KNIGHT Yacht Charter - Luxury Fully Crewed Yacht Charters

KNIGHT

from 210000€ per week
50.00 m
Crew: 5
Cabins: 5
Guests: 10

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Amenities

  • Internet Access :
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : 0
  • Hammock :
  • Windscoops :
  • 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 : No
  • Children Ok : Yes
  • Gym/Exercise : Yes
  • Elevators : No
  • Wheel Chair Access : No
  • Generator :
  • Inverter :
  • Ice Maker :
  • Stabilizers : AU
  • Make purified drinking water :
  • Re-usable water bottles :

AppleTv throughout cabins, main salon and sky lounge
Audio through Sonos with Airplay, Pandora and Spotify

Pullup Bar
Free weights up to 25lbs
Bosu Ball
Bowfle interchangeable weights up to 90lbs
TRX Suspension Training
Resistance bands
Workout Bench

Watersports

  • Dinghy size : 42′ Hydrasports Custom Boat
  • Dinghy hp : 1700
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :3
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : 0
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 1
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

42′ Hydrasports Custom Boat 1700HP with Dayhead / Cabin
1 x GTX LTD Seadoos 300HP
1 x Yamaha FX-HO 2022
2 x Jet-Surf GP Pro
5 person AB Jet Tender
2 x Elliptical Boards
2 x 2 person Kayaks
1 x Paddle Board
Fishing Rods
6 x Diving sets
Snorkeling equipment
Wakeboard and Skis
Inflatable towables

Accommodations & Specs

  • Length : 50.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 5
  • Make : Heesen
  • Built : 2008
  • Cruising Speed : 14
  • Fuel Consumption : 160 @ 10 kno
  • Owner’s Suite on Main Deck forward with office area and private bath at the forward end of the cabin.
    VIP cabin on Lower Deck forward with private head on starboard.
    VIP cabin on Lower Deck aft with private head on starboard.
    Two twin cabins on Lower Deck port and starboard with private head.

    • Showers : 0
    • 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

    Dave Schiltz |Captain
    Born: 0 Nation: Australian | Languages: English, Afrikaans, Dutch, German, Flemish.
    Chef|Ingo Matens
    Born: 0 | Nation: German/Namibian

    CAPTAIN | Dave Schlitz (Australian)
    Born in Melbourne, Australia Dave followed in his sister’s footsteps into the world of yachting and now, 14 years later, he hasn’t looked back! Though Dave has worked on a number of vessels he has been with KNIGHT for many years under her previous ownerships.
    In school Dave grew up playing classic Australian sports such as Cricket, Australian Football and Skateboarding. He is a big fan of rock music and enjoys live concerts.
    Dave enjoys being out in the open waters. Some of his favorite cruising destinations are in the Eastern Med such as Croatia and Palma, Majorca.

    Fun fact: Dave was in a commercial as a child for a furniture store while singing and has appeared on TV show Deal or no Deal!

    CHEF | Ingo Martens (German/Namibian)
    Ingo was born in Namibia, South West Africa and has been in yachting for 11 years. He speaks many languages including Afrikaans, Dutch, German, English & Flemish.
    He attended culinary school in Frankfurt where he completed an internship at Arabella Sheraton (dubbed one of the Finest Hotels of the World) and has been French Culinary trained.

    In his spare time, Ingo likes to dabble in photography and fly his drone named Toby whilst in interesting locations. During a weekend of downtime, you can find him enjoying a movie marathon, listening to a variety of different music genres or attending heavy metal rock concerts.

    CHIEF STEWARDESS | Maria Finnegan (British)
    Maria is from Liverpool, UK and is the oldest of 4 siblings. Growing up, Maria trained in ballet and was a regional swim competitor. During high school and University, Maria worked in a restaurant, fine-tuning her skills of hospitality and service. After obtaining a degree in Art & Design with a focus in Buying and Merchandising, she took a role on Disney Cruise Line for an opportunity to be based abroad for a short term. She supervised the Merchandise department before venturing into yachting 6 years ago.

    Maria has spent the first half of her career in the Mediterranean and more recently has enjoyed making the jump across the pond to cruise the United States and Bahamas. With a passion for travel, Maria is keen to venture further with a new itinerary of adventure.

    STEWARDESS | Hanna Enoch (Swedish)
    Hanna was born and grew up in Gothenburg, Sweden where she studied Social Science. She is very energetic and likes to stay active. Hanna has been dancing since she was a little girl. Aside from that, she has won a 1st place at Swedish national horse jumping competition. Hanna’s love for travel brought her to the yachting industry and she is very excited to be a part of a team on board of KNIGHT. Few of her favourite places she has visited so far are London, UK and Camogli, IT.

    BOSUN | Nathan Fourie (South African)
    Nathan is originally from Rustenburg, South Africa where he previously worked on a farm and in construction. Nathan however decided to follow his passion and joined yachting industry. He likes hiking and one of his favorite places in Victoria falls in Zimbabwe. Nathan is looking forward to meeting all guests on board KNIGHT.

    MATE | Duane (South African)
    Duane was born in Knynsna, South Africa and grew up in the landlocked country of Mali, South Africa. Finding his way to the water, Duane grew up sailing, leading him to find his place in the yachting industry. Working on his Officer of the Watch credentials, he has completed 8 years of education toward his goal.

    In his spare time Duane enjoys dirt biking. One of his favorite places to have visited is Baja, California.

    DECKHAND | Matthew Holcombe (English)
    Matt was born and raised in London, UK and spent few years in Hungary as well. He studied geography and got his passion for boats from his parents, who sailed around the world. Prior to joining his crew mates on board KNIGHT, he was involved in conservation where he looked after pigs. Matt’s hobbies include coding, squash, rugby, and sports in general. He worked as security guard at Wimbledon where he met Serena Williams, Pippa and Kate Middleton and played catch with Roger Federer.

    ENGINEER | Francois Schoeman (Namibian)
    Francois is from Namibia, South West Africa and has been a commercial diver for many years before coming to yachting.
    Prior to joining yachting, Francois had his own construction business for 11 years and built his family house back home.
    Francois made the transition to yachting engineer a couple of years ago and loves exploring new places, especially in Asia and South America.

    He enjoys driving fast cars and fishing in exotic places around the world.

     

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