Yacht Description

SEA DRAGON yacht is a 50.00 ft long sailboat catamaran and spends the summer in Caribbean Virgin Islands, Caribbean Leewards and winter season in Caribbean Virgin Islands. It was built by FOUNTAINE PAJOT in 2017. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 3 queen cabins.

and a generator.


Port Aft Cabin is a Master Suite

All Cabins are En-Suite with Showers and Heads

A/C in every Cabin







Built by

€14,000 - $17,000

Weekly price low-high season


Salon Stereo: Yes
Salon Tv: Yes
Nude: Yes
Crew Pets: No
Guest Pets: No
Number Dine In: 8
Water Maker: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Smoking: Aft Sugar Scoops
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: Water Safe
Generator: Yes
Inverter: Yes

Price Details

Price from: €14,000

High season rate: $17,000

FOR 8 PAX CHARTERS - please inquire.

LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.

SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning and early start.

HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below.

LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

CHRISTMAS CHARTERS 2018: December 20-27, 2018
NEW YEAR'S CHARTERS 2018/ 2019: December 28, 2018- January 3, 2019


Tube: Yes
Guests: 6
Pref Pickup: Yacht Haven Grande
Draft: 4.8
Helipad: No
Other Pickup: Tortola
Built: 2017
Turnaround: 48 hours
Cabins: 3
Queen: 3
Showers: 4
Heads: 3
Electric Heads: 3
Jacuzzi: No


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



More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info: Yacht offers rendezvous diving.
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs: Rendezvous Dive Rates: Blue Water Diving
Per person

1 Tank Dive - $100
2 tank Dive - $130
Night Dive - $105
Discover Scuba - $140
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: 15'
Kayaks 1 Pax: 0
Kayaks 2 Pax: No
Dinghy Hp: 15HP
Floating Mats: Yes
Dinghy Pax: 8
Swim Platform: Aft
Water Skis Adult: No
Boarding Ladder: Aft
Water Skis Kids: No
Sailing Dinghy: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: Yes
Kneeboard: No
Fishing Gear Type: Light Tackle
Windsurfer: 0
Rods: 2
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: No
Underwater Video: 0
Wake Board: No


Crew Information

Captain and Chef

Captain: Mickey Allison

Captain: Mickey Allison
Chef/First Mate: Alix Cayce

Meet Alix and Mickey, a cheerful, hardworking team who promise a week full of laughs, adventure, and relaxation. As the son of a professional ocean racer, Mickey was practically born at the helm and he’s been sailing ever since, spending his youth cruising around the Pacific Northwest with his family then beginning working on sailboats professionally at just 15. He became a professional skipper in Seattle by 22, and has continued to captain boats around the world ever since.

Alix was also raised on boats with her family in the Pacific Northwest and has always felt just as at home on the water as on dry land. She’s been cooking all her life, but specifically on yachts for the last three years. She has also earned her Level 2 Culinary Certificate with Ashburton Chef’s Academy in the UK which she completed with highest marks.

Though they both lived not more than 5 minutes apart in Seattle their whole lives, it wasn’t until a sailing trip in Greece three years ago that they finally met. Alix was a guest on one charter, and Mickey the captain on another. Three years later, they’re a dedicated captain and chef couple here in the beautiful Virgin Islands who are passionate about sailing, food, and always finding the next adventure.

Both Mickey and Alix love the outdoors and spend their time off the water in the mountains snowboarding, backpacking, and hiking around the world. On the water, though, Mickey is an avid scuba and free diver and as a certified Dive Master he loves to take guests exploring below the surface. For the more experienced divers, he looks forward to showing you wrecks and reefs throughout the islands and for the less experienced looking to learn, he is always happy to show off the best snorkeling the islands have to offer or even to set up scuba lessons with local instructors.

You can count on them to have the hot spots in the islands dialed in. The islands are rich with hidden hideouts and floating bars, and this pair knows them all. Don’t let their age fool you though, Mickey and Alix are passionate about what they do and they are dedicated to providing an amazing vacation no matter what you’re looking for. Whether you want a week filled with adventure, a relaxing retreat for you and your family, or a romantic time on the water for you and your partner, Alix and Mickey will make sure that you wake up to the smell of fresh baked bread, that your meals are beautiful, fresh and local, and that your week is quite literally smooth sailing.


Meet David and Elise, a positive, hard working, and passionate pair who are thrilled to share the wonders and secrets of the Virgin
Islands with others, where they have worked for 7 summers. Together they seek to give others a week of merriment, ease,
and adventure.

David met Elise while working in the BVI summer of 2017, but the journey that brought them together started when he was just 8
years old, learning to sail small boats in California. David has been fortunate enough to dive and participate in a multitude of
watersports around Europe, Central America, South Asia and the Middle East. After sailing from the BVIs to Tahiti, he obtained a
professional license and began working as a captain in the Adriatic at the age of 20. David’s dream of spending his life on the ocean
came to fruition when he met Elise, a sailor and creator like himself.

When Elise turned 11, her birthday present from her Grandmother was a culinary knife, a cutting board, and a promise of cooking
lessons. Soon after her cooking lessons began, Elise began taking charge in the kitchen, joyfully planning and preparing ambitious
three course meals for her entire family.

In between the cooking lessons with her Grandmother, Elise spent her childhood summers sailing small boats in Clearwater,
Florida. Soon after graduating high school, Elise was introduced to the adventure and freedom that larger vessels provided and
immediately fell in love with living on the water. For the past three years, she has worked onboard sailboats anytime she isn’t
pursuing her degree in Anthropology at Bowdoin College.

In addition to exploring the oceans together, Elise and David love being each other’s dive buddies, skiing & backpacking partners,
and copilots on cross country road trips. They also love creating together, from whimsical dishes to handmade clothing and baskets.
Their time and experiences in the Virgin Islands has allowed them to find secluded beaches, enthralling bars, and the friendliest
locals. After a week with this joyful couple, they believe you will feel refreshed, invigorated and in tune with the waves of the ocean.



*All breakfasts include a fresh fruit plate and are served with coffee, tea or cocoa, as well as juice, Mimosa’s or Bloody Mary’s upon request. 

French omelets

filled with Boursin cheese alongside heirloom tomatoes on fresh sourdough toast, served with crispy bacon.

Lemon ricotta pancakes

topped with powdered sugar and lemon zest, alongside gouda scrambled eggs and pork sausages.

Fresh sourdough toast

topped with zesty avocado mash garnished with radish and red pepper flakes, served with chili oil fried eggs and crispy bacon.

Fresh baked Guava cheese braided bread

alongside eggs any style and chicken sausages.

Cuervos Rancheros

featuring fresh made corn tortillas, sunny side up eggs, fresh made Mexican beans, local chorizo, and fresh pico de gallo.

Scrambled Eggs Florentine

served with fresh baked thick cut grilled crusty bread and fennel spiced chicken sausages.

Scandanavian plate

featuring salmon two ways, smoked and lox, grilled whole wheat seed bread, hard boiled eggs, pickled onions, labne, cucumber slices and local heirloom tomatoes, seasoned with my own everything mix and smoked flake salt.

Eggs benedict

on fresh baked English muffins, topped with ham, poached eggs, and hollandaise then served alongside crispy bacon and spicy potato breakfast hash.



*All lunches are served with water, iced tea, or soda as well as any bar selections upon request. 

Spiced lamb meatballs

served on freshly made, grilled flatbreads and topped with red cabbage slaw, herbed yogurt, lemon wedges, harissa, and mixed herbs; served alongside Mediterranean quinoa salad.

Mediterranean plate

featuring sliced paprika fennel rubbed chicken, jammy roasted lemon wedges, tzatziki, Greek olives, hummus, sliced cucumbers and seasoned orzo; served with family style pita and labne, grilled halloumi drizzled with local honey, and dolmades.

Mahi Mahi tacos

served on freshly made corn tortillas topped with spiced crema, red cabbage slaw, pico de gallo and cilantro, served alongside long plantain chips, lime wedges, and blood orange, avocado salad as well as house made black bean soup and a selection of fresh salsa’s and hot sauces

Pulled Pork Sandwiches

on Hawaiian rolls served with Alix’s German-ish potato salad, cornbread muffins, and grilled watermelon salad.

Spicy Fried Chicken Sandwiches

served on brioche buns topped with seasoned mayo, lettuce, and special sauce served alongside Alix’s Corny corn-nut salad, and garlicy oven baked potato wedges

Seared Sesame Crusted Ahi

with ginger lemon cream sauce, soy scallion drizzle, avocado rosette, pickled ginger and a side of mango salsa served over rice.

Herby Thai Shrimp Salad

dressed in a ginger, lime, peanut dressing and topped with fried ginger, shallots and garlic.

Miso Glazed Salmon

with warm soba noodles and stir fried vegetables served with shallots and spiced soy drizzle.



*All dinners served with a wine or cocktail pairing as well as any selection from the bar. 

**Depending on the day, some dinners will include an appetizer such as Mussels in white wine broth with crusty bread, buttery herbed peel and eat shrimp, grilled squid with white beans and vinegared tomatoes, etc. 

Grilled flank steak

With charred scallion relish served over brown rice and accompanied by a tangy snap pea and radish salad.

Honey garlic crispy chicken

Served with creamy polenta and a side of lotus root and Asian pear salad.

Crispy skin salmon

served with green romesco sauce, roasted purple potatoes, and a side of blistered green beans with lemony tahini labne all topped with a salsa of radishes, shallots and lemon.

Steakhouse night!

Perfectly seared sliced steaks served with Yukon gold garlic mash, lemon roasted broccoli and Alix’s classic Caesar salad

Whole Harissa Roasted Snapper

served with blistered cherry tomatoes and a grilled orange on a bed of cous cous served with a mint and grapefruit side salad.

Seared scallops

served with lemon white wine sauce, warm Brussel sprout and pancetta salad, and creamy parsnip puree.

Roasted Whole Chicken

served with Persian Tadik saffron rice, roasted vegetable salad, and a light pan sauce.

Pea and Mint Risotto

with roasted Brill served alongside a bright and tangy green salad



*All desserts are served with optional coffee or nightcap

Chocolate Negus

with hazelnut cream, pistachio sorbet and cacao nib tuile

Key lime pie with two lemons

Apple Tart

with caramel ice cream and calvados caramel sauce

Mini Citrus Pavlovas

drizzled with local honey and citrus reduction

Raspberry Mousse

in a dark chocolate teardrop served with chocolate snow and fresh berries

Deconstructed mango passion fruit Eton Mess

with pistachio dust and freeze dried cherries

Grilled peaches

drizzled with honey and served with whipped mascarpone and mint

Buttermilk pannacotta

with honeycomb and poached pear


Standard Ships Bar

Soft drinks, sodas, water, beers and well drinks, cocktails are available  for your enjoyment.



Vodka brands: Tito’s, Stoli, Smirnoff

Whiskey brands: Johnny Walker, Dewars, Jack Daniels

Tequila brands: Souza, Milagro

Rum brand: Cruzan

Gin brands: Gordans, Tanqueray  

Assortment of liqueurs.


Red and White Wines

Pino Grigio, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Red Blend, Pinot Noir, Proseco



Bud, Coors, Corona, Miller, Caribe, Presidente


Please let your broker know your preferred brand.

If you require premium wines or spirits of your choice, please notify your broker and we will be happy to source it for you and have them onboard when you arrive.

These would be at an additional cost to you.






Below is a list of dishes that we love to cook— inspired by the food we ate growing up, the places we’ve visited, and the products of successful kitchen experiments. The result is an eclectic and nutritious menu featuring international inspiration from South Asia, Central America, the Mediterranean, and North Africa.


Bullseye Toast

Mustard fried toast with over easy egg inside and topped with three cheese blend of Asiago, Parmesan, and Romano and basil leaves

Mushroom Omelet

Omelet with crimini and portobello mushrooms cooked in red wine, three cheese blend, topped with rosemary

Huevos Rancheros

Eggs served atop freshly made corn tortillas topped with black beans, chorizo, sautéed onions, bell peppers, tomatoes, and avocado. Served with chipotle salsa & sour cream

Gallo Pinto

Traditional Costa Rican breakfast dish— black beans and rice served with cheesy scrambled eggs and fried plantains, avocado, and homemade corn tortillas


With onions, scallions, leeks, smoked bacon, and swiss cheese

Egg Strata

Toasted bread pieces soaked in egg and baked with cheese and either mushrooms, veggie or real sausage, or both


Traditional thin French crepes with cinnamon sugar, maple syrup, and fresh strawberries and blueberries


Thick fluffy pancakes made plain or with bananas, blueberries, or chocolate chips. “Panda pancakes” are also a delicious option—Two tones of batter, one plain and one darkened with cocoa powder and cook them into the shape of a panda face :)

Specialty Smoothie “Atztec Dream”

Almond milk, cacao powder, banana, maca, coconut oil, cinnamon, cayenne, clove, dates

 Gouda Grits

Home style grits with melted Gouda mixed in

 Home Fries

Potatoes pan fried with old bay seasoning

Breakfast Pastries

Homemade muffins, pain au chocolat, croissants, and cinnamon rolls


Chicken Tostadas

Made with traditional Mexican spices, refried beans & rice. Top them with fresh lettuce, diced tomatoes, sour cream, shredded cheese, avocado and homemade salsa

Southwest Quinoa Salad

Quinoa with chili-lime shrimp and lettuce wedge for wrapping

Portobello Pizza

Grilled and topped with goat cheese, roasted pepper and tomatoes


Seared salmon served with quinoa and roasted arugula chimichurri

Vegan Flatbread Pizza

Kale pesto, almond ricotta, artichoke hearts, broccoli, hemp hearts, olives, pine nuts, and garbanzo beans. Topped with basil, mint, and freshly ground black pepper

Five Spice Chicken Báhn Mì

Chicken sandwich made with homemade french bread and topped with a fried egg

Cuban Sandwiches

Made with pork loin, ham, Swiss cheese and sliced pickles


 made with spiced shredded chicken and fresh enchilada sauce

Shrimp Quesadillas & Mahi Tacos

With homemade mango pico de gallo & fresh guacamole

Yellow Submarine

Inspired by a sandwich my parents would get in Atlanta, Georgia— Munster, havarti, fresh sprouts served in a whole wheat roll with mustard and homemade “rainbow” mayonnaise

Blackened Chick’n Tacos

Blackened Chick’n strips (plant-based chicken substitute), shredded cabbage, chipotle mayo, black bean salsa, and scallions served atop a homemade corn tortilla

Braised Tomatillo Jackfruit Tacos

Tomatillo & charred poblano braised jackfruit, avocado ranch, salsa blanca, and sweet potato crisps

Mediterranean Pita Bar

Pita pockets with a choice of Homemade falafel, chicken kabobs, grilled vegetables, served with homemade tzatziki, lemon tahini sauce, hummus, olives, and feta.


Homemade hummus platter

I love making hummus. I love it so much, in fact, that I started a small hummus company with my best friend called “Elise and Dalia’s Homemade Hummus.” My favorite varieties to prepare for a hummus platter are creamy Israeli, lemon, Za’atar, roasted red pepper hummus, and sunshine hummus— made with turmeric! All hummus varieties are made with a base of the freshest ingredients— jarred (not canned) chickpeas, fresh lemon juice, organic tahini, and fresh garlic. Hummus is enjoyed with pita triangles, sweet mini peppers, cucumbers, and baby carrots.

Indian Sampler

Homemade garlic naan, fried paneer, and vegetable samosa served with raita, mint chutney, and tamarind chutney

Charcuterie platter

Freshly baked French style baguette with Brie, Boursin, goat cheese, aged Gouda, salami, chorizo, prosciutto, walnuts, cornichons, homemade pepper jelly and grapes

 Jalepeño poppers

Fried and bread jalapeños stuffed with plant-based ricotta or goat cheese.


Made with homemade Italian bread, drenched in olive oil with fresh tomatoes and diced garlic


 Served refreshingly chilled with fresh bread

 Marinated tuna poke

 Hawaiian style with sticky rice and plum sauce

Chile relleno

 Battered and fried poblano pepper filled with grilled mushrooms, peas, yellow squash, onions and mixed cheese. Served over a tomato sauce and topped with cream and cilantro

Baked Brie

Brie wheel baked into croissant dough with honey drizzle on top, served with tangy pepper jelly

Ybor City Salad

Crisp iceberg lettuce with julienne of baked ham, natural Swiss cheese, tomato, olives, grated Romano cheese, Worchester sauce and garlic dressing


Peruvian style raw fish cured in lemon and lime juice, spiced with chili peppers, chopped onions, and cilantro

 Stuffed Endive Boats

With pear and gorgonzola, topped with walnuts and honey

 Goats in an Eggplant Blanket

Grilled eggplant slices wrapped around goat cheese




Chicken breast enchiladas smothered with salsa tomatillo, melted jack cheese and sour cream

Vegetable Tagine

 Vegetarian Moroccan dish served atop a bed of almond & chickpea couscous cooked in a traditional Moroccan way

 Roasted Vegetable Hummus bowl

Roasted zucchini and grape tomatoes with tofu seasoned with Za’atar spices, served with freekeh and refreshing cucumber salad, topped with homemade lemon hummus and olives

West African Peanut Soup

Thick nutritious soup made from sweet potatoes and peanuts, topped with tofu, scallions, and crushed peanuts

Black Bean Soup

Protein rich and flavorful, my black bean soup is a version of a recipe that has been in my family for generations


From the Sea

Baked Lemon-Parmesan Crusted Salmon

Served with grilled asparagus and roasted new potatoes

Sicilian Tuna

With Braised Fennel, tomato, and Capers

 Tarka Mahi mahi

Seared mahi mahi topped with tarka made of sauteed mustard seeds, garlic, slivered almonds, and olive oil and served with rice and chickpeas

Salmon Franchese

With lemon white wine butter sauce, served with broccoli and rice pilaf

 Sauteed Scallops

Sauteed scallops served with porcini mushroom and truffle risotto 

 Tuna Niçoise salad

Refreshing salad with pan seared tuna, hard boiled eggs, green beans, potatoes, and capers with a lemon-garlic vinaigrette



Vegan Flourless chocolate cake

This decadent plant-based gluten free chocolate cake earns its rich chocolatey flavor from Dutch cocoa and melted dark chocolate, and it’s sweetness from dates and coconut oil. Served with dairy-free vanilla ice cream.

Molten Chocolate Lava Cake

Crisp sugar on the outside, thick warm dark chocolate lava on the inside. Served still warm from the oven with vanilla ice cream

Chocolate Mousse

Decadent and rich chilled mousse

Peanut Butter Pie

Graham cracker crust with sweet peanut butter filling and dark chocolate topping


Pecan, pumpkin, apple, sweet potato, blueberry with homemade crust


Topped with ice cream and chocolate sauce

Baked Churros

Covered in cinnamon sugar and served with ice cream

Sorbets and Sorbettos

Dairy free lemon, raspberry, or dark chocolate

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