2022 57ft Catamaran Sleeps 8 Guests In 4 Cabins, Ready for an adventure!
Holiday weeks may differ, please enquire!
Builder: Royal Cape
***PHOTOS ARE OF YACHT'S SISTER SHIP GET ALONG***
Where Luxury meets adventure! Introducing Adventure Us, the latest Royal 57 Catamaran. Indulge in the Crystal clear waters of the Virgin Islands on this ultra-spacious sailing Catamaran. Adventure Us features a flybridge that has 360-degree ocean views. The flybridge sports a fully functioning bar and easy access to several sun pads to soak up the Caribbean sun.
Experience the Islands in a different way with your own professional crew.
Adventure Us accommodates up to 8 guests in 4 luxury queen cabins each with its own en-suite head and shower. All guest cabins are fully air-conditioned for...
4 Queen Beds
4 Wash Basins
4 Electric Heads
ADVENTURE US accommodates up to 8 guests in 4 luxury queen cabins each with its own on-suite head and shower. All guest cabins are fully air-conditioned for guest comfort. She has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.
Crew take starboard aft cabin....
WiFi internet access
Cockpit and flybridge speakers
Air conditioning and fans
Salon TV with satellite tv
Night Air conditioning and fans
Ipod/device docking station
14'6 50HP Dinghy
Adult Water Skis
Kids Water Skis
Stand Up Paddle
Jeff is originally from California and spent most of his childhood as Freestyle skier and snowboarder in Lake Tahoe. In the summers, he would enjoy the waters of the lake parasailing, jet skiing and boating. He found his true calling was watersports. In search of warmer weather and salt water, he moved to Key West. He got his foot in the door with the boating world with boat building which progressed quickly into becoming a chief mate and ultimately the worldwide Captain he is today. Jeff established himself as an exceptional Motor Yacht and Sailing Yacht delivery Company working all over the world including Trans-Atlantic crossings. Captain ...
<h1>Breakfast</h1> <p><strong>Selection of breads available</strong> <br />country loaf, potato bread, ciabatta, baguette, kitka, brioche, babka, rye and gluten free</p> <p><strong>Eggs Benedict<br /></strong>English muffin topped with wilted garden spinach, two poached eggs, hollandaise sauce and a choice of either crispy bacon or salmon</p> <p><strong>Shakshuka<br /></strong>Two eggs simmered in a lightly braised spiced tomato and red pepper sauce, finished with crumbled feta, avocado slices and chopped spring onions, served with toast</p> <p><strong>Fresh Homemade Croissants <br /></strong>With grated cheese and homemade jam</p> <p><strong>Breakfast Danish<br /></strong>Filling Selection:<br />Classic homemade jam<br />Cheese, bacon and spinach<br />Feta, black olive and basil<br />Fig, caramelized onion and brie</p> <p><strong>Smoothies & Smoothie Bowls<br /></strong>Fresh seasonal fruit blended with fresh juices, collagen and protein powders, topped with an assortment of granolas & nuts, dried fruit, sliced fresh fruit and nut butters drizzled on top</p> <p><strong>Homemade Gluten Free Granola<br /></strong>Toasted mixed seeds, almond & coconut flakes and a cocoa coating with thick yoghurt and a choice of berry compote *and fresh seasonal fruit</p> <p><strong>Fresh Bagels<br /></strong>Served with thin slices of salmon, crème fraiche, topped with sweet red onions & mustard sauce and dill</p> <p><strong>Dutch Baby<br /></strong>Dusted with icing sugar & syrup/honey and topped with a choice of either fresh mixed berries or poached eggs & bacon</p> <p><strong>English Breakfast<br /></strong>Egg of your choice served with bacon, cherry tomatoes, a sausage, mushrooms and toast</p> <p><strong>Potato Rosti<br /></strong>Grilled potato rosti topped with two poached eggs, cream cheese, rocket & your choice of toppings:<br />Crispy bacon & mushroom<br />Smoked trout & capers<br />Halloumi & cherry tomatoes</p> <p><strong>3 Egg Omelet <br /></strong>Cherry tomato, bacon, onion, pepper and mozzarella<br />Classic French omelet<br />Mushroom, mixed herb and ricotta</p> <p><strong> </strong><strong>Flourless Blueberry & Chocolate Muffins<br /></strong>Served with butter, honey and crispy bacon if wanted</p> <h1>Canapés</h1> <p><strong>Pita Tzatziki<br /></strong>Toasted round pita bread topped with thick yoghurt, sliced cucumber & black olives, dill and dry<strong> </strong>herbs</p> <p><strong>Bite sized Focaccia Selection:<br /></strong>Parmesan & fig<br />Black olive, capers and garlic<br />Basil and cherry tomato<br />Three-cheese and rosemary<br />Balsamic onion<br />Sage and mozzarella</p> <p><strong>3 Way Crayfish tails<br /></strong>Battered & deep fried on top of a chunky tartare sauce<br />Pan fried and served on top of a homemade tomato chutney<br />Poached and coated in a hollandaise sauce topped with paprika</p> <p><strong>Fried Eggplant stacks <br /></strong>Fried eggplant slices are stacked with sliced tomatoes and almond ricotta and served with a garnish of basil leaves and a drizzle of creamy basil pesto</p> <p><strong>Red Onion, feta and beetroot tart<br /></strong>Option of gluten free or regular pastry</p> <p><strong>Cucumber Roll-Ups <br /></strong>Strips of English cucumber, spicey mayo, avocado and a choice between prawn/crab/salmon rolled up in a sushi style topped with matching seafood choice and more spicey mayo</p> <p><strong>Whipped feta with balsamic roasted strawberries <br /></strong>Served on choice of bread topped with freshly sliced basil leaves</p> <p><strong>Bruschetta <br /></strong>Juicy chopped tomatoes with fresh basil served on a crusty piece of sourdough</p> <p><strong>Blue Cheese & Fig Rissoles<br /></strong>A light flakey pastry with a rich fig and blue cheese filling</p> <h1>Appetizers</h1> <p><strong>Teriyaki Chicken Strips <br /></strong>Served on a clean crisp Chinese slaw with a zingy dressing and a side of homemade spicey mayo</p> <p><strong>Artichoke & Jalapeno Dip <br /></strong>Charred baby carrots & corn to dip and served with homemade crostini</p> <p><strong>Arancini <br /></strong>Filled with mozzarella cheese and served with a garlic aioli</p> <p><strong>Moules Mariniere <br /></strong>Prepared & served in a creamy, white wine garlic sauce with fresh baguette</p> <p><strong>Venison Carpaccio<br /></strong>Topped with poached prune, rocket & gorgonzola cream</p> <p><strong>Lobster Bisque<br /></strong>Surrounding a poached tail and garnished with dill and drizzled fresh cream</p> <p><strong>Butternut-prawn & Coconut cream soup <br /></strong>A hearty soup served with toasted sourdough & garnished with chopped basil</p> <p><strong>Steak Tartare <br /></strong>Topped with an egg yolk and served with freshly toasted baguette</p> <h1>Lunch</h1> <p><strong>Salad Variety:</strong></p> <p><strong>Butternut & Avocado <br /></strong>A chunky mix with garlic & cashew nuts all coated in a sweet chili, balsamic dressing with chopped herbs</p> <p><strong>Ottolenghi seafood <br /></strong>A medley of prawns & baby squid tossed with. Fennel, lime, dill, parsley, garlic, chili and oil</p> <p><strong>Spinach & Strawberry <br /></strong>Served on a bed of baby spinach with freshly sliced strawberries, blue cheese, toasted pecans and very thinly sliced red onion topped with Balsamic Poppy seed dressing</p> <p><strong>Vietnamese Chicken <br /></strong>Poached chicken breast shredded and coated in a Vietnamese dressing with a syrup consistency, with roasted and salted peanuts, bean sprouts, sesame seeds, coriander, mint, red & green spring onion and shaved cucumber strips</p> <p><strong>Chopped Broccoli <br /></strong>Broccoli, carrot, cooked & chopped beetroot, avocado, finely sliced red onion, chickpeas, quinoa, toasted almonds & pumpkin seeds, mint and coriander dressed with a maple Dijon vinaigrette</p> <p><strong>Korean Spicy Cucumber <br /></strong>Made with Persian cucumbers tossed with green onions, garlic, Korean chili flakes, sesame seeds & oil, soya sauce, sugar and white vinegar </p> <p><strong>Pear & Gorgonzola <br /></strong>With roasted & salted pecan nuts, rocket, red onion, fennel and a vinaigrette</p> <p><strong>Mezze Board<br /></strong>Hummus, homemade pita bread, Spanakopita, keftethes, falafels, marinated olives, chunky Greek salad and Ottolenghi’s charred tomatoes on a cold yoghurt</p> <p><strong>Rainbow Spring Rolls<br /></strong>Red cand white cabbage, spring onion, carrot, pickled pink ginger, broccoli, red pepper and tahini dressing with a chili/plain soya dipping sauce</p> <p><strong>Steamed Bau Buns<br /></strong>Filled with crispy pork, kimchi, char siu sauce and spring onions</p> <p><strong>Pork Belly & Prawn Stir-fry <br /></strong>Rested on a bed of sticky rice, coated in a chili glaze</p> <h1>Main Course</h1> <p><strong>Fresh herb marinated rack of lamb/blue wildebeest steak<br /></strong>With coriander and honey – served with a choice of either pomegranate cous cous salad or vegetable medley</p> <p><strong>Paella<br /></strong>Saffron infused loaded with mussels, clams and prawns</p> <p><strong>Sticky Coconut Chicken Stir-fry <br /></strong>With basil-miso vegetable noodles, roasted cashews and fresh baby spinach leaves</p> <p><strong>Roasted Butternut Tortellini <br /></strong>With sage and mint cream</p> <p><strong>Tagliatelle Al Broccoli<br /></strong>A fresh & healthy nutty pasta</p> <p><strong>Red Pepper Marinated Pork Loin <br /></strong>Served on a bed of roasted spaghetti squash strands, finished off in a tahini sauce, topped with chopped & roasted pistachios</p> <p><strong>Venison Loin<br /></strong>Marinated pineapple (brandy, pepper, juniper), beetroot and Pommes William</p> <p><strong>Linguine Vongole<br /></strong>Iconic Neapolitan dish with garlic, pepperoncino, white wine and vongole (carpet shell clam)</p> <h1>Dessert</h1> <p><strong>Vanilla Panna Cotta<br /></strong>Salted caramel shards, ginger shortbread crumb and blueberry coulis</p> <p><strong>Lemon Parfait<br /></strong>With black olive madeleine and poppy seed cream and an olive oil dressing with lemon segments & black kalamata olives</p> <p><strong>Apple Tart Tartin<br /></strong>With homemade vanilla custard</p> <p><strong>Baked Vanilla Cheesecake<br /></strong>With bar-one ganache, no-churn raspberry ice cream and miniature macaroons</p> <p><strong>Assortment of Chocolate Truffles<br /></strong><em>served with a glass of amarula/kalua on ice<br /></em>Plain chocolate<br />Tennis biscuit<br />Salted caramel<br />Ginger caramel<br />Cherry & almond nib<br />Blancor coconut<strong> </strong></p> <p><strong>Frozen Chocolate Berry Slices<br /></strong>Drizzled with vegan dark chocolate, topped with chopped pistachios and fresh pomegranates</p> <p><strong>Chocolate Tart & Raspberry Sorbet</strong></p> <p><strong>Malva Pudding<br /></strong>With homemade custard and vanilla bean ice cream</p>