NAMASTE

YACHT TYPE: CATAMARANS

NAMASTE

  • 56,000 / Week
  • 62,500 (High Weekly Price)
  • 56,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands, Bahamas, Caribbean Leewards, Caribbean Windwards
  • Summer Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • 6 Guests
  • 3 Cabins
  • 1 King
  • 2 Queen
  • 3 Showers
  • Children-Friendly
  • Jacuzzi
  • Air Conditioning

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Specifications

  • Size: 78.00 Ft
  • Beam: 35
  • Draft: 9'6
  • Engine: 2 x Yanmar 260HP 6BY3 Generators :2 x ONAN 22,5 KW / 2 X Northern Lights 26KW Water tank :2 X 172 US gal / 2 X 650 L Sea Recovery Aqua Whisper Pro 1800-02 Fuel tank 2 X 394 US gal / 2 X 1 500 L
  • AC: Full
  • Year Built: 2016
  • Builder: PRIVILEGE MARINE
  • Semi-rigid tender: CARBON CRAFT, 16.5ft - 10 passengers
  • Engine: Webber 850 H.O, 150 HP jet turbo
  • Segway personal transporter: 2 x Segway personal transportor, model i2 SE
  • Mono & Bi water skis for adults & children
  • 1 Wakeboard
  • 2 Inflatable Starboard: Zen WindSUPs
  • 2 Inflatable Hobie: Mirage i12s - 1 person kayak & 1 Inflatable Hobie: Mirage i14t - 2 person kayak
  • 1 Tube
  • Noodles
  • Beach toys
  • Fishing equipment: 6 small rod & reel sets
  • Deep sea fishing gear: 2 sets deep sea trolling gear
  • Snorkeling equipment for 8
  • Diving equipment for 6 people
  • Rendez-Vous diving on request
  • Underwater camera and video
  • Radio CD MP3 /Radio CD MP3 / Bose Lifestyle 535 in Salon has 5 speakers, 2 in cockpit, 2 at fly, 2 fore deck
  • LCD TV & DVD in the saloon / TV 1 X Sony 49�, Apple TV, X-Box 1, Sony PS4, Bose LifeStyle 535
  • Bose soundlink mini with Bluetooth for I-pods in the saloon
  • Parlour games / Book Library / DVD / CD Library
  • Speakers connected to lounge HI-FI set
  • I-Pod Docking station in the saloon / USB ports,RJ45 X-box, Playstation & Bose, Master & Salon Apple TV
  • Fly bridge
  • A shade on the flybridge that will cover the whole flybridge
  • Large sun awning unfold at anchor for the fly extended from
  • A shade on the trampoline that will cover the STB side of the trampoline
  • Carbon Hardtop bimini
  • Cockpit, roof & deck cushions including 2 Fatboy, cushions plus 4 sunbed cushions and 3 pear poufs
  • Hammock
  • Cockpit featuring a dining table for 8, sofa and 2 sun pads
  • Barbecue
  • 2 deck showers (hot & cold water)
  • Swimming ladders / 1 each stern
  • 1 Carbon fiber passerelle in 2 pieces
  • Cockpit lights and emergency /night navigation red lights
  • 6 Electric Windlass
  • COMFORT EQUIPMENT
  • Nespresso coffe maker and Cusinart coffee maker
  • 2 Ice makers: 1 flybridge & 1 salon bar
  • SAT-COM / Tracphone V7 IP
  • KVH Satellite TV & SuperYacht IP Mobile cast
  • 4G WI-FI access
  • 2 VHF with DSC + 4 cordless VHF
  • NAVIGATION INSTRUMENTS
  • Ray Marine G165 (+ back-up autopilot, GP33)
  • Radar: Ray Marine Beacon Sarsat with GPS integrated SOLAS + pocket PLBGPS + radar transponder + AIS SART
  • Navigation station: Ray Marine G165

Accommodations

Namaste is offering 3 double ensuite cabins as below :

1 MASTER CABIN with one bed: 1820 mm (beam) x 2000 mm (length) / & leather sofa / Separated heads & steamshower

1 QUEEN CABIN with bed: 1584 mm x 1952 mm CONVERTED TO TWIN CABIN with 2 beds: 792 (beam) x 1952 (length) / Separated heads & showers
1 QUEEN CABINS with beds: 1635 mm (beam) x 20
00 mm (length) / Separated heads & showers

All of them equipped with hair dryer, plugs 1 for the shaver + 1 for the vanity (110v & 220), Rj45 & 4 X USB
Also with private A/C control, TV sets, DVD readers, BOSE minisoundlink,Wi-fi and blue tooth

Separate crew quarters / 2 cabins in starboard forward hull, Captain�s berth ensuite with pullman

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NAMASTE 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 Danielle SMITH

 

BREAKFAST

Tea, coffee, freshly made juice, cereals, pastries,

Overnight oats with apple, cinnamon, dates and almonds

Coconut, vanilla chia pudding with mango and banana

Seasonal fruit platter, Granola and yoghurt

Scrambled/fried Eggs with pan-fried mushrooms, baby spinach and avocado,

 

LUNCHES

Pan-fried mahi mahi and green veg served with a caper, lemon and tarragon dressing

Garlic and ginger crusted line fish on a bed of courgette noodles tossed with a nori dressing and roasted baby tomatoes

Seared beef, aubergine puree, mint salsa verde served with a side of tender stem broccoli and sun-dried tomatoes

Lemon and rosemary marinated chicken on a chopped cabbage, cucumber, quinoa salad with a lemon yoghurt dressing

Sashimi poke bowl: sushi rice, light pickled cucumber, avocado, carrot, radish, sashimi, ginger soy dressing

Thai style calamari with pickled cucumber, sugar snap peas and coriander

Fillet steak with red wine jus and mushrooms, side salad of fresh figs, celery and candied walnuts

 

CANAPES

Blini with smoked salmon, horseradish creme and fresh apple

Seared beef with wholegrain mustard and roasted parsnip

Cucumber, mozzarella and radish rolls

Prawn cocktail endive cups

Parma ham bruschette, fresh tomato and crispy capers

Roasted beet rounds with goats cheese creme, lemon zest and sage

Crudites with cauliflower and cumin hummus

Vietnamese spring rolls with ponzu and ginger dipping sauce

Crispy sweet potato with guacamole and pickled red onion

 

STARTERS

Asian tuna tartare with avocado mousse
Beets: roasted and pickled, raspberry vinaigrette, pumpkin seeds, wild rocket

Caprese: fresh and roasted tomatoes, buffalo mozzarella, basil dressing

Salad of cucumber, mint, grilled halloumi and lemon preserve

Sliced smoked marlin, cucumber, pickled onion, saffron mayo served with crispy poppadoms

Clear broth with chicken, carrots, onion and sesame seeds

Portobello carpaccio with parmesan, pine nuts, truffle, mint

 

DINNERS

Entrecote steak with chunky romesco sauce, courgette, basil and black olives

Crispy pork belly, pumpkin and cinnamon puree, edamame beans, citrus jus and poached guava

Masala curried chicken served with a salad of carrots, pea shoots, pickled grapes and toasted almonds

Baked line fish on a bed of fennel bulb, baby tomatoes, olives and spinach

Lamb cutlets with a warm salad of roasted beets, lentils, mint and sugar snap peas served with salsa verde

Crispy salmon with pea and potato puree, topped with a tomato, chorizo and mint salsa

Seared duck breast with XO dressing, bok choy and tender stem broccoli

 

DESSERTS

Tiramisu

Mango, passion fruit and lemon grass eaton mess with whipped coconut cream

Cardamom panna cotta, berries, rosewater and pistachio’s

cigars, poached pear and vanilla ice-cream

Chocolate fondant, berries and orange

Lemon curd tartlet

Coconut sago

 

 

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