LADY RINA

YACHT TYPE: MOTOR YACHTS

LADY RINA

  • 43,335 / Week
  • 48,900 (High Weekly Price)
  • 43,335 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 22 Knots/Hr
  • 12 Guests
  • 6 Cabins
  • 2 Single
  • 2 Double
  • 2 Twin
  • 4 Pullman
  • 6 Showers
  • Children-Friendly
  • Jacuzzi
  • JetSkis
  • Air Conditioning

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Specifications

  • Size: 120.00 Ft
  • Beam: 7.60
  • Draft: 1.85
  • Engine: Engines: 2 x 2380 MTU Fuel consumption: 650lt/Hr Generators: 2 x 45kw Mitsubishi (New 2022) & 1 x 25kw Onan
  • AC: Full
  • Year Built: 1987
  • Builder: Baglietto
  • Tender Commodore Prestige 5.3m with 130hp Yamaha engine (8 pax)
  • 2 x Sea Doo Spark Jet Skis (2019 models)
  • 2 x Adult Water Skis
  • 2 x Children Water Skis
  • 2 x Kayaks
  • 2 x Towable Tubes (2-rider & 1-rider)
  • 1 x Towable Sofa (4 pax)
  • 1 x Water Carpet (6 kids & 4 adults)
  • 1 x SUP
  • Fishing & Snorkeling equipment
  • New gym equipment: treadmill & rowing machine

Accommodations

1 Double cabin with queen size bed (1.60 x 2.10) (convertible to two single beds)
1 Double cabin with queen size bed (1.90 x 2.00)
2 Twin cabins with two single beds (0.90 x 1.90) (each convertible to a queen size bed) and a pullman berth each
2 Single cabins with a single bed each (0.80 x 1.90) and a pullman berth each (Twin cabin I on the left: 1.88 x 0.78, Twin cabin II on the right: 1.98 x 0.78)

All cabins with en-suite facilities

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LADY RINA 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

Greek cheese & meat platter

Bread variety

Scrambled eggs

Omelette

Homemade Greek pies

Homemade jams & pastries

Pancakes

Greek yogurt with honey & fresh fruits

Variety of cereals

Fresh juices

1st DAY

LUNCH

Fresh fish with herbs and Greek 'fava' ('Fava'is a dish made with yellow split peas pureed)
Sushi dolma! Marinated sardines in ricevinegar, cucumber, lemon-dill mayonnaise,sushi rice, grape leaves and fleur de sel
Mediterranean salad

DINNER

Greek traditional pasta beef casserole ('Giouvetsi')
Roasted vegetable medley
Fresh fruits with yogurt mousse

2nd DAY

LUNCH

Stuffed Vegetables ('Gemista' is a Greekstyle risotto with in-season vegetables)
Tzatziki dip
Spicy feta mousse dip
Authentic Greek salad ('Choriatiki')

DINNER

Rib-eye steak with caramelized onions
Quinoa salad
Apple ice-cream with biscuits andcaramel syrup

3rd DAY

LUNCH

Authentic Greek moussaka
Green salad with caramelized nuts,citrus fruits and manouri cheese

DINNER

Mushroom risotto
Prosciutto & melon salad with
balsamic vinaigrette
Tiramisu

4th DAY

LUNCH

Pancetta BBQ
Grilled vegetables
Greek saganaki cheese

DINNER

Sea bass en papillote
Crispy shrimps in kataifi crust
Flamed with squids' ink, salad octopus
Mille-feuille with ice cream

5th DAY

LUNCH

Greek souvlaki kebabs
Roast potato and rosemary
Grilled zucchini salad

DINNER

Stifàdo slow cooked beef tempúra, kokkàrionions purée with tomato sauce, red wineand mushrooms sauté
Caprese salad
White chocolate raspberry cheesecake

6th DAY

LUNCH

Spaghetti carbonara
Caesar salad with boiled chicken and kale

DINNER

Saint Jacques ceviche "a la polita", with peas, carrots,sweet and sour lime-mint vinaigrette
Baby arugula salad with Parmesan
Red wine poached pear filled with vanilla ice-cream

7th DAY

LUNCH

Grilled chicken with spicy marinade
Feta stuffed sweet potatoes
Beetroot salad

DINNER

Grilled mackerel
Balsamic lentil salad
Tomato tartar
Banoffee moelleux

 

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