LADY M

Yacht Description

Lady M is a Lagoon 620 which first set sail in 2016. With its large interior and exterior space, you will travel in unparalleled comfort and elegance.

Designed with 2 double/queen cabins, Lady M has a bathroom with a separate shower in each cabin. Private access from the cockpit, private lounge, large shower: the king master suite is a masterpiece where you will enjoy relaxing. Opening onto the cockpit, the wardroom offers a luxury living room port side and a double dining table on the starboard side, all in a large, clear space surrounded by big vertical windows, which create a great spot for meals and relaxing. On the outside, you can choose between sitting in the act cockpit with a view over its two large skirts, on the spacious, flybridge which can be completely shut, where you can enjoy a 360 degree view, or behind, on the large trampolines, whilst sunbathing.

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 : No
Dine In : 8
Nude : No
Hairdryers : Yes
Port Hatches : Yes
Crew Smokes : No
Guests Smokes : On deck, downwind
Guest Pets : No
Children Ok : Yes
Gym/Exercise : No
Elevators : No
Wheel Chair Access : No
Generator : 9KW
Inverter : Yes
Ice Maker : Yes
Stabilizers : No
Make purified drinking water : No
Re-usable water bottles : No

Washing Machine and dishwasher
Chess, backgammon, french Scrabble, playing cards , poker, Taro

No DVD. But a DVD/ blueray player

Watersports

Dinghy size : 4.20m
Dinghy hp : 50
Dinghy Pax : 8
Water Skis Adult : Yes
Water Skis Kids : No
Jet Skis :No
Wave Runners :No
Kneeboard : No
Windsurfer : No
Snorkel Gear : 8
Tubes : Yes
Scurfer : No
Wake Board : Yes
Kayaks 1 Pax : No
Kayaks (2 Pax) : Yes
SU Paddle Boards : 1
Fishing Gear : Yes
Rods :
Deep Sea Fish : No
U/Water Camera : No
U/Water Video : No
Sea Bobs : No
Sea Scooters : No

Stand Up Paddle Board, Ski Tube.
No fishing in BVI.

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

Laurent Prat|Captain Born: 1963 Nation: French | Languages: English and French. Also conversational Spanish and Italian (Philippe)

Lily Shellen |Chef/Hostess Born: 1963 | Nation: Canadian

CAPTAIN LAURENT PRAT:
Having always been passionate about the sea, Laurent firstly devoted himself to surfing sport activities. After traveling on his first sailboat, he undertook maritime education and was awarded with his Captain 200 sailing and Captain 500 UMS certificates. Over the last 15 years, Laurent has covered 150,000 nautical miles on the Atlantic, Pacific, The Channel, Indian Ocean and the Red Sea, with 15 sea crossings and as many seasons on the Mediterranean on chartered or private boats. As an expert of the Mediterranean, Laurent combines comfort, security, listening and advising throughout your trip on board.

CHEF/HOSTESS LILY SHELLEN:
My name is Lily, I was born on a gentleman farm in Canada, where I spent the 3 first years of my life between my Canadian father, french mother, and older brother. Then I moved with my mother and brother to the south of France in a country house in the hinterland of Nice. I had a happy childhood with many outdoor activities (mountain hiking, running, horse riding, kart, sailing) also did 8 years of theater, and traveled the world backpacking with my family.

I am a very active person and still spend my free time backpacking around the world, with friends or on my own for a few months at a time, discovering different cultures, hiking, living with the inhabitants, hitchhiking, and sleeping in the wilderness.

I attended a 3-year college hospitality education, on cooking and silver service and started working as a waitress in trendy restaurants on the french riviera and Corsica at 16.

My mother was a hospitality, English, and stcw 95 trainer at the merchant marine school in Nice and I naturally was attracted by the yachting industry. I obtained my stcw 95 at 18, and worked on yachts ever since as a chief/stew/deckhand, mostly on sailing yachts.

I enjoy cooking healthy Mediterranean food (fish, vegetables) and love to organize fishing activities with the guests, and make sure that their needs are fulfilled. Most guests actually enjoy the light, healthy and tasty food I cook. I am very much at ease with silver service, for owners as well as charter guests.

I have the reputation to be very sociable, friendly, bubbly, smiley, and generous.

I make a point to please people and give my very best and every task on board,

Philippe and Lily look forward to meeting you on Lady M to share sailing in the Caribbean waters, quality time, and some excellent cuisine.

LADY M YACHT CHARTER

Yacht Specs

Tonia Markou

Yacht Description

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Amenities

Watersports

Meet the Crew

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