Genesis II

2000 50ft Catamaran Sleeps 6 Guests In 3 Cabins, Caribbean Sailing

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From $14,900/week

Special Terms

Holiday weeks may differ, please enquire!

Guests: 6

Length: 50ft

Cabins: 3

Built: 2000

Crew: 2

Builder: VOYAGE yacht

Accommodations

6 Guests

3 Queen Beds

3 Wash Basins

3 Cabins

3 Showers

3 Electric Heads

Three guest cabins, each with electric heads and showers.
Berth Measurments : 81'' x 59''...

Amenities

WiFi internet access

Generator:9kW

Sun Awning

Ice maker

Ipod/device docking station

Air conditioning and fans

Inverter 2000w

Bimini Top

BBQ

Cockpit and flybridge speakers

Night Air conditioning and fans

Water Maker: Yes

Deck showers

Salon TV with satellite tv

Swim Platforms

Gym Exercise : Bands and Yoga Mat

Amenties

Water fun

14' RIB 40HP 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

2 SUPs
6 x 18 Floating Matt
Saddle Floats
Noodles
Inflatable Flamingo
Bean Bag Chairs

Board Games
Coloring Books
Bean Bag Chairs

Gym Exercise : Bands and Yoga Mat

Crew

Captain Ken
Ken’s passion for sailing began at a young age, at any opportunity, he would be on a sailboat. He obtained the credentials necessary to become a captain including the RYA Yacht Master 200T license. Ken has done numerous boat deliveries including Cape Town, South Africa to the British Virgin Islands. He has sailed around the Virgin Islands for over 23 years and more recently has explored the rest of the Caribbean gaining a knowledge and love for the beauty and variety of the islands. Ken’s calm demeanour was crucial during his 33 years as a professional firefighter where panic had no place and safety first was of utmost import...

Cuisine

Breakfast Served with fresh fruit, yogurt, muesli, granola, coffee and a variety of tea. Cinnamon bread stuffed with orange cream cheese baked in creamy eggs, served with maple syrup. Mini frittatas with ham and cheese or feta and spinach. Traditional English breakfast, eggs, sausage, bacon, fried mushrooms, tomato, baked beans and toast Captains Ken’s fluffy buttermilk banana pancakes with fresh fruit, sausage and maple syrup. Avocado toast topped with a fried egg, tomato, drizzled with chilli oil and sprinkled of homemade dukka. Hearty breakfast burrito stuffed with scrambled egg, Spanish rice, avocado, bacon and salsa. Baked eggs Benedict topped with a creamy hollandaise sauce Omelette of your choice, salmon and goat cheese, cheddar, mushroom and bacon. Variety of fresh local French croissants. Breakfast sandwich, eggs, Canadian bacon, cheese Lunch Curried chicken wrap with mango chutney with carrot and pineapple slaw. Muffuletta sandwich with tomato, cucumber and feta salad. Warm ham and cheese sliders with plantain chips Chicken caesar salad with parmesan crisps Grilled cheesy, truffle salted, smashed burgers on a garlic bun with kettle chips and greens. Quinoa bowl topped with garlic shrimp, beans, corn, avocado with a cilantro lime dressing. Chicken, cheese and pepper quesadillas served with fresh guacamole, salsa and sour cream. Pumpkin and ginger soup with greens and fresh baked soda bread. Mexican salad with charred avocado and popcorn beans with a side of cheese nachos. Grazing Board of cold meat, cheese, olives, pickles, veg, dips and fresh baguette. Lunch finishes with a variety of treats including homemade cookies and local chocolate. Appetizers Smoked salmon platter with cream cheese, cappers, red onion and crackers. Shrimp ceviche with avocado, and toasted cumin served with baguette. Warm artichoke dip served with nachos chips. Brie baked with tomatoes, olive oil and garlic, drizzled with balsamic reduction and topped with fresh basil, served with a variety of crackers. Mexican cheese and bean dip with nacho chips. Curried lentil dip with pita points. Layered crab spread with crackers, Charcuterie board with a selection of delectable cheeses, sausage, dried and fresh fruit, nuts and pickles. Pineapple and prosciutto tarts with a hint of chilli. Labneh drizzled with olive oil and topped with olive tapenade served with crackers. Dinner Creamy Shrimp pasta with a green salad and garlic bread. Grilled steak with crispy, rosemary potatoes and green beans roasted with lemon and capers topped with crispy prosciutto. Grilled teriyaki pork loin with grilled pineapple, rice and snap peas. Pork back ribs with stout barbecue sauce, cinnamon sweet potato mash and broccoli salad. Jerk chicken with orzo wilted spinach and feta in a pesto dressing. Sesame crusted tuna with a ginger lime sauce on a bed of wasabi mashed potatoes and picked cucumbers. Blackened mahi mahi topped with a mango salsa accompanied with coconut lime rice and a green salad. Marinated chicken kebabs with a coriander chutney on a bed of spiced Pilau. Feta baked with garlic, tomatoes, olive oil, tossed in pasta served on a bed of arugula and fresh baguette. Dessert Homemade ginger cake topped with Grand Marnier whipped cream. Chocolate brownie with ice cream and Grenada chocolate liquor drizzle. Butter tart square with ice cream. Key lime pie. Lemon olive oil cake with fresh fruit and cream. Panna Cotta with fresh passion fruit sauce and ginger nuts. Lemon cheesecake pots. Rum cake with a lime glaze. Rich chocolate pudding pots. Mango and coconut trifles. Cocktails and Sundowners Spicy Tequila, jalapeño and cilantro infused tequila, lime and pineapple juice. Gin and Tonic with a twist, G & T a grapefruit slice and mint. Captain Ken’s Rum Punch. A variety of rum and tropical fruit juice. Dark and Stormy. Dark rum, ginger beer, lime wedges. Blush. A lemony rosé cocktail with vodka and triple sec. Painkiller. Rum, pineapple juice, orange juice and fresh nutmeg. Charred Chilli and orange Aperol spritz. Aperol, Prosecco, soda garnished with a charred chilli and orange slice. Passionfruit and Lime Cooler. Vodka, soda, passionfruit, lime, brown sugar.