BLUE DESTINY

Yacht Description

BLUE DESTINY is one of the best catamarans available in South of Italy. She was privately used until 2020, therefore she is in impeccable conditions and working under a very experienced management for the season 2022. Her layout boasts a completely separated galley downstairs, and an impressive large saloon on the main deck. She was built under precise tailor-made requirements: 2 x 150 Volvo Penta engines, 2 generators, 2 boilers, high quality bed linen, leather sofas, well equipped pantry in the cockpit (basin, barbecue, frigobar, ice maker), further fridge on the fly.
A large double bedded master cabin with exclusive bathroom and double access. 2 VIP double bedded cabins, with private comfortable bathroom and separated shower box. A 4th double bedded cabin with bathroom
Several sun awnings offer large shaded areas. Hydraulic tender lifting platform: when at anchor and tender is on the water, guests can enjoy it as a large bath platform.

Meticolous and continuous maintenance. High quality details, nice custom made bed linen. Lots of sun awnings. Internal pleated curtains. Custom made cushions and mattresses (grey stone) in the cockpit and on the fly
General internal refresh in winter-spring 2022.

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

Giuseppe Di Maria|Captain Born: 0 Nation: Italian | Languages: Italian, English, Spanish

Silvio Troina|Chef Born: 0 | Nation: Italian

CAPTAIN - Giuseppe Di Maria
Since his youth, owing to his love of sport, Giuseppe has cultivated his passion for the sea and with over 14 years of experience sailing in the Mediterranean Sea, he has logged over 40.000 nm. That passion still motivates him in everything he does, in both his job and hobbies. The sea has taught him many lessons; humility and respect ; the ability to manage fear and consequently spread calm to others when necessary. A life on the sea necessitates good problem solving skills, considering the trade-offs and requiring flexibility, which enable Giuseppe to find the most practical solution. He has also learnt that teamwork is the most effective way to achieve a goal.
Giuseppe has also been a valued member of racing teams since 2011, for Bowman Pitman for example.
He speaks English and Italian

STEWARDESS - Clarissa Iraci
Clarissa, was born in Palermo, 30 years ago. She qualified as Bachelor of Science in Communication in Palermo. She continues to study ; every year she takes a new Master in different fields and is currently hoping to graduate in Media Communication and Culture. Since becoming a student, she has been working as a part time Wine Assistant in a winery in Palermo and is Sommelier A1 certified. She is very passionate about food, wine and the sea so Sicily is indeed the best place to cultivate those and her other passions for sailing and the natural world. Clarissa also enjoys traveling, writing and reading, occasionally working as a freelance journalist, writing articles on wine & food events and art exhibitions.
She started her collaboration with the management company BR1 several years ago, on yachts from 60' to 100'. Despite the many years spent sailing, she has never lost her unbounded enthusiasm, especially when spotting dolphins in the sea or observing an Eolian volcanic eruption! She is an excellent team builder, well beloved by all the crew members working with her, thanks to her kindness and great capacity to relate to people.

CHEF - Silvio Troina
Born in 1986, Silvio is the ideal Chef for yachting! He is a dynamic team member, with considerable experience as a Sous-Chef and then as Chef in exclusive restaurants – including Michelin starred venues. He is wonderful at organising food and wine events resulting from his 15 years of experience in superior, quality cooking and holds an Hotellerie Institute IPSAR and High School Certificate in Cookery. His cuisine is well appreciated by guests of every nationality as he consistently offers tasty, healthy and attractive looking meals.
Silvio has worked on yachts since April 2020, speaks English and is also fluent in Spanish, his mother tongue is Italian. His passion for sea and nature exploration resulted in his move to the yachting world, where he now feels completely fulfilled.

BLUE DESTINY

Yacht Description

Amenities

Amenities

Watersports

Watersports

Accommodations & Specs

Gallery

Sample Menu

Crew Profiles

Guest Reviews

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