TWIN FLAME 77
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 4 |
| Length | 77 Ft / 23.5 m |
| Beam | 36.0 Ft / 11 m |
| Draft | 6.3 Ft / 1.93 m |
| Builder | Lagoon |
| Built - Refit: | 2019 - No Refit Date Set |
Twin Flame 77 accommodates 8 guests in 4 spacious ensuite queen “Plus” size cabins including an amazing master stateroom.
Plus, the port aft cabin can be either two single beds or converted to a queen “Plus” berth. All beds have 3 inch memory foam toppers.
| Dinghy | 16.5 ft |
| Dinghy HP | 90 |
| Paddle Boards | 2 |
| Single Kayaks | 2 |
| Double Kayaks | 1 |
| Adult Water-skis | Yes |
| Kids Water-skis | Yes |
| Jet Skis | 1 |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Onboard |
| Scuba Compressor | Onboard |
Chef Ashleigh's SAMPLE MENU
BREAKFAST
Shakshuka with slow cooked mixed pepper strips and cherry tomatoes, topped with crumbled feta and cilantro. Served with warm sourdough
Eggs Royale, with Norwegian smoked salmon, rocket and a lemon zest hollandaise sauce
Brioche cinnamon french toast with crispy bacon, grilled banana and hot maple syrup
Poached eggs on sourdough with mashed avocado, pickled red onions, cress and a balsamic glaze
Crepes with either strawberry, toasted coconut, mixed nuts and a chocolate drizzle. For for a savoury option grilled mushrooms, cheese and grilled tomatoes
Scrambled egg on sourdough crumpets with wilted spinach, grilled cherry tomatoes and a smoked paprika oil
Acai papaya and dragon fruit smoothie bowl, topped with fresh fruit, mixed seeds, and ginger honey
APPETIZERS
Ginger marinated tuna tartar in a filo nest with pomegranate and an avocado mousse
BBQ pulled pork tacos, with a jalapeno and pineapple pico de gallo and chipotle bbq sauce
Bruschetta with pesto marbled mozzarella, sun dried tomatoes and cured Italian bresola
Red onion marmalade and goats cheese tartlet with a rocket and pine nut salad
Salmon handrolls, nori cones filled with marinated tuna, sushi rice, julienne vegetables, topped with mixed sesame seeds and soy dipping sauce
Grilled halloumi and slow roast aubergine and zucchini stack with a chili tomato jam
Baked feta stuffed fig, wrapped in prosciutto with a thyme infused honey
LUNCH
Ceviche of orange and lime cured red snapper with mango, passion fruit, red onion and coriander served with corn chips
Paprika and thyme seasoned crispy chicken thigh on a quinoa salad with wild mushrooms, baby spinach, corn and toasted cashew nuts and a mixed green salad with honey and mustard dressing
Steak Tagliata; sliced ribeye steak with a rocket, cherry tomato and parmesan salad and freshly baked bread rolls
Grilled squid with a fine chopped broccoli, kale, cranberry and hazelnut salad with a balsamic and mustard vinegarette
Mahi mahi burgers with a lime and pickle mayo, baby gem lettuce, and tomato. Served with a red cabbage, pepper and pineapple slaw and rustic potato wedges
Marinated tuna poke bowl with pickled carrot and cucumber strips, wakame, edamame beans, mango and pickled red onions with a poke dressing
Black pepper and lemon chicken skewers with a roasted vegetable and pearl cous cous salad, tahini dressing topped with toasted pumpkin seeds
DINNER
Grouper fillet on creamy red pepper romesco sauce with grilled leaks, sauteed tenderstem broccoli and asparagus, parmentier potatoes and toasted slivered almonds
Cornfed Chicken thigh stuffed with mozzarella and basil, wrapped in in bacon, served with thyme roasted new potatoes, creamed baby spinach, charred scallions and slow roasted cherry tomatoes
Ginger, garlic and soy Pork Tenderloin on a butternut squash puree, grilled cauliflower and curry spiced crispy chickpeas
Beef sirloin fillet with dauphinoise potato, sauteed spring greens, roasted baby heritage carrots and a red wine jus
Thai red curry with chicken balls, a medley of vegetables and a creamy coconut sauce on udon noodles with crispy onions
Homemade linguine with prawns cooked in white wine and and garlic, with a herb and parmesan crumb
Mint and balsamic seared lamb chops, hassleback potato, crispy sesame kale and roasted beetroot.
DESSERT
Dulce de leche cheesecake on a macadamia nut crust with macadamia nut brittle and salted caramel drizzle
Raspberry and white chocolate frangipani tart with Madagascan vanilla ice cream
Layered mango, chantilly cream and coconut sugar delight, with Sicilian amaretto cookie
Boozy tiramisu with homemade chocolate ice cream
Chocolate fondant with raspberry coulis, swirls of white chocolate sauce and crumbled gingerbread
Cookies and cream profiteroles with chocolate ganache and toasted hazelnuts
Pistachio and walnut hot honey Baklava bites on a bed of soft salted pistachio ice cream
SPECIAL: 10% off December 2025! 6 nights minimum, excluding holidays.
| 2 Guests | 74,000 |
|---|---|
| 3 Guests | 75,000 |
| 4 Guests | 76,000 |
| 5 Guests | 77,000 |
| 6 Guests | 78,000 |
| 7 Guests | 79,000 |
| 8 Guests | 80,000 |
| 2 Guests | 74,000 |
|---|---|
| 3 Guests | 75,000 |
| 4 Guests | 76,000 |
| 5 Guests | 77,000 |
| 6 Guests | 78,000 |
| 7 Guests | 79,000 |
| 8 Guests | 80,000 |