ANDREA Yacht Charter - Luxury Fully Crewed Yacht Charters

ANDREA

from 27200€ per week
16.00 m
Crew: 2
Cabins: 3
Guests: 6
Port: YHG

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

This beautiful 53’ Leopard 534 PC offers three spacious en-suite cabins, each with zoned, chilled-water air conditioning for personalized climate control. Queen sized beds are low to allow for guests to get in and out easily, and they have been oriented so as to allow for space to walk around the berth comfortably. Wall sconces and bedside tables add to the ambiance, resulting in a comfortable, luxurious cabin. The en-suite heads allow for maximum space and boast modern fixtures and finishes. The galley and saloon have a contemporary configuration, and blend seamlessly with a comfortable living area for an open-concept space, complete with folding dining table and motorized flatscreen TV lift. For the first time, this powercat will feature an interior helm station in addition to the standard exterior helm located on the flybridge. The galley features a 4-burner gas stove, a double-door domestic fridge, dishwasher, microwave, staron worktop surfaces and a variety of storage spaces. Wraparound windows maximize the natural light flowing throughout. The engine compartments are located aft for ease of access and improved performance, featuring fuel-efficient, twin 350hp Yanmar diesel engines.

Other modern amenities include a water-maker, two 100W solar panels, blue underwater lights, wet bar and electric grill located on the flybridge, and an electric winch-style dinghy lift platform. Expansive lounging pads are located on the foredeck and on the flybridge, perfect for sunbathing. A full electronics package including Wi-Fi, Bluetooth connectivity, 110V outlets with USB charging stations, and impressive sound system throughout complete what is sure to be one of the finest charter yachts available anywhere in the world.

TOYS: 2 Stand Up Paddle Boards, Snorkeling Gear, 1 Kayak, and Floats.

DIVING: Andrea offers onboard diving with up to 3 dives per charter. Captain Tim is a NAUI Master Scuba Diver. Inquire for more details.

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : 0
  • Hammock :
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : 0
  • Special Diets : Inq
  • Kosher :
  • BBQ : Yes
  • Dine In :
  • Nude : No
  • Hairdryers : 0
  • Port Hatches :
  • Crew Smokes : No
  • Guests Smokes : Not onboard
  • Guest Pets : 0
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator :
  • Inverter :
  • Ice Maker : Yes
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

Watersports

  • Dinghy size :
  • Dinghy hp :
  • Dinghy Pax : 6
  • Water Skis Adult : No
  • Water Skis Kids : No
  • Jet Skis :No
  • Wave Runners :No
  • Kneeboard : No
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : No
  • Wake Board : No
  • Kayaks 1 Pax : Yes
  • Kayaks (2 Pax) : No
  • SU Paddle Boards : 2
  • Fishing Gear : No
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : No
  • U/Water Video : No
  • Sea Bobs : No
  • Sea Scooters : Yes

2 underwater sea scooters for snorkeling
2 underwater snorkeling cameras for guest to use

Can schedule Massages on boat upon request

Accommodations & Specs

  • Length : 16.00 m
  • Cabins : 3
  • Guests : 6
  • Crew : 2
  • Make : Leopard
  • Built : 2020
  • Cruising Speed :
  • Fuel Consumption :
  • Air Conditioning: This yacht has generator-powered air conditioning.

    Convertible Saloon: This yacht does not offer a convertible saloon.

    Forepeaks: This yacht has one forepeak berth. The port forepeak is accessible only through a hatch on deck. It is large enough for one adult and includes a single berth with mattress, A/C, USB ports, and fire extinguisher. The port forepeak is included as a single berth in the maximum passenger capacity for this yacht, with head and shower accommodations located in the starboard forepeak.

    4 large cabins as usual with in-suite heads
    Electric Flush with fresh water
    Separate shower stalls

    Captains quarters for sleeping on the Port hull and full Bathroom with shower on the Starboard hull.
    (sort of a 5th cabin)

    AC is actually a Commercial Chilled Water unit so each Cabin can set their own Temperature which is great.

    Large Salon with wrap around windows which are actual GLASS from Italy not plastic or Lexan which limits sunlight
    All windows have pull down pleated shades and there are shades that pull down on both the Aft Cockpit area and
    The upper deck cockpit area for the late afternoons.

    The large TV comes up out of the furniture so kids can watch a large TV without any obstruction of the view when
    It is not necessary.

    We have a full Dinghy Lift platform which serves as a “beach” area and a Large 3 door refrigerator and Dishwasher.

    • Showers : 0
    • Tubs : 0
    • Wash Basins : 3
    • Heads : 3
    • Elec. Heads : 3
    • 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:2

    Tim Clark |Captain
    Born: 0 Nation: USA | Languages:
    Siboney Trevino|Chef / First Mate
    Born: 0 | Nation: USA

    Captain Tim Clark hails from the Midwest, where he grew up playing sports and enjoying his childhood sailing Lake Michigan. His dreams of traveling and enjoying a life at sea were realized when Tim joined the US Navy as a Rescue Swimmer. After being honorably discharged in 2001 and receiving multiple awards and high honors, Tim continued to travel and dive around the world, visiting Europe and the Middle East, and earning his NAUI Dive Master along the way. Tim’s love diving landed him in coastal Texas in 2007 where he became a commercial diver and made a good living working on support vessels and oil rigs in the Gulf of Mexico. It was on a Caribbean vacation that Tim realized his true calling as a boat captain. Tim’s combined love of people and hosting matches seamlessly with his passion for boats and the ocean. Since securing his USCG 100 Ton Master’s Captain License, Tim and Siboney have hosted friends, family and clients aboard a variety of luxury Yachts in the Caribbean and beyond. Tim’s experience and Midwestern hospitality affords him the ability to provide exceptional guest experiences and he is meticulous when it comes to the details. He and his wife share the same passion for life, people and the sea!

    Chef/First Mate Siboney Trevino (pronounced Sea Bo Ney) was born in Chicago but learned to walk in Texas. Her love of cuisine and nutrition stems from her Mexican heritage as well as her own experience as a mother. Just as Siboney delighted in preparing healthy, colorful and delicious meals for her growing family, she now brings her love of hosting, entertaining and creating special memories to her charter guests, using the freshest organic ingredients. Siboney’s love of all things culinary is equally matched with her love of the outdoors, where she excels in just about any activity from hunting to fishing, paddle boarding, boating, horseback riding and snorkeling. Siboney’s first glimpse into the charter industry came from hosting friends, clients and family through companies like The Moorings with her hubby Tim. She loved the lifestyle so much that convinced Tim to sell everything and move to the Caribbean.

    Guest Reviews

    More Details

    ×

     

    Hello!

    Click one of our contacts below to chat on WhatsApp

    ×