The full-width saloon Looking to the starboard in the spacious saloon Lolalitas cockpit dining area, comfortably seating 8. LOLALITA FUN with family and friends! The Master King Suite Lolalita guest head Lolalita guest queen suite Lolalita guest queen suite Starboard aft suite with queen-sized bed. Starboard aft suite with queen-sized bed, spacious sette, and vanity. Cockpit lounging area The bar area in the saloon The huge saloon! A full view of Lolalita from up the mast! Morsels from the Galley aboard LOLALITA Your next gourmet meal! Your LOLALITA paradise awaits! Anchored in a tropical paradis

LOLALITA

Yacht Description

LOLALITA yacht is a 65.00 ft long sailboat catamaran and spends the summer in Caribbean Virgin Islands, Central America and winter season in Caribbean Virgin Islands. It was built by Jeantot/Privilege in 1996. A refit was done in 2019. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins.

The sailboat features Main Engines: 2x 2018 Yanmar 4LHA-HTP 160 hp Generators: 2 x 2014 Cummins Onan 20kw, 1x 2018 Kohler Onan 21.5kw engines and a generator.

Accommodation

Master suite with King bed, three Guest suites with Queen beds, all with ensuite head, shower, and sink. Lolalita books at two rates: up to 3 cabins (The master cabin and two queens, 2 pax max per cabin, 6 pax total max) or 4 cabins (2 pax max per cabin, 8 pax total max).
8

Guests

4

Cabins

3

Crew

Jeantot/Privilege

Built by

€27,000 - $31,000

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Yes
Books: 100+
Crew Pets: No
Guest Pets: Yes
Camcorder: Yes
Number Dine In: Yes
Water Maker: 75 gals/hr
Ice Maker: Yes
Number Of Dvds: 1,000+
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: 25
Smoking: Yes, on sugarscoops
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: None!
Generator: 2
Inverter: Yes
Voltages: 110V
Hammock: Yes
Windscoops: No

Price Details

Price from: €27,000

High season rate: $31,000

Christmas/New Years
$38,000/up to 8 guests

St. Thomas Pick-ups or Drop-offs: +$400
St. Martin area charters: +$1000 & plus local taxes.

Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.

Specifications

Tube: Yes
Guests: 8
Pref Pickup: Village Cay, BVI
Draft: 5.9
Cruising Speed: 7-9
Helipad: No
Maxspeed: 11
Other Pickup: Yacht Haven
Built: 1996
Turnaround: 24 hour
Cabins: 4
King: 1
Queen: 3
Showers: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: 2
Internet: Onboard WIFI

Gallery

Layout

More Specifications

Resort Course: Included!
License: Instructor
Tanks: 8
Wet Suits: 0
Number Of Dives: Unlimited
Night Dives: 1
Dive Info: Diving on Lolalita is included at no extra charge for certified divers, and we are now including the DiscoverScuba/Resort course for free! Usage of tanks, BCs, regulators and weights are included at no extra charge.

*DIVING OUTSIDE BVI & USVI*
Most of the diving outside the BVI and USVI must be done rendezvous-style as per local laws. This cost is not included in the price of the charter. Please inquire to learn if diving will be possible.
Communication: Cell Phone
Wi-Fi Internet, only in BVI territory, please limit its use to emails and minor surfing, no videos or streaming
Full Course: Referral Only @$250 per person, PADI or NAUI, guests must complete classroom and pool skills beforehand
Air Compressor: Onboard
Bcs: 8
Weight Sets: 12
Number Of Divers: 8
Dive Lights: 0
Dive Costs: -$250 for any referral course, PADI or NAUI. Guests must complete classroom work and pool/confined water skills prior to their week on Lolalita.
-Discover Scuba/Resort course is included for all guests!

*DIVING OUTSIDE BVI & USVI*
Most of the diving outside the BVI and USVI must be done rendezvous-style as per local laws. This cost is not included in the price of the charter. Please inquire to learn if diving will be possible.
Scuba On Board: Onboard

Water Sports

Dinghy Size: 2012 A/B 17'
Kayaks 1 Pax: 2
Kayaks 2 Pax: 0
Dinghy Hp: 40
Floating Mats: 0
Dinghy Pax: 8
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder: Yes
Water Skis Kids: Yes
Sailing Dinghy:
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: Yes
Kneeboard: Yes
Fishing Gear Type: Trolling, Bottom
Windsurfer: No
Rods: 5
Snorkel Gear: 10
Underwater Camera: Yes
Scurfer: No
Underwater Video: 0
Wake Board: Yes

Other Entertainment

CD Player
iPod Dock
Speakers in Cabin
Speakers in Cockpit
TV: Salon and Cabins
Playstation 2 in most cabins

Crew

Crew Information

Mate

Chef

Captain

Captain: Giovanni Damiani

Giovanni

Gio is a highly experienced Captain who finds his fulfilment from connecting people with the sea and enjoying their experiences vicariously through them. Born and raised in London, his career began at young age teaching sailing and windsurfing at home and in Greece. A before moving to Australia to study for a degree in marine biology, conduct underwater acoustic research and guide marine wildlife tours. Eventually he bought his own 50ft sailboat and used it to lead documentary filmmaking expeditions thousands of miles around the Caribbean, resulting in work published by National Geographic. He is also an expert freediver and a PADI Dive Instructor. Gio takes great pride in ensuring the highest levels of safety onboard while helping guests to have the adventure of a lifetime.

Gio is joined by...

Ryan
A traditionally trained chef with 16 years culinary experience, Ryan has followed his larger than life passion for cooking exquisite food for over half his life. He has frequently been headhunted to create diverse menus in the fine-dining restaurant industry before winning an international cooking competition three years ago that put him onto the worlds largest superyachts. We stole him away for a new chapter in his career to chef on smaller boats like Lolalita where he enjoys a more personal and interactive experience with the guests, teasing them with flavours throughout each day. He has an excellent knowledge of many styles of cuisine from asian to mediterranean and good old BBQ and takes pride in sourcing the finest ingredients around.

Raven
A south Florida girl passionate about the sunshine, Raven spent most of her previous life working for an iconic hotel and tiki bar on Hollywood beach, mixing drinks and looking after hotel guests. As a long term member of the team she understood the importance of maintaining a reputation for outstanding service and hospitality, bringing in a crowd of regulars who could always feel at home under her care. She recently moved into the yachting industry to explore beyond the horizon while using her eye for detail to maintain a first class hotel environment onboard and making sure her guests always feel pampered and well looked after. She’s also out on deck, pulling lines and driving the tender, making sure the adventure is always flowing.

Menu

SEVEN DAY MENU


Chef Ryan Katona


NOTES:


A CHOICE SELECTION OF BREAKFAST ITEMS SERVED DAILY WOULD INCLUDE BREADS, BAGELS AND PASTRIES, CEREALS, YOGURTS, FRESH FRUITS, HOUSE MADE GRANOLA AND FRESH SQUEEZED JUICES


A VARIETY OF COOKED BREAKFASTS WILL ALSO BE AVAILABLE UPON REQUEST, SUCH AS CREPES, FRENCH TOAST, PANCAKES, WAFFLES, EGGS ANY WAY, OATMEAL, ETC.


Day One


Lunch


Beef Carpaccio With Rocket, Pine Nuts  And Charred Lemon Vinaigrette


Pan Seared Miso Marinated Chilean Sea Bass With An Orange Fennel Salad And Julienned Vegetables


Canape


Crispy Salami Cups Filled With Finely Diced Cucumbers, Tomatoes, Kalamata Olives, Feta Cheese And Fresh Basil


Freshly Shucked Oysters Served With Lemon Wedges And A Smoked Red Pepper Sauce


Dinner


Blackened Mahi Mahi And Roasted Red Pepper Rouille


Lemon Grass Infused Rice Pilaf, Broccoli Milanese


Tarte Tatin With Pecan Creme Fraiche


Day Two


Lunch


Maple Cured Bacon, Baby Romaine, Sliced Heirloom Tomatoes, On Grilled Sourdough Bread With An Avocado Aioli


Baked Camembert With Burgundy Poached Pears, Marcona Almonds And Medjool Dates


Canape


Spinach & Artichoke Dip


Grilled Hanger Steak With Black Fig Demi-Glace 


Dinner


Marbled Avocado Tiles With Mango Ceviche


72-Hour Sherry Braised Beef Short Ribs


Chive And Chevre Whipped Potatoes And Spring Mix With A Roasted Tomato Vinaigrette


Ice Cream Parfait Layered With Lemon Custard, Blueberry Compote, Whipped Cream And A Cherry On Top


Day Three


Lunch


Kansas City Style Barbeque Ribs With Watermelon Mint Salad


Spice Grilled Tuna Tostadas With Mango-Avocado Slaw & Asian Glaze, Served with Cilantro Lime Pilaf


Blueberry Compote Stuffed Red Velvet Cupcakes With Lemon Infused Cream Cheese Frosting


Canape


Roasted Sweet Red Pepper And Smoked Garlic Hummus With Crudités


Escargot With Beurre De Bourgogne


Dinner


Traditional Beef Wellington


Sauteed Rainbow Trout With Lemon Caper Beurre Blanc


Basmati Rice, Wilted Spinach, Toasted Hazelnuts, Brown Butter Vinaigrette


Peppermint Tartlets


Day Four


Lunch


Korean Marinated Tri-Tip Skewers Grilled With Shishito Peppers And Sweetie Drops


Red Quinoa And Rocket  Salad With  Halloumi And A Sweet And Smokey Vinaigrette


Seared Ahi Tuna Sashimi With Soy Ginger Lime Sauce And Seaweed Salad


Dinner


Herb Incrusted Calamari Steaks Topped With Sautéed Lobster Knuckle, Lump Crab, And Bay Scallops In A Sweet corn Veloute


Duck Leg Confit With Vanilla Demi-Glace


Yam And Sweet Potato Au Gratin Gruyere


Roasted Brussels Sprouts With Maple Cured Bacon, Thyme Roasted Apples And Stout Mustard Sauce


Lavender Crème Brulee Served With A Shot Of Chilled Limoncello


Day Five 


Lunch


Red And Golden Beet Gazpacho With A Crab Salad Quenelle  


Pork Cheek Potato Gnocchi With Maple Glazed Root Vegetables And Natural Jus


Banana Pudding With Nilla Wafers, Sliced Bananas, And Fresh Whipped Cream  


Canape


Candied Bacon Wrapped Quail With Bleu Cheese Dipping Sauce


Cucumber Slices With Dill Cream Cheese And Smoked Salmon


Dinner


Pan Seared Sea Scallops And Pork Belly With A Cherry Gastrique


Free Range Chicken Breast Baked With A Shrimp And Crabmeat Stuffing, Topped With Lobster Saffron Cream


Wild Mushroom Risotto, Green Bean Almondine, Leaf Salad


Passion-Fruit Mousse With Bittersweet Chocolate, Poached Strawberries, And Candy Dust


Day Six


Lunch


Mac n’ Cheese Stuffed Grilled Cheese Wedges In Tomato Bisque Drizzled With Chive Crème Fraiche


Chopped Kale with a creamy Caesar dressing and Garlic Croutons


Green Shawarma Marinated Chargrilled Salmon


Grapefruit And Fennel Salad With A Ginger And Pomegranate Vinaigrette


Dinner


Beef Fillet Entrecote Bordelaise


Roasted Sweet Potatoes And Red Onions Topped With Tahini, Za’atar, And Pine Nuts


Chargrilled Asparagus With Himalayan Black Salt


Spiced Rum Bread Pudding With Dried Cherries, Crème Anglaise, And Cinnamon Ice Cream


Day Seven


Lunch


Pan Roasted Chicken With White Wine, Artichoke Hearts, Cremini Mushrooms, Tomatoes, Garlic And Fresh Herbs


Seared Shrimp And Langoustines With Cheesy Grits, Mustard Greens And Okra


Deep Fried Cookie Dough With Brandy Caramel Ice Cream


Canape


Oysters Rockefeller With Swiss Chard, Crumbled Bacon, Sambuca, Mozzarella And Muenster Cheese


Steak Tartare With House Made Chips 


Dinner


Shredded Cucumber Salad With Tomato Confit, Chèvre, Powered Bacon And Yogurt Dill Dressing


Crown Roast Of Lamb Filled With Harvest Vegetable Couscous


Squid Ink And Truffle Fettuccini Lobster And Shrimp A La Crème 


Classic Chocolate Fondant


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