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2017 62ft Catamaran Sleeps 6 Guests In 3 Cabins, Stability, stylish and spacious


From $25,725/week

Special Terms

Holiday weeks may differ, please enquire!

Guests: 6

Length: 62ft

Cabins: 3

Built: 2017

Crew: 2

Builder: Lagoon

Lady Fiona is a luxurious Lagoon 620 Essence. Available in the Caribbean accommodating up to 6 guests in 3 comfortable and well appointed staterooms....



6 Guests

3 Queen Beds

3 Wash Basins

3 Cabins

3 Showers

3 Electric Heads

Lady Fiona is a three cabin version for guests, with the large saloon and the galley being in the aft port hull, the crew will use the bunk cabin so are accessed through the same companion way in the saloon. Further forward on the port side is a second companionway leading to one of the guest double cabins. On the starboard side there is also two companionways, one leading to the large master cabin and the 2nd leading to the other double guest cabin. The master offers his and her basins with private access to aft deck. All cabins are with en-suites with separate showers and electric toilets. Air-conditioning is through-out....




WiFi internet access

Generator:Yes 2

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

Deck showers

Salon TV with satellite tv

Swim Platforms


Water fun

Highfield 4.5 m 60hp Dinghy


2 Man Kayak

Fishing Gear

Adult Water Skis


Floating Mats

Beach Games

Kids Water Skis

Stand Up Paddle

Snorkeling Gear

Underwater Camera

Underwater lights


Mike and Lizzy can’t wait to share their love and knowledge of the Caribbean and all it has to offer! Their excitement is contagious. They met racing yachts in their home waters over 10 years ago. After cruising around the Mediterranean; Greece, Croatia, France and the Amalfi coast they turned their love of sailing into a full-time career: moving to the British Virgin Islands to run crewed yacht charters in 2014.

With 100+ charters to their names, Mike and Lizzy have taken their guests sailing not only in the Virgin Islands, but also other amazing locations including St Martin-St Barths-Anguilla, Antigua-St Kitts & Nevis, Martinique-St Luci...




<p>SAMPLE MENU from the Galley of Lizzy Hill</p><p><span style="font-weight:bold">Lizzy Hill</span></p><p>Crewed Yacht Chef &amp; Ashburton Chefs Academy Graduate</p><p> </p><p><span style="font-weight:bold">Breakfast</span></p><p>Spring Onion Potato Cakes topped with crispy bacon, poached egg &amp; Lizzy’s own tomato ketchup.</p><p>Smoked Salmon with Scrambled Eggs on buttered brown bread with a wedge of lemon.</p><p>Breakfast Frittata with confit tomatoes &amp; steamed spinach</p><p>The Captain’s Pancakes served with a fresh fruit platter, jams, honey &amp; Canadian maple syrup.</p><p>Croque Monsieur or Croque Madame toasted Swiss cheese &amp; Black Forest ham sandwich with a Gallic twist!</p><p>Breakfast Parfait tropical fruits layered with Caribbean honey, Greek yoghurt &amp; boat made granola.</p><p>Eggs Benedict poached eggs on a buttered English muffin with sliced ham &amp; Hollandaise sauce.</p><p><span style="font-style:italic">All breakfasts are served with tea or coffee, fruit juices, cereals, yoghurt, toast and jam.</span></p><p> </p><p><span style="font-weight:bold">Lunch</span></p><p>Pan Fried Jerk &amp; Honey Fillet of Salmon on a bed of mango slaw drizzled with a lime dressing.</p><p>Sweet Potato Crust Quiche served with boat made pesto.</p><p>Bacon and Blue cheese salad with caramelised nuts and fresh bread</p><p>Homemade Taco with soft wraps, boat made tomato salsa, roasted corn salad &amp; guacamole, cheese &amp; lettuce.</p><p>Shrimp Linguine in a lemon cream sauce.</p><p>Lobster, Mango &amp; Sweet Chilli on a bed of crisp gem lettuce.</p><p>Nicoise Salad with pan seared tuna.</p><p><span style="font-style:italic">Many lunches are accompanied with freshly baked bread and followed with cookies or cake.</span></p><p> </p><p><span style="font-weight:bold">Canapes</span></p><p>Spiced Apple Baked Camembert Cheese a selection of crackers, salami &amp; fresh cut Crudités</p><p>Cucumber &amp; Salmon and Asparagus &amp; Ham Twists vegetable batons coated with cream cheese &amp; wrapped</p><p>Goat’s cheese tartelettes with apricot jam &amp; crushed pecans.</p><p>Dragon Chicken Wings with a Cooling Yoghurt, Mint &amp; Lime Dip</p><p>Coconut Crusted Chicken Dippers with sweet chilli sauce</p><p>Baby Baked Potatoes Filled with Garlic &amp; Herb Cream Cheese</p><p>Boat made blinis with crème fraiche &amp; caviar.</p><p><span style="font-style:italic">A fruit bowl and a selection of snacks is always available.</span></p><p> </p><p><span style="font-weight:bold">Starters</span></p><p>Stir Fried Shrimp &amp; baby Zucchini on a bed of mixed leaves</p><p>Asparagus, Cucumber &amp; Avocado salad with Elderflower &amp; Mint Dressing</p><p>Fishcakes with sweet peas with seasonal green vegetables</p><p>Potted Blue Cheese with honey baked pears &amp; toast</p><p>Smoked Salmon &amp; Lobster Tart warm from the oven with a crunchy salad</p><p>Tuna Tower with sesame wonton crisps</p><p>Beetroot &amp; Feta mini cheesecake - a delightful savoury twist on a favourite dessert</p><p> </p><p><span style="font-weight:bold">Entrees</span></p><p>Provencal Style Rack of Lamb on potato dauphinoise with roasted broccoli &amp; buttered French beans.</p><p>Trinidadian Fish Stew with nutmeg sweet potato mash, baby carrots &amp; garden peas.</p><p>Bistro Style Pork Tenderloin in a nest of mashed potato with caramelized apples &amp; a calvados &amp; shallot sauce.</p><p>Luxurious Champagne Risotto served with seared scallops &amp; garlicy mozzarella bread</p><p>Citrus Roasted Fresh Caught Wahoo on a crispy potato rosti with citrus vinaigrette &amp; mange tout.</p><p>Prime Tenderloin Steak with minted new potatoes, Greek salad &amp; coleslaw.</p><p>Sticky Jerk &amp; Brown Sugar Pork Ribs on pineapple rice with sweet chilli &amp; pineapple chutney.</p><p> </p><p><span style="font-weight:bold">Desserts</span></p><p>Crème Brulee</p><p>Basil &amp; White Chocolate Cream with sticky balsamic strawberries.</p><p>Lemon Tart topped with fresh raspberries, raspberry coulis &amp; cream.</p><p>Plain Chocolate &amp; Grand Marnier Mousse finished with praline &amp; a tuille wafer.</p><p>Poached Pears with cassis coulis and fresh berries.</p><p>Coconut Panna-Cotta with rum roasted pineapple.</p><p>Mimosa Jelly freshly squeezed orange juice set with champagne.</p><p>Italian Tiramisu</p><p><span style="font-style:italic">After dinner coffee &amp; liqueurs are always available on request</span></p>