Yacht Description

DRAGONFLY yacht is a 62.00 ft long sailboat catamaran and spends the summer in Caribbean Windwards and winter season in Caribbean Virgin Islands, Caribbean Leewards. It was built by Lagoon in 2019. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

and a generator.

Captain Only








Built by

€32,000 - $36,000

Weekly price low-high season


Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: Yes
Ice Maker: Yes
Number Of Dvds: 400
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Children Ok: Yes
Generator: Yes
Inverter: Yes
Voltages: 110
Hammock: Yes

Price Details

Price from: €32,000

High season rate: $36,000

Xmas New Years: Up to 8 guests - US$39,600 for 7 nights aboard.

Caribbean terms = the charter fee is all inclusive except special requests (fine wines, champagne, specific alcoholic drinks, excessive alcoholic consumption), air fares, transfers - airport/yacht/airport, dockage fees if any, use of communication means available on board and crew gratuity are not included. Fuel included for 4 hours on engine per day.

Taxes are NOT included for charters outside the US and British Virgin Islands.

For the BAHAMAS - Summer 2019
Rates do NOT include bar beverages nor the 4% Bahamian tax.
BVI / Eastern Caribbean for Winter 2018/2019
Bahamas for April, 2019 - late June, 2019
The Grenadines for July - October, 2019

Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.


Tube: Yes
Guests: 8
Pref Pickup: BVI
Draft: 5
Helipad: No
Built: 2019
Turnaround: 24
Cabins: 4
Queen: 4
Showers: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No


BBQ: Yes
AC: Full
Generator: Yes
Internet: Onboard WIFI



More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: 4.6m Highfield
Kayaks 1 Pax: 0
Kayaks 2 Pax: 2
Dinghy Hp: 60
Floating Mats: 0
Dinghy Pax:
Swim Platform:
Water Skis Adult: 0
Boarding Ladder:
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: 0
Beach Games: Yes
Wave Runners: 0
Fishing Gear: Yes
Kneeboard: 0
Fishing Gear Type: Trolling
Windsurfer: 0
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes

Other Entertainment

USB and Household Power
LCD TVs with extensive TV series and Movie Collection
Luxurious robes
Premium sheets


Crew Information

Captain: Christiaan Liebenberg

Captain: Christiaan Liebenberg: Christiaan hails from the coastal town of Jeffrey Bay in South Africa, where his passion for life on the water started at an early age. With a keen interest in travel, he has sailed in excess of 20,000 miles of ocean, including the Indian, Atlantic, Mediterranean and Caribbean Oceans, on yachts of varying sizes and designs. Christiaan's enthusiastic and professional understanding of the charter industry is second to none. He has a cheerful personality, while still maintaining a high standard of service, safety and yacht maintenance. He holds his Yacht Master Offshore Commercially endorsed licence, Power Boat level 2 certificate, BVI Boat master certificate and PADI dive master amongst other accolades. In his spare time, Christiaan stays active enjoying many water sports while happily teaching others, playing the guitar and world travel.

Chef: Hanrie Bosch: Hanrie was brought up in a small town in the mountains of South Africa, where her dreams of travel began. After finishing her degree in photography and journalism, she set out to explore the world and lived in Bangkok for a few years, travelled Asia, and fell in love with the sights, smells and of course the food. After 2 years she returned to her home town, all the while, the draw of creative cuisine continued to beckon. She spent her free time making the most of her father's restaurant kitchen, preparing innovative dishes and exciting cuisines, based on her travels. Hanrie was enticed to move back to the ocean by Christiaan a short while later, she spent a year and half on a super yacht in the USA, gaining invaluable knowledge of the luxury market. In 2014, Hanrie joined Christiaan where they embarked on a career together and never looked back. She has a passion for cooking a diverse and interesting array of food, taking care to match dishes to each group's specific needs and desires, from traditional South African dishes, Caribbean favourites, Thai, French and everything in between. You will be sure to leave satisfied.


A sampler from Hanrie's Galley


Eggs Benedict
Pancakes & Bacon with Blueberry syrup
Smoked Salmon and dill scrambled egg vos au vent with balsamic tomatoes
French toast, syrup, bacon and fresh fruit
Full breakfast; eggs, bacon, sausage, fruit and freshly baked bread
Salmon, capers and onion bagel
An assortment of cereals, yogurt, fresh fruit, juice, coffee and tea


White truffle chicken Caesar salad in a parmesan frico cup with homemade croutons and freshly baked parmesan and garlic bread
South African Samosas served with a cucumber salad and South African Chutney
Deconstructed shrimp salad served with freshly baked sundried tomato and olive monkey bread
Gourmet black truffle cheeseburgers and onion rings
Seared sesame tuna and peanut noodle summer rolls, served with sweet chili dipping sauce


Goat cheese and prosciutto figs
Antipasti platter
Tuna tartare
Conch Fritters
Chicken Satay & peanut dipping sauce
Tomato & pomegranate bruschetta
Assorted blinis: Smoked salmon, dill & Crème fraiche, caramelized onion and fig


Tequila lime BBQ Mahi, saffron rice, wilted spinach and roasted red pepper sauce
Citrus and herb stuffed whole Cornish hens in an orange marmalade glaze, wild rice & buttered carrots and peas
Caribbean shrimp, sweet corn and coconut curry, served with Jasmine rice
Lemon BBQ salmon, topped with a radish and asparagus salad over champagne risotto with a creamy dill sauce
Mediterranean stuffed pork loin with a balsamic glaze, subtle lemon mashed potatoes and a green bean and tomato salad
BBQ Angus baseball steaks, crispy baked potato roses, sesame asparagus & a creamy white wine mushroom sauce
Lamb shanks slow cooked in red wine and pomegranates, mashed potatoes and a spring vegetable tian


Key Lime parfaits
Chocolate Pavlova’s topped with whipped cream & fresh berries
Melktert, a real South African sweet
Dark Chocolate mousse
Trio of rum coconut truffles & dessert liqueur
Hazelnut cheesecake
King Napoleon cake

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