AZURIA

2011 50ft Catamaran Sleeps 6 Guests In 3 Cabins, Paradise sailing

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From $17,000/week

Special Terms

Holiday weeks may differ, please enquire!

Guests: 6

Length: 50ft

Cabins: 3

Built: 2011

Crew: 2

Builder: Lagoon

AZURIA is a beautiful Lagoon 50, refit in 2018/19, offering 3 queen cabins each with private bath. The master cabin is larger and includes a private sofa and lounge area. Master cabin also has own ensuite head with a separate shower stall, electric head and vanity. The other two spacious guest cabins each have a queen size berth, ensuite bathroom with electric toilet and semi-wet shower area. There is plenty of deck space for alfresco dining, lounging and sunbathing. All cabins have individually controlled air conditioning units for client comfort . 2019 Award Winning Yacht & Crew: BVI Annual Charter Yacht Show - 1st Place for Best Mul...

Accommodations

6 Guests

3 Queen Beds

3 Wash Basins

3 Cabins

3 Showers

3 Electric Heads

Three guest cabins with queen size berths. The Master Cabin has a separate shower stall, the remaining two guest showers are semi-wet showers. Spacious main salon and cockpit for lounging, dining, socializing and watching the sunsets.

BERTH MEASUREMENTS:
All 78"L x 66"W

Azuria carries an Automated External Defibrillator (AED) onboard....

Amenities

WiFi internet access

Generator:Yes

Sun Awning

Ice maker

Ipod/device docking station

Air conditioning and fans

Inverter Yes

Bimini Top

BBQ

Cockpit and flybridge speakers

Night Air conditioning and fans

Water Maker: Yes, 1,800

Deck showers

Salon TV with satellite tv

Swim Platforms

New Sails October 2019

Yoga! April - October: Start the day off mindfully with a complimentary private yoga session. As an RYT 200 Certified Yoga Teacher, Brittany offers vinyasa based classes designed to connect her students with the elements and cultivate inner peace. Typically held at sunrise on the beach, her classes are accessible for beginners and will have you feeling centered and refreshed.

Amenties

Water fun

13' Center console NEW 2019 50hp NEW 2019 Dinghy

Kneeboard

1 Man Kayak

Snorkeling Gear

Adult Water Skis

Tube

2 Man Kayak

Fishing Gear

Wakeboard

Stand Up Paddle

Floating Mats

Beach Games

Noodles
4 bean bag chairs on bow
3 pax banana
1 men's wake board
1 woman's wake board
8 person floating island
Bow bimini cover
Child's SUPS
Cockpit, flybridge and forward deck speakers.
TVs with DVD player in each cabin.
Underwater lights.
Movie library.

Crew

Welcome aboard AZURIA and truly have your DREAM VACATION OF A LIFETIME, on our immaculately maintained catamaran.

April - August 2022: Captain Michael Vaughan and Brittany Kiley
October 2022 - August 2024: Luke Halloway and Kristen Wells

CAPTAIN MICHAEL
While working as a Day Charter Captain and Sailing Instructor in Chicago, Michael met Brittany as she was pursuing her goal of learning how to sail. The two of them soon realized their mutual dream of living and working on the water in the Caribbean, fell in love, and started planning to make their dream a reality.

Together they’ve sailed over 10,000 nautical miles in the Mediterranean, alo...

Cuisine

<table style="border-collapse: collapse; width: 97.552%; height: 53px;" border="1"> <tbody> <tr style="background-color: #3598db;"> <td style="width: 100%; text-align: center; height: 35px;">Chef Brittany's Sample Menu</td> </tr> </tbody> </table> <pre>Breakfast</pre> [always served with a beautiful assortment of fresh tropical fruit] <pre>Stuffed French Toast with Coconut + Bananas | Scramble Eggs | Sage Sausage Strawberry Banana Crepes with Nutella | Maple Sausage Links Avocado Toast | Thick-Cut Smokey Bacon Smoked Salmon Eggs Benny Ham + Cheese Puff Pastries | Mixed Berries Smoothies Steak + Eggs with Toast Yogurt Parfaits | Fresh Berries | Toasted Granola | Freshly Baked Muffins</pre> Lunch <pre>Chicken Salad on a Croissant Roll |Terra veggie Chips | Fresh Pineapple Shrimp Rolls (think lobster roll) on Brioche Cheeseburgers in Paradise - Guest Chef Takeover (Captain Michael) Orzo Feta Salad Semi Sundried Tomatoes | Balsamic Glaze Steak Fajitas | Pico | Guacamole | Fresh Watermelon Crab Cakes | Arugula Salad | Aioli Grilled Chicken Sandwiches | Pickles | BBQ Chips</pre> Appetizers <pre>Pesto | Burrata | Crostinis | Balsamic Asian Chicken Lettuce Cups Charcuterie Board Blistered Shishito Peppers | Chipotle Aioli Freshly Made Hummus Trio | Crudités shrimp Cocktail Veggie Spring Rolls | Peanut Dipping Sauce</pre> Dinner <pre>Lemon Garlic Shrimp & Grits with Smokey Bacon Roasted Salmon | Mango Salso | Coconut Rice | Soy-Ginger Greens Creamu Tuscan Pasta with Italian Sausage with Roasted Cherry Tomatoes Loclly Caught Mahi Mahi | Mango Coulis | Wild Rice | Roasted Veg Captain on the Grill: NY Strip Steaks | Garlic Mash Potatoes | Asparagus Chicken Saltimbocca | Roated Fingerlings | Brussel Sprouts | Balsamic Glaze Wild card: Either Duck Breast, Scallop, Lobster, Lamb or Fresh Catch!</pre> Dessert <pre>S'mores Chocolate Mousse Lemon Posset | Fresh Berries Chocolate Dipped Strawberries Dusted with Shredded Coconut Fresh Tropical Fruit with Homemade Whipped Cream + Cointreau Baked Apple Crisp Fudgey Brownies + Vanilla Ice Cream Classic Cheese cake with mixed Berry Coulis</pre> ~Specialty Diet Menus available upon request~ <table style="border-collapse: collapse; width: 99.8768%; background-color: #3598db; height: 63px;" border="1"> <tbody> <tr> <td style="width: 98.0892%; text-align: center;">Chef Kristen's Sample Menu</td> </tr> </tbody> </table> No dietary restrictions. Dairy free and gluten free menu option is available, upon request. Day One Welcome Platter- Nibbles consisting of meats and cheeses, fresh fruit, dip and crudites. Lunch- Traditional west Indian style chicken roti, served with mango chutney and green salad. Appetizers- Bruschetta selection, traditional tomato and balsamic, black olive tapenade and artichoke. Dinner- Grilled pork tenderloin, served over a coconut infused mashed sweet potato, roasted asparagus tips and an apricot orange jus. Dessert- Eton Mess served with passionfruit and mango coulis. Day Two Breakfast- Southwest style breakfast bowls, roasted russet and sweet potato gems, fried egg, chipotle aioli and avocado, served in a crispy tortilla bowl. Fresh fruit platter served alongside. Lunch- Mediterranean inspired shrimp skewers, served over an herby tabouli salad, homemade hummus and grilled homemade flatbread. Appetizers- Tuna Tataki avocado stacks served with rice crackers. Dinner- Marinated and grilled Mahi Mahi served with a toasted nut and seed couscous, pan seared broccoli florets and a whole lemon relish. Dessert- Chocolate cream pie, with fresh whipped cream and berries. Day Three Breakfast- Traditional Eggs Benedict, on homemade English muffins. Fresh fruit platter. Lunch- Caribbean curried chicken salad, served with local greens and grilled pineapple skewers. Appetizers- Charcuterie board Dinner- Pan seared roasted rack of lamb, served with crispy potato stacks, honey glazed carrots and a mustard rosemary sauce. Dessert- Earl grey and vanilla infused pannacotta, with shortbread crumbles and orange supremes. Day Four Breakfast- Classic Lorraine quiche slice, served with dressed greens, fresh fruit and homemade bread. Lunch- Crispy skinned teriyaki salmon filet, served alongside jasmine rice and a smashed cucumber salad. Appetizers- Mezze board, roasted garlic hummus, crudites, olives and flatbread. Dinner- Prosciutto wrapped chicken ballotine, stuffed with an herby walnut goat’s cheese, beetroot puree, seared cauliflower florets and a lemon pepper sauce. Dessert- Homemade key lime pie with fresh whipped cream. Day Five Breakfast- Breakfast bagel platter, served with a variety of toppings such as bacon, smoked salmon, cream cheese ect. Lunch- Classic American style bacon cheeseburgers, on homemade sesame buns with a watermelon feta salad. Appetizers- Beetroot cured salmon served with creme fraiche on blini. Dinner- Blackened seasoned red snapper fillet, served over coconut basmati rice, with chili lime grilled zucchini spears and a mango salsa. Dessert- Chocolate mousse, served with whipped cream and berries. Day Six Breakfast- Eggs Caprese, toasted ciabatta bread topped with fresh pesto, mozzarella cheese, sliced tomato and balsamic glaze. Lunch- Sesame encrusted seared tuna with Asian inspired slaw, and avocado wasabi mousse. Appetizers- Caramelized onion and brie tartelettes. Dinner- Grilled filet steaks, served alongside roasted baby new potatoes, bacon brussels sprout hash and a peppercorn cream sauce. Dessert- Classic crème brulee. Day Seven Breakfast- English breakfast, served with fried eggs, bacon, baked beans, sauteed mushrooms, grilled tomato and toast.