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Michelle Heyns
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starting at
$42,000/week
British Virgin Islands
62 ft sailing catamaran
Accommodates up to 10
5 Queen ensuite cabins
SCUBA diving onboard
SEAHOME is a Lagoon 620 sailing catamaran
Seahome hosts up to 10 guests in five well-appointed queen cabins, all with ensuites. The beds are all fitted with custom made memory foam mattresses and beautiful linens for the ultimate restful experience at sea.
The main salon has a modern feel with dark wooden floors and vast windows that bring in lots of natural light. A large sofa area with coffee table and TV offers you with an additional area to relax in.
Outside, the sweeping deck, shaded flybridge, and cushioned sunbeds allow guests ample choice and space to relax and absorb the breath-taking 360° views. The aft deck features an expansive dining table that provides ample space for enjoying your dining experiences as well as a large seating area, perfect for relaxing with a book.
When the winds are favorable, Seahome can be seen flying her striking spinnaker sail, with gennaker and jib sails providing picturesque sailing in alternate wind conditions.
The crew share a love of travel and spending time on the water. Your energetic crew brings a high level of service, fine attention to detail, and a wealth of knowledge and personality to the SEAHOME family.
This EPIC yacht and crew will absolutely make your vacation unforgettable!
*For Rates, see PRICING Tab below – Holiday weeks may differ, please enquire!
Galleries
Your Crew
CAPTAIN SIMON
Simon is a professional yacht captain and dive master with a great passion for working and living on the water. Born in England, his keenness for the outdoors started young with a thirst for adventure leading to many destinations around the world. Being a Class V White Water Rafting Guide in New Zealand and riding his motorcycle from Canada to Argentina are just some of these experiences that have molded him into a person who can thrive In a wide range of scenarios and environments.
When it comes to yachting, his goal is to provide guests with an experience of a lifetime. He considers himself a very meticulous person with a keen interest in engineering and enjoys the problem-solving that comes with being a captain. When he is not on the boat, he enjoys keeping fit and active, with surfing, kite surfing, and mountain biking being three of his favorite hobbies.
CHEF AMBER
Amber grew up in Cape Town but has since been a traveler who has lived and worked on 4 different continents. Her love for food came from a very young age when she grew up sitting on the kitchen counter watching her father cook incredible meals inspired from all over the world.
This developed her pallet widely and conjured a great passion for food! However, before completely committing to being a chef, she first did a degree in business, specializing in entrepreneurship, and then a 200-hour Internationally recognized yoga course. It was while living and teaching yoga in Thailand that she finally fell into her role as a chef while at a Wellness retreat. From there the journey began and she sought out professional training in addition to her already strong base of ability. She is now in the happiest part of her life and career, chef on luxury catamarans for the past 4 years. A place to truly commit to the beauty of culinary experience, all while on a wonderful sailing adventure!
STEWARDESS/DECKHAND RONETTE
Ronette Liebenberg is from Cape Town, South Africa. She didn’t just stumble into yachting—she sprinted right into it with a heart full of desire. With two seasons under her belt, she can confidently say that the ocean is where she belongs. She’s made it her mission to infuse every moment onboard with that same kind of magic. Now, let’s talk wine. The apple of her eye, or should we say grape? She lives for the stories that unfold with each sip.
She lives even more for a good food and wine pairing, who doesn’t? With her Swedish Massage and Bartending certification, and WSET Level 2 in wine, she’s not just serving beverages—she’s crafting experiences. But don’t be fooled; she’s just as comfortable being hoisted up the mast and working on deck as she is swirling a glass and making beds. Whether she’s on deck or the interior, ensuring every detail is just right is what she’s all about. For her, it isn’t just about service—it’s about connection. Forging bonds, sharing stories, and creating memories that linger long after the voyage has ended. Her goal? To make every moment onboard feel like coming home.
Cuisine
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BREAKFAST
- Eggs Benedict with Miso hollandaise and Swiss chard
- Vanilla pod Pancakes / Waffles, topped with whipped lemon zest mascarpone, peaches caramelized in honey and thyme with roasted almond
- Turkish Eggs with homemade chili oil, fresh herbs, and freshly baked bread for dipping
- Vegan overnight oats and chia with apple cinnamon compote, topped with candied nuts and toasted coconut flakes
- Green Goddess Veggie Frittata with Feta and herbed butter on crunchy toast
- Build your own freshly baked bagel with LOX, bacon, or veggie options
Breakfast sides
- Fresh fruit platter
- Pastries
- Cold cuts and cheese
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LUNCH
- Korean fried chicken bao buns with shredded Asian marinated slaw, pickled cucumber, onion and carrot with fresh limes, toasted sesame, and cilantro
- Pulled pork tacos with salsa verde with pickled onions. Served with chili & lime salt corn ribs.
- Thinly sliced steak salad with fried capers, marinated asparagus, green beans & artichokes on a bed or arugula, baby potatoes and fresh herbs with homemade citrus dressing, all topped with a shower of freshly grated parmesan
- Caribbean Jerk Shrimp Bowls with rice and roasted sweet potato topped with Mango salsa, Plantains, fresh lime cheeks and cilantro
- Greek meatballs with fresh cucumber tsastiki, marinated tomato salad, herbed leaf salad, tahini dressing and freshly made flat bread
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APPETIZERS
- Shishito peppers scorched in the pan, tossed in lemon juice and dusted with Maldon salt, served with smoked Aiol
- Assorted dim Sum with dipping sauces
- Smoked salmon carpaccio with capers and herbs with crème fraiche
- Watermelon, feta, and mint with lemon vinaigrette and black olives
- Burrata and Steak Crostini with arugula and pine nuts
- Passion fruit, grapefruit, and pomegranate ceviche with local Caribbean fish
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DINNER
- Beef tenderloin with red wine jus, served with miso-glazed eggplant and green asparagus
- Thai-style fish with lemon grass, chili, garlic. Served with spicey cucumber salad and coconut rice
- Assorted sushi selection
- Crispy skin duck breast ponzu beurre blanc, roasted hassle back pumpkin and parmesan cream with furikake
- Lobster Tails poached in herb infused butter with risotto and fresh herbs and lemon
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DESSERT
- Dark Chocolate tarte draped with fresh passion fruit and homemade salted caramel ice cream
- Coconut panna cotta with brown butter tuille and honey citrus compote
- Spiced Chai ice cream with pistachio biscuit crumble and marinaded raspberries
- Brown sugar pavlova with caramelized peaches and champagne sorbet
- Affogato with homemade condensed milk ice cream and Biscotti Biscuit