MILK & HONEY Yacht Charter - Luxury Fully Crewed Yacht Charters

MILK & HONEY

from 98000€ per week
38.00 m
Crew: 5
Cabins: 5
Guests: 10

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Milk and Honey

Thanks to a very recent and complete upgrade, the sought-after charter yacht Milk and Honey is better than ever. Solidly built by the premier yard of Palmer Johnson and beautifully maintained, she accommodates ten guests in five staterooms.

Exceptionally large for her length, this sleek 125-foot, tri-deck yacht offers the volume and space of a 150-footer. Among the abundance of indoor and outdoor spaces is the sun deck, with a spa pool, bar, and wicker settees. Also on this deck are oversized lounge chairs that adjust to face the sun or shade and can convert to sun pads. One level down, on the boat deck, there�s a large table for dining under the stars. Meals are also served on the main deck, either in the formal dining salon or in the soft breeze on the aft deck.

Throughout the interior, serene colors and supple fabrics complement such rich woods as cherry, mahogany, burled olive, and inlaid black walnut. The main salon, with a long, curving settee and chairs, has a full bar as well as a large high-definition 3DTV and a state-of-the-art sound system.

The full-beam master suite on the main deck encompasses a private office, large stateroom with centerline king-size bed, and his-and-her vanities and WC�s connecting to a central steam shower and tub room. Three queen staterooms and one twin stateroom, all ensuite, are located on the lower deck.

As would be expected on a yacht of this caliber, no detail has been overlooked, including zero-speed stabilizers to ensure guests are always comfortable as well as expertly looked after by a polished crew of 7.

Please view MILK & HONEY’s beautiful broker-friendly video: https://youtu.be/Kldxb8B1DjI

Amenities

  • Internet Access :
  • Salon Stereo : Yes
  • Sat Tv : Yes
  • Sun Awning : Yes
  • Hammock :
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In :
  • Nude : Yes
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : No
  • Guests Smokes :
  • Guest Pets : 0
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 2 x 80KW Northern Lights
  • Inverter :
  • Ice Maker : yes
  • Stabilizers : AU
  • Make purified drinking water :
  • Re-usable water bottles :

Audio Visual Equipment and Deck Facilities
State of the Art Music and 3 D HDTV / Entertainment System
DVR recording system
Each stateroom can watch individual movies and record shows
CD/DVD library
Assorted board games
Large Jacuzzi on Sun deck with a Textilene shade system for maximum cover
HD Satellite TV
Nintendo WII W/ lots of Video games
ZERO SPEED STABILIZERS

October 2020: With a major $1 million+ refit, MILK & HONEY’s owner spared no expense in maintaining her to the highest level. Her improvements include:
– Overhaul of generators
– QL4 complete overhaul of main engines
– New treadmill
– New upgraded bed linens and towels (Yves Delorme and Matouk)
– 5’ x 15′ floating platform
– (2) floating lounge chairs

2019 updates:
– New chairs and carpeting in the sky lounge
– New carpeting on the stairs throughout the boat
– Lots of fresh paint on the exterior
– New exterior cushions and canvas

2018 updates:
– Full interior refit
– New paint job
– New fabrics, new linens, towels and carpeting
– New cushion covers, new furniture on outside deck areas

Watersports

  • Dinghy size : Nautica
  • Dinghy hp : 200
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :No
  • Wave Runners :No
  • Kneeboard : 1
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : No
  • Wake Board : Yes
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : 2
  • SU Paddle Boards : 0
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : Yes
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : Yes

Tenders & Toys
28′ Regulator guest tender with 2x 300 hp 4 stroke Yamaha Outboards, fresh water shower, head, radar, gps plotter, auto pilot, fish finder, sound system, VHF, and easy water access via ladder, swim platform and transom door.
20’ Nautica RIB Inflatable with a 200 hp Yamaha 4 stroke completely refurbished
(2) underwater Sea Scooters
Large Heated deck Jacuzzi
(2) two man Kayaks
(2) Standup paddle boards
Snorkel equipment
Waterskis (adults and children’s)
Kneeboard
Tubes
(2) bikes
Beach party equipment
Underwater camera
Swimming mats and floats
Fishing gear
Exercise equipment
BBQ on deck
Beach games
Boarding ladder
Rendezvous diving only
Crew is happy to purchase any water toys on request

Accommodations & Specs

  • Length : 38.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 5
  • Make : Palmer Johnson
  • Built : 2003
  • Cruising Speed : 11.5
  • Fuel Consumption : 75
  • Five Staterooms:
    MILK & HONEY CAN ACCOMMODATE 5 COUPLES IN 5 DOUBLE ROOMS (2 KINGS AND 3 QUEENS).

    MILK & HONEY has five staterooms. Full width Master on the main deck and four staterooms midships below.

    1st: Master Stateroom, Full beam on the main deck King size bed, amenities include a private office, ensuite his and hers bathroom with steam shower and jacuzzi tub. 3 D HDTV/BluRay DVD/ iPod Music system

    2nd : Guest Stateroom, below, midship: Queen bed, HDTV/ BluRay DVD / iPod Music system, ensuite bath with shower

    3rd: Guest Stateroom, below deck, midship: Queen bed ,HDTV / BluRay DVD / iPod Music system, ensuite bath with shower

    4th: Guest Stateroom, below deck, Queen beds, HDTV / BluRay DVD/ iPod Music system, ensuite bath with shower

    5th: Guest Stateroom, below deck, Twin bed, HDTV / BluRay DVD / iPod Music system, ensuite bath with shower. NOTE:THE TWIN BEDS CAN BE CONVERTED TO A KING BED, ALLOWING FOR 5 DOUBLE STATEROOMS.

     

    • Showers : 5
    • Tubs : 1
    • Wash Basins : 5
    • Heads : 5
    • Elec. Heads : 0
    • Helipad : No
    • Jacuzzi : Yes
    • A/C : Full

    Interior Layout

    MILK & HONEY - 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

    Tom Miller|Captain
    Born: 0 Nation: American | Languages: English
    |
    Born: 0 | Nation:

    CAPTAIN Tom Miller |American
    Captain Tom’s focus is on giving the highest standard of hospitality to guests to help create great itineraries and trips producing lifetime experiences and trusted relationships. Tom has a friendly, can-do attitude, and he has wealth of knowledge of cruising areas. Tom strives to provide a five-star charter experience for all guests onboard MILK & HONEY. Tom has previously held captain positions on M/Y ROCHADE 156’ Delta, M/Y SILVER LINING 164’ Christensen, M/Y 10, 151’ Delta, and S/Y AVALON 108’ Ron Holland Ketch, among many others.

    CHEF Chris Tsardounis | American
    As chef onboard MILK & HONEY, Chef Chris Tsardounis brings a wealth of culinary experiences and talents. He started his career as Sous Chef and then Executive Chef at two of Todd English’s restaurants in Boston and progressing to Barbara Lynch’s No 9 Park Street in Boston, and Sous Chef at YOLO in downtown Fort Lauderdale. From a yachting perspective, Chef Chris has previously held the position of Head Chef on M/Y UTOPIA IV and M/Y TAKE FIVE.

    CHIEF STEWARDESS Nicole Fowler |American
    As Chief Stewardess on MILK & HONEY, Nicole brings a wealth of experience from positions on both charter and private yachts including housekeeping, table design, bartending, provisioning, and theme parties. She has excellent time management skills and has a poised and positive attitude while meeting the high demands of charter clients. Nicole is creative, flexible, energetic, and hardworking.

    ENGINEER Mandy Favata |American
    Mandy has held positions on 143’ M/Y STARSHIP (engineer); 185’ M/Y STARSHIP (2nd engineer/deckhand); 148’ BELLA (2nd engineer); 125’ M/Y ARIADNE (2nd engineer); 118’ ARTHUR’S WAY (chief stewardess); 94’ M/Y KENTUCKY BELLE (mate/engineer); and 70’ LUMAR ((mate/engineer). A vibrant, positive, and creative person, Mandy loves to be part of a team. She carries a big stick as a female engineer in a predominately male field. Not only skilled in all yacht systems and maintenance, Mandy’s background also includes customer service, bartending, tender driving, and hospitality.

    2ND STEWARDESS Brittany Bates |American
    Brittany grew up on the beach and has been on and around boats her entire life. She has held several stewardess positions on a variety of yachts ranging from 100’ to 200’ including M/Y LIBERTAS 39m CRN, M/Y CHOSEN ONE 36m Intermarine, M/Y SOMETHING SOUTHERN 34m Westport, M/Y BEACHFRONT 34m Hargrave, and M/Y MERIDIAN 62m Icon. She strives to create a unique and memorable charter experience to guests onboard MILK & HONEY. Her skills include housekeeping and provisioning, Silver Service, interior detailing, wine and cocktail service. She enjoys an active lifestyle including dancing, surfing, running/hiking, and yoga.

    MATE Gordon Pierce |American
    Gordon has 8 ½ years of service in the yachting industry including positions on M/Y SIMA 30m (mate/relief skipper); M/Y EBONY SHINE 76m (bosun;) M/Y LADY LOLA 60m(deckhand); and M/Y CAKEWALK 85m (water-sports deckhand). His skills range from tender driving for all types of water sports to extensive deck department knowledge including maintenance and repair. He is a confident deck team leader. Gordon is fully competent, energetic, and enthusiastic team player which comes across to MILK & HONEY’s guests the minute they walk onboard.

    DECKHAND Ryan Fullerton |American
    Ryan is strong when it comes to safety given his experience as a lifeguard, firefighter/paramedic, and working in marine safety. Prior to entering the yachting industry, Ryan was a member of the military police in the United States Army Reserve. He’s quick on his feet, able to anticipate needs, and be ready to assist guests with any request.

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