AZURIA
50' SAIL CATAMARAN
Home Port | Tortola, BVI
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AZURIA
50' SAIL CATAMARAN
Home Port | Tortola, BVI
ABOUT
Charter Catamaran, AZURIA is a beautiful Lagoon 50, refit in 2018/19, offering 3 queen cabins each with private bath. The master cabin is larger and includes a private sofa and lounge area. Master cabin also has own ensuite head with a separate shower stall, electric head and vanity. The other two spacious guest cabins each have a queen size berth, ensuite bathroom with electric toilet and semi-wet shower area. There is plenty of deck space for alfresco dining, lounging and sunbathing. All cabins have individually controlled air conditioning units for client comfort .
2019 Award Winning Yacht & Crew: BVI Annual Charter Yacht Show – 1st Place for Best Multi-Hull Under 56ft
All Inclusive week charters in the BVI available. Inquire below for specific dates! We respond quickly!
2019 Award Winning Yacht & Crew: BVI Annual Charter Yacht Show – 1st Place for Best Multi-Hull Under 56ft
All Inclusive week charters in the BVI available. Inquire below for specific dates! We respond quickly!
Model: Lagoon
Year: 2011
LOA: 50.0 ft
Beam: 28.0 ft
Draft: 5.0 ft
Flag: BVI
Year: 2011
LOA: 50.0 ft
Beam: 28.0 ft
Draft: 5.0 ft
Flag: BVI
50HP TENDER
TOWABLE TUBE
FLOATING MATS
SUP BOARDS X2
WIFI ONBOARD
TOWABLE TUBE
FLOATING MATS
SUP BOARDS X2
WIFI ONBOARD
FISHING GEAR
WAKEBOARDS
KNEEBOARD
BVI FISHING PERMIT
WAKEBOARDS
KNEEBOARD
BVI FISHING PERMIT
ADULT WATER SKIS
2 KAYAKS
BEACH GAMES
SNORKEL GEAR
AIR CONDITIONING
2 KAYAKS
BEACH GAMES
SNORKEL GEAR
AIR CONDITIONING
SCUBA DIVING
No diving onboard. Yacht offers Rendezvous diving only.
CREW
C A P T A I N | Luke Halloway
C H E F | Kristen Wells
Luke and Kristen met each other in the BVI in 2017 and have been working on yachts together ever since. Together, they are confident they will show you a marvelous time aboard Azuria. From sailing, snorkeling and knowledge of the islands; to delicious food, tasty cocktails and fun activities. Luke and Kristen are committed to catering a holiday to your needs and look forward to welcoming you onboard.
Capt. Luke:
Luke grew up sailing from a young age in England. He found his way to the Caribbean in 2013, and he has lived in the BVI ever since. He enjoys showing people around the BVI, whether it be sailing on the water or snorkeling below it. His goal is to give guests an unforgettable Caribbean holiday experience. His hobbies include fishing, diving and hiking.
RYA/MCA Yachtmaster Offshore Commercial
RYA Diesel Engine Maintenance Certified
RYA Safety Boat Certified
PADI Rescue Diver and Open Water Diver
STCW Basic Safety Training, Proficiency in Security Awareness (PSA) and Survival Techniques
CIEH Award in Food Safety in Catering Level 2
UKSA IW College Essential Marine Cookery Course
UKSA Professional Marine Hospitality Certificate (silver service, flower arranging, wine appreciation)
Chef/Mate Kristen:
Kristen grew up in the mountains of Wyoming, which fostered her love of the outdoors from a young age. Having worked in restaurants for years, she found that working on yachts was the perfect way to mix her love of cooking and nature. She loves to get creative in the galley and thrives on giving guests a great culinary experience. She is experienced in catering to a variety of dietary restrictions and will do her best to cater to your wishes on charter. Kristen enjoys fishing, painting and hiking in her free time.
Certificate in professional cookery at Ashburton Chefs Academy and Food Hygiene Level 2
STCW Basic Safety Training, Proficiency in Security Awareness (PSA) and Survival Techniques
STCW Personal Safety and Social Responsibilities
Certificate of Proficiency in Designated Security Duties
Unrestricted ENG1 Medical Certificate
C H E F | Kristen Wells
Luke and Kristen met each other in the BVI in 2017 and have been working on yachts together ever since. Together, they are confident they will show you a marvelous time aboard Azuria. From sailing, snorkeling and knowledge of the islands; to delicious food, tasty cocktails and fun activities. Luke and Kristen are committed to catering a holiday to your needs and look forward to welcoming you onboard.
Capt. Luke:
Luke grew up sailing from a young age in England. He found his way to the Caribbean in 2013, and he has lived in the BVI ever since. He enjoys showing people around the BVI, whether it be sailing on the water or snorkeling below it. His goal is to give guests an unforgettable Caribbean holiday experience. His hobbies include fishing, diving and hiking.
RYA/MCA Yachtmaster Offshore Commercial
RYA Diesel Engine Maintenance Certified
RYA Safety Boat Certified
PADI Rescue Diver and Open Water Diver
STCW Basic Safety Training, Proficiency in Security Awareness (PSA) and Survival Techniques
CIEH Award in Food Safety in Catering Level 2
UKSA IW College Essential Marine Cookery Course
UKSA Professional Marine Hospitality Certificate (silver service, flower arranging, wine appreciation)
Chef/Mate Kristen:
Kristen grew up in the mountains of Wyoming, which fostered her love of the outdoors from a young age. Having worked in restaurants for years, she found that working on yachts was the perfect way to mix her love of cooking and nature. She loves to get creative in the galley and thrives on giving guests a great culinary experience. She is experienced in catering to a variety of dietary restrictions and will do her best to cater to your wishes on charter. Kristen enjoys fishing, painting and hiking in her free time.
Certificate in professional cookery at Ashburton Chefs Academy and Food Hygiene Level 2
STCW Basic Safety Training, Proficiency in Security Awareness (PSA) and Survival Techniques
STCW Personal Safety and Social Responsibilities
Certificate of Proficiency in Designated Security Duties
Unrestricted ENG1 Medical Certificate
DINING ON AZURIA
Below is a taste of what to expect onboard your charter. Your private chef onboard will tailor every meal to each guests preference.
B R E A K F A S T
All served with succulent local fruits, chilled fruit juices, freshly brewed coffee and a selection of teas. Plus cereals, yoghurts and a variety of pastries, breads, toast and preserves each day.
• Eggs Benedict with Crispy Bacon or Smoked Salmon on English Muffins
• Breakfast Sausages with French Toast and Puerto Rican style Plantains
• Banana and Choc Chip Pancakes, topped with honeyed Bacon
• Cheese & Ham Croissant Bake with Tomato garnish
• ‘Viking’ Omelettes …..Fit for any modern-day pirate!
• Captain Cocktail Special! – Saute potatoes, topped with scrambled eggs, cheese and
bacon
• Eggs Benedict with Crispy Bacon or Smoked Salmon on English Muffins
• Breakfast Sausages with French Toast and Puerto Rican style Plantains
• Banana and Choc Chip Pancakes, topped with honeyed Bacon
• Cheese & Ham Croissant Bake with Tomato garnish
• ‘Viking’ Omelettes …..Fit for any modern-day pirate!
• Captain Cocktail Special! – Saute potatoes, topped with scrambled eggs, cheese and
bacon
L U N C H
• Mousseline of Trio of Fish in a layered Terrine, Mixed Bean Salad and Caribbean Egg and
Potato Salad.
• Mozzarella, Tomato and Basil Summer Pasta with a Tossed Green Salad and Hot Baguette
Rolls
• Caesar Salad with a choice of extras; Smoked Salmon & Salmon, Shrimp, Chicken &
Bacon or just plain, served with a Tomato and Balsamic Medley, and Hot Garlic Bread
• Cheese Burgers (In Paradise!)plus Homemade Coleslaw (to a
secret recipe!) and French Fries
• Lobster, Local Mango and Avocado Salad, on a bed of mixed Salad drizzled with a Mango
Coulis, plus Sweet Pepper Salad and Freshly Baked Mixed Grain Baguette.
• Mushrooms Stuffed with walnuts & goat’s cheese, with Little Gems and Blue Cheese
Salad and a Variety of Hot Crusty Rolls
Potato Salad.
• Mozzarella, Tomato and Basil Summer Pasta with a Tossed Green Salad and Hot Baguette
Rolls
• Caesar Salad with a choice of extras; Smoked Salmon & Salmon, Shrimp, Chicken &
Bacon or just plain, served with a Tomato and Balsamic Medley, and Hot Garlic Bread
• Cheese Burgers (In Paradise!)plus Homemade Coleslaw (to a
secret recipe!) and French Fries
• Lobster, Local Mango and Avocado Salad, on a bed of mixed Salad drizzled with a Mango
Coulis, plus Sweet Pepper Salad and Freshly Baked Mixed Grain Baguette.
• Mushrooms Stuffed with walnuts & goat’s cheese, with Little Gems and Blue Cheese
Salad and a Variety of Hot Crusty Rolls
A P P E T I Z E R S
• Mini Crab Cakes and Spicy Potato Cakes with a Sweet Chilli and Mango Dipping Sauce.
• Asparagus, or Figs stuffed with Mozzarella, wrapped in Bacon
• Sesame Beef Skewers with a Hot Soy and Scallion Dip
• ‘Reggie Reggie’ Nachos with Tomato Salsa and ‘Best Ever’ Guacamole
• Crab Salsa or Goat’s Cheese and Olive Tapenade on Crostini
• Chicken Satay with Crunchy Peanut Sauce
• Spanish Tapas: Tiger Prawns in a Chilli & Garlic Butter, Serrano Ham, Manchego Cheese,
Fried Chorizo.
• Asparagus, or Figs stuffed with Mozzarella, wrapped in Bacon
• Sesame Beef Skewers with a Hot Soy and Scallion Dip
• ‘Reggie Reggie’ Nachos with Tomato Salsa and ‘Best Ever’ Guacamole
• Crab Salsa or Goat’s Cheese and Olive Tapenade on Crostini
• Chicken Satay with Crunchy Peanut Sauce
• Spanish Tapas: Tiger Prawns in a Chilli & Garlic Butter, Serrano Ham, Manchego Cheese,
Fried Chorizo.
D I N N E R
• Seared Ahi Tuna Steak with Lemon & Herb Butter, alongside are Garlic and Herb New
Potatoes, Beans and Cherry Tomatoes
• Rack of Lamb with a Mustard & Apricot Crust, Timbale of Carrot & Courgette Julienne
and Stack of Sauté New Potatoes
• Sweet Chilli & and Ginger Swordfish Steak, Mixed Stir-Fry Vegetables and Wild Rice
• Caribbean ‘Surf and Turf’ with Fillet Beef Steak cooked to your liking, Jumbo Tiger Shrimp
topped with a Blue Cheese Butter and accompanied by Homemade •‘Jenga’ Steak Fries
and Roasted Vine Cherry Tomatoes.
• Sea Bass Fillet on Saffron Rice with a Carrot and Poppy Salad and Tahini Sauce
• Duck Breasts with Soy and Ginger Sauce, Wilted Greens and Egg Noodles
• King Prawns in Sweetcorn and Coconut Sauce, Deep Fried Coconut King Prawns and
Basmati Rice
Potatoes, Beans and Cherry Tomatoes
• Rack of Lamb with a Mustard & Apricot Crust, Timbale of Carrot & Courgette Julienne
and Stack of Sauté New Potatoes
• Sweet Chilli & and Ginger Swordfish Steak, Mixed Stir-Fry Vegetables and Wild Rice
• Caribbean ‘Surf and Turf’ with Fillet Beef Steak cooked to your liking, Jumbo Tiger Shrimp
topped with a Blue Cheese Butter and accompanied by Homemade •‘Jenga’ Steak Fries
and Roasted Vine Cherry Tomatoes.
• Sea Bass Fillet on Saffron Rice with a Carrot and Poppy Salad and Tahini Sauce
• Duck Breasts with Soy and Ginger Sauce, Wilted Greens and Egg Noodles
• King Prawns in Sweetcorn and Coconut Sauce, Deep Fried Coconut King Prawns and
Basmati Rice
D E S S E R T
• Chocolate & Cointreau Mousse with orange segments
• Key Lime Pie with Confectionary Cream
• Crème Brule with Crème de Cassis soaked Raspberries
• Grand Marnier Crepes with freshly Whipped Cream
• Individual Mango & Kiwi Pavlovas
• Lemon and Gingernut Cheesecake with Fresh Blueberry Coulis
• Caribbean Chocolate & Rum Banana served with Fresh Cream
• Key Lime Pie with Confectionary Cream
• Crème Brule with Crème de Cassis soaked Raspberries
• Grand Marnier Crepes with freshly Whipped Cream
• Individual Mango & Kiwi Pavlovas
• Lemon and Gingernut Cheesecake with Fresh Blueberry Coulis
• Caribbean Chocolate & Rum Banana served with Fresh Cream
RATES
7 Nights, All Inclusive:
2 GUESTS $18,000
3 GUESTS $19,000
4 GUESTS $21,000
5 GUESTS $22,000
6 GUESTS $23,000
CHRISTMAS :
1-6 guests @ $26,000
NEW YEARS:
1-6 guests @ $27,500
Additional Rate Details:
All-inclusive rates include: yacht, crew, provisions, full ships bar, cruising permits, fuel. Rate does not include crew gratuity. Gratuity is typically 15% to 20% of the cost of the charter.
2 GUESTS $18,000
3 GUESTS $19,000
4 GUESTS $21,000
5 GUESTS $22,000
6 GUESTS $23,000
CHRISTMAS :
1-6 guests @ $26,000
NEW YEARS:
1-6 guests @ $27,500
Additional Rate Details:
All-inclusive rates include: yacht, crew, provisions, full ships bar, cruising permits, fuel. Rate does not include crew gratuity. Gratuity is typically 15% to 20% of the cost of the charter.
GUEST REVIEWS
When we arrived on the Azuria, Luke said this would be our home for the week. Having not previously spent any time on a boat, I was not sure how it would feel like a home. But, almost immediately, it did. We were almost immediately comfortable, at ease, and taking in all the beauty, the quiet, and the elements. And of course, everything the two of you did for us, seemingly all the time, made our comfort and ease possible. Your warm and endless hospitality, your attention to every detail, and the FOOD! I should say the food twice because it was so amazing, the nightly chart readings, the cocktails, and the feeling of being cared for and tended to all the time. Will was always seaworthy, but I feel seaworthy now. Thank you so much, we hope to be back.
British Virgin Islands
SPRING 2023
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