Adagio
Sailing and Diving
Catamaran
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Michelle Heyns
+1 (954) 543-1270[email protected]
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starting at
$27,000/week
British Virgin Islands
51 ft sailing catamaran
Accommodates up to 8
4 queen cabins with 3 ensuite showers
SCUBA diving onboard
SPECIAL OFFER
20% OFF new charters booked through July 2024. Minimum 6 nights. BVI port only.
ADAGIO is a luxury 51 ft Lagoon sailing catamaran.
ADAGIO is not just a beautifully-appointed 2024 Lagoon 51, but so much more: She will guide guests to ultimate relaxation, boundless adventure, and limitless luxury. Up to eight VIP guests will enjoy the splendor of the Caribbean in superior comfort. 3 Queen cabins and a double with 3 ensuite bathrooms. Whether enjoying meals al fresco in her spacious cockpit or enjoying a sundowner with loved ones on her one-of-a-kind flybridge. The interior is intentionally crafted with decor and amenities reminiscent of the world’s finest resorts.
Topside you will find all of the toys and gear to be expected on a premium sailing yacht. Her crew are true professionals, both seasoned mariners and gracious hosts, capable of leading experiences all while providing five-star service. No detail is overlooked and no expense is spared to ensure guests of ADAGIO a vacation experience that will leave them feeling rested, renewed, and eager to sail with her again. Your experienced crew is going to spoil you on your “Epic” ADAGIO vacation!
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please enquire!
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Your Crew
CAPTAIN JAKE
Jake is an experienced yachtsman, with an impressive sailing record having covered over 35000nm with 4 Atlantic crossings, dozens of Med crossings, and plenty of yachting around the miserable south coast of England. He started his sailing from a humble town called Hayling Island, where as you might have guessed, there isn’t much to do except be around the sea. Jake started dinghy sailing at 9 where he quickly progressed through the ranks to national junior champion and eventually represented GBR in many world champion events at the youth level. Over his 7-year career in yachting, he has been working in the superyacht sector on racing yachts and high-performance carbon yachts. His previous job as a 1st mate on a 148ft carbon yacht gave him vast experience in all types of conditions, environments, and locations. His studies in the yachting industry have merited him with his Officer of the Watch 3000gt which qualifies him to be an officer on yachts over 80m/262ft. He wants to eventually carry on his studies and reach his Master’s license in the future. Jake brings a wealth of experience, unwavering dedication, and a genuine love for the sea. He guarantees a safe and memorable sailing experience for all who embark on his voyages.
CHEF/MATE CAITLIN
Caitlin is a foody. She loves making food and has an unrelenting desire to please people with it. She too has been working in the superyacht industry for over 7 years, spanning across the globe on a variety of different yachts. She too has completed 3 Atlantic crossings on sailing and motor yachts, with many thousands of miles under her belt. Caitlin’s journey took an exciting turn when she had the opportunity to work under 2 Italian Michelin star chefs which filled her culinary arson with a touch of elegance and sophistication. Their mentorship helped shape her creativity and push her talents to another level. She was born in South Africa where she was raised by a family who loves a traditional “braai”. Her mother is Mauritian and her father is from South Africa she, from a young age was surrounded by different cuisines and cultures. Besides her culinary skills, she is irresistibly drawn to the sea and finds solace and inspiration from its depths. Cheffing is her passion so pursuing it as a long-term career seems to be the only option. Caitlin brings an unburning desire to provide exquisite meals against the backdrop of the open ocean.
Cuisine
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BREAKFAST
- All breakfasts are served with Greek yogurt, homemade granola, and a fruit platter
- Italian eggs – freshly baked sourdough| basil pesto| tomatoes| mozzarella| Parma ham| fried egg| balsamic reduction
- Smoothie bowls – topped with toasted coconut| fresh seasonal fruit| chia seeds & nuts
- Avocado toast – freshly baked sourdough| avocado| poached eggs| feta| bacon| lime chili dressing
- Salmon bagel – Toasted bagel| cream cheese| scrambled egg| smoked salmon| caper berries & fresh dill
- Honey halloumi – Freshly baked bread| whipped rosemary butter| honeycomb | halloumi
- Duck confit benedict -Toasted English muffin| poached eggs| paprika orange hollandaise sauce
- Brunch – Chia puddings| coconut pancakes| freshly baked pastries| corn frittata
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LUNCH
- All lunches are served with homemade focaccia
- Caesar Salad – Grilled chicken| sourdough croutons| homemade Caesar dressing| parmesan shavings
- Sirloin steak – sliced and topped with rocket & pine nuts| pesto pasta| grilled peach & burrata salad
- Sesame tuna poke bowl – Japanese rice| edamame| citrus picked cucumber| avocado
- Blackened shrimp tacos – soft shell tortillas| mango salad| yogurt & jalapeño dressing
- Greek spread – pita bread| Greek salad| sweet potatoes with rocket & feta| Beef kofta| tzatziki
- Burger – homemade brioche buns| bacon onion marmalade| potato wedges
- Grilled octopus – Kalamata chimichurri| Zucchini salad with lemon & capers| sumac roast potatoes
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APPETIZERS
- Panko prawns| avocado mousse| mango salsa
- Charcuterie| selection of the finest meats & cheeses| crackers| olives| berries & nuts
- Gazpacho| watermelon| vodka
- Phyllo pastry parcels| brie| raspberry coulis
- Wahoo ceviche| avocado| melon| fried wonton chips
- Snapper fish cakes| homemade black garlic aioli| crispy lemongrass
- Boa buns| pulled pork| spicy lime cabbage
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DINNER
- All dinners are served with homemade brioche dinner rolls
- Slow-cooked beef short ribs|potato purée| green bean salad
- Lobster risotto – local BVI lobster| saffron| parmesan
- Grilled Mahi Mahi – saffron rice| toasted almonds| roasted peppers| lemon butter white wine sauce
- Surf & turf – Fillet steak| seared scallops| dauphinoise potato stacks| asparagus bundle
- Crispy pork belly – slow cooked in apple cider & star anise| parsnip purée| roasted carrots
- Butternut ravioli – burnt sage butter| candied hazelnuts| ricotta
- Teriyaki Salmon – pak choi salad| chili garlic noodles
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DESSERT
- Italian meringue| gran mariner cream | strawberries sorbet| fresh berries
- Profiteroles| dark chocolate mousse| brownie crumb| white chocolate twirl
- Black cherry tartlet| lemon curd| pecan praline
- Vanilla and thyme panna cotta| shortbread crumb| forest fruits
- Puff pastry layers| spiced pumpkin pastry cream| candied cranberries
- Chocolate bourbon pecan pie| crème anglaise| butterscotch drizzle
- Olive oil lemon sponge| brown sugar cookie crumb| candied lemons
