Stella Mare
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 2 |
| Length | 55 Ft / 16.8 m |
| Beam | 30.0 Ft / 9.17 m |
| Draft | 5.0 Ft / 1.53 m |
| Builder | Lagoon |
| Built - Refit: | 2025 - No Refit Date Set |
Embark on an unparalleled luxury crewed sailing experience aboard this brand new 2026 model, Stella Mare, in the British Virgin Islands. This state-of-the-art catamaran features four spacious guest cabins—each with en-suite bathrooms—accommodating up to eight guests in supreme comfort. The dedicated crew occupies the midship cabin, ensuring personalized service throughout your journey. Designed with discerning travelers in mind, the Lagoon 55 seamlessly blends elegant interiors with expansive outdoor spaces, offering a perfect setting for relaxation and adventure amidst the Caribbean’s stunning views.
Interior Features
Elegant Cabins: Four guest cabins, each with en-suite bathrooms and separate showers, are designed with horizontal lines to blend with the horizon, create a sense of harmony and relaxation.
Spacious Saloon: The heart of onboard living, featuring large overhead skylights and panoramic windows that flood the space with natural light and offer breathtaking views of the surrounding seascape.
Entertainment Systems: Stereo and projector for entertainment
Modern Conveniences: Water maker & Ice maker for that Caribbean heat!
Climate Control: Air conditioning and fans in the saloon and cabins ensure a comfortable environment throughout
Incredible Coffee Machine: Perfect for your morning cuppa or afternoon brew on the bow!
Exterior Features
Flybridge Lounge: The expansive flybridge offers a wet bar and fridge, ample seating, sunbathing areas, and a composite hardtop bimini with LED lighting, creating an ideal space for socializing and relaxation both during the day and at night
Aft Terrace: Featuring uninterrupted views off the stern, loungers, two tables, an ice maker, fridge, sink, and a gas grill, the aft cockpit serves as a versatile outdoor dining and entertainment area
Hydraulic Swim Platform: The tenderlift hydraulic platform allows for easy water access
Foredeck Lounge: A comfortable C-shaped sofa with multiconfigurational opportunities, complemented by a foldable sunshade, offering a cozy and shaded area to unwind.
Outdoor Shower: A hot/cold deck shower is conveniently located on the transom, perfect for rinsing off after swimming or water sports.
Premium Watertoys: The perfect balance of adrenaline-fuelling and relaxation-inducing!
Exterior Decking: All exterior decking is cork offering cool comfort on the feet, even in the Caribbean heat!
With its combination of luxurious amenities, spacious design, and attentive crew, the Lagoon 55 offers an exceptional charter experience in the British Virgin Islands. Whether you’re seeking relaxation, adventure, or a bit of both, this catamaran provides the perfect platform for an unforgettable sailing vacation.
| Dinghy | Highfield 14ft |
| Dinghy HP | 60hp |
| Paddle Boards | 2 |
| Adult Water-skis | Yes |
| Wakeboards | 1 |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Matea's Menu Onboard Stella Mare
BREAKFAST
Eggs Benedict
Perfectly poached eggs served on toasted English muffins with crispy prosciutto OR
smoked salmon, topped with velvety hollandaise sauce and a sprinkle of chives.
Seasonal Vegetable Frittata
A fluffy frittata brimming with seasonal vegetables, served on a bed of roasted cherry tomatoes with a drizzle of balsamic glaze and a side of mixed greens.
Homemade Bagel Board Spread
An assortment of freshly baked bagels served with whipped cream cheese, smoked salmon, capers, sliced tomatoes, cucumbers, red onions, and a variety of spreads including avocado mash and berry compote.
Brown Butter Biscoff Banana Pancakes
Irrisistably light and fluffy banana pancakes, drizzled with warm indulgent Biscoff spread, Dulce De Leche; topped with Banana Slices and sprinkled with crushed toasted pecans.
Halloumi Avocado Stack
Grilled halloumi stacked with smashed avocado; layered with whipped Persian feta and pickled beetroot.
Topped with microgreens and a sprinkle of dukkah, served on toasted sourdough.
Morning Glory Breakfast Bowl
Scrambled eggs with pecorino & chives, bacon, potato & chive hash, lime ranch dipping sauce, kale, marinated
Persian feta, pickled onions, avocado, toasted sourdough
LUNCH
Mahi Mahi Tacos
Grilled Mahi Mahi topped with fresh mango salsa, shredded cabbage, and a zesty lime crema, served on warm corn tortillas with a side of tortilla chips and housemade pico de gallo.
Pulled Pork Bao Buns
Tender pulled pork nestled in fluffy steamed bao buns, drizzled with spicy chili crisp oil and paired with a refreshing Asian cucumber salad for a perfect balance of heat and coolness.
Ahi Tuna Poke Bowl
Sashimi-grade Ahi tuna marinated in a soy-sesame sauces, served over sushi rice with avocado, edamame, cucumber, and seaweed salad, garnished with sesame seeds and crispy wanton strips.
Mediterranean Spread
An assortment of homemade flatbreads served with a trio of dips: creamy hummus, smoky baba ganoush, and tangy tzatziki, accompanied by marinated olives and fresh vegetable crudites. Served with tender lamb and beef skewers, seasoned with Mediterranean spices and grilled to perfection for a savory, succulent addition.
Miso Pumpkin and Chicken Salad Bowl
Smoked miso roasted pumpkin, yuzu sesame seeds, grilled chipotle chicken, macadamia hummus, pickled onions, almonds, charred corn, zucchini & faro salad with fresh lime dressing
Crispy Chicken Pretzel Burger
Crispy buttermilk-fried chicken breast layered with lettuce, tomato, pickles, and a smoky honey mustard sauce, served on a soft pretzel bun with a side of seasoned waffle fries.
CANAPES
Herb-Whipped Feta Crostini
Silky whipped feta layered on toasted artisan crostini drizzled with hot honey and fresh thyme, crowned with crispy prosciutto.
Roasted Tomato Bruschetta
Heirloom roasted tomatoes atop rustic bread, accented with crushed pistachios and a delicate balsamic crema.
Mediterranean Warm Artichoke Feta Dip
Velvety baked feta blended with artichoke sundried tomatoes and Mediterranean herbs, served with warm, crisp pita chips.
Charcuterie Board
A refined assortment of cured meats, aged cheeses, marinated olives, and seasonal accompaniments.
Coconut Shrimp with a Thai Chilli Mango Chutney
Golden coconut-crusted shrimp paired with a sweet and spicy bang bang sauce for a vibrant finish.
Mexican Trio Dip
A trio of house-made guacamole, fire-roasted salsa, and creamy queso, served
with warm, seasoned tortilla chips.
Shrimp Ceviche with Avocado and Local Mango
Fresh citrus-marinated shrimp tossed with ripe avocado, sweet mango, red onion cilantro, and a hint ofj alapeno.S ervedc hilledw ith a brightl ime dressing for a refreshing tropical twist.
DINNER
Red Wine Braised Beef Short Ribs
Tender fall-off-the-bone beef short ribs braised in rich red wine sauce, served with a silky cauliflower parsnip puree and hot honey roasted rainbow carrots for a perfect balance of savory and sweet.
Filet Mignon
Perfectly seared filet mignon served with roasted garlic fingerling potatoes on a bed of vibrant romesco sauce, topped with a fresh gremolata for a burst of citrusy herbs.
Pistachio-CrustedS almon with Parmesan Risotto
Oven-roasted salmon encrusted with crushed pistachios, served atop a creamy Parmesan risotto. Finished with a drizzle of lemon beurre blanc and a touch of fresh herbs for a delicate, nutty elegance.
Pan-Seared Snapper with Champagne Beurre Blanc
Crisp-skinned snapper served over a bed of wilted spinach and roasted fingerling potatoes, finished with a delicate Champagne beurre blanc and a sprinkle of fresh chives for a bright, velvety finish.
Blackened Miso Cod
Flaky miso-marinated cod, seared to perfection with a flavorful blackened crust. Served with black wild rice infused with coconut and a refreshing radish and cucumber salad.
Slow Cooked Sausage Ragu with Fresh Herbs
Artisanal Italian sausage gently braised in a velvety tomato and Barola reduction, enriched with fresh herbs and finished with aged Parmigiana Reggiano with fresh pappardelle pasta
DESSERTS
Apple Crumble
Warm, spiced apple crumble topped with a golden, buttery streusel. Served with a sticky toffee caramel sauce and a scoop of creamy vanilla bean ice cream.
Indulgent Nutella Chocolate Lava Brownie
Rich fudgy Nutella-infused chocolate brownie served warm, accompanied by a dollop of fresh mascarpone and a medley of seasonal berries for a perfect balance of sweetness and tartness.
Banoffee Trifle
Layered dessert cups featuring caramelized banana, freshed whipped cream, luscious caramel sauce and crunch Biscoff crumbs, topped with chocolate shavings for a delightful mix of textures and flavours.
Key Lime Pie
A refreshing and tangy key lime pie made with locally sourced key limes, set atop a buttery graham cracker crust and topped with fluffy whipped cream.
Hazelnut Tiramisu
A decadent twist on the Italianc lassic-layers of espresso-soaked ladyfingers, rich mascarpone cream, and a hint of Frangelico liqueur for a smooth hazelnut finish. Garnished with cocoa and dark chocolate shavings.
Oreo Chocolate Filled Tart
A decadent Oreo biscuit crust filled with a silky Belgian chocolate ganache, finished with a glossy dark chocolate glaze and fresh raspberries
| 2 Guests | 37,000 |
|---|---|
| 3 Guests | 37,500 |
| 4 Guests | 38,000 |
| 5 Guests | 38,500 |
| 6 Guests | 39,000 |
| 7 Guests | 39,500 |
| 8 Guests | 40,000 |
| 2 Guests | 37,000 |
|---|---|
| 3 Guests | 37,500 |
| 4 Guests | 38,000 |
| 5 Guests | 38,500 |
| 6 Guests | 39,000 |
| 7 Guests | 39,500 |
| 8 Guests | 40,000 |
| 2 Guests | 39,000 |
|---|---|
| 3 Guests | 39,500 |
| 4 Guests | 40,000 |
| 5 Guests | 40,500 |
| 6 Guests | 41,000 |
| 7 Guests | 41,500 |
| 8 Guests | 42,000 |
| 2 Guests | 39,000 |
|---|---|
| 3 Guests | 39,500 |
| 4 Guests | 40,000 |
| 5 Guests | 40,500 |
| 6 Guests | 41,000 |
| 7 Guests | 41,500 |
| 8 Guests | 42,000 |