TWIN FLAME 77, a 77 ft Sailing Catamaran, available for luxury crewed charter

TWIN FLAME 77

SAILING CATAMARAN

Luxury Crewed Yacht

77 ft Sailing Catamaran

Ideal for up to 8 guests

4 cabins

4 crew

Scuba Onboard

Pricing from $82,000/week

Explore Pricing

'TWIN FLAME 77' is a Sailing Catamaran, accommodating up to 8 guests, available for crewed charter with a home base in British Virgin Islands.

Twin Flame 77 is the latest Lagoon Seventy 7 offering the ultimate in luxury travel on the sea.

The interior has a layout optimized for space and comfort. The salon is bright, comfortable and roomy and opens not only to the aft cockpit but also directly to the forward cockpit for seamless movement around the yacht. There is a massive flybridge affording an uncompromising 360* view.

Twin Flame 77 has luxury accommodations for eight guests in a master stateroom with seating area. There are 3 additional queen cabins that are elegantly appointed. For additional flexibility, one cabin can be converted from a queen bed into 2 individual berths.

2019 Award Winning Yacht & Crew: BVI Annual Charter Yacht Show - Best Yacht Overall

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Twin Flame 77 is the latest Lagoon Seventy 7 offering the ultimate in luxury travel on the sea.

The interior has a layout optimized for space and comfort. The salon is bright, comfortable and roomy and opens not only to the aft cockpit but also directly to the forward cockpit for seamless movement around the yacht. There is a massive flybridge affording an uncompromising 360* view.

Twin Flame 77 has luxury accommodations for eight guests in a master stateroom with seating area. There are 3 additional queen cabins that are elegantly appointed. For additional flexibility, one cabin can be converted from a queen bed into 2 individual berths.

2019 Award Winning Yacht & Crew: BVI Annual Charter Yacht Show - Best Yacht Overall

Explore the layout and specifications for TWIN FLAME 77, a 77 ft Sailing Catamaran

Specifications

Guests	8
Cabins	4
Queen Beds	4
Heads	4
Length	77 ft
Beam	36 ft
Year Built	2019

Dive into the Details for TWIN FLAME 77

Season	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests
Winter 2024 to 2025	$82,000	$83,000	$84,000	$85,000	$86,000	$87,000	$88,000
Summer 2025	$82,000	$83,000	$84,000	$85,000	$86,000	$87,000	$88,000
Winter 2025 to 2026	$82,000	$83,000	$84,000	$85,000	$86,000	$87,000	$88,000

Chef Lamaar's SAMPLE MENU

BREAKFAST

Mushroom Toast: Brioche Toast with Scrambled Tofu, Wild Mushroom Blend and Avocado Aioli

Coconut Pancakes w/ Mango Chutney, Fresh Berries, Bourbon Maple Syrup

Chicken & Waffle: Belgium Waffles, Season Fried Chicken, Vanilla Chantilly and Lemon Grass Syrup

Caribbean Breakfast Tacos: Pull Roast Pork, Scrambled Eggs, Caribbean Spiced Tomato Salsa, Refried Beans, Fried Sweet Plantains and Cilantro Crema

Saltfish Benedict: English Muffins, Saltfish Cakes, Poached Eggs, Creole Hollandaise

Caribbean Cuban Sandwiches: Pull Jerk Chicken, Scrambled Eggs, Mustard, Pickles, Avocado,

Slow Braised Oxtail Shakshuka: Caribbean Braised Oxtail, Creole Tomato Stew, Eggs, Provisions, Plantains, Feta and cilantro

APPETIZERS

Sweet Potato & Radicchio Salad: Roasted Sweet Potato, Grilled Radicchio, Saved Fennel, Parsley, Pumpkin Seeds topped with Shallot Vinaigrette

Roasted Bell Pepper Salad w/ Chimichurri, Baby Spinach & Arugula, Caramelized Onions, Toasted Pine Nuts finished with Olive Oil.

Strawberry & Tomato Bruschetta on grill Focaccia topped with Herb Crumble and Shaved Parmesan

Grill Sorghum Sourdough w/ Burrata, Pistachio Butter and Fried Prosciutto

Grill Shrimp Toast: Grill Baguette topped w/ Cilantro Aioli, Pickle Shrimp, Tobiko and Micro Greens

Crispy Lump Crab Cakes w/ Shishito Relish and Red Pepper Coulis

Pull Caribbean Spice Roast Pork, Johnny Cakes, Callaloo Greens & Roasted Tomato Jam

LUNCH

Med Day: Falafel & Lamb Kofta, Fresh Pita, Tabouleh Grain Salad, Roasted Garlic Hummus, Tzatziki,

Grill Pepper Lime Shrimp Kabobs: w/ a Lemon Orzo Pasta Sald, Sauteed Green Beans, Confit Cherry Tomatoes and Slivered Almonds

Coconut Seafood Ceviche: Seafood medley served with Plantain Chips, Mango Cucumber Salad and Pickle Jalapenos

Honey Dijon Pork Tenderloin w/ Sauteed Cabbage, Herb Roasted Potatoes and a Basil Pesto Pearl Cous Cous Salad

Grilled Grouper w/ Cherry Tomato & Avocado Salad, Charred Zucchini Salad, Basil, Radicchio, Roasted Cauliflower and Tomato Oregano Vinaigrette

Poke Bowls w/Marinated Ahi Tuna /Tofu, Pickle Mango, Edamame, Cabbage, Avocado, Cumber, Radish and Cilantro

Lemon Thyme Drumsticks w/ Jerk Spice Bake Sweet Potato Wedges, and a Tahini Dressed Vegetable Pasta Salad

Grilled Marinated Skirt Steak: with a Grill Corn Relish, Roasted Beet Hash and Wilted Greens

DINNER

Sous Vide Grill Cauliflower w/ Golden Raisin Caper Puree and Charred Scallion Vinaigrette

Local Steam Fish with Charred Broccolini, and Lemon Scented Jasmine Rice

Charred Confit Octopus w/ Marble Fingerling Potatoes, Crispy Pancetta, Citrus Segment, Saffron Aioli

Sesame Crusted Wahoo w/ Carrot Ginger Puree and Nauc Cham Dressing

Prime Fillet on Romanesco Leek Puree, Braised Cabbage w/ Asparagus tips and Bernaise Sauce

Cavatelli Lamb Ragout: w/ Root Vegetables, Lemon Ricotta and Fried Basil

Braised Short Ribs w/ Truffle Plantain Mash Potatoes, Sauteed Heirloom Carrots & Verts finished w/ 8yr Bacardi Jus

Parmesan Crusted Chicken: Crusted Airline Chicken Breast, Sautéed Verts, Brown Butter Sweet Potato Gnocchi, Chimichurri and shave Parm

DESSERT

Avocado Chocolate Mouse topped with shaved Dark Chocolate, Toasted Coconut and Fresh Raspberries

Spiced Flourless Chocolate Cake served with Fresh Berries, Hazelnut Sauce, and Powder Sugar

Matcha Lava Cake filled with a White Chocolate Raspberry Ganache and Fresh Berries

Banana Bread French Toast: Slice Banana Bread dipped and seared in French Toast mix topped w/ Rum Raisin Ice cream and a Spiced Caramel Drizzle

Guava Cheese Cake served Caramelized Star Fruit and a Berry Coulis

Cheesecake Brownies with a Biscoff Ice Cream

Coconut Passion Fruit Crème Brulee with a Micro Charred Pineapple lightly basted in a Cruzan Syrup

Resort Course Available	PADI Course Available	Compressor Onboard	Dive Tanks Onboard	Max Guests Per Dive
No	No	Yes	10	8

Scuba Overview

Kieran and Michelle are PADI Dive Instructors

Dive Pricing Details

Cost per dive per person: $75
Referral Open Water Certification Dives. $400
Discover Scuba Diving: $175

December 2023 BVI Charter

Dear Twin Flame crew,
It's hard to put into work how wonderful this last week has been. From the moment we stepped onto the boat it was clear how tight your crew is. What is so amazing is how quickly you bring people into your fold. We felt like we were part of your group connected in-rather than watching from the outside. Those connection extend beyond one another and to nature. All of you have a kind, calm, yet energetic way that make people around feel the same. Our family was able to try new things, enjoy the peace of our surroundings, and all with your encouragement.
While we had many fun and exciting adventures we also enjoyed peaceful adventures. This boat and environment are amazing, but this crew makes it come alive. We are so thankful for your thoughtful guidance, support and time,
You all made this week so special just being who you are. We were taken care of but also really enjoyed your friendship. Thank you for sharing part of yourselves with us. Hope the new year brings many blessings!
Love the Amans

January 2020

I wanted to let the experiences of our fantastic week onboard Tellstar to settle in before adding a personal note so the time has come to share some recollections of our charter. Even so I’m sure I’ll miss a few highlights.

Let’s just start with our warm and welcoming greeting from the entire crew and our first view of the absolutely gorgeous Seventy7 Lagoon. Nothing short of a spectacular yacht – we didn’t know it yet but it didn’t take long for us to realize the crew was equally spectacular in their own rights.

You all must be experienced at keeping your laughter under wraps to the land dwellers trying to find their sea legs but we had an especially challenging experience as the Christmas winds came late this year and we had pretty consistent winds in excess of 20 - 25 knots. Thank you for making us feel safe at all times.

Each of you have such individual talents but collectively – what a team! I loved when Jaimey sent Jake to a nearby yacht so he could have a moment of puppy time – nice and considerate to provide surprises to each other when the opportunity presents itself. And you never stop. We’re enjoying water activities while you are in the water keeping that yacht looking beautiful. We’re busy with breakfast and you’re all making up the cabins/likewise dinner and turning down the beds. So fun to walk out of my cabin to hear Jack and Jake having a very serious discussion on the table settings for the evening – humorous to me but just a simple example on how the details were important to you at every turn.

So individually:
Jake – such an interested and interesting young man. Always ready to learn and waiting for the opportunity to provide us with a delicious beverage of choice. Our group tended to be pretty self-sufficient so we had to make sure to let you show off your skills on occasion – and we were always pleased, but not surprised, with the results. You take pride in your abilities – rightfully so. So fun as the week went on to see your personality come out. When I try to describe you I generally end up at young Renaissance Man – that must be part personality and part upbringing so equal kudos to your family and your own self-determination. Varied interests, funny, humble, knowledgeable and just a joy to be around. The skies the limit young man! Thank you for the reminders on remaining curious and self-development regardless of age. And another thank you for being the source of our random question of the week – What is the difference between lasagna and diversity? (a nod to ASL)

Chef – WOW – the food that just kept coming! Each meal a treat. I hope you know that it was a compliment when we requested an end to the 5 o’clock appetizer. Each meal was so delicious that we had to find a way to limit our excesses since when the meals appeared we tended to clean our plates. AND a very special thanks for providing GF meals to my friend Vikki – so often she is left with a “less than” meal but not on this trip – she really felt taken care of and special and, again, for that a very big thank you. And that GF birthday cake was more than we had hoped for. Making my friends happy makes me very happy. Now in addition to the fresh, delicious, and well-presented meals you have so many additional skills – like accompanying us on snorkel trips – how long can you hold your breath anyways? I was busy doing the group safety counts and had to wait for you to pop up!!! Thank you for the many unobserved hours you spend in the galley working your magic for all of us. (and for the very funny milk pouch story!!!)

Capt. Jack – Where to start? For always making us feel safe and cared for in some rough seas – your captain skills were on full display. You navigate that yacht with remarkable skill that makes it look easy when we’re fully aware that it is not – and the communication with your team and your guests is top notch. That skill is matched with your joyful demeanor and the ability to quickly respond to any concerns that were raised. We had one room issue that was addressed head on with grace and complete satisfaction – thank you. In addition that one issue has provided us with so much laughter as we recount some of the charter highlights (the pitter patter between cabins). Another thank you for helping me navigate the “primary” responsibilities with grace and ease as we established the days activities. Your history of the area and story-telling accentuates the overall experience. I enjoyed watching you provide Jake with learning opportunities under your guidance – a great leader knows how to challenge his deck mate and build their confidence – you’re a really good teacher in that way. AND you were always so quick to direct praise to the appropriate crew member. You have such an evident joy in providing a unique experience for your guests but, for me, the real skill was in making us all feel like we were in the home of friends that were the BEST HOSTS EVER!!!! Thank you for the “homework”. At first it seemed an impossible task to come up with a favorite meal, favorite location and favorite experience BUT what a fantastic way for all of us to both consider and then share our highlights with each other. I don’t believe we came up with a single meal but the recall was a feast in and of itself.
From now on my challenge for future vacations is to “top that”. You’ve set the bar high so I hope to let you know how we do. Hoping to see you again in a couple of years – until then smooth sailing to you all.

I said it in person but want to say it again – A THOUSAND THANK YOU’S and I still might be a little short of all the gratitude for our week as your guests on Tellstar Seventy7
All of my very best regards to you
Sharon H. (Jan 2020)