Samoru ll

Yacht Description

Samoru ll yacht is a 52.00 ft long sailboat catamaran and spends the summer in Bahamas and winter season in Bahamas. It was built by Lagoon in 2014. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 3 queen cabins.

and a generator.








Built by

€17,000 - $19,000

Weekly price low-high season


Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Guest Pets: No
Number Dine In: One
Water Maker: 240L/H
Water Capacity: 800L
Ice Maker: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: No
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Smoking: Aft deck only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: 12
Generator: Onan 21kw
Inverter: 2kw
Voltages: 110

Price Details

Price from: €17,000

High season rate: $19,000

10% additional for Christmas and New Years Charters. Christmas charter 2018 is 12/27-12/29. New Years Charter is 12/30-01/06


Tube: Yes
Guests: 6
Pref Pickup: Staniel Cay Yacht Club
Draft: 5
Cruising Speed: 8
Helipad: No
Maxspeed: 10
Other Pickup: Harbour Island
Built: 2014
Turnaround: one day
Cabins: 3
Queen: 3
Electric Heads: 3
Jacuzzi: No


BBQ: Yes
AC: Full
Generator: Onan 21kw



More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info: Diving on the first day departing from Nassau can be arranged through Bahamas divers. Snorkeling is a big part of our charters. The Exuma Cays have a 172 square mile marine park teaming with marine life.

We can also offer rendezvous diving from Harbour Island and Cape Eleuthera.
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: Highfield 460
Kayaks 1 Pax: 0
Kayaks 2 Pax: 0
Dinghy Hp: 40HP
Floating Mats: 0
Dinghy Pax: 7
Swim Platform:
Water Skis Adult: 0
Boarding Ladder:
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: 0
Beach Games: 0
Wave Runners: 0
Fishing Gear: Yes
Kneeboard: 0
Fishing Gear Type: Off Shore
Windsurfer: 0
Rods: 4
Snorkel Gear: 12
Underwater Camera: Yes
Scurfer: 0
Underwater Video: 0
Wake Board: 0


Crew Information



Captain: Craig Doring

Captain Craig Doring charters voyages aboard various catamaran yachts in the LAGOON fleet. Craig has been sailing for over 25 years and brings his love of the ocean, knowledge of the seascape, and passion for cuisine and cooking into his charters, working with clients to create a memorable experience aboard.

Captain Craig Doring has been sailing since the age of 14. He is a graduate of the University of Washington and sailed for several years racing sloops in the Puget Sound and joining his uncle on cruises in the San Juan Islands.

After many years fishing the Nor and Bering seas, Captain Craig Doring returned to his passion of sailing personal yachts with Moorings and delivering private yachts throughout the Caribbean. As proprietor of Excalibur Adventures, a small charter company founded in 2000, Captain Craig catered to serving youth in their sailing adventures. Eventually Captain Craig moved from mono-hulls to catamarans and now commands a wealth of knowledge sailing and maintaining LAGOON catamaran yachts.

United State Coast Guard 1790Captain's License #:2525140
(Master, 100 Ton License)

Pramila started her adventures from Nepal far from the sea. Her uncle was the chef to the British High Commissioner and when his assignment in Nepal was completed Prami and her uncle were asked to accompany the high commissioner to Manchester. Prami grew up helping her uncle as the sous-chef for embassy functions. When the High Commissioner was assigned to the Bahamas, Prami again was asked to join them.

Nepal is situated between India and China. The cuisine is a fusion of the Orient and Asia. Prami’s amazing journey gives her a diverse set of influences and culinary skills. She can personalize your menu to suit your preference while adding an exotic touch. The Bahamas is abundant with fresh seafood. Local grouper, lobster, stone crab and mahi mahi are our favorites.

After 19 years of living in the Bahamas Prami has just completed her second year on the Samoru ll and has fallen in love with the sea.






(Served with your choice of coffee, tea, mimosas, bloody marys, and a selection of juices)


Grand Marnier French Toast

(topped with custard and raspberry reduction)


Eggs Benedict

(Toasted muffin with Canadian bacon, poached eggs, and hollandaise sauce)


Bagel and Lox Plate

(Toasted bagel, smoked salmon, dill cream cheese, capers, red onion)


Blueberry Pancake

(Served with Cannadian maple syrup) 


Bacon and Eggs

(Seved with Crisp Rosti Patatoes)



Biscuits and Gravy

(Souther buttermilk biscuits topped with sage sausage gravy)



Each breakfast is served with a choice of:


Fresh Fruit 


Assorted Cereal








Blackened Grouper Spinach Salad

(Blackened grouper served on a bed of spinach with roasted vegetables, quinoa, avocado, almonds, dried cranberries, and tossed with balsamic Dijon dressing)


New American Grilled Panini with Gazpacho Soup

(Pesto, caramelized onion, avocado, roasted red peppers, gruyere, roasted chicken on ciabatta bread)


Spicy Citrus Fish Tacos of the Day with a Mexican Bean Salad

(Freshly caught fish from Captain Craig, grilled and served on warm, soft flour tortillas with homemade guacamole and salsa, shredded cheese, soracha sour cream, black beans, with a citrus slaw)


Curry Chicken Wrap

(Pulled chicken with mayonnaise, celery and dried cranberries. Seasoned with Jamaican curry)


Mediterranean Roasted Cauliflower salad

(Roasted cauliflower with sliced almonds served over a bed of mixed greens)


Thai Chicken and Noodle Salad

(Marinated chicken breast, egg noodles, water chestnuts, snow peas, carrot, fresh herbs, peanuts,

tossed in a tangy Thai dressing)







Fresh Fruit Platter

(Pineapple, Mango and select fresh tropical fruit)


Assorted Hummus with Warm Pita Bread and Veggie Sticks

(Original, sundried tomato basil, spinach and artichoke)


Nepalese steamed dumplings (Momo)

Served with toated ground sesame and roasted tomato sauce


Classic Italian Bruschetta Crostini

(Marinated tomato, garlic, basil, red onion, and mozzarella served on fresh toasted French baguette slices)


Stuffed Shrimp

(Jalapeno-jack stuffed shrimp wrapped in apple wood bacon)











Fresh Tuna Tataki

(Fresh seaed tuna marinated in garlic, ginger, Toasted sesame oil, )


Goat Pepper Laced Bahamian Cracked Conch Ceviche

(Locally caught and served in of lime juice and sour orange!)


Seared Scallops on Rosted Garlic Mashed potatoes 

(topped with thinly cut homade fried onion rings)


Shrimp Spring Rolls with a Spicy Hot and Sour Dipping Sauce

(Rolled with cucumber, carrot, cilantro, basil, bell pepper, avocado, vermicelli)


Stone Crab Claws

(Joe’ Stone Crab sauce)


Captain Craig’s Conch Chowder


Quesadilla Bites

(Served with pico de gallo, sour cream, cilantro garnish)





The Ultimate Love Boat Platter

(The Freshest sushi and sashimi platter filled with local wahoo, tuna, mahi, lobster, salmon tartare, hog fish, and more. Accompanied with fire cracker shrimp and seaweed salad)


Grilled Bahamian Hogfish with Fried Plantains and Bahamian Peas & Rice

(Topped with avocado mango salsa)


Shrimp Alfredo over Angel Hair Pasta

(Home made Alfredo Sauce and jumbo shrimp on a bead of angle hair pasta

served with a mixed green salad and garlic bread)


Surf and Turf Dinner with a Rosemary beurre-blanc and Hollandaise 

(Filet mignon grilled to your liking, with roasted new potatoes, asparagus, served on a with freshly caught lobster tail drizzled with citrus Buerre-Blanc sauce)



Lasagna and Marinara

(Ricotta and mozzarella layers with Italian sausage and pasta toped with marinara)



Macadamia, Panko Mahi-Mahi

(Macadamia crusted mahi-mahi baked and served with green beans,  jasmine rice.

drizzled with a mango rum sauce)





Homemade Key Lime Pie

(Topped with whipped cream and key lime zest)


Fudge Brownies

(served with vanilla ice cream)


Chocolate Mousse Parfait

(Topped with Fresh Mint and Raspberries)


Captain Craig’s Bananas Foster

(Served on vinilla ice cream)


Pineapple Upside-Down Cake






Extra Options:


Charcuterie Platter

(Manchego, gruyere, and smoked gouda cheese served with dried herb sausage, pancetta, and salami cuts with roasted nuts, grapes, roasted tomato pesto, and assorted crackers


Nepalese Cury

(Spicy cury with your choice of Lamb or chicken, Fresh garlic, coriander, ginger, Gram masala, and cardamon.

Seved with Dal and basmati rice.)




Slow Cooked BBQ Baby Back Ribs

(Served with jalapeno-cheddar cornbread muffins, corn on the cob, green beans and home made mac & cheese)

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