MISCHIEVOUS
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 12 |
| Staterooms | 5 |
| # Of Crew | 4 |
| Length | 80 Ft / 24.4 m |
| Beam | 36.0 Ft / 11 m |
| Draft | 8.5 Ft / 2.6 m |
| Builder | Sunreef Yachts |
| Built - Refit: | 2024 - No Refit Date Set |
| Cruising Speed | 7-10 kts |
Accommodation for up to 12 guests, upon confirmation of the group composition. Please Note: This arrangement would include 5 couples with 2 children, sharing a stateroom exclusively with one couple. Otherwise, Yacht is limited to a maximum of 10 adults.
4 double cabins with queen beds and a 5th cabin starboard aft with a bunk bed consisting of a single and a double bed, along with an additional single bed (see layout).
| Dinghy | Williams |
| Dinghy HP | 110HP |
| Paddle Boards | 4 |
| Double Kayaks | 2 |
| Adult Water-skis | 1 |
| Kids Water-skis | 1 |
| Snorkeling gear | 10 |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Chef Niki's Sample Menu
Breakfast
Chef’s boat baked granola with Greek yoghurt
Eggs Royale
Eggs Benedict
Caribbean toast, crispy bacon maple syrup, and fresh fruit
Eggs Mischievous, Toasted sourdough with freshly made tomato relish, scrambled eggs
and smashed avocado
Bacon reef knots, and an assortment of pastries
Bagels with smoked salmon and cream cheese
Lunch
Feta & spinach quiche with a summer salad & a balsamic dressing
Quinoa Budha bowls with turmeric and ginger vinaigrette and Za’atar chicken fillets.
Island pork tenderloin with tropical salad, and a citrus vinaigrette
Ginger & sesame beef fillet salad
Crispy chicken schnitzel on a bed of black bean salsa with lime and aioli dressing
Grilled Wahoo with zucchini noodles and pineapple & mango salsa
Spanish Seafood Paella and fresh crusty bread
Lunch Time Sweet Treats
Panna Cotta / fruit coulis
Fruit Salad & freshly boat made ice cream
Plum carpaccio & sage syrup
Mini cheesecake
Warm rosemary shortbread and ice-cream
Canapes & Evening Dining
Dates wrapped in bacon - Apple and brie bruschetta
Watermelon, feta, and mint - Lobster roll
Stuffed peppers with rosemary roasted cashews
Five spice king prawns - Prosciutto cups
Entres
Goats cheese and micro herb salad
Crispy coconut Shrimp
Broccoli and Stilton Soup
Pork gyzo’s, hoisin sauce
Smoked Salmon and dill timbales
Scallops Mi Cuit
Asparagus soup with garlic croutons
Entrées
Mahi Mahi in lemon sauce with blackened sage butter gnocchi.
Fillet mignon with peppercorn sauce and seasonal vegetables.
Green Thai curry with red snapper and wild rice
Pork medallions with a brandy sauce and creamed potatoes
Crispy baked duck breast with a cherry reduction & pickled pears, accompanied by braised peas, cabbage & smoky bacon
Grilled lobster with garlic butter and Caribbean rice
Beef Bourguignon with dauphinoise potatoes
Desserts
Freshly baked key lime pie topped with meringue and a lime zest
British Eton Mess
Caribbean chocolate rum pie with banana cream
Tiramisu
Caribbean rum pancakes with caramelized banana
Ricotta cheese cake with fresh raspberry or passionfruit coulis
Cheese selection with fig jam, grapes and aged Port
| 2 Guests | 93,000 |
|---|---|
| 3 Guests | 93,000 |
| 4 Guests | 93,000 |
| 5 Guests | 94,000 |
| 6 Guests | 95,000 |
| 7 Guests | 96,000 |
| 8 Guests | 97,000 |
| 9 Guests | 98,000 |
| 10 Guests | 99,000 |
| Pax11 | 103,000 |
| Pax12 | 104,000 |
| 2 Guests | 93,000 |
|---|---|
| 3 Guests | 93,000 |
| 4 Guests | 93,000 |
| 5 Guests | 94,000 |
| 6 Guests | 95,000 |
| 7 Guests | 96,000 |
| 8 Guests | 97,000 |
| 9 Guests | 98,000 |
| 10 Guests | 99,000 |
| Pax11 | 103,000 |
| Pax12 | 104,000 |
| 2 Guests | 93,000 |
|---|---|
| 3 Guests | 93,000 |
| 4 Guests | 93,000 |
| 5 Guests | 94,000 |
| 6 Guests | 95,000 |
| 7 Guests | 96,000 |
| 8 Guests | 97,000 |
| 9 Guests | 98,000 |
| 10 Guests | 99,000 |
| Pax11 | 103,000 |
| Pax12 | 104,000 |