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BABAC

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Yacht Description

BABAC yacht is a 76.00 ft long sailboat catamaran and spends the summer and winter season in British Virgin Islands. It was built by Lagoon in 2018. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins.

The sailboat features 2 x Volvo D4 180hp 1 Onan 27kw 1 Onan 19kw engines .

Accommodation

Sleeps 8 guests in 1 Master Cabin, 2 Double Cabins and 1 Double Cabin convertible into 2 Singles

BABAC Yacht Details

8

Guests

4

Cabins

2

Crew

Lagoon

Built by

$62,000 - $78,000

Weekly price low-high season

Amenities

Salon Stereo: Yes
Nude: Inq
Crew Pets: No
Special Diets: Inq
Kosher: Inq
Gay Charters: Inq
Crew Smokes: Inq

Price Details

Price from: €62,000

High season rate: $78,000

Christmas week 1-8 Guests: 75 000 USD per week
New Year's week 1-8 Guests: 78 000 USD per week

Specifications

Tube: Yes
Guests: 8
Pref Pickup: BVI
Draft: 1.9
Cruising Speed: 8
Helipad: No
Maxspeed: 11
Other Pickup: St. Thomas
Built: 2018
Cabins: 4
King: 1
Queen: 3
Heads: 4
Electric Heads: 4
Jacuzzi: No

Features

BBQ: 0
AC: Full

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication: WiFi depends on location. 4G SIM Cards or Marina WiFi
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: 505 Williams Diesel Jet tender
Kayaks 1 Pax: 0
Kayaks 2 Pax: 0
Dinghy Hp:
Floating Mats: 0
Dinghy Pax:
Swim Platform:
Water Skis Adult: Yes
Boarding Ladder:
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: 0
Beach Games: 0
Wave Runners: 0
Fishing Gear: 0
Kneeboard: 0
Fishing Gear Type:
Windsurfer: 0
Rods:
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes

Crew

Crew Information

Captain: Dylan Burn

Dylan Burn - Captain

Before starting his sailing career, Dylan was a beach lifeguard and worked for Sea search and rescue. He started working on the rescue boats and finished his rescue career jumping out of helicopters as a rescue diver.

Dylan started his sailing career in Cape Town, South Africa. He sailed boats between Cape Town and Namibia. After chartering in Mozambique and Madagascar, he started chartering in the British Virgin Islands. Since then Dylan has done multiple Atlantic crossings, exploring the Mediterranean and the European West Coast. Dylan has spent most of his last 4 years exploring the Caribbean. “I absolutely love the Caribbean. So many beautiful islands to choose from. I have really enjoyed my time exploring the raw beauty of the Caribbean. There is something here for everyone. We are super blessed to be able to share all these great moments with guests from all over the world.”

Dylan is definitely an adventure seeker. His hobbies include Surfing, free diving, scuba diving, spear fishing and of course sailing, You can expect a great time sailing with Dylan. Snorkelling magical reefs, wake boarding in tranquil bays, learning how to sail and navigate, sunset cocktails with interesting conversations and endless laughs.

Nina-Sue Hopkins - Chef/Stewardess

Nina-Sue grew up on a wine farm with a family who have always been passionate food and wine lovers.

Nina-Sue attended a top-notch cooking school in South-Africa where she earned a culinary certificate. She also studied dramatic arts and worked in the entertainment industry for a while before she started traveling the world and sailing the seas. Nina-Sue is an advanced diver and absolutely in love with the underwater aquatic wonderland life.

Together Dylan and Nina-Sue welcome you aboard for an active, fun and completely custom tailored trip on BABAC.

Menu

Sample Menu


By Chef Kristine Andreassen


Breakfast


Eggs Benedict


Poached Eggs – Canadian Bacon – Herbed Roasted Tomatoes- English Muffins- Hollandaise Sauce- Fresh Herb Pistou


Mini Cinnamon Rolls


Mixed Berry Bowls


 


Individual Shakshoukas


Baked Eggs- Za’atar Spiced Tomato and Pepper Sauce- Feta Cheese- Cilantro- Warm Pita Triangles


Strawberry Oatmeal Bars


Kiwi and Dragon Fruit


 


Croque Madame Sandwiches


Fried Egg- Gruyere- French Ham- Béchamel Sauce- County Bread


Chocolate Croissants


Bruleed Grapefruit Halves


 


Buttermilk Pancakes


Warm Maple Syrup- Chicken Apple Sausages


Honeydew and Blackberry Bowl with Basil and Lime Drizzle


 


Frittata


Fontina Cheese- Leeks- Spinach- Basil- Prosciutto- Lemon


Cinnamon Baked Donuts


Baked Pears with Walnuts and Honey


 


Classic French Omelets


Gruyere Cheese- Asparagus- Crumbled Bacon- Shallot- Thyme


Blueberry Muffins


Mango and Banana Bowl with Coconut Cream


 


Cured Norwegian Salmon


Beet and Citrus Cured- Herbed Cream Cheese- Fresh Bagels- Red Onion- Tomato- Capers


Chocolate and Cinnamon Crumb Banana Coffee Cake


Apricot and Plum Bowl


Daily Fresh Squeezed Orange Juice


Greek Yogurt and Homemade Maple Granola


 


 Lunch


Chicken and Kale Salad


Brined Chicken- Kale- Quick Pickled Apples- Gruyere Crisps-Creamy Dijon Dressing


Freshly Baked Rolls


Chocolate Chip Cookies


 


Tuna Asian Salad


Marinated Yellow Fin Tuna- Cucumber and Soba Noodles-Avocado- Crispy Wonton Strips-Thai Vinaigrette- Sriracha Aioli


Freshly Baked Rolls


Vanilla Madeleines with Lemon and Cardamom Sugar


 


Balsamic Fig Chicken and Quinoa Salad


Balsamic and Fig Grilled Chicken- Red Quinoa- Shaved Fennel- Celery- Walnuts- Balsamic Red Onions-Dried Cranberries- Gouda Cheese- Diced Fuji Apples- Sherry Vinegar


Freshly Baked Rolls


Peanut Butter Blossom Cookies


 


Crab Cakes


King Crab Meat- Avocado and Jalapeno Crema- Mango, Red Pepper, and Corn Salsa - Butter Lettuce


Freshly Baked Rolls


Coconut Macaroons with Dark Chocolate


 


Grilled Lobster Tail Cobb Salad


Caribbean Lobster Tails- Butter Lettuce- Bacon Crumbles- Corn- Cherry Tomatoes- Avocado- Blue Cheese- Egg Wedges- Lemon Tarragon Vinaigrette


Freshly Baked Rolls


Palmiers with Vanilla Bean and Pecan


 


Grilled New York Strip Steak Salad


Marinated Steak-Mixed Greens-Spicy Candied Walnuts-Gorgonzola Crumbles- Diced Red Apples- Maple Cider Vinaigrette


Freshly Baked Rolls


Dried Fruit, Mixed Nut, and Crystalized Ginger Chocolate Bark


 


Herbed Goat Cheese Tart and Salad


Goat Cheese- Lemon-Basil-Chives- Dill- Arugula Salad- Heirloom Cherry Tomatoes- House Made Vinaigrette


Freshly Baked Rolls


Key Lime Short Bread Cookies


 


Hor d’oeuvres


Prosciutto Wrapped Melon


 Honeydew- Cantaloupe- Prosciutto- Parmesan Shards-Balsamic Reduction


 


Cheese Board


Gorgonzola- Aged Cheddar- Goat Cheese Brie- Gouda-Port Salut- Apple Slices- Fig Preserves- Grapes


 


Tomato Bruschetta


Garlic Toasts- Heirloom Tomatoes- Basil- Mini Mozzarella Balls- Aged Balsamic Vinegar


 


Veggie Platter


Carrots- Celery- Cucumbers- Red Peppers- Cherry Tomatoes- Homemade Hummus- Crispy Chickpeas


 


Baked Brie


Warm Baked French Brie- Spicy Candied Bacon- Apple Slices-Crackers


 


Coconut Shrimp with a Trio of Sauces


Baked Coconut Crusted Shrimp- Sweet Chili Dipping Sauce- Sriracha Aioli- Tropical Pineapple Sauce


 


Mediterranean Flatbreads


Homemade Flatbreads- Hummus Base- Zucchini- Roasted Red Pepper- Marinated Artichokes-Manzanilla Olives- Feta Cheese


 


 Dinner Menus


Starter: Carrot and Avocado Salad


Spicy Roasted Carrots- Avocado Slices- Spinach-Sprouts-Toasted Seeds-Roasted Citrus Dressing- Crème Fraiche


Entrée: Tiger Prawns


Garlic Roasted Prawns- Crispy Rice Cakes- Red Pepper and Preserved Lemon Emulsion-Micro Greens


Dessert: Strawberry Cups


Orange Flower Strawberries-Mint Sugar


 


Starter: Sea Scallops


Brown Butter Seared Scallops- Basil Pesto- Oven Roasted Heirloom Cherry Tomatoes- Fresh Basil


Entrée: Duck


Crispy Skinned Duck Magret- Peach and Mustard Seed Chutney- Crushed New Potatoes- Arugula- Caramelized Honey Vinaigrette


Dessert: Lemon Meringue Tart


Sweet French Pastry- Lemon Curd- Italian Meringue


 


Starter: Soup


Pureed Brie and Pear- Brandied Dried Cherries- Diced Pears- Chives


Entrée: Lamb


Herb and Cumin Crusted Rack of Lamb- Salt and Vinegar Crispy Baby Potatoes- Sauteed Greens- Balsamic Reduction


Dessert: Crepes


Buckwheat Flour Crepes- Caramelized Apple Slices- Hot Toffee Sauce- Homemade Vanilla Ice Cream


 


Starter: Gnocchi


Homemade Gnocchi- Chorizo- Spinach- Roasted Red Peppers- Whipped Goats Cheese


Entrée: Mahi Mahi


Grilled Locally Caught Mahi Mahi- Lemon Roasted Asparagus- Black Garlic Hollandaise Sauce


Dessert: Chocolate Soufflés


Dark Chocolate Soufflés- White Chocolate Cream


 


Starter: Salad


Warm Cremini Mushrooms- Prosciutto- Shaved Parmesan- Sundried Tomatoes- Mixed Greens- Sherry Vinegar


Entrée: Chicken


Sauteed Free Range Chicken- Homemade Linguine- Roasted Tomatoes- Herbs de Provence- Tarragon- Parmesan


Dessert: Crème Brulee


Grand Marnier- Vanilla Bean- Raspberries- Tuile


 


Starter: Sashimi


Thinly Sliced Red Snapper- Shredded Daikon- Wasabi Paste- Pickled Ginger- Soy Sauce


Entrée: Pork


Marinated and Grilled Pork Tenderloin- Coconut Green Curry Sauce- Coconut Water Black Rice- Cumin and Lime Spiced Pumpkin Seeds- Cilantro


Dessert: Pavlovas


Individual Pavlovas- Passion fruit Scented Whipped Cream- Kiwi-Mango- Blueberries- Strawberry Gastrique


 


Entrée: Salad


Heirloom Tomato Slices- Golden Tomato Dressing- Poached and Chilled King Crab Claws- Crispy Caper Remoulade- Chives- Edible Flowers


Entrée: Steak


Port and Spice Marinated Filet Mignon- Rosemary Mashed Potatoes- Shallot Marmalade- Garlic and Cream Demi Glace- Fennel and Celery Salad


Dessert: Bête Noire


Chocolate Ganache Squares- Raspberry Sauce- Vanilla Whipped Cream  

Gallery

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    • BABAC

      Price from $62,000

      High season $78,000

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    Yachts in British Virgin Islands for Winter 2019/2020 are 60% reserved. If you are considering a charter in this time period, inquire now!

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