INDEPENDENT

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YACHT TYPE: CATAMARANS

INDEPENDENT

  • 18,000 / Week
  • 28,000 (High Weekly Price)
  • 18,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 18 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 1 Queen
  • 3 Double
  • 4 Showers
  • Air Conditioning

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Description

Winner of best multi hull of the year 2021 -Ti AmO sets a new standard of luxury in the charter yacht market she embodies the reliable features and construction methods you can find across the Aquila brand. This more elegant cruising model offers on-board amenities. She accommodates 8 guests in one master suite with king size bed and 3 queen cabins, plus so much more. More space, more style, more performance, more luxury. That means more family and friends than ever before and more memories to create and share with each other. More space, more style, more performance, more luxury. You will not stop being amazed.

Specifications

  • Size: 54.00 Ft
  • Beam: 7.68
  • Draft: 1.37
  • Engine: Engines: Engines: 2 x 550 Cummins Generators: 2 X 14 KvA synchronize Fischer Panda 11 knots - 80 liters/hour 15 knots - 130 liters/hour
  • AC: Full
  • Year Built: 2022
  • Builder: Aquila
  • T/T Highfield 390 with 60 HP
  • SUP (2)
  • Kayak (1)
  • Sea wings Yamaha (2)
  • Water Ski (adult) (1)
  • Kids Life jackets (8)
  • Wakeboard (1)
  • Towable donut (2)
  • Towable noodles (6)
  • Snorkeling gear (8)
  • Printer
  • Laptop

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INDEPENDENT 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

Plate with cheese variety, eggs (fried, boiled, poached, scrabbled, omelet), cold cuts, bacon, sausages, cherry tomatoes, and avocado salad, smoked salmon with caper, tuna salad with burned onion

Croissants, pancakes, crepes, platter with summer fruits, Greek yogurt, thyme honey, marmalades, whole grain tahini, praline spread, dried fruits, granola, oats, cereals

All types of coffee - tea, smoothies, fresh orange juice, infused water

Day 1

Lunch

Black garlic crostini with sea bass tartar

Escarole – Radicchio - Valerian salad with citrus fruits and almond fillets

Monkfish skewers with zucchini and red peppers served with celery root purée

Dinner

Grilled mastelo and halloumi cheese with fresh thyme and lime

Spinach – rocket salad with caramelized peach, walnuts, and goat cheese

Lamb with rosemary and garlic pockets, served with baby potatoes

Day 2

Lunch

Tomatoes mariné with basil pesto and spring onion Feta cheese with extra virgin olive oil and fresh oregano Greek ratatouille

Dinner

Black olive pâté crostini with filleted anchovies and cherry tomatoes Caprese salad

Salmon sauté with black linguine and truffle oil

Day 3

Lunch

Greek creation with cherry tomatoes, cucumber, spring and dried onion, kritamo herb, and grilled manouri cheese Kodosuvli (big skewers of marinated pork or chicken) with tzatziki and pita bread

Dinner

Tuna carpaccio with capers and rosé wine Baby potatoes salad with shrimps and truffle Seabass fricassee with tarragon and artichoke

Day 4

Lunch

Cretan rusks with chopped tomatoes and feta cheese

French fries

Stuffed vegetables with summer flavorings

Dinner

Chèvre cheese bruschetta with crunchy muesli and blueberry marmalade

Coleslaw salad with celery, walnuts, and pomegranate pearls

Coq au vin (Greek style) with Limniona wine and traditional pasta

Day 5

Lunch

Gazpacho soup with spring mint and mozzarella Tabbouleh salad with quinoa

Lemon hummus with crispy pitas

Shrimps sautéed with lime, garlic, and chives

Dinner

Pumpkin soup with orange and cardamom

Raw beetroot salad with carrot, green apple, and aioli sauce

Beef steak tagliata with potato purée

Day 6

Lunch

Salad with tomato, boiled egg, and avocado

Grilled corn

Chicken ballotine stuffed with dried tomato and peppers served with baby potatoes and chimichurri sauce

Dinner

(Greek meze night)

Variety of boiled beans with smoked trout Taramas salad

Octopus braised in vinegar Grilled squid with fresh herbs

Shrimps saganaki with ouzo, tomato sauce, and feta cheese

Day 7

Lunch

Eggplant rolls with feta

Rocket salad with fig, prosciutto, and vinaigrette

Coquille big pasta stuffed with Bolognese sauce in the oven with parmesan mozzarella and basil

Dinner

Steamed mussels sauté in Robola wine with fresh herbs and lime breeze

Vegetable banquet with parmesan flakes and balsamic vinegar

Fish of the day en papillote with fava beans

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