Lagoon 2024 GULLWING

From $37,000 to $40,000 per week

Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI) / Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

Year: 2024
Length: 55.00 Ft
Builder: Lagoon
Guests: 8
Cabins: 4
Crew: 3

Description

5 Cabin Version 4 Queen en suite staterooms Crew takes starboard midship cabin

Specifications

Type: Cat
Beam: 31
Draft: 5
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Base Port: West End, Tortola
Preferred Pickup: West End, Tortola
Terms: Caribbean Terms

Charter Details

Price Details: BVI Cruising Permits, Fees, and Taxes are included in the rate. *Short Charters Available* 24 hr turns available. Please Inquire. 2026 Holiday Rates: Christmas Week 2026 $48,000 New Years Week 2026 53,000 HALF-BOARD RATES: Discount Applied First (7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person  ***3 lunches and 4 dinners ashore at client expense***   LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE: (Rate / 6 X #Nights)  ***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.   SLEEP ABOARD: $2,500 Sleep aboard the night before the charter departs Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.
Amenities: ENTERTAINMENT 43'' Salon Smart TV with Lift Anker Nebula Cosmos Laser 4k Projector Karaoke with 2 Microphones Bower & Wilkins Speakers in Forward Cockpit, Aft Cockpit, and Flybridge DJI Mini 4 Pro Drone GoPro Hero 12 Board & Card Games COMFORT Hypoallergenic and Cooling Eucalyptus Bedding Luxurious Cotton Terry Waffle Bath Towels Sand-Free Quick Drying Beach Towels 2 Bedside Wireless Chargers in each Cabin Espresso Machine supporting Alternative Milks EC Soap Co Artisan Bath & Body Products - 100% natural, reef safe, and locally handmadein the British Virgin Islands: Shampoo Conditioner Body Wash Body Lotion Insect Repellent Complimentary USVI and BVI map to track your charter
Water Toys: 1 x iAqua Nano 600 Max Underwater Scooters - More Info 4 x Blu3 Nemo Tankless Diving Systems - More Info 2 x Lucid Transparent Paddle Boards 1 x Yacht Beach Floating Multi Dock and Double Lounger 2 x Yacht Beach Floating Hex Party Zones 1 x Water Skis - Adult 1 x Water Skis - Junior 1 x Wakeboard 1 x ZUP YouGotThis2.0 Multi-Sport Board 1 x Subwing 1 x Two Person Tube Noodles Selection of Snorkel Gear Beach Games 8 x Cliq Beach Chairs 2 x beachBUB Umbrellas Selection of Fishing Gear Including: 2 x Shimano Offshore Rod and Reel Combo 2 x Shimano Spinning Rod and Reel Combo 2 x Deep Sea Hawaiian Handlines
Dinghy: Highfield 14' with ladder
Jet Skis: No
WaveRunners: No
Paddleboards: 2
Snorkel Gear: Yes
Fishing Gear: Yes
Dive Info: Rendezvous Diving available upon request
Communications: Starlink WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US.
Sample Menu: Chef's Anna Sample Menu BREAKFAST Blueberry Muffins Homemade blueberry muffins with a cinnamon streusel topping. “Full Irish Breakfast” Sausages, bacon, eggs, baked beans, breakfast potatoes, tomatoes and mushrooms served with a loaf of homemade bread. Avocado Toast Smashed avocado with pickled red onion, feta, hot honey and eggs. Crepes Classic French crepes served with orange butter and whipped cream. Eggs Benedict Poached eggs with hollandaise sauce and ham served on English muffins. Bagel Board Build your own bagel with a big spread of toppings. Shakshuka Eggs cooked in a tomato and pepper sauce, topped with feta and fresh herbs. LUNCH Chicken Caesar Classic Caesar salad served with freshly baked bread. Baja Style Fish Tacos Chilli and beer battered mahi mahi with chipotle aioli served with Elotes and patatas bravas. Bacon Tart Sundried tomato, feta, thyme and bacon tart served with a green salad. Pad Thai Shrimp and chicken pad thai served with an Asian style slaw. Burgers Served with homemade buns, homemade pickles and all the toppings, alongside a green salad and sweet potato wedges. Linguine alla Vodka Linguine in a tomato vodka sauce served with shrimp skewers, salad and homemade focaccia. Poke Bowls Seared sesame tuna with coriander lime rice and a mix of toppings. AFTER LUNCH SNACKS Cookies Freshly baked chocolate chip cookies Chocolate Strawberries Strawberries dipped in milk and white chocolate Affogato Espresso poured over ice cream with caramelised walnuts. Sorbet Tropical coconut lime sorbet STARTERS Crab Cakes Thai spicy crab cakes with a sweet chilli dip Scallops Served with coconut cauliflower puree, bacon crumb and curried cauliflower. Roasted Butternut Soup Served with creme fraiche and toasted pumpkin seeds. Caramelised Onion and Brie Tart Served on a bed of salad Mussels in the Goan Style Mussels cooked in a coconut, turmeric and ginger broth, served with crusty bread. Spring Rolls Thai style spring rolls with a honey soy dipping sauce. Sushi A selection of different sushi rolls. MAIN Pork Tenderloin Served with dauphinoise potatoes, tenderstem broccoli and a spiced apple puree. Thai Green Curry Served with basmati rice, arjard salad and homemade flatbreads. Red Snapper Chermoula baked red snapper with an aubergine yoghurt and tabbouleh. Beef Short Rib Braised short ribs on a bed of creamy polenta with roasted carrots. Truffle Risotto Wild mushroom and truffle risotto with baked chicken thighs. Caribbean Salmon Sticky Jerk salmon with a spicy black bean plantain salad and a mango red pepper slaw. Fillet Steak Served with pomme puree, balsamic roasted onions, green beans and a red wine jus. DESSERT Sticky Toffee Sticky toffee pudding served with creme anglaise, butterscotch sauce and softly whipped cream. Coconut Rice Sticky coconut rice pudding with grilled pineapple and a lime caramel sauce. Tropical Panna Cotta Honey panna cotta with a tropical fruit salad. Tiramisu Layers of boozy coffee soaked savoiardi biscuits and mascarpone mousse. Deconstructed Cheesecake Vanilla cheesecake mousse served with a lemon curd, biscuit crumb and lemon cream. Guinness Cake Chocolate Guinness cake with Baileys cream and a dark chocolate ganache.

Crew

Captain: Will Hamilton
Crew: Anna Kane
Crew Title: Chef
Crew Nationality: Irish
Crew License: STCW, PADI Rescue Diver, Level
Crew Profile: Will grew up on the water spending summers sailing, fishing, water skiing and wake boarding in Ireland. He began working in the sailing industry at the young age of 16 as an instructor. Each year working his way up the ranks gaining the skills to eventually start teaching learn-to-sail holidays in Greece. He then moved on to be a charter skipper while studying for his degree in Computing. At the time, sailing was a fun summer job. He never thought of it as a full time career until Anna joined him in Croatia. The dream of working in the Caribbean formed quickly between them but they decided to finish their studies and gain experience in respective fields before taking the plunge. Will took a job as a Graphic Designer for a PR company in London which really taught him what kind of life he wanted to live. He appreciates living on the water everyday and knows how lucky he is to do so! He loves delivering holidays of a lifetime to guests, with many of them becoming lifetime friends. Anna grew up in Dublin, Ireland. After graduating University she went into education and became a teacher for children with special educational needs. However, her love for cooking kept growing, when Will began working in the charter industry she jumped at the opportunity to go with him and become a chef on board. Anna always dreamed of attending the world renowned Ballymaloe Cookery School to expand her culinary skills, which finally became a reality in 2021. The intensive 12 week course taught so many new skills and gave her invaluable experience. Anna also studied cooking further last summer at the Ashburton Yacht Chef course. She loves learning new techniques that she can bring into the galley. Her biggest passion is creating food that brings joy to guests and makes their holiday that little bit more special. Alicia grew up in Sweden, spending much of her childhood outdoors- on the lake, in the forest or skiing in the mountains. Her genuine interest for helping people is what inspired her to pursue a service centered career. After completing her studies, she moved to the United States for three years, working as an au pair and exploring the country. She left knowing that she wanted to keep challenging herself and exploring more of the world. By chance, Alicia secured a job in the British Virgin Islands where she managed a busy bar for three years, while gaining valuable yachting experience in her free time. The transition to yachting felt like a natural next step- where her biggest interest in providing an extraordinary and personal service is possible in a more refined setting. Alicia takes pride in creating memorable and seamless experiences- whether by crafting a great cocktail, offering a listening ear, or ensuring that even the smallest details are perfectly executed. She provides a warm, genuine and detail oriented service where guests can fully relax and trust that they’re about to have a trip of a lifetime, sailing around the BVI and enjoying themselves to the fullest. Captain Will Hamilton Qualifications RYA Yachtmaster Offshore 200GT STCW Safety Training PADI Dive Master in Training IYT Recreational Instructor Certificate IYT International Certificate of Competency (ICC) RYA Senior Instructor RYA Safety Boat Certificate Chef Anna Kane Qualifications Ashburton Culinary Academy Yacht Chef Certificate Ballymaloe Cookery School 12 Week Certificate PADI Rescue Diver Wine tasting and pairing Certificate Level 2 Food Safety and Hygiene for Catering STCW Safety Training Emergency First Aid Training Alicia Friden Qualifications SRC VHF Radio ENG1 STCW 10
Crew Member 1: Will Hamilton
Crew Member 2: Anna Kane
Crew Member 3: Alicia Friden

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