ELVIS MAGIC
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 6 |
| Staterooms | 3 |
| # Of Crew | 2 |
| Length | 66 Ft / 20.2 m |
| Beam | 18.5 Ft / 5.65 m |
| Draft | 8.9 Ft / 2.72 m |
| Builder | Oyster Marine |
| Built - Refit: | 2003 - 2012 - Main engine - Perkins Sabre 225ti 2016 - Generator - Northern lights 11kw, Bow thruster hydraulic motor and blades 2017 - Rig pulled and serviced, Deck hatches changed, Hyde sails - Full suit including blue spinnaker, Refrigeration systems, Anchor windlass motor and chain 2018 - Through hull fittings - New Zealand composite 2020 - Excell Virago tender with 40hp Yamaha 4 stroke engine, Tender davits reinforced, Rudder and shaft bearings changed, Antifoul (Black), Fliteboard (Black carbon), 40 |
| Cruising Speed | 8 knots (nautical miles per hour) |
Elvis Magic boasts a spacious primary aft cabin with a king size bed and en-suite, which also has a private deck and entrance aft. This cabin has a small reading seat and a 20 inch flat screen TV. There is a double cabin in the starboard forward with a raised full-size bed, also with en-suite, along with a 20 inch flat screen TV.
There are two ‘mid-cabins’ which are single beds in over/under bunk configuration. The mid-port cabin has an en-suite layout which is also accessible from the main corridor, so it can be used by guests staying in the cosy mid-starboard cabin, or as a day head. Each cabin has a skylight hatch and multiple portholes with screen and blind covers, for ventilation by the cool sea breeze.
Crew has a separate head and shower.
Measurements:
Master. Bed 60″ x 76″
Port Twin. Beds 24″ x 74″ (bed tapers off from head to toe)
Starboard Twin. Beds 24″ x 74″ (ditto)
Starboard Forward.. . Bed 46″ x 72″
Saloon and All Cabins have Ceiling Height of 78″
| Dinghy | YES |
| Dinghy HP | 40 |
| Paddle Boards | 2 |
| Adult Water-skis | Yes |
| Kids Water-skis | Yes |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Breakfast
Morning baked bread served daily with compliment of yogurt and juices.
Huevos Rancheros: Sautéed onions and peppers in a spicy chipotles sauce topped with a baked egg and served in a warm tortilla.
Parmesan Scones with Cream Cheese, Smoked Salmon & Parma Ham: Warm morning baked scones topped with whipped cream cheese and your choice of smoked salmon or Italian ham.
Eggs in a Basket: Grated potato baskets with a baked egg topped with crispy maple pancetta.
Fruit crepes: Thin and light crepes, French style, filled with fruit and served with cream, jam and honey.
Lunch
Tomato Basil Bacon Tarts with Salad: Grape tomatoes marinated in balsamic vinegar & olive oil, fresh basil leaves & old fashion bacon baked on a puff pastry tart with goat cheese.
Grilled Shrimp & Chicken Skewers: Jumbo shrimp & chicken in a spicy Asian marinade with a Thai dipping sauce served with fresh onboard baked coriander flatbread.
Bequia Chicken Curry with Couscous: An Island curry warmed with cinnamon & cloves with the sweetness of pumpkin, couscous seasoned with all spice & vegetables.
Grilled Mahi Mahi with Mango Salsa & Plantain Gratin: A delicious island fish topped with a spicy but sweet salsa along with a local taste plantain gratin.
Canapés
Crustini: Sun dried tomato & asiago cheese melted on top of crusty garlic bread.
Cantaloupe & Prosciutto: Cantaloupe slices wrapped with tasty prosciutto.
Grilled Pita Chips and Hummus: Spiced and crispy pita chips with traditional chickpea hummus.
Appetizers
Indian Fish Pakoras: Mild white fish coated with a flavourful chickpea batter, on a bed of arugula served with a drizzle of homemade peach chutney.
Jicama, Mango & Fennel Salad: Crunchy, sweet with a little heat with a simple but tasty lime and olive oil dressing.
Grapefruit & Lobster Cocktail: Tender pieces of lobster and ruby red grapefruit seasoned with ginger and cilantro.
Entree
Herb Crusted Lamb: Marinated rack of lamb incrusted with stilton cheese and seasoned bread crumbs, roasted sweet potatoes and seasonal vegetables.
Loin of Pork: Tender loin of pork with sage rub wrapped in smoky bacon topped with savoury warm apple and sage, gratin potatoes and seasonal vegetables.
Lobster Tails with Saffron Risotto: Sweet lobster tails grilled in their shells with dill butter & sea salt, creamy scented saffron risotto.
Duck Breast: Pan seared duck breast in a cherry brandy sauce served with horseradish potato mash and vegetables.
Grilled Mahi Mahi with Mango Salsa & Plantain Gratin: A delicious island fish topped with a spicy but sweet salsa along with a local taste plantain gratin.
Dessert
Rum Mousse with Fresh Fruit: Creamy cool mousse with a hint of rum on top of sweet seasonal berries. Sprinkled with dark chocolate shavings.
Grilled Pineapple & Papaya: Rum flambé of Sweet pineapple & papaya served with mascarpone cream & coconut bake.
Cinnamon Ginger Cake & Apple Compote: Baked on board a warm cake flavoured with the spices of the islands.
Poached Pears with Ice Cream: Pears poached in a vanilla syrup, home made ice cream topped with a Grand Marnier chocolate sauce.
