JUST MARIE 2 Lagoon 78

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from 49000€ per week
23.00 m
Crew: 4
Cabins: 3
Guests: 6

Yacht
Description

Amenities
& Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

Just Marie 2 is a wonderful Seventy 8 Lagoon motor yacht that accommodate 6 guests in in 3 en-suite cabins – one spacious master cabin featuring private sitting area, his & hers closets, and a private balcony.

Two VIP cabins both feature queen berths all with private bathrooms. Her 36ft beam, provides such volume to her guests. In the fore deck is ideal for those how want to take in some sun. The space is epic!

The sundeck can also be shaded and you can just lounge the afternoon away. To the aft of the yacht is her second exterior space which can be used as a formal dining area overlooking the sea.

The third exterior area is the upper deck where you can enjoy dinner, cocktails and have a panoramic view.

 

 

Amenities & Watersports

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 :

4

 

 

Watersports

  • Dinghy size : T/T Williams Jet Tender 150 HP
  • Dinghy hp :
  • Dinghy Pax :
  • Water Skis Adult : 0
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : 0
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : No
  • 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 : Yes
  • Sea Scooters : No

T/T Williams Jet Tender 150 HP
Sea bob (1)
2 X Sea wings,
SUP (1)
KAYAK (2pax)
Wakeboard
Waterski Adults
Snorkeling Equipment
Water Carpet
Kneeboard (1)

 

 

Broker Notes

Accommodations & Specs

  • Length : 23.00 m
  • Cabins : 3
  • Guests : 6
  • Crew : 4
  • Make : Lagoon
  • Built : 2018
  • Cruising Speed : 12
  • Fuel Consumption : 80-200
  • spacious master cabin featuring private sitting area, his & hers closets, and a private balcony. Two VIP cabins both feature queen berths all with private bathrooms.

    • Showers : 3
    • Tubs : 0
    • Wash Basins : 3
    • Heads : 0
    • Elec. Heads : 3
    • Helipad : No
    • Jacuzzi : No
    • A/C : Full

     

     

    Interior Layout

    JUST MARIE 2 Lagoon 78 - Boat Interior Layout

    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:4

    Jiorgos Kourtelis|Captain
    Born: 1971 Nation: Greek | Languages: Greek, English, Albanian, Filipino, basic German
    Alekos Kontipanos|Chef
    Born: 1971 | Nation: Greek

    Captain: Jiorgos Kourtelis
    Born in 1971, Jiorgos began his sailing career when he was only 9 years old racing lasers, optimists and 4.70s.
    He became a skipper when he was around 19 years old. Since then, he has sailed extensively the Mediterranean Sea, the Bahamas, Caribbean, the west coast of Africa, Pacific coast of Central America, and has crossed the Atlantic Ocean 12 times.
    In 2001, he was decorated with the first- class medal of Honor by the Minister of Merchant Marine for his assisting role in the rescue mission of the passengers of the ferry boat Samina.
    Today, he is an extremely well-experienced sailing and motor Yacht captain. He is very adaptable, easy-going and sociable and will make your sailing vacation the trip of your life time with his adventure stories and his helpful attitude! He loves water sports, flying ultra-light airplanes and building wooden models. He speaks fluently Greek, English and basic German.

    Chef: Alekos Kontipanos
    Alekos was born in 1975 in Athens. He has been working in the yachting industry already 20 years on private and charter yachts, sailing and motor yachts. He is a trained chef, creating wonderful dishes every day for his clients, amazing them with interesting flavors, combinations and presentations! He is very capable, adaptable and not only as a chef! But also in maintaining the yacht and helping the captain. He is quiet, hard working, talented and very responsible in his job. He concentrates on Mediterranean cuisine, but he has knowledge of Asian, Italian and French cuisine as well! He speaks Greek, Albanian and English.

    Hostess: Blerta Shaho
    Blerta is new to the yachting industry since this year. She is young, energetic and a fast learner. She studies Maritime Economics and Management and wanted to spend her summers learning more aspects of the yachting industry. She loves the sea, her new job and to socialize with her clients. She is friendly, professional, polite and attentive to her guests needs. She speaks Greek, Albanian, English and basic Italian. She loves photography and theater.

    Deckhand: Joel
    Joel, 36 years old, has been working in the yachting industry since 2006 for private and charter yachts, mostly motor yachts and luxury vessels. He is a very hard-working individual with an AB rank, and always kind, discreet and attentive to his guests’ needs.
    Languages: Filipino, English & basic Greek

     

     

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