DRAGONFLY

from 38000€ per week
Crew: 4
Cabins: 4
Guests: 6
Port: Nanny Cay, BVI

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

Dragonfly is a 2019 Lagoon 620 which accommodates 8 guests in 4 Queen Cabins.

Amenities

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : No
  • Sun Awning : 0
  • Hammock :
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In :
  • Nude : Yes
  • Hairdryers : Yes
  • Port Hatches : Yes
  • Crew Smokes : No
  • Guests Smokes : Sugarscoops Only
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : Yes
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 21 kw Onan and a 15 kw Panda
  • Inverter : 8,000 watts
  • Ice Maker : Parker
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

Yoga Mats and Hand Weights

Watersports

Watersports

  • Dinghy size : 15 Ft. Highfield Center Console
  • Dinghy hp : 70 HP
  • Dinghy Pax : 10
  • Water Skis Adult : 0
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods : 2
  • Deep Sea Fish : Yes
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : Yes

2 Sea Doo Sea Scooters

Accommodations & Specs

  • Length :
  • Cabins :
  • Guests :
  • Crew :
  • Make :
  • Built :
  • Cruising Speed :
  • Fuel Consumption :
  • Dragonfly accommodates 8 guests in 4 Queen cabins, each with en suite heads with dry shower. The starboard aft cabin is the VIP suite. The crew takes the port midship bunk cabin.

    • Showers : 4
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 0
    • 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
    David Scallan|Captain Born: 0 Nation: | Languages:
    Valentina Saenz de Regadera|Chef/Mate Born: 0 | Nation:
    Captain Dave Scallan grew up by the water in a small, coastal town in South East Ireland. Water safety and yachting are in his blood. Dave’s dad ran a water rescue operation and his parents pushed him to sail as a young boy. Growing up he raced dinghies, sailed in regattas and spent as much time on the water as he could. During his university years, Dave earned his degree as a mechanical engineer while simultaneously becoming a senior instructor through the Irish Sailing Association.

    Dave then went on to instruct sailing in more than four different yacht clubs in Ireland. After his time in Ireland, he developed a strong desire to travel and live internationally. He took a position at the Southern Yacht Club in New Orleans as a sailing director. After his time in the states, Dave decided to combine his love of the water with his engineering background and worked on super yachts in Spain, Italy and Greece.

    Dave became a delivery captain in France where he completed four Atlantic crossings. After working as a delivery captain in France, he found himself in the Caribbean, where he has been based for 5 years while spending the last season in the Exumas, in the Bahamas.

    Dave has more than 40,000 miles as a captain alone. He attributes his long maritime resume to his sense of humor, ability to whip up a drink and a good time. His goal is to take each day and make the most of it, both on and off charter. His larger than life personality, combined with his experience make him a fun, passionate captain. In his spare time, he wakeboards, kite boards, skis (on both liquid and frozen water), keeps up with his favorite rugby teams, and scuba dives.

    Chef Valentina Saenz de Regadera was born and raised in the coastal city of Viña del Mar - Chile, by a Chilean mother and Argentinean father, she grew up in a house that blends the culinary traditions inherited by her European great grandparents with the Latin American flavors. From a very young age, she started cooking but it wasn’t until after graduating college that she decided to pursue her passion for cooking, moving to Argentina, where she went to culinary school in Buenos Aires. Her career would take her to work and live in countries such as Australia, Germany and Canada, visiting over 32 countries in the last 7 years. Extremely passionate about food and hospitality, she aims to give the best customer service with an eye for personal detail, paying tribute to that mix of flavors and sea side feel she grew up in.

    Over the years she has worked in various kitchens, from trendy bars, to hip cafes, bistros in the mountains to high end restaurants in multicultural cities, constantly learning new flavors and techniques. She has a great sense of adventure, loves to dive, travel, sail and enjoy the outdoors and through her dishes you will travel alongside her memories, tasting the food from around the globe, with a Latin American twist.

    Dave and Valentina look forward to showing you a wonderful time on board Dragonfly!

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