Caribbean
Eastern Mediterranean
Western Mediterranean
South Pacific
65
FT — SAILING CATAMARAN
10
GUESTS
5
CABINS
3
CREW
✓
SCUBA ONBOARD
Summer Cruising
Winter Cruising
From
$61,000
Per Week
30 reseñas30 reseñas
The Yacht
Seahome 2 is a highly-spec'd 2025 Lagoon SixtyFive based in the British Virgin Islands. Her crew of 3 welcome up to 10 guests in five spacious staterooms. Come eat, drink, dive and sail aboard Seahome 2!
Special Offer
Seahome II offers 10% off all charters from May through July 31st, 2026 on 6 and 7 night bookings.
Descuento: 10%
Especificaciones
From the Logbook
Seahome II, a luxurious Lagoon Sixty 5 sailing catamaran, redefines eco-friendly elegance on the water. Accommodating up to 10 guests in five en suite cabins, including two versatile European king cabins convertible to twin beds, this yacht offers unparalleled comfort and flexibility. The sleek, modern salon is flooded with natural light through expansive windows, creating a serene atmosphere that seamlessly integrates the outdoors. Designed with sustainability in mind, Seahome II features cutting-edge renewable energy systems, cork decking for cooler surfaces, and lithium power banks for quieter, lower-emission sailing.
With ample outdoor spaces, Seahome II provides an unforgettable charter experience. The shaded flybridge is perfect for dining or relaxing with panoramic views, while the foredeck and aft cockpit offer additional lounging and social areas. Operated by an experienced crew, including Captain James Ellwood, culinary expert Chef Ryan Katona, and creative stewardess Ellen Kay-Shuttleworth, guests are guaranteed exceptional service, gourmet meals, and tailored adventures. Whether enjoying scuba diving, themed dinners, or the tranquility of eco-luxury sailing, Seahome II delivers a vacation like no other in the Virgin Islands.
Explorá Seahome II
| Temporada | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests | 9 Guests | 10 Guests |
|---|---|---|---|---|---|---|---|---|---|
| Summer 2026 | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 | $66,000 | $67,000 | $68,000 | $69,000 |
| Winter 2026 to 2027 | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 | $66,000 | $67,000 | $68,000 | $69,000 |
Chef Katie's Sample Menu
Each morning begins with a freshly prepared selection to ease you into the day.
– all lovingly made onboard
– warm muffins, buttery croissants, or a seasonal loaf, changing daily
– tropical, vibrant, and beautifully presented
& Barista-Style Coffee
Start the day your way—light, indulgent, or somewhere in between.
– whipped yogurt, poached eggs, Aleppo chili butter, fresh herbs
– toasted English muffin, soft poached eggs, hollandaise sauce (optional smoked salmon or crispy bacon)
– silky scrambled eggs, smoked duck breast, chive oil
– spiced tomatoes, baked eggs, feta, toasted sourdough
– house-cured gravlax, cream cheese, capers, red onion, dill
– tortillas, fried eggs, black beans, avocado, fresh salsa
– brioche, vanilla mascarpone, berry compote, maple syrup
– smashed avocado, lime, chili flakes, poached egg, Lunch
Long, leisurely lunches enjoyed alfresco, paired with crisp wines, chilled rosé, or refreshing mocktails. Each day features fresh, vibrant dishes designed to satisfy and refresh.
– sushi-grade tuna, sesame, pickled vegetables, avocado, jasmine rice
– mango, avocado, mixed leaves, toasted pecans, citrus dressing
– soft tortillas, pineapple salsa, lime crema, fresh herbs
– hummus, aubergine dip, marinated feta, pea purée, tzatziki, warm pita breads
(served with honey & soy glazed pork tenderloin)
– basil oil, balsamic pearls, sourdough croutons
– crisp romaine, parmesan, anchovy crumb, Caesar dressing
– lamb kofta, tzatziki, pickled red onion, fresh mint
– lobster, prawns, oysters, dipping sauces & lemon wedges
– seared ribeye, crisp leaves, toasted walnuts, blue cheese dressing
– golden crab cakes, lemongrass & white wine butter sauce, micro herbs
– shredded crispy duck, hoisin, orange segments, fresh coriander, sesame seeds
– glazed salmon fillet, Asian slaw, sesame & soy dressing
Beautifully crafted starters to begin each evening meal, showcasing seasonal produce and bold flavours.
– crisp filo pastry, creamy brie, sweet caramelised onions
– freshly baked sourdough, vine tomatoes, basil, balsamic glaze
– golden crisp fritters, served with zesty lime aioli
– silky smooth, with crispy chorizo & golden halloumi croutons
– served warm with sea salt & rosemary
– crisp risotto balls, parmesan, truffle aioli
– roasted beets, whipped goat’s cheese, candied walnuts, micro herbs
– baked with herbed breadcrumbs, garlic butter, and parmesan
– tender calamari, rocket, fennel, citrus dressing
A thoughtfully curated selection of main dishes, combining refined classics with bold flavours and local influences.
– slow-cooked duck leg, silky cauliflower purée, pomegranate reduction
– tender beef fillet, dauphinoise potatoes, honey-glazed heritage carrots, red wine jus
– crisp skin sea bass, romesco sauce, broccoli purée, toasted almonds
– served pink, with minted pea purée and beetroot reduction
– rich, slow-braised lamb, folded through freshly made pasta, parmesan & herbs
– perfectly cooked pork, honey soy glaze, roasted seasonal vegetables
– served with a silky lobster bisque sauce, buttered greens, and saffron potatoes
Decadent finales to your day, crafted to delight every palate with rich textures and vibrant flavours.
– buttery crust, smooth white chocolate ganache, fresh raspberry coulis
– light, airy, with refreshing mint notes and a rich chocolate base
– moist sponge, warm toffee sauce, served with Amarula ice cream
– tangy lemon curd, fluffy toasted meringue, crisp pastry
– silky coffee mousse with a hint of vodka and chocolate shards
– fudgy and rich, topped with miso caramel and sea salt
– delicate, light, served with crème fraîche
– classic vanilla custard, torched caramel top, paired with honey yoghurt
| Resort Course Available | PADI Course Available | Compressor Onboard | Dive Tanks Onboard | Max Guests Per Dive |
|---|---|---|---|---|
| No | No | Yes | 10 | 10 |
Captain
Eben Swart
Chef
Katie Brown
Stewardess/Deckhand
Phoebe Dannat
Eben grew up in South Africa in a big city but most vacations were spent in the wild bushveld. His working career started as a project manager and later on to logistics. Eben started sailing later in life and as soon as he set foot on his first boat he was hooked. He went on to become a captain and managed a sailing academy.
Katie was born in a small English village in the UK, her love for water and the ocean comes from the South coast of England. Her love for the ocean is matched by her love for horses as an equestrian dressage ride and her passion for cuisines from around the world. She enjoyed cooking from a young age with her mom who was a qualified chef. After completing her equine studies she worked in equine yards where she competed at a national level. She lated worked at a culinary school where she further developed her skills that are incorporated in her beautiful cuisines.
Eben and Katie met on the north coast of Sicily in Milazzo in 2022 and it was love at first sight. Katie as an equestrian rider and Eben as a Captain both had a love of the water. After traveling together around Europe Eben convinced Katie to join him in the amazing world of sailing.
Eben has been chartering around the Mediterranean and the Caribbean for the last 9 years and Katie joined him in the British Virgin Islands in 2023. As soon as you step on board you will feel at home and you can sit back relax and soak in the Caribbean sun. Whatever your needs are, whether it is diving amazing reefs, building sand castles on the beach or enjoying cocktails at the beach bars, Eben and Katie will have you forgetting about the world outside the islands.
Having grown up in the South West of England, Phoebe grew up with a deep appreciation for the outdoors and a natural connection to the sea. Surrounded by rugged coastlines and rolling countryside, she spent much of her childhood exploring beaches, swimming in the ocean, and enjoying long coastal walks with her dog.
Phoebe is known for her warm hospitality, attention to detail, and creative flair behind the bar. Whether it’s crafting classic cocktails or mixing up custom creations to match the mood, she loves turning a simple drink into a memorable experience.
-STCW Basic Safety Training
-VHF License
-Jet Ski and power boat instructor
-PADI Dive Instructor
Qualifications
-STCW Basic Safety Training
-Food Safety & Hygiene Level 2
STCW 2010 (2025)
Proficiency in Designated Security Duties
Elementary First Aid
Personal Survival Techniques
Fire Prevention and Fire Fighting
Personal Safety and Social Responsibility
Mixology Course
07 / Semanas disponibles
Cruising Grounds
Sample Itineraries
ST. MARTIN, ANGUILLA & ST. BARTS · 7 DAYS
St. Martin sailing itinerary with a St. Barts swing — Gustavia, Colombier Beach, Tintamarre, Anguilla, and Grand Case at golden hour. Crewed week, day by day.
BRITISH VIRGIN ISLANDS · 4 DAYS
Four days in the BVI, crewed — Norman Island caves, The Baths, Soggy Dollar at White Bay, the Sir Francis Drake Channel. The short-week BVI itinerary.
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BRITISH VIRGIN ISLANDS · 5 DAYS
Five days, BVI sailing itinerary — Norman Island, The Baths, North Sound, Jost Van Dyke. The crewed week minus two days, private captain and chef aboard.
BRITISH VIRGIN ISLANDS · 7 DAYS
USVI sailing itinerary that picks up in St. Thomas and crosses into the BVI — Buck Island, North Sound, Jost Van Dyke, Peter Island. Crewed week, day by day.
BRITISH VIRGIN ISLANDS · 7 DAYS
A 7-day BVI sailing itinerary from Tortola — Norman Island caves, The Baths at Virgin Gorda, North Sound, White Bay, Jost Van Dyke. Crewed, day by day.
BRITISH VIRGIN ISLANDS · 7 DAYS
A 7-day crewed BVI sailing itinerary built around Anegada — the North Sound, the Anegada lobster run, Jost Van Dyke, Norman Island, and the Baths to finish.
BRITISH VIRGIN ISLANDS · 7 DAYS
BVI itinerary that starts at Trellis Bay (the Tortola airport, no ferry) — White Bay, The Baths, North Sound, Haulover Bay. A perfect 7-day week, crewed.
Otros yates con tripulación que navegan las mismas aguas — de tamaño y estilo comparables.
