DOPAMINE

from 120000€ per week
33.00 m
Crew: 4
Cabins: 4
Guests: 8

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

M/Y DOPAMINE

Amenities

Amenities

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

Apple TV
WiFi roaming HD4
Can download guest personal movies for watching with use of onboard HDMI cable

Watersports

Watersports

  • Dinghy size : 32 ft Airship tender with 2 x 300 Evenrude Outboards
  • Dinghy hp :
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : 0
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 1
  • Fishing Gear : 0
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : No

32 ft Airship tender with 2 x 300 Evenrude Outboards
2 Seabobs F5
Lift foil electric surfboard
Inflatable Paddleboard
Swimming Donut
Wakeboard
Water Ski’s
Snorkeling gear
Water Trampoline
Pool Noodles
2 x Segway Ninebot Electric Scooters

Accommodations & Specs

  • Length : 33.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : Mangusta
  • Built : 2021
  • Cruising Speed : 20
  • Fuel Consumption : 600
  • *New arrangement for guest accommodation – choice of any 4 staterooms out of 5. Additional crew member for a total of 6.

    Floor to ceiling windows and doors surround the main deck salon allowing guests to feel as if they are outside while protected indoors when needed. The formal dining seats 8 guests while the aft and flybridge dining, in true al fresco style will seat more, especially lending shade cover overhead as well. In addition to the lounge area on the flybrdge aft combined with high top bar, guests have an equally as large al fresco dining, sunning and Jacuzzi area forward with shade option.

    On deck Master Stateroom forward with a large walk in shower with steam feature. Long concealed hanging closets for guests.
    Below deck are 4 guests staterooms. There are two Queen and two Twin. Each Twin stateroom converts if desired to Queen/ custom double beds for 5 couples. All are en suite with showers. Sealux easy touch controls for all lighting in each cabin.

    Easy access to the water and toys from the swim platform with beautiful step entrance escalading down.

    • Showers : 0
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 4
    • Elec. Heads : 0
    • Helipad : No
    • Jacuzzi : Yes
    • 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:6

    Warren Garmany|Captain
    Born: 0 Nation: African | Languages:
    Anthony Rougetet|Chef
    Born: 0 | Nation: French

    Warren Garmany | Captain | African

    Warren was born in Zimbabwe and at the age of 7 moved to Kenya, then onto Swaziland, Mozambique, South Africa and finally back to Zimbabwe to finish his schooling. He attended the University of Cape Town where he got his bachelor’s degree in Human Resources Management. After graduation, Warren moved to Thailand for 3 years where he became a Corporate English teacher, a Dive instructor, and a fire-dancer! He then returned to South Africa, started his sailing courses, and headed on a 7-week cross-Atlantic journey to America aboard a 44ft catamaran. Here is where he began his career working on Super Yachts.

    Over the years, Warren continued to advance his qualifications until he acquired a Chief Mate position, before returning home to follow in his father’s footsteps and complete his Master’s in Business Administration. During these years, he worked as a Resort Manager in Mozambique – excelling in his diving and hospitality career. After 3 successful years in the corporate sector, Warren decided to return to his passion and complete his Master 3000 Captains ticket where he has finally found his true calling.

    Dylan Volker | Captain | South African

    Dylan was brought up in South Africa where is passion for the ocean and all things yachting was first ignited. The allure of working on the sea and travelling the world drew Dylan to the super yachting industry at a young age.
    With a career spanning over a decade he has progressed his way up through the ranks, dedicating his down time towards training and career development.
    Safety and guest satisfaction are at the forefront of Dylan’s priorities and encourages this culture amongst the crew. When Dylan has free time, he enjoys leading an active lifestyle and can be found outdoors fly fishing a back country river in New Zealand or under water exploring a shipwreck in Indonesia. He looks forward to welcoming you onboard and helping to create many unforgettable memories

    Chef | Anthony Rougetet | French

    Our French chef, Anthony, has a fantastic 12-year food background. He started off his career as a French crepe maker working his way to traditional, fine dining and Michelin star restaurants. During his travels he got experience working with many famous chefs such as Christophe Bacquié, Stéphanie Le Quellec and Gordon Ramsay.

    For the last five years, Anthony has been a dedicated team leader and acquired a great reputation in both luxury establishments and private industry. He now showcases his culinary skills on super yachts. Being an open-minded person, Anthony appreciates the intimacy of being a yacht chef as he can see his food being enjoyed firsthand. When he isn’t cooking up a storm in the Galley, you will find Anthony wandering local markets and enjoying great local food. Traveling globally, discovering new cultures, and the pleasure to please is what inspires his instinctive cuisine.

    Chief Stewardess | TBC | TBC

    BIO coming soon.

    Stewardess | Eloise Nel | TBC

    BIO coming soon.

    Chief Mate | Barton Morris | South African

    Bart grew up in Durban South Africa with a love for the ocean and a passion for sailing, surfing, surf lifesaving, triathlons, and water polo. When he finished his studies, he chose to travel the world and explore new and different cultures. With his passion for water-polo combined with his love for teaching he ran a children’s water sports academy.
    After that he joined the corporate world and after almost successful 2 years, he decided that life had more to offer and that was where his career in yachting took off!
    It wasn’t long before Bart knew had made the right decision. His enthusiasm for the oceans shines bright which lead to his imminent success in the industry. Bart has been part of some world class programs and his studies in the maritime industry has led him to achieve his Chief Mates ticket. It won’t be long before he reaches his ultimate goal of being a captain himself.

    Engineer | Adam Bellstedt | South African

    Adam was born and raised in Cape Town, South Africa. When Adam was seven, he and his family moved to New Zealand and thereafter onto Wales, UK and finally back to South Africa. Adam has studied mechatronic engineering, and computer programming and more recently completed his entry-level tickets for the yachting industry. He worked in Spain on various motor and sailing yachts in a deck and engineering capacity, where he had the opportunity to explore the Mediterranean. Following that he took some time off and moved to Costa Rica to explore and experience the country’s beauty and focus on one of his passions, photography. It was then that he decided to move to Zanzibar in Tanzania to soak up the island life. Adam thrives on the ocean where he can use his engineering skills as well as satisfy his lust for exploration.

    Guest Reviews

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