ASCENSION

Yacht Description

ASCENSION is a wonderfully equipped Lagoon 620 catamaran with a modern and elegant look. Accommodating 8 guests in 4 splendid double cabins, she boasts a spacious salon on the main deck. Her outdoor areas are equally impressive and allow to relax while enjoying exceptional views. Furthermore, a wide range of water toys is available, ensuring seamless entertainment for those who are ready to create lasting memories. The experienced crew of 3 provides outstanding service and offers guests an unforgettable stay on board.

Gallery

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:3

MATÍAS JAVIER BÓVEDA|Captain
Born: 0 Nation: Argentinian | Languages: Spanish/ English/ Portuguese

ROMINA SOLONJA|Chef
Born: 0 | Nation: Argentinian

Captain – MATÍAS JAVIER BÓVEDA

Matias originates from Argentina, where boating and water sports were part of his childhood. He learned how to sail with his father, with whom they built two sailboats with their own hands. Brave southern seas were the reason for his interest in cruising in the first place. After a year in Brazil Matias moved to Barcelona, where he broadened his expertise taking part in numerous regattas as a crew member and skipper.

His curiosity in how things work helped him develop a precise knowledge of every aspect of yacht operations. Matias has cruised extensively the Caribbean waters, as well as completed an Atlantic crossing. He is also a professional kite surfer, who loves to share his skills with others. True adventurer, he is always eager to deliver exciting local experiences to his charter guests.

His set of skills, friendly personality and professionalism ensure that your vacation is everything you expect. Matias looks forward to welcoming you on board ASCENSION and hopes to make your stay an unforgettable one.

Chef – ROMINA SOLONJA

Romina’s career in the yachting industry was a gradual progression from a Stewardess to a Chef. On her way to become an outstanding professional, she has worked on various types of vessels in in different areas in both Mediterranean and the Caribbean.

Romina likes to break away from the conservative approach and enjoys surprising her guests with out of the box delicacies. She never stops to master her culinary skills and always thrives for perfection and creativity.

Apart from her passion for food, she is fond of activities such as crossfit, yoga, snorkelling and canoeing.
Passionate about new flavours, Romina will make sure that every meal includes nutritious fresh ingredients and that everyone on board gets exactly what they are craving for.

Deckhand – Galo Romero Argerich

Truly fond of sailing, Galo is a reliable and easy-going deckhand. Never running out of energy, he knows how to be attentive to guests’ needs. His priority is to make each moment unique and special, so guests have the best time on board. His experience on various boats allow him to share his passion for the sea and its wonders with knowledge and enthusiasm.

ASCENSION

Yacht Description

Amenities

Amenities

Watersports

Watersports

Accommodations & Specs

Gallery

Sample Menu

Crew Profiles

Guest Reviews

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