Fabulous 2012 45′ Lagoon catamaran featuring 3 queen guest cabins each with private ensuite head with separate shower stall, full air conditioning and the most luxurious french linens available. Top flybridge seating and padded sundeck plus fordeck cockpit for the perfect happy hour setting around.
Accommodations consist of 3 Queen berths with private head and shower stalls, 2 aft and 1 forward
Yacht Rates in USD
Rates are all inclusive of food and standard bar, cruising permits and licenses are paid by boat
Scuba: Rendezvous diving arranged as needed at guest’s expense
Captain: Shane Taylor
Anne is originally from the Netherlands and has lived in the English countryside as a child. At the age of 5 years she moved to Cape Town, South Africa. During her school years she competed as a Figure Skater. When she was 18, she packed her bags and moved to the busy city of London and worked in one of the most popular hostels in the city. After studying Marketing she worked at the Hilton Hotel in Cape Town. Always having had a passion for water, she quickly developed a love for sailing and used her administrative and hospitality skills to become the sole Chef/Stew of a luxury motor yacht out of So. Africa. Anne loves cooking and trying new recipes to add to her culinary skills and happy to accommodate vegetarian, vegan and specialty diets.
Together, Shane and Anne use their passion for wining and dining, cooking, entertainment and sailing to provide an unforgettable holiday in one of the most beautiful parts of the globe.
*All breakfast served with your choice of freshly ground coffee or tea, fresh fruit juices and a selection of cereals, yoghurts, platter of fresh local fruit and boat baked breads with preserves.
Pancakes- with a topping of your choice- Fresh berries and White Chocolate sauce; Banana and Toffee; Cinnamon and Fresh Lemon Juice or Real Maple Syrup
Waffles à la Mode- Waffles with homemade Ice Cream and Strawberries drizzled with Syrup
Sweet or Savoury French toast- Your choice of Cinnamon and Maple Syrup or Thyme infused Mushroom, grilled with Cheese
Croissant- Turkey, Bacon or Smoked Salmon with Cheese, on a bed of Rocket and Avocado
Omelette- 2/3 Eggs with Balsamic Caramelized Onions, Basil and melted Brie
Classic Bacon and Eggs- Eggs to the style of your choice with Crispy Bacon, Grilled Tomato and a Rosemary infused Hash Brown
Eggs Benedict- Poached Egg on a bed of Fresh Spinach, Grilled Brown Mushroom topped with a Silky Hollandaise Sauce
Chilled Melon wrapped in Prosciutto Ham with Ginger and Fresh figs
Tricolore Salad- Italian Buffalo Mozzarella with Ripe Vine Tomatoes, Avocado and Basil-Pine Nut Pesto
French Onion and Gruyere Tart with Green Herb Salad and Dijon Mustard dressing
Baked Goats Cheese Salad- Perfectly baked Goats Cheese on a mixed bed of Salad Leaves with Walnuts and a Light Herb and Lemon Dressing
Mango and Spicy Beef Salad
Spaghetti with Clams, Chilli Garlic and Lemon
Smoked Chicken Ciabatta with Zesty Paprika Mayonnaise, Avocado, Rocket and Wasabi
Canapés: Crab and Corn Cakes; Nachos with Salsa and Guacamole; Sundried Tomato and Bononcini Pastry Cups; Crisp Toast with Caper and Anchovy Tapenade; Sesame Crackers with Crispy Scallops and Wasabi Mayo; Lamb Frickadel with Sweet Chilli Dip; Bruschetta topped with Cream Cheese, Chives and Salmon
Beef Carpaccio- Thinly sliced topped with Rocket and Parmesan Shavings drizzled with a Light Herb and Mustard Dressing
Baked Camembert- Half a French Camembert Round, stuffed with Garlic and Rosemary with a Sweet Cranberry Sauce. Served with Melba Toast
Beef Satay with Coconut and Chilli Coriander Peanut Sauce
Grilled Asparagus- Warm fresh Asparagus served with a Smooth Hollandaise Sauce and Parmesan Shavings
Oven baked Creamy Garlic Mushrooms, Crumbed and topped with Cheese. Served with French Bread
Seared Scallops with Pea Puree and Shallot Vinaigrette
Wild Mushroom and Thyme Tart with Garlic Blanched Green Beans and Truffle Oil
Cannelloni- Oven Baked Spinach and Ricotta stuffed Cannelloni tubes covered in a Garlic, Tomato and Basil Sauce, topped with a Classic Béchamel and Parmesan.
Beef Fillet Medallions with Red Wine Reduction- served with Dauphine Potatoes and Legumes
Grilled Mackerel- with Bay Leaf and Lemon Sauce served with Roasted Red Peppers and a Bean, Ricotta and Mint Salad
Oven Baked Chicken Breast- Stuffed with Spinach and Ricotta, wrapped in Bacon. Served on a Bed of Rice or Potato Mash
Mixed Vegetable Pasta- Your choice of Pasta with Mixed Garlic and Herb Roasted Vegetables, topped with Warm Sundried Tomato Ch?vre
Rack of Lamb- Served with Roasted Garlic Tomatoes, Sautéed White Wine Mushrooms and Baby Spinach
Risotto Stuffed Tomatoes- Juicy Tomatoes stuffed with Creamy Risotto topped with Feta, Crumbed and Grilled. Served with a Balsamic and Thyme Glaze
White Chocolate Cheesecake with Strawberry Coulis and Milk Chocolate Shavings
Profiteroles with Chocolate Sauce
Mini Pineapple Pavlova
Toffee Banana with Cinnamon Ice cream
Chilli Chocolate Mouse Trio
GYPSY PRINCESS GUESTS COMMENTS
I am speaking for the 5 of us when I say how glorious our reunion trip with you both has been.
The service and food presentation were lovely; tasty and healthy meals, great cocktails and wines but most
Maggie, Matt, Eileen, Keith, Alice
May 25 – June 1, 2013
Two weeks ago we got maried and one week ago we found you and the Gypsy Princess!
The things we will never forget about our adventures on your boat:
We are addicted , see you next year for our anniversary sail.
With much love and appreciation,
Allison and Kandis
Thank you for an amazing week on the water.
May the seas rise to meet you
May God continue to bless your journey and keep you safe
Mike, Jennifer, Mikey, Dominique, Jeff
APRIL 6-13, 2013
Where to begin….I guess from the beginning. From the moment we were greeted and stepped onto the boat we knew we were in paradise and starting a dream vacation.
MARCH 23-30, 2013
Dear Achilleas and Cleo,
After 34 years back in the BVI, it was a great pleasure to have you show us all the same places that we went to sooo many years ago.
MARCH 9-16, 2013
Thanks you for a wonderful and relaxing week in the BVI’s.
MARCH 1-8, 2013
The both of you together make a great team!
Thank you and much love.
Thank you for showing us the beautiful grenadine Islands.
We will always remember our 35th anniversary in the Windward Islands!
Dear Achilleas & Cleo,
Thanks you for your hospitality and kindness.We have enjoyed our holiday aboard Gypsy Princess, particularly Lorenzo who loved the sea toys he found on board!
New Years 2013-2013:
BVI 27 DEC – 03 JAN
Achilleas, Cleo & Gypsy Princess,
WOW, what an amazing adenture our trip has been.
Some of our top memories include:
And some famous quotes:
We will miss you!!! See you next year!! Best wishes!!
8 August – 12 August, 2012
We cannot thank you enough for your hospitality, food drinks and most of all, your friendship!
Where do I even start? I had a fabulous time and couldn’t ask for a better captain and chef.
Thanks for the best vacation ever ever!!
JUNE 23 – 30, 2012
Achilleas and Cleo,
I cannot tell you what a wonderful vacation we have had.
Cleo, the food was amazing, you are a wonderful cook and an even better hostess.
Ramona, Julie, matthew
Achilleas and Cleo,
Thank you Thank you Thank you!!