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ESPERANZA II

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2020 50ft Catamaran Sleeps 8 Guests In 4 Cabins, Relax at Sea

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From $23,000/week

Special Terms

Holiday weeks may differ, please enquire!

Guests: 8

Length: 50ft

Cabins: 4

Built: 2020

Crew: 2

Builder: Lagoon

There are plenty of ways to relax on the deck of Esperanza II. In the protected aft cockpit, in the front cockpit seating area, on the foredeck or in the spacious lounge area on the flybridge. It has a large and open cockpit with perfect all-round visibility. The flybridge can be easily accessed from two sides - beautiful area to watch the gorgeous sunsets. The salon is on 2 levels with an expansive seating area that provides beautiful panoramic views. The interior is comfortably designed with 4 spacious queen guest cabins each with an ensuite bathroom and walk around beds. The aft cabins are flooded with light, ensured by the large porthol...

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Accommodations

8 Guests

4 Queen Beds

4 Electric Heads

4 Cabins

5 Showers

Four beautifully appointed queen size cabins, each with en-suite bath.

The crew takes the two interior (+2) mid-ship cabins allowing for 4 en-suite cabins for the guests....

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Accommodations

Amenities

WiFi internet access

Generator:Yes

Bimini Top

Salon TV with satellite tv

Swim Platforms

Air conditioning and fans

Inverter Yes

Deck showers

Ipod/device docking station

Night Air conditioning and fans

Water Maker

Ice maker

Cockpit and flybridge speakers

Yoga Mats

Amenties

Water fun

12 Foot Highfield 20 Honda Dinghy

Wakeboard

Stand Up Paddle

Floating Mats

Beach Games

Adult Water Skis

Kneeboard

1 Man Kayak

Snorkeling Gear

Underwater Camera

Kids Water Skis

Tube

2 Man Kayak

Fishing Gear

Surfing available upon request. Board rentals at client expense.

Crew

Captain Stephen Powell grew up sailing in Newport Beach, California. "My brother and I would spend the summer sailing in Newport Harbor, like a modern version of Tom Sawyer and Huckleberry Finn. My entire family were lifeguards, sailors, scuba divers, pilots, and general Bon Vivants", he said.

After graduating from the University of Southern California, Stephen traveled down to South Africa, to race and deliver sailboats, where he earned his Yachtmaster Ocean certification. Capt. Stephen has sailed in all of the great oceans of the world and has logged in excess of 40,000 miles offshore, including 2 trans Atlantic and Indian Ocean crossing...

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Crew

Cuisine

<p style="text-align: center;"><strong>BREAKFAST</strong></p> <p style="text-align: center;">Continental breakfast including local fruits and vegetables, cereals,<br />tea/coffee served daily with additional hot plate items.</p> <p style="text-align: center;">AVOCADO TOAST-Stacked on Texas toast with arugula, poached eggs, micro greens, pickled onions and oregano<br />MACADAMIA NUT BANANA PANCAKES-Served with Maple Bacon<br />SPINACH & FETA CREPES- Sauteed spinach and peppercorn feta accompanied by sliced smoked turkey sausage<br />BRIOCHE FRENCH TOAST- Topped with maple Chantilly cream and served with breakfast sausage<br />QUICHE / FRITTATA- With chef choice of meats and vegetables<br />CRAB BENEDICT- Jumbo lump crab on top a toasted english muffin, wilted spinach, poached egg and homemade zesty hollandaise sauce</p> <p style="text-align: center;"><strong>LUNCH</strong></p> <p style="text-align: center;">FLANK STEAK CURRY- Tomato-based vibrant curry served on a bed of fragrant basmati rice<br />HERB-MARINATED CHICKEN- Fresh-herbs marinated in chicken on a bed of pearl couscous and chef salad<br />BBQ PORK RIBS- Slow-roasted pork ribs broiled to perfection with apple slaw and béchamel macaroni and cheese<br />BAJA FISH TACOS-Blackened fish topped with mango pineapple salsa, cilantro lime dressing and purple cabbage slaw<br />TIGER PRAWN CAESAR SALAD- Grilled prawns, shaved parmesan, bacon bits, soft-boiled egg and croutons on a bed of chopped romaine and drizzled with homemade caesar dressing<br />AHI POKE BOWL- Jasmine rice, spicy tuna, fresh avocado, grated carrots, edamame, sliced cucumber, sriracha mayo and sesame seeds</p> <p style="text-align: center;"><strong>SMALL BITES</strong></p> <p style="text-align: center;">CHEESE AND CHARCUTERIE BOARD<br />ASSORTED BRUSCHETTA<br />CHEESE-CRUSTED QUESADILLAS<br />LETTUCE WRAPS<br />JACKFRUIT SLIDERS</p> <p style="text-align: center;"><strong>DINNER</strong></p> <p style="text-align: center;">CHILEAN SEA BASS- Pan-seared on top of purple mashed potato, asparagus, tropical salsa, and lemon shallot butter<br />HERB-CRUSTED RACK OF LAMB- Served with creamy sun-dried tomato polenta, balsamic-glazed<br />Brussels sprouts, and topped with mint chimichurri<br />DUCK A L’ORANGE- Pan-seared on top of garlic and chive mashed potatoes, roasted green beans, and velvety-citrus sauce</p> <p style="text-align: center;">SURF & TURF- Beef tenderloin & lobster tail served with red wine jus and gorgonzola potato puree<br />PORK TENDERLOIN- With apple cider reduction over sweet potato puree, bok choy, and pomegranate<br />GROUPER PICCATA- Served over wild coconut-ginger rice with roasted broccolini</p> <p style="text-align: center;"><strong>SWEETS</strong></p> <p style="text-align: center;">CHEESECAKE WITH BERRY COMPOTE<br />CHOCOLATE COVERED STRAWBERRIES<br />APPLE CRUMBLE A LA MODE<br />WHITE CHOCOLATE & COCONUT CREME BRULEE<br />KEY LIME PIE<br />PEANUT BUTTER PIE<br />LOCAL RUM TIRAMISU</p>