MAOYA

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YACHT TYPE: SAIL YACHTS

MAOYA

  • 26,000 / Week
  • 28,500 (High Weekly Price)
  • 26,000 (Low Weekly Price)
  • Winter Port: W. Med -Riviera/Cors/Sard.
  • Summer Port: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
  • Speed: 12 Knots/Hr
  • 8 Guests
  • 3 Cabins
  • 2 Double
  • 1 Twin
  • 2 Pullman
  • 3 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Specifications

  • Size: 76.00 Ft
  • Beam: 20
  • Draft: 9.8
  • Engine: Volvo Penta D4 - 180 HP GE: 17,5 Kva, 230 V
  • AC: Full
  • Year Built: 2020
  • Builder: CNB Bordeaux
  • 1 Water-ski adults (bi & mono / 1 Waterski kid (bi & mono)
  • 1 Wakeboard for adult and 1 for kid (size 37 to 44)
  • 1 Wakeskate
  • 2 SUP Paddles
  • 1 Kayak
  • 1 Towing Ring Jobsea ESTA for 3
  • Noodles
  • Fishing equipment
  • Snorkeling equipment for 8
  • Rendez-vous diving on request
  • Wireless speakers
  • Bluetooth – HDMI cable
  • 40" flat screen TV, DVD and MP3 players, Apple TV, Radio CD MP3 in the saloon - no Satellite TV
  • 4 speakers connected to lounge HIFI set, in the saloon and the cockpit
  • 34" flat screen TV, DVD and MP3 players in the master cabin
  • Parlour games / CD-DVD Library TBA
  • COMFORT EQUIPMENT:
  • Ice maker
  • Water maker: 1x180L/hour
  • Deep freezer
  • Nespresso coffe machine
  • GSM WIFI - Iridium

Accommodations

MAOYA offers 3 cabins as below:
1 Master (with queen size bed 1,6 X 2 m ) equipped with 34″ flat screen TV, DVD and MP3 players, Apple TV and 1 safe boxe.
1 VIP cabin for 3 guests with one queen size bed convertible into 2 twin beds and one pullman
1 bunk-bedded cabin for 3 guests with a lower bed convertible in a double bed 1,4 X 2 m but this cabin is nonetheless for children or teenagers only


The Master and VIP cabins are with en-suite bathroom and separated head.

In the bathroom of the bunk cabin, the head and shower are not separated.

All cabins have: A/C with private control, plugs 220V, hair dryer and plug for shaver, USB plugs.

*All our bath amenities is from ‘L’Occitane en Provence’.

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MAOYA 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.

SAMPLE MENU by Bertille DIBATISTA

Menus will be adapted to guest's dietary wishes and restrictions. 

BREAKFAST
Continental and/or English
Bread, pastries, jams, honey, cereals ...Eggs, bacon, tomatoes, cheese, compotes...
Freshly squeezed fruit juice

APPETIZERS
Various puff pastries, chiquetaille on toast, hummus, guacamole,
Bruschettas, buckwheat chips with thonnade, cheeses,
Raw vegetable sticks and fresh sauces,
Assorted tempuras

DAY 1

LUNCH
Cheesecake tomato, ricotta
Seafood paella
Raspberry Tiramisu

DINNER
Crumble with vegetable confit
Pan-fried fillet of sea bream with foie gras
Poached pears with maple syrup and almonds

DAY 2

 LUNCH
Tomato mozzarella basil millefeuille style
Grilled lamb chops with rosemary Provencal vegetables
Pineapple-mango salad with mint

DINNER
Tart seaside salad with pomelo espuma
Risotto with artichoke peppers and rosemary
Chocolate profiteroles

DAY 3
LUNCH
Radish and chervil salad
Breaded veal with 3-cheese polenta and green salad
Melon granita with mint and ginger

DINNER
Fish ceviche
Prawns with tiger's milk and avocado
Soft almond-orange cake

DAY 4

LUNCH
White beet carpaccio, ewe's milk cheese
Tuna with cherries, cucumber in jelly
Red fruit pannacotta

DINNER
Roasted cauliflower and grapes with yoghurt sauce
Saint Marcellin walnut and mesclun chard quiche
Peach charlotte cups

DAY 5

LUNCH
Roasted cauliflower and grapes with yoghurt sauce
Saint Marcellin walnut and mesclun chard quiche
Peach charlotte cups

DINNER
Endive terrine with smoked salmon and fresh goat's cheese
Scallops with leek fondue Celery purée
Chocolate soufflé with Madagascar vanilla quenelle

DAY 6

LUNCH
Cream of broccoli soup with coriander
Squash paillasson with soft-boiled egg
Roasted apricots with honey and rosemary, fromage blanc

DINNER
Crispy white asparagus with herb sauce
Salmon gravlax Peas with wild garlic
Strawberry pavlova with spiced rhubarb compote

DAY 7

LUNCH
Grilled bell pepper salad
Pork tenderloin with mushroom forest sauce, mashed potatoes
Blanc manger coco, passion fruit coulis

DINNER
Crispy asparagus and sesame tart
Chicken Tikka massala rice or naan
Pistachio crinkle cake

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