INDIGO
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 6 |
| Staterooms | 3 |
| # Of Crew | 2 |
| Length | 60 Ft / 18.3 m |
| Beam | 25.0 Ft / 7.64 m |
| Draft | 4.9 Ft / 1.5 m |
| Builder | Horizon |
| Built - Refit: | 2024 - No Refit Date Set |
| Cruising Speed | 18kts |
3 Ensuite cabins
Primary King cabin on deck level
1 x VIP Queen cabin
1 x Guest cabin (port side) with twin beds can convert to Queen.
Generator free over night due to Lithium battery bank, means Silent Nights. Enjoy a peaceful, silent environment while you sleep, with the added comfort of air conditioning to ensure a restful night.
Crew have separate cabin and head.
| Dinghy | 14ft Walker Bay |
| Dinghy HP | 70 |
| Paddle Boards | 2 |
| Adult Water-skis | Yes |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
From the Galley of Chef Tara
Day 1
Breakfast- smoked salmon platter with freshly baked croissants
Lunch- charcuterie platters
Appetizers - stuffed Mushrooms
Starter- blue cheese panna Cotta with port balsamic poach pears
Dinner- pan seared scallops and chorizo served over a spring veg and champagne risotto
Desert-chocolate lava cake with mango sorbet
Day. 2
Breakfast- chocolate chip pancakes
Lunch- caprese salad with home made bread
Appetizers - lobster samosas
Starter- shrimp and wild mushroom bouchée
Dinner- pan seared duck with a port and red current reduction
Desert- baileys creme brûlée with white chocolate biscotti
Day 3
Breakfast- pain chocolate & chia seed pudding
Lunch- Moule’s Mariniere
Appetizers - shrimp toast
Starter- baked Brie with homemade cranberry and port compote
Dinner-pan seared sea bass over black squid ink pasta over a roasted red pepper sauce
Desert-raspberry and lemon Mille-feuille
Day 4
Breakfast- avocado baked eggs
Lunch- goats cheese and roasted pepper baskets
Appetizers - beetroot hummus platter
Starter- tuna tartara
Dinner- pan seared mahi-mahi in a white wine tomato and basil sauce
Desert- key lime pie
Day 5
Breakfast- yogurt parfait & raisin swirls
Lunch- crab and avocado salad
Appetizers - cheese scones with vintage cheddar and port cranberry compote
Starter- butternut squash soup
Dinner- rack of lamb over blue cheese polenta and balsamic pomegranate reduction
Desert- strawberry cheesecake ice cream bomb
Day 6
Breakfast- overnight soaked oats & Banana Bread
Lunch- Caesar salad with BBQ shrimp
Appetizers - crispy crab and ginger dumplings
Starter- foie gras on homemade brioche with fig compote
Dinner- Bouillabaisse with crunchy bread
Desert- light non baked cheese cake with a summer berry compote
Day 7
Breakfast- smoked salmon eggs Benedict
Lunch- sushi grade tuna nicole’s salad
Appetizers - truffle popcorn
Starter-beetroot and vodka cured kingfish
Dinner- Fillet of Beef Wellington
Desert-rich chocolate truffle tower with raspberry gelato
15% off December 1-18 (any 7 nights) or January 7-15 2026. 7 Night Minimum, Full Board Only, BVI Only.
| 2 Guests | 40,000 |
|---|---|
| 3 Guests | 41,500 |
| 4 Guests | 43,000 |
| 5 Guests | 44,500 |
| 6 Guests | 46,000 |
| 2 Guests | 40,000 |
|---|---|
| 3 Guests | 41,500 |
| 4 Guests | 43,000 |
| 5 Guests | 44,500 |
| 6 Guests | 46,000 |
| 2 Guests | 40,000 |
|---|---|
| 3 Guests | 41,500 |
| 4 Guests | 43,000 |
| 5 Guests | 44,500 |
| 6 Guests | 46,000 |