LADY S

Yacht Description

LADY S yacht is a 151.00 ft long motor yacht monohull and spends the summer in South America, Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards, Mexico, Central America, Galapagos, Cuba, Belize and winter season in Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards. It was built by Benetti in 1989. A refit was done in 2018. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 1 king cabin, 2 queen cabins, 2 twin cabins.

The motor yacht features 2x Caterpillar 1950 HP engines .

10

Guests

5

Cabins

8

Crew

Benetti

Built by

€120,000 - $130,000

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Ice Maker: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Crew Smokes: Inq
Windscoops: Yes

Price Details

Price from: €120,000

High season rate: $130,000

Specifications

Guests: 10
Draft: 9.2
Cruising Speed: 13
Helipad: No
Maxspeed: 18
Built: 1989
Cabins: 5
King: 1
Queen: 2
Twin: 2
Showers: 5
Heads: 5
Electric Heads: 6
Jacuzzi: Yes

Features

BBQ: Yes
AC: Full

Gallery

More Specifications

Resort Course:
License: Instructor
Tanks: 14
Wet Suits: 0
Number Of Dives:
Night Dives: 1
Dive Info:
Communication:
Full Course:
Air Compressor: Onboard
Bcs: 14
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Onboard

Water Sports

Dinghy Size: 18'
Kayaks 1 Pax: 0
Kayaks 2 Pax: 2
Dinghy Hp: 115
Floating Mats: 0
Dinghy Pax:
Swim Platform: Yes
Water Skis Adult: 0
Boarding Ladder:
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: 0
Beach Games: 0
Wave Runners: 2
Fishing Gear: Yes
Kneeboard: 1
Fishing Gear Type:
Windsurfer: 0
Rods:
Snorkel Gear: 14
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: 1

Crew

Crew Information

Captain: Blaine Watson

CAPTAIN – BLAINE WATSON

Captain Blaine is the third member of his family to become a Captain in the luxury yacht industry. He was born in South Africa where he lived in Cape Town until the age of twenty-one. Growing up on the beach, he quickly grew fond of the water; whether that was surfing, swimming or diving. In his late teens, he began to sail the beautiful bays of Cape Town while taking passengers out to experience the magnificent marine life and breathtaking landscapes of the area by sea. After getting a solid grounding in seamanship, Captain Watson decided to explore new horizons by joining his first luxury yacht in the Caribbean. During his 15-year maritime career, Blaine has served in the capacity of engineer, deck officer and captain. He is well versed in all aspects of yachting; from technical yacht maintenance to the challenges of navigation and management, Captain Watson enjoys it all. He derives a great sense of fulfillment from providing memorable experiences to his clients and looks forward to ensuring that your adventure on board Lady S is truly amazing.

FIRST MATE – ETIENNE VOS

Straight out of South Africa comes Etienne Vos, First Mate. Coming from a self-made family who worked hard to make their dreams come true, Etienne has followed in their footsteps. As a child growing up in Mozambique this “Oak” was quite the thrill seeker. Anything from fast motorbikes, fishing big game, all types of water sports, and camping in the bush. His love for the water grew from there. Landing his first job servicing outboard engines he gained valuable engineering skills. From there he went for his first ticket as Yacht Master and then landed his first gig on a yacht in Panama where he was lucky enough to cruise the Galapagos and over to the West coast up to Alaska. Now we have him serving on board Lady S as our First Mate. When he is not navigating the big blue seas, you can find him spending time with family and friends which he deeply values. Etienne Vos is here to make your stay on board exciting and adventurous.

DECKHAND & DIVE MASTER – JOSH SHAW

Josh is a home grown Kiwi (New Zealander) who has a huge passion for the ocean both above and below. From being a qualified Dive Master and a great fisherman, he has a lot to offer as a fun, energetic and humorous crew member. Growing up on the north island of New Zealand and living by the water, there is no water sport that he can’t teach or get you excited for. Not only does he look forward to enjoying time with guests, but he makes it his progitive to ensure you and your family/friends have the best experience onboard and out on the water.

CHEF – ADRIAN GONZALEZ

Adrian grew up in the holiday tourist town of Cabo San Lucas, Mexico. As an adolescent, he became captivated by the Joys of Cooking when he received third place in a cooking contest. Adrian trained at the Swiss Institute of Culinary Arts and Hospitality in Puebla, Mexico. The Travel Bug found him working at High-End restaurants in France and the United States. In Miami, Adrian discovered the yachting world. One of his many Thrills as Yacht Chef is to Explore Marketplaces in Foreign Lands and Create Fascinating New Dishes for his guests. He is looking forward to Providing you with a Taste Sensation to Remember! Outside of yachting, Adrian spends time with his wife, two teen-age stepchildren and an energetic two-year-old son who keep him busy. He is an Avid Cyclist and Participates in Marathons with his Niece and Nephew whenever possible.

CHIEF STEWARDESS – ABBY SMITH

Abby is from the rolling hills and fields of Iowa in America’s Midwest. Growing up, she enjoyed sailing and watersports on the Great Lakes and other nearby lakes and rivers, which is where she developed her passion for boating. After graduating from the University of Iowa in 2013 with a degree in Economics and Entrepreneurial Management, Abby moved to Southern California in order to spend more time near the water. It was there that she got on her first yacht as a deckhand. Since then she has diligently worked her way through the ranks learning everything she could about the different aspects of yachting. She has held leadership roles on both the interior and exterior of multiple yachts, chartered for some of the most discerning and wealthy individuals in the world, and has owned and operated her own private bartending and event company in Orange County, CA. With a passion for all things yachting and a background in event management and bartending, Abby is eager to show you the ultimate experience in hospitality and entertainment on board LADY S.

SECOND STEWARDESS – ASHLEIGH BAKER

Ashleigh was born in the Isle of Man which is located in between Ireland and England in the middle of the Irish Sea. However, she was raised in Cyprus for 15 years which is where her love of the ocean began. After leaving Cyprus, Ashleigh studied make-up, hair and special effects for television, film and theater at the prestigious Pinewood/Shepperton Studios in London. In 2019, she decided to make a change and joined the yachting industry in order to see the world and utilize her skill set in new and exciting ways while enjoying the sea. Ashleigh looks forward to welcoming you on board Lady S with a warm smile and providing you with an all-around exemplary experience.

DECKHAND & THIRD STEWARDESS – ALEXIS DAY

Alexis ("Lexi") is the first person in her family to leave the horses and country of Texas behind and pursue a career in yachting. She has always loved the water and has a passion for travel, so yachting is the perfect fit! Prior of hopping on board yachts, she poured plenty of cocktails as a bartender in her Texas hometown and studied pre-medicine at community college. Her future goals are to continue traveling on board yachts and earning more maritime certifications while she works towards a career in engineering. Hospitality and hard work are some of Lexi's best qualities! From watersports to sunset dinners and cocktail hours, Lexi will always be there to serve you with a smile!

CHIEF ENGINEER – RICHARDO ANDERSON

Richardo ("Richie") Anderson, is the Chief Engineer on board Motor Yacht Lady S. His role onboard is to ensure that all mechanical/electrical machinery and equipment is operational and safely maintained for guests to remain comfortable and relaxed whilst enjoying the many amenities Lady S has to offer.

Richie was born on one of the most beautiful islands in the Caribbean, Jamaica, where he spent the majority of his life. At the age of 22, he successfully completed a four-year bachelor’s degree in Marine Heat Engineering at the Caribbean Maritime University. He went on further to receive his Certificate of Competency (Engineer Ticket) in that same year, 2014.

Since then, he has been traveling the globe on various vessels from 736 foot commercial ships to 150 foot luxury yachts. His sailing experience has taken him to places such as Singapore, Dubai, China, South Korea, India, Chile, Panama, Venezuela, Denmark, Switzerland, Norway, Belgium, Germany, France, The UK and a variety of Caribbean countries - just to name a few. He really enjoys traveling, meeting new people and experiencing different cultures.

Same of Richie’s favorite hobbies include football (soccer), hiking, playing chess, tennis, video games, nature walks, water sports, and photography of both breathtaking views and simple scenes.

Menu

7 Day Sample Menu


Day 1



  • Breakfast


* All Breakfasts are served with a variety of seasonal Fresh Fruit, Cereals, Home Made Granola, Milk & Yoghurt.



  • Eggs alla Fiorentina-  2 Poached eggs over toasted Ciabatta bread, sautéed spinach and Ham, topped with Melted Fontina Cheese.

  • Lunch


Appetizer:



  • Pan seared Scallops over Arugula & Orange Salad with Light Spicy Lemon and Cilantro Sauce.


Entrée:



  • Grilled Pear Salad with Mixed Green Lettuce, Gorgonzola Cheese and Walnuts, Red Wine Vinaigrette.

  • Broiled Branzino over Sautéed Veggies Drizzled with Balsamic Reduction.


 



  • Dinner


Appetizer:



  • Seared Foie Gras with Apple Chutney & Port Wine Reduction


 Entrée:



  • Grilled Veal Chop, Mustard – Fig Sauce, Rosemary Roasted Potatoes & Asparagus.


Dessert:



  • Warm Chocolate Fondant Served with Vanilla Ice Cream


 


Day 2



  • Breakfast

  • Buttermilk Pancakes, Fresh Strawberries and Grilled Sausage


 



  • Lunch


Appetizer:



  • Grouper Ceviche with Cucumber, Red Onion, Green Apple, Habanero Pepper & Avocado, served with Tortilla Chips.


 Entrée:



  • Roasted Duck Breast over Cous Cous, Roasted Cherry Tomatoes and Zucchini with Pear and Mustard Sauce


 



  • Dinner


Appetizer:



  • Bison Carpaccio, Shaved Grana Padana, Truffle alioli & Chopped Romaine.


     Entrée:



  • Black ink Spaghetti with Calamari, Peas and Half Florida Lobster in Saffron Creamy Sauce.


    Dessert:



  • Rum Flambéed Pineapple with Coconut Panna Cotta


 


Day 3



  • Breakfast

  • “Ranchero Eggs”, 2 Organic Fried Eggs over corn Tortilla and refried beans with Light Spicy Roasted Tomato & Cilantro Sauce.


 



  • Lunch


Appetizer:



  • Romaine Lettuce Salad with Shaved Parmesan, Truffle Mayo and Thyme Croutons


 Entrée:



  • Soft Corn Tortilla Grilled Seafood Tacos served with a side of Cole Slaw, Avocado & Lime Spicy Sauce and “Salsa Mexicana”


 



  • Dinner


Appetize:



  • Tequila Flambéed Jumbo Shrimp and Sautéed Mushrooms


     Entrée:



  • Overnight Lamb Shank in Tamarind & Dried Peppers Sauce


    Dessert:



  • Passion Fruit Mousse and Warm White Chocolate


 


Day 4



  • Breakfast

  • Whole Wheat Waffles with Wild Berries Chutney and Peanut butter Sauce


 



  • Lunch


Appetizer:



  • Assorted Cold Meats Table with Bresaola, Speck, Rustic Salami, Pecorino Cheese and Red Wine Goat Cheese served with Mixed Green Salad.


 Entrée:



  • Spaghetti alle Vongole, with Clams, Red Pepper Flakes in White wine Sauce and Ciabatta Crouton.


 



  • Dinner


Appetizer:



  • Burrata Caprese with Artichockes, Puglia Olives and Parma Ham Drizzled with Extra Virgin Olive Oil.


     Entrée:



  • Polenta Crusted Snapper Fillet over White Green Lentils Puree, Grilled Tomato & Portobello Mushroom.


    Dessert:



  • Warm Fig Tart, Strawberry Sauce and Pistachio Ice Cream


 


Day 5



  • Breakfast

  • Organic Egg Whites Omelet with Smoked Salmon, Scallions & Brie Cheese


 



  • Lunch


Appetizer:



  • Mussels with Capers & Kalamata Olives in Light Spicy Tomato Sauce


 Entrée:



  • Roasted Lamb and Pita Bread Wrap with Cucumber & Yoghurt Dressing served with Grilled Romaine Lettuce and Pickled Red Onion.


 



  • Dinner


Appetizer:



  • Chick Peas, Red Onions and Thai Peppers warm Salad Topped with Feta Cheese


     Entrée:



  • Roasted Quails in Mushroom & Walnuts Sauce served with Quinoa.


    Dessert:



  • Phyllo Pastry Stuffed with Dates & Almonds Drizzled with Azahar Flavored Honey.


 


Day 6



  • Breakfast

  • French Toast with Rasin Brioche and Vanilla Sauce


 



  • Lunch


Appetizer:



  • Tempura Shrimp over Zucchini Carpaccio served with Chipotle Aioli.


 Entrée:



  • Calamari & Scallops Black ink Risotto


 


 



  • Dinner


Appetizer:



  • Bell Pepper & Tomato Soup


     Entrée:



  • Korabuta Pork Chop in Truffle- Mushroom Sauce Served With Potato Puree And Sautéed Spinach


    Dessert:



  • Chocolate Tiramisu, Red Berries Compote


 


Day 7



  • Breakfast

  • Scrambled Eggs, Apple wood Smoked Bacon and Whole Wheat Toasted Bread


 



  • Lunch


Appetizer:



  • Pan Seared Tuna with Pineapple & Thai Pepper Sauce with Arugula and Fresh Squeezed Lemon


 Entrée:



  • Shrimp Burger in Pretzel Bun, Grilled Onions, Frisée Lettuce and Paprika Mayo served with Sweet Potato Fries


 



  • Dinner


Appetizer:



  • Pan seared Prosciutto Wrapped Tomino Cheese served with Micro Greens Salad


     Entrée:



  • Grilled Organic Grass Fed Uruguayan Rib Eye Steak with Herbs, Lemon & Garlic Sauce served with Roasted Tri Color Fingerling Potatoes


    Dessert:



  • Raspberry Soufflé with Dulce de Leche Ice Cream 

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