Main Salon Dining Salon Front view Aft deck Master Suite Guest Cabin Guest Cabin Easily accommodates 8 pax dining interior & exterior Break out the Bubbly Flybridge Lounge Flybridge Bar Welcome Drinks

COOL RUNNINGS IV

Yacht Description

COOL RUNNINGS IV yacht is a 56.00 ft long sailboat catamaran and spends the summer in Caribbean Windwards and winter season in Caribbean Windwards. It was built by Lagoon in 2015. A refit was done in 2018. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

and a generator.

Accommodation

COOL RUNNINGS IV has luxurious accommodations for 8 guests in 4 cabins all with ensuite shower and toilet facilities.



1 x Master cabin with queen (stb aft)

2 x VIP cabin with queen (stb/port fwd)

1 x cabin with queen (port aft)

1 x double bunk cabin for crew. (port mid)



The two aft cabins have direct access to the aft deck and walk-around queen beds. The forward guest cabins have a large window which provides an abundance of natural light. Crew Twin cabin is midship. All cabins have abundant storage, hanging lockers, and shelves.



COOL RUNNINGS IV is fully air conditioned throughout.



Enjoy big screen TV and media server in saloon.



COMMUNICATIONS:

VHF Radio - Emergency Satellite Phone



8

Guests

4

Cabins

2

Crew

Lagoon

Built by

€25,000 - $28,500

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Guest Pets: No
Camcorder: No
Number Dine In: 8
Ice Maker: Yes
Number Of Dvds: Media serv
Number Of Cds: Media serv
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: 10
Smoking: outside only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: please ask
Generator: Yes
Inverter: Yes
Voltages: 110v/220v
Hammock: No
Windscoops: No

Price Details

Price from: €25,000

High season rate: $28,500


Based in Barbados for the Winter Holidays:
Christmas week:
up to 8 guests: US$31,350

New Year week:
up to 8 guests: US$32,775

Specifications

Tube: Yes
Guests: 8
Pref Pickup: St Vincent for Grenadines char
Draft: 5
Helipad: No
Other Pickup: Barbados
Built: 2015
Turnaround: 48 hours
Cabins: 4
Queen: 4
Showers: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No

Features

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

Gallery

Layout

More Specifications

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

Water Sports

Dinghy Size: 14 ft
Kayaks 1 Pax: No
Kayaks 2 Pax: 1
Dinghy Hp: 60HP
Floating Mats: Yes
Dinghy Pax: 8
Swim Platform: 2
Water Skis Adult: Yes
Boarding Ladder: Stern Starboard
Water Skis Kids: Yes
Sailing Dinghy: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: Yes
Kneeboard: Yes
Fishing Gear Type: light
Windsurfer: No
Rods:
Snorkel Gear: 10
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes

Crew

Crew Information

Chef / Mate

Stewardess

Captain

Chef / Mate

Captain

Chef

Captain: Captain Patrick

Captain Patrick and Chef / Mate Ryan - profiles to be announced shortly.

Menu


ALL BREAKFAST ACCOMPANIED WITH COFFEE, ORANGE JUICE, CEREAL, BREAD, FRUIT PLATTER, CHEESE, JAM, YOGURTS.


DAY 1:


LUNCH: CARIBBEAN CHICKEN SALAD.


SNACK: HUMMUS AND CRUDITIES


STARTER: BUTTERNUT COCONUT CURRY SOUP


MAIN: SOLE AND SALMON FISH ROLLS, SAUTEED VEG, GARLIC POTATOES, LEAFY SALAD.


DESSERT: MANGO/ PASSION-FRUIT DELIGHT.


DAY 2:


BREAKFAST: CINNAMON ROLL CROISSANT, SERVED WITH SCRAMBLED EGGS AND CHEESE PLATTER


LUNCH: WEST INDIAN MEAT PIE, SERVED WITH MANGO CHUTNEY AND BANANA SALSA.


SNACKS: ARTICHOKE SPINACH DIP


STARTER: CARAMELIZED ONION WITH BRIE CHEESE IN FILO TART


MAIN: SHRIMP TAGLIATELLE PASTA, MEDITERRANEAN SALAD AND HOME MADE GARLIC BREAD.


DESSERT: CHOCOLATE FONDANT


DAY 3:


BREAKFAST: EGG FLORENTINE AND BACON.


LUNCH: SEARED TUNA NICOISE SALAD.


SNACK: QUESADILLA WADGES.


STARTER: CARIBBEAN FISH CAKES


MAIN: SPICED BBQ PORK TENDERLOIN, SWEET POTATO'S AND APPLES HONEY GLAZED, CALYPSO SALAD.


DESSERT: BBQ BAILEYS BANANAS.


DAY 4:


BREAKFAST: BANANA BREAD, SERVED WITH SCRAMBLED EGGS AND CHEESE PLATTER.


LUNCH: SWEET AND SOUR RIBS, CORN PUREE AND REFRESHING COLESLAW SALAD.


SNACKS: PINEAPLLE DIP.


STARTER: MEDITERRANEAN STUFFED PEPPERS


MAIN: SWEET AND SPICY GRILLED MAHI-MAHI, FRIED PLANTAINS , COCONUT RICE  AND AVOCADO ORANGE SALAD.


DESSER: KEY LIME PIE


DAY 5:


BREAKFAST: LEEK AND CHERRY TOMATO FRITTATA, SERVED WITH BBQ SAUSAGES.


LUNCH: GRILLED PINEAPPLE CHICKEN SALAD.


SNACKS: OLIVE TAPENADE SERVED WITH CRACKERS AND GOAT CHEESE.


STARTER: TUNA TATAR.


MAIN: RED WINE HERB STEAK, POTATO ZUCCHINI GRATIN, CRANBERRY WALNUT SALAD.


DESSERT: PINA-COLADA CAKE


DAY 6:


BREAKFAST: CLASSIC FRENCH TOAST SERVED WITH SCRAMBLED EGGS AND CHEESE PLATTER.


LUNCH: LEMON GARLIC SHRIMP CAESAR SALAD


SNACKS: FLAT BREAD PIZZA


STARTER: ITALIAN PARMESAN BURRESCHETTA


MAIN: CHICKEN IN BUTTERED MUSHROOM SAUCE, COUSCOUS AND ROASTED ANTIPASTI.


DESSERT: CAPPUCCINO CHEESE CAKE.


DAY 7:


BREAKFAST: EGG PORTHOLES SERVED WITH BACON.


LUNCH: CALICO TACO BOWLS, SERVE WITH GUACAMOLE, SOUR CREAM, SALSA AND MEXICAN SALAD.


SNACK: CHEESE AND MEAT PLATTER.


STARTER: BACON AND AVOCADO EGG ROLLS.


MAIN: ASIAN SALMON SKEWERS, PESTO RICE NOODLE WITH STIR FRY AND PINEAPPLE SALSA SALAD.


DESSERT: BLACK FOREST CAKE.




 


 


 


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