SEAHOME
- Type: Catamaran
- Year Built: 2016
- Builder: Lagoon
- Size: 62 ft | 18 m
- High Price: $60,000
- Low Price: $42,000
- Currency: USD
- Summer Locations: Caribbean Virgin Islands (US/BVI)
- Winter Locations: Caribbean Virgin Islands (US/BVI)
- Queen Beds: 5
Qualifications
RYA YACHTMASTER OFFSHORE (SAIL) / MCA 200GT
COMMERCIAL ENDORSEMENT
• PADI DIVE MASTER (250+ dives)
• PADI LEVEL 2 FREEDIVER (24M / 80FT)
• MCA APPROVED ENGINE COURSE 1 & 2
• MCA EFFICIENT DECKHAND (COURSEWORK)
• RYA POWERBOAT II
• EMERGENCY FIRST RESPONSE CPR/AED
• RYA VHF SRC
• STCW BST 2010
Keith has a natural knack for service and people, developed over years of work, travel and adventure. His adventurous spirit comes from an extremely nomadic family, mostly spread between Kenya, the U.K., U.S.A. and of course Australia, where he grew up. Fortunate enough to have been raised as a well travelled youth, Keith grew into someone who can build rapport and friendships with people from many different walks of life and cultures. A trait invaluable when considering the multicultural and close-knit conditions living and working aboard a yacht.
His career has seen him do it all from working on high-profile super yachts that sailed the Eastern Seaboard from Fort Lauderdale to Rhode Island, Nantucket and Martha’s Vineyard; to inshore racing, boat building and several long, off shore passages. After nearly six years in the industry, Keith has recognized that his heart and true passion is in sailing and the calm two hulls of a catamaran in the Virgin Islands. Having sailed around almost all of the windward and leeward isles, Panama, the Andalusian coast of Spain and Ibiza, Portugal, Morocco, Croatia and the Greek Islands of the Saronic Gulf in the Mediterranean, Keith’s got a few stories to share. Keith's favorite part about skippering on yachts is hunting for unique bays and the little hidden gems of the islands; from the best beach bars to reef full of life that can only be reached by boat and discovered with a mask and snorkel
Keith is a certified divemaster (and, soon to be Instructor for the 23/24 season) and free diver who loves hunting for fresh spiny lobster to serve, butterflied and grilled in his signature style paired with one of his craft cocktails. A passionate waterman, sailor, adventurer and enthusiastic lover of the natural world, Keith’s easy going humor and passion for the ocean will put you at ease. Whether it’s chauffeuring guests to dinner by tender or sailing deep downwind in the Sir Francis Drake channel, you are in safe and capable hands with Keith at the helm.
Chef Ryan Katona
Qualifications
Serve Safe Certification, Food Safety Guys, Minnesota 2015
STCW, bluewater 2022
ENG 1, Fort Lauderdale FL, 2022
AHA Healthcare Provider CPR Certification Oakland Community College, Michigan 2013
Ryan was born and raised in Detroit, Michigan. He started working in hospitality at the age of 14. At 16 he picked up his first knife and transitioned into the kitchen. Ryan worked as a chef while trainig to be a paramedic, upon qualification, was an on duty paramedic for 2 weeks, before he realized he missed working with food. Ryan entered and won a worldwide cooking competition called Super Yacht scholarship which sent him to the top maritime academy in the world, and then to France for further culinary training. When not cooking Ryan is a ping pong champion and always travels with his paddles.
Ellen Kay-Shuttleworth- Stewardess/Deckhand
MARITIME QUALIFICATIONS
STCW 10 (incl. PDSD)
Level 2 Food and Hygiene
Eng Medical 1
RYA Yachtmaster Coastal Sailing (Commercially endorsed) RYA Powerboat Level 2
RYA Personal Watercraft Certificate
RYA VHF Radio
Ellen was born in England but grew up in the beautiful coastal town of Knynsa, South Africa. As a young child Ellen and her family often went on week-long camping adventures around South Africa and the neighboring countries. This thrill for adventure gave her a deep interest in traveling the world and all these fond memories of adventure have steered her towards entering the yachting industry. With a BA in Visual Communications, majoring in Graphic Desgin , Ellen loves to show her creative side with flower arrangements, table decorations, themed dinners and much more. Ellen also completed a RYA Yachtmaster Coastal under sail and is very excited to be joining a sailing catamaran. Having previously taken on roles of a deck/stew, she enjoys spending time outdoors, getting involved with waterspouts and exploring the Caribbean. She also enjoys the finer things in life such as creating a memorable experience through good service, food, and wine. Ellen is looking forward to creating an unforgettable experience for guests in the Virgin Islands.
- Captain: Keith Allen
- Language: English
- Years Sailing: 2012
- Years Chartering: 2012
- Crew: 3
- Years Sailing: 2012
- Years Chartering: 2012
- Crew Smokes: No
- Crew Has Pets: No
Sample Menu Chef Ryan Katona
A choice selection of breakfast items served daily would include breads and pastries, cereals, yogurts, fresh fruits, charcuterie, a variety of cheese, house made granola and fresh squeezed juices.
A variety of cooked breakfasts will also be avaialble upon request such as crepes, french toast, pancakes, waffles, eggs any way, sausage, bacon and oatmeal.
The following menu can be served either as plated meals, family style, or buffett.
Breakfast
Housemade Chorizo, Russet Potatoes, Poblano Peppers, Vidalia, Onions, with Poached Eggs and Whole Grain Toast
Salmon Frittata with Tomatoes, Broccolli, Zucchini, Yellow Squash, Carrotts, Cremini Mushrooms, and Dill Ceme Fraiche
Baked Creme Brulee French Toast with a Fresh Mixed Berry Compote
Wood Roated mushroom Omelet with Shallots, Poached Garlic and Chevre
Vanilla Mascarpone Stuffed Crepes, Macerated Berries, Fresh Whipped Cream
Paoched Eggs Florentine on an English Muffin with Sauteed Spinach, Mushrooms, Onions, and Hollandaise Sauce
Banna Nut Waffles with Hazelnut Spread and Fresh Whipped Cream
Chorizo & Egg Tostados with Ranchero Sauce, Smashed Avocado, Pico De Gallo and Sour Cream
Classic Eggs Benedict
Smoked Salmon, Scrambled Eggs, and Dill Cream Cheese served on a Croissant
Lunch
Maple Cure Bacon, Baby Romaine, Sliced Heirloom Tomatoes, and an Avocado Aioli on Grilled Sourdough Bread
Mussels Sauteed in Casino Butter and Chef's Salad
Kansas City Style BBQ Ribs with Watermelon Mint Salad
Spice Grilled Tuna Tostados with Mango-Avocado Slaw & Asian Glaze, served with Cilantro Lime Pilaf
Pork Cheek Potato Gnocchi with Maple Glazed Root Vegetables and Natural Jus
Mac n'Cheese Stuffed Grilled Cheese Wedges in Tomato Bisque Drizzled with Chive Creme Fraiche
Caesar Salad with Grilled Salmon or Chicken
Pan Roasted Chicken with White Wine, Artichoke Hearts, Cremini Mushrooms, Tomatoes, Garlic and Fresh Herbs
Canape
Crispy Salami Cups Filled with Finely Diced Tomatoes, Cucumbers, Kalamata Olives, Feta and Basil
Marbled Avocado Tiles with Mango Ceviche
Wood Grilled Korea Marinated Tri-Tip Skewers with Shishito Peppers and Sweetie Drops
Roasted Sweet Red Pepper and Smoked Garlic Hummus with Crudites
Artisinal Cheese Plate with French Olives, Chutney, and Dried Fruit
Seared Ahi Tuna Sashimi with Soy Ginger Lime Sauce and Seaweed Salad
Spinach and Artichoke Bruschetta served Warm on a Toasted Crostini
Dinner
Crown Roast of Lamb Filled with Harvest Vegetable Couscous
Squid Ink and Truffle Fettuccini Lobster and Shrimp A La Creme
Wild Mushroom Risotto, Grean Bean Almondine, Leaf Salad
Duck Leg Confit with Vanilla Demi-Glace, Yam and Sweet Potato Au Gratin Gruyere, Roasted Brussel Sprouts
Traditional Beef Wellington
Blackened Mahi and Roasted Red Pepper Rouille
Grilled Hangar Steak with Black Fig Demi-Glace, Lemon Grass Infused Rice Pilaf, Broccoli Milanese
Spinach and Artichoke Incrusted Salmon
72-Hour Sherry Braised Beef Short Ribs, Chive and Chevre Whipped Potatoes and Sping Mix with a Roasted Tomato Vinaigrette
Dessert
Frozen Amaretto and Vanilla Souffle
Tarte Tatin with Pecan Creme Fraiche
Pepermint Tartlets
Lavender Creme Brulee served with a Shot of Limoncello
Passion-Fruit Mousse with Bittersweet Chocolate, Poached Strawberries, and Candy Dust
Spiced Rum Bread Pudding wih Dried Cranberries, Creme Anglaise, and Cinnamon Ice Cream
Classic Chocolate Fondant
- Air Conditioning
- BBQ
- Generator
- Hammock
- Ice Maker
- Ipod
- Toilet Paper in Heads
- Tube
| Season | Guests | Rate |
|---|---|---|
| Summer 2023 | 10 | $46,000 |
| Summer 2023 | 2 | $42,000 |
| Summer 2023 | 3 | $42,500 |
| Summer 2023 | 4 | $43,000 |
| Summer 2023 | 5 | $43,500 |
| Summer 2023 | 6 | $44,000 |
| Summer 2023 | 7 | $44,500 |
| Summer 2023 | 8 | $45,000 |
| Summer 2023 | 9 | $45,500 |
| Winter 2023 to 2024 | 10 | $46,000 |
| Winter 2023 to 2024 | 2 | $42,000 |
| Winter 2023 to 2024 | 3 | $42,500 |
| Winter 2023 to 2024 | 4 | $43,000 |
| Winter 2023 to 2024 | 5 | $43,500 |
| Winter 2023 to 2024 | 6 | $44,000 |
| Winter 2023 to 2024 | 7 | $44,500 |
| Winter 2023 to 2024 | 8 | $45,000 |
| Winter 2023 to 2024 | 9 | $45,500 |
| Summer 2024 | 10 | $46,000 |
| Summer 2024 | 2 | $42,000 |
| Summer 2024 | 3 | $42,500 |
| Summer 2024 | 4 | $43,000 |
| Summer 2024 | 5 | $43,500 |
| Summer 2024 | 6 | $44,000 |
| Summer 2024 | 7 | $44,500 |
| Summer 2024 | 8 | $45,000 |
| Summer 2024 | 9 | $45,500 |