ZYLKENE 1 Yacht Charter Catamaran
Guests
6Cabins
3Crew
2Size / Year Built / Builder
56.0 Ft / 2012 / Lagoon
Accommodations
3 double cabins with ensuite bathrooms
1 double cabin for crew
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| $22,000 | $26,000 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each
yacht in our listing, however some yachts reserve the right to make last
minute
changes to their availability and rates. With this in mind, please note
that
premium rates may be attached to certain destinations and dates, such as
Christmas and New Years in the Caribbean or July and August in the
Mediterranean. Kindly contact us for a proposal that details the yacht’s
final
rate and availability.
Captain
Crew
Brief
Florian and Julia will graciously welcome you on board Zylkene 1 for your yachting holiday. They are energetic with both personal and professional experience in the yachting, gastronomic and water sports arena.
Florian started his professional yachting career as a captain and then obtained his Skipper's license in 2015. In the years since, he has been doing yacht deliveries and charters. For the past 7 years, Florian has been a Captain on sailing catamarans and monohull ranging from 40 to 100 feet. He performs all the technical maintenance onboard as well as being a charming host and yachting tour director. His sailing and water sports knowledge is extensive ranging from the Mediterranean, Australia, West Coast USA and the Caribbean. He enjoys sailing and racing on his time off. A confident and experienced captain with a welcoming demeanor will guarantee guests an exciting and memorable yachting holiday.
Julia offers culinary and hospitality talents that will surpass your expectations. Don't be fooled by her petite stature - her food and service packs a punch! She began her career in 2016 on sailing monohulls in the Mediterranean. During this time she has performed the role of deckhand, hostess and cook. She enjoys cooking with local specialties and adapting them to a Mediterranean menu or as the guests prefer. Creative appetizers and delicious entrees will delight you. However her favorite culinary treats to make are her desserts and sweets. When she is not onboard cooking, she enjoys sailing and racing. Get ready to be spoiled by Julia's culinary skills, attention to detail and effervescent personality.
In addition to diving, Florian is also a proficient and experienced kitesurfing enthusiast. He knows all the best spots as well as the methodology to encourage guests to successful kitesurfing.
Thanks to their past experiences, passions and love of yachting; Florian and Julia have developed excellent interpersonal skills and can adapt to all types of charter guests.
They look forward to welcoming you on board for an exceptional yachting holiday!
Menu
Week charter menu on Zylkene1
chef Magali Jubin
We can obviously adapt our dishes according to a preference list and customer’s budget.
We also propose a selection of white, red & rosé wine selected by your chef who is a sommelier. During the day we kindly serve cocktails and nice snaks.
Breakfasts :
Every morning, we kindly propose different types of eggs:
- scramble, fried, poached, omelette, boiled
We propose as well pancakes, french toasts and crepes
Customers can also have fresh fruits, cereals and milk, yogurt, granola, charcuterie and cheese, avocado, different flavor of jam, butter and bred, tea, coffee and fruit juices
ð?¤ Saturday
Diner :
Starter : Tomato salad, burrata, basil & breadsticks
Main course : Chicken curry with ginger, coriander, lime served with coconut rice
Dessert : Banana Split
ð?¤ Sunday :
Lunch :
Avocado toast with poached egg served with baked potato & sour cream and salad
Fruits
Diner :
Starter : mango & avocado tartare serve with shrimp
Main course : Asian style marinated beef meet served with mac & cheese
Dessert : cheese cake
ð?¤ Monday:
Lunch :
Home made burgers with fries & sweet fries served with white and red cabbage salad with cashew nuts dressing
Fruits
Diner :
Starter : Chicken nuggets with cheddar sauce
Main course : shrimp fried rice served in a half pineapple
Dessert : White Lady: vanilla ice cream, almonds, chocolate sauce & biscuit
ð?¤ Tuesday :
Lunch :
Fresh tuna tartar served with ginger scented rice, carrots dice and grated radish
Fruits
Diner :
Starter : gazpacho & tomato bruschetta
Main course : beef lasagna served with salad
Dessert : fruits verrine and whipped cream
ð?¤ Wednesday :
Lunch :
Jerk chicken & porc, Bahamian style barbecue, served with potato salad and grilled vegetables & corn
Fruits
Diner :
Starter : shrimp tempura
Main course : mint risotto served white fresh fish fillet
Dessert : thin apple pie with salted butter caramel ice cream
ð?¤ Thursday :
Lunch :
Poké bowl salmon or tuna with rice & fresh spring rolls
Fruits
Diner :
Starter : beef and chicken mexican tacos
Main course : grilled octopus with garlic and parsley served with mash potatoes
Dessert : coconut flan
ð?¤ Friday :
Lunch :
Tabbouleh served with marinated beef skewers
Colonel (lemon ice cream in vodka)
Fruits
Diner :
Starter : roasted goat cheese in a provencal sauce with rosemary
Main course : linguine, garlic, coriander served with roasted cherry tomato and fresh local fish
Dessert : chocolate cake with whipped cream
Guests
6Cabins
3Crew
2Size / Year Built / Builder
56.0 Ft / 2012 / Lagoon
Catamaran specifications
Beam
31 FeetDraft
7 FeetType
CatamaranRefit
2020Speed
Cruising Speed 9, Max Speed 11Cabin beds
1 King(s), 2 Queen(s)Layout
Select currency
- EUR
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability, individual pricing based on the number of guests in your party and particular dates, as well as the list of the inclusions and exclusions for that particular yacht.
This yacht offers an “All Inclusive” Rate:
Typically this includes all your breakfasts, lunches, dinners and snacks. Standard Ship's Bar which includes your alcoholic and non alcoholic beverages. Fuel for the yacht and its tender, and the necessary water for the onboard facilities. Use of the Yacht’s onboard equipment and the Captain, Chef and Crew’s services.
Excluded are airport transfers costs, onshore excursions and tours, as well as any food or beverages purchased ashore. Although optional, crew gratuity is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance (APA), which is generally estimated at 20% - 25% of the base charter fee for sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The APA essentially creates a bank account for the Captain to purchase provisions, fuel, dockage, food, beverages, bar, and other consumables on the charterer's behalf. The Captain will keep all receipts and manage a running balance of the account, so that expenditures can be checked at any time. Any amount not used will be refunded at the end of the charter. If during the charter the costs have exceeded the collected APA, then additional funds will be required for the outstanding bills. All purchases are transparent and nothing is marked up. The APA is used purely for the charterer's provisions and charter-related expenses.
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