SEACLUSION

2020 80ft Catamaran Sleeps 8 Guests In 4 Cabins, Your hideout on the water

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Accommodations

One king master cabin plus 3 queen cabins (NOTE: two of the queen cabins can be split and made into 2 twin beds). All have ensuite private baths with stall showers, fresh water flush electric heads and vanity with sinks.

Large saloon (galley down model), oversized top desk for 360 degree view and large aft deck for alfresco dining.

2 wine coolers in salon
Widescreen 55" TV in salon
Sonor surround sound
Hydraulic gangway for ease of boarding
Hydraulic platform for ease of swimming and tender boarding
Cockpit sunshade & front desk awnings
Underwater lights...

Amenities

2 deck showers

Water fun

2 Wakeboards (1 adult / 1 child)
2 ski's (1 adult / 1 child)
2 water tubes (doughnuts) 1 x 4 man tube / 1 x 3 man tube
1 inflatable sailing boat
1 inflatable trampoline
2 kayaks
2 SUP boards
snorkel gear (various adult and child sizes)
4 sea scooters
water football

Crew

Crew of four: Captain, Gourmet Chef, First Mate and a Steward

Captain Ricky and Chef Jess, originating from South Africa are the first friendly faces to welcome you onboard SY Seaclusion for your dream vacation.

Being a natural water adventurer as a young man Ricky loved surfing, fishing, he spent plenty of time on the beach being a life saver and has also completed his Scuba Diving Divemaster qualification.

Ricky’s passion and love for sailing on the ocean began in 2008 when took the adventure of a life time sailing a 48” Catamaran from South Africa to Australia via the Caribbean and Panama Canal. During this time Ricky obtained the knowl...

Cuisine

<p style="text-align: center;"><strong>- DAY 1 -</strong><br />BREAKFAST: Poached Egg served on top of toasted Sourdough with smoked Salmon, Avocado roses, Rocket & Capers<br />LUNCH: Sesame seared Tuna Niçoise Salad, Wasabi Cream, Seaweed Salad & freshly baked rosemary, cracked salt focaccia<br />COCKTAIL SNACK: Gorgonzola & Prosciutto bites<br />DINNER: Moroccan spiced chicken breast, fig & pistachio boudin, squash, turnips and chicken jus<br />DESSERT: Poached Apple & Pear Jelly with crumble Topping and Fig Cream</p> <p style="text-align: center;"><br /><strong>- DAY 2 -</strong><br />BREAKFAST: Traditional Spanish Shakshuka served with Feta and chilli tomato relish<br />LUNCH: Tender grilled chicken & pineapple served with fresh local greens<br />COCKTAIL CANAPES: Crab salad wrapped in Cucumber cannelloni topped with caviar and microgreens<br />DINNER: Pan seared local fresh catch with chorizo velouté served with an assortment of local fresh green vegetables</p> <p style="text-align: center;"><br /><strong>- DAY 3 -</strong><br />BREAKFAST: French Apricot & Walnut Crepes, Chia Seed Pudding served with fresh berries and homemade granola<br />LUNCH: Mediterranean Grazing Table – Olives – Crudites - Italian Bread, Melon Prosciutto & Burrata Salad – Tomato,<br />Sourdough, Red Pepper and Basil Salad – Lemon Butter Prawn Skewers<br />DINNER: Fillet of Beef, Shallot Tart Tatin, Parsnip Puree, Seasonal Greens & Madeira Jus<br />DESSERT: Classic Crème Brule</p> <p style="text-align: center;"><br /><strong>- DAY 4 -</strong><br />BREAKFAST: Traditional German Breakfast with sliced meats, bread rolls, fresh baked bread rolls, selection of cheese, boiled eggs and various other options<br />LUNCH: Individual Courgettes, Sun Blushed Tomato, Thyme & Feta Tart with fresh 3 leaf salad<br />COCKTAIL SNACK: Refreshing Watermelon, Feta, Red Onion and Black Olive Salad<br />DINNER: Sweet & Spicy Grilled Mahi Mahi served with traditional Caribbean Coconut & Black Bean Rice, Mango Salsa and crunchy Broccolini</p> <p style="text-align: center;"><br /><strong>- DAY 5 -</strong><br />BREAKFAST: Classic Eggs Benedict with Hollandaise Sauce<br />LUNCH: BBQ Grazing Table: Slow cooked Baby Back Ribs, Grilled Butternut Squash Goats Cheese & Olive Salad, Sliced Tomatoes with Mint and Lemon Dressing, Chickpea Shawarma Dip and Pita Pockets<br />COCKTAIL SNACKS: Curried Gratinated Mussels<br />DINNER: Whole stuffed Lemon Sole/Cod, Souffle Mousseline, Grapes, Shrimps, Girolles & Pine Nut Beurre Noisette<br />DESSERT: Greek Yogurt Panna Cotta with Caribbean fresh fruit and glass biscuit</p> <p style="text-align: center;"><br /><strong>- DAY 6 -</strong><br />BREAKFAST: Traditional English Breakfast<br />LUNCH: Asparagus, Peas and Basil Barley Salad with fresh French Vinaigrette<br />COCKTAIL SNACKS: Charcuterie Board<br />DINNER: Slow cooked Pork Belly, Raisin puree, Cauliflower puree, Roasted cauliflower, Caramelized pan fried Scallops and Curry Oil</p> <p style="text-align: center;"><br /><strong>- DAY 7 -</strong><br />BREAKFAST: Fresh fruit platter, Coconut Chocolate Ganache, French toast with fresh berries and smoothies<br />LUNCH: Caramelized Goat Cheese Wheels with roasted beets and fresh greens<br />COCKTAIL SNACK: Brick Pastry Parcels with smoked Tofu, Lemongrass & Fennel Filling<br />DINNER: Lobster Thermidor with young vegetables and side salad options<br />DESSERT: White Chocolate, Cardamon and Berries Tart</p> <p style="text-align: center;"><br /><strong>- DAY 8 -</strong><br />BREAKFAST: Spinach Mushroom baked frittata<br />LUNCH: Local Caribbean Chicken Salad served with fresh breads<br />COCKTAIL SNACK: Caramelized Onion & Brie tarts<br />DINNER: Butter Bean Marsala with crispy Angel hair<br />DESSERT: Optional ice cream</p>

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