NEW HORIZONS 2

YACHT TYPE: CATAMARANS

NEW HORIZONS 2

  • 14,000 / Week
  • 18,000 (High Weekly Price)
  • 14,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 11 Knots/Hr
  • 11 Guests
  • 5 Cabins
  • 5 Queen
  • 1 Pullman
  • 5 Showers
  • Air Conditioning

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Description

S/Y NEW HORIZONS 2 FOUNTAINE PAJOT – SABA 50 BUILT 2016 / LOA 50FT 11 PAX / 5 CABINS 3 CREW BASED IN ATHENS, GREECE

Specifications

  • Size: 50.00 Ft
  • Beam: 27
  • Draft: 4'11''
  • Engine: 2 x 75hp Volvo 2D / Onan 11kva (2.5ltrs p/hr)
  • AC: Full
  • Year Built: 2016
  • Builder: Fontaine Pajot
  • -2 Yamaha RDS250 seascooters (2019)
  • - Banana (3 seater)
  • - Yoga Instructer (upon request) at extra cost
  • - "Wine While Sailing" (upon request) at extra cost
  • - Ice maker capacity 12kg/ day
  • - All new linens/towels and throw pillows

Accommodations

10-11 Guests in one master cabin, three double cabins and one triple, all with en suite facilities (plexiglass shower cabins)

All cabins with en suite facilities (plexiglass shower stalls)
All cabins with ensuite facilities, individual, aircondition controls, mini fans, toiletries, slippers and robes.

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NEW HORIZONS 2 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:

Coffee (Dolce Gusto Nescafe Machine) - tea - fresh orange juice - cereal - oatmeal - fresh fruits - various fresh bread and toast - jams - Greek honey - Greek yoghurt plain or with fruits/honey/nuts - fresh baked croissant - small cream pies sprinkled with powdered sugar - cake - French toast - eggs (fried/scrambled/omelete/poached/boiled) with bacon - Greek scrambled eggs with tomato (local dish) - grilled ham/cheese sandwich - assorted cheese and cold cut platter

 

SALADS:

Greek tomato salad with feta cheese, fresh oregano and capers - Arugula with baby spinach, parmesan flakes and dry figs - Mixed green salad with balsamic, honey and figs - Boiled beetroots with yoghurt and walnuts - Iceberg lettuce with avocado and smoked salmon - Cretan "Dakos" salad topped with local white cheese and chopped fresh tomato - Iceberg lettuce with red cabbage with balsamic and orange dressing

 

APPETIZERS:

Baked eggplant with mozzarella and tomato - Steamed mussels with wine and garlic - Shrimps saganaki with maratho (similar to dill) and ouzo - Mushroom with truffle and cheese - Talagani grilled cheese - Fava with caramalized onions - Mpougioudi (grilled feta cheese with sliced fresh tomato and peppers) - Cheese pie - Spinach pie - Tzatziki (yoghurt and garlic dip) - Eggplant dip - Baked feta cheese in phyllo topped with honey and sesame

 

MAIN COURSE:

Stuffed tomatos and peppers with rice and green fresh herbs - Moussaka - Cuttlefish with spinach - Kotsi (pork) with potatoes and sesame - Grilled fresh fish with lemon sauce served with assorted vegetables - Chicken with peppers and tarragon - Lamb Frikase cooked with romaine lettuce and egg lemon sauce - Spaghetti with shrimps - Spinach ravioli with feta and mint sauce - Beef in tomato sauce and eggplant puree - Artichokes ala polita with potatoes and carrots in a lemon sauce - Briam (mixed vegetables) cooked with a tomato sauce in the oven - Soutzoukakia politika (small spicy meatballs) cooked in a tomato sauce served with white rice

 

DESSERTS:

Sauteed Pear in a red wine and ice cream - Cheesecake - Tiramisu - Mille-feuille - Chocolate souffle - Ekmek Kantaifi - Chocolate mousse - Panacota - Apple Beignets

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