ALLURE 59 Yacht Charter Catamaran
Guests
10Cabins
5Crew
3Size / Year Built / Builder
61.0 Ft / 2022 / FOUNTAINE PAJOT
Accommodations
4 queen bed cabins and one double cabin all with ensuite facilities, galley down
Amenities
Onboard Entertainment
Toiletries (shampoo, conditioner, body wash, body milk)
USB hookups in all cabins
hairdryers
Iron
washing machine/dryer
Nespresso machine
tenderlift
Water Entertainment
2 X paddle boards
1 X kayak
Water ski (adult and children
Wakeboard
Fishing gear
Wakeboard
Towable
Tenderlift
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Minimum | Maximum |
| €24,000 | €30,000 |
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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Captain
Crew
Brief
Captain: Adam Apostolopoulos
Adam was born and raised in Sweden in 1972.
He fell in love with open blue sailing as a teenager. It started as a sport and soon became a profession. Holder of the greek sailing license of the national sailing academy since 1993 and a sea man's book since 1989. Last updated his life-saving and fire-fighting appliances in 2019.
Adam has been sailing professionally on the Greek waters for more than fifteen years. He likes to say that “what amazes him the most is that no matter how many times you visit a Greek island you will always experience something different”... He enjoys listening and understanding the needs of each and every one of his guests. A great admirer of the Greek culture and spectacular sea scenery himself, he and his crew will do the best they can to show you the “other side” of the Greek islands.
Chef: Dionisis Mihailovits
Dionisis is amazing both in culinary skills and personality. He has worked several years abroad (France and England) and now has expanded his horizons into the deep blue sea. His meat and seafood dishes are savored by many guests. He is a master of "smoothies"! He has a calm disposition and he is always there to share his recipes. He is great with children.
Steward/ Deckhand: Stefanos Drampoukakis
Stefanos is 22 years old and is from the beautiful town of Chania on the island of Crete. With a love of the sea, he started sailing and holds certification in both commercial pleasure craft and sailing yachts. His technical and electrical knowledge along with boat systems and equipment are perfect for the yachting world.
Now living in Piraeus, he enjoys working out, walking, and spending time with friends. In joining the crew of Allure 59, he’s looking forward to welcoming guests and offering them the best possible charter experience!
Languages: Greek and English (fluent)
Menu
BREAKFAST
Tea, infusions, coffee, fresh juices, smoothies, milk different
types,
bread and toasts, Greek yoghurt, cereals, fresh fruits, honey,
marmalades(jam), tahini and other spreads, cheese and cold cuts different types,
eggs all types, tomatoes, cucumber, avocados,
pancakes, crepes, viennoiserie different types,
cakes and sweet and savory pies
DAY 1
LUNCH
Beetroot salad with capers and orange vinaigrette
Eggplants stuffed with onions and garlic
Chicken drumsticks with Jasmine rice
DINNER
Spinach salad with radish and mustard vinaigrette Zucchini and carrots sauté with cumin seeds Swordfish with green olives sauce and linguini
DAY 2
LUNCH
Black eyed peas salad with peppers and lemon vinaigrette Tzatziki
Half lamb with Greek herbs and roasted potatoes
DINNER
Greek salad
Traditional Greek crunchy cornmeal pie with fresh greens
and herbs
Shrimps with smoked paprika sauce
DAY 3
LUNCH
Mushroom and corn salad with dry figs Chickpeas baked in the oven with rosemary Chicken livers glazed with balsamic vinegar
DINNER
Fennel salad with red onions and ginger vinaigrette Jacket sweet potatoes
Fresh fish from local fishermen with thyme and lime
DAY 4
LUNCH
Lentils salad with cherry tomatoes and smoked cheese Orzo with pumpkin
Calamari sauté with aioli sauce
DINNER
Lettuce salad with celery and tahini vinaigrette
Couscous with veggies
Greek traditional meatballs with tomato sauce (soutzoukakia)
DAY 5
LUNCH
Rocket salad with nectarine and Talagani grilled cheese Buckwheat with fresh onions and anchovy
Cod en papillote with green beans
DINNER
Quinoa salad with avocados and gherkins Feta cheese pie with spearmint (Tiropita)
Osso bucco with tomato sauce and basil leaves
DAY 6
LUNCH
Potato salad with estragon and cashew nuts Smoked eggplant puree
Salt crusted sea bass with coriander seeds
DINNER
Fusilli pasta salad with cucumber, pickled peppers and Katiki cheese
Green peas a la Francaise
Chicken filet with pumpkin seed oil
DAY 7
LUNCH
Greek cabbage salad (Politiki)
Fried Gnocchi
Mousaka with eggplants, potatoes and minced beef
DINNER
Greek (Cretan) dakos salad Chickpeas fritters
Tuna skewers with guacamole
DESSERTS
Chocolate tart, Millefeuilles, Cheesecake, Brownies, Tiramisu,
Greek yoghurt with sour cherries or honey, Fruit salad,
Pavlova,
crème brulee,
Greek traditional desserts
Guests
10Cabins
5Crew
3Size / Year Built / Builder
61.0 Ft / 2022 / FOUNTAINE PAJOT
Catamaran specifications
Beam
31.04 FeetDraft
5.41 FeetType
CatamaranSpeed
Cruising Speed 10, Max Speed 11Cabin beds
4 Queen(s), 1 Double(s)Layout
Select currency
- USD
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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Size: 61.0 Ft
