BOOM

YACHT TYPE: CATAMARANS

BOOM

  • 15,500 / Week
  • 21,900 (High Weekly Price)
  • 15,500 (Low Weekly Price)
  • Speed: 10 Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 4 Double
  • 1 Twin
  • Air Conditioning

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Specifications

  • Size: 56.00 Ft
  • Beam: 9.45
  • Draft: 1.50
  • AC: Full
  • Year Built: 2018
  • Builder: Lagoon

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BOOM 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

1st Day
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

2nd Day
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

3rd Day
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

4th Day
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)

5th Day
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

6th Day

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                                                                                                                                                                                        
7th Day
Lunch

Greek cabbage salad (Politiki)                                                                                                               
Fried Gnocchi                                                                                                                                              
Mousaka with eggplants, potatoes and minced beef

Dinner
Greek (Cretan) Dakos-salad                                                                                                                     
Chickpea 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

*If you have a food allergy or a special dietary requirement please inform the Chef                   
*All kinds of Greek traditional plates can be cooked                                                                                                        *Fresh fish from local fishermen depends on the weather and the catch  

 

 

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