WORLD’S END (MED)

YACHT TYPE: CATAMARANS

WORLD’S END (MED)

  • 19,000 / Week
  • 27,000 (High Weekly Price)
  • 19,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 11 Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 1 King
  • 3 Queen
  • 1 Twin
  • 5 Showers
  • Children-Friendly
  • Air Conditioning

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Description

The sailing catamaran WORLD’S END will bring you to the most beautiful places in the Mediterranean while traveling in all comfort and privacy. Guided by his crew you will yourself discover the magnificent islands, nature and culture. The itinerary, activities and the menu will be based on your input and preferences to guarantee you and your guests will have a unique experience to cherish long after. This sailing yacht catamaran WORLD’S END was built to highest industry standards to guarantee your safety and comfort under all circumstances.

Specifications

  • Size: 65.00 Ft
  • Beam: 31.1
  • Draft: 4.2
  • Engine: Engine 2 X 150 Volvo Penta Generators 1 X Onan 20 KVA, 1 X Fisher Panda 12 KVA
  • AC: Full
  • Year Built: 2011
  • Builder: Fountaine-Pajot
  • Williams Tender 385 - turbo jet 100hp
  • 2 X Seabobs F5 (2016)
  • Adult water ski
  • Adult mono ski
  • Children water ski
  • 2 X 2 seater Kayak
  • tubes
  • snorkelling equipment
  • Wakeboard
  • 2 x SUP
  • WiFi / Internet,

Accommodations

WORLD’S END can accommodate 10 guests in 5 cabins. The Master cabin has a double bed, shower and electric toilet. 3 Guest cabins have a double bed, shower and electric toilet. A Guest cabin has a twin bed, shower and electric toilet.
WORLD’S END is fully air conditioned through out. WORLD’S END�s crew has a separate heads and shower. Guests are not allowed to bring pets onboard.

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WORLD’S END (MED) 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, tea and fresh juices.

Milk and chocolate.

Fresh bread and toast.

Cakes and croissants.

Compote, spoon dessert, marmalade and nutella.

Greek yogurt, honey and walnuts.

Cereals (cornflakes, musli andall-brans).

Eggs (Boiled, fried, scrabbled) and omelet.

Selection of cheese and cold cuts platter.

Seasonal fresh fruit assortment.

 

APPETIZERS

Mushroomssurprise.

Salad with gruel and parsley.

Tzatziki and fava.

Feta cheese pie with honey and sesameseeds

Smoked salmon on orange slices,avocado and mixed greens .

Rocket Salad with parmesan, cherry, tomatoes, prosciutto and balsamic honey vinaigrette.

Dacos (Cretan rusk with tomatoes,capari and traditional cream cheese).

 

 

 

LUNCH MAIN COURSE

Eggplant and potato moussaka.

King shrimps with homemade pasta.

Cuts of the day with steamed vegetables and oil & lemon sauce.

Stuffed tomatoes.

Braised veal with mashed potatoes and extra virgin oil olive.

Chicken with mustard sauce and rice.

Fried pork with leeks,  potato  mush and white wine oregano sauce.

 

 

 

AFTERNOON SNACKS

Greek sea food meze.

Selection of cheese and cold cuts with fresh fruits, nuts and traditional rusks.

 

DINNER MAIN COURSE

Salmon with spinach.

Cherry tomatoes, fresh basil and motsarella spaghetti.

Mixed seasonal vegetables- green peas , okra.

Chicken filet with lemon sauce and fine herbs.

Rib-eye with grill vegetables.

Meatballs with tomato sauce and yogurt

Pork loin skewers with pita bread, roast tomatoes, fries and tzatziki sause.

 

 

 

DESSERTS

 

Cheesecake with sweet cherry comfiture.

Chocolate soufflé and fresh cream.

Semolina halva with nuts and raisin.

Yogurt with condensed milk, biscuit and lemon.

Traditional revani.

Chocolate mousse with strawberries.

Bodybuilder chocolate.

 

 

 

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