PurelyBlu
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 2 |
| Length | 50 Ft / 15.3 m |
| Beam | 23.0 Ft / 7.03 m |
| Draft | 5.0 Ft / 1.53 m |
| Builder | Lagoon |
| Built - Refit: | 2020 |
| Cruising Speed | 7kt knots (nautical miles per hour) |
2 SUP
1 Dingy
2 DPV (Scooter)
1 Foil Board
| Dinghy | Highfield |
| Dinghy HP | 30 |
| Paddle Boards | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Onboard |
Day 1: Welcome Aboard
Breakfast: Fresh tropical fruit platter (mango, papaya, pineapple); Greek yogurt parfait layered with house-made granola and Bahamian honey; assortment of artisanal croissants and pain au chocolat.
Lunch: Traditional Bahamian Conch Salad (fresh) with citrus juices, peppers, and onions; served with warm crusty johnnycake and chilled gazpacho shooters.
Appetizers: Coconut-crusted shrimp skewers with mango salsa; prosciutto-wrapped asparagus drizzled with balsamic reduction.
Dinner: Pan-seared grouper fillet with citrus beurre blanc, accompanied by wild rice pilaf and sautéed local greens.
Dessert: Key lime pie with graham cracker crust and fresh whipped cream, garnished with lime zest.
Day 2
Breakfast: Smoked salmon Eggs Benedict on English muffins with hollandaise sauce; fresh berry compote and artisanal bagels with cream cheese.
Lunch: Gourmet shrimp po'boys in buttery brioche buns with remoulade sauce; served with a refreshing watermelon and feta salad with mint.
Appetizers: Charcuterie board featuring aged cheeses, cured meats, olives, and fig jam; paired with fresh crudités and hummus.
Dinner: Herb-crusted rack of lamb with mint chimichurri, served alongside roasted root vegetables and quinoa salad.
Dessert: Coconut flan infused with rum essence, topped with caramelized pineapple.
Day 3
Breakfast: Avocado toast on sourdough with poached eggs, cherry tomatoes, and microgreens; accompanied by a smoothie bowl of blended acai, banana, and guava.
Lunch: Mediterranean quinoa salad with feta, olives, chickpeas, and lemon tahini dressing; accompanied by pita chips and tzatziki.
Appetizers: Stuffed mushrooms with crab and cream cheese; bruschetta topped with tomato, basil, and mozzarella.
Dinner: Sushi Night featuring an assortment of nigiri (tuna, salmon, snapper), sashimi platters, and specialty rolls; accompanied by wasabi, soy sauce, and pickled ginger.
Dessert: Chocolate lava cake with a molten center, served with vanilla bean ice cream.
Day 4
Breakfast: Belgian waffles with whipped mascarpone, maple syrup, and walnuts; side of crisp bacon or turkey sausage.
Lunch: Blackened Mahi-Mahi tacos in soft flour tortillas with pineapple slaw, avocado crema, and pickled red onions.
Appetizers: Warm baked brie en croûte topped with honey and toasted almonds; served with sliced pear and crackers.
Dinner: Filet mignon with red wine reduction, truffle mashed potatoes, and grilled asparagus spears.
Dessert: Passionfruit cheesecake with a graham base, garnished with edible flowers.
Day 5
Breakfast: Shakshuka with poached eggs in spiced tomato sauce, served with warm naan bread and feta crumbles.
Lunch: Jerk chicken wraps with pineapple slaw and plantain chips; drizzled with cilantro lime crema.
Appetizers: Mini crab cakes with remoulade sauce; vegetable spring rolls with sweet chili dip.
Dinner: Bahamian-style whole roasted snapper with herbs and lemon, alongside fried plantains and black bean salad.
Dessert: Rum baba soaked in dark rum syrup, filled with pastry cream and topped with whipped cream.
Day 6
Breakfast: French toast stuffed with cream cheese and caramelized bananas, dusted with powdered sugar; fresh orange juice mimosas.
Lunch: Caprese salad towers with heirloom tomatoes, buffalo mozzarella, and basil pesto; balsamic glaze and focaccia.
Appetizers: Prosciutto and melon skewers; cheese-stuffed dates wrapped in bacon.
Dinner: Seafood paella featuring shrimp, mussels, clams, and saffron rice, infused with chorizo for depth.
Dessert: Mango sorbet in a chocolate shell, accompanied by shortbread cookies.
Day 7
Breakfast: Continental spread with assorted pastries, cheeses, fruits, and cold cuts; customizable omelets with fresh herbs and vegetables.
Lunch: Gourmet panini with turkey, brie, cranberry, and arugula; served with sweet potato fries and a side salad.
Departure: Guests disembark by 11:00 AM. Light boxed gourmet snacks provided for travel upon request.
| 2 Guests | 22,500 |
|---|---|
| 3 Guests | 22,500 |
| 4 Guests | 25,000 |
| 5 Guests | 27,500 |
| 6 Guests | 27,500 |
| 7 Guests | 32,500 |
| 8 Guests | 32,500 |
| 2 Guests | 22,500 |
|---|---|
| 3 Guests | 22,500 |
| 4 Guests | 25,000 |
| 5 Guests | 27,500 |
| 6 Guests | 27,500 |
| 7 Guests | 32,500 |
| 8 Guests | 32,500 |
| 2 Guests | 22,500 |
|---|---|
| 3 Guests | 22,500 |
| 4 Guests | 25,000 |
| 5 Guests | 27,500 |
| 6 Guests | 27,500 |
| 7 Guests | 32,500 |
| 8 Guests | 32,500 |
| 2 Guests | 22,500 |
|---|---|
| 3 Guests | 22,500 |
| 4 Guests | 25,000 |
| 5 Guests | 27,500 |
| 6 Guests | 27,500 |
| 7 Guests | 32,500 |
| 8 Guests | 32,500 |