LIQUID SKY
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 3 |
| Length | 67 Ft / 20.5 m |
| Beam | 32.0 Ft / 9.78 m |
| Draft | 6.0 Ft / 1.83 m |
| Builder | Fountaine Pajot |
| Built - Refit: | 2024 - No Refit Date Set |
A master king berth guest suite and 2 VIP queen berth guest suites, and twin suite upper and lower.
| 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 |
Captain Jaden Butterworth
Master of Seamanship • Fishing & Dive Specialist
Raised on South Africa’s rugged north coast, Captain Jaden developed an early instinct for the wild Indian Ocean. Today, he pairs that lifelong connection to the sea with years of professional yachting and professional scuba instruction throughout the Caribbean. Calm, precise, and endlessly enthusiastic, Jaden leads every voyage with a deep respect for maritime safety and guest comfort. Whether guiding you to vibrant coral reefs, secret fishing grounds, or secluded anchorages, his local expertise ensures an effortless, unforgettable journey from sunrise to sunset.
Chef Samantha Reed
Culinary Artistry • Bespoke Yacht Dining
Hailing from Newcastle, England, Chef Samantha was born into a multi-generational hospitality family of hoteliers. This heritage instilled a lifelong dedication to creating exceptional guest experiences. Samantha's culinary journey began at age 10, sparked by a background in high-level sports where she discovered the powerful intersection of nutrition and flavor.
After earning a management degree in France—where she fell in love with world-class gastronomy—she formalized her craft at London's prestigious Avenue Cookery School. Samantha refined her high-end maritime service during two successful yacht seasons in Croatia. Her vibrant, visually stunning dishes reflect her global travels, emphasizing fresh, locally sourced ingredients. She is thrilled to bring her elite creativity, energy, and love for the sea to your next unforgettable voyage in the British Virgin Islands.
First Mate Anita Gerber
First Mate & Hospitality Specialist
Raised in the picturesque coastal town of Plettenberg Bay along South Africa’s Garden Route, Anita Gerber grew up surrounded by a vibrant maritime culture and a tradition of warm hospitality. Today, she brings that versatile skill set to the Caribbean charter scene as an accomplished First Mate and guest relations expert.
Anita is a natural multitasker, equally confident mastering vessel operations, lines, and navigation as she is managing the interior. Her background in boutique hotels and international instruction highlights her adaptability, leadership, and elite communication skills. From executing precise deck operations to curating high-end food and beverage service, Anita ensures every detail of the voyage runs safely and smoothly. Her genuine joy in connecting with people and her approachable nature instantly make every guest feel welcome from the moment they step aboard.
SAMPLE MENU for LIQUID SKY
by Chef Samantha Reed
Monday - Check in Day
Welcome Aboard Snack
Chefs Selection of Seasonal Canapés
Sunset Appetizer
Burrata, Heritage Tomatoes, Basil Oil & Aged Balsamic
Dinner
48hr Miso Marinated Seabass w/ Coconut Rice, Braised Bok Choy, Coconut Lime Velouté, Kaffir Lime Gel & Coriander Oil
Dessert
Dark Chocolate Moelleux, Vanilla Bean Ice Cream & Salted Caramel
Tuesday
Breakfast
Big Breakfast Bagel Spread w/Smoked Salmon, Crispy Bacon, Gooey Eggs, Herbed Cream Cheese & Seasonal Garnishes
Blueberry Cinnamon Crunch Muffins
Lunch
Fresh Tuna Poke Bowls w/ Edamame, Wakame, Mango, Avocado, Pickled Ginger, Radish, Cucumber, Pomegranate, Furikake, Crispy Shallots & Samantha’s House Poke Dressing
Sunset Appetizer
Grouper Ceviche, Lime, Chilli & Coconut with Crispy Tortilla
Dinner
A Night in Marrakech: Chicken & Apricot Tagine, Lemon & Pomegranate Couscous, Sticky Pistachio Roast Carrots, Garlic Flatbreads
Dessert
Burnt Butter Orange Cake with Rose Whipped Cream
Wednesday
Breakfast
Avocado Toast w/ Hot Honey Halloumi, Crispy Bacon, Poached Eggs & Beetroot Hummus
Dragon Fruit & Kiwi Chia Pudding
Lunch
Midday Mexicana: Steak & Slaw Tacos, Mahi Mahi Tacos w/ Strawberry Salsa, Loaded Nachos, Pico de Gallo, Guacamole, Corn Fiesta Salad
Sunset Appetizer
Whipped Feta, Hot Honey, Pistachios & Charred Flatbread
Dinner
Pan Seared Duck Breast, Beetroot Purée, Fondant Potato, Baby Carrots, Fine Green Beans, Wild Mushrooms, Cherry Foam & Red Wine Jus
Dessert
Blueberry Mirror Glaze Dome with Lemon Curd Centre & Vanilla Crème Anglaise
Thursday
Breakfast
“Apple Crumble” French Toast
Mango & Passionfruit Yogurt Parfait
Lunch
Sabores del Perú: Aji Panca Chicken, Coriander Rice, Sweet Potato Purée, Charred Corn, Avocado Salad, Pickled Red Onion, Aji Verde & Fresh Lime
Sunset Appetizer
Butter Bean & Fennel Dip w/ Thyme Crackers
Dinner
Dinner in the Tropics: 12hr Slow Cooked Trinidadian Barbeque Lamb, Spiced Roasted Plantain, Kale & Mango Salad
Dessert
Spiced Rum Cake w/ Caramelized Pineapple and a Rum Infused Caramel Sauce
Friday
Breakfast
Eggs Royle w/ Smoked Salmon, Arugula and Hollandaise Sauce
Pumpkin Spice Cinnamon Rolls
Lunch
Summer Sharing Feast:Homemade Focaccia, Burrata with Peaches & Prosciutto, Beef Carpaccio, Giant Grilled Shrimp, Heritage Tomato Salad, Whipped Feta & Basil Oil
Sunset Appetizer
Seared Tuna Belly Mango Leche de Tigre
Dinner
Chicken Prosciutto Ballotine, Truffle Farce, Carrot Purée, Wild Mushrooms, Garden Peas, Parmesan Gel, Parsley Oil, Cauliflower Espuma & Chicken Jus
Dessert
Chocolate & Rum Tart with Passionfruit Ganache
Saturday
Breakfast
Chilli & Feta Red Pepper Shakshuka w/ Garlic Herb Flatbreads
Lemon Poppy Seed Loaf
Lunch
Sabores de Espana: Chorizo & Mixed Seafood Paella, Calamari w/ Garlic Aioli, Padron Peppers, Avocado & Pea Salsa
Sunset Appetizer
Ahi Tuna Tostadas
Dinner
Fillet Mignon, Fondant Potato, Celeriac Purée, Braised Leeks, Roasted
Mushrooms, Shallot Confit, Pickled Mustard Seeds & Red Wine Demi-Glace
Dessert
Key Lime Meringue Pie
Sunday
Breakfast
Maple Syrup, Bacon & Blueberry Pancakes
Tropical Sunrise Smoothie
Lunch
Vietnamese Pork Noodle Bowls
Sunset Appetizer
Coconut Crusted Tempura Shrimp w/ Mango Dipping Sauce
Dinner
Herb Crusted Branzino, Roast Fennel Velouté, Potato Terrine, Tenderstem Broccoli, Purple Cauliflower, Pickled Mustard Seeds, Parsley Oil & Champagne Veil
Dessert
White Chocolate & Passionfruit Cheesecake
| 2 Guests | 48,000 |
|---|---|
| 3 Guests | 49,500 |
| 4 Guests | 51,000 |
| 5 Guests | 53,000 |
| 6 Guests | 55,000 |
| 7 Guests | 58,500 |
| 8 Guests | 62,000 |
| 9 Guests | Array |
| 10 Guests | Array |
| Pax11 | Array |
| Pax12 | Array |
| 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 |
| 9 Guests | Array |
| 10 Guests | Array |
| Pax11 | Array |
| Pax12 | Array |
| 2 Guests | 48,000 |
|---|---|
| 3 Guests | 49,500 |
| 4 Guests | 51,000 |
| 5 Guests | 53,000 |
| 6 Guests | 55,000 |
| 7 Guests | 58,500 |
| 8 Guests | 62,000 |
| 9 Guests | Array |
| 10 Guests | Array |
| Pax11 | Array |
| Pax12 | Array |