KAYA GUNERI V

from 26250€ per week
39.50 m
Crew: 6
Cabins: 6
Guests: 12
Port: Bodrum, Turkey

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

Amenities

Amenities

  • Internet Access :
  • Salon Stereo : 0
  • Sat Tv : 0
  • Sun Awning : Yes
  • Hammock : 0
  • Windscoops : 0
  • Deck Shower : 0
  • Bimini : 0
  • Special Diets : Inq
  • Kosher :
  • BBQ : 0
  • Dine In :
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : Inq
  • Guests Smokes :
  • Guest Pets : 0
  • Children Ok : 0
  • Gym/Exercise :
  • Elevators :
  • Wheel Chair Access :
  • Generator :
  • Inverter :
  • Ice Maker :
  • Stabilizers :
  • Make purified drinking water :
  • Re-usable water bottles :

Satellite TV connection, Large Screen LCD TV at saloon with DVD, CD and MP3 player. HiFi music system. All cabins have LCD TV, DVD, CD and MP3 player. Toys, Backgammon and playing cards

Watersports

Watersports

  • Dinghy size :
  • Dinghy hp : 100
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : 0
  • Jet Skis :Yes
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : 0
  • Tubes : 0
  • Scurfer : 0
  • Wake Board : 0
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards :
  • Fishing Gear : 0
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs :
  • Sea Scooters :

1 Yamaha 100 hp outboard engine with mono and solo water-skies, ringo, banana. Yamaha jetski, 1 Zodiac tender with 15hp Yamaha engine, 1 canoe, fishing gear, masks, snorkels, flippers and floating rings

Accommodations & Specs

  • Length : 39.50 m
  • Cabins : 6
  • Guests : 12
  • Crew : 6
  • Make : Bodrum Shipyard
  • Built : 2009
  • Cruising Speed : 10 Knot
  • Fuel Consumption : 120
  • For up to 12 guests in 2 master cabins, 2 spacious double cabins and 2 spacious twin cabins each with private shower cubicles and toilet facilities. Fully professional marine
    air-conditioning system (cooling & heating). Safe boxes in each cabin.

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

    Interior Layout

    KAYA GUNERI V - 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:7

    Mustafa Uyan|Captain
    Born: 0 Nation: Turkish | Languages:
    |
    Born: 0 | Nation:

    Captain: Mustafa Uyan
    Mustafa was born in 1979 and since his childhood his biggest desire was working aboard yachts. At the age of 17 he took his place among the crew as deckhand’s position which was his first experience. Since then Mustafa sailed across Aegean, Mediterranean, Greek islands, Spain, Italy, Caribbeans and South America as captain and first mate. He was born in Bodrum where the majority of Turkish yachting industry comprise of. Being in this community for many years Mustafa took the chance to fulfil his duty very well as deckhand on different boats before he started his job as the captain on a 25 meter gulet. He is a professional team leader who can take on any challenges. A few of yachts he worked before deciding to join KAYA GUNERI V team are Regina, Juliette, Seranad and Primadonna. Speaks fluent English.

    Chef: Ergun Ozcelik
    Ergun used to work as a chief on a private motoryacht for three years, experienced one year at a restaurant in Mugla and kept on working aboard the yachts afterwards. He worked on Kaya Guneri IV just before cooking on Kaya Guneri V which was about 7 years ago and since then he is one of the biggest assets of the yacht. He has an eye for culinary design and he is still keen to learn creative cooking. He prepares menus according to the local culture and ingredients. Ergun is Turkish and born in 1983, in Marmaris, speaks basic English.

    Stewardess: Dilara Celik
    Dilara was born in Golcuk in 1986. Speaks advance level of English and intermediate German. After graduation from university she started teaching English and managing at private schools. Dilara is familiar with sea since her childhood as she comes from a family which worked on yachting sector. She finds very useful to have a chance to be emloyed onboard KAYA GUNERI V and she will be in charge of the service. She is ready to accommodate all the needs of guests. Also a very good hand to other crew members. She is very much into extreme sports.

    Housekeeper: Dilek Bihan
    Dilek was born in Fethiye in 1985. Speaks medium level of English. She works with pleasure to make our guests happy and feel comfortable. Dilek worked on Turkuaz, Mare Nostrum and Perla Del Mare before she started working on Kaya Guneri V. Dilek also has free lance experience on sailing yachts and catamarans.

    Deckhand: Hasan Guneri
    Hasan was born in Bodrum where he lives with his family. His educational life began with four years at Bodrum Marmara Colleges. Then he spent one year at Ball State University (International Foreign Language Programme), five years at Maltepe University Faculty of Architecture and Design Interior Architecture Department and one year at Ege Bodem Maritime Dragos (500 GT Yacht Master Programme). Hasan is a qualified and experienced master seaman. He first started to feel the passion when he was 10 with optimist sailing yachts. He is in charge of water sports what he is very much into. Speaks good level of English.

    Deckhand: Kenan Yildiz
    Kenan was born in Aydin but grown up in Bodrum. Being on the sea is his passion hence he decided to make his living from what he likes most. He is a dedicated seaman who has a considerable charter experience around Turkish coastline, Greek islands, Caribbeans, Puerto Rico, Canarian Islands, Aegean and Mediterranean Sea. Former experinces includes Tanem H, Cobra King, Deep Story (M/Y), Regina and Rox Star. He is familiar with the yacht as in the past years he worked on KAYA GUNERI V as deckhand. And now happy to rejoin the crew.

    Deckhand: Erim Cicek
    Erim was born in England. He is the youngest of the crew. Having an English mother Erim’s knowledge of English is very good. His father is working as captain for many years in Bodrum. Erim worked on different gulets in Bodrum such as Zephyria 2, Burc-u Zafer and Lorient. He is gaining experience in time and his futur plan is to become a captain like his father.

    Guest Reviews

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