GENNY

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YACHT TYPE: CATAMARANS

GENNY

  • 50,000 / Week
  • 70,000 (High Weekly Price)
  • 50,000 (Low Weekly Price)
  • Summer Port: Greece
  • Speed: 10 Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 5 Queen
  • 5 Showers
  • Pet-Friendly
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Specifications

  • Size: 80.00 Ft
  • Beam: 37.10
  • Draft: 7.30
  • Engine: 2 X 225 HP JOHN DEERE 2 X 27 KW GENERATORS
  • AC: Full
  • Year Built: 2021
  • Builder: Sunreef Yachts
  • AXOPAR 28 for guest service
  • SUN MARINE 12' OPEN TENDER CREW SERVICES
  • Baby life jackets
  • Seabob (1)
  • Wakeboard (1)
  • Water ski adults (1)
  • Inflatable platform (1)
  • Inflatable couch
  • Inflatable donut 2 pax (1)
  • Jet ski 90hp (1)
  • Kayak (1)
  • Paddleboard (3)
  • Sea wings (3)
  • Windsurf (1)
  • Snorkeling gear
  • 32' SAMSUNG TV IN EVERY CABINS,
  • 55' SAMSUNG TV IN SALON,
  • WI-FI STEREO SYSTEM IN 3 INDEPENDENT AREAS(FLY, FORWARD, AND AFT)
  • DIGITAL CLOUD
  • SKY TELEVISION
  • 7 X HAIRDRYERS
  • 1 X IRON
  • WASHING MACHINE/ DRYER (LIGHT LAUNDRY)
  • BATHROBES
  • SLIPPERS
  • BABY LIFE VESTS
  • 3 PILLOWS FOR EACH BED
  • HANDS SOAP, SHAMPOO, CONDITIONER, SHOWER GEL
  • WI-FI
  • VHF
  • SATELITE PHONE

Accommodations

2 MASTER CABINS W/ WALK – IN CLOSET, [RIVATE BATHROOM PROVIDED W/ SHOWER
3 VIP CABINS PROVIDED W/ QUEEN SIZE BED, PRIVATE BATHROOM W/ SHOWER
32′ SAMSUNG TV IN EACH CABIN

Inquire About This Yacht:

GENNY 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.

Breakfast

 

Teas-Blends of Herbs - Top quality Coffees

Smoothies

Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey

 

Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon

 

Croissants: Butter, Chocolate

 

Handmade piroski with: potato or minced meat

 

Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

 

Breads: White, Black, Brioche, Gluten Free

 

Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup

 

Smoked Salmon

 

Cheeses: Graviera, Gouda, Emmental, Feta, Goat

Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella

 

Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches

 

Bacon, boiled sausages

 

Dried fruits: apricots, plums, cranberries

 

Nuts: almonds, walnuts, hazelnuts

 

Cereals: oats, chocolate, honey, cornflakes

 

Fresh Juices: Orange, Grapefruit

 

Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt

 

Eggs: Omelet, fried, poached, scramble, boiled, Kayanas

 

Day 1 Lunch

 

Salad

Textures of tomato, olive, pickle, onion, cucumber sorbet

 

Starter

Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle

 

Main course

Orzo shrimp, goat cheese, confetti cherry tomatoes

 

Desert

Lemon cream, almond cookie, meringue, honey cells

 

Day 1 Dinner

 

Salad

Rocket, feta, watermelon, pine nuts, radish

 

Starter

Steamed mussels with fennel, dill, garlic, mustard sauce - ouzo

 

Main course

Grouper with saffron sauce, greens, cauliflower puree

 

Desert

Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce

 

Day 2 Lunch

 

Salad

Spinach pie salad, feta, dill, spring onion

 

Starter

Crab tartare, soy sauce and truffle

 

Main Course

Iberico pork, hoisin sauce, sweet potato puree

 

Desert

Millefeuille orange, raspberry sauce

 

Day 2 Dinner

 

Salad

Smoked salmon, avocado, cucumber, cottage cheese

 

Starter

Shrimp tempura, Panko, sriracha mayonnaise

 

Main Course

Risotto village salad

 

Desert

Chocolate mousse, caramel sauce, peanuts

 

Day 3 Lunch

 

Salad

Greek salad with feta cheese, fresh oregano, onion pickles, capers

 

Starter

Shrimp carpaccio, tarama (fish roe) mousse, cream cheese

 

Main Course

Lamb ribs with percussion, baby potatoes, rosemary

 

Desert

Milk pudding with ice cream

 

Day 3 Dinner

 

Salad

Rice noodles, shrimp, black sesame

 

Starter

Octopus, fava cream, pickles, onion, capers

 

Main Course

Lobster spaghetti, tomato sauce, fresh basil, parmesan

 

Desert

Cream Brulee with fresh vanilla and ice cream

 

Day 4 Lunch

 

Salad

Rice rolls with crab, avocado, cucumber, wasabi cream

 

Starter

Shrimp dumplings, cucumber pickle, soy sauce, coconut milk

 

Main Course

Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms

 

Desert

White chocolate and strawberry chocolate, fresh blueberries

 

Day 4 Dinner

 

Salad

Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala

 

Starter

Moussaka croquette, béchamel cream, tomato jam

 

Main Course

Mushroom risotto, fresh truffle

 

Desert

Tiramisu cream, caramel ice cream

 

Day 5 Lunch

 

Salad

Beetroot, yogurt with orange and asparagus

 

Starter

Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle

 

Main Course

Cod, potato and garlic cream, black caviar

 

Desert

Mango cheesecake, raspberry ice cream

 

Day 5 Dinner

 

Salad

Caspatsio with fresh oregano, feta and watermelon

 

Starter

Oysters with lemon pearls and tarama

 

Main Course

Beef fillet, mushrooms, king oysters, pea puree

 

Desert

Chocolate fudge, with fresh vanilla and ice cream

 

Salad

Okroshka Russian cold soup with dill yogurt and fresh vegetables

 

Starter

Scallops, Bern Blanc sauce, peas and greens

 

Main Course

Saute sea bream, bean cream, croutons, cuttlefish ink

 

Desert

Poached pear, tangerine cream, yogurt ice cream

 

 

Day 6 Dinner

 

Salad

Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic

 

Starter

Beef Tartar, fresh truffle, potato chips

 

Main Course

Spinach ravioli, goat cheese, sauteed chicken, yellow curry

 

Desert

Churros, savory caramel sauce, strawberries and hazelnuts

 

Day 7 Lunch

 

Salad

Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad

 

Starter

Tuna carpaccio with lid, truffle, tomato seeds

 

Main Course

Cabbage stuffing with grouper and eggnog biscuit sauce

 

Desert

Baklava with Aegina peanuts, ice cream

 

 

Day 7 Dinner

 

Salad

Fresh various shells with lemon dressing

 

Starter

Kakavia with stone fish

 

Main Course

Risotto with fresh tomato sauce and red mullet

 

Desert

Eclairs, vanilla cream and strawberry sauce

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