ALLURE 64

$29,500 - $37,000 / WEEK

BUILT/REFITYEAR 2020
YachtLength 64.00 Ft
NUMBER OFCABINS 3
NUMBER OFGUEST 6
TOTALCREW 3
CHARGESFROM $29,500




Boat Details

Cabins: 3
Queen: 2
Single Cabins: 1
Showers: 3
Wash Basins: 3
Heads: 3
Electric Heads: 3

Pick Up Locations

Pref. Pick-up: Red Hook
Other Pick-up: Yacht Haven Grande

Details

Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

-
Fuel Consumption: -
Cruising Speed: 10 knots
Max Speed: -

Locations

Winter Area: Caribbean Virgin Islands, Caribbean Leewards
Summer Area: Caribbean Virgin Islands, Caribbean Leewards

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: Unlimited Internet in the BVI
# of Videos: Array
# DVDs/Movies: Yes
# CD's: yes
Camcorder: Yes
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: No
BBQ: Yes
# Dine In: 6
Minimum Age: 3 months
Generator: 13.5 KW
Inverter: 2x4000W
Voltages: 110V+ 220V
Water Maker: Yes
Water Cap: 340 Gallons
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: No
Hairdryers: Yes
# Port Hatches: 20
Guests Smokes: Aft transom
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: No
Windscoops: -

Water Sports

Dinghy size: 13ft
Dinghy hp: 40HP inboard
Dinghy # pax: 6
Water Skis Adult: 1
Water Skis Kids: 1
Jet Skis: No
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Tube: 1
Scurfer: No
Wake Board: 1
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: 6
Swim Platform: transom
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: No
Gear Type: -
Rods: -
Allure - The art of meeting your highest expectations:

Captain Pierre and Chef Desree invite you onboard luxury sailing catamaran Allure to spoil you with high level service and great passion. This couple has extensive experience tailoring luxury charters to suit the needs of each guest and they look forward creating a unique and individual vacation just for you. Before working on luxury catamarans Pierre and Desree worked on megayachts and they love to provide extraordinary service on each trip for their guests.

Captain Pierre from Cape Town South Africa always had a passion for the ocean. He loves sailing, surfing, diving, fishing and graduated at the University of Cape Town studying environmental science and marine biology. Pierre has sailed extensively some of the most beautiful and remote parts of the world, including the Mediterranean, Caribbean, Asia, Hawaii and French Polynesia. On Allure Captain Pierre is a master on the BBQ. He also has a passion for mixology and will fix up creative and delicious cocktails for you while you sit back, relax and enjoy sailing.

Chef Desree loves to bring her travel experience into the food she prepares and will take you on a culinary journey with her meticulous planning of flavour combinations, texture and presentation. From internships in some of Kuala Lumpur's finest restaurants to private catering, Desree's passion shows through in the food she brings to the table. Supporting the local industry of the islands, Desree prides herself on sourcing some of the best the islands have to offer. Desree has not only won best chef in the Antigua chefs competition in 2018 for yachts up to 125ft but also went on to win first prize in the USVI chefs competition for both Main entree and Dessert in 2019. She also completed an intensive pastry course during her stay in Kuala Lumpur at the Academy of Pastry arts with world champion pastry chefs.

To make your luxury experience perfect a third crewmember/stew will support this professional couple.

Your desire-our pleasure: Together this dedicated team will ensure an extraordinary vacation like you have never experienced before.






Sample Menu from Chef Desree

Winner Culinary Contest 2018 Antigua

Winner Culinary Contest 2019 US Virgin Islands

Breakfast

 

Each breakfast is served with a Mix of fresh tropical fruits, Original homemade Muesli, Grits or Oats, Milk, Yogurt, Toast, Bread, Butter, homemade Jams, Coffee and Tea, Fruit Juices



North African Egg Shakshuka served with crusty Olive Bread

***
Walnut Banana bread French toast served with Cinnamon cream, seared Bananas

and Banana Caramel

***
Cheesy Cornbread Toast and poached Eggs with fire roasted Jalapeño, crispy Bacon

and Paprika-Mayonnaise

***
Chia seed Power Smoothie Bowls with fresh Fruit, boat made Granola and Nuts

***
Chorizo, Tomato and Scallion Quiche with Feta and Rocket salad

***
Macadamia, Cranberry and Vanilla Oats topped with shaved white Chocolate

***
Wild Mushroom and caramelized Brinjal Sourdough Toast with Goat Cheese Crumble

and fresh Oregano

***


Fitness Lunch followed by fine Deserts

 
Mediterranean homemade Linguini with Jumbo Prawn
served with crushed olives and roast tomato pesto
Rum roasted Pineapple with ginger nut crumble and vanilla ice cream

***
3 citrus butter sauce wild Salmon with papaya salsa, microgreen salad and crispy sweet potato
Sabayon with macerated Strawberries

***
Sushi platter selection of Mango, Prawn and toasted coconut Jerk tuna, cucumber and avocado with crispy onion Salmon, feta and scallion with truffle mayonnaise
Warm chocolate brownies with crushed nuts and vanilla ice cream

 ***
Prawn and chorizo salad with Cannellini beans,
mixed ovation greens and charred lemon dressing
Selection of sweet things Chocolate covered Strawberries, Ice cream bar, Macarons

 ***
Falafel pita pockets and herbed tzatziki with hummus and Greek salad
Meringues with lemon curd

 ***
Fragrant Thai duck salad with soba noodles, toasted cashews and crispy coconut
Dom Pedro South African boozy milkshake with chocolate chip cookie

***
Gourmet Wagyu beef and shitake mushroom burger with balsamic caramelized pear salad
Baked cinnamon apple with oat crumble and vanilla ice cream

 ***

Cocktails and Canapes for Sunset


Try the fancy cocktail creations from Mixologist Captain Pierre
accompanied with delicious Canapes

 

Crudité board of fresh raw vegetables with boat made dips of pesto, hummus, smoked mayonnaise

***
Poached pear and wild salmon sashimi with light Asian dressing and white truffle

***
Spanish style patatas bravas with lime aioli and fresh coriander

***
Parma ham sweet melon skewers with balsamic glaze and rocket

***
Sesame seared tuna with wasabi avocado puree

***
Fresh Oysters with shallot and red wine vinaigrette

***
Selection of cheese and gourmet deli meats with homemade pickles, fruit and nuts

***

 
Gourmet Dinner



Each Dinner on ALLURE is accompanied by an Aperitif and a Digestif and you can choose from our special Selection of International Wines

 

Strawberry salsa Caprese with basil and raspberry vinaigrette

Butter poached lobster with charred corn, sweet baby peas and parmesan risotto

Madagascan vanilla coconut cream panna cotta with blue berry dust, raspberry coulis

and mixed berry meringue shard

 ***
Zucchini and leek soup with crispy rye crouton and salmon roe

Chicken parcel with fennel sausage and apricot with asparagus spears and carrot puree

Mexican churros with dark chocolate dipping sauce with whipped espresso martini


 ***
Red wine beef carpaccio with fennel, apple, pistachio and feta

Seared tuna and basil pesto potato puree with julienne spring vegetables

Award winning ‘Pampoenkoekies’ (butternut doughnuts) with passion fruit, coconut ice cream snow, ginger nut crumble and salted caramel sauce


***

Seared scallops with charred jalapeño and crispy bacon crumb,

smoked whipped sour cream

Grass fed Ribeye with miso compound butter with charred baby leeks, asparagus

and crispy roast potato

White chocolate glazed profiteroles filled with passion fruit crème patisserie pineapple sorbet and mango crispies

***
Korean spice seared tuna in a ponzu broth with truffle mayonnaise

5 spice pork belly and mixed wild mushrooms with sesame bok choy and ginger dumplings

Dark chocolate flourless tort with raspberry basil sorbet and fresh berries


 ***
Mango vinegar wahoo ceviche with scallion and crushed peanut

Rogan josh spiced lamb rack with oven roasted sweet potato fragrant jasmin rice
and garlic naan

Deconstructed lemon meringue pie with lemon sorbet

***
Seared ethically sourced foie gras on toast with balsamic, fig and red onion jam

Award winning Jerk marinated wahoo and brinjal arancini with mixed baby greens
and sweet potato puree

Layered tiramisu cheesecake with chocolate tuile

***

Bon Appetite