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This elegant and smooth-sailing cutter was designed by Ph. Briand and built by CNB, France. She underwent a refit in 1999, 2002 & 2005 and is now in impeccable condition. With four double cabins each with private facilities she has well designed, comfortable accommodation for up to eight guests. Her cockpit with sun awning is great for al-fresco dining and she has ample deck space for those who wish to lie back and soak up the sun. INXS has an integral aft swim platform giving great access to the sea and toys while at anchor.

INXS accommodates 8 guests in 4 fully air conditioned cabins, all with En Suite head and shower. Each cabin is tastefully decorated, with double berths in each, together with stereos.
Your captain on board is Johan Tordhag. He has over 30.000 miles logged, he will take your party to places you didn´t know exist!
Chef is Katie Thompsson, she has been working as a chef world wide the past 10 years. She will make your stay unforgettable!
The chef on board, prepares gourmet meals using the freshest ingredients.
Breakfast:
Fresh tropical fruit platter. Fresh juices, smoothies, cereals, toasts, muffins and croissants Assorted spreads, jams and honey on baguette or toast. Bacon, eggs or continental breakfast. French toast with fresh berry sauce. English muffins. Freshly baked bread.
Lunch:
Shrimp avocado veg and herbed rice paper wraps with a minted fresh green salad. Spanokapita alongside Greek salad. Zucchini and summer squash tart with pine nuts, raisins and beetroot crisp salad. Spiced chicken Caesar salad and crouton's.Lobster tail salad, salsa, spinach leaf salad drizzled with raspberry vinaigrette.
Cocktail:
Heure Selection of filo parcels, Thai sweet chilli dipping sauce,cucumber rounds filled with spiced seasonal vegetables. Smoked salmon, crème fraiche and dill oatcakes atop. Mango tomato sweet salsa accompanied with organic corn chips.
Appertiser/Starter:
Nicely spiced gazpacho garnished with finely sliced peppersLemon grass shrimp skewers atop of green leafy salad and sesame vinaigrette. Seared coriander dusted scallops. Salt and pepper squid drizzled with sweet and spicy sauce.Honey goat's cheese.
Entrée/Main:
Caribbean rum ginger and coconut chicken presented with leeks, zucchini and asparagus combo. Mahi Mahi, summer squash zucchini stacks on tomato salad. Mustard rack of lamb aside kumera mash with garlic and thyme rounded off with sprigs of asparagus. Bbq marinated chilli and lime salmon over a bed of stir fried vegetables. Roast beef with home made potatoes au gratin and tomato salad.
Dessert:
Praline soufflé with marinated summer fruits. Marinated pineapple coconut and passion fruit combo with mango sorbet. Raspberry blueberry key lime tart, freshly whipped cream, a selection of ice creams.Chocolate self-saucing pudding.Apple pie cream and vodka soaked strawberries.
Smorgosbord:
Famous Swedish smorgosbord for lunch or as main course. Salmon, herring, meatballs, jansonsfrestelse, herringsalad, bread flavoured with wort, chipolata, sea-food salad and of course the famous snaps.