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Michelle Heyns
+1 (954) 543-1270[email protected]
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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
SPECIAL OFFER
10% OFF new charters booked for November & December 2024. Minimum 6 nights. BVI ports only. Holiday weeks not included.
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 where you can enjoy your cuisine al fresco. 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
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 a 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 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 passions are 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 VALENTINA
Valentina Saenz de Regadera (separate photo) was born and raised in the coastal city of Viña del Mar – Chile, by a Chilean mother and Argentinean father, she grew up in a house that blends the culinary traditions inherited by her European great-grandparents with the Latin American flavors. From a very young age, she started cooking but it wasn’t until after graduating college that she decided to pursue her passion for cooking, moving to Argentina, where she went to culinary school in Buenos Aires. Her career would take her to work and live in countries such as Australia, Germany, and Canada, visiting over 32 countries in the last 7 years. Extremely passionate about food and hospitality, she aims to give the best customer service with an eye for personal detail, paying tribute to that mix of flavors and seaside feel she grew up in.
Over the years she has worked in various kitchens, from trendy bars to hip cafes, and bistros in the mountains to high-end restaurants in multicultural cities, constantly learning new flavors and techniques. She has a great sense of adventure and loves to dive, travel, sail, and enjoy the outdoors, and through her dishes you will travel alongside her memories, tasting food from around the globe, with a Latin American twist.
STEWARDESS ANAIS
Originally from Belgium, Anais grew up on the ocean-loving island of Tahiti in the South Pacific. She graduated with a master’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
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BREAKFAST
- All breakfasts have a selection of bread, fresh fruit platters, juice, coffee, tea, and milk
- Caribbean shakshuka: Caribbean seasoned tomato stew, eggs, fried plantains, fresh avocado, and cilantro, served on cast iron skillets
- Stuffed French toast: Brie and guava stuffed French toast, on brioche bread. Caramelized figs and fresh fruits
- Avocado toast: Smashed avocado over grilled pan-seared sourdough bread, your choice of eggs, and a side of arugula, corn, and feta salad with a lime and mint dressing
- Fluffy banana pancakes: Served with glazed pineapples, passion fruit coulis, and a coconut salted caramel drizzle
- Island Benny: Braised pork shoulder over Johny cakes, cayenne hollandaise, and roasted pepper salsa
- Potato and Oaxaca cheese galette: served with pulled jerk chicken, sunny side eggs, and julienne spring onions
- Plantain frittata: served with a fresh heirloom tomato and basil salad
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LUNCH
- Shrimp ceviche with fresh mango and passion fruit Leche de Tigre
- Chilled glass noodle Laksa served with tropical slaw and citrus segments
- Grilled lobster with spicy pineapple salsa and garden salad
- Crab “chupe”: Chilean crab casserole with a bread and coconut cream base, chili, cilantro, and Parmesan gratin
- Roasted pork with Caribbean rub, citrus papaya slaw, and sweet potato chips
- Rock salt-cooked chicken, pan-seared asparagus, and cilantro pesto barley salad
- Grilled catch of the day (whole fish), Jazmin rice, tropical slaw and coconut, lime, ginger sauce
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APPETIZERS
- Seared scallops served over a pea and chili puree, micro greens, and cilantro chimichurri
- Mahi-mahi tiradito with a sesame ponzu dressing shaved carrots, and ginger garnish
- Braised goat tostones with smoked goat’s cheese, pickled shallots, and cilantro
- Charcuterie board: Selection of cheese and meat, house pickles, grainy mustard, sweet and salty nuts, dried fruit, fresh fruit, and mango cilantro chutney
- Grilled bell peppers, stuffed with eggs and cheese served over watercress salad and lime dressing
- Street Tacos: pulled beef, deep-fried pork belly, and shrimp tacos. Served with pickled onions, cilantro, pineapple, and avocado
- Bruschetta Caprese: mix of roasted and fresh tomatoes, topped with fresh buffalo burrata, a drizzle of extra virgin olive oil, and fresh micro basil
- Middle Eastern board: Selection of hummus, babaganoush, seared halloumi, pita bread, lamb koftas, yogurt sauce, and house pickles
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DINNER
- Caribbean curry-style goat ossobuco, fungi, and roasted baby root veggies
- Pan-roasted chicken Maryland, braised greens, lime ginger pan juices, and plantain garnish
- Beef tenderloin, red wine sauce, carrot puree, and potato tarragon gratin
- Pan-seared catch of the day, celeriac puree, braised leeks, and confit tomatoes
- Beetroot risotto with balsamic glazed beetroots, goat cheese, toasted walnuts, and arugula
- Umami marinate cauliflower florets with dahl-style lentils, chipotle date puree, and roasted cherry tomatoes
- Olive oil poached hake with truffle and pinto bean puree, black garlic aioli, fennel, and pickled shallots
- Seasonal: Lobster bisque – Butter poached lobster, snow peas, and coconut foam
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DESSERT
- Bananarama: Raw vegan banana tart with a coconut and banana filling, cacao crunch, deep-fried bananas, and coconut sorbet
- Passion fruit slice with creme patisserie, passion fruit coulis, mango puree, and Moscato granita
- Lavander and Mango: lavander custard filled profiterole, with mango coulis and sorbet
- Piña colada: deconstructed cake with flambee pineapple, coconut diplomat cream, vanilla sponge, and rum sauce
- Pear and pistachio tart with elderflower gel and white chocolate mousse
- Hazelnut and Chocolate semifreddo, chocolate crunch, maple-glazed pears, and torched marshmallow
- Rocky Road: chocolate mousse cake, with cherry filling, drunk cherries, caramelized nuts, and Italian meringue
Click image for full size slide show.