BOOMERANG IV

€19,000 - €24,000 / WEEK
Saloon
Aftdeck
Flybridge
Foredeck
Master cabin
Vip Cabin
Twin cabin
Twin cabin bathroom
Flybridge
Bathing platform
Bridge
Saloon
Happy crew
Flybridge
Master bathroom
Master bathroom
Twin cabin bathroom
Vip cabin bathroom

2 double and one twin cabin with pullman bed, all ensuite-

BUILT/REFIT
YEAR
2019
YACHT
LENGTH
71 Ft
NUMBER OF
CABINS
3
NUMBER OF
GUESTS
6
TOTAL
CREW
3
CHARGES
FROM
€19,000
Accommodations
Cabins: 3
Queen: 2
Single Cabins: 1
Showers: -
Electric Heads: 3
Engine Details
Main engines 2 x 1300 hp MAN Generators 2 x 17,5 kW Onan
Fuel Consumption: 320
Cruising Speed: 21 kn
Max Speed: 25 knUS Gall/Hr
Details
Type: Power
Beam: 5.90 Metres
Draft: 1.65 Metres
Pax: 6
Refit: 2019
YearBuilt: 2003
Builder: Posillipo
Engines: Main engines 2 x 1300 hp MAN Generators 2 x 17,5 kW Onan
Flag: ITALIAN
SatTv: Yes
Jacuzzi: No
A/C: Full
Locations
Winter Area: -
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: -
Water Maker: 220 l/h
Special Diets: Yes
Kosher: Inq
BBQ: -
Minimum Age: -
Inverter: -
Voltages: 220V
Water Maker: 220 l/h
Ice Maker: -
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: -
Guests Smokes: outside
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: Capelli 360
Dinghy hp: 40
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
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
Giovanni Natale
Nation: Italian
Languages: Italian, English, French, Portuguese.
Chef
Nicoletta "Letty" Casiglio
Nation: Italian
Giovanni Natale started his career in 1990 “under the surface”, working as commercial diver and free lance skipper in his spare time. In 2003 he became skipper on a 60’ sailing yacht he run for 3 years, between Spain and Brazil. From 2006 to 2013 Giovanni had a land based job, then he met Nicoletta (Letty), at that time chef in a restaurant in Termoli. Since then they have been working together aboard various yachts. In the last years they worked for the same owner aboard a Gianetti 60 and now the Posillipo Technema 70 Boomerang.

Nicoletta (Letty) Casiglio, chef. Nicoletta has always worked as chef in Termoli, on the Italian East Coast. This area is famous for the food, both seafood and meats. Hers dishes are tipically from the Central and Southern Italian tradition but of course she can prepare other delicious dishes, see the sample menu.

Christian Corio is ending the Nautical School. He comes from a seafarer’s family and is actually a Laser class athlete. He loves being at sea. When on land he likes wandering around shooting with his camera. he speaks Italian and some English

M/Y Boomerang IV

Sample Menu by Chef LETTY

 

Appetizer

Raw red tuna à la polynésienne

Shrimps tartare serve on tost with black garlic butter

Sauvory pie with anchovies and fresh mint

Aubergine parmigiana

Quail eggs served on on mixed salad, real balsamic vinegar from Modena and Vacche Rosse parmisan chesse.

Pheasant paté on warm bread

 

 

Pasta

Prawn risotto with lime and Madagascar vanilla

Spaghetti with sea urchin eggs

Fusilli (pasta) with aubergine, ricotta and confit cherry tomatos

Paccheri (pasta) with red tuna, pachino tomatoes, Pantelleria capers and olive taggiasche (small olives from Liguria)

Spaghetti Pasquale (prawns, curry and tomato)

“Mad hatter” risotto (shellfish saffron and burrata cheese)

Prawn moqueca

Ravioli Maremma style (from Tuscany) with courgette and gorgonzola cheese

Calamarata pasta with octopus sauce.

Spaghetti alla Carbonara or Amatriciana

 

 

Main course

Tin foil wrapped fish, baked in the oven with greens

Calamari skewers and crustacean Molise style.

Mackerel fillets with grilled peppers

Sole fish cooked with vodka, lemon and toasted almonds.

Baked monkfish with thin potato slices.

Scottadito di agnello (lamb Roma style) with artichoke tempura.

Stuffed calamari ripieni with sweet and sour baby spinach salad

 

Dessert

Pavlova with strawbwrries gcooked in raspberry vinegar.

Tiramisu

Apple crumble with hot custard with Tahaiti vanilla.

Crepes suzette

Summer tart with red berries.


During aperitif

Schiacciata mediterranea  (white flatbread pizza)

Zonzelle (small balls of fried bread dough) served with ham, salame, cheese, etc

Small codfish meatballs.

Courgettes fried chips

Small calzoni

N
N
Rates are Plus Expenses
Boomerang is a pleasure yacht with charter permit, no VAT, no detax fuel.

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
  • : 5.90 Metres
  • : 1.65 Metres
  • : 6
  • : 2019
  • : 2003
  • : Posillipo
  • : 21 kn
  • : 25 kn
  • : Main engines 2 x 1300 hp MAN Generators 2 x 17,5 kW Onan
  • : Yacht offers Rendezvous Diving only
  • : Giovanni Natale
  • : ITALIAN
  • : Yes
Accommodations
Cabins: 3
Queen: 2
Single Cabins: 1
Showers: -
Wash Basins: -
Heads: -
Electric Heads: 3
Engine Details
Main engines 2 x 1300 hp MAN Generators 2 x 17,5 kW Onan
Fuel Consumption: 320
Cruising Speed: 21 kn
Max Speed: 25 knUS Gall/Hr
Details
Refit: 2019
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: -
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: -
Bimini: -
Water Maker: 220 l/h
Special Diets: Yes
Kosher: Inq
BBQ: -
# Dine In: -
Minimum Age: -
Generator: -
Inverter: -
Voltages: 220V
Water Maker: 220 l/h
Water Cap: 1000l
Ice Maker: -
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: outside
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: Capelli 360
Dinghy hp: 40
Dinghy # pax: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
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
Giovanni Natale
Nation: Italian
Languages: Italian, English, French, Portuguese.
Chef
Nicoletta "Letty" Casiglio
Nation: Italian
Giovanni Natale started his career in 1990 “under the surface”, working as commercial diver and free lance skipper in his spare time. In 2003 he became skipper on a 60’ sailing yacht he run for 3 years, between Spain and Brazil. From 2006 to 2013 Giovanni had a land based job, then he met Nicoletta (Letty), at that time chef in a restaurant in Termoli. Since then they have been working together aboard various yachts. In the last years they worked for the same owner aboard a Gianetti 60 and now the Posillipo Technema 70 Boomerang.

Nicoletta (Letty) Casiglio, chef. Nicoletta has always worked as chef in Termoli, on the Italian East Coast. This area is famous for the food, both seafood and meats. Hers dishes are tipically from the Central and Southern Italian tradition but of course she can prepare other delicious dishes, see the sample menu.

Christian Corio is ending the Nautical School. He comes from a seafarer’s family and is actually a Laser class athlete. He loves being at sea. When on land he likes wandering around shooting with his camera. he speaks Italian and some English

M/Y Boomerang IV

Sample Menu by Chef LETTY

 

Appetizer

Raw red tuna à la polynésienne

Shrimps tartare serve on tost with black garlic butter

Sauvory pie with anchovies and fresh mint

Aubergine parmigiana

Quail eggs served on on mixed salad, real balsamic vinegar from Modena and Vacche Rosse parmisan chesse.

Pheasant paté on warm bread

 

 

Pasta

Prawn risotto with lime and Madagascar vanilla

Spaghetti with sea urchin eggs

Fusilli (pasta) with aubergine, ricotta and confit cherry tomatos

Paccheri (pasta) with red tuna, pachino tomatoes, Pantelleria capers and olive taggiasche (small olives from Liguria)

Spaghetti Pasquale (prawns, curry and tomato)

“Mad hatter” risotto (shellfish saffron and burrata cheese)

Prawn moqueca

Ravioli Maremma style (from Tuscany) with courgette and gorgonzola cheese

Calamarata pasta with octopus sauce.

Spaghetti alla Carbonara or Amatriciana

 

 

Main course

Tin foil wrapped fish, baked in the oven with greens

Calamari skewers and crustacean Molise style.

Mackerel fillets with grilled peppers

Sole fish cooked with vodka, lemon and toasted almonds.

Baked monkfish with thin potato slices.

Scottadito di agnello (lamb Roma style) with artichoke tempura.

Stuffed calamari ripieni with sweet and sour baby spinach salad

 

Dessert

Pavlova with strawbwrries gcooked in raspberry vinegar.

Tiramisu

Apple crumble with hot custard with Tahaiti vanilla.

Crepes suzette

Summer tart with red berries.


During aperitif

Schiacciata mediterranea  (white flatbread pizza)

Zonzelle (small balls of fried bread dough) served with ham, salame, cheese, etc

Small codfish meatballs.

Courgettes fried chips

Small calzoni

N
N
Rates are Plus Expenses
Boomerang is a pleasure yacht with charter permit, no VAT, no detax fuel.

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.

CONTACT US