NEYINA

from 20000€ per week
23.00 m
Crew: 3
Cabins: 3
Guests: 6

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

NEYINA, launched in 2015, is the fifth CNB 76 of her generation. Thanks to the first-rate seaworthiness qualities of her hull and her simple, efficient deck layout, she provides safe and pleasant cruising.
Created by Jean Marc Piaton, this is an elegant and functional sailboat with some clever innovations: the saloon is spacious and light, the dining table unfolds to form coffee tables and offers a splendid panoramic view, even when seated.

Made to offer the ultimate private lifestyle yacht charter holidays, she can welcome up to 6 guests in 3 luxury appointed en-suite cabins : one bright and large Master, favoring privacy in the cabin, with the queen bed on the opposite site of the entrance; a double cabin convertible into twin beds; a bunk-bedded cabin with the lower bed convertible into a double bed.

Her racing shape and incredible comfort during sailing promise delightful cruises in the Mediterranean.

Amenities

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : No
  • Sun Awning : Yes
  • Hammock :
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : No
  • Dine In : yes
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches : Yes
  • Crew Smokes : No
  • Guests Smokes : on the deck
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 17,5 Kwa
  • Inverter : Yes
  • Ice Maker :
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

Wireless speakers
Saloon : 40″ flat screen TV, DVD and MP3 players, Apple TV
Master cabin : 34″ flat screen TV, DVD and MP3 players, Apple TV
Speakers connected to lounge HIFI set, in the saloon and the cockpit

Winecooler
Icemaker & watermaker

Watersports

Watersports

  • Dinghy size : 3,85 m Williams Turbo Jet
  • Dinghy hp : 100
  • Dinghy Pax : 6
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :No
  • Wave Runners :No
  • Kneeboard : No
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : No
  • Scurfer : No
  • Wake Board : No
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : No
  • SU Paddle Boards : Yes
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : No
  • U/Water Video : No
  • Sea Bobs : No
  • Sea Scooters : No

3,85 m Williams Turbo Jet Tender 100hp
Sublue Underwater Scooter
Family sailing dinghy TIWAL 2LWaterskies for children and adults
2 paddle boards
Towing tube
Snorkeling and fishing gears
Beach games

Deck shower and swim platform, bimini and sun awning, sun bathing cushions, beach towels.
Fridge for drinks in the cockpit – Free service for guests.

Accommodations & Specs

  • Length : 23.00 m
  • Cabins : 3
  • Guests : 6
  • Crew : 3
  • Make : CNB Bordeaux
  • Built : 2015
  • Cruising Speed : 8
  • Fuel Consumption : 30
  • NEYINA offers 1 Master cabin (queen size bed 1,6 X 2 m), 1 double VIP cabin with queen size bed which can turn into 2 twin beds and 1 bunk-bedded cabin (the lower bed can turn in a double bed 1,4 X 2 m but this cabin is nonetheless for children or teenagers only ).
    Master and VIP cabins are with en-suite bathroom and separated head. In the bathroom of the bunk cabin, the head and shower are not separated.
    All cabins have: A/C with private control, plugs 220V, hair dryer and plug for shaver, USB plugs.
    Master cabin : 34″ flat screen TV, DVD and MP3 players, Apple TV
    2 safe boxes available in the Master and the VIP cabins

    • Showers : 3
    • Tubs : 0
    • Wash Basins : 3
    • Heads : 3
    • Elec. Heads : 3
    • 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:3

    Edouard DURIEZ|Captain
    Born: 0 Nation: French | Languages: French, English, Spanish, Portuguese
    Diane BARROS |Chef/Hostess
    Born: 0 | Nation: French

    CAPTAIN: Edouard DURIEZ
    French
    32 old
    Master 500, MCA Commercially endorsed
    Languages spoken: French, English,

    Edouard began sailing with his parents when he was a child.
    He enjoyed it so much that he decided to make his passion into a profession.

    He soon gained his qualifications and began working on different types of sailings yacht.
    Since then, he has worked both as captain and deckhand on sailing yachts. He previously was running 82 Swan called Kallima.

    His qualifications and experiences in yacht maintenance along with a passion for sailing make him the perfect captain.
    He has completed a number of races such as the ROLEX CUP in Sardinia, VOILE DE ST TROPEZ aboard Kallima. And a crossed the Atlantic many times.

    CHEF / STEWARDESS: Diane BARROS
    French
    31 old
    STCW 95 – Medical eng1
    Languages: French, English, Spanish & Portuguese

    Diane welcomes guests aboard with healthy menus and adventurous flavors.
    She especially enjoys incorporating fresh local ingredients into the dishes she creates.
    She is pleased to adapt her culinary to guest’s tastes or restrictions dietary.

    Diane began her career in fine restaurants in France and as private chef for different families in French basque country.

    Delighting guests with her cuisine aboard allows her to combine her 2 passions which are culinary and travel.

    Diane brings her sense of adventure and discovery to each guest’s culinary experience.

    DECKHAND: Details to come

     

    Guest Reviews

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