CARPE DIEM Lagoon 620

from 21000€ per week
18.00 m
Crew: 3
Cabins: 4
Guests: 8
Port: Athens

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

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 :

FLYBRIDGE & FOREDECK CUSHIONS
SUN LOUNGERS ON FLYBRIDGE
FLYBRIDGE FRIDGE
TENDER LIFT XL HYDRAULIC PLATFORM WITH REMOTE
RETRACTABLE HYDRAULIC GANGWAY BESENZONI
TEAK FOREDECK AND DECK PASSAGE WAY
2 SAFETY PLOTS / 8 PERSONS EACH
MEDIA PLAYER/HOME CINEMA/DOLBY-SURROUND/CUSTOM MADE
HI-FI 4 ZONE BACKGROUND MUSIC SYSTEM+KARAOKE CUSTOM MADE
USB SOCKETS IN CABINS

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.

Watersports

Watersports

  • Dinghy size : T/T OCEAN MASTER DELUXE 4.60 + COVER
  • Dinghy hp : 60HP HONDA
  • Dinghy Pax : 6
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 1
  • 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

Tender ocean Master Deluxe 460 with Honda engine 60 HP
Air flite board (1)
Boarding ladder (1)
SUP (2)
SeaBob (2)
Water Skis (adults) (3)
Water Skis (kids) (1)
Kayak (2)
Kneeboard (1)
Wakeboard (1)
Inflatable sofa 2 seated (1)
Snorkeling equipment (8)
Fishing gear (3)

Accommodations & Specs

  • Length : 18.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 3
  • Make : Lagoon
  • Built : 2016
  • Cruising Speed : 8
  • Fuel Consumption : 30
  • She accommodates 8 guest in 4 queen bed cabins all with private facilities
    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

    Day 1

    Lunch

    Tabbouleh, bulgur, pomegranate, mint pine nuts, scallions

    Crudo- tuna, yuzu, capers berries, olive oil

    Octopus, kalamata olives, potato and burnt pepper

    Foie Gras, figs, brioche, nuts

    Dinner

    Starter

    Moules marinières

    Grilled halloumi, aubergine salad, tomatoes, olives, mint

    Pan fried Sea bass, lemon risotto, crispy leeks

    Lamb saganaki, kefalotyri cheese, eggplant, cabbage, grilled pita, mint yoghurt

    Dessert

    Passionfruit cheesecake, buttermilk ice cream

    Selection of sorbets

    Selection of Greek and French cheese,  Quince Jelly, fresh pear, walnut bread

    Day 2

    Lunch

    Spanakorizo spinach, cherry tomato, feta cheese

    Ouzo cured salmon gravlax, fennel, dill

    Dumplings, prawns, kale, ponzu

    Grilled sardines, pita bread, tzatziki

    Dinner

    Starter

    Beef tartare, chanterelles, shallots, olive oil, egg yolk

    Grilled polenta wild mushrooms, oregano leaves, pecorino

    Linguini lobster, confit tomato, black garlic, olive oil

    Lamb loin, baba ganoush, tomato pesto

                   Dessert               

    Chocolate sphere, hazelnut mousse

    Selection of sorbets

    Selection of Greek and French cheese,  Quince Jelly, fresh pear, walnut bread

    Day 3

    Lunch

    Grilled courgettes, prosciutto, rocket, pine nuts

    Crab fish cake, watercress, miso aioli

    Calamari, chorizo, cherry tomato, lemon, lamb leaves

    Club sandwich

    Dinner

       Starter   

    Scallops, boudin noir, caramelized granny smith

    Ravioli, goat cheese, sweet potato, burnt butter

    Pad Thai, prawn

    Duck breast, lentil, beetroot, pak choi, cherries

    Dessert

    Crème Brûlée

    Selection of sorbets

    Selection of Greek and French cheese,  Quince Jelly, fresh pear, walnut bread

    Day 4

    Lunch

    Niçoise Salad, quail egg, fava bean

    Local oysters, red wine and shallots vinaigrette

    King prawns, garlic, tomato, white wine, herbs, baguette

    Lamb kofta, cucumber salad, mint yoghurt, pita

    Dinner

    Starter

    Tiraditos, tuna, ginger, wakame

    Mediterranean bream fricassee with kalamata olives cherry tomatoes and baby potatoes

    Smoked aubergine, roasted shallot puree and pine nuts filo pastry

    Beef filet, topinambour puree, foie gras, gratin, tomato, wild mushrooms

              Dessert               

    Lemon meringue pie, passionfruit macarons

    Selection of sorbets

    Selection of Greek and French cheese,  Quince Jelly, fresh pear, walnut bread

    Day 5

    Lunch

    Rocket, beetroot, feta, walnut salad

    Deep fried calamari, potato fava salad, herb deep

    Seafood paella

    Thai beef salad

    Dinner

    Starter

    Sea Bream ceviche, miso mayo, macadamia nut, pickled shallots

    Ricotta gnocchi, mint, broad bean, scallions, asparagus

    Turbot, asparagus velouté, tagliatelle

    Lamb Rogan Josh, basmati, garlic naan

    Dessert

    Coconut mousse, almond cake, passionfruit

    Selection of sorbets

    Selection of Greek and French cheese,  Quince Jelly, fresh pear, walnut bread

    Day 6

    Lunch

    Grilled asparagus, crispy pancetta, poached egg, pecorino

    Crab salad, avocado, tomato, microgreens, crème fresh

    Tuna tartare, fennel salad, basil leaves,  lime olive oil

    Sweet bread, honey and cherry vinegar glaze, Jerusalem artichoke

    Dinner

    Starter

    Burrata, roasted tomatoes, basil, pine nuts, lemon

    Saffron shellfish risotto, garden peas, parmesan

    Steak tagliata

    Ravioli feta, potato, scallions, sage butter

    Dessert

    Vanilla panna cotta, rhubarb, almonds

    Selection of sorbets

    Selection of Greek and French cheese,  Quince Jelly, fresh pear, walnut bread

    Day 7

       Lunch    

    Tempura cod tacos, chimichurri, cos lettuce

    Greek salad

    Pork belly gyoza dumplings, scallion, ponzu

    Seafood laksa, rice  noodles

    Dinner

    Starter

    Duck spring rolls, plum and lime deep

    Fish and chips, hand cut chips, salad, tartare

    Rack of lamb, pea puree, potato, feta, mint vinegar

    Green curry, aubergine, zucchini, broad beans

    Dessert

    Raspberry and dark chocolate tart with ice cream

    Selection of sorbets

    Selection of Greek and French cheese,  Quince Jelly, fresh pear, walnut bread

     

    Breakfast

    Eggs benedict

    Eggs Florentine

    Eggs Royale

    French toast with berries and caramelized banana

    Granola, coconut yoghurt

    Slice meets, sliced cheese, avocado, cherry tomato

    Buffet

    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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