THIS IS MINE

YACHT TYPE: MOTOR YACHTS

THIS IS MINE

  • 36,000 / Week
  • 39,900 (High Weekly Price)
  • 36,000 (Low Weekly Price)
  • Winter Port: Greece, Turkey
  • Summer Port: Greece, Turkey
  • Speed: 34 Knots/Hr
  • 10 Guests
  • 4 Cabins
  • 2 Double
  • 2 Twin
  • JetSkis
  • Air Conditioning

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Description

This Is Mine (ex Tsouvali) perfectly combines a modern and uplifting interior with excellent cruising performance. The 27m (88’7”) Posillipo M/Y This Is Mine’ was built in 2008 and last refitted in 2024. offering accommodation for ten guests. She perfectly combines a modern and uplifting interior with excellent cruising performance. Her fresh atmosphere, beautiful furnishings and modern design are featured throughout her living areas and help create a comfortable and memorable experience.

Specifications

  • Size: 88.00 Ft
  • Beam: 6.32
  • Draft: 2.70
  • Engine: MTU 16V 2000 M93 Total Engine Power: 3580.00 KW 200 lt/day for Generators
  • AC: Full
  • Year Built: 2008
  • Builder: Posillipo
  • Tender ZODIAC 3.80m with new 40HP engine
  • Sea-Doo Spark 90 HP (2018)
  • Sea-Doo RXT-X 300 (2022)
  • Seabob F5S (2022)
  • Seabob F5S (2017)
  • Ski (adults & children)
  • Monoski (adults)
  • Wakeskate
  • Inflatable kayak 2-seated (2018)
  • 2 x inflatable SUP
  • Inflatable trampoline
  • Tubes
  • Sofa 4-seated
  • Snorkeling equipment
  • Efoil upon reque
  • Home cinema - Dolby Surround
  • 50’ in Salon 
DVD in Salon & Master cabin
  • 
Playstation in Salon & Master cabin
  • Starlink satellite internet, 3G WiFi, SAT TV


Accommodations

Accommodation in Lower Deck in:
One Master cabin (Bed dimensions: 205cm x 200cm)
One VIP cabin (Bed dimensions: 200cm x 200cm)
Two twin Convertible cabins (Bed dimensions 090cm x 200cm and 250cm x 200cm)
all with ensuite facilities.

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THIS IS MINE 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

  • Milk with cereals
  • Platter with seasonal fruit
  • Basket with crackers and handmade fresh bread
  • Various cheeses and cold cuts with dried fruits
  • Butter, jam, honey, hazelnut praline
  • Fresh juices: fresh orange juice, fresh mixed juice
  • Coffee: Greek, Nescafé, Espresso, French
  • Toasts: with ham & cheese or turkey & cheese
  • Yogurt with granola, chia seeds, and red fruits

 

Options with Eggs

  • Scrambled eggs with truffle oil and parmesan cheese
  • Omelet with cheese
  • Omelet with bacon, cheese, pepper, and cherry tomatoes
  • Croque Madame
  • Croque Monsieur

 

Croissants

  • Mini butter croissant
  • Mini chocolate croissant
  • Salty croissant with egg, cheese, and sauce béarnaise

MONDAY

 

LUNCH

Salad: Mixed green salad with fresh peach, nuts, fresh cardamom, baked smoked eel, and passion fruit vinaigrette
Appetizer: Scallops in their shell with passion fruit sauce, fresh mango, and coriander
Main Course: Fresh grouper fillet with mashed celery root, bisque sauce, and dill oil
Dessert: Lemon pie

 

DINNER

Salad: Baby rocket, baby spinach, Mizuna, sashimi fresh tuna, wakame salad, green tobiko, and vinaigrette soy with sesame oil
Appetizer: Sushi and nigiri plate with soy sauce and wasabi cream
Main Course: Thin salmon fillets baked over flame with asparagus, baby carrots, and king oyster mushrooms with pineapple sauce
Dessert: Chocolate mousse with caramelized hazelnuts


TUESDAY

 

LUNCH

Salad: Crunchy Santorini cherry tomatoes with fresh burrata and basil pesto cream
Appetizer: Pinsa with fresh tomato sauce, smoked Italian scamorza, chorizo, juicy egg, and truffle oil
Main Course: Original carbonara with smoked guanciale and pecorino romano
Dessert: Tiramisu

 

DINNER

Salad: Green mixed salad with fresh onion, dill, crunchy croutons, cherry tomatoes, and apple vinegar vinaigrette
Appetizer: Taramosalata with crispy small pita bread
Main Course: Fricassee pagrus fillet and crayfish, lettuce, baby spinach, chives, dill, flavored with yuzu and turmeric
Dessert: Tangerine sorbet


WEDNESDAY

 

LUNCH

Salad: Traditional Greek salad
Appetizer: Spinach pie with feta cheese and fresh dill
Main Course: Moussaka with fresh veal minced meat and fluffy aromatic béchamel
Dessert: American cheesecake with pecan butter caramel

 

DINNER

Salad: Baby rocket with black beans, beetroot, katiki Domokou, and lemon vinaigrette
Appetizer: Vegetables sautéed with coriander vinaigrette
Main Course: Shrimp with aioli sauce made from coconut cream and aromatic herbs, served with mashed sweet potato
Dessert: Ice cream with grated cookies and handmade ganache chocolate


THURSDAY

 

LUNCH

Salad: Caesar with iceberg, croutons, bacon, chicken fillet, and homemade Caesar sauce
Appetizer: Beef tartare with aromatic herbs on roasted bones
Main Course: Handmade mixed grill with premium meats (tomahawk steak, French cut lamb ribs, marinated chicken fillet, ribeye fillet, sausage) served with handmade country potatoes with smoked paprika, truffle oil, and grated parmesan
Dessert: Brownies with ice cream

 

DINNER

Salad: Mixed greens with nuts, fresh peach, fresh cardamom, roasted goat cheese, and mango vinaigrette
Appetizer: Crispy bruschetta with katiki Domokos, beetroot, and thin slices of jamón ibérico
Main Course: Grilled chicken fillet with sauce made from smoked Metsovone cheese and honey mustard cream, served with baby potatoes
Dessert: Chocolate trunk with dried fruit and strawberry jam


FRIDAY

 

LUNCH

Salad: Mixed green salad with crispy chicken, carrot flakes, cucumber flakes, baby corn, sesame, and BBQ vinaigrette with sesame oil
Appetizer: Bao buns with crispy panko BBQ shrimp, coleslaw, and spicy mayo
Main Course: Noodles with beef fillet, julienned vegetables, sweet & sour sauce with pineapple, and sesame oil
Dessert: Chocolate soufflé with vanilla ice cream

 

DINNER

Salad: Mediterranean salad with cherry tomatoes, cucumber flakes, tricolor peppers, fresh onion, caper leaves, mini carob sticks, barrel-aged feta cheese, and extra virgin olive oil flavored with fresh oregano
Appetizer: Tzatziki with pita bread and French fries
Main Course: Wrapped souvlaki with handmade chicken and pork gyro
Dessert: Ravani with ice cream


SATURDAY

 

LUNCH

Salad: Caesar with juicy chicken fillet, croutons, and handmade Caesar sauce
Appetizer: Handmade country potatoes with smoked paprika, grated parmesan, and fresh black truffle flakes
Main Course: Burger with handmade 100% Black Angus beef, onion rings, truffle mayonnaise, cheddar cheese, bacon, iceberg lettuce, tomato, and fluffy brioche bun
Dessert: Handmade banoffee

 

DINNER

Salad: Basil quinoa with baby rocket, baby spinach, Florina pepper, fresh onion, fresh coriander, and sesame oil vinaigrette
Appetizer: Sautéed wild mushrooms with white wine, black garlic, truffle paste, Gruyère cheese, and fresh parsley
Main Course: Grilled salmon fillet with aromatic trachana flavored with saffron and parmesan
Dessert: Lime sorbet


SUNDAY

 

LUNCH

Salad: Mixed green salad with marinated fennel, sautéed hazelnuts, crispy Santorini cherry tomatoes, avocado, beef pastrami, and lime vinaigrette
Appetizer: Crispy bruschetta made from handmade bread with feta cheese cream, chorizo sausage, black garlic, and smoked paprika
Main Course: Ribeye fillet with porcini mushroom sauce, truffle paste, crispy cherry tomatoes, Amfilochia Graviera cheese, and truffle oil
Dessert: Rice milk cream with caramel crust and fresh blueberries

 

DINNER

Salad: Mixed green salad with orange, dill, avocado, crispy Santorini cherry tomatoes, flame-grilled smoked eel, and passion fruit vinaigrette
Appetizer: Smoked salmon rolls with cream cheese, lime zest, fresh onion, chopped dill, served with roasted two-color sesame seeds and soy sauce
Main Course: Spaghetti with lobster in fresh tomato sauce, extinguished with Martini Bianco, and black caviar
Dessert: Lemon mousse with macaron pieces and burnt meringue

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