LUCKY CLOVER

YACHT TYPE: CATAMARANS

LUCKY CLOVER

  • 16,000 / Week
  • 20,000 (High Weekly Price)
  • 16,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 9 Knots/Hr
  • 12 Guests
  • 6 Cabins
  • 5 Queen
  • 5 Double
  • 1 Twin
  • 2 Pullman
  • Children-Friendly
  • Air Conditioning

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Specifications

  • Size: 52.00 Ft
  • Beam: 28.38
  • Draft: 4.11
  • Engine: 2X80HP YANMAR 4JH4TCE 2 X ONAN 19.5 KVA 1 X 11 ONAN 11 KVA
  • AC: Full
  • Year Built: 2016
  • Builder: Lagoon
  • -TV FURNITURE WITH ELECTRIC LIFT IN SALOON AND 32� LCD TV
  • -TV ANTENNA
  • -BLU RAY DVD PLAYER
  • -FUSION RADIO CD / USB PLAYER AND LOUDSPEAKERS IN SALON, COCKPIT, FLY BRIDGE AND ALL CABINS
  • -B &G SONIC HUB
  • -WI-FI B&G MODULE WITH INTERNET CONNECTION
  • -SONY PLAYSTATION 4 WITH 2 CONTROLLERS + GAMES
  • -LAPTOP PC
  • Water toys:
  • Tender 3.90m Highfield aluminium with 60HP outboard, Yamaha
  • SUP (2)
  • Water ski (children 1 and adult 2)
  • Monoski (2)
  • Kayak for 2
  • Snorkelling Equipment
  • fishing gear
  • Inflatable couch for 3 pax
  • Inflatable donuts (2)
  • Wakeboard
  • Sea scooter Yamaha (1)
  • Sea Wing (1)
  • Water Carpet (1)
  • Baby life jackets
  • shower gel, shampoo, conditioner, body milk, hand soap, toothbrush, toothpaste, sewing kit
  • hairdryers (2)
  • Iron (1)
  • Fan each cabin
  • Pillow for each bed 2 or sleep 2 for deco
  • WIFI 10 GB Free of charge

Accommodations

Accommodates 12 guests in 2 master cabins, 3 double bed cabins and one with upper and lower bunks.
Crew sleeps in separate compartments

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LUCKY CLOVER 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 OPTIONS

-Variety of breads (whole wheat, focaccia, multigrain, brioche)
-Homemade jams (strawberry, apricot, banana, apple, citrus, and tomato)
-Croissants and pastries (French croissant, chocolate croissant, cinnamon
rolls, bougatsa (Greek traditional pastry))
-Pancakes (chocolate: dark-white chocolate, maple syrup)
-Greek traditional honey
-Yoghurt (low fat, full fat, goat yoghurt)
-Variety of cold cuts (ham, turkey, beef)
-Cheese platter (gouda, emmental, gruyere)
-Variety of fresh local fruits
-Eggs – scrambled, fired, poached, boiled
-Omelets
-Greek frittata
-Kayana eggs
-Bacon and local sausages (beef, turkey, pork, plant based)

Day 1
SALAD
Greek salad/mousse feta/onion pickle/cucumber papardelle/oregano oil
Starters
Sauté Greek sausage/grilled metsovone cheese/tomato marmalade/baby
rucola
Shrimp/ouzo/tomato sauce/fresh oregano/croutons
Main course
Grouper/celery root puree/crispy loutza mykonou/carrot papardelle/parsley
oil
Desert
Orange pie/caramel chips/whip cream

DAY 2
LUNCH
Salad
Caprese/marinated tomatoes/fresh mozzarella/basil/basil oil/ground pepper
Starters
Eggplant/parmesan crème/Napoli sauce/basil leaves
Crispy bread/melon/prosciutto/mint
Main course
Chicken ballotine/carrot puree/baby carrots/mushrooms shitake
Desert
Tiramisu
DINNER
Salad
Melon/prosciutto/rucola/white wine
Starters
Grilled zucchini/parsley/black garlic puree/lemon pearls
Panacotta/parmesan/pancetta
Main course
Mushroom risotto/black truffle flakes/pecorino cream
Desert
White chocolate mousse/blueberries
DAY 3
LUNCH
SALAD
Thai salad/lettuce/spring onion/peanut/chicken/coriander/mango
STARTERS
Jalapenos/shrimps/fish sauce/coriander
Lettuce wrapped with greens/chilly/plum sauce
MAIN COURSE
Nam tok/beef/ginger/coriander/chilly/red onion

DESERT
Mango sticky rice/coconut milk
DINNER
SOUP
Tom kha/coconut milk/lemongrass/mushrooms
STARTERS
Spring rolls/greens/fish sauce/sweet sour sauce
Shrimps/lemon sauce/mango/garlic
MAIN COURSE
Sea bass/garlic/herb paste/chilly/garlic/green apple
DESERT
Water chestnut jelly
DAY 4
LUNCH
STARTER
Grouper ceviche-sweet sour sauce/ground pepper/strawberries
Tuna tartar/cappuccino leaves/soy sauce/lime zest/mango
Main course
Red snapper/pea pure/fried peas/baby vegetables
Dessert
Lemon cream/meringue/berries
DINNER
SALAD
Nicoise/tuna/baby corn/greens
Starter
Smoked mackerel/fried onions/mustard/oregano
Main course
Penne/broccoli/lemon/pecorino
DESSERT
Chocolate soufflé

DAY 5
LUNCH
SALAD
Fresh spring salad with herbs and yuzu vinaigrette
STARTERS
Skoubri millefeuille/parsley oil/crispy pastry
Crab salad/avocado/mango/orange powder
Main course
Linguine/mussels/crawfish/lemon bisque/ground pepper
Dessert
Lemon pavlova/lemon curd/lemon sauce
Dinner
SALAD
Carrot papardelle/lettuce/rice chips/raisins/cherry tomatoes/honey-mustard
dressing
Starters
Beef Carpaccio/fried capers/parmesan foam/truffle oil
Toasted traditional Greek bread/eggplants/tomato confit/oregano oil
Main course
Beef fillet/potato pure/baby carrots/red wine sauce
Dessert
Fried galaktoboureko with white chocolate sauce
DAY 6
LUNCH
SALAD
Black-eyed beans/crispy onion/parsley oil/cubed tomatoes/grated carrot
Starters
Zucchini balls/yoghurt-lemon cream/fried carrots
Mixed mushrooms/Tartuffe cream/rucola/croutons
Main course
Veggie risotto/carrots/zucchini/eggplants/mint/chevre

Dessert
Pecan pie
Dinner
SALAD
Lettuce/gorgonzola/poached peer/citrus vinaigrette
Starter
Slow cooked beef bites/nioke/gravy sauce/anthotyro mousse
Main course
Orzo/tomato sauce/lamb thigh/parmesan tulle/olive oil
Dessert
Mousse chocolate/cake sponge/mixed berries/white chocolate sauce
Day 7
LUNCH
SALAD
Quinoa salad with eggplants/zucchini/toasted peanuts/honey
Starter
Soufflé with gruyere/salami leukados/chilly
Main course
Slow cooked lamb/leek puree/carrot papardelle/pomme soufflé
Dessert
Brownies/chocolate chips/blueberries sauce
Dinner
Cucumber gazpacho/mint/melon
Starters
Crawfish/fresh truffle/bisque
Black tiger shrimps/smoked mayonnaise/chives/chive oil
Main course
Fresh pasta/lobster/tomato/parsley/parmesan foam
Dessert
Panacotta/honey/cinnamon/caramel chips

*Day 3 its an ethnic day menu and can be changed due to clients preferences
*Vegan/gluten-free menus etc. etc. can be arranged if it is asked
*Menu can be changed due to several reasons (weather, provisions, etc.)

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