SAFIRA

from 50000€ per week
43.00 m
Crew: 10
Cabins: 10
Guests: 20
Port: Male

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

Amenities

Amenities

  • Internet Access :
  • Salon Stereo : 0
  • Sat Tv : 0
  • 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 : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator :
  • Inverter :
  • Ice Maker :
  • Stabilizers : No
  • Make purified drinking water :
  • Re-usable water bottles :

55” Smart Tv in the Lounge
– WiFi available throughout the yacht
– Sony Playstation 4 (Prior notice required if any specific games are required)
– Nintendo Wii
– Netflix available in Lounge
– Sony portable speakers available throughout the main deck
– Board games
– Apple Home Pod available in Main Deck
– Outdoor Cinema (Prior notice required)
– Nespresso Coffee Machine and pods

Watersports

Watersports

  • Dinghy size : 5.26m custom built tender
  • Dinghy hp : 60
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : 0
  • Jet Skis :2
  • Wave Runners :0
  • Kneeboard : 1
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : 0
  • Scurfer : 0
  • Wake Board : 1
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods : 20
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

Tender: 5.26m custom built tender with a 60HP Yamaha outboard engine
– 2x Jetski,
– Anti Jelly fish pool
– Paddleboards x 2
– Wakeboard,
– Baron SLALOM Water Ski,
– Streak Knee Board,
– Air Stream Inflatable Towable (2 Person),
– Fun Tube Inflatable Towable (3 Person),
– Fishing Rods and Lures (Trolling and Jigging) x 3
– Line Fishing equipment x 20
– Snorkeling Gear x 20
– Scuba Diving Gear x 3. Additional dive gear available for rent
– Footballs (1), Volleyballs (1) and badminton (2)

Beach BBQ and Setup
– Two Large Gazebo Tents that can fit seating and dining for up to 18 pax.
– Folding Beach Chairs and Beach Dining Tables
– Lanterns and Other solar powered lighting for Night BBQs.
– BBQ grill to be used by the chef
– Outdoor portable speakers (3)

Accommodations & Specs

  • Length : 43.00 m
  • Cabins : 10
  • Guests : 20
  • Crew : 10
  • Make : .
  • Built : 2017
  • Cruising Speed : 9
  • Fuel Consumption : 200
  • SAFIRA offers generous accommodations for 20 guests as well as one cabin for support staff.

    Each cabin is designed to invoke relaxation with luxury custom bed sleep systems, custom luxury bed and bath linens, ensuite bathrooms with modern shower systems and full air-conditioning.

    Due to her design, if unrequired, the lower deck with cabins can be closed off to ensure a more intimate experience for smaller groups.

    On the bridge deck: 6 queen suites with private terraces overlooking the ocean. The 2 cabins towards the bow are slightly larger
    On the lower deck: 2 twin cabins,  2 queen suites and 1 bunk bedded cabins.  3 of the cabins on the lower deck will be retained for specialist crew, the Cruise Director and as the massage room. 1 can be available for support staff if necessary.
    On the top deck: Crew Quarters for all permanent crew.

    Size of the beds are, 151.5cm x 200cm for the Queen size and 90cm x 200cm for the Single beds

    • Showers : 0
    • 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:10

    Ahmed Niyaz Adam|Captain
    Born: 0 Nation: Maldives | Languages: English, Sinhalese, intermediate Spanish and Portuguese
    Mohamed Shuailam Nasheed|Cruise Director/Manager Onboar
    Born: 0 | Nation: Maldives

    CREW PROFILE
    Name: Ahmed Niyaz Adam Position: Captain
    Born in Maldives, Captain Niyaz has vast experience in navigating the Maldivian seas and has trained been a captain for the past 5 years.. His years of experience helps him navigate the reefs and lagoons of Maldives with ease. He takes pride in his role and strives to ensure clients have memorable experiences during their charter. He has a very warm and welcoming personality. Niyaz is friendly and approachable and well liked by everyone onboard.

    Name: Mohamed Shuailam Nasheed
    Position: Charter Director/ Manager onboard Mohamed was born in Maldives and spent his childhood in and around water. He is in charge of the overall operations of SAFIRA and ensures the operations onboard are carried out as expected. He is responsible for the overall safety of the clients
    and crew onboard and ensures that the charter plan is followed and executed. He has worked previously on other yachts in Maldives and offers valuable experience and business insight onboard. Mohamed is able to provide details about the onboard operations at all times.

    Name: Mohamed Rilwan Position: First Mate
    Rilwan is one of the most experienced crew onboard. He has worked onboard several yachts over the years and has brought with him a lot of valuable experience onboard. He is very particular about safety standards and will ensure clients are safe at all times. He has dealt with many different boats
    and is capable of solving problems and calm under pressure. His vast experience and knowledge is much needed onboard. He is well respected by the crew.

    Name: Lasantha Gunasekara Position: Chef
    Chef Lasantha brings with him years of experience serving clients across Maldives and in Sri Lanka. He has worked in numerous resorts, yachts and hotels. Chef Lasantha is specifically talented in creating dishes in French, Italian, European, Mediterranean, East Asian, Indian and Sri Lankan cuisines. He can prepare Sushi and Sashimi based dishes as well. He has previously worked on yachts in Maldives and is well trained and capable of providing the best dishes. His warm personality and extensive culinary knowledge ensures SAFIRA is able to provide clients with many different culinary experiences

    Name: Mohamed Mansoor Position: Chief Steward
    Mansoor is one of the most experienced crew onboard. Born and raised in Maldives, Mansoor joined the military service and served until 2014. He worked in several luxury resorts in Maldives. His love for the ocean drew him towards the yachting industry and eventually to SAFIRA. He is very calm
    under pressure and has shown his ability to find solutions in difficult situations. He brings a wealth of experience in regards to security awareness, fire and rescue and disaster management. On his free time, he likes to keep fit and enjoy’s spending time with his family.

    Name: Sanjaya Rathnayeke Position: Steward/Barman
    Sanjaya is one of the stewards onboard. He will be the first person to greet you and will be at your service throughout the charter. He has previously worked in resorts in UAE as well as in other luxury resorts in Maldives. He is friendly and will make sure your stay onboard SAFIRA is a memorable one. He is passionate about providing exceptional experiences for charter guests. Sanjaya is a qualified barman. He will be ready to prepare cocktails for you in the evenings and serving you some of his creations during the charter. He looks forward to serving you onboard.

    Name: Ahmed Mohamed Position: Deckhand/Stew
    Born and raised in a small island in the North of Maldives, Ahmed comes from a family of sailors and grew up in and around boats. He is very energetic and likes to keep himself busy at all times. He enjoys keeping busy and likes to be involved onboard. He is starting out in the charter industry and intends to gain experience and move up the ranks. Ahmed like to stay active and enjoys paddle boarding and swimming during his free time.

    Name: Rasika Chandana Position: Assistant Chef
    Rasika is the assistant chef onboard. He is responsible for helping the head chef with the preparation of all meals onboard. He has worked as a chef onboard several boats in Maldives. His has many years of experience and knows many different cuisines. He is particularly passionate about baking and is a very good pastry chef as well.

    Name: Ali Mohamed Position: Deckhand
    Ali has been working onboard SAFIRA from the beginning. He has previously worked on liveaboards in Maldives as a deckhand. He is a hard worker and
    valuable member of our team. He is a fast learner and has been able to help out with routine maintenance in the engine room as well. Ali has a quiet personality and is liked by everyone onboard.

    Name: Ahmed Abdul Samad
    Position: Dive Master/Snorkeling Instructor
    Ahmed or Ammadey as he is known is the divemaster onboard Safira. He has been diving for the past 22 years and has over 10,000 dives under his belt. He knows the dive spots and will be able to guide clients to the best spots based on the seasons. His experience ensures clients are in good hands.

    Name: Lina
    Position: SPA Therapist
    The SPA Therapist is recruited from a pool of professional experienced therapist to deliver SAFIRA’s exceptional Aceno Spa services. It’s not always guaranteed to be Lina – but she is one of our favourite.

    Name: Aminath Hasna (Anyu)
    Position: Yoga Instructor/Junior Stew (Optional extra)
    Anyu is the yoga instructor onboard Safira. She has worked as a yoga instructor at many luxury resorts and brings with her a wealth of experience. She trained as an instructor in India and has over 7 years experience with different types of yoga. She likes to conduct sessions in small groups. As well as being a yoga instructor, she has also worked as a photographer and creative director for several studios and design houses in Maldives.

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