FEEL THE BLUE Yacht Charter - Luxury Fully Crewed Yacht Charters

FEEL THE BLUE

from 32000€ per week
18.00 m
Crew: 5
Cabins: 5
Guests: 10

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

A luxurious charter yacht, FEEL THE BLUE is one of the newest pearls of the Sunreef Yachts Charter fleet which boasts spacious indoor and outdoor areas, an innovative design and unparalleled onboard comfort.

FEEL THE BLUE comes with 5 elegant en suite cabins designed in modern nautical décor with soft relaxing colours that can comfortably accommodate up to 10 guests. The yacht’s vast saloon and spacious cockpit create an ample semi-open lounging area combined with a stylish and functional galley. For maximum relaxation, the yacht features a remarkable front terrace and an impressive flybridge equipped with a Jacuzzi, large sun pads and a wet bar with barbecue.

With all her amenities and a professional crew of 3, FEEL THE BLUE will exceed all expectations and is an ideal choice for those seeking an unforgettable yachting experience in comfort and style.

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : 0
  • Hammock :
  • Windscoops :
  • Deck Shower : 0
  • Bimini : 0
  • Special Diets : Inq
  • Kosher :
  • BBQ : Yes
  • Dine In :
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : Inq
  • Guests Smokes :
  • Guest Pets : 0
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : Onan 19 KVA, 50Hz, 230V
  • Inverter :
  • Ice Maker : Yes
  • Stabilizers : No
  • Make purified drinking water :
  • Re-usable water bottles :

• Air conditioning
• Deck Jacuzzi

Watersports

  • Dinghy size : Williams SportJet 395
  • Dinghy hp : 92
  • Dinghy Pax :
  • Water Skis Adult : 0
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : Yes
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : Yes
  • SU Paddle Boards : Yes
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

• Tender : Grand 500 with 100hp
• 2 x Jobe Wakeboards
• Inflatable Canoe f/ 2 Persons
• Tow Banana f/ 2 Persons
• Tow Floater
• Jobe Scout Towable 3 (new)
• Jobe Towable Binar Lunar 3 (new)
• 6 x Sets of Snorkling Equipment
• 2 x Fishing Rod
• Fishing Gear
• 2 x Jobe Paddle Board
• 2 x Sets of Diving Equipment

Accommodations & Specs

  • Length : 18.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 5
  • Make : Sunreef Yachts
  • Built : 2018
  • Cruising Speed : 8
  • Fuel Consumption : 30
    • Showers : 5
    • Tubs : 0
    • Wash Basins : 5
    • Heads : 0
    • Elec. Heads : 5
    • 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:3

    Goncalo Brito|Captain
    Born: 0 Nation: Portuguese | Languages: English, Spanish, Italian, Bulgarian
    |
    Born: 0 | Nation:

    Captain – Goncalo Brito
    With the passion of sports and professional navigator, completed by his experience working at the Mediterranean as a skipper, he is lover of nautical sports.

    One of his gratest passions is to explore marina fauna during diving trips. Having PADI license, he is the person that can help you to explore the bottom of the sea. Being a good communicator and a welcome person, will be the person that can help you in everything you need on board.

    Chef – Gani Pavlov
    Originally from Bulgaria, Gani has always had a passion for cooking. After training in pastry, he worked in various restaurants, where he enhanced his culinary style and skills over the years. He also completed a course at the International Academy of Italian Cuisine in Lucca and continued to combine flavors in his own way along with new proficiencies.

    Blending his expertise in Mediterranean and Balkan cuisine, while ensuring guests delicious desserts, Gani is a versatile Chef who won’t ever run out of creativity. His catamaran charter experience, professionalism and culinary mastery will delight guests of FEEL THE BLUE.

    Deckhand – José Oliveira Monteiro
    Zeca has always been connected to the nature and the sea. After spending some time sailing on a friend’s boat, he had an opportunity to start working on board. It’s been 6 years now and he can’t imagine himself doing anything else. Being a very welcoming person, he will make the clients feel comfortable from the moment of embarkation. Always with a smile and ready to help, he is definitly a plus to FEEL THE BLUE

    Guest Reviews

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