Special Scuba

Lagoon 77

Twin Flame 77

77.00 Ft / 23.00 M 8 Guests 4 Suites

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

Starting from $74,000 Per week

Check Availability

Summary

Lagoon - Twin Flame 77

Special

Twin Flame 77 10% off November and December 2025

Twin Flame 77 is offering a 10% discount for all charters run in November and December 2025. *valid on 6 and 7 night charters *excluding holidays

Twin Flame 77 is the latest Lagoon Seventy 7 offering the ultimate in luxury travel on the sea.

The interior has a layout optimized for space and comfort. The salon is bright, comfortable and roomy and opens not only to the aft cockpit but also directly to the forward cockpit for seamless movement around the yacht. There is a massive flybridge affording an uncompromising 360* view.

Twin Flame 77 has luxury accommodations for eight guests in a master stateroom with seating area. There are 3 additional queen cabins that are elegantly appointed. For additional flexibility, one cabin can be converted from a queen bed into 2 individual berths.

2019 Award Winning Yacht & Crew: BVI Annual Charter Yacht Show - Best Yacht Overall

  • Location Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Yacht Type Catamaran
  • Max Guests 8
  • Crew 4
  • Suites 4 (4x Queen)
  • Bathrooms 4
  • Manufactured Year 2019
  • Length 77.00 Ft / 23.00 M
  • Scuba Onboard Scuba

Check Availability

  • Unavailable
  • Booked
  • Hold

Make a booking enquiry for TWIN FLAME 77

Pricing

Season 2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2025 to 2026 $74,000 $75,000 $76,000 $77,000 $78,000 $79,000 $80,000
Summer 2026 $74,000 $75,000 $76,000 $77,000 $78,000 $79,000 $80,000

Special

Twin Flame 77 10% off November and December 2025

Twin Flame 77 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

GENERAL RATES NOTE: All rates are for 7 nights, 8 days.
For short charters please use the divide-by-6 rule for figuring short charter premiums.
Charters of less than 4 nights available depending on schedule and season, please inquire.


Yacht will be BVI based - Please inquire for relocation fees.

CHILD DISCOUNT: Discount Applied First
$250 FOR EACH CHILD
***Does not combine with half board options***

***Age is based on the charter date NOT the date of booking***

***Max discount - 4 children***


HOLIDAYS:
2025
Christmas Flat Rate $90,000 inquire about pick up and drop off. 7 night minimum.
New Years Flat Rate $100,000 inquire about pick up. 7 night minimum.

*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: None)
  • WiFi Enquire
  • TV Yes
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise Yes
  • Smoking Stern Steps Only
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage 110V

Kieran and Michelle are PADI Dive Instructors

  • Costs
    Cost per dive per person: $75
    Referral Open Water Certification Dives. $400
    Discover Scuba Diving: $175
  • Resort Course
    $175
  • Number of Divers
    8
  • Dives per Week
    6
  • Air Compressor
    Onboard
  • Tanks
    10
  • BCs
    8
  • Regulators
    8
  • License Info
    Instructor

Tender

  • Info 16.5 ft
  • HP 90
  • Number of passengers 10

Toys

  • Tube
  • Sea Bob
  • Adult Waterskis
  • Kids Waterskis
  • Floating Mats
  • Wakeboard
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • SUP

Other Toys

2 sea bobs
2 Efoils
4 fixed foils

  • Pref Pick-Up Yacht Haven Grande, St. Thomas
  • Bimini Yes
  • Inverter 2 x 3000 Watts
  • Generator 21 KW
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Inq
  • Guest Pet No

Chef Ashleigh's SAMPLE MENU

 

BREAKFAST

Shakshuka with slow cooked mixed pepper strips and cherry tomatoes, topped with crumbled feta and cilantro. Served with warm sourdough

Eggs Royale, with Norwegian smoked salmon, rocket and a lemon zest hollandaise sauce

Brioche cinnamon french toast with crispy bacon, grilled banana and hot maple syrup

Poached eggs on sourdough with mashed avocado, pickled red onions, cress and a balsamic glaze

Crepes with either strawberry, toasted coconut, mixed nuts and a chocolate drizzle. For for a savoury option grilled mushrooms, cheese and grilled tomatoes

Scrambled egg on sourdough crumpets with wilted spinach, grilled cherry tomatoes and a smoked paprika oil

Acai papaya and dragon fruit smoothie bowl, topped with fresh fruit, mixed seeds, and ginger honey

 

APPETIZERS

Ginger marinated tuna tartar in a filo nest with pomegranate and an avocado mousse

BBQ pulled pork tacos, with a jalapeno and pineapple pico de gallo and chipotle bbq sauce

Bruschetta with pesto marbled mozzarella, sun dried tomatoes and cured Italian bresola

Red onion marmalade and goats cheese tartlet with a rocket and pine nut salad

Salmon handrolls, nori cones filled with marinated tuna, sushi rice, julienne vegetables, topped with mixed sesame seeds and soy dipping sauce

Grilled halloumi and slow roast aubergine and zucchini stack with a chili tomato jam

Baked feta stuffed fig, wrapped in prosciutto with a thyme infused honey

 

LUNCH

Ceviche of orange and lime cured red snapper with mango, passion fruit, red onion and coriander served with corn chips

Paprika and thyme seasoned crispy chicken thigh on a quinoa salad with wild mushrooms, baby spinach, corn and toasted cashew nuts and a mixed green salad with honey and mustard dressing

Steak Tagliata; sliced ribeye steak with a rocket, cherry tomato and parmesan salad and freshly baked bread rolls

Grilled squid with a fine chopped broccoli, kale, cranberry and hazelnut salad with a balsamic and mustard vinegarette

Mahi mahi burgers with a lime and pickle mayo, baby gem lettuce, and tomato. Served with a red cabbage, pepper and pineapple slaw and rustic potato wedges

Marinated tuna poke bowl with pickled carrot and cucumber strips, wakame, edamame beans, mango and pickled red onions with a poke dressing

Black pepper and lemon chicken skewers with a roasted vegetable and pearl cous cous salad, tahini dressing topped with toasted pumpkin seeds

 

DINNER

Grouper fillet on creamy red pepper romesco sauce with grilled leaks, sauteed tenderstem broccoli and asparagus, parmentier potatoes and toasted slivered almonds

Cornfed Chicken thigh stuffed with mozzarella and basil, wrapped in in bacon, served with thyme roasted new potatoes, creamed baby spinach, charred scallions and slow roasted cherry tomatoes

Ginger, garlic and soy Pork Tenderloin on a butternut squash puree, grilled cauliflower and curry spiced crispy chickpeas

Beef sirloin fillet with dauphinoise potato, sauteed spring greens, roasted baby heritage carrots and a red wine jus

Thai red curry with chicken balls, a medley of vegetables and a creamy coconut sauce on udon noodles with crispy onions

Homemade linguine with prawns cooked in white wine and and garlic, with a herb and parmesan crumb

Mint and balsamic seared lamb chops, hassleback potato, crispy sesame kale and roasted beetroot.

 

DESSERT

Dulce de leche cheesecake on a macadamia nut crust with macadamia nut brittle and salted caramel drizzle

Raspberry and white chocolate frangipani tart with Madagascan vanilla ice cream

Layered mango, chantilly cream and coconut sugar delight, with Sicilian amaretto cookie

Boozy tiramisu with homemade chocolate ice cream

Chocolate fondant with raspberry coulis, swirls of white chocolate sauce and crumbled gingerbread

Cookies and cream profiteroles with chocolate ganache and toasted hazelnuts

Pistachio and walnut hot honey Baklava bites on a bed of soft salted pistachio ice cream

Amenities

  • Children Yes (Min Age: None)
  • WiFi Enquire
  • TV Yes
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise Yes
  • Smoking Stern Steps Only
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage 110V

Activities

Kieran and Michelle are PADI Dive Instructors

  • Costs
    Cost per dive per person: $75
    Referral Open Water Certification Dives. $400
    Discover Scuba Diving: $175
  • Resort Course
    $175
  • Number of Divers
    8
  • Dives per Week
    6
  • Air Compressor
    Onboard
  • Tanks
    10
  • BCs
    8
  • Regulators
    8
  • License Info
    Instructor

Tender

  • Info 16.5 ft
  • HP 90
  • Number of passengers 10

Toys

  • Tube
  • Sea Bob
  • Adult Waterskis
  • Kids Waterskis
  • Floating Mats
  • Wakeboard
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • SUP

Other Toys

2 sea bobs
2 Efoils
4 fixed foils

Specifications

  • Pref Pick-Up Yacht Haven Grande, St. Thomas
  • Bimini Yes
  • Inverter 2 x 3000 Watts
  • Generator 21 KW
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Inq
  • Guest Pet No

Menu

Chef Ashleigh's SAMPLE MENU

 

BREAKFAST

Shakshuka with slow cooked mixed pepper strips and cherry tomatoes, topped with crumbled feta and cilantro. Served with warm sourdough

Eggs Royale, with Norwegian smoked salmon, rocket and a lemon zest hollandaise sauce

Brioche cinnamon french toast with crispy bacon, grilled banana and hot maple syrup

Poached eggs on sourdough with mashed avocado, pickled red onions, cress and a balsamic glaze

Crepes with either strawberry, toasted coconut, mixed nuts and a chocolate drizzle. For for a savoury option grilled mushrooms, cheese and grilled tomatoes

Scrambled egg on sourdough crumpets with wilted spinach, grilled cherry tomatoes and a smoked paprika oil

Acai papaya and dragon fruit smoothie bowl, topped with fresh fruit, mixed seeds, and ginger honey

 

APPETIZERS

Ginger marinated tuna tartar in a filo nest with pomegranate and an avocado mousse

BBQ pulled pork tacos, with a jalapeno and pineapple pico de gallo and chipotle bbq sauce

Bruschetta with pesto marbled mozzarella, sun dried tomatoes and cured Italian bresola

Red onion marmalade and goats cheese tartlet with a rocket and pine nut salad

Salmon handrolls, nori cones filled with marinated tuna, sushi rice, julienne vegetables, topped with mixed sesame seeds and soy dipping sauce

Grilled halloumi and slow roast aubergine and zucchini stack with a chili tomato jam

Baked feta stuffed fig, wrapped in prosciutto with a thyme infused honey

 

LUNCH

Ceviche of orange and lime cured red snapper with mango, passion fruit, red onion and coriander served with corn chips

Paprika and thyme seasoned crispy chicken thigh on a quinoa salad with wild mushrooms, baby spinach, corn and toasted cashew nuts and a mixed green salad with honey and mustard dressing

Steak Tagliata; sliced ribeye steak with a rocket, cherry tomato and parmesan salad and freshly baked bread rolls

Grilled squid with a fine chopped broccoli, kale, cranberry and hazelnut salad with a balsamic and mustard vinegarette

Mahi mahi burgers with a lime and pickle mayo, baby gem lettuce, and tomato. Served with a red cabbage, pepper and pineapple slaw and rustic potato wedges

Marinated tuna poke bowl with pickled carrot and cucumber strips, wakame, edamame beans, mango and pickled red onions with a poke dressing

Black pepper and lemon chicken skewers with a roasted vegetable and pearl cous cous salad, tahini dressing topped with toasted pumpkin seeds

 

DINNER

Grouper fillet on creamy red pepper romesco sauce with grilled leaks, sauteed tenderstem broccoli and asparagus, parmentier potatoes and toasted slivered almonds

Cornfed Chicken thigh stuffed with mozzarella and basil, wrapped in in bacon, served with thyme roasted new potatoes, creamed baby spinach, charred scallions and slow roasted cherry tomatoes

Ginger, garlic and soy Pork Tenderloin on a butternut squash puree, grilled cauliflower and curry spiced crispy chickpeas

Beef sirloin fillet with dauphinoise potato, sauteed spring greens, roasted baby heritage carrots and a red wine jus

Thai red curry with chicken balls, a medley of vegetables and a creamy coconut sauce on udon noodles with crispy onions

Homemade linguine with prawns cooked in white wine and and garlic, with a herb and parmesan crumb

Mint and balsamic seared lamb chops, hassleback potato, crispy sesame kale and roasted beetroot.

 

DESSERT

Dulce de leche cheesecake on a macadamia nut crust with macadamia nut brittle and salted caramel drizzle

Raspberry and white chocolate frangipani tart with Madagascan vanilla ice cream

Layered mango, chantilly cream and coconut sugar delight, with Sicilian amaretto cookie

Boozy tiramisu with homemade chocolate ice cream

Chocolate fondant with raspberry coulis, swirls of white chocolate sauce and crumbled gingerbread

Cookies and cream profiteroles with chocolate ganache and toasted hazelnuts

Pistachio and walnut hot honey Baklava bites on a bed of soft salted pistachio ice cream

Meet the Twin Flame 77 Crew

Captain Kieran Bown & First Mate Michelle Preciado

Kieran & Michelle met back in 2012 in Mexico whilst working in the dive industry as instructors and photographers. Since then they have been on an unstoppable adventure that has taken them across the Caribbean, Americas, Europe & SE Asia.

They have now been in the charter industry for 8 years and are definitely enjoying their home in the British Virgin Islands. A country full of history and secrets that...

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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