Yacht Description

BLUE MOON L56 yacht is a 56.00 ft long sailboat catamaran and spends the summer in and winter season in Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards. It was built by Lagoon in 2011. A refit was done in 2014. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 3 queen cabins.

The sailboat features 2 X 110hp Yanmar US 110V wiring and electrical system engines and a generator.


This yacht can accommodate 6 guests in 3 spacious queen size cabins each with private ensuite head and shower stall. Top deck fly-bridge lounge area. Yacht is fully air-conditioned at night for guests comfort.







Built by

€22,000 - $25,000

Weekly price low-high season


Salon Stereo: Yes
Salon Tv: Yes
Nude: Yes
Books: Lots
Crew Pets: No
Guest Pets: No
Camcorder: Yes
Number Dine In: 6
Ice Maker: Yes
Number Of Dvds: 100+
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: No
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: 12
Smoking: Aft deck only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: None
Generator: 21Kw, 12Kw
Inverter: 9000W
Voltages: 110V
Hammock: Yes
Windscoops: No

Price Details

Price from: €22,000

High season rate: $25,000

GENERAL RATES NOTE: All rates are for 7 nights, 8 days.
For short charters please use the �divide-by-6 rule� for figuring short charter premiums.
Charters of less than 4 nights available depending on schedule and season, please inquire.

Transportation to boat from airport or hotel within the BVI & USVI.
5 Dives with dive instructor for certified divers. (Equipment rental not included)


Winter in Virgin Islands and Caribbean
July-Oct. - N.E. USA
Please inquire first for availability

SXM - $1,500
St. Kits/Nevis - $2,000
Antigua - $2,500
SLU-GRN - $4,000

Reduce rate by $120 per person per week for Half Board
Includes all breakfasts and a combination of 7 lunches and dinners, snacks, happy hour canapes and standard ships bar. A total of 7 lunches and dinners must be taken ashore at client expense (of these 3 must be dinners).

1 night = $ 3,000(boat) + $ 570(crew) + expenses
2 night = $ 5,200(boat) + $1,140(crew) + expenses
3 night = $ 7,200(boat) + $1,710(crew) + expenses
4 night = $ 9,600(boat) + $2,280(crew) + expenses
5 night = $12,000(boat) + $2,850(crew) + expenses
6 night = $14,400(boat) + $3,420(crew) + expenses
7 night = $16,800(boat) + $3,420(crew) + expenses

CHRISTMAS / NEW YEARS: 1-6/$30,500 - 7 night minimum.
New Years December 29th or later - please inquire first.

BLUE MOON L56 - BVI based

* * * S P E C I A L S * * *



Tube: Yes
Guests: 6
Pref Pickup: RH, YHG or BVI
Draft: 4.11
Helipad: No
Other Pickup: M. Vineyard/Block Isl.
Built: 2011
Turnaround: 48hrs
Cabins: 3
Queen: 3
Showers: 3
Heads: 3
Electric Heads: 3
Jacuzzi: No


BBQ: Yes
AC: Full
Generator: 21Kw, 12Kw
Internet: Onboard WIFI



More Specifications

Resort Course: No Charge
License: Instructor
Tanks: 6
Wet Suits: 0
Number Of Dives: 5 per week
Night Dives: 2
Dive Info: 5 dives per guest included in weekly charter rate.
Sam Tadros Dive Instructor.

Night dives available on request.

NOTE: Divers who have not been diving for a significant length of time or who might be feeling uncomfortable are welcome to complete a refresher course onboard with Sam prior to diving.
Communication: Depending on signal strength, WiFi suitable for emails. No streaming.
Full Course: No Charge (Referral Only)
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' AB Cntr Console
Kayaks 1 Pax: No
Kayaks 2 Pax: 1
Dinghy Hp: 60HP
Floating Mats: Yes
Dinghy Pax: 6
Swim Platform: Yes (2)
Water Skis Adult: Yes
Boarding Ladder: 2 off scoop sterns
Water Skis Kids: No
Sailing Dinghy: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: Yes
Kneeboard: Yes
Fishing Gear Type: Trolling
Windsurfer: No
Rods: 2
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: No
Underwater Video: 0
Wake Board: Yes

Other Entertainment

Radio/CD/MP3 player with speakers in each cabin.
Beautiful top deck lounge area.


Crew Information

Captain: Sam Tadros

Sam and Rose are a fun, energetic couple with a shared lifelong love of sailing. They bring their shared skills and experience on the water and in the galley together to create an unforgettable vacation for their guests.

Captain Sam grew up in the middle of Cairo, Egypt. He learned to sail and windsurf on Marthas Vineyard during summers at his mothers childhood home there, and learned to dive in the Red Sea at the age of 14. After working for several years as an electrical engineer, Sam decided to leave the corporate world. He bought his first big boat, a 51 ft monohull, in 2007. He immediately sailed from New England to the Grenadines, and spent the next several years running charters everywhere from Bequia to Anguilla, sailing back north every hurricane season.

Sam has lived in and explored the Virgin Islands since 2010, working as a sailing instructor and charter captain. Additionally, Sam is a licensed PADI scuba instructor, and loves introducingeven the greenest beginners to diving!

Chef and First Mate Rose cant imagine a life away from the ocean. Hailing from Boston, MA, she grew up down the street from the harbor, and spent many happy summer days tide pooling and snorkeling in the murky waters of Cape Cod. She took her first free sailing lesson at the age of 8, quickly taking to the sport and returning to the same community sailing center every summer. She started teaching there at 14, and over the next 10 years went on to hold a multitude of positions, from environmental educator to regatta and event management to creating adaptive programming for the disabled. While looking for a big kid teaching job in the fall of 2011, a dear friend convinced her to drop everything and help deliver a boat from Annapolis to St. Thomas. Upon arrival, Rose decided that she liked big sailboats, warm clear water, and Sam. The choice to stay was easy.

Sam and Rose have worked together in the Virgin Islands for the last four years, first managing and teaching at a sailing school, then working as a captain and chef team since 2014. They quickly made their mark in the charter scene, becoming one of the busiest and most popular crews in the VI by the end of their first season. Rose applies her natural perfectionism to creating a healthy, fresh menu suited to your exact needs and desires, and provides a culinary experience that looks beautiful, tastes delicious, and makes you feel good! Sam has a knack for finding the best anchoring spot, and never says no to one more run on the tube! They are committed to creating your ideal vacation, whether that means scuba and hiking all day, sitting in the floating island with a cocktail, enjoying unplugged time with family, or dancing all night at the bar or on the bow!



All breakfasts served with Hot or Iced coffee, selection of juices and teas, bloody mary’s or mimosas, and a fresh tropical fruit plate. Lighter Continental breakfast (such as yogurt, granola, oatmeal, or fresh baked muffins) is also always available.

Coconut Rum French Toast - Baguette french toast served with warm banana compote, fresh berries, and real maple syrup.

Breakfast Tostada - Creamy scrambled eggs in a fresh made crunchy tostada bowl, with Avocado, crispy smoked bacon, and fresh tomato. Topped with sirracha hot sauce and cilantro.

Island Spiced Breakfast Potatoes - A mix of golden and sweet crispy breakfast potatoes, spiced with local jerk or curry seasoning and sautéed with sausage and kale. Accompanied by fried eggs and toast.

Garden Vegetable Frittata - Assorted veggies baked with eggs and parmesan in a cast iron skillet. An Italian favorite, perfect for breakfast on the bow or on the beach!

Omelettes to Order - Creamy 3-egg omelettes stuffed with your preference of cheese, meat, smoked salmon, and/or vegetables. Served with breakfast sausage and toast.

Rose’s Famous Cinnamon Rolls - Made from scratch with lots of love. Somehow light and fluffy and gooey and decadent all at the same time. “I’ll just have one…” is a lie and you know it.


Greek Bounty Salad - Traditional Greek salad, chopped tomatoes, red onion, red and yellow pepper, and cucumber. With kalamata olives, chickpeas, sharp feta cheese, and grilled honey lemon chicken. Served with fresh hummus and warm homemade pita bread.

Chili Garlic Grilled Shrimp with Rice Noodles - Juicy grilled shrimp with a bite of thai chilis. Served on a bed of cold rice noodles, crunchy julienned carrot and cucumber with a tangy miso tahini citrus dressing. Topped with chopped peanuts.

Barbecue Ribs - Pork baby back ribs marinated in an island spice rub for at least 24 hours and slow roasted, then finished to perfection with homemade barbecue sauce on the grill until they fall right off the bone. Best enjoyed with potato salad and many, many paper towels.

Bistro Salad with Warm Goat Cheese - Warm panko-crusted goat cheese rounds overarugula salad, with balsamic dressing, candied pecans, pear slices, and baguette or rolls.

Mahi Mahi Tacos - Grilled spiced mahi mahi wrapped in a warm flour tortilla with homemade chipotle hot sauce, queso fresco, avocado, and crunchy pickled red onion. Served with fried sweet plantains and a black bean and corn salad. Also delicious with chicken or steak!


“Happy Hour” snacks, enjoyed with a tropical cocktail, an ice cold beer, or a nice glass of wine!

Melon Caprese Crostini - Sliced fresh mozzarella, sweet basil, and marinated local melon with just a little heat, served on garlic crostini and drizzled with aged balsamic.

Mexican Shrimp Cocktail - Lime poached shrimp, chilled and served with in a chilled spicy roasted tomato and jalapeño sauce, with avocado slices and rice crackers or tortilla chips. A play on a Mexican street food classic!

Baked Brie with Fig Jam and Fruit - A wheel of creamy brie cheese wrapped in puff pastry and baked until melty and golden brown. Served with apple and pear slices, crackers, fig jam and honey.

Fresh Thai Summer Rolls - Fresh crunchy veggies rolled in rice paper or lettuce, with ginger soy and peanut satay dipping sauce. Light, healthy AND tasty.

Mediterranean platter with Fried Feta and Honey- Feta wrapped in phyllo dough, lightly fried and drizzled with honey and sesame seeds. Served with a large spread of Mediterranean mezze, including fresh hummus, olives with herbs, crudite, and toasted pita wedges.


Grilled Fresh Catch - Grilled fresh local catch, straight from our fisherman friends! Served with with ginger sesame jasmine rice and sautéed baby bok choy. Drizzled with a light balsamic teriyaki sauce.

Chipotle Honey Pork Loin - Tender, juicy pork loin marinated honey, lime, and chipotle chiles. Grilled or roasted, served with butternut squash and yam puree, sautéed yellow pepper and onion, and sweet corn.

Thai Red Curry Shrimp - Large, juicy shrimp marinated with garlic and ginger, in a velvety thai red curry coconut sauce. Served over creamy coconut rice, with lightly steamed sugar snap peas, red pepper, and water chestnuts.

Steak and Crispy Potatoes - Flavor packed, tender ribeye, grilled to your liking in a peppery crust. With crispy garlic roasted fingerling potatoes and sautéed asparagus. Topped with a lemon garlic jus.

Grilled Rack of Lamb - Marinated overnight in Dijon mustard and herbs, then grilled until tender. Served over Middle Eastern style couscous or quinoa with pine nuts and golden raisins. Accompanied by grilled zucchini and yellow squash and a balsamic dijon sauce.


All made from scratch, with love and pride. Chef Rose’s favorite thing to cook and Captain Sam’s favorite “meal” of the day.

Flourless Chocolate Cake - Decadent and rich flourless chocolate cake, with homemade raspberry sorbet and mint chocolate curls.

Lemon Mascarpone Cheese Cake - Tender and light, with Italian Mascarpone cheese in a chocolate crust. Swirled with tart, homemade lemon curd and topped with fresh berries.

Vanilla Cointreau Creme Brûlée - A classic for a reason! Vanilla custard in individual ramekins with a hint of Cointreau orange liqueur. Brûléed table side by the captain.

Caramelized Pineapple Upside Down Cake - An updated version of a tropical favorite, served on fire with rum, fresh mint, and a scoop of vanilla ice cream.

Key Lime Pie - Light, creamy, and extra tart, in a gingersnap crust. Topped with ginger whipped cream and fresh passionfruit syrup.

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