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2016 58ft Catamaran Sleeps 8 Guests In 4 Cabins, Sail in the deep blue!


From $28,000/week

Special Terms

Holiday weeks may differ, please enquire!

Guests: 8

Length: 58ft

Cabins: 4

Built: 2016

Crew: 2

Builder: Leopard



8 Guests

4 Queen Beds

6 Electric Heads

4 Cabins

6 Showers

Sleeps up to 8 in one king cabin and 3 queen cabins, each with en-suite bath...




WiFi internet access


Sun Awning

Ice maker

Ipod/device docking station

Air conditioning and fans

Inverter Yes

Bimini Top


Cockpit and flybridge speakers

Night Air conditioning and fans

Water Maker: 250L/Hr

Deck showers

Salon TV with satellite tv

Swim Platforms


Water fun

Yes 60HP Dinghy


Stand Up Paddle

Floating Mats

Beach Games

Adult Water Skis


1 Man Kayak

Snorkeling Gear

Underwater Camera

Kids Water Skis


2 Man Kayak

Fishing Gear


Gabriele has been a sailor since he was 6 years old, becoming a professional skipper in his teens. By 19 he was successfully racing monohulls in his home country of Italy. Right after secondary school he moved to London working as a charter financial analyst at Lasalle Investment Management. After 8 years in the UK he returned to his home country and began work as an executive director for Servizimisuratori Indstrustrali in Milan eventually becoming its global sales director. After a successful run in management Gabriele's love of the see came calling again taking a position as Skipper for Italian Sailing School for 13 years and for the ...




<p style="text-align: center;">Day 1<br />Welcome Spread & Dinner<br />Baked brie coated in honey with fresh thyme and grapes<br />Assortment of Italian meats and cheese platter<br />Homemade sun-dried tomato hummus with crackers<br />Tomato-Mozzarella salad with onion and balsamic drizzle<br />Beef Bolognese pasta<br />Freshly roasted garlic parmesan bread<br />Dessert<br />Local fruit and cheese pastries with raspberry preserves</p> <p style="text-align: center;"><br />Day 2<br />Breakfast<br />Pastry filled quiches- veggie and meat with cheese options<br />Served with assortment of pastries and breads<br />Lunch<br />Feta spinach burgers on pita with cucumber yogurt sauce with roasted<br />vegetables<br />Dinner<br />Avocado-tomato salad<br />Mango-lime fresh catch fish with roasted onions and peppers served with rice<br />Dessert<br />Coconut custard pie with a pancake crust</p> <p style="text-align: center;">Day 3<br />Breakfast<br />Greek Yogurt Parfait Bar- granola, honey, fresh and dried fruits<br />Lunch<br />Ginger-soy glazed shredded chicken lettuce wraps<br />Dinner<br />Cucumber yogurt sauce with freshly baked pita chips<br />Watermelon feta mint salad<br />Lamb chops with garlic broccoli and lemon potatoes<br />Dessert<br />Ice Cream brownie sundaes</p> <p style="text-align: center;">Day 4<br />Breakfast<br />Scrambled eggs with maple glazed bacon and freshly baked assorted muffins<br />Dinner<br />Gourmet pizzas - meat and veggie options<br />Dinner<br />Fresh guacamole & homemade salsa with chips<br />Fish tacos w/ cabbage, pickled onion, queso, w/ black beans and tomato rice<br />Dessert<br />Fruit Pizza</p> <p style="text-align: center;">Day 5<br />Breakfast<br />Baked German pancake with sausage and fresh fruit salad<br />Lunch<br />Jerk shrimp mango salad with vinaigrette dressing<br />Dinner<br />Lemon-herb roasted chicken with roasted vegetables and potatoes<br />Dessert<br />Greek rice pudding topped with cinnamon and golden raisins</p> <p style="text-align: center;">Day 6<br />Breakfast<br />Toast Bar- avocado toast, honey whipped ricotta toast, peanut butter banana<br />Lunch<br />Wraps- Honey citrus chicken salad or buffalo chicken with chips and<br />tri-color bean salad<br />Dinner<br />Pear and Gorgonzola salad<br />Hand cut 1.5” ribeye topped with caramelized onions served with lemon<br />parmesan asparagus and baked potato<br />Dessert – NY style cherry cheesecake</p> <p style="text-align: center;">Day 7<br />Breakfast<br />Breakfast burrito- scrambled eggs with fresh salsa, queso, sour cream and<br />bacon on warm flour tortillas<br />Cuban coffee with sweet condensed milk<br />Lunch<br />Kale salad with lemon chicken, sun-dried tomato, feta, scallion, artichoke and<br />chickpeas, and a bread twist<br />Dinner<br />Goat cheese, fresh raspberry spinach salad with citrus dressing<br />Maple lemon chipotle pork with balsamic brussels sprouts and scallion rice<br />Dessert<br />Assortment of fresh fruit and gourmet cheeses</p> <p style="text-align: center;">Day 8<br />Send Off Breakfast<br />Blueberry cream cheese baked croissants with sausage and fruit<br />ASSORTED SNACKS THROUGHOUT THE DAY<br />Mixed nuts & dried fruits<br />Meat and cheese plates<br />Veggie & fruit platters<br />Dips & cracker plates<br />Chips, granola bars, chocolates, etc<br />*Other breakfast options throughout the week will be bagels w/ cream cheese,<br />toast, cereal, eggs, and English muffins<br />*Some ingredients may flex based on fresh options available while provisioning</p>