SANTOSH Yacht Charter - Luxury Fully Crewed Yacht Charters

SANTOSH

from 95000€ per week
32.00 m
Crew: 5
Cabins: 5
Guests: 10
Port: Nassau

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • 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 : No
  • Children Ok : 0
  • Gym/Exercise : Yes
  • Elevators : No
  • Wheel Chair Access : No
  • Generator :
  • Inverter :
  • Ice Maker :
  • Stabilizers : No
  • Make purified drinking water :
  • Re-usable water bottles :

iPad controlled AV
DirectTV & Streaming: Netflix, Disney+, Hulu, Amazon Prime, ESPN
Teppanyaki grill on bridge deck aft
6 x Yoga mats
Bowflex Adjustable Dumbbells (5lbs – 55lbs)
FITT cube
Stretch bands
Various board games

Watersports

  • Dinghy size : 34′ Intrepid
  • Dinghy hp :
  • Dinghy Pax :
  • Water Skis Adult : 0
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :2
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : 3
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 2
  • SU Paddle Boards : 2
  • Fishing Gear : 0
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : No

34′ Intrepid
18′ Williams SportJet tender with 230hp engine – (6 persons)
1 x SeaDoo Spark 90hp waverunner
1x SeaDoo Spark Trixx 90hp waverunner
2x Crystal view kayaks with underwater LED lights (2 man)
3 x Wakeboards
2x Subwings
2x towable Tube
2x Seabobs
2 x touring 12ft stand up paddle boards
Snorkeling gear
TV Projector

Accommodations & Specs

  • Length : 32.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 5
  • Make : Gulf Craft - Majesty Yachts
  • Built : 2020
  • Cruising Speed : 13
  • Fuel Consumption : 60
  • Master on main deck with oversized queen bed, vanity, en suite with his and her sinks, standing shower with marble bench and walk in closet

    Lower Deck:
    Two Queen VIPs amidship
    Convertible twin port side forward
    Fixed Twin cabin starboard

    Sky Lounge accessed by main aft deck stairs. Large fully opening sliding doors open to create true al fresco living space. Sky Lounge offers large couch, card table, tv. Bridge Deck aft hosts bar, Teppanyaki grill and lounge area with two shading options (30% UPV or full waterproof)

    Fore deck offers another guest area with large sun pads with adjustable recline and a sitting area with two stationary tables. An inflatable projector can be set up here to enjoy movie night under the stars!

    Main deck aft hosts large dining table for al fresco dining.

    • Showers : 5
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 0
    • Elec. Heads : 0
    • 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:6

    Edwen Gomez|Captain
    Born: 0 Nation: Honduran | Languages: Spanish, English
    Melissa Dillon|Stewardess
    Born: 0 | Nation: Australian

    Captain | Edwen Gomez
    Honduran
    Having grown up on the island of Roatan, Honduras, the sea has always been a huge part of Edwen’s life. He comes from a family of divers which is where his career on water started. Edwen worked with his father at a dive resort by driving their 28ft Island Hoper. It did not take him long to become a qualified dive master and eventually he worked on cruise ships as a dive instructor and a manager of excursions. His background of driving yachts combined with his diving qualifications naturally took him towards the world of superyachts. He enjoys diving, hiking and fishing. Ewden’s native tongue is Spanish. Edwen’s experience and positive can-do attitude is an asset to SANTOSH and will guarantee your time on board to be unforgettable!

    Languages: Spanish, English

    Chef | Jonathan Stoffregen
    American
    Jonathan is from the wonderful food town of Austin, Texas! The past few years he has called Bali, Indonesia home. Being based in Bali gave Jonathan the chance to continue his growth and knowledge of new techniques. He is now ready to jump feet first into another ocean adventure on a charter with you!

    Food has been part of Jonathan’s life, not only bringing him a personal joy, but also to many others throughout this wonderful world. Jonathan attended the Johnson and Wales University, College of Culinary Arts – Advanced Culinary programs in Providence. He has since been in the hospitality industry for over 30 years. Jonathan founded and operated Creative Catering Creations in Austin, Texas in 1991. Sine then, Jonathan has travelled the world working and learning in diverse locations such as the Cayman Islands and surrounding Caribbean islands, The Philippines, Indonesia, Australia, Singapore, Thailand, Malaysia, South America, Tahiti and Europe. Jonathan’s core strength is amazing food, building team bonds and working towards the smiles on faces at the end of the hard work days.

    Apart from his expertise in the galley, Jonathan has a huge love of the ocean, and the mystical, challenging twists that come with life at sea. He is a master diver, a photographer, and small plane pilot.

    Languages: English, Spanish

    Chief Stewardess | Melissa Dillon
    Australian
    Growing up in a beachside suburb in Sydney, Mel learned to love the water from a young age. At the age of 21, she moved to London to work and caught the travel bug. She took advantage of having Europe at her back door, travelling and working in a variety of different roles, enjoying new experiences and making friends along the way. Mel’s travelling did not stop in Europe. She then moved to Canada where she learnt to snowboard and worked in some reputable restaurants. This is where Mel perfected her skills in hospitality and service. These skills and experience are an asset to team SANTOSH. Mel enjoys snowboarding, hiking, yoga, watersports and patting dogs! Approachable and friendly, Mel is on standby for your every need.

    Languages: English

    Engineer – Reiner Hanekom, South African
    Hailing from South Africa, Reiner qualified for his mechanical trade while working with Volvo, eventually becoming a Master Technician with the company. He is a great multitasker with a strong focus for the task at hand, always ready to tackle any task that comes his way. Leaving life ashore, he spent time on the iconic schooner, TIGERLILY OF CORNWALL, kicking off his start in the yachting industry. Reiner’s favorite parts of charter include meeting new people, learning their stories and entertaining guests with water activities and tender rides. In his spare time, Reiner enjoys engineering, cars, boats, mountain biking, running and swimming.

    Second Stew – Charlotte Cuffling, English
    Charlotte was born in the historic town of York in Yorkshire. Charlotte comes from a military family who lived by the water in Brunei, Borneo. She moved to France by herself when she was 19, meeting amazing people from all over the world. Charlotte was an international trampolinist which led her to compete in places around Europe including Portugal and Prague. She is educated in BTEC Sport and was a Trampoline Coach in a previous profession! Charlotte has joined SANTOSH as Second Stewardess after working as the sole stew on a sailing catamaran. Her favourite memory onboard was swimming with the nurse sharks. Charlotte’s hidden talent is the ability to do a backflip!
    Languages – English

    Deckhand – Miguel Angel, Mexican
    Miguel was born in Mazatlan, Sinaloa, Mexico. Miguel studied at Escuela Nautica Mercante de Mazatlan, graduating as a deck officer. He grew up in a suburb near the beach and has had contact with the ocean all his life. When Miguel visits home he enjoys spending time with his adorable one year old son and surfing with his father. He loves swimming and anything to do with the water. Miguel likes listening to podcasts and reading books that help him to grow personally. If you need help with any of the water sports on board, Miguel is your man!
    Languages – Spanish and English

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