OCEAN MED Yacht Charter Catamaran
Catamaran Specifications
Year Built
Size
Beam
Draft
Type
Builder
Refit
ACCOMMODATIONS
Cabins
Max Guests
Number of Crew
Locations
Winter Area
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.Summer Area
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.Accommodations
Spacious lounge, bar saloon
Star board: 2 King size bed cabins and sofa with ensuite heads & shower
Aft board: 2 Queen size bed cabins with ensuite heads & shower
Possibility to have an extra bed (90x200 not upper, beside) in the starboard aft cabin (Ideally for a child - capacity up to 9 guests but with owner's approval only)
Air conditionning in the cabins only, with private control in each one.
Separated crew quarters
Plugs in each cabin (1 for the shaver + one for the vanity)
Hair dryer in each cabin
Electric voltage : 24 & 220V/ adaptators 110 V
Layout
Ammenities
Technical Details
GSM antena internet
2 VHF + 5 cordless VHF
Navigation instruments
2 x Raymarine p70 + EV-400
Multifunction Chart Plotter 2 x Raymarine 12" + 1 Raymarine 16" + 2x Deep sounder
Radar Raymarine 418 HD
Raymarine i70 Electronic sailing
Charter Types
Crew Profile
Federico STEFANELLI CHEF
Sélène VIALLARD STEWARDESS
CAPTAIN: Francis FUCHS
French
STCW 95
Languages: French, English, Spanish
Born in East of France, 1000 kms from the nearest sea, nothing foreshadowed Francis' future career as a sailor. It was only at 16 years old, and to follow his brother, who had left three years earlier, that he joined the French Navy. After three years of maritime school, during which he learned sailing and good maritime practices, he embarked at Toulon and travelled the Mediterranean and the North Atlantic on board the Warships.
It was only in 1989 that the sailing virus took him back and he began his career in the Yachting Business. With more than 30 years of Captain experience on sailboats, mono-hulls or catamarans, from 16 to 43 meters, he sailed on all Mediterranean spots; France, Italy, Spain, Greece, Turkey, as far as Israel … as well as the whole Caribbean Sea, all islands from Venezuela to the Bahamas, and Cuba, one of his best memories!
With this long experience, and his technical knowledge acquired during his many crossings, he will make a duty and an honor, with the help of his Chef Federico with which he has already sailed more than 2 seasons, to make your stay on board unforgettable.
CHEF: Federico STEFANELLI
Italian
Languages: Italian, French, English, Spanish
Federico is an extremely versatile and creative cook. Growing up in Italy, he became an expert in Mediterranean culinary traditions at a very young age.
Today, with more than 10 years of experience, he is a follower of the Fusion Cooking Tradition and he can manage and harmonize the flavors from different continents and cultures.
Ask him for traditional Italian dishes, or let him surprise you with Spanish, Lebanese or Greek tapas. If French cuisine is what moves you, just ask.
He will be glad to offer you a variety of my plates, all created with fresh, local seasonal ingredients with mainly use of seafood.
North African & Middle East dishes are also well covered by a wide range of Moroccan and Syrian specialties. From Asia and the Pacific, he learned the art of Japanese sushi, the sweetness of Indonesian food and the trendy Peruvian ceviche.
He has ridden 35 000 nautical miles and crossed four times the Atlantic.
STEWARDESS: Sélène VIALLARD
French-American
STCW
Languages: French, English, Spanish, Portuguese
Born to multicultural family and having travelled most of her life, Sélène is authentic, fresh, kind, and serviable.
After working in the service industry for about 5 years, being a stewardess in many different places on land, she decided to take the sails and fulfill a life-long dream of being on the sea. She passed her Coastal Skipper in Spain and worked on several boats this past year. She will keep working to achieve her Yachtmaster and one day skipper her own boat.
Her serviability and good-humor will bring extra sunshine to your time onboard S/C OCEAN MED. Sélène takes care of the interior tasks and service onboard. She is dedicated to your comfort and will make sure you have all that you need to enjoy this special moment on the sea.
Water Entertainment
Water ski (bi & mono)
1 wake board
2 paddles
1 towed buoy
Noddles
Snorkeling equipment for 8
4 deep sea fishing equipments + 4 classical fishing rods / Rappalas charged in extra
deep sounders Raymarine Side Vision
Scuba Diving
Subject to owner's approval
guests needs to be certified
Dive master has to be on board
all extra costs would be charged in extra
Onboard Entertainment
TV 48" & DVD & Bose Home cinema in the saloon
Ipod docking station in the saloon
Hard top Bimini
Sun awning each side of the bimini
Cockpit and deck cushions
1 king size cokpit table with 10 seats for party
2 swimming ladders
2 deck showers (hot & cold water)
Cockpit & underwater lights
Barbecue
Menu
S/Y OCEAN MED - SAMPLE MENU
By Federico STEFANELLI
BREAKFAST
FRESH JUICES,SMOOTHIES,DETOX JUICES
WHITE YOGURTH,HOMEMADE MUESLI ,GRANOLA AND FRESH CROISSANTS
SEASONAL AND LOCAL FRUITS
EGGS,BACON ,CHEESE AND CHARCUTERIE
LUNCH
ST JACQUES SASHIMI WITHSEAWEED
CHAMPIGNON “CARPACCIO”WITH BABY SPINACH SAUCE AND PARMESAN CHEESE
“PENNE ALLA CARLOFORTINA”
RASPBERRIES “SEMIFREDDO”
ICED GAZPACHO SOUP WITH CUCUMER CURRY AND COCONUT MILK
VALERIAN SALAD WITH APPLE AND YOGURTH SAUCE
SUMMER”PARMIGIANA”
PEAR “SORBETTO”
SHRIMPS AND MANGO
“PULPO FEIRA”
“TROFIE ALLA GENOVESE”
STRAWBERRY“MILLEFOGLIE”
ARTICHOKES “ALLA ROMANA“
SUMMER “RATATOUILLE”
FENNEL ,ORANGE AND BLACK OLIVE SALAD
STRAWBERRY”SEMIFREDDO”
GAZPACHO WITH AVOCADE
SHRIMPS “CRUDITE’”
“SPAGHETTI ALLE VONGOLE”
“SALAME AL CIOCCOLATO”
“ST JACQUES GRATIN”
GRAVLAX SALMON SALAD WITH PINK POTATOES
“PACCHERI ALLA NORMA”
MELON ICED SOUP
DINNER
VALENCIAN FISH SALAD “ESGARRAET”
HOMEMADE RICOTTA GNOCCHI WITH SHRIMPS
ST PETER FISH FILET WITH AZAFRANE SAUCE
CHOCOLATE MOUSSE
MACKEREL FILET IN HOT ORANGE SAUCE
SAUTED ST JACQUES ON A SPINACH BROTH
LOW TEMPERATURE “BACALA” WITH ZUCCHINI SAUCE
PAVLOVA CAKE
ST JACQUES BROCHETTE WITH BACON
PURPLE “VELLUTE’ “WITH CELERY AND SALMON EGGS
SNAPPER WITH SHELL FISH
APPLE STRUDEL
BEEF “CARPACCIO”WITH BLACK TRUFFLE
“RISOTTO AI PORCINI”
CALF ROLL WITH MUSCHROOM AND ALMONDS
CHOCO-TIRAMISU’
VEGIE “RAVIOLI” WITH SUMMER VEGETABLES
RASPBERRIES,GOAT CHEESE AND BEET SALAD
SEABASS FILET NWITH THIME AND OLIVES
OVEN COOKED FIGS WITH ALMONDS AND BUTTER CREAM
CALF “INVOLTINI”WITH MOZZARELLA CHEESE AND OLIVES PATE’
YELLOW CURRY WITH TOFU AND CRUNCHY VEGETABLES
ROSSINI STYLE TENDERLOIN
CHEF ICECREAM “VIENNETTA”
Rates
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | |
| Summer 2020 | €19,000 | €19,000 | €20,000 | €20,000 |
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 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.
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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