HOURGLASS
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 2 |
| Length | 59 Ft / 18 m |
| Beam | 31.0 Ft / 9.47 m |
| Draft | 5.0 Ft / 1.53 m |
| Builder | Fountaine Pajot |
| Built - Refit: | 2025 |
4 Queens
| Dinghy | Highfield Sport 390, 12'10 |
| Dinghy HP | 60 |
| Paddle Boards | 2 |
| Wakeboards | 1 |
| Snorkeling gear | 8 |
| Inflatable, towable tubes | 1 |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
7 Person Dinghy With 60 HP
e-Foil
Sea Scooters
2 Stand Up Paddle Boards
1 Wakeboard
1 Towable Tube
1 Floating Mat
8 Snorkel Gear
Fishing Gear
Captain Adriana Vega and Chef/First Mate Dasha Fiegal bring Caribbean expertise, adventurous spirit, and exceptional hospitality to every charter. Adriana’s lifelong connection to the islands and passion for guest experiences pair seamlessly with Dasha’s award-winning culinary talent, international charter experience, and creative approach to dining. Together, they create a charter experience that is welcoming, personalized, and filled with unforgettable moments on and off the water.
Click each crew profile to learn more about their background, experience, and personal story.
Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.
DAY BREAK
All breakfasts are served with fresh fruit, baked goods, cereal, coffee, tea, and juice.
Banana Bread
Served with peanut butter cream and strawberries.
Breakfast Burrito
Filled with black beans, chicken, avocado, eggs, and bacon.
Au Gratin Pancakes
Pancakes filled with cottage cheese, walnuts, and honey.
Hash Browns & Scrambled Eggs
Served with bacon and homemade BBQ sauce.
Shakshuka
Tomato sauce with eggs, served with focaccia.
Sweet Potato Breakfast Bowl
Sweet potato with maple syrup, granola, peanut butter sauce, and Greek yogurt.
Chilaquiles
Crispy tortillas with red sauce, eggs, coriander, and avocado.
MIDDAY
Lunchs are served with salads and dressings.
Vegetarian, vegan, gluten-free, and other dietary restriction options available upon request.
Tuna Sushi & Sashimi
Served with crispy onions, wasabi mayo, and mango sauce.
Creamy Polenta
Served with dark chocolate mushroom sauce, spring onions, and spinach.
Stuffed Tomatoes
Filled with rice and ground beef, served with feta cheese sauce.
Shrimp Soup à la Buzara
Fresh tomato fish soup served with roasted bread in olive oil and herbs.
Potato Gnocchi
Served with parmigiana sauce and arugula espuma.
Pulled Pork Loaded Baked Potato
Whole potato topped with pulled pork, spring onion, and caramelized red onions.
Beef Tagliata
Served with cherry sauce, arugula espuma, and roasted parmesan broccoli.
HORS D’OEUVRES
Tom Yum Soup
Served with chicken or shrimp.
Beef Tartare
Served with egg yolk espuma, butter, and bread.
Roasted Cauliflower
Served with béchamel sauce and roasted sunflower seeds.
Sea Bass Ceviche
Served with green apple and herb cracker.
Gazpacho
Cold tomato, basil, and strawberry soup.
Basil Pesto Quinoa
Served with pistachios, cucumber, and mint.
MAIN
Main dishes are served with salads and dressings.
Vegetarian, vegan, gluten-free, and other dietary restriction options available upon request.
Coconut Curry
Served with shrimp or chicken, cashew nuts, and jasmine rice.
Roasted Octopus in Coconut Sauce
Served with sweet potato and herbs.
Lobster
Served with fresh linguini.
Pork Belly
Served with roasted garlic baby potatoes, plum sauce, and green beans.
Pistachio-Crusted Lamb Chops
Served with spicy greens and baby potatoes.
Halibut Steak
Served with macadamia purée and fennel chutney.
Crispy Duck
Served with beetroot sorbet, orange sauce, caramelized mandarin, and baby carrots.
DESSERT
Coconut Mousse
Served with mango and coconut crisp.
Chocolate Ice Cream
Served with homemade raspberry jam and dehydrated raspberries.
Matcha Cheesecake
Pistachio Mousse
Served with caramelized pears and crumble.
Sweet Dumpling
Filled with butternut squash, cacao, and almonds.
Chocolate Coconut Tart
| 2 Guests | 40,000 |
|---|---|
| 3 Guests | 41,000 |
| 4 Guests | 42,000 |
| 5 Guests | 43,000 |
| 6 Guests | 44,000 |
| 7 Guests | 45,000 |
| 8 Guests | 46,000 |
| 2 Guests | 42,500 |
|---|---|
| 3 Guests | 43,500 |
| 4 Guests | 44,500 |
| 5 Guests | 45,500 |
| 6 Guests | 46,500 |
| 7 Guests | 47,500 |
| 8 Guests | 48,500 |
| 2 Guests | 42,500 |
|---|---|
| 3 Guests | 43,500 |
| 4 Guests | 44,500 |
| 5 Guests | 45,500 |
| 6 Guests | 46,500 |
| 7 Guests | 47,500 |
| 8 Guests | 48,500 |
| 2 Guests | 47,000 |
|---|---|
| 3 Guests | 47,500 |
| 4 Guests | 48,000 |
| 5 Guests | 48,500 |
| 6 Guests | 49,000 |
| 7 Guests | 49,500 |
| 8 Guests | 50,000 |