Twin Flame 77

sailing catamaran • 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
Winter 2026 to 2027 $74,000 $75,000 $76,000 $77,000 $78,000 $79,000 $80,000 $0 $0 $0 $0
Summer 2027 $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 VI 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: 2026 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)

April 28, 2026-April 30, 2026: Hold: Tortola, TBD to Tortola, TBD

May 3, 2026-May 7, 2026: Unavailable: Tortola - Nanny Cay to Tortola - Nanny Cay

May 19, 2026-May 26, 2026: Booked: Yacht Haven Grand to Yacht Haven Grand

May 30, 2026-June 3, 2026: Booked: Owner Use to Owner Use

June 16, 2026-June 23, 2026: Booked: Yacht Haven Grand to Yacht Haven Grand

July 15, 2026-August 6, 2026: Unavailable: Unavailable to Unavailable

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

December 27, 2026-January 3, 2027: Booked: Yacht Haven Grand 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



Chef Francisco Pacheco

Chef Francisco “Pancho” Pacheco brings a global perspective and adventurous spirit to the galley aboard Twin Flame. Originally from Chile, his cooking is inspired by the vibrant flavors and traditions of South America, combined with techniques and influences gathered from more than a decade of traveling the world.

Pancho has worked aboard luxury yachts and high-end dive vessels, cooking for guests in some of the world’s most remote and beautiful destinations. These experiences have shaped a style that is both refined and creative, focused on fresh ingredients and bold, memorable flavors.

When not at sea, Pancho resides in Vietnam—an experience that has deeply influenced his cuisine. His menus often blend the bright herbs and balanced spice of Southeast Asian cooking with the richness of Latin American and Mexican flavors, all elevated through classic French technique.

Guests aboard Twin Flame can expect vibrant, thoughtfully crafted dishes—from fresh ceviches and market-inspired lunches to elegant dinners that reflect Pancho’s travels and culinary curiosity.

For Chef Pancho, food is part of the journey, and every meal is designed to enhance the experience of life at sea.

Qualifications
STCW
PADI Dive Master

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 Pancho Sample Menu

Breakfast

Eggs Benedict

2 poached eggs sitting on salmon and spinach bed, topped with hollandaise sauce

Ricotta Pancakes

Fluffy ricotta pancakes topped with orange curd or berries coulis, and fresh raspberries

Smoothie Bowl

Banana, blueberry & mint smoothie topped with homemade granola, shredded coconut, cacao nibs, and chia seeds

Brioche French Toast

Soft brioche bread served with crème anglaise and berries compote

Avocado Toast

Homemade baguette topped with smashed avocado, eggs, cherry tomatoes, whipped ricotta and arugula

Warm Bagel

Dijon mustard, grilled mozzarella cheese and roasted tomatoes

Prosciutto Toast

Poached egg, parmesan, warm prosciutto and green leaf salad on sourdough

Shakshuka

Rich tomato sauce with red peppers and herbs, served with grilled sourdough

Breakfast Tacos

Flour tortilla with scrambled eggs, bacon, avocado, pickled onions, jalapeño salsa

 

Starters

Burrata & Heirloom Tomatoes

Burrata, heirloom tomatoes, basil oil, toasted sourdough, aged balsamic

Seared Tuna Tataki

Sesame crust, soy-citrus dressing, pickled cucumber, microgreens

Lobster & Avocado Salad

Butter-poached lobster, avocado, citrus, fennel, lemon vinaigrette

Scallop Carpaccio

Thin scallops, yuzu dressing, olive oil, chives

Grilled Peach & Prosciutto

Peaches, prosciutto, arugula, whipped ricotta, honey

Beetroot & Goat Cheese

Roasted beets, goat cheese, walnuts, orange vinaigette

Crispy Prawn Salad

Fried prawns, mango, avocado, chili-lime dressing

Octopus Salad

Grilled octopus, potatoes, capers, parsley, lemon oil

Watermelon & Feta

Watermelon, feta, mint, olives, citrus dressing

 

Lunch

Octopus

Crispy Galician style with paprika, avocado puree and grapefruit

Burger in Paradise

Buttery bun, blue cheese, caramelized apples, spicy mayo

Calamari Salad

Butter cooked calamari, olives, greens, oregano vinaigrette

Jerk Chicken

Chicken skewers, rice & beans, plantains, fresh salad

Fish Tacos

Beer battered grouper, pico de gallo, salsa verde

Rib-Eye

Slow cooked, mushroom puree, baba ganoush, broccoli

Chicken Schnitzel

Caesar salad, parmesan, garlic croutons

Shrimp Tartare

Peppers, avocado mango base

Lamb Chops

Rosemary, tzatziki, greek salad, pita

 

Dinner

Grilled Seabass

Whole seabass, lemon, herbs, seasonal vegetables

Miso Black Cod

Caramelized glaze, bok choy, jasmine rice

Seared Tuna

Sesame crust, soy reduction, wasabi mash

Lobster Thermidor

Creamy lobster, parmesan crust

Grilled Caribbean Lobster

Garlic butter, lime, grilled vegetables

Beef Tenderloin

Red wine jus, truffle mash, asparagus

Ribeye Steak

Chimichurri, roasted potatoes, broccolini

Duck Breast

Orange reduction, parsnip puree

Duck Leg Confit

Slow cooked, lentils or potato puree

 

Desserts

Basque Cheesecake

Served with chocolate sauce

Red Wine Pears

Spiced syrup, crème anglaise

Chocolate Mousse

Walnut praline, berries

Apple Mille Feuille

Caramel apples, chantilly

Pavlova

Meringue, berries, white chocolate

Crème Brûlée

Vanilla custard, caramel crust

Tiramisu

Espresso sponge, mascarpone

Mango Passionfruit Panna Cotta

Tropical coulis

Chocolate Fondant

Molten center, vanilla 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.