AZUL V Yacht Charter - Luxury Fully Crewed Yacht Charters

AZUL V

from 155000€ per week
48.00 m
Crew: 6
Cabins: 6
Guests: 12
Port: Langkawi

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Amenities

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

Watersports

  • Dinghy size : 2
  • Dinghy hp : 150
  • Dinghy Pax : 8
  • Water Skis Adult : 1
  • Water Skis Kids : 0
  • Jet Skis :1
  • Wave Runners :0
  • Kneeboard : 1
  • Windsurfer : 0
  • Snorkel Gear : 12
  • Tubes : 5
  • Scurfer : 0
  • Wake Board : 3
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

Accommodations & Specs

  • Length : 48.00 m
  • Cabins : 6
  • Guests : 12
  • Crew : 6
  • Make : CRN Cantieri
  • Built : 1996
  • Cruising Speed : 12
  • Fuel Consumption : 300
  • 1 FULL BEAM MASTER, 1 FULL BEAM VIP, 1 DOUBLE CABIN, 2 TWIN CABINS, 2 PULLMAN BEDS

    • Showers : 6
    • Tubs : 2
    • Wash Basins : 1
    • Heads : 6
    • Elec. Heads : 6
    • Helipad : No
    • Jacuzzi : Yes
    • A/C : Full

    Interior Layout

    AZUL V - Boat Interior Layout

    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:11

    PUTRA|Captain
    Born: 39 Nation: malaysian | Languages: English- Bahasa- French- Thai -Turkish
    ACHONG|1st officer
    Born: 39 | Nation: Malaysian

    CAPTAIN

    PUTRA ASMARRA BIN CHE NAN | 39 Y/O | MALAYSIA

    Capt. Putra was born and raised in Kuala Lumpur, Malaysia. Upon leaving school
    he embarked on a career at sea, starting as an Engineering Marine Cadet on Oil
    rigs in South China Sea. He then moved on and completed his apprenticeship on
    Foreign Going Merchant vessels in the early 2000’s

    In 2004 he embarked to the yachting side of the industry serving on ‘YTL Princess’
    as its Chief Engineer. He quickly climbed the ladder, and in 2009 he completed his
    Captain’s License. Since then he has amassed a wealth of experience as both
    Captain and Engineer cruising extensively in South East Asia, the South China Sea
    as well as in the Mediterranean. He is a keen diver and fisherman and has a
    passion for hiking, trekking and motorcycling.
    Capt. Putra is highly efficient and has attention to detail which makes every cruise
    a relaxing one that provides guests of Azul V with peace of mind.

    FIRST OFFICER

    MUHLISIN BIN ABDUL DUAN | 35 Y/O | MALAYSIA

    Achong being his nickname was born in Perak, Malaysia. His career began
    working in a shipyard in Langkawi when he was 17 for 7 years. He then decided
    to move into the yachting industry which led him to pursue more knowledge in
    his career in navigation. Since then, he has spent most of his time cruising in the
    Mediterranean down to the Indian ocean with YTL Princess for almost 11 years.

    Achong enjoys exploring the outdoors and furniture making. He takes great
    pride in his professional role as a Mate 500gt, ensuring the safety of guests
    aboard Azul V.

    CHIEF ENGINEER

    VINOTHAN SUNDARARAJAN | 32 Y/O | MALAYSIA

    Vinod was born in Perak, Malaysia. After completing his degree in Electrical
    Engineering, he started his career with Bousted Shipyard in Lumut as an
    Assistant Electrical Engineer for 2 years. He was recognized for his potential and
    was offered the role of Engineer with Azul V. Vinod has had experience cruising
    in the Mediterranean down to the Indian ocean and to Asian waters. With
    almost 10 years of success at sea he has proven to be reliable, hardworking and
    a committed crew member with much enthusiasm to share with guests aboard
    Azul V.

    CHEF

    ADAM ZACKARIA BIN HASSAN | 34 Y/O | MALAYSIA

    Adam was raised on the island of Langkawi, Malaysia and studied Mechanical
    Engineering. Although an Engineer by profession, his passion was to improve
    his culinary skills. He began his journey as a kitchen porter at the age of 19 in a
    local restaurant and worked himself up to be a Chef at 5 Star hotel. He then
    joined the Langkawi Yacht Club, preparing sumptuous meals for guests as well
    as for royalty. With his love for the ocean, he pursued his career in the
    yachting industry. With 13 years of experience, he is well-versed in all kinds of
    cuisine from Asian, Fusion to International. Adam is also knowledgeable in all
    current dietary modalities and always takes great pride in creating meals for
    nourishment and enjoyment of his guests.

    Adam is a team player and assists his crew members with their tasks when he
    is not “cooking up a storm”.

    CHIEF STEWARDESS

    FAYE MARIE GARCIANO | 26 Y/O | PHILIPPINES

    After obtaining her Bachelor of Science Degree Majoring in International Travel
    & Tourism at the age of 18, Faye commenced working in a 5 Star hotel for 2
    years where she gained considerable knowledge in fine dining. She then
    decided to embark to further enhance her career by joining the yachting
    industry. After 7 years of being in the industry, she now focuses on offering the
    highest level of service to guests aboard Azul V.

    Faye has a pleasant personality and always provides service with a smile even
    under demanding circumstances, continuously guiding, and nurturing the crew
    under her care to excel even further with unparalleled attention to detail.

    She is dedicated and will ensure that your time aboard Azul V will be an
    unforgettable one.

    STEWARDESS

    JEMIMA VALERIE JOUMAS | 22 Y/O | MALAYSIA

    Elvy was born in Borneo. She has worked in various positions for restaurants,
    hotels, resorts, and a private yacht. She has gained a considerable amount of
    experience being in the service industry and her goal is to ensure guests
    satisfaction aboard Azul V.

    Elvy is adventurous, has a positive attitude, always in high spirits, with a
    pleasant personality. She is extremely motivated to constantly develop her
    skills and grow professionally. She enjoys travelling, photography and
    exploring new places. She finds that being in the yachting industry has been
    rewarding and her career of choice.

    STEWARDESS

    NUR ATIRRAH ADRENNA BINTI MOHD ASRI | 19 Y/O | MALAYSIA

    Atirrah was born and raised in of Kuala Lumpur. She studied Culinary Arts in
    Silverspoon International College and had the experience to be part of a busy
    kitchen in a 5 Star hotel. She loves the outdoors, learning new things, baking,
    cooking as well as exploring new places.

    Atirrah is a rookie in the yachting industry but her hardworking, positive
    attitude and initiative has led her to be a good teammate. Her goal is to make
    guests aboard Azul V happy.

    She loves being out in the ocean and has not one regret in choosing this career
    in the yachting industry.

    DECKHAND

    PATRICK PAHILAGAO | 27 Y/O | PHILIPPINES

    Patrick is a deckhand on the team who born in Ilo-Ilo Philippines. He had served
    on the yacht “Symphony 1” in Singapore, He is driven with strong work ethics,
    and enthusiastic with a passion for life at sea. Patrick always has a positive work
    attitude and is always willing to assist others when needed as he takes great
    pride in carrying out his duties to maintain all the toys, watersports equipment
    onboard and the general upkeep of the vessel.

    Patrick has great ambitions and is determined to work his way up to the
    Captain’s Bridge in the future. He is always eager to ensure that the guests have
    a memorable time on Azul V.

    DECKHAND

    MUHAMMAD INSAN BIN NORBIN | 36 Y/O | MALAYSIA

    Insan is new to the yachting industry. He is a fast learner and has acquired the
    necessary knowledge and skills required for his role aboard Azul V after
    intensive training. He is a hard worker and aspires to be good “deckie” aboard
    Azul V.

    Insan is friendly by nature and loves swimming, making new friends and can be
    counted on for some fun in the sun. He looks forward to being a part of the
    numerous adventures with guests on Azul V.

    ASSISTANT ENGINEER

    MUAZ BIN JAMALUDIN | 32 Y/O | MALAYSIA

    Muaz studied Mechanical Engineering at Ungku Polytechnic and after
    completing his degree he started his successful career in MTU services as an
    Assistant Engineer. He then embarked to the yachting industry and continued
    to gain more knowledge and skills that led him to his current role as
    2nd Engineer aboard Azul V.

    Muaz enjoys troubleshooting and ensures that every system and machinery is
    maintained efficiently so that guests of Azul V are safe and comfortable.

    DECKHAND

    MUHAMMAD NOR AIMAN BIN NOOREFNDEY | 22 Y/O | MALAYSIA

    Aiman is a second deckhand and grew up in Perlis, Malaysia. At a young age he
    commenced his career at the watersport club in Naam Langkawi. With his
    passion for watersports and his love for the ocean, he strived for something
    more adventurous which led him to move to the yachting industry. With 3 years
    of experience within the yachting industry and being a fast learner, he has
    acquired new skills. With his experience and skills in watersports, Aiman intends
    to ensure that guests have an enjoyable time with the various toys available
    aboard Azul V.

     

    Guest Reviews

    More Details

    ×

     

    Hello!

    Click one of our contacts below to chat on WhatsApp

    ×