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Catamaran The Annex

Where Luxury meets adventure!

The Annex offers an stylish and fun platform for family or friends to have a sailing vacation of a lifetime in the Caribbean!

The yacht’s large entertainment and lounging flybridge is one of the features that separate The Annex from other catamarans of a similar length.

5 guest cabins include two cabins up on the salon level with access to the forward cockpit and three cabins down with great water views. One of the cabins can be split into twin beds. All cabins have private en-suite bathrooms with electric toilets and separate shower stalls.

The yacht comes with an extensive list of water toys and a fun, active crew to assist in any way.

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7-Night Charter Rates
From
$32,000 (2 passengers 7 nights)
To
$35,000 (10 passengers 7 nights)*
Details
Guests
Up to 10
Guest Cabins
5
Length
58
Cabin Layout
5 queen cabins ensuite
Designer
Leopard
Launched
2013
Home Port
West End, Tortola, BVI
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The Details

Availability & Rates

Upcoming 12 Months Reservation Calendar:

Available:
Available weekend day:
Hold/Option:
Booked:
Unavailable:
Caribbean off season:
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Note: this calendar is not always 100% current. Please Contact us contact us for more information about available dates aboard this yacht.
Hours required between charters: 48, Inquire for 24

7-night Charter Rates by Group Size

Specs & Cabin Layout

Specifications

Length
58
Designer
Leopard
Flag
Cayman Islands
Guests
10
Accomodation
Guest Cabins
5
Location
Home Port
West End, Tortola, BVI
Menu

SAMPLE MENU – CHEF JESSICA

Day 1

Breakfast

Savory croissant sandwich w/scrambled eggs, prosciutto, arugula, brie and sundried tomato spread

Fruit salad

Blueberry muffins

Lunch

Caribbean braised chicken roti (or vegetarian) served w/ salads

Watermelon feta basil salad

Chickpea and red pepper salad

Canapés

Homemade Hummus Duo: Roasted red peppers w/ toasted pine nuts and Beetroot w/feta

Served w/ seasonal crudities and fried tortillas

Dinner

Pistachio crusted Pork tenderloin w/ orange and brandy reduction, thyme infused sweet potato puree, grilled asparagus

Dessert

Rum infused apple roses w/ homemade caramel sauce

 

Day 2

Breakfast

Bagel board w lox, truffled cream cheese, fried eggs, cold cuts and bacon

Fruit platter

Banana bread

Lunch

Burrata, roasted peaches, Prosciutto salad w/ balsamic reduction, candied walnuts and feta

stuffed green olives

Served w/ fresh focaccia

Canapés

Classic tomato Bruschetta w/ fresh basil oil on black pepper and garlic crostini drizzled w/ balsamic reduction and aioli

Dinner

Butter poached Mahi Mahi w/ capers beurre blanc, julienne carrot slaw and saffron rice

Dessert

Key Lime Pie w/ginger and coconut crust

 

Day 3

Breakfast

Poached Egg Florentine on English muffin w/ side of oven roasted potatoes and bacon

Green smoothie

Yogurt parfait

Lunch

Tropical curried chicken salad (heart of palm, grilled pineapples, avocado, grapes)

w/ mango and yogurt dressing

Served w/ French baguette

Canapés

Homemade Tzatziki w/ falafels

Dinner

Flame seared filet mignon, brandy and red wine cream peppercorn sauce, Irish champ mash and balsamic roasted bacon and sprouts

Dessert

Bailey’s infused crème brûlée

 

Day 4

Breakfast

Baked ham wrapped cheddar and egg cup w/breakfast sausage

Fruit platter

Banana oat fritters

Lunch

Seared tuna niçoise salad w/creamy Dijon dressing (garden fresh tomato, roasted new potatoes, soft boiled eggs, garden green beans and kalamata olives)

Served w/ fresh made Italian seasoned buns

Canapés

Charcuterie board w/Phyllo wrapped baked brie, onion chutney, cured meats and cheese selection, fresh bread

Dinner

Cajun spiced grilled shrimp w/ shredded crab meat over a bed of “Rasta Pasta” (Tagliatelle w/ red, yellow and green bell peppers) w/ arrabbiata sauce

Dessert

Poached Pears w/Grand Marnier whipped cream and candied pecans

 

 

Day 5

Breakfast

Mediterranean inspired frittata w/ feta, tomato spinach

Pineapple carpaccio

Croissants

Lunch

Grilled shrimp skewers on kale Caesar salad w/homemade croutons, parmesan tuile, charred lemons and crispy bacon

Canapés

Mini Pulled pork sliders, Jack Daniel’s spiked BBQ sauce, green apple and cabbage slaw

Dinner

Pan seared Red Snapper w/mango pineapple salsa

Toasted coconut rice

Flame grilled jerk seasoned broccolini

Dessert

Strawberry and coconut sundae w/ Chocolate covered strawberries, fresh strawberry coulis and toasted coconut

 

Day 6

Breakfast

“Pan-cuterie” breakfast board w/ mango and classic pancakes w/ berry coulis and dulce de leche

Feta egg scramble, bacon and homemade hashbrown

Lunch

Vietnamese inspired Bahn mi sandwich w/seared sirloin (Baguette, pate, pickled carrots, coriander, cucumber, kewpie & Maggi sauce)

Served w/ rice noodle, sesame and edamame salad

Canapés

Mediterranean inspired baked feta w/ fresh rosemary and thyme, confit cherry tomatoes, baked olives and garlic served w/ pita and crostini

Dinner

Sous-vide Duck breast w/ red onion and thyme marmalade served w/ duck fat seared gnocchi and honey glazed root vegetables

Dessert

Rum Fudge Pie

 

Day 7

Breakfast

Breakfast burrito w/ homemade tortilla egg, refried beans, avocado, bacon/sausage w/pico de gallo

Fruit platter

Cinnamon rolls

Lunch

Barbacoa inspired tacos (pulled beef cheeks) w/pickled red onions, Pico de gallo, avocado and lime crema, coriander, cotija

Canapés

Fresh guacamole served with homemade fried tortilla chips and fried plantain chips

Dinner

Slow cooked Pulled pork enchiladas w/homemade sauce topped w/ pico and fresh avocado

Family tradition slow cooked borracho beans bacon and chorizo

Spanish Rice

Dessert

Oreo cheesecake w/ chocolate ganache

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