MATAU

YACHT TYPE: CATAMARANS

MATAU

  • 45,000 / Week
  • 49,000 (High Weekly Price)
  • 45,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • Summer Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • Speed: 13 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 1 King
  • 3 Queen
  • 5 Showers
  • Children-Friendly
  • Air Conditioning

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Description

Matau’s supreme comfort is the perfect platform to have an epic adventure or to unwind and relax surrounded by the most beautiful places on Earth. Matau has accommodation for eight in one king and three queen en suite cabins. Exceptional is the word for the king-bedded master stateroom with an en suite bath as large as the guest cabins and the luxury of a full-size Jacuzzi tub. There are so many choices on deck the trampolines, aft deck, bridge deck, the teak beach, and broad steps aft (very easy water access) that everyone will find their own favorite spot.

Specifications

  • Size: 75.00 Ft
  • Beam: 38
  • Draft: 7'8
  • Engine: Engine Type: Turbo diesels 315 horsepower each Generator Type: 2 Onan 22 KW each
  • AC: Full
  • Year Built: 2006
  • Builder: Privilege
  • wifi is throughout the yacht put does draw off 'hotspots' onshore within a 5 mile range. Sat phone.

Accommodations

MATAU accommodates 8 guests in 1 king master and 3 queen en suite cabins.
The master cabin features a king size bed with a large en suite head w/ jacuzzi tub & separate shower.
Three guest cabins each have one queen bed and en suite head w/separate stall showers. MATAU is fully air conditioned through out.

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MATAU 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.

S/Y MATAU

 

Breakfast

 Chocolate Waffles with Chantilly and Blackberry Compote

 

Asparagus with Poached Eggs and Parmesan, Goat Cheese and Chive Hash Browns

 

Baked Cinnamon and Apple French Toast with Honey Butter

 

Spinach, Shitake and Swiss Omelet with Herbed Mini Popovers

 

Lunch

Crab Salad, Sweet Potato and Grapefruit Drum

 

Roasted Sweet Corn, Bell Pepper, Cilantro and Chipotle Quiche on Mixed Greens

 

Grilled Beef Tenderloin Skewers with Salsa Verde and Watermelon Gazpacho

 

Grilled Fontina and Fig Sandwich with Ratatouille Soup

 

Dinner

Snapper Ceviche and Seared Scallop with Artichoke Mousse Duo

Grilled Blackened Duck Breast over Fondant Potatoes

Roasted Grapes and Crème Fraiche

Vanilla Ice Cream with Olive Oil and Maldon Sea Salt

 

Roasted Tomatoes with Gouda Cheese and Basil

Oriental Glazed Salmon Fillet, Roasted Baby Bok Choy

Orange and Fennel Bulb Reduction over

Sweet Potato and Purple Potato Dauphinoise

Rosemary Crème Brulée

 

Pear, Arugula and Caramelized Walnut Salad

Grilled Beef Tenderloin Medallions, Roasted Tomato, Seared Spinach

White Wine, Blue Cheese and Chipotle Sauce over Garlic Potato Mash

Chocolate Fondant with Orange and Rum Cream

Strawberry Coulis

 

Baked Ricotta and Spinach Tart with Pickled Red Onions

Pan Fried Mahi Mahi Fillet, Almond and Caper Butter

Lemon Orzo Alfredo

White and Dark Chocolate Mousse

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