Endless Summer III
Sail the Summer away!
Catamaran
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Michelle Heyns
+1 (954) 543-1270[email protected]
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starting at
$63,500/week
British Virgin Islands
65 ft sailing catamaran
Accommodates up to 10
1 king (or twins) & 4 queen cabins
Great for a large group
ENDLESS SUMMER is a Luxurious Lagoon Sixty 5 sailing catamaran.
ENDLESS SUMMER can accommodate 10 guests in 1 king (or twins) and 4 queen modern cabins, all with en-suite bathrooms and showers. Launched in summer 2024 and continuing the legend of the Endless Summer charter yachts of the ’80s and ’90s, Endless Summer III is the latest edition of the Lagoon 65 Catamaran incorporating many new eco-friendly features: extensive renewable energy systems, lithium power bank, sustainably sourced cork decking for cooler decks, and reduced generator use delivering more ultra quiet time and lower emissions.
The impressive cockpit area boasts a beautiful dining table and bar area along with multiple lounging options. Upstairs the shaded fly-bridge provides added space and a great place to enjoy 360° views with a breeze while sailing or chilling at anchor. The foredeck has additional seating.
The elegant salon feels modern with beautiful furnishings and finishes[...]
Gallery
Layout
Cuisine
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Breakfast
- Build Your Own Bagel Board
- A customisable spread featuring a selection of freshly baked bagels, accompanied by an array of toppings such as cream cheese, smoked salmon, sliced tomatoes, onions, capers, and smashed avocado
- Shakshouka A Middle Eastern-inspired dish consisting of poached eggs in a flavourful tomato and pepper sauce, seasoned with aromatic spices such as cumin, paprika, and chilli flakes. Served piping hot with crusty bread or pita for dipping
- Turkish Eggs Also known as “Çilbir,” this dish features poached eggs nestled on top of a bed of creamy yogurt infused with garlic and dill, then drizzled with a spiced butter sauce and finished with a sprinkle of Aleppo pepper or paprika for a burst of flavour.
- Breakfast Tacos Soft corn or flour tortillas filled with scrambled eggs, crispy bacon or sausage, diced potatoes, and some cheese, salsa, and guacamole. A Tex-Mex favourite that offers a satisfying start to the day
- Pancake and Waffle Day A special occasion where guests can indulge in fluffy pancakes and crispy waffles made to order, accompanied by an assortment of toppings such as maple syrup, fresh berries, whipped cream, chocolate chips, and nuts for a sweet and decadent breakfast treat
- Eggs Benedict Poached eggs on English muffins, topped with a choice of savoury options like ham, smoked salmon, or spinach, all smothered in creamy hollandaise sauce
- French Toast Thick slices of bread soaked in a mixture of eggs, milk, and spices, then fried until golden brown and crispy on the outside and soft and custardy on the inside. Served with a dusting of powdered sugar, a drizzle of maple syrup
- The Full Monty A hearty and indulgent breakfast feast that typically includes a combination of eggs (cooked to your preference), crispy bacon, savoury sausage, grilled tomatoes, sautéed mushrooms, baked beans, and perhaps some hash browns or fried potatoes, all served with toast
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Lunch
- Earth, Surf and Turf Trio of Tacos Oyster mushroom tacos, baja fish tacos, pork carnitas tacos, pico de gallo, spicy pineapple salsa, cilantro jalapeno crema, guacamole, quick pickled red onions, and a red cabbage and apple slaw
- Steak Sandwiches Ribeye steak, boat made beer-onion bread, caramelised onions, horseradish mayonnaise, and a burrata, tomato and arugula salad
- Teriyaki Salmon Grain Bowl Teriyaki wild salmon, bulgur wheat base, red cabbage, carrot salad, stir fried brussels, edamame, seaweed, and sriracha
- Greek Feast Grilled chicken souvlaki, dukkah flat breads, tzatziki, hummus, babaganoush, courgette fritters, Greek salad
- Seared Ahi Noodle Bowl Sesame crusted seared ahi tuna, zucchini soba noodles, wasabi mayonaise, pickled ginger, watercress and sugar snap peas
- Sailors Beef Burgers Wagyu beef burger served on a boat made brioche bun with a smoked tomato relish, sweet potato fries, arugula salad and slaw
- Lobster Rolls BVI caught spiny lobster tails dressed in an island spiced drawn butter, boat made brioche buns, grilled corn ribs, and truffle parmesan roasted baby potatoes
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Appetizers
- Cheese and charcuterie board
- Red snapper ceviche with chilli, coconut and plantain chips
- Fresh summer rolls and spring rolls with sweet chilli sauce and a peanut dipping sauce
- Jalapeno poppers, boat made nachos with guacamole and roasted tomato salsa
- Trio of Spanish tapas – serrano ham croquettes, grilled sardines, red wine poached chorizo
- Tomato bruschetta, smoked gouda arancini and olives
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Dinner
- Pan-Seared Sea Bass Delicately seared sea bass accompanied by a crab cake, served with a refreshing fennel salad and topped with a tomato caviar velouté
- Slow-Cooked Beef Shin Rendang Curry Tender beef shin cooked to perfection in a rich rendang curry sauce, served with aromatic turmeric rice, toasted coconut, and a zesty cilantro chutney
- Mahi Mahi Succulent Mahi Mahi fish served atop creamy black rice risotto, complemented by thyme-balsamic roasted tomatoes, red onion with balsamic pearls adding a burst of flavour
- Braised Pork Belly with Black Pudding Melt-in-your-mouth braised pork belly paired with savoury black pudding, accompanied by sweet potato puree, crunchy celeriac remoulade, and a luscious Madeira jus
- Herb-Crusted Rack of Lamb Tender rack of lamb coated in mediterranean herbs, served with pesto-roasted smashed potatoes, a tangy lemon-garlic and minted yogurt, and a vibrant raw ratatouille salad
- Jamaican Jerk Snapper Spicy Jamaican jerk-seasoned snapper served with island rice and peas, a tropical mango coconut salsa, and roasted okra for a burst of Caribbean flavours
- Filet Mignon SteakFilet mignon steak accompanied by earthy chanterelle mushrooms, tender confit asparagus, and vibrant tender stem broccoli, served with a rich café de Paris sauce
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Dessert
- Limoncello Tiramisu A zesty twist on the classic tiramisu, featuring layers of ladyfingers soaked in limoncello liqueur, creamy mascarpone cheese, and a hint of lemon zest
- Chocolate Lava Cake Indulge in a rich and decadent chocolate lava cake with a molten chocolate center, served warm and topped with a dusting of powdered sugar.
- Jelly and Ice Cream Refreshing lychee-lime sorbet paired with delicate champagne jelly, creating a delightful combination of sweet and tangy flavours reminiscent of childhood treats
- Crème Brûlée A timeless dessert consisting of creamy vanilla custard topped with a layer of caramelised sugar, creating a satisfying contrast of textures and flavours.
- Dulce de Leche Cheesecake Creamy cheesecake infused with the rich caramel flavour of dulce de leche, nestled atop a buttery graham cracker crust
- Chocolate, Peanut, and Banana Galette A delectable pastry filled with a combination of chocolate, creamy peanut butter, and ripe banana slices, all wrapped in a flaky crust and baked to perfection.
- Passionfruit and Mango Mini Pavlovas Delicate meringue nests filled with luscious passionfruit and mango curd, topped with a dollop of whipped cream and fresh fruit for a light and tropical dessert experience.
The fine points
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Pricing
Season 2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax 9 Pax 10 Pax 11 Pax 12 Pax Winter 2024 to 2025 $63,500 $64,500 $65,500 $66,500 $67,500 $68,500 $69,500 $71,500 $73,500 $0 $0 Summer 2025 $63,500 $64,500 $65,500 $66,500 $67,500 $68,500 $69,500 $71,500 $73,500 $0 $0 Holiday offers
Please note that Holiday rates are subject to change.
Christmas week: $81,000
New Year week: $84,000
PRICE INCLUDES:
- Use of the yacht with our Professional Captain and Chef and additional crew
- All Onboard Meals – Breakfast, Lunch, Appetizer, Dinner, and Dessert
- Snacks – Fresh Fruit, Popcorn, Granola Bars, Chips, Chocolates, and more
- Beverages – Water, Juices, Sodas, Coffee, Beer, Wine, and a Fully Stocked Bar
- Water Sport activities
- WiFi Internet Access
- Air Conditioning
- BVI Cruising permits, national parks fees, fishing permits, taxes, and port fees
- Fuel for the yacht and dinghy
PRICE DOES NOT INCLUDE:
- Cancellation Insurance and private insurance
- Shore activities such as dining, shopping, or special off-yacht excursions
- Premium Beverages/Wines not normally stocked and excessive alcohol consumption
- Airport Transfers
- BVI individual fishing permits
- Rendezvous Diving and other sports activities ashore
- Crew gratuity; 15-20% of the charter cost
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Availability
Availability
Highlighted dates are booked, on hold, or unavailable. We may be able to challenge the dates on hold. Please contact us for details. All other dates not highlighted are available. You can use the arrow icons to navigate through the months.
Dates Color Key
If no color is noted on calendar or in the detailed list below, the dates are available for your charter- Booked (Booked by another client group already)
- Hold (Held by another client group, not yet booked, and can be challenged)
- Unavailable (Blocked out by the Owner and unavailable to challenge)
- Transit
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Amenities
- Air conditioning
- Heated deck showers
- Watermaker and generator
- WiFi internet access
- Salon TV
- Icemaker
- Barbecue
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Specifications
- Model: Lagoon Catamaran
- Year: 2024
- LOA: 65′
- Beam: 33′
- Draft: 5.5′
- Engines: 2 Diesel engines
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Tender & Water Toys
- 15’ rigid inflatable boat w/60hp outboard engine
- 2 E-foils
- 2 Sea Bobs
- Underwater lights
- Fishing gear
- Snorkel gear
- Standup paddleboards
- Scurfer
- Adult water skis
- Wake board
- Floating mats
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Crew
CAPTAIN HARRY
Captain Harry reached the BVI at the end of a 10-year voyage through mountains and oceans across the world. He sailed in dinghy and keelboat classes in international competitions and taught and coached sailing from the age of 14. After school he spent 2 winters in the ski industry in British Columbia, first working on the lifts in Lake Louise and then as a ski patroller in Smithers, much further North. He then took 2 years managing a sailing club in Abu Dhabi, before spending time at university where he met Martha and Candace, and developed his side-line in marine photography.
After university he found his way back to sea, working in the charter industry, and delivering a yacht across the Atlantic. Last year he became engaged to Martha, after working alongside her wonderful cooking for 4 years. He has sailed modern and classic yachts through the Mediterranean, Aegean, and Ionian seas, as well as the Arabian Gulf and Phang Nga Bay in Thailand, finally landing in the British Virgin Islands, the most beautiful workplace of all!CHEF MARTHA
Meet Chef Martha, originally from Devon, her 4 favourite things in life are cooking, skiing, and being on or under the water. She’s had a diverse career in these activities, from sailing across the Atlantic to skiing in the Alps and leading diving trips with sharks. Her love for cooking began from a young age cooking at home with her family. It then developed further whilst working in the service industry at age 18 and inspired her to pursue a career as a chef. Starting in the mountains and eventually transitioning to yachts, Martha finds that cooking at sea allows her to flourish in a varied and fulfilling environment. She loves to make fresh, vibrant food and has extensive experience catering to dietary requirements in particular vegetarian and vegan foods. She enjoys the ever-changing nature of her job and delights in getting involved in all aspects of the boat, particularly sailing.
STEWARDESS CANDACE
Meet Candace, a seasoned stewardess with a passion for water sports and sustainability. Hailing from Manchester, England, Candace completed a degree in Zoology with Conservation which led her to a career in Carbon Reduction. This paired with her years of being a water sport instructor started her on a journey of combining her passions into pursuing a career in yachting. Candace has spent the last year immersed in the British Virgin Islands in which she has prided herself on delivering high levels of service whilst creating unique and unforgettable experiences for guests. Her expertise includes mixology, water sports and guided snorkeling tours made fun and engaging for all ages. Beyond her duties, Candace is a dedicated advocate for sustainability, implementing eco-friendly practices onboard. With her warm demeanour and commitment to excellence, Candace ensures that every guest aboard experiences the magic of the British Virgin Islands with a touch of environmental consciousness.
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Reviews
Submit your reviewEpic Yacht ChartersAverage rating: 4 reviewsCharter GuestsAug 7, 2024Perfect TripThank you so much for your wonderful hospitality, genuineness & kindness. You all made this trip absolutely perfect. Look forward to seeing you all again on the next voyage. All the best to you all!
Charter GuestsMay 31, 2024Perfect TripThank you so much for your wonderful hospitality, genuineness & kindness. You all made this trip absolutely perfect. Look forward to seeing you all again on the next voyage. All the best to you all!
Charter GuestsMay 31, 2024Wonderful Voyage(Review is from crew's previous yacht) Thank you so much for all of your planning and preparing to make our weeks voyage so wonderful! Top that off with your joy as you present and it doesn't get any better. Again, an over the top super bowl party! So fun to celebrate another KC Chiefs win! Add to that our special and delicious Valentine's Day dinner, treats and drinks and we can't be more thankful. We were also so pleased that you celebrated Lee & Barbs 50th Anniversary! You are no part of our very special friends group. We see how you love each other and how you enjoy what you do. Thank you so much!
December 2024 Charter GuestsMay 31, 2024Wonderful Holiday!(Review is from crew's previous yacht) Thank you for a wonderful holiday! We have enjoyed celebrating the new year on the best trip ever with the best crew ever. Best wishes for an amazing 2024 filled with love, laughter, good health and lots of sun!
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