Yacht Description

XENIA 50 yacht is a 50.00 ft long sailboat catamaran and spends the summer in Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards and winter season in Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards. It was built by Privilege in 2015. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 3 queen cabins.

The sailboat features 2 x Yanmar 75HP diesles 2 x 11Kw generators 1300 GPD water maker engines and a generator.


3 glorious guest cabins, each with queen size berth, fresh water flush electric heads, stall showers. Cabins have down beds, duvets and pillows. Salon seating for 6 guests for formal dining, seating for 6 guests for alfresco dining, top deck lounge and forward deck lounge areas. 13 opening ports plus salon door opens full 1.5m wide. Yacht is fully air-conditioned for clients comfort at all times.







Built by

€17,100 - $21,000

Weekly price low-high season


Salon Stereo: Yes
Salon Tv: Yes
Nude: No
Crew Pets: No
Guest Pets: No
Camcorder: No
Number Dine In: 6
Ice Maker: Yes
Number Of Dvds: LOTS
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: A/C
Smoking: Scoop steps only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: None
Generator: 2 x 11kw
Inverter: 3000w
Voltages: US 110v & 220
Hammock: Yes
Windscoops: No

Price Details

Price from: €17,100

High season rate: $21,000

GENERAL RATES NOTE: All rates are for 7 nights, 8 days.
For short charters please use the �divide-by-6 rule� for figuring short charter premiums.
Charters of less than 6 nights available depending on schedule and season, please inquire.

CHRISTMAS & NEW YEAR 2019/20: 1-6 pax @ $24,500 - 7 night minimum. No specials apply.
**Ports to be Yacht Haven Grande or BVI please
Christmas charters must end no later than the 27th December. New Years week charters cannot begin earlier than 28th December.

XENIA 50 - NON BVI BASED will include BVI Cruising Permits at this time.

***S P E C I A L S*** None at this time.


Tube: Yes
Guests: 6
Pref Pickup: YHG, STT
Draft: 5'1
Helipad: No
Other Pickup: BVI - limit 7
Built: 2015
Turnaround: 48 hours
Cabins: 3
Queen: 3
Showers: 3
Electric Heads: 3
Jacuzzi: No


BBQ: Yes
AC: Full
Generator: 2 x 11kw
Internet: Onboard WIFI



More Specifications

Resort Course: N/A
License: Master
Tanks: 6
Wet Suits: 0
Number Of Dives: 3
Night Dives: 0
Dive Info: 1 dive per day max. 3 per week.

Diving currently offered in VI only. Please inquire about other locations.

Diving is only for certified divers. If you have not dived in 5 years we ask you take a refresher course before diving from the yacht.
Full Course: N/A
Air Compressor: Not Onboard
Bcs: 6
Weight Sets: 6
Number Of Divers: 3
Dive Lights: 0
Dive Costs: Costs included for certified divers only. BCs, regulators, tanks, weight sets included.

If the yacht can not provide equipment for you we will work with you to rent what is required.

Bring your own wet suit or rent one locally.
Scuba On Board: Onboard

Water Sports

Dinghy Size: 12' RIB
Kayaks 1 Pax: 2
Kayaks 2 Pax: No
Dinghy Hp: 40Hp
Floating Mats: No
Dinghy Pax: 7
Swim Platform: scoop stern
Water Skis Adult: Yes
Boarding Ladder: Off scoop sterns
Water Skis Kids: No
Sailing Dinghy: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: Yes
Kneeboard: Yes
Fishing Gear Type: Trolling & casting
Windsurfer: No
Rods: 2
Snorkel Gear: Yes
Underwater Camera: No
Scurfer: Yes
Underwater Video: No
Wake Board: Yes


Crew Information



Captain: Peter Lech

The first question that we get asked is who is the Captain? Most recently it's been Peter but Jade has also had her hand at skippering and is happy to let Pete take the reins, for now. When you get down to it when one is acting Captain, the other is Co-captain.

Jade's sailing repertoire spans along the Pacific Coast from Vancouver Island to Costa Rica and the Atlantic shores of New England and the Eastern Caribbean on any kind of sailing vessel from tuna fishing boats to tallships to Catamarans. Her preferred rig is her own 38ft Junk rigged schooner that is currently being outfitted for a circumnavigation.

Peter literally cut his teeth on his family's Morgan 27 and Morgan 40 on the tempestuous waters of the Great Lakes. Racing several evenings a week and 3 day long cross lake marathons are common place still in the Lech family, placing repeatedly top of their class and best overall. He brings his ease at the helm and 14 years of management experience to execute smooth vessel operations.

Another pleasant surprise comes when you discover that not only can we sail but we also are experienced chefs. Both have spent years creating culinary delights for the rich and the famous including Hollywood starlets and the President of the United states.

Pete applies his classic french training to local exotic ingredients and as a Sommelier pairs them with the best wines from around the world. Jade's influence stems from her asian-pacific up- brining with emphasis on fresh, health conscious plates never lacking in rich flavors and originality.

Combining thousands of sailing hours and two successful careers in high end service, it's easy to conclude that with us as crew your yacht experience will be nothing less than world class.
Let us share our dream with you! -- P & J


I am very flexible with my plates and can easily omit or exchange proteins, gluten and dairy products with out compromise.

 Low or high appreciation of chilies will also be taken into consideration.

All sauces and dressings are made on board with the freshest ingredients.



Housemade maple granola with nuts and dried fruit,  Natural greek yogurt, Tropical fruit platter,

Fresh squeezed orange juice, selection of Coffee, Decaf and Teas served daily.

Chili tomatoe egg bake, pecorino romano

 Crepes, marcapone & ricotta and rum macerated strawberries

 Classic eggs benny, serrano ham, house herbed biscuits,  lemon hollandaise

 Smoked salmon hash, lemon dill emulsion, caribbean avocado 

Grandmarnier grilled grapefruit, toasted coconut

Micro waffles, Chantilly, warm berries

 Pain perdue; sourdough french toast,  ripe plantains and passion fruit sauce


Lunch - Always fallowed by a cookie of the day

Braised short rib sandwich, caramelized dijon onions cherry tomatoes, roquefort melt

 Thai grilled chicken, sprout salad, homemade roti, spicy peanut satay

 Angus beef sliders, aged gouda, breadfruit frîtes

Snapper pita roll, tropical herb slaw, lemon caper aioli 

House specialty Sushi platter, with our without raw fish

 Fennel Pollen  dusted chicken breast, romesco sauce, grilled romaine hearts

 Quiche lorraine provençale, rocket salad


Hors doeuvres:

 French cheese sampler board, crusty baguette,  onion confiture

Fennel grapefruit  blue crab salad 

Italian charcuterie  and olive sample board,  Rosemary foccacia

Fresh Catch Ceviche, avocado, butter lettuce nachos 

 Spoonful of Niçoise salad, quail eggs and smoked tuna

 Chorizo, fried plantain and house pickled cucumbers

 House seasame crackers, roasted red pepper hummus, olive tapenade


 Dinner sevice:

3 courses, paired with  fine wines from around the world followed with  a selection of  herb teas specialty coffees and digestifs.



  Lobster carpaccio , lemon infused olive oil

   Avocado cucumber soup, parm crisp

   Vera cruz with lime poached shrimp, creme fraiche

   Strawberry spinach salad, poppyseed vinaigrette, caramelized pecans

   tuna tartar, roasted garlic crustini, balsamic reduction

   Caribbean conch chowder, smoked tomatoes

  West indian pumpkin ravioli, sundried tomato pesto, pecorino romano


 Main Course:

Duck Magret,  black currant reduction, apple pain perdue

Far east rack of lamb,  new potato gratin, pomegranate mint jus

 Wahoo  mushroom roulade, saffron carrot puree, beluga lentils

Paprika Roast chicken, lardons and brussel sprouts, west indian yams, 

 Jamaican jerk pork tenderloin, plantain medallions, orange thyme jus

Spiced then Grilled Mahi-mahi, rocket salad, grilled pineapple salsa

Fillet minion, mushroom merlot jus, pearl onions, ausperge spears



 Grilled pineapple, fuielle de brick, lime coconut mousse

 French Crepe stack, nutella, grand marnier and creme anglaise

 Poached pears, maple walnuts, port reduction, roquefort mousse

Flourless chocolate cake, black currant glaze, candied ginger

 Maple lemongrass creme brûlée, vanilla tuille

Key lime custard, cookie crumble, marshmallow whip

House made iced fruit trio, banana, strawberry, mango



-Bonne Appetit!!

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