Minted One

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 4

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	3
Length	60 Ft / 18.3 m
Beam	31.0 Ft / 9.47 m
Draft	5.0 Ft / 1.53 m
Builder	Lagoon
Built - Refit:	2026 - No Refit Date Set

ACCOMMODATION INFORMATION

5 Cabin Version
4 Queen en suite staterooms
Crew takes port midship cabin

WATERSPORTS

Dinghy	Highfield 420
Dinghy HP	60hp
Paddle Boards	2
Kids Water-skis	Yes
Wakeboards	1
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Scuba Diving	Onboard
Scuba Compressor	Onboard

OTHER TOYS
2x Bote paddle boards
2x Lefeet Sea Scooters
1x inflatable platform
2x inflatable Bote loungers
1x inflatable towing Donut
1x wakeboard
1x efoil

CREW PROFILE

Jake Todd

Caitlin Willows

Anna Thomas

Jake is an experienced yachtsman, with an impressive sailing record having covered over 40000nm with 4 Atlantic crossings, dozens of Med crossings and plenty of yachting around the south coast of England. He started his sailing journey from a small island off of the south coast of the UK own called Hayling island. Jake starting dinghy sailing at 9 where he quickly progressed through the ranks to national junior champion and eventually representing GBR in many world champion events at youth level.
Over his 10 year career in yachting he has been working in the superyacht sector on racing yachts and high performance carbon yachts. His previous job as a 1st mate on a 148ft carbon yacht and 2 seasons on Adagio gave him vast experience in all types of conditions, environments and locations. His studies in the yachting industry has merited him with his Officer of the watch 3000gt which qualifies him to be an officer on yachts over 80m/262ft. Jake brings a wealth of experience, unwavering dedication and a genuine love for the sea. He guarantees a safe and memorable sailing experience for all that embark on his voyages.

Caitlin is a foodie. She loves making food and has an unrelenting desire to please people with it. She too has been working in the superyacht industry for over 8 years, spanning across the globe on a variety of different yachts. She too has completed 3 Atlantic crossing on sailing and motor yachts, with many thousands of miles under her belt.
Caitlin’s journey took an exciting turn when she had the opportunity to work under 2 incredible Italian chefs which filled her culinary arsenal with a touch of elegance and sophistication. Their mentorship helped shape her creativity and push her talents to another level. She was born in South Africa where she was raised by a family who loves a traditional “braai”. Her mother being Mauritian and her father from South Africa she, from a young age was surrounded by different cuisines and cultures. Besides her culinary skills she is irresistibly drawn to the sea and finds solace and inspiration from its depths. Cheffing is her passion so perusing it as a long term career seems to be the only option. Caitlin brings a desire to provide exquisite meals against the back drop of the beautiful Caribbean Sea.

Anna is a yacht stewardess from Surrey, UK, and one of six children, having grown up in a lively, close-knit family. Living on a farm has shaped who she is—she’s happiest outdoors, surrounded by nature and the people she loves. Active and energetic by nature, she has a passion for running, swimming, and getting to the gym as often as she can. Staying fit and spending time outside are both central parts of her everyday life.
Travel is another major aspect of her identity. Working at sea has given her the opportunity to explore beautiful destinations around the world, and she loves experiencing new environments, cultures, and coastlines. Overall, she is grounded, hardworking, family-oriented, and always ready for a new adventure.
Over the past four years, she has worked on superyachts, gaining truly unforgettable experiences. She has travelled to incredible destinations and witnessed some of the most stunning sunsets and sunrises imaginable. Throughout her time at sea, she has enjoyed looking after wonderful guests and creating memorable moments for them. One of her favourite parts of the job is hosting—she has organised a variety of themed evenings that were not only fun to create but also brought joy to everyone on board. She also loves crafting cocktails and strives to deliver the highest level of service, ensuring guests have the best experience possible.

Captain Jake Todd

Qualifications
MCA OOW 3000gt
MCA AEC 1
RYA Yacht Master Ocean Theory
RYA Yacht Master Offshore Theory and Practical
RYA Diesel Engine Maintenance
PADI DIve Master
Power Boat level ll
RYA PWC Proficiency
RYA Small Craft Radar
RYA Dinghy Instructor
RYA Race Coach level ll

Chef/First Mate Caitlin Willows

Qualifications

RYA Powerboat Level II
PYA Guest level 1 Course
All service styles
Floristry and table presentation
Cocktails and mixology
Wine and food pairing, basic wine knowledge
CTH Level 2 Award in Culinary Arts,
Ashburton Culinary School
Mastery of professional kitchen practices
Premium cakes, biscuits and breads
Pastries and pasta
Butchery and preparation of fish, meat and poultry
Sushi and Asian cuisine
CIEH Food Safety Level ll
PADI Dive Master

Anna Thomas Stewardess

. ENG1
. STCW Basic safety training (UKSA)
. UKSA Super Yacht Interior

Foundation Certification
. GUEST Basic Food Service
. GUEST Wine, Bartending and mixology

. Food safety and hygiene level ll
. Powerboat level ll

ADDITIONAL INFORMATION

SAMPLE MENU

Caitlin Willows' Sample Meun

Breakfast

Sourdough|Avocado|Pickled onion|Chilli lime dressing|Pomegranate

Garlic Greek yogurt| Poached egg|Spiced olive oil|Fresh Dill

Sourdough|Beetroot hummus|Feta|Chives|Hot honey

Lemon ricotta pancake|Citrus zest crème|blackberries

Acai|Granola|Almond butter|Berries|Toasted coconut

Lunch

All lunches served with homemade focaccia.

Grilled octopus|Burrata|Confit tomato|Basil chimichurri

Crispy skin salmon|Arugula|Blood orange|Toasted almond|Burnt zest vinaigrette

Crab|Avocado|Cucumber|Local greens|Citrus aioli

Tabbouleh|Rack of lamb|Fried eggplant|Kalamata tzatziki

Watercress soup|Scallops|Crispy potato skin|asparagus

Thai marinated sirloin|Cilantro|Tomato|Toasted cashew nut|Ginger teriyaki

Appetizers

Wahoo ceviche|Melon|Pickled chilli|Crispy wonton chip

Gazpacho|Watermelon|Vodka|Black pepper|Sourdough crisp

Crab|Avocado|Cucumber|Local greens|Citrus aioli

Panko prawn|Avocado mousse|Charred mango salsa

Grilled artichoke|Mojo de ajo|Preserved lemon

Beef tartar toast|Grated cured egg yolk|Crispy shallots

Bao buns|Gochujang pulled pork|Pickled red onion|Chili cilantro aioli

Dinner

All dinners served with homemade brioche dinner rolls.

Crispy pork belly|Scallop|Cauliflower puree|Panko egg yolk

Butternut ravioli|Crispy Pancetta|Burnt sage butter|Candied hazelnut

Poached Sea bass|Citrus caper butter|Asparagus|Crispy thyme gnocchi

Herbed snapper|Sweet pea riso|Citrus pea puree

Seared fillet mignon|Dijon potato puree|Port glazed mushrooms

Linguine|Clams|White wine|Parsley|Lemon

Tarragon butter poached lobster|Crispy yuca|Lemon olive oil broccolini

Dessert

Dark chocolate|Raspberry mousse|Raspberry caviar| Chocolate soil

Madagascar vanilla semi freddo|Passionfruit puree|Thyme shortbread crumb

Jasmine tea panna cotta|Grilled peaches|Cinnamon

Olive oil cake|Honey comb|Flake salt crème

Tiramisu

Pavlova|Grapefruit|Crème anglaise

Rose water mille-feuille

PRICING DETAILS
Minted One INQUIRE

Special

SPECIAL: 10% off April – July, for charters of six or more nights!

Pricing

From: 46,530 per week
To: 65,000 per week
Winter 2025 to 2026

2 Guests	52,000
3 Guests	52,500
4 Guests	53,000
5 Guests	53,500
6 Guests	54,000
7 Guests	54,500
8 Guests	55,000

Summer 2026

2 Guests	52,000
3 Guests	52,500
4 Guests	53,000
5 Guests	53,500
6 Guests	54,000
7 Guests	54,500
8 Guests	55,000

Winter 2026 to 2027

2 Guests	52,000
3 Guests	52,500
4 Guests	53,000
5 Guests	53,500
6 Guests	54,000
7 Guests	54,500
8 Guests	55,000

Summer 2027

2 Guests	52,000
3 Guests	52,500
4 Guests	53,000
5 Guests	53,500
6 Guests	54,000
7 Guests	54,500
8 Guests	55,000

Pricing Details

BVI Cruising Permits, Fees, and Taxes are included in the rate.

*6 Night Minimum*
Boat Requests 48hr Turns

2026 Holiday Rates:

Christmas Week 2024 $60,000
New Years Week 2023 65,000

HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person 
***3 lunches and 4 dinners ashore at client expense***

  LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights) 
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.

CHILD DISCOUNTS: Discount Applied First
Children 15 and under $250 discount
***must be 15 or under at the time of charter***

Minted One

Special

Pricing

Pricing Details

Destinations

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