Penelope Yacht Charter - Luxury Fully Crewed Yacht Charters

Penelope

from 110000€ per week
33.00 m
Crew: 5
Cabins: 5
Guests: 10

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Navetta 33 is the semi-displacement yacht that turns true sophistication into absolute luxury.
With her chic, essential aesthetic style, this amazing superyacht is not afraid to reveal her high-tech side.
Thanks to the ingenious bulbous bow, she assures best-in-class stability and seaworthiness with a range of
around 2,000 nautical miles.
Inside, every space is an affirmation of the Navetta 33 vision and her owner’s unique character.
The areas dedicated to the family and their guests open up on all 4 decks from the wide-body master suite
forward on the main deck to the 4 guest cabins below. And the stylistic watchword is elegance.
Penelope is runned by a stable crew of 6 led by Captain Alessandro Abbate. The base crew has already worked together
in 2018 and 2019 with huge success on board the preceding Ferretti Custom Line 97 Penelope (same name/same owner).

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : 0
  • Sat Tv : Yes
  • 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 : 0
  • Gym/Exercise : Yes
  • Elevators : No
  • Wheel Chair Access : No
  • Generator :
  • Inverter :
  • Ice Maker :
  • Stabilizers : AU
  • Make purified drinking water :
  • Re-usable water bottles :

Watersports

  • Dinghy size :
  • Dinghy hp :
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :Yes
  • 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 : 0
  • Fishing Gear : 0
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

Accommodations & Specs

  • Length : 33.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 5
  • Make : Ferretti
  • Built : 2020
  • Cruising Speed : 12
  • Fuel Consumption : 160
  • Penelope sleeps up to 10 guests in 5 cosy cabins: One Master suite on the main deck, 3 double and one Twin with separate beds.

    • Showers : 5
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 0
    • Elec. Heads : 0
    • Helipad : No
    • Jacuzzi : Yes
    • 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

    Alessandro Abbate|Captain
    Born: 50 Nation: Italian | Languages: Italian, English, Spanish
    |
    Born: 50 | Nation:

    Captain: Alessandro Abbate, Italian 50 y.o.
    Alessandro is a reliable and highly skilled Captain, with many years of experience in the maritime field. His father introduced him to sea life since his young age, bringing him to sea aboard his boat.
    Alessandro also has great technical expertise: he oversaw the maintenance and refit of private sailing and motor yachts on different occasions.
    His passion for the sea is not limited to the career: in his spare time Alessandro participates in important international regattas, achieving exemplary results and gaining the podium on several occasions.
    Italian native speaker, speaks good English.

    Chef: Giuseppe Pedaneo, Italian, 26 y.o.
    Giuseppe is a well trained and talented Chef graduated from the ALMA School of International Cuisine.
    Giuseppe’s desire to improve and his passion for cooking allowed him to work in renowned restaurants in Italy and
    abroad, learning new techniques.
    Giuseppe boasts an extensive experience gained during his experience as Chef De Partie in reputable starred
    restaurants in the last 5 years. He is well oriented in international cuisine and flavours thanks to his experience
    acquired during his employment as Demi chef de Partie at Bibendum, the 2 Michelin stars restaurant in London.
    He also worked as Chef de Partie at “Capri Palace 5 star Hotel” and at “Il Riccio” Ristorante & Beach Club, 1 Michelin
    star in Anacapri. His creations incorporate the latest cooking trends, high quality ingredients and a creative flair to
    impress and delight guests aboard Penelope.

    First Mate: Alessandro Riguzzi, Italian, 33 y.o.
    Alessandro is an enthusiastic and valuable team member, keen to deliver a quality guests service thanks to his
    hospitality knowledge and experience.
    He has worked for serveral years in Monaco and Montecarlo as deckhand aboard M/Y Sarastar 60mt. honing his skills
    in the maintenance of the exteriors of the vessel, including handling of tenders and water sports equipment.
    Willing to pursue his career in Yachting Industry, Alessandro holds the boat license for the command of pleasure
    vessels. Alessandro’s positive and helpful attitude creates a pleasant and relaxing atmosphere aboard.
    Italian mother tongue, he speaks a good level of English.

    Chief Stewardess: Simona Leto, Italian, 48 y.o.
    Willful and energic, Simona was born in Calabria and was since ever fond of sea, thanks also to the family activity in the Yachting Industry.
    After the scientific degree, she started working very young aboard yachts as stewardess, ensuring a daily cleaning service of the interior areas, dealing with table service and supporting the Chef in the preparation of meals.
    Flexible and used to work in group, Simona holds good communications and organization skills enhanced by the latest experiences aboard luxury yachts where she managed guest activities and supported Captain during the mooring.
    Italian mother tongue, she speaks a good level of English.

    Stewardess: Marta Digirolamo, Italian 27 y.o.
    Marta is a cheerful, friendly crew member, used to work in team.
    She holds the Silver Service Basic Course, developing competences and skills to offer a five star guests
    service. Marta has gained her experience as stewardess working aboard charter yachts helping with house
    keeping and cooking. Always focused on advancing her career, she recently worked as second stewardess aboard a 40 mt.
    private yacht handling with events management and assisting Captain during anchoring and mooring
    operations.
    With a keen sense of duty, Marta works hard to make guests’ experience aboard the best it can be.
    Italian mothertongue, Marta speaks a basic level of English and Spanish.

    Antonio Bleve, Second Deckhand, Italian, 24 y.o.
    Antonio is a young, friendly and efficient crew member. Fond of sea life since ever, in 2016 he achieves the Technical Diploma in Transports and Logistics “Conduction of the naval means”, gaining a solid knowledge in the field of Mechanical Engineering and Machinery, Law of navigation, Logistics of flows and Cargo handling. In 2018 he has the chance to implement his skills, working as sailorman during the summer season in Puglia at the guidance of a boat- powered by 9mt., training to perform approaches and berths at the docks. Later he has the opportunity to improve his English knowledge, during a 5 month stay in the United Kingdom. Once back in Italy, Antonio gives up again to the call of sea and embarks as Official Blanket Cadet on a 24mt yacht pleasure vessel used for charter where he carries out the duties related to all phases of navigation (support to the commander in mooring operations and assistance to navigation) and extraordinary activities like support to the staff of yard in the operations of cleaning of hull and flap and launch of the ship. Used to work in team, he holds also the knowledge of the main on-board software.
    Italian mothertongue, Antonio speaks a good level of English.

     

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