Spysea
Price details
- Year Built 2023
- Length 68 ft.
- Designer
- Cabins 4
- Maximum Guests 8
- Starting From $44,200
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
4 staterooms & 1 crew cabin
-
Offered via rendezvous only
Season Name: High Season Currency: USD Terms: (Caribbean Terms) Inclusive
Season Name: Low Season Currency: USD Terms: (Caribbean Terms) Inclusive
Season Name: Low Season (Fall/Winter) Currency: USD Terms: (Caribbean Terms) Inclusive
Additional Rate Details:
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Specifications
#Pax:8
Length:68 ft.
Beam:17.2
Draft:5.3
Make:
# Cabins:4
Cabin Configuration:1
Showers:4
Tubs:0
Wash Basins:0
Heads:4
Elec. Heads:4
TP in Heads:
Yes
Helipad:
Inq.
Jacuzzi:
Inq.
A/C:Full
Engines/Generators:2 Volvo D-13 1350 HP each
1 Generator Kohler 21.5 kW
Year Built:2023
Cruising Speed:14
Max Speed:32
Amenities
Salon Stereo:
yes
Salon TV:
yes
Sat Tv:
yes
Device Hookups:yes
Hammock:no
Windscoops:no
Bimini:yes
Deck Shower:
yes
BBQ:
yes
# Dine In:yes
Hairdryers:yes
Guests Smokes:
yes
Pets Aboard:
no
Guest Pets:
no
Children Ok:
No
Minimum Age:
Gym/Exercise:
no
Elevators:
Wheel Chair Access:
no
Inverter:
yes
Voltages:
Water Maker:
No
Water Cap:246
Stabilizers:
Anchor & Underway
Ice Maker:
yes
Internet Access:Onboard WIFI
Sailing Instructions:no
Water Sports
Price details
- Year Built 2023
- Length 68 ft.
- Designer
- Cabins 4
- Maximum Guests 8
- Starting From $44,200
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Onboard Dining
Breakfast
-
might feature tropical fruit platters layered with dragon fruit, mango, pineapple, and passionfruit; warm coconut brioche French toast with vanilla bean crème fraîche; or made-to-order omelets with fresh herbs and local goat cheese. For lighter fare, açai bowls topped with toasted macadamia and chia, or smoked salmon with avocado and citrus on house-baked sourdough, pair beautifully with fresh-pressed juices and rich Bahamian coffee.
Lunch
-
is bright and relaxed — designed for barefoot dining between swims. Think grilled spiny lobster with lime butter and charred corn salad; watermelon, feta, and mint with aged balsamic; or jerk-marinated chicken served alongside mango slaw and coconut rice. Guests enjoying a beach picnic on a secluded Exuma sandbar might be treated to chilled rosé, citrus-poached shrimp, vibrant poke bowls, and handmade wraps filled with grilled local catch and herb aioli. Afternoons invite indulgence.
-
Chef Margaux might present a mezze spread with hummus, roasted eggplant, olives, and warm flatbreads, or a tropical ceviche bar featuring grouper, conch, and tuna with pineapple, chili, and fresh lime. Sunset canapés — truffle arancini, seared scallops with passionfruit glaze, or mini lobster rolls — set the tone for golden hour cocktails on deck.
Dinner
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is where the full expression of the journey comes alive. Menus are inspired by both refined coastal cuisine and Caribbean soul. A typical evening might begin with seared yellowfin tuna, avocado mousse, and citrus pearls, followed by herb-crusted rack of lamb with roasted heirloom vegetables and red wine reduction. Another night may highlight Bahamian flavors — cracked conch with spicy remoulade, grilled Nassau grouper with saffron risotto, or slow-braised short ribs with plantain purée. Vegetarian guests are equally celebrated with dishes such as roasted pumpkin ravioli with sage brown butter or grilled island vegetables with whipped feta and pistachio.
Dessert
-
s balance elegance and tropical flair: coconut panna cotta with rum caramel, key lime tart with torched meringue, dark chocolate fondant with sea salt, or fresh pineapple carpaccio with mint syrup and lime zest. Every menu is fully customized prior to embarkation.
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Chef Margaux works closely with guests to accommodate preferences, dietary needs, and special celebrations — whether that means a wellness-focused week of vibrant, nutrient-rich cuisine, a seafood-forward indulgence, or themed evenings such as a Bahamian beach barbecue under the stars. From dockside welcome bites in Miami to a final celebratory
Crew Interview
Get to know this crew better with a hosted interview!


















