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STARRY NIGHT

$19,000- $21,000/ per Week Plus Expenses

Welcome to the 2022 Lagoon 46 catamaran Starry Night, the gold standard of the midsize luxury sailing vessels. Spacious beyond her size, Starry Night features day beds, couches, bow beds, a flybridge, and enough exterior places to relax to accommodate every guest as you enjoy your boutique sailing charter experience. Soak up the sun from the comfort of the large comfortable flybridge couch or just take in a beautiful evening under the stars while enjoying the top-quality service experience provided by your knowledgeable and professional crew. Enjoy the customized dining experiences as you and your loved ones are treated to three first class meals onboard each day. Take advantage of daily trips to stunning beaches, new islands, water-sports activities, and on-land experiences, all guided and facilitated by your expert crew. In addition to the world class sailing grounds of the Virgin islands, the water sports experience offered by Starry Night includes two sea scooters, two battery powered Nomad Snuba devices, two stand-up paddle boards, snorkel gear for each guest, oversized noodles, floating dock, and trolling fishing equipment. For the adrenaline partial guests, Starry Night also features tow-sports including tubing. A charter with Starry Night in the Virgin Islands also offers the possibility of a variety of incredible off-vessel water sports experience possibilities including: rendezvous dives, kite boarding, guiding fishing tours, parasailing, and so much more. Starry Night hosts up to 6 guests in three queen-sized, air-conditioned cabins. Each cabin features its own, private ensuite bathroom with a separate shower. Each room is equipped with outlets, USB charging, ocean views, and daily cabin service. Don’t wait to book this fabulous Caribbean experience on Starry Night.

Accommodations

3 Queen cabins with ensuite bathrooms

  • Cabins

    3

  • Queen(s)

    3

  • Showers

    3

  • Wash Basins

    3

  • Heads

    3

  • Electric Heads

    3

Amenities

  • Helipad

    No

  • Deck Jacuzzi

    No

  • Air Conditioning

    Full

  • Sun Awning

    No

  • Hammock

    No

  • Wind Scoops

    No

  • Bimini

    Yes

  • Hair Dryers

    Yes

  • Wheelchair Access

    No

  • Helipad

    No

  • Deck Shower

    Yes

  • Stabilizers

    No

Onboard Entertainment

  • Salon Stereo/Music

    Yes

  • Board Games

    Yes

  • Sat TV

    No

  • iPod/MP3 Hookups

    Yes

  • DVDs/Movies

    No

  • CDs/Music

    Yes

  • Gym Equipment

    No

Water Entertainment

  • Windsurfer

    No

  • Snorkel Gear

    Yes

  • Tube

    Yes

  • Scurfer

    No

  • Wakeboards

    No

  • Kayaks - 1 Man

    No

  • Kayaks - 2 Man

    No

  • Floating Mats

    Yes

  • Beach Games

    No

  • Fishing Gear

    Yes

  • Under Water Camera

    No

  • Under Water Video

    No

  • Stand-up Paddle

    Yes

  • Sea Bobs

    No

  • Sea Scooters

    Yes

  • Deep Sea Fishing

    No

  • Sailing Instructions

    No

  • Dinghy

    12ft Highfield

  • Dinghy HP

    15hp

  • Dinghy pax

    8

  • Swim Platform

    No

  • Boarding Ladder (Loc/Type)

    Yes

  • Fishing Gear Type

    Trolling

Scuba Diving

  • Scuba

    Yacht offers Rendezvous Diving only

  • Air Compressor

    Not Onboard

  • License Info

    -

Technical Details

  • Ice Maker

    Yes

  • Generator

    Yes

  • Elevators

    No

Charter Types

  • Special Diets

    Yes

  • Kosher Diets

    Inq

  • BBQ

    Yes

  • Gay charters

    Yes

  • Nudist Charters

    Inq

  • Crew Smokes

    No

  • Pets Onboard

    No

  • Guest Pets Allowed

    No

  • Children Allowed

    Yes

Green Initiatives

  • Make drinking water tested for purity

    Yes

  • Re-usable water bottles

    Yes

  • Other Green Initiatives

    We use organic/locally grown produce when available. We provide guests with reef friendly sunscreen and bath products/toiletries. We provide filtered water to limit single use plastics. We provide re-usable water/beverage tumblers to limit plastic/disposable cup use. We use marine/reef friendly dish soap and cleaning products for the interior and exterior of the yacht. We use re-usable grocery bags. We provide information to our guests on the best practices for 'Traveling Green' Inspiring our guests on the importance of the preservation of our oceans and the beautiful islands in which we vacation.

Rates

Minimum Maximum
$19,000 $21,000
Available
Booked

December 2024

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Captain

Name

Murray Hiscock

Crew

Name

Antigua (Tiggie) Steward

Name

Chef

Brief

MEET YOUR CREW:
CAPTAIN: Murray Hiscock
CHEF: Antigua (Tiggie) Steward

A dynamic duo
Murray, born and bred in South Africa and hailing from a family of sailors who represented South Africa at multiple world championships, he has saltwater in his veins. He discovered his passion for racing and commanding keelboats and Hobie cats, boat building, and yacht rigging alongside his father, embracing the ocean’s challenges from a young age. He brings extensive experience to the team as a qualified RYA Yacht Master, with two Atlantic crossings and multiple Southern Ocean races under his belt, a testament to his dedication and love for the sea. His love for the outdoors also extends to motocross, kayaking, mountain biking, and hiking.

Antigua, with roots in both South Africa and Annapolis, Maryland inherited her love for sailing from her father, a renowned professional sailor who holds a world record for a solo circumnavigation in an open-top 19 ft keelboat. From racing dinghies in her youth to commanding her own keelboat by the age of 14, Antigua brings a wealth of experience and a taste for adventure as the team’s chef and first mate.
Antigua developed a passion for cooking early on, inspired by her love for flavors and creativity in the kitchen.
Growing up in Annapolis, she honed her culinary skills alongside her sailing adventures, blending her expertise as a chef with her prowess as a sailor. From experimenting with fresh catches aboard her family’s boats to crafting delicious meals for her sailing crew, Antigua’s culinary creations are as adventurous and seasoned as her seafaring spirit. Her dedication to both the art of cooking and the thrill of the open water defines her as an integral part of the team, bringing enthusiasm and enjoyment to every charter.

Together, Murray and Antigua embody a blend of skill, passion, and a sense of adventure.
They look forward to welcoming you aboard for a memorable island vacation.

Tiggie's Sample Menu

All breakfasts will be served alongside seasonal fruit, a coffee/tea and fresh fruit juices.

Vegan, vegetarian, lactose- and gluten-free replacements available upon request.

Please inform your chef of any dietary restrictions/allergies before your arrival.

This menu is a sample and is subject to change depending on the availability of produce, personal preference and dietary restrictions.

 

Breakfast

Build your own bagels: freshly baked bagels, toasted and served with an assortment of toppings: scrambled egg, crispy bacon, turkey ham, smoked salmon, cream cheese, tomatoes, cucumber, pickles, red onion and capers

Classic French crepe with an egg cooked on top with syrup and cinnamon powdered sugar or a choice of classic French toast served with a drizzle or maple and bananas. Served with a side of hashbrowns

Toasted sourdough bread with a perfectly poached egg and crispy bacon, on a bed of smashed avocado. Topped with a sprinkle of goat’s cheese and red chilli flakes. Finished with a drizzle of balsamic glaze

Traditional Mediterranean Shakshuka with feta cheese, avocado and fresh cherry tomatoes. Served with fresh ciabatta and crispy bacon

Freshly baked croissants loaded with creamy spinach and scrambled egg, crispy bacon, crisp tomatoes, sauteed mushrooms and a slice of cheese

Perfectly poached egg on top of crispy bacon and a freshly baked English muffin finished with boat-made Hollandaise sauce

All American breakfast with sunny-side-up eggs, crispy bacon, fluffy pancakes and brioche waffles

 

Lunch

Blackened shrimp tacos with a fresh mango salsa in a flour tortilla. Served with tortilla chips, guacamole and fresh salsa

Mediterranean chicken served in a boat-made pita wrap with Greek salad and fresh tzatziki

Caprese chicken sandwich with mozzarella, tomato, basil and a balsamic glaze on top of grilled chicken on a French roll. Served alongside Chef Antiguia’s famous “Billy Goat Salad”

Maryland crab cake salad with tricoloured quinoa, seasonal vegetables and a boat-made Remoulade sauce

Tuna Poke Bowls: Freshly caught and marinated tuna served on white sticky rice with julienne vegetables and a siracha aioli

Slow-cooked BBQ pulled pork sliders with tangy coleslaw served on a sesame bun, alongside char-grilled corn and fresh-cut fries.

 

Appetizers

Cocktail prawns served over romaine lettuce, with a decadent cocktail sauce

Smoked salmon and cream cheese cucumber rolls

Caprese skewers with tomato, mozzarella and basil, drizzled with balsamic glaze

Crispy spring rolls with julienne vegetables, served with soy sauce and sweet chilli dipping sauces

Caramelised onion and brie phyllo pastry cups served on a bed of arugula with roasted walnuts.

Tomato and red onion bruschetta

Cauliflower cheese croquets served with black garlic aioli

 

Dinner

Mahi Mahi Thai red curry on coconut infused basmati rice with steamed broccolini and a mango salsa

Fillet Mangion with roast asparagus, fondant potatoes and a cranberry balsamic compote

A rich and creamy beef lasagna, layered with onions, garlic and ground beef and lathered in a succulent bechamel sauce topped with mozzarella. Served with a Caesar salad and roasted mixed vegetables

Honey mustard pork tenderloin served on a roast butternut puree with butter-parmesan green beans

Slow-cooked braised beef short rib with potato puree and cinnamon roasted carrots. Served with a red wine reduction

Creamy Cajun prawn linguine

Rack of lamb with Dijon mustard glaze and roast potatoes

 

Dessert

Traditional Key Lime Pie

Vanilla Crème Brule

Oreo Cheesecake

Boozy Tiramisu with Kahlua and Amaretto

South-African Peppermint Crisp Tart

Dark Chocolate Brownie with vanilla ice cream

Malva pudding with boat-made custard tart

 

 

 

 

 

 

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Guests 6

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Cabins 3

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Crew 2

Size / Year Built / Builder

46.00 Ft/2022

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Summer Area

Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

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Winter Area

Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Rates Availability

Catamaran specifications

  • Beam

    26

  • Draft

    4.3

  • Type

    Cat

  • Cabin beds

    3

Layout

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