MY TY

2021 67ft Catamaran Sleeps 10 Guests In 5 Cabins, Sail in Luxury and Comfort

Catamaran My Ty is a 2021, 67’ Fountaine Pajot catamaran offering crewed yacht charters in the BVI & USVI. She features a fly-bridge deck and accommodations for up to 10 guests in 5 Queen cabins. With 3 crew, each boasting years of experience conducting high end charters throughout the Caribbean, My Ty is a great selection for high end vacations for families, couples, divers and special occasions....

Accommodations

10 guests in 5 spacious en-suite queen size cabins. All beds have 3 inch memory foam toppers....

Amenities

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Water fun

Kids wakeboard and kids skies - On Request

Crew

Captain Jamie Dehan

Growing up on the east coast of South Africa, the Indian Ocean was Jamie's childhood playground. His family being avid divers, Jamie was certified as a SCUBA diver from the age of 12.

His teen years were spent racing small monohulls and by 18 he was a SCUBA instructor, as well as an accomplished surfer, free-diver and spear fisherman. Having worked for dive companies throughout eastern Africa, Jamie made his way to the Virgin Islands in 2013. He has since captained a variety of high-end charter yachts throughout the Caribbean. Jamie’s love for the ocean and all that surrounds it, combined with years of experience in the ...

Cuisine

<p><span style="font-style:italic">During your vacation on My Ty you will have your meals thoughtfully prepared by our professionally trained Chef, Susannah. A contemporary, striking and irresistible dining experience youwont forget.</span><br/> <br/> <span style="font-weight:bold">Chef Susannah King’s Sample Menu</span> <br/> <br/><span style="font-weight:bold">Breakfast</span><br/><span style="font-style:italic">Homemade buttermilk pancake stack served with bacon, dusted with icing sugar and a fresh berry sauce</span><br/><span style="font-style:italic">Traditional Italian sausage frittata</span><br/><span style="font-style:italic">Classic eggs benedict with black forest ham, homemade hollandaise sauce and wilted spinach</span><br/><span style="font-style:italic">Full Irish: Authentic potato bread served with bacon, sausages, fried eggs and oven roasted vine tomatoes</span><br/><span style="font-style:italic">Caribbean French toast served with fried bananas, toasted coconut and drizzled with local Virgin Islands honey</span><br/><span style="font-style:italic">Smoked salmon, cream cheese and dill bagels</span><br/><span style="font-style:italic">Individual egg soufflés with feta cheese, spinach, tomatoes and oregano</span><br/> <br/><span style="font-weight:bold">Lunch</span><br/><span style="font-style:italic">Moules marinere with freshly baked granary bread</span><br/><span style="font-style:italic">Citrus glazed salmon on a bed of seasonal greens</span><br/><span style="font-style:italic">Chicken pad thai tossed with beansprouts, fresh cilantro and roasted peanuts</span><br/><span style="font-style:italic">Seared scallops and crispy prosciutto with roasted tomatoes and smashed white beans</span><br/><span style="font-style:italic">Grilled swordfish, green beans and spicy tomato salsa</span><br/><span style="font-style:italic">Sweet okra shrimp curry with plantain puree</span><br/><span style="font-style:italic">Caribbean jerk burgers with pineapple relish and spicy coleslaw</span><br/> <br/><span style="font-weight:bold">Appetizers</span><br/><span style="font-style:italic">Tomato and burrata bruschetta</span><br/><span style="font-style:italic">Oven baked brie with sautéed cinnamon walnuts</span><br/><span style="font-style:italic">Asian infused tuna on toasted bread</span><br/><span style="font-style:italic">Charcuterie platter with an assortment of international cheeses, crackers and olives</span><br/><span style="font-style:italic">Conch fritters with a chili lime dipping sauce</span><br/><span style="font-style:italic">Smoked salmon rosette with a sweet cucumber salad</span><br/><span style="font-style:italic">Homemade falafel with cucumber yoghurt sauce</span><br/> <br/><span style="font-weight:bold">Dinner</span><br/><span style="font-style:italic">Pork escalope Holstein with fried duck egg, buckwheat tomato salad, anchovies topped with parsley and capper beurre noisette</span><br/><span style="font-style:italic">Braised lamb breast, boulangere potatoes, green beans and griddled courgettes</span><br/><span style="font-style:italic">Honey glazed ham knuckle with buttered new potatoes, parsley sauce, sautéed cabbage and sweet piccalli</span><br/><span style="font-style:italic">Confit duck ravioli with sage and hazelnut butter</span><br/><span style="font-style:italic">Marasala pork tenderloin with roasted asparagus and sweet potato puree</span><br/><span style="font-style:italic">Filet steak with café paris butter, homemade fries, roasted tomatoes and portobella mushroom</span><br/><span style="font-style:italic">Mahi mahi fillet with saffron risotto and a mango cilantro sauce</span><br/> <br/><span style="font-weight:bold">Dessert</span><br/><span style="font-style:italic">Ginger crème brulee</span><br/><span style="font-style:italic">Panna cotta with orange glazed figs</span><br/><span style="font-style:italic">Chocolate fondant pudding with raspberry and champagne sorbet</span><br/><span style="font-style:italic">Irish cream Tiramisu</span><br/><span style="font-style:italic">Homemade profiteroles filled with crème diplomat and coated in dark chocolate sauce</span><br/><span style="font-style:italic">Fluffy lemon pudding with limoncello cream</span><br/><span style="font-style:italic">Elderflower fruit jelly</span></p>

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