Gems II

YACHT TYPE: MOTOR YACHTS

Gems II

  • 126,000 / Week
  • 144,000 (High Weekly Price)
  • 126,000 (Low Weekly Price)
  • Winter Port: W. Med -Riviera/Cors/Sard.
  • Summer Port: W. Med -Riviera/Cors/Sard.
  • Speed: 15 Knots/Hr
  • 12 Guests
  • 5 Cabins
  • 1 King
  • 4 Queen
  • 2 Twin
  • 5 Showers
  • Jacuzzi
  • Air Conditioning

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Specifications

  • Size: 131.00 Ft
  • Beam: 8.6
  • Draft: 1.8
  • AC: Full
  • Year Built: 2009
  • Builder: .

Accommodations

Up to 12 guests in 5 cabins: Master, 2 x double cabins, 2 x triple cabins ( 1 double and 1 single beds) No pullman

Main Deck
Owner suite (30 sqm) – full beam master double suite. His and hers walk-in wardrobes, office, bathroom (jacuzzi bath) and shower room en suite.

Lower Deck
Guest stateroom “Coral” and “Shell” Forward (13.5 sqm) – 2 x double cabins each with shower room en suite.
Guest stateroom “Sand” and “Pebble” Aft (7.5 sqm) – 2 x single/double cabins each with shower room en suite


Bed sizes as follows:

The master bed is 200cm x 200cm
The 4 double beds are 165cm x 200cm
The 2 single beds in the two forward guest cabins are 90cm x 200cm

She is also capable of carrying up to 8 crew onboard to ensure a relaxed luxury yacht experience.

Timeless styling, beautiful furnishings and sumptuous seating feature throughout to create an elegant and comfortable atmosphere.

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Gems II 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.

 

MENU

 

LUNCH

 

Young pouss salad, avocado & shrimp,

Brandy cocktail dressing – grilled sesame

______________________

Roasted breast of chicken, Provençale “tian”

Duo of sweet potatoes and amandine

________________________

 

Brownies and pecan walnuts

Vanilla sauce

 

b - a b - a b - a b - a

 

DINNER  

 

Trio of roasted peppers on a rocket salad

Quail eggs & parmesan shaving

 

____________________________

 

Back of codd fish, Japanese dressing and green onions

Sautéed vegy & fresh coriander

Wild rice & sesame

 

____________________________

 

Peaches tiramisu

 

 

 

 

 

 

 

 

MENU

 

LUNCH

 

Young pouss salad, avocado & shrimp,

Brandy cocktail dressing – grilled sesame

______________________

Roasted breast of chicken, Provençale “tian”

Duo of sweet potatoes and amandine

________________________

 

Brownies and pecan walnuts

Vanilla sauce

 

b - a b - a b - a b - a

 

DINNER  

 

Trio of roasted peppers on a rocket salad

Quail eggs & parmesan shaving

 

____________________________

 

Back of codd fish, Japanese dressing and green onions

Sautéed vegy & fresh coriander

Wild rice & sesame

 

____________________________

 

Peaches tiramisu

MENU

 

LUNCH

 

Beef carpaccio on a rucola salad

Parmesan shavers & truffles oil

______________________

 

 

Jumbo shrimp “on the plancha “ créoline dressing  

Skewers of veggie, roasted polenta with herbs

 

________________________

 

Raspberries Pana Cotta

 

b - a b - a b - a b - a

 

DINNER

 

 “Minestrone” soup

 

________________________

 

Veal medallion with rosemary

Spaghetti “al pomodoro crudo”

(basilic & tomatoes)

________________________

 

Italian crêpes on Limoncello & lemon zest

 

LUNCH  

 

MINI BUFFET STYLE

 

Caesar salad & crunchy bacon

Trio of quinoa & crunchy veggie

Refreshing salad citrus and dill

Sea bass & Salmon scallop  “on the plancha “

Roasted fennel with curcuma

Chicken & veggie skewers

 

____________________

 

Cheeses board, walnuts and fig jam

 

Carpaccio of pineapple, red berries & wiping cream

 

b - a b - a b - a b - a

 

 

DINNER  

 

“Maryland Crab Cake “& meli-melo of crunchy veggie

__________________

 

Shrimp raviolis “Chinese’s style “ (har gow)

Lobster Bisk

________________________

 

Apple and pear crumble, vanilla coulis

 

A LA CARTE

 

Octopus ceviche, lime & pink peppers

Caprese salad – mozzarella basil and blueberries

Salmon gravlax & herbs with mango spicy chutney

Provencal or bacon quiche

Tuna & potatoes salad

Seared green asparagus, quail eggs, balsamic dressing and parmesan

Lobster salad & tropical fruits

Andalusia gazpacho  

Avocado & cucumber soup

Carotte, coconut et ginger soup

 

 

 

b - a b - a b - a b - a

 

Veal medallion, sautéed mushrooms, cooked juice  

Roasted baby chicken, honey & Rosemary

Rach of lamb seared in herbs, thyme reduction

Vitello tonnato – caper & olive dressing

Red chicken Thai curry & pineapple - basmati rice

Lobster raviolis, julienne of veggie, sea food bisk

Sea scallops sautéed, celery compote

Sea bass, or Royale dorado, better sauce

Beef tenderloin on a “Mathis Burger”

Pesto caprese penne pasta, pine nuts & parmesan cheese

 

 

 

b - a b - a b - a b - a

 

Pears & apples « Tatin tart »

Vanilla & lime soufflé, icing sugar

Lemon & Limoncello tart meringue

Crunchy “Eton Mess” & red berries coulis

Profiteroles & vanilla ice cream, hot chocolat

Mango & Pineapple carpaccio, home-made wiping cream

Tuscany tiramisu

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