YOLO II

YOLO offers 3 Queen cabins all ensuite with AC.

Fresh from Tracey’s Galley YOLO 11

Served Everyday : Fresh Coffee, Tea, Fruit Platter, Yoghurts and Cereal, along with one of the following:

• Freshly baked Bagel with smashed Avocado, scrambled egg and crispy bacon
• Bacon & Brie stuffed Croissants, with Cranberry sauce
• Banana Protein Pancakes with yogurt & Fruit drizzled with maple syrup & nuts
• Continental Breakfast : Selection of Meats & Cheeses and a choice of Pastries and Muffins
• Lemon & Raspberry Breakfast Chai Pudding
• Brioche French Toast with poached Cinnamon Apple with a drizzle of Kahlua Maple syrup
• Zucchini Fritters with Poached Egg and Onion Jam
• Blueberry and Coconut Scone Cake, served with whipped vanilla bean Manuka Honey infused Natural Yoghurt
• Crêpes with Caramelised Pears, Mascarpone and Fresh Berries
• Poached egg with wild mushroom tarragon ragout on griddled freshly baked bread
• Eggs Royale : Toasted English Muffins topped with smoked salmon, poached egg and hollandaise sauce

Lunches

• Margarita Lobster Tails with watercress salad and freshly baked garlic & herb bread
• Mini thin and crispy Pizzas with assorted toppings (vegan and gluten free options available)
• Steak Sandwich with caramelised onions and Gorgonzola cheese, served with French fries and green salad
• Falafel with hummus, Tabbouleh Salad and Tzatziki sauce
• Grilled Shrimp Tacos with creamy cilantro sauce
• Grilled wild salmon with a side of Cous-Cous and Orange Miso dressing
• Greek Pork Souvlaki with Toasted Pitta Bread and a Fresh Leafy Salad
• Louisiana Red Rice with Prawns and vegetables
• Courgette and Chilli Pasta (Vegetarian)

Starters

• Spicy Salmon with Dill Cucumber Balls, Celery & Apple Sauce and Baked Apple crisps
• Tuna Tartare with Orange Caviar and Avocado Sauce
• Asparagus Risotto, parmesan tuile, asparagus spears and a chorizo crumb
• Vichyssoise (Leek & Potato Soup)
• Broiled Shrimp Piccata Scampi
• Quinoa Avocado salad
• Fresh Vietnamese Prawn Rolls with micro salad
• Poached Pears, Blue Cheese and Caramelised Walnuts

Main Evening Meal

• Oven Roasted Pork Tenderloin on a bed of salad greens drizzled with Guava berry glaze and a side dish of pearlised cous cous with a coral Tuile Garnesh
• Mahi Mahi with Coconut Rice and Mango & Avocado Salsa
• Beef tenderloin in a red wine jus with vegetable puree, mashed carrot & Potato & Asparagus
• Creamy Spinach and Sundried Tomato stuffed Salmon
• Pan Seared Lamb best end, nicoise vegetables, Olive Potatoes with Tarragon Jus
• Baked Sea Bass with Chilli and Lemon on a bed of vermicelli noodles with salad
• Pistachio Pesto Jumbo Shrimp on a bed of Zucchini Linguine
• Zucchini and lentil balls with rich Tomato Sauce and Pasta
• Caribbean spiny Lobster on a bed of wild rice with a Mango Relish and Lime butter sauce
• Thai Coconut Chicken with Jasmine Rice – Spicy ginger and chilli chicken enhanced with the exotic flavours of coconut and lime, served over a bed of jasmine rice.
• Spanish Paella with Seafood, Chicken and Chorizo
• Pan-Seared Mahi Mahi on a bed of potato gnocchi with a Mediterranean sauce

Desserts

• Apple Pie Roses with Ice Cream and fresh berries
• Chocolate Hazelnut cheesecake
• Tiramisu Cake
• Mini Carrot Cakes with Orange Sauce & Honeycomb crumble
• Caramelised Pears with Vanilla Ice Cream
• Vegan Chocolate Banana mousse served with mixed berries and coconut flakes.
• Nutty Mango Delight – Juicy fresh mango folded into a sweet combination of natural Greek yoghurt and dark brown sugar, served with a sprinkling of chopped hazelnuts.
• Light and Creamy Oreo Truffles
• Key Lime Mini Tarts with a duo of strawberry and Mango Coulis
• Caramelised Banana Spring Rolls with Mango Lime Sorbet

Canapés

• Lamb & Feta Balls with garlic yoghurt dip
• Crab and Avocado Filo Baskets
• Bacon wrapped dates stuffed with Goats cheese.
• Teriyaki Salmon and Cucumber
• Caviar Flowers
• Crackers topped with Brie, Honey and nuts
• Tomato, Mozzarella & Basil Stacks with balsamic glaze
• Savoury Parmesan Swizzle Sticks Served in a Shot Glass of Roasted Garlic-Herb Dip
• Vegetable Spring Rolls

CREW GRATUITY: The prices do not include a tip for your crew.

It’s customary to tip your crew at the end of the charter, the norm for good service is 15%-20% of the charter fee.

6 night minimum.

Christmas and New Years: Minimum 7 nights
Christmas week 1-6 pax $28,500

Christmas week to end by December 26th
New Years week to start no earlier then December 27th

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: YOLO II is available for Winter months in the British Virgin Islands