The gentle waves of L`Ansecoy Bay lap the white sand beach just steps from this palm-encircled beachfront villa. Ultramarine`s freshwater swimming pool centres a terrace - the focal point for entertainment and activities.
Features and Amenities
Living Comfortable indoor and outdoor living, dining and entertainment areas.
Bedroom 1: King, AC, En-suite with 2 x bathtubs, 2x Shower, Bidet, Double Basin & WC
Bedroom 2: Queen, AC, En-suite with Tub, Shower, Double Basin & WC
Bedroom 3: Queen, AC, En-suite with Tub, Shower, Bidet, Basin & WC
Swimming Pool 39 foot pool (W18 x D4) with Sun loungers, Umbrellas and pool bar
Amenities AC, iPod docking station, Sound system, DVD/TV, Wi-Fi, Mosquito nets, Hairdryers, Bedroom Safes, Bathrobes, Direct TV, Games, Ceiling Fans, Power 220/110V
Vehicles 1 large Kawasaki Mule for guest use
Additional details Style: Caribbean
Georgian Design and Build: Arne Hasselqvist in 1987
Location: Beachfront, North Atlantic
iPod docking station
Wi-Fi and Mosquito nets
39 ft Pool
1 Kawasaki Mule
- The Need To Know
- Cancellation Policy
Holiday Season: 2143 USD per night + Tax Minimum Stay Required: 14 Nights
High Season: 1571 USD per night + Tax Minimum Stay Required: 7 Nights
Low Season: 1429 USD per night + Tax Minimum Stay Required: 5 Nights
18% local tax and villa service charge will be added to all rates.
||7066.00 sq. ft.
The Need To Know
The majority of our provisions are ordered on the mainland of Saint Vincent although there is an on island grocery store and fish market. Food and beverages can be pre-ordered prior to your arrival and menus, special dietary requirements and requests can be discussed before your vacation with the Villa rentals office. Order lists for food and beverages can be sent with your booking confirmation or alternatively you can wait until your arrival and discuss your preferences with the chef or the butler once on island. All shopping and food and beverage orders will be collected by your villa staff on your behalf and every effort will be made to meet your requests.
Meet the Chef/Butler
Joanne Layne has been at Ultramarine since December 2007. Previously she was chef at Carenage Bay Resort, Canouan where she received special training from International trainers. She has a Diploma in Catering / Gourmet Cooking from the ICS Distance Education Learning Systems. She is self-taught and an excellent all-rounder.