LAYSAN

LAYSAN

BUILT/REFITYEAR 2017
YACHTLENGTH 72.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 8
TOTALCREW 3
RATESFROM $30,000

Scott Nunnery started his maritime career at 17. Going to sea as a student of oceanography he went on to achieve his masters in oceanography and spent 10 years studying climate change. Spending long periods at sea in some of the most remote corners of the world collecting data. In 2000 Scott decided to take his own adventure and went to sea aboard his own 53’ Roberts sloop and circumnavigated the globe. Spending long periods of time in the Pacific and Indian Oceans in some of the most remote archipelagos. During this time at sea Scott became a Master navigator and started running private and charter yachts all the way up to 180’. After surviving the tragic Tsunami of 2004 in Thailand, Scott moved on to the Mediterranean and ran large charter yachts between Spain and Turkey and everywhere in between. During his professional tenure as a yacht captain, Scott circumnavigated the globe for a second time racking up over 200,000 nm at sea. Over the numerous charter seasons, Scott has become familiar with just about every island in the eastern Caribbean and the special little places only a catamaran can get to. With over 12 years experience Scott can ensure your trip will be safe and adventurous and full of sea stories into the night.

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Your Mate/Hostess aboard Laysan, Mia Capps, is a woman that is always on the move. With an affinity for both land and water activities, she is skilled in all sorts of sports. Hailing from Virginia Beach, the surrounding bays, rivers and Atlantic Ocean caused her to fall in love with the water at an early age. Pursuing land sports such as soccer (still holding a few University records), softball, and snowboarding during high school and college, Mia was later able to follow up with watersports, adventurously starting out in Australia. There she quickly developed kiteboarding, sailing and surfing skills to a level to enable teaching those sports upon her return to Virginia. She has sailed across the Atlantic, kited in over 30 countries, has paddled several hundred miles in 20 countries, and has competed in sailing and paddle boarding competitions where she raised thousands of dollars for a favorite charity.

Besides Mia’s love of sailing and watersports having taken her around the world, she has been able to gain skills and knowledge that truly enhance the charter experience on board. As a certified trainer for paddle boarding, kayaking, and kiteboarding you could not be in better hands on the water. Mia is also a PADI open water diver as well as a 50 GRT licensed yacht Captain! Mia's skills now bring wing foiling to Laysan as well. This is something that is brand new to the market; only 1 or 2 boats are presently offering this.

Once the watersports and island activities are done, you will still not be disappointed. Mia likes to put on a show and keep her guests dancing, laughing, and trying new things. Interactive charters are a preference for this fun, athletic, and adventurous lady, but years in the service and charter business make her adaptable to any charter style. She loves people, kids, and making them happy, and her vibrant personality and enthusiasm for life are contagious. When not in the water she can be found making a clean and safe environment on board or busily preparing one of her Happy Hour specialty drinks. Let her lead some relaxing yoga to calm the spirit in the morning or at the end of the day should you like.
Mia loves discovering new cultures and meeting new people. “Everyone has a story and I love listening and learning.” Her motto is “Smile often and make every day an adventure!” Mia will ensure that is exactly what happens!

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New crew profiles for Chef Kevin Joseph - TBA

LAYSAN is a 2017, performance sailing catamaran with luxurious accommodations and lots of toys and gear. You decide the pace and activities of your holiday; the crew makes it all happen beautifully. Welcome aboard LAYSAN, your vacation of a lifetime.







Specifications

Type Catamaran
BuilderSerenity Shipyard
Year Built2017
Size72.00 Ft
Beam34' Feet
Draft7' Feet
Guests8

Boat Details

Cabins: 4
Queen: 2
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: -
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: USVI
Other Pick-up: SXM or Antigua or Grenadines

Details

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

Engine Details

2 Yanmar Diesel engines 200 HP 1 Generator Bowthruster Vetus 29 HP
Fuel Consumption: 10
Cruising Speed: 10 knots
Max Speed: 13 knots US Gall/Hr

Locations

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

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: LED reading lights in cabins
USB plugs
# of Videos: -
# DVDs/Movies: 800
# CD's: 1000's
Camcorder: No
Books: 10
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: Sea
Minimum Age: Yes - 5 years old
Generator: 17 KW
Inverter: 5 KW
Voltages: 220
Water Maker: Yes
Water Cap: 300 ltrs / hr
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: 15
Guests Smokes: At stern only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: Yes
Children Ok: Yes
Hammock: No
Windscoops: No

Water Sports

Dinghy size: 17ft Brig RIB
Dinghy hp: 70 HP Suzuki 4 stroke
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: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes at stern
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Light
Rods: 2

8-day sample charter menu.

Day 1 Champagne Greeting

Grilled Shrimp & Chicken Skewers

Jumbo Shrimp & Chicken in a Spicy Asian Marinade with a Thai Dipping Sauce served with Homemade Coriander Flatbread.

Canapés

Cantaloupe & Prosciutto Cantaloupe slices wrapped with tasty prosciutto. Grilled pita chips and hummus Spiced and crispy pita chips with traditional chickpea hummus.

Appetizer Entree

Herb Crusted Lamb Marinated Rack of Lamb encrusted with Stilton Cheese and Seasoned Bread Crumbs, roasted sweet potatoes and seasonal vegetables.

Dessert

Key lime pie Graeme cracker crust, sweet lime filling with a Meringue topping.

Day 2

Breakfast

Morning Baked Bread Eggs in a Basket Grated potato baskets with a baked egg topped with crispy maple pancetta. Fresh fruit & yogurt

Lunch

Tomato Basil Bacon Tarts with Salad Grape Tomatoes marinated in balsamic vinegar & olive oil, fresh basil leaves & old fashion bacon baked on a puff pastry tart with goat cheese. 

Camembert Baked camembert with jalapeño jelly and a selection of fine cheeses.

Appetizer

Grapefruit & lobster cocktail Segmented Ruby red grapefruit Entree Loin of Pork Tender Loin of Pork with sage rub wrapped in smoky bacon topped with Savoury Warm Apple and Sage, gratin potatoes and seasonal vegetables.

Dessert

Figs & Honey Warmed Figs drizzled with Honey Yogurt and Sprinkled with Crushed Pistachios.

Day 3

Breakfast

Morning Baked Bread

Parmesan Scones with Cream Cheese and Smoked Salmon & Parma Ham Warm fresh baked cheesy scones topped with whipped cream cheese and your choice of smoked salmon or Italian ham.

Homemade granola with yogurt & fruit My homemade granola has too many ingredients to list, lots of seeds, lots of dried fruit, and honey Bring it all together!

Lunch

Seafood packet with Quinois Salad Snapper fillets on top of delicate vegetables all wrapped up in a parcel and steamed In white wine. Canapés Antipasta Salty black and green olives, marinated hot and sweet peppers, creamy Italian cheeses & crunch breadsticks.

Appetizer Frittatas

Mini Frittatas with Rocket & Watercress.

Entree

Trinidadian Chicken with Caribbean Rice Caramelized Chicken slowly cooked in aromatic Caribbean spices and served with traditional island rice.

Dessert

Grilled Pineapple & Papaya Rum flambé of Sweet pineapple & papaya served with mascarpone cream & coconut bake.

Day 4

Breakfast

Morning Baked Bread
Huevos Rancheros Sautéed Onions and peppers in a spicy chipotles sauce topped With a Baked Egg and served in a warm tortilla.

Lunch

Bequia chicken curry with couscous An Island curry warmed with cinnamon & cloves with the sweetness of pumpkin, couscous Seasoned with allspice & vegetables.

Canapés

Pizza pinwheels Puff pasty twists flavored with pesto & tomato sauce.

Appetizer

Jimaca, mango & fennel salad Crunchy, sweet with a little heat with a simple but tasty lime and olive oil dressing.

Entree

Lobster tails with saffron risotto Sweet Lobster Tails Grilled in their shells with Dill Butter & Sea Salt, Creamy scented Saffron Risotto.

Dessert

Almond cake with cream Freshly baked on board complimented with fresh market fruit.

Day 5

Breakfast

Butter Milk Pan Cakes with jam, honey & maple syrup Fluffy pancakes dressed any way you like with peameal bacon.

Lunch

BLT Plus Homemade Grilled Bread with a Spicy Mayo, Crispy Bacon, Lettuce & Tomato, Served with oven baked Cajun potato wedges.

Canapés

Mini Quesadillas Little veggie tortilla wedges grilled & served with salsa and sour cream.

Appetizer

Tomato & Mozzarella Salad Heirloom tomatoes with buffalo mozzarella and basil leaves, simply dressed To let their natural flavor come through.

Entree

Duck Breast Pan Seared Duck Breast in a Cherry Brandy Sauce served with Horseradish Potato Mash and vegetables.

Dessert

Rum mousse with fresh fruit Creamy cool mousse with a hint of rum on top of sweet seasonal berries. Sprinkled with dark chocolate shavings.

Day 6

Breakfast

Morning Baked Bread
Traditional English Scrambled eggs with onions and green peppers, streaky bacon, fried tomatoes topped with cheese.

Lunch

Cornbread soufflé with salad A savory egg custard with sweet corn and onions. Served with a spinach salad with poppy seed dressing.

Canapés

Crustini

Sun-dried tomato & Asiago cheese melted on top of crusty garlic bread. Appetizer
Endive Chicken Boats

Entree

Grilled Mahi Mahi with Mango Salsa & Plantain Gratin. A delicious island fish topped with a spicy but sweet salsa along with a local taste plantain gratin.

Dessert

Cinnamon ginger cake & apple compote. Baked on board a warm cake flavored with the spices of the islands. 

Day 7 

Breakfast

Morning Baked Bread

Fruit crepes Thin and light crepes, French style, filled with fruit and served with cream, jam, and honey.

Lunch

Chicken Sandwich Roll. Roasted Chicken, bacon, sundried tomatoes in a Honey Mustard glaze rolled up in Freshly baked bread.

Canapés

Appetizer

Indian Fish Pakoras. Mild White Fish Coated with a Flavourful Chickpea Batter, on a bed of arugula served with a drizzle of homemade Peach Chutney.

Entree

Beef Bourguignon.

Traditional Beef Round Slowly Braised in Cognac & Red Wine served on a bed of Buttery noodles.

Dessert

Poached pears with ice cream. Pears poached in a cinnamon and vanilla syrup, homemade ice cream topped with a Grand Marnier chocolate sauce.

Day 8

Breakfast

Morning baked bread.
French toast.

Lunch

Seared red tuna with seaweed salad.

 

 

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2020 to 2021 $30,000 $31,000 $32,000 $33,000 $34,000 $35,000 $36,000
Summer 2021 $30,000 $31,000 $32,000 $33,000 $34,000 $35,000 $36,000
Winter 2021 to 2022 $30,000 $31,000 $32,000 $33,000 $34,000 $35,000 $36,000
Christmas/New Year Rates:
Christmas week: $46,000
New Years week: $48,000

No reposition fee up to 100 nm from Antigua
Please inquire for delivery fees to other islands
MCA Compliant
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

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


Available:
Hold/Option:
Booked:
Unavailable:

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