Ether

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 3

DOUBLE BEDS 1

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	2
Length	50 Ft / 15.3 m
Beam	27.0 Ft / 8.25 m
Draft	5.0 Ft / 1.53 m
Builder	Lagoon
Built - Refit:	2022 - No Refit Date Set
Cruising Speed	8 knots

ACCOMMODATION INFORMATION

Accommodates 8 guests in 4 cabins with 3 ensuite heads w/ enclosed showers.

WATERSPORTS

Dinghy	12ft
Dinghy HP	30hp
Paddle Boards	2
Double Kayaks	1
Wakeboards	1
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Onboard

CREW PROFILE

Christian Ferree

Nix Brooke

MEET YOUR CREW:
Captain: Christian Ferree
Chef: Nicola (Nix) Brook

Christian grew up in the UK with an adventurous spirit that led him to the slopes of Chamonix, where he immersed himself in skiing, climbing, and biking. Summers were spent guiding tours through the Alps, while winters were dedicated to teaching skiing. His passion for the outdoors evolved into a career as a backcountry guide and mountain leader, creating trekking and mountain biking expeditions in the Himalayas and the Atlas Mountains of Morocco. These experiences ignited his love for discovering local cultures, meeting new people, and embracing life in the moment.
Though Christian first learned to sail with his family, he entered the yachting industry later in life, driven by a desire to see as much of the world as possible. To date, he has sailed nearly every ocean and logged over 75,000 nautical miles, including a circumnavigation as part of the Oyster World Rally. Holding an RYA 200T Yachtmaster License, Christian is passionate about creating a safe, fun, and memorable experience for everyone onboard, always celebrating the little moments along the way.

Nix Brook, originally from Yorkshire, UK, discovered her love for sailing at just eight years old. By her teens, she was representing Team GBR in dinghy and keelboat racing. With a degree in textile design, Nix began her career in the superyacht industry as an interior designer. However, her adventurous spirit and love of the sea soon led her to pursue life as yacht crew. She has since raced on classic sailing yachts, worked aboard 40m sailing yachts, and joined the Oyster World Rally in 2024/25.
Alongside her sailing career, Nix is a qualified yoga teacher and Breathwork coach who brings her passion for wellbeing into everything she does—especially her food. Her cooking is colorful, nourishing, and full of creativity, offering guests a balance of flavor and wellness. Onboard, Nix creates a retreat-like atmosphere, combining delicious meals with opportunities for yoga, meditation, and relaxation so guests leave their charter refreshed and recharged.

Christian and Nix are looking forward to hosting you onboard Ether and giving you the best time in the beautiful Virgin Islands.

YACHT DESCRIPTION
Ether is a 2022 Lagoon 50 Luxury Catamaran. No expense was spared outfitting this highly appointed yacht with premium high-end amenities and water toys. Ether’s award winning open concept design offers an abundance of space similar to that of super yachts including four individually climate controlled Queen cabins each with their own private showers and baths surrounded by beautiful stone, wood and leather finishes comfortably accommodating up to 8 guests. Ether’s Chef will prepare the most delicious meals for you and your guests while your Captain finds the perfect cove or private beach to explore on a paddle-board, snorkel, scuba, waterski or just lounge on one of Ether’s 3-stories enjoying the 360 panoramic views of paradise. We can’t wait to see you on board!

ADDITIONAL INFORMATION

SAMPLE MENU

NIX'S SAMPLE MENU

Breakfast

Homemade Banana Pancakes with maple syrup, mixed berry & ginger compote, and toasted coconut

Pain Perdu topped with mascarpone, caramelized banana, and maple baked bacon

Homemade Walnut & Raisin Bread toasted with Welsh rarebit, soft poached eggs, crispy shallots, and curry oil

Feta & Pumpkin Frittata with spinach and cumin

Homemade Baked Beans on Toast served with pork sausages and smashed chili avocado

Chia Pudding layered with blueberry basil compote and almond butter

Coconut Greens on Homemade Bread with creamy scrambled eggs

Lunch

Lime-Cured Tuna Rice Bowl with mango, pickled red onion, avocado, edamame, sesame seeds, and spicy aioli

Kale & Mint Caesar Salad with shaved Brussels, roasted grapes, za’atar chickpeas, and a tahini yoghurt dressing

Mediterranean Falafel Salad with quinoa, olives, tomatoes, red onion, mixed greens, avocado, toasted pumpkin seeds, and garlic red pepper dressing

Peaches, Rocket & Gorgonzola Salad with beetroot dressing

Acapulco Prawn & Squid Ceviche with tomato, avocado, red onion, and an orange-lime dressing

Homemade Gnocchi with sun blushed tomatoes, cavolo nero, and cream sauce

Mussels in a Fricasse Sauce served with warm homemade bread

Appetizers

Aubergine Caponata with tomatoes, red olives, capers, white raisins, almonds, and a moscatel vinaigrette

Hot Charred Cherry Tomatoes with lemon yoghurt and toasted pitta

Fresh Chilli Garlic & Parsley Prawns with warm crusty homemade bread

Watermelon & Tomato Gazpacho with red wine vinegar, crispy croutons, and fresh basil

Pink Grapefruit Caprese with avocado, fresh basil, and a maple-sesame oil dressing

Local Charcuterie Board artisan cheeses, cured meats, olives, tomato-ginger relish, roasted garlic hummus, and crackers

Burrata with tomatoes, sumac, red onion, toasted pine nuts, and fresh basil

Dinner

Pea Purée Risotto topped with seared fillet of seabass

Miso-Glazed Wild Salmon with lemon-garlic baked potatoes, honey-glazed carrots, black sesame, and chili oil

Spinach-Wrapped Goat Cheese Pithivier with fennel, zuchini, apple & walnut salad, drizzled with balsamic glaze

White Miso Pesto Baked Bream with caramelized onions, spinach, pine nuts, and a summer green vegetable salad

Conchiglie Pasta in a chickpea, spinach, lemon, and anchovy sauce

Seared Scallops with butternut squash purée, lemon, quinoa & apple salad

Garlic-Roasted Chicken Leg with green olives, capers, dates, and seasoned vegetables

Desserts

Lime Panna Cotta with fresh strawberries

Coconut & Peanut Butter Cacao Cups with sea salt and toasted coconut flakes

Blackberry Maple Oat Crumble with lemon-vanilla ice cream

Balsamic-Glazed Berries with Greek yoghurt, vanilla cream, and baked meringue

Orange Polenta Cake with lemon-vanilla ice cream

Lemon Tart with raspberry coulis, frozen raspberries, and pistachio crumb

Feta Cheesecake with almond & black sesame crumble, cherry & orange compote

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

Hard Seltzer

Love City, Truly, Highnoon, White Claw

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.