RUMBA

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

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

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!

RUMBA YACHT CHARTER

Yacht Specs

Tonia Markou

Yacht Description

Gallery

Amenities

Watersports

Meet the Crew