CARPE DIEM Lagoon 620

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from 23500€ per week
18.00 m
Crew: 3
Cabins: 4
Guests: 8

Yacht
Description

Amenities
& Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

Carpe Diem, this brand new Lagoon 620 – Custom made catamaran, is reserved for those, who want to take their vacation on a very exclusive level. Luxury and Elegance are the first two words that come into your mind by the first encounter. With a length of 62 ft (18.9 m) and 32.1 ft (9.8 m) width you will have plenty of room to enjoy the spacious living areas for you and your family and friends. This impressive catamaran is the perfect luxury yacht for a comfortable and safe cruising through the Greek Islands.

Fitting up to 8 guests in 4 Queen size cabins, equipped with separate bathrooms and all stylishly created by Nauta Design in elegant colors and with an extra emphasis on their functionality, you will feel extra-ordinarily cozy and privileged.

The interior of the salon is designed in such a way that you will feel comfortable and harmonic throughout your journey. Though it will be very difficult for you to part from the beautifully formed aft deck, where you probably spend most of your time, either being spoiled during breakfast, lunch or dinner, with the delicious culinary delicacies, our chef will prepare especially for you or just simply relaxing with an aperitif, while gazing at the horizon.

At the same time you can choose between sunbathing on comfortable cushions or playing with dolphins on the spacious foredeck or having a snack and a cocktail, day-dreaming into the sunset, on the elegant fly-bridge. And when the time of the day comes where you want to practice some fun exercise, there are plenty of amenities make you feel alive and sporty, such as water skiing, knee boarding, wake boarding, paddle boarding or being towed in a tube. You will feel like having your own private amusement park or you can just take it more relaxed through either snorkeling or fishing or both.

When you read about the crew profile, you will understand that they are carefully chosen, according to their diverse experience and absolute professionalism, their friendly and attentive character, with which they are going to make your journey the ultimate amazing memory, you are going to hold on to, long after this trip is finished and intriguing you to plan the next one.

However you will want to spend your time on board CARPE DIEM, you can be sure that this vacation you will cherish in your memory for more than one reason and it will make you want to come back again.

 

Amenities & Watersports

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : Yes
  • Sun Awning : Yes
  • Hammock :
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Inq
  • Kosher :
  • BBQ : Yes
  • Dine In : Yes
  • Nude : No
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : No
  • Guests Smokes : deck areas only
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 1 x MASE MARINE GENERATOR 26 K
  • Inverter : INVERTER 24 / 220V – 5000VA
  • Ice Maker : 280L/H (74
  • Stabilizers : No
  • Make purified drinking water? :
  • Re-usable water bottles :

17

 

Watersports

  • Dinghy size : T/T OCEAN MASTER DELUXE 4.60 + COVER
  • Dinghy hp : 60HP HONDA
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : No
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : No
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 2
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : No

2 x 2022 FS seabobs
2 x SUP
Inflatable towables
fishing gear
snorkeling equipment
New 2022 Airflite board x1
water ski (children and adult)
2 x kayak

 

Broker Notes

A custom made brand new catamaran (2016) with excellent performance, both under sail and engine power.
Especially designed to suit the customer
desire for even more luxury and elegance cruising.
The exceptional living space on board will give the client privacy and intimacy during the vacation.
The client can enjoy all that yachting can offer, onboard and shoreside.

Accommodations & Specs

  • Length : 18.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 3
  • Make : Lagoon
  • Built : 2016
  • Cruising Speed : 8
  • Fuel Consumption : 30
  • 1 owner’s cabin and three queen bed cabins
    Several original ambiances
    created by Nauta design for the
    Lagoon 620: luxury, elegance
    and functionality.

    Exceptional living space with large sun-decks, both above and below deck.

    • Showers : 4
    • Tubs : 0
    • Wash Basins : 4
    • Heads : 0
    • Elec. Heads : 4
    • Helipad : No
    • Jacuzzi : No
    • A/C : Full

     

    Interior Layout

    CARPE DIEM Lagoon 620 - 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:3

    Alan Jones|Captain
    Born: 0 Nation: English | Languages: English, Polish, Russian
    Tomasz Zielinski|Chef
    Born: 0 | Nation: Polish

    Captain: Alan Jones

    Alan, born 1955, is from England and first sailed in the Greek islands 30 years ago. He has years of sailing and motor boat experience- delivering yachts worldwide on behalf of Lloyd’s Maritime, Esh Marine, and Bachmann. His vast engineering experience, including boat building, which spans over 40 years, allows him to maintain yachts to their highest standard. While his sailing adventures have taken him around the world, Alan is very happy to be back in Greece.

    Married for the past 20 years, Alan and Sally have a love of life on the water. Together through all of their experiences, they create quite the team! They are focused on great food, fabulous service, wonderful experiences, and unforgettable memories for their charter guests- they are excited to welcome you onboard Carpe Diem for an incredible holiday!
    Languages: English

    Chef: Tomasz Zielinski

    Tomasz Zielińksi, born 1985, is from Szczuczyn, Poland. He began his journey as a chef in 2002 in Guernsey, UK. From there, has worked in various restaurants throughout the UK, at a fine dining restaurant in beautiful Krakow, Poland, and as executive chef at 2 hotels in New Zealand. Along with his twin brother, Tomasz has taken part in many food competitions. With his love of food and travel, he brings together great flavours and interesting dishes. He’s passionate about seafood- perfect for a chef on a yacht! His experience is varied with cuisines such as Italian, French, Mediterranean, Indian, Japanese, Thai, and French bakery.

    For the past 4 years, Tomasz has been working with Sally and Alan in their restaurants in Cornwall. The 3 of them make quite a team as they join together again onboard Carpe Diem! Come enjoy a gorgeous Greek charter holiday with Tomasz, Alan, and Sally- they will spoil you!

    Languages: Polish, Russian, and English (fluent)

    Stewardess/Deckhand: Sally Jones

    Sally, born 1977, is from England. Married to Alan, they have worked together in sailing and business ventures the entire time. Sally has an extensive resume in hospitality- full of a passion for life! She and Alan operated 3 restaurants in Cornwall- and, at the same time, they had a horticultural business growing their own produce of salad, vegetables, and micro herbs for their restaurants and other local businesses. During this time, they operated a commercial fishing vessel catching both shellfish and fish. As well, they owned and operated a prestige holiday accommodation in the UK and a charter boat for day trips and sport fishing.

    All of their work combines beautifully to offer guests exceptional service and the highest quality foods and charter experience. Together, they come to Carpe Diem to combine their dedication for great service and to share their love of sailing. With her welcoming style, Sally offers the ultimate in guest care and the finest charter experience!
    Languages: English

     

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