RADIANCE

from 89500€ per week
37.00 m
Crew: 4
Cabins: 4
Guests: 8

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

RADIANCE is a modern sloop, custom designed by Dubois Naval Architects and built in 2010 for sailing the world’s most inviting destinations in luxury & comfort. Brilliantly refurbished after a major refit in 2019-2020 and again in 2022, she offers fantastic sailing performance and easy maneuverability with minimal crew. Stunning both inside and out, she hosts up to 8 guests in 4 modern, spacious staterooms including the bunk cabin (formerly the “gym cabin”) with twin bunks. Her large hydraulic swim platform allows guests to make any secluded cove their own private sView Fleetwimming sanctuary while an excellent array of new water toys keep everyone on board entertained. RADIANCE has a sleek aluminum hull & carries nearly 1300 square meters of sail area for 10+ knots under sail. She has a Caterpillar C-18 engine (587hp) for a cruising speed of 11 knots under power. 4-G Wi-Fi & global satellite system enables connectivity.

Amenities

Amenities

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

BRAND NEW MATTRESSES November 2022

Watersports

Watersports

  • Dinghy size : 4.20 meter
  • Dinghy hp : Yamaha F50
  • Dinghy Pax : 8
  • Water Skis Adult : Yes
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : 0
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 4
  • 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

14′ Highfield Tender with 50hp Yamaha Outboard
Scuba diving gear
Snorkeling Equipment
2 x Stand up Paddle Boards
4x Double Kayaks
Anti-jellyfish floating pool with netting
Nautibuoy Inflatable Swimming Platform
Kite Boarding Equipment
Wakeboard
2x Sea scooters

Accommodations & Specs

  • Length : 37.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : Custom Built Aluminum Cutter
  • Built : 2010
  • Cruising Speed : 11 knots
  • Fuel Consumption : 65
  • Designed by Dubois, RADIANCE has 4 very comfortable guest cabins, including a bunk cabin (formerly the “gym cabin”) with a twin bunks & private en-suite head & shower:

    The aft master cabin has a centerline walk-around king bed, settee, en-suite bath (head) with twin sinks, full tub & separate stall shower. (Bed Size: 164cm x 203cm)

    To port amidships is a VIP queen guest cabin with settee, private en-suite bath with twin sinks & a stall shower. (Bed Size: 154 x 206cm)

    The starboard guest cabin has 2 twin beds, one slightly larger than twin size, and an en-suite bath with stall shower. (Bed Sizes: 120 x 206cm and 82 x 206cm)

    Just forward of the master stateroom on the port side is the bunk cabin (formerly the “gym cabin”) that has twin bunks (upper bed Size: 117 x 205 cm; with headroom from the bed to the overhead of 57 cm). This cabin also as a private en suite head & shower.

    There is a day head to the right side at the bottom of the stairs to the guest accommodations (port side of the boat).

    Crew cabins are all forward.

    • Showers : 4
    • Tubs : 1
    • Wash Basins : 7
    • Heads : 5
    • Elec. Heads : 5
    • Helipad : No
    • Jacuzzi : No
    • A/C : Full

    Interior Layout

    RADIANCE - 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

    Fabiano Capuccini|Captain
    Born: 0 Nation: Italian & German | Languages: English, Italian, Spanish, German, French, Hungarian, Dutch,
    Enrico Mastroianni|Chief Officer
    Born: 0 | Nation: Italian

    Captain: Fabiano Capuccini
    Born & raised in Italy and with German roots, Fabiano graduated from the University of Bologna in 2016 with a bachelor’s degree in Sociology and Political Science. With background as a RYA sailing instructor, he worked for a maritime tour operator and RYA training center in Milan. He holds a Yacht Masters license and Diesel Engine certificate, and has experience as captain of both sailing yachts and motor yachts. Fabiano also has experience working as a project manager, handling both the sea and shore-based fleet management including recruitment, coordination, and training of skippers. This valuable experience allowed him to develop organizational, sales, communication, and marketing skills – which Fabiano has found beneficial in his work as a charter yacht captain. An excellent leader & problem solver, Fabiano enjoys cultivating teamwork & professionalism in his crew so as to offer guests on board RADIANCE the best service for a truly memorable yacht vacation. Fabiano is fluent in Italian, German, Spanish & English.

    Chief Officer: Enrico Mastroianni
    Born in Italy, Enrico developed a passion for yachting at a young age. In school, he excelled at science & technology and went on to study Computer Science. He completed first mate and skipper qualifications and has gained experience working on various sailing yachts both private & charter. Enrico is very athletic and loves all water sports especially wakeboarding and kite surfing. He holds a kite surfing instructor’s certificate. Enrico speaks fluently in Italian, Spanish & English.

    Chef: Suzanne Trice
    After a successful 22-year career in education as teacher, Assistant Principal & Director of Operations, Suzanne left field to follow her passion in the culinary world. She had worked in restaurants in a front of the house capacity & freelanced catering events – loving the aromas, variety & excitement of a professional kitchen. She knew from day 1 of culinary school that she had made the right decision! Suzanne graduated top of her class from the Institute of Culinary Education in New York City & was elected by her instructor chefs & peers & for the Most Likely to Succeed Award. She was selected to assist Master Chef Herve Malivert at the Annual French Consulate dinner working with a team of five French chefs – the highlight of her culinary education. Suzanne completed her externship at The Modern, a two-star Michelin restaurant in NYC under the direction of Executive Chef Thomas Allen & Chef de Cuisine, Sarah Hsieh. After graduation she was invited to continue with The Modern working on both the pastry & savory side of the kitchen. To round out her culinary experience Suzanne sought to work with a high-end catering company & accepted a position as a catering chef at The White Apron, a large catering company supporting sophisticated clientele & events in Southern Maine & the seacoast & lakes regions of New Hampshire. Suzanne is thrilled to expand her culinary experience to the galley of RADIANCE while combining her enjoyment of travel, sailing & the outdoors.

    Chief Stewardess: Gabriella Lenart
    Born in Hungary, Gabriella is trained as a nurse, and also has extensive experience in customer service and the hospitality industry having worked in hotels, restaurants, and as a bartender. She later joined the cruise ship industry where she honed her customer service skills with flexibility, resourcefulness, attention to detail and teamwork. With a love of the sea and travel Gabriella easily transitioned to the yachting industry in 2019, in the capacity of 2nd chief stewardess and stewardess working on charter and private yachts up to 40m. Warm & personable, Garbriella enjoys looking after RADIANCE’s guests to ensure their comfort and enjoyment. She speaks Hungarian, English, Italian & Dutch.

    Engineer: Thibaud Heurtel
    Hailing from France Thibaud is passionate about sailing. He attended University where he earned a degree in Information and Communication Technology with minor degrees in socio-educational / socio-cultural activities. He attended the Ecole des Pêches where he achieved his Engineering and Mechanical degrees. Thibaud has worked on both Sailing and Motor Yachts and kept all systems in excellent operating condition. He prides himself on his preventative maintenance and keeping the engine room on RADIANCE in tidy & in top condition to ensure the comfort of guests for a worry free sailing holiday. He speaks French, English & Italian.

     

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