SeaHome II
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Catamaran
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Michelle Heyns
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starting at
$61,000/week
British Virgin Islands
65 ft sailing catamaran
Accommodates up to 10
5 Queen ensuite cabins
Great for a large group
SEAHOME II is a Luxurious Lagoon Sixty 5 sailing catamaran.
SEAHOME II can accommodate 10 guests in 5 modern queen-size cabins, all with en-suite bathrooms and showers. The starboard aft cabin bed can split into two twins. The crew will take the midship port cabin.
SEAHOME II is the latest edition of the Lagoon Sixty 5 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. It is bright and spacious with an abundance of natural light coming through the large windows, bringing the outside in.
NOTE: All photos are from the Lagoon factory. Will be updated soon!
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please enquire!
Galleries
Layout
Your Crew
CAPTAIN TBA
CHEF RYAN
Ryan was born and raised in Detroit, Michigan. He started working in hospitality at the age of 14. At 16 he picked up his first knife and transitioned into the kitchen. Ryan worked as a chef while training to be a paramedic, upon qualification, was an on-duty paramedic for 2 weeks before he realized he missed working with food. Ryan entered and won a worldwide cooking competition called Super Yacht scholarship which sent him to the top maritime academy in the world, and then to France for further culinary training. When not cooking Ryan is a ping pong champion and always travels with his paddles.
STEWARDESS/DECKHAND ELLEN
Ellen was born in England but grew up in the beautiful coastal town of Knysna, South Africa. As a young child, Ellen and her family often went on week-long camping adventures around South Africa and the neighboring countries. This thrill for adventure gave her a deep interest in traveling the world and all these fond memories of adventure have steered her towards entering the yachting industry. With a BA in Visual Communications, majoring in Graphic Design, Ellen loves to show her creative side with flower arrangements, table decorations, themed dinners, and much more. Ellen also completed a RYA Yachtmaster Coastal under sail and is very excited to be joining a sailing catamaran. Having previously taken on roles of a deck/stew, she enjoys spending time outdoors, getting involved with waterspouts, and exploring the Caribbean. She also enjoys the finer things in life such as creating a memorable experience through good service, food, and wine. Ellen is looking forward to creating an unforgettable experience for guests in the Virgin Islands.
Cuisine
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Breakfast
A choice selection of breakfast items served daily would include bread and pastries, cereals, yogurts, fresh fruits, charcuterie, a variety of cheese, house-made granola, and freshly squeezed juices
A variety of cooked breakfasts will also be available upon request such as crepes, french toast, pancakes, waffles, eggs any way, sausage, bacon, and oatmeal
The following menu can be served either as plated meals, family style, or buffet
- Housemade Chorizo, Russet Potatoes, Poblano Peppers, Vidalia, Onions, with Poached Eggs and Whole Grain Toast
- Salmon Frittata with Tomatoes, Broccoli, Zucchini, Yellow Squash, Carrots, Cremini Mushrooms, and Dill Creme Fraiche
- Baked Creme Brulee French Toast with a Fresh Mixed Berry Compote
- Wood Roasted mushroom Omelet with Shallots, Poached Garlic, and Chevre
- Vanilla Mascarpone Stuffed Crepes, Macerated Berries, Fresh Whipped Cream
- Poached Eggs Florentine on an English Muffin with Sauteed Spinach, Mushrooms, Onions, and Hollandaise Sauce
- Banana Nut Waffles with Hazelnut Spread and Fresh Whipped Cream
- Chorizo & Egg Tostados with Ranchero Sauce, Smashed Avocado, Pico De Gallo and Sour Cream
- Classic Eggs Benedict
- Smoked Salmon, Scrambled Eggs, and Dill Cream Cheese served on a Croissant
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Lunch
- Maple Cure Bacon, Baby Romaine, Sliced Heirloom Tomatoes, and an Avocado Aioli on Grilled Sourdough Bread
- Mussels Sauteed in Casino Butter and Chef’s Salad
- Kansas City Style BBQ Ribs with Watermelon Mint Salad
- Spice Grilled Tuna Tostados with Mango-Avocado Slaw & Asian Glaze, served with Cilantro Lime Pilaf
- Pork Cheek Potato Gnocchi with Maple Glazed Root Vegetables and Natural Jus
- Mac ‘n cheese Stuffed Grilled Cheese Wedges in Tomato Bisque Drizzled with Chive Creme Fraiche
- Caesar Salad with Grilled Salmon or Chicken
- Pan Roasted Chicken with White Wine, Artichoke Hearts, Cremini Mushrooms, Tomatoes, Garlic and Fresh Herbs
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Starters
- Crispy Salami Cups Filled with Finely Diced Tomatoes, Cucumbers, Kalamata Olives, Feta and Basil
- Marbled Avocado Tiles with Mango Ceviche
- Wood Grilled Korean marinated Tri-Tip Skewers with Shishito Peppers and Sweetie Drops
- Roasted Sweet Red Pepper and Smoked Garlic Hummus with Crudites
- Artisinal Cheese Plate with French Olives, Chutney, and Dried Fruit
- Seared Ahi Tuna Sashimi with Soy Ginger Lime Sauce and Seaweed Salad
- Spinach and Artichoke Bruschetta served Warm on a Toasted Crostini
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Dinner
- Crown Roast of Lamb Filled with Harvest Vegetable Couscous
- Squid Ink and Truffle Fettuccini Lobster and Shrimp A La Creme
- Wild Mushroom Risotto, Green Bean Almondine, Leaf Salad
- Duck Leg Confit with Vanilla Demi-Glace, Yam and Sweet Potato Au Gratin Gruyere, Roasted Brussel Sprouts
- Traditional Beef Wellington
- Blackened Mahi and Roasted Red Pepper Rouille
- Grilled Hangar Steak with Black Fig Demi-Glace, Lemon Grass Infused Rice Pilaf, Broccoli Milanese
- Spinach and Artichoke Incrusted Salmon
- 72-Hour Sherry Braised Beef Short Ribs, Chive and Chevre Whipped Potatoes and Sping Mix with a Roasted Tomato Vinaigrette
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Dessert
- Frozen Amaretto and Vanilla Souffle
- Tarte Tatin with Pecan Creme Fraiche
- Peppermint Tartlets
- Lavender Creme Brulee served with a Shot of Limoncello
- Passion-Fruit Mousse with Bittersweet Chocolate, Poached Strawberries, and Candy Dust
- Spiced Rum Bread Pudding with Dried Cranberries, Creme Anglaise, and Cinnamon Ice Cream
- Classic Chocolate Fondant
