- 6
- 49ft
- 3
-
Year of construction 20012001
- 3
Rent a catamaran with a capacity of 6 persons in Blue Lagoon ref24195
Privilege Alliaura 49
| Seasonal/Individual Rates | |||||||
|---|---|---|---|---|---|---|---|
| Currency | Terms | 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | |
| Summer 2019 | US Dollars | (Caribbean Terms) All Inclusive | $13,000 | $13,500 | $14,000 | $14,500 | $15,000 |
| Winter 2019/2020 | US Dollars | (Caribbean Terms) All Inclusive | $13,000 | $13,500 | $14,000 | $14,500 | $15,000 |
| Summer 2020 | US Dollars | (Caribbean Terms) All Inclusive | $13,000 | $13,500 | $14,000 | $14,500 | $15,000 |
| Winter 2020/2021 | US Dollars | (Caribbean Terms) All Inclusive | $13,000 | $13,500 | $14,000 | $14,500 | $15,000 |
Additional Rate Details:
Isolablue will be in the BVI's for April AND May (no USVI pick ups)
Additional Rate Details:
Christmas week 6 pax rate plus 10% premium
New Years week 6 pax rate plus 15% premium
Delivery fees - return trips:
St Vincent / Union to St Lucia - $250
Grenada to St Vincent / Union - $500
Grenada to St Lucia - $750
Grenada to Martinique - $1,000
Please inquire for delivery fees to other islands
$250 special discount for children 12 years old and under
All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by the number of nights.
Summer Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Winter Base Port: Grenadines
Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Location Details:
December to February in the British Virgins (no USVI pick ups/drop offs)
Based in Grenadines after March - inquire for other islands
Martinique is also a popular location for Isolablue
If the departure is from Grenada, we propose normally the following itinerary for 7 night charters:
- Departure from Saint Louis Marina
-The Molinere Underwater Sculpture Park in Grenada for lunch and snorkeling
- If the weather is fine, overnight in Rond Island
- Crossing to Carriacou and anchor at Sandy Island (visit Hillsborough and departure formalities for Grenada)
- Visit Clifton on Union Island (immigration in St. Vincent & Grenadines)
- If there is enough time, sail to Chatham Bay or PSV
- Tobago Cays
- Canouan or Mustique Island (depending if the guests want to dive or not)
- Bequia (visit island)
- Blue Lagoon in St. Vincent
If the pick up is in St. Vincent, the itinerary will be on the other way around.
We prefer to welcome our guests in St. Vincent or Grenada. To visit the Grenadine Islands in one week with a pick up in St. Lucia means a lot of sailing and we would be obliged to skip some islands.
Breakfast:
Homemade bread and brioche, marmalade and butter
Fruit milkshakes and fresh fruits
Croque Monsieur
Pancakes with maple syrup
Eggs Benedict with lemon sauce (ham, poached egg and lemon sauce)
Italian breakfast casserole (layers of ham, eggs, cheese, onions and pepper)
Filled crepes with cream cheese, tomatoes and ham
Florentine eggs (poached egg and spinach over homemade toasted bread)
Scrambled eggs with aromatic herbs and tomatoes on homemade toasted bread
Appetizers:
Parmesan sablés
Gazpacho of Granny Smith and champagne
Eggplant caviar with tapenade
Crispy pastry of goat cheese and apricots
Blue cheese and pear muffins
Caramelized cherry tomatoes
Trio of fish rillettes with homemade toasted bread
St. Jacques shell tartar with mango
Puff pastry with candied onions and tomatoes
Homemade Focaccia topped with an artichoke crème
Grilled marinated shrimps on guacamole
Smoked salmon with sour cream and salmon caviar over blinis
Starters:
Celery-Prosecco mousse topped with salmon tartar
Spicy meatballs over Tzatziki
Zucchini-goat cheese terrine with garlic and mint
Gazpacho with pesto cream
Shrimp cocktail and avocado purée over citrus jelly
Millefeuille of smoked salmon, goat cheese and candied celery
Thai fish cakes with cucumber dipping sauce
Parmesan crispy filled with cheese mousse
Fish enveloped with raw prosciutto over poivronade
Carrot flan with smoked duck breast and herb salad
Parmesan cream with pesto
Main course:
Marinated tuna breaded in mint with orange and fennel
Fish fillets on a creamy white chocolate dressing over pumpkin purée
Shredded duck confit sachets with a pear chutney
Tuna with stewed leek, vanilla and asparagus cream
King prawns over mashed potatoes and spinach salad
BBQ Côte de boeuf, herb-flavored butter and baked potatoes
Baked cod over persil-spinach risotto with buttered fish sauce
Cold Thai prawn salad
Italian pasta with gambas and saffron sauce
Poultry ballotine truffled with pistachios
Mahi Mahi, sweet potato-coco purée and coriander crumble
Chicken satay with peanuts sauce, coconut rice and cucumber salad
Porc filet mignon filled in a pastry crust with crunchy vegetables
Dessert:
Summer fruits Tiramisu
Orange mousse
Key Lime pie
Half cake - half passion fruit mousse
Coconut blanc manger, tropical jelly and exotic fruits
White chocolate cream, red fruit jelly, and lime mousse
Coco-lemon shortbread topped by bananas on spiced syrup
Caramelized pineapple flambeed with rum and toasted brioche
Crème brûlée coconut-ginger with mango
Dark chocolate lava cake with caramel coulis
Panna cotta mango with white chocolate crumble
- Shipyard: Privilege
- Model: Privilege Alliaura 49
- Length: 49.0
- Beam: 24.0
- Passengers: 6
- Year of construction: 2001
- Number of cabins: 3
- Number of WCs: 3
| Horsepower: 80HP |
|---|
Commodities
| Sun Awning |
| Special Diets |
| Nude |
| Generator |
| Hammock |
| Salon Stereo |
| Hairdryer |
| Inverter |
| BBQ |
| Deck Shower |
| iPod/Device Hookups |
| Watermaker |
| Bimini |
Navigation
| Sailing Instructions |
