LUNULATA

$12,950 - $15,000 / WEEK
Main Salon
Comfortable Seating Area
Cockpit
Spacious Modern Galley
Aft Primary Double
Alt view of Primary Double
Guest Cabin
Pullman berths
Alt view of Galley
Nav Station in Salon
Large rear swim step...
..after a dip in the clear blue water
Looking Aft from the Bow
Heading into calm waters
Lots of room on the top deck
Beautiful blue waters await you...
Have fun and come sail away with us...
...and Enjoy!

LUNULATA - the Latin name for the Greater Blue Ringed Octopus. The 57' Najad sailing yacht is made for those who love sailing and swimming. Her wide step-down transom provides quick and easy access into the water. Under sail she is comfortable and fast. Her center cockpit provides safety and ease of sailing, the split helm adds to the fun under sail. Entering below, one of the most striking features is the light. Her salon is surrounded by modern port-light windows giving a 360 view. Lunulata is comfortably appointed with beautiful wood cabinetry and flooring, spacious cabins with easy access berths, and all of the amenities you will need for an enjoyable time on board.

Salon headroom - 6.50ft
Cabin headroom - 6.25ft
Aft primary double 6.5ft x 5.5ft (head) tapers to 4.5ft (foot) / ensuite with Shower and fresh water head
Fwd double 6.5 ft x 4.5ft (head) tapers to 4ft (foot)
Pullman bunk fwd:
6.2ft x 2.6ft upper bunk
6.2ft x 2.3ft lower bunk
Forward double cabin and fwd Pullman cabin share electric fresh water head.

BUILT/REFIT
YEAR
2007
YACHT
LENGTH
57 Ft
NUMBER OF
CABINS
3
NUMBER OF
GUESTS
6
TOTAL
CREW
2
CHARGES
FROM
$12,950
Accommodations
Cabins: 3
Queen: -
Single Cabins: 1
Showers: 1
Electric Heads: 2
Engine Details
1 engine and 1 generator
Fuel Consumption: 7
Cruising Speed: 8 kts
Max Speed: 10 on engineUS Gall/Hr
Details
Type: Sail
Beam: 16 Feet
Draft: 8.5 Feet
Pax: 6
YearBuilt: 2007
Builder: Najad Yachts
Engines: 1 engine and 1 generator
JetSkis: No
Flag: Croatia
SatTv: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: Croatia
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: No
Salon Stereo: Yes
Sat Tv: Projector for laptop (unlimited internet in Croatia for
streaming)
Ipod dock in Aft double cabin
Camcorder: Yes
Books: some
Board Games: Yes
Deck Shower: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: No
BBQ: Yes
Minimum Age: -
Inverter: Yes
Voltages: 12 / 24 / 240
Water Maker: Yes
Ice Maker: No
Sailing Instructions: No
Internet Access: None-Hot Spots
Hairdryers: Yes
Guests Smokes: On deck
Crew Smokes: No
Pets Aboard: No
Hammock: Yes
Water Sports
Dinghy size: Honwave 3.2m
Dinghy hp: 10hp
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: No
Scurfer: No
Wake Board: No
Kayaks 1 Pax: No
Kayaks (2 Pax): 1
Floating Mats: No
Swim Platform: small
Boarding Ladder (Loc/Type): Ladder / drop down
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: Yes
Gear Type: 4x rods / 1 spear
Rods: 2x sea 2x small
Captain
Peter Medlock
Nation: British
Born: 1984
License: RYA Yachtmaster, PADI Advanced Open Water Diver, STCW 95
Languages: English
Chef
Libby Hindle
Nation: British
Born: 1989
License: Samui Institute of Thai Culinary Arts, STCW95, PADI Divemast
CAPTAIN PETER "PETE" MEDLOCK hails from a small farm outside of Bath, England. Even as a child his favorite sport was sailing.
Upon graduating Pete got some fun experience working with events and the marketing of musical artists and their recordings. However, a downturn in the entertainment industry caused Pete to look for a new career… He literally Googled “sailing for a job” and ended up working on board yachts shortly thereafter, quickly acquiring a commercial skipper qualification.

Pete now has over 50,000 sea miles logged, having worked as delivery crew and skipper, including two Atlantic crossings, three Bay of Biscay crossings, and a UK circumnavigation! Add in five years sailing on a private vessel in the Med and UK, a year as a sailing instructor, and three years as a charter skipper in Croatia, and you know you are in very competent hands. He also has great mechanical and electrical skills, always a big plus on board!

Pete loves meeting friends both old and new; hosting and looking after guests has always given him a good feeling. Time spent as a sailing instructor make Pete especially fond of teaching the art of sailing to those that wish, and as an “events organizer” he looks forward to keeping guests entertained with lots of activities - water sports, excursions, hiking, snorkeling, local culture and history, wine and vineyard tours, etc. His focus is a relaxed environment but with plenty for guests to do and enjoy. With all of this, Pete also stays busy learning new skills, the latest being kite surfing, and he hopes next to learn to fly (airplanes) and do some paragliding too! Maintaining his home ties, Captain Pete has been active in charity and community organizations in Bath and remains a trustee for a few charities.
Pete is ready to invite you onboard Lunulata with his motto of “expand your horizons”. Don’t let the opportunity to join Pete and Libby leave you in it’s wake!

CHEF/MATE LIBBY HINDLE comes from a small quiet village just outside of Bath, England. Growing up she enjoyed playing netball and baking cakes under her Mom’s tutelage!

Libby began working in the hospitality industry at the young age of 14. Starting with Country House Weddings, she also had experience with Michelin Star restaurants, private catering, and, later, Superyachts. Her sense of adventure took her Eastward, where she fell in love with diving and the ocean. Libby did her Open Water Dive certification in Thailand, her Advance and Recue Dive Certification on The Great Barrier Reef, and her Divemaster certification in Indonesia! Her first chance at being a yacht chef occurred on Australia; while booking a 2 day tour for some recreational sailing and diving she was offered a trial shift since the chef was departing soon. She did the trial and got the job!

Libby’s Superyacht experience has taught her how to provide a very professional service, both in and out of the galley. Although she was trained with a discreet type service, her preference is a more interactive venue. She loves hearing about guests’ travels and homelands; her bucket list continues to grow that way! She enjoys sharing her knowledge and experience with guests, snorkeling and diving tours are a specialty. Libby is also great with paddle boarding and freediving, and she’s happy to share her acquired knowledge about fish, if not in the water looking at fish she looks for podcasts about fish to expand her learning!

Her passionate, spontaneous, and caring nature show through in the galley too. Focusing on healthy and fresh, she especially likes making Thai and vegetarian specialties, although of course she plans to the guests’ preferences. She invites you to “Taste the Rainbow”, featuring vibrant, bright and colorful foods. (“Guests love my Thai Rainbow Noodle Salad with Tom Yum dressing and Peanuts!”) She’ll teach you a bit of Sushi and Spring roll making should you wish. Her sensitivity to the environment has her visiting multiple shops for provisions, looking for the freshest foods while focusing on the packaging as well. Anything wrapped in plastic is the last choice; she and Pete both believe all contributions for keeping the oceans plastic free and reducing carbon footprints make a real difference!

Libby has studied at Ashburton Cookery School as well as in Thailand. Her experience as a Pastry Chef, a Commis Chef, and Chef de Partie in restaurants, along with cheffing on racing regattas, a superyacht, and a dive boat taking up to 30, has given her a huge base of experience to draw from. Let the adventure begin!

Day 1:

  • Breakfast: Fresh fruits, pastries, homemade granola and freshly squeezed orange juice will be available every morning
  • Lunch: Steamed lemon sole, pumpkin puree, toasted pumpkin seeds, Swiss chard, Buttered chive new potatoes, Spiralised courgette, peas, green peppers & artichokes
  • Starter: Mackerel pate, black pepper crackers, cucumber, dill & lemon
  • Dinner: Braised oxtail, with peas, mange tout & radish, roast celeriac, oxtail sauce
  • Desert: Chocolate fondant, vanilla ice cream

Day 2:

  • Breakfast: Garlic & thyme mushrooms on toasted  sourdough with chilli 
  • Lunch: Roasted lightly spiced eggplant. Tomato ragu Yoghurt, toasted almonds, rocket &, bulgar wheat, pomegranate & mint
  • Starter: Artichoke scampi with tartar sauce & lemon
  • Dinner: Catch of the day Subject to catching a fish! Oven roasted white fish, , cannellini beans white wine & thyme sauce
  • Desert: Peanut butter cheesecake, Raspberry ripple ice cream

Day 3:

  • Lunch:  Sushi California roll – Teriyaki chicken & cucumber, Salmon & cream cheese, Prawn & avocado, caviar, Wakame seaweed salad
  • Starter: Hendricks Gin cured salmon, cucumber ribbons, lemon mayonnaise, crunchy bread crumbs
  • Dinner: Malaysian laksa, crispy tofu, roasted cashews, red peppers, pineapple  salsa, coriander
  • Desert: Key lime pie with fresh raspberries

Day 4:

  • Breakfast: Cinnamon & vanilla chia seed puddings with banana & fresh berries 
  • Lunch: Sticky Chinese pork ribs, Rainbow citrus coleslaw, White rice & spring onions
  • Starter: Rye crackers, beetroot gel, whipped truffled cream cheese & basil
  • Dinner: Pan fried gnocchi  with green beans & asparagus, basil & walnut pesto, rocket, parmesan
  • Desert: Chili & spiced rum glazed pineapple, cinnamon yoghurt

Day 5:

  • Lunch: Sticky onion tart tatan, Charcuterie board, local olives, Freshly baked sun dried tomato focaccia
  • Courgette, fennel & rocket with dill, mint chilli & lemon, Charred broccoli
  • Starter: Cajun fried oyster mushrooms, salsa picante, chimichurri & spring onions
  • Dinner: BBQ rosemary Lamb, salsa verde, Wilted greens, peas & mint roast potatoes  
  • Desert: Affogato Vanilla ice cream, espresso, sweet rum & oat biscuit

Day 6:

  • Breakfast: Potato & chorizo hash with sautéed spinach & poached egg
  • Lunch: Artichoke & potato cakes, Courgette ribbons, pickled onions roasted peppers, pomegranate, sweet chilli sauce, Pesto pasta salad, cherry tomatoes, toasted pine nuts
  • Dinner: BBQ; Worcestershire & mustard marinated fillet of beef; Satay chicken skewers with peanut dipping sauce; Tuna steaks with an avocado, tomato & coriander salsa
  • Corn on the cobs with garlic butter, Salad of rocket, cherry tomatoes, avocado, spring onions & cucumber
  • Desert: Fresh fruit skewers

Day 7:

  • Breakfast: Huevos Rancheros, Fried corn tortilla with black beans, avocado, fried egg, chili and lime
  • Lunch: Thai noodle salad, Red & green cabbage, carrot, mango, roasted cashews, mint & chili. Sesame, lime & ginger dressing

 

Lunulata Sample Menu 2 – subject to availability of ingredients

Day 1:

  • Breakfast: Fresh fruits, pastries, homemade granola and freshly squeezed orange juice will be available every morning
  • Lunch: Mussels cooked in white wine & garlic, Fresh bread, Green salad
  • Starter: Mozzarella arancini with basil pesto & roasted cherry tomatoes
  • Dinner: Pan fried, free range chicken breast, truffle mash, mushrooms & asparagus, truffle oil
  • Desert: Fresh fig & frangipane tart, ginger cream

Day 2:

  • Breakfast: Smashed avocado & maple chipotle bacon bagel, with a baked egg in the hole!
  • Lunch: Rosemary Beef burgers with melted cheddar, Cajun potato wedges, Crunchy slaw
  • Starter: Balsamic beets & whipped goats cheese salad, candied walnuts, rocket
  • Dinner: Salt baked local fish, thyme roasted new potatoes, green beans & cherry tomatoes
  • Desert: Chocolate torte, honeycomb & Chantilly cream

Day 3:

  • Lunch: Buckwheat, shredded greens, pomegranate, crumbled feta cheese, toasted nuts with a lemon, poppy seed & yoghurt dressing. Fresh bread
  • Starter: BBQ Pulled pork  tacos, pickled red cabbage, jalapeno mayo, lime
  • Dinner: Pan roasted beef tenderloin, tarragon butter, triple cooked chips, baby carrots, tender stem broccoli, red wine reduction
  • Desert: Apricots poached in Muscat & vanilla with Greek yoghurt, honey & pistachios

Day 4:

  • Breakfast: Banana cinnamon pancakes with blueberries, pecans, whipped cream & maple syrup
  • Lunch: Chicken & tarragon quiche with asparagus, Watercress, cucumber, avocado, pea & mint.
  • Balsamic dressing
  • Starter: Vegetable spring rolls with sweet chili sauce & soy
  • Dinner: Thai red curry with potatoes, eggplant & spinach, Jasmine rice
  • Desert: Meringue shards, fresh strawberries, Chantilly cream, raspberry gel

Day 5:

  • Lunch: Baked teriyaki Salmon, of wild rice, tender stem broccoli tossed in sesame oil & seeds
  • Starter: Confit duck leg, puy lentils, orange, pine nuts & watercress, orange vinaigrette
  • Dinner: Crispy Pork belly, parsnip apple puree, tenderstem broccoli
  • Desert: Nutella & orange cheesecake

Day 6:

  • Lunch: Linguine with fresh avocado, tomato, lime & onion
  • Dinner:  BBQ; Herb & lemon marinated chicken, pepper & onion skewers; Lamb cutlets marinated in rosemary with mint yoghurt; Local sausages.
  • New potato salad, celery, herbs & wholegrain mustard. Buffalo mozzarella, peas, shaved asparagus (peeled , lemon oil & black pepper
  • Desert: White chocolate mousse, passion fruit gel, ginger crumb, fresh passion fruit

Day 7:

  • Breakfast: White chocolate mousse, passion fruit gel, ginger crumb, fresh passion fruit
  • Lunch: Niscoise salad
  • Seared local fish (tuna equivalent), new potatoes, garlic green beans, Kalamata olives, soft boiled eggs with a mustard vinaigrette. Homemade olive & rosemary focaccia

 

Electronics aboard Lunulata
...
Time for some fun....
......
Enjoy some fine wine and a beautiful day!
...
Beautiful Spacious Areas aboard Lunulata
...
Modern amenities all around
...
Lunulata and her Crew
...
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX
Winter 2020 to 2021 $12,950 $13,500 $14,000 $14,500 $15,000
Summer 2021 $12,950 $13,500 $14,000 $14,500 $15,000
Winter 2021 to 2022 $12,950 $13,500 $14,000 $14,500 $15,000

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: 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
Christmas week: $16,500
New Years week: $17,250

Caribbean charter rates all inclusive

Mediterranean rates plus expenses
20.08.2020 - 04.09.2020 - 15,750 euros
05-30.09.2020 - 13,750 euros
APA is 20% + VAT

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Sail
  • : 16 Feet
  • : 8.5 Feet
  • : 6
  • : 2007
  • : Najad Yachts
  • : 8 kts
  • : 10 on engine
  • : 1 engine and 1 generator
  • : No
  • : No
  • : Yacht offers Rendezvous Diving only
  • : Peter Medlock
  • : Croatia
  • : No
Accommodations
Cabins: 3
Queen: -
Single Cabins: 1
Showers: 1
Wash Basins: 2
Heads: -
Electric Heads: 2
Engine Details
1 engine and 1 generator
Fuel Consumption: 7
Cruising Speed: 8 kts
Max Speed: 10 on engineUS Gall/Hr
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: Croatia
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: No
Salon Stereo: Yes
Sat Tv: Projector for laptop (unlimited internet in Croatia for
streaming)
Ipod dock in Aft double cabin
# of Videos: -
# DVDs/Movies: hard drive
# CD's: no
Camcorder: Yes
Books: some
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: No
BBQ: Yes
# Dine In: 5/6
Minimum Age: -
Generator: 1
Inverter: Yes
Voltages: 12 / 24 / 240
Water Maker: Yes
Water Cap: -
Ice Maker: No
Sailing Instructions: No
Internet Access: None-Hot Spots
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: 6
Guests Smokes: On deck
Crew Smokes: No
Pets Aboard: No
Pet Type: please ask re: guest's pets
Guest Pets: Yes
Children Ok: Yes
Hammock: Yes
Windscoops: No
Water Sports
Dinghy size: Honwave 3.2m
Dinghy hp: 10hp
Dinghy # pax: 4
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: No
Scurfer: No
Wake Board: No
Kayaks 1 Pax: No
Kayaks (2 Pax): 1
Floating Mats: No
Swim Platform: small
Boarding Ladder (Loc/Type): Ladder / drop down
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: Yes
Gear Type: 4x rods / 1 spear
Rods: 2x sea 2x small
Captain
Peter Medlock
Nation: British
Born: 1984
License: RYA Yachtmaster, PADI Advanced Open Water Diver, STCW 95
Languages: English
Chef
Libby Hindle
Nation: British
Born: 1989
License: Samui Institute of Thai Culinary Arts, STCW95, PADI Divemast
CAPTAIN PETER "PETE" MEDLOCK hails from a small farm outside of Bath, England. Even as a child his favorite sport was sailing.
Upon graduating Pete got some fun experience working with events and the marketing of musical artists and their recordings. However, a downturn in the entertainment industry caused Pete to look for a new career… He literally Googled “sailing for a job” and ended up working on board yachts shortly thereafter, quickly acquiring a commercial skipper qualification.

Pete now has over 50,000 sea miles logged, having worked as delivery crew and skipper, including two Atlantic crossings, three Bay of Biscay crossings, and a UK circumnavigation! Add in five years sailing on a private vessel in the Med and UK, a year as a sailing instructor, and three years as a charter skipper in Croatia, and you know you are in very competent hands. He also has great mechanical and electrical skills, always a big plus on board!

Pete loves meeting friends both old and new; hosting and looking after guests has always given him a good feeling. Time spent as a sailing instructor make Pete especially fond of teaching the art of sailing to those that wish, and as an “events organizer” he looks forward to keeping guests entertained with lots of activities - water sports, excursions, hiking, snorkeling, local culture and history, wine and vineyard tours, etc. His focus is a relaxed environment but with plenty for guests to do and enjoy. With all of this, Pete also stays busy learning new skills, the latest being kite surfing, and he hopes next to learn to fly (airplanes) and do some paragliding too! Maintaining his home ties, Captain Pete has been active in charity and community organizations in Bath and remains a trustee for a few charities.
Pete is ready to invite you onboard Lunulata with his motto of “expand your horizons”. Don’t let the opportunity to join Pete and Libby leave you in it’s wake!

CHEF/MATE LIBBY HINDLE comes from a small quiet village just outside of Bath, England. Growing up she enjoyed playing netball and baking cakes under her Mom’s tutelage!

Libby began working in the hospitality industry at the young age of 14. Starting with Country House Weddings, she also had experience with Michelin Star restaurants, private catering, and, later, Superyachts. Her sense of adventure took her Eastward, where she fell in love with diving and the ocean. Libby did her Open Water Dive certification in Thailand, her Advance and Recue Dive Certification on The Great Barrier Reef, and her Divemaster certification in Indonesia! Her first chance at being a yacht chef occurred on Australia; while booking a 2 day tour for some recreational sailing and diving she was offered a trial shift since the chef was departing soon. She did the trial and got the job!

Libby’s Superyacht experience has taught her how to provide a very professional service, both in and out of the galley. Although she was trained with a discreet type service, her preference is a more interactive venue. She loves hearing about guests’ travels and homelands; her bucket list continues to grow that way! She enjoys sharing her knowledge and experience with guests, snorkeling and diving tours are a specialty. Libby is also great with paddle boarding and freediving, and she’s happy to share her acquired knowledge about fish, if not in the water looking at fish she looks for podcasts about fish to expand her learning!

Her passionate, spontaneous, and caring nature show through in the galley too. Focusing on healthy and fresh, she especially likes making Thai and vegetarian specialties, although of course she plans to the guests’ preferences. She invites you to “Taste the Rainbow”, featuring vibrant, bright and colorful foods. (“Guests love my Thai Rainbow Noodle Salad with Tom Yum dressing and Peanuts!”) She’ll teach you a bit of Sushi and Spring roll making should you wish. Her sensitivity to the environment has her visiting multiple shops for provisions, looking for the freshest foods while focusing on the packaging as well. Anything wrapped in plastic is the last choice; she and Pete both believe all contributions for keeping the oceans plastic free and reducing carbon footprints make a real difference!

Libby has studied at Ashburton Cookery School as well as in Thailand. Her experience as a Pastry Chef, a Commis Chef, and Chef de Partie in restaurants, along with cheffing on racing regattas, a superyacht, and a dive boat taking up to 30, has given her a huge base of experience to draw from. Let the adventure begin!

Day 1:

  • Breakfast: Fresh fruits, pastries, homemade granola and freshly squeezed orange juice will be available every morning
  • Lunch: Steamed lemon sole, pumpkin puree, toasted pumpkin seeds, Swiss chard, Buttered chive new potatoes, Spiralised courgette, peas, green peppers & artichokes
  • Starter: Mackerel pate, black pepper crackers, cucumber, dill & lemon
  • Dinner: Braised oxtail, with peas, mange tout & radish, roast celeriac, oxtail sauce
  • Desert: Chocolate fondant, vanilla ice cream

Day 2:

  • Breakfast: Garlic & thyme mushrooms on toasted  sourdough with chilli 
  • Lunch: Roasted lightly spiced eggplant. Tomato ragu Yoghurt, toasted almonds, rocket &, bulgar wheat, pomegranate & mint
  • Starter: Artichoke scampi with tartar sauce & lemon
  • Dinner: Catch of the day Subject to catching a fish! Oven roasted white fish, , cannellini beans white wine & thyme sauce
  • Desert: Peanut butter cheesecake, Raspberry ripple ice cream

Day 3:

  • Lunch:  Sushi California roll – Teriyaki chicken & cucumber, Salmon & cream cheese, Prawn & avocado, caviar, Wakame seaweed salad
  • Starter: Hendricks Gin cured salmon, cucumber ribbons, lemon mayonnaise, crunchy bread crumbs
  • Dinner: Malaysian laksa, crispy tofu, roasted cashews, red peppers, pineapple  salsa, coriander
  • Desert: Key lime pie with fresh raspberries

Day 4:

  • Breakfast: Cinnamon & vanilla chia seed puddings with banana & fresh berries 
  • Lunch: Sticky Chinese pork ribs, Rainbow citrus coleslaw, White rice & spring onions
  • Starter: Rye crackers, beetroot gel, whipped truffled cream cheese & basil
  • Dinner: Pan fried gnocchi  with green beans & asparagus, basil & walnut pesto, rocket, parmesan
  • Desert: Chili & spiced rum glazed pineapple, cinnamon yoghurt

Day 5:

  • Lunch: Sticky onion tart tatan, Charcuterie board, local olives, Freshly baked sun dried tomato focaccia
  • Courgette, fennel & rocket with dill, mint chilli & lemon, Charred broccoli
  • Starter: Cajun fried oyster mushrooms, salsa picante, chimichurri & spring onions
  • Dinner: BBQ rosemary Lamb, salsa verde, Wilted greens, peas & mint roast potatoes  
  • Desert: Affogato Vanilla ice cream, espresso, sweet rum & oat biscuit

Day 6:

  • Breakfast: Potato & chorizo hash with sautéed spinach & poached egg
  • Lunch: Artichoke & potato cakes, Courgette ribbons, pickled onions roasted peppers, pomegranate, sweet chilli sauce, Pesto pasta salad, cherry tomatoes, toasted pine nuts
  • Dinner: BBQ; Worcestershire & mustard marinated fillet of beef; Satay chicken skewers with peanut dipping sauce; Tuna steaks with an avocado, tomato & coriander salsa
  • Corn on the cobs with garlic butter, Salad of rocket, cherry tomatoes, avocado, spring onions & cucumber
  • Desert: Fresh fruit skewers

Day 7:

  • Breakfast: Huevos Rancheros, Fried corn tortilla with black beans, avocado, fried egg, chili and lime
  • Lunch: Thai noodle salad, Red & green cabbage, carrot, mango, roasted cashews, mint & chili. Sesame, lime & ginger dressing

 

Lunulata Sample Menu 2 – subject to availability of ingredients

Day 1:

  • Breakfast: Fresh fruits, pastries, homemade granola and freshly squeezed orange juice will be available every morning
  • Lunch: Mussels cooked in white wine & garlic, Fresh bread, Green salad
  • Starter: Mozzarella arancini with basil pesto & roasted cherry tomatoes
  • Dinner: Pan fried, free range chicken breast, truffle mash, mushrooms & asparagus, truffle oil
  • Desert: Fresh fig & frangipane tart, ginger cream

Day 2:

  • Breakfast: Smashed avocado & maple chipotle bacon bagel, with a baked egg in the hole!
  • Lunch: Rosemary Beef burgers with melted cheddar, Cajun potato wedges, Crunchy slaw
  • Starter: Balsamic beets & whipped goats cheese salad, candied walnuts, rocket
  • Dinner: Salt baked local fish, thyme roasted new potatoes, green beans & cherry tomatoes
  • Desert: Chocolate torte, honeycomb & Chantilly cream

Day 3:

  • Lunch: Buckwheat, shredded greens, pomegranate, crumbled feta cheese, toasted nuts with a lemon, poppy seed & yoghurt dressing. Fresh bread
  • Starter: BBQ Pulled pork  tacos, pickled red cabbage, jalapeno mayo, lime
  • Dinner: Pan roasted beef tenderloin, tarragon butter, triple cooked chips, baby carrots, tender stem broccoli, red wine reduction
  • Desert: Apricots poached in Muscat & vanilla with Greek yoghurt, honey & pistachios

Day 4:

  • Breakfast: Banana cinnamon pancakes with blueberries, pecans, whipped cream & maple syrup
  • Lunch: Chicken & tarragon quiche with asparagus, Watercress, cucumber, avocado, pea & mint.
  • Balsamic dressing
  • Starter: Vegetable spring rolls with sweet chili sauce & soy
  • Dinner: Thai red curry with potatoes, eggplant & spinach, Jasmine rice
  • Desert: Meringue shards, fresh strawberries, Chantilly cream, raspberry gel

Day 5:

  • Lunch: Baked teriyaki Salmon, of wild rice, tender stem broccoli tossed in sesame oil & seeds
  • Starter: Confit duck leg, puy lentils, orange, pine nuts & watercress, orange vinaigrette
  • Dinner: Crispy Pork belly, parsnip apple puree, tenderstem broccoli
  • Desert: Nutella & orange cheesecake

Day 6:

  • Lunch: Linguine with fresh avocado, tomato, lime & onion
  • Dinner:  BBQ; Herb & lemon marinated chicken, pepper & onion skewers; Lamb cutlets marinated in rosemary with mint yoghurt; Local sausages.
  • New potato salad, celery, herbs & wholegrain mustard. Buffalo mozzarella, peas, shaved asparagus (peeled , lemon oil & black pepper
  • Desert: White chocolate mousse, passion fruit gel, ginger crumb, fresh passion fruit

Day 7:

  • Breakfast: White chocolate mousse, passion fruit gel, ginger crumb, fresh passion fruit
  • Lunch: Niscoise salad
  • Seared local fish (tuna equivalent), new potatoes, garlic green beans, Kalamata olives, soft boiled eggs with a mustard vinaigrette. Homemade olive & rosemary focaccia

 

Electronics aboard Lunulata
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Time for some fun....
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Enjoy some fine wine and a beautiful day!
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Beautiful Spacious Areas aboard Lunulata
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Modern amenities all around
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Lunulata and her Crew
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Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX
Winter 2020 to 2021 $12,950 $13,500 $14,000 $14,500 $15,000
Summer 2021 $12,950 $13,500 $14,000 $14,500 $15,000
Winter 2021 to 2022 $12,950 $13,500 $14,000 $14,500 $15,000

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: 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
Christmas week: $16,500
New Years week: $17,250

Caribbean charter rates all inclusive

Mediterranean rates plus expenses
20.08.2020 - 04.09.2020 - 15,750 euros
05-30.09.2020 - 13,750 euros
APA is 20% + VAT
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