LEVANTE Yacht Charter - Luxury Fully Crewed Yacht Charters

LEVANTE

from 59000€ per week
23.00 m
Crew: 4
Cabins: 4
Guests: 8

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 : 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 :

Watersports

  • Dinghy size : 2
  • Dinghy hp : 115 HP & 10 HP
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : 0
  • Tubes : 0
  • Scurfer : 0
  • Wake Board : 0
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 2
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

Fishing gear:
– Big • Shimano triton beast master 80/130 two speed 2m10
– Medium • Shimano tiagra 50W lrs 5’6
– Small • Yuki master boat 500 pse/160 • Shimano tyrnos 5’6 30-80lb mono 50-100lb braid • Bait • hook • pops and jigs squids etc • lines

2x Inflatable Kayaks ITWIT – Sevylor Pointer K1
2 x inflatable paddle boards (SUP) STX race 12,6, ITWIT 10,7
Inflatables: Aquaglide Rebound 12 and Aquaglide Blast

2 x Windsurfboard JP and Neil Pryde sails (Jp Australia (80) L 256cm / 8’1 54cm / 21’3 • Jp Australia (90) L 234cm / 7’8 60,5cm / 23’8 1 Short surf board • Santa cruiz 6’2)
Diving equipment for 6 people with compressor on board + stabs + regulator + tank (ONLY WITH LICENSE)

Accommodations & Specs

  • Length : 23.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : Sunreef Yachts
  • Built : 2013
  • Cruising Speed : 10
  • Fuel Consumption : 40
  • 1 Master cabin on Main Deck + ensuite + large dressing room
    1 Twin Cabin below deck + 2 pullman beds (so maximum 2 bunkbeds for 4 children) + ensuite
    2 Guest cabins below deck + ensuite (1 starboard cabin + 1 portside cabins)

    • Showers : 0
    • 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:4

    Stéphane Levieil|Captain
    Born: 1969 Nation: French | Languages: English
    French
    Damien Ritter|Chief Mate
    Born: 1969 | Nation: French

    CAPTAIN
    Stéphane Levieil

    Stéphane is a born traveller, spending almost 10 years of his childhood living in New Caledonia and West-Indies and traveling around in the Indian Ocean.
    He has built an impressive career starting over 30 years ago. He worked on a wide range of charter vessels and even participated in several famous Sailing regatta’s such as Swan Cup Porto Cervo, Les Voiles de Saint-Tropez, Antigua Race Week, etc… Stéphane’s great sense of humour and his charming smile makes him very easy approachable by guests. He takes great pride out of his work and loves to provide the guests a first class experience on board LEVANTE. When away from the ship, he loves canyoning, skydiving, (wind) surfing and scubadiving.

    CHIEF MATE
    Damien Ritter

    Damien is a jack of all trades. He has excellent egineering skills, is a competition skier, a very experienced diver and has many more skills. He even did more than 400 dives in all types of water. Damien is a hard-working and proactive person and offers an enthusiasm that blends well with the positive attitude of the entire crew. He loves to share his knowledge and to teach the guests how to wakeboard or how to dive.

    CHEF / CHIEF-STEWARDESS
    Agnès Molinari

    Agnès started working as cook / stewardess on yachts in 1994. She traded her life on board ships for a life on land. In 2004 she started her career as a school teacher and after six years, she decided to go back to where she started. Agnès is very good with kids, cooks amazing diners and loves to bake pastries. She prefers to cook her meals using products that are seasonally and locally available. Besides cooking, she loves running, reading and doing yoga.

    DECKHAND
    Xavier Forain

    Xavier is new to yachting but a perfect addition to LEVANTE’s crew. Xavier learned to multi-task through his extensive experience as manager in several hotels, restaurants and bars. That is definitely one of his strongest characteristics. Xavier is hard-working and very dedicated and he is the type of deckhand every captain wants to have on board. As a PADI dive instructor, he loves to show the guests the wonderful world underneath the water surface.

    Guest Reviews

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