SEAGLASS 74
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 3 |
| Length | 74 Ft / 22.6 m |
| Beam | 28.4 Ft / 8.68 m |
| Draft | 6.0 Ft / 1.83 m |
| Builder | Horizon |
| Built - Refit: | 2018 - 2021 |
| Cruising Speed | 18 knots |
SEAGLASS 74 offers her guests bespoke comfort and room in a main-deck primary king suite, two forward king suites, and an amidships convertible twin -OR- king suite.
| Dinghy | 16 ft RIB |
| Dinghy HP | 100Hp |
| Paddle Boards | 2 |
| Adult Water-skis | Yes |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
4 water scooters
Floating Island
2 x SUPs
Masks, Snorkels, Fins
1 x tow ring, 1 x tow hot dog
Water skis/mono + pair
Wakeboard
Giant super noodles
New Crew for 2026/27 Season TBC
Paul grew up on the coast of Cornwall in the UK where he learnt to sail dinghies when he was only 12 years old. He achieved his Commercial Yacht Master and Cruise Instructor in Gibraltar, which opened the door to this amazing lifestyle. He has sailed extensively in the UK, the Atlantic
& the Mediterranean. In more recent years, has been fulfilling his dream of operating luxury Catamarans in the Caribbean & Bahamas. Paul got hooked on diving in 1995 and became a Dive Instructor in 2012. He enjoys underwater photography and would love to dive beneath the ice in the Antarctic.
Growing up around the Rocky Mountains in Canada, as a youth April wanted to explore the world, and soon traveled from coastline to coastline. She lived in New Zealand for 7 years where she fell in love with the adventure of sailing. It began with her employment as a stewardess on a 72ft Swath Ocean Catamaran in 2007, and quickly grew from there. Obtaining her Commercial Yacht Master and becoming a qualified diver opened up a love,
respect and appreciation for life on the water. Combined with a passion for nutritional creativity, April uses innovative techniques to bring you fresh, healthy dishes and sail you into a culinary paradise.
George Filip is a Romanian who speaks fluent English and is fluent at all watersports which makes him a great first mate. Equally adept at assisting above and below deck. He helps the Captain and guests on deck and acts as chief steward below – George is especially popular at Happy Hour where he shows off his expertise as a mixologist.
Paul, April and George feel privileged to be your hosts and thoroughly looking forward to giving you a vacation of a lifetime.
Crew are fully vaccinated for COVID 19.
APRIL TREMBATH
CHEF
BREAKFAST
Breakfast is served with a selection of fresh breads, spreads, fruits, yoghurts, cereals, tea, coffee & fruit juices every morning
Wild Alaskan Salmon Benedict w/ Homemade Hollandaise
Greek Yoghurt Breakfast Bark w/ Fruit, Toasted Almonds & Honey
Belgian Waffles w/ Bacon, Maple Syrup & Bananas
Huevos Rancheros Tostadas w/ Mini Chorizo & Fresh Guacamole
Classic Crepes Suzette w/ Grand Marnier & Orange Zest
Creamy Eggs Florentine w/ Sauteed Dijon Spinach, Crumpets & Bacon
LUNCH
Tuna & Avocado Sushi Stack w/ Spicy Sriracha Sauce
Salmon Sliders w/ Yoghurt, Cucumber & Dill Dressing
Creamy Chicken Pot Pies w/ Garden Greens & Balsamic Glaze
Thai Chilli Chicken Satay w/ Spinach & Mandarin Salad
Seared Yellowfin Tuna Nicoise w/ Soft Boiled Eggs & Baked French Loaf
Asian Citrus Prawns w/ Creamy Red Cabbage Coleslaw
SNACKS
Mini Taco Bites w/ Guacamole & Salsa
Baked Potato Croquettes w/ Spicy Fondue
Oven Roasted Beetroot Hummus w/ Crudites & Freshly Baked Bread
Sushi Medley w/ Wasabi, Soy Sauce & Ginger
Coconut Meatball Poppers w/ Creamy Peanut Sauce
Charcuterie Board w/ Premium Selection from the Delicatessen
APPETISER
Seared Scallops on an Edamame Foam
Caramelised Brie & Onion Tart w/ Mesclun Greens
Prosciutto Asparagus Puff Pastry w/ Garlic Butter
Grilled Watermelon & Feta Salad w/ a Balsamic Reduction
MAIN
Pork Tenderloin w/ Orange Brandy Jus w/ Kumara Puree & Broccoli Rabe
Edamame Risotto w/ Wild Mushrooms and Mesclun Salad
Lobster Linguine Haddock w/ a White Wine Rose Sauce
Filet Mignon & Prawn Vermicelli Sarong w/ Red Wine Reduction & Garlic Potatoes
Haddock, Poached Eggs & Crushed Potatoes w/ a Mustard Beurre Blanc Sauce
DESSERT
Frangelico Chocolate Ganache w/ Berries & Homemade Ferrero Roches
Mini Blueberry Pies w/ Vanilla Bean Ice Cream
Pina Colada Cake & Cocktail w/ Rum Floater
Vanilla Bean Panna Cotta w/ Berry Coulis & Maple Toffee Crisp
Key Lime Piew/ Cream & Lime Zest
Bananas Foster w/ a Creamy Baby Guinness
All menu items are subject to availability at local supermarkets and may change dependent on stock available.
| 2 Guests | 66,000 |
|---|---|
| 3 Guests | 68,000 |
| 4 Guests | 68,000 |
| 5 Guests | 70,000 |
| 6 Guests | 70,000 |
| 7 Guests | 72,000 |
| 8 Guests | 72,000 |
| 2 Guests | 66,000 |
|---|---|
| 3 Guests | 68,000 |
| 4 Guests | 68,000 |
| 5 Guests | 70,000 |
| 6 Guests | 70,000 |
| 7 Guests | 72,000 |
| 8 Guests | 72,000 |
| 2 Guests | 66,000 |
|---|---|
| 3 Guests | 68,000 |
| 4 Guests | 68,000 |
| 5 Guests | 70,000 |
| 6 Guests | 70,000 |
| 7 Guests | 72,000 |
| 8 Guests | 72,000 |
5 night minimum required for all charters
Bahamas rates are PLUS ALL expenses 35% APA and 14% Bahamas Tax.
BVI Rates To Be Confirmed
Christmas/New Year BVI Inclusive - To be confirmed - Please inquire
Christmas week: $80,000 7 night Min. Charter to end by 26 Dec or 48 hour turn.
New Years week: $95,000 7 night Min. Charter to start no earlier than 28 Dec or 48 hour turn
Not Available for Charter in the US.