DHARMA

from 26000€ per week
29.00 m
Crew: 4
Cabins: 4
Guests: 8

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

Amenities

Amenities

  • Internet Access : Onboard Computer
  • Salon Stereo : Yes
  • Sat Tv : No
  • Sun Awning : Yes
  • Hammock : No
  • Windscoops : Yes
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In : Yes
  • Nude : Yes
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : No
  • Guests Smokes : Yes
  • Guest Pets : Yes
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators :
  • Wheel Chair Access : No
  • Generator : 1 x Onan 22 kW 1 x Onan 11 kW
  • Inverter : yes
  • Ice Maker : yes
  • Stabilizers :
  • Make purified drinking water : No
  • Re-usable water bottles : No

ENTERTAINMENT
Revox centralized music server with multi-zone panels in each cabin, saloon, crew quarters, cockpits
1 32� LCD screen in saloon, dvd player
1 29� LCD screen in owner cabin
1 15� LCD screen in captain cabin
2 x folding LCD screen in Crew cabins
1 15� LCD screen in galley
2 camera in engine room

Watersports

Watersports

  • Dinghy size : Zodiac Yachtline 460 –
  • Dinghy hp : Outboard engine 60HP Yamaha 4S
  • Dinghy Pax : 6
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :No
  • Wave Runners :No
  • Kneeboard : Yes
  • Windsurfer : No
  • Snorkel Gear : 8
  • Tubes : No
  • Scurfer : Yes
  • Wake Board : Yes
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : No
  • SU Paddle Boards : 0
  • Fishing Gear : Yes
  • Rods : 5
  • Deep Sea Fish : Yes
  • U/Water Camera : No
  • U/Water Video : No
  • Sea Bobs : No
  • Sea Scooters : No

1 Wake Board
1 Water Sky
1 kayak
Fishing Gear
Snorkeling equipment

Accommodations & Specs

  • Length : 29.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : Southern Wind
  • Built : 2005
  • Cruising Speed : 10,00
  • Fuel Consumption : 30
  • One master on the aft with king bed, two doubles, one with double bed, one with double and pulman bed, one cabin with single bed, all en suite – Separate crew quarter in front

    • Showers : 4
    • Tubs : 0
    • Wash Basins : 4
    • Heads : 4
    • Elec. Heads : 4
    • 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

    Matteo Liberotti|Captain
    Born: 1977 Nation: Italian | Languages: Italian, French, English, Spanish, Senegalese, small Deutch and Portuguese
    |
    Born: 1977 | Nation:

    Matteo, captain of Dharma, knew from a early age, that he was destined for sailing the world’s seas. After a graduation in Yacht and Boat Management he began his career in 2008. He worked in different boats, both sailing and motor yachts around Med and Caribbean.
    Since 2011 Matteo is the captain of Dharma, where is spent most of the time sailing around the world e following her latest refit.
    In his spare time, he enjoys all kind of water sports. He is proficient in English, Spanish and Italian.

    Michele Sciarretta is the chief Officer on Dharma. His professional experience in the nautical sector has been shaping in more than 20 years of sailing activity, spanning from regattas to professional shipping. Before starting to work on Dharma, he managed the Sunreef 74 Catamaran “19th Hole” and made two Atlantic Crossing and busy charter season in Caribbean and Med between 2016 and 2017. Some of his professional qualifications: MCA Master 200GT Unlimited area /OOW 500 GT, RYA/MCA Yachtmaster Ocean Endorsed, RYA/MCA Yachtmaster Offshore Endorsed.
    Mother tongue: Italian. Good knowledge of English, Spanish and Portuguese. Special inclination towards boats’ building management and planning including logistics and relationships with boatyard personnel.

    Marianna Cicale, Chef of Dharma, made is passion of sailing and cooking her profession. Her career began almost 20 years ago.
    During her work experiences she made Atlantic Crossings, sailed in the Caribbeans and in the Mediterranean on the Sunreef 74 19th Hole. Participated
    in the Antigua Boat Show and in the Chef Competition run during the venue. Her main responsibilities:
    taking care of all the provisioning and the galley organization, inventory and cleaning for the crossings and the charter seasons, cooking for four crew and up to ten guests, helping on deck for maneuvering in the harbor, at the anchor and to set the boat for sailing, keeping watches during the crossings and any time it was necessary during navigation.

    Bryan, deckhand of Dharma, enjoyed everything the sea had to offer. This included Surf, wakeboarding and waterskiing. Bryan went on to work on the world’s largest catamaran before joining for his second season at sea.
    With his helpful and cheery disposition, Bryan will strive to make your stay on board as pleasant as possible.

    Guest Reviews

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