LUCY PINK

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YACHT TYPE: MOTOR YACHTS

LUCY PINK

  • 43,000 / Week
  • 48,500 (High Weekly Price)
  • 43,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 26 Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 1 King
  • 3 Double
  • 1 Twin
  • 5 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Specifications

  • Size: 91.00 Ft
  • Beam: 6.50
  • Draft: 1.90
  • Engine: Engines: 2 x MTU 1800hp / Generators: 2 x 27kw kohler avr / Generators Consumption: 216 Litres/Day
  • AC: Full
  • Year Built: 1998
  • Builder: Falcon
  • 1 Jet Ski Sea-Doo Spark 90hp
  • 2 x single towable tubes
  • 1 x towable sofa tube
  • 2 main amplifier 5x150w rms and 3sub 350w rms
  • Video
  • 7 TV smart led

Accommodations

5 cabins, all with en-suite bathrooms
1 Master Cabin with king size bed (1.80m x 2.07m)
1 VIP Cabin with double bed (1.55m x 2.02m)
1 Double Cabin with double bed (1.55m x 2.02m)
1 Double Cabin with double bed (1.52m x 2.02m)
1 Twin Cabin with 2 single beds (0.80m x 2.02m)

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LUCY PINK 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.

APPETIZERS
- GREEK TRADITIONAL “NTAKOS” (RUSK WITH SEASONAL TOMATOES, BABY CAPERS AND FETA CHEESE)
- “LOUKOUMADES” (FETA CHEESE SERVED ON ROSE JAM)
- BRUCHETTA WITH MARINATED ANCHOVY (CONFY CHERRY TOMATOES SMOKED GARLIC)
- STUFFED VINE LEAVES (RICE, LOCAL HERBES, YOGHURT SAUCE)
- MARINATED SEABASS WITH SOYA AND PETIMEZI
- SELECTION OF LOCAL MEAT AND CHEESE PLATTER (GRAPES, RUSK, TOMATO AND PEPPER JAM)
- FRUIT PLATTER (SEASONAL FRUITS)
- BEEF TARTARE
- SEABASS, SALMON CEVICHE (PASSION FRUIT, BANANA CHIPS, CORIANDER)

SALADS
- GREEK SALAD (BABY GEM, CHERRY TOMATOES, CUCUMBER, PEPPERS FETA CHEESE AND OREGANO SERVED WITH LEMON DRESSING)
- QUINOA SALAD (CHERRY TOMATOES, CUCUMBER, AVOCADO, SPRING ONION, SERVED WITH LEMON GINGER DRESSING)
- GROAT SALAD (CHERRY TOMATOS CUCUMBER MARINATED OCTAPUS FENNEL ROOT SPRING ONION LIME DRESSING)
- SHRIMP SALAD (MIXED SALAD SWEETCORN SHRIMPS CHERRY TOMATOES MANGO ORANGE DRESSING)
- LENTIL SALAD (AVOCADO MINT LENTIL SPRING ONION SMOKED PEPPERS LEMON DRESSING)
- PENNE SALAD (PENNE, MOZZARELLA, CHERRY TOMATO, SMOKED PEPPERS, POACHED EGG, DRESSING BASIL PESTO)

MAIN COURSE
- SHRIMP LINGUINE (LINGUINE, SHRIMPS, BISC SAUCE)
- STEAMED MUSSELS (MUSSELS, WHITE WINE GARLIC AND FENNEL SAUCE)
- SHRIMP RISOTTO (SHRIMPS CHERRY TOMATO CONFY)
- GRILLED SALMON (SALMON TOMATO SALSA, BUERE BLUNT)
- GRILLED SEABASS (SEABASS, FENNELROOT TOMATO OLIVES AND LEMON VINEGRETTE SALAD)
- SPAGHETTI AL PESTO (BASIL PESTO, TOMATO GRILLED CASIUS)
- GRILLED SHRIMPS (TARAMOSALATA PICKLED FENNEL ROOT AND RADISH)
- BEEF RIBEYE (BABY POTATOES GARLIC BUTTER RED WINE SAUCE)
- VEGAN NOODLES (COCONUT CREAM, CURRY, CONFY CHERRY TOMATOS)
- MIXED GRILL (PORK SOUVLAKI, KEBAB, CHICKEN SOUVLAKI, PANCHETA, SAUSAGE, PITTA BREAD, ONION, TOMATO SALAD, TZATZIKI, MUSTARD SAUCE)

DESSERTS
- “PORTOKALOPITA” (GREEK ORANGE PIE SERVED WITH VANILLA ICE CREAM)
- MARINATED STRAWBERRIES (PASTRY CREAM, “FILLO”, MINT)
- MARINATED PEACHES (PISTACHIO CRUMBLE, LEMON CREAM)

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