LAGOON 560 S2 Yacht Charter Experience

SEASON	PASSENGERS
Winter 2026 to 2027	$26,500	$27,000	$27,500	$28,500	$29,000	$29,500	$30,000	$30,000	$30,500
Summer 2026	$25,000	$25,500	$26,000	$26,500	$27,000	$27,500	$28,500	$29,000	$29,000

the crew

Martín – Boat Captain

Martín is an experienced captain with a true passion for the sea and nature. He always sails with a smile and a positive attitude, creating a warm and welcoming atmosphere for everyone on board. He loves discovering new places and sharing the beauty of the natural surroundings with his guests, always with deep respect for the environment.
With careful attention to every detail, Martín is dedicated to taking great care of his clients, anticipating their needs so they can fully relax and enjoy the journey. His patience, kindness, and professionalism ensure that everyone feels comfortable and safe throughout the trip.
He is also a approachable leader who knows how to motivate and coordinate the crew with good humor and respect, fostering a harmonious and efficient team. Safety is always his top priority, and he handles any unexpected situations calmly and skillfully.
For Martín, every trip is much more than just sailing—it’s an opportunity to provide a unique and personalized experience where the well-being of his clients is paramount. His goal is to create unforgettable moments, connecting people with nature and leaving memories that will last a lifetime.

Vanesa – Chef and Stewardess

Vanesa is a versatile professional with over 5 years of experience in cooking and guest service aboard yachts in the Caribbean. Her ability to handle multiple roles allows her to prepare delicious meals tailored to guests’ needs while providing warm and attentive service to ensure a comfortable and enjoyable experience throughout the voyage.
She stands out by combining her passion for culinary arts with personalized attention, always maintaining high standards of hygiene and organization in both the galley and common areas. Additionally, her clear and friendly communication makes it easy to interact with guests from diverse backgrounds, ensuring they feel well cared for and safe.
Vanesa also actively supports the crew by assisting with cleaning, organization, and any tasks necessary for the smooth operation of the vessel. Her professionalism, flexibility, and energy make her a valuable asset to any yacht navigating the Caribbean.

Sample Menu

Breakfast Menu
All breakfasts are served with coffee, fresh juices, and a selection of teas.
Classic Eggs BenedictPoached eggs on homemade English muffin, topped with Canadian bacon, and creamy hollandaise sauce. Served with rustic roasted potatoes.
Avocado Toast with Poached EggArtisan toast topped with smashed avocado, roasted cherry tomatoes, sesame seeds, and a perfectly poached egg. Served with arugula salad with lemon vinaigrette.
Yogurt Pancakes with Fresh Fruit and NutsFluffy pancakes made with natural yogurt, served with fresh berries, caramelized nuts, and maple syrup.
Traditional ShakshukaPoached eggs simmered in spiced tomato sauce with red peppers, onions, and Mediterranean spices. Served with artisan pita bread.
Mediterranean OmeletteOmelette filled with fresh spinach, feta cheese, sun-dried tomatoes, and Kalamata olives. Served with toasted wholegrain bread.
Tropical Smoothie BowlCreamy mango, banana, and coconut milk base, topped with homemade granola, chia seeds, and seasonal fresh fruits.
Croissants Filled with Egg, Bacon & CheeseFlaky croissants stuffed with scrambled eggs, crispy bacon, and melted cheddar cheese. Served with a small green salad.
Greek Yogurt Bowl with Granola and HoneyNatural Greek yogurt served with artisanal granola, organic honey, toasted almonds, and fresh fruit.
Main Menu – Variety and International Flavors
Tuna Steak with Mango and AvocadoTuna steak served with rice, accompanied by sweet mango, creamy avocado, pickled red onion, toasted pepitas, and a passion fruit citrus vinaigrette.
Tropical Salmon Poke BowlSushi rice with marinated salmon, avocado, edamame, cucumber, red onion, radishes, and black sesame seeds. Served with soy sauce, fresh ginger, and lime.
Grilled Mahi-Mahi with Mango and Cilantro SauceFresh mahi-mahi fillet grilled and served with mango, cilantro, lime sauce, and Caribbean-style sautéed vegetables.
Grilled Chicken Gourmet BurgerMarinated grilled chicken breast with cheddar, tomato slices, fresh lettuce, caramelized onions, and pineapple BBQ sauce on artisanal brioche bun with rustic fries.
Pesto Spaghetti with Sautéed ShrimpSpaghetti in homemade pesto sauce with basil, pine nuts, parmesan, topped with garlic sautéed shrimp and a hint of lemon.
Pork Ribs Glazed with Rum and Honey SauceTender pork ribs slow-cooked and glazed with Caribbean rum and honey sauce. Served with spiced sweet potato purée and fresh cabbage & carrot salad.
Chicken Curry with Coconut Milk and Jasmine RiceChicken cooked in mild curry sauce with coconut milk and Caribbean spices, served with aromatic jasmine rice and fresh cilantro.
Gourmet Appetizers
International Cheese and Charcuterie BoardSelection of artisanal cheeses (brie, gouda, manchego), Iberian hams, salami, nuts, dried fruits, and homemade preserves.
Vegetarian Nachos with Guacamole and Melted CheeseCrispy tortilla chips topped with melted cheese blend, black beans, jalapeños, pico de gallo, and fresh guacamole.
Meat or Cheese Stuffed EmpanadasSmall baked or fried empanadas filled with seasoned meat or cheese blend.
Shrimp Tartlets with Chipotle MayonnaiseMini tartlets filled with seasoned shrimp, served with spicy chipotle mayo.
Salmon Tartare with Avocado and MangoFresh salmon cubes mixed with creamy avocado and sweet mango, dressed in a zesty citrus sauce.
Vietnamese Fresh Spring RollsFresh rolls stuffed with vegetables, aromatic herbs, and shrimp, served with peanut dipping sauce.
Galician-Style Octopus ToastsSliced octopus on toasted bread with smoked paprika, olive oil, and coarse sea salt.
Light & Refined Dinners
Teriyaki Chicken & Pineapple Lettuce WrapsCrisp romaine lettuce filled with sautéed chicken in homemade teriyaki sauce, fresh pineapple, shredded carrot, and pickled red onion. Served with yogurt-lime dressing.
Heirloom Tomato & Burrata Caprese SaladColorful heirloom tomatoes with creamy burrata, basil pesto, balsamic glaze, and artisan sourdough toast.
Steamed Salmon with Citrus Fennel Salad Lemon-dill steamed salmon with shaved fennel, orange segments, arugula, black olives, and honey-mustard citrus vinaigrette.
Spinach, Strawberry & Goat Cheese Salad Baby spinach with sliced strawberries, warm goat cheese, caramelized walnuts, red onion, and Dijon honey-mustard vinaigrette.
Mediterranean Grilled Chicken Bowl Grilled lemon-oregano chicken over brown rice or couscous with cherry tomatoes, cucumber, red onion, Kalamata olives, hummus, and minty Greek yogurt.
Stuffed Avocado with Quinoa & Roasted Veggies Creamy avocado halves filled with quinoa, roasted zucchini, bell peppers, sun-dried tomatoes, finished with olive oil, lemon juice, and chia seeds.
Gourmet Desserts
Passion Fruit Tart with Coconut Crust Chilled passion fruit mousse tart on crunchy coconut-almond crust topped with fresh tropical fruit.
Mango and Lime CheesecakeCreamy cheesecake with mango coulis and lime zest, served with crispy cookie base.
Greek Yogurt Parfait with Berries and Honey Layers of Greek yogurt, fresh berries, crunchy granola, and organic honey drizzle.
Homemade Coconut Ice Cream with Caramelized Pineapple Coconut milk ice cream served with spiced rum caramelized pineapple.
Dark Chocolate Fondant with Liquid CenterWarm molten chocolate cake served with vanilla ice cream and raspberry reduction.
Energy bites made with dates, nuts, cocoa, shredded coconut, no added sugar.
Avocado and Dark Chocolate MousseVegan mousse with creamy avocado, 70% dark chocolate, garnished raspberries.
V – Vegan/Vegetarian option availableGF – Gluten-Free option available

LAGOON 560 S2

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LAGOON 560 S2

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the crew

Sample Menu

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or call us at 1 (407) 922-9696