LAYSAN

2017 72ft Catamaran Sleeps 8 Guests In 4 Cabins, Sail in luxury and comfort

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From $30,000/week

Special Terms

Holiday weeks may differ, please enquire!

Guests: 8

Length: 72ft

Cabins: 4

Built: 2017

Crew: 3

Builder: Serenity Shipyard

Step aboard sailing catamaran LAYSAN and you will be immediately impressed by the beauty of the design, immense amount of living space and pervasive atmosphere of calm. But there’s so much more than meets the eye. Once you're under sail the thrill begins. LAYSAN was custom-designed by Bill Dixon of Dixon Yacht Design, one of the world’s leading yacht design studios, with input from the Owner, himself a superyacht captain. The goal was to build a perfect charter yacht. The result is a yacht ideally suited to active charter clients that want to ride the waves on the trampoline, be cooled by salt spray and laugh at the wind. LAYSAN is super fun...

Accommodations

8 Guests

2 Queen Beds

4 Showers

4 Electric Heads

4 Cabins

2 King Beds

4 Wash Basins

2 Kings and 2 Queens. The two aft cabins have the King beds. Rain Shower heads with glass door in port aft /forward and starboard forward bathrooms. All cabins have dimmable and reading lights as well as blackout shades, USB ports and independent A/C controls.

Salon Headroom - 7ft
Cabin Headroom - 6ft 5in

The bed measurements:
6’10” long
5’6” wide at head
4’6” wide at foot...

Amenities

WiFi internet access

Generator:17 KW

Sun Awning

Ice maker

Ipod/device docking station

Air conditioning and fans

Inverter 5 KW

Bimini Top

BBQ

Cockpit and flybridge speakers

Night Air conditioning and fans

Water Maker

Deck showers

Salon TV with satellite tv

Swim Platforms

2 Deck showers
Guest pets allowed with a security deposit
50" UHD Samsung flat screen TV
Blueray Player
AppleTV
Samsung TV
Sonos Surround Sound (salon and cockpit) Laysan LAN
2 8-person life rafts
Underwater lights at the stern

Amenties

Water fun

17ft Brig RIB 70 HP Suzuki 4 stroke Dinghy

Wakeboard

Stand Up Paddle

Fishing Gear

Adult Water Skis

Kneeboard

Floating Mats

Beach Games

Kids Water Skis

Tube

Snorkeling Gear

2 x Stand Up Paddleboards
New trampolines March 2019
Laysan now offers wing foiling. This is something that is brand new to the market - only 1 or 2 boats will be offering this. Mia can teach kids as well as the older guests. Very safe and fun.

Crew

Scott Nunnery started his maritime career at 17. Going to sea as a student of oceanography he went on to achieve his masters in oceanography and spent 10 years studying climate change. Spending long periods at sea in some of the most remote corners of the world collecting data. In 2000 Scott decided to take his own adventure and went to sea aboard his own 53’ Roberts sloop and circumnavigated the globe. Spending long periods of time in the Pacific and Indian Oceans in some of the most remote archipelagos. During this time at sea Scott became a Master navigator and started running private and charter yachts all the way up to 180’. After ...

Cuisine

8-day sample charter menu. Day 1 Champagne Greeting Grilled Shrimp & Chicken Skewers Jumbo Shrimp & Chicken in a Spicy Asian Marinade with a Thai Dipping Sauce served with Homemade Coriander Flatbread. Canapés Cantaloupe & Prosciutto Cantaloupe slices wrapped with tasty prosciutto. Grilled pita chips and hummus Spiced and crispy pita chips with traditional chickpea hummus. Appetizer Entree Herb Crusted Lamb Marinated Rack of Lamb encrusted with Stilton Cheese and Seasoned Bread Crumbs, roasted sweet potatoes and seasonal vegetables.Dessert Key lime pie Graeme cracker crust, sweet lime filling with a Meringue topping. Day 2 Breakfast Morning Baked Bread Eggs in a Basket Grated potato baskets with a baked egg topped with crispy maple pancetta. Fresh fruit & yogurt Lunch Tomato Basil Bacon Tarts with Salad Grape Tomatoes marinated in balsamic vinegar & olive oil, fresh basil leaves & old fashion bacon baked on a puff pastry tart with goat cheese. Camembert Baked camembert with jalapeño jelly and a selection of fine cheeses. Appetizer Grapefruit & lobster cocktail Segmented Ruby red grapefruit Entree Loin of Pork Tender Loin of Pork with sage rub wrapped in smoky bacon topped with Savoury Warm Apple and Sage, gratin potatoes and seasonal vegetables. Dessert Figs & Honey Warmed Figs drizzled with Honey Yogurt and Sprinkled with Crushed Pistachios. Day 3 Breakfast Morning Baked Bread Parmesan Scones with Cream Cheese and Smoked Salmon & Parma Ham Warm fresh baked cheesy scones topped with whipped cream cheese and your choice of smoked salmon or Italian ham. Homemade granola with yogurt & fruit My homemade granola has too many ingredients to list, lots of seeds, lots of dried fruit, and honey Bring it all together!Lunch Seafood packet with Quinois Salad Snapper fillets on top of delicate vegetables all wrapped up in a parcel and steamed In white wine. Canapés Antipasta Salty black and green olives, marinated hot and sweet peppers, creamy Italian cheeses & crunch breadsticks.Appetizer FrittatasMini Frittatas with Rocket & Watercress. Entree Trinidadian Chicken with Caribbean Rice Caramelized Chicken slowly cooked in aromatic Caribbean spices and served with traditional island rice.Dessert Grilled Pineapple & Papaya Rum flambé of Sweet pineapple & papaya served with mascarpone cream & coconut bake. Day 4 Breakfast Morning Baked Bread Huevos Rancheros Sautéed Onions and peppers in a spicy chipotles sauce topped With a Baked Egg and served in a warm tortilla. Lunch Bequia chicken curry with couscous An Island curry warmed with cinnamon & cloves with the sweetness of pumpkin, couscous Seasoned with allspice & vegetables. Canapés Pizza pinwheels Puff pasty twists flavored with pesto & tomato sauce.Appetizer Jimaca, mango & fennel salad Crunchy, sweet with a little heat with a simple but tasty lime and olive oil dressing. Entree Lobster tails with saffron risotto Sweet Lobster Tails Grilled in their shells with Dill Butter & Sea Salt, Creamy scented Saffron Risotto.Dessert Almond cake with cream Freshly baked on board complimented with fresh market fruit. Day 5Breakfast Butter Milk Pan Cakes with jam, honey & maple syrup Fluffy pancakes dressed any way you like with peameal bacon. Lunch BLT Plus Homemade Grilled Bread with a Spicy Mayo, Crispy Bacon, Lettuce & Tomato, Served with oven baked Cajun potato wedges. Canapés Mini Quesadillas Little veggie tortilla wedges grilled & served with salsa and sour cream. Appetizer Tomato & Mozzarella Salad Heirloom tomatoes with buffalo mozzarella and basil leaves, simply dressed To let their natural flavor come through. Entree Duck Breast Pan Seared Duck Breast in a Cherry Brandy Sauce served with Horseradish Potato Mash and vegetables. Dessert Rum mousse with fresh fruit Creamy cool mousse with a hint of rum on top of sweet seasonal berries. Sprinkled with dark chocolate shavings. Day 6 BreakfastMorning Baked Bread Traditional English Scrambled eggs with onions and green peppers, streaky bacon, fried tomatoes topped with cheese. Lunch Cornbread soufflé with salad A savory egg custard with sweet corn and onions. Served with a spinach salad with poppy seed dressing. Canapés CrustiniSun-dried tomato & Asiago cheese melted on top of crusty garlic bread. Appetizer Endive Chicken BoatsEntree Grilled Mahi Mahi with Mango Salsa & Plantain Gratin. A delicious island fish topped with a spicy but sweet salsa along with a local taste plantain gratin. Dessert Cinnamon ginger cake & apple compote. Baked on board a warm cake flavored with the spices of the islands. Day 7 Breakfast Morning Baked BreadFruit crepes Thin and light crepes, French style, filled with fruit and served with cream, jam, and honey. Lunch Chicken Sandwich Roll. Roasted Chicken, bacon, sundried tomatoes in a Honey Mustard glaze rolled up in Freshly baked bread.Canapés Appetizer Indian Fish Pakoras. Mild White Fish Coated with a Flavourful Chickpea Batter, on a bed of arugula served with a drizzle of homemade Peach Chutney. Entree Beef Bourguignon. Traditional Beef Round Slowly Braised in Cognac & Red Wine served on a bed of Buttery noodles.Dessert Poached pears with ice cream. Pears poached in a cinnamon and vanilla syrup, homemade ice cream topped with a Grand Marnier chocolate sauce. Day 8 Breakfast Morning baked bread. French toast. Lunch Seared red tuna with seaweed salad.