TIGER LILY
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 2 |
| Length | 62 Ft / 18.9 m |
| Beam | 32.0 Ft / 9.78 m |
| Draft | 6.0 Ft / 1.83 m |
| Builder | Lagoon |
| Built - Refit: | 2015 - No Refit Date Set |
| Cruising Speed | 8 knots (nautical miles per hour) |
| Dinghy | Yes |
| Dinghy HP | 50 |
| Double Kayaks | 2 |
| 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 |
Tiger Lily Sample Menu
BREAKFAST
Savory
Avo Toast - Toast topped with avocado, eggs of choice and crunchy bacon, garnished with
a cherry tomato salsa
Breakfast Caprese - Mixed tomato, mozzarella and basil salad served with eggs of choice
Breakfast Quesadillas - Flour tortillas stuffed with fluffy scrambled eggs, pinto beans, fresh
herbs and cheddar cheese
Croissant - Buttery croissants stuffed with scrambled eggs and smoked salmon
Eggs Benedict - English Muffins topped with crispy prosciutto, smashed avocado and
poached eggs, drizzled with a creamy hollandaise sauce
Mexican Brekkie - Whole wheat toast topped with choice of eggs, beans and tomato salsa,
served with breakfast sausage
Sweet
Banana Bread
Chia Pudding
Cinnamon Rolls
French Toast
Pancakes
Smoothie Bowl
Waffles
LUNCH
Ahi Tuna Poke Bowl - Sushi rice topped with fresh marinated tuna, edamame, seaweed
salad, cucumber and mango, drizzled with a wasabi aioli and spicy mayo
Blackened Mahi Mahi - Served with a chorizo, plantain and black bean warm wild rice
salad
Flank Steak Fajita Salad Bowl - Quinoa fajita bowls loaded with fresh vegetables and
paired with a spicy cilantro lime yoghurt dressing
Shrimp Taco’s - laid in homemade flour tortillas, dressed with a tropical mango slaw and
chipotle lime aioli and with Mexican street corn on the side
Mediterranean pistachio beef patties - Middle eastern style beef patties, served with
flatbread, dips and a leaf & lentil salad
Salmon salad board - Grilled salmon served with a colorful salad and sweet potato fries,
paired with a homemade papaya seed vinaigrette
Sticky Ribs - Served with a cajun potato salad and light and crispy coleslaw with a tropical
twist
DINNER
Starter
Beetroot Citrus Salad
Sweet Pea and Mint soup
Indonesian Chicken Skewers
Poached Pear Salad
Roasted Butternut Squash
Vietnamese Summer Rolls
Watermelon, Feta & Mint salad
Main
Fresh Fish & White Bean Hummus - Grilled fresh fish with crispy skin, served over a
homemade white bean hummus and a bed of pan fried asparagus and spring onion
Indian Curry - Red chicken curry, topped with roasted cauliflower and almonds, served
with coconut infused basmati rice and a dollop of coconut yoghurt
Grilled Lamb Rack - Pistachio encrusted lamb chops over a creamy mushroom risotto
Pan Fried Snapper - Served with crispy baby potatoes and a truffled minty sweet peas
sauce, paired with a roasted cauliflower, chickpea and avo salad
Pasta Night - Chef’s choice
Steak Dinner - Juicy beef tenderloin with creamy garlic mash and green vegetables on the
side, drizzled with a chimichurri sauce
Thai Curry - Green Thai curry, loaded with vegetables, served with sticky rice and topped
with tiger prawns
Desert
Creme Brûlée with Baileys
Dulche de Leche Chocolate Cupcakes
Individual Key Lime Pies
Passion Fruit and White Chocolate Cheesecake
Oreo Cheesecake
Salted Caramel Rum Cake
Tropical Pineapple, Mango and Coconut Fool
