CENTERLINE
VIEW PHOTOS| 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 |
Accommodates 8 guests in 4 cabins with 3 ensuite heads w/ enclosed showers.
Crew will take port aft cabin
| Dinghy | 12ft |
| Dinghy HP | 30hp |
| Paddle Boards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Onboard |
Henru is a licensed Captain and certified Divemaster from the beautiful city of Cape Town, South Africa—a place where the ocean is part of daily life and adventure is never far away. He has had the privilege of navigating some of the world’s most breathtaking waters and guiding dives that turn “just another day” into “the best day ever.”
For him, the joy isn’t only in spotting dolphins or gliding past coral gardens—it’s in seeing a guest’s face light up when they experience it for the first time. Whether you’re a first-time snorkeler or a seasoned diver, his goal is always to keep you safe, keep you smiling, and make sure you head home with salt in your hair and a story worth telling.
With a steady hand at the helm, a deep respect for the sea, and a love for a good laugh along the way, he aims to make every trip unforgettable—for all the right reasons. Out here, the only schedule that matters is the tide.
Clara is the First Mate and onboard Chef, splitting her time between helping run the ship and ensuring guests’ taste buds have as much fun as they do. Born in Argentina and raised for much of her life in South Africa, her cooking blends Latin passion with fresh coastal flavors.For Clara, food is more than fuel—it’s joy, comfort, and a way to connect. She delights in watching guests light up at the first bite or when a meal sparks laughter and conversation around the table. Whether serving breakfast at sunrise or a seafood feast under the stars, she pours her heart into every dish.A true people person, Clara thrives on engaging with guests, sharing stories, and making every moment onboard feel warm, welcoming, and unforgettable.
Captain Henru Strampe
Qualifications and Skills
RYA Yachtmaster Offshore Sail 200 ton
RYA Yachtmaster Coastal
RYA Day Skipper
RYA Competent Crew
RYA Powerboat level ll
RYA PWC Jet Ski
RYA Superyacht Deckhand
RYA Diesel Engine Maintenance
RYA Radar
SRC/VHF Radio
SAS Category C <9m Skippers
SAS Yachtmaster Coastal
PADI Dive Master
PADI Advanced Open Water
PADI Rescue Diver
Chef/ First Mate Charne De Witt
Clara Balina
Qualifications and Skills
STCW
PDSD
Interior Introduction Course
Basic Food Service; Wine, Bartending and Mixology
Bartending Course
Food Health Safety Level ll
Crowd Management & Passanger Safety
-Chef Clara's SAMPLE MENU -
Breakfast
Portholes with a salami outer layer, sausage, bacon, fruit platter, toast and jams
Smoked salmon bagel dip, boiled eggs, cheese platter, fruit platter, bagels and jams
Frittata with spinach and feta, bacon, fruit platter, toast and jams
Banana oat and cinnamon cups, parmaham and cantaloupe board, boiled eggs, cheese platter, fruit platter, toast and jams
Eggs in a whole with a ham center, bacon rosettes, sausages, fruit platter, bagels and jams
Lemon and poppy loaf, bagels and cream cheese, fresh fruit smoothie, boiled eggs, cheese platter amd jams
Feta infused scrambled eggs a crispy bacon crumble, roasted cherry tomatoes, fresh rocket, fruit platter, toast and jams
Lunch
Roasted chicken shwarma gyros
Taco Tuesday, beef and beans filling
Caribbean chicken salad
Tuna Niçoise salad with homemade spicy beer bread
Chicken and shrimp phad thai with a peanut sauce
Smoked salmon, cream cheese and dill quiche and a bacon and feta quiche
Pork quesadillas with sour cream and home made salsa
Appetizers
Coconut curry butternut soup
Eggplant stacks
Traditional bruschetta with basil and balsamic glaze
Watermelon, feta and mint salad
Caramelized onion and brie tartlets
Mini caprese salad
Prawn avocado ritz
Dinner
Caribbean Jerk chicken with a coconut mango sauce and garlic butter parmesan green beans
Balsamic dijon pork tenderloin with roasted garlic mash and creamy dijon mustard sauce
Family secret lobster/prawn pasta with homemade garlic bread
Mahi Mahi with lemon butter and caper sauce with a pineapple couscous salsa
Striploin steak, blue cheese sauce and a potato bake
Butter chicken curry with coconut rice and cucumber rits and fresh tomato salsa
Glazed pork belly with an apple and onion sauce, roasted potatoes and steamed vegetables
Dessert
Key lime pie with spicy berry coulis
Rum cream mousse
Passion fruit delight
Banana ice cream with fresh coconut flakes
Rum fudge pie with a vanilla coffee cream
Coconut rum poached pears with vanilla ice cream
Apple crumble with whipped cream
SPECIAL: 10% off July 2026 for 6 or more nights!
| 2 Guests | 27,000 |
|---|---|
| 3 Guests | 27,500 |
| 4 Guests | 28,000 |
| 5 Guests | 28,500 |
| 6 Guests | 29,000 |
| 7 Guests | 29,500 |
| 8 Guests | 30,000 |
| 9 Guests | Array |
| 10 Guests | Array |
| Pax11 | Array |
| Pax12 | Array |
| 2 Guests | 27,000 |
|---|---|
| 3 Guests | 27,500 |
| 4 Guests | 28,000 |
| 5 Guests | 28,500 |
| 6 Guests | 29,000 |
| 7 Guests | 29,500 |
| 8 Guests | 30,000 |
| 9 Guests | Array |
| 10 Guests | Array |
| Pax11 | Array |
| Pax12 | Array |
| 2 Guests | 27,000 |
|---|---|
| 3 Guests | 27,500 |
| 4 Guests | 28,000 |
| 5 Guests | 28,500 |
| 6 Guests | 29,000 |
| 7 Guests | 29,500 |
| 8 Guests | 30,000 |
| 9 Guests | Array |
| 10 Guests | Array |
| Pax11 | Array |
| Pax12 | Array |
| 2 Guests | 27,000 |
|---|---|
| 3 Guests | 27,500 |
| 4 Guests | 28,000 |
| 5 Guests | 28,500 |
| 6 Guests | 29,000 |
| 7 Guests | 29,500 |
| 8 Guests | 30,000 |
| 9 Guests | Array |
| 10 Guests | Array |
| Pax11 | Array |
| Pax12 | Array |