Twin Flame 77

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

Inquire

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

description

Catamaran Twin Flame offers high-end, luxury crewed yacht charters in the BVI, USVI, and other Caribbean destinations upon inquiry. She features a crew of 4, on-board scuba diving and instruction, and accommodations for up to 8 guests in 1 Master King Suite, 1 King cabin, plus 2 Queen cabins (1 King cabin can convert to Twins on request).

amenities & features

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

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
  • Voltages: 110V
  • Hairdryer: Yes
  • Water Maker: Yes - 78 G
  • 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
  • Minimum Age of Kids: None
  • iPod/Device Hookups: Yes
  • Salon Stereo: Yes
  • 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
  • Jetskis: No
  • Other Toys: 2 sea bobs
    2 Efoils
    4 fixed foils

Diving

  • License: Instructor
  • Costs: Cost per dive per person: $75
    Referral Open Water Certification Dives. $400
    Discover Scuba Diving: $175
  • 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
  • Other Pickups: Inquire
  • Turnaround: 48 hours

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2025 to 2026 $74,000 $75,000 $76,000 $77,000 $78,000 $79,000 $80,000 $0 $0 $0 $0
Summer 2026 $74,000 $75,000 $76,000 $77,000 $78,000 $79,000 $80,000 $0 $0 $0 $0
PRICE DETAILS

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 4 nights available depending on schedule and season, please inquire. Yacht will be BVI based - Please inquire for relocation fees. CHILD DISCOUNT: Discount Applied First $250 FOR EACH CHILD ***Does not combine with half board options*** 
***Age is based on the charter date NOT the date of booking***
 ***Max discount - 4 children*** HOLIDAYS: 2025 Christmas Flat Rate $90,000 inquire about pick up and drop off. 7 night minimum. New Years Flat Rate $100,000 inquire about pick up. 7 night minimum.

Booked

On Hold (not yet booked, can be challenged)

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

August 15, 2025-October 28, 2025: Unavailable: Unavailable to Unavailable

October 29, 2025-November 10, 2025: Unavailable: TBD to TBD

November 21, 2025-November 28, 2025: Booked: St Martin to St Martin

December 20, 2025-December 27, 2025: Booked: Yacht Haven Grand to Yacht Haven Grand

December 28, 2025-January 6, 2026: Booked: Yacht Haven Grand to Tortola - Nanny Cay

January 24, 2026-January 31, 2026: Booked: Trellis Bay, Tortola to Trellis Bay, Tortola

February 2, 2026-February 8, 2026: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

February 13, 2026-February 20, 2026: Booked: Tortola, West End, BVI to Tortola, West End, BVI

March 26, 2026-April 2, 2026: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

April 4, 2026-April 11, 2026: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

the crew

Captain Kieran Bown & First Mate Michelle Preciado

Kieran & Michelle met back in 2012 in Mexico whilst working in the dive industry as instructors and photographers. Since then they have been on an unstoppable adventure that has taken them across the Caribbean, Americas, Europe & SE Asia.

They have now been in the charter industry for 8 years and are definitely enjoying their home in the British Virgin Islands. A country full of history and secrets that has allowed them to slowly discover more and more as their adventure continues.

Both Kieran & Michelle were led to the ocean by a passion for scuba diving and adventure, it is was this passion that formed the foundation for a life destined on the ocean. Being on boats has been an integral part of their lives since they were young and it was a natural progression to move on to running sailing yachts in the Caribbean.

Michelle is your 1st Mate onboard. She’s an experienced sailor, holding her RYA Day Skipper, a PADI Dive Instructor and extremely competent Watersport’s instructor whether it’s surfing, foiling, wakeboarding or Free diving she’s got you covered. If that wasn’t enough she’s also professionally culinary trained and has worked as a yacht chef for 5 seasons.

Kieran is an accomplished diver as well as Captain. He enjoys most water sports and has a keen interest in marine life.

Following Irma & Maria in 2017, Kieran & Michelle spent 15 months living on Tortola rebuilding a hurricane damaged catamaran and returned it to the charter fleet. This was an invaluable experience for any charter crew rebuilding a yacht from the ground up and learning every aspect of the rebuild, repairs and upgrades along the way. Here they collectively developed a strong knowledge of Boat Building, Project Management and general Marine Engineering.

In addition to working on charter yachts, Kieran & Michelle’s other passion is adventure and photography. It is this combination that led to the birth of Panga Expedtions. For the past 10 years they have been travelling the world, capturing incredible footage from both above and below the surface and have been featured on countless National TV Channels/Online Media Oulets including Nat Geo, Discovery, Shark Week, GoPro & Google. Whilst enjoying brief sponsorships from GoPro, Light & Motion and other adventure sport companies to help capture incredible footage.

Michelle Preciado
Qualifications:

Certificate in Professional Cookery
Level 2 Award in Food Safety in
Catering
PADI Open Water Instructor
STCW-95
RYA Competent Crew
RYA Day Skipper
ENG-1
RYA VHF Certified
DAN Insured
AIDA Level 2 (Freediving)
EFR Instructor

With a diverse background rooted in hospitality, Ashleigh found a natural transition into the world of yachting through a love of the sun, sea, and travel. Starting out as a deckhand, it wasn’t long before a strong passion for food, nutrition, and cooking led to a permanent place in the galley.
Formally trained in culinary arts, Ashleigh also takes every opportunity to deepen their culinary knowledge through hands-on local cooking courses in destinations around the world—from the vibrant markets of Indonesia to the traditional kitchens of Italy. These immersive experiences inspire a globally influenced style that blends bold flavours with beautifully presented, contemporary dishes, celebrating regional ingredients and creating menus tailored to each unique destination.
With a strong foundation in nutrition, Ashleigh is dedicated to creating meals that not only taste incredible but also nourish and support individual wellbeing. Special attention is given to dietary requirements and preferences—whether plant-based, gluten-free, allergen-sensitive, or health-focused—to ensure every guest feels considered and cared for.
Using fresh, locally sourced ingredients wherever possible, Ashleigh curates menus that reflect the destination and the season, from relaxed alfresco lunches to elegant multi-course dinners. Each dish is designed to enhance the charter experience through flavour, creativity, and a personal touch.



Chef Ashleigh Rendall

Qualifications:
STCW10
STCW PDSD
ENG1(exp 03.2026)
Competent Crew
Ashburton Yacht Chef Course
Food Health & Safety Level 3
WSET Level 2 with distinction
PADI Divemaster
RYA Powerboat L2
RYA PWC
First Aid; Infant First Aid, CPR and emergency oxygen
YOA Deckhand Training
VHF Radio
SYNC Stewardess Training


Cameron Keefe Stewardess/Deckhand

Cameron grew up between the rocky coastline and snowy mountains of Portland, Maine. While she’ll always love her home state, and skiing its peaks, her love for the ocean and warmer weather eventually pulled her further afield. After graduating from the University of Maine, Cameron joined the yachting industry in 2018, a path that has since taken her around the world. She has worked aboard both large sailing yachts and catamarans, from the crystal-clear waters of the Bahamas and Caribbean to the far-flung coasts of Patagonia, Alaska, and even Greenland.
Holding her Yachtmaster Offshore certification, Cameron brings a strong foundation in seamanship while balancing her role with a natural flair for hospitality. Her time managing a boutique hotel in Costa Rica gave her valuable experience in creating exceptional guest experiences, which she now blends seamlessly with her life at sea.
Cameron is happiest when she’s in or on the ocean- surfing, scuba diving, free diving, or simply under sail. She also loves hiking, traveling, and discovering new corners of the world. With her adventurous spirit, love for the sea, and diverse background, Cameron is excited to contribute to the crew and deliver an unforgettable season for guests."


Qualifications:
RYA Yachtmaster Offshore (Sail)
STCW 10
ENG 1
Power Boat Lv. 2
Security Duties
PADI Adv. Open Water

menu

*Inquire about customized or special menus.

Chef Ashleigh's SAMPLE MENU

 

BREAKFAST

Shakshuka with slow cooked mixed pepper strips and cherry tomatoes, topped with crumbled feta and cilantro. Served with warm sourdough

Eggs Royale, with Norwegian smoked salmon, rocket and a lemon zest hollandaise sauce

Brioche cinnamon french toast with crispy bacon, grilled banana and hot maple syrup

Poached eggs on sourdough with mashed avocado, pickled red onions, cress and a balsamic glaze

Crepes with either strawberry, toasted coconut, mixed nuts and a chocolate drizzle. For for a savoury option grilled mushrooms, cheese and grilled tomatoes

Scrambled egg on sourdough crumpets with wilted spinach, grilled cherry tomatoes and a smoked paprika oil

Acai papaya and dragon fruit smoothie bowl, topped with fresh fruit, mixed seeds, and ginger honey

 

APPETIZERS

Ginger marinated tuna tartar in a filo nest with pomegranate and an avocado mousse

BBQ pulled pork tacos, with a jalapeno and pineapple pico de gallo and chipotle bbq sauce

Bruschetta with pesto marbled mozzarella, sun dried tomatoes and cured Italian bresola

Red onion marmalade and goats cheese tartlet with a rocket and pine nut salad

Salmon handrolls, nori cones filled with marinated tuna, sushi rice, julienne vegetables, topped with mixed sesame seeds and soy dipping sauce

Grilled halloumi and slow roast aubergine and zucchini stack with a chili tomato jam

Baked feta stuffed fig, wrapped in prosciutto with a thyme infused honey

 

LUNCH

Ceviche of orange and lime cured red snapper with mango, passion fruit, red onion and coriander served with corn chips

Paprika and thyme seasoned crispy chicken thigh on a quinoa salad with wild mushrooms, baby spinach, corn and toasted cashew nuts and a mixed green salad with honey and mustard dressing

Steak Tagliata; sliced ribeye steak with a rocket, cherry tomato and parmesan salad and freshly baked bread rolls

Grilled squid with a fine chopped broccoli, kale, cranberry and hazelnut salad with a balsamic and mustard vinegarette

Mahi mahi burgers with a lime and pickle mayo, baby gem lettuce, and tomato. Served with a red cabbage, pepper and pineapple slaw and rustic potato wedges

Marinated tuna poke bowl with pickled carrot and cucumber strips, wakame, edamame beans, mango and pickled red onions with a poke dressing

Black pepper and lemon chicken skewers with a roasted vegetable and pearl cous cous salad, tahini dressing topped with toasted pumpkin seeds

 

DINNER

Grouper fillet on creamy red pepper romesco sauce with grilled leaks, sauteed tenderstem broccoli and asparagus, parmentier potatoes and toasted slivered almonds

Cornfed Chicken thigh stuffed with mozzarella and basil, wrapped in in bacon, served with thyme roasted new potatoes, creamed baby spinach, charred scallions and slow roasted cherry tomatoes

Ginger, garlic and soy Pork Tenderloin on a butternut squash puree, grilled cauliflower and curry spiced crispy chickpeas

Beef sirloin fillet with dauphinoise potato, sauteed spring greens, roasted baby heritage carrots and a red wine jus

Thai red curry with chicken balls, a medley of vegetables and a creamy coconut sauce on udon noodles with crispy onions

Homemade linguine with prawns cooked in white wine and and garlic, with a herb and parmesan crumb

Mint and balsamic seared lamb chops, hassleback potato, crispy sesame kale and roasted beetroot.

 

DESSERT

Dulce de leche cheesecake on a macadamia nut crust with macadamia nut brittle and salted caramel drizzle

Raspberry and white chocolate frangipani tart with Madagascan vanilla ice cream

Layered mango, chantilly cream and coconut sugar delight, with Sicilian amaretto cookie

Boozy tiramisu with homemade chocolate ice cream

Chocolate fondant with raspberry coulis, swirls of white chocolate sauce and crumbled gingerbread

Cookies and cream profiteroles with chocolate ganache and toasted hazelnuts

Pistachio and walnut hot honey Baklava bites on a bed of soft salted pistachio ice cream

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.