GINETTE Yacht Charter - Luxury Fully Crewed Yacht Charters

GINETTE

from 60000€ per week
22.00 m
Crew: 4
Cabins: 4
Guests: 8
Port: Tahiti

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Launched in 2021, Ginette is a superb Sunreef 70 sailing catamaran. Her design primarily focused on optimizing its environmental impact – with enhanced sails and solar panels on the rooftop of the flybridge – as well as comfort, promises a more responsible cruising experience and absolute luxury on board. The yacht proved herself ideal for privileged access to the Polynesian lagoons and the surrounding nature. She is the perfect solution for those who love sailing, luxury and stability on the water.

With a large living space, she can comfortably accommodate up to 8 guests in 4 sumptuous cabins. The bespoke interior is contemporary and classic with numerous velvet and brass accents. The salon features a lounging space with a large sofa and a cozy elevated reading spot – surrounded by bay windows for a 360-degree view – and transforms into a dining room.

Vast outdoor spaces with multiple relaxation areas allow you to immerse yourself in the surrounding scenery in the most exquisite way. The impressive cockpit offers plenty of space for lunch by the sea or dinner under the stars. Ginette’s flybridge boasts an open layout with generous sun pads and a large U-shaped sofa; ideal for a yoga class or a moment of peace in the sun. Finally, accessed from the main salon, the bow terrace features big sun pads, sunken lounging space, and clever diving gear storage.

Multiple water toys provide relentless entertainment for every water sport enthusiast. From diving to wandering the lagoons on a paddle, you will find a wide variety of activities to enjoy your time on Ginette Catamaran. A passionate and experienced crew completes this remarkable yacht, ensuring a memorable vacation on board.

Amenities

  • Internet Access :
  • Salon Stereo : 0
  • Sat Tv : 0
  • Sun Awning : 0
  • Hammock :
  • Windscoops :
  • Deck Shower : 0
  • 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 : No
  • Make purified drinking water :
  • Re-usable water bottles :

Watersports

  • Dinghy size : Smuggler Marine 5m
  • Dinghy hp : 90 HP
  • Dinghy Pax :
  • Water Skis Adult : 0
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : 8
  • Tubes : 0
  • Scurfer : 0
  • Wake Board : 1
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 3
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

• Tender RIB Smuggler Marine 5m with 90HP outboard
• Wake board
• Foil board
• Wing (for foiling)
• 3 x SUP
• 8 x Snorkeling set
• Dive compressor
• 2 x Kite surf gear
• 2 x Fishing gear

Accommodations & Specs

  • Length : 22.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : Sunreef Yachts
  • Built : 2020
  • Cruising Speed : 8
  • Fuel Consumption : 40
  • 1 x king bed cabin
    2 x queen bed cabin
    1 x twin convertible into queen

    • Showers : 0
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 4
    • 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:0

    Mathieu Voluer |Captain
    Born: 0 Nation: French | Languages: French, English, Portuguese
    |
    Born: 0 | Nation:

    Captain – Mathieu Voluer
    Languagues: French, English

    Passionate about the ocean from an early age, Mathieu spent his childhood on his parents’ boat.

    Due to a lack of similar program in France, he decided to pursue his studies in oceanography at the University of Hawaii before continuing with a master’s degree in environmental management. He then returned to his first passion; navigation. An opportunity for him to work on large private sailboats and discover French Polynesia, where he has been living for more than 15 years.

    Joining Ginette is for him the opportunity to combine both of his passions, the ocean and sailing.

    Chef/Hostess – Tania Casado
    Languages: Portuguese, English

    Initially graduated in psychology, Tania discovered navigation by chance. She found in a career at sea, the perfect field to combine her passion for the ocean, sailing, traveling with her hospitality and cooking skills.

    Passionate about nutrition and cooking, she is self-taught with a wonderfully curious nature, hence will offer you healthy, varied, and delicious dishes.

    Her meals inspired by the islands are made perfect with the catch of the day and the fruits and vegetables found in the local markets. Tania suggests deliciously healthy and seasonal menus inspired by her trips and her passion for cooking.

    She loves to enjoy the beauty of nature and spend time outdoors. Hiking, snorkelling, practicing yoga and acroyoga are some of her favorite activities.

    Second mate, engineer – Arthur Moallic
    Languages: English

    Accustomed to ocean crossings, he has sailed and worked on both sail and motorboats (ranging from 50 to 180 feet) to and from French Polynesia. When the opportunity presented itself, he decided to follow Mathieu on Ginette Catamaran as our second mate and engineer, to look after all our onboard systems and make sure everything works perfectly for our guests.

    Incredibly discreet and patient, it will always be a great pleasure for him to assist you with the activities of your choice, whether you are a beginner or experienced, discover hidden beaches on paddles, have fun with the wakeboard or go around a motu on the dinghy – he will always make sure you have the best time.

    He also shares a great interest for electronics and gadgets of course, so you might catch him flying his drone to get some beautiful shots of the incredible landscapes.

    Guest Reviews

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