50
FT — SAILING CATAMARAN
8
GUESTS
4
CABINS
2
CREW
BVI
HOME PORT
From
$24,500
Per Week
25 reseñas25 reseñas
The Yacht
'ABBY NORMAL TO' es un Sailing Catamaran con capacidad para 8 huéspedes, disponible para charter con tripulación con base en BVI.
ABBY NORMAL TO Description and Charter Summary Information
In 2019 when the Leopard 50 was voted the Best Charter Boat of the Year by Cruising World, the magazine stated that it was the “Best boat for a sailing vacation.”
Abby Normal To is quite spacious, with many different social areas, which can be used for games with friends or for quiet time reading, writing or even painting. There are 4 cabins and 4 heads for guests (plus a fifth cabin and head for the crew.) The cabins are comfortable and immaculate and there is a door that goes outside to the front of the boat where there is a sitting area from which to watch for your next landmark.
Come join Captain Richard and his wife, Chef Shannon, for an 'easy adventure' you will always remember!
Especificaciones
At a Glance
- Longitud
- 50 ft
- Manga
- 26 ft
- Huéspedes
- 8
- Cabinas
- 4
- Baños
- 4
- Cabinas dobles
- 4
- Año de construcción
- 2019
- Año de refit
- 2023
Información del yate
Detalles adicionales del yate, incluyendo amenities y equipamiento estándar para ABBY NORMAL TO
Embárcate y explorá ABBY NORMAL TO
| Temporada | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $29,000 | $29,500 |
| Summer 2026 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $29,000 | $29,500 |
| Winter 2026 to 2027 | $26,900 | $27,400 | $27,900 | $28,400 | $28,900 | $29,400 | $29,900 |
Sample Menu ……….
Day 1,
Lunch : Chicken Roti’s served with fresh green salad, carrots and mango, served
with a fruit chutney. Fresh baked bread.
Dinner : Tender Salmon fillets, with creamy mash potato drizzled in a buttery garlic
lemon sauce, served with pan seared asparagus wrapped in prosciutto. Served
with a crisp dry white wine.
Dessert : French apple cake with chunks of sweet apple nestled in tender buttery
rum cake. Covered in sugar powder and served with a lightly sweetened whipped
cream or vanilla ice cream.
Day 2,
Breakfast : Classic BLT, bacon, lettuce and tomato with a sprinkle of salt and
pepper on fresh toasted bread covered in creamy philly cream cheese.
Lunch : Oriental chicken salad with nuts and sesame seeds, served with garlic
baguette.
Snack : Freshly cut veggies with assortment of dips
Dinner : Marinated Pork tenderloin on the grill with double baked potatoes and
French ratatouille.
Dessert : Creamy and deliously rich chocolate mousse, covered in shaving of rich
dark chocolate and fresh strawberries.
Day 3,
Breakfast : Fabulous french toast topped with banana’s, chocolate sauce or maple
syrup and a side serving of bacon. Or assortment of cereal, juice, coffee and tea.
Lunch : Fresh Ahi Tuna poke bowl, served with sticky rice and seaweed salad lots
of veggies, seasoned in soy, honey and plenty of sesame with warm bread.
Snack : Hummus with Pita bread.
Dinner : Tender beef fillet on the grill, covered in a freshly made chimichurri sauce,
served with fresh vegetables and home baked bread.
Dessert: Caribbean Key lime pie
Day 4,
Breakfast : Eggs Benedict/Florentine or assortment of cereal, juice, coffee and tea.
Lunch: Grilled New York steaks with loaded baked potatoes and fresh salad.
Snack : Cheese platter, crackers and fruit.
Dinner : Creamy Garlic Tuscan shrimp, with sundried tomato and spinach nestled
on a bed of pasta. Served with garden salad and fresh baked bread.
Dessert : Baked pears drizzled and baked with cinnamon, honey and walnuts.
Served with fresh cream or vanilla ice cream.
Day 5,
Breakfast : Good old pancakes with maple syrup, bacon and fresh fruit in season,
served with assortment of cereal, juice, coffee and tea.
Lunch : Beef burgers grilled, with a selection of toppings, served with fries.
Snack : Caprese Crostini, crusty bread with cheese and marinated basil.
Dinner : Red Snapper, simple and tasty with a mango salsa and buttery garlic baby
potatoes. Baked bread and garden salad.
Dessert : Panna cotta, simple and elegant.
Day 6,
Breakfast : Croque Monsieur, delightful ham and cheese sandwich creamy and
tangy. Toast, jams, juice, coffee & tea.
Lunch : Pulled pork tacos, with coleslaw, sour cream and foccacia bread.
Snack : Charcuterie board.
Dinner : Butter Chicken, delicious authentic and creamy. Served with butter naan
and steamed basmati rice and watermelon feta salad.
Dessert : Baileys Banana Trifles topped with sliced banana, custard, Baileys cream
and drizzled with toffee sauce and grated chocolate.
Day 7,
Breakfast : Ham and Cheese omelette wrap oozy with cheese and
flavour, or assortment of cereal, jams, juice, coffee and tea.
- TENDER: 12', 24HP, with room for 8
- 2 standup paddleboards
- 2-person kayak
- Fishing Gear
- Underwater camera/video
- Floating mat
First Mate & Chef Shannon has been living an adventurous life as a sailing professional for nearly a decade on 170+ charters in the BVI. Originally from South Africa, she has been Abby’s chef since day one, invested in treating her guests with the utmost care. A master at the helm and a creative in the kitchen, Shannon’s calm confidence will be sure to deliver a 5-star experience.
Their knowledge of the islands, commitment to providing a five-star guest experience, and above-and-beyond care for your itinerary truly set your experience apart. Sail between islands, lounge on the beach, or explore colorful coral reefs. Linger over long walks on secluded beaches, sip cocktails in charming bars like the Soggy Dollar and Foxy's, and sandy restaurants like Cooper Island Beach Club and Saba Rock. Visit the Anegada beaches, jump off the Willy T, and play yard games in the sand at the B Line. Dayne and Shannon work diligently to ensure the comfort, safety, and enjoyment of every guest!
Certifications:
Dayne: Boat Master License, PADI Open Water Basic & Advanced Certified.
Shannon: RYA Yachtmaster and UK RYA Powerboat certification.
November 2025
The boat was immaculate, and Dayne and Shannon were great. They made sure we got to all of the sights we wanted to see as well as serving excellent food and drinks. Could not have been any better.
08 / Availability