Olivia Charles
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 2 |
| Length | 58 Ft / 17.7 m |
| Beam | 29.0 Ft / 8.86 m |
| Draft | 4.6 Ft / 1.41 m |
| Builder | Fountaine Pajot |
| Built - Refit: | 2018 - No Refit Date Set |
| Cruising Speed | 8 knots |
| Dinghy | 13ft HighField |
| Dinghy HP | 50HP |
| Paddle Boards | 2 |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Chef Emma Clark
SAMPLE MENU
BREAKFAST
Eggs Benedict with hot buttered English muffins, crispy bacon and
poached eggs, topped with hollandaise sauce
Crepes with a compote of mixed berries and whipped cream, served with
a fresh fruit platter
Caribbean lobster omelette with feta cheese and asparagus
Smoked salmon and scrambled egg on a toasted bagel with cream cheese
Blueberry and banana pancakes with smoked bacon and maple syrup,
served with a fruit salad
LUNCH
Grilled rack of lamb with provencal vegetables, olive tapenade and basil
pesto
Blackened shrimp Caesar salad with a parmesan crisp
Tuna Tartare in a sesame ginger sauce
Seared beef and green papaya salad
Fresh crab cakes with sweet chilli aioli and cucumber and dill salad
Stuffed Wahoo fillets with roasted red peppers served with saffron sauce
& sautéed scallops
APPETIZER
Fresh Caribbean lobster ceviche with crispy plantain chips
Filet mignon and herbed goats cheese bruschetta
Scallops cooked with chorizo and lemon oil on a bed of arugula
Spiced crab and smoked salmon tian with a lemon and coriander
vinaigrette served with avocado sorbet
Lemon and thyme salted cod, watercress veloute and poached quail eggs
MAIN COURSE
Rib-eye steaks with peppercorn sauce and grilled asparagus, served with
dauphinoise potatoes
Walnut crusted pork loin, cider fondant potatoes, buttered cabbage and
beetroot glaze
Mahi Mahi with an onion, capers and lemon sauce, served on a bed of
wild rice with butternut squash and leeks
Chicken breast stuffed with boursin, sundried tomatoes and basil,
wrapped with streaky bacon in a white wine sauce and served with sweet
potato mash
Grilled salmon, marinated in a soy, ginger and honey sauce, served with
double cooked new potatoes and roasted sweet cherry tomatoes
DESSERT
Zesty lemon and key lime cream pots with a shortbread biscuit
Pears poached in red wine, cinnamon and guava juice reduction
Coconut milk & lemon grass sorbet with tuille biscuits
Banana crème brûlée with crunchy caramelised sugar
Chocolate fondant served with peanut butter and salted caramel ice cream
| 2 Guests | 25,500 |
|---|---|
| 3 Guests | 27,000 |
| 4 Guests | 28,500 |
| 5 Guests | 30,000 |
| 6 Guests | 31,500 |
| 7 Guests | 34,500 |
| 8 Guests | 36,000 |
| 2 Guests | 25,500 |
|---|---|
| 3 Guests | 27,000 |
| 4 Guests | 28,500 |
| 5 Guests | 30,000 |
| 6 Guests | 31,500 |
| 7 Guests | 34,500 |
| 8 Guests | 36,000 |
| 2 Guests | 25,500 |
|---|---|
| 3 Guests | 27,000 |
| 4 Guests | 28,500 |
| 5 Guests | 30,000 |
| 6 Guests | 31,500 |
| 7 Guests | 34,500 |
| 8 Guests | 36,000 |