KAJIKIA

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YACHT TYPE: SAIL YACHTS

KAJIKIA

  • 50,000 / Week
  • 69,000 (High Weekly Price)
  • 50,000 (Low Weekly Price)
  • Winter Port: Caribbean Leewards, Caribbean Windwards
  • Summer Port: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
  • Speed: 10 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Double
  • 4 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Description

KAJIKIA: the name of the genus (taxonomy branch) of the family of Marlins, the fatest fishes in the ocean. also represent freedom of movement.

Specifications

  • Size: 78.00 Ft
  • Beam: 11.0
  • Draft: 1.9
  • Engine: ENGINES: 2 x John DEERE N5 - 230 HP Bow thruster GENERATORS: ONAN 27 KW + ONAN 19 KW
  • AC: Full
  • Year Built: 2022
  • Builder: Lagoon
  • Semi-rigid tender Highfield 5 meters with Yamaha 100 HP
  • Aft hydraulic passerelle
  • Aft inflatable pontoon sea raft
  • 1 Wing foil with extra sails
  • 2 Water-ski adult (bi & mono)
  • 1 Wakeboard
  • 1 Seabob F5S
  • 2 Sea scooters Navbow
  • 1 Electric surf
  • 3 Inflatable SUPs
  • 1 Two seats inflatable Kayak
  • 1 Towing ring: 1 Jobsea ESTA for 3
  • 1 Waterproof Go Pro
  • 1 Drone
  • Noddles
  • Snorkeling equipment for 8 Guests
  • RDV diving only, arranged on request
  • Fishing equipment with 3 rods, fishing lures and belts
  • Various parlour games
  • TV in the saloon
  • Guests cabins - Bluetooth & HDMI cable
  • Musics & Movies library
  • 4 Speakers on Flybridge
  • WIFI connection: Starlink Maritime router with over 1 terabyte (1000 gig) of data transfer per month

Accommodations

KAJIKIA offers 4 cabins for the Guests all en-suite

– 1 master cabin with private terrace on the sea & an ensuite spacious bathroom, large sofa & walk-in dressing – bed size 1,80 m x 2,05 m
– 1 spacious double VIP cabin with private bathroom – located at aft starboard of the vessel – bed size 1,70 m x 2,05 m
– 1 double cabin with private bathroom convertible into twin – located at midship port of the vessel – bed size 1,70 m x 2,05 m
– 1 double cabin with private bathroom convertible into twin – located at aft port of the vessel – bed size 1,80 m x 2,05 m

Large interior saloon with panoramic view
Lounge bar & galley up
spacious aft cockpit with large sofas & 2 loungers
Large fly bridge with 2 sunbathing areas

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KAJIKIA 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
by Christelle VANNIER

BREAKFAST
Fruit juice, selection of teas, coffee, milk 
Fresh caribbean fruits, muesli, yogurt
bacon and eggs with french baguette or toast, butter, honey, marmelade, baked croissants, pancakes

 

STARTERS
Various dips (Houmous, Guacamole) and raw vegetables
Green, black olive tapenades, Eggplant caviar toasts,
Shrimps verrines, avocado and whipped cheese sauce - Salmon blinis, chives sauce
Seared Scallops in a Garlic and Parsley Dressing

DAY 1

LUNCH
Tahitian Style St Jacques scallops
Curry Shrimp with Creole rice
Fruit skewer

DINNER
Avocado Salad Smoked Duck Breast
Filet mignon with mustard sauce and zucchini cake
Pear Almond Tart

DAY 2

LUNCH
Salad of green beans with Almonds
Quiche with spinach and goat cheese with Cesar salad
Passion fruit Mousse

DINNER
Carpaccio of fresh Tuna
Spaghetti alle Vongole
Panna Cotta with red fruit coulis

DAY 3

LUNCH
Greek Salad
Honey lemon chicken breast - Mashed sweet potatoes
Banana-coconut composition in her glass cup

DINNER
Mouthfuls of Thai steam fish
Red Mullet salsa verde and crispy vegetables
Chocolate fondant

DAY 4

LUNCH
Japanese salad
Octopus with its seaweed salad
Frosted exotic lemons

DINNER
Grilled peppers with anchovies and tomatoes
Smoked salmon with asparagus peas in risotto
Floating island choco Freitz

DAY 5

LUNCH
Pineapple in cocktail
Semi-cooked tuna in sesame with mashed potatoes
Rasperry granite

DINNER
Goat cheese Maki
Parmentier of duck confit
Chocolat mousse

DAY 6

LUNCH
Gaspacho
Zucchini tart with parmesan rocket
Freshness pineapple passion

DINNER
Green papaya salad
Breaded snapper fillets with ratatouille
Tart with mango

DAY 7

LUNCH
Tomatoes with pesto of capres
Greek mushrooms with taboule
Strawberry soup

DINNER
Trifle with avocado
Swordfish creole sauce with crispy vegetables
Banana flambé

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