LOLALITA
LOLALITA


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: | Caribbean Virgin Islands |
Summer Area: | Caribbean Virgin Islands, 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 |
Scuba Diving Details
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...
Ryan
A traditionally trained chef with 16 years culinary experience, Ryan has followed his larger than life passion for cooking exquisite food for over half his life. He has frequently been headhunted to create diverse menus in the fine-dining restaurant industry before winning an international cooking competition three years ago that put him onto the worlds largest superyachts. We stole him away for a new chapter in his career to chef on smaller boats like Lolalita where he enjoys a more personal and interactive experience with the guests, teasing them with flavours throughout each day. He has an excellent knowledge of many styles of cuisine from asian to mediterranean and good old BBQ and takes pride in sourcing the finest ingredients around.
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.
SEVEN DAY MENU
Chef Ryan Katona
NOTES:
A CHOICE SELECTION OF BREAKFAST ITEMS SERVED DAILY WOULD INCLUDE BREADS, BAGELS AND PASTRIES, CEREALS, YOGURTS, FRESH FRUITS, HOUSE MADE GRANOLA AND FRESH SQUEEZED JUICES
A VARIETY OF COOKED BREAKFASTS WILL ALSO BE AVAILABLE UPON REQUEST, SUCH AS CREPES, FRENCH TOAST, PANCAKES, WAFFLES, EGGS ANY WAY, OATMEAL, ETC.
Day One
Lunch
Beef Carpaccio With Rocket, Pine Nuts And Charred Lemon Vinaigrette
Pan Seared Miso Marinated Chilean Sea Bass With An Orange Fennel Salad And Julienned Vegetables
Canape
Crispy Salami Cups Filled With Finely Diced Cucumbers, Tomatoes, Kalamata Olives, Feta Cheese And Fresh Basil
Freshly Shucked Oysters Served With Lemon Wedges And A Smoked Red Pepper Sauce
Dinner
Blackened Mahi Mahi And Roasted Red Pepper Rouille
Lemon Grass Infused Rice Pilaf, Broccoli Milanese
Tarte Tatin With Pecan Creme Fraiche
Day Two
Lunch
Maple Cured Bacon, Baby Romaine, Sliced Heirloom Tomatoes, On Grilled Sourdough Bread With An Avocado Aioli
Baked Camembert With Burgundy Poached Pears, Marcona Almonds And Medjool Dates
Canape
Spinach & Artichoke Dip
Grilled Hanger Steak With Black Fig Demi-Glace
Dinner
Marbled Avocado Tiles With Mango Ceviche
72-Hour Sherry Braised Beef Short Ribs
Chive And Chevre Whipped Potatoes And Spring Mix With A Roasted Tomato Vinaigrette
Ice Cream Parfait Layered With Lemon Custard, Blueberry Compote, Whipped Cream And A Cherry On Top
Day Three
Lunch
Kansas City Style Barbeque Ribs With Watermelon Mint Salad
Spice Grilled Tuna Tostadas With Mango-Avocado Slaw & Asian Glaze, Served with Cilantro Lime Pilaf
Blueberry Compote Stuffed Red Velvet Cupcakes With Lemon Infused Cream Cheese Frosting
Canape
Roasted Sweet Red Pepper And Smoked Garlic Hummus With Crudités
Escargot With Beurre De Bourgogne
Dinner
Traditional Beef Wellington
Sauteed Rainbow Trout With Lemon Caper Beurre Blanc
Basmati Rice, Wilted Spinach, Toasted Hazelnuts, Brown Butter Vinaigrette
Peppermint Tartlets
Day Four
Lunch
Korean Marinated Tri-Tip Skewers Grilled With Shishito Peppers And Sweetie Drops
Red Quinoa And Rocket Salad With Halloumi And A Sweet And Smokey Vinaigrette
Seared Ahi Tuna Sashimi With Soy Ginger Lime Sauce And Seaweed Salad
Dinner
Herb Incrusted Calamari Steaks Topped With Sautéed Lobster Knuckle, Lump Crab, And Bay Scallops In A Sweet corn Veloute
Duck Leg Confit With Vanilla Demi-Glace
Yam And Sweet Potato Au Gratin Gruyere
Roasted Brussels Sprouts With Maple Cured Bacon, Thyme Roasted Apples And Stout Mustard Sauce
Lavender Crème Brulee Served With A Shot Of Chilled Limoncello
Day Five
Lunch
Red And Golden Beet Gazpacho With A Crab Salad Quenelle
Pork Cheek Potato Gnocchi With Maple Glazed Root Vegetables And Natural Jus
Banana Pudding With Nilla Wafers, Sliced Bananas, And Fresh Whipped Cream
Canape
Candied Bacon Wrapped Quail With Bleu Cheese Dipping Sauce
Cucumber Slices With Dill Cream Cheese And Smoked Salmon
Dinner
Pan Seared Sea Scallops And Pork Belly With A Cherry Gastrique
Free Range Chicken Breast Baked With A Shrimp And Crabmeat Stuffing, Topped With Lobster Saffron Cream
Wild Mushroom Risotto, Green Bean Almondine, Leaf Salad
Passion-Fruit Mousse With Bittersweet Chocolate, Poached Strawberries, And Candy Dust
Day Six
Lunch
Mac n’ Cheese Stuffed Grilled Cheese Wedges In Tomato Bisque Drizzled With Chive Crème Fraiche
Chopped Kale with a creamy Caesar dressing and Garlic Croutons
Green Shawarma Marinated Chargrilled Salmon
Grapefruit And Fennel Salad With A Ginger And Pomegranate Vinaigrette
Dinner
Beef Fillet Entrecote Bordelaise
Roasted Sweet Potatoes And Red Onions Topped With Tahini, Za’atar, And Pine Nuts
Chargrilled Asparagus With Himalayan Black Salt
Spiced Rum Bread Pudding With Dried Cherries, Crème Anglaise, And Cinnamon Ice Cream
Day Seven
Lunch
Pan Roasted Chicken With White Wine, Artichoke Hearts, Cremini Mushrooms, Tomatoes, Garlic And Fresh Herbs
Seared Shrimp And Langoustines With Cheesy Grits, Mustard Greens And Okra
Deep Fried Cookie Dough With Brandy Caramel Ice Cream
Canape
Oysters Rockefeller With Swiss Chard, Crumbled Bacon, Sambuca, Mozzarella And Muenster Cheese
Steak Tartare With House Made Chips
Dinner
Shredded Cucumber Salad With Tomato Confit, Chèvre, Powered Bacon And Yogurt Dill Dressing
Crown Roast Of Lamb Filled With Harvest Vegetable Couscous
Squid Ink And Truffle Fettuccini Lobster And Shrimp A La Crème
Classic Chocolate Fondant










2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | ||
---|---|---|---|---|---|---|---|---|
Winter 2018 to 2019 | $27,000 | $27,000 | $27,000 | $28,000 | $29,000 | $30,000 | $31,000 | |
Summer 2019 | $27,000 | $27,000 | $27,000 | $28,000 | $29,000 | $30,000 | $31,000 | |
Winter 2019 to 2020 | $27,000 | $27,000 | $27,000 | $28,000 | $29,000 | $30,000 | $31,000 | |
Christmas/New Years $38,000/up to 8 guests St. Thomas Pick-ups or Drop-offs: +$400 St. Martin area charters: +$1000 & plus local taxes. Charters outside the Virgins: Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed. |
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MCA Compliant | ||||||||
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat |
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