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2014 62ft Catamaran Sleeps 10 Guests In 5 Cabins, Sail in luxury and comfort


From $33,000/week

Special Terms

Holiday weeks may differ, please enquire!

Guests: 10

Length: 62ft

Cabins: 5

Built: 2014

Crew: 3

Builder: Lagoon

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...



10 Guests

5 Queen Beds

5 Electric Heads

5 Cabins

5 Showers

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

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

Converters for the electric plugs.
Smart TVs in each guest cabin.


Water fun

Hardbottom 15 60 Dinghy


Stand Up Paddle

Snorkeling Gear

Underwater Camera

Adult Water Skis


2 Man Kayak

Fishing Gear

Kids Water Skis


Floating Mats

Beach Games

2 paddles
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. Sheldon Lindsay and Vanessa Bush - Your crew on SAIL AWAY for Spring/Summer

Captain Sheldon Lindsay

Sheldon is a qualified RYA Ocean Yacht Master Commercial endorsed with over 400,000 nautical miles under his belt. He has sailed in all the oceans of the world. Started sailing at the age of 8 on dingy competing at various regatta's. In his late teens, Sheldon began sailing at Royal Cape Yacht club for many years racing on various keel boats. He is a qualified diesel mechanic. He also judged World Cup wind surfing for a couple of years and is good all-around water sportsman. Sheldon is a good teacher and will get you up on the wake bo...




<p> </p><p><span style="font-style:italic">Before you board Sail Away, Nessie will work with you to plan a meal that will delight all members of your group. We can accommodate individual tastes and any dietary restrictions.  Every menu if planned according</span></p><p><span style="font-weight:bold">Breakfast</span></p><p><span style="font-style:italic">Wake up to a delicious American, English or Continental breakfast accompanied with tea, coffee, fruit juices, Fresh fruit parfaits, muesli with yoghurt, toast and jam.</span></p><p> </p><p>Roasted veggies scramble eggs, served with Italian sausages, roasted tomatoes and avocado <br/>Spinach Spanish frittata <br/>Huevos rancheros served with homemade tortilla chips and guacamole <br/>Hash brown based aggs, topped with caramelized bacon<br/>Fried eggs at preference served with crispy bacon or sausages<br/>Gourmet poached eggs served on a cheesed brioche or toast, on a bed of fresh spinach, prosciutto and topped with caviar and truffle oil<br/>Homemade French creps served with Marie’s fresh made strawberry sauce <br/>Gourmet baghette French toasts served with Marie’s fresh made pineapple sauce and maple syrup<br/>Blueberry/apple muffins with smoothies, yogurt and fruits</p><p><span style="font-style:italic">All our breakfasts come with toasts and fruits or smoothies</span></p><p> </p><p><span style="font-weight:bold">Lunch</span><br/> <br/>Caribbean chicken served on a bed of garden avocado salad, pineapple salad dressing and homemade balsamic glaze<br/>Fish tacos, served with mango salsa, Marie’s natural pickle cabbage and guacamole<br/>Mahi mahi with lime sauce served on a radicchio bowl of cabbage fresh slaw salad without mayonnaise<br/>Pad Thai<br/>Carbonara fettucine with a fresh salad<br/>Ahí tuna, served on a bed of mango cabbage salad, home made soy glaze and wasabi avocado mousse<br/>Beef/chicken/fish burritos served with guacamole and pico de gallo salsa</p><p> </p><p><span style="font-weight:bold">Appetizers</span></p><p>Marie’s Fusioned Caribbean/Asian Pumpkin soup <br/>Creamy Zucchini soup, served with Italian crostini<br/>Caprese on a bed of balsamic arugula topped with homemad  basil pesto <br/>Zucchini shrimp rolls<br/>Mussels in italian red sauce<br/>Mussels in wine sauce<br/>Bacon pineapple wraps<br/>Tuna poketini <br/>Fish Mango ceviche <br/>Polenta Fritters topped with guacamole <br/>Seafood soup<br/>Seafood salad<br/>Pumpkin puddin topped with caramelized onion sardines<br/>Lobster fritters<br/>Conch fritters</p><p> </p><p><span style="font-weight:bold">Entrees</span></p><p>Ribeye steaks with green pepper corn sauce and truffle golden new potatoes<br/>Salmon with dill sauce served on a bed of Sauté spinach and coconut rice<br/>Dominican flag; rice, stewed beans and meat served with balsamic avocado salad<br/>Sea bass with beure Blanc sauce served with creamy mashed potatoes and  roasted asparagus <br/>Chicken Rotis served with mango chutney and sour cream <br/>Fettuccine alla Bolognese served with salade<br/>Thai shrimp served with jasmine rice or quinoa<br/>Fruiti di mari seafood pasta<br/>Italian brasato: beef roast stuffed with celery and carrots, slow cooked braced on a caramelize wine onions, served with new potatoes and spinach salad<br/>Marie’s soy caramelized pork tender loin, served with honey roasted sweet potatoes<br/><span style="font-style:italic">All our entrees come with fresh bread and salads or vegetables.</span></p><p> </p><p><span style="font-weight:bold">Desserts</span></p><p>Caribbean Pana cotta with blueberry coulis</p><p>Chocolate mousse  </p><p>Pavlova with strawberries</p><p>Lemon cheese cake with seasoned berries</p><p>Chocolate Walnut Cake with fresh cream</p><p>Tiramisu </p><p>Orange crème Brulee</p><p> </p><p><span style="font-weight:bold">For the younger members of the family</span></p><p>Hamburgers, Macaroni and cheese, Tacos, Chicken Tenders, Quesadillas and Lasagne </p><p>Freshly made chocolate brownies</p><p>Carrot Cake</p><p><span style="font-weight:bold">A sampler from Chef Lisa&#x27;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<br/> <br/> <br/> <br/> </p>