DEMAREST

€50,000 - €60,000 / WEEK
Main Salon
Dining
Flybridge and jacuzzi
Cockpit
Master Bed Room
Double Cabin
Twin cabin
Cabin area
Bathroom
Kitchen
Salon
Salon
Flybridge access
Flybridge dining
Navigation at 20 Knots
Navigation
Navigation
At Leisure and relax
BUILT/REFIT
YEAR
2019
YACHT
LENGTH
105 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
6
CHARGES
FROM
€50,000
Accommodations
Cabins: 5
Queen: -
Single Cabins: 1
Showers: 5
Electric Heads: 5
Engine Details
2x MTU, 2v 396, 2,280 HP
Fuel Consumption: 17000
Cruising Speed: 15
Max Speed: 25US Gall/Hr
Details
Type: Power
Beam: 7.1 Feet
Draft: 2.5 Feet
Pax: 10
Refit: 2019
YearBuilt: 2002
Builder: Falcon
Engines: 2x MTU, 2v 396, 2,280 HP
JetSkis: 1
Flag: Malaysia
Jacuzzi: Yes
A/C: Full
Locations
Winter Area: South East Asia
Summer Area: South East Asia
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: -
Special Diets: Inq
Kosher: Inq
BBQ: -
Minimum Age: -
Inverter: -
Voltages: -
Water Maker: -
Ice Maker: -
Sailing Instructions: -
Internet Access: -
Hairdryers: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: -
Dinghy hp: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: 1
Kneeboard: -
Windsurfer: -
Snorkel Gear: -
Tube: -
Scurfer: -
Wake Board: -
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -
Captain

DESMAREST Yacht Cruise Menu

  • Day 1

Dinner

Appetizer:                   Spicy Beef Carpaccio

Soup:                          Tom Yum Goong (Spicy Prawns Soup)

Main Dish:                   Baked Salmon with ginger and soy glaze, seasoned greens and Jasmine rice  

Dessert:                      Dessert or fruits

----------------------------------------------------------------------------------------------------------------

  • Day 2

         

Lunch

Amuse Bouche:          Toasted Cashewnuts with Fresh Herbs in Lettuce Cups

Appetizer:                   Dim sum

Main Dish:                   Stir fried Noodle with Beef or Seafood in Chili and basil

Dessert:                      Ice cream or sorbet

Dinner

Appetizer:                  Smoked duck breast, seared foie gras, dark cherry gastrique

Main Dish:                 Pan grilled Australian tenderloin, gorgonzola crumbles, horseradish mashed potato, roasted tomatoes

Dessert:                     Dark chocolate mousse, Lemon scented Mascapone, Berries compote

                                  Espresso

----------------------------------------------------------------------------------------------------------------

  • Day 3

         

Lunch

Appetizer:                    Smoked salmon bruschetta

Main Dish:                   Grilled Tiger Prawns, orange-tomato salad, potato wedges 

Dessert:                      Ice cream or sorbet

         

Dinner                        

Appetizer:                   Pan seared Hokkaido scallop, pomelo salad

Soup:                          Lemongrass coconut milk soup with chicken and mushroom

Main Dish:                   Stir fried seafood in roasted chili sauce, jasmine rice and vegetable

Dessert:                      Dessert or fruits

----------------------------------------------------------------------------------------------------------------

  • Day 4

         

Lunch

Amuse Bouche:          Beef tataki with Ponzu

Appetizer:                   Gyoza (pan-fried Japanese dumpling)

Main Dish:                   Grilled Tuna, noodle salad-sesame dressing

Dessert:                      Ice cream or sorbet

         

Dinner

Appetizer:                   Greek Salad

Main Dish:                   Spinach stuffed chicken breast, pappardelle pasta,

                                    sun-dried tomato-black olive sauce

Dessert:                      Dessert or fruits

----------------------------------------------------------------------------------------------------------------

  • Day 5

         

Lunch

Appetizer:                   Caramelized pear, brie and prosciutto bruschetta

Main Dish:                   Crabmeat, mango and avocado salad

Dessert:                      Ice cream or sorbet

         

Dinner

Soup:                          Southern style beef and tomato soup

Main Dish:                   Lamb biryani with cucumber raita

Dessert:                      Dessert or fruits

----------------------------------------------------------------------------------------------------------------

  • Day 6

         

Lunch

Appetizer:                   Spring rolls

Main Dish:                   Garlic prawns and crabmeat fried rice                                  

Dessert:                      Ice cream or sorbet

         

Dinner

Soup:                          Spinach cream soup

Main Dish:                   Lemon-garlic roasted chicken, roasted vegetables and potatoes

Dessert:                      Dessert or fruits

----------------------------------------------------------------------------------------------------------------

  • Day 7

         

Lunch

Amuse Bouche:          Seared Scallop, Sriracha buerre blanc

Appetizer:                   Ceasar Salad

Main Dish:                   Smoked salmon linguine with caper

Dessert:                      Ice cream or sorbet

         

Dinner

Appetizer:                   Beef sate

Main Dish:                   Lobster in red curry, Jasmine rice and vegetables

Dessert:                      Dessert or fruits

----------------------------------------------------------------------------------------------------------------

  • Day 8

         

Lunch

Appetizer:                   Spring rolls                 

Main Dish:                   Tom Yum fried rice    

Dessert:                      Ice cream or sorbet

         

Dinner

Appetizer:                   Salmon Salad

Main Dish:                   Steamed mussels, chili-garlic drawn butter and fries

#----------------------------------------------------#------------------------------------------------------------#

 

N
N
Rates are Plus Expenses
Peak Season Christmas: 15 Dec - 15 Jan 70,000 EUR/week

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

  • : Power
  • : 7.1 Feet
  • : 2.5 Feet
  • : 10
  • : 2019
  • : 2002
  • : Falcon
  • : 15
  • : 25
  • : 2x MTU, 2v 396, 2,280 HP
  • : 1
  • : Yacht offers Rendezvous Diving only
  • : Malaysia
Accommodations
Cabins: 5
Queen: -
Single Cabins: 1
Showers: 5
Wash Basins: -
Heads: 5
Electric Heads: 5
Engine Details
2x MTU, 2v 396, 2,280 HP
Fuel Consumption: 17000
Cruising Speed: 15
Max Speed: 25US Gall/Hr
Details
Refit: 2019
Helipad: No
Jacuzzi: Yes
A/C: Full
Locations
Winter Area: South East Asia
Summer Area: South East Asia
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: -
Deck Shower: Yes
Bimini: Yes
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: -
# Dine In: -
Minimum Age: -
Generator: -
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: -
Sailing Instructions: -
Internet Access: -
Gay Charters: Inq
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: -
Hammock: -
Windscoops: -
Water Sports
Dinghy size: -
Dinghy hp: -
Dinghy # pax: 8
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: 1
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: -
Tube: -
Scurfer: -
Wake Board: -
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -
Captain

DESMAREST Yacht Cruise Menu

  • Day 1

Dinner

Appetizer:                   Spicy Beef Carpaccio

Soup:                          Tom Yum Goong (Spicy Prawns Soup)

Main Dish:                   Baked Salmon with ginger and soy glaze, seasoned greens and Jasmine rice  

Dessert:                      Dessert or fruits

----------------------------------------------------------------------------------------------------------------

  • Day 2

         

Lunch

Amuse Bouche:          Toasted Cashewnuts with Fresh Herbs in Lettuce Cups

Appetizer:                   Dim sum

Main Dish:                   Stir fried Noodle with Beef or Seafood in Chili and basil

Dessert:                      Ice cream or sorbet

Dinner

Appetizer:                  Smoked duck breast, seared foie gras, dark cherry gastrique

Main Dish:                 Pan grilled Australian tenderloin, gorgonzola crumbles, horseradish mashed potato, roasted tomatoes

Dessert:                     Dark chocolate mousse, Lemon scented Mascapone, Berries compote

                                  Espresso

----------------------------------------------------------------------------------------------------------------

  • Day 3

         

Lunch

Appetizer:                    Smoked salmon bruschetta

Main Dish:                   Grilled Tiger Prawns, orange-tomato salad, potato wedges 

Dessert:                      Ice cream or sorbet

         

Dinner                        

Appetizer:                   Pan seared Hokkaido scallop, pomelo salad

Soup:                          Lemongrass coconut milk soup with chicken and mushroom

Main Dish:                   Stir fried seafood in roasted chili sauce, jasmine rice and vegetable

Dessert:                      Dessert or fruits

----------------------------------------------------------------------------------------------------------------

  • Day 4

         

Lunch

Amuse Bouche:          Beef tataki with Ponzu

Appetizer:                   Gyoza (pan-fried Japanese dumpling)

Main Dish:                   Grilled Tuna, noodle salad-sesame dressing

Dessert:                      Ice cream or sorbet

         

Dinner

Appetizer:                   Greek Salad

Main Dish:                   Spinach stuffed chicken breast, pappardelle pasta,

                                    sun-dried tomato-black olive sauce

Dessert:                      Dessert or fruits

----------------------------------------------------------------------------------------------------------------

  • Day 5

         

Lunch

Appetizer:                   Caramelized pear, brie and prosciutto bruschetta

Main Dish:                   Crabmeat, mango and avocado salad

Dessert:                      Ice cream or sorbet

         

Dinner

Soup:                          Southern style beef and tomato soup

Main Dish:                   Lamb biryani with cucumber raita

Dessert:                      Dessert or fruits

----------------------------------------------------------------------------------------------------------------

  • Day 6

         

Lunch

Appetizer:                   Spring rolls

Main Dish:                   Garlic prawns and crabmeat fried rice                                  

Dessert:                      Ice cream or sorbet

         

Dinner

Soup:                          Spinach cream soup

Main Dish:                   Lemon-garlic roasted chicken, roasted vegetables and potatoes

Dessert:                      Dessert or fruits

----------------------------------------------------------------------------------------------------------------

  • Day 7

         

Lunch

Amuse Bouche:          Seared Scallop, Sriracha buerre blanc

Appetizer:                   Ceasar Salad

Main Dish:                   Smoked salmon linguine with caper

Dessert:                      Ice cream or sorbet

         

Dinner

Appetizer:                   Beef sate

Main Dish:                   Lobster in red curry, Jasmine rice and vegetables

Dessert:                      Dessert or fruits

----------------------------------------------------------------------------------------------------------------

  • Day 8

         

Lunch

Appetizer:                   Spring rolls                 

Main Dish:                   Tom Yum fried rice    

Dessert:                      Ice cream or sorbet

         

Dinner

Appetizer:                   Salmon Salad

Main Dish:                   Steamed mussels, chili-garlic drawn butter and fries

#----------------------------------------------------#------------------------------------------------------------#

 

N
N
Rates are Plus Expenses
Peak Season Christmas: 15 Dec - 15 Jan 70,000 EUR/week

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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