Length: | 62 ft |
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Builder: | Lagoon |
Year Built: | 2016 |
Refit: | 2023 |
Max Guests: | 8 |
Cabins: | 4 |
# Crew: | 3 |
Max Speed: | 12 |
Cruising: | 8-10 Knots |
Fuel Use: | 2 US Gall/Hr |
Beam: | 32 ft |
Draft: | 5.2 ft |
Base Port: | USVI / BVI |
Ripple is a 2016 Lagoon 620 catamaran featuring Lagoon’s stylishly upgraded Essence décor. Her reputation as a pinnacle of style and luxury is well earned. If you’re looking to expand your horizons and explore the world in ways you’ve never imagined, welcome aboard to the experience of comfort and class that is Ripple. Ripple’s layout is designed for socializing, with seemingly endless space both above and below deck. She truly embodies the gold standard for the perfect guest experience. With multiple dining, lounging, sunbathing, and shaded retreat areas to choose from, you’ll always have the option to slip away with a book or join in the fun as much as you desire. As a larger catamaran, Ripple offers superior comfort under sail, along with excellent performance at sea. The salon is exceptionally spacious, featuring large wraparound windows that provide breathtaking 360-degree views. A U-shaped sofa invites relaxation, while two adjustable tables can serve as coffee tables or be joined to form a dining space that comfortably accommodates all guests. The exterior of Ripple is equally impressive. Her deck spaces are thoughtfully configured to encourage socializing while still preserving privacy. The covered flybridge boasts a wide, plush sofa and additional bench seating—the perfect spot to take in panoramic views, sip sundowners, or stargaze under the brilliant Caribbean sky. Whether underway or at anchor, the flybridge offers the ultimate vantage point. For adventure seekers, Ripple comes fully equipped with snorkeling and scuba diving gear, as well as an abundance of water toys. Guests interested in diving will appreciate her premium, off-the-boat experience, complete with top-of-the-line equipment. After a day of swimming, diving, watersports, or exploring ashore, gather in the spacious cockpit dining area for a world-class meal. Enjoy a handcrafted cocktail from the cockpit bar as attentive service enhances the sense of exclusivity aboard Ripple. From the turquoise waters to tranquil evenings under the stars, every moment promises peace, relaxation, and unforgettable memories. Ripple accommodates up to eight guests in four air-conditioned queen cabins, each with a private ensuite bathroom and separate shower. The master suite is especially elegant and spacious, featuring ample storage, a writing desk, a cozy sitting area, and a luxurious ensuite with a large glass shower and double vanity. The master also enjoys private access to the cockpit and a direct entry to the main salon—perfect for slipping out to stargaze or seamlessly moving between indoor and outdoor spaces. |
$25,0000 Refit Summer 2023- Rybovich Boat Yard West Palm Beach Ripple accommodates up to 8 guests in 4 luxurious queen cabins all ensuite with electric heads and seperate shower stalls and individually controlled AC. Fans throughout the boat. | |
Queens: | 4 |
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Scuba: | Onboard |
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Resort Course: | 150 |
Full Course: | 250 |
Compressor: | Onboard |
Dive Tanks: | 9 |
BCs: | 14 |
Regs: | 8 |
Divers: | 8 |
Dives: | 3 |
Dive Info: | |
Yacht offers onboard diving. Max 3 dives included, per certified diver, per 7 nights charter Additional dives are $50 per certified diver Scuba gear includes a BCD, regulator, weights and tank. Crew will arrange rental equipment on behalf of the guests and have it onboard when guests arrive Wetsuits, if desired, need to be rented. | |
Dive Costs: | |
Non certified, Discover SCUBA Diving experience, 150 per person plus materials, 2 dives included Advanced Open Water Course, 200 per person plus material, 5 dives included. Open Water Diver Referral Course, 250 per person plus materials, includes 5 dives PADI SCUBA diver course, 200 per person plus materials, includes 3 dives. 15 PADI Specialty Diver courses offered, 150 per person plus materials, includes 3 dives |
Dinghy: | 15ft |
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Dinghy HP: | 50 |
Dinghy Pax: | 8 |
Adult Skis: | Yes |
Knee Board: | Yes |
Snorkel Gear: | Yes |
Tube: | Yes |
Skurfer: | Yes |
WakeBoard: | Yes |
PaddleBoard: | Yes |
2 Man Kayak: | Yes |
Float Mats: | Yes |
Swim Platform: | Stern Scoops and platform |
Boarding Ladder: | Stern Transom |
Beach Games: | Yes |
DeepSea Fishing: | Yes |
Fishing Gear: | Yes |
Gear Type: | Various |
# Fish Rods: | 4 |
UnderWater Cam: | Yes |
UnderWater Video: | Yes |
Sail Instruct.: | Yes |
Other Toys: | |
2 Sea Scooters, Sublu Brand Snuba – Third Lung – Onboard Kite Gear Purchased, 2 Boards, 2 Kites, 1 Harness and 1 Bar Mini Malibu Surf Board Kneeboard Wakeboard 3 Stand-Up Paddle Boards Tube Floating Mat 2 Bote Floating Chairs Sunchill Snorkel Gear 4 Fishing Rods and Tackle Spearfishing Equipment Onboard (USVI Only) Underwater Lights Sun Shade Shibumi w/ 8 Deck Chairs & Cooler Bags for Drinks |
Internet: | Onboard WIFI |
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BBQ: | Yes |
VCR DVD: | Yes |
Salon Stereo: | Yes |
Num CDs: | Music |
CamCorder: | Yes |
Board Games: | Yes |
Num Books: | Yes |
iPod: | Yes |
Other: | |
Entertainment: Speakers on Deck Sonos Sound Units Karaoke Machine Movie Projector and Screen Fire Stick TV and Sports Streaming Unit 4 Hair Driers 3 Hair Straighteners 1 Steam Iron Shower Gel, Shampoo, Conditioner, Sun Creams (Reef Friendly) Cabin and Beach Towels Mid-Week Linen Change of Cabins Soda Stream | |
Amenities | |
Voltages: | 220V and 110V |
AC: | Full |
AC Night: | Yes |
Hair Dryer: | Yes |
Special Diets: | Inq |
Kosher Diets: | Inq |
Nude Charters: | Inq |
Guest Smoke: | Transom steps |
Crew Smokes: | No |
Guest Pet: | Yes |
Children?: | Yes |
Min Age: | no |
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Captain Bio Coming Soon!
Chef Kathryn
Born and raised in Central Florida, Chef Kathryn developed a deep love for the ocean early on—surfing and fishing along the coast before eventually taking up sailing as an adult. Her natural affinity for the water has grown over the years through racing regattas on the Chesapeake Bay, sport fishing, and crewing passages aboard private yachts. These experiences have awarded her thousands of nautical miles throughout the Caribbean and along the Eastern Seaboard of the United States.
Kathryn’s culinary journey began at just 14, working in a local deli after school. She quickly rose through the kitchen ranks, eventually stepping into line cook roles in high-volume restaurants, where she thrived under pressure. After time away to explore other ventures and raise a family, she returned to hospitality to run her family’s bar—reigniting her love for crafting meaningful experiences through food and service.
Over time, Kathryn’s relationship with food evolved into something deeply holistic. Cooking became a way to connect people, honor local environments, and nourish both body and soul. Inspired by her extensive travels, her cooking style is eclectic and intuitive—she may serve fresh ceviche one day and prepare local fare from the port the next. She is passionate about clean, fresh ingredients and tailoring every meal to guest preferences and dietary needs, including gluten-free, vegetarian, and allergy-conscious requests.
A registered nurse as well as a chef, Kathryn embodies the intersection of care and cuisine. After the COVID pandemic, she leaned into travel, cooking, and mindful living—which eventually led her to the world of yachting, where all her passions converge.
When she’s not in the galley, Kathryn enjoys staying active and grounded—spending time with her three children, camping, fishing, hiking, skiing, golfing, going to concerts, and working out. For her, cooking aboard a yacht is not just a job—it’s a mindful labor of love, delivered with warmth, skill, and a genuine joy for making every moment onboard unforgettable.
“Cooking is not just what I do. It’s a mindful labor of love—to create something with quality ingredients, that is nourishing and delicious, tailored to the client’s preferences and conscious of the environment.” – Chef Kathryn
Deckhand / Stew Caitlin Green
With a deep love for the ocean and a drive for adventure, Caitlin Green has spent the past three years working aboard sailing and power catamarans along the East Coast and beyond. She has logged over 8,000 nautical miles, from the quiet anchorages of Chesapeake Bay to Fort Lauderdale’s busy waterways and through the locks of the Panama Canal.
As a Deck/Stew, Caitlin brings a solid foundation in both exterior and interior yacht operations. Whether handling lines, assisting with water sports, standing watch, or setting up for guest arrivals, she approaches every task with focus and enthusiasm. She’s equally at home mixing an Espresso Martini as she is running the deck, and her dedication to seamanship and safety is reflected in her recent achievement of a 200 Ton Captain’s License.
Earlier in life, Caitlin worked in hospitality, first waitressing and later managing a bed and breakfast overlooking a bay known for its whales. Those experiences honed her eye for detail and service, skills she now brings to life at sea.
Joining Ripple is a proud step for Caitlin, and she’s eager to help create smooth sails, good memories, and plenty of laughs for guests along the way.
DAY BREAK
Shakshuka
Eggs poached in tomato gravy with feta, parsley, toast, and crispy bacon.
French Toast
Buttermilk French toast topped with berries and powdered sugar, served with bacon.
Bagel Board
Scrambled eggs, smoked salmon, cream cheese, crispy bacon, and avocado.
Frittata
Eggs baked with cheese, spinach, and peppers, served with toast and bacon.
Avocado Toast
Crunchy bread topped with mashed avocado, tomato, and microgreens, with eggs made to order and fresh fruit.
Homestyle Breakfast
Potatoes, crispy bacon, and eggs any style.
Gluten-Free Banana Muffins
With honey butter, fresh fruit, and soft-boiled eggs.
Brioche French Toast
With bacon and eggs.
Yogurt Parfait
Fruit and granola parfait with croissant and soft-boiled eggs.
Frittata & Mimosas
Departure breakfast with fresh-baked frittata and mimosas.
MIDDAY
Classic Shrimp Caesar
Shrimp with crisp romaine, Romano, parmesan, cracked black pepper, and homemade Caesar dressing.
Harvest Chicken Salad
Pulled roasted chicken with spring mix, strawberries, and grapes.
Gourmet Hamburger
Grilled on a brioche roll with provolone, tomato, lettuce, sautéed onions, pickle, and garlic aioli, served with crisps and lemongrass bush tea.
Caribbean Jerk Grilled Wings
With carrot and celery sticks.
Cuban Sandwich
Pulled pork, ham, Swiss, pickles, and mustard pressed on toasted bread, served with chips.
Authentic Mexican Street Tacos
Sirloin steak with onions and cilantro lime aioli on corn tortillas.
HORS D’OEUVRES
Shrimp Pinchos
Grilled shrimp skewers served with local rhum punch.
Roasted Cauliflower
With cranberries, toasted almonds, pickled onion, mint, and warm lemon tahini drizzle.
Meat, Cheese & Cracker Board
Melon Prosciutto Salad
With fresh mint and honey drizzle.
Assorted Local Fish
Served sashimi-style.
Fresh Hummus & Olive Crostinis
Grilled Pineapple
Charcuterie Board
Cheeses, cured meats, grapes, olives, dried fruit, crackers, and nuts.
Mexican Dip Board
Homemade guacamole, salsa, and queso with tortilla chips.
Hummus Platter
With celery, peppers, and flatbreads.
MAIN
Puerto Rican Pollo Guisado
Stewed chicken with rice, beans, and yuca.
Local Rainbow Runner
Pan-simmered in lemon ginger sauce.
Bacon-Wrapped Pork Loin
With fennel & arugula salad, sweet potato purée, and gravy.
Roasted Local Snapper
With sautéed spinach and cheese polenta.
Surf & Turf
Grilled ribeye and shrimp with mushrooms, onions, and roasted parmesan-garlic potatoes.
Linguini alla Carbonara
Handmade pasta with parmesan reggiano and guanciale sauce.
Fresh Caribbean Lobster
Grilled lobster served with mac & cheese casserole.
Scallops & Mushroom Risotto
Seared scallops over creamy risotto.
Salmon & Lemon Spinach Orzo
Pan-fried salmon with creamy lemon spinach orzo.
Chicken Fajita Bowls
Grilled chicken with jasmine rice, onions, peppers, corn, avocado, sour cream, and cheese.
Ribeye Steak
With garlic mashed potatoes, asparagus, carrots, and steak sauce.
DESSERT
Fresh Local Mango Sorbet
Light and refreshing sorbet made with ripe local mangoes.
Toasted Coconut Rice Pudding
Creamy rice pudding topped with toasted coconut.
Apple Rose Turnover
Delicate pastry shaped like a rose, drizzled with honey.
Warm Gluten-Free Brownies
Served with vanilla ice cream.
Homemade Cheesecake
Classic cheesecake topped with guava syrup.
Lemon Panna Cotta
Silky lemon custard set with cream, topped with fresh zest.
Rhum Cake
Moist Caribbean cake infused with local rum.
Brownies & Ice Cream
Rich chocolate brownies paired with vanilla ice cream.
Lemon Posset
Tangy lemon custard topped with fresh raspberries and mint.
Strawberry Mousse
Fluffy strawberry mousse topped with fresh cream.
Crème Brûlée
Traditional custard finished with a caramelized sugar crust.
SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
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Summer 2025 | $31,000 | $32,000 | $33,000 | $34,000 |
Winter 2025 to 2026 | $37,000 | $38,000 | $39,000 | $40,000 |
Summer 2026 | $33,000 | $34,000 | $35,000 | $36,000 |
Winter 2026 to 2027 | $39,000 | $40,000 | $41,000 | $42,000 |