Pay half of the price and hold for 2 days. Get 100% return if cancelled.
| Type | Catamaran |
|---|---|
| Builder | FOUNTAINE PAJOT |
| Year Built | 2018 |
| Size | 67.00 Ft |
| Beam | 32.3 Feet |
| Draft | 5.7 Feet |
| Guests | 8 |
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | 4 |
| Electric Heads: | 4 |
| Pref. Pick-up: | Lavrion, Olympic Marine |
| Other Pick-up: | upon request |
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
| 2 x 150 HP VOLVO PENTA 2 X Generators | |
| Fuel Consumption: | 20 |
| Cruising Speed: | 9 |
| Max Speed: | 12 US Gall/Hr |
| Winter Area: | Greece |
| Summer Area: | Greece |
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | WIFI 10 GB Free of charge |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | - |
| Generator: | ONAN 17 KVA |
| Inverter: | - |
| Voltages: | 220 |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | On deck |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Dinghy size: | T/T Highfield Deluxe Yamaha 390 |
| Dinghy hp: | 60 |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Hydraulic |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
BREAKFAST
Teas-Blends of Herbs - Top quality Coffees
Fresh Detox Beverages - Energetic Smoothies
Handmade Bread - Sour Dough - Wholegrain - Gluten Free
Milk (full fat - low fat - lactose-free - dairy-free)
Greek Yogurt
Variety of Greek Honey - Handmade Marmalades
Variety of Cereals
Handmade Viennoiserie
Fluffy Pancakes - Crepes
Each day a different Cake or Tart
Variety of Fresh Fruits
Eggs (Omelets-Poached-Fried-Shakshuka-Florentine-Greek)
Platter of Cheeses and Charcuterie
DAY 1.
BREAKFAST
Bircher Musli with organic fresh milk, fresh fruits, and caramelised hazelnuts
LUNCH
Starter: Artichoke with Feta and baby spinach tart, fresh herbs, and chive oil
Main: Quinoa with marinated shrimps, crispy kale, fresh coriander, celery, and miso vinaigrette
DINNER
Starter: Cherry tomato Gazpacho with basil and fresh mozzarella
Main: Venison with ox tongue, fondant potato, girolles and pickled tayberries
DAY 2.
BREAKFAST
Coconut Chia pudding with quinoa, strawberries, and mixed nuts
LUNCH
Starter: Crab cake with mango salsa
Main: Watermelon salad with pork loin, baby arugula, pumpkin Seeds, Feta and fresh Mint dressing
DINNER
Starter: Handmade Vegetable Gyoza, black truffle and Teryiaki sauce
Main: gnocchi with lobster, wild mushroom, and bisque sauce
DAY 3.
BREAKFAST
Avocado toast with sunny side up egg, grilled haloumi cheese, turkey bacon and sun-dried tomato relish
LUNCH
Starter: Prawn cocktail tartlet, raspberries, and Mary Rose sauce
Main: Creamy Tomato Orzo with Artichokes and Asparagus
DINNER
Starter: Roasted Aubergine rolls with quinoa and feta feeling
Main: Beef entrecote tagliata, baby potatoes, rucola and parmesan
DAY 4.
BREAKFAST
AÇAI Ball with Granola and Peanut butter
LUNCH
Starter: Filo with Figs, Goat cheese and grape molasses
Main: Blackberry Glazed Salmon with avocado salad
DINNER
Starter: Grilled Octopus, fava purée, fennel, and onion relish
Main: Spicy curry chicken with aromatic rice, fresh tomatoes and herbs
DAY 5.
BREAKFAST
Tomato bruschetta with poached eggs and fresh herbs
LUNCH
Starter: Tuna Tartare with avocado and pico de gallo
Main: Couscous taboule with yogurt, smoked mackerel, peppermint, and lemon
DINNER
Starter: Deconstructed Spinach pie with grilled Spinach and feta cheese foam
Main: Baby rooster grilled with rosemary and garlic on Brava potatoes
DAY 6.
BREAKFAST
Hazelnut Chocolate, Raspberry and Blueberries Toast
LUNCH
Starter: Seared scallops, shrimps with salsify, blood orange, and corn purée
Main: Grilled Seabass, Quinoa, Spinach, fresh herbs and nero sauce
DINNER
Starter: Caramelised Jerusalem Artichoke Soup, Smoked Graviera Cheese and hazelnut
Main: Grilled Rib Eye, sweet potato purée, Porcini mushrooms, black garlic and thyme
DAY 7.
BREAKFAST
Scrambled eggs with smoked salmon and confit cherry tomatoes on sourdough bread
LUNCH
Starter: Poached oysters, asparagus purée and horseradish foam
Main: Grilled White Grouper with armyra, baby peas and Edamame beans
DINNER
Starter: Spring rolls with Zucchini, feta cheese and peppermint
Main: Lamb loin with Parmesan risotto and red wine sauce
BREAKFAST
A fresh fruit platter, juice or fruit smoothie, Greek yoghurt, variety of Greek Honey, coffee and tea are served with breakfast every day
SNACKS
Variety of Cheese Platter
Blini Platter
Antipasto platter
DESSERT LIST
Broken mille-feuille with strawberry sauce
Tiramisu foam on crispy biscuits
Valrhona brownies with tonka beans and homemade banana ice cream
Banoffee in a glass with caramelized sweet milk and fresh vanilla of Madagascar
Yogurt cheesecake with fresh thyme, white chocolate and herb infused honey
Chocolate fondant with homemade peanut praline and Madagascar vanilla ice cream
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