Twin Flame 77
Luxury Model
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]
Make an inquiry
By sending us an inquiry you consent to being contacted by Michelle for the above interests. To view our Privacy Policy please click here.
Print this page
Please click to
This might take up to 20 seconds.
Download PDF
Please click to
This might take up to 20 seconds.
starting at
$82,000/week
British Virgin Islands
77 ft sailing catamaran
Accommodates up to 8
4 Queen "Plus" ensuite cabins *1 queen converts to 2 twins
SCUBA diving onboard
TWIN FLAME 77 is a luxurious Lagoon Seventy 7 catamaran.
TWIN FLAME 77 accommodates 8 guests in 4 spacious ensuite queens “Plus” size cabins including an amazing master stateroom. Plus, the port aft cabin can be either two single beds or converted to a queen “Plus” berth. All beds have 3-inch memory foam toppers. Twin Flame 77 has a large upstairs shaded flybridge which provides added space and a great breeze with 360° views while sailing or chilling at anchor. The light wood interior with dark floors along with all vertical saloon windows gives the feeling of actually being outside. The saloon sliding glass doors aboard TWIN FLAME 77 open to a full outdoor seating area to enjoy your cuisine in the fresh air. Your crew is licensed and are an experienced team, a 3rd member joins as the engineer/deckhand and the 4th is the stewardess. Previously known as TELLSTAR.
*For Rates, see PRICING Tab below – Holiday weeks may differ, please enquire!
Galleries
Layout
Your Crew
CAPTAIN KIERAN & 1 ST MATE MICHELLE
Kieran & Michelle (Left in photo) met back in 2012 in Mexico whilst working in the dive industry as instructors and photographers. Since then they have been on an unstoppable adventure that has taken them across the Caribbean, Americas, Europe & SE Asia. Kieran is an accomplished diver as well as Captain. He enjoys most water sports and has a keen interest in marine life.
They have now been in the charter industry for 8 years and are definitely enjoying their home in the British Virgin Islands. The country is full of history and secrets that have allowed them to slowly discover more and more as their adventure continues. Both Kieran & Michelle were led to the ocean by a passion for scuba diving and adventure, it was this passion that formed the foundation for a life destined for the ocean. Being on boats has been an integral part of their lives since they were young and it was a natural progression to move on to running sailing yachts in the Caribbean.
Michelle is an experienced sailor, holding her RYA Day Skipper, a PADI Dive Instructor, and an extremely competent Watersport instructor whether it’s surfing, foiling wakeboarding, or Free diving she’s got you covered. If that wasn’t enough she’s also professionally culinary trained and has worked as a yacht chef for 5 seasons. In addition to working on charter yachts, Kieran & Michelle’s other passion is adventure and photography. It is this combination that led to the birth of the Panga Expeditions. For the past 10 years, they have been traveling the world, capturing incredible footage from both above and below the surface, and have been featured on countless National TV Channels/Online Media Outlets including Nat Geo, Discovery, Shark Week, GoPro & Google. Whilst enjoying brief sponsorships from GoPro, Light & Motion, and other adventure sports companies to help capture incredible footage.
CHEF RENATA
Renata, (separate photo), born and raised in coastal northern New Zealand, has always been close to nature and the water. Seeing her mother’s passion for food and garden-to-table cooking from a young age, she experienced the joy that surrounds a beautifully prepared family meal.
Moving to Europe in her mid-twenties, Renata spent time living in London and Amsterdam, relishing the chance to travel, taste and cook during holidays from her corporate job. It was in Europe that she fell in love with sailing, and decided to take the leap to combine her passions of cooking and being on the water. She completed her Day Skipper certification, and after formalizing her culinary skills, began hosting charters in Croatia and Greece. Following a busy summer in the Mediterranean, she realized her dream of crossing the Atlantic Ocean by sail, managing the provisioning and cooking for the nine people onboard.
Renata’s favorite dishes include a mix of Middle Eastern, Mediterranean, and Asian, all influenced by the classic New Zealand cuisine she grew up with. In saying that, she is always excited to discover new flavors, spices, and cooking styles, and loves to try new things. She enjoys exploring local food markets to find new and exotic ingredients and looks forward to sharing these discoveries with you in the Virgin Islands.
STEWARDESS ANAIS
Originally from Belgium, Anais grew up on the ocean-loving island of Tahiti in the South Pacific. She graduated with a Masters’s in Economics and Business she spent most of her twenties managing several businesses’ (including hospitality and retail) while kitesurfing and scuba diving in her free time. After stepping out to spend a year cruising French Polynesia on a private sailboat with her partner, she decided to transition into the professional yachting industry full time working on a range of superyachts and catamarans.
With an attentive easy-going nature oriented toward great customer service, Anais combines her previous experience to explore the Caribbean as our rock star stewardess on Twin Flame 77, creating a first-class environment for our guests to relax and enjoy.
Cuisine
-
BREAKFAST
- BANANA HOTCAKE STACK
Fluffy buttermilk pancakes stuffed with sweet bananas and tart cream cheese bombs, topped with warm maple syrup and served with sausage links - FRENCH TOAST
Brioche rum bread topped with fruit de jour, whipped honey ricotta, and warm honey butter syrup served with sausage links - QUICHE & CREPES
Lorraine topped with arugula and freshly grated parmesan paired with a sweet mixed berry and Nutella crepe - GARDEN BENEDICT
House-baked English muffin with greens, avocado, poached eggs, hollandaise, herbs, choice of thick-cut bacon - BASIC B
Eggs your way, thick-cut bacon or sausage links, island-spiced roasted breakfast
spuds, toast, or biscuit - PIGGY SMALLS
Omelet with Cuban-style pulled pork, cotija cheese, herbs, avocado, and housemade Donya sauce - CHILAQUILES
Tortilla chips, mole Verde, crispy bacon, black beans, topped with watermelon radish, cotija, a sunny egg, and cilantro - Simple and light selection always available: Cereal, Greek Yogurt Parfait,
Overnight Oats, Açaí Bowl, Hard Boiled Eggs, Meats & Cheeses, Avocado Toast,
Bagels and Lox
- BANANA HOTCAKE STACK
-
LUNCH
- CRAB & AVOCADO SALAD
Lump blue, romaine, vine ripe tomatoes, feta, red onion, lime caper vinaigrette - FLANK STEAK CAESAR SALAD
Classic romaine, parmesan, house-made croutons, house-made caesar dressing - THAI PRAWN SALAD
Sweet and spicy jumbo prawn served hot atop a bed of tender bib lettuce, fresh mango, cilantro, mint, lemongrass, crushed peanuts - MAHI MAHI TACOS
A pair of locally fresh caught blackened Mahi filets atop house-made corn tortillas, island slaw, with cotija, lime, cilantro - ALOHA SPICY SALMON POKE BOWL
Served with edamame, avocado, seaweed, fresh mango, watermelon radish, and house-pickled red onion atop a bed of soba noodles - SPICY GLAZED TUNA BOWL
Seared ahi, island slaw, fresh herbs, watermelon radish, mango, avocado, toasted peanuts, citrus peanut butter vinaigrette, sesame seeds - CRISPY SKIN SALMON
Seared wild Alaskan king, atop a mountain of butter lettuce, heirloom cherry tomatoes, citrus marinated green olives, caper berries, freshly shave parmesan, champagne vinaigrette
- CRAB & AVOCADO SALAD
-
APPETIZERS
- SPRING ROLLS
The refreshing crunch of veggies wrapped in rice paper served with chili garlic and ginger sesame dipping sauces - PORK RIBS
Hot, sweet, and spicy with mango and chili flavors, topped with sesame and chopped spring onions - DRAGONS BLOOD CEVICHE
Fresh locally caught Mahi and wahoo, blood orange citrus and saffron escabeche, dragon fruit, fennel - JAPAN CHICKEN
Savory, crispy tenders doused in spicy orange citrus, topped with spring onion
and sesame seeds, aired with house-made pickles - SHISHITOS
blistered and tossed in roasted sweet corn salsa, cotija, and toasted cashews - CHARCUTERIE
A spread of cured meats and artisanal cheeses with accompaniments - MEZZE BOARD
Platter of flatbreads, veggies, hummus, baba ghanoush, olives, nuts - BEEF TENDERLOIN CARPACCIO
Served with lemon, capers, peppery arugula, and freshly shaved parmesan - CARIBBEAN FISH & CHIPS
Beer battered locally caught wahoo, paired with seasonal root vegetable chips
- SPRING ROLLS
-
DINNER
- BEEF SHORT RIB
Chipotle and malbec braised, crispy golden potato stack, roasted sweet corn salsa, cotija, cilantro, lime - MAHI MAHI
Parmesan curry seared locally fresh caught Mahi Mahi with sautéed spinach,
coconut cauliflower purée, pearl onions - LAMB
Tandoori seasoned lollipops, grilled cauliflower, pomegranate, harissa marinated tomato, over herb lemon risotto - FILET MIGNON
Cast iron cooked to perfection topped with herbed compound butter, garlic mash, roasted veggies - CARIBBEAN LOBSTER
Prosciutto wrapped asparagus, gouda polenta, lime and herb butter - BRAISED OCTOPUS
Squid ink linguini, roasted heirloom tomato, gremolata, basil, freshly grated parmesan - SEARED DIVER SCALLOPS
Crispy prosciutto, cauliflower purée, zucchini, buerre blanc, black olive salt
- BEEF SHORT RIB
-
DESSERT
- PINEAPPLE RUM CAKE AND CREME BRÛLÉE
Translates to burnt cream, a twist on a classic staple, macadamia nut tuille - BANANAS FOSTER
Hot rum flambéed with crispy wontons and a scoop of homemade miso ginger ice cream - COCONUT PANA COTTA
Topped with toasted coconut and fresh passion fruit - KEY LIME PIE
The best combination of sweet and tart with macadamia shortbread and white chocolate mousse - HONEY’S CHOCOLATE CAKE
3 layers of decadence served with a scoop of homemade ice cream flavor of the week - BIG CITY CHEESECAKE
Classic New York served with a trio of toppings
- PINEAPPLE RUM CAKE AND CREME BRÛLÉE
