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Salon
Dining
Aft deck
Aft deck sun pads
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LIR

2014 • 8 GUESTS • 4 cabins

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Specifications

Length: 67 ft.

Builder: Fountaine Pajot

Year: 2014

Terms: Inclusive

Beam: 31.2 ft.

Draft: 5.1 ft.

From $33,000 to $44,000 per week

See Price Details for premium holiday rates
RATES & availability

Questions?

Email us info@vitalcharters.com
Call us (407) 922-9696

Description

Salon

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Features & Amenities

  • Max Guests: 8
  • Total Cabins: 4
  • King Cabins: 1
  • Queen Cabins: 3
  • Showers: 4
  • Electric Heads: 4
View Yacht Layout

Comfort

  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: None
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: No
  • Special Diets: Inq
  • Kosher: Inq
  • BBQ: Yes
  • Crew Smokes: Inq
  • Guest Smoke: Aft swim area

Water Sports

  • Dinghy: 14’ Zar Luxe 2024
  • Dinghy Horsepower: 50
  • Dinghy Pax: 8
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: Yes
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: No
  • Stand Up Paddle Boards: Yes
  • Floating Mats: Yes
  • Jetskis: No
  • Other Toys:

    Charter yacht LIR has a range of extras and amenities including the following:
    ~ Lir has a full range of water sports’ equipment to enhance the guests’ enjoyment:
    ~ 14’ Zar Luxe with 50hp Yamaha 2024
    ~Jobe wakeboard
    ~Jobe kneeboard
    ~Jobe set of waterskis
    ~Jobe Adult lifejackets
    ~Jobe Infant Lifejackets
    ~Jobe kickflip Inflatable tube for towing (2 seater)
    ~Jobe hydra inflatable tube for towing (solo rider)
    ~Inflatable platforms (both 4m x 1m, can be tied to make 2m x 4m or 8m x 1m as part of an obstacle course)
    ~Itiwit inflatable paddle boards (1×10′ and 1×11′)
    ~ Kitesurfing kit: ORAO 9m2 Freeride-Hangtime, 52cm ORAO Control Bar with Board and all fittings, 12m2 kite
    ~Masks and snorkel sets
    ~Sets of Cressie fins (4x S-M. 4x M-L. 4x L-XL)
    ~Aqua Lung BCDs (1x small and 3xmedium and 1xlarge)
    ~Oceanic BCD (M)
    ~Seaquest BCD (XS)
    ~Shorty wetsuits (1x XS, 1x M, 3x L 2x XL, 1x XXXL)
    ~5mm full scuba wetsuits – Aqualung (1x XS, 3x S. 4x M, 3x L)
    ~3mm full surf wetsuits – West (3x L)
    ~Dive tanks (6x aluminum 12L, 2x steel 12L, 1x Steel 15L)
    ~Regulator sets (4x Aqualung, 3x Scubapro)
    ~Emergency DAN O2 oxygen kits
    ~Hobie kayak (2 seater)
    ~Trampoline beanbags
    ~Lounge beanbags
    ~Trolling fishing rods (with Okuna multiplier reel)
    ~Spinning fishing rods (with Shimano and Penn single spool reels)
    ~ Optional full bimini cover for the top deck and enclosure for the cockpit if required

  • Water Skis: Kids (0)

Diving

  • License: ~Aqua Lung BCDs (1x small and 3xmedium and 1xlarge) ~Oceanic BCD (M) ~Seaquest BCD (XS) ~Shorty wetsuits (1x XS, 1x M, 3x L 2x XL, 1x XXXL) ~5mm full scuba wetsuits - Aqualung (1x XS, 3x S. 4x M, 3x L) ~3mm full surf wetsuits - West (3x L) ~Dive tanks (6x aluminum 12L, 2x steel 12L, 1x Steel 15L) ~Regulator sets (4x Aqualung, 3x Scubapro)
  • Tanks: No
  • BCs: No
  • Regulators: No
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Location Details: WINTER 2025/2026 Caribbean - Flexible on Leewards or Windwards. No delivery fees on charters one week or more. Summer 2026 West Mediterranean from mid - May €27,500 - €32,500 p/w plus all
  • Summer Base Port: West Mediterranean
  • Summer Operating Area: W. Med - Spain/Balearics
  • Winter Operating Area: Caribbean Leewards, Caribbean Windwards
  • Turnaround: 24hrs Hours
  • Flag: Malta

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Winter 2024 to 2025 $35,000 $36,000 $37,000 $38,000 $38,500 $39,500 $40,000
Price Details

No price details available.

Booked

On Hold (not yet booked, can be challenged)

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

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Darragh McCarthy-Captain
Conor McCarthy-Chef
Camille Ehret-Stewaedess / Divemaster

the crew

Captain – Darragh McCarthy
Darragh has sailed professionally for more years than he cares to remember, so he brings a wealth of knowledge and experience. With more than 150,000 miles notched up around the globe (over 4,000 of those single-handed in the Pacific), Darragh’s focus is to ensure that all of our guests have the best possible experience, during their time on Lir.

Darragh has spent a considerable amount of his life in the Mediterranean (Greece, Italy, particularly Naples, Sardinia and Sicily areas and Malta), plus areas as varied as, Costa Rica, Mexico and the Caribbean. Growing up on the beautiful west coast of Ireland Darragh spent most of his time on the water so it was inevitable that being at sea would become his life and with many a story ready to share with guests you can rest assured he will keep you entertained.

Chef – Conor McCarthy
Having grown up in a beautiful coastal area of Ireland Conor got his sea legs at a very young age having spent much of his time on the water.
Conor’s food journey started in 1999 with his first job as Chef de Partie and that journey has continued throughout his career from working in Michelin Star kitchen’s to seeing him take on the role of Sous Chef for The Dining Room @ Fallon & Byrne.

We are excited to confirm that he has now teamed up with Darragh (his brother) to work alongside each other on Lir.
Conor almost loves working on the sailing side of Lir as much as he enjoys his time in Lir’s galley, sharing the excitement of guest hospitality with Sophie.

Camille Ehret – Stewardess / Divemaster
Camille is a motivated and adaptable seafarer with a strong foundation in hospitality, diving, and deck operations across liveaboard vessels and shore-based environments. With experience spanning Europe, Australia, and Asia, she brings a rare blend of professionalism, cultural awareness, and hands‑on capability. Her background in guest‑facing roles, safety‑critical positions, and marine operations makes her a confident and dependable addition to any crew.
She is a Divemaster and has her coastal skipper licence. Camille thrives in dynamic, demanding settings where autonomy, precision, and teamwork are essential. She is known for her calm approach, strong work ethic, and ability to multitask under pressure while maintaining high standards of safety and presentation.

Maxmin Duncan / Deckhand
T‑Max is a 33‑year‑old St. Lucian national with a lifelong maritime upbringing and an easy familiarity with life on the water. Having worked on large yachts in both mate and bosun roles, he slots naturally into the LIR team, bringing solid experience and a calm, capable presence on deck.
His passion for the sea runs deep—snorkelling, fishing, and sailing are second nature—and guests quickly discover the depth of his local knowledge. T‑Max’s nature is relaxed and approachable, yet consistently professional, making him a steady and reassuring member of the crew.

Sample Menu

Breakfast Sample MenuFrench toast served with caramelised or fresh bananas and maple syrupFrench toast served with berry compote and seasonal fruitBlueberry or banana pancakes with maple syrupAçai bowl with seasonal fruit of choice, served with fruit smoothiesOatmeal with chia seeds, berry compote and lemon yoghurtSelection of fresh pastry, dried meats, local cheese and seasonal fruit platterTraditional English BreakfastTraditional Eggs BenedictEggs Benedict with smoked salmon or crispy baconOmelette served with charred tomatoes fresh focaccia and crispy bacon(Variations: Wild regional mushrooms / Chive’s / Spanish / Cheese / Tomatoes)Scrambled eggs served with fresh toast and Smoked Salmon or BaconFresh bagels with a fresh cheese cream, chives, fried egg, crispy bacon, arugulaFresh bagels with smoked salmon, hard boiled eggs, capers, pickled red onion,cream cheese, lemon zest and fresh dillTurkish scrambled eggs with feta cream, fresh parsley and charred cherry tomatoesPoached Turkish eggs with chilli oil and parsley yoghurt and fresh pita breadShakshuka with fresh pita bread, fresh parsley (vegetarian, vegan or meat of choice)Variation of Breakfast Bruschetta’s:Avocado slices, red peppercorn, sea salt and olive oilCrushed avocado’s with dried cherry tomatoes, sliced chilli and parsley oilLemon ricotta cream, Smoked salmon, capers, pickled onions and fresh dillFeta cream marinated tomatoes and cucumber and fresh dillMarinated cucumbers, pickled red onions, sesame seeds and coriander oilPesto ricotta cream, poached eggs, crispy bacon, fresh basil and basil oilFeta chilli cream with charred tomatoes, black olive slices, fresh basil and basil oilLunch Sample MenuAll accompanied with fresh local breadStarters :Fresh leaf salad with seasonal vinaigretteTomato carpaccio with sweet balsamic vinaigrette and arugulaKale salad with a honey mustard vinaigrette and pecorino slicesCherry tomatoes and Burrata salad with a charred cherry tomato sauce and fresh basilPimentos de PadronFresh herb saladVariation of Lunch Bruschetta’s:Traditional – tomatoes, garlic, red onion fresh basil and basil oilCrushed avocado, smoked salmon, fresh radish slices, chilli oil and fresh corianderFresh burrata, pesto, Prosciutto, sweet balsamic glaze and fresh basilProsciutto and goat cheese caramelised with honeyRicotta lemon cream, smoked salmon, pickled red onion, capers, black olives slices,crushed capers, fresh parsley, fresh coriander and chilli oilLunch:Spaghetti aglio e olioWild mushroom risotto with truffle oil and aromatic breadcrumbsPenne with tuna, black olives, parsley in a tomato sauceCold cucumber soup with cherry tomatoes, crumbled feta, pickled onions and croutonsGnocchi in a blue cheese sauceLamb or beef kebab with fresh pita, tzatziki, pickled red onion and cucumber tomato saladLocal fish ceviche taco’s with mango, avocado cream, pickled red onions and corianderDry brined local fish carpaccio with traditional Thai papaya salad and toasted local breadSautéed local fish with a fresh herb salad and chimichurriConfit local fish with wild mushrooms and kale saladMuscles in a white wine, garlic and parsley sauce served with fresh local breadPan seared scallops with a lemon risotto and aromatic breadcrumbsDinner Sample MenuAll accompanied by local bread if chosenStartersVariation of shrimpShrimp tartar, sautéed shrimp tail, marinated courgette slices and lemon yoghurt creamDry brined Local fish carpacciowhite truffle infused sesame oil, sesame seeds, lemon zest and fresh corianderLocal fish tartarpickled red onions, marinated courgettes brunoise dashi yoghurt and parsley oilBeef tartaregg yolk cream, pickled shimeji mushrooms and toastFresh leaf salad with a sweet mustard vinaigretteFresh herb saladCoriander, Parsley, Mint, red onion, celery, cucumber, avocado and lemon zestBurrata saladMarinated cherry tomatoes, charred cherry tomato sauce and fresh basilLocal fish ceviche tacosavocado cream, mango, pickled red onion, and fresh corianderGrilled avocado and lettuce saladSeasonal fruit vinaigrette, avocado cream and marinated cucumbersLocal fish sashimiponzu sauce, sliced chilli, coriander and toasted sesame seedsLocal fish bruschettachipotle aioli, red pepper and fresh corianderPapaya Salad and Tom Yum or Tom Kah Gai soupVariation of Bruschettas as presented for the lunch sample menuEntreesBeef Filletwild mushroom cream sauce, roasted carrots & oven baked potatoesSautéed local fish Filletlemon, caper and parsley butter sauce, served with grilled asparagus and steamed potatoesBraised beef short ribsmashed potatoes, seasonal vegetables and chimichurriSautéed shrimplime – chilli – garlic butter, toasted sesame seeds and parsleyZürcher Geschnetzeltes with Rösti and mushroom cream sauceLocal fish confitserved on a bed of carrot pure charred cherry tomatoes and beurre blanc foamHandmade Parmesan gnocchiwith a white wine foam and thyme champignonMoroccan fish served with fresh pitaSpaghetti carbonaraDessertsLemon curd cookiesLemond curd with caramelised lemon zestTiramisuCherry TartPoached pear with crumble drizzled with chocolateHoney Panna Cotta with Honey Twill and Honey TeaPistachio Cheese CakeChocolate mousse with whipped creamIce cream with fruit compote, crumble & fruit chipSorbet with fruit syrup, fruit chipMille feuille with berry compote and berry sauceorDesserts from shore
Client Feedback
LIR

June 3 – 7 2025
Thank you guys for the most amazing week. Your kindness and expertise made all the difference. Can’t wait to come back again! Safe travels. -C / An Amazing Experience
Thank you!!
The best people in the world, I ♥️ U
We will miss you guys!! Bisous, bisous ♥️
Thank you for all you’ve done ♥️
This truly has been a life-changing week! Filled with so many unforgettable memories, laughs, and so many smiles. I can’t thank you all enough for making this a week to remember! – Brielle ♥️
This has been the BEST week of my life. You guys are amazing people & I’m so grateful. Please visit Austin or Orlando – A

June 3 - 7 2025
LIR

Yacht Name Lir
Captain: 5/5
Comments Captain Luc is a consummate professional. His passion for the job is undeniable. He ensured we had the best experiences and was eager to answer all our questions about the boat and his career. He very much made us feel like a family with him and the crew. Couldn’t have hoped for a better Captain

Rest of the crew: 5/5
Comments Sophie, Valerie, and Daniel were terrific. Sophie’s meals were amazing (fresh ingredients, taste, plating). We were all surprised with something new and unique at every meal and once home were collectively saying ‘I miss our Sophie’. Valerie and Daniel were incredible. Knowledgeable and professional; it’s no wonder they will be the Captain of their own yacht soon. And, my goodness, are they fun! They made us feel so at home, we quickly developed a rapport with them and made many lasting memories. I can’t say enough good things about all three of the crew!

How would you qualify the yacht (comfort, features, general maintenance, etc) 5/5
Comments LiR is a great vessel. Spacious and comfortable, we were very happy with the layout and accommodations.

How would you qualify the itinerary 5/5
Comments The itinerary laid out by the Captain was fantastic. The perfect mix of water sports, hiking, exploring small towns, and lounging. Stopping in a private cove for our first night was a great way to get to know the boat and acclimate to being aboard. Could not have scripted it better, but had we wanted to change it up, the Captain was very flexible which was amazing.

How would you qualify the sports and leisure activities/equipment on board 5/5
Comments There were plenty of options for us to enjoy, and we did! Tubing was especially fun.

How would you qualify the food and drinks 5/5
Comments Abundant and delicious! All meals were exceptional. And the snacks throughout the day were a great touch. So many tastes in each dish and the plating was amazing!! Sophie is a culinary genius!

How likely are you to recommend Ritzy Yachts’ services to your friends and family? 5/5
Comments Couldn’t have had a better experience and haven’t stopped talking about the trip!

How would you qualify the entire experience of your trip 5/5
Comments This trip was booked with the idea of it being the trip of a lifetime…and it was. I couldn’t have asked for a better experience.

March 24 - 31 2025 (additional feedback)
LIR

What an unbelievable experience. Captain Luc, Sophie, Valerie and Daniel could not have been more professional, kind or more accommodating. We didn’t know what to expect and found that every single thing they had planned for us became a memory we would remember forever. Phenomenal meals (Sophie you made me fat), great conversations and plenty of quiet time to reflect on how fortunate we are to spend time on Lir. Thank you from the bottom of our hearts

March 24th-31st, 25
LIR

We cannot thank you enough for a wonderful and very memorable week in St. Lucia, St. Vincent, and the Grenadines. Luc, Daniel, Sophie, and Valérie are all top-notch!! Lots of thanks, great meals shared together, adorable turtles, and fishing adventures… What more could we hope for? Thank you again and best of luck!

March 15th-22nd, 25
LIR

My very 1st yachting trip with my lovely brother & our partners.
What a week we’ve had. Great crew – such a lovely bunch of humans, great food, lovely journey through the islands. A wonderful experience all around. Trip of a lifetime. ♥ Thank you! Loved it. Thank you guys

Feb 26th - March 5th, 25
LIR

Thank you for the amazing, relaxing and fun week. We enjoyed all the water activities and shore excursions. Every crew member is a true master in what they do.

February 14th – 21st, 2025
LIR

We have just completed a wonderful week of sailing in St Vincent and the Grenadines aboard the LIR. There is so much to share about the adventure. First and foremost, the crew was absolutely fantastic!
Our captain, Luc, was a seasoned professional who was clearly in command of the vessel but also always had time to interact with the guests on board. Everyday Luc would provide our group of 8 friends with different options for the day. In that way we could decide what we wanted to do, whether that included hiking to hidden waterfalls, snorkeling or scuba experiences, or water sports in a calm bay. Luc is also a great guitarist and singer and we enjoyed a lovely tropical drink and sang along as Luc played music under the moonlight.
Sophie was our amazing Chef onboard. It was truly remarkable that she could create such beautiful and varied meals aboard ship. Every breakfast, lunch and dinner we had aboard the LIR was gourmet quality!
And, as if this was not impressive enough, Sophie is also a scuba dive instructor and took members of our group on two dives.
Because of these varied, well honed skills Sophie is an irreplaceable member of the Crew.
Daniel was the first mate on board and Luc’s right hand man. It was clear that he was well on his way to being a Captain in
the near future. Additionally he was always available to assist in setting up water sports, transporting guests on the Tender, cleaning cabins and I have to mention he is also a great bartender!
So much talent.
The newest member of the crew is Justyna. The week we were aboard was her first week as a crew member. She was polite and helpful and seemed to work well with the Crew as she learned about her role and duties.
The LIR is a beautiful, spacious boat that was very well appointed. Many areas to relax and dine. The cabins were comfortable.
Our week on the LIR was fantastic as the boat was absolutely beautiful and the Crew was skilled, welcoming and top notch!

February 2025
LIR

Shout out to the best Bougie Tender driver! Shout out to the best dive leader! We loved exploring the tiny reef nooks and crannies with you! Shout out for the passionfruit cocktails! Shout out for teaching us a new card game and giving us great ideas for future trips.

January 5 – 12, 2025
LIR

27 December 2024 – 3 January 2025
N.S., L.S., E.S. & A.S.
We truly could not be more grateful for how amazing you all made this trip. The water was beautiful, the food was excellent and S**head always gave us a good laugh.
P.D. & K.D.
What a memorable New Year’s Eve. This week will be hard to beat! Thank you for looking after us so well. Feeling spoilt — fantastic food, cocktails on the beach + games of S**head. Back home to the cold, dry January diet. Happy sailing!
A&A
Shout out to the best Bougie Tender driver! Shout out to the best dive leader! We loved exploring the tiny reef nooks and crannies with you! Shout out for the passionfruit cocktails! Shout out for teaching us a new card game and giving us great ideas for future trips.

New years 2024 - 2025
LIR

Hi C, The trip was amazing; we loved Lir, the crew were fantastic and chef came up with some fabulous meals, the itinerary was great and the weather was almost perfect. We loved it so much we would definitely consider a repeat trip, maybe around Sicily, in the future.

Aug 12 - 17 2024

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