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Michelle Heyns
+1 (954) 543-1270[email protected]
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starting at
$82,000/week
SPECIAL OFFER
Special Offer: May Days (for the month of MAY) - 10% OFF rates, BVI Compliant, Diving Onboard, and BVI fees and permits 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 to enjoy your cuisine in the fresh air. Your crew is licensed and 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 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 ELIZABETH
Elizabeth (Right in photo) started her culinary journey and education at Hidalgo Culinary Arts University in Mexico City. It was here where she first discovered her passion for cooking and creating dishes inspired by the variety of great ingredients and flavors available in her homeland. Soon Elizabeth was traveling in search of more knowledge and experience with new cuisines, she settled in Monaco, France. First visiting the prestigious Lyzee Technique et Hotielere, a renowned school for culinary arts, where she developed her menu and skills and secured a position at the Monte Carlo Bay Hotel in Monaco. It was here working surrounded by the ocean and yachts that a new interest sparked.
After 3 years of working in Monaco, Elizabeth decided to complete her yacht training and make the transition to a life at sea. Elizabeth is your chef onboard Twin Flame 77. She can meet your every desire no matter your preference. She particularly enjoys cooking French, Mexican, and Mediterranean Style cuisines. Since doing Twin Flame 77 Elizabeth has not let her thirst for culinary training and expansion diminish. She’s recently completed further training at Ashburton Chef Academy, the UK to further her skills and make sure the cuisine on offer is nothing but the best.
When Elizabeth is not cooking you can find her at the gym, she enjoys keeping fit and taking care of herself. She enjoys hiking in nature and reading a variety of books.
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
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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
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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
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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
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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
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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