HIGHJINKS I

YACHT TYPE: CATAMARANS

HIGHJINKS I

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

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Specifications

  • Size: 58.00 Ft
  • Beam: 29.2
  • Draft: 7.9
  • Engine: Engines - 2 X 110 Volvo Penta Generator - 1 x ONAN KVA
  • AC: Full
  • Year Built: 2014
  • Builder: FOUNTAINE PAJOT
  • Paddle board, Donut, Banana,
  • Zodiac 4.10 - 50 HP engine
  • Paddle board
  • Water Ski
  • Kayak
  • Tubes
  • Wakeboard
  • Snorkeling equipment
  • fishing gear

Accommodations

She has one owners suite, 3 queen size double cabins – all with private facilities. Each cabin is equipped with TV, DVD and stereo system.

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HIGHJINKS I 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 - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.

Lunch - BBQ chicken drumsticks, Quinoa salad with prunes, goji berries and a plum dressing, sautéed spinach with sesame seeds and fresh bread.

Dinner - Baked whole local fish with a lemon cream dressing, oven roasted rosemary chips, Greek style salad and garlic bread.

Day 2

Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.

Lunch - Linguini Putanesca, rocket, pear & Parmesan salad, grilled asparagus and prosciutto and steamed radicchio with balsamic glaze.

Dinner - Slow cooked pork ribs with sticky plum glaze, roasted sweet potatopuree, grilled corn on the cob, slaw salad and blistered cherry tomatoes.

Day 3

Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.

Lunch - Steamed garlic & chili mussels, crunchy bread, mixed bean salad, blanched kale with anchovies and walnut, roast potato wedges.

Dinner - Red wine braised beef neck, mint yogurt sauce, smashed red kidneybeans with bacon, green leaf salad, steamed broccoli.

Day 4

Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.

Lunch - Beef tomatoes stuffed with rice, spiced chickpea & pomegranatesalad, smoked eggplant and fried zucchini.

Dinner - Prawn satay skewers, sesame noodles, bean sprout, carrot and baby cornsalad, steamed cavollo nero and bok choy.

Day 5

Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.

Lunch - Beetroot curry with sweet potato, saffron rice, tzatziki, spinach, red onion salad & goats cheese, naan bread and spicy chutney.

Dinner - Chicken thighs in a mascarpone sauce, roast new potatoes, rocket, cherry tom & avocado salad, honey glazed beetroot & carrot.

Day 6

Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.

Lunch - Creamy smoked salmon tagliatelle, green leaf and caper salad, crunchybread, roast tomatoes with pinenuts.

Dinner - Meatballs in thick tomato salsa, cauliflower gratin, baby kale salad, guacamole and steamed local greens.

Day 7

Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.

Lunch - Pesto crumbed mackerel fillets, salad of wild rice, beetroot & feta dip, roasted sweet peppers.

Dinner - Roast leg of lamb, grilled eggplant & zucchini, mint crème fraiche, buckwheat, tomato & green leaf salad, fried potatochips.

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