Catamaran Champagne
Catamaran Champagne is a 2017, 52' Lagoon catamaran offering crewed yacht charters in the BVI & USVI. She features a fly-bridge deck plus accommodations for up to 8 guests in 1 Master Queen Suite plus 3 Queen cabins. Catamaran Champagne is a Carefree Yacht Charters affordable pick for families, couples, foodies or special occasions.
Rates from $22,700 to $26,000. View availability and rate details.
Contact Us
To learn more about this crew or for further details about CHAMPAGNE L52, call us in our South Florida office at (954) 980-9281, toll free at (888) 670-6884 or fill out our Quick Request Form.
Pictures
Rates
| Season | Passengers | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | |
| Summer 2021 | $23,000.00 | $23,500.00 | $24,000.00 | $24,500.00 | $25,000.00 | $25,500.00 | $26,000.00 | $0.00 | $0.00 | $0.00 | $0.00 |
| Winter 2021 to 2022 | $23,000.00 | $23,500.00 | $24,000.00 | $24,500.00 | $25,000.00 | $25,500.00 | $26,000.00 | $0.00 | $0.00 | $0.00 | $0.00 |
| Summer 2022 | $23,000.00 | $23,500.00 | $24,000.00 | $24,500.00 | $25,000.00 | $25,500.00 | $26,000.00 | $0.00 | $0.00 | $0.00 | $0.00 |
| Winter 2022 to 2023 | $23,000.00 | $23,500.00 | $24,000.00 | $24,500.00 | $25,000.00 | $25,500.00 | $26,000.00 | $0.00 | $0.00 | $0.00 | $0.00 |
Price Details
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client. ****PLEASE NOTE ALTERNATE FREELANCE CAPTAIN WILL BE ABOARD: May 9-12, 2021 / May 20-24, 2021 ****ALTERNATE CHEF WILL BE ABOARD: April 21-24, 2021 / May 15-June 15, 2021 SLEEP ABOARD Sleep aboard the night before charter dates. Available for $200 per cabin per night, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year's weeks. HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense. 2@$22,700 3@$23,050 4@$23,400 5@$23,750 6@$24,100 7@$24,450 8@$24,800 LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense. 2@$22,850 3@$23,275 4@$23,700 5@$24,125 6@$24,550 7@$24,975 8@$25,400 CHRISTMAS/NEW YEARS 2021/2022: 7 night minimum, VIRGIN ISLANDS CHRISTMAS: 1-8 pax $30,000, must end on or before December 26th NEW YEARS: 1-8 pax $35,000, December 27th start or later
Availability
To find the best dates for your charter, call us in our South Florida office at (954) 980-9281, toll free at (888) 670-6884 or fill out our Quick Request Form.
Calendar
Highlighted dates are booked, on hold, or unavailable. We may be able to challenge the dates on hold. Please contact us for details. All other dates not highlighted are available. You can use the arrow icons to navigate through the months.
Dates Color Key
If no color is noted on calendar or in the detailed list below, the dates are available for your charter. Dates can change quickly, so please contact us as soon as possible to begin booking your charter. Highlighted colors mean:
- Booked (Booked by another client group already)
- Hold (Held by another client group, not yet booked, and can be challenged)
- Unavailable (Blocked out by the Owner and unavailable to challenge)
View details on this yacht's availability.
Locations
- Summer Base Port: Virgin Islands
- Summer Operating Area: Caribbean Virgin Islands
- Winter Base Port: Virgin Islands
- Winter Operating Area: Caribbean Virgin Islands
- Preferred Pickups: RH
- Other Pickups: YHG, BVI
- Turnaround: 48 inquire for 24
Crew
Paul Anderson's Bio
"Captain Paul grew up fishing and hunting in the woods of Wisconsin. After Graduating high school my sense of adventure took over and I left for Florida, where I worked at the Ritz-Carlton in Naples, one of the highest rated 5 star hotels in world. Working at the Ritz taught me the high standards of customer service that I bring with me to yachting. While living in Florida my love of the sea grew, I learned to dive and started taking photography course. After a few years in Florida I left for Chattanooga Tennessee to open
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Crew Pictures
Cabins & Amenities
Accomodation Details
A/C in all cabins
Crew use bunk cabin but will move to a different cabin upon request.
Guest Cabins
- Max Guests: 8
- Total Cabins: 4
- King Cabins: 0
- Queen Cabins: 4
- Double Cabins: 0
- Single Cabins: 0
- Twin Cabins: 1
- Pullman Cabins: 0
- Showers: 4
- Heads: 0
- Electric Heads: 4
Amenities
Specifications
- Size: 52 feet
- Builder: Lagoon
- Year Built: 2017
- Beam: 28.5
- Draft: 5
Entertainment
On-board Water Sports and Diving
Diving
- License: -
- Tanks: 0
- BCs: 0
- Regulators: 0
- Scuba:Yacht offers Rendezvous Diving only
- Air Compressor: Not Onboard
- Wet Suits: 0
- Dive Lights: 0
- Night Dives: 0
On-board Water Sports
- Dinghy Horsepower: 40hp
- Dinghy Pax: 6
- Water Skis: Yes (Adult) No (Kids)
- Wake Board: 1
- Tube: Yes
- Knee Board: No
- Snorkel Gear: Yes
- Underwater Camera: No
- Kayak: 0 (1 Man) No (2 Man)
- Stand Up Paddle Boards: 3
- Floating Mats: Yes
- Beach Games: 0
- Jetskis: No
- Other Toys: Noodles
Floating dock
2 hammocks
Menu
Sample Menu
Breakfast
All breakfasts served with fruit, coffee & tea
Breakfast potatoes and chorizo with scrambled eggs and a warm cinnamon roll
Pecan pancakes topped with strawberries, raspberries and blueberry compote
Avocado toast with feta, hemp seeds and a poached egg
Challah coconut french toast topped with toasted coconut, granola and banana slices
Huevos rancheros with a fried egg and fresh cilantro
Morocan shakshuka topped with feta and avocado and a side of warm pita
Eggs benedict | original, royale or florentine
Frittata | vegetable or cheddar bacon
Snack
Banana walnut muffins
Assorted phyllo pastries
Cheese quesadillas with fresh pico de gallo
Lemon blueberry scones
Healthy energy balls
Truffle popcorn
New Orleans muffaletta pinwheels
Cream cheese danishes
Lunch
Mango and pan-seared shrimp with honey-lime sauce on top of coconut rice
BBQ pulled pork sliders with apple coleslaw and corn on the cob
Mediterranean orzo salad with Greek marinated chicken and falafel
Shrimp ceviche tostadas topped with fresh avocado and lime
Cajun chicken and andouille jambalaya with roasted okra and cornbread muffins
Baja fish tacos with beer battered mahi mahi, pineapple mango salsa and purple cabbage
Homemade turkey burgers with brie, rosemary and apricot jam paired with sweet potato fries
Caesar salad with homemade dressing and your choice of chicken or shrimp
Spicy tuna poke bowl with sushi rice and assorted julienned vegetables
Appetizer
Prosciutto wrapped melon and arugula with balsamic drizzle
Charcuterie and cheese board
Chef salad with homemade pepper jelly vinaigrette
Pear, arugula and gorgonzola flatbread
Baked brie and fig preserve
Coconut shrimp with sweet chili sauce
Caprese salad
Stuffed mushrooms
Dinner
Chili lime baked snapper with pearl couscous and corn avocado salsa
Indian coconut curry with chicken, assorted vegetables and jasmine rice
Slow cooked beef on top of vermicelli vegetable salad
Creole crab cakes with homemade remoulade sauce and mini hasselback potatoes
Sesame seared ahi tuna with ginger soy mushrooms, Asian green beans, garlic bok choy, and
wasabi aoili
Eggplant parmesan stack with angel hair pasta and freshly grated parmesan
Teriyaki salmon with homemade sauce, quinoa and spiralized vegetables
Cheesy beef enchiladas topped with sour cream and paired with pinto beans and Spanish rice
Dessert
Oreo truffles
Berry cheesecake waffle bowls
Strawberry chocolate tart
Chef-made donut ice cream sandwich
Raspberry vanilla cream crepes
Oreo crusted peanut butter mousse
Southern banana pudding parfait
S'mores brownie cupcakes
Blackberry cobbler with vanilla bean ice cream
Ship's Bar
Vodka - Tito’s
Gin - Bombay Saphire
Dark Rum - Cruzan
Tequila - Hornitos Plata
Whiskey/Bourbon - Bullet
Scotch - Balvenie
Bailey’s Irish Cream
Kahlua
Aperol
Fernet Branca
Gran Marnier
Misc cruzan flavors and other cordials