2013 58ft Catamaran Sleeps 10 Guests In 5 Cabins, Comfortable for a large group
Holiday weeks may differ, please enquire!
Five cabins each with en-suite private head with electric toilet. Top flybridge lounge area, forward cockpit lounge area plus cockpit and trampolines....
4 Queen Beds
5 Wash Basins
5 Electric Heads
Five guest queen staterooms with private en-suite baths with dry shower stalls and electric heads. Four queen berths and one cabin with two singles berths which can convert to a queen. This yacht is NOT legal for more than 10 pax charters.
Port Aft Cabin(twin convertible) - 80'’X31'’(twin) or 80'’X80” King
Port & Strb Upper Cabin - 78'’X60”
Strb aft cabin - 80'’X62”
Strb fwd cabin - 80”X60”...
WiFi internet access
Ipod/device docking station
Air conditioning and fans
Cockpit and flybridge speakers
Night Air conditioning and fans
Salon TV with satellite tv
Top deck outdoor moving theater
Lots of new water toys for 2020 season!
-Big Mable 2 (similar to towable tube)
-6 person floating island
-New snorkel gear
16' Center Console 70HP Dinghy
Stand Up Paddle
Adult Water Skis
Kids Water Skis
(2) Stand Up Paddle Boards
Floating Sun Island
***SKiPPER Capt. Devon Wishart
Devon, a South African, has been skippering in the BVI for the past 5 years.
Chef Roma Stopforth is from South Africa. She has over 30 years experience in the Restaurant and Hospitality industry. She has both worked in and owned her own restaurants. She is very experienced in all types of cuisine. She is happy and able to cater for most dietary needs.
For the last 8 years, Roma has called the Caribbean home. This is reflected in her dishes using local products and flavors to create unique, wonderful fusion dishes. Her meal never fail to impress.
Roma has an outgoing personality and loves to ...
<p><strong>A sampler from Roma's galley aboard THE ANNEX</strong></p> <div title="Page 1"><strong>BREAKFAST</strong></div> <div title="Page 1">Pancakes - with a topping of your choice- Fresh berries and white chocolate sauce; banana and toffee; cinnamon and fresh lemon juice or real maple syrup</div> <div title="Page 1"> <p>Waffles à la Mode - waffles with homemade ice cream and strawberries drizzled with syrup</p> <p>Sweet or Savoury French Toast - your choice of cinnamon and maple syrup or thyme infused mushroom, grilled with cheese</p> <p>Homemade Croissant- turkey, bacon or smoked salmon with cheese, on a bed of rocket and avocado</p> <p>Omelette- 2/3 eggs with balsamic caramelized onions, basil, and melted brie</p> <p>Classic Bacon and Eggs- eggs to the style of your choice with crispy bacon, grilled tomato and rosemary infused hash browns</p> <p>Eggs Benedict - poached egg on a bed of fresh spinach, grilled brown mushroom topped with a silky hollandaise sauce</p> <p><strong>LUNCH</strong></p> <div title="Page 2"><em>Lunches tend to be on the lighter side and are served with you favorite afternoon cocktails or refreshments</em> <div> <p>Chilled melon wrapped in prosciutto ham with ginger and fresh figs</p> <p>Tricolore Salad- Italian buffalo mozzarella with ripe vine tomatoes, avocado and basil-pine nut pesto</p> <p>French Onion and Gruyere Tart- with green herb salad and dijon mustard dressing</p> <p>Baked Goat Cheese Salad - baked goat cheese on a mixed bed of greens with walnuts and a light herb and lemon dressing</p> <p>Mango and Spicy Beef Salad Spaghetti with Clams, Chili, Garlic, and Lemon</p> <p>Smoked Chicken Ciabatta - with zesty paprika mayonnaise, avocado, rocket and wasabi</p> </div> </div> </div> <div><strong>STARTERS</strong></div> <div title="Page 3"><em>Light bites and beverages for your to enjoy as the sun sets over the water</em> <div> <p>Beef Carpaccio- thinly sliced topped with rocket and parmesan shavings drizzled with a light herb and mustard dressing</p> <p>Baked Camembert - half a French camembert round, stuffed with garlic and rosemary with a sweet cranberry sauce. served with melba toast</p> <p>Beef Satay - with coconut and chili coriander peanut sauce</p> <p>Grilled Asparagus- warm, fresh asparagus served with a smooth hollandaise sauce and parmesan shavings</p> <p>Oven-baked Creamy Garlic Mushrooms -topped with cheese. served with French bread</p> <p>Seared Scallops - with pea puree and shallot vinaigrette</p> <p>Wild Mushroom and Thyme Tart - with garlic blanched green beans and truffle oil</p> <p><strong>DINNER</strong></p> <div title="Page 4"><em>Dinner is served with your favorite cocktails or we are happy to pair the perfect bottle of wine with your meal</em> <div> <p>Cannelloni - oven baked spinach and ricotta stuffed cannelloni tubes covered in a garlic, tomato and basil sauce, topped with a classic béchamel and parmesan.</p> <p>Beef Fillet Medallions with Red Wine Reduction - served with dauphine potatoes and legumes</p> <p>Grilled Mackerel - with bay leaf and lemon sauce served with roasted red peppers and a bean, ricotta and mint salad</p> <p>Oven Baked Chicken Breast - stuffed with spinach and ricotta, wrapped in bacon, served on a bed of rice or potato mash</p> <p>Mixed Vegetable Pasta - your choice of pasta with mixed garlic and herb roasted vegetables, topped with warm sundried tomato chѐvre</p> <p>Rack of Lamb - served with roasted garlic tomatoes, sautéed white wine mushrooms and baby spinach</p> <p>Risotto Stuffed Tomatoes - juicy tomatoes stuffed. with creamy risotto topped with feta, crumbed and grilled. Served with a balsamic and thyme glaze</p> <p><strong>DESSERT</strong></p> </div> </div> </div> </div> <div title="Page 5">White Chocolate Cheesecake with Strawberry Coulis and Milk Chocolate Shavings <div> <p>Profiteroles with Chocolate Sauce </p> <p>Mini Pineapple Pavlova </p> <p>Champagne Fizz</p> <p>Toffee Banana with Cinnamon Ice cream </p> <p>Traditional Tiramisu</p> <p>Chilli Chocolate Mousse Trio</p> </div> </div>