Mystic Soul
Intimate & Luxurious
Catamaran
Are You Ready to Start Your Journey?
I am happy to assist you in your search. Please call or email me.
Michelle Heyns
+1 (954) 543-1270[email protected]
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starting at
$24,500/week
British Virgin Islands
52 ft Power Catamaran
Accommodates up to 4
2 Queen ensuite cabins
Fast luxury
MYSTIC SOUL is a Horizon 52 ft Power catamaran that sleeps 4 guests in luxury.
Choose the master suite or the VIP queen stateroom with en-suite bathrooms (note one cabin shares an en-suite bathroom with crew) and fully air-conditioned onboard MYSTIC SOUL in The British Virgin Islands. She is wide and a comfortable ride. Speed between the shallow islands with fast engines and low draft. Enjoy the wind on your face from the flybridge and feast your eyes on the 360º views from the spacious sky lounge.
3 Sea Bobs adds to the fun in the underwater world. Your private captain and chef will take care of your every need, especially the amazing cuisine that appears out of such a small galley.
You will not forget your EPIC unforgettable motor yacht adventure aboard MYSTIC SOUL!
*For Rates, see PRICING Tab below – Holiday weeks may differ, please enquire!
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Your Crew
CAPTAIN PHILIP & CHEF/MATE AUDREY
Philip and Audrey are a fun, professional, kind, and approachable couple who have been working together for the past 5 years. They are both obsessed with customer service and thrive to enrich every guest’s experience by making it unique and memorable. They aim to deliver a stress-free holiday for families, couples, friends – or whoever may be seeking an inimitable journey adorned with life-lasting souvenirs.
Born in England, Philip was introduced to sailing dinghies and windsurfing on the broads at a very young age. He first stepped aboard yachts as a toddler and has progressively turned his passion into an established career. Working professionally across the globe and logging over 20000 miles, his experience spans everything from 20ft clippers to superyachts. He aims to instill the immortal words of Wind in the Willows into others: “There is nothing — absolutely nothing — half so much worth doing as simply messing about in boats.”
In his spare time, Philip can be seen pursuing his musical passions and traveling the world.
Born and raised in Montreal, Canada, Audrey has spent the last 8 years working as a cook professionally. She always had a profound passion for culinary With years of customer service and hospitality experience, Audrey aims to provide a high level of service, catering to everyone’s dietary needs and requests.
Audrey started working as a freelance chef on chartered yachts in 2016 and never looked back – she is very inclined towards fusion cuisine, passionate about fine dining and artistic plating – After all, we eat with the eyes first!
Audrey enjoys living on the water and strongly believes that unique memories and epicurean experiences are created around a great meal shared with your loved ones.
Cuisine
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BREAKFAST
- Middle Eastern-inspired Shakshuka with sous-vide poached eggs, served with Homemade Pita Bread
Side – Pineapple Carpaccio, Nutella Croissants, Lemon Overnight oats cups - Homemade Bagels board (Jalapeno & Cheese, Poppy seeds, Sesame seeds, and Raisin) Served w/ smoked salmon, homemade cream cheese selection, fried eggs, cold cuts, bacon, avocado, fruit
Side – Green smoothie, Fruit Platter, Banana Bread w/ white chocolate chips & orange zest - Eggs Benedict – Beef: Pulled Beef on English Muffin with caramelized onions, poached egg, and pesto hollandaise OR Salmon: Smoked salmon, whipped ricotta, fried capers, pickled red onions. Served with breakfast potatoes
Side – Fruit Salad, Greek-inspired Yogurt cup with Peach flower - Breakfast Pizza (sausage, bacon, ham, hashbrowns) on fresh dough
Side – Açaï bowl selection topped with dried and fresh fruits, nuts, chia pudding, grains, peanut butter (optional), Mini French toast sliders stuffed with honey, mascarpone and pistachios, Fruit Platter - Breakfast Enchiladas (sausages, spinach, caramelized onions, leaks) toped with avocados and lime spiked sour cream
Side -Breakfast Potatoes, Fruit Platter, Savoury Pastry, Overnight Oats (berries) - Full English Breakfast Selection (Roasted tomatoes, thyme butter fried mushrooms, bubble & squeak, sausage, bacon, baked beans, black pudding)
Side – Fruit Platter, Chia Pudding cups w/ berries, Chocolate, Walnut, and Banana stuffed braid, Savoury Breakfast Wheels (Cheese and bacon stuffed) - Mediterranean Frittata or Quiche (feta, tomatoes, spinach, onions, bacon)
Side – Pancake board w/ fresh berry coulis, Berry selection, Croissant
- Middle Eastern-inspired Shakshuka with sous-vide poached eggs, served with Homemade Pita Bread
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LUNCH
- Salmon mi-cuit, pearled couscous with mango and red pepper, and avocado salsa served with a dill emulsion
- Tacos Duo: Slow Cooked Chicken Thighs in a Gyros Marinade. Served on tortillas with homemade tzatziki, onion, and tomatoes
– Al pastor (Pulled pork, pickled red onion, lime crema, cilantro, and cotija)
-(Vegetarian Option): Lightly crumbed portobellos, lime crema, pickled onions, arugula - Middle Eastern Individual Platter: Homemade Hummus, Tzatziki, Falafels, Tabbouleh, roasted beet Salad, Sumac Roasted parsnips, spinach, and feta pastry, charred artichokes, and flamed grilled chicken breast
- Seared Sirloin in Homemade Brioche Bun – Banh Mi inspired (pickled onions and carrots, slaw, cucumbers, sesame mayonnaise) served w/ Vietnamese vermicelli salad in fish sauce dressing
- Seared marinated Tuna served as a Poke Bowl (zoodles, pickled onions, ginger and radish, roasted pineapple, avocado, cucumbers, alfalfa sprouts sweet potatoes and seaweed salad) served on rice/quinoa/soba noodles topped with crispy scallions, crispy onions spicy mayonnaise, wasabi aioli, and sesame.
- Butter poached Seabass served on a Panzanella salad tossed in a green goddess dressing with fried capers.
- Duck Confit served with kale and arugula Waldorf salad w/ candied walnuts, goat cheese citrus balls, and pomegranate. Served with fresh Rosemary Focaccia
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APPETIZERS
- Mini Arancini balls w/ Tomato Dipping sauce – Paired with Aperol Spritz
- Salmon tartare, roe, whipped dill ricotta on blini – Paired with Hugo
- Shrimp Canapé on cucumber disk with pineapple/red pepper salsa and miso butter – Paired with Yuzu Margarita
- Cabbage and Pork Dumplings – Paired with Lemongrass Mojito
- Loaded New Potatoes Skin with crème Fraiche, coffee candied bacon, leaks and crispy onions – Paired with Manhattan
- Roast beef on mini toast canapé with/ mini fried cubed potatoes and anchovy butter – Paired with Old Fashioned
- Chicken wing tossed in a buffalo dressing with ‘’ranch’’ inspired dip – Paired with White Wine Sangria
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DINNER
- Mini Chicken Pot Pie, Homemade Gnocchi, onion puree, Braised beef short ribs, red wine reduction, pea shoots, parmesan crisp
- Indian Spread: Butter Chicken, Homemade Naan, Dahl Lentils, Pork Ribs Vindaloo, Rice, Mint Raita
- Burrata on charred peaches, caramelized onions, and prosciutto, Seafood white wine cream linguini (Seared scallops, mussels & sous-vide shrimps)
- Sushi selection with panko fried vegetable and paired sauces, Seared duck breast ramen, topped with ponzu soft boiled egg, green onion, cilantro, charred bokchoi
- Crab Cake on a corn purée topped with pickled cabbage/onions and lime crema,
- Parmesan and herb-crusted rack of lamb, horseradish pomme puree, poached asparagus, and beurre rouge
- Mediterranean Tian tower on beet purée w/ toasted amaranth, Tournedos Rossini
- Beef tenderloin, Seared Foie Gras, on potato dauphinoise and broccolini served with cognac and red wine peppercorn sauce
- Scallop ceviche served w/ pineapple salsa and a tiger milk foam, Oven Roasted Ponzu Pork Belly with Safran Mayo, Peas, Glazed Carrots and crispy kale, Side Oven Roasted Butternut squash
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DESSERTS
- Lemon cheesecake w/ raspberry coulis and pineapple flower
- Grand Marnier infused Crème Brulée
- Chocolate lava cake
- Tarte Tatin (w/ pear and apples)
- Lime glazed rum cake
- Key lime pie w/ almond and ginger crust
- Mysore Pak (cardamom, ghee, sugar, dessert bars)
