THE BIG DOG

from 23900€ per week
18.00 m
Crew: 4
Cabins: 4
Guests: 8
Port: Nanncy Cay, BVI

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

The Big Dog is a large and spacious 62′ catamaran offering spacious comfort and plenty of lounging area. With 4 guest cabins each with queen berths, TV/VCR/DVD/Stereo, private ensuite electric heads and stall showers. Large main salon has a great bar for happy hour and formal dining area. She has a spacious aft deck for lounging and alfresco dining plus a topside flybridge with padded lounge area to enjoy the refreshing breezes and a spectacular 360 degree view. Forward she has huge trampolines with padded seat backs for comfort.

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 : 8
  • Nude : No
  • Hairdryers : Yes
  • Port Hatches : 21
  • Crew Smokes : No
  • Guests Smokes : stern steps
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 20Kw & 12Kw
  • Inverter : 3500W
  • Ice Maker : YES
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

Wonderful and large salon bar for happy hour gatherings.
Formal dining inside or alfresco dining outside.
Padded top deck lounge area.
All guest cabins have Apple TV.

Watersports

Watersports

  • Dinghy size : 15ft Ctr Console
  • Dinghy hp : 60Hp
  • Dinghy Pax : 8
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :No
  • Wave Runners :No
  • Kneeboard : Yes
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : 3
  • Scurfer : No
  • Wake Board : Yes
  • Kayaks 1 Pax : 2
  • Kayaks (2 Pax) : No
  • SU Paddle Boards : 2
  • Fishing Gear : No
  • Rods : 0
  • Deep Sea Fish : No
  • U/Water Camera : No
  • U/Water Video : No
  • Sea Bobs : No
  • Sea Scooters : Yes

(2) Stand Up Paddle Board
Football
Frisbee
Lily Pad
Hot Dog – 3 person Towable
(1) – 2 person tube
(1) – 1 person tube
2 Sea Scooters

Accommodations & Specs

  • Length : 18.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : Leopard
  • Built : 2002
  • Cruising Speed :
  • Fuel Consumption :
  • (4) guest staterooms, each with full A/C, flat screen TV, Apple TV & stereo, private ensuite bath with electric toilets and stall showers. Midships cabin is a wet head.
    All guest cabins have access to 110v power at all times.

    The Big Dog has installed UVC air sterilisation systems into the Air Conditioning units.
    We also use a UVC steriliser on mattresses, pillows and hard surfaces between every charter, to ensure the safest possible environment for everyone on board.
    UV-C light at appropriate dosages can eliminate many types of fungi, molds, bacteria, viruses (inc. SARS-COV-2) as well as other microorganisms. All pathogens can be eliminated from air passing through the Air Conditioning units.

    These are just two of the many steps that we have taken to help keep our guests safe and comfortable during their wonderful vacation in the British Virgin Islands.

    • 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

    Terry Ross|Captain
    Born: 1959 Nation: Irish | Languages: Terry & Ruth: English
    Ruth Ross|Chef/Mate
    Born: 1959 | Nation: Irish

    Crew Profiles:

    Terry has been messing around on boats since he was a child. Growing up on the east coast of Ireland, he started sailing dinghies and soon graduated onto larger boats. Even as a qualified electrician and optical technician, Terry yearned to turn his sailing hobby into a career. After his first trans-Atlantic crossing with friends, he did just that. A commercially endorsed MCA Yachtmaster (both sail and power), Terry previously served as both helm and launching authority for his local branch of Ireland’s volunteer lifeboat service.
    With almost 40 years diving experience and a passion for underwater photography, he enjoys sharing the delightful depths of the BVI with The Big Dog’s guests. Diving is included for certified divers only. For non-certified divers, the crew will arrange a rendezvous with one of the local dive companies for an introduction to the pleasures of the deep. For guests who do not wish to dive, Terry and Ruth are happy to accompany their snorkeling guests in viewing the underwater world from the surface.

    Ruth also sailed the Irish east coast from a very young age. She was also a volunteer crew for the lifeboat service. Their combined lifeboat experience makes safety a priority for all on board. Before joining Terry in a sailing career Ruth was a teacher. She always enjoyed cooking however and widened her culinary expertise with courses at Ashburton Chef’s Academy in Devon, England and Dunbrody House Cookery School in Wexford, Ireland, The Ritz, Paris and Cooks Academy in Dublin. Ruth prepares a diverse range of meals, and particularly loves using local fresh produce whenever possible. She will happily accommodate any special dietary requests.
    Ruth and Terry have been running boats, both charter and private, for 16 years. They have clocked up tens of thousands of sea miles. They crossed the Atlantic together 4 times. They have worked in the Bahamas, many of the Caribbean Islands, the Mediterranean and around the Irish and UK coasts. When they arrived in the British Virgin Islands more than 10 years ago, the realization that this is where they would make their home was almost immediate.

    They are a warm welcoming couple that works as a team in all aspects of the running of the boat. It is important to them that each guest on board The Big Dog enjoys every moment of their stay. They especially love chartering with kids on board (and adults are welcome too!)

    Crew are fully vaccinated for Covid 19.

    Guest Reviews

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