Fiorente Yacht Charter - Luxury Fully Crewed Yacht Charters

Fiorente

from 66000€ per week
36.00 m
Crew: 5
Cabins: 5
Guests: 10
Port: North Italy / South of France

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Profile

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : 0
  • Hammock :
  • Windscoops :
  • Deck Shower : 0
  • Bimini : 0
  • Special Diets : Yes
  • Kosher :
  • BBQ : 0
  • 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 : 2 x Kohler 80kw 400V50 hertz
  • Inverter :
  • Ice Maker : 2x IDROMAR
  • Stabilizers : AU
  • Make purified drinking water :
  • Re-usable water bottles :

Main salon: 4K TV 55′
Media room (main deck): TV Bang & Olufsen BeoVision11 46’
Master stateroom (lower deck): TV Bang & Olufsen BeoVision11 40’
Guest cabins (3 x lower deck, 1 x upper deck): TV Sony Slim Sony slim led edge
Control by iPad mini

Watersports

  • Dinghy size : Alson Flash 510–outboard engine Honda 4 stoke
  • Dinghy hp : 90hp
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : 0
  • Jet Skis :Yes
  • Wave Runners :0
  • Kneeboard : 0
  • 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 : 0
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

1 x tender Alson Flash 510–outboard engine Honda 4 stoke90hp
1 x Jetski Yamaha FX cruiser 1100cc
2 x paddleboard Jobe
1 x two seat kayak Bic
1 x wakeboard Jobe
1 x slalom ski Connelly
1 x doughnut (2 person)
7 x mask/snorkel/fins sets
1 x diving equipment (BC/cylinder/belt)

Accommodations & Specs

  • Length : 36.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 5
  • Make : Custom Steel Hull-USCG Inspected Vessel
  • Built : 1990
  • Cruising Speed : 12 knots
  • Fuel Consumption : 100
  • 10 guests in 5 cabins (4 staterooms on the lower deck + additional cabin on the upper deck)
    Full beam master stateroom (lower deck) with king size bed, walk in wardrobe, sofa seating area, vanity area, en suite bathroom with walk-in shower, double sink, bidet, toilet.
    Large VIP stateroom (lower deck) with queen size bed, wardrobe, vanity area, en suite bathroom with jacuzzi bath, sink, bidet, toilet.
    Port side twin cabin (lower deck) with two single beds, wardrobe, en suite bathroom with shower, sink, bidet, toilet.
    Starboard twin cabin (lower deck) with two single beds, wardrobe, en suite bathroom with shower, sink, bidet, toilet.
    An additional guest cabin is offered on the upper deck. Originally the captain’s cabin, situated behind the bridge, this cabin offers a double bed, wardrobe and shower ensuite (shower, sink, toilet)

    Main salon (main deck) with L shape sofa, table for 10
    Media room (main deck) with L shape sofa

    INTERIOR AMENITIES
    Toiletries by Hermes
    Hair Dryers
    Bathrobes & Slippers
    Safe in each cabin

    • Showers : 4
    • Tubs : 1
    • Wash Basins : 0
    • Heads : 0
    • Elec. Heads : 0
    • 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:6

    Sebastien Fleury|Captain
    Born: 0 Nation: French | Languages: English, Italian, French, Slovak, Croatian, German, Hungarian, Czech basic Spanish and Russian
    Ivan Rosa|First Officer
    Born: 0 | Nation: Italian

    CAPTAIN: Sebastien Fleury – French
    Joined Winter 2021

    Please get in touch with us to receive the most recent version of the crew profile.

    Guest Reviews

    More Details

    ×

     

    Hello!

    Click one of our contacts below to chat on WhatsApp

    ×