Number One

YACHT TYPE: CATAMARANS

Number One

  • 28,000 / Week
  • 36,000 (High Weekly Price)
  • 28,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 10 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
  • Draft: 5.6
  • Engine: 2 x 110 HP VOLVO PENTA & 2 x 150 HP
  • AC: Full
  • Year Built: 2018
  • Builder: FOUNTAINE PAJOT
  • WATERSKI (children & adult) - WAKEBOARD - WATER TUBE - SNORKELING EQUIPMENT - KAYAK -SUP - FISHING GEAR - SUP INFLATABLE - WATERCARPET

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

 

All type of coffees

Tea, bagged and handmade blends

Fresh fruit juices

Milk, whole and lactose free

Greek yogurt

Different types of cereals

Fresh made breads and cakes

Honey and homemade jams and marmalades

Pancakes

All type of eggs

Platter with cheese and cold cuts

 

 

LUNCH


SALADS 

 

 GREEK SALAD

Tomato, cucumber, red onion, bell pepper, traditional Greek vinaigrette, oregano, feta, Kalamata olives.

 

BOILED SEASONAL GREENS

 

DAKOS

dried bread with tomatoes, feta cheese, olive oil, olives, and dry oregano.

 

LENTIL & GINGER SALAD

 

MIXED GREENS

with Dressing


APPETIZERS

SMOKED Egg-plant Dip with olive oil

 

TUNA TARTAR

 

GASPACHO SOUP

 

TSATZIKI
Cool dip of home pressed yogurt, cucumber, dill, garlic

 

GREEK FAVA

(Yellow Split Peas Puree) With capers & sun-dried tomatoes

 

FRIED ZUCCHINI Stick with Yogurt Sauce

 

SAGANAKI
Breaded Greek cheese flambéed with Metaxa brandy

MAIN COURSES

SHRIMPS SPAGHETTI
Linguini with shrimps, tomato, bisque

 

OVEN ROASTED LAMB
Tender oven roasted lamb morsels, with seasoned lamb jus.

 

GREEK STUFFED VEGETABLES

 

MOUSSAKA
Layers of eggplant, potato, spiced ground beef, béchamel.

 

BRIAMI
Aromatic medley of oven roasted seasonal vegetables, herbed tomato sauce, feta cheese.

 

GRILLED FRESH FISH or FILLET OF BEEF

(cooked to your preference)

DESSERTS

Greek yogurt with honey Fruit Platter
Apple Crumble
Tiramisu
Banofee Ice cream
Chocolate Soufflé


 

DINNER

SALADS

BEETROOT with Goat’s Cheese Salad

 

MIXED Boiled Vegetables


(Zucchini, broccoli, cauliflower, carrot, greens, potatoes)

 

PRAWN and AVOCADO SALAD

 

QUINOA SALAD

 

HALLOUMI SALAD.

 

SEASONAL SALAD
(Mix of season’s vegetables, tomato, cucumber, crimson, capers, peppers pickles, apple vinegar dressing)

 

PARMESAN SALAD

APPETIZERS

Taramosalata
(Fish Roe Dip)

 

Tomatoes and Mozzarella

 

Anchovy Marinated fillet

 

Sea urchin Salad

 

ROASTED ASPARAGUS WITH PARMESAN OCTOPUS

cooked in a saucepan, in a wine sauce

 

STUFFED PORTOBELLO MUSHROOMS

with cottage and Roquefort cheese 

MAIN COURSES

VEGETABLE VELOUTE SOUP SALMON

fillet in the oven marinated in orange juice with dill and mustard

 

OVEN ROASTED CHICKEN

(stuffed with green apples)

 

SEAFOOD Risotto
(Arborio rice, shrimps, shells, bisque)

 

HOMEMADE Basil Pesto Pasta

 

TURKEY stew with vegetables

 

BAKED FISH FILLET

DESSERTS

CHEESE CAKE

 

LEMON PIE

 

PANNA COTA

Ice Cream Scoop
(Flavors: vanilla cream, chocolate, kaimaki


CHEESE PLATE.

 (This plate is loaded up with delicious cheese, chocolate, nuts and fruit)

 

SEASONAL

Fruit Assortment

 

ALMOND PISTACHIO Baklava

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