Semper Lux - Sailing Catamaran - 2019 - Photo 1
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Semper Lux

sailing catamaran • 2019 • 8 GUESTS • 4 cabins • 77 ft.

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Specifications

Length: 77 ft.

Builder: Lagoon

Year: 2019

Beam: 36 ft.

Draft: 6.3 ft.

From $74,000 to $80,000 per week

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

Need help?

Call us (954) 980 9281

description

Twin Flame 77 is a magnificent 77-foot Lagoon sailing catamaran merging five-star luxury with high-octane ocean exploration across the US and British Virgin Islands. Superbly designed for up to eight guests, she features four deluxe ensuite cabins, including a master stateroom and a versatile port aft King cabin that converts into twin beds to offer ultimate flexibility for families. Supported by a dedicated crew of four, the charter highlights custom gourmet dining, an onboard dive compressor for private scuba diving, twin e-foils, four fixed foils, and Seabobs.

amenities & features

  • Max Guests: 8
  • Total Cabins: 4
  • King Cabins: 1
  • Queen Cabins: 3
  • Showers: 4
  • Electric Heads: 4
View Yacht Layout

Twin Flame 77 accommodates 8 guests in 4 spacious ensuite cabins. The master stateroom and the port aft cabin include king size beds, with the other two cabins having queen beds. The port aft cabin can also be converted into twin beds instead of a king. All beds have 3 inch memory foam toppers.

Amenities

  • AC: Full
  • Hairdryer: Yes
  • Water Maker: yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No
  • Other Amenities: guests are free to use yoga mats and free weights
    Full Galley equipment
    Jura craft coffee machine

Entertainment

  • Kids okay: Yes
  • Internet Access: No
  • iPod/Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV/DVD: No
  • Sat TV: Yes
  • Board Games: Yes
  • Special Diets: Inq
  • Kosher: No
  • # Dine In: Yes
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Stern steps only

Water Sports

  • Dinghy: 16.5 ft
  • Dinghy Horsepower: 90
  • Dinghy Pax: 10
  • Water Skis: (Adult)(Kids)
  • Wake Board: 2
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Kayak: (1 Man)(2 Man)
  • Stand Up Paddle Boards: 4
  • Floating Mats: Yes
  • Beach Games: No
  • Jetskis: No
  • Other Toys: 2 sea bobs
    2 Efoils
    4 fixed foils

Diving

  • License: Master
  • Costs:

    Cost per dive per person: $75

     

  • Number of Dives: 6
  • Tanks: 10
  • BCs: 8
  • Regulators: 8
  • Resort Course: $175
  • Full Course: $400
  • Scuba: Onboard
  • Air Compressor: Onboard

  • Summer Base Port: Virgin Islands
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Winter Base Port: Virgin Islands
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Yacht Haven Grande, St. Thomas
  • Turnaround: 48 hours

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2026 to 2027 $74,000 $75,000 $76,000 $77,000 $78,000 $79,000 $80,000
Summer 2027 $74,000 $75,000 $76,000 $77,000 $78,000 $79,000 $80,000

PRICE DETAILS

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 10, 2026-October 31, 2026: Unavailable: Unavailable to Unavailable

November 4, 2026-November 9, 2026: Unavailable: St. Thomas, Compass Point to St. Thomas, Compass Point

November 14, 2026-November 17, 2026: Boat Show: Yacht Haven Grand to Yacht Haven Grand

November 18, 2026-December 6, 2026: Unavailable: Yacht Haven Grand to Tortola, West End, BVI

December 8, 2026-December 15, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

December 19, 2026-December 26, 2026: Hold: Yacht Haven Grand to Yacht Haven Grand

December 27, 2026-January 3, 2027: Booked: Yacht Haven Grand to Tortola - Nanny Cay

January 6, 2027-January 10, 2027: Booked: Red Hook to Scrub Island

January 23, 2027-February 21, 2027: Unavailable: Owner - St. MAarten to Owner - St. MAarten

March 18, 2027-March 24, 2027: Hold: St. Thomas, Compass Point to St. Thomas, Compass Point

April 1, 2027-May 15, 2027: Transit: Tortola, TBD to Mediterranean Coastline

the crew

Captain Martin Liscinsky

Originally from the mountains of Slovakia, Martin is passionate about adventure, sport and the great outdoors. Growing up, he spent his time mountain biking, white-water rafting, climbing and sailing the Croatian coastline with his family during the summer.
Martin has worked as a professional yacht captain for the past nine years. He began his career in the Mediterranean before spending four years in the Caribbean and the British Virgin Islands. Most recently, he captained a yacht halfway around, sailing from Newport, US through the Panama Canal, Galápagos Islands, French Polynesia and the South Pacific before arriving in Australia.
An avid diver, Martin has been fortunate to explore some of the world’s most spectacular underwater destinations. His favourite dive sites include Fiji, Bonaire, the Galápagos Islands and Thailand. 

 

After completing his Divemaster certification in Greece, he is
passionate about sharing the beauty of the underwater world with guests and creating unforgettable experiences both above and below the surface.
 

With an adventurous spirit, calm leadership and a genuine love for life on the water, Martin enjoys introducing guests to hidden anchorages, pristine reefs and incredible destinations. When he’s not sailing, you’ll likely find him kiteboarding, enjoying a game of
chess, or planning his next adventure.
 

Chef Tamara Chapel 

 

Tamara brings a passion for fresh, seasonal cuisine, warm hospitality and a love of travel to every charter experience. Originally from Australia, she grew up between the city, the beach and her grandparents’ farm, where family gatherings and home-cooked meals inspired her lifelong appreciation for food and connection.
Before yachting, Tamara worked as an Occupational Therapist in Sydney and London. After meeting her partner Martin while travelling through Croatia, she discovered the world of yachting and has worked as a charter chef since 2021. She has since cooked
aboard yachts across the Mediterranean, Caribbean and South Pacific, including completing a journey half way around the world as a part of the Oyster World Rally, creating fresh, seasonal menus while sailing remote and beautiful destinations.
 

Tamara trained at Ashburton Cookery School in England and Sydney Cooking School, and continues to develop her culinary skills through travel and hands-on experiences. She has also completed seasonal placements on boutique vineyards in Italy, gaining insight into regional produce, local food traditions and sustainable farming practices.
 

Known for her friendly nature and attention to detail, Tamara creates beautifully presented, flavourful dishes tailored to each guest. From relaxed beach barbecues to elegant multi-course dinners, she focuses on creating memorable dining experiences
that enhance every charter.

 

Bri Van Hensbroek - Deckhand and Stewardess

 

Bri's love of sailing began at the age of 13 when her father bought a sailboat and taught her to sail. She spent many summers exploring New Zealand's coastline and the islands of the South Pacific, where she developed a love for the ocean and life on the water.
 

In 2022, after crossing the Indian Ocean, Bri relocated to Europe to begin her career in the yachting industry. Since then, she has gained experience sailing throughout Europe and the Caribbean, and recently completed a journey halfway around the world as part of the Oyster World Rally.

 

Bri is a keel boat racer, sailing instructor, she is a baker and a barista- a true world traveller. Passionate about sailing and the ocean, Bri enjoys freediving and scuba diving whenever she has the opportunity. Her enthusiasm for the ocean and warm, welcoming nature make her a valued part of the team.

 

Ellen Pitcairn-Knowles - Deckhand and Stewardess

 

Originally from England, Ellen has spent much of her career traveling and working abroad, including a year living in Spain where she became fluent in Spanish. With experience across a variety of roles in the yachting and charter industry, she brings a
versatile skill set, a calm, professional approach, and a genuine passion for hospitality.  An experienced stewardess with a love for the ocean, Ellen is dedicated to creating exceptional guest experiences through attentive service and thoughtful attention to
detail. She also has a passion for free diving, scuba diving, and underwater photography, bringing an adventurous spirit and appreciation for the marine environment to every charter.
 

When she’s not providing impeccable service on board, Ellen enjoys running, fitness, and crafting beautiful cocktails for guests to unwind with after a day of exploration. Her warm personality, positive attitude, and commitment to excellence make her a valued member of the crew, ensuring every guest feels relaxed, cared for, and truly at home on board.






 

menu

*Inquire about customized or special menus.

Chef Tamara Sample Menu

 

Breakfast

 

Eggs Benedict: BVI gin cured gravlax salmon, toasted English muffin, poached egg, homemade hollandaise sauce, local microgreens 

 

Potato Latke Stack: Thyme-sautéed mushrooms, greens, roasted baby tomatoes, sunny-side-up egg, creme fresh dollop, toasted sourdough
 

Everything Bagel: Homemade chilli jam, Serrano ham, provolone cheese, soft scrambled egg, arugula

Spanish Omelette: Traditional Spanish style omelette, blistered cherry tomato, balsamic glazed arugula
 

Shackshuka: Roasted red pepper sauce, poached egg, labneh, toasted black sesame focaccia
 

Brioche French Toast: Homemade chocolate brioche, fresh berries, whipped mascarpone, crispy maple bacon
 

Breakfast Baps: Crispy bacon, fried egg, tomato relish, arugula, English cheddar, hash brown on homemade sesame rolls.
 

*All breakfasts served with freshly baked pastries, yoghurt pots, fruit platter and muesli.

Lunch
Greek-spiced Chicken: Grilled chicken breast, roasted garlic hummus, pomegranate and lemon-herbed couscous salad, shared Greek salad, toasted pita bread and homemade dill tzatziki
 

Baja Fish Tacos: Crispy local fish, grilled pineapple pico de gallo, red pepper slaw, avocado and pink radish salsa, homemade smoked chipotle cream
 

Sesame Seared Tuna: Wild rice, wakame, chilli edamame, mango slaw, miso dressing, crispy wonton

 

Traditional Spaghetti Carbonara: Italian pecorino, guanciale. Orange, fennel, walnut burrata salad. Fresh garlic ciabatta bread
 

Citrus Salmon: Baked sumac salmon with a salsa verde dressing, served with spiced sweet potato and chickpea kale share salad.
 

Pulled Pesto Chicken Sandwich: Fresh bread, bocconcini, crispy pancetta, tomato. Home cut fries and chopped green goddess side salad
 

BBQ Cajun Shrimp: Quinoa and avocado salad, jalapeño-lime vinaigrette, grilled corn.
 

 

Canapés
 

Bao Bun: Karaage chicken, gochujang glaze, pickled cucumber, spicy mayonnaise
 

Kingfish Ceviche: Grapefruit, avocado cream, chilli oil, plantain crisps
 

Cyclades Roasted Feta: confit red pepper, baby tomato, oregano, toasted pita bread
 

Spicy Salmon Uramaki: Salmon, Japanese chilli crisp, cucumber, avocado, chive, spicy mayo, seasoned sushi rice
 

Pizza: Homemade pizza base, truffle oil, burrata, prosciutto, arugula
 

Smoked Duck Crostini: Orange cherry jam, homemade crostini, creme fresh 

 

Jerk BBQ Rib: BVI Jerk spiced slow cooked ribs. Homemade BBQ glaze

 

Starters:

Caribbean Lobster Salad: Butter poached lobster, baby romaine lettuce, watercress, avocado, mango lime dressing
 

Coconut Lemongrass Chicken Skewer: Grilled turmeric spiced chicken, satay ginger peanut glaze
 

Sea bass Crudo: Citrus ponzu dressing, fried shallot, cilantro oil, pink pepper
 

Fava Bean Octopus: Sous vide octopus, caramelised onion jam, pita crisp
 

Butternut Ricotta Ravioli: Butternut squash and ricotta filled raviolis with sage and brown butter, cranberry and toasted hazelnut
 

Burrata and Heirloom Tomato: Marinated heirloom tomato, burrata, basil oil
 

Beef Carpaccio: Wagu beef, crispy fried capers, lemon vinaigrette, grated pecorino

 

Dinner Mains
 

Jerk-Spiced Mahi-Mahi: Coconut rice, green mango and coriander salsa, arugula salad and Caribbean curry dressing
 

Oven-Roasted Lamb Cutlet: Pistachio-mint pesto, charred scallions, cherry tomato and hasselback potatoes 

 

Pan-Seared Red Snapper: Squid-ink lemon risotto, pickled fennel and pink pepper slaw, baby torched asparagus
 

Grilled Tenderloin Steak: Roasted garlic mash, broccolini and homemade Cajun-spiced onion ring
 

Beef Short Rib: Six hour slow cooked beef rib, confit tomato, maple butternut puree, orange panko, broccolini
 

Thai Green Coconut Chicken: Thai curry sauce, water chestnut, baby corn, jasmine rice
 

Saffron-Poached Lobster: Caribbean lobster, seafood bisque, homemade fettuccine



Desserts
 

Dark Chocolate Brownie: Raspberry white chocolate flake, homemade pistachio ice cream
 

Basque Cheesecake: Orange-infused burnt Basque cheesecake, glazed honey pecans, vanilla cream
 

Chocolate Fondant Cake: Melted fondant, honeycomb crumb, Baileys whipped marscapone
 

Coconut Pana Cotta: Mango and lime compote
 

Pavlova Meringue: Vanilla cream, berries, yuzu chocolate
 

Ice Cream Sandwich: Honey hazelnut ice cream, double chocolate chip cookie, milk chocolate drizzle
 

 Limoncello Tiramisu: Marscapone cream, lady finger biscuit, lemon curd

 

 


 

EXCEPTIONAL EXPERIENCES

"We can’t say enough positive things about our trip. It was perfectly designed for our adventurous family. They LOVED the trip. Which is really saying something for a bunch of late teen/early 20 year olds."

Beth B - New Hampshire

Inquire about Semper Lux

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.

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