KEPI

YACHT TYPE: CATAMARANS

KEPI

  • 12,300 / Week
  • 18,500 (High Weekly Price)
  • 12,300 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • 10 Guests
  • 5 Cabins
  • 1 King
  • 3 Queen
  • 1 Pullman
  • 5 Showers
  • Pet-Friendly
  • Children-Friendly
  • Air Conditioning

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Description

Elegance and Luxury – Kepi is a 2014 launched, fully equipped Lagoon 52. She can accommodate up to 10 passengers in 4 double and 1 double bunk, en-suite, cabins. Air-conditioned throughout, with a spacious fly-bridge, ample sun-bed loungers, a wide cockpit and a comfortable fore deck, the guests can always find the right place for the right moment. A fully equipped kitchen and a gas BBQ in the competent hands of Chef Cleo guarantee memorable culinary experiences, while the water toys available will keep those who are tired of relaxing, busy. Kepi’s Philosophy: Our aim is to offer the best holiday experience of your life. The combination of an excellent, fully equipped yacht, the polite, highly professional crew and 12 years of charter business experience is the best guarantee. Please inquire for itineraries.

Specifications

  • Size: 52.00 Ft
  • Beam: 29
  • Draft: 4
  • Engine: Yanmar 2 x 75HP Generator 17.5 Kva
  • AC: Full
  • Year Built: 2014
  • Builder: Lagoon
  • Go Pro Underwater video
  • 2 Deck showers Hot/cold
  • 4 Hairdryers
  • Top quality inflatable kayaks for 2 pax
  • Waterski
  • iPhone, iPad, and Android sound-docking stations in all cabins
  • Gangway upgraded to carbon
  • We specialize in making sure our guests are taken care of. From the time you walk onboard until the time you leave, you'll receive top-notch service.
  • Ask us to prepare a route that fits your wishes. Feel free to taste our gourmet dishes and cocktails. Or just ask your captain to organize a watersports activity, anything from SUP to wakeboard. We promise your stay on Kepi will be like nothing you've ever experienced.
  • Electronic equipment: Fusion Radio - USB player with saloon and cockpit speakers, TV led 32", DVD player, wifi connection, tablet 10", printer/scanner. Satellite phone.

Accommodations

Measurements:
Headroom:
Salon – 7ft
Cabins – 6ft.8in

Beds:
3 Cabins length & width – 6ft.8in x 5ft.3in
(Starboard fwd, Portside fwd, and Portside aft)
1 Cabin length & width – 6ft.8in x 5ft
(Starboard aft)
1 Twin Cabin length & width – 6ft.8in x 3ft (Midship portside)

NOTE – Bunk-Bed cabin with ensuite facilities available for 10 pax charters. Crew sleeps in forepeak cabins.

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KEPI 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.

Cleo’s Mediterranean Menu 2014

  

Breakfast 

-        Coffee, tea, fresh fruit juice

-        Greek yoghurt with cereals and honey

-        Fresh fruit platter

-        Croissant, pain chocolate, cakes

-        Baguette, French toast, wholegrain bread

-        Assortment of cheese

-        Eggs prepared to your likings

-        Home-made frittata

Tapas & Starters

-        Avocado crayfish cocktail

-        Broccoli shot

-        Carpaccio of figs with feta cheese, pine nuts and basil

-        Cretan rusk with juicy tomatoes, feta, onion rings and olive oil

-        Dip of tomato & goat cheese

-        Duo of guacamole and tomato dip with crispy pita bread

-        Eggplant grilled, filled with feta and chili peppers

-        Fresh tuna tartar

-        Garlic bread with tomato salsa

-        Grilled Haloumi drizzled with lemon juice

-        Grilled shrimp with tarragon & lime dip

-        Grilled zucchini sticks wrapped in prosciutto

-        Hummus dip

-        Melted Camembert dip with oregano bread

-        Mini melon-Serrano bites

-        Mini tortilla-pizza

-        Mushrooms in the oven filled with prosciutto-cheese mix

-        Original yellow split pea puree (fava) with red onion and lemon

-        Red peppers filled with feta in the oven

-        Saganaki (grilled cheese)

-        Salmon mousse

-        Small toast with salmon and goat cheese

-        Shots of gazpacho soup on ice

-        Spanakopita (spinach pie)

-        Taramosalata home made

-        Zucchini keftedes with traditional soft    cheese and mint sauce

Lunch

-        Bouillabaisse with rouille and ciabatta

-        Caesar salad with chicken, crispy bacon, parmesan and garlic bread

-        Calamari salad on a bed of lettuce

-        Chicken gyros with cucumber salsa and tzatziki

-        Club Sandwiches and wraps “terre et mer” with green salad

-        Fajita’s with ground beef, tomato pepper salad, guacamole & sour cream

-        Fish burgers with salsa Verde and a summer salad

-        Greek salad with caper leaves and pita bread

-        Lamb souvlaki wraps with lettuce and tzatziki

-        Linguine “frutti di mare”

-        Meatballs Indian style with “Garam Masala”, ginger, mint & yoghurt sauce

-        Pasta alla Puttanesca with anchovy, olives, capers in tomato garlic sauce

-        Salad Niçoise with fresh tuna on the grill

-        Salad with grilled goat cheese, bacon, beetroot and honey balsamic dressing

-        Shrimps in spicy green curry with jasmine rice

-        Spaghetti Carbonara with Parmesan

-        Tagliatelle with smoked salmon, white wine sauce topped with fresh dill

-        Thai beef salad with mint, cilantro, lime & brown sugar dressing

-     Beetroot tartare with smoked cod and apple

Dinner

-        Chicken stuffed with spinach and feta, served with tarragon sauce and small potatoes

-        Cleo’s favorite Lasagna with 5 vegetables

-        Codfish with mustard-soy sauce and grilled tomatoes

-        Codfish with white wine sauce, fresh spinach, baked potatoes

-        Daurade in the oven with fresh ratatouille and basmati rice

-        Escalope Milanese with pasta

-        Fresh catch of the day on the grill with rocket, tomato and green asparagus

-        Grilled local fish with fresh horta

-        Lamb chops on BBQ with tomato salad and grilled vegetables

-        Mixed grill with salad of lentils, feta, olive oil and fresh herbs

-        Steak on BBQ with potato-chorizo cupcakes and grilled vegetables

-        Ossobuco with linguine and gremolata

-        Penne al Forno “Soprano style” with meatballs, tomato sauce and mozzarella

-        Pork tenderloin marinated in teriyaki with grilled vegetables and crispy potatoes

-        Red mullet with mashed pesto-potatoes and zucchini spaghetti

-        Rooster in the oven with tomatoes, olives, lemon and soy sauce

Dessert

-        Apple cinnamon pie with grilled almonds

-        Apple crumble with Metaxa and speculoos

-        Baklava muffins

-        Café Glacé

-        Carpaccio of pineapple with Cointreau and fresh mint

-        Champagne mousse with fresh strawberries

-        Cheese platter with fig chutney, dried fruits and assortment of bread

-        Crème Brûlée

-        Dark chocolate mousse topped with white chocolate flakes

-        Flan caramel

-        Mascarpone with strawberries marinated in balsamic & vanilla

-        Millefeuil

 

 

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