CNB76
Allegro has 3 guest cabins, they are all located forwards of the saloon, the master cabin is forward and has a bed that you can walk around all sides. The guest cabin on the port side is convertible from a twin to a double bed. On the starboard side, it is a bunk cabin but the bottom bunk can be extended to make a double bed.
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| VOLVO D4 180hp | |
| Fuel Consumption: | - |
| Cruising Speed: | 9 |
| Max Speed: | 11US Gall/Hr |
| Details | |
|---|---|
| Type: | Sail |
| Beam: | 6.1 Metres |
| Draft: | 3 Metres |
| Pax: | 6 |
| YearBuilt: | 2017 |
| Builder: | CNB Bordeaux |
| Engines: | VOLVO D4 180hp |
| Flag: | Jersey |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| Summer Area: | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes 280lph |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | yes |
| Voltages: | 240V/24V |
| Water Maker: | Yes 280lph |
| Ice Maker: | Yes |
| Sailing Instructions: | Tiw |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Only on deck |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 3.9m |
| Dinghy hp: | 110hp |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | Yes |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | - |
| Swim Platform: | Yes - hydraulic |
| Boarding Ladder (Loc/Type): | on aft swim platform |
| Sailing Dinghy: | Tiw |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Andrew grew up in Cape Town, South Africa and has always had a love of water activities, from an early age the was involved in water-sports and eventually developed a fascination with ocean sailing. This passion eventually grew into a profession.
Andrew has sailed over 140,000nm and has 10 years experience as captain all over the world, Andrew prides himself on transforming novice crews into sailors. He loves sharing his passion of sailing and says "I derive much happiness from bringing joy to
others through the adventure and fun of sailing!"
Andrew's attention to safety, gentle personality, and confident manner sets the perfect tempo of relaxation onboard. So, guests can expect to learn and truly enjoy their time onboard Allegro. With many years cruising the Mediterranean and Caribbean, you can be assured that itineraries are well planned, exciting, and the boat is a well managed environment.
Chef/First Mate Sarah Joos
Sarah grew up in the Naval town of Simon’s Town, South Africa,
When Sarah entered the yachting industry some years ago she had yet to discover her true role onboard. She started on a 35m motor yacht as Junior Stewardess. Sarah rose to the occasion when the head chef became unable to work. Her cooking pleased the palette of the Russian owner and Sarah became the new Head Chef! She progressed her career on some high profile sailing yachts, as sailing, together with cooking, are her true passions.
Teaming her love of the ocean, restaurant experience and hospitality background, Sarah creates an exceptional culinary experience for SY Allegro’s guests.
Sarah’s approach to food incorporates Mediterranean and Asian, molecular, fusion and incorporation of local delicacies and products, tying them into visual masterpieces for not only a sailing holiday but a culinary journey.
Libby Rogers
Deckhand/Steward
Libby grew up on the south coast of England and has spent her entire life by the water’s edge, forming an integral part of family life.
Libby is a qualified water-sports instructor and worked in Greece for two summers; her responsibilities included teaching dinghy sailing and windsurfing. This experience helped her realise that she wanted a full-time career in sailing and the aquatic lifestyle on the water.
With experience in the hospitality industry, Libby is passionate about interacting with people. Her enthusiasm shines through when embarking on any experiences onboard Allegro - wanting to make sure everyone that steps foot on the yacht has the most enjoyable and relaxing possible time.
Libby’s life experiences ensured she landed her dream job onboard as deck stew and allowed her to become part of Allegro family in May 2019.
DAY 1
Breakfast
Fruit platter, toast and preserves. With poached eggs and sundried tomatoes, arugula as well as crisp prosciutto. Drinks include juices, coffee and tea.
Lunch
Langoustines served with a chilled herb couscous salad with cucumber and local peaches.
Dinner
Starter is chilled gazpacho with a modern zesty twist, served with olive oil pearls & melba toast. Main Mediterranean Lobster pasta, infused with local tomatoes, basil and lemon emulsion Dessert Pineapple carpaccio, vanilla champagne syrup & ice cream
DAY 2
Breakfast
Fruit platter, toast and preserves. Served with basil and trout topped scrambled eggs on a bed of fresh tomatoes. Drinks include juices, coffee and tea.
Lunch
A grilled Sarago fish, stuffed with thyme, lemon and garlic. Prepared to perfection with locally sourced vegetables and arugula salad.
Dinner
Starter are Scicilian peaches grilled and served with basil infused mascarpone, prosciutto roses and balsamic reduction on a bed of arugula. Followed by the mains which is a mouth-watering vongole with a citrus twist and Scolfi’s crisp local bread for the broth. Finally, the dessert is a vodka spritzer lemon sorbet with basil.
DAY 3
Breakfast
Fruit platter, toast and preserves. With fried eggs on grilled aubergine topped off with a sun dried tomatoes tapenade. Drinks include juices, coffee and tea.
Lunch
Hearty Sicilian cuttlefish pasta in a white wine, tomatoes and garlic reduced sauce. This dish is the stuff of Italian dreams and is accompanied by a fennel salad topped with blood oranges.
Dinner
Starters are cold tonnato on carpaccio of tomato and veal. Mains is a Pistachio, basil and matcha crusted spigola on mediterranean veg rice. And this is all topped of by the dessert with is baked cheesecake with frutti di bosco.
DAY 4
Breakfast
Fruit platter, toast and preserves. Served with an Italian inspired omelette with buffalo mozzarella, tomato and basil. Drinks include juices, coffee and tea.
Lunch
Linguini con frutti del mare in hearty Italian tomato and basil baked pasta sauce base, which is accompanied with a fresh salad.
Dinner
Starters is an icy scallop ceviche, cured in a Sicilian orange zest, olive oil pearls and soy sauce. Mains is chicken, date and almond roulades with grilled fennel and pea mash drizzled in red wine and date reduction. The dessert is juicy blackened Italian peaches with ice cream.
DAY 5
Breakfast
Fruit platter, toast and preserves. Also served are local eggs, boiled to personal perfection, served with arugula and parmesan pan crisped rosemary bread. Drinks include juices, coffee and tea.
Lunch
Lemon marinated Mediterranean Sole on basil and sundried tomato savoury rice with Italian vegetables, served alongside a freshly prepared salad.
Dinner
Starter is Tuna tartare with basil avo base and fine crisp. The main is a grilled lamb rack with sweet potato mash, tzatziki and fine beans. And these courses are topped off with the dessert which is poached pears, with white wine syrup and star anise.
DAY 6
Breakfast
Fruit platter, toast and preserves. Parmesan scrambled eggs, topped with basil and olive oil pearls. Drinks include juices, coffee and tea.
Lunch
Mediterranean quiche with peppers, parmesan and courgette served with a freshly prepared salad.
Dinner
Starters is a Bottarga di muggine served on a salad with lemon marinated apple flowers. While the main is fresh scallops seared and served on a radish gele with pea mash and radish crème. Dessert is a Tiramisu made with orange liqueur.
DAY 7
Breakfast
Frittata of courgette, sun dried tomatoes, olives, motza, topped with crisp prosciutto and basil. Drinks include juices, coffee and tea.
Lunch
Fish, meat or a combination BBQ onboard served with a potato, green, or lobster salad. Meats include: crumbed lemon chicken skewers, marinated beef fillet, sausages, crispy pork rinds, a whole fish, and prawn skewers
Dinner
The last night’s starters is a traditional octopus and potato with basil. Followed by the mains which is a lemon butter Dorado fish on butter bean mash with fresh green vegetables, topped with toasted almonds. And finally the dessert is a chocolate mousse.
****CANCELLATION 5th - 12th or 6th - 13th September €16,000 plus VAT & APA****
****September €20,000 p/w plus VAT & APAP****
Mediterranean Weekly rates 2021 Plus all expenses
April, May & October Euro €20,000 plus VAT & €5,500 APA
June & September Euro 23,000 plus VAT & €5,500 APA
July & August Euro 26,000 plus VAT & €5,500 APA
Caribbean Weekly rates 2021/22 Plus all expenses
Christmas, New Year & Easter €29,000 plus €5,500 APA
February & March Euro €26,000 plus €5,500 APA
January & April Euro €23,000 €5,500 APA
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
- : Sail
- : 6.1 Metres
- : 3 Metres
- : 6
- : 2017
- : CNB Bordeaux
- : 9
- : 11
- : VOLVO D4 180hp
- : Yes
- : Yacht offers Rendezvous Diving only
- : Andrew Joos
- : Jersey
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 3 |
| Heads: | - |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| VOLVO D4 180hp | |
| Fuel Consumption: | - |
| Cruising Speed: | 9 |
| Max Speed: | 11US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| Summer Area: | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics |
| 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: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes 280lph |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | yes |
| Inverter: | yes |
| Voltages: | 240V/24V |
| Water Maker: | Yes 280lph |
| Water Cap: | 1500L |
| Ice Maker: | Yes |
| Sailing Instructions: | Tiw |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | No |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | Only on deck |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 3.9m |
| Dinghy hp: | 110hp |
| Dinghy # pax: | 6 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | Yes |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | - |
| Swim Platform: | Yes - hydraulic |
| Boarding Ladder (Loc/Type): | on aft swim platform |
| Sailing Dinghy: | Tiw |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Andrew grew up in Cape Town, South Africa and has always had a love of water activities, from an early age the was involved in water-sports and eventually developed a fascination with ocean sailing. This passion eventually grew into a profession.
Andrew has sailed over 140,000nm and has 10 years experience as captain all over the world, Andrew prides himself on transforming novice crews into sailors. He loves sharing his passion of sailing and says "I derive much happiness from bringing joy to
others through the adventure and fun of sailing!"
Andrew's attention to safety, gentle personality, and confident manner sets the perfect tempo of relaxation onboard. So, guests can expect to learn and truly enjoy their time onboard Allegro. With many years cruising the Mediterranean and Caribbean, you can be assured that itineraries are well planned, exciting, and the boat is a well managed environment.
Chef/First Mate Sarah Joos
Sarah grew up in the Naval town of Simon’s Town, South Africa,
When Sarah entered the yachting industry some years ago she had yet to discover her true role onboard. She started on a 35m motor yacht as Junior Stewardess. Sarah rose to the occasion when the head chef became unable to work. Her cooking pleased the palette of the Russian owner and Sarah became the new Head Chef! She progressed her career on some high profile sailing yachts, as sailing, together with cooking, are her true passions.
Teaming her love of the ocean, restaurant experience and hospitality background, Sarah creates an exceptional culinary experience for SY Allegro’s guests.
Sarah’s approach to food incorporates Mediterranean and Asian, molecular, fusion and incorporation of local delicacies and products, tying them into visual masterpieces for not only a sailing holiday but a culinary journey.
Libby Rogers
Deckhand/Steward
Libby grew up on the south coast of England and has spent her entire life by the water’s edge, forming an integral part of family life.
Libby is a qualified water-sports instructor and worked in Greece for two summers; her responsibilities included teaching dinghy sailing and windsurfing. This experience helped her realise that she wanted a full-time career in sailing and the aquatic lifestyle on the water.
With experience in the hospitality industry, Libby is passionate about interacting with people. Her enthusiasm shines through when embarking on any experiences onboard Allegro - wanting to make sure everyone that steps foot on the yacht has the most enjoyable and relaxing possible time.
Libby’s life experiences ensured she landed her dream job onboard as deck stew and allowed her to become part of Allegro family in May 2019.
DAY 1
Breakfast
Fruit platter, toast and preserves. With poached eggs and sundried tomatoes, arugula as well as crisp prosciutto. Drinks include juices, coffee and tea.
Lunch
Langoustines served with a chilled herb couscous salad with cucumber and local peaches.
Dinner
Starter is chilled gazpacho with a modern zesty twist, served with olive oil pearls & melba toast. Main Mediterranean Lobster pasta, infused with local tomatoes, basil and lemon emulsion Dessert Pineapple carpaccio, vanilla champagne syrup & ice cream
DAY 2
Breakfast
Fruit platter, toast and preserves. Served with basil and trout topped scrambled eggs on a bed of fresh tomatoes. Drinks include juices, coffee and tea.
Lunch
A grilled Sarago fish, stuffed with thyme, lemon and garlic. Prepared to perfection with locally sourced vegetables and arugula salad.
Dinner
Starter are Scicilian peaches grilled and served with basil infused mascarpone, prosciutto roses and balsamic reduction on a bed of arugula. Followed by the mains which is a mouth-watering vongole with a citrus twist and Scolfi’s crisp local bread for the broth. Finally, the dessert is a vodka spritzer lemon sorbet with basil.
DAY 3
Breakfast
Fruit platter, toast and preserves. With fried eggs on grilled aubergine topped off with a sun dried tomatoes tapenade. Drinks include juices, coffee and tea.
Lunch
Hearty Sicilian cuttlefish pasta in a white wine, tomatoes and garlic reduced sauce. This dish is the stuff of Italian dreams and is accompanied by a fennel salad topped with blood oranges.
Dinner
Starters are cold tonnato on carpaccio of tomato and veal. Mains is a Pistachio, basil and matcha crusted spigola on mediterranean veg rice. And this is all topped of by the dessert with is baked cheesecake with frutti di bosco.
DAY 4
Breakfast
Fruit platter, toast and preserves. Served with an Italian inspired omelette with buffalo mozzarella, tomato and basil. Drinks include juices, coffee and tea.
Lunch
Linguini con frutti del mare in hearty Italian tomato and basil baked pasta sauce base, which is accompanied with a fresh salad.
Dinner
Starters is an icy scallop ceviche, cured in a Sicilian orange zest, olive oil pearls and soy sauce. Mains is chicken, date and almond roulades with grilled fennel and pea mash drizzled in red wine and date reduction. The dessert is juicy blackened Italian peaches with ice cream.
DAY 5
Breakfast
Fruit platter, toast and preserves. Also served are local eggs, boiled to personal perfection, served with arugula and parmesan pan crisped rosemary bread. Drinks include juices, coffee and tea.
Lunch
Lemon marinated Mediterranean Sole on basil and sundried tomato savoury rice with Italian vegetables, served alongside a freshly prepared salad.
Dinner
Starter is Tuna tartare with basil avo base and fine crisp. The main is a grilled lamb rack with sweet potato mash, tzatziki and fine beans. And these courses are topped off with the dessert which is poached pears, with white wine syrup and star anise.
DAY 6
Breakfast
Fruit platter, toast and preserves. Parmesan scrambled eggs, topped with basil and olive oil pearls. Drinks include juices, coffee and tea.
Lunch
Mediterranean quiche with peppers, parmesan and courgette served with a freshly prepared salad.
Dinner
Starters is a Bottarga di muggine served on a salad with lemon marinated apple flowers. While the main is fresh scallops seared and served on a radish gele with pea mash and radish crème. Dessert is a Tiramisu made with orange liqueur.
DAY 7
Breakfast
Frittata of courgette, sun dried tomatoes, olives, motza, topped with crisp prosciutto and basil. Drinks include juices, coffee and tea.
Lunch
Fish, meat or a combination BBQ onboard served with a potato, green, or lobster salad. Meats include: crumbed lemon chicken skewers, marinated beef fillet, sausages, crispy pork rinds, a whole fish, and prawn skewers
Dinner
The last night’s starters is a traditional octopus and potato with basil. Followed by the mains which is a lemon butter Dorado fish on butter bean mash with fresh green vegetables, topped with toasted almonds. And finally the dessert is a chocolate mousse.
****CANCELLATION 5th - 12th or 6th - 13th September €16,000 plus VAT & APA****
****September €20,000 p/w plus VAT & APAP****
Mediterranean Weekly rates 2021 Plus all expenses
April, May & October Euro €20,000 plus VAT & €5,500 APA
June & September Euro 23,000 plus VAT & €5,500 APA
July & August Euro 26,000 plus VAT & €5,500 APA
Caribbean Weekly rates 2021/22 Plus all expenses
Christmas, New Year & Easter €29,000 plus €5,500 APA
February & March Euro €26,000 plus €5,500 APA
January & April Euro €23,000 €5,500 APA
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.
