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starting at
$31,000/week
EBB and FLOW is taking you with the tide
The Lagoon 560 S2 Imagine Edition – the “fully loaded” option is extremely comfortable for up to 6 guests in three en-suite queen staterooms. All have exceptional natural lighting via the vast hull windows with two of the cabins having direct access to the aft deck. Indirect lighting in both the salon and cabins makes for a relaxing feel.
The aft deck offers a beautiful dining area for you to enjoy meals while looking out to sea, as well as a large sofa to relax. The flybridge offers additional seating to unwind while enjoying panoramic views. The foredeck has sun pads and a sunken seating area, which is an ideal place to be while sailing or at anchor with a cocktail.
EBB & FLOW is both comfortable underway and at anchor for relaxation at its best! With lots of space to enjoy both the sunshine and the shade, this yacht is ideal for groups and families.
SCUBA diving is available from the yacht with all equipment provided onboard. Let your energetic crew spoil you on the EPIC breakaway sailing vacation!
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please enquire!
Galleries
Your Crew
CAPTAIN ADAM & CHEF/MATE ROSIE
Rosie & Adam met in Croatia whilst both working as Yacht Captains. Their personal and professional relationships blossomed and they became the ultimate Crewed Yacht Team.
Adam grew up in Lancashire and was lucky to get into Dinghy Sailing from a young age. After completing his degree in International Computer Science, he soon realized that “office life” was not for him. Adam enjoyed the outdoor life and worked as a Watersports Instructor in the Mediterranean. Adam moved into the yachting industry in 2015 and worked as a Captain and Yacht Team Manager. He spent many years combining his summers working on yachts with winters’ managing hotels and bars in European Ski resorts. His love of cocktails blossomed here.
Rosie lives in Cowes, Isle of Wight, the home to UK sailing and therefore has been very fortunate to spend all of her life on the water. Rosie studied Fashion at University, however, was always drawn back to the sea! After Rosie completed her Yachtmaster Offshore in 2017, she decided to take a few months out of her office job to work as a Yacht Captain in Croatia, this was the moment Rosie knew a career in Yachting was for her! Rosie attended Professional Yacht Chef Training at Ashburton Chefs Academy and now uses her creativity in her food where she loves to use fresh and local ingredients whenever she can. During COVID times Rosie kept herself busy with a 16 week online pastry course and went on to write and publish her first cookbook app “Baking on Boats”
Rosie & Adam have been sailing the BVI since 2019 and now fondly call it home. They love to combine their love of adventure and passion for food which then creates an unforgettable experience for all guests who choose to travel with them.
Adam grew up in Lancashire and was lucky to get into Dinghy Sailing from a young age. After completing his degree in International Computer Science, he soon realized that “office life” was not for him. Adam enjoyed the outdoor life and worked as a Watersports Instructor in the Mediterranean. Adam moved into the yachting industry in 2015 and worked as a Captain and Yacht Team Manager. He spent many years combining his summers working on yachts with winters’ managing hotels and bars in European Ski resorts. His love of cocktails blossomed here.
Rosie lives in Cowes, Isle of Wight, the home to UK sailing and therefore has been very fortunate to spend all of her life on the water. Rosie studied Fashion at University, however, was always drawn back to the sea! After Rosie completed her Yachtmaster Offshore in 2017, she decided to take a few months out of her office job to work as a Yacht Captain in Croatia, this was the moment Rosie knew a career in Yachting was for her! Rosie attended Professional Yacht Chef Training at Ashburton Chefs Academy and now uses her creativity in her food where she loves to use fresh and local ingredients whenever she can. During COVID times Rosie kept herself busy with a 16 week online pastry course and went on to write and publish her first cookbook app “Baking on Boats”
Rosie & Adam have been sailing the BVI since 2019 and now fondly call it home. They love to combine their love of adventure and passion for food which then creates an unforgettable experience for all guests who choose to travel with them.
Cuisine
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BREAKFAST
- Lobster Eggs Benedict: Lobster, spinach, English muffin, hollandaise sauce
- Breakfast Burgers: Bacon, sausage patty, American cheese, hash brown, fried egg
- Smoked Salmon or Bacon Toasts: Smoked salmon, avocado, toast, roasted tomatoes, local leaves
- Pan-cuterie
Pancakes, fresh berries, nuts, maple syrup, nutella, crispy bacon - Bagel Platter: Toasted bagels, smoked salmon, crispy bacon, avocado, egg, cream cheese
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LUNCH
- Bang Bang Fish Tacos: Fish, avocado, jalapeño, radish, cabbage, salsa, cheese, sour cream, siracha mayo
- Tuna with a Twist: Ahi tuna, potatoes, egg, lettuce, spinach, tomato, onion, sun-dried tomato, capers
- Quiche of the Day: prosciutto & grilled peach salad, fresh Bread
- Greek Platter: Fried halloumi, lemon & garlic chicken, hummus, tzatziki, greek salad, olives, flatbreads,
- Salmon Poké: Teriyaki Salmon, spicy edamame, avocado, pickled ginger, seaweed salad, mango,
cucumber, sticky rice, cucumber, siracha mayo.
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APPETIZERS
- Bacon wrapped Jalapeños / Royal Mojito
- Classic Charcuterie / Pear & Elderflower Gin Collins
- Pork Gyoza / Mango & Coconut Daquiri
- Ceviche / Kiwi Smash
- Steamed Bao Buns / Aperol Spritz
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DINNER
- Red Snapper: Pesto potatoes, garlic asparagus, roasted tomatos, basil oil
- Chicken Roulade: Goats Cheese, Pancetta, Potato Fondant, wilted spinach, parsnip puree, red wine jus
- Rosie’s Red Curry: Shrimp, cauliflower, mange tout, bok choi, coconut milk, coriander, peanut, jasmine rice
- Duck Breast: Hassle back potatoes, green beans, courgette, berry and red wine reduction, blackberries
- Mahi: Saffron Risotto, mango salsa, mango sauce, balsamic reduction
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DESSERT
- Creme Brûlée of the Day
- Gluten Free Chocolate Brownie with Italian Meringue and fresh berries
- Cranberry and Orange Eton mess
- Sticky Toffee Pudding with a Toffee Rum sauce and ice cream
- Vegan Chocolate Orange Mousse