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Michelle Heyns
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starting at
$36,000/week
MARE BLU is a 64 ft Lagoon power catamaran with a 33 ft beam making her astonishingly spacious.
Aboard MARE BLU, there are so many seating and sunning options, guests can always find a private space to relax, or enjoy the party together. The master cabin occupies much of the starboard hull. There’s a private door to the aft deck, as well as steps down from the saloon. It features a queen-sized, walk-around bed and seating area. The ensuite bathroom has dual sinks, a large separate shower stall, and a vanity. Three other guest cabins are ensuite with queen beds.
Ride high up on the flybridge for sea breezes and unobstructed views. It is perfectly designed for a group of friends, or a family getaway. There’s a seating and sunning area with a folding-leaf dining table to starboard, an outdoor kitchen and bar, and generous sun pads. In the hardtop, there is a folding fabric sunroof to optimize or minimize the amount of sun coming through.
MARE BLU offers the perfect EPIC combination of performance and luxury. She is stable, amazingly roll resistant, and very fuel-efficient. Video is of sistership.
*For Rates, see PRICING Tab below – Holiday weeks may differ, please enquire!
Galleries
Your Crew
CAPTAIN MATTHEW
Born in a small town outside London, Matthew and the family returned to his father’s Caribbean roots and set up a life in Jamaica. Living on an island you couldn’t ignore the ocean so Matthew’s family was soon very involved in the sailing community where he grew up in Kingston.
Being one for the outdoors life Matthew loved being on the water sailing and racing in Kingston harbor. In 2015 he decided he wanted to work professionally as a captain so he went off to the Mediterranean for a summer season working as a captain on charter yachts. Every summer since 2015, minus pandemic 2020, he’s returned to Croatia, Greece, and Italy.
In the winters he’s been on charter programs as rotational or relief captain in the US and the British Virgin Islands, the Exumas, spending his downtime kiteboarding and tending to his bees. He loves to share his love of the ocean with guests, keeping them entertained with water sports, and checking out the local wildlife and land activities. The Exumas are otherworldly and he can’t wait to show you
CHEF MELISSA
Melissa was born and raised in Phoenix Arizona and went on to attend university there as well. Her passion for traveling started at a young age and hasn’t slowed down since! Five years ago she decided to make a career switch from sales and turn her focus on her love for cooking and seeing new places. Since then she’s worked in Croatia, Montenegro, Italy, and throughout the Caribbean.
She just recently graduated from Ashburton Cookery School with a certificate in Culinary Arts. She can’t wait to show you all the new things she’s learned while you’re on board. She always tries to incorporate fresh and local ingredients to create a culinary experience you’ll never forget! When she’s not in the kitchen you can find her snorkeling with turtles, hiking to find the best views, or reading a book in the sun.
STEWARDESS ALEYA
Aleya is Born in France and moved to the British Virgin Islands where she grew up until She was 5 years old. Her father was the captain of a 75ft sailing catamaran that was based there and Aleya would join him on the boat a lot. He taught her from a young age how to take part in deck duties and assist inside the boat with cleaning and service. She also spent several months onboard her parent’s boat in Turkey. They sailed together all over Turkey and the Greek Islands during our summer vacations where she gained more experience. She has also spent several weeks on board a 92ft power catamaran in the Bahamas where her father currently lives and works.
Cuisine
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BREAKFAST
- Bagel Bar with everything bagels, cream cheese, smoked salmon, capers and red onion
- Eggs Benedict with thick ham on a toasted English muffin
- Huevos Rancheros crispy tortillas with black beans, pico de gallo, cotija cheese, and fried eggs
- Shakshuka Style Baked Eggs with feta and toasty sourdough
- Loaded Avocado Toast with Poached Eggs on sourdough with red pepper flakes, feta, and lime
- French Toast with honey drizzled mascarpone and berries served with crispy bacon
- Vegetable frittata with chipotle aioli served with breakfast sausages and fresh bread
- Lighter selections of cereals, yogurt parfaits, smoothies, pastries, and overnight oats are also available
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LUNCH
- Sesame Crusted Tuna Bowls with a sesame dressing and crispy wontons
- Shawarma Chicken Bowls with Greek salad and a homemade tzatziki sauce
- Chicken Tinga Tacos with pineapple salsa and fresh guacamole
- Flank Steak Caesar Salad with croutons, shaved parmesan, and greek yogurt dressing
- Pineapple Shrimp Fried Rice Bowls
- Lump Crab Cakes on arugula salad with remoulade sauce
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APPETIZERS
- Chefs Choice Charcuterie Board
- Smoked Salmon Puff Pastry Bites
- Honey Bake Brie with Crispy Toasts and Green Apples
- Ahi Tuna Poke Bites
- Beetroot, Walnut, and Goat Cheese Salad
- Fresh Spring Rolls
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DINNER
- Filet on sweet potato puree with asparagus and chimichurri sauce
- Blackened Mahi Mahi served with coconut rice, mango salsa, and curry aioli
- Local Lobster Tail linguine and sweet corn with a lemon wine reduction
- Seared Scallops on top parmesan risotto with basil vinaigrette
- Asian Style Sea Bass on smashed roasted potatoes and sesame spinach
- Sun-dried Tomato and Spinach Tuscan Chicken served with casarecce
- Sweet & Spicy Shrimp bowls over soba noodles and fresh veggies
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DESSERT
- Coconut Key Lime Pie with Fresh Whipped Cream
- Salted Dark Chocolate Tart with Vanilla Bean Ice Cream
- Dark Chocolate Dipped Fruits
- Poached Pears with Caramel Sauce
- Passionfruit Creme Brûlée
- Almond Cake with Fresh Berries