdryers: Yes
Number Of Port Hatches: 14
Smoking: YES, at the Aft of the Yacht o
Crew Smokes: Inq
Children Ok: Yes
Generator: Yes, 2 X 17W
Inverter: Yes
Voltages: 110 and 220
Hammock: No
Windscoops: No

Price Details

Price from: $55,000

High season rate: $63,000


Lyra will be in Saint Vincent & The Grenadines from the 1 November 2026 - 5 December 2026

BVI & SXM from the 19 December 2026 - 30 June 2027

Saint Vincent & The Grenadines from the 1 July - 31 August 2027


 


RELOCATION TO SXM OR ST BARTHS FROM THE BVI: $2000 PLUS and ADDITIONAL $1000 to INCLUDE ANGUILLA


RELOCATION TO ST LUCIA OR GRENADA FROM ST VINCENT AND THE GRENADINES: $1500


RATES TO INCLUDE GRENADA OR ST LUCIA ITINERARIES: $1000


 


Minimum # nights: 5


Sleep Aboard: No


 


Christmas 2026: For 1 - 8 Pax - $72000 9 - 10 Pax - $73000 Charter must end by the 28th


New Years 2026/2027: For 1 - 8 Pax - $72000 9 - 10 Pax - $73000 Charter may not start before the 29th




 


 



Layout

Water Sports

Dinghy Size: 4.7m Infanta RHIB
Kayaks 1 Pax: 1
Kayaks 2 Pax: No
Dinghy Hp: 70
Floating Mats: 1
Dinghy Pax: 10
Swim Platform: Yes
Water Skis Adult: 1
Boarding Ladder: yes
Water Skis Kids: 1
Jet Skis: No
Beach Games: Yes
Kneeboard: 1
Windsurfer: No
Snorkel Gear: 10
Scurfer: No
Underwater Video: Yes
Wake Board: 2
Paddleboard: 2

Other Entertainment

MAG Phone charging ports throughout the yacht.
Projector and screen for outdoor movie nights.
Dry bags/Phone cases and beach bags provided.
Starlink onboard.


Crew

Crew Information

Captain

Chef

First Mate

Captain: Brandon Fourie

Captain: Brandon Fourie

Qualifications:
-RYA Yachtmasters Offshore Commercially Endorsed
-PADI Dive Master
-SRC Radio License
-STCW Basic Safety Training
-ENG1
-Food Healthy & Safety Level 2
-Massage Therapy


Brandon grew up in South Africa and when school holidays came around, his family would head to the coast where he spent his time on boats and in the ocean. At age 14, he completed his Open Water Diving, from there he followed his love for diving, which led him to not only get certified as a Divemaster in Sodwana Bay, Mozambique, but he ended up staying on as an Employee and Instructor.

He has a passion for fishing, spearfishing and freediving. With an interest in sailing, he joined the charter industry with his brother and he continued to work as a Chef on board in the British Virgin Islands for half a decade before being offered a Base Manager position in Saint Vincent & The Grenadines.
The timing was right for him to pursue his biggest dream of becoming a Captain and he gave up his management position to jump back on board and do what he loves most, exploring the oceans above and below sea level.
Not only is he also a masseuse, but he is also the secret keeper for ‘Brandon's secret spots’ in the BVI which he loves to take guests to.


Chef: Arno Smit

Qualifications:
-Professional Chef HL3
-Food Healthy & Safety Level 2
-RYA Yachtmasters Coastal
-Personal Watercraft Instructor
-STCW Basic Safety Training
-ENG1

Born with a love for the sea and a passion for flavor, Arno began his career on the water as one of the youngest volunteers at South Africa’s National Sea Rescue Institute. After years working as a charter captain, he followed his heart into the galley—and hasn’t looked back since.
Now a formally trained chef from the South African Chefs Academy, Arno specializes in fresh, from-scratch dishes that fuse comfort, creativity, and a hint of South African flair. His guests love his warm hospitality just as much as his home-baked breads and vibrant, locally inspired menus.
Whether catering to dietary needs or surprising guests with traditional delicacies, Arno takes pride in making people feel at home through food.
Off the clock, you’ll find him road-tripping, fishing, or camping under the stars.


Menu

SAMPLE MENU:


Breakfast:


Croissants, Pain Au Chocolat.


Eggs Benedict with Bacon & Smoked Salmon.


Challah French Toast, Rum Sauce, Grilled Pineapples.


French Omelettes made to order.


Acai Breakfast Bowl.


All American, Crispy Bacon, Thick Cut Toasted Sourdough.


Selection of pancakes, Hash Browns & eggs cooked to order.


 


Lunch:


Chicken & Black Truffle Tortellini.


Seared Teriyaki Tuna, Pak Choi, Radish & Sushi Rice.


BBQ Lunch, Burgers, Ribs & Salads.


Tagliatelle, Mushroom, Goats Cheese & Truffle.


Mexican Prawn & Salsa Salad.


Salmon Poke Bowl, Beancurd, Edamame, Mango, cucumber & Kewpi.


 


Lunch Dessert:


Baklava & Pistachio Ice Cream.


Mango Sorbet.


Affogato & Toasted Pistachio.


BonBon & Truffle Tray.


Fruit Popsicles.


Koeksisters.


 


Snack:


Salmon Tartare Canape.


Charcuterie.


Crispy Chicken Bao Buns, Pickled Red Onion, Char Siu & Chilli Crisp.


Shrimp & Avo Crostini.


Zucchini Fritters & Lemon Yogurt.


Phyllo, Onion, Cranberry & Brie Parcells.


Sushi, Various depending on ingredient availability.


 


Appetizers:


Gazpacho, Crisp Bread, Anchovy & Basil Oil.


Octopus, Fava Bean Puree & Chorizo Oil.


Green-lip Mussels, Goan Curry Broth, Lime, Chilli & Cilantro.


Arinccini,Romesco, Parmesan Shavings, Micro Greens & Truffle Oil.


Scallops.


Oysters, Mignonette, Scallions, Lemon & Chilli.


Crab Cake, Sweet Chilli, Wasabi Mayo, Potato Crisp & Greens.


 


Mains:


Honey-Soy Duck, Sticky Rice, Cucumber Kimchi, Chili, Spring Onion & Sesame.


Monk Fish in Citrus Masala Cream Sauce, Gremolata & Saute Veg.


Filet Mignon, Red Wine Coriander Jus, Crispy Potato, Tenderstem Broccoli & Compound Butter.


Lobster Veloute, Zucchini & Lobster Cylinder.


Rack of Lamb, Soubise, Jus, Fondant Potato & Honey glazed baby rainbow carrot.


Chicken Ballotine, French Vinegar Sauce & Saute Veg.


Slow-Braised Beef Short Rib, Polenta & Jus.


 


Deserts:


Lemon Meringue


Vanilla-Rooibos Sponge, Vanilla Ice Cream, Candied Apricot & Honeycomb.


Strawberry Mille-Feuille.


Chocolate Mousse Cake.


Peach Tarte Tatin & Vanilla Ice Cream.


NY Style Cheesecake.


Milktart & Earl- Grey Ice Cream.


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