Home | Yachts | VALIUM 67



  • 35,000 / Week
  • 48,000 (High Weekly Price)
  • 35,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 14 Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 4 Double
  • 1 Twin
  • 5 Showers
  • Children-Friendly
  • Air Conditioning

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  • Size: 66.00 Ft
  • Beam: 32.11
  • Draft: 3.9
  • AC: Full
  • Year Built: 2023
  • Builder: Lagoon
  • Sea Scooter (x2)
  • Standup Paddle boards (x2)
  • Wakeboard (adults)
  • Water ski (2x adults and 1x children)
  • Monoski
  • Snorkie Talkie (x2)
  • Fishing Equipment
  • Snorkeling equipment
  • Tubes – Towable inflatable
  • Floating Sofa
  • Netflix, Wine Chiller.


Accommodates up to 10 Guests in 4 Double & 1 twin convertible to double, all air-conditioned with en-suite facilities,

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VALIUM 67 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.


Freshly brewed Coffee & Tea

Selection of fresh orange juice anddetox smoothies

Breadbasket with Honey,marmalade,butter

Chocolate cookies,muffins,pancakes and crepes

International cheese plater & cold cuts

Homemade Greek pies

Various omelettes,scrambled,sunny and poached eggs

Greek yoghurt & fresh seasonal fruits



Seabass ceviche, sweet potato and aji Amarillo

Scallops with buerre Blanc and passion fruit

Beef tartar with confit egg yolk and Parmesan espuma

Pincho of octopus and chorizo with togarasi

Vegetable gyoza with lime ponzu 

Tomato gazpacho with truffle mozzarella and garlic crouton 

Baked feta with fyllo , sésamo seeds and honey 

Salmon tiradito with yuzu dressing and kefir lime

Crab salad with buerre Nuazet mayo tobico 



Greek salad with capers and feta mouse 

Watermelon, Strawberry Caprese Salad

Grilled Baby lettuce with Caesar’s dressing and sauté mushrooms 

Beetroot carpaccio with goat cheese and rocket

Beens salad with grilled octopus and lemon leaves 

Traditional tabule with yogurt and pita 

Thai salad with duck and mango dressing 

Superfood salad with Kale avocado and spinach 


Main courses 

Black Angus ribeye with truffle potato terrine and Pinot Noir demi glacé 

Amberjack with black rice and corn pure

Roasted cauliflower with hummus tahini and honey chips

Salmon with smoked eggplant pure, topinambur chips and chives oil

Chicken with creamy corn and crispy bacon 

Mushrooms frikase with truffle and lemon 

Risotto with Sharron and braised beef cheeks 



Chocolate brownie with whiskey, white and milk chocolate cremuex, fresh fruits and Ice cream

Crema catalana with fresh vanilla

Ekmek kantaifi with crema angles and pistachio pure

Basque Burnt cheesecake

Carrot cake with coconut cream and papaya 

Yogurt espuma with honey comb and yuzu gel

Avocado chocolate mousse with almond and chocolate ice cream 

Fruit plate 

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