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LIR

€27,500 - €32,500 / WEEK
LIR - 2
Salon
LIR - 3
Dining
LIR - 4
Aft deck
LIR - 5
Aft deck sun pads
LIR - 6
Master stateroom
LIR - 7
Master ensuite
LIR - 8
Guest cabin
LIR - 9
Guest cabin
LIR - 10
Flybridge
LIR - 11
Chef in the galley
LIR - 12
Cuisine
LIR - 13
Breakfast
LIR - 14
Tender
LIR - 15
Diving
LIR - 16
Transom
LIR - 17
Foredeck
LIR - 18
Anchored
LIR - 19
On charter
LIR - 20
LIR - 21
LIR - 22
LIR - 23
LIR - 24
LIR - 25
LIR - 26
LIR - 27
LIR - 28
LIR - 29
LIR - 30
LIR - 31
LIR - 32
LIR - 33
LIR - 34
LIR - 35
LIR - 36
LIR - 37
LIR - 38

Salon

1 x Master cabin, 4 double queen berth cabins

BUILT/REFIT
YEAR
2014
YACHT
LENGTH
67 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
3
CHARGES
FROM
€27,500
Accommodations
Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
2 x 150hp Volvo Penta engines
Fuel Consumption: 12
Cruising Speed: 8 knots
Max Speed: 12 knotsUS Gall/Hr
Details
Type: Cat
Beam: 31.2 Feet
Draft: 5.1 Feet
Pax: 8
YearBuilt: 2014
Builder: Fountaine Pajot
Engines: 2 x 150hp Volvo Penta engines
JetSkis: No
Flag: Malta
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards
Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -
Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
Camcorder: -
Books: -
Board Games: -
Deck Shower: Yes
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Minimum Age: None
Inverter: Yes
Voltages: -
Water Maker: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: Aft swim area
Crew Smokes: Inq
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: Caribe
Dinghy hp: 50
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: Trolling and spinning
Rods: -
General Diving Info
~Aqua Lung BCDs (1x small and 3xmedium and 1xlarge)
~Oceanic BCD (M)
~Seaquest BCD (XS)
~Shorty wetsuits (1x XS, 1x M, 3x L 2x XL, 1x XXXL)
~5mm full scuba wetsuits - Aqualung (1x XS, 3x S. 4x M, 3x L)
~3mm full surf wetsuits - West (3x L)
~Dive tanks (6x aluminum 12L, 2x steel 12L, 1x Steel 15L)
~Regulator sets (4x Aqualung, 3x Scubapro)

Diving Costs information
-
Captain
Hennie Goudswaard
Nation: Dutch
Languages: English, Dutch, German, basic Greek
Chef
Jonthan Levy
Nation: British
Captain Hennie Goudswaard
Hennie was always going to end up with a life at sea , on the sea and by the sea …as well as often enough under it too , as he loves diving !
He is Dutch by birth and grew up near the North Sea , learning to sail from the young age of 10 years old - as many life-long professionals do . Gradually his enjoyment and pleasure became a career and he became both a sailing instructor and RYA Yachtmaster .
In 2007 Hennie moved to Greece , where he started his own charter company with which he sailed all types of catamarans and mono-hulls , including some very large boats up to 125’ length , throughout the Mediterranean and often in winter further afield .
After 15 years he decided to sell-on his business and get back to his real love of being a Captain , which he achieved in 2023, and he now joins Lir as your Captain bringing with him a deep knowledge of our cruising areas , yachts , water sporting equipment , all mixed with a genial character and great humour .
Hennie also brings with him the experience of 17 years water sports instruction and being a PADI Rescue Diver for the last 31 years.
By the way - he also loves cooking , especially Asian food and BBQ for the catch of the day .

Chef Jonathan Levy
Crewing on Lir has enabled Jonathan to put together his enjoyment of being a professional Chef and the thrill of sailing.
Growing up, he always had a passion and curiosity for cooking and foods generally. As a young boy he was always in the kitchen helping his father with dinners. This interest developed and evolved, so much so that he started his professional career at 16 years old, with a chefs apprenticeship based in Switzerland. From that beginning, Jonathan later found himself working in well-known kitchens with “high ranking” chefs, whilst retaining his passion by working with street food vendors in many different countries.
Jonathan has been fortunate to become a highly creative Chef who has a flair for developing individual, flavourful dishes - being able to do that whilst catering for different styles and dietary requirements.
Sailing was a family holiday and a pastime for him; however, a few years ago he decided to turn that to a far more professional interest and Jonathan completed his RYA Offshore qualification thereafter skippering a monohull for a season in Greece and a Catamaran in Guadeloupe.
His plan with Lir is “to be able to continue to develop both passions, focussing on giving his guests memorable food experiences alongside enjoyable and safe cruising”.

Stewardess Morag (Mok)
Mok grew up in South Africa, where she always had a strong affinity with the sea and water sports .
Mok later moved to the Netherlands, where she worked for 10 years as an Occupational Therapist before her own “wanderlust” took over and she moved to Corfu in Greece where she began to redirect her life and began working on charter boats , in general maintenance and also refurbishment out of season . In the meantime she started to sail with friends and seeing industry potential Mok started up her own provisioning company for yachts and villas. This mix led her to gain both experience and qualifications so that for the last 6 years she has been working as a Sous-Chef and Stewardess on numerous types of sailing yachts. Mok is a fan of Mediterranean and Thai kitchen styles so is a great asset for Lir’s guests as her own menus and styles can compliment and add to the offering we give our guests from Jonathan .
Mok speaks fluent English , German , Greek , Dutch and is a genuine Team

Breakfast Sample Menu
French toast served with caramelised or fresh bananas and maple syrup
French toast served with berry compote and seasonal fruit
Blueberry or banana pancakes with maple syrup
Açai bowl with seasonal fruit of choice, served with fruit smoothies
Oatmeal with chia seeds, berry compote and lemon yoghurt
Selection of fresh pastry, dried meats, local cheese and seasonal fruit platter
Traditional English Breakfast
Traditional Eggs Benedict
Eggs Benedict with smoked salmon or crispy bacon
Omelette served with charred tomatoes fresh focaccia and crispy bacon
(Variations: Wild regional mushrooms / Chive’s / Spanish / Cheese / Tomatoes)
Scrambled eggs served with fresh toast and Smoked Salmon or Bacon
Fresh bagels with a fresh cheese cream, chives, fried egg, crispy bacon, arugula
Fresh bagels with smoked salmon, hard boiled eggs, capers, pickled red onion,
cream cheese, lemon zest and fresh dill
Turkish scrambled eggs with feta cream, fresh parsley and charred cherry tomatoes
Poached Turkish eggs with chilli oil and parsley yoghurt and fresh pita bread
Shakshuka with fresh pita bread, fresh parsley (vegetarian, vegan or meat of choice)
Variation of Breakfast Bruschetta’s:
Avocado slices, red peppercorn, sea salt and olive oil
Crushed avocado’s with dried cherry tomatoes, sliced chilli and parsley oil
Lemon ricotta cream, Smoked salmon, capers, pickled onions and fresh dill
Feta cream marinated tomatoes and cucumber and fresh dill
Marinated cucumbers, pickled red onions, sesame seeds and coriander oil
Pesto ricotta cream, poached eggs, crispy bacon, fresh basil and basil oil
Feta chilli cream with charred tomatoes, black olive slices, fresh basil and basil oil
Lunch Sample Menu
All accompanied with fresh local bread
Starters :
Fresh leaf salad with seasonal vinaigrette
Tomato carpaccio with sweet balsamic vinaigrette and arugula
Kale salad with a honey mustard vinaigrette and pecorino slices
Cherry tomatoes and Burrata salad with a charred cherry tomato sauce and fresh basil
Pimentos de Padron
Fresh herb salad
Variation of Lunch Bruschetta’s:
Traditional - tomatoes, garlic, red onion fresh basil and basil oil
Crushed avocado, smoked salmon, fresh radish slices, chilli oil and fresh coriander
Fresh burrata, pesto, Prosciutto, sweet balsamic glaze and fresh basil
Prosciutto and goat cheese caramelised with honey
Ricotta lemon cream, smoked salmon, pickled red onion, capers, black olives slices,
crushed capers, fresh parsley, fresh coriander and chilli oil
Lunch:
Spaghetti aglio e olio
Wild mushroom risotto with truffle oil and aromatic breadcrumbs
Penne with tuna, black olives, parsley in a tomato sauce
Cold cucumber soup with cherry tomatoes, crumbled feta, pickled onions and croutons
Gnocchi in a blue cheese sauce
Lamb or beef kebab with fresh pita, tzatziki, pickled red onion and cucumber tomato salad
Local fish ceviche taco’s with mango, avocado cream, pickled red onions and coriander
Dry brined local fish carpaccio with traditional Thai papaya salad and toasted local bread
Sautéed local fish with a fresh herb salad and chimichurri
Confit local fish with wild mushrooms and kale salad
Muscles in a white wine, garlic and parsley sauce served with fresh local bread
Pan seared scallops with a lemon risotto and aromatic breadcrumbs
Dinner Sample Menu
All accompanied by local bread if chosen
Starters
Variation of shrimp
Shrimp tartar, sautéed shrimp tail, marinated courgette slices and lemon yoghurt cream
Dry brined Local fish carpaccio
white truffle infused sesame oil, sesame seeds, lemon zest and fresh coriander
Local fish tartar
pickled red onions, marinated courgettes brunoise dashi yoghurt and parsley oil
Beef tartar
egg yolk cream, pickled shimeji mushrooms and toast
Fresh leaf salad with a sweet mustard vinaigrette
Fresh herb salad
Coriander, Parsley, Mint, red onion, celery, cucumber, avocado and lemon zest
Burrata salad
Marinated cherry tomatoes, charred cherry tomato sauce and fresh basil
Local fish ceviche tacos
avocado cream, mango, pickled red onion, and fresh coriander
Grilled avocado and lettuce salad
Seasonal fruit vinaigrette, avocado cream and marinated cucumbers
Local fish sashimi
ponzu sauce, sliced chilli, coriander and toasted sesame seeds
Local fish bruschetta
chipotle aioli, red pepper and fresh coriander
Papaya Salad and Tom Yum or Tom Kah Gai soup
Variation of Bruschettas as presented for the lunch sample menu
Entrees
Beef Fillet
wild mushroom cream sauce, roasted carrots & oven baked potatoes
Sautéed local fish Fillet
lemon, caper and parsley butter sauce, served with grilled asparagus and steamed potatoes
Braised beef short ribs
mashed potatoes, seasonal vegetables and chimichurri
Sautéed shrimp
lime - chilli - garlic butter, toasted sesame seeds and parsley
Zürcher Geschnetzeltes with Rösti and mushroom cream sauce
Local fish confit
served on a bed of carrot pure charred cherry tomatoes and beurre blanc foam
Handmade Parmesan gnocchi
with a white wine foam and thyme champignon
Moroccan fish served with fresh pita
Spaghetti carbonara
Desserts
Lemon curd cookies
Lemond curd with caramelised lemon zest
Tiramisu
Cherry Tart
Poached pear with crumble drizzled with chocolate
Honey Panna Cotta with Honey Twill and Honey Tea
Pistachio Cheese Cake
Chocolate mousse with whipped cream
Ice cream with fruit compote, crumble & fruit chip
Sorbet with fruit syrup, fruit chip
Mille feuille with berry compote and berry sauce
or
Desserts from shore

June 2022
Darragh, Marina, Thomas, the most perfect crew for such a beautiful trip through/around the Amalfi coast – Loved Positano! Our sail! If I owned this boat, you would be my crew. The food was fabulous and all of the care and attention was just right ❤️ thank you for an unforgettable time! Amalfi / June 2022
July 2022
We love you guys so much! A truly fantastic trip! Italy / July 2022
Sept 2022
Thank you so much for an amazing week. Everything was amazing and the crew were absolutely fabulous! So much fun and so many more happy memories, thank you! See you soon. Italy Sept 2022 We had an amazing & gastronomic holiday! Thank you captain Darragh for bringing us to beautiful places in all safety, the background information and details. Thank you Thomas for divine food, always something new and beautifully presented – breakfast, lunch and dinner. Marina, thank you for wonderful service from morning until evening and always being so bright, bubbly and caring. Amalfi / Sept 2022
Early June 2023
A message to the owner: I wanted to reach out to say what a fantastic week we have had on your beautiful catamaran. The crew were exceptional, the food & accommodation exceeded our expectations. The yacht was presented beautifully & your crew are a real credit to you. Thanks for the wonderful job hosting us. June 2023
June 2023
Special mention for Francesca who is an outstanding cook. The quality remained consistent throughout the trip. She faithfully followed our recommendations. We feasted. The quantities were also adapted, and the dishes varied and balanced. JG and Georgia were impressive with kindness, small attentions, accuracy between sympathy and professionalism. They also greatly contributed to the atmosphere on board. THANK YOU ! June 2023
July 3 - 13 2023
Beautiful and magical stay with dear friends and an outstanding crew, thank you! L.A July 13 2023
Sept 10 - 17 2023
We had the best week on the LIR. Beautiful sites, swimming and company. Thank you to the captain and all the crew for a magical week. # Club LIR 2023 #kneeboarding forever!
Rates are Plus Expenses
MEDITERRANEAN SUMMER 2024 - MYBA Terms
July & August: €32,500 per week
May, June, Sept: €27,500 per week
+ VAT + 30% APA


Caribbean Winter 2024 / 2025 Rates - INCLUSIVE
2 Pax US$32,000
3 pax $36,000
4 pax $37,000
5 pax $38,000
6 pax $38,500
7 pax $39,500
8 pax $40,000
Xmas / NY $44,000
All inclusive (Includes fuel, meals, standard bar, water toys, diving for certified divers, cruising permits. Excludes special requests not specifically included in the charter fee, dockage requested other than embarkation and disembarkation, crew gratuities).

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 31.2 Feet
  • : 5.1 Feet
  • : 8
  • : 2014
  • : Fountaine Pajot
  • : 8 knots
  • : 12 knots
  • : 2 x 150hp Volvo Penta engines
  • : No
  • : Onboard
  • : Hennie Goudswaard
  • : Malta
Accommodations
Cabins: 4
Queen: 3
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: -
Electric Heads: 4
Engine Details
2 x 150hp Volvo Penta engines
Fuel Consumption: 12
Cruising Speed: 8 knots
Max Speed: 12 knotsUS Gall/Hr
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards
Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -
Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: -
Minimum Age: None
Generator: Yes
Inverter: Yes
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: Aft swim area
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: Caribe
Dinghy hp: 50
Dinghy # pax: 8
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: No
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: Trolling and spinning
Rods: -
General Diving Info
~Aqua Lung BCDs (1x small and 3xmedium and 1xlarge)
~Oceanic BCD (M)
~Seaquest BCD (XS)
~Shorty wetsuits (1x XS, 1x M, 3x L 2x XL, 1x XXXL)
~5mm full scuba wetsuits - Aqualung (1x XS, 3x S. 4x M, 3x L)
~3mm full surf wetsuits - West (3x L)
~Dive tanks (6x aluminum 12L, 2x steel 12L, 1x Steel 15L)
~Regulator sets (4x Aqualung, 3x Scubapro)

Diving Costs information
-
Captain
Hennie Goudswaard
Nation: Dutch
Languages: English, Dutch, German, basic Greek
Chef
Jonthan Levy
Nation: British
Captain Hennie Goudswaard
Hennie was always going to end up with a life at sea , on the sea and by the sea …as well as often enough under it too , as he loves diving !
He is Dutch by birth and grew up near the North Sea , learning to sail from the young age of 10 years old - as many life-long professionals do . Gradually his enjoyment and pleasure became a career and he became both a sailing instructor and RYA Yachtmaster .
In 2007 Hennie moved to Greece , where he started his own charter company with which he sailed all types of catamarans and mono-hulls , including some very large boats up to 125’ length , throughout the Mediterranean and often in winter further afield .
After 15 years he decided to sell-on his business and get back to his real love of being a Captain , which he achieved in 2023, and he now joins Lir as your Captain bringing with him a deep knowledge of our cruising areas , yachts , water sporting equipment , all mixed with a genial character and great humour .
Hennie also brings with him the experience of 17 years water sports instruction and being a PADI Rescue Diver for the last 31 years.
By the way - he also loves cooking , especially Asian food and BBQ for the catch of the day .

Chef Jonathan Levy
Crewing on Lir has enabled Jonathan to put together his enjoyment of being a professional Chef and the thrill of sailing.
Growing up, he always had a passion and curiosity for cooking and foods generally. As a young boy he was always in the kitchen helping his father with dinners. This interest developed and evolved, so much so that he started his professional career at 16 years old, with a chefs apprenticeship based in Switzerland. From that beginning, Jonathan later found himself working in well-known kitchens with “high ranking” chefs, whilst retaining his passion by working with street food vendors in many different countries.
Jonathan has been fortunate to become a highly creative Chef who has a flair for developing individual, flavourful dishes - being able to do that whilst catering for different styles and dietary requirements.
Sailing was a family holiday and a pastime for him; however, a few years ago he decided to turn that to a far more professional interest and Jonathan completed his RYA Offshore qualification thereafter skippering a monohull for a season in Greece and a Catamaran in Guadeloupe.
His plan with Lir is “to be able to continue to develop both passions, focussing on giving his guests memorable food experiences alongside enjoyable and safe cruising”.

Stewardess Morag (Mok)
Mok grew up in South Africa, where she always had a strong affinity with the sea and water sports .
Mok later moved to the Netherlands, where she worked for 10 years as an Occupational Therapist before her own “wanderlust” took over and she moved to Corfu in Greece where she began to redirect her life and began working on charter boats , in general maintenance and also refurbishment out of season . In the meantime she started to sail with friends and seeing industry potential Mok started up her own provisioning company for yachts and villas. This mix led her to gain both experience and qualifications so that for the last 6 years she has been working as a Sous-Chef and Stewardess on numerous types of sailing yachts. Mok is a fan of Mediterranean and Thai kitchen styles so is a great asset for Lir’s guests as her own menus and styles can compliment and add to the offering we give our guests from Jonathan .
Mok speaks fluent English , German , Greek , Dutch and is a genuine Team

Breakfast Sample Menu
French toast served with caramelised or fresh bananas and maple syrup
French toast served with berry compote and seasonal fruit
Blueberry or banana pancakes with maple syrup
Açai bowl with seasonal fruit of choice, served with fruit smoothies
Oatmeal with chia seeds, berry compote and lemon yoghurt
Selection of fresh pastry, dried meats, local cheese and seasonal fruit platter
Traditional English Breakfast
Traditional Eggs Benedict
Eggs Benedict with smoked salmon or crispy bacon
Omelette served with charred tomatoes fresh focaccia and crispy bacon
(Variations: Wild regional mushrooms / Chive’s / Spanish / Cheese / Tomatoes)
Scrambled eggs served with fresh toast and Smoked Salmon or Bacon
Fresh bagels with a fresh cheese cream, chives, fried egg, crispy bacon, arugula
Fresh bagels with smoked salmon, hard boiled eggs, capers, pickled red onion,
cream cheese, lemon zest and fresh dill
Turkish scrambled eggs with feta cream, fresh parsley and charred cherry tomatoes
Poached Turkish eggs with chilli oil and parsley yoghurt and fresh pita bread
Shakshuka with fresh pita bread, fresh parsley (vegetarian, vegan or meat of choice)
Variation of Breakfast Bruschetta’s:
Avocado slices, red peppercorn, sea salt and olive oil
Crushed avocado’s with dried cherry tomatoes, sliced chilli and parsley oil
Lemon ricotta cream, Smoked salmon, capers, pickled onions and fresh dill
Feta cream marinated tomatoes and cucumber and fresh dill
Marinated cucumbers, pickled red onions, sesame seeds and coriander oil
Pesto ricotta cream, poached eggs, crispy bacon, fresh basil and basil oil
Feta chilli cream with charred tomatoes, black olive slices, fresh basil and basil oil
Lunch Sample Menu
All accompanied with fresh local bread
Starters :
Fresh leaf salad with seasonal vinaigrette
Tomato carpaccio with sweet balsamic vinaigrette and arugula
Kale salad with a honey mustard vinaigrette and pecorino slices
Cherry tomatoes and Burrata salad with a charred cherry tomato sauce and fresh basil
Pimentos de Padron
Fresh herb salad
Variation of Lunch Bruschetta’s:
Traditional - tomatoes, garlic, red onion fresh basil and basil oil
Crushed avocado, smoked salmon, fresh radish slices, chilli oil and fresh coriander
Fresh burrata, pesto, Prosciutto, sweet balsamic glaze and fresh basil
Prosciutto and goat cheese caramelised with honey
Ricotta lemon cream, smoked salmon, pickled red onion, capers, black olives slices,
crushed capers, fresh parsley, fresh coriander and chilli oil
Lunch:
Spaghetti aglio e olio
Wild mushroom risotto with truffle oil and aromatic breadcrumbs
Penne with tuna, black olives, parsley in a tomato sauce
Cold cucumber soup with cherry tomatoes, crumbled feta, pickled onions and croutons
Gnocchi in a blue cheese sauce
Lamb or beef kebab with fresh pita, tzatziki, pickled red onion and cucumber tomato salad
Local fish ceviche taco’s with mango, avocado cream, pickled red onions and coriander
Dry brined local fish carpaccio with traditional Thai papaya salad and toasted local bread
Sautéed local fish with a fresh herb salad and chimichurri
Confit local fish with wild mushrooms and kale salad
Muscles in a white wine, garlic and parsley sauce served with fresh local bread
Pan seared scallops with a lemon risotto and aromatic breadcrumbs
Dinner Sample Menu
All accompanied by local bread if chosen
Starters
Variation of shrimp
Shrimp tartar, sautéed shrimp tail, marinated courgette slices and lemon yoghurt cream
Dry brined Local fish carpaccio
white truffle infused sesame oil, sesame seeds, lemon zest and fresh coriander
Local fish tartar
pickled red onions, marinated courgettes brunoise dashi yoghurt and parsley oil
Beef tartar
egg yolk cream, pickled shimeji mushrooms and toast
Fresh leaf salad with a sweet mustard vinaigrette
Fresh herb salad
Coriander, Parsley, Mint, red onion, celery, cucumber, avocado and lemon zest
Burrata salad
Marinated cherry tomatoes, charred cherry tomato sauce and fresh basil
Local fish ceviche tacos
avocado cream, mango, pickled red onion, and fresh coriander
Grilled avocado and lettuce salad
Seasonal fruit vinaigrette, avocado cream and marinated cucumbers
Local fish sashimi
ponzu sauce, sliced chilli, coriander and toasted sesame seeds
Local fish bruschetta
chipotle aioli, red pepper and fresh coriander
Papaya Salad and Tom Yum or Tom Kah Gai soup
Variation of Bruschettas as presented for the lunch sample menu
Entrees
Beef Fillet
wild mushroom cream sauce, roasted carrots & oven baked potatoes
Sautéed local fish Fillet
lemon, caper and parsley butter sauce, served with grilled asparagus and steamed potatoes
Braised beef short ribs
mashed potatoes, seasonal vegetables and chimichurri
Sautéed shrimp
lime - chilli - garlic butter, toasted sesame seeds and parsley
Zürcher Geschnetzeltes with Rösti and mushroom cream sauce
Local fish confit
served on a bed of carrot pure charred cherry tomatoes and beurre blanc foam
Handmade Parmesan gnocchi
with a white wine foam and thyme champignon
Moroccan fish served with fresh pita
Spaghetti carbonara
Desserts
Lemon curd cookies
Lemond curd with caramelised lemon zest
Tiramisu
Cherry Tart
Poached pear with crumble drizzled with chocolate
Honey Panna Cotta with Honey Twill and Honey Tea
Pistachio Cheese Cake
Chocolate mousse with whipped cream
Ice cream with fruit compote, crumble & fruit chip
Sorbet with fruit syrup, fruit chip
Mille feuille with berry compote and berry sauce
or
Desserts from shore

June 2022
Darragh, Marina, Thomas, the most perfect crew for such a beautiful trip through/around the Amalfi coast – Loved Positano! Our sail! If I owned this boat, you would be my crew. The food was fabulous and all of the care and attention was just right ❤️ thank you for an unforgettable time! Amalfi / June 2022
July 2022
We love you guys so much! A truly fantastic trip! Italy / July 2022
Sept 2022
Thank you so much for an amazing week. Everything was amazing and the crew were absolutely fabulous! So much fun and so many more happy memories, thank you! See you soon. Italy Sept 2022 We had an amazing & gastronomic holiday! Thank you captain Darragh for bringing us to beautiful places in all safety, the background information and details. Thank you Thomas for divine food, always something new and beautifully presented – breakfast, lunch and dinner. Marina, thank you for wonderful service from morning until evening and always being so bright, bubbly and caring. Amalfi / Sept 2022
Early June 2023
A message to the owner: I wanted to reach out to say what a fantastic week we have had on your beautiful catamaran. The crew were exceptional, the food & accommodation exceeded our expectations. The yacht was presented beautifully & your crew are a real credit to you. Thanks for the wonderful job hosting us. June 2023
June 2023
Special mention for Francesca who is an outstanding cook. The quality remained consistent throughout the trip. She faithfully followed our recommendations. We feasted. The quantities were also adapted, and the dishes varied and balanced. JG and Georgia were impressive with kindness, small attentions, accuracy between sympathy and professionalism. They also greatly contributed to the atmosphere on board. THANK YOU ! June 2023
July 3 - 13 2023
Beautiful and magical stay with dear friends and an outstanding crew, thank you! L.A July 13 2023
Sept 10 - 17 2023
We had the best week on the LIR. Beautiful sites, swimming and company. Thank you to the captain and all the crew for a magical week. # Club LIR 2023 #kneeboarding forever!
Rates are Plus Expenses
MEDITERRANEAN SUMMER 2024 - MYBA Terms
July & August: €32,500 per week
May, June, Sept: €27,500 per week
+ VAT + 30% APA


Caribbean Winter 2024 / 2025 Rates - INCLUSIVE
2 Pax US$32,000
3 pax $36,000
4 pax $37,000
5 pax $38,000
6 pax $38,500
7 pax $39,500
8 pax $40,000
Xmas / NY $44,000
All inclusive (Includes fuel, meals, standard bar, water toys, diving for certified divers, cruising permits. Excludes special requests not specifically included in the charter fee, dockage requested other than embarkation and disembarkation, crew gratuities).

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

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