BLUEWINDS
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 2 |
| Length | 56 Ft / 17.1 m |
| Beam | 31.0 Ft / 9.47 m |
| Draft | 5.0 Ft / 1.53 m |
| Builder | Lagoon |
| Built - Refit: | 2014 - No Refit Date Set |
| Cruising Speed | 8 knots (nautical miles per hour) |
BlueWinds features 4 guest suites, 3 with queen berths, 1 with twin bunks, all with full A/C and ensuite toilet and shower. Twin cabin has a wet head.
Crew will take port aft queen cabin
The crew will move to the bunk cabin for an additional $2,000 non-commissionable fee
| Dinghy | 15 ft |
| Dinghy HP | 50 |
| Paddle Boards | 2 |
| Double Kayaks | 1 |
| Adult Water-skis | Yes |
| Wakeboards | Yes |
| Snorkeling gear | 12 |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Onboard |
| Scuba Compressor | Onboard |
Chef Peta's Sample Menu
Daily Morning Bar
Guests may help themselves to a fresh DIY Breakfast Bar: seasonal fruits, yoghurts,
homemade granola, chia seed puddings, cereals, breakfast bars, assorted pastries, herbal
teas, and fresh-pressed juices.
Breakfast
Fluffy eggs Benedict with silky hollandaise sauce, wilted spinach, and crispy bacon
Breakfast burritos with Italian sausage, peppers, onions, and fluffy eggs, wrapped in warm tortillas
French toast with berries and crispy bacon, drizzled with maple syrup
Golden waffles with bacon and melted chocolate drizzle
Buttery croissants with bacon and scrambled eggs
Creamy scrambled eggs with chives and roasted tomatoes
Full English fry-up — eggs, bacon, sausage, mushrooms, tomatoes, and baked beans
Bacon & berry croissant sandwiches with a light honey glaze
Lunch
Nachos with fresh guacamole and roasted corn dip, layered with melted cheese, jalapeños, and pico de gallo
Tomato basil soup with grilled pesto cheese sandwiches
Italian cold-cut wraps & subs, served with side salads and pickles
Pepperoni pizza with homemade crust and a classic Caesar salad
Shrimp salad served in crisp lettuce cups
Grilled pesto chicken wraps with mixed green salad
Tomato mozzarella caprese salad with fresh basil and balsamic drizzle
Caesar salad boats with grilled shrimp
Appetizers
Seared tuna sashimi with sesame soy glaze
Garlic & rosemary baked Camembert, served with salted crackers
Miniature quiches with herbs and Gruyère
Coconut shrimp with a tangy dipping sauce
Beer bread with whipped butter
Cheese & leek pastries with puff pastry
Dinner
Filet mignon on a bed of cauliflower purée, seasonal vegetables, finished with a brandy mushroom cream sauce
Broiled lobster tail with lemon butter rice and a crisp vinaigrette salad
South African bobotie with saffron rice and custard baby carrots
Grilled mahi mahi on roasted baby potatoes and Brussels sprouts, finished with champagne cream sauce
Prosciutto & ricotta ravioli in tomato cream vodka sauce, with homemade garlic bread
Filet mignon sliders with caramelized onions, Muenster cheese, coleslaw, and fries
Grilled mahi mahi with herb butter and wild rice pilaf
Dessert
Sticky toffee pudding with warm caramel drizzle
Lotus chocolate brownie stacks
Traditional Caribbean rum cake
Macron red velvet cake with cream cheese frosting
Pirate cupcakes with spiced rum frosting
Moist chocolate chip cookies with vanilla bean ice cream
Strawberry shortcake with whipped cream
South African malva pudding with warm custard
SPECIAL: ** 10% off December 2025, 6 nights minimum, excluding holidays.
| 2 Guests | 31,000 |
|---|---|
| 3 Guests | 31,500 |
| 4 Guests | 32,000 |
| 5 Guests | 32,500 |
| 6 Guests | 33,000 |
| 7 Guests | 33,500 |
| 8 Guests | 34,000 |
| 2 Guests | 31,000 |
|---|---|
| 3 Guests | 31,500 |
| 4 Guests | 32,000 |
| 5 Guests | 32,500 |
| 6 Guests | 33,000 |
| 7 Guests | 33,500 |
| 8 Guests | 34,000 |