SEAGLASS 74 Yacht Charter - Luxury Fully Crewed Yacht Charters

SEAGLASS 74

from 49500€ per week
22.00 m
Crew: 4
Cabins: 4
Guests: 8
Port: Village Cay - Winter

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

SEAGLASS 74 – “The Ultimate Cruising Yacht.”

Best in Show 66ft and up, 2019 St. Thomas Charter Yacht Show

A spacious and pacey power catamaran, 74ft (22.5m) Horizon-built SEAGLASS 74 is highly awarded and popular with charter guests for her many features and amenities. Described as “The Ultimate Cruising Yacht”, SEAGLASS boasts exceptional space equal to a much larger monohull vessel and is available for charter in the Bahamas.
The modern clean lines of Sea Glass 74, a Horizon PC74, have been skillfully created from the drawing board of renowned designer, JC Espinosa, known for his flair for designing very elegant mega yachts. Sea Glass 74 is a stunningly beautiful power catamaran with free-flowing lines, a superstructure that is pleasing to the eye and draws your attention to study her complex simplicity. The yacht’s luxurious, plush interior sets her apart.
Charter guests will appreciate the main deck, with all the primary living areas on a single level, including the massive aft deck with dining for 10 and lounging for 8, a bar and ample storage lockers. The large saloon offers seating for 8, separate inside formal dining for 8, gourmet galley with island and bar with 4 stools. Forward on the main deck is the glamorous full beam master stateroom with walk around King bed, 180-degree views, spacious en-suite bathroom, sofa, vanity, and ample storage.
The lower decks offer two large King VIP en-suite staterooms, port, and starboard forward. The fourth guest en-suite stateroom, port aft, can be configured to accommodate a couple or 3 children. The crew cabin is in the starboard aft section of the yacht.
The yacht’s flybridge is an entertainer’s delight, with large comfortable dining and lounging for up to 10 guests, a well-equipped bar with seating for 5, a day head, a separate BBQ area and dinghy stowage plus loads of room for chaise lounges once anchored off a secluded beach in an exotic location.
The aft deck Hi/Lo swim platform, suspended between the hulls, ensures that everyone can access the water with ease. The foredeck offers two large sun pads and bow seats.
Step aboard Sea Glass 74 for a luxurious vacation of fine dining, relaxation, and adventure.

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : Yes
  • Sun Awning : Yes
  • Hammock : No
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In : 8
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : No
  • Guests Smokes : Transoms only pls
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 29kW & 13.5kW
  • Inverter :
  • Ice Maker : Yes
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

Watersports

  • Dinghy size : 16 ft RIB
  • Dinghy hp : 100Hp
  • Dinghy Pax : 8
  • Water Skis Adult : Yes
  • Water Skis Kids : 0
  • Jet Skis :No
  • Wave Runners :2
  • Kneeboard : Yes
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods : Lots
  • Deep Sea Fish : Yes
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

NOTE: Wave Runners not for use in the Virgin Islands.

Accommodations & Specs

  • Length : 22.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : Horizon
  • Built : 2017
  • Cruising Speed : 18 knots
  • Fuel Consumption : 90
  • SEAGLASS 74 offers her guests bespoke comfort and room in a main-deck master king suite, two forward king suites, and an amidships twin-OR-king suite.

    • 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:3

    Paul Trembath|Captain
    Born: 1973 Nation: UK | Languages: English
    April Trembath|Chef
    Born: 1973 | Nation: UK

    Paul grew up on the coast of Cornwall in the UK where he learnt to sail dinghies when he was only 12 years old. He achieved his Commercial Yacht Master and Cruise Instructor in Gibraltar, which opened the door to this amazing lifestyle. He has sailed extensively in the UK, the Atlantic
    & the Mediterranean. In more recent years, has been fulfilling his dream of operating luxury Catamarans in the Caribbean & Bahamas. Paul got hooked on diving in 1995 and became a Dive Instructor in 2012. He enjoys underwater photography and would love to dive beneath the ice in the Antarctic.

    Growing up around the Rocky Mountains in Canada, as a youth April wanted to explore the world, and soon traveled from coastline to coastline. She lived in New Zealand for 7 years where she fell in love with the adventure of sailing. It began with her employment as a stewardess on a 72ft Swath Ocean Catamaran in 2007, and quickly grew from there. Obtaining her Commercial Yacht Master and becoming a qualified diver opened up a love,
    respect and appreciation for life on the water. Combined with a passion for nutritional creativity, April uses innovative techniques to bring you fresh, healthy dishes and sail you into a culinary paradise.

    George Filip is a Romanian who speaks fluent English and is fluent at all watersports which makes him a great first mate. Equally adept at assisting above and below deck. He helps the Captain and guests on deck and acts as chief steward below – George is especially popular at Happy Hour where he shows off his expertise as a mixologist.
    Paul, April and George feel privileged to be your hosts and thoroughly looking forward to giving you a vacation of a lifetime.

    Crew are fully vaccinated for COVID 19.

    Guest Reviews

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