Guests
6Cabins
3Crew
2Size / Year Built / Builder
61.0 Ft / 2015 / Lagoon
Summer Area
CroatiaWinter Area
The GrenadinesAccommodations
6 guests in 1 master and 2 double cabins
Charter Types
Green Initiatives
Technical Details
Water Entertainment
Scuba Diving
Onboard Entertainment
Snorkeling gear 10 sets
Spear guns
Device for pneumatic lymphatic drainage
Defibrillator
Crew Profile
Wojciech Iżyk - Skipper
Comes from West Pomeranian, Poland. A sailor since the young age of seven. Captain, sailing instructor, diver, lifeguard as well as professional sailing history for more than ten years are a few of his intriguing accomplishments. Some of his sailing itineraries include Alaska, the Caribbean, the Mediterranean, even sailing the great expanses of the far South of Africa, He has experience in sailing on vessels and super yachts up to eighty meters.
Inez Iżyk – Hostess/chef
Comes from the coastal city of Durban, South Africa. She has a passion for all waterspouts, especially sailing, water skiing, surfing and
diving. Due to her interest in traveling to and locating fascinating and exotic destinations, she has an expansive knowledge in various
culinary techniques and dishes. Her friendliness and enthusiasm will ensure every guest a unique and memorable time on board.
Menu
| BREAKFAST | |
| HEALTHY BREAKFAST BOMB BOWL | COLOURFUL QUINOA WITH A HINT OF SMOKED PAPRIKA, SOFT BOILED EGG, AVOCADO, |
| BALSAMIC BAKED & GLASED CHERRY TOMATOES, JUICY SAUSAGE, CROWNED WITH | |
| RADISHES AND SPRING ONIONS | |
| PERFECT PUFF PANCAKE STACK | ALMOND BUTTER, BANANA, CRUNCHY NUT STACK, FLOATING ON A FLUFFY RUM INFUSED |
| CREPE, SPRINKLED WITH PINA COLADA MARPLE SYRUP | |
| HUEVOS RANCHEROS TOSTADAS | TOSTADAS WHICH ENCASE LAYERS OF CREAMY REFRIED BEANS, SOFT FRIED EGG, |
| AVOCADO, BRIGHT RED SWEET PEPPERS AND JUICY TOMATOES | |
| SUMMER BERRY INDULGENCE POP | FRESH SUMMER BERRIES POP TARTS, WITH ZESTY LEMON-THYME LEAVES AND |
| MASCARPONE, TOPPED WITH LIME DRIZZLE AND TOASTED, SHREDDED COCONUT | |
| RICH VELVETY OMELETTE | CREAMY MUSHROOM AND GOAT CHEESE OMELETTE, WITH FRESH BABY SPINACH, |
| FINISHED OFF WITH CRISPY BACON BITS | |
| OPEN CLUB CREAMY SCRAMBLED EGG | TOASTED FRESH BREAD, WITH LAYERS OF PROSCIUTTO, HOMEMADE MAYONNAISE, |
| SCRAMBLED EGG, CORN, SPRING ONION & SLITHERS OF RADISHES, WITH FRESHLY | |
| GROUND BLACK PEPPER | |
| DECADENT EGG FLORENTINE TOWER | BUTTERY ENGLISH MUFFIN, SMEARED WITH AVOCADO GUACAMOLE, SMOKED SALMON |
| FOLDS, PERFECTLY POACHED EGG, FINISHED WITH DELICIOUS, SMOOTH HOLLANDAISE | |
| SAUCE AND VIBRANT FRESH HERBS | |
| BREAKFAST SERVED WITH A VARIETY OF FRESH LOCAL FRUITS, AS WELL AS YOGURTS, CEREALS, FRUIT JUICES, COFFEE, | |
| TEA OR SMOOTHIES ON REQUEST, FRESHLY SQUEEZED ORANGE JUICE DAILY | |
| LUNCH | |
| TASTY TUNA TARTARE TOWER | A TOWER OF AVOCADO, TERIYAKI AND PICKLED GINGER MARINATED FRESH TUNA, |
| COMPLETED WITH COLOURFUL SEAWEED, WITH A HINT OF WASABI | |
| SEAFOOD SSS | SWORDFISH CARPACCIO BENEATH A CASTLE OF QUINOA, AVOCADO SMASH, THIN SLICES |
| (SWORDFISH, SALMON, SHRIMP) | OF RADISHES, CREAMY SHRIMP MIX AND SEASONED ROCKET WITH A SIDE OF SALMON |
| AND CRISP VEGETABLE SPRING ROLL | |
| HOMEMADE INDI PIE & ROAST SOUP | ROASTED RED PEPPER, GARLIC AND TOMATO SOUP WITH INDIVIDUAL HOMEMADE |
| CREAMY CHICKEN, BACON AND VEGETABLE PIES, FINISHED WITH FRESH THYME | |
| STUFFING GOOD SQUID | FRESH STUFFED SQUID ON A COLOURFUL QUINOA ROUND, WITH CRISPY DEEP FRIED |
| TENTACLES, TOPPED WITH A ZESTY CREAM DRIZZLE AND FRESH HERBS | |
| POPPING ROAST PEPPERS | ROASTED PEPPER BOWL STUFFED WITH BEEF MINCE, WITH A CAP OF MOZZARELLA |
| SERVED WITH CRUNCHY POTATO CUBES AND FRESH FARMERS MARKET SALAD | |
| CHICKEN WING WONDER | STICKY CHICKEN WINGS, SPRINKLED WITH TOASTED SESAME SEEDS ACCOMPANIED BY |
| A PEAR, GORGONZOLA, ARUGULA, WALNUT TASTY SALAD | |
| GREEN GODDESS PASTA | CREAMY PARMESAN GARLIC BUTTER SEAFOOD ATOP ZUCCHINI NOODLES AND SQUID |
| INK BLACK PASTA WITH FRESH GREEN GODDESS SALAD | |
| APPETIZERS | |
| CUCUMBER AND TUNA FINGER SANDWICHES | |
| PURPLE AND GREEN OCTOPUS SALAD STACK | |
| DEEP FRIED FRESH SARDINES, CHERRY TOMATOES, ROCKET, GARNISHED WITH ROSEMARY | |
| MINI CAPRESE, TOMATOES, BUFFALO MOZZARELLA, FRESH BASIL, FINISHED WITH PESTO AND BALSAMIC GLASE | |
| TRUFFLE TASTER-PAN FRIED POLENTA CUBES, TRUFFLE CHEESE, PASTE, SHAVINGS AND SAUCE, CRISPY BACON & FRESH HERBS | |
| ZUCCHINI, PANCETTA & HERB INFUSED CREAM CHEESE PUFF PASTRY ROLL UPS, TOPPED WITH MICRO HERBS & PEARLS OF BACON | |
| FINELY DICED VEGETABLE SALSA STACK, WITH MINI MIX GRILL SKEWERS AND CREAMY ZEST DRIZZLE | |
| DEEP FRIED BRIE BITES, FRESH OREGANO, CRANBERRY DIPPING SAUCE WITH DEHYDRATED CRANBERRIES | |
| SMOKED FISH ARRAY WITH POLENTA AND SHREDDED VEGETABLE SALAD TASTING BOWL | |
| PINK AND GREEN SEAFOOD SPINACH SALAD BOWL | |
| DINNER | |
| MOULES MARINIERES-SAILORS STYLE MUSSELS | CLASSIC FRESH MUSSELS IN DRY WHITE WINE, GARLIC & CREAM SAUCE, FRESH PARSLEY, |
| PAIRED WITH HERB & GARLIC TOASTED BREAD FOR BROTH DIPPING | |
| TRUFFLE BEEF FILLET STEAK | RICH BEEF FILLET WITH TRUFFLE, BRIGHT PEA PUREE, MICRO HERB SALAD, ROASTED |
| SWEET GARLIC AND SILKY DARK GLAZE | |
| SEARED TUNA STEAK | SESAME CRUSTED SEARED TERIYAKI TUNA STEAK, WITH CAULIFLOWER MASH MARINATED |
| ASIAN CUCUMBER SALAD AND WONTON CRISP STRIPS | |
| SHRIMP & LOBSTER | SWEET CARIBBEAN LOBSTER MEAT WITH JUICY FRESH SHRIMP, SPICED MANGO & CARROT |
| REDUCTION, GREEN PUNCH SALSA VERDE, TOASTED COCONUT & HOMEMADE FLATBREAD, | |
| TOPPED WITH FRESH HERBS AND LEMON | |
| JERK CHICKEN SA TWIST | JERK CHICKEN WITH LUSCIOUS COCONUT RAINBOW RICE, WITH A SIDE OF AVOCADO, |
| MANGO & PINEAPPLE SALSA TOPPED WITH CRISPY SKIN, DECADENT | |
| SOUTH AFRICAN STICKY BEER RIBS | SWEET, STICKY & SPICY-MELT OFF THE BONE RIBS, WITH GARLIC CREAM DIPPING SAUCE |
| CRUNCHY POTATO WEDGES & MEXICAN CORN SALAD | |
| CATCH OF THE DAY | WITH APRICOT JAM, LEMON ZEST & PARSLEY GRILLED ON OUTDOOR BBQ. SERVED WITH |
| ROASTED BABY BUTTER GARLIC POTATOES, GRILLED CORN ON THE COB AND FRESH | |
| SUMMER MIXED SALAD | |
| DESSERT | |
| PARFAITS | WHITE CHOCOLATE, LEMON, BLUEBERRY AND WHIPPED CREAM LAYERED PARFAITS |
| COCONUT CRUSH | COCONUT ICE CREAM, TOPPED WITH BUTTERY COOKIE CRUMBLE, ROASTED ALMOND |
| AND COCONUT SHAVINGS WITH CARAMEL WEB & COCONUT SNOW SERVED IN COCONUT SHELL | |
| CHOCOLATE BROWNIE TRUFFLES | DECADENT CHOCOLATE COVERED CHERRY BROWNIE BOMBS |
| PANNA COTTA | VANILLA BEAN PANNA COTTA, WITH CRANBERRY & POMEGRANATE JELLY, FINISHED |
| WITH FRESH PEARLS OF POMEGRANATE | |
| MARGARITA CHEESECAKE MOUSSE | CHEESECAKE MOUSSE SPIKED WITH TEQUILA & CITRUS LIME PUNCH & LEMON ZEST |
| PINK LADY | RASPBERRY JELLY SET WITH MANGO, VANILLA & MANGO ICE CREAM, FROSTED FRESH |
| RASPBERRIES, TOPPED WITH HARD CARAMEL CROWN | |
| BANANA BUXOM BLONDIES | DELICIOUS CHOCOLATE, NUT AND BANANA PAVLOVA |
Guests
6Cabins
3Crew
2Size / Year Built / Builder
61.0 Ft / 2015 / Lagoon
SCUBA
Onboard
Summer Area
CroatiaWinter Area
The GrenadinesSummer Area
CroatiaWinter Area
The GrenadinesCatamaran specifications
Beam
10.00 MetresDraft
1.55 MetresType
CatamaranSpeed
Cruising Speed 8kn, Max Speed 10knCabin beds
1 King(s), 2 Double(s)Layout
Select currency
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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.
SIMILAR YACHTS TO Spirit of Adventure Lagoon 620
