RUMBA Yacht Charter - Luxury Fully Crewed Yacht Charters

RUMBA

from 28200€ per week
Crew: 2
Cabins: 5
Guests: 10
Port: YHG

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Rumba is a stunning Lagoon 520 offers four large queen berths each with private ensuite baths including electric heads, vanity and separate showers. Cabins and yacht offer wonderful natural lighting and great ventilation with full custom air-conditioning. The salon will seat guests in comfort for lounging or dining with the exterior offering alfresco dining also for up all guests. Top deck seating and lounge area in front of helm plus forward lower deck lounge area behind trampolines make this charter yacht a spacious gem. With numerous lounging areas, there is plenty of space for gathering as a group or finding a private place for one or two to enjoy relax.

TOYS: 4 Stand Up Paddle Boards, Snorkeling Gear, 1 Large Floating Mat, Tubes, 1 Wake Board, 1 Adult Water Ski Set, 2 Fishing Rods & Onshore Games.

DIVING: Offered via rendezvous only

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : No
  • Sun Awning : Yes
  • Hammock : No
  • Windscoops : No
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In : 10
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches : 18
  • Crew Smokes : No
  • Guests Smokes : Smoking on aft sugar scoop ste
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 17.5Kw
  • Inverter : Yes
  • Ice Maker : 40GPH
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

Onboard WiFi, limited. No streaming please

Watersports

  • Dinghy size : 13.8'
  • Dinghy hp : 40
  • Dinghy Pax : 8
  • Water Skis Adult : Yes
  • Water Skis Kids : No
  • Jet Skis :No
  • Wave Runners :0
  • Kneeboard : No
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : No
  • Wake Board : Yes
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : No
  • SU Paddle Boards : 4
  • Fishing Gear : Yes
  • Rods : 2
  • Deep Sea Fish : Yes
  • U/Water Camera : No
  • U/Water Video : No
  • Sea Bobs : No
  • Sea Scooters : No

Tube
Sub Wing
Wakeboard
Paddle Boards
Big Floating mat

Accommodations & Specs

  • Length :
  • Cabins :
  • Guests :
  • Crew :
  • Make :
  • Built :
  • Cruising Speed :
  • Fuel Consumption :
  • NOTE: The Crew may move to the bunk cabin giving guests the starboard aft queen cabin for a relocation fee of $1,000. This must be approved prior to charter.
    (4) queen berths with ensuite heads & 1 Bunk Cabin (electric fresh water toilets, dry shower stalls)

    • Showers : 6
    • Tubs : 0
    • Wash Basins : 5
    • Heads : 0
    • Elec. Heads : 5
    • 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:2
    Ian Weinman|Captain Born: 1995 Nation: US | Languages: English
    Zeo Leppard|Chef/Mate Born: 1995 | Nation: US
    Ian Weinman

    “You only live once, but if you do it right, once is enough” This quote by Mae West perfectly captures my view on life. Growing up in the bustling mountain town of Park City, Utah and being raised on the ski hills, I’ve always had a passion for adventure and outdoor activities. Some of my hobbies include hiking, skiing, mountain biking, rock climbing, snorkeling, river rafting, and playing guitar. My first time sailing was when I was eight years old in the BVI's aboard a 60-foot catamaran with my grandfather. Ever since, I’ve been in love with the ocean.

    After high school, I moved to Seattle and entered into the yachting industry while I was in college. I then moved to Los Angeles where I worked as an engineer in a music studio, as well as captaining numerous private yachts. I also owned my own sailboat during that time, where I lived aboard and made a name for myself in the local sailing community participating in regattas and trips to Catalina Island with friends and neighbors.

    Having captained yachts ranging from 30-70 feet, I have completed over 300 successful five-star charters on both sailing and power vessels, gaining over 4,000 nautical miles of blue water experience. I strive to make the best possible experience for my guests and crew with fun, safety and communication being top priorities. I hold a USCG 100 Ton Masters License with Sailing and Towing Endorsements, CPR and First Aid certificates, as well as my STCW-95 and STCW ii/3. Whatever your itinerary plans for your trip may be, I will be able to accommodate and make sure you have the best trip of your life! Welcome aboard!


    Zoe Leppard

    Hi, I'm Zoe! I am a dual citizen of Canada and the US, and grew up on a 48-foot wooden sailboat. We sailed the South Pacific, New Zealand, Australia, the West and East Coasts of the US & Canada, Central America, Colombia, and finally from British Columbia through the Panama Canal to Nova Scotia where I went to high school. It was while sailing that I discovered my love and passion for food. At age 12 I began cooking dinner for my family each night. I then attended the Culinary Institute of Canada and graduated with a 2 year diploma in Culinary Arts.
    My first job upon graduation was on St John, USVI at a restaurant called Ocean362. I lived there for about 8 months and then left the island right before Irma and Maria hit. Since then, I have worked at several other fine dining restaurants and bakeries in cities such as West Palm Beach, Nantucket, & San Diego and landed at my last job which was chef on an 88-foot charter sport fishing boat. I’m no stranger to the ocean, and combining my love of food and being on the water makes a job not even seem like one at times!

    My interests include cooking and baking (of course), traveling, snorkeling, paddle boarding, hiking, animals, swimming, spending time with friends and family, reading and gardening in my mom’s garden in Nova Scotia (when I’m visiting). I look forward to welcoming guests aboard!

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