OCEAN MED Yacht Charter Catamaran
OCEAN MED Yacht Charter Catamaran
Accommodations
4 Large double cabins with ensuite heads & shower
1 cabin can be a triple with an additional berth for a single
Private control of A/C in each cabin
water maker
ice maker
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
Pascale GIUDICELLI 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: Pascale Giudicelli
French
Languages: French, English, Italian
Pascale was Born in Marseille with Corsican origin.
Her different professional experiences in the service and well-being of people, especially the exploitation of rural lodgings in Brittany and her passion for the sea led her naturally to join, in 2014, the large family of sailors.
Thanks to several seasons on super yachts and ocean crossings she enriched her experience and skills of sailor, stewardess and cook.
Her priority is to offer to the guests the best service and comfort on board in a warm and idyllic environment.
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 Anel VAN DER NEST
BREAKFAST
Coffee, tea, milk, chocolate milk, fruit juice, fruit plate, toasts, cereals,
yogurts, croissants, jam, honey, butter.
Special of the day: Bacon and scrambled eggs, omelet, fried eggs, sausages, ham and cheese,
salmon, pancake, French toasts
STARTERS
Fresh garden salad, thinly sliced pear topped with deep fried goats cheese and homemade salad
Garlic and lemon scallops served on sliced cucumber and tossed arugula
Stuffed Portobello mushrooms with slow roasted cherry tomatoes and Kalamata olives
Cheese ravioli pan fried in butter, sage and fresh lemon juice topped with micro cressQuiche with fresh Summer salad
Shredded chicken, avocado and feta wrapCaesar salad
MAIN COURSES
Baked salmon on top of mash potato, asparagus served with beurre blanc reductionCitrus shrimps and avocado salad
Mediterranean chicken served on brown rice cauliflower & baby spinash
Pork shops served with caramelized pineapple, potato wedges & sautéed cherry tomatoesSeafood risottoGrilled chicken Asian salad with toasted sesame seedsGrilled salmon rocket avocado and pine nut saladHot bull – spicy beef strips in Jalaperno sauce served on mash potato & side of roast Vegetable
Slow roast Oxtail wrapped in bacon on crispy polenta cake, puree & caramelized carrotsThai fish cakes on a warm saladRoast beef with red wine sauce served with cauliflower mash & asparagusGrilled lamb chops glazed carrots & zesty green beans with garlic & rose marry sauce
DESSERTS
Crème brulee, Brownie, Lemon tart,
Vanilla panacotta drizzled with a berry coulis
New York cheese cake with blueberry coulis and fresh berries
Fruit tart, Chocolate cake, Ice cream, Tiramisu,
KIDDIES MENU
Hot dog with tomato relish
Spaghettis Bolognaises
Roast chicken, mash & peas Gravy
Fish bites with tartar sauce on side egg fried rice & steamed broccoli
Croque monsieur & veggie sticks
Mini pizza
Grilled ham & cheese panini with cucumber & carrots sticks
VEGETARIAN MENU
Hummus & roasted spinash with feta, side of toast
Goat cheese & pear salad with caramelized walnuts
Spinash & feta quiche
Ratatouille
Kale salad with apple, cranberries & pecans
Roast butternut & beetroot salad with toasted pumpkin seeds & goat cheese
Pesto pasta
Loaded quinoa salad (kidney beans, avocado, tomato, corn, feta green pepper & cucumber)
Wild mushrooms and blue cheese risotto
Peanut sesame Asian salad
Rates
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | |
| Summer 2018 | €19,000 | €19,000 | €20,000 | €20,000 |
| Summer 2019 | €19,000 | €19,000 | €20,000 | €20,000 |
| Summer 2020 | €19,000 | €19,000 | €20,000 | €20,000 |
Rate Terms:
The inclusions and exclusion are not standard across different yachts. In order to get a detailed proposal with pricing, availability and a list of inclusions and exclusions, please contact us.
Plus Expenses
Usually Includes: Yacht, Onboard Equipment and Crew.
Not included: Fuel, Dockage, Food and Beverages, Gratuity are the biggest
categories among other charter related expenses.
Important:
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
Calendar
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
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