Guests
9Cabins
4Crew
3Size / Year Built / Builder
74.0 Ft / 2017 / Sunreef Yachts
Accommodations
1 master cabin with king size bed
2 guests cabins with queen size beds
1 twin guest cabin with pullman bed
Charter Types
Technical Details
Water Entertainment
• 2 x paddle board
• 2 x double kayaks
• Airstream 3P Towable
• donut single
• wake board
• water skis
• Snorkelling equipment
• Stationary bike
• Yamaha Under Water scooter
• 1 x Jet Ski available for charter guests @ 2 500€ per week (only in the Mediterranean)
Scuba Diving
Onboard Entertainment
Rates
| Minimum | Maximum |
| €39,000 | €43,000 |
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.
Calendar
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Crew Profile
Name: Omar Barbarà Rovira
Position: Captain
Nationality: Spanish
Omar grew up on the Mediterranean coast of Spain and was dreaming about becoming a captain since his childhood.
Upon obtaining the degree in Navigation and Maritime Transport in The Barcelona School of Nautical Studies he set sail to live his dreams. Omar started his path in the yachting industry delivering boats worldwide and thus explored the Mediterranean, the Caribbean and crossed the Atlantic several times.
After completing more than 30 boat deliveries, he decided to switch to a charter industry to be able to share his passion for sailing and travelling with others. Committed to a new chapter in his career, he successfully captained several luxury charter yachts ever since.
Now Omar prides himself on taking the helm of fabulous CALMAO maintaining her high standards and stellar reputation.
Chef: Davide Gagliardi
Nationality: Italian
Languages: Italian, English, Spanish, French and Portuguese
Davide is a creative professional Italian chef with an immense culinary experience both on land and at sea. Having conducted several successful charter seasons on luxury yachts as a sole chef during the last 4 years, Davide has gained a well-rounded skill-set.
He specializes in Mexican, oriental and of course Italian cuisine, but also draws inspiration from culinary traditions from all over the world, offering a wide variety of menus to his guests.
He has a true passion for creating perfect combinations of texture and rich flavours using the freshest local ingredients, foraged fruit, vegetables and herbs.
In his spare time Davide plays drums, works out and practices water sports.
With an infectious warm and sunny disposition, impeccable eye for detail and outstanding prowess in the kitchen, he will ensure that all guests’ expectations are exceeded.
Deckhand: Jorge Gallardo Santos
Nationality: Spanish
Languages: Spanish, English, Italian
Jorge grew up sailing on his father’s boat and is never more at home then at the helm. It was natural to him to pursue an adventurous career at sea and become a professional seafarer.
Hard-working, educated and responsible, Jorge gained valuable experience sailing on luxurious charter yachts throughout the Mediterranean for more than 8 years.
Active and sporty, he feels confident in and on the water thus, assisting guests with various water sports activities he finds one of the favourite parts of his job.
Jorge gets along well with people and enjoys creating tailor-made yacht cruise experiences for each charter.
Menu
DAY 1
BREAKFAST
Coffee /Tea
Natural freshly squeezed fruit juice
“Boat made” wholemeal bread, fresh tomatoes dressing and extra virgin olive oil.
Jams
Bread
Seasonal fruit platter
Zucchini and organic feta cheese omelette
LUNCH
Bread / olive oil
Duck ham and pomegranate salad
Roasted peach with lavender custard
DINNER
Avocado nest with crispy prawns, green sprouts and fresh basil mayo sauce
Papillote Sea Bream with lime, garlic and sun dried tomatoes
Lemon and cinnamon ice cream “leche merengada”
DAY 2
BREAKFAST
Coffee /Tea
Natural freshly squeezed fruit juice
Croissants
Jams
Bread
Seasonal fruit platter
Eggs on demand: fried, poach, scrambled, omelet
LUNCH
Goat cheese and spinach croquets
Free range chicken breast with Moroccan aroma barbecue grilled
Mango sorbet
DINNER
Spanish cold tomato soup with crunchy ham and quail egg “Salmorejo”
Grilled squid with parsley sauce and backed potatoes
Limoncello mousse
DAY 3
BREAKFAST
Coffee /Tea
Natural freshly squeezed fruit juice
Avocados on toast with poach egg
Pan au chocolate
Jams
Bread
Seasonal fruit platter
LUNCH
Quinoa salad with grilled seasonal vegetables and fresh pesto
Crunchy skin salmon with garlic mayo and new baby potatoes
Strawberry and white chocolate tiramisu
DINNER
Cherry and almond soup
Marinated beef filet with basil and mustard, roasted sweet potatoes
Cappuccino tartlet
DAY 4
BREAKFAST
Coffee /Tea
Natural freshly squeezed fruit juice
Honey and lemon pancakes
Pistachio muffins
Jams / Breads
Seasonal fruit platter
LUNCH
Zucchini Carpaccio with lemon and red pepper
Seafood Paella
Orange pannacotta
DINNER
Baby heart lettuce with fried garlic and serrano ham dices
Roasted lamb chops with potatoes and fresh mint
Chocolate volcano
DAY 5
BREAKFAST
Coffee /Tea
Natural freshly squeezed fruit juice
Sponge apricot cake
Spanish omelet
Jams
Bread
Seasonal fruit platter
LUNCH
Burrata salad with green tomatoes, rocket leaves, olive oil and fresh truffle
Sautéed clams “a la marinera” parsley, white wine and garlic
Fresh fruit bites
DINNER
Butternut squash and leek soup
Roasted chicken thigh with oregano and lemon juice,
Cheese flan with cream caramel
DAY 6
BREAKFAST
Coffee /Tea
Natural freshly squeezed fruit juice
Banana muffins
Turkey, cherry tomatoes, and Manchego cheese omelet
Jams
Bread
Seasonal fruit platter
LUNCH
Seafood ceviche with mango vinaigrette and fresh chillies
Grilled red tuna with quinoa and butternut squash risotto
Lemon sorbet
DINNER
Traditional Japonaise vegetarian Ramen
Salty Edamame
Crunchy pork belly
Matcha Tiramisú
DAY 7
BREAKFAST
Coffee /Tea
Natural freshly squeezed fruit juice
“Boat made” seed bread
Eggs Benedict
Jams
Bread
Seasonal fruit platter
LUNCH
Salmon and avocados tartar
Breaded chicken breast stuffed with local cheese and prosciutto, fresh alioli sauce
Coconut chocolate truffles
DINNER
Traditional French onion soup with croutons and melted cheese
Grilled entrecote, mushrooms sauce, roasted potatoes with peppers and onions
Chocolate soufflé with macadamia
Guests
9Cabins
4Crew
3Size / Year Built / Builder
74.0 Ft / 2017 / Sunreef Yachts
Catamaran specifications
Beam
34' 5 FeetDraft
7' 3 FeetType
CatamaranSpeed
Cruising Speed 8, Max Speed 13Cabin beds
3 Double(s), 1 Twin(s), 1 Pullman(s)Layout
Select currency
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- EUR
- AUD
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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