KARMA

Yacht Description

Welcome to S/Y Karma, an award winning Lagoon 50 and home of your next amazing sailing vacation. Offering the highest levels of luxury, comfort, and extravagance, this cruising catamaran is the perfect yacht for your friends and family. Karma offers multiple social areas including the flybridge with 360 degree ocean views, the spacious cockpit and salon with easy interior and exterior access, and the foredeck lounge where you can bask in the Caribbean sun.

For our underwater adventure seekers, Karma is fully equipped with scuba diving and snorkeling equipment, and a hydraulic swim platform for easy access in and out of the water. Above the water, paddle along on our SUPs or our two person kayak, or take a load off on the floating dock Lily Pad.

Get ready for the greatest week of your life on your luxurious catamaran vacation aboard Karma.

Gallery

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

Jake Lockwood|Captain
Born: 0 Nation: USA | Languages: English

Mackenzie Thomas|Chef and First Mate
Born: 0 | Nation: USA

Captain Jake Lockwood

Growing up among the mountains and lakes in the resort town of Whitefish, Montana, Jake has always loved the outdoors and being on the water. Always exploring, Jake moved east for his undergrad at Georgetown University, studied abroad in Budapest, and after graduating with a business degree, headed for the hustle of New York City. After taking a sailing vacation in the Caribbean, Jake was inspired to continue his passion on the water and he left his desk job behind to pursue sailing and diving full time! Jake has now chartered guests throughout the Virgin Islands, Croatia, and Italy and attained his Divemaster Certification in Portugal. Jake is excited to continue sailing in the Caribbean creating amazing experiences and unforgettable memories with his guests. When not sailing, you’ll find Jake exploring new places and cultures, mountain biking, golfing, skiing, playing soccer, and eating as many new foods as he can find along the way

Qualifications
-USCG 100T with Sail Endorsement
-Padi Dive Master
-ASA 101-106 Advanced Coastal Cruising
-STCW
-RYA VHF Certificate
-First Aid & CPR

Chef Mackenzie Thomas

Also from Montana, Mackenzie studied at the University of Oregon before trading in her small town roots for an array of passport stamps from around the globe. She’s spent time learning in restaurants in Australia, Vietnam, and France and held onto the cuisines from every culture. Before working in the Mediterranean, Mackenzie was managing a high end beach club in Bali, where she dealt directly with guests and staff from around the world, providing exceptional service to her clientele. She now combines her love of cooking with her love of life on the water with her guests. Mackenzie has chartered in the BVIs, the USVIs, Croatia, Montenegro, Italy, Florida, and the Bahamas. She earned her Divemaster certification from Portugal, and now gives her guests another way to explore the beautiful Caribbean waters. She loves to connect with her guests and show them a truly unique holiday, and knows that with the help of her dynamite captain Jake, everyone will walk away with some amazing memories.

Qualifications:
-Food Service and Hygiene Level 2
-Padi Dive Master
-STCW
-First Aid & CPR

<b>Crew fully vaccinated<b/>

KARMA

Yacht Description

Amenities

Amenities

Watersports

Watersports

Accommodations & Specs

Gallery

Sample Menu

Crew Profiles

Guest Reviews

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