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Catamaran Extra Nauti

Where Luxury meets adventure!

Step aboard EXTRA NAUTI, a stunning 2019 Lagoon 50, where comfort meets performance in a perfect balance. Designed for spacious and stylish cruising, this luxurious catamaran accommodates up to 8 guests in four well-appointed cabins, each offering a serene retreat with ample space and natural light. Her open-concept layout enhances both interior and exterior living, creating a seamless flow between the expansive saloon, cockpit, and flybridge, all designed for relaxation and socializing. The panoramic windows provide breathtaking ocean views, while the sleek, tapered hulls and optimized rigging ensure smooth sailing and impressive performance.

Whether you’re seeking a laid-back island-hopping adventure or an active sailing experience, EXTRA NAUTI delivers with her superior handling, generous lounging areas, and modern amenities. Perfect for families, couples, or groups of friends, she promises an unforgettable journey on the water.

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7-Night Charter Rates
From
$22,000 (2 passengers 7 nights)
To
$25,000 (8 passengers 7 nights)*
Details
Guests
Up to 8
Guest Cabins
4
Length
50
Cabin Layout
3 Queens & 1 Double with A/C
Designer
Lagoon
Launched
2019
Home Port
Village Cay Marina, Tortola, BVI
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Photo Gallery

EXTRA NAUTI is a 2019 Lagoon 50 that hits the sweet spot between comfort and performance—sleek, spacious, and ready for serious island-hopping. Sleeps 8 in 4 cabins with inviting natural light and a calm, modern feel—2 Queen cabins plus 2 Double cabins—each with a private ensuite. Panoramic windows keep the ocean in view, while the open-plan layout flows effortlessly from the bright salon to the cockpit and up to the flybridge for lounging, sun, and sunset cocktails. Standout features include her tapered hulls and optimized rigging for smooth, confident sailing, paired with generous social space for meals, games, and lazy afternoons at anchor. Easy to love, fun to sail—EXTRA NAUTI turns every passage into part of the vacation.
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Meet the Crew

Crew photo
Captain Noah
Hailing from a small seafaring village on the rugged west coast of Ireland, Captain Noah was practically born with salt in his veins. From the moment he first stepped aboard a boat at the age of five, he knew he was destined to become a captain. The sea has been at the heart of his life ever since.

Growing up, Noah was a competitive sailor, racing across multiple classes at both national and international levels. When he wasn’t competing, he dedicated his time to instructing and coaching at his local sailing club in Rosses Point—passing on his knowledge and passion to the next generation of sailors.

Four years ago, Noah transitioned into the world of yacht chartering and hasn’t looked back. He has captained and managed flotillas of 10 to 20 boats in Croatia and Greece, serving not just as a skipper but as a Route Manager overseeing logistics and guest experiences. Now based in the US Virgin Islands and BVI, Noah brings his professionalism, enthusiasm, and sharp attention to detail to every charter—ensuring guests experience the very best the Caribbean has to offer.


When he’s not sailing, Noah can still be found on the water—whether it’s surfing, kitesurfing, or casting a line for the catch of the day. And true to his Irish roots, he’s never without a good story or two to share. With Noah at the helm, guests can expect an unforgettable voyage filled with adventure, laughter, and a touch of Irish charm.

Chef Steph
Hailing from Sweden’s picturesque west coast, Chef Steph grew up surrounded by the sea and spent her summers sailing aboard her family’s small boat. From a young age, she knew she was destined for a life on the water. Her passion for food began in childhood, nurtured by hours in the kitchen alongside her father—moments that sparked a lasting appreciation for meals crafted with love, flavor, and intention.

Steph’s culinary style is guided by seasonality and the bounty of nature. She prioritizes fresh, locally sourced ingredients and is inspired by what’s available in the moment—always honoring the simplicity and vibrancy of natural produce. With a diploma in gastronomy and nutrition, as well as several cooking courses under her belt, she is committed to creating light, healthy, and flavorful meals that nourish both body and soul.

For Steph, cooking is a lifelong journey of creativity and curiosity. She brings this same passion and openness to every charter, continually expanding her knowledge and striving to deliver meals that are not only delicious but deeply satisfying.

Outside the galley, Steph lives an active and well-balanced life. She enjoys outdoor adventures, exercising, traveling, and spending time with family and friends. Her approach to life—like her food—is rooted in creativity, connection, and well-being, making every dining experience she creates both joyful and memorable.

The Details

Availability & Rates

Upcoming 12 Months Reservation Calendar:

Available:
Available weekend day:
Hold/Option:
Booked:
Unavailable:
Caribbean off season:
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Note: this calendar is not always 100% current. Please contact us for more information about available dates aboard this yacht.
Hours required between charters: 48, Inquire for 24

7-night Charter Rates by Group Size

Passengers: 2 3 4 5 6 7 8
Winter
2025 to 2026 		$22,000 $22,500 $23,000 $23,500 $24,000 $24,500 $25,000
Summer
2026 		$22,000 $22,500 $23,000 $23,500 $24,000 $24,500 $25,000
Winter
2026 to 2027 		$22,000 $22,500 $23,000 $23,500 $24,000 $24,500 $25,000
Summer
2027 		$22,000 $22,500 $23,000 $23,500 $24,000 $24,500 $25,000
*Price range is subject to change. Please contact us for pricing for various party sizes, number of nights and seasons. Best price guarantee: We endeavor to offer the lowest prices available and will always match lowest rates. We accept Visa, MasterCard and AMEX, no fees. We accept Visa, MasterCard and AMEX
Specs & Cabin Layout

Cabin Layout

Specifications

Length
50
Beam
27
Draft
5
Designer
Lagoon
Children Allowed
Yes
Flag
BVI
Guests
8
Max. Speed
8 knots
Dinghy/Tender
Highfield 380 GT
Dingy Max. Passengers
8
Dinghy hp
30
Wash basins
4
Heads
4
Tp in heads
Yes
Helipad
No
Jacuzzi
No
Engines
2 x 80 hp Yanmar1 x Onan 13.5 kva
Generators
Yes
Refit
2025- Mechanicals, Main Sail, Bottom Paint, Cosmetics, Dinghy
Cruising speed
6 knots
Accomodation
Guest Cabins
4
Guest Electric Heads
4
Accommodation Description

Crew take starboard forward cabin. On 7/8 pax charters. 3/4 guests share a head.

Location
Home Port
Village Cay Marina, Tortola, BVI
Winter Cruising Area
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Summer Cruising Area
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Preferred Port
Tortola
Other Port
Inquire
Hours Between Charters
48
Amenities & Entertainment
Sun Awning
Yes
Hammock
No
Deck Shower
Yes
Hair Dryer
No
Water Maker
Yes
Ice Maker
Yes
BBQ
Yes
Voltage
110v
Stereo System
Yes
DVD Player
No
Board Games
No
Kosher
Inq
Nude
Inq
Guests smokes
Sugar Scoops Only
Guest pets
Yes
Minimum age
Water safe
Gym exercise
No
Elevators
No
Wheelchair access
No
Inverter
Yes
Stabilizers
No
Water Sports
Adult Waterskis
No
Kids Waterskis
No
Stand Up Paddle Board
2
Snorkeling Gear
Yes
Tow Tube
No
Scurfer
No
Wake Board
No
1-Person Kayak
No
2-Person Kayak
No
Float Mats
No
Sailing Dinghy
No
Beach Games
No
Fishing Gear
No
Other Water Toys

2 Stand Up Paddle Boards

3 Inflatable Lounge Chairs

4 Sea Scooters

Snorkel Gear

Noodles


Sea scooters
Yes
Kneeboard
No
Windsurfer
No
Swim platform
No
Boarding ladder
Yes
Sea bobs
No
Kite boarding
No
Scuba & Crew
Scuba Info
Yacht offers Rendezvous Diving only
Air Compressor
Not Onboard
Captain Nationality
Irish
Crew Smokes
Inq
Crew Pets
No
Caters to Special Diets
Inq
Menu

SAMPLE MENU

DAY BREAK
Fluffy Japanese Pancakes
Served with wildflower honey, house-made jam, and fresh seasonal fruit.

BLAT Avocado Toast
Bacon, lettuce, avocado, and tomato on sourdough, topped with a soft poached egg.

Mushroom Herb Frittata
Served with Brazilian cheese bread and guava jam.

Creamy Herb Omelette & Crispy Bacon
With a slice of warm banana bread and whipped butter.

Dark Sesame Bagel with Smoked Salmon
With cream cheese, roasted cherry tomatoes, capers, and microgreens.

Eggs Benedict on Brioche
With avocado, poached eggs, hollandaise, and a sprinkle of paprika.

Belgian Waffles
With maple syrup, fresh berries, and whipped mascarpone.

MIDDAY
Leek, Caramelized Onion & Parmesan Quiche
Served with grilled chicken Caesar salad.

Caribbean Shrimp Tacos
Corn tortillas with pineapple salsa, avocado crema, pickled red onions, and cilantro-lime slaw.

Crispy Breaded Mahi-Mahi Sliders
Panko-crusted mahi filet on toasted brioche buns with house tartar, romaine, and optional spicy mayo. Served with plantain chips and cilantro-lime dip.

Salmon Poke Nori Wrap
Sushi rice, cream cheese, sunomono, avocado, crispy leek, sesame seeds, teriyaki drizzle, and fresh mango.

Greek Mezze Platter with Grilled Fish
Lemon-butter white fish with couscous tabbouleh, Greek salad, hummus, and Kalamata olives.

Brazilian Barbecue Beef Fillet
With pico de gallo and garlic bread.

Moqueca
Brazilian-style fish stew with coconut milk, basmati rice, and panko crumbs.

HORS D’OEUVRES
Pumpkin & Gorgonzola Soup
With rosemary focaccia.

Burrata Salad
With arugula, tomato confit, and balsamic reduction.

Baked Brie en Croûte
Almond-crusted pastry with fig marmalade.

Octopus Carpaccio
With mustard trio, capers, and toasted bread.

Shrimp Rice Rolls

Sushi Selection

Mushroom Bruschetta Trio
Shiitake, shimeji, and button mushrooms with eggplant caponata, basil, and Parmesan.

MAIN
Lemon & Shrimp Risotto
Finished with a Parmesan crust.

Duck Confit Ravioli
With sage brown butter, crispy shallots, and port wine reduction.

Surf & Turf
Beef tenderloin with half local lobster tail, parsley butter, and sweet potato purée.

Grilled Scallops
With roasted corn purée, garlic-chive butter, and charred asparagus.

Sweet & Smoky Asian Ribs
Served with bao buns, peanut-mango herb salad, and chili-lime dressing.

Black Rice Seafood Risotto
Finished with fresh mango.

DESSERT
Salted Fudge Chocolate Pie
With white chocolate crumble and vanilla ice cream.

Limoncello Lemon Pie
With blackberry coulis and blueberries.

Doce de Leite Petit Gateau
With strawberry and blackberry sauce.

Double Chocolate Fudge Brownie
With passion fruit mousse and dark chocolate crumble.

Frozen Mascarpone Cream
With fruit jam and vanilla tuile.

Coconut Panna Cotta
With mango purée and sweet biscuit crumble.

Liqueur Mascarpone Tiramisu
Topped with whipped cream.

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