DRAGONFLY

2019 62ft Catamaran Sleeps 8 Guests In 4 Cabins, Spacious, luxurious and well-equipped

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From $38,000/week, all inclusive

Special Terms

Holiday weeks may differ, please enquire!

Guests: 8

Length: 62ft

Cabins: 4

Built: 2019

Crew: 2

Builder: Lagoon

Dragonfly is a 2019 Lagoon 620 which accommodates up to 8 guests in four beautifully appointed queen cabins....

Accommodations

8 Guests

4 Queen Beds

4 Electric Heads

4 Cabins

4 Showers

Dragonfly accommodates 8 guests in four Queen cabins, each with en suite heads with dry shower. The starboard aft cabin is the VIP suite. The crew takes the port midship bunk cabin....

Amenities

WiFi internet access

Generator:21 kw Onan and a 15 kw Panda

Sun Awning

Ice maker

Ipod/device docking station

Air conditioning and fans

Inverter 8,000 watts

Bimini Top

BBQ

Cockpit and flybridge speakers

Night Air conditioning and fans

Water Maker: Parker

Deck showers

Salon TV with satellite tv

Swim Platforms

Yoga Mats and Hand Weights

Amenties

Water fun

15 Ft. Highfield Center Console 70 HP Dinghy

Wakeboard

Stand Up Paddle

Snorkeling Gear

Underwater Camera

Adult Water Skis

Kneeboard

2 Man Kayak

Fishing Gear

Kids Water Skis

Tube

Floating Mats

Beach Games

2 Sea Doo Sea Scooters

Crew

Captain Dave Scallan grew up by the water in a small, coastal town in South East Ireland. Water safety and yachting are in his blood. Dave’s dad ran a water rescue operation and his parents pushed him to sail as a young boy. Growing up he raced dinghies, sailed in regattas and spent as much time on the water as he could. During his university years, Dave earned his degree as a mechanical engineer while simultaneously becoming a senior instructor through the Irish Sailing Association.

Dave then went on to instruct sailing in more than four different yacht clubs in Ireland. After his time in Ireland, he developed a strong desire to trav...

Cuisine

SAMPLE MENU BREAKFAST OPTIONS All breakfast have selection of breads, fresh fruit platters, juice, coffee, tea and milk. 1) Caribbean shakshuka: Caribbean seasoned tomato stew, eggs, fried plantains, fresh avocado and cilantro, served on cast iron skillets. 2) Stuffed french toast: Brie and guava stuffed french toast, on brioche bread. Caramelized figs and fresh fruits. 3) Avocado toast: Smashed avocado over grilled pan seared sourdough bread, your choice of eggs and a side of arugula, corn and feta salad with a lime and mint dressing. 4) Fluffy banana pancakes: Served with glazed pineapples, passion fruit coulis and a coconut salted caramel drizzle. 5) Island Benny: Braised pork shoulder over johny cakes, cayenne hollandaise and roasted pepper salsa. 6) Potato and oaxaca cheese galette: served with pulled jerk chicken, sunny side eggs and julienne spring onions. 7) Plantain fritatta: served with a fresh herloom tomato and basil salad. LUNCH 1) Shrimp ceviche with fresh mango and passion fruit leche de tigre. 2) Chilled glass noodle Laksa served with tropical slaw and citrus segments. 3) Grilled lobster with spicy pineapple salsa and garden salad. 4) Crab “chupe”: Chilean crab casserole with a bread and coconut cream base, chili, cilantro and Parmesan gratin. 5) Roasted pork with Caribbean rub, citrus papaya slaw and sweet potato chips. 6) Rock salt cooked chicken, pan seared asparagus and cilantro pesto barley salad. 7) Grilled catch of the day (whole fish), jazmin rice, tropical slaw and coconut, lime, ginger sauce. DINNER 1) Caribbean curry style goat ossobuco, fungi and roasted baby root veggies. 2) Pan roasted chicken Maryland, braised greens, lime ginger pan juices and plantain garnish. 3) Beef tenderloin, red wine sauce, carrot puree and potato tarragon gratin. 4) Pan seared catch of the day, celeriac puree, braised leaks and confit tomatoes. 5) Beetroot risotto with balsamic glazed beetroots, goat cheese, toasted walnuts and arugula. 6) Umami marinate cauliflower florets with dahl style lentils, chipotle date puree and roasted cherry tomatoes. 7) Olive oil poached hake with truffle and pinto bean puree, black garlic aioli, fennel and pickled shallots. EXTRA OPTION Lobster bisque: Butter poached lobster, snow peas and coconut foam. APPETIZERS 1) Seared scallops served over a pea and chili puree, micro greens and cilantro chimichurri. 2) Mahi mahi tiradito with a sesame ponzu dressing, shaved carrots and ginger garnish. 3) Braised goat tostones with smoked goats cheese, pickled shallots and cilantro. 4) Charcuterie board: Selection of cheese and meat, house pickles, grainy mustard, sweet and salty nuts, dried fruit, fresh fruit and mango cilantro chutney. 5) Grilled bell peppers, stuffed with eggs and cheese served over watercress salad and lime dressing. 6) Street Tacos: pulled beef, deep fried pork belly and shrimp tacos. Served with pickled onions, cilantro, pineapple and avocado, 7) Bruschetta capresse: mix of roasted and fresh tomatoes, topped with fresh buffalo burrata, drizzle of extra virgin olive oil and fresh micro basil. 8) Middle eastern board: Selection of hummus, babaganoush, seared halloumi, pita bread, lamb koftas, yogurt sauce and house pickles. DESSERTS 1) Bananarama: Raw vegan banana tart with a coconut and banana filling, cacao crunch, deep fried bananas and coconut sorbet. 2) Passion fruit slice with creme patissiere, passion fruit coulis, mango puree and moscato granita. 3) Lavander and Mango: lavander custard filled profiterole, with mango coulis and sorbet. 4) Piña colada: deconstructed cake with flambee pineapple, coconut diplomat cream, vanilla sponge and rum sauce. 5) Pear and pistacchio tart with eldelflower gel and white chocolate mousse. 6) Hazelnut and Chocolate semifreddo, chocolate crunch, maple glazed pears and torched marshmallow. 7) Rocky road: chocolate mousse cake, with cherry filling, drunk cherries, caramelized nuts and italian meringue. POTENTIAL LUNCH DESSERTS 1) Suspiro limeño cups: Manjar blanco (evaporated and condensed milk caramel), italian meringue and passion fruit. 2) Chili and mango sorbet 3) Tropical fruit pavlova 4)Vanilla and hibiscus pannacotta cups. 5) Coconut sticky rice parfaits with fresh mango and lime mint glaze. 6) Celestino: Dulce de leche filled crepe topped with a quenelle of vanilla icecream. 7) Eldelflower and strawberry triffle cups.