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ISOLABLUE

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2001 49ft Catamaran Sleeps 6 Guests In 3 Cabins, Your luxury floating villa

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From $11,000/week, all inclusive

Special Terms

Holiday weeks may differ, please enquire!

Guests: 6

Length: 49ft

Cabins: 3

Built: 2001

Crew: 2

Builder: PRIVILEGE ALLIAURA MARINE GROUP

ISOLABLUE, a 49-foot Privilege sailing catamaran, is a masterful build. She is a high-end cruiser designed for luxury living at sea. This deluxe yacht is fully-equipped for transoceanic adventures in complete autonomy. State-of-the-art equipment includes: brand new air conditioner chiller inverter, generator, water maker, electric winches, battery chargers/inverter, solar panels, refrigerator, freezer, dive compressor and more. Please note the crew makes purified drinking water. The design brief for ISOLABLUE demanded luxury interior and exterior spaces that are equally practical and comfortable. Interiors are beautifully executed with eleg...

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Accommodations

6 Guests

3 Queen Beds

4 Wash Basins

3 Cabins

4 Showers

3 Electric Heads

Two fwd queen and starboard aft queen beds are 5.2 ft x 6.5 ft. Port fwd is ensuite, starboard fwd has large, private shower only. Fwd & aft starboard queens share toilette in private companionway head where there is also a small office for guest use. Port queen aft can be converted to a twin.

Fully centralized air conditioner chiller inverter allows guests to regulate individual cabin temperatures with a Digital Thermostat.

Two hair dryers, shampoo, body lotion and soap in the bathrooms. Special marine-friendly sun lotion is provided.

Isolablue has 3 wet, electrical heads. Salon height is 6'4"....

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Accommodations

Amenities

WiFi internet access

Generator:Yes 7 KW

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

Deck showers

Salon TV with satellite tv

Swim Platforms

Amenties

Water fun

Highfield 19.5ft 20 Dinghy

Fishing Gear

Tube

Beach Games

Stand Up Paddle

Underwater Camera

Exercise Sticks
6 Noodles

Crew

Captain Laurent Geslin

Laurent grew up in Paris, France. Urban life did not deter this water baby, who learned to swim and sail a Laser 420 as a child, and to scuba dive at the age of 12, with level three qualifications at 16 years old. He moved to Switzerland when he was 22 years old, purchased a Laser 2, and spent all his free time trimming the sails on Lake Geneva.

Laurent graduated college with a degree in economics and enjoyed a long career in the Swiss private banking industry as a stock exchange trader and operations specialist. In addition to his job as a banker, he co-owned a dive shop and school. Laurent is a high-energy individ...

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Crew

Cuisine

<p><strong><u>Breakfast:</u></strong></p> <p>Homemade bread and brioche, marmalade and butter</p> <p>Fruit milkshakes and fresh fruits</p> <p>Croque Monsieur</p> <p>Pancakes with maple syrup</p> <p>Eggs Benedict with lemon sauce (ham, poached egg and lemon sauce)</p> <p>Italian breakfast casserole (layers of ham, eggs, cheese, onions and pepper)</p> <p>Filled crepes with cream cheese, tomatoes and ham</p> <p>Florentine eggs (poached egg and spinach over homemade toasted bread)</p> <p>Scrambled eggs with aromatic herbs and tomatoes on homemade toasted bread</p> <p><strong><u>Appetizers:</u></strong></p> <p>Parmesan sablés</p> <p>Gazpacho of Granny Smith and champagne</p> <p>Eggplant caviar with tapenade</p> <p>Crispy pastry of goat cheese and apricots</p> <p>Blue cheese and pear muffins</p> <p>Caramelized cherry tomatoes</p> <p>Trio of fish rillettes with homemade toasted bread</p> <p>St. Jacques shell tartar with mango</p> <p>Puff pastry with candied onions and tomatoes</p> <p>Homemade Focaccia topped with an artichoke crème</p> <p>Grilled marinated shrimps on guacamole</p> <p>Smoked salmon with sour cream and salmon caviar over blinis</p> <p><strong><u>Starters:</u></strong></p> <p>Celery-Prosecco mousse topped with salmon tartar</p> <p>Spicy meatballs over Tzatziki</p> <p>Zucchini-goat cheese terrine with garlic and mint</p> <p>Gazpacho with pesto cream</p> <p>Shrimp cocktail and avocado purée over citrus jelly</p> <p>Millefeuille of smoked salmon, goat cheese and candied celery</p> <p>Thai fish cakes with cucumber dipping sauce</p> <p>Parmesan crispy filled with cheese mousse</p> <p>Fish enveloped with raw prosciutto over poivronade</p> <p>Carrot flan with smoked duck breast and herb salad</p> <p>Parmesan cream with pesto</p> <p><strong><u>Main course:</u></strong></p> <p>Marinated tuna breaded in mint with orange and fennel</p> <p>Fish fillets on a creamy white chocolate dressing over pumpkin purée</p> <p>Shredded duck confit sachets with a pear chutney</p> <p>Tuna with stewed leek, vanilla and asparagus cream</p> <p>King prawns over mashed potatoes and spinach salad</p> <p>BBQ Côte de boeuf, herb-flavored butter and baked potatoes</p> <p>Baked cod over persil-spinach risotto with buttered fish sauce</p> <p>Cold Thai prawn salad</p> <p>Italian pasta with gambas and saffron sauce</p> <p>Poultry ballotine truffled with pistachios</p> <p>Mahi Mahi, sweet potato-coco purée and coriander crumble</p> <p>Chicken satay with peanuts sauce, coconut rice and cucumber salad</p> <p>Porc filet mignon filled in a pastry crust with crunchy vegetables</p> <p><strong><u>Dessert:</u></strong></p> <p>Summer fruits Tiramisu</p> <p>Orange mousse</p> <p>Key Lime pie</p> <p>Half cake - half passion fruit mousse</p> <p>Coconut blanc manger, tropical jelly and exotic fruits</p> <p>White chocolate cream, red fruit jelly, and lime mousse</p> <p>Coco-lemon shortbread topped by bananas on spiced syrup</p> <p>Caramelized pineapple flambeed with rum and toasted brioche</p> <p>Crème brûlée coconut-ginger with mango</p> <p>Dark chocolate lava cake with caramel coulis</p> <p>Panna cotta mango with white chocolate crumble</p>