IPHARRA Yacht Charter - Luxury Fully Crewed Yacht Charters

IPHARRA

from 68000€ per week
31.00 m
Crew: 5
Cabins: 5
Guests: 10

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

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Details

Yacht Description

IPHARRA the 102ft super luxurious Sunreef catamaran, launched in 2010 continously impresses charter guests with her splendor and stability.

IPHARRA’s interior greets guests with a warm and romantic atmosphere. This is enhanced with the custom designed light and dark contrast of wendge and arengre woods. The combination accentuates the geometric shapes of the surrounding furniture. Beige, cream, and ivory colors subtly catch the eye bringing a balance to the soothing design features. Generous views are offered through IPHARRA’s magnificent windows stretching around the main salon area. There is adequate space for all guests to peacefully lounge.

Featuring 5 state of the art guest cabins, IPHARRA is capable of accommodating up to 10 guests comfortably. Guest staterooms include 1 Master cabin with a king size bed, 2 VIP cabins with queen size beds and 2 twin cabins. The stylish staterooms are all enhanced with Bose audio system, LCD TVs, and ensuite facilities.
A fully equipped galley provides all the essentials to cater to your charter needs; including a full size stove, fridge, dishwasher, and wine cooler. The open area is the perfect spot to enjoy the chef’s creative cooking style.

Setting sail on IPHARRA, guests have plenty of comfortable options to enrich their charter experience. The adventurous guests will find refuge on IPHARRA’s spacious flybridge. Here the navigation station is centrally located, and all maneuvering can be accomplished with her high tech hydraulic winches, bow thrusters and magic trim installed by the mast. The flybridge also is equipped with a bar, large sofa, and deck chairs providing guests the freedom to lounge in the shade or tan in the sun.

Down IPHARRA’s spiral staircase guests are welcomed with cozy oversized sofas and large dining table on the aft deck. This is the ideal venue for both dining and relaxing in luxury with up to 10 guests. As the sun sets, the LED lights on the ceiling sparkle magically in the night.

IPHARRA has a full selection of water toys for charter guests to take advantage of. Options include waterskies, sailing laser vago, 2 electric seabobs, 8 sets of diving equipment, 1 kayak and snorkeling gear. IPHARRA offers two tenders available for use as well.

Amenities

  • Internet Access :
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : 0
  • Hammock :
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Inq
  • 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 50Kw Kohler
  • Inverter :
  • Ice Maker : Yes
  • Stabilizers : No
  • Make purified drinking water :
  • Re-usable water bottles :

• Satellite TV
• 40″ LCD TV & DVD in the saloon
• BOSE HI-FI set radio & CDs in each cabin

• Large Fly bridge (55 m2) equipped with dining table Large sun awning unfold at anchor for the fly
• Roof & deck cushions
• 2 Teak armchairs
• Spacious cokpit featuring a big dining table for 12, sofa and sun pads

Watersports

  • Dinghy size : Highfield 5m
  • Dinghy hp : Honda 80 HP
  • 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 : Yes
  • Sea Scooters : No

IPHARRA is fitted with a stern Hydraulic elevator to facilitate access to the boat.
She is equipped of two tenders: a Highfield 5m with engine Honda 80 HP and a Bombard AX compact 500 with Yamaha 9.9 HP.

The Yacht carries a large variety of sea toys for all ages.

• 2 x Seabob F7
• 2 x paddle boards
• Jobe banana rider for four persons
• O’Brien Le Tube Deluxe
• Tube Screamer
• O’Brien Jumpseat 2
• O’Brien combo skis Celebrity
• JR Celebrity
• O’Brien Ace
• Wakeboard System 124
• O’Brien Surge kneeboard
• Laser Sailboat
• 2 x Rigid 2-men Kayaks
• BIC Sport Tobago

The yacht is also equipped for snorkeling, fishing and deep sea fishing.

Accommodations & Specs

  • Length : 31.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 5
  • Make : Sunreef Yachts
  • Built : 2010
  • Cruising Speed : 10
  • Fuel Consumption : 50
    • Showers : 5
    • Tubs : 0
    • Wash Basins : 5
    • Heads : 0
    • Elec. Heads : 5
    • 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:5

    Franck Ferey|Captain
    Born: 0 Nation: French | Languages: English, French, Spanish, Afrikaans
    |
    Born: 0 | Nation:

    CAPTAIN: Franck FEREY
    French
    STCW95, CGO, medical 3, PCMM
    Franck has a wealth of experience sailing the Seven Seas of the world for the past 18 years.
    Languages: French, Basic English

    Co-skipper on Tokio and Mari Cha IV, he was first mate on board Geronimo with Olivier de Kersauson when they broke the record of the round the World Jules Vernes Trophy in 2004.
    Steeped in the culture of racing sailing yachts, Franck is equally comfortable in command of sophisticated charter yachts and continued his career as Skipper of very popular charter yachts such as Django Too, Rose of Jericho and the classic Tuiga, flagship of the Monaco Yacht Club.
    Then in 2014 joined IPHARRA.
    He looks forward to sharing his extensive knowledge of the best anchorages and
    sailing grounds of the Caribbean and the Mediterranean. Franck is committed to safety and will enjoy taking you to a new thrilling experience on board this splendid catamaran.

    CHEF: Sam AMAR
    Seychellois
    Languages: French

    Sam is an experienced professional with extensive background in both restaurants and yachting. He is extremely motivated to constantly develop his skills and grow professionally which makes him confident in preparing a broad variety of meals from various cuisines – Thai, Mediterranean, Middle East, French, Fusion, Creole, you name it.

    Sam always comes up with interesting ideas for the guests, combining flavours and textures of the available local ingredients. His extensive knowledge of food and beverages helps him to commit to his true passion – creation of show-stopping dishes. Attention to detail combined with excellent communication skills help him to satisfy every gourmet on board.

    CHIEF – STEWARDESS: Danielle KAROUBI
    French/Swiss
    STCW 95: PSSR, PST, FF, 1st Aid
    Hotel and Management Diploma
    Languages : Italian-French mother tongs / Fluent in English and in Spanish / Small German

    After graduated at the Tourism and Management School in Switzerland, Danielle has been working all over the world.
    From 2011 Danielle did enjoy working onboard several Motor and Sail yachts, first as a Stew, and then also as a cook.
    She brings experience of busy professional charter and private boats, and she is very capable in all aspects of table service, bartending and general housekeeping.
    She has also worked as 2nd Stewardess onboard motor yachts (Askari 140’, Latitute 165’, Gloria Maris 140’) and catamarans and monohull (Aroa & Kaveka 44’, Oya 100’) in French Polynesia. She has also crossed Atlantic Sea several times. Danielle is aboard Ipharra since 2014.
    In her prior career in hospitality management in 5 Stars Hotels in French Polynesia and Costa Rica, and
    event Management in South Africa for the World Cup, she brings knowledge from all over the world. Smiling and enthusiastic she really enjoys her job and provides a high-quality service aboard.

    STEWARDESS: Mignon TEWSON
    French
    Languages : French

    Mignon has been in the hospitality industry for 8 years, working in different destinations and in various positions – as bartender, waitress, restaurant manager and recently as a Stewardess on board yachts.

    Her skills palette is very wide – she is a trained masseuse, an experienced yoga instructor and a qualified nurse so the guests on board can be sure that they are in more than safe hands. As a Stewardess, her professional skills include table and flower arrangement, tray & buffet service, bartending as well as interior detailing.

    Mignon is a hard-worker and performs her duties as best as possible. Considerate, committed and full of enthusiasm, she always cheers everyone up with her smile.

    DECK-HAND: Arnaud KANGAMBEGA
    French
    STCW 95 – 750 KW Mechanic degree
    Languages: French, Fluent English and Spanish

    Arnaud has 4 years of experience in the yachting industry
    He first worked in French Riviera shipyards as Mechanic, then as Mechanic/Deck-hand in Tunisia aboard Princess Sany 36m and in Urugay aboard a Mangusta 30m.
    In addition of yachts and mechanics, he likes fishing and rugby.

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