HIGH JINKS II

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YACHT TYPE: CATAMARANS

HIGH JINKS II

  • 18,000 / Week
  • 23,000 (High Weekly Price)
  • 18,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 8 Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 5 Queen
  • 5 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Specifications

  • Size: 58.00 Ft
  • Beam: 29.2
  • Draft: 7.9
  • Engine: 2 x Volvo 110 hp 1 X ONAN Wind Generator
  • AC: Full
  • Year Built: 2013
  • Builder: Fountaine-Pajot
  • 2 x monoskis
  • 1 x kayak (2seated)
  • 1 x inflatable tube
  • 1 x fishing gear
  • 10 x snorkelling gear (sizes 37 - 46)
  • 1 x wakeboard
  • 2 x adults waterskis
  • 1 x kids waterskis
  • 10 x noodles
  • 4 x hairdryers
  • 1 x iron
  • Washing machine (light laundry)
  • 1 x TV
  • Baby life vests
  • Shower gel, shampoo, conditioner, body milk, handsoap
  • 3 pillows for each bed
  • WIFI 10 GB for free

Accommodations

10 guests in 5 Queen size cabins.

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HIGH JINKS 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.

SAMPLE MENU
 

Breakfast

Varieties of Greek pies and other pastry creations, sweet or sour

Eggs cooked in all forms

Fresh bread, toasted croissants, Greek local jams tahini, local honey, yogurt

Fresh fruits,

All types of coffees, juices, smoothies, and tea's

DAY 1

 

Lunch

Lentils salad with avocado, ginger and lime

Beetroot mousse with carob rusk

Sea bream with boiled veggies and lemon sauce

 

Dinner

Green salad with shrimps, mango, basil, and vinegret

Fried graviera cheese with apricot chutney

Stuffed squid with leek and rice

DAY 2

 

Lunch

Lettuce salad with fresh onions and dill

"Biougournti" spicy feta and tomato appetizer

 Roasted baby lamb with potatoes and rosemary

 

 Dinner

Arugula salad with sun-dried tomatoes, walnuts, parmesan, and balsamic vinegar

Mushroom risotto with parmesan, white truffle, and thyme

DAY 3

Lunch

Mixed greens with grilled manouri cheese roasted sesame and grape syrup

Tzatziki

Chicken legs with okra, potatoes, and wine sauce

 

Dinner

Quinoa salad with cucumber, pepper, and sweet chili

Lasagna with spinach and feta cheese

 

DAY 4

 

Lunch

Potato salad with mayo-yogurt  and crispy bacon

Smoked eggplant mousse

Slow-cooked pork belly with black beer and celery root puree

 

Dinner

Beetroot and arugula salad with carob sauce

Feta warped in fyllo pastry with sesame and honey

"Briam" traditional dish with roasted veggies

 

DAY 5

 

Lunch

"Dakos" barley rusk with tomato and feta

Meats balls with coriander flavored yogurt

Stuffed vegetables with rice veggies and herbs

 

Dinner

Coleslaw salad with  red peppers and Greek yogurt

"Giouvetsi" gratin slow-cooked beef in tomato sauce with orzo

DAY 6

 

Lunch

Boiled greens and baby zucchini

Traditional spinach rice

White grouper oven cooked with baby potatoes, garlic and oregano, and "tarama" mousse

 

Dinner

Finocchio and orange salad with fried capers

Tuna tartare with pickled cucumber, chili flakes, and avocado

Octopus with fava bean puree and caramelized onions

DAY 7

 

Lunch

Garlic bread 

Eggplant rolls in sweet and sour balsamic glaze

Pasta with zucchini flowers, feta, spearmint, and basil

 

Dinner

Greek salad 

Santorini's fried tomato balls

"Mousaka"  roasted eggplants and potatoes with minced meat and bechamel sauce

DESSERTS

 

"Halva" semolina dessert with honey cinnamon and orange zest,

 Lemon tart,

"Ekmek kantaifi" with cream and whipped cream,

Black and white chocolate tart with hazelnut praline,

Apple crumble with sweet yogurt cream,

Cheesecake,

Millefeuille with caramelized fyllo pastry, patisserie cream and vanilla ice cream,

Rice pudding with vanilla and Chios mastiha,

Brownies with caramelized almonds.

 

 

 

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