AZULIA II

from 29200€ per week
17.00 m
Crew: 4
Cabins: 4
Guests: 8
Port: YHG

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

AZULIA II, The Premier Caribbean Sailing Yacht Charter. Imagine a fully crewed and catered luxury dream vacation on Azulia, a 2015 Lagoon 560 S2 catamaran. Experience the tranquility and beauty of the Virgin Islands while wrapped in the elegance and prestige of the finest sailing multihull in the Caribbean.

Experience the unspoiled beauty and quality sailing of the Virgin Islands on Azulia II, a premium, fully-equipped Lagoon catamaran available for charter. Excursions depart from the any port in the British Virgin Islands, US Virgin Islands or from eastern Puerto Rico. Explore the beautiful Caribbean while enjoying delectable galley treats aboard beautiful Azulia. Having been gently chartered and meticulously maintained with the same crew, Azulia is among the finest yacht charters that the Virgin Islands can offer.

Azulia II accommodates up to 8 guests in 3 elegant queen guest suites & 1 bunk cabin, each with its own ensuite head and shower. Cabins are beautifully appointed with luxury bedding and linens. She is air-conditioned throughout with individual controls in each cabin. Crew quarters are located in port forward cabin, with own head and shower.

Amenities

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : No
  • Sun Awning : Yes
  • Hammock : Yes
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In : Yes
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches : 2+ per cab
  • Crew Smokes : No
  • Guests Smokes : Off Swim platform/flybridge on
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : Yes
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : Yes
  • Inverter : Yes
  • Ice Maker : Yes
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

Luxury high thread count Bamboo bedding
Memory foam mattress toppers.
Subwing X 2
individual Floaties
Playstation 4
Wii Games Console
Large Screen TV in Salon
Apple TV in Master Cabin
Bose surround sound for movies on BluRay in Salon
Bose Sound Box to play own music (Bluetooth)
Captain serenades with guitar
Guitars on board for guest’s use
Yoga mats and blocks
Set of 2 Boflex free weights (52lbs each)

Watersports

Watersports

  • Dinghy size : 14.1ft
  • Dinghy hp : 50 HP
  • Dinghy Pax : 8
  • Water Skis Adult : No
  • Water Skis Kids : No
  • Jet Skis :No
  • Wave Runners :No
  • Kneeboard : No
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : 3
  • Kayaks 1 Pax : 2
  • Kayaks (2 Pax) : No
  • SU Paddle Boards : 3
  • Fishing Gear : Yes
  • Rods : 6
  • Deep Sea Fish : No
  • U/Water Camera : Yes
  • U/Water Video : No
  • Sea Bobs : No
  • Sea Scooters : No

2 Rigid SUP boards
2 Rigid convertible SUP/kayaks
Foil Board/Wakesurf board (Tow Behind)
Wake Skate
Wake Board
2 Sub-Wings (Tow Behind)
1 towing inter tube
2 floating Fatboy beanbags
6 person floating island + multiple floating chairs/mats
4 Trolling Rods, 2 Spinning Rods. Boat is BVI Registered for fishing (guests need individual permit)
Large and bright red gennaker for fast and effortless downwind sailing

Beach towels provided for guests

Accommodations & Specs

  • Length : 17.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : Lagoon
  • Built : 2015
  • Cruising Speed : 7
  • Fuel Consumption :
  • Lagoon 560 AZULIA II accommodates up to 8 guests in 3 luxurious QUEEN cabins and one bunk cabin all with private heads.All are comfortably outfitted with luxury high thread count bedding and plush towels. Each cabin has a private dry shower stall, vanity with sink and electric toilet. AZULIA is fully air conditioned throughout with individual controls in each cabin.

    Berth dimensions:
    81” L X 63” W

    • Showers : 4
    • Tubs : 0
    • Wash Basins : 4
    • Heads : 4
    • Elec. Heads : 4
    • Helipad : No
    • Jacuzzi : No
    • A/C : Full

    Sample Menu

    Breakfast

     

    Teas-Blends of Herbs – Top quality Coffees

    Smoothies

    Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey

     

    Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon

     

    Croissants: Butter, Chocolate

     

    Handmade piroski with: potato or minced meat

     

    Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

     

    Breads: White, Black, Brioche, Gluten Free

     

    Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup

     

    Smoked Salmon

     

    Cheeses: Graviera, Gouda, Emmental, Feta, Goat

    Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella

     

    Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches

     

    Bacon, boiled sausages

     

    Dried fruits: apricots, plums, cranberries

     

    Nuts: almonds, walnuts, hazelnuts

     

    Cereals: oats, chocolate, honey, cornflakes

     

    Fresh Juices: Orange, Grapefruit

     

    Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt

     

    Eggs: Omelet, fried, poached, scramble, boiled, Kayanas

     

    Day 1 Lunch

     

    Salad

    Textures of tomato, olive, pickle, onion, cucumber sorbet

     

    Starter

    Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle

     

    Main course

    Orzo shrimp, goat cheese, confetti cherry tomatoes

     

    Desert

    Lemon cream, almond cookie, meringue, honey cells

     

    Day 1 Dinner

     

    Salad

    Rocket, feta, watermelon, pine nuts, radish

     

    Starter

    Steamed mussels with fennel, dill, garlic, mustard sauce – ouzo

     

    Main course

    Grouper with saffron sauce, greens, cauliflower puree

     

    Desert

    Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce

     

    Day 2 Lunch

     

    Salad

    Spinach pie salad, feta, dill, spring onion

     

    Starter

    Crab tartare, soy sauce and truffle

     

    Main Course

    Iberico pork, hoisin sauce, sweet potato puree

     

    Desert

    Millefeuille orange, raspberry sauce

     

    Day 2 Dinner

     

    Salad

    Smoked salmon, avocado, cucumber, cottage cheese

     

    Starter

    Shrimp tempura, Panko, sriracha mayonnaise

     

    Main Course

    Risotto village salad

     

    Desert

    Chocolate mousse, caramel sauce, peanuts

     

    Day 3 Lunch

     

    Salad

    Greek salad with feta cheese, fresh oregano, onion pickles, capers

     

    Starter

    Shrimp carpaccio, tarama (fish roe) mousse, cream cheese

     

    Main Course

    Lamb ribs with percussion, baby potatoes, rosemary

     

    Desert

    Milk pudding with ice cream

     

    Day 3 Dinner

     

    Salad

    Rice noodles, shrimp, black sesame

     

    Starter

    Octopus, fava cream, pickles, onion, capers

     

    Main Course

    Lobster spaghetti, tomato sauce, fresh basil, parmesan

     

    Desert

    Cream Brulee with fresh vanilla and ice cream

     

    Day 4 Lunch

     

    Salad

    Rice rolls with crab, avocado, cucumber, wasabi cream

     

    Starter

    Shrimp dumplings, cucumber pickle, soy sauce, coconut milk

     

    Main Course

    Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms

     

    Desert

    White chocolate and strawberry chocolate, fresh blueberries

     

    Day 4 Dinner

     

    Salad

    Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala

     

    Starter

    Moussaka croquette, béchamel cream, tomato jam

     

    Main Course

    Mushroom risotto, fresh truffle

     

    Desert

    Tiramisu cream, caramel ice cream

     

    Day 5 Lunch

     

    Salad

    Beetroot, yogurt with orange and asparagus

     

    Starter

    Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle

     

    Main Course

    Cod, potato and garlic cream, black caviar

     

    Desert

    Mango cheesecake, raspberry ice cream

     

    Day 5 Dinner

     

    Salad

    Caspatsio with fresh oregano, feta and watermelon

     

    Starter

    Oysters with lemon pearls and tarama

     

    Main Course

    Beef fillet, mushrooms, king oysters, pea puree

     

    Desert

    Chocolate fudge, with fresh vanilla and ice cream

     

    Salad

    Okroshka Russian cold soup with dill yogurt and fresh vegetables

     

    Starter

    Scallops, Bern Blanc sauce, peas and greens

     

    Main Course

    Saute sea bream, bean cream, croutons, cuttlefish ink

     

    Desert

    Poached pear, tangerine cream, yogurt ice cream

     

     

    Day 6 Dinner

     

    Salad

    Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic

     

    Starter

    Beef Tartar, fresh truffle, potato chips

     

    Main Course

    Spinach ravioli, goat cheese, sauteed chicken, yellow curry

     

    Desert

    Churros, savory caramel sauce, strawberries and hazelnuts

     

    Day 7 Lunch

     

    Salad

    Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad

     

    Starter

    Tuna carpaccio with lid, truffle, tomato seeds

     

    Main Course

    Cabbage stuffing with grouper and eggnog biscuit sauce

     

    Desert

    Baklava with Aegina peanuts, ice cream

     

     

    Day 7 Dinner

     

    Salad

    Fresh various shells with lemon dressing

     

    Starter

    Kakavia with stone fish

     

    Main Course

    Risotto with fresh tomato sauce and red mullet

     

    Desert

    Eclairs, vanilla cream and strawberry sauce

    Crew Profiles

    Number of Crew:2

    Richard Coning|Captain
    Born: 0 Nation: USA | Languages: English
    Ekaterina Cherkez|Chef/First Mate
    Born: 0 | Nation: USA

    Team Bio:
    Growing up on the east coast sailing and the ocean were a large part of Rich’s childhood. After
    an offshore sailing trip to the Caribbean at age 18, he was convinced that a life at sea was
    where he belonged. After meeting Ekaterina a few years later, they purchased their own
    sailboat and cruised the east coast, Bahamas, and Caribbean. In between cruising on their own
    boat they slowly began picking up jobs on yachts to fund their travels. This led to a full time
    position as a captain and chef couple in charter catamarans in the Caribbean. Rich has a great
    eye for detail and is very passionate about yacht maintenance, sailing, and entertaining guests.
    Kate is an excellent mate helping in all aspects of sailing, all while delivering fantastic meals
    from the galley. She is very passionate about using local quality ingredients in her meals,
    fitness, and daily Pilates.

    Richard Coning
    Nationality: USA
    DOB: 7/29/1990
    Language: English

    Captain Rich hails from a small coastal town on the Atlantic Ocean. Growing up on the ocean,
    he has spent his entire life on the water. He was introduced to sailing after high school, when
    he crewed on a boat headed for the Virgin Islands. Immediately he was hooked and spent the
    next two years sailing and surfing the Caribbean. After meeting Kate, the two of them
    purchased and rebuilt their own boat to cruise the islands. A few years later he decided to
    pursue sailing professionally. After obtaining his 50 ton masters license with the UCSG, Rich
    and Kate have worked on boats along the East coast, Caribbean, and Mediterranean. With
    years of experience sailing together and an extensive knowledge of Virgin Islands waters, you
    will be in great hands.

    Rich’s main passion in life is being in the ocean and enjoying the outdoors. As an active
    member of the Surfrider foundation, he is always looking for ways to live a more sustainable life.
    He looks forward to sharing his passion for water sports with guests, whether it’s tracking down
    waves along Tortola’s north shore, stand up paddle boarding, or wakeboarding.

    His favorite part of the day is entertaining guests with craft cocktails and tales of the days
    adventures while the boat effortlessly sails off into the sunset.

    Ekaterina Cherkez
    Nationality: USA
    DOB: 1/15/1991
    Languages: English, Russian

    Growing up in a landlocked city in Russia, the idea of sailing the ocean had never crossed
    Kate’s mind. It wasn’t until a summer exchange program brought her to the Atlantic coast where
    she met Rich. Now married for 9 years and after many sailing trips on their own boat, she
    couldn’t imagine life any other way.

    With a degree in Nutrition and Dietetics from San Diego State University, her fresh culinary style
    reflects throughout a healthy fare. She channels all her incredible energy and brilliant ability to
    think outside the box into creating delicious masterpieces for guests to enjoy.

    Having had the opportunity to travel the world, including Egypt, Thailand, Greece, and Italy, she
    has had the chance to sample many of the world’s cuisines. She takes great delight in sharing
    these flavors with you. Mediterranean and Asian inspired dishes enriched by quality produce
    and locally sourced fresh ingredients is the mainstay of her cooking. Vegetarians and vegans
    are very welcome with Chef Kate!

    Kate seamlessly marries her talent in the galley with her natural ability to entertain. She is very
    flexible with a lively, outgoing, and bubbly personality. Kate aims to make your vacation as
    enjoyable and as fun as possible

    Guest Reviews

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