IRENE

• Type : Power
• Beam : 5.95 Metres
• Draft : 3.8 Metres
• Pax : 9
• Refit : 2023
• YearBuilt : 2006
• Builder : Ferretti
• CruiseSpeed : 24
• MaxSpeed : 27
• SatTv : Yes
• KidsSkis : Yes
• JetSkis : No
• ScubaOnboard : Yacht offers Rendezvous Diving only
• Flag : Greek
• Engines : No laundry service available on board. Use of the above photos or any type of advertisement of the above vessel (via internet or printed version) is not permitted without the permission from the Owner via the Central Agent. All particulars and specifications are given in good faith and are believed to be correct but cannot be guaranteed. ____________________________ TESTIMONIALS: Charter Guests, June 2025 "Our experience on IRENE was absolutely wonderful. The yacht was beautifully maintained, the itinerary was thoughtfully curated, and the crew made us feel at home from the very first moment. Every detail from the service to the meals to the stunning anchorages, exceeded our expectations. Thank you for an unforgettable holiday." Charter Guests, July 2025 "We had the most amazing week on IRENE. The crew were warm, attentive, and always one step ahead of our needs, making every day seamless and enjoyable. The yacht offered every comfort we could wish for, and the days spent swimming, exploring, and relaxing were simply perfect. A truly memorable vacation that we will cherish."

Breakfast

American Breakfast:

Pancakes & Wafies with various toppings,

Scrambled Eggs, Hash Brown, Bacon & Sausages, Poached Eggs,

Croissants, Muffns, Bagels with Cream Cheese and Herbs,

Avocado Toast, Monte Cristo Sandwich,

Milk, Fresh Orange Juice, Cereals, Granola, Yogurt, Marmalade with Fresh Fruits,

Variety of Cold Cuts

Greek Traditional Breakfast:

Koulouri Thessalonikis, Greek Bread Open Sandwich with Tahini and Honey, Dry Bread with Feta Cheese

and Olives, Lagana Bread with Mousse Batzotyri and Apaki Meat, Tiganopsomo with Mizithra Cheese and

Molasses Sauce, Bougatsa Thessalonikis with Cinnamon and Powdered Sugar,

Strapatsada (Scrambled Eggs) with Cherry Tomatoes and Feta, Kagianas with Apaki, Fried Eggs,

Omelette, Dried Fruits, Variety of Nuts, Tahini Pie, Halva Pie, Kataiffl Rolls with Mousse Mizithra Cheese

and Pine Nuts with Blackberry Sauce

Low-Calorie Breakfast:

Skimmed Milk, Low-Fat Yogurt, Cottage Cheese, Honey, Low-Fat Protein Bar, Low-Fat Granola,

Oatmeal, Almond Milk (Unsweetened), Muesli with Seeds, Low-Fat Marmalade with Stevia, Low-Fat Cold

Cuts, Fresh Fruits, Omelette with Egg Whites, Croque Monsieur with Low-Fat Cheese and Turkey,

Avocado & Cottage Cheese Sandwich

DAY 1

Lunch

Salmon Roll with Mousse Trilogy, Cream Cheese & Herbs

Spinach, Arugula, Lettuce, Sunffiower Seeds & French Gruyère, Cherry Tomatoes, Dried

Apple, Fig, Dried Carrot Flakes & Fig Vinaigrette

French-Cut Lamb Chop, Pear Spume, Baby Carrots Confflt & Red Wine Château Sauce

Apple Crumble Tart with Berry Coulis

Dinner

Dorade Tartare with Avocado, Chives, Crispy Brioche & Lime Salad

Grilled Beetroot with Goat Cheese, Crunchy Nuts & Honey Balsamic Bianco Vinaigrette

Tenderloin with Aperol Sauce, Celery Root Purée & Baby Confflt Zucchini

Deconstructed Black Forest with Chocolate Mousse, Namelaka & Cherry Chutney

DAY 2

Lunch

Sautéed Scampi with Green Pea Velouté & Lemon Foam

Fresh Arugula, Iceberg Lettuce Flakes, Parmesan, Prosciutto & Olive Oil Lemon Dressing

Risotto with Saflron & Shrimp

Lemon Tart

Dinner

Aioli Cream with Octopus, Paprika Foam, and Crispy Cuttlefflsh Ink Tuile

Niçoise Salad with Tuna Tartare, Crostini, Egg, Asparagus, and Green Beans

Sea Bass with Peanut Crust, Lemon Emulsion, and Baby Carrots

Basil Panna Cotta with Strawberry Gel and Crispy Almonds

DAY 3

Lunch

Caramelized Foie Gras with Fig Marmalade and Brioche Crust

Couscous with Pomegranate, Feta Cheese, Fresh Mint, and Sweet Lemon Dressing

Lamb Fillet with Rosemary and Thyme, Trufie Potato Purée

Salted Caramel Tiramisu

Dinner

Vitello Tonnato

Caesar Salad

Grilled Dorade with Herb Velouté, Fennel Foam, Spaghetti, Carrots & Zucchini

Pomegranate Sorbet with Champagne Foam and Gold Leaves

DAY 4

Lunch

Scallops with Cauliffiower Purée and Trufie Oil

Quinoa Salad with Cucumber, Celery, Cherry Tomatoes, Olive Oil, Fresh Mint, and Lime

Grouper Fillet with Sweet Potato Confflt, Sea Urchin Sauce, and Avocado Foam

Crème Brûlée with Strawberries

Dinner

Homemade Ravioli with Crab Meat Mousse, Lobster Velouté, and Fennel

Spinach, Arugula, Lettuce, Cashews, Beetroot Slices, Carrots, and Avocado Foam with

Beetroot Vinaigrette

Sous-Vide Pork Fillet with Dorito Crust, Potato Purée, and Caramelised Pear

Profflteroles

DAY 5

Lunch

Ceviche of Sea Bass with Fresh Herbs, Mango Chutney, and Lime

Beluga Lentil Salad with Smoked Salmon and Yogurt-Dill Dressing

Chicken Ballotin Stufled with Gruyère, Naxos Cheese, and Sun-Dried Tomatoes, Coated

in Cornffiake Crust, with Roquefort Sauce and Grilled Vegetables

Deconstructed Ekmek Kataiffl

Dinner

Sweet Potato Soup with Coconut Foam and Chorizo Crumble

Baby Spinach, Beetroot Leaves, Arugula, Prosciutto, Melon, Egg, Bacon, and Ranch Sauce

Linguine with Shrimp in Tomato Basil Sauce, Served with Tagliata Beef (Combo Version)

Chocolate Tart with Maldon Salt and Caramel Semifreddo

DAY 6

Lunch

Fish and Scampi Vegetable Soup

Baby Artichokes with Fresh Herbs and Avocado Lemongrass Sauce

Peking Duck with Potato Fondant

Mille-feuille with Vanilla Cream and Forest Fruits

Dinner

Crab Cake with Trufie Aioli

Cobb Salad (USA Style)

Tomahawk Ribeye (USA Origin) with Mashed Potatoes and Maldon Salt

American Cheesecake

DAY 7

Lunch

Dolmadakia (Stufled Grape Leaves)

Greek Salad

Moussaka

Baklava

Dinner

Stufled Tomatoes and Peppers

Dakos with Fresh Tomatoes and Feta Cheese

Osso Buco with Wild Rice

Vanilla Cannoli