S/V Champagne | 52’ Lagoon
4 Ensuite Cabins.
This 2017 Lagoon is perfect for a family trip or lifelong friends! There are four queen sized cabins, with the option of switching to a bunk bed style cabin if children prefer. All cabins have central air-conditioning and ensuite bathrooms. The warm finishes create a cozy ambience throughout the vessel.
Lounging Areas.
With a spacious cockpit and 360 views of the ocean from the flybridge, you can’t go wrong with the areas to relax on S/V Champagne. The dolphin seats on the foredeck is the perfect place to enjoy the ride while sailing or relaxing in the shade on the sunbed in the cockpit.
Pricing.
Click here for availability and pricing.
Pricing is based on the time of year and how many guests will be on aboard. Contact us for more information regarding price structure and seasonal specials.
Meet the Crew: Captain Kevin & Chef Donna
Captain Kevin’s professional background is in the SAP IT world, in 2010 he moved into international SAP consulting. Two years in Australia, then the next 6 years working for a company based in Switzerland focusing on SAP projects in the middle and far east. Donna has a background as a PA to a MD in an aeronautical engineering company including events coordination and
management - and later they both had a Video production company in south Africa focusing on underwater videography, photography and promotional DVD's for companies.
In 2012 on their return from Australia, Donna and Kevin moved aboard their Catamaran in Richards Bay, South Africa. During the second half of 2014 they sailed their boat to Cape town to get prepared for a refit. Further preparation for a transatlantic crossing was carried
out by both Donna and Kevin completing their STCW courses and Kevin’s Yacht Master Offshore qualification. Donna has also completed her Day skipper. Kevin is a certified Dive Master - Naui, Donna is a master scuba diver also Naui. Donna loves to cook.
They provisioned for 50 days at sea and set off mid-December 2018 with two friends along for the trip as additional crew. 2019. The crossing went very well, stopping along the way at Saint Helena, Brazil, French Guiana and arriving in Grenada where their friends hopped off to return to South Africa, Grenada and to the BVI. Kevin & Donna then made their way back down the islands via St Martin, St Eustatia, st Kits and Nevis, Le Saints, Martinique, St Lucia, SVG and Grenada for the hurricane season last year. 2020 we visited Guadeloupe and Antigua.
They now spend their time hosting Virgin Islands charters and they love sharing their discoveries with guests!
**Captain Kevin and chef Donna are both fully vaccinated
Sample Menu
Breakfast
Accompanied by a freshfruit platter daily
Farmers market taco’s soft tortillas stuffed with fresh greens, fluffy scrambled eggs, crispy bacon and cheese, drizzled with balsamic glaze
Poached eggs smothered in Hollandaise sauce served on a bed of creamed spinach on English muffins, accompanied by fried mushrooms
Baked breakfast frittata, sausages, grilled tomatoes served with toast
Blueberry pancakes with fresh cream, maple syrup and a bacon stack
Savoury breakfast muffins a ham cup filled with fluffy egg, sweet peppers and cheese served with breakfast sausages, bagels and sour cream
Shakshuka topped with fresh homemade feta, served with toast
Lunch
Chicken gyros a delicious chicken kebab served in a wrap with tzatziki, lettuce and tomato, accompanied by a Greek salad
Crispy skin salmon served with pineapple salsa, cous cous and a leafy green salad
Spicy mince burritos with all the trimmings
Tuna Niçoise salad with fresh baked olive and rosemary batard (Captain’s speciality)
Gourmet hamburgers pure beef home-made burger patty served on a bread roll with cheese, lettuce, tomato and sauce with fries
Caribbean chicken salad with herb beer bread
Barbeque pulled pork sliders with German potato salad and pickled vegetables
Dinner
3 course meals
Pork tenderloin medallions served with tasty fondant potatoes and a creamy mustard sauce, stir fry vegetable bundles and spiralized carrots
Chicken and prawn curry with coconut rice and Asian slaw
Baked chicken cordon bleu served with garlic mash potato, roasted broccoli and baby carrots
Savoury pancakes with a Malay curry filing & butternut puree
Barbeque Steak with twice baked potatoes, garlic green beans & corn on the cob
Prawn and chorizo paella accompanied by fried plantains
Baby back bbq ribs served with honey butter carrots, macaroni salad and garlic bread
