Tiger Lily

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

DOUBLE BEDS 4

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	2
Length	62 Ft / 18.9 m
Beam	32 Ft / 9.78 m
Draft	6 Ft / 1.83 m
Built - Refit:	2015 - No Refit Date Set
Builder	Lagoon
Cruising Speed	8 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

No accommodation information available.

WATERSPORTS

Dinghy	Yes
Dinghy HP	50
Double Kayaks	2
Adult Water-skis	Yes
Kids Water-skis	Yes
Wakeboards	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
• Tender Highfield 14' with Honda 70HP
• Lift electric Foil
• NailPryde Glide Foil
• Cabrinha Foil
• 1 x Wake skate
• 1 x Hobie 2 person kayak
• 2 x SUP boards
• 2 x Seabob
• 1 x Jetsurf
• Snorkeling gear
• Kneeboard
• Tube for towing kids/adult
• Wakeboard
• Kids skim board
• Fishing gear
• Kite (junior set and adult set) - for certifiied kitesurfers only*

CREW PROFILE

Indi Rooken-Smith

Captain: Grant Church

Nationality: South African

With over 10 years of experience as a Captain, Grant is skilled and reliable. He sailed all over the world and has gathered knowledge of the Mediterranean, Caribbean, US and Pacific along with broad expertise of the sea in general. Very organized and trustworthy, he will make sure that all the guests feel safe onboard TIGER LILY, while having extensive fun with the water toys. With his great proficiency on engineering, Grant is keeping the yacht well maintained at all levels.

Chef/Stew: Jessica Ambrose

Nationality: South African

Jessica is a versatile Chef from South Africa. Her objective is to utilize her passion for cooking and her extensive culinary knowledge to create exceptional dishes that delight the taste buds of the guests. Maintaining high standards of presentation, she will develop and execute menus adapted to the taste of the guests. Jessica manages inventory and provisioning perfectly thanks to her good organizational skills.

ADDITIONAL INFORMATION

No extra accommodation information available.

SAMPLE MENU

Tiger Lily Sample Menu

BREAKFAST

Savory
Avo Toast - Toast topped with avocado, eggs of choice and crunchy bacon, garnished with
a cherry tomato salsa
Breakfast Caprese - Mixed tomato, mozzarella and basil salad served with eggs of choice
Breakfast Quesadillas - Flour tortillas stuffed with fluffy scrambled eggs, pinto beans, fresh
herbs and cheddar cheese
Croissant - Buttery croissants stuffed with scrambled eggs and smoked salmon
Eggs Benedict - English Muffins topped with crispy prosciutto, smashed avocado and
poached eggs, drizzled with a creamy hollandaise sauce
Mexican Brekkie - Whole wheat toast topped with choice of eggs, beans and tomato salsa,
served with breakfast sausage

Sweet
Banana Bread
Chia Pudding
Cinnamon Rolls
French Toast
Pancakes
Smoothie Bowl
Waffles

LUNCH

Ahi Tuna Poke Bowl - Sushi rice topped with fresh marinated tuna, edamame, seaweed
salad, cucumber and mango, drizzled with a wasabi aioli and spicy mayo
Blackened Mahi Mahi - Served with a chorizo, plantain and black bean warm wild rice
salad
Flank Steak Fajita Salad Bowl - Quinoa fajita bowls loaded with fresh vegetables and
paired with a spicy cilantro lime yoghurt dressing
Shrimp Taco’s - laid in homemade flour tortillas, dressed with a tropical mango slaw and
chipotle lime aioli and with Mexican street corn on the side
Mediterranean pistachio beef patties - Middle eastern style beef patties, served with
flatbread, dips and a leaf & lentil salad
Salmon salad board - Grilled salmon served with a colorful salad and sweet potato fries,
paired with a homemade papaya seed vinaigrette
Sticky Ribs - Served with a cajun potato salad and light and crispy coleslaw with a tropical
twist

DINNER

Starter
Beetroot Citrus Salad
Sweet Pea and Mint soup
Indonesian Chicken Skewers
Poached Pear Salad
Roasted Butternut Squash
Vietnamese Summer Rolls
Watermelon, Feta & Mint salad

Main
Fresh Fish & White Bean Hummus - Grilled fresh fish with crispy skin, served over a
homemade white bean hummus and a bed of pan fried asparagus and spring onion
Indian Curry - Red chicken curry, topped with roasted cauliflower and almonds, served
with coconut infused basmati rice and a dollop of coconut yoghurt
Grilled Lamb Rack - Pistachio encrusted lamb chops over a creamy mushroom risotto
Pan Fried Snapper - Served with crispy baby potatoes and a truffled minty sweet peas
sauce, paired with a roasted cauliflower, chickpea and avo salad
Pasta Night - Chef’s choice
Steak Dinner - Juicy beef tenderloin with creamy garlic mash and green vegetables on the
side, drizzled with a chimichurri sauce
Thai Curry - Green Thai curry, loaded with vegetables, served with sticky rice and topped
with tiger prawns

Desert
Creme Brûlée with Baileys
Dulche de Leche Chocolate Cupcakes
Individual Key Lime Pies
Passion Fruit and White Chocolate Cheesecake
Oreo Cheesecake
Salted Caramel Rum Cake
Tropical Pineapple, Mango and Coconut Fool

PRICING DETAILS
Tiger Lily INQUIRE

Pricing

From: 30,000
To: 39,100

Pricing Details

Bahamas rates:

up to 4 guests: $30 000 + TAX 4% + VAT 10%
6 guests: $32 000 + TAX 4% + VAT 10%
8 guests: $34 000 + TAX 4% + VAT 10%

Christmas / New Year's Rate: 15% surcharge is applied.

For the all-inclusive charters a small APA of 5% is recommended to cover the additional expenses such as fine wines, champagne, specific alcoholic drinks, excessive alcohol consumption, air fares, transfer airport/yacht/airport, dockage fees if any and use of communications means available on board. Fuel included for 4 hours on engine daily, if more is needed it is to be charged from small APA.

For charters shorter than one week please contact the CA.

Destinations

bahamas

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TIGER LILY