CNB76

YACHT TYPE: SAIL YACHTS

CNB76

  • 20,000 / Week
  • 26,000 (High Weekly Price)
  • 20,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • Summer Port: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics, Croatia
  • Speed: 11 Knots/Hr
  • 6 Guests
  • 3 Cabins
  • 1 Double
  • 2 Twin
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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Specifications

  • Size: 75.00 Ft
  • Beam: 6.1
  • Draft: 3
  • Engine: VOLVO D4 180hp
  • AC: Full
  • Year Built: 2017
  • Builder: CNB Bordeaux
  • 2 x inflatable stand up paddle boards, 1 with windsurf rig, adult & child rigs
  • Banana
  • Donut
  • Two Seabobs
  • 2nd small tender 2.75m with electric 4hp Torquedo engine for guests to use on their own, providing they have the necessary experience or qualification required for the area they are in.

Accommodations

Allegro has 3 guest cabins, they are all located forwards of the saloon, the master cabin is forward and has a bed that you can walk around all sides. The guest cabin on the port side is convertible from a twin to a double bed. On the starboard side, it is a bunk cabin but the bottom bunk can be extended to make a double bed.

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CNB76 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

Breakfast

Fruit platter, toast and preserves. With poached eggs and sundried tomatoes, arugula as well as crisp prosciutto. Drinks include juices, coffee and tea.  

Lunch

Langoustines served with a chilled herb couscous salad with cucumber and local peaches.  

Dinner

Starter is chilled gazpacho with a modern zesty twist, served with olive oil pearls & melba toast. Main Mediterranean Lobster pasta, infused with local tomatoes, basil and lemon emulsion Dessert Pineapple carpaccio, vanilla champagne syrup & ice cream

 

DAY 2

Breakfast

Fruit platter, toast and preserves. Served with basil and trout topped scrambled eggs on a bed of fresh tomatoes. Drinks include juices, coffee and tea.    

Lunch

A grilled Sarago fish, stuffed with thyme, lemon and garlic. Prepared to perfection with locally sourced vegetables and arugula salad.  

Dinner 

Starter are Scicilian peaches grilled and served with basil infused mascarpone, prosciutto roses and balsamic reduction on a bed of arugula. Followed by the mains which is a mouth-watering vongole with a citrus twist and Scolfi’s crisp local bread for the broth. Finally, the dessert is a vodka spritzer lemon sorbet with basil.  

 

DAY 3 

Breakfast

Fruit platter, toast and preserves. With fried eggs on grilled aubergine topped off with a sun dried tomatoes tapenade. Drinks include juices, coffee and tea. 

Lunch 

Hearty Sicilian cuttlefish pasta in a white wine, tomatoes and garlic reduced sauce. This dish is the stuff of Italian dreams and is accompanied by a fennel salad topped with blood oranges. 

Dinner 

Starters are cold tonnato on carpaccio of tomato and veal. Mains is a Pistachio, basil and matcha crusted spigola on mediterranean veg rice. And this is all topped of by the dessert with is baked cheesecake with frutti di bosco.  

 

DAY 4

Breakfast

Fruit platter, toast and preserves. Served with an Italian inspired omelette with buffalo mozzarella, tomato and basil. Drinks include juices, coffee and tea. 

Lunch 

Linguini con frutti del mare in hearty Italian tomato and basil baked pasta sauce base, which is accompanied with a fresh salad. 

Dinner

Starters is an icy scallop ceviche, cured in a Sicilian orange zest, olive oil pearls and soy sauce. Mains is chicken, date and almond roulades with grilled fennel and pea mash drizzled in red wine and date reduction. The dessert is juicy blackened Italian peaches with ice cream. 

 

DAY 5

Breakfast

Fruit platter, toast and preserves. Also served are local eggs, boiled to personal perfection, served with arugula and parmesan pan crisped rosemary bread. Drinks include juices, coffee and tea.

Lunch

Lemon marinated Mediterranean Sole on basil and sundried tomato savoury rice with Italian vegetables, served alongside a freshly prepared salad. 

Dinner

Starter is Tuna tartare with basil avo base and fine crisp. The main is a grilled lamb rack with sweet potato mash, tzatziki and fine beans. And these courses are topped off with the dessert which is poached pears, with white wine syrup and star anise. 

 

DAY 6

Breakfast

Fruit platter, toast and preserves. Parmesan scrambled eggs, topped with basil and olive oil pearls. Drinks include juices, coffee and tea.

Lunch

Mediterranean quiche with peppers, parmesan and courgette served with a freshly prepared salad. 

Dinner

Starters is a Bottarga di muggine served on a salad with lemon marinated apple flowers. While the main is fresh scallops seared and served on a radish gele with pea mash and radish crème. Dessert is a Tiramisu made with orange liqueur.  

 

DAY 7

Breakfast

Frittata of courgette, sun dried tomatoes, olives, motza, topped with crisp prosciutto and basil. Drinks include juices, coffee and tea.

Lunch

Fish, meat or a combination BBQ onboard served with a potato, green, or lobster salad. Meats include: crumbed lemon chicken skewers, marinated beef fillet, sausages, crispy pork rinds, a whole fish, and prawn skewers 

Dinner

The last night’s starters is a traditional octopus and potato with basil. Followed by the mains which is a lemon butter Dorado fish on butter bean mash with fresh green vegetables, topped with toasted almonds. And finally the dessert is a chocolate mousse. 

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