BLUE GRYPHON Yacht Charter - Luxury Fully Crewed Yacht Charters

BLUE GRYPHON

from 70000€ per week
25.00 m
Crew: 5
Cabins: 5
Guests: 12

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Amenities

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

Watersports

  • Dinghy size : 28′ Axopar
  • Dinghy hp : 300
  • Dinghy Pax : 12
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :2
  • Wave Runners :0
  • Kneeboard : Yes
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish : Yes
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : No

Axopar 28′ towed tender
2 Jet Skis (trixx)
2 Seabob’s
Wakeboard
2 Inflatable paddle boards
2 Hobie Mirage Pedal board
Kids Wakeboard
Subwing
Adult Waterskis
Child Waterskis
Underwater Scooter
2 Tubes (double + 4 person)
Snorkel Gear for 16
Noodles / Giant Floating Swan / Dragon
5 Snorkel Vests
Fishing equipment including deep sea fishing rods
Xbox Game Console
Brand new Jacuzzi

Accommodations & Specs

  • Length : 25.00 m
  • Cabins : 5
  • Guests : 12
  • Crew : 5
  • Make : Prout
  • Built : 2013
  • Cruising Speed : 8.5
  • Fuel Consumption : 7
  • Master King Stateroom with ensuite bath (Aft / Starboard)
    VIP King Stateroom with ensuite bath (Aft / Port)
    King Guest Statroom with ensuite bath (Forward / Port)
    King Guest Statroom with ensuite bath (Forward / Starboard)
    4 single Bunk Guest Cabin with ensuite bath (port hull Amid-ship). Top bunks only suitable for young children.

    • Showers : 5
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 6
    • Elec. Heads : 0
    • 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

    Benjamin “Benny” Dalton|Captain
    Born: 0 Nation: American | Languages: English
    |
    Born: 0 | Nation:

    Captain: Benjamin “Benny” Dalton
    Nationality: American

    Captain Benny has been travelling the world from a young age having lived in Egypt, Great Britain, and Australia, where his love for sailing took off! At just 16, he began sailing and racing dinghies in addition to spending weekends and holidays with his family aboard their monohull off the Queensland coast.

    Benny’s credentials include completing his RYA Coastal and Yachtmaster Ocean in England, and his Yachtmaster Offshore in Australia. He used celestial navigation to sail across the Atlantic Ocean from The Bahamas to Europe and has captained a number of Luxury charter yachts, where he enjoys sharing his knowledge and experience with guests over one of his specialty cocktails.

    In addition to his sailing expertise, Benny is a PADI divemaster and looks forward to sharing his local knowledge of wrecks and unique marine life. He’s an avid kiteboarder and spear fisher, you might be lucky enough to enjoy fresh lobster and fish caught by the captain himself.

    Chef/First Mate: Hannah O’Connor
    Nationality: American

    Hannah began scuba diving after moving to Australia from her native home in England, she decided she wanted to spend as much time on the sea as possible. What better way than working on board charter vessels in the Mediterranean? It was here she shared her passions for cooking and for meeting new people in a remarkable and beautiful environment.

    With culinary skills honed at Ashburton Chefs Academy and more than 10 years of extensive travel, Hannah wows guests with impeccably presented meals that reflect flavours and cuisines from throughout the world. Having spent years in the Caribbean, she gathers the freshest local ingredients and customises her menu based on the guests preferences. In addition to her culinary talents, Hannah is a certified Divemaster and yogi.

    Having an experienced, personable crew with a passion for sailing, food and drinks can take your dream vacation to the next level. Benny and Hannah met while sailing in the Mediterranean, since then they have sailed across the Atlantic together and they have traveled to more than 20 countries. Their attention to details and knowledge of the Bahamas has earned them rave reviews from countless guests!”

    Mike Haith: Engineer/Mate

    Mike Haith has always had a love for the ocean. He grew up lobstering off the coast of Maine and he has recently graduated from Maine Maritime Academy with a concentration in engineering. Mike also holds a medical person in charge certificate and is happy to assist when needed on board. In addition, he was a member of the Maine Maritime off shore sailing team and a company commander in the regiment. On board Mike is responsible for the mechanical operations of the yacht, but he also serves as the water sports extraordinaire and the Captains right hand man! Mike is extremely happy to be a part of the Blue Gryphon team and he looks forward to welcoming you aboard!

    Stew: Michelle Hartz

    Michelle treks all the way from Melbourne, Australia to join Blue Gryphon. Michelle previously worked in the Caribbean on Board Sailing Yacht Lir and Sailing Yacht Foxy Lady. Her radiant smile and genuine warmth make guests feel immediately at ease aboard Blue Gryphon. She’s a natural with small children and when there’s a bit of spare time she’s always keen to teach paddle boarding and show guests the islands. During her career she has traveled extensively and made lifelong friends along the way. Whilst in Australia Michelle focused her studies and Career in Business Management, Hospitality and Retail.

    Guest Reviews

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