2019 77ft Catamaran Sleeps 8 Guests In 4 Cabins, Luxury on the water
Brand New for 2019 - TELLSTAR is the latest Lagoon Seventy 7 offering the ultimate in luxury travel on the sea. The interior has a layout optimized for space and comfort. The salon is bright, comfortable and roomy and opens not only to the aft cockpit but also directly to the forward cockpit for seamless movement around the yacht. There is a massive flybridge affording an uncompromising 360* view. TELLSTAR has luxury accommodations for eight guests in a master stateroom with seating area. There are 3 additional queen cabins that are elegantly appointed. For additional flexibility, one cabin can be converted from a queen bed into 2 in...
2 Queen Beds
4 Electric Heads
2 King Beds
4 Wash Basins
Tellstar accommodates 8 guests in 4 spacious ensuite queen size cabins including an amazing master stateroom.
Plus the port aft cabin can be either two single beds or converted to a queen berth. All beds have 3 inch memory foam toppers....
WiFi internet access
Ipod/device docking station
Air conditioning and fans
Inverter 2 x 3000 Watts
Cockpit and flybridge speakers
Night Air conditioning and fans
Water Maker: Yes - 78 G
Salon TV with satellite tv
guests are free to use yoga mats and free weights
16.5 ft 90 Dinghy
Stand Up Paddle
Adult Water Skis
1 Man Kayak
Kids Water Skis
2 Man Kayak
Captain Jack was born and raised in Maryland sailing the waters of the Chesapeake. He started sailing as a young boy with his father. He studied at the University of Maryland and served in the US Navy. Jack has a bachelor's degree from the University of Maryland and was trained in the Navy's Nuclear Power Program were he served on Submarines. After leaving the Navy, Jack worked as a Nuclear Engineering consultant for 14 years during which time he obtained a Master's in Business Administration from Johns Hopkins University. Jack built sea miles in the Navy, and doing deliveries and passages throughout his years in the corporate world. Final...
<p style="text-align:center"><span style="font-weight:bold">From the Galley of Sara Nelson</span></p><p><span style="font-weight:bold">Breakfast Plates</span> </p><p>BANANA HOTCAKE STACK<br/>Fluffy buttermilk pancakes stuffed with sweet bananas and tart cream cheese bombs, topped with warm maple syrup and served with sausage links<br/><br/>FRENCH TOAST <br/>Brioche rum bread topped with fruit de jour, whipped honey ricotta, and warm honey butter syrup, served with sausage links <br/><br/>QUICHE & CREPES<br/>Lorraine topped with arugula and freshly grated parmesan paired with a sweet mixed berry and nutella crepe<br/><br/>GARDEN BENEDICT<br/>House baked english muffin with greens, avocado, poached eggs, hollandaise, herbs, choice of thick cut bacon <br/><br/>BASIC B<br/>Eggs your way, thick cut bacon or sausage links, island spiced roasted breakfast spuds, toast or biscuit <br/><br/>PIGGY SMALLS<br/>Omelet with Cuban style pulled pork, cotija cheese, herbs, avocado, and housemade donya sauce <br/><br/>CHILAQUILES<br/>Tortilla chips, mole verde, crispy bacon, black beans, topped with watermelon radish, cotija, a sunny egg, and cilantro</p><p> </p><p>Simple and light selection always available: Cereal, Greek Yogurt Parfait, Overnight Oats, Açaí Bowl, Hard Boiled Eggs, Meats & Cheeses, Avocado Toast, Bagels and Lox</p><p> </p><p><span style="font-weight:bold">Salads, Tacos & Bowls</span> </p><p>CRAB & AVOCADO SALAD <br/>Lump blue, romaine, vine ripe tomatoes, feta, red onion, lime caper vinaigrette <br/><br/>FLANK STEAK CAESAR SALAD<br/>Classic romaine, parmesan, house made croutons, house made caesar dressing <br/><br/>THAI PRAWN SALAD<br/>Sweet and spicy jumbo prawn served hot atop a bed of tender bib lettuce, fresh mango, cilantro, mint, and lemongrass, crushed peanuts <br/><br/>MAHI MAHI TACOS<br/>A pair of locally fresh caught blackened mahi filets atop house made corn tortillas, island slaw, with cotija, lime, cilantro <br/><br/>ALOHA SPICY SALMON POKE BOWL <br/>Served with edamame, avocado, seaweed, fresh mango, watermelon radish and house pickled red onion atop a bed of soba noodles <br/><br/>SPICY GLAZED TUNA BOWL <br/>Seared ahi, island slaw, fresh herbs, watermelon radish, mango, avocado, toasted peanuts, citrus peanut butter vinaigrette, sesame seeds<br/><br/>CRISPY SKIN SALMON <br/>Seared wild alaskan king, atop a mountain of butter lettuce, heirloom cherry tomatoes, citrus marinated green olives, <br/>caper berries, freshly shaves parmesan, champagne vinaigrette </p><p><span style="font-weight:bold">Happy Hour Appetizers</span></p><p>SPRING ROLLS<br/>Refreshing crunch of veggies wrapped in rice paper served with chili garlic and ginger sesame dipping sauces <br/><br/>PORK RIBS<br/>Hot, sweet, and spicy with mango and chili flavors, topped with sesame and chopped spring onion <br/><br/>DRAGONS BLOOD CEVICHE<br/>Fresh locally caught mahi and wahoo, blood orange citrus and saffron escabeche, dragon fruit, fennel <br/><br/>JAPAN CHICKEN <br/>Savory, crispy tenders doused in spicy orange citrus, topped with spring onion and sesame seeds, aired with house made pickles <br/><br/>SHISHITOS<br/>blistered and tossed in roasted sweet corn salsa, cotija, and toasted cashews </p><p><br/>CHARCUTERIE <br/>A spread of cured meats and artisanal cheeses with accompaniments <br/><br/>MEZZE BOARD<br/>Platter of flat breads, veggies, hummus, baba ghanoush, olives, nuts <br/><br/>BEEF TENDERLOIN CARPACCIO <br/>Served with lemon, capers, peppery arugula, and freshly shaved parmesan <br/><br/>CARIBBEAN FISH & CHIPS <br/>Beer battered locally caught wahoo, paired with seasonal root vegetable chips <br/><br/><span style="font-weight:bold">Entrees </span></p><p>BEEF SHORT RIB<br/>Chipotle and malbec braised, crispy golden potato stack, roasted sweet corn salsa, cotija, cilantro, lime <br/><br/>MAHI MAHI <br/>Parmesan curry seared locally fresh caught mahi mahi with sautéed spinach, coconut cauliflower purée, pearl onions <br/><br/>LAMB <br/>Tandoori seasoned lollipops, grilled cauliflower, pomegranate, harrisa marinated tomato, over herb lemon risotto <br/><br/>FILET MIGNON <br/>Cast iron cooked to perfection topped with herbed compound butter, garlic mash, roasted veggies <br/><br/>CARIBBEAN LOBSTER <br/>Prosciutto wrapped asparagus, gouda polenta, lime and herb butter <br/><br/>BRAISED OCTOPUS <br/>Squid ink linguini, roasted heirloom tomato, gremolada, basil, freshly grated parmesan <br/><br/>SEARED DIVER SCALLOPS<br/>Crispy prosciutto, cauliflower purée, zucchini, buerre blanc, black olive salt <br/><span style="font-weight:bold">Dessert</span></p><p>PINEAPPLE RUM CAKE AND CREME BRÛLÉE <br/>Translates to burnt cream, a twist on a classic staple, macadamia nut tuille <br/><br/>BANANAS FOSTER<br/>Hot rum flambéed with crispy wontons and a scoop of homemade miso ginger ice cream <br/><br/>COCONUT PANA COTTA <br/>Topped with toasted coconut and fresh passion fruit <br/><br/>KEY LIME PIE <br/>The best combination of sweet and tart with macadamia shortbread and white chocolate mousse <br/><br/>HONEY’S CHOCOLATE CAKE <br/>3 layers of decadence served with a scoop of homemade ice cream flavor of the week <br/><br/>BIG CITY CHEESECAKE<br/>Classic New York served with a trio of toppings </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
Magical People - St Martin Charter
Dear Gio, Richie, Anais, Sammie,
We have dreamed about doing this vacation for years (maybe decades and the experience far exceeded our expectations, you were so accommodating, professional + friendly beyond. Both Steve and I fell like we have made 4 new friends. You are all invited to stay with us in Los Angeles. Best of luck with all the adventures ahead of you. I have no doubt you will be livi...
Thanksgiving week November 2019
Dear Jack, Jaimey and Jake,
Thank you, thank you for taking such great care of us this week. It was a pleasure to get to know you. The week was relaxing and magical. Thanks especially for arranging Akim to play the Steel drums for us and for the chance to play on the Hobie 18, we had so much fun with Jake! The food was delicious and interesting and we loved having you join us for Thanksgiving din...
3 Week BVI Charter - March 2022
Hi Jaime, Sorry for such a slow response to your email.
We absolutely loved Tellstar and her crew. All our concerns about Tellstars’ condition following the lightning strike disappeared the moment we stepped aboard. After a longer than planned trip to get to the BVI the crew welcomed us with champagne and hors d’oeuvres. Jayde was an amazing chef and wowed us every day with her delicious meals. A...
Lets start by mentioning this incredible vessel. Perfect design and excellent workmanship. Made everyone envious. Then the crew. They made the best, even better. Lively Captain Jack leads one of the best teams on the ocean. Attentive service, safe hands, a wonderfully authentic experience. Jaimey's highest quality and creative menu means we are leaving with a few extra pounds but it's well worth i...
I wanted to let the experiences of our fantastic week onboard Tellstar to settle in before adding a personal note so the time has come to share some recollections of our charter. Even so I’m sure I’ll miss a few highlights.
Let’s just start with our warm and welcoming greeting from the entire crew and our first view of the absolutely gorgeous Seventy7 Lagoon. Nothing short of a spectacular y...
What can we say? The most wonderful trip with the most wonderful people! For many people trips like this may be normal but to us it is a once in a life time experience that we will never forget. Not only did you take us to places that have never been before but you made us feel pampered and comfortable beyond compare. Between both of you being ready every moment to tend to whatever need we have bi...
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