Sail Away

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YACHT DESCRIPTION

SLEEPS 10 GUESTS IN 5 GUEST STATEROOM(S).

QUEEN BEDS 5

SPECIFICATIONS	VALUE
Guests	10
Staterooms	5
# Of Crew	3
Length	62 Ft / 18.9 m
Beam	33 Ft / 10.08 m
Draft	5 Ft / 1.53 m
Built - Refit:	2014 - No Refit Date Set
Builder	Lagoon
Cruising Speed	10 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

SAIL AWAY, Lagoon 620 launched in Spring 2014, accommodates 10 guests in 5 double cabins (queen beds) with en suite bathroom and separate showers.

The queen beds dimensions are 81″x 63″.

WATERSPORTS

Dinghy	Hardbottom 15
Dinghy HP	60
Paddle Boards	2
Double Kayaks	2
Adult Water-skis	1
Kids Water-skis	1
Wakeboards	1
Snorkeling gear	12
Inflatable, towable tubes	1
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
2 SUP's
1 wake skate
A 2-rider towing ring
4 bean bags

CREW PROFILE

**** Returning Crew - Heiko and Rebecca were previously on sailing vessels 3 Sisters, Felix, Tedavi and Big Nauti. Thrilled to have them back now on Sail Away!

MEET YOUR CREW for 2024/25 season
CAPTAIN: Heiko Franken
CHEF: TBD
STEWARDESS: Rebecca Wu

Heiko, born and raised in Germany, is an RYA Yachtmaster Offshore. He left his job in IT management in 2014 to begin his dream to travel. Initially intending to be away for about a year, he soon realized that going back to an office-based job did not feel right for him anymore. Since then he has travelled throughout South and Central America, Europe, Southeast Asia, Africa and Australia. During this time he visited 30+ countries, speed-hiked the Camino de Santiago, hiked up 5000m high mountains, learned to speak Spanish, went scuba and freediving around the world and had many more beautiful experiences above and below the water. He is a Freediving Instructor and PADI Divemaster. Heiko loves to be out in the blue of the ocean and enjoys sharing his passions as a guide by creating safe and unique experiences.

Rebecca was born and raised in New York City but has lived all around the world since 2004. After graduating from NYU in 2002 with B.A. in Economics & Psychology, Rebecca worked in the financial services industry in New York and Hong Kong. A trip to Australia in 2005 changed her life - she learned to scuba dive on the Great Barrier Reef and fell completely in love with scuba diving. Two years later, she left the concrete jungle and trading floor for real jungles and sea floors.

She spent two months diving her way around the Philippines, three months on a marine conservation expedition in Madagascar and four months completing her Divemaster internship in Malaysia. Afterwards, life took an unexpected turn and she found herself living in Sweden for a year, where she discovered her love for sailing and life afloat. Still holding onto her dream to teach scuba and share the underwater world with others, she put her plans for sailing to the Caribbean on hold to become a PADI Instructor in 2009. She has worked in Thailand, Hawaii and Indonesia for a over decade in nearly every facet of the scuba diving industry, from guiding and instructing to dive center and resort management to working on a liveaboard. She loves life in the tropics, surrounded by water, nature and wildlife and thrives on sharing her passions with her guests.

Heiko and Rebecca met in Utila, Honduras while they were doing their Master Freediver course in 2015. After several years of working in different countries and flying across oceans to see each other, they decided to create a life together in 2020. Their mutual love for the ocean, travel and exploration led them to obtain their RYA Yachtmaster Offshore qualifications together in Gibraltar in 2020, sailing thousands of miles along the coasts of Spain, Portugal and Morocco, dodging the infamous orcas along the way. Shortly afterwards, they crewed their first yacht together in the USVI and have been flourishing as a team ever since.

They are passionate about providing a highly professional level of service in a relaxed and friendly atmosphere while creating the most memorable experiences for their guests. They love getting to know you and tailoring each charter to your preferences and desires, allowing you to kick back, relax and enjoy. With a deep love and respect for the natural world, they maintain a strong focus on environmentally aware hospitality and best practices to ensure minimal impact on the environment.

Heiko and Rebecca are back for their fifth charter season in the Virgin Islands after three four seasons running a total of 50+ charters. This dynamic couple is excited to be on Sail Away for 2024/25 and look forward to welcoming you aboard, showing you the wonders of the Virgin Islands and creating memories to last a lifetime!

YACHT DESCRIPTION
Sail Away is a 2014 Lagoon 620 in pristine condition having just undergone additional refurbishment and upgrades. She is one of the few charter catamarans that can take 10 guests in 5 double cabins with queen beds and en suite bathrooms with separate showers. She is beautifully equipped with luxurious furnishings and extensive electronics and is the ideal boat for families or groups that want a luxurious, comfortable and fast catamaran. With respect to water sports, her tenderlift is an ideal sunbathing platform while its 17" and 90 HP tender is perfect for waterskiing, wakeboarding and kneeboarding. Besides snorkeling gear, fishing rods with stand, she is also equipped with a flybridge with a cocktail table, cushions, mattresses and a bimini. For Sail Away's scuba diving guests, rendezvous diving can easily be arranged. She has a wonderful crew of 3 who will exceed all your expectations.

ADDITIONAL INFORMATION

SAMPLE MENU

Chef Zina's Sample Menu

BREAKFAST

Blueberry Muffins

Eggs Benedict with Homemade Hollandaise and Crispy Bacon

Salmon Gravlax Bagel with Cream cheese, Capers, Red Onion
French Toast Casserole Made From Croissants! Topped with Berries

Shakshuka with Feta cheese, Chickpeas and Harissia

Waffles served with Greek Yogurt, Berries, Bacon and Maple Syrup, Scrambled Eggs

Frittata with Leeks, Green Peas, Goats Cheese and Parmigiano

Toasted Croissants topped with Poached Eggs, Avocado and Smoked Salmon

LUNCH

Tuna Nicoise Salad with Seared Sashimi Grade Tuna, Green Beans & Olives Kalamata

Melon & Prosciutto Parmesan salad

Oven baked Grouper Tacos with homemade both Pineapple salsa & Guacamole

Sticky 5 Spice Baked Salmon with Mango slaw and Crispy Noodles

Creamy Curry Chicken Salad with Hearts of Palms, Grapes & Avocado

APPETIZER

Burrata salad served with Peaches, Coloured Tomato, Cherries, Capers,
Basil & Mint topped with Sicilian Pistachio and Lemon infused oil

Tropical Tuna tartare - Saku Tuna with Pineapple & Cantaloupe,
Marinated in Fresh Orange and Lime Juice

Pulled Pork Bao Buns with BBQ sauce

Fresh Veggie Spring rolls with Peanut & Sweet Chilli sauces

MahiMahi Ceviche served with Osetra Caviar, Trout Caviar, Grapefruit Supreme, Lime Supreme, Sunflower Micros & Olive oil Orange Shavings.

Bruschetta with Goats Cheese, Onion Chutney & Prosciutto & Greek Skewers

Smoked Salmon rolls, Tuna Open mini Sandwiches

Caramalized Opnion and Brie Tart seved on Slices of Cucumber with Balsalmic Reduction

DINNER

Fresh Snapper Baked in the oven Mediterranean style (Garlic, Parsley,
Cherry Tomato, Olives & White wine) Baked Baby Potatoes

Caribbean Curry Chicken served with Roti shells, Basmati rice, Mango Chutney, Tropical Slaw

Classic Creamy Shrimp Pad Thai

Greek meze style: Grilled Chicken, Halloumi, homemade Tzatziki, Baba Ganoush, Pita, CousCous, Greek Salad

Lobster Pasta with Homemade Pesto & Parmigiano, Sun Dried Tomatoes, Basil, Squeeze of Lemon

Fillet Steak with Port Wine Sauce, Asparagus and Potato Puree and Balck Salt

DESSERT

Yogurt Pannacotta with Tropical fruit salad

Pavlova with Berry coulis, Amaretto Cream, Topped with Berries

Crepes with Homemade Vanilla Ice Cream, Fried Bananas & Caramel

Homemade Baklava

Chocolate Cake with Raspberry Sorbet & Berries

Poached Pears in Safrron Sauce with a Swirl of Cream

STANDARD SHIP’S BAR

Non-alcoholic

Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

Beer

Corona, Carib, Landshark, Miller Lite, Coors Light

Please let your broker know your preferred brands.

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.

***************************************************************************************

Chef Lisa's Sample Menu

B R E A K F A S T

Thick cut grilled sour dough toast, topped with middle rasher bacon, smashed avocado, poached egg and sprinkled with feta
Breakfast Burrito filled with scrambled cheesy eggs and bacon crumble, served with home-made salsa and plain greek yoghurt
Buckwheat pancakes filled with smashed banana and toasted pecan nuts, served with a choice of dark chocolate sauce or kailua infused maple syrup and a side of breakfast sausage or bacon
Breakfast Pizza - A traditional Italian pizza crust topped with buffalo mozzarella , egg over easy, caramelised onion and crispy prosuitto.
Fluffy Omelette with your choice of filling with a side of grilled seasoned vine ripened tomatoes.
Frittata filled with roasted potatoes, black forest ham, gruyere cheese and baby spinach, with a side of mixed sautéed mushrooms.
Thick sliced Brioche French toast stuffed with Apple strudel

L U N C H

Bang Bang Vietnamese Noodle Salad, tossed with Jumbo prawns, dried shallots, crushed dry roasted peanuts, bean shoots and fresh torn mint with a light lime, ginger, rice- wine vinegar dressing. (dessert - Mango sorbet)
Fillet of Blackened Mahi Mahi on a bed of roasted garlic and sweet potato risotto with a Summer salad topped with beetroot chips.
Made to order traditional Italian thin crust pizzas served with a green salad and poppy seed dressing, (dessert - mini citrus tart)
A medley of pork, chicken and beef satays (marinated meat kebabs), served with mildly spiced coconut, peanut sauce, with a sticky rice and Gado Gado Salad served on a banana leaf. (dessert - mini chocolate chip cookie cake)
Grilled Wild salmon on a bed of lentils,brown rice, shredded carrot and roasted garlic with and orange, manuka honey miso dressing served with a garden salad. (a slice of lamington cake)
Middle Eastern dishes - (a selection of mint and cumin lamb balls, falafel , tabhuli, tkziki dip, humus and oven warmed pita bread. (raspberry sorbet for dessert)
Gourmet Steak Sandwich with grilled wagu beef, served in a brioche bun with Red onion jam, Gorgonzola, arugula, and a side of apple slaw. (dessert - warm gooey brownies with vanilla bean ice- cream)

D I N N E R

STARTERS
Shot glass with chilled watermelon and basil soup.
Thai Green mango salad
Mini Goat savoury cheesecake topped with red onion jam
Pumpkin Soup with cracked pepper and infused with vodka
Ensalata Caprese Salad
Tiered Asian pear with crumbled Stilton cheese and drizzled with a lemony honey dressing.
Pan seared in brown butter, sea scallops served in a petite Chinese spoon with a mirin, sushi vinegar dressing

ENTREES
New Zealand herb crusted rack of lamb, resting on a bed of pearlised cous cous with spring vegetables and a drizzle of tamarind balsamic reduction.
Beef Rendung - ( Slow cooked Balinese dry curry), served with ginger, coconut infused basmati rice and a side of Asian salsa
Linguini zucchini with pistachio pesto Jumbo prawns topped with a Parmesan lace wafer
Pan seared Ahi Tuna encrusted with Japanese seasoning and sesame seeds, on a bed of soba noodles tossed in a wasabi Japanese mayo so sauce, with a garnish of Wakame seaweed salad
Porchini dry encrusted fillet mignon on a bed of roasted garlic mashed potatoes with a confetti of oven roasted grape tomatoes,leeks and shitake mushrooms, with a drizzle of Port wine reduction sauce
Grilled Caribbean lobster on a bed of traditional peas and rice with a pineapple relish, and plantain crisp garnish
Herb crusted pork tenderloin, stuffed with fresh herbs,onion and garlic, on a bed of potato galette stacks with a rosemary mango glaze and pan seared baby bok choy

D E S S E R T

Dark chocolate warm flour less chocolate cake with a raspberry coule
Sticky croissant pudding with dolce leche ice cream
Filo flower filled with Chantilly cream and Summer berries with a soft toffee swirl
Apple and rhubarb crumble with creme Anglaise
Mini New York cheese cake topped with passionfruit glaze and persian cotton candy
Caramelised banana spring rolls with Nougat ice cream.
Mini tirimasu

SAIL AWAY WINE LIST

WHITE WINES

SAUVIGNON BLANC
Matua (NZ)
Babich (NZ)
Kim Crawford (NZ)
Decoy by Duckhorn (USA)
Sauvion (Sancerre FR)

CHARDONNAY
Hess (USA)
Kendal Jackson (USA)
Went Morning Fog (USA)
Benziger(USA)

CHENIN BLANC
Tread Lightly (SA)

PINOT GRIGIO
Santa Margerita (IT)
Placido (It)
Willamette Valley (USA)

ROSE
Minuty (Provence FR)
Miraval (Provence FR)
Figuiere (Cotes de Provence)

SPARKLING- Chandon (Napa Brut USA)
PROSECCO- Santa Magarita (IT)

RED WINES
BLENDS
Hess Select Blend (USA)

CABERNET SAUVIGNON
Joel Gott (USA)
Josh (USA)
Benziger (USA)
Kendal Jackson (USA)
The Seeker (Chile)

PINOT NOIR
Duck Pond (USA)
Rodney Strong(USA)

MALBEC
Catena (Argentina)

RIOJA
Celesta Ribera del Duero (Spain)

ZINFANDEL
Joel Gott (USA)

MERLOT
Kendal Jackson (USA)
Benziger (USA)

PRICING DETAILS
Sail Away INQUIRE

Pricing

From: 39,700
To: 54,500
Winter 2024 to 2025

2 Guests	40,000
3 Guests	40,500
4 Guests	41,000
5 Guests	41,500
6 Guests	42,000
7 Guests	42,500
8 Guests	43,000
9 Guests	43,500
10 Guests	44,000

Summer 2025

2 Guests	40,000
3 Guests	40,500
4 Guests	41,000
5 Guests	41,500
6 Guests	42,000
7 Guests	42,500
8 Guests	43,000
9 Guests	43,500
10 Guests	44,000

Winter 2025 to 2026

2 Guests	41,000
3 Guests	41,500
4 Guests	42,000
5 Guests	42,500
6 Guests	43,000
7 Guests	43,500
8 Guests	44,000
9 Guests	44,500
10 Guests	45,000

Summer 2026

2 Guests	41,000
3 Guests	41,500
4 Guests	42,000
5 Guests	42,500
6 Guests	43,000
7 Guests	43,500
8 Guests	44,000
9 Guests	44,500
10 Guests	45,000

Pricing Details

BVI:
Yacht is able to charter in the BVI
ST. Thomas or BVI pick-up and drop-off

MINIMUM NIGHTS: 4 nights

LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.

TURN AROUNDS: 48-hour turns are standard

HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.

LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.

HOLIDAY RATES:
XMAS: Flat rate $52,00. Must end no later than Dec 27th.
NEW YEARS: Flat rate $54,500. Must begin no sooner than Dec 28th.

CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.

Sail Away

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