CHRISTINA TOO

YACHT TYPE: MOTOR YACHTS

CHRISTINA TOO

  • 38,000 / Week
  • 50,000 (High Weekly Price)
  • 38,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards
  • Summer Port: Caribbean Leewards, Caribbean Windwards
  • Speed: 12 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Showers
  • Children-Friendly
  • Jacuzzi
  • JetSkis
  • Air Conditioning

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Specifications

  • Size: 68.00 Ft
  • Beam: 34.4
  • Draft: 4.5
  • Engine: Engines 2 x 588 kW (2 x 800 HP) Generators 2 x 19 kW
  • AC: Full
  • Year Built: 2017
  • Builder: Sunreef Yachts
  • Semi-rigid tender 15feet / Yanmar 4JH4 110 HP diesel
  • 2 seabob F5
  • Water ski
  • Wakeboard
  • Kneeboard
  • Skimboard
  • 2 inflattable paddles
  • 1 inflatable 2 man kayak
  • Tube
  • Beach toys
  • Fishing equipment
  • Deep sea fishing gear
  • Snorkeling equipment for 8
  • Rendez-vous diving only
  • Radio MP3 - Airplay and Android Streaming in the saloon, cockpit and flybridge
  • HEOS surround 5.1 in each cabin
  • LCD TCV and DVD in the saloon
  • Few board games onboard such as Bananagrams, Left Right Centre, cards and Cards Against Humanity.
  • The yacht is fitted with 220V plugs.
  • The yacht has quite a few movies on its cloud account (which can be accessed without an internet connection).
  • Also a sound system onboard which guests can use to play music from their phones via an app called HEOS (perhaps something they could download and install before coming aboard).
  • If the guests request internet, the options extend to Netflix and AppleTV. Need to know internet request beforehand as the yacht has to purchase it.
  • In the Virgin Islands Internet is available at a cost of $300 for 30GB

Accommodations

CHRISTINA TOO is accommodating up to 8 guests in 4 ensuite double cabins.
Each cabin is equipped with 160 x 200 bed size, air conditionning with private control, plugs,hairdryer and HEOS surround 5.1 system.

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CHRISTINA TOO 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.

SAMPLE MENU by Lucy BUTTERFIELD

 

BREAKFAST

French toasts, Pancakes, Pastries.
Fruits, Cereals,
Bagel board with salmon Hams,
Avon Bacon,Cheeses,
Hash browns with Fried eggs,  A range of Fritatas,Scrambled eggs,

 

LUNCHES

Fresh Tuna Salad Niçoise
Homemade Honey Comb topped with chocolate and Berries
Crème Brûlée

Homemade spicy pesto with crispy Palma Ham and asparagus over Tagliatelle
Mixed Fruit Salad with berry Sorbet

Local fish tacos with mango salsa and sweet potato fries
Homemade fudge with summer fruits

Sea Bass with aubergine tomato pearl barley
Classic Chocolate caramel slices

Fritto Misto with fresh salads
Lemon and strawberry Sorbet

Beef Carpaccio with parmesan shavings and arugula
Apple pie

Spiced Spaghetti alla Vongole
Red fruit crumble

 

CANAPES

Black Tapenade with olive oiled Croutons
Salmon and cream cheese Bilinis
Jambon cru with goats cheese and pear
Charcuterie board with crudités and dips
Prawn and toasted chorizo bites
Mezze board
Edamame pistachio dip with crudités
Spanish frittata bites

 

DINNERS

Fried Halloumi with Tomato and Pistachio salad
Fillet de Boeuf with sauce Poivre and Fries
Cheesecake

Prawn and avocado cocktail
Pork Fillet Mignon with local roasted root vegetables
Tiramisu

Melon and Palma ham with balsamic glaze
Scallop and King prawn Risotto
Mousse au chocolat

Bruschettas with fresh tomato and herb salsa
Paella
Panna Cotta

Caprese Salad
Roasted Shoulder of lamb with an assortment of vegetables and Red wine juice
Pavolova

Baked Goats cheese with beetroot and Rocket
Baby Back ribs with greek salad and herbed new potatoes
Lemon Sponge

Crab with cucumber and wasabi salad
King Prawn Thai Curry with Coconut Rice
Baked Camembert with black berry compote

 

CANAPES

Beetroot and Goat’s Cheese Crostini
Golden Tumeric Hummus and Crudités
Crispy Coconut Shrimp Sticks with Homemade Chilli Jam
Chilled Pea Soup and Crème Fraîche Shots
Gouda and Leek Quiche Rounds
Assorted Cheese Board with Cured Meats,
Fruit and Nuts Grilled Prawn and Homemade Alioli Bites

 

STARTERS

Spicy Carrot and Ginger Soup 
Grilled Scallops with Anchovy, Mint and Coriander
Mahi Mahi Tartare with Pineapple,
Lime and Crispy Tortilla Chips
Roasted Beetroot and Candied Walnut Salad
 Black Sesame Seared Tuna with Passion Fruit Drops 
Vietnamese Spring Rolls with a Ginger Soy Dipping Sauce Zucchini Fritters with a Mint and Yogurt Sauce 

 

MAIN

Crispy Duck Breast served with Potato Rosti and a Blueberry Green Peppercorn
Chutney Chicken Korma Curry and Rice Pilaf with Crispy Papadums
Pork Tenderloin with Orange and Brandy Sauce Served with Roasted Sweet Potato
Discs Lobster Thermidor with New Potatoes and Parsley Oil
Maple Glazed Pork Ribs with Mustard Slaw 
BBQ Rump Steak with a Paprika Carrot Puree and Buttered Asparagus Spears
Red Snapper with Agrodolce, Pine Nuts and Charred Onions
Slow Cooked Lamb Shanks in a Red Wine Sauce with Steamed White Rice

 

DESSERTS

Bacon and Chocolate Cupcakes served with Whipped Cream
Homemade Traditional Greek Baklava Wedges
Spicy Roasted Plums served with Crispy Toasted Almond Slices
Heavenly Dark Chocolate Mousse with Fresh Berries
Apple and Sultana Pie with Sage Crumble and Chantilly
Cream South African Malva Pudding with Warm Vanilla Custard 
Orange Tiramisu with Grand Marnier Syrup and Mascarpone Filling

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