LIQUID SKY

2024 β€’ 8 GUESTS β€’ 4 cabins

Specifications

Length: 67.00 Ft

Builder: Fountaine Pajot

Year: 2024

Terms: Inclusive

Beam: 32 Feet

Draft: 6 Feet

From $48,000 to $61,000 per week

See Price Details for premium holiday rates

Description

WELCOME ABOARD Experience an unforgettable Caribbean adventure onboard Liquid Sky. As you step aboard, you'll find yourself entering a world of luxury, unparalleled beauty, comfort and adventure. Our dedicated crew is here to ensure that your experience is nothing short of extraordinary. Whether you're seeking relaxation, exploration or a bit of both your experience will be tailored to your desires. Indulge in gourmet dining, an exquisite selection of wines, craft cocktails, and tropical beverages. Welcome to your dream vacation.

Features & Amenities

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

Comfort

  • Water Maker: Yes
  • Jacuzzi: Yes

Entertainment

  • Kids Okay: No
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: Yes
  • Special Diets: Inq
  • Kosher: Inq
  • # Dine In: 8
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Transoms

Water Sports

  • Dinghy: 15 ft hard bottom
  • Dinghy Horsepower: 60
  • Dinghy Pax: 9
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: No
  • Stand Up Paddle Boards: 4
  • Floating Mats: No
  • Jetskis: No
  • Other Toys:

    4 Stand-Up paddle boards
    4 sea scooters
    2 “Floating Dock” mats
    E-Foil

  • Water Skis: Kids (0)

Diving

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

  • Location Details: BVI winters, Grenadines for late Summer/Autumns. No USVI ports please.
  • Summer Base Port: Grenada
  • Summer Operating Area: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Nanny Cay Marina
  • Other Pickups: St. George's (no STT ports)
  • Turnaround: 48 Hours
  • Flag: Cayman Islands

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Winter 2026 to 2027 $48,000 $49,500 $51,000 $53,000 $55,000 $58,500 $62,000
Summer 2026 $48,000 $49,500 $51,000 $53,000 $55,000 $58,000 $61,000
Winter 2027 to 2028 $48,000 $49,500 $51,000 $53,000 $55,000 $58,500 $62,000
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)

the crew

Crew Member

Simon
Simon is a professional yacht captain and dive master with a great passion for working and living on the water. Born in England, his keenness for the outdoors started young with a thirst for adventure leading to many destinations around the world. Being a Class V White Water Rafting Guide in New Zealand and riding his motorcycle from Canada to Argentina are just some of these experiences that have moulded him into a person who can thrive In a wide range of scenarios and environments. When it comes to yachting, his goal is to provide guests with an experience of a lifetime. He considers himself a very meticulous person with a keen interest in engineering and enjoy the problem solving that comes with being a captain. When he is not on the boat, he enjoys keeping fit and active, with surfing, kite surfing and mountain biking being three of his favourite hobbies.

Chef Maya Walsh
Maya grew up primarily in the suburbs of Washington, D.C., but also lived between her parents’ home countries of Japan and Canada. A lifelong lover of water, she enjoyed body surfing on the beaches of California and sailing and canoeing on the lakes of Ontario. After graduating from the University of Toronto, where she studied Japanese, Spanish, and biology, Maya realized she wanted to pursue a deeper involvement in the culinary world. Her food journey began with six months of WWOOF-ing in Spain and Portugal, followed by a move to Baltimore, where she immersed herself in the vibrant organic urban farming scene. During this time, she worked at an award-winning French bistro, bartended at a natural wine and sake bar, and roasted and served coffee.
In 2020, she lived in Japan, where she interned at a Michelin two-star restaurant and worked in a traditional noodle shop. She is a graduate of the Ballymaloe Cookery School, located on an organic farm in Cork, Ireland, as well as the Ashburton Yacht Chef Academy. Having traveled to over 40 countries, her culinary expertise is broad and eclectic. Her passion for food goes beyond cooking; she is committed to sourcing high-quality, seasonal, and local ingredients, fostering strong relationships with producers. Maya particularly enjoys foraging, fermenting, sourdough baking, and pickling. And she loves breaking down and serving any fish or lobster she might catch off the boat!
Maya has been working as a chef in the Virgin Islands for over 5 years now! But during recent off-seasons, she deepened her knowledge of ancient wine culture in the Republic of Georgia and worked the harvest at a low-intervention winery in Slovenia. She also spent time in Honduras, earning her PADI Rescue Diver certification. And she just returned from Thailand where she took cooking courses and learned to be a Padi dive instructor.
Maya’s relentless pursuit of gastronomic knowledge, combined with her ability to cater to guests’ dietary restrictions, preferences, and culinary aspirations, ensures a unique and memorable dining experience.

Caro
Originally from Johannesburg, South Africa, Caro transitioned from a decade of competitive showjumping to a marine-focused career after volunteering with turtles in Madagascar. Relocating to Durban’s south coast, she became a certified dive instructor, working three years at a renowned shark diving spot and later in Mozambique. In 2022, she completed yacht courses, leading to roles on a dive boat in Greece and as an instructor in South Korea and the Philippines. In 2023, Caro attended a yacht bootcamp in the Dominican Republic, then gained experience in Fort Lauderdale through day-work yachting jobs. She has worked on various boats in the Virgin Islands for the last 2 years and decided that this is where she wants to be. With skills as a deckhand, stewardess, and dive instructor, Caro aims to build a long-term career running charter catamarans as a Captain in the US Virgin Islands, bringing her signature enthusiasm and hospitality to guests.

Sample Menu

SAMPLE MENU for LIQUID SKYby Chef Maya Walsh
Breakfast
Miso hollandaise eggs Benedict over homemade, sourdough EnglishΒ muffins with poached eggs, bacon or salmon, local arugula, pickledΒ shallots, capers and fresh herbs, served with a side of ginger, sesame oil,Β lime dressed greens (or classic style with home fries)Β 
Homemade sourdough bagel board served with whipped cream cheeses,Β boat-cured gravlax, bacon, avocado, homemade pickled onions, capers,Β locally grown arugulaΒ 
Single servings of shakshuka with topped with feta, ground chorizo, AleppoΒ pepper, avocado, local herbs served in sourdough bread (eggs in a basketΒ style)Β 
Steak and eggs with chimichurri, toast, ginger blueberry muffins, fruitΒ 
Biscuits and gravy, all made from scratch, simple and comforting, maybeΒ for the days after too many painkillers
Γ‡ilbir with poached eggs, Aleppo pepper and paprika butter, dill servedΒ with freshly grilled, homemade sourdough pita bread or sourdough einkornΒ bread
Homemade granolas, tropical fruit and berries yoghurt parfaits or acaiΒ bowls served alongside local sausage, eggs, breadΒ 
Avocado toast with bacon or spiny lobster, poached eggs, fruit platter
Japanese souffle pancakes or traditional pancakes whipped cream, localΒ bananas or berries, organic maple syrupΒ 
Homemade sourdough cinnamon rolls or sourdough liege waffles, locallyΒ cured bacon and seasonal fruit platter
Lunch
Β 
Jerk Chicken rice or salad bowls with local starfruit, avocado, lime dressing,Β plantains
Peruvian style ceviche (leche de tigre) with corn, local sweet potato
Simple and comforting cannellini bean stew, baked local fish
Seasonal fish en papillon, with herb, lemon zest and shallot compound butter,Β steamed vegetables with a side of rice or sourdough french bread
Refreshing herby chicken or pork larb served with lettuce wraps or sticky rice
Local fish tacos (wahoo, mahi, snapper or grouper dependent on seasonality)Β made on home made corn or flour tortillas served with fresh guacamole, cilantroΒ lime crema, local micro greens
Pomegranate marinated chicken or skirt steak skewers/ falafel served withΒ freshly baked sourdough pita, homemade tzatziki, herbaceous tabouli salad
Locally made roti with chicken or local lobster curry filling served with tamarindΒ marinated red onion salad
Spiny lobster bisque with a local greens salad, sourdough grilled cheese
A near-classic grilled chicken Caesar salad served with Parmesan, homemadeΒ dressing and sourdough croutons, parmesan crisps, preserved egg yolk
Hand-formed smash burgers with homemade sourdough milk buns, salad, potatoΒ or yuca fries or plantains
Β 
Appetizers
Β 
Homemade tortilla chips and guacamole, salsaCallaloo and artichoke dip, homemade crustini
Callaloo and artichoke dip, homemade crustini
Blistered local seasoning peppers served with fried garlic chips, fried coconutΒ shrimp
Vietnamese shrimp spring rolls with NΖ°α»›c chαΊ₯m
Wahoo or snapper crudo served with passionfruit, lime, olive oil, chili and greenΒ onion
Homemade garlic hummus served warm with crudite, sourdough flat bread
Ceviche made with lime, sesame oil, spring onion, ponzu, freshly caught tuna orΒ bonito
Local lionfish cooked with brown butter, lemon
Bahamian style conch salad
Decadent charcuterie board
Pulled pork nachos
Β 
Dinner
Β 
Local green papaya salad
Red Snapper en croute, spinach cream sauce, salad
Local arugula salad and homemade gnocchi or linguine served with bakedΒ prosciutto, brown butter, sage and parmesan crisps
New York Strip Steak, bearnaise sauce, fondant potatoes, baby bok choy
Filet mignon, black pepper sauce, potato pavΓ©, broccolini
Pan seared fish with mango salsa, cilantro crema
Coq au vin and velvety pomme purΓ©ePan seared fish with mango salsa, cilantro crema
Creamy Caribbean style stew with red snapper, tomatoes, sweet potato, peasΒ served with coconut rice cooked with foraged wild bay leaves
Tuna poke towers with salmon roe, mango, avocado, served with maduros andΒ sriracha chili lime aioli
Β 
Desserts
Β 
Pavlova topped with creme chantilly, passionfruit, berries
Maracuya panacotta
Cardamom and vanilla crème brûlée or Bananas Foster Creme Brulee
Chocolate Nemesis cake or chocolate eggplant cake
Homemade ice creams: custard apple ice cream, chocolate ice cream, dairy free
biscoff ice cream
Key Lime Pie Tartlettes
Banoffee pie, local bananas, homemade dulce de leche
Lemon posset, passionfruit
Christina Tosi’s Sea Salt Chocolate Chip Cookies

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YACHT INQUIRY

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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