AGATA BLU Yacht Charter Catamaran
About
Agata Blu, a newly built Sunreef 70, strikes a mix between extraordinary comfort, excellent performance under sail, and cutting-edge technology, thanks in large part to her exceptional living areas. She is a fully customized model that features a contemporary design throughout its 4 staterooms with additional pullout beds for children, located on the lower deck and her large layouts. The hull and superstructure of the yacht were fashioned in such a way as to optimize the amount of livable space while still ensuring its seaworthiness. Agata Blu's fly bridge contains a large area that is fifty square meters in size, and she also has a very spacious bow section that includes both lounging and sunbathing areas.
Guests
10Cabins
4Crew
4Size / Year Built / Builder
75.0 Ft / 2023 / Sunreef Yachts
Accommodations
One owner's suite with additional fold out bed for a child, One VIP cabin with additional fold out bed for a child and two guest cabins all with private facilities
Amenities
Onboard Entertainment
Heos by Denon Surround System
2 speakers in Cockpit
2 speakers in fore deck
4 speakers on fly bridge
BBQ on flybridge
Wine cooler
Water Entertainment
SeaDoo model 65ND Spark 2UP 90 iBR Trixx
Seabob (1)
SUP (2)
Aquamarina floating islans 250 cm / 160 cm (2)
Fishing gear
Wakeboard
Towable
Electric Bicycle
Hydraulic platform
Scuba Diving
Technical Details
Laptop
Printer
Charter Types
Rates
| Minimum | Maximum |
| €54,000 | €65,000 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each yacht in our listing, however, the availability displayed
in the calendars and rates, are indicative only and subject to
confirmation at the time of your inquiry. With this in mind, please note
that premium rates may apply 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
-
Available
-
Booked
-
Hold
-
Unavailable
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | |||
| 5 | 6 | 7 | 8 | 9 | 10 | 11 |
| 12 | 13 | 14 | 15 | 16 | 17 | 18 |
| 19 | 20 | 21 | 22 | 23 | 24 | 25 |
| 26 | 27 | 28 | 29 | 30 | 31 |
| S | M | T | W | T | F | S |
| 1 | ||||||
| 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| 9 | 10 | 11 | 12 | 13 | 14 | 15 |
| 16 | 17 | 18 | 19 | 20 | 21 | 22 |
| 23 | 24 | 25 | 26 | 27 | 28 | 29 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 | 29 | 30 | 31 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | ||||
| 4 | 5 | 6 | 7 | 8 | 9 | 10 |
| 11 | 12 | 13 | 14 | 15 | 16 | 17 |
| 18 | 19 | 20 | 21 | 22 | 23 | 24 |
| 25 | 26 | 27 | 28 | 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | ||||||
| 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| 9 | 10 | 11 | 12 | 13 | 14 | 15 |
| 16 | 17 | 18 | 19 | 20 | 21 | 22 |
| 23 | 24 | 25 | 26 | 27 | 28 | 29 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | ||
| 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| 13 | 14 | 15 | 16 | 17 | 18 | 19 |
| 20 | 21 | 22 | 23 | 24 | 25 | 26 |
| 27 | 28 | 29 | 30 | 31 |
Captain
Crew
Brief
CAPTAIN: Luca Pignatelli
Between the years 2014 and 2016, Luca was employed as a tourist guide, excursion organizer, and skipper on board a number of private yachts in addition to his own yacht. After that, he began to get ready for and work aboard charter yachts along the Italian Coast. Soon after, Luca was promoted to the position of deckhand on the 74-foot sailing yacht BLUE DEER. In this role, he was responsible for a wide variety of tasks, such as driving the tender and performing important maintenance. He also had the opportunity to sail across the Atlantic Ocean while working on the yacht. His most recent job was as first mate on the 74-foot S/CAT LUCY Z, where he once again had plenty to keep his hands busy and even instructed some wakeboarding. He was captain of Gyrfalcon for three years. Now, he is serving as the enthusiastic captain of the sailing vessel AGATA BLU, where he brings a wealth of sailing and chartering experience with him. He is speaks Italian, English, and has a rudimentary grasp of Spanish.
Licenses & Certificates
• STCW ’95 basic training
• STCW ’10 advanced firefighting
• LIFEGUARD CERTIFICATE
• DECK CADET OFFICER DEGREE
• GMDSS GOC
• IYT MASTER OF YACHT 200GT OFF SHORE MCA APPROVED
• IYT MASTER OF YACHT 200GT OCEAN MCA APPROVED
CHEF - Nikolay Stoyanov Atanasov
Nikolay was born in Bulgaria. He received his chef diploma in 2012 and later on in 2022 his bachelor's degree in hotel and restaurant management. In 2010, during his studies in England, he began his career as a team leader and senior sous-chef at Windsor Castle, where he was awarded Employee of the Year (2014) for creating a dish that made it on the Castle’s menu. After that, he remained in England as a Sous Chef in a fine-dining restaurant until 2017, when he returned to Bulgaria and worked successfully as Head Chef in several 4-star Spa Hotels. After being on land all these years he finally turned to the sea as a chef to find new life challenges on board a 55 ft Catamaran. Nikolay is a highly motivated and competent professional chef who has a genuine passion for preparing popular, healthy, and nourishing dishes. Along with the Captain and the rest of the crew, he will make every effort to provide an extraordinary sailing adventure for his guests!
CHIEF STEWARDESS: TBA
Menu
Breakfast
Fresh of orange
Milk different assortments
Assortment of Tea & Coffee
Greek Yogurt
Granola/cornflakes
Seasonal Fruits
Pancakes/croissants/crepes/pastries
Eggs-omelet/crumbled/fried/pouched
Beacon /ham/smoked salmon
Bread
Butter
Feta/yellow cheese
Cold cuts
Tomatoes, Cucumber, Avocado
Greek honey & Local jams
Day 1
Lunch
Shrimps chili ceviche flavored with fresh mango and pineapple
Nicoise salad with the famous tuna from Alonissos island
Fresh wild Red snapper cooked in sea salt crust with Mediterranean herbs, lemon, and garlic
Dinner
Grilled goat cheese with homemade tomato chutney, fresh figs, and hazelnuts
Rocket salad with cherry tomatoes, parmesan flakes, and thyme honey vinaigrette sauce
Lamb chops with roast potatoes and mint yogurt sauce
Day 2
Lunch
Fresh beef tartar with crostini and avocado
Quinoa tabouleh with sun-dried tomatoes and orange segment
Juicy aged beef, cooked at the right temperature glazed with butter
Dinner
Greek salad with capers and avocado
Steamed mussels in white wine sauce, butter, and Greek herbs
Fresh wild Grouper with sautéed spinach and crunchy baby vegetables
Day 3
Lunch
Split peas soup with quail egg and a touch of fresh mint
Avocado pitas with prawns, octopus, and sweet chili sauce, and crunchy vegetables
Moussaka the traditional way
Dinner
Green salad with gorgonzola, fruits, and roast walnuts
Spicy Sinagrida tartar with avocado salad and crostini
Greek Lobster garnished with buttery linguine and heritage cherry tomatoes
Day 4
Lunch
Mykonian mostra with kopanisti cheese, tomato concasse, olives, and capers)
Octopus glazed with vinaigrette served with mush avocado and citrus segment
Flambé shrimps saganaki with ouzo and feta cheese
Dinner
Orange, fennel, and roast beat root salad
Beef carpaccio with rocket and cherry tomatoes
Rib eye steak with dauphine potatoes and fresh herb butter
Day 5
Lunch
Tabbouleh salad with fresh parsley
Ratatouille on Feta cheese wrapped in filo with thyme honey and sesame
Filet of seabream with roast vegetables
Dinner
Spinach rocket salad with berries, roast beat root, and orange filet
Crunchy asparagus with pouched egg and creamy sauce
Duck fillet with sweat potatoes puree and chips
Day 6
Lunch
Green leaf salad with roast pumpkin and tomatoes
Fresh wild Red snapper ceviche with citrus sauce and cranberry
Sea-bass filet with crispy skin and baby vegetables
Dinner
Grilled eggplant with Greek yogurt, parsley salad, and pomegranate
Fresh tomatoes and Burrata salad with home made pesto Genovese
Kleftiko (Lamb with vegetables en papillote)
Day 7
Lunch
Rocket and salmon gravlax salad with sweet balsamic dressing and fennel
Potato soup with Caviar and chives
Tuna steak with vegetables and split pea puree
Dinner
Mesclun salad with red grapefruit fillets, avocado, and goat cheese
Roast Calamari garnished with crunchy asparagus and lime segment
Grilled sole with stumps and butter sauce
Desserts
Fresh minty pannacotta
Tiramisu
Chocolate brownie
Double baked Cheesecake
Carrot cake
Ice Cream Selection
Cream brûlée
Guests
10Cabins
4Crew
4Size / Year Built / Builder
75.0 Ft / 2023 / Sunreef Yachts
Catamaran specifications
Beam
36 FeetDraft
7.2 FeetType
CatamaranSpeed
Cruising Speed 8, Max Speed 10Cabin beds
2 Pullman(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.
Similar yachts to AGATA BLU
