• Guests: 10
  • Cabins: 5
  • Price Range: €69,000 - €85,000


This yacht is based in Greece.

Yacht Description

SEAHOME II yacht is a 65.00 ft long sailboat catamaran and spends the summer and winter season in Greece. It was built by Lagoon in 2024. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 queen cabins.

and a generator.


Accommodates 10 guests in 5 ensuite queen cabins, starboard aft cabin bed can split into two twins

Crew will take midship port cabin

Captain Only

No Captain only....
Tube: Yes
Guests: 10
Draft: 5
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2024
Turnaround: 48hr preferred
Cabins: 5
Queen: 5
Showers: 5
Basins: 5
Heads: 5
Electric Heads: 5
Jacuzzi: No

Flag: TBD
Homeport: Greece
Resort Course: $175 per Resort Course
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1


AC: Full
Generator: Yes
Internet: Onboard WIFI


Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: No
Multimedia System: Yes
Nude: Yes
Books: Yes
Crew Pets: No
Guest Pets: No
Camcorder: No
Number Dine In: Yes
Water Maker: Yes
Ice Maker: Yes
Number Of Dvds: Yes
Number Of Cds: Yes
Board Games: Yes
Sun Awning: No
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Bbq: No
Gay Charters: Yes
YachtNudeCharters: Yes
Hairdryers: Yes
Number Of Port Hatches: Yes
Smoking: Transom only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: N/A
Generator: Yes
Inverter: Yes
Voltages: 110 & 220
Hammock: No
Windscoops: No

Price Details

Price from: €69,000

High season rate: €85,000

BVI Customs fees and cruising permits are included in the rate.

***Boat prefers 48hr turns***
Short Charters Available


Christmas Flat Rate $80,000. 7 night minimum.
New Years Flat Rate $85,000. 7 night minimum.

(Rate / 6 X #Nights)

***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.

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.


Water Sports

Dinghy Size: 15 ft
Kayaks 1 Pax: No
Kayaks 2 Pax: No
Dinghy Hp: 70
Floating Mats: Yes
Dinghy Pax: 10
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder: Swim
Water Skis Kids: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Underwater Camera: No
Scurfer: No
Underwater Video: No
Wake Board: Yes
Paddleboard: 4

Other Entertainment

Toiletries Including-
Body Wash
Leave-In Conditioner
Body Lotion
Reef Safe 30SPF Sunscreen


Crew Information




Ryan was born and raised in Detroit, Michigan. He started working in hospitality at the age of 14. At 16 he picked up his first knife and transitioned into the kitchen. Ryan worked as a chef while trainig to be a paramedic, upon qualification, was an on duty paramedic for 2 weeks, before he realized he missed working with food. Ryan entered and won a worldwide cooking competition called Super Yacht scholarship which sent him to the top maritime academy in the world, and then to France for further culinary training. When not cooking Ryan is a ping pong champion and always travels with his paddles.

Ellen was born in England but grew up in the beautiful coastal town of Knynsa, South Africa. As a young child Ellen and her family often went on week-long camping adventures around South Africa and the neighboring countries. This thrill for adventure gave her a deep interest in traveling the world and all these fond memories of adventure have steered her towards entering the yachting industry. With a BA in Visual Communications, majoring in Graphic Desgin , Ellen loves to show her creative side with flower arrangements, table decorations, themed dinners and much more. Ellen also completed a RYA Yachtmaster Coastal under sail and is very excited to be joining a sailing catamaran. Having previously taken on roles of a deck/stew, she enjoys spending time outdoors, getting involved with waterspouts and exploring the Caribbean. She also enjoys the finer things in life such as creating a memorable experience through good service, food, and wine. Ellen is looking forward to creating an unforgettable experience for guests in the Virgin Islands.

Chef Ryan Katona


Serve Safe Certification, Food Safety Guys, Minnesota 2015
STCW, bluewater 2022
ENG 1, Fort Lauderdale FL, 2022
AHA Healthcare Provider CPR Certification Oakland Community College, Michigan 2013

Ellen Kay-Shuttleworth- Stewardess/Deckhand


STCW 10 (incl. PDSD)
Level 2 Food and Hygiene
Eng Medical 1
RYA Yachtmaster Coastal Sailing (Commercially endorsed) RYA Powerboat Level 2
RYA Personal Watercraft Certificate


Sample Menu Chef Ryan Katona

A choice selection of breakfast items served daily would include breads and pastries, cereals, yogurts, fresh fruits, charcuterie, a variety of cheese, house made granola and fresh squeezed juices.

A variety of cooked breakfasts will also be avaialble upon request such as crepes, french toast, pancakes, waffles, eggs any way, sausage, bacon and oatmeal.

The following menu can be served either as plated meals, family style, or buffett.



Housemade Chorizo, Russet Potatoes, Poblano Peppers, Vidalia, Onions, with Poached Eggs and Whole Grain Toast

Salmon Frittata with Tomatoes, Broccolli, Zucchini, Yellow Squash, Carrotts, Cremini Mushrooms, and Dill Ceme Fraiche

Baked Creme Brulee French Toast with a Fresh Mixed Berry Compote

Wood Roated mushroom Omelet with Shallots, Poached Garlic and Chevre

Vanilla Mascarpone Stuffed Crepes, Macerated Berries, Fresh Whipped Cream

Paoched Eggs Florentine on an English Muffin with Sauteed Spinach, Mushrooms, Onions, and Hollandaise Sauce

Banna Nut Waffles with Hazelnut Spread and Fresh Whipped Cream

Chorizo & Egg Tostados with Ranchero Sauce, Smashed Avocado, Pico De Gallo and Sour Cream

Classic Eggs Benedict

Smoked Salmon, Scrambled Eggs, and Dill Cream Cheese served on a Croissant



Maple Cure Bacon, Baby Romaine, Sliced Heirloom Tomatoes, and an Avocado Aioli on Grilled Sourdough Bread

Mussels Sauteed in Casino Butter and Chef's Salad

Kansas City Style BBQ Ribs with Watermelon Mint Salad

Spice Grilled Tuna Tostados with Mango-Avocado Slaw & Asian Glaze, served with Cilantro Lime Pilaf

Pork Cheek Potato Gnocchi with Maple Glazed Root Vegetables and Natural Jus

Mac n'Cheese Stuffed Grilled Cheese Wedges in Tomato Bisque Drizzled with Chive Creme Fraiche

Caesar Salad with Grilled Salmon or Chicken

Pan Roasted Chicken with White Wine, Artichoke Hearts, Cremini Mushrooms, Tomatoes, Garlic and Fresh Herbs



Crispy Salami Cups Filled with Finely Diced Tomatoes, Cucumbers, Kalamata Olives, Feta and Basil

Marbled Avocado Tiles with Mango Ceviche

Wood Grilled Korea Marinated Tri-Tip Skewers with Shishito Peppers and Sweetie Drops

Roasted Sweet Red Pepper and Smoked Garlic Hummus with Crudites

Artisinal Cheese Plate with French Olives, Chutney, and Dried Fruit

Seared Ahi Tuna Sashimi with Soy Ginger Lime Sauce and Seaweed Salad

Spinach and Artichoke Bruschetta served Warm on a Toasted Crostini



Crown Roast of Lamb Filled with Harvest Vegetable Couscous

Squid Ink and Truffle Fettuccini Lobster and Shrimp A La Creme

Wild Mushroom Risotto, Grean Bean Almondine, Leaf Salad

Duck Leg Confit with Vanilla Demi-Glace, Yam and Sweet Potato Au Gratin Gruyere, Roasted Brussel Sprouts

Traditional Beef Wellington

Blackened Mahi and Roasted Red Pepper Rouille

Grilled Hangar Steak with Black Fig Demi-Glace, Lemon Grass Infused Rice Pilaf, Broccoli Milanese

Spinach and Artichoke Incrusted Salmon

72-Hour Sherry Braised Beef Short Ribs, Chive and Chevre Whipped Potatoes and Sping Mix with a Roasted Tomato Vinaigrette



Frozen Amaretto and Vanilla Souffle

Tarte Tatin with Pecan Creme Fraiche

Pepermint Tartlets

Lavender Creme Brulee served with a Shot of Limoncello

Passion-Fruit Mousse with Bittersweet Chocolate, Poached Strawberries, and Candy Dust 

Spiced Rum Bread Pudding wih Dried Cranberries, Creme Anglaise, and Cinnamon Ice Cream

Classic Chocolate Fondant

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