Gunboat 62 ZENYATTA

Gunboat 62 Zenyatta offers bookings for week-long charters.

Zenyatta can accommodate up to 6 guests and features three guest staterooms with three large heads with showers, as well as a separately enclosed shower. The spacious salon, galley and dining area open into a large aft cockpit complete with a daybed and seating area for lounging and outdoor dining. 

Gunboat 62 Zenyatta is unequivocally the pinnacle in luxury, speed, and style in a performance cruising catamaran today. Constructed of lightweight foam core and carbon fiber and outfitted with the latest in grand prix sailing technology, you’ll find speed and comfort go hand in hand when sailing aboard Zenyatta.

Combine the modern-day luxury of a chic New York City apartment with the spectacular scenery of tropical climes, and you’ll find a day in the life aboard Zenyatta. Enjoy an al fresco breakfast on the luxurious aft deck with fresh island fruits and sumptuous breakfast entrees. After a swim and a trip to explore the nearest island, lunch is served fresh off the aft deck grill. Spend the afternoon taking advantage of our extensive watersports collection, sailing to another island, or exploring the gems of onshore life. If leisure combines with work during your stay, feel free to use the ensuite “office den” in the master cabin that serves as an air-conditioned private office area or a cozy movie and reading nook.

As the sun goes down, enjoy an island treat from our full cocktail bar and watch a movie under the stars on the outdoor projector screen. Before you go to bed, cast your eyes to the stern of the boat where hundreds of fish have gathered, attracted to the brilliant underwater lights on the transom. Whether you’d like an escape from the outside world or must have round-the-clock connectivity, Zenyatta is your home away from home.

Bahamas, Caribbean, US Northeast

  •    Air conditioning in all cabins
  •    Aft deck with cocktail bar, built-in drinks fridge, icemaker and outdoor grill
  •    46″ LCD Samsung flatscreen television in the main salon
  •    32″ LCD Samsung flatscreen TV in the master cabin office
  •    iPad
  •    Fully zoned sound-system, subwoofer, outdoor speakers
  •    Movies installed on the hard drive
  •    Sirius radio system
  •    Satellite internet for 24/7 connectivity
  •    SeaDek nonskid foam covering the deck
  •    Cabinhouse sundeck for sunbathing
  •    4 outdoor beanbags for lounging
  •    Underwater lights
  • 14′ PURE Yachting RIB with 60 hp Yamaha outboard
  • Kite board setup for 1 person
  • A variety of kiteboarding kites, bar/lines, and kiteboards
  • 10 full sets of child-sized and adult-sized snorkel gear and fins
  • 2-11′ inflatable SUP
  • 2 inflatable kayaks
  • Towable tubes

Troy Scott grew up in Virginia and began his love of salt water off the Carolina coasts. He took to diving and sailing in southern Florida and spent a decade in Hawaii playing on boats. He has served on vessels in a variety of missions: racing, deliveries, charters, SCUBA, sail training and instruction, research, salvage and commercial diving, tour boats, and sport fishing. He enjoys water sports and exploring the world’s beautiful places.

Hannah Scott hails from Camden, Maine and is an experienced sailor. She has been Captain of several lovely vessels and is at home offshore or sailing the Maine coast as master of a classic schooner. She enjoys cooking new dishes with local fresh ingredients.

Hannah and Troy look forward to sharing an incredible experience with you aboard Zenyatta with sun, sailing, and exploring the island oasis above and below the sea.

ZENYATTA CARIBBEAN MENU

 

Mornings:

  • Fried Egg with fresh corn polenta, wilted spinach and rosemary bacon
  • Soft Scrambled Eggs with caviar and herbed creme fraiche
  • Smoked Salmon Breakfast Salad with crisp bread and herbed cream cheese
  • Mango, fresh berry and ginger-mint fruit salad with honey yogurt and 7-grain granola
  • Cornmeal Crepes with fig and pear jam, served with organic breakfast sausage
  • Buttermilk Waffles with warm cherry almond sauce, fresh fruit and applewood smoked bacon
  • Poached Duck Egg with spring vegetable hash finished with whole grain Mustard Hollandaise.

 

Afternoons:

  • Fresh Tuna Nicoise salad with quail eggs, grilled vegetable pasta salad Fresh strawberry soup with roasted rhubarb and white chocolate mousse.
  • Crab Melts with avocado, heirloom tomatoes and bacon on toasted sourdough, Kale salad with pickled apples, gruyere crisps and creamy dijon vinaigrette
  • Panko crusted fish tacos with red cabbage slaw and chili lime sour cream. Melon with crispy prosciutto, radicchio and caramelized honey dressed with black pepper vinaigrette.
    Brown sugar banana parfaits with maple glazed spiced pecans.
  • Seafood Cocktail with bittersweet chipotle dressing with charred romaine salad with buttermilk vinaigrette and fig arugula crostini. Cider-spiced cake with mascarpone frosting
  • Spicy Local Fish Cakes with chilis on black beans with minted yogurt, tomato salsa, lettuce and herb salad with lemon dressing
    Coco nib meringues with vanilla ice cream and summer berries.
  • Classic Cuban Sandwich, fried plantain chips, quick pickled vegetables
    Jamaican spiced Milkshakes

 

Evenings:

  • Avocado Salad, Cuban grilled pork with grilled ripe plantains
    rice and black beans
    Lemon bars
  • Warm shrimp salad with green beans and chilis, Chicken under a brick with yellow rice with peas, roasted or grilled pumpkin or squash, Coconut rum cake
  • Mixed greens, Paella
    Tropical fruit sherbet with fresh tropical fruit
  • Black bean soup, grilled local fish with fruit salsa, mixed greens,
    Jamaican coffee brownies
  • Best Burger Ever on fresh brioche buns
    toppings: grilled pineapple, ham, mango guacamole, habanero mayo
    Banana split with vanilla or coffee i.c. and rum sauce
  • Grilled Steak filet with coconut potato and yam mash, grilled mixed vegetables
    Mango sorbet

 

This is a sample menu, designed for the diner who has no dietary restrictions and enjoys a spectrum of nourishment.

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