Number One

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YACHT TYPE: CATAMARANS

Number One

  • 29,500 / Week
  • 39,500 (High Weekly Price)
  • 29,500 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 12 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 1 King
  • 3 Queen
  • 4 Showers
  • Children-Friendly
  • Jacuzzi
  • Air Conditioning

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Specifications

  • Size: 67.00 Ft
  • Beam: 32.3
  • Draft: 5.7
  • Engine: 2 x 150 HP VOLVO PENTA 2 X Generators
  • AC: Full
  • Year Built: 2018
  • Builder: FOUNTAINE PAJOT
  • Highfield 4,20 m tender with 60 HP
  • Waterkis (children & adult
  • Wakeboard
  • Inflatable towables
  • Snorkeling Equipment
  • 2 x Kayak
  • 2 X SUP
  • Fishing Gear
  • Watercapret
  • 2 X Seabobs
  • Jacuzzi on deck
  • shower gel, shampoo, conditioner, body milk, hand soap, sewing kit
  • hairdryer (4)
  • iron (1)
  • washing machine/ dryer for light laundry
  • Bathrobe for each guest
  • slipper for each guest
  • 2 TVs. 1 in the saloon, one in the master cabin
  • WIFI 10 GB Free of charge

Accommodations

1 Owner’s suite with private bathroom
3 Queen double cabins with 3 bathrooms

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Number One 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

Teas-Blends of Herbs - Top quality Coffees

Fresh Detox Beverages - Energetic Smoothies

Handmade Bread - Sour Dough - Wholegrain - Gluten Free

Milk (full fat - low fat - lactose-free - dairy-free)

Greek Yogurt

Variety of Greek Honey - Handmade Marmalades

Variety of Cereals

Handmade Viennoiserie

Fluffy Pancakes - Crepes

Each day a different Cake or Tart

Variety of Fresh Fruits

Eggs  (Omelets-Poached-Fried-Shakshuka-Florentine-Greek)

Platter of Cheeses and Charcuterie

DAY 1.

BREAKFAST

Bircher Musli with organic fresh milk, fresh fruits, and caramelised hazelnuts 

LUNCH

Starter: Artichoke with Feta and baby spinach tart, fresh herbs, and chive oil

Main:   Quinoa with marinated shrimps, crispy kale, fresh coriander, celery, and miso vinaigrette

DINNER

Starter: Cherry tomato Gazpacho with basil and fresh mozzarella

Main:   Venison with ox tongue, fondant potato, girolles and pickled tayberries

 

DAY 2.

BREAKFAST

Coconut Chia pudding with quinoa, strawberries, and mixed nuts

LUNCH

Starter: Crab cake with mango salsa

Main:   Watermelon salad with pork loin, baby arugula, pumpkin Seeds, Feta and fresh Mint dressing

DINNER

Starter: Handmade Vegetable Gyoza, black truffle and Teryiaki sauce

Main:    gnocchi with lobster, wild mushroom, and bisque sauce

 

DAY 3.

BREAKFAST

Avocado toast with sunny side up egg, grilled haloumi cheese, turkey bacon and sun-dried tomato relish

LUNCH

Starter: Prawn cocktail tartlet, raspberries, and Mary Rose sauce

Main:   Creamy Tomato Orzo with Artichokes and Asparagus

DINNER

Starter:  Roasted Aubergine rolls with quinoa and feta feeling

Main:     Beef entrecote tagliata, baby potatoes, rucola and parmesan

 

DAY 4.

BREAKFAST

AÇAI Ball with Granola and Peanut butter

LUNCH

Starter:  Filo with Figs, Goat cheese and grape molasses

Main:    Blackberry Glazed Salmon with avocado salad

DINNER

Starter:  Grilled Octopus, fava purée, fennel, and onion relish

Main:    Spicy curry chicken with aromatic rice, fresh tomatoes and herbs

 

DAY 5.

BREAKFAST

Tomato bruschetta with poached eggs and fresh herbs

LUNCH

Starter: Tuna Tartare with avocado and pico de gallo

Main:   Couscous taboule with yogurt, smoked mackerel, peppermint, and lemon

DINNER

Starter: Deconstructed Spinach pie with grilled Spinach and feta cheese foam

Main:   Baby rooster grilled with rosemary and garlic on Brava potatoes

 

DAY 6.

BREAKFAST

Hazelnut Chocolate, Raspberry and Blueberries Toast

LUNCH

Starter:  Seared scallops, shrimps with salsify, blood orange, and corn purée

Main:    Grilled Seabass, Quinoa, Spinach, fresh herbs and nero sauce

DINNER

Starter:  Caramelised Jerusalem Artichoke Soup, Smoked Graviera Cheese and hazelnut

Main:    Grilled Rib Eye, sweet potato purée, Porcini mushrooms, black garlic and thyme

 

DAY 7.

BREAKFAST

Scrambled eggs with smoked salmon and confit cherry tomatoes on sourdough bread

LUNCH

Starter:   Poached oysters, asparagus purée and horseradish foam

Main:     Grilled White Grouper with armyra, baby peas and Edamame beans

DINNER

Starter:   Spring rolls with Zucchini, feta cheese and peppermint

Main:     Lamb loin with Parmesan risotto and red wine sauce

 

BREAKFAST

A fresh fruit platter, juice or fruit smoothie, Greek yoghurt, variety of Greek Honey, coffee and tea are served with breakfast every day

 

SNACKS

Variety of Cheese Platter

Blini Platter

Antipasto platter

 

 

 

DESSERT LIST

 

Broken mille-feuille with strawberry sauce

Tiramisu foam on crispy biscuits

Valrhona brownies with tonka beans and homemade banana ice cream

Banoffee in a glass with caramelized sweet milk and fresh vanilla of Madagascar

Yogurt cheesecake with fresh thyme, white chocolate and herb infused honey

Chocolate fondant with homemade peanut praline and Madagascar vanilla ice cream

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