VALENTINE Yacht Charter - Luxury Fully Crewed Yacht Charters

VALENTINE

from 39000€ per week
18.00 m
Crew: 4
Cabins: 4
Guests: 8

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Profile VALENTINE

Amenities

  • Internet Access :
  • 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 : 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 :

No TV available until October 2022.

Watersports

  • Dinghy size : 5.6m – 9 pax
  • Dinghy hp : 90 hp
  • Dinghy Pax :
  • Water Skis Adult : 0
  • Water Skis Kids : 0
  • Jet Skis :No
  • Wave Runners :No
  • Kneeboard : 0
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : No
  • Wake Board : Yes
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : No
  • SU Paddle Boards : Yes
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : No
  • U/Water Video : No
  • Sea Bobs : Yes
  • Sea Scooters : No

TENDER RIB 90 HP 5,6 M / 18,37 FT – 9 PERSONS
SNORKELLING GEAR
SEABOB
WAKEBOARD
WATERSKI
2 x SUP PADDLE BOARDS
WATER AIR MATTRESS

Accommodations & Specs

  • Length : 18.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : Sunreef Yachts
  • Built : 2021
  • Cruising Speed : 8
  • Fuel Consumption :
    • Showers : 0
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 4
    • 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:3

    Hanns Schneider|Captain
    Born: 0 Nation: UK/German | Languages: English & Spanish & German
    Annette Fiedler|Cook/Stewardess
    Born: 0 | Nation: UK

    CAPTAIN
    Hanns Schneider

    Captain Hanns is an excellent sailor with 25 years of experience as yachting captain on luxury yachts. He´s experienced on Mediterranean and Caribbean waters with an in depth knowledge of the coasts of the South of France, Balearic Islands, Sardinia, … and the Caribbean Islands.
    Hanns has been sailing from a young age and started his sailing career immediately after getting his Yachtmaster off shore license. In addition to his yachting license he obtained several additional licenses such as, marine engineering and advanced First Aid to develop his knowledge and skills. He is also an Advanced Diver with Nitrox experience which can provide appropriate guidance during the sail.
    Hanns knows how to keep a boat in perfect condition. His great experience with navigation and race crew management makes sure you’ll get safely to the most beautiful places on the Mediterranean sea. Hanns has few North and South Atlantic crossings on his list of achievements. As great experienced sailor Hanns knows the nicest places in the South of France, Sardinia, Ibiza, … And he won’t hesitate to show you the most extraordinary spots along the Caribbean Islands. Hanns will guide you through an unforgettable experience!
    As master on the boat, Hanns works with a team of very professional and knowledgeable crew who are experienced and skilled. He carefully selects the most sophisticated cook and/or hostess to complete his crew. Hanns knows how to entertain his clients properly. He’s cheerful, honest and makes sure they’ll have an unforgettable, relaxing vacation from the start of the cruise to back ashore.

    COOK/STEWARDESS
    Annette Fiedler

    Annette has been working on yachts for over 4 years combining her passion for food and hospitality with her love for Sailing. She started sailing in her teens in the Baltic and Italy, teaching Optimists in her free time. After initially starting her sea career Annette spent over 7 years of gaining valuable hospitality and managerial experience in London. Afterwards she returned to sea to complete her Yachtmaster licence. Since then Annette is focussing on cooking and providing happiness on a plate, sailing from the South of France to Croatia and back as well as a private residence in France and The US. Annette has absolved various advanced cooking certificates and her mission in cooking is to deliver healthy, flavourful and beautifully decorated dishes that will leave the guests satisfied and with a smile on their faces. Her passion to serve others, eye for detail, flair for beautiful cuisine, combined with a relaxing attitude makes a wonderful combination for guests whilst on board of the Valentine yacht.

    DECKHAND
    Colby Simpson

    Originally from the state of Georgia, Colby has been in the yachting industry for over a year and a half. Previously living in Los Angeles, California working in social media and as an executive assistant to several influencers he decided to make the change to yachting during the recent pandemic. Although he may be green-ish to the industry, Colby has great character and has picked up many valuable skills during the past year gaining the most experience to make your experience the best it can be! In his spare time Colby enjoys reading about mental health, living in the present and eating veggies. His motto is “be who you see” and with that he strives to always be the best version of himself that he can envision, making every moment count.

    Guest Reviews

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