MYSTIQUE

YACHT TYPE: CATAMARANS

MYSTIQUE

  • 10,900 / Week
  • 14,900 (High Weekly Price)
  • 10,900 (Low Weekly Price)
  • Winter Port: Greece, Turkey
  • Summer Port: Greece, Turkey
  • Speed: 10 Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 4 Queen
  • 1 Twin
  • Pet-Friendly
  • Children-Friendly
  • Air Conditioning

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Specifications

  • Size: 50.00 Ft
  • Beam: 27' 11
  • Draft: 4' 5
  • Engine: 2 X 75HO YANMAR ENGINES NEW 1 X 19KVA ONAN GENERATOR
  • AC: Full
  • Year Built: 2008
  • Builder: Lagoon
  • TENDER & TOYS:
  • Rib 3.85m with 40hp outboard
  • Kayak, waterskis
  • wakeboard, 2 x hoverboard
  • tubes, paddleboard, snorkeling & fishing
  • General refit 2015 & 2018
  • Upgrading every year
  • New bimini
  • New aftdeck upholstery
  • New interior wood work
  • New electric Kitchen
  • New dish washer
  • New extra sun awning

Accommodations

10 guests in 4 Queens & 1 twin cabin, all fully air-conditioned with en-suite facilities

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MYSTIQUE 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, Coffee, Milk, scrambled eggs, omelette, fried eggs, bacon, butter,

marmalade, yogurt with honey, fresh orange juice, toasted bread with

tahini, cereal, fresh bread, fruit.

Appetizers

Toasted baguette slices topped with feta and tomato.

Cretan Graviera cheese fried in flour, honey and sesame.

Olives with fresh vegetables and assorted cheeses.

Fresh bread with delicious handmade dips and Salmon.

Homemade cheese pie “tiropita”.

Beef meat balls served with Greek yogurt sauce.

Salads

Greek salad with feta, olives and caper.

Tabouleh (traditional salad from Anatolia).

Green salad with shrimps and mayonnaise sauce.

Cretan salad with paksimadi

(hard twice-baked bread), tomato, feta or mizithra cheese, oregano,

caper and olives.

Salad with cabbage, carrots, lemon, parsley and peppers.

Salad with spinach, almonds, pear, pomegranate, Katiki cheese and

bacon.

Lunch

Octopus in a traditional Greek tomato sauce with pasta.

Chicken or pork souvlaki with peppers, onions, potatoes and homemade

tzatziki.

Mousakas with eggplant, minced meat, potatoes and béchamel.

Fish with fresh vegetables and Vlita greens.

Octopus with vinaigrette, fresh oregano and mushroom risotto.

Mussels, shrimps with rice, white wine and parsley.

Dinner

Chicken in the oven with mustard, oregano and lemon sauce served with

grilled baby potatoes.

Beef stew in a tomato sauce with red wine, onions, cinnamon, and cloves

served with rice.

Salmon with tomato, sweet onions, parsley, white wine and garlic.

Spaghetti with shrimps from the Cyclades.

Giouvetsi, beef fillet in the oven with Orzo rice. 

Roast lamb with garlic, oregano, lemon, chopped tomatoes served with

baby potatoes.

Dessert

Seasonal fresh fruit with wine.

Yoghurt with nuts and honey.

Halvas semolina cake with cinnamon and almonds.

Cheesecake or chocolate cake.

Chocolate cream pudding with caramel almonds.

 


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