ALLURE 59

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YACHT TYPE: CATAMARANS

ALLURE 59

  • 24,000 / Week
  • 30,000 (High Weekly Price)
  • 24,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 11 Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 4 Queen
  • 1 Double
  • 5 Showers
  • Children-Friendly
  • Air Conditioning

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Specifications

  • Size: 61.00 Ft
  • Beam: 31.04
  • Draft: 5.41
  • Engine: 2 x 150 HP Onan
  • AC: Full
  • Year Built: 2022
  • Builder: FOUNTAINE PAJOT
  • BRIG 420 & YAMAHA 60hp
  • 2 X paddle boards
  • 1 X kayak
  • Water ski (adult and children
  • Wakeboard
  • Fishing gear
  • Wakeboard
  • Towable
  • Tenderlift
  • Printer
  • Toiletries (shampoo, conditioner, body wash, body milk)
  • USB hookups in all cabins
  • hairdryers
  • Iron
  • washing machine/dryer
  • Nespresso machine
  • tenderlift

Accommodations

4 queen bed cabins and one double cabin all with ensuite facilities, galley down

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ALLURE 59 Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

BREAKFAST

Tea, infusions, coffee, fresh juices, smoothies, milk different

types,

bread and toasts, Greek yoghurt, cereals, fresh fruits, honey,

marmalades(jam), tahini and other spreads, cheese and cold  cuts different types,

eggs all types, tomatoes, cucumber, avocados,

pancakes, crepes, viennoiserie different types,

cakes and sweet and savory pies

DAY 1

LUNCH

Beetroot salad with capers and orange vinaigrette

Eggplants stuffed with onions and garlic

Chicken drumsticks with Jasmine rice

DINNER

Spinach salad with radish and mustard vinaigrette  Zucchini and carrots sauté with cumin seeds  Swordfish with green olives sauce and linguini

DAY 2

LUNCH

Black eyed peas salad with peppers and lemon vinaigrette  Tzatziki

Half lamb with Greek herbs and roasted potatoes

DINNER

Greek salad

Traditional Greek crunchy cornmeal pie with fresh greens

and herbs

Shrimps with smoked paprika sauce

DAY 3

LUNCH

Mushroom and corn salad with dry figs  Chickpeas baked in the oven with rosemary  Chicken livers glazed with balsamic vinegar

DINNER

Fennel salad with red onions and ginger vinaigrette  Jacket sweet potatoes

Fresh fish from local fishermen with thyme and lime

DAY 4

LUNCH

Lentils salad with cherry tomatoes and smoked cheese  Orzo with pumpkin

Calamari sauté with aioli sauce

DINNER

Lettuce salad with celery and tahini vinaigrette

Couscous with veggies

Greek traditional meatballs with tomato sauce  (soutzoukakia)

DAY 5

LUNCH

Rocket salad with nectarine and Talagani grilled cheese  Buckwheat with fresh onions and anchovy

Cod en papillote with green beans

DINNER

Quinoa salad with avocados and gherkins  Feta cheese pie with spearmint (Tiropita)

Osso bucco with tomato sauce and basil leaves

DAY 6

LUNCH

Potato salad with estragon and cashew nuts  Smoked eggplant puree

Salt crusted sea bass with coriander seeds

DINNER

Fusilli pasta salad with cucumber, pickled  peppers and Katiki cheese

Green peas a la Francaise

Chicken filet with pumpkin seed oil

DAY 7

LUNCH

Greek cabbage salad (Politiki)

Fried Gnocchi

Mousaka with eggplants, potatoes and minced beef

DINNER

Greek (Cretan) dakos salad  Chickpeas fritters

Tuna skewers with guacamole

DESSERTS

Chocolate tart,  Millefeuilles,  Cheesecake,  Brownies,  Tiramisu,

Greek yoghurt with sour cherries or honey,  Fruit salad,

Pavlova,

crème brulee,

Greek traditional desserts

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