COOL RUNNINGS IV
COOL RUNNINGS IV
Specifications
| Type | Catamaran |
|---|---|
| Builder | Lagoon |
| Year Built | 2015 |
| Size | 56.00 Ft |
| Beam | 31 Feet |
| Draft | 5 Feet |
| Guests | 8 |
Boat Details
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
Pick Up Locations
| Pref. Pick-up: | St Vincent for Grenadines char |
| Other Pick-up: | Barbados |
Details
| Refit: | 2018 |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
Engine Details
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
Locations
| Winter Area: | Caribbean Windwards |
| Summer Area: | Caribbean Windwards |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | Media serv |
| # CD's: | Media serv |
| Camcorder: | No |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | - |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 8 |
| Minimum Age: | please ask |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110v/220v |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | 10 |
| Guests Smokes: | outside only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
Water Sports
| Dinghy size: | 14 ft |
| Dinghy hp: | 60HP |
| Dinghy # pax: | 8 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | 10 |
| Tube: | 10 |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | Yes |
| Swim Platform: | 2 |
| Boarding Ladder (Loc/Type): | Stern Starboard |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | light |
| Rods: | - |
ALL BREAKFAST ACCOMPANIED WITH COFFEE, ORANGE JUICE, CEREAL, BREAD, FRUIT PLATTER, CHEESE, JAM, YOGURTS.
DAY 1:
LUNCH: CARIBBEAN CHICKEN SALAD.
SNACK: HUMMUS AND CRUDITIES
STARTER: BUTTERNUT COCONUT CURRY SOUP
MAIN: SOLE AND SALMON FISH ROLLS, SAUTEED VEG, GARLIC POTATOES, LEAFY SALAD.
DESSERT: MANGO/ PASSION-FRUIT DELIGHT.
DAY 2:
BREAKFAST: CINNAMON ROLL CROISSANT, SERVED WITH SCRAMBLED EGGS AND CHEESE PLATTER
LUNCH: WEST INDIAN MEAT PIE, SERVED WITH MANGO CHUTNEY AND BANANA SALSA.
SNACKS: ARTICHOKE SPINACH DIP
STARTER: CARAMELIZED ONION WITH BRIE CHEESE IN FILO TART
MAIN: SHRIMP TAGLIATELLE PASTA, MEDITERRANEAN SALAD AND HOME MADE GARLIC BREAD.
DESSERT: CHOCOLATE FONDANT
DAY 3:
BREAKFAST: EGG FLORENTINE AND BACON.
LUNCH: SEARED TUNA NICOISE SALAD.
SNACK: QUESADILLA WADGES.
STARTER: CARIBBEAN FISH CAKES
MAIN: SPICED BBQ PORK TENDERLOIN, SWEET POTATO'S AND APPLES HONEY GLAZED, CALYPSO SALAD.
DESSERT: BBQ BAILEYS BANANAS.
DAY 4:
BREAKFAST: BANANA BREAD, SERVED WITH SCRAMBLED EGGS AND CHEESE PLATTER.
LUNCH: SWEET AND SOUR RIBS, CORN PUREE AND REFRESHING COLESLAW SALAD.
SNACKS: PINEAPLLE DIP.
STARTER: MEDITERRANEAN STUFFED PEPPERS
MAIN: SWEET AND SPICY GRILLED MAHI-MAHI, FRIED PLANTAINS , COCONUT RICE AND AVOCADO ORANGE SALAD.
DESSER: KEY LIME PIE
DAY 5:
BREAKFAST: LEEK AND CHERRY TOMATO FRITTATA, SERVED WITH BBQ SAUSAGES.
LUNCH: GRILLED PINEAPPLE CHICKEN SALAD.
SNACKS: OLIVE TAPENADE SERVED WITH CRACKERS AND GOAT CHEESE.
STARTER: TUNA TATAR.
MAIN: RED WINE HERB STEAK, POTATO ZUCCHINI GRATIN, CRANBERRY WALNUT SALAD.
DESSERT: PINA-COLADA CAKE
DAY 6:
BREAKFAST: CLASSIC FRENCH TOAST SERVED WITH SCRAMBLED EGGS AND CHEESE PLATTER.
LUNCH: LEMON GARLIC SHRIMP CAESAR SALAD
SNACKS: FLAT BREAD PIZZA
STARTER: ITALIAN PARMESAN BURRESCHETTA
MAIN: CHICKEN IN BUTTERED MUSHROOM SAUCE, COUSCOUS AND ROASTED ANTIPASTI.
DESSERT: CAPPUCCINO CHEESE CAKE.
DAY 7:
BREAKFAST: EGG PORTHOLES SERVED WITH BACON.
LUNCH: CALICO TACO BOWLS, SERVE WITH GUACAMOLE, SOUR CREAM, SALSA AND MEXICAN SALAD.
SNACK: CHEESE AND MEAT PLATTER.
STARTER: BACON AND AVOCADO EGG ROLLS.
MAIN: ASIAN SALMON SKEWERS, PESTO RICE NOODLE WITH STIR FRY AND PINEAPPLE SALSA SALAD.
DESSERT: BLACK FOREST CAKE.
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | ||
|---|---|---|---|---|---|---|---|---|
| Winter 2022 to 2023 | $25,000 | $25,750 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | |
| Summer 2023 | $25,000 | $25,750 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | |
| Winter 2023 to 2024 | $25,000 | $25,750 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 | |
| Based in Barbados for the Winter Holidays: Christmas week: up to 8 guests: $31,350 New Year week: up to 8 guests: $32,775 |
||||||||
| MCA Compliant | ||||||||
| All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat | ||||||||
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No Yatch Insight Available.
