RENAISSANCE

from 90000€ per week
35.00 m
Crew: 5
Cabins: 5
Guests: 10

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

Renaissance was designed and custom built by owners and crew that have a long history of running a successful charter program which makes this the perfect charter yacht and why the have a 90% return rates with their customers. For privacy and high end service to fun times on the water this yacht was designed to only see the crew when you want or they will have already anticipated your needs.
From personalized table settings for meals cooked by award winning chefs to sitting back an the aft deck enjoying your favorite drink watching drone and underwater sub of you friends or loved ones enjoying the water toys from the aft deck TV you are sure not to miss a second of your charter vacation.
Her accommodations allow her to have five kings for couples or two convertible kings into twins for family. Her communications and AV systems are state of the art and continually updated to the newest standards.
Her toy list is extensive including a 28’ Chris Craft launch tender to take you in style to your private beach for relaxing or setting up a beach clubs style meal. Missing a toy not on there list? They will meet your needs and have it onboard before you arrive.
Operating in New England, Florida and in the Bahamas Renaissance is able to not only do term charters but can also offer all inclusive long weekend charters for those quick luxury getaways.
Operating in Florida, the Bahamas and the East Coast of North America, Renaissance has five luxurious king-berth suites including an on-deck master and two lower king staterooms that convert to twin staterooms. MY RENAISSANCE is designed to pamper your family or guests in every way possible. She is superbly equipped with a wide array of toys & tenders and offers a charter of a lifetime.

Amenities

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : Yes
  • Sun Awning : 0
  • Hammock :
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : 0
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In : Din
  • Nude : Yes
  • Hairdryers : Yes
  • Port Hatches : Yes
  • Crew Smokes : No
  • Guests Smokes : On Deck
  • Guest Pets : 0
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 45KW Northern Lights
  • Inverter :
  • Ice Maker : Yes
  • Stabilizers : No
  • Make purified drinking water :
  • Re-usable water bottles :

Watersports

Watersports

  • Dinghy size : 25′ Chris Craft
  • Dinghy hp :
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :2
  • Kneeboard : Yes
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : Yes
  • Wake Board : Yes
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 2
  • SU Paddle Boards : 0
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : Yes
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

2 Paddle Boards
Bikes
Drone
Underwater ROV
Zero Speed Stablizers

Don’t see what you want? Just ask and we will get it!

Accommodations & Specs

  • Length : 35.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 5
  • Make : Hargrave
  • Built : 2016
  • Cruising Speed :
  • Fuel Consumption :
  • STATEROOMS:
    Five luxurious king-berth suites including an on deck master and two lower king staterooms that convert to twin staterooms are found aboard M/V RENAISSANCE that were designed to pamper all the needs of your family or guests.

    • Showers : 5
    • Tubs : 0
    • Wash Basins : 6
    • Heads : 6
    • Elec. Heads : 0
    • Helipad : No
    • Jacuzzi : Yes
    • A/C : Full

    Interior Layout

    RENAISSANCE - 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:6

    Douglas Meier|Captain
    Born: 0 Nation: US | Languages:
    Chris Connell|Chef
    Born: 0 | Nation: US

    CAPTAIN Douglas Meier – Former U.S. Coast Guard – American
    Doug’s love affair with the sea started at an early age while spending summers on Jersey shore with his family. This led him to the U.S. Coast Guard where he spent his time in Miami conducting drug enforcement and Search and Rescue operations. After five years, Doug moved into the private yacht sector and ran as mate/engineer on a very well-known 114 ft. charter yacht operating in the Caribbean basin and western North Atlantic. At the age of 26 a chance meeting with the owner of a 106 ft. globetrotting yacht leads to Doug taking over as captain, and four years later he was back on the 114, this time as captain. Over the past 25 years, Doug has run some very popular charter with the latest one being the motor yacht Renaissance, Serving as build captain he oversaw all the little details that make her a perfect charter boat. We all have our favorites, and Doug says this one is his.

    CHEF Chris Connell
    Christopher was immersed in the world of cooking from an early age, cooking at his father’s popular cafe in Portland at the age of 13. From there he worked extensively in Seattle’s restaurant scene, seeking out and training under some of the city’s best chef’s including Larkin Young and Thierry Rautureau. Chris also worked at the Thierry’s award-winning restaurant, Loulay. Chris has been part of the Renaissance crew since September 2018. When Christopher isn’t cooking, he is probably playing music with his friends or spending time with his family, either at his father’s restaurant or on his mother’s farmhouse.

    FIRST MATE Delaney Even
    Delaney has always found herself most at home when she was close to the ocean. From endless beach days as a kid at Alki Beach in Seattle Washington, to sunset surfing while in high school in San Diego California, to eventually competing for her Collegiate sailing team in San Francisco. During summers of college she took her love for the ocean aboard, working as a skipper in Greece and Croatia. Shortly after graduating from UC Berkeley in 2017, she joined the yachting industry. Over the years she has worked on yachts in the Mediterranean, the Caribbean, West and East Coast America and Central America. Delaney holds a U.S. Coast Guard license and is a certified sailing instructor. Delaney enjoys acyroyoga, hiking, snorkeling and all things active. She looks forward to making your stay onboard MY Renaissance comfortable, exciting and memorable!

    CHEIF STEWARDESS Brooke Whitt
    Born in central Florida, Brooke was imprinted with the coastal atmosphere encompassing a small world of fishing, boating, surfing and water sports. After completing her Associates degree, she decided to make the big move to south Florida to pursue a career in the yachting industry. In 2015 she began her role as a stewardess, experiencing a whole new world of travel, foreign friends, and exclusive destinations. Over the last 4 years Brooke has enjoyed the yachting experience and takes pride in the hard work and dedication she has accomplished alongside her fellow crew mates. Aside from yachting, Brooke enjoys traveling, physical activities and sports, reading and gardening.

    DECKHAND Tristan Reinhard
    Tristan grew up on a farm in Williamstown, Massachusetts. After attending Coastal Carolina University, he decided to trade farm life for a life at sea. Starting as a jet ski guide, he later began driving center consoles until eventually moving on to join M/Y Renaissance. During his free time, he enjoys anything active and outdoors; dirt biking, fly fishing, hiking and climbing to name a few. He looks forward to sharing his love for fishing and the ocean with each M/Y Renaissance guest.

    SECOND STEWARDESS Samantha Harris
    Samantha, who likes to be called Sam, was born in Okinawa Japan but was raised in San Diego California. Having several years of experience in the hospitality industry Sam decided to move in yachting and took the plunge in 2017. Growing up in a military family gave her a love for traveling and meeting new people, yachting was a perfect fit. In her off time, you will find Sam either hiking, at the beach, or on a paddle board.

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