Length: | 56 ft |
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Builder: | Lagoon |
Year Built: | 2016 |
Max Guests: | 8 |
Cabins: | 4 |
# Crew: | 2 |
Cruising: | 8 |
Fuel Use: | 2 US Gall/Hr |
Beam: | 31 ft |
Draft: | 5 ft |
Base Port: | BVI |
A3 is a stunning 2016 56' Lagoon Catamaran featuring 1 master queen cabin and 3 spacious cabins with queen-sized beds, each with private ensuite baths including electric heads, vanity and separate showers. She boasts multiple areas to sit and relax or sip a cocktail and enjoy the cool trade winds over the beautiful blue Caribbean water! The salon will comfortably seat up to 8 guests in comfort for lounging or dining. The exterior offers alfresco dining for up to 8 guests, top deck seating and lounge area in front of helm plus forward lower deck lounge area behind trampolines. With numerous lounging areas, there is plenty of space for gathering as a group or finding a private place to really unwind. Water toys include snorkeling gear, floating mats and tube, 2 stand-up paddleboards, and 2 fishing rods. DIVING: A3 offers onboard diving with a qualified PADI Instructor. Dives for certified divers are $50 per person per dive, payable to crew directly. Maximum 6 divers at a time and 4 dives per week (depending on number of divers). Resort course offered at $150 per person (maximum number of resort courses offered per week is 4). Rate includes use of boats dive gear. |
Scuba: | Onboard |
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Resort Course: | $150 per diver |
Full Course: | Rendezvous Only |
License Info: | Master |
Compressor: | Not Onboard |
Dive Tanks: | 14 |
BCs: | 6 |
Regs: | 6 |
Divers: | 6 |
Dives: | 4 per week |
Dive Lights: | 6 |
Dive Info: | |
A3 offers diving. Each dive for certified divers is $50 per person per dive paid directly to the crew. Maximum 6 divers at a time and 4 dives per week. (depending on number of divers) Rate includes use of boats dive gear. | |
Dive Costs: | |
Captain is a qualified PADI Dive Master If guests wish to dive, cost is $50 per dive per diver. Resort course available at $150 per person (maximum number of resort courses offered per week is 4). |
Dinghy: | Highfield 14ft |
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Dinghy HP: | 60 |
Dinghy Pax: | 6 |
Adult Skis: | 1 |
Kids Skis: | 1 |
Knee Board: | 2 |
Snorkel Gear: | Yes |
Tube: | 1 |
WakeBoard: | 1 |
PaddleBoard: | 2 |
Float Mats: | 1 |
Swim Platform: | STERN SCOOPS |
Boarding Ladder: | Stern |
Beach Games: | Yes |
Other Toys: | |
Defibrillators |
Internet: | Onboard WIFI |
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BBQ: | Yes |
VCR DVD: | Yes |
Salon Stereo: | Yes |
Num DVD: | Yes |
Num CDs: | Bose Surro |
Board Games: | Yes |
Num Books: | Yes |
iPod: | Yes |
Other: | |
A3 does have a safe onboard for guest use. | |
Amenities | |
Voltages: | 110 |
AC: | Full |
AC Night: | Yes |
Hair Dryer: | Yes |
Special Diets: | Yes |
Kosher Diets: | No |
Nude Charters: | Inq |
Guest Smoke: | On stern steps |
Crew Smokes: | No |
Children?: | Yes |
Min Age: | 8 |
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MEET YOUR CREW:
CAPTAIN: JAKE DYER
CHEF: MAIA GIFFORD
Born and raised in New Jersey, I discovered my passion for sailing at an early age. My journey led me to Southern Methodist University in Dallas, Texas, where I studied Mathematics and Finance. During a transformative semester abroad in Switzerland, I seized the opportunity to travel extensively throughout Europe, deepening my love for adventure.
After realizing my heart belonged at sea, I moved to South Africa to earn my Captain's license. My maritime career took me to the Mediterranean, where I enjoyed a thrilling season sailing picturesque coastlines and the beautiful Virgin Islands where I have worked as a freelance captain.
In addition to my sailing experience, I’ve served as an EMT and a lifeguard, prioritizing safety and preparedness in all my endeavors. I also worked as a sailing coach, sharing my knowledge and enthusiasm with aspiring sailors.
Most recently, I became a Dive Master in Honduras, further enriching my skills both above and below the water. When I’m not sailing or diving, I love kitesurfing, always on the lookout for the next adventure.
Now based in the British Virgin Islands, I’m excited to share my passion for sailing with guests, offering unforgettable charter experiences filled with exploration, relaxation, and the breathtaking beauty of the open sea.
Maia grew up in a small town north of Boston, Massachusetts in a family of entertainers. Whether it was hosting extended family for Christmas Eve dinner, gathering neighbors to watch sports events, or welcoming friends for a homemade brunch, something was always going on at the Gifford house. Any good party is never complete without the food and Maia was taught from a young age that homemade is always best. Her parents ignited a desire to learn to make anything from scratch and to try to replicate favorite dishes from trips abroad.
After graduating from Worcester Polytechnic Institute with an Environmental Engineering degree, Maia hoped for something more than the typical 9-5 desk job that her degree promised and decided to take some time off to explore the world. While searching for a way to affordably travel Europe for the summer, Maia stumbled upon a position as a yacht chef. This job combined her love for cooking and entertaining with her desire for adventure and spontaneity. What was meant to be one summer has now turned into three years of working charters in the Mediterranean, Caribbean, and French Polynesia. In each new location Maia has learned new skills from locals and fellow yacht chefs that she’s excited to bring to you on charter.
Jake and Maia met the summer of 2023, both working together for the same yacht company in Croatia. They became fast friends after a week trip to Albania with mutual friends that same summer. This fun active duo forward to hosting you onboard their spacious and beautiful yacht A3!
Join them for a journey where the horizon is just the beginning!
DAY BREAK
Beetroot Salmon Shingle
Dill Avocado, Soft Boiled Eggs, Shallots, Broccoli Sprouts, Galley Fresh Artisan Wheat, Fresh Fruit
Tamagoyaki Japanese Omelet
Shaved Daikon, Miso Glazed Japanese Sweet Potato, Seven Spice, Fresh Fruit
Acai Breakfast Bowl
Fage, Hemp Hearts, Granola, Chia Seeds, Toasted Cashews, Galley Fresh Muffins, Fresh Fruit
Banana Kahuna Cakes
Smokey Sea Salt Bacon, Toasted Almonds, Dark Rum & Brown Butter Cane Syrup, Fresh Fruit
Tapas Breakfast Board
Seafood Croquets, Gruyere Souffles, Salchichas, Piquillo Shard Salad, Galley Fresh Muffins, Fresh Fruit
Chicken n’ Waffle Wake-Up
Hillside Farms F.R.O.G. Jam, Zucchini Hash Rounds, Fresh Fruit
Florentine Benedict
Wilted Spinach, Sweet Potato Chorizo Hash, Green Peppercorn Sabayon, Fresh Fruit
MIDDAY
Papadum Chaat Salad
Cucumber, Mango, Pomegranate, Radish, Chick Peas, Mint Yogurt Chutney Cracked Black Pepper Papadum
Cuttlefish Ink & Crab Mezzelunes
Fennel Leek & Pecorino Ragout
Summertime Chopped Salad
Shrimp, Sweet Corn, Snap Peas, Pancetta, Strawberries, Gorgonzola, Sunflower Seeds, Red Oak Romaine Cider Vinaigrette, Grilled Garlic Toast Points
Chicken Katsu Bento Box
Edamame Salad, Ribbon Vegetables, Tonkatsu Sauce, Steamed Rice
Pomegranate & Tarragon Lobster Salad
Shaved Fennel, Baby Frisee, Poppy Seed Water Crackers
Grilled Everglade Chicken Sandwich
Pepper Jack, Bermuda Onion Confit, Sweet Potato Fries, Orange Blossom Aioli, Galley Fresh Sour Dough
A3 Bison Burger
Port Salut, LTO, Yuca Fries, Sweet n’ Spicy Tomato Chutney, Galley Fresh Brioche Bun
Blue Corn Shrimp n’ Grits
Tomato Bacon Relish
HORS D'OEUVRES
Takoyaki
Octopus, Okonomiyaki Sauce, Bonito Flakes
Citrus Segment Shrimp Cocktail
Sweet Scotch Bonnet Basil Vinaigrette
Salmon Lomi Lomi
Wasabi Rice Crackers
Herb Encrusted Steak Carpaccio
Ricotta Salata, Arugula, Peppadews, Mignonette, Galley Fresh Focaccia
Cauliflower, Crab & Cave Aged Cheddar Dip
Blue Corn Tortillas
Trinidad Doubles
Mango Chutney, Kucheela, Curry Chick Peas, Bara Bread
Peruvian Ceviche
Fresh Catch of The Day, Leche De Tigre, Garlic Crostinis
MAIN
Bronzed Mesquite Diver Scallops
Mango Strawberry Sherry Salad, Roasted Garlic Potato Pave, Blood Orange Ginger Gastrique
Wine Pairing
Château Lamothe White Bordeaux – Bordeaux, France
Charred Black Powder New York Strip
2” Thick C.A.B., Horseradish Potato En Croute, Micro Herb Salad, Truffle Crème Fraiche
Wine Pairing
Big Smooth Cabernet Sauvignon – Lodi, California
Citrus Seared Sea Bass
Peruvian Potato Puree, Red Onion Curtido, Chimichurri, Pao de Queijo
Wine Pairing
Basa Verdejo – Rueda, Spain
Canard Au Poivre
Muniere Parsnip Puree, Sunflower Salad, Cherry Hazelnut Compote
Wine Pairing
Louis Jadot Beaujolais – Burgundy, France
Lobster Flight
Cold Culantro Lobster Wonton, Ginger Carrot Curry Lobster Tempura, Togarashi Lobster Medallion
Wine Pairing
Santa Margherita Pinot Grigio – Controllata, Italy
Moroccan Lamb Tangine
Toasted Almond Cous Cous, Medjool Date &Tangerine Sumac Salad
Wine Pairing
Bodegas Muga Reserva – Rioja, Spain
Harissa Roasted Airline Chicken
Artichoke & Pea Tendril Salad, Lemon Brie Cream
Wine Pairing
Peter Yealands Sauvignon Blanc – Marlborough, New Zealand
DESSERT
Galley Fresh Brittle Brownie Ice Cream
Hazelnut Ganache
Galley Fresh Banana, Baileys & Coconut Ice Cream
Monkey Dust
Lilikoi Lemon Bars
Fresh Passion Fruit
Mexican Chocolate Tres Leches
Bandito Dust
Key Lime Tart
Citrus Meringue
Strawberry Rhubarb Galette
Galley Fresh Vanilla Ice Cream
Apfelstrudel
Fresh Cream
SHIP’S BAR
Marg-A3-ta
Patron Silver, Blue Curaçao, Fresh Mandarin, Orangina, Lime, Smoked Sea Salt Rim
Planteurs Punch
Arundel Rum, Spiced Cane Syrup, Guava, Pineapple
Tuscan Sun
Aperol, Prosecco, San Pellegrino, Peychard Bitters, Blood Orange
Mermaid Kiss
Butterfly Pea Infused Vodka, Passion Fruit Nectar, Sparkling Pink Grapefruit, Kelp Sea Salt Rim
Orange Hemingway
Blue Chair White Rum, Fresh Orange, Fresh Lime, Maraschino Liqueur
Poquito Picante
Hendricks Gin, Cointreau, Cucumber, Cilantro, Lemon, Jalapeño Infused Simple Syrup
Yuzu Lychee Fizz
Prosecco, Yuzu Juice, Lychee Nectar, Lemon Grass
SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
---|---|---|---|---|
Winter 2024 to 2025 | $32,000 | $33,000 | $34,000 | $35,000 |
Summer 2025 | $32,000 | $33,000 | $34,000 | $35,000 |
Winter 2025 to 2026 | $32,000 | $33,000 | $34,000 | $35,000 |
Summer 2026 | $32,000 | $33,000 | $34,000 | $35,000 |