SWEET ANN MARIE
2008 62ft Catamaran Sleeps 6 Guests In 3 Cabins, Space & Luxury
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From $26,000/week
Special Terms
Holiday weeks may differ, please enquire!
Guests: 6
Length: 62ft
Cabins: 3
Built: 2008
Crew: 2
Builder: PRIVILEGE ALLIAURA MARINE GROUP
This yacht has one King Owner’s Suite, two King Staterooms, and one Single cabin to comfortably accommodate a 6-7 person charter. Each cabin suite has its own private electric fresh-water head, a separate spa shower with overhead lighting (including dual shower heads & 6 mini massaging heads), spacious vanity and separate sitting area with individual A/C controls for top of the line luxury and comfort. Guest linens, towels, toiletries and hairdryers are all provided.
NOTE: Single cabin available only upon request and accessible via HATCH and LADDER....
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Accommodations
6 Guests
3 King Beds
4 Wash Basins
3 Cabins
4 Showers
4 Electric Heads
One King Owner’s Suite, two King Staterooms, and one Single cabin to comfortably accommodate a 6-7 person charter.
Each cabin suite has its own private electric fresh-water head, a separate spa shower with overhead lighting (including dual shower heads & 6 mini massaging heads), spacious vanity and separate sitting area with individual A/C controls for top of the line luxury and comfort. Guest linens, towels, toiletries and hairdryers are all provided.
Single Cabin (*Available only upon request): Single cabin with Twin bed, accessible via a ladder through the deck’s forward hatch, with private en-suite wet hand shower, private manual toil...
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Amenities
WiFi internet access
Generator:2 - 17.5kw
Sun Awning
Ice maker
Ipod/device docking station
Air conditioning and fans
Inverter Yes
Bimini Top
BBQ
Cockpit and flybridge speakers
Night Air conditioning and fans
Water Maker: 70gph
Deck showers
Salon TV with satellite tv
Swim Platforms
Water fun
14' 50 Dinghy
Wakeboard
Stand Up Paddle
Fishing Gear
Adult Water Skis
Kneeboard
Floating Mats
Beach Games
Kids Water Skis
Tube
Snorkeling Gear
List of Amenities:
Adult water skis
Kids water skis
Wakeboard
Kneeboard
Tube
Floating Island, noodles.
Casting and trolling poles
Scuba tanks
6 x BCD's
6 x Regulators
Dive weights
Snorkel Gear
2019 14' Brig Falcon 420, center console with Bluetooth stereo & 50 hp Honda outboard
Crew
NEW CREW for the 2022/23 season
Captain Mark Russel
Chef and First Mates Jaime and Nicole
****Nicole and Jaime will do a 2 month on/off rotation
Born in Japan, growing up in England with American parents, Mark has always been a voyager. Having started sailing at a young age, he completed his RYA day skipper course at the ripe age of 13 years old on a 32’ sloop sailing the French and English coasts. His passion for all things nautical led him to a degree in Marine Biology and Coastal Ecology at the University of Plymouth where he completed his Yacht Master course and worked locally as a dive guide and RIB pilot. Soon wishing to explore fur...
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Cuisine
<p style="text-align: center;"> </p> <p style="text-align: center;"><strong>BREAKFAST</strong></p> <p style="text-align: center;">Lemon Basil Crepes with Warm Strawberry Compote</p> <p style="text-align: center;">Artichoke Eggs Benedict with Sundried Tomato Hollandaise</p> <p style="text-align: center;">Poached eggs, Grilled Scallions on Homemade Bagels with Bacon Marmalade</p> <p style="text-align: center;">Dill & Vodka cured Lox, Avocado, Shaved Red Onions on Herb Potato Rosti</p> <p style="text-align: center;">Acai Bowls with Toasted Coconut Chips, Cacao nibs, Dried Fig, Fresh Mixed Berries, Chia & Hemp Seeds</p> <p style="text-align: center;">Walnut & Crème Pâtissier Stuffed French Toast with Blackberry Sauce and Apple Wine Foam</p> <p style="text-align: center;">Smoked Brisket & Sweet Potato Hash with Sri Ratcha Ketchup</p> <p style="text-align: center;">*selection of tropical fruit platters, housemade yogurt, crisp homemade granola, fresh-from-the-oven breads/muffins/cinnamon rolls</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>LUNCH</strong></p> <p style="text-align: center;">Wok Smoked Salmon Belly in Tomato Ginger Consomme, Japanese Spinach Salad & Spicy Soba Noodles</p> <p style="text-align: center;">Grilled Cilantro Lime Chicken Skewers, Charred Tomato Pico De Galo, Fresh Guacamole, Mexican Salad</p> <p style="text-align: center;">Bloody Mary Steak Salad with Frisee, Pepperoncini, Olives, Roasted Red Peppers & Horseradish Dressing</p> <p style="text-align: center;">Rich Crab Bisque with Brioche A Tete served with a refreshingly light Citrus Soft Herb Salad</p> <p style="text-align: center;">Black Sesame Seared Tuna on Scallion Edemame Ginger Spring Greens Salad, Wasabi Honey Vinaigrette </p> <p style="text-align: center;">Asian Duck Tacos with Plum Hoisin, colorful julienned Carrot, Radish, Fennel slaw & Basil Chiffonade</p> <p style="text-align: center;">Applewood smoked Chicken Club on Pesto Foccacia alongside fresh Melon Prosecoo Gazpacho</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>APPETIZERS</strong></p> <p style="text-align: center;">Lime Grapefruit Snapper Ceviche on Golden Beet Carpaccio</p> <p style="text-align: center;">Foie Gras Crostini topped with Port Preserved Cherries & Chives</p> <p style="text-align: center;">Parmesan Crisp with Minted Goat Cheese and Poached Pear</p> <p style="text-align: center;">Fennel Orange & Bourbon Cured Pork Belly Bites</p> <p style="text-align: center;">Roasted Grape, Confit Duck Bolognese & Soft Polenta mini mason jars</p> <p style="text-align: center;">Carmelized Onion & Burrata Tart with Arugula Pistachio Pesto</p> <p style="text-align: center;">Seared Scallops with Tamarind Orange Gastrique</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>DINNER</strong></p> <p style="text-align: center;">Hoisin Glazed Salmon, Chili Garlic Boy Choy & Asian Sesame Slaw</p> <p style="text-align: center;">Porcini Crusted Beef Tenderloin with Truffle Butter aside Gratin Dauphinois & Blistered Green Beans</p> <p style="text-align: center;">Squid Ink Linguini with Prawns, Roast Cherry Tomatoes, Prosecco Cream, Pink Peppercorns</p> <p style="text-align: center;">Sumac Dusted Lamb Lollipops, Roasted Cauliflower with Tahini & Pomegranate Molasses Drizzle</p> <p style="text-align: center;">Miso Sake Broiled Sablefish with Soy Ginger Julienned Veg & Star Anise Scented Basmati</p> <p style="text-align: center;">Slow Roasted Beef Short Ribs on Celeriac Puree, Hazelnut Celery Heart Salad with Lemon Cream</p> <p style="text-align: center;">Handmade Ricotta Herb Gnocci in a light Chanterelle Sauce with Broccoli Rabe & Crunchy Gremolata</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>DESSERT</strong></p> <p style="text-align: center;">Coconut Crème Brulee, Carmelized Banana, Cardamon Sugar Cage</p> <p style="text-align: center;">Cinnamon Dusted Ricotta Fritters atop Sea Salted Caramel with Calvados Apple Ice Cream</p> <p style="text-align: center;">Chocolate Torte, Shattered Raspberries, White Chocolate Mousse Quenelle</p> <p style="text-align: center;">Port Glazed Strawberry Marscapone Tart on Crème Anglais, Berry Caviar</p> <p style="text-align: center;">Orange Almond Cakelettes (gluten free) with Grand Marnier Sabayon</p> <p style="text-align: center;">Piping hot Churros to dunk in Amaro Spiked Hot Chocolate with Ginger Nut Marshmallow</p> <p style="text-align: center;">Saffron Vanilla Bean Panna Cotta with Dark Mixed Berries, Pistachios and Mint Chiffonade</p>