2014 62ft Catamaran Sleeps 10 Guests In 5 Cabins, Sail in luxury and comfort
Sail Away is a 2014 Lagoon 620 in pristine condition having just undergone additional refurbishment and upgrades. She is one of the few charter catamarans that can take 10 guests in 5 double cabins with queen beds and en suite bathrooms with seperate showers. She is beautifully equipped with luxurious furnishings and extensive electronics and is the ideal boat for families or groups that want a luxurious, comfortable and fast catamaran. With respect to water sports, her tenderlift is an ideal sunbathing plateform while its 17" and 90 HP tender is perfect for waterskiing, wakeboarding and kneebording. Besides snorkeling gear, fishing rods wit...
5 Queen Beds
5 Electric Heads
SAIL AWAY, Lagoon 620 launched in Spring 2014, accommodates 10 guests in 5 double cabins (queen beds) with en-suite bathroom and separate showers.
The queen beds dimensions are 81"x 63"....
WiFi internet access
Generator:Onan 17,5 Kwa
Ipod/device docking station
Air conditioning and fans
Cockpit and flybridge speakers
Night Air conditioning and fans
Salon TV with satellite tv
Converters for the electric plugs.
Smart TVs in each guest cabin.
Hardbottom 15 60 Dinghy
Stand Up Paddle
Adult Water Skis
2 Man Kayak
Kids Water Skis
1 wake skate
A 4-rider towing ring
2 bean bags (cushions Fatboy) on the deck, one square for 2 persons and one rectangular for 1 person.
Capt. Peter Leube and Purser Colleen Leube - Your crew on SAIL AWAY through October, 2021
Peter has followed varied and exciting professions ranging from salvage diving on the African Coast to cattle and game farming in Zimbabwe. For the past 16 years he has been involved with the BVI Charter industry where he has earned the reputation of being a very popular and friendly Charter Captain. He has extensive sailing experience together with 6 ocean crossings and more than 100,000 sea miles and holds a RYA Yacht Master Ocean Certificate. Your safety will be in good hands. Peter is also a Scuba PADI diving Instructor and takes pleasure in showing...
<p><span style="font-weight:bold">A sampler from Chef Lisa's Galley</span><br/><br/><span style="font-weight:bold">B R E A K F A S T</span></p><p>Thick cut grilled sour dough toast, topped with middle rasher bacon, smashed avocado, poached egg and sprinkled with feta<br/>Breakfast Burrito filled with scrambled cheesy eggs and bacon crumble, served with home-made salsa and plain greek yoghurt<br/>Buckwheat pancakes filled with smashed banana and toasted pecan nuts, served with a choice of dark chocolate sauce or kailua infused maple syrup and a side of breakfast sausage or bacon<br/>Breakfast Pizza - A traditional Italian pizza crust topped with buffalo mozzarella , egg over easy, caramelised onion and crispy prosuitto.<br/>Fluffy Omelette with your choice of filling with a side of grilled seasoned vine ripened tomatoes.<br/>Frittata filled with roasted potatoes, black forest ham, gruyere cheese and baby spinach, with a side of mixed sautéed mushrooms.<br/>Thick sliced Brioche French toast stuffed with Apple strudel<br/><span style="font-weight:bold">L U N C H</span><br/>Bang Bang Vietnamese Noodle Salad, tossed with Jumbo prawns, dried shallots, crushed dry roasted peanuts, bean shoots and fresh torn mint with a light lime, ginger, rice- wine vinegar dressing. (dessert - Mango sorbet)<br/>Fillet of Blackened Mahi Mahi on a bed of roasted garlic and sweet potato risotto with a Summer salad topped with beetroot chips.<br/>Made to order traditional Italian thin crust pizzas served with a green salad and poppy seed dressing, (dessert - mini citrus tart)<br/>A medley of pork, chicken and beef satays (marinated meat kebabs), served with mildly spiced coconut, peanut sauce, with a sticky rice and Gado Gado Salad served on a banana leaf. (dessert - mini chocolate chip cookie cake)<br/>Grilled Wild salmon on a bed of lentils,brown rice, shredded carrot and roasted garlic with and orange, manuka honey miso dressing served with a garden salad. (a slice of lamington cake)<br/>Middle Eastern dishes - (a selection of mint and cumin lamb balls, falafel , tabhuli, tkziki dip, humus and oven warmed pita bread. (raspberry sorbet for dessert)<br/>Gourmet Steak Sandwich with grilled wagu beef, served in a brioche bun with Red onion jam, Gorgonzola, arugula, and a side of apple slaw. (dessert - warm gooey brownies with vanilla bean ice- cream)<br/><span style="font-weight:bold">D I N N E R </span><br/>STARTERS<br/>Shot glass with chilled watermelon and basil soup.<br/>Thai Green mango salad<br/>Mini Goat savoury cheesecake topped with red onion jam<br/>Pumpkin Soup with cracked pepper and infused with vodka<br/>Ensalata Caprese Salad<br/>Tiered Asian pear with crumbled Stilton cheese and drizzled with a lemony honey dressing.<br/>Pan seared in brown butter, sea scallops served in a petite Chinese spoon with a mirin, sushi vinegar dressing<br/>ENTREES<br/>New Zealand herb crusted rack of lamb, resting on a bed of pearlised cous cous with spring vegetables and a drizzle of tamarind balsamic reduction.<br/>Beef Rendung - ( Slow cooked Balinese dry curry), served with ginger, coconut infused basmati rice and a side of Asian salsa<br/>Linguini zucchini with pistachio pesto Jumbo prawns topped with a Parmesan lace wafer<br/>Pan seared Ahi Tuna encrusted with Japanese seasoning and sesame seeds, on a bed of soba noodles tossed in a wasabi Japanese mayo so sauce, with a garnish of Wakame seaweed salad<br/>Porchini dry encrusted fillet mignon on a bed of roasted garlic mashed potatoes with a confetti of oven roasted grape tomatoes,leeks and shitake mushrooms, with a drizzle of Port wine reduction sauce<br/>Grilled Caribbean lobster on a bed of traditional peas and rice with a pineapple relish, and plantain crisp garnish<br/>Herb crusted pork tenderloin, stuffed with fresh herbs,onion and garlic, on a bed of potato galette stacks with a rosemary mango glaze and pan seared baby bok choy<br/><span style="font-weight:bold">D E S S E R T</span><br/>Dark chocolate warm flour less chocolate cake with a raspberry coule<br/>Sticky croissant pudding with dolce leche ice cream<br/>Filo flower filled with Chantilly cream and Summer berries with a soft toffee swirl<br/>Apple and rhubarb crumble with creme Anglaise<br/>Mini New York cheese cake topped with passionfruit glaze and persian cotton candy<br/>Caramelised banana spring rolls with Nougat ice cream.<br/>Mini tirimasu</p>
Upcoming 12 months reservations calendar
Available - the dates are available for your charter
Booked - booked by another client group already
Hold - held by another client group, not yet booked, and can be challenged
Unavailable - blocked out by the Owner and unavailable to challenge
March 2021 guests on SAIL AWAY in the BVI wrote
We recently spent 10 days aboard Sail Away with Colleen and Peter Lauber. The experience from beginning to end was seamless and transporting. First, our charter broker arranged the charter and facilitated travel plans and navigating the BVI Covid restrictions/requirements. That was a great help! The BVI are VERY Covid safe by the way. Once you do the required paperwork and testing it is fabulous t...
late February, 2020 guests on SAIL AWAY wrote:
This is Tom and mine 6th trip to the BVIs. Captain Mike & Lizzy have made this trip most remarkable! We had amazing meals wit Chef Lisa. Will miss the crew so much. Thank sfor making our trip so much fun. Hope to see you next year! Love, Tom & Sue
Mike, Lizzy & Lisa! It took only 5 seconds from the moment we stepped on to the boat to feel your warmth & sincerity… And we felt comfortable and ca...
The Dunnings, a mid-March charter aboard catamaran SAIL AWAY, wrote:
Mike and Lizzy, Thank you for a perfect week! You are both so much fun. We loved getting to know you. We hope to see you again X Angela
Mike and Lizzy, Thank you for the most wonderful trip we could imagine. Your hospitality and friendly attitude were most appreciated. We feel we have made friends for a lifetime. Mark
Mike, Lizzy & Lisa – Thank you for such a fun week in paradise! I truly enjo...
SAIL AWAY's mid February, 2020, guests said:
What a fab holiday spent with you Lizzy, Lisa and Mike! Thank you for all your skill and hospitality.
Keep sailing. Jeannie & Ed
We had an amazing second visit to the BVI. The food was the best we have had! Thanks for everything! Kirk & Tia
Thank you all so much for an amazing First Charter Experience. It was top notch from start to finish!Jim & Diana
SAIL AWAY's early March guests said:
Dear Mike, Lizzy and Lisa, Thank you for making this trip an exceptional adventure! Bill and I have enjoyed every minute, just when we thought we had had the best then another day bought more. The only bad event was this morning when we realised it was time to leave. Thank you each for your gift of conversation, inclusion of event planning, helpfulness etc. Thank you with love Bill & Glenda
Late January, 2020 guests on SAIL AWAY wrote:
Mike, Lizzy and Lisa, We can’t thank you enough for your hospitality and willingness to go along with all the family pranks! Thank you for not just doing your job but making us feel so welcomed. Remember to always live the life you love and love the life you live!
Hugs and kisses
Steve and Monica
THANK YOU! Heaven on earth, treated as royalty, fed like a queen & king, most delicious food and...
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