Tempest WS Yacht Charter - Luxury Fully Crewed Yacht Charters

Tempest WS

from 42000€ per week
31.00 m
Crew: 4
Cabins: 4
Guests: 8
Port: French Riviera

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

TEMPEST WS is a yacht of sublime elegance and nostalgic virtue. A true rarity of classic French naval architecture. This 32 meters beauty was initially a Customs patrol boat and after several full refits, she became what she is now : A truly and magnificent Gentleman’s yacht.

With a large Owner’s Suite on the main deck, a VIP and two twin cabins below deck, and separate crew accommodation for 5 crew, she offers spacious common places, superb sunbathing areas and a shaded aft deck. A true pedigree, TEMPEST WS is the perfect way to cruise the Mediterranean with speed and comfort.

This is a perfect yacht that allows you to cruise with comfort and sophistication.

Amenities

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

Watersports

  • Dinghy size : William 445
  • Dinghy hp : 110
  • Dinghy Pax : 5
  • Water Skis Adult : 1
  • Water Skis Kids : 0
  • Jet Skis :2
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : 4
  • Tubes : 0
  • Scurfer : 0
  • Wake Board : 1
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 2
  • Fishing Gear : 0
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

Accommodations & Specs

  • Length : 31.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : Esterel Ship
  • Built : 1963
  • Cruising Speed : 13
  • Fuel Consumption : 100
  • 4 Cabins for 8 Guests :

    1 MASTER :

    Located in the bow on the main deck ,a large cabin with a clear panoramic view of the horizon, fully equipped (TV – DVD – Dock IPOD – Fridge – Safe – AC)
    1 queen bed 160 x 180 cm
    Lightning designed by Johana Grawunder In ceiling LEDS lighting
    Bathroom in Mosaic accessible with a secured scale below (bath-tub, shower in corian, electric fresh water toilet Tecma)

    1 VIP :

    On the front of the boat, on the lower deck below the Master Cabin, on the bow 1 cabin with a port porthole fully equipped (TV – DVD – Dock Ipod – AC – safe)
    1 queen size bed 160 x 180 cm

    1 PORT CABIN – TWIN/DOUBLE :

    Middle part of the yacht, on the lower deck, 1 cabin with 2 portholes, fully equipped (TV – DVD – Dock Ipod – AC – safe)
    Convertible bed –2 beds 80 x 190 cm convertible in one large bed 160 x 190 cm

    1 STARBOARD CABIN – TWIN/DOUBLE :

    On the middle of the boat, 1 cabin with 2 portholes, fully equipped (TV – DVD – Dock Ipod – AC – safe)
    Convertible bed –2 beds 80 x 190 cm convertible in one large bed 160 x 190 cm

    All VIP and Twin cabins have lightning designed by Johana Grawunder, In ceiling LEDS lighting, Bathroom (shower in Mosaic, sink, electric fresh water toilet Tecma). Wenge, Sycomore and Leather are mainly used to get this chic & modern decoration.

    • Showers : 3
    • Tubs : 1
    • Wash Basins : 4
    • Heads : 0
    • Elec. Heads : 4
    • 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:5

    Richard Mussini|Captain
    Born: 1966 Nation: French | Languages: English and french
    Virginie Dumon|Chef
    Born: 1966 | Nation: French

    CAPTAIN – Richard MUSSINI
    Born: 1966
    Nationality : French
    Languages : French, English, Italian and Spanish

    Richard has always had an infinite passion with the sea and he has over 30 years experience working on Yachts. The Mediterranean is one of his preferred cruising grounds and he knows the west and east intimately knowing the finer and more privileged spots to visit on any itinerary. He has also cruised in the Caribbean and has naturally had trans-Atlantic and deep water experience as a result.
    We and clients find him a great yacht captain with a very “can do” attitude which creates great yacht charters with many repeat clients
    Previously on the very popular charter yacht “Gems” for 8 years, Richard has a well earned reputation as being an outstanding captain!

    CHEF – Virginie Dumon

    Virginie is a French dynamic chef who started studying Catering & Hospitality on the French Riviera where she worked as Maitre D’ in several luxurious restaurants.She then moved to the UK where she spent six years in studying International Hospitality Management and successively working as waitress, restaurant manager and Maître D’ in prestigious places such as “Drones” in London for the Michelin Stars British Chef Marco Pierre White. This is where she developed her skills and her passion for cooking.Passionate about travel, she has visited many places around the world improving her cooking skills and technics along the wayShe Came back to France in 2011 and finally joined the world of yachtingy where she found herself fully fulfilled on the sea providing cuisine in a more intimate environment..Specialising in Mediterranean, European & International Cooking, she can match any requirement, vegetarian or gluten free providing very healthy dishes using the finest and freshest of ingredients.
    Previously Chef on 30m MY Quid Pro Quo and 66m MY Okto, she isnow happy to start her fifth season onboard TEMPEST WS. Particularly creative, she is looking forward to providing a real culinary experience to her guests.
    Languages: French, English with a notion of Italian

    STEWARDESS – TBA

    ENGINEER – TBA

    MATE –TBA

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