€35,000 - €41,500 / per Week
Summer Base Port: | Athens |
Summer Operating Area: | Greece |
Winter Base Port: | Athens |
Winter Operating Area: | Greece |
Price: €35,000 - €41,500 / Per Week
Length: 67.00 Ft
Guests: 10
Speed: 14 Knots
Cabins: 5
Build year: 2021
Refit year: N/A
Crew: 4
King Cabin: N/A
Queen Cabin: N/A
Double Cabin: 4
Twin Cabin: 1
Rates are : Plus Expenses
GREECE / MEDITERRANEAN
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Captain
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Cook
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Deckhand/Steward
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Stewardess
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
Cereals
Fruit
Cold Cuts – Cheeses
Eggs of your preference
Bread
Butter croissants
Jams
Honey
Hazelnut praline
Coffee – Tea
Fresh juice
American breakfast selections
English breakfast selections
First day
Lunch
Osobouko with roast sauce, mushrooms and linguine pasta
Dinner
Salad Traditional greek rusk salad (dakos) withavocado mousse and tomato frames
Appetizer Sea bass tartar
Main Dish Sautéed grouper fillet with smoked eggplant puree
Dessert Banana caramel cream tart with whipped cream
Second Day
Lunch
Crayfish with barley
Dinner
Salad Black beluga lentils, with Brussels sprouts and herbs
Appetizer Smoked salmon rolls with arugula and Philadelphia crème
Main Dish Beef cheeks with pappardelle’s pasta
Dessert Mille feuille vanilla cream with blueberries
Third Day
Lunch
Briam in the oven with edamame brans and gratin feta
Dinner
Salad Tomato salad with basil oil and greek galotyri
Appetizer Spring rolls feta with tomato jam
Main Dish Lamb sous vide with Thessaloniki’s couscous
Desert Orange pie with vanilla ice cream
Forth day
Lunch
Roast chicken with gratin potatoes
Dinner
Salad Caprese salad mille feuille
Appetizer Caramelized octopus with Santorini fava
Main Dish Linguine pasta with cuttlefish ink a la vongole
Dessert Chocolate Pie
Fifth day
Lunch
Braised veal with vegetable puree
Dinner
Salad Mixed beets with basil oil and fresh mint
Appetizer Vegetable fish soup with lemon foam
Main Dish Mackerel fillet with hot potato salad and lemon oil sauce
Dessert Lemon cream with dark biscuit soil
Sixth day
Lunch
Traditional giouvetsi milk veal in the hull
Dinner
Salad Mixed green salad with beef fillets and soy sauce
Appetizer Grilled vegetables with talagani cheese and balsamic cream
Main Dish French cut ribs on the grill with sweet potatopuree
Desert Sweet profiterole with vanilla ice cream
Seventh day
Lunch
Handmade burgers with aromatic rice
Dinner
Salad Pasta salad with herbs and prosciutto
Appetizer Schinoussa’s fava with smoked eel
Main Dish Thrahanoto with turmeric, wild greens and seafood
Desert Chocolate mousse trilogy
Accommodates up to 10 guests in 4 Double cabins and 1 twin (That can be converted to Double)
#Pax:10
Draft:5.1
Cabin Configuration:4Double(s), 1Twin(s)
Wash Basins:0
TP in Heads:
A/C:Full
Cruising Speed:10
Length:67.5 Feet
Make:Lagoon
Showers:5
Heads:5
Helipad:No
Max Speed:14
Beam:32.1
# Cabins:5
Tubs:0
Elec. Heads:5
Jacuzzi:
Year Built:2021
Dinghy hp:70hp Suzuki
Sea Scooters:No
Wave Runners hp:0
Snorkel Gear:Yes
Wake Board:Yes
SU Paddle Boards:2
Boarding Ladder (Loc/Type):
Gear Type:
U/Water Camera:0
Kite Boarding:
Dinghy # pax:
Water Skis Adult:Yes
Kneeboard:No
Tube:Yes
Kayaks 1 Pax:1
Floating Mats:0
Beach Games:0
Rods:
U/Water Video:0
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:No
Windsurfer:0
Scurfer:0
Kayaks (2 Pax):0
Swim Platform:Yes
Fishing Gear:Yes
Fishing Permit :
Sea Bobs:Yes
Tender Highfield 460 Sport 70hp Suzuki
SEA BOB
SUP x2
Tube
Wakeboard for adults and kids
Water ski for adults
Kayak
Snorkeling gear
Fishing gear