LIQUID ZEN
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 2 |
| Length | 52 Ft / 15.9 m |
| Beam | 28.0 Ft / 8.56 m |
| Draft | 5.0 Ft / 1.53 m |
| Builder | Lagoon |
| Built - Refit: | 2022 - No Refit Date Set |
| Cruising Speed | 8 knots (nautical miles per hour) |
5 Cabin Version:
4 Queen en suite Staterooms available for guests.
Crew takes midship bunk cabin
| Dinghy | 13' |
| Dinghy HP | 40hp |
| Paddle Boards | 2 |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Scuba Diving | Onboard |
| Scuba Compressor | Onboard |
Chef John's Sample Menu
Breakfast
Full traditional English Breakfast with choice of eggs
Slow poached eggs or scrambled eggs on toast
Avocado on toast
French Crepes sweet or savoury
American style fluffy pancakes with fruit or maple syrup whipped butter
Traditional Chorizo Moroccan Shakshuka with poached eggs
Smoked salmon Bagel with cream cheese, capers and fresh herbs
Overnight oats with fresh fruit and seeds
Homemade jam on Fresh sourdough
Eggs in purgatory ( Italian eggs and tomatoes )
Lunch
Fresh ahi tuna poke bowl
Crispy quinoa Superfood salad
Spaghetti with tomato and basil sauce
Spaghetti alla vongole ( with clams )
Salmon tartare with potato rosti
Mexican style al pastor chicken tacos
Peruvian Tiger milk ceviche
Fresh greek salad with feta
Chicken Caesar salad
Spanish potato omlette
Quiche loraine ( ham and cheese )
Yakitori style chicken Skewers
Flambéed caramelised melon and parmaham
Balsamic shallot tart tatin with goats cheese and salad
Canapés
Corn tortilla chips with pico de Gallo and Guacamole
Fresh Cucumber and tomato Gazpacho
Potato and panchetta Croquettes
Chilli and garlic prawns
Cheese and chutney rarebit bites
Tomato and basil crostini's
Parma ham wrapped asparagus with balsamic reduction
Halloumi bites and hot honey
Moroccan hummus and crudite
Crispy gnocchi, olive and chorizo skewers
Crispy rice cakes with spicy tuna
Teriaki mushroom maki roll
Charcuterie and cheese board
Pea and ham hock croustades
Dinner
Beef wellington with herby boiled potatoes
Chargrilled skirt steak with charred vegetables and pepper corn sauce
Fresh caught fish in a Thai green curry with sticky rice
Lobster with Garlic and butter sauce
Teriaki style duck breast with udon noodles
Asian style Stir fry rice with chicken and bean sprouts
Mushroom risotto with truffle and chive oil
Pan seared seabass with dauphinoise potatoes
Classic comforting Lasagne
Steak frites with Bordelaise sauce
Whole roast chicken with herby potato and tahini salad
Creamy Lobster linguine with prawns
Roasted squash and goats cheese risotto with sage butter
Smoked tofu stir fry with soba noodles and avocado
Dessert
Crispy charred Creme brulle
Classic Decadent chocolate mousse
Baked pears with sweet gorgonzola, thyme and honey
Summer fruit salad
Strawberry and elderflower Eton mess
Gourmet sweet and savoury cheese board
Unbeatable Italian affogato
Milk choc cream with coffee and cookie crumb
Classic tiramisu
Charred pineapple with rum infused cream
Classic English summer fruit crumble
White chocolate and lime cheese cake with fresh fruit
Pear and walnut tart tatin
SPECIAL: 10% off May – July, 2026 on charters of 6 or more nights!
| 2 Guests | 29,000 |
|---|---|
| 3 Guests | 29,500 |
| 4 Guests | 30,000 |
| 5 Guests | 30,500 |
| 6 Guests | 31,000 |
| 7 Guests | 31,500 |
| 8 Guests | 32,000 |
| 2 Guests | 29,000 |
|---|---|
| 3 Guests | 29,500 |
| 4 Guests | 30,000 |
| 5 Guests | 30,500 |
| 6 Guests | 31,000 |
| 7 Guests | 31,500 |
| 8 Guests | 32,000 |
| 2 Guests | 29,000 |
|---|---|
| 3 Guests | 29,500 |
| 4 Guests | 30,000 |
| 5 Guests | 30,500 |
| 6 Guests | 31,000 |
| 7 Guests | 31,500 |
| 8 Guests | 32,000 |
| 2 Guests | 29,000 |
|---|---|
| 3 Guests | 29,500 |
| 4 Guests | 30,000 |
| 5 Guests | 30,500 |
| 6 Guests | 31,000 |
| 7 Guests | 31,500 |
| 8 Guests | 32,000 |