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Yacht Description

BABAC yacht is a 76.00 ft long sailboat catamaran and spends the winter season in St Vincent & Grenadines. It was built by Lagoon in 2018. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins.

The sailboat features 2 x Volvo D4 180hp 1 Onan 27kw 1 Onan 19kw engines .


Sleeps 8 guests in 1 Master Cabin, 2 Double Cabins and 1 Double Cabin convertible into 2 Singles

BABAC Yacht Details








Built by

$62,000 - $78,000

Weekly price low-high season


Salon Stereo: Yes
Nude: Inq
Crew Pets: No
Special Diets: Inq
Kosher: Inq
Gay Charters: Inq
Crew Smokes: Inq

Price Details

Price from: €62,000

High season rate: $78,000

Christmas week 1-8 Guests: 75 000 USD per week
New Year's week 1-8 Guests: 78 000 USD per week


Tube: Yes
Guests: 8
Pref Pickup: BVI
Draft: 1.9
Cruising Speed: 8
Helipad: No
Maxspeed: 11
Other Pickup: St. Thomas
Built: 2018
Cabins: 4
King: 1
Queen: 3
Heads: 4
Electric Heads: 4
Jacuzzi: No


BBQ: 0
AC: Full



More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication: WiFi depends on location. 4G SIM Cards or Marina WiFi
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: 505 Williams Diesel Jet tender
Kayaks 1 Pax: 0
Kayaks 2 Pax: 0
Dinghy Hp:
Floating Mats: 0
Dinghy Pax:
Swim Platform:
Water Skis Adult: Yes
Boarding Ladder:
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: 0
Beach Games: 0
Wave Runners: 0
Fishing Gear: 0
Kneeboard: 0
Fishing Gear Type:
Windsurfer: 0
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes


Crew Information

Captain: Dylan Burn

Dylan Burn - Captain

Before starting his sailing career, Dylan was a beach lifeguard and worked for Sea search and rescue. He started working on the rescue boats and finished his rescue career jumping out of helicopters as a rescue diver.

Dylan started his sailing career in Cape Town, South Africa. He sailed boats between Cape Town and Namibia. After chartering in Mozambique and Madagascar, he started chartering in the British Virgin Islands. Since then Dylan has done multiple Atlantic crossings, exploring the Mediterranean and the European West Coast. Dylan has spent most of his last 4 years exploring the Caribbean. “I absolutely love the Caribbean. So many beautiful islands to choose from. I have really enjoyed my time exploring the raw beauty of the Caribbean. There is something here for everyone. We are super blessed to be able to share all these great moments with guests from all over the world.”

Dylan is definitely an adventure seeker. His hobbies include Surfing, free diving, scuba diving, spear fishing and of course sailing, You can expect a great time sailing with Dylan. Snorkelling magical reefs, wake boarding in tranquil bays, learning how to sail and navigate, sunset cocktails with interesting conversations and endless laughs.

Nina-Sue Hopkins - Chef/Stewardess

Nina-Sue grew up on a wine farm with a family who have always been passionate food and wine lovers.

Nina-Sue attended a top-notch cooking school in South-Africa where she earned a culinary certificate. She also studied dramatic arts and worked in the entertainment industry for a while before she started traveling the world and sailing the seas. Nina-Sue is an advanced diver and absolutely in love with the underwater aquatic wonderland life.

Together Dylan and Nina-Sue welcome you aboard for an active, fun and completely custom tailored trip on BABAC.


Sample Menu

By Chef Kristine Andreassen


Eggs Benedict

Poached Eggs – Canadian Bacon – Herbed Roasted Tomatoes- English Muffins- Hollandaise Sauce- Fresh Herb Pistou

Mini Cinnamon Rolls

Mixed Berry Bowls


Individual Shakshoukas

Baked Eggs- Za’atar Spiced Tomato and Pepper Sauce- Feta Cheese- Cilantro- Warm Pita Triangles

Strawberry Oatmeal Bars

Kiwi and Dragon Fruit


Croque Madame Sandwiches

Fried Egg- Gruyere- French Ham- Béchamel Sauce- County Bread

Chocolate Croissants

Bruleed Grapefruit Halves


Buttermilk Pancakes

Warm Maple Syrup- Chicken Apple Sausages

Honeydew and Blackberry Bowl with Basil and Lime Drizzle



Fontina Cheese- Leeks- Spinach- Basil- Prosciutto- Lemon

Cinnamon Baked Donuts

Baked Pears with Walnuts and Honey


Classic French Omelets

Gruyere Cheese- Asparagus- Crumbled Bacon- Shallot- Thyme

Blueberry Muffins

Mango and Banana Bowl with Coconut Cream


Cured Norwegian Salmon

Beet and Citrus Cured- Herbed Cream Cheese- Fresh Bagels- Red Onion- Tomato- Capers

Chocolate and Cinnamon Crumb Banana Coffee Cake

Apricot and Plum Bowl

Daily Fresh Squeezed Orange Juice

Greek Yogurt and Homemade Maple Granola



Chicken and Kale Salad

Brined Chicken- Kale- Quick Pickled Apples- Gruyere Crisps-Creamy Dijon Dressing

Freshly Baked Rolls

Chocolate Chip Cookies


Tuna Asian Salad

Marinated Yellow Fin Tuna- Cucumber and Soba Noodles-Avocado- Crispy Wonton Strips-Thai Vinaigrette- Sriracha Aioli

Freshly Baked Rolls

Vanilla Madeleines with Lemon and Cardamom Sugar


Balsamic Fig Chicken and Quinoa Salad

Balsamic and Fig Grilled Chicken- Red Quinoa- Shaved Fennel- Celery- Walnuts- Balsamic Red Onions-Dried Cranberries- Gouda Cheese- Diced Fuji Apples- Sherry Vinegar

Freshly Baked Rolls

Peanut Butter Blossom Cookies


Crab Cakes

King Crab Meat- Avocado and Jalapeno Crema- Mango, Red Pepper, and Corn Salsa - Butter Lettuce

Freshly Baked Rolls

Coconut Macaroons with Dark Chocolate


Grilled Lobster Tail Cobb Salad

Caribbean Lobster Tails- Butter Lettuce- Bacon Crumbles- Corn- Cherry Tomatoes- Avocado- Blue Cheese- Egg Wedges- Lemon Tarragon Vinaigrette

Freshly Baked Rolls

Palmiers with Vanilla Bean and Pecan


Grilled New York Strip Steak Salad

Marinated Steak-Mixed Greens-Spicy Candied Walnuts-Gorgonzola Crumbles- Diced Red Apples- Maple Cider Vinaigrette

Freshly Baked Rolls

Dried Fruit, Mixed Nut, and Crystalized Ginger Chocolate Bark


Herbed Goat Cheese Tart and Salad

Goat Cheese- Lemon-Basil-Chives- Dill- Arugula Salad- Heirloom Cherry Tomatoes- House Made Vinaigrette

Freshly Baked Rolls

Key Lime Short Bread Cookies


Hor d’oeuvres

Prosciutto Wrapped Melon

 Honeydew- Cantaloupe- Prosciutto- Parmesan Shards-Balsamic Reduction


Cheese Board

Gorgonzola- Aged Cheddar- Goat Cheese Brie- Gouda-Port Salut- Apple Slices- Fig Preserves- Grapes


Tomato Bruschetta

Garlic Toasts- Heirloom Tomatoes- Basil- Mini Mozzarella Balls- Aged Balsamic Vinegar


Veggie Platter

Carrots- Celery- Cucumbers- Red Peppers- Cherry Tomatoes- Homemade Hummus- Crispy Chickpeas


Baked Brie

Warm Baked French Brie- Spicy Candied Bacon- Apple Slices-Crackers


Coconut Shrimp with a Trio of Sauces

Baked Coconut Crusted Shrimp- Sweet Chili Dipping Sauce- Sriracha Aioli- Tropical Pineapple Sauce


Mediterranean Flatbreads

Homemade Flatbreads- Hummus Base- Zucchini- Roasted Red Pepper- Marinated Artichokes-Manzanilla Olives- Feta Cheese


 Dinner Menus

Starter: Carrot and Avocado Salad

Spicy Roasted Carrots- Avocado Slices- Spinach-Sprouts-Toasted Seeds-Roasted Citrus Dressing- Crème Fraiche

Entrée: Tiger Prawns

Garlic Roasted Prawns- Crispy Rice Cakes- Red Pepper and Preserved Lemon Emulsion-Micro Greens

Dessert: Strawberry Cups

Orange Flower Strawberries-Mint Sugar


Starter: Sea Scallops

Brown Butter Seared Scallops- Basil Pesto- Oven Roasted Heirloom Cherry Tomatoes- Fresh Basil

Entrée: Duck

Crispy Skinned Duck Magret- Peach and Mustard Seed Chutney- Crushed New Potatoes- Arugula- Caramelized Honey Vinaigrette

Dessert: Lemon Meringue Tart

Sweet French Pastry- Lemon Curd- Italian Meringue


Starter: Soup

Pureed Brie and Pear- Brandied Dried Cherries- Diced Pears- Chives

Entrée: Lamb

Herb and Cumin Crusted Rack of Lamb- Salt and Vinegar Crispy Baby Potatoes- Sauteed Greens- Balsamic Reduction

Dessert: Crepes

Buckwheat Flour Crepes- Caramelized Apple Slices- Hot Toffee Sauce- Homemade Vanilla Ice Cream


Starter: Gnocchi

Homemade Gnocchi- Chorizo- Spinach- Roasted Red Peppers- Whipped Goats Cheese

Entrée: Mahi Mahi

Grilled Locally Caught Mahi Mahi- Lemon Roasted Asparagus- Black Garlic Hollandaise Sauce

Dessert: Chocolate Soufflés

Dark Chocolate Soufflés- White Chocolate Cream


Starter: Salad

Warm Cremini Mushrooms- Prosciutto- Shaved Parmesan- Sundried Tomatoes- Mixed Greens- Sherry Vinegar

Entrée: Chicken

Sauteed Free Range Chicken- Homemade Linguine- Roasted Tomatoes- Herbs de Provence- Tarragon- Parmesan

Dessert: Crème Brulee

Grand Marnier- Vanilla Bean- Raspberries- Tuile


Starter: Sashimi

Thinly Sliced Red Snapper- Shredded Daikon- Wasabi Paste- Pickled Ginger- Soy Sauce

Entrée: Pork

Marinated and Grilled Pork Tenderloin- Coconut Green Curry Sauce- Coconut Water Black Rice- Cumin and Lime Spiced Pumpkin Seeds- Cilantro

Dessert: Pavlovas

Individual Pavlovas- Passion fruit Scented Whipped Cream- Kiwi-Mango- Blueberries- Strawberry Gastrique


Entrée: Salad

Heirloom Tomato Slices- Golden Tomato Dressing- Poached and Chilled King Crab Claws- Crispy Caper Remoulade- Chives- Edible Flowers

Entrée: Steak

Port and Spice Marinated Filet Mignon- Rosemary Mashed Potatoes- Shallot Marmalade- Garlic and Cream Demi Glace- Fennel and Celery Salad

Dessert: Bête Noire

Chocolate Ganache Squares- Raspberry Sauce- Vanilla Whipped Cream  

    • BABAC

      Price from $62,000

      High season $78,000

    • Date Format: MM slash DD slash YYYY
    • Date Format: MM slash DD slash YYYY

    Yachts in St Vincent & Grenadines for Winter are 50% reserved. If you are considering a charter in this time period, inquire now!

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