MYRA Gulet/Motor Sailer

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from 23000€ per week
28.00 m
Crew: 5
Cabins: 6
Guests: 12

Yacht
Description

Amenities
& Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

The sailing schooner Myra was designed and built by the Turkish Ege Yat yacht builders in 2003, and has been refitted in 2021/22. Myra is an extremely elegant, classic and refined, the sailing yacht Myra has a traditional vibe about her. Her exterior steel hull is an added value and a unique feature for a schooner. Her beautiful exterior is with gloss varnished bulwarks and teak deck. The interior is spacious and warm boasting fine woods panels and teak-holly inlay floors.

The salon is in the raised deck house, large ports allow ample natural light and great viewing. On the port side 2 formal dining tables seat all 12 guests with room to spare, on the starboard side a built in lounge and coffee table invite guests to relax in comfort. A flat screen TV and audio system is available for indoor entertainment. Four double guest cabins are
forward of the salon, while 2 twin guests cabins are aft of the salon.

Exterior living on charter yacht MYRA is plentiful. The aft deck offers an alfresco dining option, seating and aft facing sunbeds, shade from a Bimini cover can be provided. Additional sunbeds on the foredeck allow everyone to find a place to relax.

The sailing schooner Myra boasts generous wrap around teak decks, with high rails, the yacht is easy to walk around both at anchor and under sail.

Myra is RINA and CE certified.

 

 

Amenities & Watersports

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : Yes
  • Hammock :
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • 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 Northern Lights 10 & 22 Kw
  • Inverter :
  • Ice Maker : Yes
  • Stabilizers : No
  • Make purified drinking water? :
  • Re-usable water bottles :

3

 

 

Watersports

  • Dinghy size : 5,20
  • Dinghy hp : 60
  • Dinghy Pax : 6
  • Water Skis Adult : 2
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : 0
  • Scurfer : 0
  • Wake Board : 1
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 1
  • SU Paddle Boards : 3
  • Fishing Gear : 0
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : Yes

WATER TOYS:
-n.2 seawing
-n.3 paddles
-n.1 inflatable kayak
-n.1 platform 2m x 3m
-n.2 pair of water ski
-n. 1 Fishing Gear
-n.1 wakeboard

OTHER AMENITIES:
hairdryers (6)
Washing machine/dryer (light laundry)
Iron (1)
Bathrobes for each guest
Pillows on each bed (4)
Bathroom Amenities (Shampoo, Conditioner, Shower gel, Body Lotion)

 

 

Broker Notes

Accommodations & Specs

  • Length : 28.00 m
  • Cabins : 6
  • Guests : 12
  • Crew : 5
  • Make : Custom Built Aluminum Cutter
  • Built : 2003
  • Cruising Speed : 8
  • Fuel Consumption : 60
  • Four double guest cabins are forward of the salon, while two twin guests cabins are aft of the salon all with private bathrooms

    • Showers : 0
    • Tubs : 0
    • Wash Basins : 6
    • Heads : 0
    • Elec. Heads : 6
    • Helipad : No
    • Jacuzzi : No
    • A/C : Full

     

     

    Interior Layout

    MYRA Gulet/Motor Sailer - 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:5

    Marco Staniscia|Captain
    Born: 1969 Nation: Italian | Languages: Italian, English
    Benedetta Valentini,|Chef
    Born: 1969 | Nation: Italian

    CAPITAN: Marco Staniscia, Italian.

    Marco was born in 1969 in Termoli. His sailing career started about 20 years ago with drift sailing boats and a sailing course in Bonifacio. After 5 years of hobby sailing, he started to take part in boat deliveries from boat factories to their final home port in the Mediterranean gaining navigation experience and adapting to any kind of sailing conditions with different types of yachts. A few years later he got his first job as captain on a Tartan yacht sailing all over the Mediterranean and crossing the Atlantic Ocean to the Caribbean. He has participated in numerous races, has worked for the past 4 years in charter yachts and has accumulated about 45000 NM. After one year on board on Catamaran Genny, He is now ready and excited to join Myra as Capitan. He is responsible, has a hands-on and positive attitude and will be a great asset to the crew on board! He loves anything that has to do with the sea and enjoys traveling and getting to know new people.

    FIRST MATE: Giuseppe Marinucci, Italian
    Guiseppe is 24 years old and from Termoli in Italy. Coming from a marine family, his career began at a young age, from working at the family shipyard and marina to studying at the Nautical School. He embarked for the first time in 2016 on a tanker that traveled the Pacific Ocean, the Mediterranean Sea, and the Death Sea, and he had lived on board for 9 months. His enthusiasm grew, and he set out on a dredge from Termoli to Wales in search of a transfer ship. He works on board with great enthusiasm and a strong desire to continue traveling and meeting new and different people in order to broaden his knowledge. He aspires to be a Capitan one day and is well on his way.

    CHEF: Benedetta Valentini, Italian.
    Benedetta is a young old Italian chef who, despite her age, has demonstrated the necessary characteristics and aptitudes to face the huge role that has been given to her. Despite her age, Benedetta has shown the right qualities and aptitudes to tackle the great role. She is, in point of fact, 23 years old; he has already worked in many locations throughout the world, such as France, the Caribbean, and Italy; and she has already boarded a ferry boat. Her objective is to hone her culinary skills while working on a charter boat, where she will be able to fulfill the needs of the business’s patrons while also exploring new culinary traditions from around the world. Both her enthusiasm for cooking and her passion for travel are readily apparent from her platters and the way food tastes when she prepares it.

    SECOND MATE/Stewardess: Sabina Lupo, Italian.
    Sabina is a beautiful and strong woman who began working on a yacht 6 years ago. She rebuilt her life around her hearth, and she has never left the sea since. Sabina is always at ease on board, ready to face all of the sea’s adventures and difficulties. She is genuine, astute, and sweet, just like the best friend we all want. She enjoys the sea, navigation, the sun, and breathing in fresh air. She is always willing to assist her crew and takes care to assist her guests in the water. She is an excellent tender driver who is eager to begin the new adventure!

    STEWARDESS/ ANNA GIORNETA

    Anna is fantastic at providing service to her passengers on board; she does always so with a grin on her face and is very attentive. She is always available to refill your drink, give your pillow a good fluffing, and do it with a smile on her face. She had prior experience working in the hospitality business, and she made the decision to switch locations this year. Being someone who has had a lifelong fascination with water, making this choice was not difficult for her.

     

     

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