LIQUID ZEN

2022 β€’ 8 GUESTS β€’ 4 cabins

Specifications

Length: 52.00 Ft

Builder: Lagoon

Year: 2022

Terms: Inclusive

Beam: 28 Feet

Draft: 5 Feet

From $31,000 to $40,000 per week

See Price Details for premium holiday rates

Description

Al fresco dining in the cockpit

Features & Amenities

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 4
  • Showers: 5
  • Heads: 5
  • Electric Heads: 5
View Yacht Layout

Comfort

  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: No
  • Board Games: No
  • Special Diets: Yes
  • Kosher: Inq
  • BBQ: Yes
  • Crew Smokes: No

Water Sports

  • Dinghy: 13'
  • Dinghy Horsepower: 40hp
  • Dinghy Pax: 8
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Kayak: No
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Jetskis: No
  • Other Toys:

    Bocce ball set
    Floating Dock 10’x10′
    Noodles
    Sub- wing
    Kanjam
    Ladder Golf
    TV/Movie Projector
    Soundboks Bluetooth Speaker

  • Water Skis: Kids (0)

Diving

  • License: Captain Max is a PADI Dive Master Scuba Pro Go Fins Navigator Mask & Semi Dry Snorkel Tank Rails & Racks Dive FlagsScuba Pro BCD Level Scuba Pro MK2/R095 Regulators Scuba Pro R095 Octos Scuba Pro 2 gauge consoles Soft Weights Wrist Compasses Tank Boots
  • Costs: 3 dives per week included for certified divers - charters 6 nights or more. Additional dives $50 per dive per person.
  • Number of Dives: 6
  • Tanks: 12
  • BCs: 8
  • Regulators: 8
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: 2

  • Summer Base Port: Virgin Islands
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: West End, Tortola
  • Other Pickups: Inquire
  • Turnaround: 48hr preferred Hours
  • Flag: BVI

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Winter 2025 to 2026 $29,000 $29,500 $30,000 $30,500 $31,000 $31,500 $32,000
Summer 2026 $29,000 $29,500 $30,000 $30,500 $31,000 $31,500 $32,000
Winter 2026 to 2027 $29,000 $29,500 $30,000 $30,500 $31,000 $31,500 $32,000
Summer 2027 $29,000 $29,500 $30,000 $30,500 $31,000 $31,500 $32,000
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

Max was born and raised on a coastal national park on the East coast of Australia. He grew up on the beach, exploring the rugged coastline and surfing its waves, which sparked an early fascination with the ocean and its marine life.

After relocating with his family back to the UK and studying in London for a decade, Max made a conscious decision to leave the big city life in order to pursue a lifestyle of travel and adventure. He began by qualifying as an advanced terrain ski guide and spent a couple of seasons living in the mountains before swapping the snow for a life at sea.

Max has a fascination with the ocean and a passion for hospitality, personally tailoring each voyage to your wishes and preferences. He aims to ensure you have a unique and unforgettable experience and wants to leave you with a shared love for the high seas and the adventures they hold.

John is a seasoned chef with years of experience working in a variety of kitchens around the world. His culinary journey began at his grandmother’s side, where he discovered the magic of home-cooked meals and the secret ingredients of time and love.

John and Max met while both were working in Banff, Alberta. They have been great friends ever since. John’s passion for travel eventually led him to life as a yacht chef, which he feels is the perfect blend of his greatest loves: food and exploration. He specializes in creating vibrant, globally inspired dishes using fresh, seasonal, and locally sourced ingredients.

Beyond cooking, John thrived on connecting with people and crafting unforgettable dining experiences in extraordinary settings.

Captain Max Wilkinson

Qualifications

Yachtmaster Offshore
ENG1
Padi Dive Master
AEC1 + AEC2
Food & Hygiene
VHF (Short Radio Course)
Coastal Skipper
Day Skipper
Competent Crew
Powerboat
Security Awareness

Chef John Weir

Qualifications

STCW
RYA Certified – Powerboat level 2
CPD Certified – Food Safety level 2
RYA Certified – Basic skills level 2 ( Catamaran )

Crew fully vaccinated

Sample Menu

Chef John’s Sample Menu
Breakfast
Full traditional English Breakfast with choice of eggs
Β Slow poached eggs or scrambled eggs on toast
Avocado on toast
French Crepes sweet or savoury
American style fluffy pancakes with fruit or maple syrup whipped butter
Traditional Chorizo Moroccan Shakshuka with poached eggs
Smoked salmon Bagel with cream cheese, capers and fresh herbs
Overnight oats with fresh fruit and seeds
Homemade jam on Fresh sourdough
Eggs in purgatory ( Italian eggs and tomatoes )Β 
Β 
Lunch
Fresh ahi tuna poke bowl
Crispy quinoa Superfood salad
Spaghetti with tomato and basil sauce
Spaghetti alla vongole ( with clams )
Salmon tartare with potato rosti
Mexican style al pastor chicken tacos
Peruvian Tiger milk cevicheΒ 
Fresh greek salad with feta
Chicken Caesar salad
Spanish potato omlette
Quiche loraine ( ham and cheese )
Yakitori style chicken SkewersΒ 
FlambΓ©ed caramelised melon and parmaham Β 
Balsamic shallot tart tatin with goats cheese and salad
Β 
CanapΓ©s
Corn tortilla chips with pico de Gallo and Guacamole
Fresh Cucumber and tomato GazpachoΒ 
Potato and panchetta Croquettes
Chilli and garlic prawns
Cheese and chutney rarebit bitesΒ 
Tomato and basil crostini’sΒ 
Parma ham wrapped asparagus with balsamic reductionΒ 
Halloumi bites and hot honey
Moroccan hummus and crudite Β 
Crispy gnocchi, olive and chorizo skewers
Crispy rice cakes with spicy tunaΒ 
Teriaki mushroom maki rollΒ 
Charcuterie and cheese boardΒ 
Pea and ham hock croustadesΒ 
Β 
Dinner
Beef wellington with herby boiled potatoesΒ 
Chargrilled skirt steak with charred vegetables and pepper corn sauce
Fresh caught fish in a Thai green curry with sticky rice
Lobster with Garlic and butter sauce
Teriaki style duck breast with udon noodlesΒ 
Asian style Stir fry rice with chicken and bean sprouts
Mushroom risotto with truffle and chive oil
Pan seared seabass with dauphinoise potatoes
Classic comforting LasagneΒ 
Steak frites with Bordelaise sauce Β 
Whole roast chicken with herby potato and tahini saladΒ 
Creamy Lobster linguine with prawns
Roasted squash and goats cheese risotto with sage butter
Smoked tofu stir fry with soba noodles and avocado
Β 
Dessert
Crispy charred Creme brulleΒ 
Classic Decadent chocolate mousseΒ 
Baked pears with sweet gorgonzola, thyme and honey
Summer fruit salad
Strawberry and elderflower Eton mess
Gourmet sweet and savoury cheese board
Unbeatable Italian affogato
Milk choc cream with coffee and cookie crumb
Classic tiramisuΒ 
Charred pineapple with rum infused cream
Classic English summer fruit crumbleΒ 
White chocolate and lime cheese cake with fresh fruitΒ 
Pear and walnut tart tatinΒ 

Inquire About

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

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Children
Ages 2–12
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YACHT INQUIRY

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Children
Ages 2–12
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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
0
Children
Ages 2–12
0

Check All That Apply

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or call us at 1 (407) 922-9696