ETHER
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.
| 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 |
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.
| 2 Guests | 25,000 |
|---|---|
| 3 Guests | 25,500 |
| 4 Guests | 26,000 |
| 5 Guests | 26,500 |
| 6 Guests | 27,000 |
| 7 Guests | 27,500 |
| 8 Guests | 28,000 |
| 2 Guests | 25,000 |
|---|---|
| 3 Guests | 25,500 |
| 4 Guests | 26,000 |
| 5 Guests | 26,500 |
| 6 Guests | 27,000 |
| 7 Guests | 27,500 |
| 8 Guests | 28,000 |
| 2 Guests | 26,000 |
|---|---|
| 3 Guests | 26,500 |
| 4 Guests | 27,000 |
| 5 Guests | 27,500 |
| 6 Guests | 28,000 |
| 7 Guests | 28,500 |
| 8 Guests | 29,000 |
| 2 Guests | 26,000 |
|---|---|
| 3 Guests | 26,500 |
| 4 Guests | 27,000 |
| 5 Guests | 27,500 |
| 6 Guests | 28,000 |
| 7 Guests | 28,500 |
| 8 Guests | 29,000 |