UNCORKED Yacht Charter - Luxury Fully Crewed Yacht Charters

UNCORKED

from 45000€ per week
25.00 m
Crew: 4
Cabins: 4
Guests: 8

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 : Directv
  • Sun Awning : 0
  • Hammock :
  • Windscoops :
  • Deck Shower : 0
  • Bimini : 0
  • Special Diets : Inq
  • Kosher :
  • BBQ : Yes
  • Dine In : Yes
  • Nude : Inq
  • Hairdryers : 0
  • Port Hatches :
  • Crew Smokes : No
  • Guests Smokes : No
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : Twin Onan 27.5 kW Generators
  • Inverter :
  • Ice Maker : Yes
  • Stabilizers : Underway
  • Make purified drinking water :
  • Re-usable water bottles :

Watersports

  • Dinghy size : 28′ SeaHunt Tender 2021
  • Dinghy hp :
  • Dinghy Pax :
  • Water Skis Adult : 0
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : 0
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 2
  • Fishing Gear : 0
  • Rods :
  • Deep Sea Fish : Yes
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : No

Water toys:
2021 Sea Hunt tender 28′
2 Sea Bobs
2 Inflatable Stand up paddle board
Inflatable 8 guests island
Tow tube
Fishing gear for sport fishing or deep dropping, inshore fishing
Snorkeling gear
Beach Set up.

Accommodations & Specs

  • Length : 25.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : Ocean Alexander
  • Built : 2011
  • Cruising Speed : 17 knots
  • Fuel Consumption :
  • UNCORKED is a 4 Stateroom + 4 Head + Day head layout with a full beam master and many other upgrades.

    • Showers : 4
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 5
    • 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:0

    Andrew Barton |Captain
    Born: 0 Nation: American | Languages: English
    |
    Born: 0 | Nation:

    Captain – Andy Barton (American)
    Captain Andy was born and raised in the historic city of Savannah Georgia. Growing up on the Georgia coast allowed Andy the opportunity to develop a love of boating at a very young age. After pursuing his degree in Management from Georgia Southern University he could no longer resist the urge to explore the islands of the Caribbean so he packed all of his belongings into two suitcases and moved to Antigua where he spent the next three years as captain on a sport fishing boat. He has fished all over the world including a season on ESPN’s Billfish Tournament Series.
    While living in Antigua the larger yachts fascinated Andy so he decided it was time for a new adventure and started his yachting career. With over 15 years charter experience and extensive knowledge navigating the Bahamas and Caribbean Andy finally earned his USCG 1600 Masters License and has been featured in Show Boat Magazine as one of the Top Ten Family-Friendly Charter Captains. With Andy’s personality and exceptional ability to tell sea stories, your stay on M/Y Uncorked will be a memorable one!

    Chief Stewardess – Kerren Hertzler (American)
    Born and raised in Atlanta Georgia Kerren realized very early that city life was not for her so she followed her passion for snowboarding and the great outdoors and attended the University of Colorado. After graduating she spent the next six years perfecting her hospitality and management skills in fine dining restaurants in Vail Colorado. Kerren’s desire to travel finally led her to Delray Beach Florida where she decided to use her hospitality experience in the yachting industry. After 5 years in the industry and serving as chief stew on boats ranging from 65’ to 165’ Kerren still looks forward to creating unforgettable memories for all of her guests and making sure your stay on Just Got Bored IV will be an extraordinary one!

    Chef – Cameron Carr (American)
    Cameron was born and raised in Northern Michigan and attended Michigan State University. After College, he learned about the yachting industry and felt the call of adventure, selling his possessions and buying a one way ticket to Ft. Lauderdale. He worked for a year aboard a vessel as a deckhand, but also was able to cook, where he realized his passion for food. He then moved to Hawaii and attended culinary school and worked in one of the busiest and most celebrated restaurants in the island chain. After almost four years of study and hard work, he returned to yachting in 2008 and has been cooking aboard yachts since. His jobs have taken him through New England, Central America, Mexico, the Mediterranean, and the Caribbean. In his free time he enjoys traveling and is an avid tennis player.

    All crew has been vaccinated, unless temporary or new crew is hired.

    Guest Reviews

    More Details

    ×

     

    Hello!

    Click one of our contacts below to chat on WhatsApp

    ×