Yacht Description

SIREN SONG yacht is a 47.00 ft long sailboat catamaran and spends the summer in Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards and winter season in Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards. It was built by Leopard in 2004. A refit was done in 2015. The yacht layout features 4 cabins and accommodates 6 guests. The cabin arrangement is following: 3 queen cabins.

The sailboat features Westerbeak Generator 7.5KW engines and a generator.


Starboard Forward Cabin has a TV/DVD

New outside seats and canvas

Custom wood chart table and davits

New 13ft 60HP center counsel tender.

Inside new refrigeration and galley

Captain Only








Built by

€11,250 - $13,250

Weekly price low-high season


Salon Stereo: Yes
Salon Tv: Yes
Nude: No
Books: 20
Crew Pets: No
Camcorder: Yes
Water Maker: No
Water Capacity: 200 gal
Ice Maker: Yes
Number Of Dvds: 75
Number Of Cds: Bluetooth
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: No
Bbq: Yes
Gay Charters: Yes
Number Of Port Hatches: 24
Smoking: No
Crew Smokes: No
Children Ok: Yes
Generator: Yes
Inverter: Yes
Voltages: 12v
Hammock: Yes
Windscoops: Yes

Price Details

Price from: €11,250

High season rate: $13,250

CHRISTMAS: $14,900 (Up to 6 guests)

NEW YEARS RATES: $16,900 (Up to 6 guests)

***3 lunches and 4 dinners ashore at client expense***

***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.

TRAVEL AGENT COMMISSION: ***Please inquire prior to offering rates to client***


Tube: Yes
Guests: 6
Pref Pickup: Red Hook
Draft: 4.5
Cruising Speed: 6.5 kts
Helipad: No
Maxspeed: 8 kts
Other Pickup: West End
Built: 2004
Turnaround: 48 hours
Cabins: 4
Queen: 3
Showers: 4
Heads: 4
Electric Heads: 3
Jacuzzi: No


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



More Specifications

Resort Course:
License: Master
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info: Guests need to bring or rent their own gear.
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 6
Dive Lights: 0
Dive Costs:
Scuba On Board: Onboard

Water Sports

Dinghy Size: 13'
Kayaks 1 Pax: Yes
Kayaks 2 Pax: No
Dinghy Hp: 60hp
Floating Mats: Yes
Dinghy Pax: 8
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder: Yes
Water Skis Kids: Yes
Sailing Dinghy: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: Yes
Kneeboard: Yes
Fishing Gear Type: Trolling
Windsurfer: No
Rods: 3
Snorkel Gear: 6
Underwater Camera: Yes
Scurfer: No
Underwater Video: 0
Wake Board: Yes


Crew Information

Captain: Ryan Bane

Captain Ryan has always lived close to or on the water. Ryan grew up in Michigan on the Great Lakes. This 50 Ton Merchant Mariner has a BA from Michigan State University. He had tried his hand at various business ventures, but the Siren Song of the Virgin Islands kept calling his name. Raised in a suburb of Detroit, Capt Ryan was cruising on his first sailboat by age 10. When Ryan did a Natural Science Study Abroad with MSU the USVI and BVI he knew he found the perfect paradise. Ryan's love of local Ecology and Natural Science always drew him back to these spectacular dormant volcanoes rising out of the sea. Ryan has many other Hobbies & Interests including Traveling, Diving, fishing, Surfing, Building SUP, Woodworking, Drone Flying, Photography, Yeti using, Dancing in flip flops, and just having a blast!!!! Ryan is working on his acquiring his dive masters certification hopefully next season...

Katie is a traveler with a passion for food and people. This year will be her fifth year living out of a backpack and she doesn't plan on moving out of it anytime soon. She's traveled to 12 countries in the past 5 years while hiking, surfing, snowboarding, camping, and, of coarse, eating & cooking. She loves cooking with flavors that highlight the countries she's visited, from traditional fare, to more modern fusion.





Day 1


Sushi / sashimi


Dinner: ​ Mandarin pork roast, mashed potatoes & veggies served with homemade herbed bread & compound butter assortment


Dessert:​ Jamaican Toto (Coconut cake) / vanilla ice cream / caramel & bourbon drizzle Saturday 



Day 2

Breakfast: ​Bacon egg and spinach Benedict served with ripe fruit


​Lunch:​ ​ Black and blue ribeye salad - Blackened ribeye steak, arugula, cherry tomatoes, red onions, blue cheese crumbles and homemade balsamic dressing


Appetizer: ​ Fruit and cheese board: Puff pastry covered triple cream brie atop local jam, Danish blue, Gouda & goat’s cheeses topped with balsamic glaze, honey, spiced nuts & dukkah, aside apple slices & flatbread crackers


Dinner:​ Traditional Jamaican jerk chicken, red beans and rice aside callaloo


Dessert:​ Caramel / bourbon / pecan bread pudding, served with vanilla ice cream 



Day 3

Breakfast: ​ French toast topped with fruit compote and maple syrup.


Lunch:​ Grilled white fish / mango coulis / basmati rice


Appetizer:​ House made tomato / basil Bruschetta and caprese salad / balsamic glaze


Dinner:​ Jamaican Jerk fish tacos, pineapple salsa, red cabbage salad


Dessert: P​ineapple crisp / vanilla ice cream / caramel



Day 4

Breakfast: ​Spinach / bacon and gruyere quiche


Lunch:​ Traditional caribbean goat curry served with paratha roti


Appetizer:​ Seafood, cheese & green onion wontons / spicy soy dipping sauce


Dinner: ​ Grilled white fish / corn polenta / sautéed spinach / red pepper coulis


Dessert: ​Mexican sopapilla cheesecake / honey drizzle



Day 5

Breakfast:​ Feta cheese, parmesan and veggie frittata / balsamic glaze


Lunch:​ Sephardic spiced fish skewers / tzatziki sauce / basmati rice


Dinner: ​Spinach&artichokedip/paratharoti&crackers


Dessert:​ ​Fruit crumble / vanilla ice cream / caramel



Day 6

Breakfast: ​Israeli shakshuka served with paratha roti


Lunch: G​rilled white fish over a spinach / bacon salad, served with a perfectly gooey hard-boiled egg


Appetizer:A​sian style pork ribs served with purple cabbage salad


Dinner: S​hrimp​ ​scampi / angel hair pasta / veggies / buttery white wine & lemon sauce / homemade focaccia


Dessert: ​Angel food cake / fruit compote / sliced almonds.



Day 7

Breakfast: ​Mexican sausage, veggie and tortilla strata served with sour cream


Lunch: C​uban sandwich / pickle / spicy potato wedges


Appetizer: F​ried plantains / spicy aioli


Dinner: ​ Shrimp, sausage and rice Jambalaya


Dessert: ​Individual cheesecake / berry compote



Last day

Breakfast: ​Biscuits and gravy or goat's cheese, veggie and bacon frittata


Snack: ​Tomato, black bean and avocado salsa / blue corn chips


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