SOUTHERN BELLE
- Year Built 2006
- Length 87 ft.
- Designer
- Cabins 4
- Maximum Guests 8
- Starting From $54,000
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
Master King (Owner) Cabin, main deck, forward. His‑and‑hers En‑suite heads with a dual‑access shower between.
VIP King Cabin, lower deck (Forward Below). Large En‑suite VIP head with marble vanity and shower.
Double Guest Cabin, lower deck, starboard side. En‑suite head.
Twin Guest Cabin, lower deck, port side. En‑suite head.
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14′ Novurania 430DL RIB with a Yamaha 60 hp 4-stroke outboard - 2023
24' Cobia Center Console (towed tender) - 2023 -
Offered via rendezvous only
Check Charter Availability by Month
July 2026
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June 2027
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July 2027
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May 2028
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June 2028
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July 2028
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Specifications
Amenities
Water Sports
14′ Novurania 430DL RIB with a Yamaha 60 hp 4-stroke outboard - 2023
24' Cobia Center Console (towed tender) - 2023
- Year Built 2006
- Length 87 ft.
- Designer
- Cabins 4
- Maximum Guests 8
- Starting From $54,000
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Onboard Dining
Breakfast
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Crab cake eggs benedict with bright lemon hollandaise and sourdough English muffins Croissant, proscuitto, garlic aioli sandwiches with fluffy mango muffins and fresh fruit Southern biscuits with sausage gravy and mini sharp cheddar and Brussel sprout frittatas Huevos rancheros with fried eggs, pico de gallo, roasted peppers, and zesty black beans Baileys brioche french toast with berry compote and Spanish omelet with potato and squash Leek and goat cheese quiche with maple sausage links, plus chia and yogurt parfaits Spicy shakshuka with poached eggs, banana bread, and fruit parfaits Avocado on fresh sourdough, pumpkin scones, chorizo scramble, and fresh smoothies
Lunch
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Lobster ravioli with roasted corn & coconut cream with blistered tomatos Spicy flank steak & kale salad with parmesan balsamic vinaigrette Chicken pesto pasta salad, or sandwiches on freshly baked sourdough Burrata & chickpea salad with sweet peppers, crumbled feta, & oregano vinaigrette Citrus roasted salmon with bright peas, Isreali couscous salad, and a creamy lemon & beet sauce
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Grandma Sparky's enchiladas with roasted tomatillo salsa and spiced vegetables Pulled pork sandwiches with fresh sesame buns, bourbon barbeque, & lemony greens Tuna poke bowls with Siracha cured eggs, pickled radish, and truffled kale Orange shrimp, carrot ribbon, & spicy green salad with crispy parmesan tuilles FRESHLY BAKED BREADS ~ Rich sourdoughs, bagels, English muffins, buns, pizza, loaves, and more. ~ Plus, gluten free and vegan specialties. SMALL BITES Flying pigs, glazed pork belly on rice clouds with champagne vinegar slaw Marinated tuna tataki with arugula and spicy sprout salad Yellow tomato and corn gazpacho with picked shrimp
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Fresh Caribbean ceviche; bright coconut and spicy versions Trio of salsas; Mayan ahuacamolli, roasted tomatillo, fresh pico de gallo Southern fried green tomato caprese Deviled eggs with cripsy capers Beet cured salmon & cucumber bites with pickled mustard seeds
Dinner
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Pistachio crusted lamb chops with mushroom quinoa & pistachio mint pesto Seared sea bass in a lemongrass ginger broth with roasted bok choy & crispy shallots Grilled filet mignon with crispy terrine, white wine mushroom sauce and tangy chimichurri Pan seared scallops & asparagus with butternut squash risotto and saffron buerre blanc Slow cooked short rib ragu with confit tomato, grated parmesan, & garlic knots Jerk spiced
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Mahi Mahi with fresh mango curry, coconut rice, and cucumber salsa Lemony chicken piccata with white wine & caper sauce over creamy polenta Pork loin with roasted veggies, fall squash puree, and savory onion soubise Caribbean lobster tails with crispy gnocchi, sun dried tomato pesto, & squash roses
Dessert
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Pineapple rum cake with passionfruit glaze & toasted coconut Salted dark chocolate tart with tropical fruits Molten lemon lava cakes with honey semifreddo Local mango cake with toasted meringue frosting Basque cheesecake with passionfruit glaze & cookie crumble Vanilla and orange poached pears with whipped cream & citrus caramel Gingerdoodle ice cream cookies with fresh mint & chocolate glaze Red velvet souffle cake with fresh whipped cream
Crew Interview
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