€32,000 - €41,250 / per Week
Summer Base Port: | SOF, Corsica, Sardinia |
Summer Operating Area: | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. |
Winter Base Port: | N/A |
Winter Operating Area: | N/A |
Price: €32,000 - €41,250 / Per Week
Length: 67.00 Ft
Guests: 8
Speed: 10 Knots
Cabins: 4
Build year: 2024
Refit year: N/A
Crew: 3
King Cabin: 1
Queen Cabin: 3
Double Cabin: N/A
Twin Cabin: N/A
Rates are : Plus Expenses
N/A
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Captain
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Chef / Second captain
Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.
Breakfast: Coffee, Tea, Hot chocolate – Continental & American breakfast, fresh fruit platter
Cakes, pies, fresh fruits, dips & cocktails served during the day
Day1
Lunch: Creole-style marinated sea bream
Black rice pilaf
Cucumber, red onion, sumac and lemon salad
Mango apple crumble with toasted almonds and vanilla ice cream
Dinner: Green tomato burrata salad with truffle oil
Parmentier of duck confit, butternut confit and shallot compote
Crème brûlée
Day 2
Lunch: Mediterranean buffet: split-pea falafel, boureks, hummus, trina sauce, Lebanese tabbouleh, beef meatballs with toasted pine nuts
Iced exotic fruit soup
Dinner: Sucrine with Caesar sauce and walnut oil, smoked duck breast
Risotto with clams and lemon
Pistachio Tiramisu
Day 3
Lunch: Crying tiger salad
Chocolate mousse
Dinner: Cold zucchini soup with curry and crunchy cauliflower florets
Lamb mouse confit with battery syrup and thyme, potato mille feuilles
Coconut flan
Day 4
Lunch: Deconstructed lasagne with pigeon peas, rocket green onions and buttered hazelnuts
Banofee
Dinner: Confit peppers and Catalan hard-boiled eggs
Pork Colombo
Coupe glacée
Day 5
Lunch: Satay chicken skewers, crunchy vegetables
Bananas flambé
Dinner: Caprese and rocket salad
Octopus a la Gallega
Pecan brownie, vanilla ice cream
Day 6
Lunch: Prawn and cuttlefish fricassee with parsley, christophine gratin
Pear tart
Dinner : Grilled lobster on the beach
Day 7
Lunch: Grilled fish, avocado-tomato salad
Salted butter caramel cheesecake
Dinner: Smacked cucumber salad
Thai chicken curry
Panna Cotta with red fruit coulis
The Blue Dream can accomodate up to 8 guests in 4 double ensuite cabins : 1 master with king size bed & 3 doubles with queen size beds.
The master cabin also has a TV and safe box
Ceiling height is 2,10 m.
All cabins have air conditioning with private controle, plugs, hair dryer and toiletry.
#Pax:8
Draft:5.1
Cabin Configuration:1King(s), 3Queen(s)
Wash Basins:0
TP in Heads:
A/C:Full
Cruising Speed:8
Length:67 Feet
Make:Fountaine Pajot
Showers:4
Heads:4
Helipad:No
Max Speed:10
Beam:32.11
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:1
Year Built:2024
Dinghy hp:60HP
Sea Scooters:Yes
Wave Runners hp:0
Snorkel Gear:Yes
Wake Board:1
SU Paddle Boards:2
Boarding Ladder (Loc/Type):
Gear Type:
U/Water Camera:0
Kite Boarding:
Dinghy # pax:9 max
Water Skis Adult:Yes
Kneeboard:0
Tube:0
Kayaks 1 Pax:0
Floating Mats:0
Beach Games:0
Rods:
U/Water Video:0
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:0
Windsurfer:0
Scurfer:0
Kayaks (2 Pax):0
Swim Platform:yes
Fishing Gear:Yes
Fishing Permit :
Sea Bobs:Yes
2 seabobs JOBE infinity
Towed buoy
2 Sea Scooters Yamaha RDS 280
Yoga mats
A fee of €1,000 per seabob or sea scooter will be deducted from APAs in the event of loss, damage or destruction, due to malicious use.