ABBY NORMAL 3
- Year Built 2026
- Length 52 ft.
- Designer Leopard
- Cabins 4
- Maximum Guests 8
- Starting From $28,900
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
The 2026 Abby Normal 3 offers generous living spaces, highlighted by stackable sliding doors that open fully to merge the salon and cockpit into one expansive social area. The deck layout create inviting outdoor zones, including a forward walk thru cockpit and elevated flybridge perfect for relaxing underway. Stock photo - Original images to come
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Rendezvous Gear Not Included
- 2 Guests: $28,900
- 3 Guests: $29,400
- 4 Guests: $29,900
- 5 Guests: $30,400
- 6 Guests: $30,900
- 7 Guests: $31,400
- 8 Guests: $31,900
- 2 Guests: $28,900
- 3 Guests: $29,400
- 4 Guests: $29,900
- 5 Guests: $30,400
- 6 Guests: $30,900
- 7 Guests: $31,400
- 8 Guests: $31,900
- 2 Guests: $28,900
- 3 Guests: $29,400
- 4 Guests: $29,900
- 5 Guests: $30,400
- 6 Guests: $30,900
- 7 Guests: $31,400
- 8 Guests: $31,900
Check Charter Availability by Month
September 2026
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May 2027
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June 2027
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July 2027
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August 2027
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September 2027
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October 2027
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November 2027
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December 2027
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January 2028
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February 2028
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May 2028
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August 2028
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September 2028
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Yacht layout
Specifications
Amenities
Water Sports
- Year Built 2026
- Length 52 ft.
- Designer Leopard
- Cabins 4
- Maximum Guests 8
- Starting From $28,900
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Onboard Dining
Day 1,
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Lunch : Chicken Roti’s served with fresh green salad, carrots and mango, servedwith a fruit chutney. Fresh baked bread.
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Dinner : Tender Salmon fillets, with creamy mash potato drizzled in a buttery garliclemon sauce, served with pan seared asparagus wrapped in prosciutto. Served with a crisp dry white wine.
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Dessert : French apple cake with chunks of sweet apple nestled in tender butteryrum cake. Covered in sugar powder and served with a lightly sweetened whipped cream or vanilla ice cream.
Day 2,
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Breakfast : Classic BLT, bacon, lettuce and tomato with a sprinkle of salt andpepper on fresh toasted bread covered in creamy philly cream cheese.
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Lunch : Oriental chicken salad with nuts and sesame seeds, served with garlicbaguette.
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Snack : Freshly cut veggies with assortment of dips
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Dinner : Marinated Pork tenderloin on the grill with double baked potatoes andFrench ratatouille.
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Dessert : Creamy and deliously rich chocolate mousse, covered in shaving of richdark chocolate and fresh strawberries.
Day 3,
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Breakfast : Fabulous french toast topped with banana’s, chocolate sauce or maplesyrup and a side serving of bacon. Or assortment of cereal, juice, coffee and tea.
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Lunch : Fresh Ahi Tuna poke bowl, served with sticky rice and seaweed salad lotsof veggies, seasoned in soy, honey and plenty of sesame with warm bread.
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Snack : Hummus with Pita bread.
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Dinner : Tender beef fillet on the grill, covered in a freshly made chimichurri sauce,served with fresh vegetables and home baked bread.
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Dessert: Caribbean Key lime pie
Day 4,
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Breakfast : Eggs Benedict/Florentine or assortment of cereal, juice, coffee and tea.
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Lunch: Grilled New York steaks with loaded baked potatoes and fresh salad.
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Snack : Cheese platter, crackers and fruit.
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Dinner : Creamy Garlic Tuscan shrimp, with sundried tomato and spinach nestledon a bed of pasta. Served with garden salad and fresh baked bread.
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Dessert : Baked pears drizzled and baked with cinnamon, honey and walnuts.Served with fresh cream or vanilla ice cream.
Day 5,
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Breakfast : Good old pancakes with maple syrup, bacon and fresh fruit in season,served with assortment of cereal, juice, coffee and tea.
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Lunch : Beef burgers grilled, with a selection of toppings, served with fries.
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Snack : Caprese Crostini, crusty bread with cheese and marinated basil.
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Dinner : Red Snapper, simple and tasty with a mango salsa and buttery garlic babypotatoes. Baked bread and garden salad.
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Dessert : Panna cotta, simple and elegant.
Day 6,
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Breakfast : Croque Monsieur, delightful ham and cheese sandwich creamy andtangy. Toast, jams, juice, coffee & tea.
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Lunch : Pulled pork tacos, with coleslaw, sour cream and foccacia bread.
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Snack : Charcuterie board.
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Dinner : Butter Chicken, delicious authentic and creamy. Served with butter naanand steamed basmati rice and watermelon feta salad.
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Dessert : Baileys Banana Trifles topped with sliced banana, custard, Baileys creamand drizzled with toffee sauce and grated chocolate.
Day 7,
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Breakfast : Ham and Cheese omelette wrap oozy with cheese andflavour, or assortment of cereal, jams, juice, coffee and tea.
Crew Interview
Get to know this crew better with a hosted interview!








