LUNULATA

YACHT TYPE: SAIL YACHTS

LUNULATA

  • 12,950 / Week
  • 15,000 (High Weekly Price)
  • 12,950 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • Summer Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • Speed: 10 on engine Knots/Hr
  • 6 Guests
  • 3 Cabins
  • 2 Double
  • 1 Twin
  • 1 Showers
  • Pet-Friendly
  • Children-Friendly
  • Air Conditioning

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Description

LUNULATA – the Latin name for the Greater Blue Ringed Octopus. The 57′ Najad sailing yacht is made for those who love sailing and swimming. Her wide step-down transom provides quick and easy access into the water. Under sail she is comfortable and fast. Her center cockpit provides safety and ease of sailing, the split helm adds to the fun under sail. Entering below, one of the most striking features is the light. Her salon is surrounded by modern port-light windows giving a 360 view. Lunulata is comfortably appointed with beautiful wood cabinetry and flooring, spacious cabins with easy access berths, and all of the amenities you will need for an enjoyable time on board.

Specifications

  • Size: 57.00 Ft
  • Beam: 16
  • Draft: 8.5
  • Engine: 1 engine and 1 generator
  • AC: Full
  • Year Built: 2007
  • Builder: Najad Yachts
  • 1 Wind SUP
  • The Kayak is a 2 man inflatable
  • Beach games - please inquire
  • There is a guitar and a fold up bike on board too
  • Projector for laptop (unlimited internet in Croatia for
  • streaming)
  • Ipod dock in Aft double cabin

Accommodations

Salon headroom – 6.50ft
Cabin headroom – 6.25ft
Aft primary double 6.5ft x 5.5ft (head) tapers to 4.5ft (foot) / ensuite with Shower and fresh water head
Fwd double 6.5 ft x 4.5ft (head) tapers to 4ft (foot)
Pullman bunk fwd:
6.2ft x 2.6ft upper bunk
6.2ft x 2.3ft lower bunk
Forward double cabin and fwd Pullman cabin share electric fresh water head.

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LUNULATA 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.

Day 1:

  • Breakfast: Fresh fruits, pastries, homemade granola and freshly squeezed orange juice will be available every morning
  • Lunch: Steamed lemon sole, pumpkin puree, toasted pumpkin seeds, Swiss chard, Buttered chive new potatoes, Spiralised courgette, peas, green peppers & artichokes
  • Starter: Mackerel pate, black pepper crackers, cucumber, dill & lemon
  • Dinner: Braised oxtail, with peas, mange tout & radish, roast celeriac, oxtail sauce
  • Desert: Chocolate fondant, vanilla ice cream

Day 2:

  • Breakfast: Garlic & thyme mushrooms on toasted  sourdough with chilli 
  • Lunch: Roasted lightly spiced eggplant. Tomato ragu Yoghurt, toasted almonds, rocket &, bulgar wheat, pomegranate & mint
  • Starter: Artichoke scampi with tartar sauce & lemon
  • Dinner: Catch of the day Subject to catching a fish! Oven roasted white fish, , cannellini beans white wine & thyme sauce
  • Desert: Peanut butter cheesecake, Raspberry ripple ice cream

Day 3:

  • Lunch:  Sushi California roll – Teriyaki chicken & cucumber, Salmon & cream cheese, Prawn & avocado, caviar, Wakame seaweed salad
  • Starter: Hendricks Gin cured salmon, cucumber ribbons, lemon mayonnaise, crunchy bread crumbs
  • Dinner: Malaysian laksa, crispy tofu, roasted cashews, red peppers, pineapple  salsa, coriander
  • Desert: Key lime pie with fresh raspberries

Day 4:

  • Breakfast: Cinnamon & vanilla chia seed puddings with banana & fresh berries 
  • Lunch: Sticky Chinese pork ribs, Rainbow citrus coleslaw, White rice & spring onions
  • Starter: Rye crackers, beetroot gel, whipped truffled cream cheese & basil
  • Dinner: Pan fried gnocchi  with green beans & asparagus, basil & walnut pesto, rocket, parmesan
  • Desert: Chili & spiced rum glazed pineapple, cinnamon yoghurt

Day 5:

  • Lunch: Sticky onion tart tatan, Charcuterie board, local olives, Freshly baked sun dried tomato focaccia
  • Courgette, fennel & rocket with dill, mint chilli & lemon, Charred broccoli
  • Starter: Cajun fried oyster mushrooms, salsa picante, chimichurri & spring onions
  • Dinner: BBQ rosemary Lamb, salsa verde, Wilted greens, peas & mint roast potatoes  
  • Desert: Affogato Vanilla ice cream, espresso, sweet rum & oat biscuit

Day 6:

  • Breakfast: Potato & chorizo hash with sautéed spinach & poached egg
  • Lunch: Artichoke & potato cakes, Courgette ribbons, pickled onions roasted peppers, pomegranate, sweet chilli sauce, Pesto pasta salad, cherry tomatoes, toasted pine nuts
  • Dinner: BBQ; Worcestershire & mustard marinated fillet of beef; Satay chicken skewers with peanut dipping sauce; Tuna steaks with an avocado, tomato & coriander salsa
  • Corn on the cobs with garlic butter, Salad of rocket, cherry tomatoes, avocado, spring onions & cucumber
  • Desert: Fresh fruit skewers

Day 7:

  • Breakfast: Huevos Rancheros, Fried corn tortilla with black beans, avocado, fried egg, chili and lime
  • Lunch: Thai noodle salad, Red & green cabbage, carrot, mango, roasted cashews, mint & chili. Sesame, lime & ginger dressing

 

Lunulata Sample Menu 2 – subject to availability of ingredients

Day 1:

  • Breakfast: Fresh fruits, pastries, homemade granola and freshly squeezed orange juice will be available every morning
  • Lunch: Mussels cooked in white wine & garlic, Fresh bread, Green salad
  • Starter: Mozzarella arancini with basil pesto & roasted cherry tomatoes
  • Dinner: Pan fried, free range chicken breast, truffle mash, mushrooms & asparagus, truffle oil
  • Desert: Fresh fig & frangipane tart, ginger cream

Day 2:

  • Breakfast: Smashed avocado & maple chipotle bacon bagel, with a baked egg in the hole!
  • Lunch: Rosemary Beef burgers with melted cheddar, Cajun potato wedges, Crunchy slaw
  • Starter: Balsamic beets & whipped goats cheese salad, candied walnuts, rocket
  • Dinner: Salt baked local fish, thyme roasted new potatoes, green beans & cherry tomatoes
  • Desert: Chocolate torte, honeycomb & Chantilly cream

Day 3:

  • Lunch: Buckwheat, shredded greens, pomegranate, crumbled feta cheese, toasted nuts with a lemon, poppy seed & yoghurt dressing. Fresh bread
  • Starter: BBQ Pulled pork  tacos, pickled red cabbage, jalapeno mayo, lime
  • Dinner: Pan roasted beef tenderloin, tarragon butter, triple cooked chips, baby carrots, tender stem broccoli, red wine reduction
  • Desert: Apricots poached in Muscat & vanilla with Greek yoghurt, honey & pistachios

Day 4:

  • Breakfast: Banana cinnamon pancakes with blueberries, pecans, whipped cream & maple syrup
  • Lunch: Chicken & tarragon quiche with asparagus, Watercress, cucumber, avocado, pea & mint.
  • Balsamic dressing
  • Starter: Vegetable spring rolls with sweet chili sauce & soy
  • Dinner: Thai red curry with potatoes, eggplant & spinach, Jasmine rice
  • Desert: Meringue shards, fresh strawberries, Chantilly cream, raspberry gel

Day 5:

  • Lunch: Baked teriyaki Salmon, of wild rice, tender stem broccoli tossed in sesame oil & seeds
  • Starter: Confit duck leg, puy lentils, orange, pine nuts & watercress, orange vinaigrette
  • Dinner: Crispy Pork belly, parsnip apple puree, tenderstem broccoli
  • Desert: Nutella & orange cheesecake

Day 6:

  • Lunch: Linguine with fresh avocado, tomato, lime & onion
  • Dinner:  BBQ; Herb & lemon marinated chicken, pepper & onion skewers; Lamb cutlets marinated in rosemary with mint yoghurt; Local sausages.
  • New potato salad, celery, herbs & wholegrain mustard. Buffalo mozzarella, peas, shaved asparagus (peeled , lemon oil & black pepper
  • Desert: White chocolate mousse, passion fruit gel, ginger crumb, fresh passion fruit

Day 7:

  • Breakfast: White chocolate mousse, passion fruit gel, ginger crumb, fresh passion fruit
  • Lunch: Niscoise salad
  • Seared local fish (tuna equivalent), new potatoes, garlic green beans, Kalamata olives, soft boiled eggs with a mustard vinaigrette. Homemade olive & rosemary focaccia

 

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