ChristAl MiO Fountaine Pajot Power 67

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from 34000€ per week
20.00 m
Crew: 4
Cabins: 5
Guests: 10

Yacht
Description

Amenities
& Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

ChristAl MiO combines all the strengths of a power catamaran with Fountaine Pajot’s extensive experience producing award-winning motor yacht and luxury catamarans. The Power 67 is the Flagship model of Fountaine Pajot’s Motor Yacht range and boasts all the signature features of the shipyard’s highly acclaimed lineup, yet has also inherited the luxury, space and elegance of the stunning Alegria 67 sailing catamaran.

Space and Exquisite Comfort.

ChristAl MiO is synonymous with uncompromising luxury where space and comfort equate with elegance and dynamic vision she has a distinctive slender thoroughbred lines and a contemporary, more rounded asymmetric interior style in keeping with the latest trends. The yacht has been designed with expansive entertaining and relaxation spaces inside and out while assuring uncompromising standards of safety and performance.

Her 36m² cockpit is designed for unforgettable social occasions, opening fully onto the lounge with several sunbathing spots, a galley with a plancha grill and a dining setting to cater for a large number of guests.

Her vast 32m² Flybridge, foredeck with Jacuzzi, and Owner suite are simply remarkable and all enjoy direct access from the saloon.

The Luxury of a Five-Star Hotel, privacy and conviviality.

In the Owner’s cabin suite is a dedicated 22m² private apartment featuring a capacious dressing room with sofa. An exclusive door to the front Cockpit provides convenient exterior access while retaining privacy, and the Owner’s bathroom epitomizes luxury at sea with a spectacular walk-in shower and designer twin vanities.

 

Amenities & Watersports

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : No
  • Sat Tv : 0
  • Sun Awning : Yes
  • Hammock :
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Inq
  • Kosher :
  • BBQ : Yes
  • Dine In :
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : No
  • Guests Smokes : on deck
  • Guest Pets : 0
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 2
  • Inverter :
  • Ice Maker :
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

shower gel, shampoo, conditioner, body milk, hand soap (Jo Malone)
hairdryers 5
iron
Washing machine for light laundry
bathrobes for each guest
slippers
6 TV’s onboard (5 in the cabins and 1 in the saloon)
2 pillows per person

 

Watersports

  • Dinghy size : Highfield 460
  • Dinghy hp : 60 HP
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : Yes
  • 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

T/T Highfield 4,60 with 60 HP
Wakeboard (1)
Water ski adults (1)
Water ski kids (1)
Sea Bob (2)
Water carpet (1)
Fishing gear (1)
Snorkeling gear (10)
Kayak 2 pax (2)
SUP (2)
Sea wing (2)
Inflatable donuts (2)

 

Broker Notes

Accommodations & Specs

  • Length : 20.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 4
  • Make : FOUNTAINE PAJOT
  • Built : 2020
  • Cruising Speed : 18 knots
  • Fuel Consumption : 90
  • One Master Cabin, 4 queen bed cabins all with private bathrooms. Each cabin equipped with TV and video

    • Showers : 5
    • Tubs : 0
    • Wash Basins : 6
    • Heads : 0
    • Elec. Heads : 5
    • Helipad : No
    • Jacuzzi : Yes
    • A/C : Full

     

    Interior Layout

    ChristAl MiO Fountaine Pajot Power 67 - 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:4

    Theo Maniatakos|Captain
    Born: 1973 Nation: Greek | Languages: Greek, English,
    Georgios Kolettis|Chef
    Born: 1973 | Nation: Greek

    Captain: Theo Maniatakos
    Theo began Offshore Racing School in 1992 and progressed over the years to become an Offshore Sailing Instructor from 2003-2008. He raced intensively in Greece from 2007-2014 before taking his passion for sailing to yacht charters.
    He holds an RYA Yacht Master Offshore, RYA Marine Radio Short Range, ENAK First Aid, and STCW Basic Safety Training. Along with sailing, he is active in scuba diving, spearfishing, cycling, Shotokan Karate, and photography. In his previous professional life, Theo was an Architectural Engineer. His professionalism, calm character, and reliability make him the perfect captain to take your clients on the trip of a lifetime! He speaks Greek and English fluently.

    Chef: Georgios Kolettis
    Chef George was born in 1995 and is originally from Athens. He began his culinary career in 5-star hotels throughout Greece. He is a young and ambitious chef with over 8 years in dynamic, busy and demanding cooking enviroments. He has been a private chef for families and was the chef on several luxury motor yachts. George draws his inspiration from the sea and the local Greek produce and products. He is passionate about creating tasteful dishes with a modern Greek flare. He has completed several additional cooking seminars which include Chocolate and art craft, superfoods and sous vide cooking. he looks forward to an incredible summer onboard Christal Mio welcoming guests and creating an unforgettable holiday in the gorgeous Greek Islands.

    Languages: Greek and English (fluent)

    Deckhand – Panagiotis Kapetanidis

    Panagiotis is from Greece and he’s a passionate sailor and team member. After graduating in Civil Engineering in 2012 from the University of West Attica, he began sailing as a hobby. Over the years, while he was working as a Civil Engineer, he competed in many regattas and various sailing races. During this time, he decided to follow his love of sailing and initially began work in yacht maintenance and base operations. With his goal of becoming a captain in the future, he joins Christal Mio as their deckhand. With his previous experiences, he is perfect to assist the crew in the operations of the yacht. Always ready to help, Panagiotis is excited to welcome guests and offer an exceptional charter in the gorgeous Greek islands.

    Languages: Greek (native); English (fluent)

    Steward: Karanicolas George

    George was born is Greece in 1995 and has been working in the yachting industry for the past seven years. He is wonderful with guests always paying attention to detail. He is hard working and goes above and beyond to make your experience on Christal Mio unforgettable.

    Languages: Greek (native); English (fluent)

     

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