CATALANA

from 38000€ per week
27.00 m
Crew: 4
Cabins: 4
Guests: 8
Port: Bahamas

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

M/Y CATALANA was designed specifically with safety as a priority. While she still has the sleek and stylish feel of a Sunseeker and is capable of speeds up to 30 knots, this flybridge motor yacht has many safety features discretely added throughout, guaranteeing peace of mind at all times. Built in 2007 and comprehensively refitted in 2018, CATALANA is a modern yacht for charter, well suited to groups of any age to cruise around the Bahamas in style.

On deck, the spacious fly bridge provides more than enough room for a relaxed seating area along with a wet bar and plenty of space for lounging in the sun. Her resourceful storage arrangement provides easy access to the tender, as well as allowing for plenty of onboard toys to be ready for entertaining. CATALANA’s large bathing platform can be lowered up to 1m below water level providing easy access straight into the water.

The attractive wooden flooring in the salon and dining areas gives the yacht a cool, spacious and elegant feel. The tasteful and modern décor throughout the yacht provides an elegant setting whether for dining or lounging, and includes a state of the art entertainment system. Outside on the aft deck, a large table provides comfortable alfresco dining for up to ten people and the enlarged galley with extra storage facilities enables the chef to easily cater for groups of this size and more. Below decks, CATALANA’s versatile cabin arrangements can accommodate up to 10 guests in 4 cabins or a combination of twins and doubles, each with en-suite bathrooms. All cabins are stylishly decorated in neutral tones, and each has its own TV and entertainment system creating a natural environment for relaxing. Both guests cabins also have Pullman berths, perfect for young children.

Amenities

Amenities

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

Watersports

Watersports

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

– 14″ Williams Jet
– 1 x 2020 Jet ski season spark 2 up
– 1 x 2019 Jet Surf
– 2 x Seabobs
– 1 x Paddleboard
– 1 x tube
– 1 x party island 4 seater
– Snorkeling gear
– Beach toys
– Beach Gazebo set up with chairs
– Portable BBQ for the beach

Accommodations & Specs

  • Length : 27.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : Sunseeker
  • Built : 2007
  • Cruising Speed : 18
  • Fuel Consumption : 110
  • Sleeps 10 guests in 4 ensuite cabins.

    – Master Cabin with king size bed
    – VIP Cabin with queen size bed
    – Cabin with twin beds and a pullman
    – Cabin with twin beds and a pullman

    • Showers : 4
    • Tubs : 0
    • Wash Basins : 5
    • Heads : 5
    • 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

    Dominic Strydom|Captain
    Born: 0 Nation: South African | Languages:
    |
    Born: 0 | Nation:

    Education/Certifications: Yachtmaster 200t, RYA/MCA yachtmaster offshore (Commercial Endorsement). PBL2, Designated security duties, crowed management, Personal survival techniques, elementary first aid, ENG1 medical, STCW10, advanced diving certification.

    Languages spoken: English, Afrikaans, Dutch

    Captain Dominic Strydom was born in Johannesburg South Africa and is one of 5 kids. Growing up Dominic had a passion to travel once he had finished high school. After matriculating high school in 2004 Dominic worked as a graphics designer/ Photographer in south Africa where he applied to join Carnival cruise lines, in the 3 years Dominic was with Carnival he worked on 4 of their flag ships as a graphics designer and print shop technician where he completed a new face lift and look for the carnival ships onboard and was the manager for the printing and advertising operations onboard.

    When Dominic was on the cruise lines he noticed the outrageous and beautiful yachts in yacht haven grand marina St Thomas, He had set his mind to work on yachts and sold what he had to complete level entry tickets and courses, bought a ticket and went to Miami Florida.

    Dominic got his first job on a 120ft yacht as a deck 2nd engineer, after that he landed a mate/engineer position on a 100ft that was fractional owned and chartered. This is where Dominic excelled and did his yachtmaster working towards becoming a captain. He had the opportunity to take over for the captain for 2 months where he successfully completed 4 charters and management were happy and gave Dominic the sister 100ft vessel to run as permanent captain Engineer.

    Dominic went on to run another 2 charter vessels throughout his career before joining Catalana where he took the vessel from private to charter and is eager to get some charters under Catalana’s belt.

    Throughout Captain Dominic’s career in yachting he has extensively sailed USA east coast from key west all the way to Long island New York, Bahamas including Eleuthera, Bimini banks, harbor island and entire exumas down to long island, Turks and Caicos, Puerto Rico, USVI, BVI, St Martin, St Barts, St Vincent, St Lucia and Grenada.

    When not at Sea Dominic enjoys Golf and spending time with his family and 14 month old son.

    ___________________________________________________________________________________________________________________________

    *Although the steward and deckhand may vary from charter to charter, they belong to a pool of 2-3 freelancers that perfectly know the boat. They all make a great team together with the Chef and Captain and high-standard service is ensured.

    Guest Reviews

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