CELAVIE
CELAVIE

Specifications
Type | Catamaran |
---|---|
Builder | Lagoon |
Year Built | 2021 |
Size | 46.00 Ft |
Beam | 26.10 Feet |
Draft | 4.5 Feet |
Guests | 6 |
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 |
Jan 2021 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
Feb 2021 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | |||||
Mar 2021 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
Apr 2021 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
May 2021 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
Jun 2021 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
Jul 2021 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
Aug 2021 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
Sep 2021 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
Oct 2021 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
Nov 2021 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
Dec 2021 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 |
No Yatch Insight Available.

