Xenia 62 – Catamaran

SPECIFICATIONS

Builder: Privilege
Year Built: 2007 (Refit 2014)
Overall Length: 62′
Beam: 30′ 10″
Draft: 5′ 11″
Engines: 2 x 180 hp diesels
Flag:  Jamaica

CAPTAIN MATTHEW MULLINS & CHEF/FIRST MATE TARA PLELAN

Xenia 62’s crew welcome guests on board with open arms.  Captain Matthew is from England.  He is an RYA/MCA Yachtmaster with many years’ experience sailing with waters of the BVI, Italy, England and Australia and enjoys having guests on the boat.  He has a passion for exploring new places on the water and on deck.  Chef/First Mate Tara is a highly trained chef who delights in serving amazing cuisine. Tara spent 2 years as one of London’s top catering colleges and worked in the top restaurants and hotels for 10 years in England.  Her two passions in life are food and the ocean.  She loves creating new menus and catering to the guests love for food.  She also is experienced in food intolerances or allergies. Matt and Tara love being in and on the water.  They enjoy surfing and are fascinated by the local fish and their habitats, sharing their knowledge with guests.  Tara is also a diving instructor.  Yacht Xenia 62 and this EPIC crew will absolutely make your vacation once in a lifetime.

This experienced team will ensure an EPIC sailing vacation for Xenia 62’s guests.

BREAKFAST

• All Breakfasts are served with juices, tea and coffee, yogurts, cereals, freshly cut fruits, freshly baked Muffins, toast & bagels and a selection of jams.
• Eggs Benedict made with prosciutto or Smoked salmon.
• Smoked Salmon platter with cheeses, capers and red onions
• Baby blueberry pancakes with Canadian maple syrup, bacon and sausages
• Traditional English breakfast
• French toast made with cinnamon bread

LUNCHES

• Goats cheese and roasted pepper filo baskets
• Insalata Caprese
• Caesar salad with shrimp and scallop skewers
• Crab and avocado tower
• Trio of seafood ( lobster samosa, crab and salmon roulade, shrimp salad)
• Sliders turkey, salmon with wasabi aioli, Portobello mushroom with a pesto aioli served on homemade slider buns.
• Antipasto platters
• Lamb koftas with hummus, Greek salad & pitta bread
• Shrimp, artichoke, feta and olive salad
• Pan seared black pudding scallops and salami
• BBQ Ribs served with potato salad and grilled corn on the cob

APPETIZERS

• Bruschetta served on homemade bread
• Baked Brie with rosemary focaccia
• Shrimp cocktail
• Shrimp wontons with sweet chili sauce
• Crab baskets
• Lobster samosas
• Hummus pita
• Artichoke dip
• Stuffed mushrooms
• Tomato and goats cheese squares
• Filo parcels stuffed with feta, spinach, chickpeas, paprika and nutmeg
• Beetroot and goats cheese crostini
• Caprese crustiness
• Tuna Tartar wrapped in Gem leaves
• Cheese scones served with a vintage cheddar and a port cranberry and pecan chutneys

DINNER

• Canadian Duck Breast cooked in a citrus marinade finished in the oven with a honey and fresh figs
• Mahi wrapped in Prosciutto served with lemon basil couscous and a saffron sauce
• Rack of Lamb served over oven roasted Mediterranean veg and rosemary new potatoes
• Pan seared sea bass with a corn zebu one zest ice lemon and herb couscous
• Beef Wellington with Asparagus wrapped in prosciutto, sautéed potatoes and a red wine jus
• Oven roasted salmon nicoise
• Local BVI Pork served over garlic mash with a coarse grain mustard and wild mushroom sauce
• Beer braised shrimp with tortellini
• Moroccan Chicken
• Scallop and shrimp Thai green curry

DESSERT

• Strawberry Mille Feuille
• Baileys Crème Brulee
• Profiteroles with a rich chocolate fountain
• Classic Eaton Mess
• Rich Chocolate Truffle cake with Raspberry coulis
• Tiramisu
• Summer Pudding
• Chilled Strawberry soufflé

I find it really hard to narrow down one 7 day menu, as every guest has different presences and dietary needs, and I have to admit I also like to play with new ingredients and new menu ideas, so here is a small selection from my current menus.  I also make my own breads most days as well as Brownies, Cookies, Apple Turnovers and other snack-able treats to nibble on.

Price ranges from $21,600-$34,500 per week

PRICE INCLUDES:

• Use of the yacht with our Professional Captain and Chef
• All Onboard Meals – Breakfast, Lunch, Appetizer, Dinner and Dessert
• Snacks – Fresh Fruit, Popcorn, Granola Bars, Chips, Chocolate and more
• Beverages – Water, Juices, Sodas, Coffee, Beer, Wine and a Fully Stocked Bar
• Water Sports
• Broadband Wireless Internet Access
• Air Conditioning
• Cruising taxes and permits, BVI license and port fees
• Fuel for the yacht and dinghy

PRICE DOES NOT INCLUDE:

• Shore activities such as dining, shopping or special off yacht excursions
• Premium Beverages
• Airport Transfers
• SCUBA diving please inquire
• BVI individual fishing licenses
• Crew gratuity – 15-20% of the charter cost