ALANDREA Yacht Charter - Luxury Fully Crewed Yacht Charters

ALANDREA

from 75000€ per week
32.00 m
Crew: 5
Cabins: 5
Guests: 10

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Amenities

  • Internet Access :
  • Salon Stereo : 0
  • Sat Tv : 0
  • Sun Awning : 0
  • Hammock :
  • Windscoops :
  • Deck Shower : 0
  • Bimini : 0
  • Special Diets : Inq
  • Kosher :
  • BBQ : Yes
  • Dine In :
  • Nude : Inq
  • Hairdryers : 0
  • Port Hatches :
  • Crew Smokes : Inq
  • Guests Smokes :
  • Guest Pets : 0
  • Children Ok : Yes
  • Gym/Exercise : Yes
  • Elevators : No
  • Wheel Chair Access : No
  • Generator :
  • Inverter :
  • Ice Maker :
  • Stabilizers : No
  • Make purified drinking water :
  • Re-usable water bottles :

Watersports

  • Dinghy size : 16’8″ 505 Williams RIB Tender
  • Dinghy hp :
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :1
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : 0
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 2
  • Fishing Gear : 0
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

16’8″ 505 Williams RIB Tender
3 person wave runner
2 X Sea Bobs F5sr with camera
Snorkel Gear
Water Skis
Wake Boards
Wakefoil Board
Tow Tubes
2 Paddle Boards
TRX Work out System
Kettle Bells
Medicine Ball
Work Out Rope
Drone – Phantom 4 built in camera
Yoga Equipment

Accommodations & Specs

  • Length : 32.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 5
  • Make : Ferretti
  • Built : 2016
  • Cruising Speed : 21 knots
  • Fuel Consumption : 180
  • Main Deck:
    • Master Stateroom, Full beam with a KING bed. 50″ Smart TV with Apple TV system. Ensuite bathroom with walk-in shower and separate toilet and bidet.

    Lower Deck:
    Four guest staterooms all with Apple TV connected to central unit.
    • 2 QUEEN staterooms ensuite with shower and bidet
    • 2 TWIN staterooms ensuite with shower and bidet

    • Showers : 5
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 6
    • Elec. Heads : 0
    • Helipad : No
    • Jacuzzi : No
    • A/C : Full

    Sample Menu

    Breakfast

     

    Teas-Blends of Herbs – Top quality Coffees

    Smoothies

    Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey

     

    Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon

     

    Croissants: Butter, Chocolate

     

    Handmade piroski with: potato or minced meat

     

    Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

     

    Breads: White, Black, Brioche, Gluten Free

     

    Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup

     

    Smoked Salmon

     

    Cheeses: Graviera, Gouda, Emmental, Feta, Goat

    Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella

     

    Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches

     

    Bacon, boiled sausages

     

    Dried fruits: apricots, plums, cranberries

     

    Nuts: almonds, walnuts, hazelnuts

     

    Cereals: oats, chocolate, honey, cornflakes

     

    Fresh Juices: Orange, Grapefruit

     

    Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt

     

    Eggs: Omelet, fried, poached, scramble, boiled, Kayanas

     

    Day 1 Lunch

     

    Salad

    Textures of tomato, olive, pickle, onion, cucumber sorbet

     

    Starter

    Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle

     

    Main course

    Orzo shrimp, goat cheese, confetti cherry tomatoes

     

    Desert

    Lemon cream, almond cookie, meringue, honey cells

     

    Day 1 Dinner

     

    Salad

    Rocket, feta, watermelon, pine nuts, radish

     

    Starter

    Steamed mussels with fennel, dill, garlic, mustard sauce – ouzo

     

    Main course

    Grouper with saffron sauce, greens, cauliflower puree

     

    Desert

    Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce

     

    Day 2 Lunch

     

    Salad

    Spinach pie salad, feta, dill, spring onion

     

    Starter

    Crab tartare, soy sauce and truffle

     

    Main Course

    Iberico pork, hoisin sauce, sweet potato puree

     

    Desert

    Millefeuille orange, raspberry sauce

     

    Day 2 Dinner

     

    Salad

    Smoked salmon, avocado, cucumber, cottage cheese

     

    Starter

    Shrimp tempura, Panko, sriracha mayonnaise

     

    Main Course

    Risotto village salad

     

    Desert

    Chocolate mousse, caramel sauce, peanuts

     

    Day 3 Lunch

     

    Salad

    Greek salad with feta cheese, fresh oregano, onion pickles, capers

     

    Starter

    Shrimp carpaccio, tarama (fish roe) mousse, cream cheese

     

    Main Course

    Lamb ribs with percussion, baby potatoes, rosemary

     

    Desert

    Milk pudding with ice cream

     

    Day 3 Dinner

     

    Salad

    Rice noodles, shrimp, black sesame

     

    Starter

    Octopus, fava cream, pickles, onion, capers

     

    Main Course

    Lobster spaghetti, tomato sauce, fresh basil, parmesan

     

    Desert

    Cream Brulee with fresh vanilla and ice cream

     

    Day 4 Lunch

     

    Salad

    Rice rolls with crab, avocado, cucumber, wasabi cream

     

    Starter

    Shrimp dumplings, cucumber pickle, soy sauce, coconut milk

     

    Main Course

    Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms

     

    Desert

    White chocolate and strawberry chocolate, fresh blueberries

     

    Day 4 Dinner

     

    Salad

    Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala

     

    Starter

    Moussaka croquette, béchamel cream, tomato jam

     

    Main Course

    Mushroom risotto, fresh truffle

     

    Desert

    Tiramisu cream, caramel ice cream

     

    Day 5 Lunch

     

    Salad

    Beetroot, yogurt with orange and asparagus

     

    Starter

    Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle

     

    Main Course

    Cod, potato and garlic cream, black caviar

     

    Desert

    Mango cheesecake, raspberry ice cream

     

    Day 5 Dinner

     

    Salad

    Caspatsio with fresh oregano, feta and watermelon

     

    Starter

    Oysters with lemon pearls and tarama

     

    Main Course

    Beef fillet, mushrooms, king oysters, pea puree

     

    Desert

    Chocolate fudge, with fresh vanilla and ice cream

     

    Salad

    Okroshka Russian cold soup with dill yogurt and fresh vegetables

     

    Starter

    Scallops, Bern Blanc sauce, peas and greens

     

    Main Course

    Saute sea bream, bean cream, croutons, cuttlefish ink

     

    Desert

    Poached pear, tangerine cream, yogurt ice cream

     

     

    Day 6 Dinner

     

    Salad

    Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic

     

    Starter

    Beef Tartar, fresh truffle, potato chips

     

    Main Course

    Spinach ravioli, goat cheese, sauteed chicken, yellow curry

     

    Desert

    Churros, savory caramel sauce, strawberries and hazelnuts

     

    Day 7 Lunch

     

    Salad

    Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad

     

    Starter

    Tuna carpaccio with lid, truffle, tomato seeds

     

    Main Course

    Cabbage stuffing with grouper and eggnog biscuit sauce

     

    Desert

    Baklava with Aegina peanuts, ice cream

     

     

    Day 7 Dinner

     

    Salad

    Fresh various shells with lemon dressing

     

    Starter

    Kakavia with stone fish

     

    Main Course

    Risotto with fresh tomato sauce and red mullet

     

    Desert

    Eclairs, vanilla cream and strawberry sauce

    Crew Profiles

    Number of Crew:0

    Mike Tews|Captain
    Born: 0 Nation: American | Languages:
    |
    Born: 0 | Nation:

    Captain Michael Tews
    After completing time in the US Army as a Security Communications Specialist, Michael started out in yachting as an engineer and dive master on a sportfish boat and then transition over to motor yachts. He has spent many years on successful charter yachts such as SOVEREIGN, KALEEN, CRESCENDO and more. His experience the Bahamas, the US East Coast, spans the entire Caribbean with many years based in Saint Martin. Mike is well versed in fishing and loves all watersports.

    First Mate Liam Lowrey
    Liam began his yachting career in 2011 and has spent time on numerous boats with varied itineraries around the world. He once sailed 7,400 miles from Cape Town, South Africa to Florida over the course of 64 days competing in superyacht regattas and sailing with professional crew. Liam has spent most of his yachting career in South Florida, the Bahamas, the Caribbean, and the Western Mediterranean. He has a myriad of interests outside of yachting that include: travel, culture, art, history, style, function, design, engineering, food growing and sustainability, cooking, photography, diving, sailing, fishing, watersports, woodwork, leatherwork, and up-cycling and restoring anything of interest.

    Stewardess Alana De Jager
    Alana is originally fromSouth Africa, where she grew up in the small surf town of Jeffreys Bay. She moved to Cape Town with her twin sister to pursue their passion for garment construction and finished with a BA Degree in Fashion design back in 2014. After completing her BA Degree, she had a quest for travel and adventure. The motivation to live and work on the water came naturally and in 2015 Alana decided to pursue her career within the yachting industry. Having worked on boats ranging between 30m to 60m and completing three crossings in the last 7 years, Alana is committed to give her guests the most enjoyable experience and making sure all their needs are attended to. Alana worked with Captain Mike on board M/Y CRESCENDO where she completed many successful charters and continued to M/Y ALANDREA where she has transferred and applied her longevity, skills, and experience to complete many more successful charters on board.

    Deckhand Siyabonga Mphokeli
    Siyabonga was born in Johannesburg, South Africa and at a young age moved to Cape Town. After finishing school, he started a career in hospitality where he gained valuable experience and was loved and enjoyed by everyone because of his sincere and open character. During Siya’s career in hospitality, he met a lot of people who worked on yachts and from their experiences he decided he would love to follow a career in yachting. It presents great opportunities and Siya’s goal is to become a Captain. He is motivated and driven with great problem-solving skills. He started his career a few months ago as a day worker and was kept on as a Deckhand/Engineering Assistant until finalizing of its pending sale. Siya has a great passion for the industry, he completes and delivers tasks effectively and is flexible and adaptable in all situations. He enjoys running, hiking, and keeping fit on a regular basis. Siya will ensure your time onboard will be remembered and all expectations exceeded.

    Chef – TBD

    Guest Reviews

    More Details

    ×

     

    Hello!

    Click one of our contacts below to chat on WhatsApp

    ×