Overview

⮞ Guests (10)

⮞ Length (82.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ Queen Beds (2)

 

 

⮞ Air Conditioning (Full)

⮞ Year Buillt (2006)

Accomodations

⮞ 2 Double, 2 Twin, both with a third bunk bed suitable for children

Locations

⮞ Summer Port : W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

⮞ Winter Port : W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

⮞ Preffered Pickup : Naples

Specification

Price Details

⮞ Please note, Rates 2022: € 34.000 July/August € 28.000 June/September € 25.000 other months

Crew Profile

Captain: Savio Autore, Italian

Salvatore was born and raised in the beautiful city of Naples. Soon after taking his degree, he embarked for his first job in the yachting industry as a Deckhand/Chef, and he discovered his passion for the sea. He decided to attain all the qualifications to become a Captain and in 2006 he started working at the helm of a private yacht, where he remained for five years, before embarking on another yacht. Salvatore holds many years of experience on board and an extensive knowledge of the Mediterranean coasts.
He’s very respectful and discreet, a real lover of the sea and also a great chef. His ability to create a relaxed and cheerful atmosphere on board his yachts has no equals and he’s very skilled in suggesting insider’s restaurants and activities. Italian mother tongue, he also speaks English and French.


Stewardess/Chef: Maria Cristina Coppola, Italian, 57 y.o.

Maria Cristina is an energetic, knowledgeable crew member, boasting a great team spirit and eye on detail.
Her career in hospitality industry started in 2014 as restaurant and bar manager, honing her customer skills service.
She joined the Yachting Industry in 2018 working as stewardess aboard Sunseeker 30 m. and San Lorenzo 35 m., becoming a valuable team member.
Maria Cristina is specialized in Mediterranean cuisine but she loves to experiment with fresh seasonal products, according to guests’ tastes.
In her free time, she enjoys reading, water sports, learning about different cultures and sharing new experiences with others.
Italian mother tongue, she fluently speaks English and Spanish.


Deckhand: Agostino Cascone Italian, 28 y.o.

Agostino is a professional and reliable crew member with a proven, long lasting experience in the Nautical Industry.
Its passion for the sea has deep roots. He grow up in Naples and after obtaining the Nautical Degree, he started working as Deckhand aboard luxury yachts.
Agostino also attended many courses throughout the years, successfully completed the mandatory STCW training courses and acquired the Master of Yacht Limited 200 gt.
He has organizational great skills and has been working at sea with the same passion and dedication for the past years.
Italian mothertongue, he fluently speaks English.

Sample Menu

RESILIENCE SAMPLE MENU

Breakfast 
Milk,soia milk, lactose-free milk, hot water, fruit juice, yougurt
Musli, rusks, toasted bread, dried fruit, fresch fruit
Butter, jam, honey
Cake or pie, plumcake
Brioche and croissant

Starters
Beef tartare with sprouts or rocket and truffle petal or bottarga petal
Shrimp tartare with lime and mint with citronette pipe
Marinated anchovies
Marinated salmon
Cuttlefish julienne with herb oil and pink pepper on rocket bed
Grilled octopus with herbs
Mozzarella cheese and Sorrento tomatoes
Cutting board with ricotta cheese, goat cheese and trufle honey

First courses
Spaghetti with clams, bottarga, raw shrimp and Tarallo crumble
Bisque rice with raw shrimp tartare,lime and chopped pistachio
Captain special spaghetti with tomato
Pacchero with cherry tomatoes and catch of the day
Risotto with monkfish fish, saffron crispy bacon, pumpkin flowers
Salad pasta(cold pasta) with tuna, cherry tomatoes, capers, origan, olives and mozzarella
Butter noodles with sliced truffle

Second courses
Turbot fillet with artichoke cooked at low temperature
Sea bass fillet with potatoes cooked at low temperature
Amberjack fillet with butter, lime cooked at low temperature
Squids breaded with rice flouron rocket bed with parmigiano flakes and soy sauce
Octopus and potatoes with Salinas cucungi and capers with citrus zest
Danish fillet with butter and truffle

Side dishes
Fennel salad, provolone of munich,chestnut honey
Millefeuille of zucchini eolian style
Sweet sour chanfotte of vegetables
Mixed salad with djon mustard and sliced oranges

Fruit
Seasonal fruit with ice
Sliced pineapple
Selvatic strawberry with sugar and lime
Tropical fruit mix
Watermelon cubes with ice and flowers

Desserts
Cannolo composed at moment with chopped nats selection
Decomposed tiramisù
Almond cookies with sweet wine of Pantelleria
Caprese cake with ice cream
Dark chocolate cube with rum