YUME

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YUME

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Description

Michael Schmidt’s latest innovation, the Y-Yachts Y7 epitomizes his vision of streamlined sailing at the luxurious end of the spectrum. The esteemed sailor and founder of Hanse Yachts champions a keep-it-simple ethos with his designs, a philosophy that might seem improbable when beholding his newest 70-foot creation and the underlying technical intricacies concealed beneath its carbon fiber/epoxy exterior.

Specifications

Size: 71.00 Ft
Beam: 5.75
Draft: 3.5
Engine: ENGINES: 2x 75 hp NANNI N4-80 engines GENERATOR: Fischer Panda 8,000i PMS diesel generator, 230 V / 50 Hz, 6.4 kW / 8 kVA
AC: Full
Year Built: 2024
Builder: Custom

- Williams 345 jet tender
- 2x SUP paddle boards
- 3x Scuba Jets
- wakeboard
- waterski
- towable donut
- snorkeling gears

- Air conditioning FRIGOMAR with central chiller unit system, approx. 62,000BTU controllers.
- Wine cooler, approx. 62l, 20 bottles.
- Safe in owner's cabin, electronically locked with code.
- Inductive iPhone Chargers integrated in furniture of cabins and office.
- Foldable table in STB aft guest cabin
- Underwater LED lights at stern, white
- Cockpit cushions, SUNBRELLA
- Teak Deck

Accommodations

Y7 YUME LAYOUT: Owner’s cabin with en-suite bathroom in bow. Salon incl. galley and dining area on Starboard, lounge area on Portside. 2x twin cabins with en-suite bathrooms aft and one twin bunk crew cabin on Portside with en-suite bathroom and separate companion way.

Additional cushins for aft Starboard guest cabin to connect the two twin beds to one large king size bed.

Overnight 6 Guests / Cruising 12 Guests!

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YUME 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.

YUME

DAY 1

BREAKFAST

Ricotta and fig toasts with pine nuts and honey

Cold cuts and cheese plate, fresh bread

Vegetable plate

Fresh orange and grapefruit juice

Coffee, tea

LUNCH

Muffins with feta cheese, zucchini and dried tomatoes

served with thyme-mint cream sauce

DINNER

Starter: Caprese salad with grilled peaches

Entrée: Pumpkin risotto with prawns

Dessert: Fruit crumble with vanilla ice-cream

DAY 2

BREAKFAST

Omelette with salmon and spinach

Freshly baked baguette, salted butter

Fruit salad

Fresh orange and grapefruit juice

Coffee, tea

LUNCH

Roasted pepper and tomato cream soup with burrata

DINNER

Starter: Shrimps grilled in garlic

butter with parsley and touch of chilli

Entrée: Tagliatelle with truffles and mascarpone

Dessert: Tiramisu

DAY 3

BREAKFAST

Pancakes with mascarpone, fresh figues and lavender honey

Cheese plate, fresh bread

Vegetable plate

Fresh orange and grapefruit juice

Coffee, tea

LUNCH

Ratatouille served with freshly baked baguette

DINNER

Starter: Asparagus in prosciutto, grilled and drizzled with olive oil

Entrée: Beef in red wine sauce with baked rosmarine potatoes

on the crispy salad bed

Dessert: Melon and basil sorbet

DAY 4

BREAKFAST

Avocado French toasts with crispy bacon

Tomato and arugula salad Greek yoghurt with honey, nuts and fresh fruits

Fresh orange and grapefruit juice

Coffee, tea

LUNCH

Melon salad with parma ham

DINNER

Starter: Greek salad

Entrée: Halibut with celery puree and saffron sauce

Dessert: Orange tart sprinkled with roasted sweet almonds

DAY 5

BREAKFAST

Cinammon oat meal with pear, honey and roasted almond

Cold cuts and cheese plate, fresh bread

Fruit salad

Fresh orange and grapefruit

juice

Coffee, tea

LUNCH

Feta and Tomato quiche

DINNER

Starter: Beetroot carpaccio with goat cheese and honey vinnaigrette

Entrée: Paella with seafood

Dessert: Mascarpone dessert with caramelized peaches, lavender and thyme

DAY 6

BREAKFAST

Eggs benedict served on a brioche with smoked salmon, hollandaise sauce and avocado

Freshly baked baguette, salted butter

Vegetable plate

Fresh orange and grapefruit juice

Coffee, tea

LUNCH

Galette with zucchini and ricotta on the arugula bed

DINNER

Starter: Traditional bruschetta with tomatoes, basil, sea salt, oil of olive

Entrée: Mussels in butter and champagne with garlic and shallots

Dessert: Mango sticky rice

DAY 7

BREAKFAST

Smoothie bowl with fresh exotic fruits, granola and nuts

Cheese plate, fresh bread

Vegetable plate

Fresh orange and grapefruit juice

Coffee, tea

LUNCH

Salad with gorgonzola, pears, walnuts and honey vinnaigrette

DINNER

Starter: Mango and avocado salad with citrus dressing

Entrée: Chicken with grilled peaches and leeks in coconut milk served with basmati rice

Dessert: Chocolate mousse with raspberries

Select Yachts Testimonials

“I just wanted to thank you for all of your assistance in coordinating everything during our trip. The planning and logistics were seamless and made the trip even more enjoyable. As we told the crew, we spent a lot of time planning this trip and our expectations were very high but we were not prepared to have them exceeded to the degree they were. Thank you for all of your help in making our week so special. We will all be spreading the word!”

“It’s freaking awesome. You made a great a recommendation !!!! Just a quick note to tell you we are having a fabulous vacation. The crew are just amazing. They have made the trip. And the boat is great as well. Such a great time!”

“I want to thank you for your time and your education. I was a novice “boat person” and your attention was extremely helpful. We loved the yacht, the crew, and the trip. Everything was seamless. Consider me a loyal customer. I look forward to chartering again and to recommending you to my friends. Warmest regards!”

“We have loved chartering and really enjoyed working with you and everyone at Select Yachts. We would recommend you to anyone as we are always impressed by your efficiency and professionalism.”

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