CELAVIE

CELAVIE

BUILT/REFITYEAR 2021
YACHTLENGTH 46.00 Ft
NUMBER OFCABINS 3
NUMBER OFGUESTS 6
TOTALCREW 2
RATESFROM $14,390

New crew for season 2020/21 TBA





Specifications

Type Catamaran
BuilderLagoon
Year Built2021
Size46.00 Ft
Beam26.10 Feet
Draft4.5 Feet
Guests6

Boat Details

Cabins: 3
Queen: 3
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: 4
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: Virgin Islands
Other Pick-up: -

Details

Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

Volvo 75s, 11kw generator
Fuel Consumption: -
Cruising Speed: -
Max Speed: -

Locations

Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: Rendezvous Dive Rates: Blue Water Diving
Per person

1 Tank Dive - $100
2 tank Dive - $130
Night Dive - $105
Discover Scuba - $140
# of Videos: -
# DVDs/Movies: Yes
# CD's: Yes
Camcorder: -
Books: Yes
Board Games: Yes
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: -
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: Yes
Inverter: -
Voltages: -
Water Maker: -
Water Cap: 2 x 300 l / 2 x 79 gal
Ice Maker: -
Sailing Instructions: -
Internet Access: -
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: On deck only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: -
Dinghy hp: -
Dinghy # pax: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: -
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: -
Boarding Ladder (Loc/Type): Sugar Scoop
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -

 

Breakfast

 

Served in addition to a fresh fruit platter, fresh bread and pastries, meat and cheese platter, and yoghurt and muesli parfaits. 

Poached eggs served on top of smashed avocado on sourdough toast with feta and chilli 

French Toast with either greek yoghurt and mixed berry compote or with crispy bacon and sautéed mushrooms 

Omelettes with bacon, Swiss cheese and tomatoes or spinach red onion and goats cheese

Sesame bagel topped with smoked salmon, scrambled eggs and chives 

Eggs Benedict: poached eggs balanced on top of an English muffin with crispy prosciutto and spinach, drizzled with hollandaise sauce. 

Parmesan potato hash with sausages, crispy bacon, roasted cherry tomatoes and fried eggs

Crepes made to order with a selection of both sweet or savoury fillings 

 

Lunch

Classic Chicken Caesar Salad with Fresh Warm Dough Sticks 

Warm lobster, new potatoes, green bean and radicchio salad with basil pesto dressing

Teriyaki steak with Noodle Salad with Crisp Vegetables and a Chilli Soy Dressing

Caribbean Jerk Chicken with Caramelised Chilli Pineapple, Mixed Wild Rice and Warm Three Bean Salad

Burrata, Prosciutto, Tomato, griddled Nectarines and Rocket Salad with Basil Pesto, Toasted Pine Nuts and Freshly Baked Rosemary and Sea Salt Focaccia

Fresh Tuna Rainbow Poke Bowl 

Red Snapper en Papillote baked with Potato Puttanesca 

 

Starters

Mushroom and Squash Rotolo with a Red Wine Shallot Sauce

Octopus Carpaccio with Lemon and Watercress Royale

Smoked Salmon Mousse with Homemade Oatcakes and Pickled Cucumber Baked Fillet of Flounder, Lemon Pearl Barley Risotto with Kale Pesto 

 Citrus Fresh Artichoke Salad with Parmesan Shavings 

Chicken Liver Parfait with Freshly Baked Brioche

Three Cheese Souffle with Beetroot Relish

Seared Scallops with Asparagus and a Beurre Blanc Sauce 

 

Dinner

Fillet of Sea Bream in Ginger Beurre Blanc with Rosti Potatoes  

Slow Roasted Pork Belly with Cauliflower Puree, Bejeweled Glazed Carrots and a Red Wine Jus 

Sirloin Steak with Green Peppercorn Sauce, Pont Neuf Potatoes and a Green Bean, Shallot and Hazelnut Warm Salad   

Confit Duck with Curried Lentils and Parsnip Foam  

Pan Fried Mahi Mahi with Parmentier Potatoes, Wilted Spinach and Crab Bisque Foam Iced Blueberry Parfait with 

Herb Crusted Rack of Lamb with a Watercress Pomme Puree and Root Vegetable Fricassee 

 

Dessert

Apple Tart Tatin with Cinnamon and Pecan Ice Cream 

Dark Chocolate Fondant served with Whipped Vanilla Cream 

Vanilla Coffee Panna Cotta with Iced Coffee Ice Cream and Apricot Compote

Lemon Custard Tart with Redcurrant Sorbet and Chocolate Soil

White Chocolate Bavarois with Passion Fruit Sauce 

Blueberry Jelly and Macarons 

Raspberry Cheesecake with Meringue Shards and Berry Coulis

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax
Summer 2020 $15,390 $15,790 $16,390 $16,790 $17,790
Winter 2020 to 2021 $15,390 $15,790 $16,390 $16,790 $17,000
Summer 2021 $15,390 $15,790 $16,390 $16,790 $17,000
Winter 2021 to 2022 $15,390 $15,790 $16,390 $16,790 $17,000
4 Night minimum charter

LESS THAN 7 NIGHT CHARTERS: for 6N divide by 7N X 6N. For less than 6N, divide by 6N X number of nights.

SLEEPABOARD: Half the daily rate. Dinner ashore at clients expense. Includes: boarding at 4pm, welcome cocktail, breakfast the next morning and an early start.

HALF-BOARD OPTION: $100 per person discount
Includes 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client expense.

LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, other meals to be eaten ashore at client expense.
Discount $75 per person

2020/2021 HOLIDAY RATES:

XMAS: Standard charter rates apply. Must end no later than Dec 26th
NEW YEARS: Flat rate of $20,000 for 2-8 guests and a 7-night minimum. Must begin no sooner than Dec 27th.

N/A
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

(15 December -30 April)
Caribbean Virgin Islands
(1 May - 14 December)
Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards


Available:
Hold/Option:
Booked:
Unavailable:

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No Yatch Insight Available.