Twin Flame

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 4

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

ACCOMMODATION INFORMATION

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.

WATERSPORTS

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

OTHER TOYS
2 sea bobs
2 Efoils
4 fixed foils

CREW PROFILE

Kieran Bown

Eva Gooijers

Michelle Preciado

Cameron Keefe

Captain Kieran Bown & First Mate Michelle Preciado

Kieran & Michelle met back in 2012 in Mexico whilst working in the dive industry as instructors and photographers. Since then they have been on an unstoppable adventure that has taken them across the Caribbean, Americas, Europe & SE Asia.

They have now been in the charter industry for 8 years and are definitely enjoying their home in the British Virgin Islands. A country full of history and secrets that has allowed them to slowly discover more and more as their adventure continues.

Both Kieran & Michelle were led to the ocean by a passion for scuba diving and adventure, it is was this passion that formed the foundation for a life destined on the ocean. Being on boats has been an integral part of their lives since they were young and it was a natural progression to move on to running sailing yachts in the Caribbean.

Michelle is your 1st Mate onboard. She’s an experienced sailor, holding her RYA Day Skipper, a PADI Dive Instructor and extremely competent Watersport’s instructor whether it’s surfing, foiling, wakeboarding or Free diving she’s got you covered. If that wasn’t enough she’s also professionally culinary trained and has worked as a yacht chef for 5 seasons.

Kieran is an accomplished diver as well as Captain. He enjoys most water sports and has a keen interest in marine life.

Following Irma & Maria in 2017, Kieran & Michelle spent 15 months living on Tortola rebuilding a hurricane damaged catamaran and returned it to the charter fleet. This was an invaluable experience for any charter crew rebuilding a yacht from the ground up and learning every aspect of the rebuild, repairs and upgrades along the way. Here they collectively developed a strong knowledge of Boat Building, Project Management and general Marine Engineering.

In addition to working on charter yachts, Kieran & Michelle’s other passion is adventure and photography. It is this combination that led to the birth of Panga Expedtions. For the past 10 years they have been travelling the world, capturing incredible footage from both above and below the surface and have been featured on countless National TV Channels/Online Media Oulets including Nat Geo, Discovery, Shark Week, GoPro & Google. Whilst enjoying brief sponsorships from GoPro, Light & Motion and other adventure sport companies to help capture incredible footage.

Michelle Preciado
Qualifications:

Certificate in Professional Cookery
Level 2 Award in Food Safety in
Catering
PADI Open Water Instructor
STCW-95
RYA Competent Crew
RYA Day Skipper
ENG-1
RYA VHF Certified
DAN Insured
AIDA Level 2 (Freediving)
EFR Instructor

Chef Eva Gooijers

Eva is a Dutch yacht chef with a deep passion for travel-inspired cuisine and thoughtful, creative cooking. Before entering the yachting industry, she worked as an online editor for the largest culinary magazine in the Netherlands. A sailing holiday ignited her love for yachting, inspiring her to completely change her path and pursue life at sea as a yacht chef.
Over the years, Eva has cooked on yachts in Greece, Croatia, Italy, and French Polynesia, and since 2025 she is based in the British Virgin Islands. She draws constant inspiration from traveling, discovering local ingredients, and dining at restaurants with cultural food around the world.
Eva has a strong interest in healthy food and nutrition and believes that nourishing, well-balanced meals can be both flavorful and satisfying. At the same time, she is a firm believer that enjoyment is an essential part of dining — with dessert being her favorite course to create. She places great importance on inclusivity in her cooking, carefully accommodating allergies and dietary preferences while designing menus where flavors, and presentation come together seamlessly.

Qualifications

STCW
Food Safety For Catering Level 2
Quarterdeck.co Academy
Glutenfree bread baking, The Bakery Institute

Cameron Keefe Stewardess/Deckhand

Cameron grew up between the rocky coastline and snowy mountains of Portland, Maine. While she’ll always love her home state, and skiing its peaks, her love for the ocean and warmer weather eventually pulled her further afield. After graduating from the University of Maine, Cameron joined the yachting industry in 2018, a path that has since taken her around the world. She has worked aboard both large sailing yachts and catamarans, from the crystal-clear waters of the Bahamas and Caribbean to the far-flung coasts of Patagonia, Alaska, and even Greenland.
Holding her Yachtmaster Offshore certification, Cameron brings a strong foundation in seamanship while balancing her role with a natural flair for hospitality. Her time managing a boutique hotel in Costa Rica gave her valuable experience in creating exceptional guest experiences, which she now blends seamlessly with her life at sea.
Cameron is happiest when she’s in or on the ocean- surfing, scuba diving, free diving, or simply under sail. She also loves hiking, traveling, and discovering new corners of the world. With her adventurous spirit, love for the sea, and diverse background, Cameron is excited to contribute to the crew and deliver an unforgettable season for guests."

Qualifications:
RYA Yachtmaster Offshore (Sail)
STCW 10
ENG 1
Power Boat Lv. 2
Security Duties
PADI Adv. Open Water

YACHT DESCRIPTION
Twin Flame 77 is the latest Lagoon Seventy 7 offering the ultimate in luxury travel on the sea. The interior has a layout optimized for space and comfort. The salon is bright, comfortable and roomy and opens not only to the aft cockpit but also directly to the forward cockpit for seamless movement around the yacht. There is a massive flybridge affording an uncompromising 360* view. Twin Flame 77 has luxury accommodations for eight guests in a master stateroom with seating area. There are 3 additional queen cabins that are elegantly appointed. For additional flexibility, one cabin can be converted from a queen bed into 2 individual berths. 2019 Award Winning Yacht & Crew: BVI Annual Charter Yacht Show - Best Yacht Overall

ADDITIONAL INFORMATION

SAMPLE MENU

Chef Eva's SAMPLE MENU

BREAKFAST

Avocado Toast

With lemon ricotta, soft boiled eggs and za’atar spices served on top of fresh baked sourdough

Blueberry pancakes

Topped with homemade lemon sauce and tropical fruit melange

Green Shashuka

Soft boiled eggs prepared in a creamygreen herb sauce with zucchini, green aspargus and green peas

Açia/smoothie bowl

Served with homemade granola,almond butter, banana and fresh berries

Honey French Toast

Buttery french toast served with whipped mascarpone and berries

LUNCH

Salmon poké bowl

with wakamé salad, pickled red cabbage, smoked chili mango, avocado, cucumber and edamame

Shrimp Ceasar Salad

Shrimps grilled in herb butter, served on top of fresh ceasar salad with sourdough croutons

Lobster rolls and fries

The classic, mini brioche buns filled with buttery lobster and a side of crispy fries

Citrus buffalo mozarella salad

Served with pistachio pesto, pistachio crumb, fresh mixed greens and home made focaccia

Tuna tartare

Topped with burrata, truffle, balsamic glaze served on top of a mixed green salad

APPETIZERS

The “Nobu” spread

Crispy sushi rice with spicy tuna, salmon sashimi in yuzu ponzu and wakamé bites

Vietnamese springrolls & beef tataki

Fresh springrolls with teriyaki tofu and fresh mint served with a side of beef tataki

Mexican tortilla’s & tuna ceviche

Mexican tortilla chips, served with tuna ceviche, avocado smash and sourcream

Whipped straciatella cheese, roasted cherry tomatoes and fresh focaccia

Served with sides of olives, pistachios, pesto spread and charcuterie

Indian Samosa, fresh naan and mango relish

Baked samosas served with fresh naan, mango relish and garlic yoghurt

STARTERS

Tuna and orange

Tuna sashimi served with orange and microgreens in sauce of spring onion, coconut and curry pickled lime sauce

Beetroot carpaccio

Roasted beetroot carpaccio with goat cheese, balsamic glaze microgreens and pistachio

Mushroom Bao buns

Steamed bao buns filled with glazed terriyaki mushrooms

Roasted beef

Thinly sliced roasted beef, truffle mayo, cripsy capers and parmigiano regianno flakes

Seabass ceviche

With pickled shallots, crispy fried orange peel, sesame seeds in a citrus dressing

MAINS

Hot honey salmon

Served with minty pea purée, crispy roasted potatoes and green asparagus

Red Snapper

With curried butternut squash, puffed white rice, spinach and herb yoghurt

Pad thai

Traditional pad thai with chicken satay on the side

Café de Paris Steak

Steak served with the classic french butter sauce, crispy potato wedges and green side salad

Cacio è pepe

Homemade tagliatelle in the classic italian cheese and cracked black pepper sauce

DESSERT

Lemon meringue

Airy meringue served with whipped mascarpone cream, lemon sauce and berries

Dutch apple pie

Traditional dutch apple pie served with vanilla ice cream, whipped cream and caramelized pecans

Deconstructed matcha key lime pie

Browned hazelnut and cookie crumble topped with matche key lime cream

Pistachio tiramisu

With Bailey’s and pistachio cream

Basque cheesecake

Classic basque cheesecake served with blueberry lime sauce

PRICING DETAILS
Twin Flame INQUIRE

Pricing

From: 74,000 per week
To: 100,000 per week
Winter 2025 to 2026

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

Summer 2026

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

Winter 2026 to 2027

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

Summer 2027

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

Pricing Details

GENERAL RATES NOTE: All rates are for 7 nights, 8 days.
For short charters please use the divide-by-6 rule for figuring short charter premiums.
Charters of less than 4 nights available depending on schedule and season, please inquire.

Yacht will be VI based - Please inquire for relocation fees.

CHILD DISCOUNT: Discount Applied First
$250 FOR EACH CHILD
***Does not combine with half board options***
 ***Age is based on the charter date NOT the date of booking*** 
***Max discount - 4 children***

HOLIDAYS:
2026
Christmas Flat Rate $90,000 inquire about pick up and drop off. 7 night minimum.
New Years Flat Rate $100,000 inquire about pick up. 7 night minimum.

Twin Flame

Pricing

Pricing Details

Destinations

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