Ebb & Flow
Ebb & Flow is a lavishly appointed and exceptionally well-maintained 2016 Lagoon 560, S2 Imagine Edition. This "fully loaded" yacht is an homage to classic sailing yachts, with full exterior teak decks that pair harmoniously with modern interior design and a focus on comfort throughout all spaces.
The spacious main deck features a large saloon with panoramic views, a gourmet galley, and a dining area that seats up to 6 guests. The flybridge offers even more space to relax and unwind, with plenty of seating, sunbathing areas, and a wet bar. Additionally, a forward sunken settee increases the area for fun in the sun.
Below deck, Ebb & Flow can accommodate up to 6 guests in 3 luxurious cabins. Each cabin has its own private bathroom, and the Owner's cabin even has its own walk-in closet and private balcony.
Whether you're looking for a relaxing getaway with friends or family, or an adventurous sailing vacation, Ebb & Flow is the perfect yacht for you.
Ebb & Flow Sample Menu
Breakfast Plates
Asparagus Shakshuka
stewed tomatoes | asparagus | scallions + garlic | Moroccan spices | local poached eggs | dill biscuits | served with rosemary sourdough and fresh fruit
Caribbean Eggs Benny
tostones | tomato | arugula | local poached eggs | julienne bacon | passionfruit hollandaise
Homemade Granola and Yogurt
blueberries | lemon zest | caribbean honey | coconut oil | grated nutmeg | flax seeds | chia seeds | steel cut oats | Greek yogurt + fresh fruits
Lunch Plates
Pear Prosciutto Pecan Salad
anjou pear | herbed goat cheese | spicy arugula | fig + white balsamic vinaigrette | toasted pecans
Ahi Tuna Bowls
quinoa | edamame | carrots | cabbage | pickled onion | cilantro | lime ginger soy vinaigrette
Tandoori Chicken Skewers
cumin | coriander | turmeric | organic chicken breasts | local greens | pickled onions | lemon yogurt dressing
Hors D'oeuvres
Caribbean Conch Ceviche
scotch bonnet | citrus | passionfruit | coriander
Almond “ricotta” spread (vegan)
blood orange | honey roasted pistachios | basil | honey | cranberry almond crostini
Prosciutto wrapped asparagus
balsamic reduction
Dinner Plates
Locally Sourced Mahi Mahi
8oz, grilled | floral forbidden rice | lime spiced zucchini noodles | mango lime beurre blanc
Black Angus* prime select
grilled to order | crispy parmesan broccolini | pepper cauliflower puree | steak dianne sauce | *Vegetarian option: fennel spiced cauliflower steak
Unadulterated Crab Cakes*
jumbo crab meat | gf panko | lobster broth tomato bisque | curry aioli drizzle | plantain crips | *GF + Vegan Option: artichoke chickpea cakes
Dessert Plates
Lavender olive oil cake | orange bergamot icing
Salted caramel chocolate torte
Avocado cocoa mousse
Pricing
All Inclusive
$31,000
2 people
7 nights onboard
Gourmet meals onboard
Snacks - Fresh Fruit, Popcorn, Granola Bars, Chips, Chocolates, gourmet snacks and more
Beverages
Professional captain and chef and additional crew
Water Sport activities
Wifi internet access
Air Conditioning
Cruising permits, national parks fees, fishing permits, taxes, and BVI port fees
Fuel for the yacht and the dinghy
All Inclusive
$32,000
4 people
7 nights onboard
Gourmet meals onboard
Snacks - Fresh Fruit, Popcorn, Granola Bars, Chips, Chocolates, gourmet snacks and more
Beverages
Professional captain and chef and additional crew
Water Sport activities
Wifi internet access
Air Conditioning
Cruising permits, national parks fees, fishing permits, taxes, and BVI port fees
Fuel for the yacht and the dinghy
All Inclusive
$33,000
6 people
7 nights onboard
Gourmet meals onboard
Snacks - Fresh Fruit, Popcorn, Granola Bars, Chips, Chocolates, gourmet snacks and more
Beverages
Professional captain and chef and additional crew
Water Sport activities
Wifi internet access
Air Conditioning
Cruising permits, national parks fees, fishing permits, taxes, and BVI port fees
Fuel for the yacht and the dinghy
Not included
Crew gratuity: the industry standard is 20% or more of the charter fee.
Shore activities: Meals taken onshore, shopping, off-yacht excursions,
Premium Beverages: any beverages not normally stocked and excessive alcohol consumption
Holidays Offer
Thanksgiving: $36,000
Christmas week: $41,500
New Year week: $43,500
The price is the same for 2, 4, or 6 people and the rates are subject to change.
SPECIFICATIONS
Accommodation details
Capacity: 6 guests
3 Queen cabins
En suite heads: 3
Air conditioning and fans
110 and 220
Amenities
Model: Lagoon Catamaran
Year: 2016
Engines: 2 x 110 hp
Flag: USA
Heated deck showers
Water-maker and generator
WiFi Internet Access
Flat-screen TV in salon
Full surround sound system
i/Device docking station
Cockpit and flybridge speakers
Ice maker
Barbecue
Oko Living Premium Yoga Mats (x6)
Exercise Resistance Bands
Hammocks (x2)
Extensive Stock of Board and Card Games
Water Fun
15’ RIB with 50hp engine
Wakeboard
Water Ski’s (adult and kid’s sets)
2-Person Towable Tube
Subwing
2 Sea Scooters
Stand Up Paddleboards with Kayak
Conversions (3 Single, 1 Tandem)
Floating Mat (8’x5′)
Neoprene Sports PFDs, Noodles, Pool Floats
Beach Games: Bocce, Frisbee, Football, Polish Horseshoes
Beach Lounging: 4 Helinox Beach Chairs, Large Beach Umbrella, Waterproof Speaker
Mermaid Tails (!!!)
Fish and Wildlife Identification Books, Local History Books, General Library
Sailing Instruction is recreational only
SCUBA diving offered
Contact us for more details about the yacht!
Captain Tyler Smith
BTaylor grew up in Central Virginia, splitting summers between driving ski boats on the lake and traveling in the family RV to every state with a road to it. After earning a business degree with honors from Appalachian State University, Taylor pursued a passion for living outside of the box.
Playing in a touring rock band transitioned to extended trekking in South America, which led to bartending in Breckenridge, Colorado. After a few years of the ski bum life, the dream of setting off for points unknown in a sailboat started to form.
He jumped head first into sailing and within a short period he was a licensed captain living aboard and traveling on his own boat.
Chef Margaret Harrington
Margaret also hails from the Blue Ridge Mountains of Virginia. She has sailing in her genes from her father who captained classic windjammers in Maine.
She began traveling internationally early on and developed a love for traditional recipes and appreciation for the way a good meal can bring families and friends together.
Margaret attended the National Outdoor Leadership school before earning her bachelor's degree from the University of Colorado in Boulder. She is a certified yoga teacher and passionate scuba diver.
Don’t miss the opportunity to slow down and appreciate nature’s bounty or learn cooking techniques with Margaret.
