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Michelle Heyns
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starting at
$27,000/week
SPECIAL OFFER
10% OFF charter rates for the months of NOV & DEC 2023.
SOUTHERN COMFORT is a Lagoon 520, performance luxury model perfectly intersects the ideas of comfort and capability.
All accommodations are fit for the collaboration of adventure and gratification aboard SOUTHERN COMFORT. 4 Queen ensuite staterooms are available for guests, all with their own separate bathrooms and showers.**(3 queen staterooms and 4th bunk bed stateroom. (Normally the crew will take the bunks unless requested at booking contract.)
A tremendous amount of entertaining and relaxing space on board this vessel. The flybridge, where the helm and sailing functions meet the enormous convertible settee provides the best seat in the house, whether under sail or under the stars. The forward cockpit lounge is where morning coffee meets the sunrise. The aft cockpit is where exquisite meals are served and realxing on the sun beds takes place.
We have found a “SOUTHERN COMFORT”, and demand your presence in the Caribbean. It’s time for an EPIC break
*For Rates, see PRICING Tab below – Holiday weeks may differ, please enquire!
Galleries
Your Crew
CAPTAIN ISH AND CHEF/MATE ASHLEY
As a child, Ish anxiously awaited the arrival of summer when he would head to his grandparents’ cottage in Ontario. The waters of Lake Huron became the playground where Ish learned to sail his grandparents’ 16’ Wayfarer. On any given sunny summer day, he could be found out on the lake struggling to untangle himself from a rat’s nest of lines or being caught by a sneaky gust that caused him to capsize. Those first few years with the Wayfarer served as a foundation for a great passion for sailing. After graduating from high school, Ish attended Prescott College in Arizona where he fed an insatiable appetite for the outdoors. College orientation, a 3-week backpacking trip through a canyon in Arizona, opened a whole new world of outdoor pursuits and possibilities. Over the next 4 years, he filled his spare time with surfing, backcountry skiing, white water rafting, rock climbing, stargazing, campfire-ing, and howling at the moon! A desire to sail in saltwater persisted, even in the desert. Ish satisfied his saltwater cravings with a job living and working aboard sailboats in the British Virgin Islands. Over 6 summers with Sail Caribbean, a summer camp for teens, Ish served as captain, fleet captain, and program director. He was able to also fulfill his aspiration to work on a commercial salmon fishing boat in Alaska before finally realizing his lifelong dream of leading unforgettable charters for guests in the Virgin Islands. His time in the VI has given him outstanding knowledge of the local culture and natural treasures to be enjoyed here. He has a deep love for these beautiful islands and the surrounding waters and is excited to share this passion with each and every guest who comes aboard.
Cuisine
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BREAKFAST
- All breakfasts served with fruit, coffee & tea
- Breakfast chorizo hash with scrambled eggs and caramelized plantains
- Vanilla overnight oats & chia seed pudding with Greek yogurt, fresh fruit & local honey
- Avocado toast with red onions, cherry tomatoes, feta, hemp seeds and a poached egg
- Strawberries and cream stuffed french toast topped with toasted coconut & bacon
- Huevos rancheros with a fried egg and fresh cilantro
- Middle Eastern shakshuka topped with feta and avocado and a side of warm pita
- Eggs benedict | original, royale, or Florentine
- Frittata | vegetable or cheddar bacon
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LUNCH
- Mango and pan-seared shrimp with honey-lime sauce on top of coconut rice
- BBQ pulled pork sliders with apple coleslaw and southern potato salad
- Mediterranean orzo salad with Greek marinated chicken and falafel
- Shrimp ceviche tostadas with grilled Mexican street corn
- Cajun chicken and andouille jambalaya with roasted okra and cornbread muffins
- Baja fish tacos with beer battered mahi mahi, pineapple mango salsa, and purple cabbage
- Homemade turkey burgers with brie, rosemary, and apricot jam paired with sweet potato fries
- Caesar salad with homemade dressing and your choice of chicken or shrimp
- Spicy tuna poke bowl with sushi rice and assorted julienned vegetables
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APPETIZERS
- Fried calamari with homemade aioli
- Charcuterie and cheese board
- Cream cheese wontons & fresh spring rolls
- Pear, arugula, and gorgonzola flatbread
- Baked brie and fig preserve
- Coconut shrimp with sweet chili sauce
- Caprese salad
- Stuffed mushrooms
- Fresh-caught wahoo ceviche and plantain chips
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DINNER
- Chili lime baked mahi mahi with pearl couscous and corn avocado salsa
- Indian coconut curry with chicken, assorted vegetables, and jasmine rice
- Slow-cooked Thai beef on top of Asian vermicelli vegetable salad
- Creole crab cakes with homemade remoulade sauce and mini hasselback potatoes
- Sesame seared ahi tuna with ginger soy mushrooms, Asian green beans, garlic bok choy, and wasabi aioli
- Eggplant parmesan stack with angel hair pasta, grated parmesan & homemade rosemary focaccia
- Sea scallops over cauliflower puree and shaved Brussels sprouts with pancetta with a white wine sauce on top
- Balsamic glazed pork loin over roasted garlic and butternut squash puree with flash-fried green beans
- Fresh-caught Caribbean lobster with thyme garlic butter and roasted vegetables
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DESSERT
- Oreo truffles
- Mini pavlova with coconut cream and fresh berries
- Strawberry chocolate tart
- Donut bread pudding with vanilla rum sauce
- Bailey’s creme brulee & fresh berries
- Oreo-crusted peanut butter mousse
- Southern banana pudding parfait
- Homemade key lime pie
- Blackberry cobbler with vanilla bean ice cream