ABBY NORMAL TO
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 2 |
| Length | 50 Ft / 15.3 m |
| Beam | 26.5 Ft / 8.1 m |
| Draft | 5.6 Ft / 1.71 m |
| Builder | Robertson and Caine |
| Built - Refit: | 2019 - 2023 |
| Cruising Speed | 6 - 8 knots |
| Dinghy | 12' |
| Dinghy HP | 25HP |
| Paddle Boards | 2 |
| Double Kayaks | 3 |
| Adult Water-skis | 2 |
| Snorkeling gear | 8 |
| Inflatable, towable tubes | 2 |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Sample Menu ……….
Day 1,
Lunch : Chicken Roti’s served with fresh green salad, carrots and mango, served
with a fruit chutney. Fresh baked bread.
Dinner : Tender Salmon fillets, with creamy mash potato drizzled in a buttery garlic
lemon sauce, served with pan seared asparagus wrapped in prosciutto. Served
with a crisp dry white wine.
Dessert : French apple cake with chunks of sweet apple nestled in tender buttery
rum cake. Covered in sugar powder and served with a lightly sweetened whipped
cream or vanilla ice cream.
Day 2,
Breakfast : Classic BLT, bacon, lettuce and tomato with a sprinkle of salt and
pepper on fresh toasted bread covered in creamy philly cream cheese.
Lunch : Oriental chicken salad with nuts and sesame seeds, served with garlic
baguette.
Snack : Freshly cut veggies with assortment of dips
Dinner : Marinated Pork tenderloin on the grill with double baked potatoes and
French ratatouille.
Dessert : Creamy and deliously rich chocolate mousse, covered in shaving of rich
dark chocolate and fresh strawberries.
Day 3,
Breakfast : Fabulous french toast topped with banana’s, chocolate sauce or maple
syrup and a side serving of bacon. Or assortment of cereal, juice, coffee and tea.
Lunch : Fresh Ahi Tuna poke bowl, served with sticky rice and seaweed salad lots
of veggies, seasoned in soy, honey and plenty of sesame with warm bread.
Snack : Hummus with Pita bread.
Dinner : Tender beef fillet on the grill, covered in a freshly made chimichurri sauce,
served with fresh vegetables and home baked bread.
Dessert: Caribbean Key lime pie
Day 4,
Breakfast : Eggs Benedict/Florentine or assortment of cereal, juice, coffee and tea.
Lunch: Grilled New York steaks with loaded baked potatoes and fresh salad.
Snack : Cheese platter, crackers and fruit.
Dinner : Creamy Garlic Tuscan shrimp, with sundried tomato and spinach nestled
on a bed of pasta. Served with garden salad and fresh baked bread.
Dessert : Baked pears drizzled and baked with cinnamon, honey and walnuts.
Served with fresh cream or vanilla ice cream.
Day 5,
Breakfast : Good old pancakes with maple syrup, bacon and fresh fruit in season,
served with assortment of cereal, juice, coffee and tea.
Lunch : Beef burgers grilled, with a selection of toppings, served with fries.
Snack : Caprese Crostini, crusty bread with cheese and marinated basil.
Dinner : Red Snapper, simple and tasty with a mango salsa and buttery garlic baby
potatoes. Baked bread and garden salad.
Dessert : Panna cotta, simple and elegant.
Day 6,
Breakfast : Croque Monsieur, delightful ham and cheese sandwich creamy and
tangy. Toast, jams, juice, coffee & tea.
Lunch : Pulled pork tacos, with coleslaw, sour cream and foccacia bread.
Snack : Charcuterie board.
Dinner : Butter Chicken, delicious authentic and creamy. Served with butter naan
and steamed basmati rice and watermelon feta salad.
Dessert : Baileys Banana Trifles topped with sliced banana, custard, Baileys cream
and drizzled with toffee sauce and grated chocolate.
Day 7,
Breakfast : Ham and Cheese omelette wrap oozy with cheese and
flavour, or assortment of cereal, jams, juice, coffee and tea.
| 2 Guests | 22,500 |
|---|---|
| 3 Guests | 23,500 |
| 4 Guests | 24,500 |
| 5 Guests | 25,500 |
| 6 Guests | 26,500 |
| 7 Guests | 28,500 |
| 8 Guests | 29,500 |
| 2 Guests | 22,500 |
|---|---|
| 3 Guests | 23,500 |
| 4 Guests | 24,500 |
| 5 Guests | 25,500 |
| 6 Guests | 26,500 |
| 7 Guests | 28,500 |
| 8 Guests | 29,500 |
| 2 Guests | 22,500 |
|---|---|
| 3 Guests | 23,500 |
| 4 Guests | 24,500 |
| 5 Guests | 25,500 |
| 6 Guests | 26,500 |
| 7 Guests | 28,500 |
| 8 Guests | 29,500 |