View All Photos

Gullwing

sailing catamarans · 2024 · 8 GUESTS · 4 cabins · 55 ft.

Inquire

Specifications

Length: 55 ft.

Builder: Lagoon

Year: 2024

Beam: 31 ft.

Draft: 5 ft.

From $37,000 to $40,000 per week

See Price Details for premium holiday rates
RATES & availability
Special Offer

Need help?

Call us (954) 980 9281

description

Catamaran Gullwing offers luxury crewed yacht charters in the BVI, and other Caribbean destinations upon inquiry. She features a crew of 3 and accommodations for up to 8 guests in 4 Queen cabins.

amenities & features

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 4
  • Showers: 4
  • Heads: 4
  • Electric Heads: 4
View Yacht Layout

5 Cabin Version
4 Queen en suite staterooms
Crew takes starboard midship cabin

Amenities

  • AC: Full
  • Hairdryer: Yes
  • Water Capacity: 250 Gallons
  • Water Maker: yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No
  • Other Amenities: ENTERTAINMENT
    43'' Salon Smart TV with Lift
    Anker Nebula Cosmos Laser 4k Projector
    Karaoke with 2 Microphones
    Bower & Wilkins Speakers in Forward Cockpit, Aft Cockpit, and Flybridge
    DJI Mini 4 Pro Drone
    GoPro Hero 12
    Board & Card Games

    COMFORT

    Hypoallergenic and Cooling Eucalyptus Bedding
    Luxurious Cotton Terry Waffle Bath Towels
    Sand-Free Quick Drying Beach Towels
    2 Bedside Wireless Chargers in each Cabin
    Espresso Machine supporting Alternative Milks

    EC Soap Co Artisan Bath & Body Products - 100% natural, reef safe, and locally handmadein the British Virgin Islands:
    Shampoo
    Conditioner
    Body Wash
    Body Lotion
    Insect Repellent

    Complimentary USVI and BVI map to track your charter

Entertainment

  • Kids okay: Yes
  • Internet Access: Onboard WIFI
  • iPod/Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV/DVD: Yes
  • Sat TV: No
  • Board Games: Yes
  • Special Diets: Inq
  • Kosher: Inq
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Transom Only

Water Sports

  • Dinghy: Highfield 14' with ladder
  • Dinghy Horsepower: 70
  • Dinghy Pax: 8pax
  • Water Skis: (Adult)(Kids)
  • Wake Board: 1
  • Tube: 1
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Kayak: (1 Man)(2 Man)
  • Stand Up Paddle Boards: 2
  • Floating Mats: 1
  • Beach Games: Yes
  • Jetskis: No
  • Other Toys: 2 x iAqua Nano 600 Max Underwater Scooters - More Info
    4 x Blu3 Nemo Tankless Diving Systems - More Info
    2 x Lucid Transparent Paddle Boards
    1 x Yacht Beach Floating Multi Dock and Double Lounger
    2 x Yacht Beach Floating Hex Party Zones
    1 x Water Skis - Adult
    1 x Water Skis - Junior
    1 x Wakeboard
    1 x ZUP YouGotThis2.0 Multi-Sport Board
    1 x Subwing
    1 x Two Person Tube
    Noodles
    Selection of Snorkel Gear
    Beach Games
    8 x Cliq Beach Chairs
    2 x beachBUB Umbrellas

    Selection of Fishing Gear Including:
    2 x Shimano Offshore Rod and Reel Combo
    2 x Shimano Spinning Rod and Reel Combo
    2 x Deep Sea Hawaiian Handlines

Diving

  • License: -
  • Scuba: Yacht offers Rendezvous Diving only
  • Air Compressor: Not Onboard

  • Summer Base Port: West End, Tortola
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
  • Winter Base Port: West End, Tortola
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: West End, Tortola
  • Other Pickups: Please inquire
  • Turnaround: 48hr preferred

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2024 to 2025 $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000 $0 $0 $0 $0
Summer 2025 $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000 $0 $0 $0 $0
Winter 2025 to 2026 $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000 $0 $0 $0 $0
PRICE DETAILS

*Short Charters Available* 24 hr turns available. Please Inquire. 2024 Holiday Rates: Christmas Week 2024 $45,000 New Years Week 2023 50,000 HALF-BOARD RATES: Discount Applied First (7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
 ***3 lunches and 4 dinners ashore at client expense*** 

LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE: (Rate / 6 X #Nights)
 ***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N. 

SLEEP ABOARD: $2,500 Sleep aboard the night before the charter departs Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon. CHILD DISCOUNTS: Discount Applied First Children 15 and under $500 discount ***must be 15 or under at the time of charter***  Exclusive Water Taxi available! The Caribe Express provides private transportation to and from your charter yacht on a comfortable Aquila 36. Enjoy complimentary cocktails while our professional crew handles Customs and Immigration Please inquire for pricing.

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

show Availability details

August 1, 2024-October 11, 2024: Unavailable: Unavailable to Unavailable

October 12, 2024-October 22, 2024: Booked: Canouan, Grenadines* to St. Lucia

November 3, 2024-November 6, 2024: Unavailable: Tortola, TBD to Tortola, TBD

November 10, 2024-November 15, 2024: Boat Show: Tortola - Nanny Cay to Tortola - Nanny Cay

November 17, 2024-November 24, 2024: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

December 21, 2024-December 28, 2024: Booked: Tortola, West End, BVI to Tortola - Nanny Cay

December 29, 2024-January 5, 2025: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

January 10, 2025-January 17, 2025: Booked: Tortola, West End, BVI to Tortola, West End, BVI

January 19, 2025-January 25, 2025: Booked: Tortola, West End, BVI to Tortola, West End, BVI

February 1, 2025-February 8, 2025: Booked: Tortola - Nanny Cay to Tortola, Trellis Bay, BVI

February 12, 2025-February 18, 2025: Unavailable: Unavailable to Unavailable

February 28, 2025-March 8, 2025: Booked: Tortola, West End, BVI to Tortola, West End, BVI

March 16, 2025-March 23, 2025: Booked: Tortola, West End, BVI to Tortola, West End, BVI

March 25, 2025-April 2, 2025: Booked: Tortola, West End, BVI to Tortola, West End, BVI

April 5, 2025-April 12, 2025: Booked: Tortola, West End, BVI to Tortola, West End, BVI

April 16, 2025-April 23, 2025: Booked: Tortola, West End, BVI to Tortola, West End, BVI

April 25, 2025-May 2, 2025: Booked: Scrub Island to Scrub Island

May 6, 2025-May 13, 2025: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

May 23, 2025-May 30, 2025: Booked: Tortola, TBD to Tortola, TBD

June 27, 2025-July 4, 2025: Booked: Scrub Island to Trellis Bay, Tortola

July 5, 2025-July 31, 2025: Unavailable: Unavailable to Unavailable

the crew

Will grew up on the water spending summers sailing, fishing, water skiing and wake boarding in Ireland. He began working in the sailing industry at the young age of 16 as an instructor. Each year working his way up the ranks gaining the skills to eventually start teaching learn-to-sail holidays in Greece. He then moved on to be a charter skipper while studying for his degree in Computing. At the time, sailing was a fun summer job. He never thought of it as a full time career until Anna joined him in Croatia.

The dream of working in the Caribbean formed quickly between them but they decided to finish their studies and gain experience in respective fields before taking the plunge. Will took a job as a Graphic Designer for a PR company in London which really taught him what kind of life he wanted to live. He appreciates living on the water everyday and knows how lucky he is to do so! He loves delivering holidays of a lifetime to guests, with many of them becoming lifetime friends.

Anna grew up in Dublin, Ireland. After graduating University she went into education and became a teacher for children with special educational needs. However, her love for cooking kept growing, when Will began working in the charter industry she jumped at the opportunity to go with him and become a chef on board.

Anna always dreamed of attending the world renowned Ballymaloe Cookery School to expand ger culinary skills, which finally became a reality in 2021. The intensive 12 week course taught so many new skills and gave her invaluable experience. Anna plans on studying cooking further this summer in the Ashburton Yacht Chef course. She loves learning new techniques that she can bring into the galley. Her biggest passion is creating food that brings joy to guests and makes their holiday that little bit more special.

Natia was born in Maui, HI and did all her schooling in California. In 2019 she attended the California College of Ayurveda and earned her certificate. Her love for the ocean and nature grew in the heart and magic of the island of Maui as well as her experience in hospitality. Her career has been mainly rooted in the service industry and her experience is a wide range of categories such as catering, bartending special occasions, opening new restaurants, managing and being lead server.
She likes to call herself a jack of all trades as her resume further consists of jobs in housekeeping, office management, spa management, birth work and holistic health. She has many friends in the Yacht Industry that encouraged her to dive into the industry knowing she would be an amazing fit! Natia loves to travel and to help create those beautiful memories for others.



Captain Will Hamilton Qualifications

RYA Yachtmaster Offshore 200GT
STCW Safety Training
PADI Dive Master in Training
IYT Recreational Instructor Certificate
IYT International Certificate of Competency (ICC)
RYA Senior Instructor
RYA Safety Boat Certificate
Chef Anna Kane

Chef Anna Kane Qualifications

Ashburton Culinary Academy Yacht Chef Certificate
Ballymaloe Cookery School 12 Week Certificate
PADI Rescue Diver
Wine tasting and pairing Certificate
Level 2 Food Safety and Hygiene for Catering
STCW Safety Training
Emergency First Aid Training

Deckhand/ Stew Natia Barber Qualifications
STCW
ENG1
FOOD HANDLERS CARD, SERVSAFE
First Aid and CPR
Will grew up on the water spending summers sailing, fishing, water skiing and wake boarding in Ireland. He began working in the sailing industry at the young age of 16 as an instructor. Each year working his way up the ranks gaining the skills to eventually start teaching learn-to-sail holidays in Greece. He then moved on to be a charter skipper while studying for his degree in Computing. At the time, sailing was a fun summer job. He never thought of it as a full time career until Anna joined him in Croatia.

The dream of working in the Caribbean formed quickly between them but they decided to finish their studies and gain experience in respective fields before taking the plunge. Will took a job as a Graphic Designer for a PR company in London which really taught him what kind of life he wanted to live. He appreciates living on the water everyday and knows how lucky he is to do so! He loves delivering holidays of a lifetime to guests, with many of them becoming lifetime friends.

Anna grew up in Dublin, Ireland. After graduating University she went into education and became a teacher for children with special educational needs. However, her love for cooking kept growing, when Will began working in the charter industry she jumped at the opportunity to go with him and become a chef on board.

Anna always dreamed of attending the world renowned Ballymaloe Cookery School to expand ger culinary skills, which finally became a reality in 2021. The intensive 12 week course taught so many new skills and gave her invaluable experience. Anna plans on studying cooking further this summer in the Ashburton Yacht Chef course. She loves learning new techniques that she can bring into the galley. Her biggest passion is creating food that brings joy to guests and makes their holiday that little bit more special.

Natia was born in Maui, HI and did all her schooling in California. In 2019 she attended the California College of Ayurveda and earned her certificate. Her love for the ocean and nature grew in the heart and magic of the island of Maui as well as her experience in hospitality. Her career has been mainly rooted in the service industry and her experience is a wide range of categories such as catering, bartending special occasions, opening new restaurants, managing and being lead server.
She likes to call herself a jack of all trades as her resume further consists of jobs in housekeeping, office management, spa management, birth work and holistic health. She has many friends in the Yacht Industry that encouraged her to dive into the industry knowing she would be an amazing fit! Natia loves to travel and to help create those beautiful memories for others.



Captain Will Hamilton Qualifications

RYA Yachtmaster Offshore 200GT
STCW Safety Training
PADI Dive Master in Training
IYT Recreational Instructor Certificate
IYT International Certificate of Competency (ICC)
RYA Senior Instructor
RYA Safety Boat Certificate
Chef Anna Kane

Chef Anna Kane Qualifications

Ashburton Culinary Academy Yacht Chef Certificate
Ballymaloe Cookery School 12 Week Certificate
PADI Rescue Diver
Wine tasting and pairing Certificate
Level 2 Food Safety and Hygiene for Catering
STCW Safety Training
Emergency First Aid Training

Deckhand/ Stew Natia Barber Qualifications
STCW
ENG1
FOOD HANDLERS CARD, SERVSAFE
First Aid and CPR

menu

*Inquire about customized or special menus.

Chef's Anna Sample Menu

BREAKFAST

Blueberry Muffins

Homemade blueberry muffins with a cinnamon streusel topping.

“Full Irish Breakfast” 

Sausages, bacon, eggs, baked beans, breakfast potatoes, tomatoes and mushrooms served with a loaf of homemade bread. 

Avocado Toast

Smashed avocado with pickled red onion, feta, hot honey and eggs.

Crepes

Classic French crepes served with orange butter and whipped cream.

Eggs Benedict

Poached eggs with hollandaise sauce and ham served on English muffins.

Bagel Board

Build your own bagel with a big spread of toppings.

Shakshuka

Eggs cooked in a tomato and pepper sauce, topped with feta and fresh herbs.

 

LUNCH

Chicken Caesar

Classic Caesar salad served with freshly baked bread.

Baja Style Fish Tacos

Chilli and beer battered mahi mahi with chipotle aioli served with Elotes and patatas bravas.

Bacon Tart

Sundried tomato, feta, thyme and bacon tart served with a green salad.

Pad Thai

Shrimp and chicken pad thai served with an Asian style slaw.

Burgers

Served with homemade buns, homemade pickles and all the toppings, alongside a green salad and sweet potato wedges.

Linguine alla Vodka

Linguine in a tomato vodka sauce served with shrimp skewers, salad and homemade focaccia.

Poke Bowls

Seared sesame tuna with coriander lime rice and a mix of toppings.

 

AFTER LUNCH SNACKS

Cookies

Freshly baked chocolate chip cookies

Chocolate Strawberries

Strawberries dipped in milk and white chocolate

Affogato

Espresso poured over ice cream with caramelised walnuts.

Sorbet

Tropical coconut lime sorbet

 

STARTERS

Crab Cakes

Thai spicy crab cakes with a sweet chilli dip

Scallops

Served with coconut cauliflower puree, bacon crumb and curried cauliflower.

Roasted Butternut Soup

Served with creme fraiche and toasted pumpkin seeds.

Caramelised Onion and Brie Tart

Served on a bed of salad

Mussels in the Goan Style

Mussels cooked in a coconut, turmeric and ginger broth, served with crusty bread.

Spring Rolls

Thai style spring rolls with a honey soy dipping sauce.

Sushi

A selection of different sushi rolls.

 

MAIN

Pork Tenderloin

Served with dauphinoise potatoes, tenderstem broccoli and a spiced apple puree.

Thai Green Curry

Served with basmati rice, arjard salad and homemade flatbreads.

Red Snapper

Chermoula baked red snapper with an aubergine yoghurt and tabbouleh.

Beef Short Rib

Braised short ribs on a bed of creamy polenta with roasted carrots.

Truffle Risotto

Wild mushroom and truffle risotto with baked chicken thighs.

Caribbean Salmon

Sticky Jerk salmon with a spicy black bean plantain salad and a mango red pepper slaw.

Fillet Steak

Served with pomme puree, balsamic roasted onions, green beans and a red wine jus. 

 

DESSERT

Sticky Toffee

Sticky toffee pudding served with creme anglaise, butterscotch sauce and softly whipped cream.

Coconut Rice

Sticky coconut rice pudding with grilled pineapple and a lime caramel sauce.

Tropical Panna Cotta

Honey panna cotta with a tropical fruit salad.

Tiramisu

Layers of boozy coffee soaked savoiardi biscuits and mascarpone mousse.

Deconstructed Cheesecake

Vanilla cheesecake mousse served with a lemon curd, biscuit crumb and lemon cream.

Guinness Cake

Chocolate Guinness cake with Baileys cream and a dark chocolate ganache.

Chef's Anna Sample Menu

BREAKFAST

Blueberry Muffins

Homemade blueberry muffins with a cinnamon streusel topping.

“Full Irish Breakfast” 

Sausages, bacon, eggs, baked beans, breakfast potatoes, tomatoes and mushrooms served with a loaf of homemade bread. 

Avocado Toast

Smashed avocado with pickled red onion, feta, hot honey and eggs.

Crepes

Classic French crepes served with orange butter and whipped cream.

Eggs Benedict

Poached eggs with hollandaise sauce and ham served on English muffins.

Bagel Board

Build your own bagel with a big spread of toppings.

Shakshuka

Eggs cooked in a tomato and pepper sauce, topped with feta and fresh herbs.

 

LUNCH

Chicken Caesar

Classic Caesar salad served with freshly baked bread.

Baja Style Fish Tacos

Chilli and beer battered mahi mahi with chipotle aioli served with Elotes and patatas bravas.

Bacon Tart

Sundried tomato, feta, thyme and bacon tart served with a green salad.

Pad Thai

Shrimp and chicken pad thai served with an Asian style slaw.

Burgers

Served with homemade buns, homemade pickles and all the toppings, alongside a green salad and sweet potato wedges.

Linguine alla Vodka

Linguine in a tomato vodka sauce served with shrimp skewers, salad and homemade focaccia.

Poke Bowls

Seared sesame tuna with coriander lime rice and a mix of toppings.

 

AFTER LUNCH SNACKS

Cookies

Freshly baked chocolate chip cookies

Chocolate Strawberries

Strawberries dipped in milk and white chocolate

Affogato

Espresso poured over ice cream with caramelised walnuts.

Sorbet

Tropical coconut lime sorbet

 

STARTERS

Crab Cakes

Thai spicy crab cakes with a sweet chilli dip

Scallops

Served with coconut cauliflower puree, bacon crumb and curried cauliflower.

Roasted Butternut Soup

Served with creme fraiche and toasted pumpkin seeds.

Caramelised Onion and Brie Tart

Served on a bed of salad

Mussels in the Goan Style

Mussels cooked in a coconut, turmeric and ginger broth, served with crusty bread.

Spring Rolls

Thai style spring rolls with a honey soy dipping sauce.

Sushi

A selection of different sushi rolls.

 

MAIN

Pork Tenderloin

Served with dauphinoise potatoes, tenderstem broccoli and a spiced apple puree.

Thai Green Curry

Served with basmati rice, arjard salad and homemade flatbreads.

Red Snapper

Chermoula baked red snapper with an aubergine yoghurt and tabbouleh.

Beef Short Rib

Braised short ribs on a bed of creamy polenta with roasted carrots.

Truffle Risotto

Wild mushroom and truffle risotto with baked chicken thighs.

Caribbean Salmon

Sticky Jerk salmon with a spicy black bean plantain salad and a mango red pepper slaw.

Fillet Steak

Served with pomme puree, balsamic roasted onions, green beans and a red wine jus. 

 

DESSERT

Sticky Toffee

Sticky toffee pudding served with creme anglaise, butterscotch sauce and softly whipped cream.

Coconut Rice

Sticky coconut rice pudding with grilled pineapple and a lime caramel sauce.

Tropical Panna Cotta

Honey panna cotta with a tropical fruit salad.

Tiramisu

Layers of boozy coffee soaked savoiardi biscuits and mascarpone mousse.

Deconstructed Cheesecake

Vanilla cheesecake mousse served with a lemon curd, biscuit crumb and lemon cream.

Guinness Cake

Chocolate Guinness cake with Baileys cream and a dark chocolate ganache.

Chef's Anna Sample Menu

BREAKFAST

Blueberry Muffins

Homemade blueberry muffins with a cinnamon streusel topping.

“Full Irish Breakfast” 

Sausages, bacon, eggs, baked beans, breakfast potatoes, tomatoes and mushrooms served with a loaf of homemade bread. 

Avocado Toast

Smashed avocado with pickled red onion, feta, hot honey and eggs.

Crepes

Classic French crepes served with orange butter and whipped cream.

Eggs Benedict

Poached eggs with hollandaise sauce and ham served on English muffins.

Bagel Board

Build your own bagel with a big spread of toppings.

Shakshuka

Eggs cooked in a tomato and pepper sauce, topped with feta and fresh herbs.

 

LUNCH

Chicken Caesar

Classic Caesar salad served with freshly baked bread.

Baja Style Fish Tacos

Chilli and beer battered mahi mahi with chipotle aioli served with Elotes and patatas bravas.

Bacon Tart

Sundried tomato, feta, thyme and bacon tart served with a green salad.

Pad Thai

Shrimp and chicken pad thai served with an Asian style slaw.

Burgers

Served with homemade buns, homemade pickles and all the toppings, alongside a green salad and sweet potato wedges.

Linguine alla Vodka

Linguine in a tomato vodka sauce served with shrimp skewers, salad and homemade focaccia.

Poke Bowls

Seared sesame tuna with coriander lime rice and a mix of toppings.

 

AFTER LUNCH SNACKS

Cookies

Freshly baked chocolate chip cookies

Chocolate Strawberries

Strawberries dipped in milk and white chocolate

Affogato

Espresso poured over ice cream with caramelised walnuts.

Sorbet

Tropical coconut lime sorbet

 

STARTERS

Crab Cakes

Thai spicy crab cakes with a sweet chilli dip

Scallops

Served with coconut cauliflower puree, bacon crumb and curried cauliflower.

Roasted Butternut Soup

Served with creme fraiche and toasted pumpkin seeds.

Caramelised Onion and Brie Tart

Served on a bed of salad

Mussels in the Goan Style

Mussels cooked in a coconut, turmeric and ginger broth, served with crusty bread.

Spring Rolls

Thai style spring rolls with a honey soy dipping sauce.

Sushi

A selection of different sushi rolls.

 

MAIN

Pork Tenderloin

Served with dauphinoise potatoes, tenderstem broccoli and a spiced apple puree.

Thai Green Curry

Served with basmati rice, arjard salad and homemade flatbreads.

Red Snapper

Chermoula baked red snapper with an aubergine yoghurt and tabbouleh.

Beef Short Rib

Braised short ribs on a bed of creamy polenta with roasted carrots.

Truffle Risotto

Wild mushroom and truffle risotto with baked chicken thighs.

Caribbean Salmon

Sticky Jerk salmon with a spicy black bean plantain salad and a mango red pepper slaw.

Fillet Steak

Served with pomme puree, balsamic roasted onions, green beans and a red wine jus. 

 

DESSERT

Sticky Toffee

Sticky toffee pudding served with creme anglaise, butterscotch sauce and softly whipped cream.

Coconut Rice

Sticky coconut rice pudding with grilled pineapple and a lime caramel sauce.

Tropical Panna Cotta

Honey panna cotta with a tropical fruit salad.

Tiramisu

Layers of boozy coffee soaked savoiardi biscuits and mascarpone mousse.

Deconstructed Cheesecake

Vanilla cheesecake mousse served with a lemon curd, biscuit crumb and lemon cream.

Guinness Cake

Chocolate Guinness cake with Baileys cream and a dark chocolate ganache.

Chef's Anna Sample Menu

BREAKFAST

Blueberry Muffins

Homemade blueberry muffins with a cinnamon streusel topping.

“Full Irish Breakfast” 

Sausages, bacon, eggs, baked beans, breakfast potatoes, tomatoes and mushrooms served with a loaf of homemade bread. 

Avocado Toast

Smashed avocado with pickled red onion, feta, hot honey and eggs.

Crepes

Classic French crepes served with orange butter and whipped cream.

Eggs Benedict

Poached eggs with hollandaise sauce and ham served on English muffins.

Bagel Board

Build your own bagel with a big spread of toppings.

Shakshuka

Eggs cooked in a tomato and pepper sauce, topped with feta and fresh herbs.

 

LUNCH

Chicken Caesar

Classic Caesar salad served with freshly baked bread.

Baja Style Fish Tacos

Chilli and beer battered mahi mahi with chipotle aioli served with Elotes and patatas bravas.

Bacon Tart

Sundried tomato, feta, thyme and bacon tart served with a green salad.

Pad Thai

Shrimp and chicken pad thai served with an Asian style slaw.

Burgers

Served with homemade buns, homemade pickles and all the toppings, alongside a green salad and sweet potato wedges.

Linguine alla Vodka

Linguine in a tomato vodka sauce served with shrimp skewers, salad and homemade focaccia.

Poke Bowls

Seared sesame tuna with coriander lime rice and a mix of toppings.

 

AFTER LUNCH SNACKS

Cookies

Freshly baked chocolate chip cookies

Chocolate Strawberries

Strawberries dipped in milk and white chocolate

Affogato

Espresso poured over ice cream with caramelised walnuts.

Sorbet

Tropical coconut lime sorbet

 

STARTERS

Crab Cakes

Thai spicy crab cakes with a sweet chilli dip

Scallops

Served with coconut cauliflower puree, bacon crumb and curried cauliflower.

Roasted Butternut Soup

Served with creme fraiche and toasted pumpkin seeds.

Caramelised Onion and Brie Tart

Served on a bed of salad

Mussels in the Goan Style

Mussels cooked in a coconut, turmeric and ginger broth, served with crusty bread.

Spring Rolls

Thai style spring rolls with a honey soy dipping sauce.

Sushi

A selection of different sushi rolls.

 

MAIN

Pork Tenderloin

Served with dauphinoise potatoes, tenderstem broccoli and a spiced apple puree.

Thai Green Curry

Served with basmati rice, arjard salad and homemade flatbreads.

Red Snapper

Chermoula baked red snapper with an aubergine yoghurt and tabbouleh.

Beef Short Rib

Braised short ribs on a bed of creamy polenta with roasted carrots.

Truffle Risotto

Wild mushroom and truffle risotto with baked chicken thighs.

Caribbean Salmon

Sticky Jerk salmon with a spicy black bean plantain salad and a mango red pepper slaw.

Fillet Steak

Served with pomme puree, balsamic roasted onions, green beans and a red wine jus. 

 

DESSERT

Sticky Toffee

Sticky toffee pudding served with creme anglaise, butterscotch sauce and softly whipped cream.

Coconut Rice

Sticky coconut rice pudding with grilled pineapple and a lime caramel sauce.

Tropical Panna Cotta

Honey panna cotta with a tropical fruit salad.

Tiramisu

Layers of boozy coffee soaked savoiardi biscuits and mascarpone mousse.

Deconstructed Cheesecake

Vanilla cheesecake mousse served with a lemon curd, biscuit crumb and lemon cream.

Guinness Cake

Chocolate Guinness cake with Baileys cream and a dark chocolate ganache.

Chef's Anna Sample Menu

BREAKFAST

Blueberry Muffins

Homemade blueberry muffins with a cinnamon streusel topping.

“Full Irish Breakfast” 

Sausages, bacon, eggs, baked beans, breakfast potatoes, tomatoes and mushrooms served with a loaf of homemade bread. 

Avocado Toast

Smashed avocado with pickled red onion, feta, hot honey and eggs.

Crepes

Classic French crepes served with orange butter and whipped cream.

Eggs Benedict

Poached eggs with hollandaise sauce and ham served on English muffins.

Bagel Board

Build your own bagel with a big spread of toppings.

Shakshuka

Eggs cooked in a tomato and pepper sauce, topped with feta and fresh herbs.

 

LUNCH

Chicken Caesar

Classic Caesar salad served with freshly baked bread.

Baja Style Fish Tacos

Chilli and beer battered mahi mahi with chipotle aioli served with Elotes and patatas bravas.

Bacon Tart

Sundried tomato, feta, thyme and bacon tart served with a green salad.

Pad Thai

Shrimp and chicken pad thai served with an Asian style slaw.

Burgers

Served with homemade buns, homemade pickles and all the toppings, alongside a green salad and sweet potato wedges.

Linguine alla Vodka

Linguine in a tomato vodka sauce served with shrimp skewers, salad and homemade focaccia.

Poke Bowls

Seared sesame tuna with coriander lime rice and a mix of toppings.

 

AFTER LUNCH SNACKS

Cookies

Freshly baked chocolate chip cookies

Chocolate Strawberries

Strawberries dipped in milk and white chocolate

Affogato

Espresso poured over ice cream with caramelised walnuts.

Sorbet

Tropical coconut lime sorbet

 

STARTERS

Crab Cakes

Thai spicy crab cakes with a sweet chilli dip

Scallops

Served with coconut cauliflower puree, bacon crumb and curried cauliflower.

Roasted Butternut Soup

Served with creme fraiche and toasted pumpkin seeds.

Caramelised Onion and Brie Tart

Served on a bed of salad

Mussels in the Goan Style

Mussels cooked in a coconut, turmeric and ginger broth, served with crusty bread.

Spring Rolls

Thai style spring rolls with a honey soy dipping sauce.

Sushi

A selection of different sushi rolls.

 

MAIN

Pork Tenderloin

Served with dauphinoise potatoes, tenderstem broccoli and a spiced apple puree.

Thai Green Curry

Served with basmati rice, arjard salad and homemade flatbreads.

Red Snapper

Chermoula baked red snapper with an aubergine yoghurt and tabbouleh.

Beef Short Rib

Braised short ribs on a bed of creamy polenta with roasted carrots.

Truffle Risotto

Wild mushroom and truffle risotto with baked chicken thighs.

Caribbean Salmon

Sticky Jerk salmon with a spicy black bean plantain salad and a mango red pepper slaw.

Fillet Steak

Served with pomme puree, balsamic roasted onions, green beans and a red wine jus. 

 

DESSERT

Sticky Toffee

Sticky toffee pudding served with creme anglaise, butterscotch sauce and softly whipped cream.

Coconut Rice

Sticky coconut rice pudding with grilled pineapple and a lime caramel sauce.

Tropical Panna Cotta

Honey panna cotta with a tropical fruit salad.

Tiramisu

Layers of boozy coffee soaked savoiardi biscuits and mascarpone mousse.

Deconstructed Cheesecake

Vanilla cheesecake mousse served with a lemon curd, biscuit crumb and lemon cream.

Guinness Cake

Chocolate Guinness cake with Baileys cream and a dark chocolate ganache.

Chef's Anna Sample Menu

BREAKFAST

Blueberry Muffins

Homemade blueberry muffins with a cinnamon streusel topping.

“Full Irish Breakfast” 

Sausages, bacon, eggs, baked beans, breakfast potatoes, tomatoes and mushrooms served with a loaf of homemade bread. 

Avocado Toast

Smashed avocado with pickled red onion, feta, hot honey and eggs.

Crepes

Classic French crepes served with orange butter and whipped cream.

Eggs Benedict

Poached eggs with hollandaise sauce and ham served on English muffins.

Bagel Board

Build your own bagel with a big spread of toppings.

Shakshuka

Eggs cooked in a tomato and pepper sauce, topped with feta and fresh herbs.

 

LUNCH

Chicken Caesar

Classic Caesar salad served with freshly baked bread.

Baja Style Fish Tacos

Chilli and beer battered mahi mahi with chipotle aioli served with Elotes and patatas bravas.

Bacon Tart

Sundried tomato, feta, thyme and bacon tart served with a green salad.

Pad Thai

Shrimp and chicken pad thai served with an Asian style slaw.

Burgers

Served with homemade buns, homemade pickles and all the toppings, alongside a green salad and sweet potato wedges.

Linguine alla Vodka

Linguine in a tomato vodka sauce served with shrimp skewers, salad and homemade focaccia.

Poke Bowls

Seared sesame tuna with coriander lime rice and a mix of toppings.

 

AFTER LUNCH SNACKS

Cookies

Freshly baked chocolate chip cookies

Chocolate Strawberries

Strawberries dipped in milk and white chocolate

Affogato

Espresso poured over ice cream with caramelised walnuts.

Sorbet

Tropical coconut lime sorbet

 

STARTERS

Crab Cakes

Thai spicy crab cakes with a sweet chilli dip

Scallops

Served with coconut cauliflower puree, bacon crumb and curried cauliflower.

Roasted Butternut Soup

Served with creme fraiche and toasted pumpkin seeds.

Caramelised Onion and Brie Tart

Served on a bed of salad

Mussels in the Goan Style

Mussels cooked in a coconut, turmeric and ginger broth, served with crusty bread.

Spring Rolls

Thai style spring rolls with a honey soy dipping sauce.

Sushi

A selection of different sushi rolls.

 

MAIN

Pork Tenderloin

Served with dauphinoise potatoes, tenderstem broccoli and a spiced apple puree.

Thai Green Curry

Served with basmati rice, arjard salad and homemade flatbreads.

Red Snapper

Chermoula baked red snapper with an aubergine yoghurt and tabbouleh.

Beef Short Rib

Braised short ribs on a bed of creamy polenta with roasted carrots.

Truffle Risotto

Wild mushroom and truffle risotto with baked chicken thighs.

Caribbean Salmon

Sticky Jerk salmon with a spicy black bean plantain salad and a mango red pepper slaw.

Fillet Steak

Served with pomme puree, balsamic roasted onions, green beans and a red wine jus. 

 

DESSERT

Sticky Toffee

Sticky toffee pudding served with creme anglaise, butterscotch sauce and softly whipped cream.

Coconut Rice

Sticky coconut rice pudding with grilled pineapple and a lime caramel sauce.

Tropical Panna Cotta

Honey panna cotta with a tropical fruit salad.

Tiramisu

Layers of boozy coffee soaked savoiardi biscuits and mascarpone mousse.

Deconstructed Cheesecake

Vanilla cheesecake mousse served with a lemon curd, biscuit crumb and lemon cream.

Guinness Cake

Chocolate Guinness cake with Baileys cream and a dark chocolate ganache.

Chef's Anna Sample Menu

BREAKFAST

Blueberry Muffins

Homemade blueberry muffins with a cinnamon streusel topping.

“Full Irish Breakfast” 

Sausages, bacon, eggs, baked beans, breakfast potatoes, tomatoes and mushrooms served with a loaf of homemade bread. 

Avocado Toast

Smashed avocado with pickled red onion, feta, hot honey and eggs.

Crepes

Classic French crepes served with orange butter and whipped cream.

Eggs Benedict

Poached eggs with hollandaise sauce and ham served on English muffins.

Bagel Board

Build your own bagel with a big spread of toppings.

Shakshuka

Eggs cooked in a tomato and pepper sauce, topped with feta and fresh herbs.

 

LUNCH

Chicken Caesar

Classic Caesar salad served with freshly baked bread.

Baja Style Fish Tacos

Chilli and beer battered mahi mahi with chipotle aioli served with Elotes and patatas bravas.

Bacon Tart

Sundried tomato, feta, thyme and bacon tart served with a green salad.

Pad Thai

Shrimp and chicken pad thai served with an Asian style slaw.

Burgers

Served with homemade buns, homemade pickles and all the toppings, alongside a green salad and sweet potato wedges.

Linguine alla Vodka

Linguine in a tomato vodka sauce served with shrimp skewers, salad and homemade focaccia.

Poke Bowls

Seared sesame tuna with coriander lime rice and a mix of toppings.

 

AFTER LUNCH SNACKS

Cookies

Freshly baked chocolate chip cookies

Chocolate Strawberries

Strawberries dipped in milk and white chocolate

Affogato

Espresso poured over ice cream with caramelised walnuts.

Sorbet

Tropical coconut lime sorbet

 

STARTERS

Crab Cakes

Thai spicy crab cakes with a sweet chilli dip

Scallops

Served with coconut cauliflower puree, bacon crumb and curried cauliflower.

Roasted Butternut Soup

Served with creme fraiche and toasted pumpkin seeds.

Caramelised Onion and Brie Tart

Served on a bed of salad

Mussels in the Goan Style

Mussels cooked in a coconut, turmeric and ginger broth, served with crusty bread.

Spring Rolls

Thai style spring rolls with a honey soy dipping sauce.

Sushi

A selection of different sushi rolls.

 

MAIN

Pork Tenderloin

Served with dauphinoise potatoes, tenderstem broccoli and a spiced apple puree.

Thai Green Curry

Served with basmati rice, arjard salad and homemade flatbreads.

Red Snapper

Chermoula baked red snapper with an aubergine yoghurt and tabbouleh.

Beef Short Rib

Braised short ribs on a bed of creamy polenta with roasted carrots.

Truffle Risotto

Wild mushroom and truffle risotto with baked chicken thighs.

Caribbean Salmon

Sticky Jerk salmon with a spicy black bean plantain salad and a mango red pepper slaw.

Fillet Steak

Served with pomme puree, balsamic roasted onions, green beans and a red wine jus. 

 

DESSERT

Sticky Toffee

Sticky toffee pudding served with creme anglaise, butterscotch sauce and softly whipped cream.

Coconut Rice

Sticky coconut rice pudding with grilled pineapple and a lime caramel sauce.

Tropical Panna Cotta

Honey panna cotta with a tropical fruit salad.

Tiramisu

Layers of boozy coffee soaked savoiardi biscuits and mascarpone mousse.

Deconstructed Cheesecake

Vanilla cheesecake mousse served with a lemon curd, biscuit crumb and lemon cream.

Guinness Cake

Chocolate Guinness cake with Baileys cream and a dark chocolate ganache.

Chef's Anna Sample Menu

BREAKFAST

Blueberry Muffins

Homemade blueberry muffins with a cinnamon streusel topping.

“Full Irish Breakfast” 

Sausages, bacon, eggs, baked beans, breakfast potatoes, tomatoes and mushrooms served with a loaf of homemade bread. 

Avocado Toast

Smashed avocado with pickled red onion, feta, hot honey and eggs.

Crepes

Classic French crepes served with orange butter and whipped cream.

Eggs Benedict

Poached eggs with hollandaise sauce and ham served on English muffins.

Bagel Board

Build your own bagel with a big spread of toppings.

Shakshuka

Eggs cooked in a tomato and pepper sauce, topped with feta and fresh herbs.

 

LUNCH

Chicken Caesar

Classic Caesar salad served with freshly baked bread.

Baja Style Fish Tacos

Chilli and beer battered mahi mahi with chipotle aioli served with Elotes and patatas bravas.

Bacon Tart

Sundried tomato, feta, thyme and bacon tart served with a green salad.

Pad Thai

Shrimp and chicken pad thai served with an Asian style slaw.

Burgers

Served with homemade buns, homemade pickles and all the toppings, alongside a green salad and sweet potato wedges.

Linguine alla Vodka

Linguine in a tomato vodka sauce served with shrimp skewers, salad and homemade focaccia.

Poke Bowls

Seared sesame tuna with coriander lime rice and a mix of toppings.

 

AFTER LUNCH SNACKS

Cookies

Freshly baked chocolate chip cookies

Chocolate Strawberries

Strawberries dipped in milk and white chocolate

Affogato

Espresso poured over ice cream with caramelised walnuts.

Sorbet

Tropical coconut lime sorbet

 

STARTERS

Crab Cakes

Thai spicy crab cakes with a sweet chilli dip

Scallops

Served with coconut cauliflower puree, bacon crumb and curried cauliflower.

Roasted Butternut Soup

Served with creme fraiche and toasted pumpkin seeds.

Caramelised Onion and Brie Tart

Served on a bed of salad

Mussels in the Goan Style

Mussels cooked in a coconut, turmeric and ginger broth, served with crusty bread.

Spring Rolls

Thai style spring rolls with a honey soy dipping sauce.

Sushi

A selection of different sushi rolls.

 

MAIN

Pork Tenderloin

Served with dauphinoise potatoes, tenderstem broccoli and a spiced apple puree.

Thai Green Curry

Served with basmati rice, arjard salad and homemade flatbreads.

Red Snapper

Chermoula baked red snapper with an aubergine yoghurt and tabbouleh.

Beef Short Rib

Braised short ribs on a bed of creamy polenta with roasted carrots.

Truffle Risotto

Wild mushroom and truffle risotto with baked chicken thighs.

Caribbean Salmon

Sticky Jerk salmon with a spicy black bean plantain salad and a mango red pepper slaw.

Fillet Steak

Served with pomme puree, balsamic roasted onions, green beans and a red wine jus. 

 

DESSERT

Sticky Toffee

Sticky toffee pudding served with creme anglaise, butterscotch sauce and softly whipped cream.

Coconut Rice

Sticky coconut rice pudding with grilled pineapple and a lime caramel sauce.

Tropical Panna Cotta

Honey panna cotta with a tropical fruit salad.

Tiramisu

Layers of boozy coffee soaked savoiardi biscuits and mascarpone mousse.

Deconstructed Cheesecake

Vanilla cheesecake mousse served with a lemon curd, biscuit crumb and lemon cream.

Guinness Cake

Chocolate Guinness cake with Baileys cream and a dark chocolate ganache.

Chef's Anna Sample Menu

BREAKFAST

Blueberry Muffins

Homemade blueberry muffins with a cinnamon streusel topping.

“Full Irish Breakfast” 

Sausages, bacon, eggs, baked beans, breakfast potatoes, tomatoes and mushrooms served with a loaf of homemade bread. 

Avocado Toast

Smashed avocado with pickled red onion, feta, hot honey and eggs.

Crepes

Classic French crepes served with orange butter and whipped cream.

Eggs Benedict

Poached eggs with hollandaise sauce and ham served on English muffins.

Bagel Board

Build your own bagel with a big spread of toppings.

Shakshuka

Eggs cooked in a tomato and pepper sauce, topped with feta and fresh herbs.

 

LUNCH

Chicken Caesar

Classic Caesar salad served with freshly baked bread.

Baja Style Fish Tacos

Chilli and beer battered mahi mahi with chipotle aioli served with Elotes and patatas bravas.

Bacon Tart

Sundried tomato, feta, thyme and bacon tart served with a green salad.

Pad Thai

Shrimp and chicken pad thai served with an Asian style slaw.

Burgers

Served with homemade buns, homemade pickles and all the toppings, alongside a green salad and sweet potato wedges.

Linguine alla Vodka

Linguine in a tomato vodka sauce served with shrimp skewers, salad and homemade focaccia.

Poke Bowls

Seared sesame tuna with coriander lime rice and a mix of toppings.

 

AFTER LUNCH SNACKS

Cookies

Freshly baked chocolate chip cookies

Chocolate Strawberries

Strawberries dipped in milk and white chocolate

Affogato

Espresso poured over ice cream with caramelised walnuts.

Sorbet

Tropical coconut lime sorbet

 

STARTERS

Crab Cakes

Thai spicy crab cakes with a sweet chilli dip

Scallops

Served with coconut cauliflower puree, bacon crumb and curried cauliflower.

Roasted Butternut Soup

Served with creme fraiche and toasted pumpkin seeds.

Caramelised Onion and Brie Tart

Served on a bed of salad

Mussels in the Goan Style

Mussels cooked in a coconut, turmeric and ginger broth, served with crusty bread.

Spring Rolls

Thai style spring rolls with a honey soy dipping sauce.

Sushi

A selection of different sushi rolls.

 

MAIN

Pork Tenderloin

Served with dauphinoise potatoes, tenderstem broccoli and a spiced apple puree.

Thai Green Curry

Served with basmati rice, arjard salad and homemade flatbreads.

Red Snapper

Chermoula baked red snapper with an aubergine yoghurt and tabbouleh.

Beef Short Rib

Braised short ribs on a bed of creamy polenta with roasted carrots.

Truffle Risotto

Wild mushroom and truffle risotto with baked chicken thighs.

Caribbean Salmon

Sticky Jerk salmon with a spicy black bean plantain salad and a mango red pepper slaw.

Fillet Steak

Served with pomme puree, balsamic roasted onions, green beans and a red wine jus. 

 

DESSERT

Sticky Toffee

Sticky toffee pudding served with creme anglaise, butterscotch sauce and softly whipped cream.

Coconut Rice

Sticky coconut rice pudding with grilled pineapple and a lime caramel sauce.

Tropical Panna Cotta

Honey panna cotta with a tropical fruit salad.

Tiramisu

Layers of boozy coffee soaked savoiardi biscuits and mascarpone mousse.

Deconstructed Cheesecake

Vanilla cheesecake mousse served with a lemon curd, biscuit crumb and lemon cream.

Guinness Cake

Chocolate Guinness cake with Baileys cream and a dark chocolate ganache.

Chef's Anna Sample Menu

BREAKFAST

Blueberry Muffins

Homemade blueberry muffins with a cinnamon streusel topping.

“Full Irish Breakfast” 

Sausages, bacon, eggs, baked beans, breakfast potatoes, tomatoes and mushrooms served with a loaf of homemade bread. 

Avocado Toast

Smashed avocado with pickled red onion, feta, hot honey and eggs.

Crepes

Classic French crepes served with orange butter and whipped cream.

Eggs Benedict

Poached eggs with hollandaise sauce and ham served on English muffins.

Bagel Board

Build your own bagel with a big spread of toppings.

Shakshuka

Eggs cooked in a tomato and pepper sauce, topped with feta and fresh herbs.

 

LUNCH

Chicken Caesar

Classic Caesar salad served with freshly baked bread.

Baja Style Fish Tacos

Chilli and beer battered mahi mahi with chipotle aioli served with Elotes and patatas bravas.

Bacon Tart

Sundried tomato, feta, thyme and bacon tart served with a green salad.

Pad Thai

Shrimp and chicken pad thai served with an Asian style slaw.

Burgers

Served with homemade buns, homemade pickles and all the toppings, alongside a green salad and sweet potato wedges.

Linguine alla Vodka

Linguine in a tomato vodka sauce served with shrimp skewers, salad and homemade focaccia.

Poke Bowls

Seared sesame tuna with coriander lime rice and a mix of toppings.

 

AFTER LUNCH SNACKS

Cookies

Freshly baked chocolate chip cookies

Chocolate Strawberries

Strawberries dipped in milk and white chocolate

Affogato

Espresso poured over ice cream with caramelised walnuts.

Sorbet

Tropical coconut lime sorbet

 

STARTERS

Crab Cakes

Thai spicy crab cakes with a sweet chilli dip

Scallops

Served with coconut cauliflower puree, bacon crumb and curried cauliflower.

Roasted Butternut Soup

Served with creme fraiche and toasted pumpkin seeds.

Caramelised Onion and Brie Tart

Served on a bed of salad

Mussels in the Goan Style

Mussels cooked in a coconut, turmeric and ginger broth, served with crusty bread.

Spring Rolls

Thai style spring rolls with a honey soy dipping sauce.

Sushi

A selection of different sushi rolls.

 

MAIN

Pork Tenderloin

Served with dauphinoise potatoes, tenderstem broccoli and a spiced apple puree.

Thai Green Curry

Served with basmati rice, arjard salad and homemade flatbreads.

Red Snapper

Chermoula baked red snapper with an aubergine yoghurt and tabbouleh.

Beef Short Rib

Braised short ribs on a bed of creamy polenta with roasted carrots.

Truffle Risotto

Wild mushroom and truffle risotto with baked chicken thighs.

Caribbean Salmon

Sticky Jerk salmon with a spicy black bean plantain salad and a mango red pepper slaw.

Fillet Steak

Served with pomme puree, balsamic roasted onions, green beans and a red wine jus. 

 

DESSERT

Sticky Toffee

Sticky toffee pudding served with creme anglaise, butterscotch sauce and softly whipped cream.

Coconut Rice

Sticky coconut rice pudding with grilled pineapple and a lime caramel sauce.

Tropical Panna Cotta

Honey panna cotta with a tropical fruit salad.

Tiramisu

Layers of boozy coffee soaked savoiardi biscuits and mascarpone mousse.

Deconstructed Cheesecake

Vanilla cheesecake mousse served with a lemon curd, biscuit crumb and lemon cream.

Guinness Cake

Chocolate Guinness cake with Baileys cream and a dark chocolate ganache.

Inquire about Gullwing

Our extensive expertise ensures we can answer all your inquiries. Please don't hesitate to contact us at your convenience. With our wealth of experience in luxury yachting, we're committed to assisting you in finding the ideal vessel for your unforgettable voyage.

    Tell Us More