CARPE DIEM CAT 620

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YACHT TYPE: CATAMARANS

CARPE DIEM CAT 620

  • 23,500 / Week
  • 28,500 (High Weekly Price)
  • 23,500 (Low Weekly Price)
  • Summer Port: Greece
  • Speed: 9 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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Description

EXPLORE THE DIFFERENT CRUISE VACATION WITH THE BRAND NEW CATAMARAN LAGOON 620 – CUSTOM MADE A custom made brand new catamaran (2016) with excellent performance, both under sail and engine power. Especially designed to suit the customer desire for even more luxury and elegance cruising. The exceptional living space on board will give the client privacy and intimacy during the vacation. The client can enjoy all that yachting can offer, onboard and shoreside.

Specifications

  • Size: 62.00 Ft
  • Beam: 34.7
  • Draft: 5.28
  • Engine: ELECTRICAL BOW THRUSTER AT STARBOARD 24V 200KGF + 2 JOYSTICKS ENGINES 2 x 110 HP (Volvo Penta D3-110) PAIR OF 4-BLADES FOLDING PROPELLERS FOR VOLVO D3-110 (110 HP) ROPE CUTTERS ON THE PROPELLERS MASE MARINE GENERATOR 26 Kva FISCHER PANDA 10000i PMS 12 Kva SPARE GENERATOR IN PORTSIDE ENGINE ROOM WATER MAKER - 600 L/HOUR
  • AC: Full
  • Year Built: 2016
  • Builder: Lagoon
  • 2 x 2022 FS seabobs
  • 2 x SUP
  • Inflatable towables
  • fishing gear
  • snorkeling equipment
  • New 2022 Airflite board x1
  • water ski (children and adult)
  • 2 x kayak
  • FLYBRIDGE & FOREDECK CUSHIONS
  • SUN LOUNGERS ON FLYBRIDGE
  • FLYBRIDGE FRIDGE
  • TENDER LIFT XL HYDRAULIC PLATFORM WITH REMOTE
  • RETRACTABLE HYDRAULIC GANGWAY BESENZONI
  • TEAK FOREDECK AND DECK PASSAGE WAY
  • 2 SAFETY PLOTS / 8 PERSONS EACH
  • MEDIA PLAYER/HOME CINEMA/DOLBY-SURROUND/CUSTOM MADE
  • HI-FI 4 ZONE BACKGROUND MUSIC SYSTEM+KARAOKE CUSTOM MADE
  • USB SOCKETS IN CABINS
  • AIS CLASS B RAYMARINE TRANSCEIVER WITH ANTENNA COUPLING
  • RADIOSTATION RAY60 VHF Radio
  • RAY 60 & 70 RAYMIC Handset (without cable)
  • AUTOPILOT RAYMARINE EVOLUTION WITH 2 DISPLAYS AND REMOTE CONTROL-HYDRAULIC SYSTEM
  • RADAR RAYMARINE
  • DISPLAY HIBRID TOUCH 2x16
  • WIND , SPEED , DEPTH 6 DISPLAYS
  • ANTENNAS:
  • TV+FM UFO Digital + splitter
  • VHF CX-4
  • AIS 23 VHF

Accommodations

1 owner’s cabin and three queen bed cabins
Several original ambiances
created by Nauta design for the
Lagoon 620: luxury, elegance
and functionality.

Exceptional living space with large sun-decks, both above and below deck.

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CARPE DIEM CAT 620 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.

Day 1

Lunch

Tabbouleh, bulgur, pomegranate, mint pine nuts, scallions

Crudo- tuna, yuzu, capers berries, olive oil

Octopus, kalamata olives, potato and burnt pepper

Foie Gras, figs, brioche, nuts

Dinner

Starter

Moules marinières

Grilled halloumi, aubergine salad, tomatoes, olives, mint

Pan fried Sea bass, lemon risotto, crispy leeks

Lamb saganaki, kefalotyri cheese, eggplant, cabbage, grilled pita, mint yoghurt

Dessert

Passionfruit cheesecake, buttermilk ice cream

Selection of sorbets

Selection of Greek and French cheese,  Quince Jelly, fresh pear, walnut bread

Day 2

Lunch

Spanakorizo spinach, cherry tomato, feta cheese

Ouzo cured salmon gravlax, fennel, dill

Dumplings, prawns, kale, ponzu

Grilled sardines, pita bread, tzatziki

Dinner

Starter

Beef tartare, chanterelles, shallots, olive oil, egg yolk

Grilled polenta wild mushrooms, oregano leaves, pecorino

Linguini lobster, confit tomato, black garlic, olive oil

Lamb loin, baba ganoush, tomato pesto

               Dessert               

Chocolate sphere, hazelnut mousse

Selection of sorbets

Selection of Greek and French cheese,  Quince Jelly, fresh pear, walnut bread

Day 3

Lunch

Grilled courgettes, prosciutto, rocket, pine nuts

Crab fish cake, watercress, miso aioli

Calamari, chorizo, cherry tomato, lemon, lamb leaves

Club sandwich

Dinner

   Starter   

Scallops, boudin noir, caramelized granny smith

Ravioli, goat cheese, sweet potato, burnt butter

Pad Thai, prawn

Duck breast, lentil, beetroot, pak choi, cherries

Dessert

Crème Brûlée

Selection of sorbets

Selection of Greek and French cheese,  Quince Jelly, fresh pear, walnut bread

Day 4

Lunch

Niçoise Salad, quail egg, fava bean

Local oysters, red wine and shallots vinaigrette

King prawns, garlic, tomato, white wine, herbs, baguette

Lamb kofta, cucumber salad, mint yoghurt, pita

Dinner

Starter

Tiraditos, tuna, ginger, wakame

Mediterranean bream fricassee with kalamata olives cherry tomatoes and baby potatoes

Smoked aubergine, roasted shallot puree and pine nuts filo pastry

Beef filet, topinambour puree, foie gras, gratin, tomato, wild mushrooms

          Dessert               

Lemon meringue pie, passionfruit macarons

Selection of sorbets

Selection of Greek and French cheese,  Quince Jelly, fresh pear, walnut bread

Day 5

Lunch

Rocket, beetroot, feta, walnut salad

Deep fried calamari, potato fava salad, herb deep

Seafood paella

Thai beef salad

Dinner

Starter

Sea Bream ceviche, miso mayo, macadamia nut, pickled shallots

Ricotta gnocchi, mint, broad bean, scallions, asparagus

Turbot, asparagus velouté, tagliatelle

Lamb Rogan Josh, basmati, garlic naan

Dessert

Coconut mousse, almond cake, passionfruit

Selection of sorbets

Selection of Greek and French cheese,  Quince Jelly, fresh pear, walnut bread

Day 6

Lunch

Grilled asparagus, crispy pancetta, poached egg, pecorino

Crab salad, avocado, tomato, microgreens, crème fresh

Tuna tartare, fennel salad, basil leaves,  lime olive oil

Sweet bread, honey and cherry vinegar glaze, Jerusalem artichoke

Dinner

Starter

Burrata, roasted tomatoes, basil, pine nuts, lemon

Saffron shellfish risotto, garden peas, parmesan

Steak tagliata

Ravioli feta, potato, scallions, sage butter

Dessert

Vanilla panna cotta, rhubarb, almonds

Selection of sorbets

Selection of Greek and French cheese,  Quince Jelly, fresh pear, walnut bread

Day 7

   Lunch    

Tempura cod tacos, chimichurri, cos lettuce

Greek salad

Pork belly gyoza dumplings, scallion, ponzu

Seafood laksa, rice  noodles

Dinner

Starter

Duck spring rolls, plum and lime deep

Fish and chips, hand cut chips, salad, tartare

Rack of lamb, pea puree, potato, feta, mint vinegar

Green curry, aubergine, zucchini, broad beans

Dessert

Raspberry and dark chocolate tart with ice cream

Selection of sorbets

Selection of Greek and French cheese,  Quince Jelly, fresh pear, walnut bread



 

Breakfast

Eggs benedict

Eggs Florentine

Eggs Royale

French toast with berries and caramelized banana

Granola, coconut yoghurt

Slice meets, sliced cheese, avocado, cherry tomato

Buffet

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