ALLURE 64

Catamaran • 2020 • 6 GUESTS • 3 cabins • 64 ft.

Specifications

Length: 64 ft.

Builder: Privilege

Year: 2020

Beam: 30 ft.

Draft: 6 ft.

From $40,000 to $45,000 per week

See Price Details for premium holiday rates

Features & Amenities

  • Max Guests: 6
  • Total Cabins: 3
  • King Cabins: 1
  • Queen Cabins: 2
  • Showers: 3
  • Heads: 3
  • Electric Heads: 3
View Yacht Layout

Comfort

  • Water Maker: Yes
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: 3 months
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: No
  • # Dine In: 6
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Non Smoking Yacht

Water Sports

  • Dinghy: 13ft
  • Dinghy Horsepower: 40HP inboard
  • Dinghy Pax: 6
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: Yes
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Kayak: No
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Jetskis: No
  • Other Toys:

    Yoga Mats
    7’ Solstice floating dock/hammock
    Sub Wing
    Noodles
    Bocce Ball
    Football
    Frisbe
    Pool Bar
    Karaoke
    E-foil
    Wing board
    Sea Scooters – inquire – can be rented

  • Water Skis: Kids (1)

Diving

  • License: ▷ Dives will be facilitated with a local dive guide/center.<br /> - 3 group dives per 7 night charter will be included for CERTIFIED DIVERS.<br /> - Mask, fins, tank & tank refills, BCD, and regulator set per diver, as well as the first 3 dives included in Charter rate.<br /> - After 3 guided dives (as a group) are completed all subsequent dives are $80 per person.<br /> - Each additional dive is available at crew discretion based on weather, itinerary, refill time, dive site accessibility, etc. If a diver chooses to skip one of the 3 guided dives, they may not make up that dive for free later.
  • Number of Dives: 3
  • Tanks: 5
  • BCs: No
  • Regulators: No
  • Resort Course: Yes
  • Full Course: Yes
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Location Details: Allure available for Panama April 2026 ▶▶Location is undecided for 2026/27 season Not available for Sale or Charter in the USA
  • Summer Base Port: Grenadines
  • Summer Operating Area: Caribbean Windwards
  • Winter Operating Area: Caribbean Windwards, Central America
  • Preferred Pickups: Grenadines
  • Other Pickups: Antigua
  • Turnaround: 72 hours FIRM Hours
  • Flag: Gibralter

rates & availability

SEASON PASSENGERS
2 3 4 5 6
Winter 2025 to 2026 $40,000 $41,500 $43,000 $44,000 $45,000
Summer 2026 $40,000 $41,500 $43,000 $44,000 $45,000
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)

Crew Member

the crew

Born and raised along the rugged Atlantic coast of Brittany, France, Captain Jan’s bond with the ocean began early and runs deep. A certified 200-ton unlimited captain, he brings a wealth of experience in Bluewater sailing and offshore navigation. Before embracing life at sea, Jan worked as a landscape architect at a historic château in France—a role that reflects his eye for detail and appreciation for refined environments.

Driven by a passion for exploration, Jan embarked on a five-year circumnavigation that took him from Martinique through the Grenadines, across the Pacific and Indian Oceans, and around the southern tip of Africa. His route included remote and storied destinations such as Los Roques, the ABC Islands, French Polynesia, Tonga, Fiji, Papua New Guinea, the Seychelles, and St. Helena—culminating in a return to the Caribbean.
Jan is known for his calm leadership, expert weather routing, and unwavering commitment to onboard safety. His warm personality and polished hosting style make him a favorite among guests, always ready to share tales from his travels or offer insight into the marine ecosystems he knows so well.

Hailing from West Palm Beach, Florida, Melina’s passion for the ocean was sparked during family sailing trips through the Florida Keys. She holds a dual degree in Anthropology and Disaster & Emergency Management from Florida Atlantic University, blending academic insight with real-world adaptability.
With a professional foundation in luxury service in Palm Beach, Melina brings a calm, refined presence and an unwavering attention to detail. Her background ensures every aspect of the guest experience—from inventory and provisioning to food preparation and presentation—is executed with precision and care.

A nature lover and avid traveler, Melina delights in weaving local ingredients and cultural traditions into her charter service, creating a warm and authentic onboard atmosphere. Known for her discretion and poise under pressure, she excels at delivering seamless, stress-free experiences tailored to the highest standards.
Her mission: to ensure every moment onboard is effortless, memorable, and infused with thoughtful hospitality.

Together, Jan and Melina share a passion for discovering the most beautiful and hidden places on earth, remote anchorages, pristine beaches, and untouched corners of the sea that most travelers never see. They are dedicated to helping guests unplug from everyday life and reconnect with the natural world. Whether it’s enjoying a hands-on sailing experience, joining in water sports, savoring a carefully prepared meal, or simply letting the salt air and open horizon work their magic, Jan and Melina ensure every moment aboard Allure is relaxed, enriching, and memorable. Captain Jan and Melina look forward to welcoming you aboard and sharing the magic of the Caribbean and beyond.

Chef: TBC

Not available for Sale or Charter in the USA

Sample Menu

 
BREAKFAST● Avocado Toast: Smashed Hass avocado on artisan sourdough, topped with heirloom cherrytomatoes, microgreens, and a drizzle of cold-pressed lemon olive oil. Served with eggs, smokedsalmon, or crumbled feta.● Smoked Salmon Bagel Royale: Toasted bagel layered with smoked salmon, baby arugula,heirloom tomatoes, brined capers, and whipped lemon-dill cream cheese. Served withcucumber-radish salad, champagne vinaigrette, and pickled red onion curls. Served with softboiledegg or caviar pearls.● Breakfast Tacos à la Marina: Warm flour or corn tortillas filled with soft scrambled eggs,grilled seasonal vegetables, ripe avocado, queso fresco, and smoked paprika. Choice of baconor sausage. Served with salsa verde, lime crema, and spiced sweet potato hash.● Artisan Pastry & Muffin Assortment: Selection of flaky butter croissants, pain auchocolat, and blueberry muffins. Served with seasonal preserves, whipped sea-salted butter,and fresh fruit compote.● Baked Cocotte Eggs Provençal: Eggs baked with cherry tomatoes, baby spinach, herbsde Provence, and crème fraîche. Accompanied by truffle-roasted potatoes, butteredasparagus, grilled sourdough soldiers, and choice of bacon or sausage side.● Tropical Smoothie Bowls & Seasonal Fruit Mosaic: Smoothie bowls topped withgranola, chia seeds, toasted coconut flakes, wildflower honey, and seasonal fruits. Servedwith an artfully arranged fresh fruit mosaic.● Brioche Sunrise Sandwich: Butter-toasted brioche bun layered with fried egg, aged whitecheddar, peppery arugula, and choice of bacon, ham, or sausage. Finished with Dijon aioliand served with herb-roasted potatoes or seasonal fruit garnish.
LUNCH● Roasted Peach & Prosciutto Salad: Sweet roasted peaches, creamy burrata, agedprosciutto, and wild arugula finished with balsamic glaze and toasted pistachios. Served withgrilled sourdough crostini.● Salmon Tartare: Salmon tartare tossed with mango, avocado, radish, and lime over sushirice and mesclun greens. Accompanied by sesame crisps and micro herbs.● Lobster & Avocado Papaya Salad: Chilled local lobster and ripe avocado nestled intropical papaya, with shaved fennel, citrus segments, and passionfruit vinaigrette.● Mahi Mahi Fish Burger: Grilled mahi mahi on toasted brioche with spicy citrus slaw, andbaby greens. Served with herb-dusted wedge fries and lime aioli.● Mediterranean Mezze Salad Bowl: Cucumber, tomato, red onion, kalamata olives, andfeta over greens with lemon-oregano vinaigrette and starfruit. Served with grilled chicken,warm pita, and tahini.● Teriyaki-Glazed Chicken: Grilled chicken glazed with teriyaki. Accompanied by charredbroccolini, coconut jasmine rice, and sesame-ginger drizzle.● Stuffed Zucchini with Veal & Bell Pepper Butter: Zucchini boats filled with savory vealand herbs, finished with roasted red pepper butter. Served with Parmesan couscous.
HORS d’OEUVRES● Mini Lobster Rolls: Tender lobster salad in butter-toasted brioche with citrus aioli and freshherbs.● Tuna Tartare & Avocado Mousse Wasabi Cones: Sushi-grade tuna tartare atopcreamy avocado mousse.● Shrimp Ceviche Shooters: Shrimp marinated in mango, cilantro, and lime, servedchilled in shot glasses.● Cauliflower Croquettes with Cappuccino Asparagus: Crispy cauliflower croquettespaired with velvety cappuccino-style asparagus.● Grilled Scallops & Pineapple Skewers: Scallops and pineapple grilled with honeylimeglaze on delicate skewers.● Tropical Cheese Board: Artisanal cheeses with plantain chips, seasonal tropicalfruits, and house-made chutneys.● Prosciutto-Wrapped Melon & Mini Burrata Caprese Skewers: Sweet meloncubes wrapped in prosciutto, paired with bite-sized burrata, cherry tomatoes, fresh basil,and aged balsamic drizzle.
DINNER● Wagyu Steak: Premium Wagyu striploin, served with gratin dauphinois and charredasparagus.● Seafood Tagliatelle: Fresh tagliatelle with shrimp, calamari, mussels, and scallops in spicyarrabbiata or mild garlic white wine sauce. Served with salad, grilled sourdough and freshbasil chiffonade.● Magret de Canard with Plantains & Passionfruit Jus: Seared duck breast overcaramelized plantains, finished with velvety jus de veau and tropical passionfruitreduction. Served with roasted baby carrots and green beans almondine.● Grilled Local Lobster Tail: Fresh local lobster grilled and basted in citrus-garlic butter.Accompanied by coconut jasmine rice, sautéed garden vegetables, and pineapple-chili glaze.● Le Suprême de Poulet with Provençal Ratatouille: Pan-seared organic chickenbreast over ratatouille of slow-roasted tomatoes, eggplant, and zucchini with rosemaryjus and herb garnish.● Almond Lemon Crusted Salmon: Salmon with quinoa salad, grilled avocado, feta,roasted cherry tomatoes, cucumber ribbons, and baby arugula. Finished with champagnelemonvinaigrette.●Black Truffle Risotto with Aged Parmesan: Creamy Arborio rice simmered with shallots,white wine, and cream, infused with black truffles. Finished with aged Parmesan shavings anda drizzle of truffle oil.
DESSERTS● Poivre au Vin: Poached pear infused with spiced red wine, cinnamon and cracked blackpepper, served with bourbon vanilla ice cream.● Crème Brûlée à la Fève Tonka: Silky custard infused with tonka bean, topped withcaramelized sugar crust and fresh berries.● Île Flottante: Poached meringue floating on vanilla crème anglaise, garnished withcaramel shards and toasted almonds.● Mousse au Chocolat with Vanilla Ice Cream: Rich dark chocolate mousse pairedwith Tahitian vanilla bean ice cream and cocoa nib dusting.● Classic Tiramisu: Espresso-soaked ladyfingers layered with mascarpone cream, dustedwith cocoa powder and dark chocolate curl.● Ice Cream Sundae with Chocolate-Covered Strawberries: Scoops of artisan ice creamtopped with warm chocolate sauce, toasted nuts, and chocolate-dipped strawberries.● Red Berry Crumble with Pistachio Ice Cream: Warm mixed berry crumble servedwith pistachio gelato and vanilla bean cream drizzle.
(Updated August 2025)

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