Giovannino

YACHT TYPE: CATAMARANS

Giovannino

  • 18,500 / Week
  • 19,500 (High Weekly Price)
  • 18,500 (Low Weekly Price)
  • Winter Port: Bahamas
  • Summer Port: Bahamas
  • Speed: 10 Knots/Hr
  • 6 Guests
  • 3 Cabins
  • 2 King
  • 1 Twin
  • 3 Showers
  • Children-Friendly
  • Air Conditioning

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Description

This is GIOVANNINO a Portsmouth Marine Power Cat 52 which is now available for charter. This unique yacht was designed by Ted Hood as his own personal yacht, incorporating his lifetime experience of ocean cruising and combines comfort with performance. The traditional interior has varnished teak & holly floors and beautiful cherry woodwork throughout. There are 3 large luxurious en-suite staterooms, Master and VIP King cabins plus a twin berth cabin. The dramatic raised salon, with 360 degree visibility has a large dining area with a leather settee plus a conversation pit with cocktail table and day head. Just outside of the salon is a spacious upper deck that is perfect for watching the sunset with a cocktail. Below is a teak floored aft deck with a large U-shaped seating area and split table for easy access.

Specifications

  • Size: 52.00 Ft
  • Beam: 23
  • Draft: 5.6
  • Engine: 2 X Cummins 210 HP consumption is 6 gph / 2 X 11.5 Generators consumption 2.8 gph
  • AC: Full
  • Year Built: 2003
  • Builder: Portsmouth
  • Open top deck for sunning -- no bimini, main deck deck has covered outdoor space for shade.

Accommodations

3 cabins available with flexible layout – Master king, VIP king and Twin cabin. OR Master king and 2 x twin cabins available for guest use. The main deck also has a day head.

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Giovannino 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

Eggs in a Baked  Bacon and Spinach  Cup, Granola, Yogurt, Toast & Jam

Eggs Florentine on an English Muffin Served With Bacon, Fresh local fruit, Granola, Yogurt, Toast & Jam

Ancient Grains Blueberry Pancakes, Fresh local fruit, Granola, Yogurt, Toast & Jam

Egg Baked in a Bread Bowl Served with Breakfast Sausages, Fresh local fruit

French Toast Sticks, Fresh Local Fruit, Granola, Yogurt, Toast & Jam

Coconut Banana Muffins, Fresh Local Fruit, Boiled Eggs, Granola, Yogurt, Toast & Jam

 

Lunch

Blackened Mahi Mahi Tacos with Avocado Slaw

Arugula Salad served over Stuffed Rigatoni Filled with Tomato Sauce

Caribbean Curried Chicken Salad with Celery, Grapes & Hearts of Palm served on a Bed of Fresh Greens         Fresh baked bread

Shrimp Etouffee served with White Rice

Fresh Crab with Mango Cucumber Salad

Mongolian Beef in Lettuce Cups

 

Appetizers

Mushroom and Brie Wontons Topped with Smoked Salmon and Capers

Walnut, Arugula and Gorgonzola Crostini

Cucumber Rounds Filled with Lobster

Caramelized Onion and Brie Tart

Goat Cheese Ravioli Filled with Bacon and Garlic

Eggplant, Mozzarella and Tomato Towers with a Balsamic Drizzle and Basil Leaves

Shrimp Skewers with Grape Tomatos, Olives and Bread Topped with Horseradish Mayonnaise

 

Main Course

Lobster Tail Boiled in Butter on a Bed of Garlic Spinach Served with Twice Baked Cristophines

Herb Crusted Rack of Lamb with Blueberry Sauce Served With Rosemary Roasted Potatoes and Asparagus

Lemon Red Snapper with Herbed Butter Served with Zucchini Spaghetti with Red Peppers

Prime Rib of Beef Roast Au Jus served with Julienne of Fresh Peas and Carrots and Wild Mushroom Quinoa

Pork Loin with a Grape Balsamic Reduction Sauce, Roasted Vegetables and Pureed Sweet Potato Baskets

Grilled Chicken with Mango Sauce Served with Minty Couscous and Roasted Vegetables

Coconut Crusted Grouper Served With Creamy Rice Pilaf and Roasted Brussel Sprouts with Pine Nuts

 

Dessert

Key Lime Pie with Fresh Whipped Creamand a Lime Wedge

Kahlua Martini with Miniature Chocolate Cakes

Creamy Baked Mango Sprinkled with Nutmeg

Blackberry Pie Tarts Topped with Crème Faiche and a Mint Leaf

Chocolate Fondants With Fresh Whipped Cream and Topped with a Raspberry

Lemon Mousse Strawberry Cake

Grilled Pineapple with Cashew and Fig Cream

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