LA GRANDE BELLEZZA

from 37000€ per week
17.00 m
Crew: 4
Cabins: 4
Guests: 9
Port: Village Cay

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

A 2019 Leopard 58 offering spectacular top deck lounge/BBQ area with bar, surround sound and state-of-the-art lighting. Lower main deck offers vast space with alfresco dining, swim platform which will lower to water level, walk in salon with lounge/formal dining area, galley and master stateroom and passageway to front cockpit. Below are 3 additional cabins (see accommodations section for cabin details). All cabin offer private en-suite heads with electric toilets and dry shower stalls. Lots and lots of water toys, come play about LA GRANDE BELLEZZA!

Amenities

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : No
  • Sun Awning : Yes
  • Hammock : No
  • Windscoops : No
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In : 9
  • Nude : Yes
  • Hairdryers : Yes
  • Port Hatches : 18
  • Crew Smokes : No
  • Guests Smokes : Aft steps only please
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 20Kw
  • Inverter : Yes
  • Ice Maker : Yes
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

Watersports

Watersports

  • Dinghy size : 14.5′ RIB center console
  • Dinghy hp : 50HP
  • Dinghy Pax : 8
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :No
  • Wave Runners :No
  • Kneeboard : 0
  • Windsurfer : No
  • Snorkel Gear : 10
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : 2
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish : No
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : No

Really giant floating iFloat pads (18 ft)
Floating Island
Floating bean bags

Accommodations & Specs

  • Length : 17.00 m
  • Cabins : 4
  • Guests : 9
  • Crew : 4
  • Make : Leopard
  • Built : 2019
  • Cruising Speed :
  • Fuel Consumption :
  • (1) Master Stateroom is on Main deck forward of Salon has a Queen sized bed, private ensuite head with electric toilet and stall shower. Berth is 77″L x 58″W. It has door to forward cockpit from the Stateroom and from Navigation Station- Office that opens to private patio. Office can be closed off from Salon for privacy.

    (1) Starboard Fwd Cabin on lower level has a Queen bed, private ensuite head with electric toilet and stall shower. Berth size 77″L x 47″W.

    (1) Starboard Aft Cabin on lower level has a Queen bed with private ensuite head with electric toilet and stall shower. Berth size 75″L x 56″W.
    (1) Port Fwd Cabin on lower level with Queen bed with private ensuite head with electric toilet and stall shower. Berth size 77″L x 56″W.

    (1) Port Aft Cabin on lower level with Queen bed with private ensuite head with electric toilet and stall shower. Berth size 77″L x 52″W and there is an upper Pullman berth. Berth size 72″L x 25″W which can be removed.

    *****NOTE: Crew normally use the Port Aft port Cabin but can move to Port Fwd Cabin if clients need Port Aft port Cabin with the Pullman Berth.

    Main salon on main deck along with galley and bar. Aft deck offers alfresco dining and loads of lounge area. Top party deck affords a 360 degree view and beautiful breeze. . This deck offers massive seating and lounge area, a built-in bar with a bar, barbeque, refrigerator, ice-maker, sink Bluetooth sound bar. Top deck also has 55″ Smart TV for events.

    Forward deck has two trampolines for lounging, two bow seats along with a forward private patio.

     

    • Showers : 4
    • Tubs : 0
    • Wash Basins : 4
    • 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

    Dayne Samuel|Captain
    Born: 1964 Nation: BVIslander | Languages: English Italian Spanish
    Marie Perez|Chef/First Mate
    Born: 1964 | Nation: Italian

    Captain Dayne is a BVI citizen and he knows the British Virgins Islands very well. He has sailed these waters since 2017. Captain Dayne has worked for many of the top charter companies in the BVI. He has Captained a variety of Catamarans to include a 40, 46, 50 and 58ft Leopard catamarans as well as a Lagoon 50. He knows all the great places in the BVI to take La Grande Bellezza.

    His years of experience running charter vessels will allow you to relax knowing you’re in great hands! A well rounded waterman he is an avid sailor, sport fisherman and scuba diver, and engineer. Through his passion for everything involving the ocean, he ensures the guests will enjoy many activities during their time aboard.

    He has a Boat Master License, Padi Open Water Basic & Advanced Certified. STCW 95 2015. Captain Dayne is sure to guide you to the best bays and most mystic spots around USVI and BVI. Captain Dayne is passionate about creating a bespoke charter experience for guests based on his knowledge of sailing, fishing, diving and snorkeling.

    We hired Captain Dayne as he was one of the most sought after Captains in the BVI. Captain Dayne brings a new level of service with his teammate Chef and 1st Mate Kip Nesbitt to La Grande Bellezza, truly a Five Star Charter!

    We are sure you are going to love going on charter with Captain Dayne and Chef Kip!

    Marie was born in the Dominican Republic. In her teenage years she moved to Italy where she studied languages. She worked as interpreter/translator along with Web Marketing. Marie also loved cooking part time in restaurants, where she found herself in tune with her soul and real nature.
    In 2010 she totally revolutionized her life by changing profession and started cooking on yachts in the US and British Virgin Islands. Now she is a professional Chef, graduated with Merit from the Ashburton Chefs Academy in Devon, England.
    Marie is a superstar in the galley specializing in tasty Italian, European, North America, and Spanish Caribbean cuisine with a flair for unique presentation and gracious service. She gives her best when inspiration launches her at new “Marie’s Creations”, which are very original, tasty dishes, result of a passionate research into new ways to satisfy the most refine palates.
    Marie has a passion for client service detail and loves to deliver those special touches that bring smiles to all her guests. You will be asking for her amazing recipes when you reluctantly leave Marie’s kitchen. She speaks English, Italian, Spanish and French but is best versed in the language of excellent service and tasty fun.

    Guest Reviews

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