MELINA

YACHT TYPE: CATAMARANS

MELINA

  • 19,000 / Week
  • 29,500 (High Weekly Price)
  • 19,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 9 Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 5 Queen
  • 5 Showers
  • Children-Friendly
  • Air Conditioning

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Specifications

  • Size: 62.00 Ft
  • Beam: 32.9
  • Draft: 5.1
  • Engine: 2 x 110 HP VOLVO PENTA
  • AC: Full
  • Year Built: 2019
  • Builder: Lagoon
  • inflatable water slide
  • 2 x SEABOBS
  • -VHF
  • - AUTOPILOT
  • -GENERATOR 23 kw - 10 kw
  • - WATER MAKER 280 lt/h
  • - BOW TRUSTER
  • - AIR CONDITIONING
  • - PLOTTER CARTOGRAPHIC STATION
  • - AIS
  • - INFRARED CAMERA
  • -TEAK ON FLY AND DECK
  • - FRIDGES
  • - WINE CELLAR
  • - STEREO SYSTEM
  • -TV/VIDEO
  • -TENDER HIGHFIELD 4,60 m + 60 cv
  • - ICE MAKER
  • - FAX/SCANNER/PRINTER
  • - WIFI 4 G

Accommodations

Guests – 10 persons in 5 queen bed
size cabins all with private facilities
Crew – 3 persons (Captain, Chef,
Steward/deckhand)

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MELINA 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

Tea, infusions, coffee, fresh juices, smoothies, milk different types, bread and toasts, Greek yoghurt, cereals, fresh fruits, honey, marmalades(jam), tahini and other spreads, cheese and cold cuts different types, eggs all types, tomatoes, cucumber, avocados, pancakes, crepes, viennoiserie different types, cakes and sweet and savory pies

DAY 1

LUNCH 

Beetroot salad with capers and orange vinaigrette

Eggplants stuffed with onions and garlic

Chicken drumsticks with Jasmine rice

DINNER

Spinach salad with radish and mustard vinaigrette

Zucchini and carrots sauté with cumin seeds

Swordfish with green olives sauce and linguini

DAY 2

LUNCH 

Black eyed peas salad with peppers and lemon vinaigrette

Tzatziki

Half lamb with Greek herbs and roasted potatoes

DINNER

Greek salad

Traditional Greek crunchy cornmeal pie with fresh greens and herbs

Shrimps with smoked paprika sauce

DAY 3

LUNCH

Mushroom and corn salad with dry figs

Chickpeas baked in the oven with rosemary

Chicken livers glazed with balsamic vinegar

DINNER

Fennel salad with red onions and ginger vinaigrette

Jacket sweet potatoes

Fresh fish from local fishermen with thyme and lime

DAY 4

LUNCH 

Lentils salad with cherry tomatoes and smoked cheese

Orzo with pumpkin

Calamari sauté with aioli sauce

DINNER

Lettuce salad with celery and tahini vinaigrette

Couscous with veggies

Greek traditional meatballs with tomato sauce (soutzoukakia)

DAY 5 

LUNCH 

Rocket salad with nectarine and Talagani grilled cheese

Buckwheat with fresh onions and anchovy

Cod en papillote with green beans

DINNER

Quinoa salad with avocados and gherkins

Feta cheese pie with spearmint (Tiropita)

Osso bucco with tomato sauce and basil leaves

DAY 6 

LUNCH 

Potato salad with estragon and cashew nuts

Smoked eggplant puree

Salt crusted sea bass with coriander seeds

DINNER

Fusilli pasta salad with cucumber, pickled peppers and Katiki cheese

Green peas a la Francaise

Chicken filet with pumpkin seed oil

DAY 7 

LUNCH 

Greek cabbage salad (Politiki)

Fried Gnocchi

Mousaka with eggplants, potatoes and minced beef

DINNER

Greek (Cretan) dakos salad

Chikpea fritters

Tuna skewers with guacamole

DESSERTS

Chocolate tart, Millefeuilles, Cheesecake, Brownies, Tiramisu, Greek yoghurt with sour cherries or honey, Fruit salad, Pavlova, crème brulee, Greek traditional desserts

*If you have a food allergy or a special dietary requirement please inform the Chef

*All kinds of Greek traditional plates can be cooked

*Fresh fish from local fishermen depends on the weather and the catch                                                                                                                                              

 

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