ELYSIUM Yacht Charter - Luxury Fully Crewed Yacht Charters

ELYSIUM

from 27400€ per week
18.00 m
Crew: 3
Cabins: 3
Guests: 6
Port: BVI - NC,

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

This fabulous yacht offers a multitude of lounging areas topside, aft deck and on the foredeck which has an optional shade awning when needed. The master stateroom offers a king size berth with private head and stall shower. There are two VIP cabins with king berths, private ensuite heads and separate stall showers as well as a forward cabin with a twin berth, private ensuite head and wet shower. The twin cabin is accessible from the deck via a private entry and is perfect for a teen or single adult.

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : No
  • Sun Awning : Yes
  • Hammock : Yes
  • Windscoops : No
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In : Yes
  • Nude : No
  • Hairdryers : Yes
  • Port Hatches : 26
  • Crew Smokes : No
  • Guests Smokes : transom only
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 2x 13.5kva
  • Inverter : 10,000w
  • Ice Maker :
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

Sonos surround sound throughout the boat
Fly bridge with sofa and cocktail table
2 custom sun lounges and bolsters on front trampoline
2 Fatboy bean bag chairs
Watermaker
LED underwater lights
40in TV in Salon with Apple TV(available in all cabins) and Direct TV

Watersports

  • Dinghy size : 15′ Apex Deluxe – Yamaha Outboard
  • Dinghy hp : 70
  • Dinghy Pax : 8
  • Water Skis Adult : Yes
  • Water Skis Kids : No
  • Jet Skis :No
  • Wave Runners :No
  • Kneeboard : 1
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : No
  • Wake Board : 1
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : 1
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods : 2 Each
  • Deep Sea Fish : No
  • U/Water Camera : No
  • U/Water Video : No
  • Sea Bobs : No
  • Sea Scooters : No

8 passengers island sofa
1 one-person & 1 three-person round inflatable tubes
2 SUPs (carries 2 people each)
1 two person Kayak
1 Wakeboard
1 Kneeboard
1 Tandem Ski

15� AB tender with Yamaha 70 HP engine equipped with GPS
and LED underwater lights.

Accommodations & Specs

  • Length : 18.00 m
  • Cabins : 3
  • Guests : 6
  • Crew : 3
  • Make : PRIVILEGE ALLIAURA MARINE GROUP
  • Built : 2010
  • Cruising Speed : 10
  • Fuel Consumption : 4
  • Sleeps 6 guests,
    3 king size guest cabins; 1 master ensuite and 2 VIP cabins
    Private crew quarters and companion way

    Each cabin is fully equipped with a private shower, private electric head, temperature controlled A/C, TV/DVD, hairdryer and converter plugs and L’Occitane toiletries (shampoo and shower gel)

    • Showers : 3
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 3
    • Elec. Heads : 3
    • 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:2

    Matt Mullins|Captain
    Born: 1980 Nation: British | Languages: English
    Tara Phelan|Chef/Mate
    Born: 1980 | Nation: British

    Matt and Tara are an experienced energetic couple with a great sense of fun. They have a diverse range of skills above and below the water. A highly motivated, organised couple with an eye for detail and the desire to ensure their guests have the vacation they have been dreaming about.

    They love helping guests discover the amazing waters of the British Virgin Islands through snorkeling and diving. A diving instructor for 20 years, Tara enthuses about the local fish and their habitats, sharing her knowledge with guests.

    A professional chef, Tara spent two years at one of London’s top catering colleges, and 10 years working in some top restaurants and hotels in London. Wanting to travel she became a diving instructor and started exploring the world. Tara has combined her two passions: cooking and the ocean. As a result of her training, when faced with issues like food intolerance or allergies, she can quickly produce suitable alternatives. Tara loves creating new menus and experimenting with new dishes and providing her guests with a fantastic culinary experience.

    Matt is an RYA/MCA Yachtmaster with over ten years professional experience sailing the waters of Australia, BVI, Italy and the UK. He enjoys meeting new guests and dealing with challenges over the years. He loves being involved on deck and in the water, as well as exploring new places and cultures.

    Crew is fully vaccinated for Covid-19

     

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