Day 1:
Arrive Marsh Harbor Airport and be met by Captain Matt and escorted back to Lady O at Boat Harbor Marina. Enjoy a lunch on the aft deck, then spend the afternoon exploring. Dance to the beat of local music at Sapodillies in the evening.

Day 2:
Breakfast on the aft deck during a delightful cruise to Orchid Bay Marina on Great Guanna Cay. Use golf carts to tour Guanna Cay and have lunch at the sophisticated Blue Water Grill. Back to the boat for a nap, then to the stunning 5 1/2 mile ocean side beach for an afternoon swim.

Day 3:
We leave Guanna Cay behind and make our way around Whale Cay, and up the Sea of Abaco to lovely Green Turtle Cay. Explore by golf cart and enjoy the local flavor and beach activities.

Day 4:
Return to Treasure Cay, where there is a hopping marina bar, plus a cool tiki bar on the truly awesome ocean side beach. All within easy walking distance.

Day 5:
Today we visit Hope Town. Anchoring Lady O, we will use the tender to ferry you into Hope Town, home of the famous “candy cane” lighthouse. Enjoy a sunset cocktail cruise back to Boat Harbor Marina.

Day 6:
A water-sport day: snorkeling, diving, deep-sea fishing, fly-fishing or kayaking on The Marls. At night: Sapodillies again for the adventurous, or a more refined dinning experience at Mango’s or Wally’s.

Day 7:
We will visit Man-O-War Cay to see the boat-building operation of the Albury Brothers in the morning and in the afternoon we will visit Pete’s Pub in Little Harbor. Pete’s is a fascinating outlaw bar with lots character and charm.

A leisurely breakfast on the aft deck, tearful goodbyes with the loyal crew, and a relaxed departure at about 12:00 pm

Conch Fritters
2 lb conch, finely chopped
1 Cup of mayonnaise
3 cups of flour
1Cup of Ketchup
1/2 cup celery chopped
1 oz of hot sauce
1/2 cup onion chopped
1 tsp of Worcestershire sauce
1/2 cup sweet bell pepper
chopped
1 tsp thyme
1 tsp tomato paste
1 tsp pepper
1 tsp baking powder
2 Cups of water

Combine all ingredients to form a smooth batter and refrigerate.
Roll spoon sized amounts of batter into about 16 balls.
Deep fry at 375 F. Rotate to cook all sides evenly until golden brown.
Serve hot with fritter sauce.
Limes on the side.

Fritter Sauce
1 Cup of mayonnaise
1 Cup of Ketchup,
1 oz of hot sauce
1 tsp of Worcestershire sauce