MERRY-TIME
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 2 |
| Length | 48 Ft / 14.7 m |
| Beam | 26.0 Ft / 7.94 m |
| Draft | 4.5 Ft / 1.38 m |
| Builder | Bali Catamarans |
| Built - Refit: | 2021 - No Refit Date Set |
| Cruising Speed | 8 knots |
4 queen berth guest cabins each with a private en-suite electric head, shower and sink/vanity. Starboard side heads have dry stall showers, port side heads have wet showers.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.
NO SMOKING ON YACHT
BERTH SIZES:
All queen berths are 5’w X 6’6″L
Bunks: Top bunk 32″W x 75″L; bottom bunk 36″W x 75″L
| Dinghy | 12 Ft |
| Dinghy HP | 40 HP |
| Paddle Boards | 2 |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
DAY BREAK
All breakfasts are served with a fruit platter, coffee or tea, and fruit juices.
Homemade Banana Foster Pancakes
Fluffy pancakes topped with caramelized bananas, served with crispy bacon and scrambled eggs.
Eggs Benedict with Spinach & Smoked Salmon or Ham
Toasted English muffins topped with sautéed spinach, smoked salmon or ham, poached eggs, and hollandaise sauce.
Avocado & Mushroom Toast
Toasted bread topped with avocado, sautéed mushrooms, boiled egg, and microgreens.
Coconut French Toast
Golden French toast drizzled in rum sauce, served with sunny-side-up eggs and sausage.
Bagel Board
Assorted bagels served with eggs, bacon, sausage, fresh fruit, and a selection of jams and spreads.
MIDDAY
Crispy Chicken Sandwich
Crispy chicken with pickled onions, lettuce, tomato, and garlic-lemon aioli.
Jerked Shrimp, Avocado & Corn Salad
Spiced jerk shrimp served over avocado and corn with fresh herbs.
Pulled Pork Tacos
Slow-cooked pulled pork served in warm tortillas with fresh toppings.
Chicken Pesto Pasta
Tender chicken tossed with pesto and pasta.
HORS D’OEUVRES
Welcome Cocktails & Charcuterie Board
A curated board of cured meats, cheeses, fruits, and accompaniments.
Butternut Squash Soup
Creamy roasted butternut squash soup.
Citrus Arugula Salad
Fresh arugula tossed with citrus and light vinaigrette.
Vegetable Spring Rolls
Crispy rolls filled with seasoned vegetables.
Mango & Avocado Salad
Fresh mango and avocado tossed with light dressing.
MAIN
Pan-Seared Grouper
Topped with mango salsa, served with coconut rice and roasted vegetables.
Oven-Baked Guava BBQ Baby Back Ribs
Tender ribs glazed in guava BBQ sauce, served with mashed potatoes and spicy papaya slaw.
Grilled Ribeye Steak
Topped with red wine mushroom sauce, served with cauliflower purée and roasted asparagus.
Seafood Chowder
Creamy seafood chowder served with a dinner roll.
Herb Parmesan-Crusted Mahi Mahi
Served with wild rice and roasted vegetables.
DESSERT
Cheesecake Shooters
Mini cheesecake cups topped with fresh fruit and drizzled with dark chocolate.
Chocolate Mousse
Rich, silky chocolate mousse.
Mango Sorbet
Refreshing mango sorbet.
Homemade Banana Bread
Freshly baked banana bread.
Chocolate Cake
Moist chocolate cake.
| 2 Guests | 23,500 |
|---|---|
| 3 Guests | 24,000 |
| 4 Guests | 24,500 |
| 5 Guests | 25,000 |
| 6 Guests | 25,500 |
| 7 Guests | 26,000 |
| 8 Guests | 26,500 |
| 2 Guests | 23,500 |
|---|---|
| 3 Guests | 24,000 |
| 4 Guests | 24,500 |
| 5 Guests | 25,000 |
| 6 Guests | 25,500 |
| 7 Guests | 26,000 |
| 8 Guests | 26,500 |
| 2 Guests | 25,000 |
|---|---|
| 3 Guests | 25,500 |
| 4 Guests | 26,000 |
| 5 Guests | 26,500 |
| 6 Guests | 27,000 |
| 7 Guests | 27,500 |
| 8 Guests | 28,000 |
| 2 Guests | 25,000 |
|---|---|
| 3 Guests | 25,500 |
| 4 Guests | 26,000 |
| 5 Guests | 26,500 |
| 6 Guests | 27,000 |
| 7 Guests | 27,500 |
| 8 Guests | 28,000 |