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  • Vessel Info
    Year Built:
    Year Refittted:
    United States
    Captain Chris Lyon, Chef & 1 crew
  • Dimensions, Speed, & Specifications
    82 ft (25 m)
    Max Speed:
    24 kts (44 kph)
    Cruise Speed:
    18 kts (33 kph)
    2x Caterpillar C-32 1652 HP
    20 ft (6.1 m)
    Min. Draft:
    5 ft 7 in (1.7 m)
    Max. Draft:
    5 ft 7 in (1.7 m)
    At anchor (0 speed)
  • Accommodations

    Sleeps 8 in 4 Cabins

  • Ammenities
    Satellite TV, TV all cabins, TV master cabin, TV saloon, Wi-Fi, 32ft / 9.80m 600hp Intrepid, Kayak, Paddleboards multiple, Tube - towable, Wave runners multiple (sitdown), BBQ, Coffee machine, Deck shower, Ice maker, Sun cushions, Swim platform, Water maker
  • Diving
    Not Insured, Brownies third lung, Diving by arrangement, Snorkelling gear, Underwater lighting
  • Crew Profile
    Captain: Chris Lyon

    Captain Chris is from Texas and found his way to Florida over 13 years ago. He started out caring for boats and making deliveries where he learnt from seasoned Captains that took him under their wing. Acting on his passion for the ocean and boats, he has steadily advanced his career. Chris has worked on yachts navigating the waters of Florida and The Keys, The Bahamas, Caribbean, and along the US East coast. On one vessel alone Chris traveled 22,000 miles from Galapagos to Greece and everywhere in between, including two Panama Canal transits and two transatlantic crossings. His knowledge of The Bahamian waters and its secret spots, will keep guests always wanting to come back for more.

    Chris and Chef Melissa are partners in life and partners at sea. With extensive nautical miles on various vessels, making a perfect team for dining and adventure!

    Chef: Melissa Smith

    Chef Melissa has been working in the yachting industry for over ten years, preparing meals throughout The Bahamas, Caribbean, Spain, Italy, and up the New England coast. Chef Melissa takes pleasure in creating custom menus and putting amazing dishes on the table. Satisfying any cravings you might have. Originally from Pennsylvania, she spent her time traveling and diving exotic destinations around the world, skydiving, and even teaching trapeze in Hong Kong. She spent 15 years in the hospitality industry before making her way onto the yachting scene, where she is a seasoned hostess on land and at sea, with exquisite presentation and passion to please every palate.

  • Menu

    Chef Melissa’s 7-Day Sample Menu


    Wheat Banana Pancakes served with a Maine blueberry sauce

    Frittata with mix herbs, Leeks and parmigiano-reggiano cheese

    Currant Scones served with berry crepes drizzled with a port wine

    Poached eggs with béarnaise sauce, Canadian ham & asparagus

    Ham & onion cheddar Omelets served with roasted potatoes

    Feta and Broccoli Quiche with apple chicken sausage

    French Toast topped with unsweetened coconut & roasted walnuts

    Salads & Starters

    Arugula, Fennel & Orange salad with a poppy-fennel seed dressing

    Chilled Raw Corn & Cashew Chowder w/cilantro   

    Warm Roasted Beet and strawberry salad w/ prosciutto and cava vinaigrette 

    Grilled Shrimp served with mini corn cakes tossed with an avocado goat cheese salsa

    Roast-carrot salad with honey and almonds tossed with radish and mint

    Warm Blinis with Caviar & Creme Fraiche/ Seared Sashimi Tuna with a ponzu dipping sauce

    Buffalo Mozzarella Skewers with cherry tomatoes &basil served with a balsamic reduction glaze

    Endive and Apple salad with warm goat cheese


    Roasted Herbed Airline Chicken Breast served with a warm quinoa root vegetable salad

    Blackened seared Mahi-Mahi Caesar salad tossed with an authentic Caesar dressing and mango salsa   

    Shrimp & Pea Penne with wilted arugula tossed with basil  

    Homemade Lamb Burgers with a dill-yogurt sauce topped with black olives

    Spicy Peanut Rice Noodles with ground pork and shredded vegetables

    Crab-cakes served with mixed greens tossed with pear in a red wine and Dijon dressing

    Seared Sea Scallops with watercress, orange, and a miso vinaigrette


    Coriander-rubbed Pork Chops with orange hoisin sauce, scallions and pepper

    Baked Sea Bass over a sliced baked sweet potato and Indian curry lentil with avocado creme fraiche

    Chicken Breast with marsala, mushrooms and gorgonzola over angel hair pasta

    Grilled Filet Mignon topped with chèvre cheese served over mashed Peruvian garlic potatoes

    Fresh Lobster Tail on the grill stuffed with a basil, mint, pine-nut panko crust w/ a vegetable risotto 

    Poached Wild Salmon Steak with citrus beurre blanc served with roast fingerlings & broccoli

    Herb-Crusted Rack of Lamb in a rosemary-garlic emulsion served with new potato and brussels sprout


    Thai-style Coconut Creme Caramel

    Spicy Chocolate Strawberry Zabaglione topped with pistachios 

    Grilled Apples & Currants in parchment paper topped with vanilla ice cream

    Raspberry Ricotta Mouse

    Homemade Honeydew Sorbet with mint

    Summer Fruit Crisp with stone fruits

    Blackberry Fool with chipotle

    Strawberry Vinegar pie

    “I am happy to change any food item according to diet or health restrictions, including gluten free and vegan”

Interested in Chartering This Yacht?
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