79°F | , English Harbour, Antigua
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Yacht Description

TELLSTAR yacht is a 77.00 ft long sailboat catamaran and spends the winter season in Antigua. It was built by Lagoon in 2019. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

The sailboat features 2 x 250 HP John Deere engines. 21 KW Generator. engines and a generator.


Tellstar accommodates 8 guests in 4 spacious ensuite queen size cabins including an amazing master stateroom.

Plus the port aft cabin can be either two single beds or converted to a queen berth. All beds have 3 inch memory foam toppers.

TELLSTAR Yacht Details








Built by

$58,000 - $59,500

Weekly price low-high season


Salon Stereo: Yes
Nude: Yes
Books: Yes
Crew Pets: No
Guest Pets: No
Number Dine In: Yes
Water Maker: Yes - 78 G
Ice Maker: Yes
Number Of Dvds: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: No
Bbq: Yes
Gay Charters: Yes
Smoking: Stern steps only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: None
Generator: 21 KW
Inverter: 2 x 3000 Watts
Voltages: 110V
Hammock: Yes

Price Details

Price from: $58,000

High season rate: $59,500

GENERAL RATES NOTE: All rates are for 7 nights, 8 days.
For short charters please use the divide-by-6 rule for figuring short charter premiums.
Charters of less than 4 nights available depending on schedule and season, please inquire.

Christmas and New Years 2019/20:
7 night minimum
Christmas week: 1-8 guests $65,000
Near Years week: 1-8 guests $68,000
Christmas week to end by December 28th. New Years to begin no earlier than December 29th.

Yacht is BVI based - Please inquire for relocation fees.
For 48 hours turns please use the same port


Tube: Yes
Guests: 8
Pref Pickup: BVI
Draft: 6.3
Helipad: No
Built: 2019
Turnaround: 48 hours
Cabins: 4
Queen: 4
Showers: 4
Electric Heads: 4
Jacuzzi: No


BBQ: Yes
AC: Full
Generator: 21 KW



More Specifications

Resort Course: N/A
License: Master
Tanks: 10
Wet Suits: 0
Number Of Dives: 3 per week
Night Dives: 0
Dive Info: Diving is for Certified Divers only.
Full Course: N/A
Air Compressor: Onboard
Bcs: 12
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs: Diving is included for Certified Divers. Maximum 3 dives per week.
Scuba On Board: Onboard

Water Sports

Dinghy Size:
Kayaks 1 Pax: No
Kayaks 2 Pax: No
Dinghy Hp:
Floating Mats: Yes
Dinghy Pax:
Swim Platform: Stern Steps
Water Skis Adult: Yes
Boarding Ladder: Stern
Water Skis Kids: Yes
Sailing Dinghy:
Jet Skis: No
Beach Games: 0
Wave Runners: No
Fishing Gear: Yes
Kneeboard: Yes
Fishing Gear Type: Trolling & Casting
Windsurfer: No
Rods: 3
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: No
Underwater Video: No
Wake Board: Yes


Crew Information


Captain: John Gorman

Captain Jack and Jaimey are an energetic and fun loving couple that will make you feel relaxed and at ease. With this crew, the answer is always YES! They are passionate about sailing and share a love for the Caribbean. Captain Jack has intriguing historical stories about the Caribbean that he loves to share with guests. “Story Time” as many past guests like to call it, is a daily event that takes place during breakfast each day. Jaimey is an amazing chef. Her food is fresh and full of flavor and her homemade breads are to die for! Jaimey is also full of energy and loves to snorkel, hike, run and when time permits, lead a dive or two! Jack is from the US and Jaimey is from the cold north of Canada. With over ten years living in the Caribbean, these two are a professional hard working team who are enjoying life to the fullest. Jack and Jaimey have been chartering in the Caribbean together for 8 years. They have chartered in The Grenadines, St Martin and The BVI's. Together they have sailed over 15,000 nautical miles including an Atlantic crossing after picking up a brand new Lagoon 620 in France in 2016. They will be crossing the Atlantic again in December of 2018 after picking up Tellstar Lagoon 77 from the factory in Bordeaux France.

Captain Jack was born and raised in Maryland sailing the waters of the Chesapeake. He started sailing as a young boy with his father. He studied at the University of Maryland and served in the US Navy. Jack has a bachelor's degree from the University of Maryland and was trained in the Navy's Nuclear Power Program were he served on Submarines. After leaving the Navy, Jack worked as a Nuclear Engineering consultant for 14 years during which time he obtained a Master's in Business Administration from Johns Hopkins University. Jack built sea miles in the Navy, and doing deliveries and passages throughout his years in the corporate world. Finally, Jack decided to fulfill his lifelong dream of being a sea Captain and left the US. Jack sailed, single handed, across the Atlantic and has completed many other crossings and long distance deliveries. Jack has also skippered numerous recreational vessels, including day sail vessels, dive boats, as well as working on Tall Ships. Jack is passionate about being on the water, but even more passionate about sailing. He has spent the past 10 years in the Caribbean working in the private yacht industry, running day charters and Captaining term charter vessels with up to 10 guests. Jack is a qualified Dive Master. Jack has a contagious joy for life. If you are looking for a sailing vacation that is exactly what you will get with Jack as your Captain. You will see Jack’s face light up if asked to teach people how to sail.

First Officer/Chef Jaimey was born and raised in Canada. From the time she was born, she spent summers yachting on the lakes around Ontario with her family. Jaimey has a Civil Engineering degree from McGill University in Quebec and worked in the Environmental Engineering field following university. Jaimey's love for warmth and water brought her to the Caribbean 9 years ago where she learned to sail. Jaimey is the optimal chef and first mate. Her cuisine is full of flare and flavor and she always caters to the guests tastes. Jaimey loves to try new recipes and isn't afraid of a challenge in the galley. Jaimey’s recipes are light and healthy yet filling and her homemade bread is heavenly! With Jaimey's love for sailing and the water she is also a great first mate. Jaimey loves to run, hike, explore, and exercise and will happily show you the islands from her perspective. Jaimey is also an experienced DiveMaster and loves to snorkel. Jaimey’s joyful spirit, caring nature and love for cooking wonderful food guarantees guests feel relaxed and at home on their vacation.

Stewardess April Idlett:




  • Breakfast Crepes with Fresh Fruit, Yogurt & Granola

  • Traditional or Smoked Salmon Eggs Benedict with Sweet Potato Home fries

  • Huevos Rancheros with Avocado, Salsa & Lime Crema

  • Baked French Toast Casserole served with Yogurt and Fresh Fruit

  • Fresh Toasted Bagels Stacks with sundries tomato cream cheese, fried egg, fresh Spinach, Sprouts, sliced tomato topped with sliced avocado

  • Breakfast Skillet - Fried Eggs baked on top of potato, pepper and onion hash

  • Greek Yogurt Oatmeal Pancakes with Crème Fresh and Blueberry Compote

  • All breakfast is served with fresh fruit, granola, tea, coffee and assorted bread selection


  • Chef’s salad with Balsamic Marinated Grilled Chicken and Fresh Homemade Artesian Bread

  • Super Chop Salad topped with Citrus Grilled Salmon - Chopped Kale and

  • Spinach with Pumpkin Seeds, Sliced Orange, Red Onion and Feta Cheese with Quinoa

  • Homemade Grilled Pizza with Mixed Green Salad tossed with Roasted Garlic Vinaigrette

  • Homemade Falafel with Tzatziki, Greek Salad and Warm Flatbread

  • Grilled Blackened Shrimp Caesar Salad with Homemade Caesar Dressing & Fresh Focaccia Bread

  • West Indian Chicken Roti served with Mango Chutney and Fresh Garden Salad

  • Grilled Flank Steak Hoisin Lettuce Wraps served with Jasmine Rice, Mixed Julian Vegetables and wonton chips

  • Swiss Cheese Burgers with Sautéed Mushrooms and Fried Onions served with Parmesan Potato Fries and Veggies and Dip


  • Fried Brie topped with maple bacon jam served with warm crusty bread

  • Greek Platter with Hummus, Tatziki and Veggie Sticks

  • Grilled Flatbread with Gruyere Cheese, Sautéed Onions and Filet topped with Chimichuri Sauce

  • Charcuterie Platter with mixed cheese, Olives and Cured Meats

  • Homemade Coconut Shrimp with Sweet Chili Dipping Sauce

  • Pork Gyoza with dipping sauce

  • Chicken Satay with thai peanut sauce


  • Roasted beet, goat cheese and avocado salad with roasted garlic balsamic vinaigrette

  • Tuna Poke – Fresh Ahi Tuna marinated in sesame oil and soy sauce, served on a wonton with wasabi drizzle

  • Fresh Catch Ceviche served with crispy plantain chips

  • Roasted Cauliflower topped with Pumpkin Seeds, Dried Cherries and Green Goddess Drizzle


  • Grilled Lobster with Saffron Rice Pilaf and Roasted Fennel

  • Coffee and Coco Rubbed Grilled Fillet with an ancho chili sauce, steamed asparagus and salt and vinegar smashed potatoes

  • Jerk Spiced Pork Tenderloin with Homemade Pineapple Chutney, sweet potato au gratin and Green Beans Sautéed with Almonds

  • Grilled Blackened Mahi Mahi with Cilantro and Yellow Pepper Pesto served with Truffle Mushroom and Thyme Risotto and Sautéed Broccoli

  • Coconut Chicken or Shrimp Curry served with Jasmine Rice and Roasted Cauliflower and Broccoli

  • Thai Shrimp Kabobs with Coconut Curry Sauce, Grilled Vegetables & Fiery Peanut Noodles


  • Warm Chocolate Fondant with Vanilla Ice Cream and Salted Caramel Sauce

  • New York Style Cheesecake topped with Mango, Strawberries and Blueberries

  • Rum Chocolate Pots

  • Fresh Homemade Key Lime Pie with Graham Cracker Crust and Meringue Topping

  • Poached Pears in Red Wine with Mascarpone Cream and Dark Chocolate Drizzle

  • Banana Bread Pudding with Bourbon Vanilla Caramel Sauce and Vanilla Ice Cream

  • Rum Fudge Pie

  • Lemon Berry Parfaits


      Price from $58,000

      High season $59,500

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