Availability on request
All Inclusive
  • 8
  • 56ft
  • 4
  • Year of renovation 2018
    Year of construction (2015)
    2018
    (2015)
  • 4

Rent a catamaran with a capacity of 8 persons in Blue Lagoon ref24190

Lagoon 56

Ref Boatjump: 24190
Lagoon 56 is a catamaran of 55.8 feet of length, 31.0 feet of beam and a capacity of 8 persons, which consists of 4 cabins and 4 bathrooms. It was build in the year 2015 from the manufacturer Lagoon
Seasonal/Individual Rates
 CurrencyTerms2 Pax3 Pax4 Pax5 Pax6 Pax7 Pax8 Pax
Summer 2019US Dollars(Caribbean Terms) All Inclusive$25,000$25,750$26,500$27,000$27,500$28,000$28,500
Winter 2019/2020US Dollars(Caribbean Terms) All Inclusive$25,000$25,750$26,500$27,000$27,500$28,000$28,500
Summer 2020US Dollars(Caribbean Terms) All Inclusive$25,000$25,750$26,500$27,000$27,500$28,000$28,500
Winter 2020/2021US Dollars(Caribbean Terms) All Inclusive$25,000$25,750$26,500$27,000$27,500$28,000$28,500


Additional Rate Details:

Based in Barbados for the Winter Holidays:
Christmas week:
up to 8 guests: US$31,350

New Year week:
up to 8 guests: US$32,775

Summer Base Port: Barbados
Summer Operating Area: Caribbean Windwards
Winter Base Port: Barbados
Winter Operating Area: Caribbean Windwards
Location Details:
Based in Barbados
Return delivery fee of $2000 from Barbados to St Vincent or Grenada for charters in the Grenadines


COOL RUNNINGS IV SAMPLE MENU

ALL BREAKFAST ACCOMPANIED WITH COFFEE, ORANGE JUICE, CEREAL, BREAD, FRUIT PLATTER, CHEESE, JAM, YOGURTS.

DAY 1:

LUNCH: CARIBBEAN CHICKEN SALAD.

SNACK: HUMMUS AND CRUDITIES

STARTER: BUTTERNUT COCONUT CURRY SOUP

MAIN: SOLE AND SALMON FISH ROLLS, SAUTEED VEG, GARLIC POTATOES, LEAFY SALAD.

DESSERT: MANGO/ PASSION-FRUIT DELIGHT.

DAY 2:

BREAKFAST: CINNAMON ROLL CROISSANT, SERVED WITH SCRAMBLED EGGS AND CHEESE PLATTER

LUNCH: WEST INDIAN MEAT PIE, SERVED WITH MANGO CHUTNEY AND BANANA SALSA.

SNACKS: ARTICHOKE SPINACH DIP

STARTER: CARAMELIZED ONION WITH BRIE CHEESE IN FILO TART

MAIN: SHRIMP TAGLIATELLE PASTA, MEDITERRANEAN SALAD AND HOME MADE GARLIC BREAD.

DESSERT: CHOCOLATE FONDANT

DAY 3:

BREAKFAST: EGG FLORENTINE AND BACON.

LUNCH: SEARED TUNA NICOISE SALAD.

SNACK: QUESADILLA WADGES.

STARTER: CARIBBEAN FISH CAKES

MAIN: SPICED BBQ PORK TENDERLOIN, SWEET POTATO'S AND APPLES HONEY GLAZED, CALYPSO SALAD.

DESSERT: BBQ BAILEYS BANANAS.

DAY 4:

BREAKFAST: BANANA BREAD, SERVED WITH SCRAMBLED EGGS AND CHEESE PLATTER.

LUNCH: SWEET AND SOUR RIBS, CORN PUREE AND REFRESHING COLESLAW SALAD.

SNACKS: PINEAPLLE DIP.

STARTER: MEDITERRANEAN STUFFED PEPPERS

MAIN: SWEET AND SPICY GRILLED MAHI-MAHI, FRIED PLANTAINS , COCONUT RICE AND AVOCADO ORANGE SALAD.

DESSER: KEY LIME PIE

DAY 5:

BREAKFAST: LEEK AND CHERRY TOMATO FRITTATA, SERVED WITH BBQ SAUSAGES.

LUNCH: GRILLED PINEAPPLE CHICKEN SALAD.

SNACKS: OLIVE TAPENADE SERVED WITH CRACKERS AND GOAT CHEESE.

STARTER: TUNA TATAR.

MAIN: RED WINE HERB STEAK, POTATO ZUCCHINI GRATIN, CRANBERRY WALNUT SALAD.

DESSERT: PINA-COLADA CAKE

DAY 6:

BREAKFAST: CLASSIC FRENCH TOAST SERVED WITH SCRAMBLED EGGS AND CHEESE PLATTER.

LUNCH: LEMON GARLIC SHRIMP CAESAR SALAD

SNACKS: FLAT BREAD PIZZA

STARTER: ITALIAN PARMESAN BURRESCHETTA

MAIN: CHICKEN IN BUTTERED MUSHROOM SAUCE, COUSCOUS AND ROASTED ANTIPASTI.

DESSERT: CAPPUCCINO CHEESE CAKE.

DAY 7:

BREAKFAST: EGG PORTHOLES SERVED WITH BACON.

LUNCH: CALICO TACO BOWLS, SERVE WITH GUACAMOLE, SOUR CREAM, SALSA AND MEXICAN SALAD.

SNACK: CHEESE AND MEAT PLATTER.

STARTER: BACON AND AVOCADO EGG ROLLS.

MAIN: ASIAN SALMON SKEWERS, PESTO RICE NOODLE WITH STIR FRY AND PINEAPPLE SALSA SALAD.

DESSERT: BLACK FOREST CAKE.


  • Shipyard: Lagoon
  • Model: Lagoon 56
  • Length: 55.8
  • Beam: 31.0
  • Passengers: 8
  • Year of renovation: 2018
  • Year of construction: 2015
  • Number of cabins: 4
  • Number of WCs: 4

Commodities

Salon Tv
Sun Awning
Special Diets
Ice Maker
Generator
Salon Stereo
BBQ
Hairdryers
Deck Shower
iPod/Device Hookups
Internet Access

Navigation

Inverter
Sailing Instructions
Bimini

Customised Personal Attention Now