FUERTE 3
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 6 |
| Staterooms | 3 |
| # Of Crew | 2 |
| Length | 67 Ft / 20.5 m |
| Beam | 37.0 Ft / 11.31 m |
| Draft | 5.3 Ft / 1.62 m |
| Builder | Lagoon |
| Built - Refit: | 2004 - 2014 major refit |
| Cruising Speed | 10 knots (nautical miles per hour) |
3 cabins with ensuite heads & showers: 2 cabins with over-sized queen beds, 1 cabin with queen bed or 1 bunk cabin for children only with singles bunks (these bunks are 71″ in length, standard bunks are 79″ in length).
Spacious salon for lounging and game playing.
Very roomy cockpit for lounging and dining alfresco under hard top
Total refit in 2014 including: new engines, new generators, all new refrigeration and freezers, new air-conditioning new ice-maker, and all new cushions.
| Dinghy | 17 Cntr Console |
| Dinghy HP | 70HP |
| Paddle Boards | 2 |
| Double Kayaks | 1 |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
| Scuba Compressor | Onboard |
Breakfast
All served with tea, coffee, fruit juice, fruit platter, cereals, toast and preserves
Croissant Soufflé
Farmhouse ham and English cheddar baked in a croissant in a soft mustard and scallion soufflé
Coddled Tarragon Eggs
Eggs gently coddled in a Bain Marie with a creamy tarragon sauce served on oven baked bread
Blueberry Pancakes
Silver dollar blueberry pancakes with lashings of maple syrup
Lunch
All served with fresh baked bread and butter shells and accompanying wines
Tropical Shrimp Salad
Juicy tiger prawns cooked in a sweet chili and pineapple piquant sauce with a mango and lime dressing on a bed of crisp leaves
Chicken Tacos
Dawn’s secret taco sauce drenching succulent chicken and roasted mixed peppers, homemade guacamole, and crispy tacos
Filet Steak and mixed Bean Salad
Seasoned filet steak layered over a mixed bean salad with a creamy dressing
Hors d’oeuvres
Served with the Captain’s Happy “Island” Hour cocktails of the day!
Bacon pin wheels
Crisp lean bacon in a garlic puff pastry swirl
Chicken Satay
Marinated chicken breast strips gilled on a bamboo skewer served with a peanut dipping sauce
Garlic Mushrooms
Button mushrooms stuffed with an herb and goat cheese filling baked until golden brown
Dinner
Served alfresco with accompanying wines
Steak Giovanni
Fillet steak cooked on the BBQ to your liking with a port wine and mushroom reduction. Served with a Julian of baby Vichy carrots and a slow baked jacket potato
Anise de Mer
Scallops, sea bass and salmon in a light fennel and pernod crème fresh sauce. With buttered parsley new potatoes and asparagus tips
Pork lion
Sauvignon Blanc braised tender pork loin sliced onto a bed of Dijon mash, with an infused rosemary and garlic sauce. Served with seasonal glazed vegetables.
Desserts
Brandy Butterscotch Bananas
Sliced banana caramelized in a brandy butterscotch and coated in a chocolate crumble
Lemon three ways
A zesty lemon sorbet, a crispy lemon brulee, and a smooth lemon posset
Rum and chocolate cheesecake
A rich rum soaked chocolate mousse with a sweet biscuit base
| 2 Guests | 21,500 |
|---|---|
| 3 Guests | 22,000 |
| 4 Guests | 22,500 |
| 5 Guests | 23,000 |
| 6 Guests | 23,500 |
| 2 Guests | 21,500 |
|---|---|
| 3 Guests | 22,000 |
| 4 Guests | 22,500 |
| 5 Guests | 23,000 |
| 6 Guests | 23,500 |
