LUCY PINK Yacht Charter - Luxury Fully Crewed Yacht Charters

LUCY PINK

from 43000€ per week
33.00 m
Crew: 5
Cabins: 5
Guests: 10
Port: Mykonos, Greece

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Amenities

  • Internet Access : Onboard WIFI
  • 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 : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 2 x 27kw kohler avr
  • Inverter :
  • Ice Maker : 300l/hour
  • Stabilizers : No
  • Make purified drinking water :
  • Re-usable water bottles :

2 main amplifier 5x150w rms and 3sub 350w rms
Video
7 TV smart led

Watersports

  • Dinghy size : Zodiac YachtLine 435
  • Dinghy hp : 50
  • Dinghy Pax :
  • Water Skis Adult : 1
  • Water Skis Kids : 0
  • Jet Skis :1
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : 0
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : 0
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 1
  • Fishing Gear : 0
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

2 x single towable tubes
1 x towable sofa tube

Accommodations & Specs

  • Length : 33.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 5
  • Make : Falcon
  • Built : 1998
  • Cruising Speed : 22
  • Fuel Consumption : 600
  • 5 cabins, all with en-suite bathrooms
    1 Master Cabin with king size bed (1.80m x 2.07m)
    1 VIP Cabin with double bed (1.55m x 2.02m)
    1 Double Cabin with double bed (1.55m x 2.02m)
    1 Double Cabin with double bed (1.52m x 2.02m)
    1 Twin Cabin with 2 single beds (0.80m x 2.02m)

    • Showers : 5
    • Tubs : 0
    • Wash Basins : 5
    • Heads : 5
    • Elec. Heads : 5
    • 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:6

    Giannis Kaltsoukalas|Captain
    Born: 0 Nation: Greek | Languages: Greek, English, Spanish
    Giannis Fragkou|Second Officer
    Born: 0 | Nation: Greek

    CAPTAIN – Giannis Kaltsoukalas
    For Giannis, a career involving the sea has always been a pursue. After finishing school, he attended the Merchant Marine Academy. Since finishing the academy he has served as second lieutenant in various shipping companies, before joining the Lucy Pink crew as Captain. Traveling the world was always one of his dreams, fueled by his passion for photography which is one of his main hobbies. His years of working internationally have given him great experience and the ability to be quick on his feet and deliver even in the most difficult circumstances. Confident and responsible, he offers safe and smooth cruising. He is Greek and speaks Greek and English.

    SECOND OFFICER – Giannis Fragkou
    Born and raised in Greece, Gianni’s love for the sea started at a very young age while spending weekends fishing on his grandfather’s boat. This love is what led him to get his speed boat operator license and continue spending his free time exploring the Greek islands, where he also took up scuba diving. Some of his other interests are also reading, classical music and remodeling classic cars. His studies in electric engineering, later gave him the chance to enter the yachting field, starting with dry dock maintenance and later becoming a part of the crew, from deckhand to now second officer. Hard working and ambitious, he strives to offer a five star experience. He speaks Greek and English.

    STEWARDESS – Stavroula Chronopoulou
    Stavrοula is new to the yachting industry, but although she has had no previous experience on yachts, she has spent many years in customer service while studying for her degree. Her degree and masters in psychology allow her to tend to guests in a unique way, by anticipating every need and having the ability to make the guests feel welcome, cared for and relaxed. She has spent time volunteering for a community mental health center and also has a lot of experience working with children on the autism spectrum. Her hobbies include cooking and swimming. Her attention to detail and caring personality ensure a quality guest experience. She is Greek and speaks Greek, English and Spanish.

    DECKHAND – Giannis Chronopoulos
    Giannis was born and raised in Greece, with university Studies in Business Administration. His hobbies include Brazilian jiu-jitsu and kitesurfing from a young age, therefore giving him a love and excellent understanding of the sea. While studying he has worked in many positions in customer service, before deciding to pursue a career in the field of yachting, performing as a deckhand, with experience on sailing yachts and catamarans as well as motor yachts. His love for the sea and excitement for his field of work have also given him the motivation to take his studies one step further by getting his speed boat operator license and also joining the GMC Maritime Training & Maritime Academy in order to get his certification as a second lieutenant. He is hard working and his experience and skills in customer service give him the ability to offer quality service. He speaks Greek, English and Spanish.

    DECKHAND – Giorgos Boubouras
    Giorgos was born and raised in Greece and his passion for the sea started at a young age when he took up sailing as a hobby. He studied as a mechanical engineer, leading to the beginning of his career in yachting as he started out with the dry dock maintenance of yachts. His love for sailing, though, quickly motivated him to join the crew and serve as deckhand on sailing yachts and motor yachts ever since for the past ten years. He is hard working and disciplined, having been in the Greek marine special forces and is quick to come up with solutions during any circumstance. He speaks Greek and English.

    CHEF – TBA

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