Special Scuba

Lagoon 65

Seahome II

65.00 Ft / 19.00 M 10 Guests 5 Suites

Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI), Caribbean Leewards

Starting from $61,000 Per week

Check Availability

Summary

Lagoon - Seahome II

Special

Seahome II 10% off November and December 2025

Seahome II is offering a 10% discount for all charters run in November and December 2025. *valid on 6 and 7 night charters *excluding holidays

Seahome 2 is a highly-spec'd 2025 Lagoon SixtyFive based in the British Virgin Islands. Her crew of 3 welcome up to 10 guests in five spacious staterooms. Come eat, drink, dive and sail aboard Seahome 2!

  • Location Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI), Caribbean Leewards
  • Yacht Type Catamaran
  • Max Guests 10
  • Crew 3
  • Suites 5 (2x King, 3x Queen)
  • Bathrooms 5
  • Manufactured Year 2025
  • Length 65.00 Ft / 19.00 M
  • Scuba Onboard Scuba

Check Availability

  • Unavailable
  • Booked
  • Hold

Make a booking enquiry for SEAHOME II

Pricing

Season 2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2025 to 2026 $61,000 $62,000 $63,000 $64,000 $65,000 $66,000 $67,000
Summer 2026 $61,000 $62,000 $63,000 $64,000 $65,000 $66,000 $67,000

Special

Seahome II 10% off November and December 2025

Seahome II is offering a 10% discount for all charters run in November and December 2025. *valid on 6 and 7 night charters *excluding holidays

All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

No Captain only....

BVI Customs fees and cruising permits are included in the rate.

***Boat prefers 48hr turns***
Short Charters Available

HOLIDAYS 2025:

Christmas Flat Rate $80,000. 7 night minimum.
New Years Flat Rate $85,000. 7 night minimum.




LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)

***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.

*While we do our best to present rates as accurately as possible, all advertised rates are subject to change and may not reflect the final or current pricing.
Please confirm with the provider for the most up-to-date information.

Check Availability

Features

  • Children Yes (Min Age: N/A)
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Transom Only
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage 110 & 220

Captain Eben is a Dive Instructor

  • Costs
    Cost per dive per person: $75
  • Resort Course
    $175 per Resort Course
  • Number of Divers
    10
  • Dives per Week
    3 per week
  • Air Compressor
    Onboard
  • Tanks
    10
  • BCs
    10
  • Regulators
    10
  • Weight Sets
    10
  • License Info
    Instructor

Tender

  • Info 15 ft
  • HP 70
  • Number of passengers 10

Toys

  • Tube
  • Floating Mats
  • Wakeboard
  • Single Kayak
  • Beach Games
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • SUP

Other Toys

4 x Bote paddle boards (update from 2)
7x7 Bote inflatable dock
2 eFoils
Noodles


  • Cruising Speed 9 kts
  • Pref Pick-Up West End, BVI
  • Bimini Yes
  • Inverter Yes
  • Generator Yes
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Yes
  • Guest Pet No

Chef Katie's Sample Menu 

Breakfast

Each morning begins with a freshly prepared selection to ease you into the day.

Freshly Baked Breads – all lovingly made onboard

Daily Sweet Bake – warm muffins, buttery croissants, or a seasonal loaf, changing daily

Fresh Fruit Platters – tropical, vibrant, and beautifully presented

Natural Yogurt & House-Made Granola

Freshly Squeezed Juices & Barista-Style Coffee

Start the day your way—light, indulgent, or somewhere in between.

Turkish Eggs – whipped yogurt, poached eggs, Aleppo chili butter, fresh herbs

Eggs Benedict – toasted English muffin, soft poached eggs, hollandaise sauce (optional smoked salmon or crispy bacon)

Smoked Duck Scrambled Eggs – silky scrambled eggs, smoked duck breast, chive oil

Shakshuka – spiced tomatoes, baked eggs, feta, toasted sourdough

Bagel Board – house-cured gravlax, cream cheese, capers, red onion, dill

Huevos Rancheros – tortillas, fried eggs, black beans, avocado, fresh salsa

French Toast – brioche, vanilla mascarpone, berry compote, maple syrup

Avocado Toast – smashed avocado, lime, chili flakes, poached egg, Lunch

 

Lunch

Long, leisurely lunches enjoyed alfresco, paired with crisp wines, chilled rosé, or refreshing mocktails. Each day features fresh, vibrant dishes designed to satisfy and refresh.

A selection may include:

Tuna Poke Bowl – sushi-grade tuna, sesame, pickled vegetables, avocado, jasmine rice

Grilled Chicken Salad – mango, avocado, mixed leaves, toasted pecans, citrus dressing

Mahi Mahi Tacos – soft tortillas, pineapple salsa, lime crema, fresh herbs

Mezze Spread – hummus, aubergine dip, marinated feta, pea purée, tzatziki, warm pita breads
(served with honey & soy glazed pork tenderloin)

Burrata & Heirloom Tomatoes – basil oil, balsamic pearls, sourdough croutons

Grilled Prawn Caesar – crisp romaine, parmesan, anchovy crumb, Caesar dressing

Warm Flatbreads – lamb kofta, tzatziki, pickled red onion, fresh mint

Chilled Seafood Platter – lobster, prawns, oysters, dipping sauces & lemon wedges

Blue Cheese Ribeye Salad – seared ribeye, crisp leaves, toasted walnuts, blue cheese dressing

Crab Cakes – golden crab cakes, lemongrass & white wine butter sauce, micro herbs

Duck Salad – shredded crispy duck, hoisin, orange segments, fresh coriander, sesame seeds

Teriyaki Salmon – glazed salmon fillet, Asian slaw, sesame & soy dressing

 

Starters

Beautifully crafted starters to begin each evening meal, showcasing seasonal produce and bold flavours.

A selection may include:

Caramelised Onion & Brie Filo Tart – crisp filo pastry, creamy brie, sweet caramelised onions

Bruschetta – freshly baked sourdough, vine tomatoes, basil, balsamic glaze

Shrimp Fritters – golden crisp fritters, served with zesty lime aioli

Maple-Roasted Butternut Squash Soup – silky smooth, with crispy chorizo & golden halloumi croutons

Freshly Baked Focaccia – served warm with sea salt & rosemary

Wild Mushroom Arancini – crisp risotto balls, parmesan, truffle aioli

Beetroot & Goat’s Cheese Salad – roasted beets, whipped goat’s cheese, candied walnuts, micro herbs

Stuffed Mussels – baked with herbed breadcrumbs, garlic butter, and parmesan

Crispy Calamari Salad – tender calamari, rocket, fennel, citrus dressing

 

Main Courses

A thoughtfully curated selection of main dishes, combining refined classics with bold flavours and local influences.

A selection may include:

Duck Confit – slow-cooked duck leg, silky cauliflower purée, pomegranate reduction

Filet Mignon – tender beef fillet, dauphinoise potatoes, honey-glazed heritage carrots, red wine jus

Pan-Seared Sea Bass – crisp skin sea bass, romesco sauce, broccoli purée, toasted almonds

Pistachio-Crusted Rack of Lamb – served pink, with minted pea purée and beetroot reduction

Slow-Cooked Lamb Ragù – rich, slow-braised lamb, folded through freshly made pasta, parmesan & herbs

Pork Tenderloin – perfectly cooked pork, honey soy glaze, roasted seasonal vegetables

Grilled Lobster Tail – served with a silky lobster bisque sauce, buttered greens, and saffron potatoes

 

Desserts

Decadent finales to your day, crafted to delight every palate with rich textures and vibrant flavours.

A selection may include:

White Chocolate & Raspberry Tart – buttery crust, smooth white chocolate ganache, fresh raspberry coulis

Chocolate Aero Mint Cheesecake – light, airy, with refreshing mint notes and a rich chocolate base

Sticky Toffee Pudding – moist sponge, warm toffee sauce, served with Amarula ice cream

Lemon Meringue Pie – tangy lemon curd, fluffy toasted meringue, crisp pastry

Espresso Martini Mousse – silky coffee mousse with a hint of vodka and chocolate shards

Chocolate Brownie – fudgy and rich, topped with miso caramel and sea salt

Lemon or Raspberry Soufflé – delicate, light, served with crème fraîche

Crème Brûlée – classic vanilla custard, torched caramel top, paired with honey yoghurt

Amenities

  • Children Yes (Min Age: N/A)
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Transom Only
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage 110 & 220

Activities

Captain Eben is a Dive Instructor

  • Costs
    Cost per dive per person: $75
  • Resort Course
    $175 per Resort Course
  • Number of Divers
    10
  • Dives per Week
    3 per week
  • Air Compressor
    Onboard
  • Tanks
    10
  • BCs
    10
  • Regulators
    10
  • Weight Sets
    10
  • License Info
    Instructor

Tender

  • Info 15 ft
  • HP 70
  • Number of passengers 10

Toys

  • Tube
  • Floating Mats
  • Wakeboard
  • Single Kayak
  • Beach Games
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • SUP

Other Toys

4 x Bote paddle boards (update from 2)
7x7 Bote inflatable dock
2 eFoils
Noodles


Specifications

  • Cruising Speed 9 kts
  • Pref Pick-Up West End, BVI
  • Bimini Yes
  • Inverter Yes
  • Generator Yes
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Yes
  • Guest Pet No

Menu

Chef Katie's Sample Menu 

Breakfast

Each morning begins with a freshly prepared selection to ease you into the day.

Freshly Baked Breads – all lovingly made onboard

Daily Sweet Bake – warm muffins, buttery croissants, or a seasonal loaf, changing daily

Fresh Fruit Platters – tropical, vibrant, and beautifully presented

Natural Yogurt & House-Made Granola

Freshly Squeezed Juices & Barista-Style Coffee

Start the day your way—light, indulgent, or somewhere in between.

Turkish Eggs – whipped yogurt, poached eggs, Aleppo chili butter, fresh herbs

Eggs Benedict – toasted English muffin, soft poached eggs, hollandaise sauce (optional smoked salmon or crispy bacon)

Smoked Duck Scrambled Eggs – silky scrambled eggs, smoked duck breast, chive oil

Shakshuka – spiced tomatoes, baked eggs, feta, toasted sourdough

Bagel Board – house-cured gravlax, cream cheese, capers, red onion, dill

Huevos Rancheros – tortillas, fried eggs, black beans, avocado, fresh salsa

French Toast – brioche, vanilla mascarpone, berry compote, maple syrup

Avocado Toast – smashed avocado, lime, chili flakes, poached egg, Lunch

 

Lunch

Long, leisurely lunches enjoyed alfresco, paired with crisp wines, chilled rosé, or refreshing mocktails. Each day features fresh, vibrant dishes designed to satisfy and refresh.

A selection may include:

Tuna Poke Bowl – sushi-grade tuna, sesame, pickled vegetables, avocado, jasmine rice

Grilled Chicken Salad – mango, avocado, mixed leaves, toasted pecans, citrus dressing

Mahi Mahi Tacos – soft tortillas, pineapple salsa, lime crema, fresh herbs

Mezze Spread – hummus, aubergine dip, marinated feta, pea purée, tzatziki, warm pita breads
(served with honey & soy glazed pork tenderloin)

Burrata & Heirloom Tomatoes – basil oil, balsamic pearls, sourdough croutons

Grilled Prawn Caesar – crisp romaine, parmesan, anchovy crumb, Caesar dressing

Warm Flatbreads – lamb kofta, tzatziki, pickled red onion, fresh mint

Chilled Seafood Platter – lobster, prawns, oysters, dipping sauces & lemon wedges

Blue Cheese Ribeye Salad – seared ribeye, crisp leaves, toasted walnuts, blue cheese dressing

Crab Cakes – golden crab cakes, lemongrass & white wine butter sauce, micro herbs

Duck Salad – shredded crispy duck, hoisin, orange segments, fresh coriander, sesame seeds

Teriyaki Salmon – glazed salmon fillet, Asian slaw, sesame & soy dressing

 

Starters

Beautifully crafted starters to begin each evening meal, showcasing seasonal produce and bold flavours.

A selection may include:

Caramelised Onion & Brie Filo Tart – crisp filo pastry, creamy brie, sweet caramelised onions

Bruschetta – freshly baked sourdough, vine tomatoes, basil, balsamic glaze

Shrimp Fritters – golden crisp fritters, served with zesty lime aioli

Maple-Roasted Butternut Squash Soup – silky smooth, with crispy chorizo & golden halloumi croutons

Freshly Baked Focaccia – served warm with sea salt & rosemary

Wild Mushroom Arancini – crisp risotto balls, parmesan, truffle aioli

Beetroot & Goat’s Cheese Salad – roasted beets, whipped goat’s cheese, candied walnuts, micro herbs

Stuffed Mussels – baked with herbed breadcrumbs, garlic butter, and parmesan

Crispy Calamari Salad – tender calamari, rocket, fennel, citrus dressing

 

Main Courses

A thoughtfully curated selection of main dishes, combining refined classics with bold flavours and local influences.

A selection may include:

Duck Confit – slow-cooked duck leg, silky cauliflower purée, pomegranate reduction

Filet Mignon – tender beef fillet, dauphinoise potatoes, honey-glazed heritage carrots, red wine jus

Pan-Seared Sea Bass – crisp skin sea bass, romesco sauce, broccoli purée, toasted almonds

Pistachio-Crusted Rack of Lamb – served pink, with minted pea purée and beetroot reduction

Slow-Cooked Lamb Ragù – rich, slow-braised lamb, folded through freshly made pasta, parmesan & herbs

Pork Tenderloin – perfectly cooked pork, honey soy glaze, roasted seasonal vegetables

Grilled Lobster Tail – served with a silky lobster bisque sauce, buttered greens, and saffron potatoes

 

Desserts

Decadent finales to your day, crafted to delight every palate with rich textures and vibrant flavours.

A selection may include:

White Chocolate & Raspberry Tart – buttery crust, smooth white chocolate ganache, fresh raspberry coulis

Chocolate Aero Mint Cheesecake – light, airy, with refreshing mint notes and a rich chocolate base

Sticky Toffee Pudding – moist sponge, warm toffee sauce, served with Amarula ice cream

Lemon Meringue Pie – tangy lemon curd, fluffy toasted meringue, crisp pastry

Espresso Martini Mousse – silky coffee mousse with a hint of vodka and chocolate shards

Chocolate Brownie – fudgy and rich, topped with miso caramel and sea salt

Lemon or Raspberry Soufflé – delicate, light, served with crème fraîche

Crème Brûlée – classic vanilla custard, torched caramel top, paired with honey yoghurt

Meet the Seahome II Crew

Eben grew up in South Africa in a big city but most vacations were spent in the wild bushveld. His working career started as a project manager and later on to logistics. Eben started sailing later in life and as soon as he set foot on his first boat he was hooked. He went on to become a captain and managed a sailing academy.

Katie was born in a small English village in the UK, her love for water and the ocean comes from the South coast of England. Her love for the ocean is m...

Read more


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*While we do our best to present rates as accurately as possible, all advertised rates are subject to change and may not reflect the final or current pricing.
Please confirm with the provider for the most up-to-date information.

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