MYSTIC SOUL

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2018 52ft Catamaran Sleeps 4 Guests In 2 Cabins, Intimate and Luxurious

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From $24,500/week

Special Terms

Guests: 4

Length: 52ft

Cabins: 2

Built: 2018

Crew: 2

Builder: Horizon

Look to Horizon to produce such a spacious and commodious 52 powercat. MYSTIC SOUL's design is nothing less than stellar! She is nothing less than a blue water cruiser, but beneath the proven hull design are two bespoke guest queen suites and a spacious saloon and galley. Couple that with a large flybridge and helm station and ample aft cockpit deck, and you have the recipe for a fine charter yacht. The perfect choice for a Virgin Islands charter for 4 discerning guests: MYSTIC SOUL! MYSTIC SOUL's Chef Philippa, Runner Up - Best Appetizer at the 2019 BVI Charter Yacht Show....

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Accommodations

4 Guests

2 Queen Beds

2 Wash Basins

2 Cabins

2 Showers

2 Electric Heads

Two equal queen-berth guest suites, each with en-suite head and shower....

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Amenities

WiFi internet access

Generator:

Sun Awning

Ice maker

Ipod/device docking station

Air conditioning and fans

Inverter

Bimini Top

BBQ

Cockpit and flybridge speakers

Night Air conditioning and fans

Water Maker

Deck showers

Salon TV with satellite tv

Swim Platforms

 

Water fun

14 FT 60 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

3 X Sea Bobs
Floating Sun Island
Dinghy boarding ladder

Crew

Philip and Audrey are a fun, professional, kind and approachable couple who have been working together for the past 5 years. They are both obsessed with customer service and thrive to enrich every guest’s experience by making it unique and memorable. They aim to deliver a stress-free holiday for families, couples, friends – or whoever may be seeking an inimitable journey adorned with life lasting souvenirs.

Captain: Born in England, Philip was introduced to sailing dinghies and windsurfing on the broads at a very young age. He first stepped aboard yachts as a toddler and has progressively turned his passion into an established career. Worki...

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Cuisine

<p style="text-align: left;"><strong><u>AUDREY’S SAMPLE MENU</u></strong></p> <p style="text-align: left;"><em>Breakfast</em></p> <div><span lang="EN-CA"><span lang="EN-CA">Middle Eastern inspired Shakshuka with sous-vide poached eggs, served with Homemade Pita Bread</span></span></div> <div><span lang="EN-CA"><span lang="EN-CA"><span lang="EN-CA">Side - Pineapple Carpaccio, Nutella Croissants, </span></span></span><span lang="EN-CA"><span lang="EN-CA">Lemon Overnight oats cups</span></span></div> <div> <p>Homemade Bagels board (Jalapeno & Cheese, Poppy seeds, Sesame seeds and Raisin). Served w/ smoked salmon, homemade cream cheese selection, fried eggs, cold cuts, bacon, avocado, fruits.<span class="Apple-converted-space"> <br /></span>Side - Green smoothie, Fruit Platter, Banana Bread w/ white chocolate chips & orange zest </p> <p>Eggs Benedict<span class="Apple-converted-space">  </span>- Beef :Pulled Beef on English Muffin with caramelized onions, poached egg and pesto hollandaise <strong>OR S</strong>almon: Smoked salmon, whipped ricotta, fried capers, pickled red onions. Served with breakfast potatoes<br />Side - Fruit Salad , Greek inspired Yogurt cup with Peach flower</p> <p>Breakfast Pizza (sausage, bacon, ham, hahsbrown) on fresh dough<br />Side - Açaï bowl selection topped with dried and fresh fruits, nuts, chia pudding, grains, peanut butter (optional) , Mini French toast sliders stuffed with honey, mascarpone and pistachios, Fruit Platter<span class="Apple-converted-space"> </span></p> <div><span lang="EN-CA">Breakfast Enchiladas (sausages, spinach, caramelized onions, leaks) toped with avocados and lime spiked sour cream <br />Side -Breakfast Potatoes, Fruit Platter, Savoury Pastry, Overnight Oats (berries)</span></div> <div><br />Full English Breakfast Selection (Roasted tomatoes, thyme butter fried mushrooms, bubble & squeak, sausage, bacon, baked beans, black pudding)<br />Side - Fruit Platter, Chia Pudding cups w/ berries, Chocolate, Walnut and Banana stuffed braid, Savoury Breakfast Wheels (Cheese and bacon stuffed)</div> <div> <p>Mediterranean Frittata or Quiche (feta, tomatoes, spinach, onions, bacon)<br />Side - Pancake board w/ fresh berry coulis, Berry selection, Croissant<span class="Apple-converted-space"> </span></p> <p><em><span class="Apple-converted-space">Lunch</span></em></p> <p>Salmon mi-cuit, pearled couscous with mango and red pepper and avocado salsa served with a dill emulsion</p> <p>Tacos Duo: Slow Cooked Chicken Thighs in a Gyros Marinade. Served on tortillas with homemade tzatziki, onion and tomatoes<br />- Al pastor (Pulled pork, pickled red onion, lime crema, cilantro and cotija)<br />-(Vegetarian Option): Lightly crumbed portobellos, lime crema, pickled onions, aragula</p> <p>Middle Eastern Individual Platter: Homemade Hummus, Tzatziki, Falafels, Tabbouleh, roasted beet Salad, Sumac Roasted parsnips, spinach and feta pastry, charred artichokes and flamed grilled chicken breast</p> <p>Seared Sirloin in Homemade Brioche Bun – Banh Mi inspired (pickled onions and carrots, slaw, cucumbers, sesame mayonnaise) served w/ Vietnamese vermicelli salad in fish sauce dressing</p> <p>Seared marinated Tuna served as a Poke Bowl (zoodles, pickled onions, ginger and radish, roasted pineapple, avocado, cucumbers, alfalpha sprouts sweet potatoes and seaweed salad) served on rice/quinoa/soba noodles topped with crispy scallions, crispy onions<span class="Apple-converted-space">  </span>spicy mayonnaise, wasabi aioli and sesame.<span class="Apple-converted-space"> </span></p> <div><span lang="EN-CA">Butter poached Seabass, served on a Panzanella salad tossed in a green goddess dressing with fried capers. </span></div> <div><br />Duck Confit served with a kale and aragula Waldorf salad w/ candied walnuts, goat cheese citrus balls and pomegranate. Served with fresh <span lang="EN-CA">Rosemary Focaccia</span></div> <div> </div> <div> <div><em><span lang="FR-CA">Canapés & Cocktails</span></em></div> <div><br />Mini Arrancini balls  w/ Tomato Dipping sauce - Paired with <em>Apperol Spritz</em></div> <div> <p>Salmon tartare, roe, whipped dill ricotta<span class="Apple-converted-space">  </span>on blini<span class="Apple-converted-space">  </span>- Paired with <em>Hugo</em></p> <p>Shrimp Canapé on cucumber disk with pineapple/red pepper salsa and miso butter - Paired with <em>Yuzu Margarita</em></p> <div><span lang="EN-CA">Cabbage and Pork Dumplings - Paired with <em>Lemongrass Mojito</em></span></div> <div><br />Loaded New Potatoes Skin with crème fraiche, coffee candied bacon, leaks  and crispy onions  - Paired with <em>Manhattan</em></div> <div><br />Roast beef on mini toast canapé with/ mini fried cubed potatoes and anchovy butter - Paired with <em>Old Fashioned</em></div> <div> <div> </div> <div> <div><span lang="EN-CA">Chicken wing tossed in a buffalo dressing with ‘’ranch’’ inspired dip - Paired with <em>White Wine Sangria</em></span></div> <div> </div> <div><span lang="EN-CA"><em>Dinner</em></span></div> <div> </div> <div><span lang="EN-CA"><span lang="EN-CA">Mini Chicken Pot Pie,</span></span>Homemade Gnocchi, onion puree, Braised beef short ribs, red wine reduction, pea shoots, parmesan crisp, and Grand Marnier infused Crème Brulée</div> <div> <p>Indian Spread: Butter Chicken , Homemade Naan, Dahl Lentils, Pork Ribs Vindaloo, Rice, Mint Raita, and Mysore Pak (cardamom, ghee, sugar, dessert bars)</p> </div> </div> </div> <p>Burrata on charred peaches, caramelized onions and prosciutto , Seafood white wine cream linguini (Seared scallops, mussels & sous-vide shrimps), with Key lime pie w/ almond and ginger crust</p> <p>Sushi selection with panko fried vegetable and paired sauces, Seared duck breast<span class="Apple-converted-space">  </span>ramen, topped with ponzu soft boiled egg, green onion, cilantro, charred bokchoi, with Lime glazed rum cake <span class="Apple-converted-space"> </span></p> <p>Crab Cake on a corn purée topped with pickled cabbage/onions and lime crema, Parmesan and herb crusted rack of lamb, horseradish pomme puree, poached asparagus and beurre rouge, with Lemon cheese cake w/ raspberry coulis and pineapple flower</p> <p>Mediterranean Tian tower on beet purée w/ toasted amaranth, Tournedos Rossini <br />Beef tenderloin, Seared Foie Gras, on potato dauphinoise and brocolini served with a cognac and red wine peppercorn sauce, with Tarte Tatin (w/ pear and apples)</p> <p>Scallop ceviche served w/ pineapple salsa and a tiger milk foam, Oven Roasted Ponzu Pork Belly with Safran Mayo, Peas, Glazed Carrots and crispy kale, Side Oven Roasted Butternut squash, with Chocolate lava cake</p> <p> </p> </div> </div> </div> </div>

 

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Rates

 

Reviews (2)

February, 2020, guests on MYSTIC SOUL wrote

Our Iconic duo,
We wouldn’t know where to begin by expressing our appreciation to you for giving us the most epic experience. Every day was a greater adventure than the other and thanks to you two- our genuine feeling towards everything you have done for us is over the top!
From the service, hospitality etc the food is one thing we will never forget. Pipa, one talented chef! Absolutely speechles...

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Late January, 2019, guests aboard the Horizon 52 powercat MYSTIC SOUL wrote:

Was the crew friendly and accommodating?
Top notch.....they didnt blink an eye at any and all requests. Just the opposite.

Was the yacht comfortable and clean?
The yacht was brand new. We were the second group on it. It was immaculate.

Was the food good and well presented?
Phillipa is a world class chef. Amazing array of dishes all through the week. ANYTHING you could think of she was ...

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