2020 56ft Catamaran Sleeps 12 Guests In 7 Cabins, Sailing fun for the whole family
Builder: Bali Catamarans
4 Queen Beds
6 Wash Basins
6 Electric Heads
Ad Astra is best suited for 10 guests in 5 double cabins. She can sleep two additional children in the fully outfitted forepeaks. There are 4 Queen guests cabins and one cabin with two twins. The crew takes the starboard aft cabin. Port aft cabin and two forepeaks have wet heads....
WiFi internet access
Ipod/device docking station
Air conditioning and fans
Cockpit and flybridge speakers
Night Air conditioning and fans
Salon TV with satellite tv
14 ft. Highfield Center console with Turbo Swing for watersports and ladder assembly 60 Dinghy
Adult Water Skis
Stand Up Paddle
1 Man Kayak
Other amenities include:
Trident sea scooters
E-Lift Electronic Foil
Giant Lilly Pad floating mat
Sub Wing (2)
Fishing Gear -
Two (2) Penn Spinfisher VI 7' Heavy rods with Penn 8500 reels.
Two (2) Paraflex Stand-up conventional rods - 5 Ft 9in Xxh with Penn Senator 116L reels.
Also have hand lines on board.
Captain Alex Duff was born while his parents were sailing and made his first offshore passage at age 6 weeks. He grew up in and around the Caribbean Islands and spent his school years in the Virgin Islands. His travels under sail on vessels ranging from luxury Catamarans to traditional square rigged schooners have taken him to pretty much every island in the Caribbean, to Venezuela, through the Panama Canal twice, Ecuador, And to the Galapagos and back. He's lived in the BVI, USVI, Alaska, South Africa, England, Scotland, and the mainland USA.
A boat owner since age 18, he has worked in the charter industry in the Caribbean since 2010 and...
<p><strong>SAMPLE MENU</strong></p> <p><strong>BREAKFAST OPTIONS</strong><br />All breakfast have selection of breads, fresh fruit platters, juice, coffee, tea and milk.</p> <p><br />1) Caribbean shakshuka: Caribbean seasoned tomato stew, eggs, fried plantains, fresh<br />avocado and cilantro, served on cast iron skillets.</p> <p>2) Stuffed french toast: Brie and guava stuffed french toast, on brioche bread. Caramelized<br />figs and fresh fruits.</p> <p>3) Avocado toast: Smashed avocado over grilled pan seared sourdough bread, your choice of<br />eggs and a side of arugula, corn and feta salad with a lime and mint dressing.</p> <p>4) Fluffy banana pancakes: Served with glazed pineapples, passion fruit coulis and a coconut<br />salted caramel drizzle.</p> <p>5) Island Benny: Braised pork shoulder over johny cakes, cayenne hollandaise and roasted<br />pepper salsa.</p> <p>6) Potato and oaxaca cheese galette: served with pulled jerk chicken, sunny side eggs and<br />julienne spring onions.</p> <p>7) Plantain fritatta: served with a fresh herloom tomato and basil salad.</p> <p><strong>LUNCH</strong><br />1) Shrimp ceviche with fresh mango and passion fruit leche de tigre.<br />2) Chilled glass noodle Laksa served with tropical slaw and citrus segments.<br />3) Grilled lobster with spicy pineapple salsa and garden salad.<br />4) Crab “chupe”: Chilean crab casserole with a bread and coconut cream base, chili, cilantro<br />and Parmesan gratin.<br />5) Roasted pork with Caribbean rub, citrus papaya slaw and sweet potato chips.<br />6) Rock salt cooked chicken, pan seared asparagus and cilantro pesto barley salad.<br />7) Grilled catch of the day (whole fish), jazmin rice, tropical slaw and coconut, lime, ginger<br />sauce.</p> <p><strong>LUNCH DESSERTS</strong> <br />1) Suspiro limeño cups: Manjar blanco (evaporated and condensed milk caramel), italian<br />meringue and passion fruit.<br />2) Chili and mango sorbet<br />3) Tropical fruit pavlova<br />4)Vanilla and hibiscus pannacotta cups.<br />5) Coconut sticky rice parfaits with fresh mango and lime mint glaze.<br />6) Celestino: Dulce de leche filled crepe topped with a quenelle of vanilla icecream.<br />7) Eldelflower and strawberry triffle cups.</p> <p><strong>DINNER</strong><br />1) Caribbean curry style goat ossobuco, fungi and roasted baby root veggies.<br />2) Pan roasted chicken Maryland, braised greens, lime ginger pan juices and plantain<br />garnish.<br />3) Beef tenderloin, red wine sauce, carrot puree and potato tarragon gratin.<br />4) Pan seared catch of the day, celeriac puree, braised leaks and confit tomatoes.<br />5) Beetroot risotto with balsamic glazed beetroots, goat cheese, toasted walnuts and arugula.<br />6) Umami marinate cauliflower florets with dahl style lentils, chipotle date puree and roasted<br />cherry tomatoes.<br />7) Olive oil poached hake with truffle and pinto bean puree, black garlic aioli, fennel and<br />pickled shallots.<br />EXTRA OPTION Lobster bisque: Butter poached lobster, snow peas and coconut foam.</p> <p><strong>APPETIZERS</strong><br />1) Seared scallops served over a pea and chili puree, micro greens and cilantro chimichurri.<br />2) Mahi mahi tiradito with a sesame ponzu dressing, shaved carrots and ginger garnish.<br />3) Braised goat tostones with smoked goats cheese, pickled shallots and cilantro.<br />4) Charcuterie board: Selection of cheese and meat, house pickles, grainy mustard, sweet<br />and salty nuts, dried fruit, fresh fruit and mango cilantro chutney.<br />5) Grilled bell peppers, stuffed with eggs and cheese served over watercress salad and lime<br />dressing.<br />6) Street Tacos: pulled beef, deep fried pork belly and shrimp tacos. Served with pickled<br />onions, cilantro, pineapple and avocado,<br />7) Bruschetta capresse: mix of roasted and fresh tomatoes, topped with fresh buffalo burrata,<br />drizzle of extra virgin olive oil and fresh micro basil.<br />8) Middle eastern board: Selection of hummus, babaganoush, seared halloumi, pita bread,<br />lamb koftas, yogurt sauce and house pickles.</p> <p><strong>DESSERTS</strong></p> <p>1) Bananarama: Raw vegan banana tart with a coconut and banana filling, cacao crunch,<br />deep fried bananas and coconut sorbet.<br />2) Passion fruit slice with creme patissiere, passion fruit coulis, mango puree and moscato<br />granita.<br />3) Lavander and Mango: lavander custard filled profiterole, with mango coulis and sorbet.<br />4) Piña colada: deconstructed cake with flambee pineapple, coconut diplomat cream, vanilla<br />sponge and rum sauce.<br />5) Pear and pistacchio tart with eldelflower gel and white chocolate mousse.<br />6) Hazelnut and Chocolate semifreddo, chocolate crunch, maple glazed pears and torched<br />marshmallow.<br />7) Rocky road: chocolate mousse cake, with cherry filling, drunk cherries, caramelized nuts<br />and italian meringue</p> <p> </p>
Upcoming 12 months reservations calendar
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Best Vacation We've Ever Had!
It was the best vacation we’ve ever had! And that comes from me and my wife, all three of my kids, and all of our guests. The boat was great, but Julie and Brad really made the trip special. Thanks so much for helping us organize it. A+ job! Captain Brad did an amazing job putting together the perfect itinerary. Considering all of the restrictions due to COVID, he deserves special apprecia...
Dear Brad and Julie,
Just a quick note to thank you guys again for an unbelievable vacation for Kevin and I, our family and friends. The memories that were created this week will stay with us forever -mostly due to your hard work spoiling all of us with food, drink, water sports, a beautiful boat to relax on and good company. And a huge thank you for all of your attentiveness and flexibility wit...
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