ICEBERG Yacht Charter - Luxury Fully Crewed Yacht Charters

ICEBERG

from 55000€ per week
33.00 m
Crew: 3
Cabins: 3
Guests: 6

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

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Details

Yacht Description

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 : Anchor/Underway
  • Make purified drinking water :
  • Re-usable water bottles :

Apple TV in Master cabin, VIP cabin and salon
DirectTV available in the USA & Bahamas
SONOS audio system in Master cabin, salon, aft deck and flybridge
Internet via VSAT or Cellular 5G

Watersports

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

Tenders & Toys:
18′ Novurania with twin Suzuki 60’s
2 x 1800hp super charge jet skis
2 x Seabobs
2 x single-seated kayaks
2 x SUP boards
6 x Snorkeling gear
3 x E-foil Lift
Wakeboards
Tubes
Jet ski dock
4 x Segway Ninebot scooters for shore excursions
Peloton Pro with swivel screen including on demand classes for cycling, weights, yoga and meditation.
Max Pro cable weight system (5-300 lbs resistance)
Weight bench
TRX
Yoga props

Accommodations & Specs

  • Length : 33.00 m
  • Cabins : 3
  • Guests : 6
  • Crew : 3
  • Make : Custom
  • Built : 2014
  • Cruising Speed : 12
  • Fuel Consumption : 20-22
  • Iceberg offers a warm and welcoming family style environment. A great first time charterer or sailing client that might easily be converted to a motor yacht of similar atmosphere aboard, thanks to this wonderful crew and unique yacht.

    Three comfortable staterooms located on the lower deck accommodating up to 6 guests. An impressive Owner stateroom forward features a King bed, generous lounge area and ensuite bathroom with shower. There is a settee/ work station for charting or crew rest within the guest foyer. Amidship to port is the Queen guests ensuite with shower and to starboard the twin with pullman. Crew and control room are furthest aft in this passageway.

    The Isinglass enclosed flybridge offers not only protection from inclement weather yet continues the feel of being outdoors with a huge lounge which converts to seating if needed. Beautiful teak floors warm up this urban beauty, transforming this area to one of the most inviting spaces aboard. The aft section is fully complete with space for yoga, a workout bench and Peloton.

    Furthest aft on the maindeck there is a large open area which easily transforms to ‘sea level’ seating, provides ample space for access to all of the toys, a great fishing platform as well as dive center. Don’t forget to head to the foredeck for sunset or sunrise views in comfort stretched out on the trampoline. This is where you might just feel like you are sailing!

    • Showers : 3
    • Tubs : 0
    • 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:3

    Hans-Jurgen Arndt|Captain
    Born: 0 Nation: South African | Languages: English
    Heather Hicks|Chef / Stewardess
    Born: 0 | Nation: American

    Captain | Hans-Jurgen Arndt | South African

    A sea loving explorer, Captain Hans was born in South Africa, and started his yachting career in 2012. His travels include Atlantic crossings from Africa to South and North America, Indian Ocean, Bahamas, and the Mediterranean. Raised in a coastal town, Hans grew up fishing, surfing, and sailing. Hans lives to travel, dive and embrace his love of the water. He obtained his dive instructors in Roatan, Honduras in 2020. Hans is constantly learning and gaining new skills whether it be towards certifications or amazing fish and diving locations. He enjoys sharing these with guests so that they can join in the fun! In his off time, he enjoys sailing, surfing, fishing, and eating at great restaurants.

    Chef / Stewardess | Heather Hicks | American

    Heather was born Martha’s Vineyard, MA and grew up on the Main rocky coast. Surrounded by the ocean growing up, Heather has a passion for things water! Prior to finding yachting, Heather accomplished her Master’s in Elementary Education, while working at a farm to table bakery. She went to the Institute for Culinary Education in New York City completing a Pastry Arts Degree, and then found yachting. With a love of the ocean and culinary it was the perfect fit. She has worked on yachts for almost 6 years and has trained further internationally in Palms, France, Bangkok, and the UK to expand her range in culinary abilities. When not in the galley, she enjoys entertaining and providing a warm guest experience inside or helping on deck. In off time, traveling and exploring is everything! She enjoys hiking, diving, swimming, paddleboarding, and finding great restaurants.

    Deckhand | Darreth Scott | South African

    As a very adventurous young South African, growing up on the East coast of South Africa, most days were spent outside – snorkeling, rock jumping, and mountain biking. It all led me to a career as a Deckhand/Watersports Instructor. I started my yachting career in March 2022, in the Mediterranean, where I worked in many places such as France, Monaco, Greece, Italy, Croatia and then made my way to the Caribbean. I have my watersports instructors’ certificate and plan on making you a pro on the water. My specialties are wakeboarding, e-foiling, slalom, skiing and of course jet skiing. I am studying towards my yacht master 200 Ton as my goal in the yachting industry in to become a Captain.

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