Blackwood Yacht Charter - Luxury Fully Crewed Yacht Charters

Blackwood

from 84000€ per week
31.00 m
Crew: 4
Cabins: 4
Guests: 9
Port: Juneau Alaska

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

BLACKWOOD is a stunning 31.39M Broward. She offers one of the largest interior volumes in her class due to her being a wide body motoryacht. As a result, the enormous gourmet galley with dining area, newly appointed salon, and a modern flybridge boasting an area for lounging to include a stainless BBQ, wet bar, and tender, gives BLACKWOOD the feel of a larger yacht. Her generous interior is light and spacious with four staterooms to accommodate eight to nine passengers.

Watersports

  • Dinghy size : yes
  • Dinghy hp : 50
  • Dinghy Pax :
  • Water Skis Adult : 0
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : 0
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : 0
  • Kayaks 1 Pax : 2
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 0
  • Fishing Gear : 0
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

Blackwood charter rate includes a 8 passenger 25 ft high speed enclosed chase boat for excursions and up close wildlife viewing / 24 -33 knots / twin 150 hp outboard

Accommodations & Specs

  • Length : 31.00 m
  • Cabins : 4
  • Guests : 9
  • Crew : 4
  • Make : Broward
  • Built : 1998
  • Cruising Speed : 14.5
  • Fuel Consumption : 56
    • Showers : 4
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 5
    • Elec. Heads : 5
    • 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:4

    Luke |Captain
    Born: 0 Nation: USA | Languages:
    Terri Moore|Chef
    Born: 0 | Nation: USA

    Captain Luke Arthur
    Luke grew up in Georgia spending his summers on the water boating and fishing. He began his yachting career 18 years ago so he could pursue his interests in engineering, boating, adventure, and traveling. He has cruised from Maine to Alaska on a variety of yachts catering from families to corporate clients. Alaska being his favorite because of its wildlife, beauty and remoteness. Luke holds a USCG 1600/3000T Unlimited Master License.

    Chef Terri Moore
    Terri prepares clean and health-oriented cuisines, Mediterranean, Asian, Middle
    Eastern, and Latin styles. She is comfortable with dietary requests such as gluten-free, dairy-free,
    egg-free, plant-based and is trained an a Holistic Ayurvedic Dietician. She id from Jacksonville Florida but career has taken her all over the world including:

    East & West Coasts of the United States including Alaska, Canada, Mexico, Sea of Cortez,
    Bahamas, Caribbean. Atlantic passages; Originating from Ft. Lauderdale & Newport RI to the
    Azores, Palma de Majorca, Tyrrhenian, Ionian and Adriatic Seas, Dalmatian Coast of Croatia,
    Malta. Bermuda, Mediterranean & Aegean Seas. Suez Canal & the Red Sea.

    Terri’s passion is to provide cuisine that is flavorful and beautiful, emphasizing fresh seasonal ingredients and the special desires of the guests.

    Deckhand – Jordon Booth
    Jordagrew up on a small lake town near Westchester, NY. Following university, he worked as as a Venture Capitalist in Silicon Valley. After a few years, he left his career and threw away his suit to seek new adventures backpacking around the globe. He was drawn to the water, and ended up working on boats throughout Asia and Australia. This passion for the sea led him to the yachting industry. His hobbies are crypto, scuba/free diving, hiking, sailing, and travel. He is easy going and enjoys all types of people, all while being mindful and conscious of delivering an exceptional guests experience.

    Stewardess – Xochitl Arthur
    Xochitl (So-Chill) is the wife of Luke and is from Mexico They met in Mexico eleven years ago while Luke was there working on a yacht. After marrying, she happily traded in her corporate office job for the opportunity to work on yachts with her husband. Always with a smile on her face, she has a keen eye for cleanliness and order.

     

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