79°F | , English Harbour, Antigua


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Yacht Description

BABAC yacht is a 76.00 ft long sailboat catamaran and spends the summer and winter season in Antigua. It was built by Lagoon in 2018. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins.

The sailboat features 2 x Volvo D4 180hp 1 Onan 27kw 1 Onan 19kw engines .


Sleeps 8 guests in 1 Master Cabin, 2 Double Cabins and 1 Double Cabin convertible into 2 Singles

BABAC Yacht Details








Built by

$62,000 - $78,000

Weekly price low-high season


Salon Stereo: Yes
Nude: Inq
Crew Pets: No
Special Diets: Inq
Kosher: Inq
Gay Charters: Inq
Crew Smokes: Inq

Price Details

Price from: $62,000

High season rate: $78,000

Christmas week 1-8 Guests: 75 000 USD per week
New Year's week 1-8 Guests: 78 000 USD per week


Tube: Yes
Guests: 8
Pref Pickup: BVI
Draft: 1.9
Cruising Speed: 8
Helipad: No
Maxspeed: 11
Other Pickup: St. Thomas
Built: 2018
Cabins: 4
King: 1
Queen: 3
Heads: 4
Electric Heads: 4
Jacuzzi: No


BBQ: 0
AC: Full



More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication: WiFi depends on location. 4G SIM Cards or Marina WiFi
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: 505 Williams Diesel Jet tender
Kayaks 1 Pax: 0
Kayaks 2 Pax: 0
Dinghy Hp:
Floating Mats: 0
Dinghy Pax:
Swim Platform:
Water Skis Adult: Yes
Boarding Ladder:
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: 0
Beach Games: 0
Wave Runners: 0
Fishing Gear: 0
Kneeboard: 0
Fishing Gear Type:
Windsurfer: 0
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes


Crew Information

Captain: Jean Louis Carrel


Sample Menu

By Chef Kristine Andreassen


Eggs Benedict

Poached Eggs – Canadian Bacon – Herbed Roasted Tomatoes- English Muffins- Hollandaise Sauce- Fresh Herb Pistou

Mini Cinnamon Rolls

Mixed Berry Bowls


Individual Shakshoukas

Baked Eggs- Za’atar Spiced Tomato and Pepper Sauce- Feta Cheese- Cilantro- Warm Pita Triangles

Strawberry Oatmeal Bars

Kiwi and Dragon Fruit


Croque Madame Sandwiches

Fried Egg- Gruyere- French Ham- Béchamel Sauce- County Bread

Chocolate Croissants

Bruleed Grapefruit Halves


Buttermilk Pancakes

Warm Maple Syrup- Chicken Apple Sausages

Honeydew and Blackberry Bowl with Basil and Lime Drizzle



Fontina Cheese- Leeks- Spinach- Basil- Prosciutto- Lemon

Cinnamon Baked Donuts

Baked Pears with Walnuts and Honey


Classic French Omelets

Gruyere Cheese- Asparagus- Crumbled Bacon- Shallot- Thyme

Blueberry Muffins

Mango and Banana Bowl with Coconut Cream


Cured Norwegian Salmon

Beet and Citrus Cured- Herbed Cream Cheese- Fresh Bagels- Red Onion- Tomato- Capers

Chocolate and Cinnamon Crumb Banana Coffee Cake

Apricot and Plum Bowl

Daily Fresh Squeezed Orange Juice

Greek Yogurt and Homemade Maple Granola



Chicken and Kale Salad

Brined Chicken- Kale- Quick Pickled Apples- Gruyere Crisps-Creamy Dijon Dressing

Freshly Baked Rolls

Chocolate Chip Cookies


Tuna Asian Salad

Marinated Yellow Fin Tuna- Cucumber and Soba Noodles-Avocado- Crispy Wonton Strips-Thai Vinaigrette- Sriracha Aioli

Freshly Baked Rolls

Vanilla Madeleines with Lemon and Cardamom Sugar


Balsamic Fig Chicken and Quinoa Salad

Balsamic and Fig Grilled Chicken- Red Quinoa- Shaved Fennel- Celery- Walnuts- Balsamic Red Onions-Dried Cranberries- Gouda Cheese- Diced Fuji Apples- Sherry Vinegar

Freshly Baked Rolls

Peanut Butter Blossom Cookies


Crab Cakes

King Crab Meat- Avocado and Jalapeno Crema- Mango, Red Pepper, and Corn Salsa - Butter Lettuce

Freshly Baked Rolls

Coconut Macaroons with Dark Chocolate


Grilled Lobster Tail Cobb Salad

Caribbean Lobster Tails- Butter Lettuce- Bacon Crumbles- Corn- Cherry Tomatoes- Avocado- Blue Cheese- Egg Wedges- Lemon Tarragon Vinaigrette

Freshly Baked Rolls

Palmiers with Vanilla Bean and Pecan


Grilled New York Strip Steak Salad

Marinated Steak-Mixed Greens-Spicy Candied Walnuts-Gorgonzola Crumbles- Diced Red Apples- Maple Cider Vinaigrette

Freshly Baked Rolls

Dried Fruit, Mixed Nut, and Crystalized Ginger Chocolate Bark


Herbed Goat Cheese Tart and Salad

Goat Cheese- Lemon-Basil-Chives- Dill- Arugula Salad- Heirloom Cherry Tomatoes- House Made Vinaigrette

Freshly Baked Rolls

Key Lime Short Bread Cookies


Hor d’oeuvres

Prosciutto Wrapped Melon

 Honeydew- Cantaloupe- Prosciutto- Parmesan Shards-Balsamic Reduction


Cheese Board

Gorgonzola- Aged Cheddar- Goat Cheese Brie- Gouda-Port Salut- Apple Slices- Fig Preserves- Grapes


Tomato Bruschetta

Garlic Toasts- Heirloom Tomatoes- Basil- Mini Mozzarella Balls- Aged Balsamic Vinegar


Veggie Platter

Carrots- Celery- Cucumbers- Red Peppers- Cherry Tomatoes- Homemade Hummus- Crispy Chickpeas


Baked Brie

Warm Baked French Brie- Spicy Candied Bacon- Apple Slices-Crackers


Coconut Shrimp with a Trio of Sauces

Baked Coconut Crusted Shrimp- Sweet Chili Dipping Sauce- Sriracha Aioli- Tropical Pineapple Sauce


Mediterranean Flatbreads

Homemade Flatbreads- Hummus Base- Zucchini- Roasted Red Pepper- Marinated Artichokes-Manzanilla Olives- Feta Cheese


 Dinner Menus

Starter: Carrot and Avocado Salad

Spicy Roasted Carrots- Avocado Slices- Spinach-Sprouts-Toasted Seeds-Roasted Citrus Dressing- Crème Fraiche

Entrée: Tiger Prawns

Garlic Roasted Prawns- Crispy Rice Cakes- Red Pepper and Preserved Lemon Emulsion-Micro Greens

Dessert: Strawberry Cups

Orange Flower Strawberries-Mint Sugar


Starter: Sea Scallops

Brown Butter Seared Scallops- Basil Pesto- Oven Roasted Heirloom Cherry Tomatoes- Fresh Basil

Entrée: Duck

Crispy Skinned Duck Magret- Peach and Mustard Seed Chutney- Crushed New Potatoes- Arugula- Caramelized Honey Vinaigrette

Dessert: Lemon Meringue Tart

Sweet French Pastry- Lemon Curd- Italian Meringue


Starter: Soup

Pureed Brie and Pear- Brandied Dried Cherries- Diced Pears- Chives

Entrée: Lamb

Herb and Cumin Crusted Rack of Lamb- Salt and Vinegar Crispy Baby Potatoes- Sauteed Greens- Balsamic Reduction

Dessert: Crepes

Buckwheat Flour Crepes- Caramelized Apple Slices- Hot Toffee Sauce- Homemade Vanilla Ice Cream


Starter: Gnocchi

Homemade Gnocchi- Chorizo- Spinach- Roasted Red Peppers- Whipped Goats Cheese

Entrée: Mahi Mahi

Grilled Locally Caught Mahi Mahi- Lemon Roasted Asparagus- Black Garlic Hollandaise Sauce

Dessert: Chocolate Soufflés

Dark Chocolate Soufflés- White Chocolate Cream


Starter: Salad

Warm Cremini Mushrooms- Prosciutto- Shaved Parmesan- Sundried Tomatoes- Mixed Greens- Sherry Vinegar

Entrée: Chicken

Sauteed Free Range Chicken- Homemade Linguine- Roasted Tomatoes- Herbs de Provence- Tarragon- Parmesan

Dessert: Crème Brulee

Grand Marnier- Vanilla Bean- Raspberries- Tuile


Starter: Sashimi

Thinly Sliced Red Snapper- Shredded Daikon- Wasabi Paste- Pickled Ginger- Soy Sauce

Entrée: Pork

Marinated and Grilled Pork Tenderloin- Coconut Green Curry Sauce- Coconut Water Black Rice- Cumin and Lime Spiced Pumpkin Seeds- Cilantro

Dessert: Pavlovas

Individual Pavlovas- Passion fruit Scented Whipped Cream- Kiwi-Mango- Blueberries- Strawberry Gastrique


Entrée: Salad

Heirloom Tomato Slices- Golden Tomato Dressing- Poached and Chilled King Crab Claws- Crispy Caper Remoulade- Chives- Edible Flowers

Entrée: Steak

Port and Spice Marinated Filet Mignon- Rosemary Mashed Potatoes- Shallot Marmalade- Garlic and Cream Demi Glace- Fennel and Celery Salad

Dessert: Bête Noire

Chocolate Ganache Squares- Raspberry Sauce- Vanilla Whipped Cream  

    • BABAC

      Price from $62,000

      High season $78,000

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