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SEAHOME II

Rates from $64,000 per week

length.png 65.00 Ft - Sleeps 10 Guests
yacht-type.png Catamaran
scuba.png Scuba Diving On Board
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BUILT/REFIT
YEAR
2024
YACHT
Builder
Lagoon
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
3
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SPECIAL OFFER
Justified Horizons will be offering 10% discounts for charters run in January and February 2025. *applies to charters 6 nights or more
Yacht Insight

SEAHOME II Catamaran

We are introducing the pinnacle of luxury sailing with the Lagoon Sixty 5 Catamaran. This yacht comfortably hosts ten guests across five queen-sized cabins with private bathrooms, offering versatility with a convertible twin-bed option in one cabin while reserving a midship cabin for the crew.

In embracing sustainability, SEAHOME II integrates eco-friendly advancements, including a renewable energy system, a cutting-edge lithium power bank, and cork decking derived from sustainable sources. These enhance guest comfort with more excellent surfaces and ensure quieter, cleaner cruises thanks to minimized generator usage.

Please note that all the pictures are stock photos. New ones will be taken when they arrive in the Virgin Islands this fall.

Guest experiences are elevated with a generously sized cockpit featuring a dining and bar area, versatile lounging spaces, and a fly-bridge on the upper level for unobstructed 360° views—all ideal for relaxation and entertainment. The stylish salon boasts contemporary decor, large windows for panoramic views, and natural light floods, enhancing the overall sense of openness and connection with the sea.

Featured highlights

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Tablescaping that will delight you
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Deluxe Interior
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Flybridge with room to move around
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Elegant cabins onboard
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Tablescaping that will delight you
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Deluxe Interior
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Flybridge with room to move around
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Elegant cabins onboard

Yacht Details

Layout Image
Details
Beam:
33 Feet
Length:
65.00 Ft
Builder:
Lagoon
Year:
2024
Rates:
$64,000 - $85,000
Guests:
10
Cabins:
5
Queen Cabins:
5
Engine Details
Fuel Consumption:
34
Locations
Winter Area:
Caribbean Virgin Islands (US/BVI)
Summer Area:
Greece
Other Amenities

Accommodates ten guests in five ensuite queen cabins. The starboard aft cabin bed can split into two twins

  • Toiletries Include:
  • Shampoo
  • Body Wash
  • Leave-In Conditioner
  • Body Lotion
  • Reef Safe 30SPF Sunscreen
Dinghy hp:
70
Water Skis Adult:
Yes
SU Paddle Boards:
4
Snorkel Gear:
Yes
Tube:
Yes
Wake Board:
Yes
Floating Mats:
Yes
Beach Games:
Yes
Fishing Gear:
Yes
Other Toys
  • 4 Bote paddle boards
  • 7×7 Bote inflatable dock
  • Floating swim enclosure
  • Noodles
  • 2  Sub Wings
  • Paddleball
  • Frisbee
Scuba Diving
Resort Course:
$175 per Resort Course
Full Course:
Referral Course is $400
Divers:
10
Tanks:
10
BCs:
10
Regulators:
10
Air Compressor:
Not Onboard
Dives/wk:
3 per week
License:
Instructor
General Diving Info
  • Seahome II has a Dive Instructor onboard with Captain James!
  • SCUBA diving is $75.00 per person per dive for each certified diver

Gallery

Tablescaping that will delight you
Yacht Images
Deluxe Interior
Yacht Images
Yacht Images
Yacht Images
Yacht Images
Elegant cabins onboard
View Gallery 3
Menu Crew Rates Availability

SEAHOME II CATAMARAN SEVEN NIGHTS WEEKLY RATES

Based in the British and US Virgin Islands

Fully Crewed and Inclusive- The minimum number of nights is four.

2 Guests $61,000

3 Guests $62,000

4 Guests $63,000

5 Guests $64,000

6 Guests $65,000

7 Guests $66,000

8 Guests $67,000

9 Guests $68,000

10 Guests $69,000

XMAS WEEK $80,000

NEW YEARS WEEK $85,000

Crew Gratuity of 15-20% adjusted as to how you feel the service you received is customary.

Available:
Hold/Option:
Booked:
Unavailable:
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Seahome II Luxury Catamaran Sample Menu Chef Ryan Katona

DAYBREAK

A choice selection of breakfast items served daily would include breads and pastries, cereals, yogurts, fresh fruits, charcuterie, a variety of cheese, 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, sausage, bacon and oatmeal.

The following menu can be served either as plated meals, family style, or buffet.

 

House made Chorizo, Russet Potatoes, Poblano Peppers, Vidali Onions, with Poached Eggs and Whole Grain Toast
Salmon Frittata with Tomatoes, Broccoli, Zucchini, Yellow Squash, Carrots, Cremini Mushrooms, and Dill Ceme Fraich
Baked Creme Brulee French Toast with a Fresh Mixed Berry Compot
Wood Roasted mushroom Omelet with Shallots, Poached Garlic and Chevre
Vanilla Mascarpone Stuffed Crepes, Macerated Berries, Fresh Whipped Cream
Poached Eggs Florentine on an English Muffin with Sauteed Spinach, Mushrooms, Onions, and Hollandaise Sauce
Banana Nut Waffles with Hazelnut Spread and Fresh Whipped Cream
Chorizo & Egg Tostados with Ranchero Sauce, Smashed Avocado, Pico De Gallo and Sour Cream
Classic Eggs Benedict
Smoked Salmon, Scrambled Eggs, and Dill Cream Cheese served on a Croissant

MIDDAY

Maple Cure Bacon, Baby Romaine, Sliced Heirloom Tomatoes, and an Avocado Aioli on Grilled Sourdough Bread
Mussels Sauteed in Casino Butter and Chef’s Salad
Kansas City Style BBQ Ribs with Watermelon Mint Salad
Spiced Grilled Tuna Tostados with Mango-Avocado Slaw & Asian Glaze, served with Cilantro Lime Pilaf
Pork Cheek Potato Gnocchi with Maple Glazed Root Vegetables and Natural Jus
Mac n’Cheese Stuffed Grilled Cheese Wedges in Tomato Bisque Drizzled with Chive Creme Fraiche
Caesar Salad with Grilled Salmon or Chicken
Pan Roasted Chicken with White Wine, Artichoke Hearts, Cremini Mushrooms, Tomatoes, Garlic and Fresh Herbs

APPETIZERS

Crispy Salami Cups Filled with Finely Diced Tomatoes, Cucumbers, Kalamata Olives, Feta and Basil
Marbled Avocado Tiles with Mango Ceviche
Wood Grilled Korea Marinated Tri-Tip Skewers with Shishito Peppers and Sweetie Drops
Roasted Sweet Red Pepper and Smoked Garlic Hummus with Crudites
Artisinal Cheese Plate with French Olives, Chutney, and Dried Fruit
Seared Ahi Tuna Sashimi with Soy Ginger Lime Sauce and Seaweed Salad
Spinach and Artichoke Bruschetta served Warm on a Toasted Crostini

MAIN

Crown Roast of Lamb Filled with Harvest Vegetable Couscous
Squid Ink and Truffle Fettuccini Lobster and Shrimp A La Creme
Wild Mushroom Risotto, Green Bean Almondine, Leaf Salad
Duck Leg Confit with Vanilla Demi-Glace, Yam and Sweet Potato Au Gratin Gruyere, Roasted Brussel Sprouts
Traditional Beef Wellington
Blackened Mahi and Roasted Red Pepper Rouille
Grilled Hangar Steak with Black Fig Demi-Glace, Lemon Grass Infused Rice Pilaf, Broccoli Milanese
Spinach and Artichoke encrusted Salmon
72-Hour Sherry Braised Beef Short Ribs, Chive and Chevre Whipped Potatoes and Spring Mix with a Roasted Tomato Vinaigrette

DESSERT

Frozen Amaretto and Vanilla Souffle
Tarte Tartin with Pecan Creme Fraiche
Peppermint Tartlets
Lavender Creme Brulee served with a Shot of Limoncello
Passion-Fruit Mousse with Bittersweet Chocolate, Poached Strawberries, and Candy Dust
Spiced Rum Bread Pudding with Dried Cranberries, Creme Anglaise, and Cinnamon Ice Cream
Classic Chocolate Fondant

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CAPTAIN JAMES

James, a seasoned captain with roots in Northern England, fell in love with the water early on. By age 10, he was already a PADI Junior Open Water Scuba Diver, eventually becoming a PADI Divemaster Instructor. His sailing journey began in 2015 at the Hartlepool Yacht Club, where he spent countless hours on the North Sea, even participating in Tall Ship regattas. By 2018, James had earned his RYA Yachtmaster certification and shifted into a career as a professional skipper. He’s spent years chartering in the Mediterranean, visiting places like Spain, Croatia, Greece, Turkey, Italy, and Montenegro, and delivering yachts across oceans. James has recently embraced the Caribbean’s sailing and diving scene, ensuring every guest experiences the same awe and wonder he feels at sea.

CHEF RYAN

Ryan’s journey began in Detroit, where, at 14, he stepped into the hospitality world. By 16, he was mastering his skills in the kitchen. After training as a chef, his path took a brief detour when he became a paramedic, but his passion for cuisine quickly called him back. Winning the Super Yacht scholarship catapulted him to France’s world’s leading maritime academy and further culinary pursuits. Beyond the kitchen, Ryan dominates the ping pong table, always ready with his paddles.

STEWARDESS/MATE ELLEN

Ellen’s story unfolds from her childhood in the picturesque town of Knysna, South Africa, where adventures with her family sparked her love for travel. Her creativity, rooted in a BA in Visual Communications and a passion for Graphic Design, flourishes in yachting. Ellen brings her artistic visionoral arrangements to themed dinners to life from fl. A certified RYA Yachtmaster Coastal, she embraces the sea, eagerly participating in watersports and exploring the Caribbean. Ellen’s ambition is to deliver unforgettable experiences through impeccable service, gourmet food, and fine wine in the Virgin Islands.




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