Main Engine Cummings 5.9L Turbo 300 HP
Generator Kohler 16.5kw consumption 8lt/hr
Fuel Consumption:
25
Cruising Speed:
8
Max Speed:
-
Locations
Winter Area:
W. Med - Spain/Balearics
Summer Area:
W. Med -Naples/Sicily, Greece, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics
Amenities
Salon Tv/VCR:
Yes
Salon Stereo:
Yes
Sat Tv:
-
# of Videos:
-
# DVDs/Movies:
-
# CD's:
-
Camcorder:
-
Books:
-
Board Games:
-
Sun Awning:
Yes
Deck Shower:
Yes
Bimini:
Yes
Water Maker:
yes 200 lt
Special Diets:
Inq
Kosher:
Inq
BBQ:
-
# Dine In:
-
Minimum Age:
no limit
Generator:
Kohler 16.5 kw
Inverter:
yes
Voltages:
-
Water Maker:
yes 200 lt
Water Cap:
4000 litres
Ice Maker:
Yes
Sailing Instructions:
-
Internet Access:
-
Gay Charters:
Inq
Nude:
Inq
Hairdryers:
Yes
# Port Hatches:
-
Guests Smokes:
external and stern please
Crew Smokes:
Inq
Pets Aboard:
No
Pet Type:
-
Guest Pets:
No
Children Ok:
Yes
Hammock:
-
Windscoops:
-
Water Sports
Dinghy size:
Avon RIB 4 mts
Dinghy hp:
50
Dinghy # pax:
6
Water Skis Adult:
Yes
Water Skis Kids:
Yes
Jet Skis:
No
Wave Runners:
-
Kneeboard:
-
Windsurfer:
-
Snorkel Gear:
Yes
Tube:
Yes
Scurfer:
-
Wake Board:
Yes
Kayaks 1 Pax:
-
Kayaks (2 Pax):
-
Floating Mats:
-
Swim Platform:
yes transom
Boarding Ladder (Loc/Type):
yes transom
Sailing Dinghy:
-
Beach Games:
-
Fishing Gear:
-
Gear Type:
-
Rods:
-
The chef chooses fresh local ingredients and innovative cooking tecniques such as wipe sifon, smoking gun and low temperature cooking. Through Sousvide tecnique the food maintains all its organoleptic properties keeping most of its liquids inside: the results is a great juiciness and flavor.
Tuna and mango tartare with his emulsion
Our special cured and smocked salmon (made on board)
Eggs Benedicte
Greek salad
Avocado dressed salad in his skin
Diced avocado and cured salmon salad
Sousvide octopus salad
Caesar salad with sousvide chicken breast
Citrus fruits “Risotto” with raw shrimps quenelle
Creamy “Risotto” with pumpkin and flowers
Bread and buckwheat “Focaccia” with cherry tomatoes
Eggplant and basil “Panzerotto”
Hand made “Gnocchi” with claims, broccoli and confit cherry tomatoes
Cuttlefish black “Spaghetti”
“Fettucce” with prawns and confit cherry tomatoes
“Tagliatelle” with squid and asparagus (one with asparagus emulsion on bottom)
“Caserecce” with sauteed mussels and “Scamorza” leaking
Cous cous with code, leeks, raisin and pine nut
“Beccafico” sardines
Stuffed cuttlefish and rocket salad
Stuffed squid with steamed cauliflower
Fruits salad
Almonds cake
Lemon curdy with blackberries and sifonate greek yougurt
Quejadinha (Brazilian cake)
Crispy almonds with vanilla ice cream quenelle
Puffy Pastry roses stuffed with baked apple and cinamon
Red fruits “Bavarese” with Berries
2 Pax
3 Pax
4 Pax
5 Pax
6 Pax
7 Pax
N
N
N
N
N
N
N
(15 December -30 April)
W. Med - Spain/Balearics
(1 May - 14 December)
W. Med -Naples/Sicily, Greece, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics
