ATLANTIA

2020 • 12 GUESTS • 6 cabins

Specifications

Length: 64 ft.

Builder: Lagoon

Year: 2020

Terms: Inclusive

Beam: 33 ft.

Draft: 5 ft.

From $42,000 to $53,000 per week

See Price Details for premium holiday rates

Description

Introducing Atlantia, a stunning 64’ power catamaran with an impressive 33-foot beam. Designed for both luxury and performance, Atlantia offers five beautifully appointed staterooms, each with its own en-suite bathroom, plus dedicated crew quarters. She comfortably accommodates up to 12 guests overnight, ensuring an unforgettable experience on the water. This exceptional yacht delivers a smooth and stable ride, making every journey as relaxing as it is exhilarating. Inside, the spacious, fully equipped galley is a chef’s dream, featuring a large island, an industrial-grade dishwasher, a newly enhanced hood over a full-sized range and oven, and a double-bay sink. The salon is equally inviting, boasting a large retractable TV, a stylish lounge and dining area with two convertible tables, and an unparalleled level of comfort. Atlantia’s all-teak decks create an elegant setting, while her expansive bow and stern lounge areas provide the perfect spaces to unwind. Outdoor amenities are second to none, with two refrigerators, sinks, and an ice maker to ensure guests are always refreshed. At the helm, cutting-edge navigational equipment and state-of-the-art technology ensure a seamless and safe voyage. Whether hosting an intimate gathering or an unforgettable celebration, Atlantia is the ultimate yacht for entertaining in style.

Features & Amenities

  • Max Guests: 12
  • Total Cabins: 6
  • Queen Cabins: 5
  • Showers: 7
  • Electric Heads: 7
View Yacht Layout

Comfort

  • Water Maker: Yes
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: Yes
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: Yes
  • Special Diets: Inq
  • Kosher: Inq
  • # Dine In: 12
  • BBQ: Yes
  • Crew Smokes: Inq
  • Guest Smoke: No

Water Sports

  • Dinghy: 12'10
  • Dinghy Horsepower: 60
  • Dinghy Pax: 8
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: No
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Jetskis: Yes
  • Other Toys:

    Jet Ski
    Wakeboard
    2 Stand Up Paddle Boards
    Floating Mat
    Noodles
    Snorkel Gear
    2 Sea Scooters

  • Water Skis: Kids (0)

Diving

  • Tanks: No
  • BCs: No
  • Regulators: No
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Location Details: Atlantia will be taking charters in Key West for the month of October 2025. Please Inquire.
  • Summer Base Port: Bahamas
  • Summer Operating Area: Bahamas, USA - Florida East Coast, USA - Florida West Coast
  • Winter Operating Area: Bahamas
  • Preferred Pickups: Nassau
  • Other Pickups: Inquire
  • Turnaround: 48 hrs preferred, Inquire for Hours
  • Flag: USA

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Summer 2025 $42,000 $42,500 $43,000 $43,500 $44,000 $44,500 $45,000 $45,500 $46,000 $52,000 $53,000
Winter 2025 to 2026 $42,000 $42,500 $43,000 $43,500 $44,000 $44,500 $45,000 $45,500 $46,000 $52,000 $53,000
Summer 2026 $42,000 $42,500 $43,000 $43,500 $44,000 $44,500 $45,000 $45,500 $46,000 $52,000 $53,000
Winter 2026 to 2027 $42,000 $42,500 $43,000 $43,500 $44,000 $44,500 $45,000 $45,500 $46,000 $52,000 $53,000
Price Details
Cruising Grounds: ​​Bahamas ​Pick Up/Drop Off: Nassau Taxes & Permit Fees: 14% NOT Included ​Bahamas Customs & Cruising Permit Fees: Included MINIMUM NIGHTS: 7 nights preferred due to expansive sailing area, but we can do 5 nights minimum, rates prorated: 7nights/6*(5)or(6). * We offer 12 pax accommodation in 6 cabins, but please notice price increase for over 10 pax, due to expenses associated with additional crew accommodations. SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. No commission on sleep aboard. FULL-BOARD: Includes 7 breakfasts, 7 lunches and 7 dinners, happy hour appetizers, standard ships bar and snacks. Meals ashore are additional. RELOCATION FEES: + 14% tax Nassau – No relocation fee Norman’s Cay – $1500 one way – $2,500 round-trip Staniel Cay – $2000 one-way – $3,000 round-trip Marsh Harbour – $2,500 one-way – $4,000 round-trip Georgetown – $3,500 one-way – $5,000 round-trip ARRIVAL/DEPARTURE TIMES: Yacht offers a 3pm arrival and departure option. From Nassau especially, the later start works well for a short sail from the marina to a close island for a following morning start on the longer sail. On return, a later departure enables the crew to have a more leisure morning with the guests before departing on the return sail from the Exumas to Nassau. The yacht will provide lunch on the day of departure if they opt to leave at 3pm. They offer standard noon-noon arrival/departure time if preferred. 26/27 HOLIDAYS: 7 night minimum. Full-Board Option Only. CHRISTMAS: 2-10 guests $51,000 Must end on or before 12/27 NEW YEARS: 2-10 guests, $55,000 May not start prior to 12/29 **SEE BROKER NOTES FOR MORE INFORMATION – WAIVER REQUIRED IN ADDITION TO CONTRACT**

Booked

On Hold (not yet booked, can be challenged)

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

the crew

Captain John
With over 50 years of boating experience, including four decades as a boat owner, Captain John is a seasoned maritime professional specializing in boat delivery, chartering, and international navigation. He has expertly handled vessels ranging from 36 to 125 feet, successfully navigating the waters of the Southeast U.S., the Caribbean, and South America.

John’s expertise extends beyond the helm – he has served as a contract captain for private charters, managed vessels up to 72 feet, and spent nine years as an international navigation instructor. His ability to teach both practical and theoretical navigation techniques has guided students and professionals alike, solidifying his reputation as a trusted mentor in the maritime industry.

Known for his meticulous navigation skills, deep understanding of maritime safety regulations, and hands-on experience in vessel maintenance and crew management, John ensures every journey is executed with precision and professionalism. Whether delivering boats across vast distances or leading a crew on an unforgettable charter, he is committed to safety, efficiency, and creating seamless experiences on the water.

First Mate Amanda
From hairstyling to handling dock lines, Amanda has mastered the art of adaptability—both on land and at sea. As the First Mate aboard Atlantia in the Virgin Islands, she blends technical expertise with exceptional hospitality, ensuring every guest enjoys a safe, comfortable, and unforgettable experience on the water.

With years of hands-on experience in mooring operations, line handling, anchoring techniques, and vessel maintenance, Amanda plays a key role in keeping the yacht running smoothly. But beyond the deck, she’s equally passionate about guest service—whether it’s creating a welcoming atmosphere, assisting with excursions, or ensuring every detail is taken care of with precision.

Before embracing the yachting lifestyle, Amanda ran a successful hairstyling business, honing her skills in organization, customer service, and attention to detail. After moving to Florida, she expanded her maritime knowledge while working at a marina in Vero Beach and later spent seven years living aboard, gaining invaluable firsthand experience in yacht operations.

Now based in the Virgin Islands, Amanda is dedicated to making every charter exceptional. From assisting with docking and safety procedures to providing top-tier service to guests, she takes pride in ensuring smooth sailing and memorable moments for all on board.

Sample Menu

DAY BREAKFarm EggsCountry ham, Yukon Gold potato hash, and tomato confit.
Oyster, Half ShellYuzu-mimosa flavors, shiso, and crisp enoki mushroom.
ProfiterolesFoie gras ganache, apricot jam, and smoked sea salt.
Deviled EggsKewpie mayo, sriracha, and Chinese mustard.
White AsparagusHouse granola, breakfast sausage, and croissant.
Salmon GravlaxRed beet stain, citrus, fennel, and bagel chips.
Fresh BaconCured Berkshire belly, white bean, and collards.
Fried Mac + CheeseCrème fraîche, mascarpone, and leek béchamel.
Shrimp CocktailMaine shrimp, Bloody Mary gazpacho, and avocado.
Waffle PanzanellaFried chicken, buttermilk-white chocolate, and Tabasco.
BenedictIberico ham, mizuna, and brown butter hollandaise.
HashDuck confit, spring onion soubise, and black truffle.
Olive Oil-Poached HalibutCreamy grits, applewood bacon, and lobster dulce.
Warm CobblerNectarine, vanilla bean, and iced local milk from Klein Farms.
 
STARTERSSea Scallop CrudoPreserved lemon gelée, caramelized cream, and green apple.
Belgian Endive CaesarStages of Parmesan-Reggiano age, 18-month creamy dressing, 24-month grate, 36-month microplane, and focaccia bread crumbs.
Mixed Garden LettucesMaytag bleu cheese, candied walnuts, grape tomatoes, and white balsamic.
Oysters on the Half ShellKumamoto West Coast oysters, classic shallot mignonette, and yuzu foam.
Shrimp CocktailJumbo shrimp poached and chilled in a court bouillon with layers of “cocktail.”
Tuna TartareAvocado and kaffir lime, English cucumber, radish, ginger-caramel, and red chili.
Jumbo Lump Crab CakeShrimp mousse binder, fines herbes, and pickled jalapeño-lime tartar sauce.
Boston Clam ChowderApplewood bacon, fried parsley, and oyster crackers.
Roasted Farm VegetablesSeasonal varieties and textures, sourdough crumble, smoked labne, and fried egg.
Maine Lobster Roll SlidersHouse-baked brioche rolls, local cultured butter, and chives.
Grilled OctopusPotato-garlic purée, tomato confit, piquillo pepper, and green garlic-mussel froth.
 
 
MAINParchment-Seared HalibutCauliflower textures, Lancaster oyster mushrooms, and preserved truffle vinaigrette.
Slow-Roasted Loch Duart SalmonCast iron corn pudding, shaved fennel, teardrop tomatoes, and basil broth.
Braised Red SnapperCoconut basmati, spring peas, hearts of palm barigoule, and lobster-curry.
Seared Sushi Grade TunaPorcini crust, stewed white bean-miso cassoulet, arugula, and smoked tomato.
Sautéed Diver Sea ScallopsCreamy white polenta, sautéed baby spinach, garlic confit, and lemon brûlée.
GoFish & ChipsLager-battered Chatham Bay cod, rosemary frites, house tartar and cocktail, and lemon.
Dover Sole for TwoTable-side service, potato gratin, pearl onions, Swiss chard, and sauce Choron (MP).
Pastured PA ChickenMeyer lemon tabbouleh, broccoli rabe shoots, and cider gastrique.
Beef RibeyeWhipped Yukon Gold potatoes, baby spinach, cipollini onions, and black truffle bearnaise.
Braised Crispy Pork BellyHeirloom grit cake, grilled broccolini, espelette pepper, and black lime.
Roasted Jurgieliwicz Duck BreastKohlrabi purée, salt-roasted beet, local chicories, and blackberry gastrique.
Ricotta GnocchiChorizo bolognese, fresh mozzarella, pecorino, and basil chimichurri.

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Whether you’re exploring options or ready to plan your escape, we’re here to make the process effortless.

Adults
Age 13 or above
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Children
Ages 2–12
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