Twin Flame 62' Lagoon 2014

Caribbean

From $31,500 - $46,000

per week

General Description

Twin Flame Yacht Charter is a 62' superyacht built by Lagoon in 2014. She sleeps 8 and holds 3 crew and is located in Caribbean and Caribbean. She can be booked for a private luxury charter at a rate of $46,000 per week. Please check with your Denison Charter Specialist for more info.

Overview

  • Length 62’
  • Builder Lagoon
  • Year 2014
  • Guests 8
  • Summer Areas Caribbean
  • Winter Areas Caribbean

Features & Amenities

  • CD library
  • Cell phone
  • DVD library
  • DVD player saloon
  • Games console
  • Indoor audio system
  • iPod dock
  • Satellite phone
  • TV saloon
  • Wi-Fi
  • 15ft / 4.60m 60hp Center Console
  • Assorted water toys
  • Beach games
  • Floating mats
  • Kayak
  • Mono ski
  • Paddleboards multiple
  • Swimming noodles
  • Tube - towable
  • Wakeboard
  • Water skis - adult
  • Water skis - child
  • Water trampoline
  • BBQ
  • Deck shower
  • Hammocks
  • Ice maker
  • Kosher
  • Special diets
  • Sun cushions
  • Sun loungers
  • Swim platform
  • Water maker

Sample Menu

TWIN FLAME SAMPLE MENU



BREAKFAST

Coffees, Tea, chocolate selection

Fresh Tropical fruit platter, muesli, toasts, freshly squeezed orange juice,

Blueberry pancakes with maple syrup muffins, viennoiserie

Jamaican Stamp ‘n’ Go (Salt Fish Fritters) with Johnny cakes,

Eggs (Poached, scrambled, Benedict, omelette), crispy bacon

 

LUNCH

Caribbean versus

Down Island chicken Roti with ‘slaw

Grilled watermelon & pineapple salad with coconut shrimp

Caribbean lobster Bisque & green papaya salad

Three cheese quiche & mixed leaf salad with Dijon vinaigrette

Cajun chicken Caesar salad with a Giant crouton

Mediterranean versus

Fresh tuna Niçoise Salad

Duck & pomegranate salad with garlic Ciabatta croutons

Crab & basil Timbales with a sweet & sharp tomato dressing

Beetroot, caramelised onions & goats cheese tartelettes with a beetroot reduction & raspberry vinaigrette

Chilled Summer pea soup with Parmesan ice-cream garnish

Tapas Feast: tortilla, glazed Chorizo, marinated Manchego, vured meats, roasted peppers & Chilli prawns

 

DINNER

Caribbean versus

Grilled swordfish with lemon Caper-berry sauce

Jamaican Jerk chicken with pineapple salsa & rice ‘n’ peas

Plantain crusted fish steak with tomato Colada sauce

Prosciutto wrapped Mahi-Mahi with mango relish & wilted spinach

Pistachio coated pork Tenderloin on a bed of creamed yams & carrot reduction

Mediterranean versus

Porcini mushroom risotto witht truffle oil & Rucola salad

Honey & Balsamic glazed roast pork tenderloin, roasted new potatoes & seasonal greens

Chefs recipe Moussaka & Greek salad with an oregano & red wine vinaigrette

A choice cut of steak grilled to your liking on the BBQ, Dauphinoise potatoes & glazed vegetables

Slow cooked lamb Tagine, Mediterranean roasted vegetable Couscous & Harissa yoghurt

Pan fried sea bream served on a bed of herb infused, polenta & roasted vine Cherry tomatoes

 

DESSERT

Caribbean versus

Banana upside-down / Cake with rum caramel sauce

Key lime pie / ginger poached pears with vanilla ice cream & poppy seeds

Baked passion fruit / Cheesecake with mango coulis

Mediterranean versus

Tarte Tatin with Chantilly cream / Caramel Marble cheesecake with vanilla ice cream

Tarte au citron with raspberry coulis / Tiramisu with chocolate motif / Trio of chocolate Indulgence

 

CANAPES

Warm tortilla chips with salsa, guacamole & sour cream / Tempura mussel shooters with wakame

Salami, Gherkin & cream cheese roulades / spicy potato wedges & sweet Chilli dipping sauce

Quenelles of chicken liver Parfait on Melba toasts / Crudités with Houmous & Rose harissa paste

Smoked salmon, cream cheese & Caviar on mini toasts

Watermelon Gazpacho shots with salt & pepper prawn / Devils on Horseback




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