Estia

Yacht Description

Gallery

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:3

Andrea Marchi|Captain
Born: 0 Nation: Italian | Languages: Italian, English, French

Second-hand|Andrea Buffoni
Born: 0 | Nation: Italian

Captain Andrea Marchi is driven by a true and innate passion for sailing lasting for over 20 years. He graduated from the Technical Naval Institute of Viareggio in 1988 and obtained the qualifications of long-distance Commander and Shipbuilder.
Captain Andrea began his career aboard pleasure boats from 40 to 80 ft in the early 2000s and never left the sea again. Among his most significant experiences one cannot fail to mention an 86-ft CDM of a well-known Italian opera singer as well as a unit of a famous Italian fashion designer.
The basis for the success of Andrea is based on correct communication and listening. Among his qualities, precision and empathy are the key that helps him better manage the safety and success of the whole team.
Andrea has a profound knowledge of the Mediterranean Sea spanning from Spain to Croatia. Colloquial English knowledge

Born in 1974, Buffoni Andrea is the deckhand on board of the SX 88 Estia. Determined, hard-working and professional, Andrea’s tasks range from technical and mechanical matters to the general yacht management providing assistance to the Captain.

Serena Burzi, stewardess and cook on board of the SX 88 Estia, has been working for 17 years in the luxury industry as executive Assistant & Showroom coordinator for internationally renowned Italian fashion brands. Driven by a strong passion for sea, Serena gained extensive experience as Stewardess and Cook on board motor and sailing yachts, including a successful experience onboard the previous yacht of the Owner of Estia proving her strong interpersonal and management skills. She is a dynamic and hardworking person. Passionate about Mediterranean cuisine, she knows how to delight the guests’ palates.
Last but not less importantly, Serena has a high level of fluency in English and basic knowledge of French.

Estia

Yacht Description

Amenities

Amenities

Watersports

Watersports

Accommodations & Specs

Gallery

Sample Menu

Crew Profiles

Guest Reviews

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