Giraud

from 180000€ per week
40.00 m
Crew: 5
Cabins: 5
Guests: 11

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

Profile

Amenities

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : Yes
  • 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 : No
  • Children Ok : Yes
  • Gym/Exercise : Yes
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 2 x 70kW Kohler diesel genera
  • Inverter :
  • Ice Maker :
  • Stabilizers : Anchor
  • Make purified drinking water :
  • Re-usable water bottles :

INTERIOR AMENITIES
Toiletries by Molton Brown
Hair Dryers in each cabin and 2 straighteners (master and VIP) .
Bathrobes & Slippers – 2 pairs in every cabin.
Safe in each cabin except twins.

Audio Visual Equipment:
MASTER: Dune HD 4K media players with more that 2000 movies / Sky sat tv / Apple Tv / Blue-ray / Music server / iRadio / Airplay .
VIP & GUEST CABINS: Dune HD 4K media players with more that 2000 movies / Blue-ray / Music server / iRadio / Airplay .
MAIN SALOON: Dune HD 4K media players with more that 2000 movies / Sky sat tv / Blue-ray / Music server / iRadio / Airplay .
SKY LOUNGE: Dune HD 4K media players with more that 2000 movies / Blue-ray / Music server / iRadio / Airplay / PS4 .
SUNDECK: Dune HD 4K media players with more that 2000 movies / Apple Tv / Blue-ray / Music server / iRadio / Airplay / Karaoke / Movie projector .

Gym equipment:
Dumbbells
Kettlebells
Skipping rope
Mats

Watersports

Watersports

  • Dinghy size : Novurania Equator 5.7 m-
  • Dinghy hp : – Volvo 5, 220 Hp
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :Yes
  • Wave Runners :Yes
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : Yes
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : Yes
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : No

Tender Novurania Equator 5.7m (Volvo 5, 220 Hp)
2 x 5S Seabobs
Sea Doo GTR 215
Seadoo Spark 60hp 2 seater
6m Water slide
2 x Wakeboard
1 Kayak
3 x Stand up paddle
2 Tubes
Snorkelling gear (masks/fins etc.)
3 fishing rods and tackle
Combo/mono water skis
Certified RYA Training Centre

Compressor and dive tanks on board for RDV diving only.

Accommodations & Specs

  • Length : 40.00 m
  • Cabins : 5
  • Guests : 11
  • Crew : 5
  • Make : Admiral Marine
  • Built : 2013
  • Cruising Speed : 14 knots
  • Fuel Consumption : 220
  • 11 guests in 5 cabins (Pullman bed in one guest cabin)

    OWNER’S STATEROOM, STUDY & BATHROOM (Main deck)
    Owner cabin with king sized bed, bedside tables, vanity unit with pouf, comfortable armchair. A walk-in closet with hanging, shelves, drawers and a safe. ensuite with two hand basins, mirror, shower, bidet, WC.
    Separate Owners study with desk and seating.

    4 GUEST STATEROOMS & BATHROOMS (Lower deck)
    2 x VIP cabins with queen sized beds, bedside tables, desk with drawers, pouf. A walk-in closet with shelves drawers and safe box.
    1 x Guest cabins, with double bed, wardrobe, bedside table, safe box.
    1 x twin cabin with 2 single lower beds plus 1 pullman berth, wardrobe, bedside table, safe box.
    all ensuites shower rooms equipped with a hand basin, mirror, shower, WC, bidet.

    MAIN SALON & DINING AREA (Main deck)
    Main saloon is equipped with two custom sofas and two armchairs, coffee table. Dining area is fitted large dining table suitable for up to ten Guests. The entrance is from the aft deck through manually operated, dual sliding doors.

    UPPER DECK AFT
    Aft upper deck is equipped with large table which seats up to 12 guests, 2 large sofas and coffee tables.

    SKY LOUNGE (Upper deck)
    Upper saloon is equipped with 2 extra large custom sofas and 3 custom armchairs, coffee table and games table. The entrance is from the aft deck through manually operated, dual sliding doors.
    Corner bar is equipped with:
    • 1 x Ice maker (ice production: 25 kg/day, ice capacity: 6.5 kg)
    • 1 x Sink
    • 1 x Fridge

    FORE DECK
    Bow upper deck is equipped with two large sofas (6 people), coffee table, large sun pad with cushions.

    SUN DECK
    Fly bridge is equipped with the following:
    • huge sofa (ten seat)
    • 10 x armchairs
    • 2 x coffee tables/poufs
    • 1 x custom sun bed area with Jacuzzi (4 persons)
    Sun deck bar area:
    • 1 x sink
    • 1 x Fridge
    •1 x Ice maker (ice production: 25 kg/day, ice capacity: 6.5 kg)

    BED DIMENSIONS
    • Master : 2,05 x 1,80
    • Fwd guest stbd: 2,06 x 1,70
    • Fwd quest port: 2,00 x 0,83 (3 beds)
    • Aft guest stbd: 2,02 x 1,63
    • Aft guest port: 2,02 x 1,63

    • Showers : 5
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 0
    • Elec. Heads : 0
    • 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:9

    Juan Gomez|Captain
    Born: 0 Nation: Spanish | Languages: English, Spanish, Italian, Singhalese, Russian, basic French
    Emiliano Novielo|Chef
    Born: 0 | Nation: Argentinian

    CAPTAIN: Juan Gomez – Spanish
    Joined Spring 2018
    Juan was raised in Gran Canaria, giving him that built-in sense of the sea! He fell into the yachting industry some years ago and found the fast pace matched his “can do” attitude.
    Juan describes himself as a strong leader, capable of multi- tasking while maintaining high-level safety standards. Charismatic and sportive, Juan’s career path has been varied and has seen him create and manage his own wholesale distribution company for wedding dresses in Madrid as well as co-pilot the tourist sub-marine The Golden Shark based in Gran Canaria.
    Previous positions: Chief Officer M/Y Mustique (55m), First Officer S/Y Akalam (32m)
    Languages: English, Spanish, Italian, German

    FIRST OFFICER – Jeandré Fourie – South African
    This ex-professional cyclist, studied to be a civil engineer and embarked upon his (2nd) career initially in the Netherlands and later back on his home ground of Cape Town, South Africa. The glimpses he got of the sea, whilst on the saddle and from the construction sites always caught his eye and finally in 2016 Jeandré took his first steps into the yachting industry.
    With 5 successful seasons behind him, spent on yachts ranging from 27m to 67m, Jeandré has never once taken his eye off the prize and is working hard to attain the necessary qualifications needed for him to make vital progress within his field. He confesses that focus and pride make him a natural leader and his easy-going temperament make him an exemplary crew member!
    Jeandré still loves his sports and when time allows, he doesn´t miss a chance to jump on a bike or rush off for a game of squash.
    Languages: English, Dutch, Afrikaans

    CHEF: Emiliano Novielo – Argentinian
    Born in Ushuaia Argentina land of fire, Emiliano was exposed to a rich food culture from an early age. Fueled with hunger to learn and experience new dishes, he ventured on to learn the techniques and different flavors in the gastronomic world.
    Over the years he worked with many Italians all over Argentina, making him well versed in Mediterranean food and the travelling to different places taught him new techniques and new ways of cooking.
    These years of working in high-end restaurants and hotels opened Emis’ eyes to the world of yachting where he has been settled since 2013. He likes to work closely with the guests in order to produce bespoke dishes to suit their palette – creating memorable culinary experiences.
    Emi, enjoys time with his family and friends, travelling and discovering new dishes to add to his portfolio.
    Languages: Spanish, English

    CHIEF STEWARDESS: Lorrean Miranda – Filipino
    Joined Spring 2020
    Growing up in the bustling city of Manila, Lorrean searched for peace and serenity away from the busy city life. She found it when she started working in the hospitality industry, working in a 5-star luxury hotel which led her on her journey in yachting, bringing with her the dream she always had, to experience the peacefulness that the sea brings.
    Now with 12 full years of yachting experience behind her, Lorrean is not only proud of the level of service she is able to provide, but also the sea miles she has covered. She has travelled all over Asia, crossed the Baltic and Norwegian Sea to Norway, Sweden, Finland, Germany, London and even Russia.
    Lorrean’s vibrant character means she loves to be part of a team and she is ever so happy to have Carla as 2nd stewardess by her side with whom she spent 5 years with on M/Y Jade.
    Lorrean admits that travel is one of the things she loves the most. Anything from camping to climbing mountains (when she was younger), and now riding the ocean waves, cookery and reading join the list of things she likes to do.
    Languages: English
    Previous Yachts: M/Y JADE (52m), M/Y Tia Di Benti (34m)

    2ND STEWARDESS: Carla Cardeno – Filipino
    Joined Summer 2020
    Carla grew up in the beautiful islands of Samar, Leyte in the Philippines which boasts beautiful coastlines and beaches. Initially working in high end hospitality, the transition into yachting felt like the “right move” for her.
    The five years she spent on M/Y Jade, a busy charter boat, honed her skills, built her confidence, and made her a valuable crew member. It was there that Carla teamed up with Lorrean (the Giraud Chief stewardess) and the perfect partnership was formed!
    The extensive travels she experienced during this time have been invaluable and she continues to work with passion, ensuring that she takes care of the guests with utmost attention.
    Carla loves to bake, read books, and experience travel adventures.
    Previous Yachts: M/Y JADE (52m), M/Y TIA DI BENTI (34m)
    Language: English

    3RD STEWARDESS: Katya Sidorova – Russian
    Katya was born in Saint-Petersburg where she has spent the past 10 years working in high-end hospitality establishments.
    Her real love for travel and diversity brought her to yachting in 2019 where she discovered that her hard working ethos and cheery personality were of vital essence.
    In her spare time, Katya busies herself between yoga, running, reading English literature and cooking for family and friends.
    Language: Russian, English

    CHIEF ENGINEER: Nicolas Bernal Regente
    Joined Summer 2019
    Nicolas started his studies mostly because of his passion for boats, the sea and travel. He is a well-rounded engineer with excellent trouble shooting and fault-finding skills and enjoys the demanding standards that yachts require and likes to feel challenged.
    Nicolas started his yachting career in 2014 when he joined as a deckhand the 126m M/Y Octopussy.
    Previous Yachts: M/Y Belisa (34m), M/Y Wally Kokonut (30m), M/Y Semaya (31m)
    Languages: Spanish, English

    BOSUN: Nevada Smith – Sri Lankan
    Joined Spring 2019
    Nevada who hails from stunning Sri Lanka started his career in yachting on 2006 when he joined the 65m M/Y Bleu de Nimes for a refit in Istanbul, Turkey and since has been deckhand on large yachts both private and charter. Prior to this he worked 6 years for the Sri Lanka port authority. Nevada also has some hospitality experience having worked in the food and beverage department in a large hotel in Sri Lanka.
    Previous Yachts: M/Y Forever (43m), M/Y Seven Sins (52m), M/Y Anka (40m)
    Languages: English, Singhalese

    DECKHAND: Peet Taqi Smith – Sri Lankan
    Joined Spring 2019
    Peet is a carpenter by trade but also a great varnisher and spray painter, this has come in handy when working as a deckhand or bosun on large yachts. Prior to yachting Peet worked as a self- employed carpenter in his home country of Sri Lanka. When not busy Peet enjoys water sports and fishing. Previous Yachts: M/Y Dusur (54m), M/Y Boadicea (76m), M/Y Victory (54m)
    Languages: English, Singhalese

    DECKHAND Jaime Aguirre – Columbian
    Joined Spring 2021
    Jaime grew up in Colombia in the capital city of Salsa dancing and in-between the sugarcane fields and national parks of San Cipriano. As a young adult he joined the police force until he decided to explore the world and came to Spain where he started repainting houses and worked his way up in a restaurant as manager. He was introduced to the yachting industry by friends and has spent the last 3 summers on yachts in various roles. During his time off he loves to cook, share cultures, do combat sports or participate in Salsa dancing.
    Languages: Spanish, Italian and English

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