SPECIFICATIONS
 Launch YearLength
 DesignerGuestsCabins
 202046'Lagoon6 3 Queen Cabins
GALLERY
WALKTHROUGH

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360º VIRTUAL TOUR

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MEET THE CREW

Capt. Sy Hubert


Originally from Atlanta, Ga, Sy was born in 1987 to a family rooted in hospitality and travel. His passion for the ocean began early during his summers on the shores of Amelia Island, Fl. After college he spent nearly a decade in hospitality management. Prior to finding his passion as a Merchant Marine he managed an event venue and Historic Bed and Breakfast in Amelia Island. In early 2017, Sy stumbled upon the beautiful islands of the Florida Keys. Although initially a three month sabbatical from work sailing on a friends Cheoy Lee, the journey quickly changed his life forever. The crystal clear waters and fruitful life offered in Key West captured his heart. Three of the past four years he has spent sailing catamarans for FURY Water Adventures. Specializing in snorkeling, backcountry mangrove tours, and parasailing. 


Born in Perth, Western Australia in 1988 and raised in the harbor city of Darwin, Northern Territory. Kara is the oldest of eight adventurous children raised in the bush of the Outback. Her father inspired the love of the sea with regular sails along the coast of northern Australia and throughout neighboring Indonesia. After a career driving haul trucks in the mines of Australia she set off to explore the world. Living throughout Indonesia, Thailand, and Europe she eventually found her way to the US. After a two year stay in New York City she found her way to eclectic Key West, Fl in 2016, soon thereafter taking work as a crew member with FURY Water Adventures. 

Chef Kara Bellamente

Sy and Kara’s love for each other started with their mutual love for the ocean. They met while working with FURY and living on neighboring boats in the mooring field of Key West. They have spent the last 3 years together growing as a couple as well as individuals. Kara worked as chef and mate for a charter spearfishing company as well as working during the summers as ground support and chef for a TP52 Series Team in Europe. Sy has grown from mating on 65’ catamarans to becoming a proficient captain of the vessels, and eventually becoming fluent with all the catamarans in the FURY portfolio. Together these guys have driven across two countries and circumnavigated the continent of Australia in their faithful LandCruiser. They are a polished well rounded duo who aren’t afraid to roll their sleeves up in the name of adventure.
DINING

DAY BREAK 

Southern Eggs Benedict
poached egg with pulled pork on English muffin topped with homemade hollandaise sauce
Kam’s Gluten Free Banana Pancakes

pancakes made of blended bananas and egg w/fresh fruit, maple syrup, and bacon
Cook to Order Omelettes
your choice of local sourced veggies, protein, and cheeses cooked to order in a 2 egg omelette
Smashed Avo on Toast
smashed avocado on toasted bread of your choice, topped with feta cheese and balsamic glaze - accompanied with poached egg on a bed of arugula
Texas French Toast
conventional french toast with a southern twist of a cornflake casing, served with 100%
maple syrup and fruit garnish
Shakshuka
poached eggs in bed of tomato, onion, and garlic; garnished with feta and cilantro
Sweet Crepes
classic crepe topped w/ homemade fruit syrup and cream
Two Egg Breakfast
two eggs any style, sausage or bacon, & homefries or grits
Breakfast Burrito
onion, jalepeno, egg, bacon or sausage burrito topped w/ cilantro sour cream and pico

  

MIDDAY   

Ozzy Burger
classic hamburger w/ an ozzy twist on a brioche bun with your choice of cheese and topping
Fish Sandwich
catch of the day (grilled or blackened) on a brioche bun w/ homemade aioli
Chicken Salad Wrap
homemade chicken salad in a spinach wrap
Fish Tacos
grilled or blackened catch of the day served in a flour tortilla, rice, and beans
Greek Salad
traditional Greek salad w/ homemade dressing topped with your choice of avocado or catch of the day
Mediterranean Gyros
roasted lamb & onion w/ lettuce served on pita, topped with homemade tzatziki
Stacked Watermelon Caprese Salad
Watermelon tomato mozzarella arugula salad with homemade balsamic glaze w/ catch of the day
Classic Cuban
Cuban sandwich, served with plantains and kettle chips
Buffalo Chicken Sandwich
panko breaded chicken sandwich w/ fingerling potatoes & homemade aioli
Pasta Salad
local source veggies on a bowtie pasta topped with feta and a homemade vinaigrette
Jerk Chicken Skewers
jerk chicken and pineapple skewers served with avocado corn salad

    

HORS D'OEUVRES

Ceviche of the Day
White Wine Garlic Mussels
Charcuterie Board
Buffalo Chicken Dip
Caprese Skewers
Spinach Artichoke Dip
Stuffed Peppers
Bacon Wrapped Asparagus

    

MAIN  

Green Curry
Vegetarian curry over long grain basmati rice - add chicken or shrimp
Steak Night
Filet mignon with baked potatoes sour cream
Thai Salmon
salmon topped w/ ginger & cilantro paste served with pearled cous cous
Kara’s Paella
Traditional paella with fresh local seafood and a secret Australian twist!
Chicken Piccata
Crumbed chicken with a buttery lemon caper sauce served with mushroom parmesan risotto
Spaghetti bolognese
made from scratch sauce available w/ ground mince or vegetarian
Ben’s Sunday Roast
Slow cooked roast w/ potatoes, gravy, and honey carrots
Low Country Boil
Classic Cajun Boil w/ corn, onion, potatoes, andioy sausage, & shrimp
Surf and Turf
slow marinated London broil & blackened shrimp served w/ veggie medley
Christmas Dinner

oven roasted poultry, Mary’s homemade dressing w/gravy, & green beans    


SIDE SALADS

(all served with house made dressings)
Caesar Salad
Greek Salad
Fresh Lemon & Arugula

    

DESSERT

NY Style Cheesecake w/ Raspberry Compote
Apple Crumble w/ Ice Cream
Chocolate Mousse
Maple Vanilla Baked Pear
Greek Yogurt Parfait w/ Fruit
Brownie w/ Cream

RATES & AVAILABILITY
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