LOLALITA
LOLALITA
Gio is a highly experienced Captain who finds his fulfilment from connecting people with the sea and enjoying their experiences vicariously through them. Born and raised in London, his career began at young age teaching sailing and windsurfing at home and in Greece. A before moving to Australia to study for a degree in marine biology, conduct underwater acoustic research and guide marine wildlife tours. Eventually he bought his own 50ft sailboat and used it to lead documentary filmmaking expeditions thousands of miles around the Caribbean, resulting in work published by National Geographic. He is also an expert freediver and a PADI Dive Instructor. Gio takes great pride in ensuring the highest levels of safety onboard while helping guests to have the adventure of a lifetime.
Gio is joined by...
Martina
An adventuruous foodie with a passion for the environment and the sea, Martina has a background ranging from mechanics to medicine. Finally she found home on the seven seas, freediving and exploring. Spending the last few years in almost every department of the yachting industry, the passion for food and the freedom to be creative through cooking eventually led her to the galley. Tina is enthusiastic about whole foods and loves to create fresh and healthy dishes, utilising local produce and ingredients. She specialises in asian cuisine, Japanese her favourite, but takes inspiration from all over the world and is confident producing meals for any kind of diet.
Raven
A south Florida girl passionate about the sunshine, Raven spent most of her previous life working for an iconic hotel and tiki bar on Hollywood beach, mixing drinks and looking after hotel guests. As a long term member of the team she understood the importance of maintaining a reputation for outstanding service and hospitality, bringing in a crowd of regulars who could always feel at home under her care. She recently moved into the yachting industry to explore beyond the horizon while using her eye for detail to maintain a first class hotel environment onboard and making sure her guests always feel pampered and well looked after. She’s also out on deck, pulling lines and driving the tender, making sure the adventure is always flowing.

Specifications
Type | Catamaran |
---|---|
Builder | Jeantot/Privilege |
Year Built | 1996 |
Size | 65.00 Ft |
Beam | 36 Feet |
Draft | 5.9 Feet |
Guests | 8 |
Boat Details
Cabins: | 4 |
Queen: | 3 |
Single Cabins: | 1 |
Showers: | 4 |
Wash Basins: | 4 |
Heads: | 4 |
Electric Heads: | 4 |
Pick Up Locations
Pref. Pick-up: | Village Cay, BVI |
Other Pick-up: | Yacht Haven |
Details
Refit: | 2019 |
Helipad: | No |
Jacuzzi: | No |
A/C: | Full |
Engine Details
Main Engines: 2x 2018 Yanmar 4LHA-HTP 160 hp Generators: 2 x 2014 Cummins Onan 20kw, 1x 2018 Kohler Onan 21.5kw | |
Fuel Consumption: | 4.3 |
Cruising Speed: | 7-9 |
Max Speed: | 11 US Gall/Hr |
Locations
Winter Area: | Mexico |
Summer Area: | Central America |
Amenities
Salon Tv/VCR: | Yes |
Salon Stereo: | Yes |
Sat Tv: | Cell Phone Wi-Fi Internet, only in BVI territory, please limit its use to emails and minor surfing, no videos or streaming |
# of Videos: | - |
# DVDs/Movies: | 1,000+ |
# CD's: | - |
Camcorder: | Yes |
Books: | 100+ |
Board Games: | Yes |
Sun Awning: | Yes |
Deck Shower: | Yes |
Bimini: | Yes |
Water Maker: | 75 gals/hr |
Special Diets: | Yes |
Kosher: | Inq |
BBQ: | Yes |
# Dine In: | Yes |
Minimum Age: | None! |
Generator: | 2 |
Inverter: | Yes |
Voltages: | 110V |
Water Maker: | 75 gals/hr |
Water Cap: | - |
Ice Maker: | Yes |
Sailing Instructions: | - |
Internet Access: | Onboard WIFI |
Gay Charters: | Yes |
Nude: | Yes |
Hairdryers: | Yes |
# Port Hatches: | 25 |
Guests Smokes: | Yes, on sugarscoops |
Crew Smokes: | No |
Pets Aboard: | No |
Pet Type: | - |
Guest Pets: | Yes |
Children Ok: | Yes |
Hammock: | Yes |
Windscoops: | No |
Water Sports
Dinghy size: | 2012 A/B 17' |
Dinghy hp: | 40 |
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: | 2 |
Kayaks (2 Pax): | - |
Floating Mats: | - |
Swim Platform: | Yes |
Boarding Ladder (Loc/Type): | Yes |
Sailing Dinghy: | - |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | Trolling, Bottom |
Rods: | 5 |
Chef: Martina Merkel
Every day a buffet style breakfast is served with homemade granola, fresh fruits and berries, yogurt, hard and soft bread, cheese, ham and marmalade. Cooked breakfast such as eggs anyway or pancakes will be made to order.
Monday
Lunch
Sesame baked salmon, served with warm noodle salad
Canape
Onion rings with cheddar chips
Dinner
To start
Mini English cheese muffins
Main
Duck breast served with pumpkin pure and pickled vegetables
Desert
Earl grey ice- cream with shortbread and lemon curd
Tuesday
Lunch
Grilled Mahi mahi Caesar salad with baguettes
Canape
Spicy halloumi sticks with chipotle dip
Dinner
To start
Crabcake with Kalix roe and chive sourcream
Main
Surf and turf with veal fillet and lobster
Desert
American cheesecake
Wednesday
Lunch
Fried feta served with herb couscous, beetroot tsatsiki and green spinach salad
Canape
Halloumi and feta puff pastry
Dinner
To start
Blue mussel soup
Main
Salted cod with almond potato pure, soyglaze and mussel foam
Desert
Crème brule with rum marinated orange, sweet pickled raspberry and chocolate chip
Thursday
Lunch
Japanese small dishes, Okonomiyaki, Takoyaki and Tamagoyaki with accessories
Canape
Salmon sashimi in fried rice paper
Dinner
To start
Miso soup
Main
Traditional Japanese Katsudon
Desert
Mochi with a variety of dips
Friday
Lunch
Seafood pasta with mozzarella salad, crunchy Italian bread and tapenade
Canape
pizzette
Dinner
To start
Carpaccio
Main
Garlic braised lamb with green kale risotto
Desert
Peach melba with Italian meringue
Saturday
Lunch
Lebanese inspired lunch with falafel, hummus, zhug and pita
Canape
Nachos with guacamole
Dinner
To start
Octopus ceviche
Main
Crispy fish taco with mango and jalapeno salsa
Desert
Dulce de leche with caramelized pecans
Sunday
Lunch
Family style sushi rolls
Canape
Mini toast Skagen
Dinner
To start
Elk tartar with egg yolk
Main
Salted reindeer file with fennel chanterelles and hazelnuts
Desert
Old fashioned vanilla icecream with warm cloudberry jam







2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | |
---|---|---|---|---|---|---|---|
N | N | N | N | N | N | N | N |
Please Contact Us For Availability
Visit our expanded Blog post on Lolalita, where we had the privilege to enjoy lunch onboard

