XENIA62

XENIA62

BUILT/REFITYEAR 2014 full refit
YACHTLENGTH 62.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 8
TOTALCREW 2
RATESFROM $22,950

Matt and Tara are an experienced and energetic couple, with a diverse range of skills both above and below the water. They are a highly motivated, self-organised couple with an eye for detail and the desire to ensure their guests have the vacation of a lifetime.

They love helping guests discover the amazing waters of the British Virgin Islands through snorkelling and diving; Tara has been a diving instructor since 2001, and she really enthuses about the local fish and their habitats, sharing her knowledge with guests.

Tara is a highly qualified chef, having spent two years in one of London's top catering colleges, followed by 10 years working in some of the top restaurants and hotels in London. Wanting to travel she became a diving instructor and started exploring the world. Tara has now have found a way to combine her two passions: cooking and the ocean. As a result of her training, when faced with issues like food intolerance or allergies, she can quickly produce suitable alternatives without inconveniencing the customer. Tara really enjoys creating new menus and experimenting with new dishes, in order to provide her guests with a fantastic culinary experience.

Matt is an RYA/MCA Yachtmaster with over ten years professional experience sailing the waters of Australia, BVI, Italy and the UK. He enjoys meeting new guests and dealing with any interesting challenges over the years. He loves being involved on deck and in the water, as well as exploring new places and cultures.






Specifications

Type Catamaran
BuilderPRIVILEGE ALLIAURA MARINE GROUP
Year Built2006
Size62.00 Ft
Beam30' Feet
Draft5' Feet
Guests8

Boat Details

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

Pick Up Locations

Pref. Pick-up: Nanny Cay, BVI
Other Pick-up: YHG

Details

Refit: 2014 full refit
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

(2) 180hp diesels (1) 17Kw generator (1) 15Kw generator 220V 50Hz
Fuel Consumption: -
Cruising Speed: -
Max Speed: -

Locations

Winter Area: -
Summer Area: -

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: SatTV
SatPhone
WiFi throughout the yacht
# of Videos: -
# DVDs/Movies: 200+
# CD's: iPod
Camcorder: No
Books: Yes
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: No
Water Maker: -
Special Diets: Yes
Kosher: No
BBQ: Yes
# Dine In: 8
Minimum Age: None
Generator: (1) 17Kw & 1 15Kw
Inverter: Yes upon request
Voltages: 200V 50Hz
Water Maker: -
Water Cap: -
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: No
Hairdryers: Yes
# Port Hatches: A/C
Guests Smokes: Cockpit and aft steps
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No

Water Sports

Dinghy size: 14ft High Thrust - New Dec 2017
Dinghy hp: 50Hp
Dinghy # pax: 8
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): 1
Floating Mats: No
Swim Platform: Walk down stern
Boarding Ladder (Loc/Type): Walk down stern
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: Yes
Gear Type: 1 Trolling/ 1 cast
Rods: 2
Chef Tara's Menu - New for 2019

All Breakfasts are served with juices, tea and coffee, yogurts, cereals, freshly cut fruits, freshly baked Muffins, toast & bagels and a selection of jams

Breakfasts:

  • Eggs Benedict made with prosciutto or Smoked salmon
  • Smoked Salmon platter with cheeses, capers and red onions
  • Mini pancakes sautéed Plums and Greek Yogurt
  • Baked Eggs in a Prosciutto cup
  • Greek yogurt parfait with a summer berry compote
  • Traditional English breakfast
  • French toast made with homemade cinnamon challah bread

Lunches:

  • Goats cheese and roasted pepper filo baskets
  • Insalata Caprese with homemade multi gran bread
  • Caesar salad with jerk chicken skews
  • Crab and avocado tower
  • Trio of seafood (lobster samosa, crab and salmon roulade, shrimp salad)
  • Buffalo sliders with sweet potatoes fries
  • Anti-pasti platters
  • Moules marinière with crusty homemade bread
  • Pulled Pork Tacos with Black bean salsa and avocado cream
  • Lamb koftas with hummus, Greek salad & pitta bread
  • Shrimp, artichoke, feta and olive salad
  • Pan seared black pudding scallops and salami
  • BBQ Ribs served with potato salad and grilled corn on the cob

After Lunch Sweet:

  • Double Chocolate Brownies
  • White Chocolate and Cardamom Cookies
  • Lemon Yogurt Cake
  • Lite fruit cake
  • Honey oatmeal cookies
  • Warm apple turnovers
  • Chocolate chip cookies
  • Ziggy lemon Bars

Appetizers:

  • Bruschetta served on homemade bread
  • Baked Brie with rosemary focaccia
  • Shrimp baskets
  • Crab baskets
  • Lobster samosas
  • Hummus pitta
  • Artichoke dip
  • Shrimp Toast
  • Stuffed mushrooms
  • Tomato and goats cheese squares
  • Filo parcels stuffed with feta, spinach, chick peas, paprika and nutmeg
  • Goats’ cheese with cranberry port chutney crostini
  • Caprese crustiness
  • Cheese scones served with a vintage cheddar and a port cranberry and pecan chutney
  • Truffle Popcorn
  • Traditional British Sausage Rolls served with Coleman’s Mustard

Starters:

  • Pan seared Octopus served over carrot and ginger purée and crispy onion rings
  • Foie gras on homemade brioche with fig jam
  • Blue Cheese panna cotta with port and balsamic poach pears
  • Butternut squash soup with a truffle finish
  • Shrimp wontons with sweet chili sauce
  • Tuna Tartar wrapped in Gem leaves
  • Egg plant Parmigiana
  • Classic Greek Salad with a goat’s cheese crostini

Entrees:

  • Canadian Duck Breast cooked in a citrus marinade finished in the oven with a honey and fresh figs
  • Mahi wrapped in Prosciutto served with lemon basil couscous and a saffron sauce
  • Rack of Lamb served over oven roasted Mediterranean veg and rosemary new potatoes
  • Pan seared sea bass with homemade squid ink Tagliatelle over roasted Red Pepper sauce
  • Beef Wellington with Asparagus wrapped in prosciutto, Hasselback potatoes and a red wine jus
  • BBQ Giant Black Tiger Shrimp served over Paella
  • Oven roasted salmon nicoise
  • Local BVI Pork served over garlic mash with a coarse grain mustard and wild mushroom sauce
  • BBQ Cowboy Steak topped with Truffle butter served with herb garlic mash roasted vegetables
  • Mediterranean Seafood Stew
  • Pan seared Giant Scallops served over Champagne Risotto

Dessert:

  • Raspberry and Lemon Mille-feuille
  • Chocolate Lava Cake with Mango Sorbet
  • Baileys Creme Brule served with a White Chocolate Biscotti
  • Key Lime Pie (with a difference)
  • Classic chilled Cheese Cake with a Summer Compote
  • Rich Chocolate Truffle cake with Raspberry coulis
  • Tiramisu
  • White Chocolate tower topped with a quenelle of Dark chocolate Gelato
  • Hot Apple Galette with Vanilla and Cardamom Ice Cream

 

XENIA 62 Wine List

The followings constitutes the ‘house’ wines onboard Xenia 62. Whilst this list is not exclusive and is subject to change, it indicates the level of wines stocked aboard. Should specific wines be requested these may be arranged prior to charter, subject to availability (and space onboard!) and should the price exceed the level of the below list a link will be provided to the guest to enable them to purchase the wines and have them delivered to the yacht before they board.

The below list is valid for the Virgin Islands ONLY. For charters outside of the Virgin Islands, wine will be purely by grape requested and no guarantee is provided as to individual wines.

Red

  • Cabernet Sauvignon- Decoy by Duckhorn, Sonoma County, CA
  • Merlot – Chateau de Ferrand Grand Cru Classé Saint-Emilion, Bordeaux, France
  • Pinot Noir – La Crema,  Sonoma Coast, CA
  • Malbec – Kaiken Ultra, Mendoza, Argentina (by request only)

White

  • Sauvignon Blanc – Oyster Bay, Marlborough, New Zealand
  • Chardonnay – La Crema, Sonoma Coast, CA
  • Pinot Grigio – Santa Margarita, Italy
  • Prosecco – Santa Margarita, Italy
  • Champagne- Bollinger, Champagne, France (limited quantities per charter)

Rosé

  • “Magali” Signature, Côtes De Provence, France
  • Atmosphere (sparkling), Côtes De Provence, France

 

 

 

 

 

 

 

 

 

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Summer 2020 $22,950 $23,625 $24,300 $24,975 $25,650 $26,325 $27,000
Winter 2020 to 2021 $25,500 $26,250 $27,000 $27,750 $28,500 $29,250 $30,000
Summer 2021 $22,950 $23,625 $24,300 $24,975 $25,650 $26,325 $27,000

Not available for charter
MCA Compliant
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

(15 December -30 April)
(1 May - 14 December)


Available:
Hold/Option:
Booked:
Unavailable:

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