Wicked Felina

€17,500 - €23,800 / WEEK
Wicked Felina - 2
34 mt gulet 5 cabins fro 10 persons
Wicked Felina - 21
Wicked Felina - 22
Wicked Felina - 23
Wicked Felina - 24
Wicked Felina - 25
Wicked Felina - 26
Wicked Felina - 27
Wicked Felina - 28
Wicked Felina - 29
Wicked Felina - 30
Wicked Felina - 31
Wicked Felina - 32
Wicked Felina - 33
Wicked Felina - 34
Wicked Felina - 35
Wicked Felina - 36
Wicked Felina - 37
Wicked Felina - 38
Wicked Felina - 39
Wicked Felina - 40

34 mt gulet 5 cabins fro 10 persons

5 cabin for 10

BUILT/REFIT
YEAR
2017
YACHT
LENGTH
111.55 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
5
CHARGES
FROM
€17,500
Accommodations
Cabins: 5
Queen: -
Single Cabins: 1
Showers: 5
Electric Heads: 5
Engine Details
24 hours a/c , all water sports , jetski
Fuel Consumption: 40
Cruising Speed: 10
Max Speed: 12US Gall/Hr
Details
Type: Motors
Beam: 7.5 Metres
Draft: 3.5 Metres
Pax: 10
Refit: 2017
YearBuilt: 2004
Builder: Custom
JetSkis: No
Flag: turkish
Engines: 24 hours a/c , all water sports , jetski
Jacuzzi: No
A/C: Full
Locations
Winter Area: Turkey
Summer Area: Greece, Turkey
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -
Amenities
Salon Tv/VCR: No
Salon Stereo: No
Sat Tv: -
Camcorder: No
Books: No
Board Games: No
Deck Shower: No
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: No
Minimum Age: -
Inverter: No
Voltages: -
Water Maker: -
Ice Maker: No
Sailing Instructions: -
Internet Access: -
Hairdryers: No
Guests Smokes: No
Crew Smokes: No
Pets Aboard: No
Hammock: No
Water Sports
Dinghy size: No
Dinghy hp: -
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: No
Tube: No
Scurfer: No
Wake Board: No
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: No
Swim Platform: No
Boarding Ladder (Loc/Type): No
Sailing Dinghy: -
Beach Games: No
Fishing Gear: No
Gear Type: -
Rods: -
Captain

Full board menu 350 euro pp/weekly

full board menu + soft drinks 100 euro pp/weekly

half  board menu 300 euro  pp/weekly 
 

 DELUXE  MENU

Breakfast

Varities of cheese, olives, butter, honey, marmalade, eggs, salami, sausages, omelette, ‘Pogaca’ – savory pastry, tomatoes, cucumber, crêpe, orange juice, tea and coffee

 

                                                    1st day

 

15:30    Check - in                                                            Dinner    GRILLED GILTHEAD SEABREAM

           Welcome Table                                                                        FRIED-CALAMARI

          Aperitifs and Champagne                                                        PAN FRIED SHRIMPS
                                                                                                           PARBOILED POTATOES

                                                                                                          GREEN SALAD    
                                                                                                          EGGPLANT SALAD WITH YOGHURT
                                                                                                          GREEN BEANS IN OLIVE OIL    

                                                                                                         DESSERT: ‘REVANI’ -

                                                                                                          SWEET SEMOLINA CAKE

                                                                                              

                                                     

                                                      2nd day

 

 

Lunch –  SPAGHETTI BOLOGNESE                         Dinner –    RUMP STEAK WITH

                FRIED EGGPLANT,                                                     MUSHROOM SAUCE          
                ZUCCHINI & POTATOES WITH                                  RICE WITH CARROTS
                TOMATO SAUCE                                                       LETTUCE

                TUNA SALAD                                                              ZUCCHINI IN OLIVE OIL

                POTATOE SALAD                                                       ‘SAKSUKA’ – EGGPLANT DISH

               GRILLED RED PEPPERS                                               ‘HAYDARI’ – TURKISH YOGHURT

              DESSERT: ICE CREAM                                                  DESSERT: FRIED BANANA

       

   

                                                    3rd day

 

 

Lunch – ‘KARNIYARIK’ – EGGPLANT FILLED WITH                Dinner – GRILLED SEABASS           
                TOMATOES, MINCED MEAT & GARLIC                                 GRILLED SQUID

                ‘PERDE PILAVI’ – RICE FILLED WITH                                       SHRIMP SALAD

                CHICKEN IN CAKE PAN                                                           GREEN SALAD
                SALAD WTH MAYONNAISE                                                    ‘BARBUNYA PILAKI’ –

                TÜRK. TZATZIKI                                                                                RED BEANS IN OLIVE OIL

                CELERY SALAD                                                                        EGGPLANT SALAD
                
BOILED VEGETABLES                                                             DESSERT:
                FRUITS                                                                                 ‘BACKED HELVA’ – SWEET,

                                                                                                           PREPARED IN VARITIES

                                                                                                             WITH SESAME OIL

                                                                                                                                                                                                                                                                                                       

 

                                                          4th day

 

 

Lunch – MIXED PIZZA                                            Dinner – GRILLED MEATBALLS            
               POMMES FRITES                                                       RICE WITH TOMATOES
               TURKISH ‘BÖREK’ -                                                   SHEPERD SALAD

               FLAKY PASTRY WITH CHEESE                                    HUMUS

               MARINATED CUCUMBER                                         ‘ACILI EZME’ – SPICY PATE   

               ROCKET SALAD                                                          WITH PAPRIKA, ONIONS AND

               ‘MÜCVER’ - ROASTED                                               TOMATOES
               ZUCCHINI WITH DILL                                                       FILLED TOMATOES
               DESSERT: PUDDING                                                         DESSERT: ‘SEKERPARE’-    

                                                                                                     TURKISH SWEET

                                                                                            

 

                                                          5th day

 

Lunch – BACKED CHICKEN                                            Dinner – MIXED GRILL PAN            
               ROAST POTATOES                                                           ‘MEYHANE PILAVI’ – BULGUR WITH
               GRATED PASTA                                                                TOMATOES & PAPRIKA

               VEGETABLE PAN                                                            ‘ARNAVUT CIGERI’ - ALBANIAN

               MIXED SALAD                                                                   LIVER

               MEDITERRANEAN SALAD                                               ‘HAYDARI’ – SPREAD MADE WITH
               VEGETABLE-PURSLANE WITH YOGHURT                            JOGHURT, CURD CHEESE &

               FRUITS                                                                             GARLIC

                                                                                                      ‘PIYAZ’ – COLD DISH MADE WITH
                                                                                                       DRIED BEANS

                                                                                                       DESSERT: RICE PUDDING

         

                                                                                       

 

 

 

                                                    6th day

 

Lunch – ‘KADINBUDU KÖFTE’ –                                    Dinner – FISH IN A SALT-CRUST           
                TURKISH MEATBALL                                                     FRIED CALAMARI

                BACKED PASTA                                                                 FRIED SHRIMPS
                TOMATO SALAD                                                               BOILED POTATOES

                RUSSIAN SALAD                                                                FILLED PAPRIKA WITH
                CARROT SALAD                                                                 OLIVE OIL

                DESSERT: ‘MUHALLEBI’ -                                                  GREEN SALAD

                TRADITIONAL TURKISH PUDDING                                  LENTIL SALAD
                WITH MILK                                                                      DESSERT: CHOCOLATE CAKE

                                                                                                   

                                                                                                                                         

 

                                                       7th day

 

Lunch – ‘HASANPASA’ MEATBALLS                        Dinner – ‘COBAN KAVURMA’ –

                FLAKY PASTRY PAN                                               TRADITIONAL TURKISH LAMB

                BLACK-EYED PEA                                                   RICE          
                BOILED VEGETABLE                                                     BEETROOT WITH YOGHURT
                BROCCOLI SALAD                                                 ‘FASULYE PILAKI’ -

                SHEPERD SALAD                                                    WHITE BEANS SALAD

                GRILLED RED PAPRIKA                                           FRUITS
                EGGPLANT WITH YOGHURT                                  
                ZUCCHINI                                                                                       

                DESSERT: ICE Cream                       

J. H. Kober (USA)
I really appreciate your professionalism in handling all the details. We had an exceptional holiday. All my friends were very impressed with the gulet and the great crew. They made the trip a wonderful experience and the Chef did an exceptional job in such a small galley.
Rates are Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX 9 PAX 10 PAX 11 PAX 12 PAX
High Season
Low Season
Low Season (Fall/Winter)

Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:

  • Standard check-in/check-out of 12pm
  • Light daily housekeeping
  • Breakfast, lunch, canapés/afternoon tea, dinner and snacks
  • Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
  • Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
  • Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
  • Water toys such as floating islands, and air mattresses
  • Separate bathroom and living quarters for crew
  • Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
  • Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages

What Is Not Included in Standard All-Inclusive Charters:

  • Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
  • Meals and beverages at restaurants and bars
  • Rendezvous diving, ASA sailing certification courses and any other offshore excursions
  • Premium wines and spirits

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Motors
  • : 7.5 Metres
  • : 3.5 Metres
  • : 10
  • : 2017
  • : 2004
  • : Custom
  • : 10
  • : 12
  • : No
  • : No
  • : Yacht offers Rendezvous Diving only
  • : turkish
  • : 24 hours a/c , all water sports , jetski
Accommodations
Cabins: 5
Queen: -
Single Cabins: 1
Showers: 5
Wash Basins: -
Heads: -
Electric Heads: 5
Engine Details
24 hours a/c , all water sports , jetski
Fuel Consumption: 40
Cruising Speed: 10
Max Speed: 12US Gall/Hr
Details
Refit: 2017
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Turkey
Summer Area: Greece, Turkey
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -
Amenities
Salon Tv/VCR: No
Salon Stereo: No
Sat Tv: -
# of Videos: -
# DVDs/Movies: No
# CD's: No
Camcorder: No
Books: No
Board Games: No
Sun Awning: No
Deck Shower: No
Bimini: No
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: No
# Dine In: No
Minimum Age: -
Generator: No
Inverter: No
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: No
Sailing Instructions: -
Internet Access: -
Gay Charters: Yes
Nude: Yes
Hairdryers: No
# Port Hatches: No
Guests Smokes: No
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: No
Hammock: No
Windscoops: No
Water Sports
Dinghy size: No
Dinghy hp: -
Dinghy # pax: -
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: No
Tube: No
Scurfer: No
Wake Board: No
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: No
Swim Platform: No
Boarding Ladder (Loc/Type): No
Sailing Dinghy: -
Beach Games: No
Fishing Gear: No
Gear Type: -
Rods: -
Captain

Full board menu 350 euro pp/weekly

full board menu + soft drinks 100 euro pp/weekly

half  board menu 300 euro  pp/weekly 
 

 DELUXE  MENU

Breakfast

Varities of cheese, olives, butter, honey, marmalade, eggs, salami, sausages, omelette, ‘Pogaca’ – savory pastry, tomatoes, cucumber, crêpe, orange juice, tea and coffee

 

                                                    1st day

 

15:30    Check - in                                                            Dinner    GRILLED GILTHEAD SEABREAM

           Welcome Table                                                                        FRIED-CALAMARI

          Aperitifs and Champagne                                                        PAN FRIED SHRIMPS
                                                                                                           PARBOILED POTATOES

                                                                                                          GREEN SALAD    
                                                                                                          EGGPLANT SALAD WITH YOGHURT
                                                                                                          GREEN BEANS IN OLIVE OIL    

                                                                                                         DESSERT: ‘REVANI’ -

                                                                                                          SWEET SEMOLINA CAKE

                                                                                              

                                                     

                                                      2nd day

 

 

Lunch –  SPAGHETTI BOLOGNESE                         Dinner –    RUMP STEAK WITH

                FRIED EGGPLANT,                                                     MUSHROOM SAUCE          
                ZUCCHINI & POTATOES WITH                                  RICE WITH CARROTS
                TOMATO SAUCE                                                       LETTUCE

                TUNA SALAD                                                              ZUCCHINI IN OLIVE OIL

                POTATOE SALAD                                                       ‘SAKSUKA’ – EGGPLANT DISH

               GRILLED RED PEPPERS                                               ‘HAYDARI’ – TURKISH YOGHURT

              DESSERT: ICE CREAM                                                  DESSERT: FRIED BANANA

       

   

                                                    3rd day

 

 

Lunch – ‘KARNIYARIK’ – EGGPLANT FILLED WITH                Dinner – GRILLED SEABASS           
                TOMATOES, MINCED MEAT & GARLIC                                 GRILLED SQUID

                ‘PERDE PILAVI’ – RICE FILLED WITH                                       SHRIMP SALAD

                CHICKEN IN CAKE PAN                                                           GREEN SALAD
                SALAD WTH MAYONNAISE                                                    ‘BARBUNYA PILAKI’ –

                TÜRK. TZATZIKI                                                                                RED BEANS IN OLIVE OIL

                CELERY SALAD                                                                        EGGPLANT SALAD
                
BOILED VEGETABLES                                                             DESSERT:
                FRUITS                                                                                 ‘BACKED HELVA’ – SWEET,

                                                                                                           PREPARED IN VARITIES

                                                                                                             WITH SESAME OIL

                                                                                                                                                                                                                                                                                                       

 

                                                          4th day

 

 

Lunch – MIXED PIZZA                                            Dinner – GRILLED MEATBALLS            
               POMMES FRITES                                                       RICE WITH TOMATOES
               TURKISH ‘BÖREK’ -                                                   SHEPERD SALAD

               FLAKY PASTRY WITH CHEESE                                    HUMUS

               MARINATED CUCUMBER                                         ‘ACILI EZME’ – SPICY PATE   

               ROCKET SALAD                                                          WITH PAPRIKA, ONIONS AND

               ‘MÜCVER’ - ROASTED                                               TOMATOES
               ZUCCHINI WITH DILL                                                       FILLED TOMATOES
               DESSERT: PUDDING                                                         DESSERT: ‘SEKERPARE’-    

                                                                                                     TURKISH SWEET

                                                                                            

 

                                                          5th day

 

Lunch – BACKED CHICKEN                                            Dinner – MIXED GRILL PAN            
               ROAST POTATOES                                                           ‘MEYHANE PILAVI’ – BULGUR WITH
               GRATED PASTA                                                                TOMATOES & PAPRIKA

               VEGETABLE PAN                                                            ‘ARNAVUT CIGERI’ - ALBANIAN

               MIXED SALAD                                                                   LIVER

               MEDITERRANEAN SALAD                                               ‘HAYDARI’ – SPREAD MADE WITH
               VEGETABLE-PURSLANE WITH YOGHURT                            JOGHURT, CURD CHEESE &

               FRUITS                                                                             GARLIC

                                                                                                      ‘PIYAZ’ – COLD DISH MADE WITH
                                                                                                       DRIED BEANS

                                                                                                       DESSERT: RICE PUDDING

         

                                                                                       

 

 

 

                                                    6th day

 

Lunch – ‘KADINBUDU KÖFTE’ –                                    Dinner – FISH IN A SALT-CRUST           
                TURKISH MEATBALL                                                     FRIED CALAMARI

                BACKED PASTA                                                                 FRIED SHRIMPS
                TOMATO SALAD                                                               BOILED POTATOES

                RUSSIAN SALAD                                                                FILLED PAPRIKA WITH
                CARROT SALAD                                                                 OLIVE OIL

                DESSERT: ‘MUHALLEBI’ -                                                  GREEN SALAD

                TRADITIONAL TURKISH PUDDING                                  LENTIL SALAD
                WITH MILK                                                                      DESSERT: CHOCOLATE CAKE

                                                                                                   

                                                                                                                                         

 

                                                       7th day

 

Lunch – ‘HASANPASA’ MEATBALLS                        Dinner – ‘COBAN KAVURMA’ –

                FLAKY PASTRY PAN                                               TRADITIONAL TURKISH LAMB

                BLACK-EYED PEA                                                   RICE          
                BOILED VEGETABLE                                                     BEETROOT WITH YOGHURT
                BROCCOLI SALAD                                                 ‘FASULYE PILAKI’ -

                SHEPERD SALAD                                                    WHITE BEANS SALAD

                GRILLED RED PAPRIKA                                           FRUITS
                EGGPLANT WITH YOGHURT                                  
                ZUCCHINI                                                                                       

                DESSERT: ICE Cream                       

J. H. Kober (USA)
I really appreciate your professionalism in handling all the details. We had an exceptional holiday. All my friends were very impressed with the gulet and the great crew. They made the trip a wonderful experience and the Chef did an exceptional job in such a small galley.
Rates are Inclusive
Season 2 PAX
High Season
Low Season
Low Season (Fall/Winter)

Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:

  • Standard check-in/check-out of 12pm
  • Light daily housekeeping
  • Breakfast, lunch, canapés/afternoon tea, dinner and snacks
  • Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
  • Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
  • Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
  • Water toys such as floating islands, and air mattresses
  • Separate bathroom and living quarters for crew
  • Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
  • Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages

What Is Not Included in Standard All-Inclusive Charters:

  • Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
  • Meals and beverages at restaurants and bars
  • Rendezvous diving, ASA sailing certification courses and any other offshore excursions
  • Premium wines and spirits
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