Liquid Sky

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 3

TWIN BEDS 1

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	3
Length	67 Ft / 20.5 m
Beam	32 Ft / 9.78 m
Draft	6 Ft / 1.83 m
Built - Refit:	2024 - No Refit Date Set
Builder	Fountaine Pajot

ACCOMMODATION INFORMATION

A master queen berth guest suite and 3 VIP queen berth guest suites.

WATERSPORTS

Dinghy	15 ft hard bottom
Dinghy HP	60
Paddle Boards	4
Adult Water-skis	Yes
Wakeboards	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
4 Stand-Up paddle boards
4 sea scooters
2 "Floating Dock" mats
E-Foil

CREW PROFILE

Simon is a professional yacht captain and dive master with a great passion for working and living on the water. Born in England, his keenness for the outdoors started young with a thirst for adventure leading to many destinations around the world. Being a Class V White Water Rafting Guide in New Zealand and riding his motorcycle from Canada to Argentina are just some of these experiences that have moulded him into a person who can thrive In a wide range of scenarios and environments. When it comes to yachting, his goal is to provide guests with an experience of a lifetime. He considers himself a very meticulous person with a keen interest in engineering and enjoy the problem solving that comes with being a captain. When he is not on the boat, he enjoys keeping fit and active, with surfing, kite surfing and mountain biking being three of his favourite hobbies.
Amber grew up in Cape Town but has since been a traveler who has lived and worked on 4 different continents. Her love for food came from a very young age when she grew up sitting on the kitchen counter watching her father cook incredible meals inspired from all over the world. This developed her pallet widely and conjured a great passion for food! However, prior to completely committing to being a chef, she first did a degree in business, specializing in entrepreneurship and then a 200hour Internationally recognized yoga course. It was while living and teaching yoga in Thailand that she finally fell into her role as chef while at a Wellness retreat. From there the journey began and she sought out professional training in addition to her already strong base of ability. She is now in her happiest part of her life and career, chef on luxury catamarans for the past 4 years. A place to truly commit to the beauty of culinary experience, all while on a wonderful sailing adventure!
Antonius is a dedicated and motivated Deckhand with extensive maritime industry experience, I bring a diverse skill set to the table. Proficient in guests service, culinary arts, handyman tasks, and power tool usage, I excel both in interior and on deck. My passion for fishing extends to deep-sea and land-based fishing, including techniques like trolling and bottom-line fishing. I possess advanced technology skills, from computer maintenance, programming and software design to photo and video editing. My background includes valuable insights in the medical field, particularly in first aid and intensive care from hospital work. Punctuality, self-motivation, and exceptional guest service are at the core of my work ethic, and my great sense of humor fosters positive team dynamics.
I thrive on outdoor adventures, embrace new languages, and engage enthusiastically with diverse cultures.

YACHT DESCRIPTION
WELCOME ABOARD Experience an unforgettable Caribbean adventure onboard Liquid Sky. As you step aboard, you'll find yourself entering a world of luxury, unparalleled beauty, comfort and adventure. Our dedicated crew is here to ensure that your experience is nothing short of extraordinary. Whether you're seeking relaxation, exploration or a bit of both your experience will be tailored to your desires. Indulge in gourmet dining, an exquisite selection of wines, craft cocktails, and tropical beverages. Welcome to your dream vacation.

ACCOMMODATION INFORMATION

This is:

A master queen berth guest suite and 3 VIP queen berth guest suites.

SAMPLE MENU

Sample Menu from Chef Amber

Breakfast

Eggs Benedict with Miso hollandaise and Swiss chard

Vanilla pod Pancakes / Waffles, topped with whipped lemon zest mascarpone, peaches caramelized in honey and thyme with roasted almond

Turkish Eggs with homemade chili oil, fresh herbs and freshly baked bread for dipping

Vegan overnight oats and chia with apple cinnamon compote, topped with candied nuts and toasted coconut flakes

Green Goddess Veggie Frittata with Feta and herbed butter on crunchy toast

Build your own freshly baked bagel with LOX, bacon or veggie options

Breakfast sides
Fresh fruit platter
Pastries
Cold cuts and cheese

Lunch

Korean fried chicken bao buns with shredded Asian marinated slaw, pickled cucumber, onion and carrot with fresh limes, toasted sesame, and cilantro

Pulled pork tacos with salsa verde with pickled onions. Served with chili & lime salt corn ribs.

Thinly sliced steak salad with fried capers, marinated asparagus, green beans & artichokes on a bed or arugula, baby potatoes and fresh herbs with homemade citrus dressing, all topped with a shower of freshly grated parmesan

Caribbean Jerk shrimp Bowls with rice and roasted sweet potato topped with Mango salsa, Plantains, fresh lime cheeks and cilantro

Greek meatballs with fresh cucumber tsastiki, marinated tomato salad, herbed leaf salad, tahini dressing and freshly made flat bread

Appetizers

Shishito peppers scorched in the pan, tossed in lemon juice and dusted with Maldon salt, served with smoked Aioli

Assorted dim Sum with dipping sauces.

Smoked salmon carpaccio with capers and herbs with crème fraiche

Watermelon, feta and mint with lemon vinaigrette and black olives

Burrata and Steak Crostini with arugula and pine nuts

Passion fruit, grape fruit and pomegranate ceviche with local Caribbean fish

Mains

Beef tenderloin with red wine jus, served with miso glazed eggplant and green asparagus.

Thai style fish with lemon grass, chili, garlic. Served with spicey cucumber salad and coconut rice

Assorted sushi selection

Crispy skin duck breast ponzu beurre blanc, roasted hassle back pumpkin and parmesan cream with furikake

Lobster Tails poached in herb infused butter with risotto and fresh herbs and lemon

Desserts

Dark Chocolate tarte draped with fresh passion fruit and homemade salted caramel ice cream

Coconut panna cotta with brown butter tuille and honey citrus compote

Spiced Chai ice cream with pistachio biscuit crumble and marinaded raspberries

Brown sugar pavlova with caramelized peaches and champagne sorbet

Affogato with homemade condense milk ice cream and Biscotti Biscuit

PRICING DETAILS
Liquid Sky INQUIRE

Pricing

From: 48,000
To: 69,000
Winter 2024 to 2025

2 Guests	48,000
3 Guests	49,500
4 Guests	51,000
5 Guests	53,000
6 Guests	55,000
7 Guests	58,000
8 Guests	61,000

Summer 2024

2 Guests	48,000
3 Guests	49,500
4 Guests	51,000
5 Guests	53,000
6 Guests	55,000
7 Guests	58,000
8 Guests	61,000

Summer 2025

2 Guests	48,000
3 Guests	49,500
4 Guests	51,000
5 Guests	53,000
6 Guests	55,000
7 Guests	58,000
8 Guests	61,000

Pricing Details

Christmas Week - Up to 6 guests: US$67,000
Christmas week must end by 27 December.
New Years Week - Up to 6 guest: US$69,000
New Years week may not begin earlier than 27 December

Liquid Sky

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