LIR Fountaine Pajot Victoria 67

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from 27500€ per week
20.00 m
Crew: 4
Cabins: 4
Guests: 8

Yacht
Description

Amenities
& Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

S/Y LIR accommodates 8 guests, in 4 en-suite cabins and has a dedicated crew of 4. She was launched in 2014 and highly maintained since and refitted since, her interior decor is bespoke and stylish, with an open airy atmosphere, while the on-deck space is vast, ideal for relaxing and entertaining with family and friends.

She has a large fly bridge area perfect for watching the sunsets and cocktails.

She has a large array of water toys onboard for your enjoyment at sea.

 

Amenities & Watersports

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : 0
  • Hammock :
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In : Yes
  • Nude : Inq
  • Hairdryers : 0
  • Port Hatches :
  • Crew Smokes : Inq
  • Guests Smokes : outdoor areas only
  • Guest Pets : 0
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 2
  • Inverter :
  • Ice Maker : Yes
  • Stabilizers : No
  • Make purified drinking water? :
  • Re-usable water bottles :

32

 

Watersports

  • Dinghy size : Caribe 4,00 Meters
  • Dinghy hp : 50
  • Dinghy Pax : 6
  • Water Skis Adult : Yes
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 1
  • Windsurfer : 0
  • Snorkel Gear : 8
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : 1
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : Yes
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods : 2
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

Charter yacht LIR has a range of extras and amenities including the following:
~
Caribe 4 meters with a Honda 50 hp
Jobe wakeboard
Jobe kneeboard
Jobe set of waterskis
Jobe Adult lifejackets
Jobe Infant Lifejackets
Jobe kickflip Inflatable tube for towing (2 seater)
Jobe hydra inflatable tube for towing (solo rider)
Inflatable platforms (both 4m x 1m, can be tied to make 2m x 4m or 8m x 1m as part of an obstacle course)
Itiwit inflatable paddle boards (1×10′ and 1×11′)
Masks and snorkel sets
~Sets of Cressie fins (4x S-M. 4x M-L. 4x L-XL)
Aqua Lung BCDs (1x small and 3xmedium and 1xlarge
Oceanic BCD (M)
~Seaquest BCD (XS)
Shorty wetsuits (1x XS, 1x M, 3x L 2x XL, 1x XXXL)
5mm full scuba wetsuits
Aqualung (1x XS, 3x S. 4x M, 3x L)
~3mm full surf wetsuits –
West (3x L)
Dive tanks (6x aluminum 12L, 2x steel 12L, 1x Steel 15L)
Regulator sets (4x Aqualung, 3x Scubapro)
Emergency DAN O2 oxygen kits
Hobie kayak (2 seater)
Trampoline beanbags
Lounge beanbags
Trolling fishing rods (with Okuna multiplier reel)
Spinning fishing rods (with Shimano and Penn single spool reels)
Optional full bimini cover for the top deck and enclosure for the cockpit if required

 

Broker Notes

Accommodations & Specs

  • Length : 20.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : FOUNTAINE PAJOT
  • Built : 2014
  • Cruising Speed : 8
  • Fuel Consumption : 40
  • Owner’s cabin: With a King Sized central bed, the owner’s suite is for guests who wish to make the most of luxury on their sailing vacation. With large storage capacity from cupboards to shelving guests have everything they need in their cabin. Within, the Owners Suite there is a saloon area with a sofa, a large wardrobe and a desk with bookshelves.

    Aft Starboard: The Double Cabin with a queen size island bed (space on both sides) comes with an en suite bathroom accessed via a private wooden door, with a full length mirror mounted on it, in the aft companionway, with a modern shower unit and electric flush toilet. There is plenty of storage with cupboards and a wardrobe.

    Mid Starboard: The double cabin, accessed via a secure wooden door with a full length mirror from the front passageway, fitted with a queen size bed comes with an en suite modern bathroom with a shower unit and electric flush toilet. There is plenty of storage with large space under the bed and cupboards around the cabin and a wardrobe.

    Forward Starboard: The double cabin, accessed via a secure wooden door with a full length mirror from the front passageway, fitted with a queen size bed comes with an en suite modern bathroom with shower and electric toilet. There is plenty of storage with large space under the bed and cupboards around the cabin and a wardrobe. All cabins are equipped with blinds and mosquito nets on their portholes and they have power sockets to recharge the guests’ electrical appliances such as cameras, cell phones, tablets or laptops, and of course all cabins are fully air conditioned. The Forward and Mid Starboard Cabins share a common staircase for access and the Aft Starboard Cabin has its own private access.

    • Showers : 4
    • Tubs : 0
    • Wash Basins : 4
    • Heads : 0
    • Elec. Heads : 4
    • Helipad : No
    • Jacuzzi : No
    • A/C : Full

     

    Interior Layout

    LIR Fountaine Pajot Victoria 67 - 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

    Darragh McCarthy|Captain
    Born: 0 Nation: Irish | Languages: English, Dutch, French, Portuguese
    Thomas van der Giessen|Chef
    Born: 0 | Nation: French/Dutch

    Darragh McCarthy: Captain
    Darragh has sailed professionally for more than 12 years so brings with him a wealth of knowledge and experience. With more than 150,000 miles notched up you can be certain that your Captain will ensure that you have the best possible experience during your time on Lir. Darragh has spent a considerable amount of time in the Mediterranean (plus areas such as Thailand and Mexico)

    Thomas van der Giessen: chef
    Thomas is a French/Dutch national, with an insatiable passion for fine cuisine and yachting combined. Professionally trained he enjoys creating delectable menus with European and Asian flair. Using fresh and locally sourced ingredients where possible, he amazes his guests with stunning plates of unforgettable meals. At 26 years of age, he is a keen and enthusiastic individual with an undeniable love for cooking, sailing, active sports, and travel.

    Marina GenisioPak-Poy Stewardess
    Marina will be a welcome addition to team Lir in 2022. Growing up in the Great Barrier Reef in Australia, Marina spent her childhood swimming, kayaking and scuba diving so this is the perfect industry for Marina to allow her to continue her passion. Marina has both lived and worked in a variety of different countries and can converse in many languages. You will see that Marina is equally as comfortable preparing you your favorite cocktail as she is climbing the rigging as required.

    Daniel Yelseth: Deckhand
    Daniel is a fantastic 4th crew member with Team Lir. He is a young and energetic individual from South Africa and he joined the yachting industry about one year ago. With his experience in fishing, kite-surfing and fire spinning you can be sure that guests can enjoy some exciting and unique opportunities. Daniel also has personal training knowledge so if you are looking for a quick work out on deck before breakfast then be sure to let Daniel know. Being a keen photographer also has it’s advantages if guests are looking for great photo’s to show friends and family back home how amazing their trip was. He speaks native English and basic Portuguese.

     

    Guest Reviews

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