NOMAD Lagoon 52

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from 18500€ per week
15.00 m
Crew: 3
Cabins: 6
Guests: 12

Yacht
Description

Amenities
& Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

S/Y NOMAD is 2019 built Lagoon 52. With its diamond-shaped vertical bows, beveled hulls, its as if levitated deckhouse and tall rig, NOMAD is no ordinary catamaran, but its originality goes a great deal further than just its “outer” appearance, or even its interior layout. Superior in terms of elegance, comfort, safety, user friendliness and, it goes without saying, performance under sail.

LUXURIOUS AND CONTEMPORARY with soft shades for a harmonious interior continuous horizontal and fluent lines give the interior open and generous spaces continuity between exterior and interior life, a slender exterior design for a boat with a strong character. The saloon encompasses the lounge and dining table to starboard, a large galley in U shape on port side the chart table in the middle, facing out to sea, the “U” galley is equipped with large hot plates, large work space and plenty of storage the circulation in the salon is optimized, between the lounge and the galley, all the cabins have large double beds, storage space in keeping with the offshore sailing program of the boat and, of course, an en-suite bathroom with separate shower, the cabins have incomparable natural lighting thanks to the fixed hull windows, together with excellent ventilation thanks to the deck hatches and portholes that open out to the hull-side or to the cockpit.

“In the eyes of an eight-year-old, the most wonderful thing about Lake Michigan was grandpa’s boat. Sailing was a love of his and I was a glad participant. A particularly rare treat was spending the night on the boat, gently being rocked to sleep by the bobbing waves and steady clanking of metal against mast. My grandpa tried to show me the Milky Way, directing my eyes by way of the North Star. He told us the meaning of the boat’s name, a word that sounded funny at the time. “Nomad,” he said, “is the word for a wanderer, a drifting, homeless traveler.” Feeling like the darkened sky could swallow me up in seconds, under the stars, I felt the same.” by Ravi Zacharias Ministries.

 

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 : Inq
  • Kosher :
  • BBQ : Yes
  • Dine In :
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : Inq
  • Guests Smokes :
  • Guest Pets : 0
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator :
  • Inverter :
  • Ice Maker : Yes
  • Stabilizers : No
  • Make purified drinking water? :
  • Re-usable water bottles :

26

 

Watersports

  • Dinghy size : T/T 3.90
  • Dinghy hp : 50hp
  • Dinghy Pax : 6
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : Yes
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : Yes
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

Highfield tender 3,90 with 50 HP outboard
Water skis (chilldren & adults)
Monoski (chilldren & adults)
2 x SUP
Kayak for 2 pax
Inflatable towables
Multiboard
Wakeboard
Snorkelling gear
Fishing gear
Inflatable platform
baby life jackets

 

Broker Notes

Accommodations & Specs

  • Length : 15.00 m
  • Cabins : 6
  • Guests : 12
  • Crew : 3
  • Make : Lagoon
  • Built : 2019
  • Cruising Speed : 7
  • Fuel Consumption : 25
  • 5 Queen bed cabins with ensuite bathroom
    1 cabin with up and down bunk beds

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

     

    Interior Layout

    NOMAD Lagoon 52 - 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:3

    Piotr Szafranski|Captain
    Born: 1989 Nation: Polish | Languages: Polish (native), English (fluent), Dutch and German (intermediate), Greek
    Charalampos Katsianis|Chef
    Born: 1989 | Nation: Greek

    Captain: Piotr Szafranski

    Piotr, born in 1989, is from Poland and grew up in the southwest in the mountains of Lower Silesia. As a teenager, he was into mountain biking and alpine skiing – then, he took to sailing in his early twenties. During this time, he attended the Warsaw School of Economics and earned his BSC in Finance and Accounting. He continued on to graduate with his MSC in Finance from Tilburg School of Economics and Management – Tilburg University in the Netherlands.

    After several voyages as a crew, Piotr decided that he would become a captain. In 2015, his yachting career as a skipper began and he completed his RYA Off-Shore License in 2017. Since that time, he has amassed close to 20 thousand nautical miles! As a charter captain, he has sailed throughout the Mediterranean, Caribbean, the North Atlantic, and the North and Baltic seas. For the past 3 seasons, most of his charter time has been sailing Mallorca, Sardinia, and the gorgeous Aegean Sea of Greece. When Piotr is not sailing, he loves to travel, skiing, cycling, aviation, and driving a great car on curvy roads.

    Languages: Polish (native); English (fluent); Dutch and German (intermediate)

    Chef: Charalampos Katsianis
    Charalampos, known as Babis, was born in 1983 in Athens, Greece. After graduating from the 1st Technical School of Pireus, he went on to study the culinary arts at Chef D’ Oeuvre and graduated in 2008. In 2009, while working at Restaurant Vardis at the Pentelikon Hotel as the Cold Cuisine Chef under Asterios Koustoudis, they earned their Gold Cap Greek Cuisine and Michelin Star. After years of experience as a chef, he joined the yachting profession as Sous Chef onboard the world-famous Maltese Falcon.

    Babis is excited to spoil guests on Nomad by creating incredible memories through exceptional dishes. His specialty of fresh Mediterranean cuisine combined with local produce and products is ideal for chartering. When he is not in the kitchen, he enjoys the cinema, swimming, excursions, music, and many sports.

    Languages: Greek (native); English (fluent)

    Stewardess: TBA

     

     

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