STAR LINK Falcon 90

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from 35000€ per week
27.00 m
Crew: 5
Cabins: 4
Guests: 8

Yacht
Description

Amenities
& Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

M/Y Star Link is a gorgeous 2008 Falcon (90ft) that underwent a refit in 2019/2020. With 4 beautifully appointed cabins, she accommodates 8 guests. Aboard her spacious decks, you’ll find peace and relaxation.

Her exceptional crew of 5 led by Captain Stoyanov is excited to welcome guests for the 2020 season! Collectively, they speak Greek, Bulgarian, English, Russian, German, and basic French. With diverse backgrounds, they pamper their guests and treat them to the finest charter experience.

While cruising, if a little adrenaline is necessary, Star Link is equipped with a Williams 400 Turbojet tender- perfect for water-skiing, tubing, and exploring the Greek coastline. There are 2 jet skis for additional fun in the sun and a sea bob! To round-out the activities, head out on the SUP, explore the underwater wonders with snorkeling equipment, or get in some fishing.

Star Link is the perfect way to explore the Greek Islands!

 

 

 

Amenities & Watersports

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : 0
  • Hammock :
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : 0
  • Special Diets : Inq
  • Kosher :
  • BBQ : Yes
  • Dine In : Yes
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : No
  • Guests Smokes :
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : Kohler 2 X 25 KvA
  • Inverter : yes
  • Ice Maker :
  • Stabilizers : Underway
  • Make purified drinking water? : No
  • Re-usable water bottles :

1

 

 

 

Watersports

  • Dinghy size : Williams 400 Turbojet
  • Dinghy hp :
  • Dinghy Pax :
  • Water Skis Adult : 1
  • Water Skis Kids : 1
  • Jet Skis :2
  • Wave Runners :0
  • Kneeboard : No
  • Windsurfer : No
  • Snorkel Gear : 10
  • Tubes : Yes
  • Scurfer : No
  • Wake Board : 1
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 1
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : No

T/T Williams 400 Turbojet
Wakeboard (1)
Waterski adults (1)
Waterski kids (1)
Monoski (1)
Inflatable couch 3 pax (1)
Inflatable donut (1)
Jet ski (2)
Kneeboard (1)
Inflatable Water platform (1)
Fishing gear (3)
Snorkeling gear (10)
Seabob (1)
SUP (2)
Baby life jackets

 

 

 

Broker Notes

 

 

Accommodations & Specs

  • Length : 27.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 5
  • Make : Falcon
  • Built : 2008
  • Cruising Speed : 20
  • Fuel Consumption : 500
  • One master cabin, One VIP cabin and two twin cabins all with private facilities.

    • Showers : 4
    • Tubs : 0
    • Wash Basins : 4
    • Heads : 4
    • Elec. Heads : 4
    • Helipad : No
    • Jacuzzi : No
    • A/C : Full

     

     

     

    Interior Layout

    STAR LINK Falcon 90 - 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:5

    Stoyanov Lyubomir|Captain
    Born: 1975 Nation: Bulgarian | Languages: Greek, Bulgarian, English, Russian, German, basic French, basic Spanish, Italian
    Apostolos Kritselis|Chef
    Born: 1975 | Nation: Greek

    Captain: Lyubomir Stoyanov
    Captain Stoyanov was born in 1975 in Bulgaria. He is working in the yachting industry since 2009. He started off as a personal assistant and translator for an owner of a 90-meter private yacht cruising the Mediterranean, Thailand, Maldives, and French Polynesia. From then on, he understood that he was destined to become a sailor himself. So, with each new employee, he could gain more sailing experience until finally getting his RYA/MCA Yacht Master Offshore with full Commercial endorsement. He is very people-oriented, reliable, sociable, and focused on technical details without fuss. His wide range of positions made him the professional in all the different tasks on board and his exceptional organizational skills make his yacht super effective for chartering. He speaks Bulgarian, English, Russian, and German.

    Chef: Apostolos Kritselis
    Apostolos is a superb, very charismatic 5* Chef who acquires dithyrambic evaluations even by the most demanding clients for his mouthwatering dishes and creative decorative food and art de la table presentations. With his exceptionally charming and pleasant personality, he creates the best for his guests. Apostolos always offers a 5* culinary experience to remember on board. Cooking was always his great passion though. He is specialized in Greek and European cuisines. Besides his specialization in creative Mediterranean-Greek cuisine, he creates inspired vegan and vegetarian dishes, great sushi, and fantastic cocktails. Being a fishing expert, he loves to teach guests fishing or to fish and cook the catch for them, seasoned with freshly picked Greek herbs.

    Stewardess: Irena Vatsadze
    Irena is born in 1987 in Russia. In 1997 she came with her family to Greece. She has worked in the tourist industry since 2010 as a cook, receptionist, travel consultant, and flight attendant on the ground. She has gained extensive experience in many different fields learning the best customer care, professionalism, organization, and communication skills. She is very hard-working, responsible, active, a team player, and time-efficient. She speaks Greek, English, and Russian fluently and in her spare time, she likes to do sports and travel.

    Mechanic: Petko Atanasov

    Deckhand: TBA

     

     

     

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