ESCAPADE
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 9 |
| Staterooms | 4 |
| # Of Crew | 2 |
| Length | 54 Ft / 16.5 m |
| Beam | 27.7 Ft / 8.46 m |
| Draft | 4.8 Ft / 1.47 m |
| Builder | Bali Catamarans |
| Built - Refit: | 2023 - No Refit Date Set |
| Cruising Speed | 8kts |
1 master queen cabin with dual entrances, one to the saloon and one to the aft deck. Jump straight into the Ocean from your bedroom!
The other 3 double cabins are all roomy and spacious, with full bathrooms. Two of which have separate showers.
All main cabins have full A/C and the temperature of each room is individually controlled.
Small single cabin available on request, entrance is through hatch on the deck. Great for children or teenagers.
| Dinghy | 14' |
| Dinghy HP | 60 |
| Paddle Boards | 2 |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
DAY BREAK
All breakfasts served with fresh fruit platter, granola, yogurt, coffee, fruit juice, and a selection of teas.
Shakshuka
North African staple of eggs poached in tomato gravy with feta and parsley, served with toast and crispy bacon.
French Toast
Topped with fresh berries and powdered sugar, served with crispy bacon.
Bagel Board
Scrambled eggs, smoked salmon, cream cheese, crispy bacon, and avocado.
Frittata
Eggs, cheese, spinach, and peppers baked into a fluffy frittata, served with toast and bacon.
MIDDAY
Baja Fish Tacos
Fresh wahoo with tortillas, avocado crema, mango salsa, jalapeños, and coleslaw.
Homemade Cheeseburgers
Served with crispy French fries, tomato, lettuce, onion, jalapeños, and homemade burger sauce.
Mahi Mahi Mediterranean Quinoa Salad
Oven-baked mahi with quinoa, olives, arugula, feta, cucumber, and tomatoes.
Tuna Poke Bowls
Pan-seared tuna over sushi rice with edamame, radishes, sweetcorn, cucumber, avocado, seaweed crisps, and poke sauce.
HORS D’OEUVRES
Baked Brie
Large baked brie topped with honey, herbs, and toasted walnuts, served with crackers.
Charcuterie Board
Cheeses, cured meats, grapes, stuffed olives, dried fruit, crackers, and mixed nuts.
Mexican Dip Board
Homemade guacamole, salsa, and queso with tortilla chips.
Hummus Platter
Homemade hummus with celery, peppers, and flatbreads.
Halloumi Salad
Grilled halloumi with avocado, sweet corn, and balsamic glaze.
Roast Beet & Goat Cheese Salad
With arugula, red onion, walnuts, and goat cheese crumbles.
Goat Cheese Stuffed Mini Peppers
Roasted peppers stuffed with goat cheese, topped with honey and balsamic.
Greek Sushi Rolls
Cucumber rollups with hummus, feta, sundried tomatoes, and Kalamata olives.
MAIN
Scallops & Mushroom Risotto
Seared scallops with creamy mushroom risotto.
Salmon & Lemon Spinach Orzo
Pan-fried salmon with creamy lemon spinach orzo.
Chicken Fajita Bowls
Grilled chicken with jasmine rice, peppers, onions, sweetcorn, avocado, sour cream, and cheese.
Ribeye Steak
With garlic mashed potatoes, balsamic asparagus, honey-roasted carrots, and homemade steak sauce.
DESSERT
Brownies & Ice Cream
Homemade brownies with creamy ice cream.
Lemon Posset
Lemon custard in a lemon half topped with raspberries and mint.
Strawberry Mousse
Light strawberry mousse with whipped cream and fresh strawberries.
Crème Brûlée
Classic custard topped with caramelized sugar.
| 2 Guests | 29,000 |
|---|---|
| 3 Guests | 29,500 |
| 4 Guests | 30,000 |
| 5 Guests | 30,500 |
| 6 Guests | 31,000 |
| 7 Guests | 31,500 |
| 8 Guests | 32,000 |
| 2 Guests | 31,000 |
|---|---|
| 3 Guests | 31,500 |
| 4 Guests | 32,000 |
| 5 Guests | 32,500 |
| 6 Guests | 33,000 |
| 7 Guests | 33,500 |
| 8 Guests | 34,000 |
| 2 Guests | 31,000 |
|---|---|
| 3 Guests | 31,500 |
| 4 Guests | 32,000 |
| 5 Guests | 32,500 |
| 6 Guests | 33,000 |
| 7 Guests | 33,500 |
| 8 Guests | 34,000 |
| 2 Guests | 31,000 |
|---|---|
| 3 Guests | 31,500 |
| 4 Guests | 32,000 |
| 5 Guests | 32,500 |
| 6 Guests | 33,000 |
| 7 Guests | 33,500 |
| 8 Guests | 34,000 |