CNB 76 2017

YACHT TYPE: SAIL YACHTS

CNB 76 2017

  • 22,500 / Week
  • 31,500 (High Weekly Price)
  • 22,500 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Summer Port: W. Med -Riviera/Cors/Sard.
  • 6 Guests
  • 3 Cabins
  • 1 Queen
  • 2 Double
  • 1 Twin
  • 1 Pullman
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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Specifications

  • Size: 75.00 Ft
  • Beam: 6.1
  • Draft: 3
  • AC: Full
  • Year Built: 2017
  • Builder: CNB Bordeaux
  • 3.8m Jet tender
  • Adult and children water-skis with a mono ski option
  • 2 x SUPs one of which has a windsurf attachment
  • Snorkelling Gear
  • 4 E-scooters
  • Towable ring
  • Towable banana
  • Bat and ball
  • 2 x Sea scooters

Accommodations

Cabin layout description:
 Master: Queen sized double;
Twin: Convertible double/ twin beds with a pullman bunk; and,
Bunk cabin: Bottom bunk pulls out to a double
Accommodates 6 adults comfortably or combinations of adults and children for over 6 guests.

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CNB 76 2017 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.

7 Day sample menu

Monday

Breakfast

Scrambled eggs and Bacon muffins. Fruit Platter

Raspberry almond milk overnight chia pudding.

Lunch

Meat free Monday

Summer ratatouille puff pastry tarts , Garlic- buttered green beans, Roasted sweet Potatoes and carrots. Served with Arugula salad [tomato, yellow bell pepper, Parmesan]

Dinner

Seafood Night

Lemon, garlic & olive oil roasted fish fillets, salt & pepper calamari, sweet potato wedges, Grilled mixed greens.

Cucumber, snap pea, avocado sliced salad with Tartare sauce.

Tuesday

Breakfast
Full English breakfast with Fried Eggs, bacon, Pork Sausage, Bake beans. Fruit Platter.
Detox juice [apple, celery, spinach, ginger, lemon]

Lunch

Mexican Style

Starter: Spicy tomato soup
Chilli con carne, Grilled lemon chicken thighs Coriander and bean rice, sweet corn Guacamole, Pico de Gallo.

Dinner

Greek Style

Roasted lamb chops, Greek salad, Lemon & rosemary roasted potatoes, grilled zucchini with yoghurt flatbread.

Wednesday

Breakfast

Vegetable Omelette, Fruit Salad
Mini overnight Chia Puddings.

Lunch

Middle Eastern Style

Lentil and carrot soup
Beef koftas with tahini sauce & pickled red onions, Tabbouleh salad [bulgur, tomatoes chopped parsley, mint and onion] Roasted cauliflower & baby greens salad.

Dinner

Italian Style

Chicken Milanese
Pasta Aglio olio with green beans with capers, lemon and parsley, Garlic Bread. Tiramisu

Thursday

Breakfast
Smashed avocado on toast with feta and Pomegranate and Poached eggs. Sliced fruit

Lunch

Portuguese Style

Peri Peri prawns skewers, Beef skewers, Tomato rice Plain green leaf salad[with a lemon and olive dressing] Roasted red pepper, cucumber & tomato salad

Focaccia tear & share bread

Dinner

Indian Style

Butter Chicken, Lamb Korma, Roasted cashews, lemon and parsley rice, bombay potatoes,
Fresh taziki, garlic naan

Friday

Breakfast
Scrambled Egg, Brioche French Toast. Berry Smoothie

Lunch

Spanish Style

Roasted Salmon, Sliced avocado salad[ purple onions, avocados, red bell pepper, yellow bell pepper with lemon, cilantro dressing] and Asparagus.

Dinner

Cheat Meal

Smashed cheese Burgers, twice cooked potato chips Caesar salad

Saturday

Breakfast
Breakfast burrito with scrambled egg, bacon, avocado tomato and sweet corn.

Watermelon mint and lime juice.

Lunch

Thai Style

Veggie spring roles,
Thai Prawn curry, Vegetable Thai green curry, Rice Mango salad [mango, red bell pepper, cucumber salad]

Dinner

Aussie Style surf and turf BBQ

Rib Eye fillet steaks topped with garlic butter prawns. served with a fresh mixed green salad.
Mini fruit pavlovas

Sunday

Brunch

Shakshuka with poached eggs and a basil pesto dressing Hash browns, Sausages, bacon
Banana oat flapjacks with maple butter
Fruit salad

Dinner

Roast Dinner

Roast Beef with gravy, Yorkshire pudding, Roasted baby potatoes, Cauliflower cheese,
Green leaf salad, Honey glazed carrots, Roasted broccolini

Apple crumble and homemade custard

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