Sapphire
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 3 |
| Length | 67 Ft / 20.5 m |
| Beam | 32.3 Ft / 9.87 m |
| Draft | 5.6 Ft / 1.71 m |
| Builder | Fountaine Pajot |
| Built - Refit: | 2025 - No Refit Date Set |
| Cruising Speed | 7 knots |
Sapphire has a master King suite and 3 Queen guest cabins all ensuite with freshwater electric heads. All cabins have high thread count linens and additional mattress toppers, with complimentary toiletries.
The port forepeak is available at an additional charge. It is airconditioned and has a wet head. It is only suitable for children and young teenagers.
The crew are in the port aft cabin and stbd forepeak.
| Dinghy | Highfield 460 |
| Dinghy HP | 70 |
| Paddle Boards | Yes |
| Double Kayaks | Yes |
| Adult Water-skis | Yes |
| Kids Water-skis | Yes |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Aboard Sapphire our menu is refined, fresh, and regionally inspired—with elevated presentation and premium ingredients. Each menu is customized based on guest preferences, allergies and the freshest ingredients available.
Breakfast
Every morning aboard Sapphire begins with assorted breakfast pastries, fresh muffins, toast and jam, cereals, fruit juices, made to order coffee and tea
Tropical fruit platter - Mango, papaya, dragon fruit, pineapple, passionfruit, coconut curls, mint syrup
Baklava Muffins/Peanut Butter and Jelly Muffins/Blueberry and Lime Muffins
Home Made Strawberry Pop Tarts
Fresh Cinnamon Rolls
Home Made Cheese and Almond Danish
Omlettes with various fillings
Eggs Benedict/Eggs Florentine/Eggs Norwegian
Baked Egg Tarts with Sausage and Tomato
Scrambled Eggs with Bacon and Sautéed Cherry Tomatoes with Basil and Balsamic
Rum French Toast with Sausage Patties and Rum Syrup
American Pancakes with Bacon and Maple Syrup
Breakfast Parfaits with Greek Yogurt and Berries
Home made Granola, Fruit Platter, Breads, Tea, Coffee and Juices served each morning
Lunch
Orzo and Grilled Shrimp Salad with Summer Vegetables and Pesto Vinaigrette
Ranch Steak Bruschetta Salad with Horseradish Cream
Island Pork Tenderloin Salad
Lemon Chicken Pasta Salad and Pine Nuts with Mandarin Orange and Praline Salad
Asian Grilled Asparagus and Scallop Salad
Classic Cobb Salad
Fresh Tuna Tacos with Black Bean and Sweet Corn Salad
Canapes
Filo Cups with Goat Cheese, Avocado and Roasted Cherry Tomatoes
Endive Spears with Smoked Salmon and Lemon Dill Vinaigrette
Shrimp and Vegetable Tempura with Lime Chilli Dipping Sauce
Green Lipped Mussels with Pesto and Parmesan
Black Olive Shortbreads with Goat’s Cheese and Thyme
Puff Pastry Pinwheels with Pesto and Sun Dried Tomatoes
Chicken Satay Sticks with Chili Peanut Sauce
Starters
Roasted Cauliflower and Cumin Soup
Home made Lobster Ravioli with Crème Fraiche Sauce
Seared Scallop and Grapefruit Salad with Honey Dressing
Shrimp and Smoked Salmon Salad with Horseradish Cream and Lime Vinaigrette
Gingered Chicken cakes with Cilantro Sauce
Caramelised Pear and Arugula Salad
Watermelon Gazpacho
Main Course
Mahi Mahi Napoleon with Rastafarian Rice and Cherry Tomato and Basil Vinaigrette
Seared Beef Tenderloin with Horseradish Mash and Roasted Tomatoes and Onions with Balsamic Glaze
Shrimp and Mango Skewers with Guava Lime Glaze, Mixed Wild Rice, Snow Peas
Coffee-Marinated Grilled Pork with Sweet Potato Puree with Smoked Paprika and Maple Molasses Sauce
Orange Tamarind Glazed Duck Breasts with Rosemary Walnut Polenta
Braised Grouper in Coconut and Lemongrass with Smoked Eggplant and Tomato Ginger Chutney
Chicken Verde with Avocado Mayonnaise, Coconut Rice and Sautéed Vegetables
Dessert
Pink Peppercorn Meringues with Strawberries, Cream and Strawberry Sorbet
Chocolate Molten Cake with Lavender Honey Ice Cream
White Chocolate Panacotta with Dessert Wine Poached Pears
Around the World Dessert Trio – Lime Posset, Coffee Semifreddo and Apple Samosas with Cognac Cream
Lime and Blueberry Napoleon with Spun Sugar
Grand Marnier Crème Brulee with Caramel Dipped Oranges
Chocolate and Strawberry Roulade
| 2 Guests | 58,000 |
|---|---|
| 3 Guests | 58,500 |
| 4 Guests | 59,000 |
| 5 Guests | 59,500 |
| 6 Guests | 60,000 |
| 7 Guests | 60,500 |
| 8 Guests | 61,000 |
| 2 Guests | 58,000 |
|---|---|
| 3 Guests | 58,500 |
| 4 Guests | 59,000 |
| 5 Guests | 59,500 |
| 6 Guests | 60,000 |
| 7 Guests | 60,500 |
| 8 Guests | 61,000 |
| 2 Guests | 58,000 |
|---|---|
| 3 Guests | 58,500 |
| 4 Guests | 59,000 |
| 5 Guests | 59,500 |
| 6 Guests | 60,000 |
| 7 Guests | 60,500 |
| 8 Guests | 61,000 |
| 2 Guests | 58,000 |
|---|---|
| 3 Guests | 58,500 |
| 4 Guests | 59,000 |
| 5 Guests | 59,500 |
| 6 Guests | 60,000 |
| 7 Guests | 60,500 |
| 8 Guests | 61,000 |