LUNULATA Yacht Charter Monohull
Monohull Specifications
Year Built
Size
Beam
Draft
Type
Builder
ACCOMMODATIONS
Cabins
Max Guests
Number of Crew
Locations
Winter Area
Caribbean Virgin Islands, Caribbean Leewards, Caribbean WindwardsSummer Area
CroatiaAccommodations
Salon headroom - 6.50ft
Cabin headroom - 6.25ft
Aft primary double 6.5ft x 5.5ft (head) tapers to 4.5ft (foot) / ensuite with Shower and fresh water head
Fwd double 6.5 ft x 4.5ft (head) tapers to 4ft (foot)
Pullman bunk fwd:
6.2ft x 2.6ft upper bunk
6.2ft x 2.3ft lower bunk
Forward double cabin and fwd Pullman cabin share electric fresh water head.
Layout
Ammenities
Technical Details
streaming)
Ipod dock in Aft double cabin
Charter Types
Green Initiatives
Crew Profile
Libby Hindle Chef
CAPTAIN PETER "PETE" MEDLOCK hails from a small farm outside of Bath, England. Even as a child his favorite sport was sailing.
Upon graduating Pete got some fun experience working with events and the marketing of musical artists and their recordings. However, a downturn in the entertainment industry caused Pete to look for a new career… He literally Googled “sailing for a job” and ended up working on board yachts shortly thereafter, quickly acquiring a commercial skipper qualification.
Pete now has over 50,000 sea miles logged, having worked as delivery crew and skipper, including two Atlantic crossings, three Bay of Biscay crossings, and a UK circumnavigation! Add in five years sailing on a private vessel in the Med and UK, a year as a sailing instructor, and three years as a charter skipper in Croatia, and you know you are in very competent hands. He also has great mechanical and electrical skills, always a big plus on board!
Pete loves meeting friends both old and new; hosting and looking after guests has always given him a good feeling. Time spent as a sailing instructor make Pete especially fond of teaching the art of sailing to those that wish, and as an “events organizer” he looks forward to keeping guests entertained with lots of activities - water sports, excursions, hiking, snorkeling, local culture and history, wine and vineyard tours, etc. His focus is a relaxed environment but with plenty for guests to do and enjoy. With all of this, Pete also stays busy learning new skills, the latest being kite surfing, and he hopes next to learn to fly (airplanes) and do some paragliding too! Maintaining his home ties, Captain Pete has been active in charity and community organizations in Bath and remains a trustee for a few charities.
Pete is ready to invite you onboard Lunulata with his motto of “expand your horizons”. Don’t let the opportunity to join Pete and Libby leave you in it’s wake!
CHEF/MATE LIBBY HINDLE comes from a small quiet village just outside of Bath, England. Growing up she enjoyed playing netball and baking cakes under her Mom’s tutelage!
Libby began working in the hospitality industry at the young age of 14. Starting with Country House Weddings, she also had experience with Michelin Star restaurants, private catering, and, later, Superyachts. Her sense of adventure took her Eastward, where she fell in love with diving and the ocean. Libby did her Open Water Dive certification in Thailand, her Advance and Recue Dive Certification on The Great Barrier Reef, and her Divemaster certification in Indonesia! Her first chance at being a yacht chef occurred on Australia; while booking a 2 day tour for some recreational sailing and diving she was offered a trial shift since the chef was departing soon. She did the trial and got the job!
Libby’s Superyacht experience has taught her how to provide a very professional service, both in and out of the galley. Although she was trained with a discreet type service, her preference is a more interactive venue. She loves hearing about guests’ travels and homelands; her bucket list continues to grow that way! She enjoys sharing her knowledge and experience with guests, snorkeling and diving tours are a specialty. Libby is also great with paddle boarding and freediving, and she’s happy to share her acquired knowledge about fish, if not in the water looking at fish she looks for podcasts about fish to expand her learning!
Her passionate, spontaneous, and caring nature show through in the galley too. Focusing on healthy and fresh, she especially likes making Thai and vegetarian specialties, although of course she plans to the guests’ preferences. She invites you to “Taste the Rainbow”, featuring vibrant, bright and colorful foods. (“Guests love my Thai Rainbow Noodle Salad with Tom Yum dressing and Peanuts!”) She’ll teach you a bit of Sushi and Spring roll making should you wish. Her sensitivity to the environment has her visiting multiple shops for provisions, looking for the freshest foods while focusing on the packaging as well. Anything wrapped in plastic is the last choice; she and Pete both believe all contributions for keeping the oceans plastic free and reducing carbon footprints make a real difference!
Libby has studied at Ashburton Cookery School as well as in Thailand. Her experience as a Pastry Chef, a Commis Chef, and Chef de Partie in restaurants, along with cheffing on racing regattas, a superyacht, and a dive boat taking up to 30, has given her a huge base of experience to draw from. Let the adventure begin!
Water Entertainment
The Kayak is a 2 man inflatable
Beach games - please inquire
There is a guitar and a fold up bike on board too
Scuba Diving
Onboard Entertainment
Menu
Day 1:
- Breakfast: Fresh fruits, pastries, homemade granola and freshly squeezed orange juice will be available every morning
- Lunch: Steamed lemon sole, pumpkin puree, toasted pumpkin seeds, Swiss chard, Buttered chive new potatoes, Spiralised courgette, peas, green peppers & artichokes
- Starter: Mackerel pate, black pepper crackers, cucumber, dill & lemon
- Dinner: Braised oxtail, with peas, mange tout & radish, roast celeriac, oxtail sauce
- Desert: Chocolate fondant, vanilla ice cream
Day 2:
- Breakfast: Garlic & thyme mushrooms on toasted sourdough with chilli
- Lunch: Roasted lightly spiced eggplant. Tomato ragu Yoghurt, toasted almonds, rocket &, bulgar wheat, pomegranate & mint
- Starter: Artichoke scampi with tartar sauce & lemon
- Dinner: Catch of the day Subject to catching a fish! Oven roasted white fish, , cannellini beans white wine & thyme sauce
- Desert: Peanut butter cheesecake, Raspberry ripple ice cream
Day 3:
- Lunch: Sushi California roll – Teriyaki chicken & cucumber, Salmon & cream cheese, Prawn & avocado, caviar, Wakame seaweed salad
- Starter: Hendricks Gin cured salmon, cucumber ribbons, lemon mayonnaise, crunchy bread crumbs
- Dinner: Malaysian laksa, crispy tofu, roasted cashews, red peppers, pineapple salsa, coriander
- Desert: Key lime pie with fresh raspberries
Day 4:
- Breakfast: Cinnamon & vanilla chia seed puddings with banana & fresh berries
- Lunch: Sticky Chinese pork ribs, Rainbow citrus coleslaw, White rice & spring onions
- Starter: Rye crackers, beetroot gel, whipped truffled cream cheese & basil
- Dinner: Pan fried gnocchi with green beans & asparagus, basil & walnut pesto, rocket, parmesan
- Desert: Chili & spiced rum glazed pineapple, cinnamon yoghurt
Day 5:
- Lunch: Sticky onion tart tatan, Charcuterie board, local olives, Freshly baked sun dried tomato focaccia
- Courgette, fennel & rocket with dill, mint chilli & lemon, Charred broccoli
- Starter: Cajun fried oyster mushrooms, salsa picante, chimichurri & spring onions
- Dinner: BBQ rosemary Lamb, salsa verde, Wilted greens, peas & mint roast potatoes
- Desert: Affogato Vanilla ice cream, espresso, sweet rum & oat biscuit
Day 6:
- Breakfast: Potato & chorizo hash with sautéed spinach & poached egg
- Lunch: Artichoke & potato cakes, Courgette ribbons, pickled onions roasted peppers, pomegranate, sweet chilli sauce, Pesto pasta salad, cherry tomatoes, toasted pine nuts
- Dinner: BBQ; Worcestershire & mustard marinated fillet of beef; Satay chicken skewers with peanut dipping sauce; Tuna steaks with an avocado, tomato & coriander salsa
- Corn on the cobs with garlic butter, Salad of rocket, cherry tomatoes, avocado, spring onions & cucumber
- Desert: Fresh fruit skewers
Day 7:
- Breakfast: Huevos Rancheros, Fried corn tortilla with black beans, avocado, fried egg, chili and lime
- Lunch: Thai noodle salad, Red & green cabbage, carrot, mango, roasted cashews, mint & chili. Sesame, lime & ginger dressing
Lunulata Sample Menu 2 – subject to availability of ingredients
Day 1:
- Breakfast: Fresh fruits, pastries, homemade granola and freshly squeezed orange juice will be available every morning
- Lunch: Mussels cooked in white wine & garlic, Fresh bread, Green salad
- Starter: Mozzarella arancini with basil pesto & roasted cherry tomatoes
- Dinner: Pan fried, free range chicken breast, truffle mash, mushrooms & asparagus, truffle oil
- Desert: Fresh fig & frangipane tart, ginger cream
Day 2:
- Breakfast: Smashed avocado & maple chipotle bacon bagel, with a baked egg in the hole!
- Lunch: Rosemary Beef burgers with melted cheddar, Cajun potato wedges, Crunchy slaw
- Starter: Balsamic beets & whipped goats cheese salad, candied walnuts, rocket
- Dinner: Salt baked local fish, thyme roasted new potatoes, green beans & cherry tomatoes
- Desert: Chocolate torte, honeycomb & Chantilly cream
Day 3:
- Lunch: Buckwheat, shredded greens, pomegranate, crumbled feta cheese, toasted nuts with a lemon, poppy seed & yoghurt dressing. Fresh bread
- Starter: BBQ Pulled pork tacos, pickled red cabbage, jalapeno mayo, lime
- Dinner: Pan roasted beef tenderloin, tarragon butter, triple cooked chips, baby carrots, tender stem broccoli, red wine reduction
- Desert: Apricots poached in Muscat & vanilla with Greek yoghurt, honey & pistachios
Day 4:
- Breakfast: Banana cinnamon pancakes with blueberries, pecans, whipped cream & maple syrup
- Lunch: Chicken & tarragon quiche with asparagus, Watercress, cucumber, avocado, pea & mint.
- Balsamic dressing
- Starter: Vegetable spring rolls with sweet chili sauce & soy
- Dinner: Thai red curry with potatoes, eggplant & spinach, Jasmine rice
- Desert: Meringue shards, fresh strawberries, Chantilly cream, raspberry gel
Day 5:
- Lunch: Baked teriyaki Salmon, of wild rice, tender stem broccoli tossed in sesame oil & seeds
- Starter: Confit duck leg, puy lentils, orange, pine nuts & watercress, orange vinaigrette
- Dinner: Crispy Pork belly, parsnip apple puree, tenderstem broccoli
- Desert: Nutella & orange cheesecake
Day 6:
- Lunch: Linguine with fresh avocado, tomato, lime & onion
- Dinner: BBQ; Herb & lemon marinated chicken, pepper & onion skewers; Lamb cutlets marinated in rosemary with mint yoghurt; Local sausages.
- New potato salad, celery, herbs & wholegrain mustard. Buffalo mozzarella, peas, shaved asparagus (peeled , lemon oil & black pepper
- Desert: White chocolate mousse, passion fruit gel, ginger crumb, fresh passion fruit
Day 7:
- Breakfast: White chocolate mousse, passion fruit gel, ginger crumb, fresh passion fruit
- Lunch: Niscoise salad
- Seared local fish (tuna equivalent), new potatoes, garlic green beans, Kalamata olives, soft boiled eggs with a mustard vinaigrette. Homemade olive & rosemary focaccia
Rates
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | |
| Winter 2020 to 2021 | $12,950 | $13,500 | $14,000 | $14,500 | $15,000 |
| Winter 2021 to 2022 | $12,950 | $13,500 | $14,000 | $14,500 | $15,000 |
| Summer 2021 | $12,950 | $13,500 | $14,000 | $14,500 | $15,000 |
Rate Terms:
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.
All Inclusive.Cruising Permit: Paid by Boat. Licenses: Paid by Boat
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
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.
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