LIR

Yacht Description

LIR yacht is a 67.00 ft long sailboat catamaran and spends the summer in W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. and winter season in Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards. It was built by Fountaine-Pajot in 2014. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins.

The sailboat features 2 x 150hp Volvo Penta engines Cumins 17KW Genset engines and a generator.

Accommodation

All three VIP cabins are on the starboard side on Lir and offer both privacy and luxury on your sailing vacation. Private access for all of the cabins is from the interior of the yacht and all have en suite bathrooms to go with the level of privacy desired by our guests. Each Guest Cabin has a queen size double bed and enough storage space to easily accommodate a couple whatever length of holiday you desire.



Owner s cabin: With a King Sized central bed, the owner s suite is for guests who wish to make the most of luxury on their sailing vacation. With large storage capacity from cupboards to shelving guests have everything they need in their cabin. Within, the Owners Suite there is a saloon area with a sofa, a large wardrobe and a desk with bookshelves.

As mentioned all Cabins are en-suite, no exception here for the owner s version. It is the largest of the bathrooms with two separate washbasins and a walk in shower accessed through a sliding glass door.



Aft Starboard: The Double Cabin with a queen size island bed (space on both sides) comes with an en suite bathroom accessed via a private wooden door, with a full length mirror mounted on it, in the aft companionway, with a modern shower unit and electric flush toilet. There is plenty of storage with cupboards and a wardrobe.



Mid Starboard: The double cabin, accessed via a secure wooden door with a full length mirror from the front passageway, fitted with a queen size bed comes with an en suite modern bathroom with a shower unit and electric flush toilet. There is plenty of storage with large space under the bed and cupboards around the cabin and a wardrobe.



Forward Starboard: The double cabin, accessed via a secure wooden door with a full length mirror from the front passageway, fitted with a queen size bed comes with an en suite modern bathroom with shower and electric toilet. There is plenty of storage with large space under the bed and cupboards around the cabin and a wardrobe. All cabins are equipped with blinds and mosquito nets on their portholes and they have power sockets to recharge the guests electrical appliances such as cameras, cell phones, tablets or laptops, and of course all cabins are fully air conditioned. The Forward and Mid Starboard Cabins share a common staircase for access and the Aft Starboard Cabin has its own private access.

8

Guests

4

Cabins

3

Crew

Fountaine-Pajot

Built by

€30,700 - $34,300

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: No
Crew Pets: No
Camcorder: Yes
Water Maker: Yes
Ice Maker: Yes
Number Of Dvds: +1000
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Smoking: Stern step only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: N/A
Generator: Cumins 17kw
Voltages: 220v / 5kw converter
Hammock: Yes

Price Details

Price from: €30,700

High season rate: $34,300

Summer 2019 rates in EURO, plus expenses + VAT €27,500 p/w low / €32,000 p/w HIgh (July & August)
No Fees for USVI pick ups.
Half-Board Option
Available upon request
Christmas 2018: 1-8 pax @ $36,850, 7-night minimum
Christmas charters must end no later than the 28th December. New Years week charters cannot begin earlier than 29th December..

Note that Cruising fees and taxes are not included for all charter destinations.

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


1."Repeat guests" Offer of a 5% discount to returning clients.
2."Family special" Children 8 and under sail for free!
3."Romantic getaway for two" 10% discount of the 2 pax rate + a complimentary Resort course dive for two or a couples massage in a spa. (Must be supported by showing their wedding certificate)
~Specials may not be combined with other offers.
~Not valid for Christmas or New Years charters. 7 night min.



Specifications

Tube: Yes
Guests: 8
Draft: 5
Cruising Speed: 8
Helipad: No
Maxspeed: 12
Built: 2014
Turnaround: 48 hours
Cabins: 4
King: 1
Queen: 3
Showers: 4
Heads: 4
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: Cumins 17kw
Internet: Onboard WIFI

Gallery

Layout

More Specifications

Resort Course: N/A
License: Master
Tanks: 8
Wet Suits: 4
Number Of Dives: 1 per day/
Night Dives: 0
Dive Info: LIR has 4 full sets of dive gear.
1 dive per day with maximum 5 dives per week.
Communication: Inmarsat C
Navtex
Garmin AIS VHF + touch screen plotter.
KVIH V3 sat comms. with Wi Fi connection
Navilec Ultimate boat control by a central wireless computer
Full Course: N/A
Air Compressor: Onboard
Bcs: 4
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs: Diving included for certified divers
Scuba On Board: Onboard

Water Sports

Dinghy Size: 13 feet
Kayaks 1 Pax: No
Kayaks 2 Pax: Yes
Dinghy Hp: 50
Floating Mats: 0
Dinghy Pax:
Swim Platform:
Water Skis Adult: Yes
Boarding Ladder:
Water Skis Kids: No
Sailing Dinghy:
Jet Skis: 0
Beach Games: 0
Wave Runners: 0
Fishing Gear: Yes
Kneeboard: No
Fishing Gear Type:
Windsurfer: 0
Rods:
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes

Other Entertainment

Philips 48" 3D smart TV + DVD
Bose sound system with Bluetooth connection to any device, cockpit and fly deck sound system too, also cable connection mini jack
4G Internet router with Wi Fi connection

Crew

Crew Information

Chef

Captain

Captain: Joss Kennedy-Hughes

Captain Joss Kennedy-Hughes
Joss was born in England and has always had an outgoing personality and a passion for the sea, with a desire for sailing and water sports, so it was no surprise that he decided from an early age to pursue a career on the water.
Joss was 20 years old when he traveled to South Africa in pursuit of obtaining his captain’s license as a 200 ton RYA Yacht-Master. Soon after he had his first Command, as Captain of a Fountaine Pajot Helia 44 out of La Rochelle, France, cruising the Mediterranean for its owner and developing a passion and subsequently the skills for Scuba Diving over two seasons. Joss took an Ipanema 58 across the Atlantic, quickly advancing into their Flagship Victoria 67s as Captain for two years throughout the Caribbean.

Captain Joss is a qualified PADI Open Water dive instructor and genuinely enjoys encouraging his guests to join him, when possible, on trial dives or if the guests already hold their own qualifications, in exploring new locations and dive sites where the scenery is every bit as interesting below the surface as above.

Joss combines his maturity and experience along with an energetic personality to tailor a high energy and safe charter, to entertain your family or guests on a vacation of your dreams. Whether it is lounging on the trampoline with a cocktail in hand or wakeboarding in the sun, Joss will add the energy and life to your charter, always with a warm smile.

Chef Aurélie Kersaudy
Chef Aurélie has French as her primary language, however, after 10 years of her career in the tourism industry traveling around the world, she is as happy to talk to all her guests in her “natural” English and Spanish.

Her love of the sea started at a young age and by 20 years old she was already a dive instructor, teaching as far from home as South East Asia and the South Pacific, reflecting her own interest in marine conservation. During that period she started her life in sailing as crew on three trans-Pacific crossings.

After settling in New Zealand and working in a French Restaurant for two years, where she developed and evolved her skills as a chef, Aurélie decided that the Charter Industry was the life for her. She set about gaining maritime chef experience as well as obtaining numerous qualifications, very notably at the yacht charter focussed Ashburton, where she has only recently returned from her second development period there, gaining even more new ideas.

As for many years a natural chef at sea, she is now a highly qualified chef with wide experience in the Caribbean, from Trinidad to the Bahamas, onboard several Catamarans over the last three years, during which time she met up with Joss on the Flagship Victoria 67 Aletheia.

Lir has gained a top-class and well-known chef to join the Team, where her eclectic experience and culinary knowledge can be fully demonstrated to her guests, thereby ensuring that our dedication to high standards throughout our yacht can be fully enjoyed at all times of the day and night.

First Mate Toby Wood
We are very fortunate to have such an experienced and highly qualified First Mate onboard Lir.
Toby started his charter career with Lir’s sister ship and since then has obtained many qualifications from Advanced Powerboat Instructor up to RYA Yachtmaster, before moving over to Lir this year.

Toby brings a wealth of experience and knowledge to the team, having spent a considerable time working on Lir’s sister yacht as crew and relief Captain as well as being on Lir in his early life at sea.

Toby enjoys sharing his enthusiasm with everyone on board, encouraging and teaching others more about sailing and water sports.

Toby has completed several transatlantic crossings over the last 4 years on a FP 57 as both Captain and Crew and recently on Lir.

Being at home on Lir preparing your favourite cocktail or beer , or sailing and assisting Joss with all matters onboard , enabling our guests to get the most from the water sports available during charter or assisting your chef Aurélie throughout the day we are very confident that Toby will help you get the most from your vacation with us.

Menu

Chef Rebecca Evans : 7 day sample menu


 


Breakfast/Brunch


Sweetcorn and fritters


Sweetcorn and green chilli fritters with red pepper relish and avocado.


 


Crispy poached eggs


Proscuito wrapped grilled asparagus served with crispy breaded poached eggs and a lemon dressing.


 


Banana and sesame Crepes


Crepes laced with sliced banana, toasted pine nuts and sesame seeds, raw honey and creamy Greek yoghurt.


 


Italian eggs Caprese


Fried eggs with crisped Pancetta, fresh mozzarella, cherry tomatoes and fresh basil


 


Toast and Ricotta


Home made toasted French bread topped with Ricotta cheese, charred peaches, crushed hazelnuts and drizzled with honey.


 


Eggs Benedict


Crispy pancetta and poached eggs atop warm English muffins with a lemon hollandaise


 


Tomato and Burrata tart


Mini tarts filled with marinated tomatoes and fresh burrata mozzarella, served with sliced boiled egg and and lemon balsamic dressing.


 


Lunch


Sushi platter


A selection of fish, shellfish and vegetarian sushi served with pickled cucumber and sesame salad and dipping sauces.


 


Smoked mackerel pate


Served with mini Brioche loaves, red onion chutney and green salad.


 


Thai crab cakes


Ginger and lemongrass crab cakes with Asian Slaw and crispy wontons


 


Ravioli


Home made spinach and ricotta ravioli with tomato and balsamic drizzle, served with a zingy lemon and rocket salad.


 


Sea Bream


Roasted Bream fillet served on toasted Sourdough with beetroot humous, dressed salad and sprinkled with zingy Zatar.


 


Goats Cheese Pithivier


Oven baked puff pastry wrapped goats cheese served with an apple, cucumber and lemon salad and drizzled with balsamic glaze.


 


Smoked chicken salad


Grilled Pear, pecan and Blue Stilton salad paired with smoked chicken and a chive Creme Fraiche


Canapés


A daily, pre-dinner selection of nibbles served alongside a sunset cocktail.


 


Entree


Crusted Hake


Cumin and parmesan crusted Hake fillet served on a coconut and cauliflower puree, with seasonal vegetables and a lime emulsion.


 


Chicken Kiev


Curried butter Chicken Kiev served atop butternut squash Sag Aloo


 


Rack of lamb


Herb crusted rack of lamb with a red wine reduction, served with minted new potatoes and buttered spring greens.


 


Red Snapper


Pan seared snapper fillets with leek and vermouth-leek cream sauce, herbed sautéed potatoes and lemon-buttered asparagus.


 


Filet Mignon


Seared fillet steak dressed with a peppercorn and cognac sauce, crispy potato Latka and roasted root vegetable medley.


 


Lobster Tails


Griddled Lobster tails with barberry, garlic, lime & chilli butter served with saffron roast potatoes and harissa charred cauliflower


 


Pork Belly


Crisped pork belly accompanied by creamy mashed potato, apple puree and fine green greens


 


Hoisin duck breast


Pan seared duck breast drizzled in a blackberry and Hoisin sauce, with sesame noodles, shiitake mushrooms and pak choy. 


Dessert


 


Pannacotta


Mango and coconut pannacotta served with vanilla bean shortbread and champagne foam


 


Poppy seed cake


A light poppy seeded sponge with a passion fruit curd, served with toffee almond praline and fresh cream.


 


Pineapple Carpaccio


Paper thin pineapple slices marinated in a ginger and chilli syrup, served with basil sorbet and a crispy almond Tuille


 


Chocolate Cremeaux


Rich chocolate cremeaux with an Amaretti crumb and a tangy orange fluid gel


 


Lemon tart


Lemon tart with a shortcrust pastry served on a bed of toasted meringue with  Dulche de Leche and fresh blueberries


 


Profiteroles


Mocha creme patissier filled profiteroles dipped in chocolate fudge glaze and served with fresh strawberries.


 


Parkin Cake


Spiced ginger Parkin Cake served with mango sorbet and toasted coconut.


 

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