SEAHOME II
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 10 |
| Staterooms | 5 |
| # Of Crew | 3 |
| Length | 65 Ft / 19.9 m |
| Beam | 33.0 Ft / 10.08 m |
| Draft | 5.0 Ft / 1.53 m |
| Builder | Lagoon |
| Built - Refit: | 2024 - No Refit Date Set |
| Cruising Speed | 9 kts |
Accommodates 10 guests in 5 ensuite cabins, Two of the Cabins are European Kings that can separate into double twins for greater flexibility.
Crew will take midship port cabin
| Dinghy | 15 ft |
| Dinghy HP | 70 |
| Paddle Boards | 4 |
| Single Kayaks | 2 |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Onboard |
| Scuba Compressor | Onboard |
Chef Katie's Sample Menu
Breakfast
Each morning begins with a freshly prepared selection to ease you into the day.
Freshly Baked Breads – all lovingly made onboard
Daily Sweet Bake – warm muffins, buttery croissants, or a seasonal loaf, changing daily
Fresh Fruit Platters – tropical, vibrant, and beautifully presented
Natural Yogurt & House-Made Granola
Freshly Squeezed Juices & Barista-Style Coffee
Start the day your way—light, indulgent, or somewhere in between.
Turkish Eggs – whipped yogurt, poached eggs, Aleppo chili butter, fresh herbs
Eggs Benedict – toasted English muffin, soft poached eggs, hollandaise sauce (optional smoked salmon or crispy bacon)
Smoked Duck Scrambled Eggs – silky scrambled eggs, smoked duck breast, chive oil
Shakshuka – spiced tomatoes, baked eggs, feta, toasted sourdough
Bagel Board – house-cured gravlax, cream cheese, capers, red onion, dill
Huevos Rancheros – tortillas, fried eggs, black beans, avocado, fresh salsa
French Toast – brioche, vanilla mascarpone, berry compote, maple syrup
Avocado Toast – smashed avocado, lime, chili flakes, poached egg, Lunch
Lunch
Long, leisurely lunches enjoyed alfresco, paired with crisp wines, chilled rosé, or refreshing mocktails. Each day features fresh, vibrant dishes designed to satisfy and refresh.
A selection may include:
Tuna Poke Bowl – sushi-grade tuna, sesame, pickled vegetables, avocado, jasmine rice
Grilled Chicken Salad – mango, avocado, mixed leaves, toasted pecans, citrus dressing
Mahi Mahi Tacos – soft tortillas, pineapple salsa, lime crema, fresh herbs
Mezze Spread – hummus, aubergine dip, marinated feta, pea purée, tzatziki, warm pita breads
(served with honey & soy glazed pork tenderloin)
Burrata & Heirloom Tomatoes – basil oil, balsamic pearls, sourdough croutons
Grilled Prawn Caesar – crisp romaine, parmesan, anchovy crumb, Caesar dressing
Warm Flatbreads – lamb kofta, tzatziki, pickled red onion, fresh mint
Chilled Seafood Platter – lobster, prawns, oysters, dipping sauces & lemon wedges
Blue Cheese Ribeye Salad – seared ribeye, crisp leaves, toasted walnuts, blue cheese dressing
Crab Cakes – golden crab cakes, lemongrass & white wine butter sauce, micro herbs
Duck Salad – shredded crispy duck, hoisin, orange segments, fresh coriander, sesame seeds
Teriyaki Salmon – glazed salmon fillet, Asian slaw, sesame & soy dressing
Starters
Beautifully crafted starters to begin each evening meal, showcasing seasonal produce and bold flavours.
A selection may include:
Caramelised Onion & Brie Filo Tart – crisp filo pastry, creamy brie, sweet caramelised onions
Bruschetta – freshly baked sourdough, vine tomatoes, basil, balsamic glaze
Shrimp Fritters – golden crisp fritters, served with zesty lime aioli
Maple-Roasted Butternut Squash Soup – silky smooth, with crispy chorizo & golden halloumi croutons
Freshly Baked Focaccia – served warm with sea salt & rosemary
Wild Mushroom Arancini – crisp risotto balls, parmesan, truffle aioli
Beetroot & Goat’s Cheese Salad – roasted beets, whipped goat’s cheese, candied walnuts, micro herbs
Stuffed Mussels – baked with herbed breadcrumbs, garlic butter, and parmesan
Crispy Calamari Salad – tender calamari, rocket, fennel, citrus dressing
Main Courses
A thoughtfully curated selection of main dishes, combining refined classics with bold flavours and local influences.
A selection may include:
Duck Confit – slow-cooked duck leg, silky cauliflower purée, pomegranate reduction
Filet Mignon – tender beef fillet, dauphinoise potatoes, honey-glazed heritage carrots, red wine jus
Pan-Seared Sea Bass – crisp skin sea bass, romesco sauce, broccoli purée, toasted almonds
Pistachio-Crusted Rack of Lamb – served pink, with minted pea purée and beetroot reduction
Slow-Cooked Lamb Ragù – rich, slow-braised lamb, folded through freshly made pasta, parmesan & herbs
Pork Tenderloin – perfectly cooked pork, honey soy glaze, roasted seasonal vegetables
Grilled Lobster Tail – served with a silky lobster bisque sauce, buttered greens, and saffron potatoes
Desserts
Decadent finales to your day, crafted to delight every palate with rich textures and vibrant flavours.
A selection may include:
White Chocolate & Raspberry Tart – buttery crust, smooth white chocolate ganache, fresh raspberry coulis
Chocolate Aero Mint Cheesecake – light, airy, with refreshing mint notes and a rich chocolate base
Sticky Toffee Pudding – moist sponge, warm toffee sauce, served with Amarula ice cream
Lemon Meringue Pie – tangy lemon curd, fluffy toasted meringue, crisp pastry
Espresso Martini Mousse – silky coffee mousse with a hint of vodka and chocolate shards
Chocolate Brownie – fudgy and rich, topped with miso caramel and sea salt
Lemon or Raspberry Soufflé – delicate, light, served with crème fraîche
Crème Brûlée – classic vanilla custard, torched caramel top, paired with honey yoghurt
SPECIAL: 10% off May – July, 2026 on charters of 6 or more nights!
| 2 Guests | 61,000 |
|---|---|
| 3 Guests | 62,000 |
| 4 Guests | 63,000 |
| 5 Guests | 64,000 |
| 6 Guests | 65,000 |
| 7 Guests | 66,000 |
| 8 Guests | 67,000 |
| 9 Guests | 68,000 |
| 10 Guests | 69,000 |
| 2 Guests | 61,000 |
|---|---|
| 3 Guests | 62,000 |
| 4 Guests | 63,000 |
| 5 Guests | 64,000 |
| 6 Guests | 65,000 |
| 7 Guests | 66,000 |
| 8 Guests | 67,000 |
| 9 Guests | 68,000 |
| 10 Guests | 69,000 |