Main Salon Galley open to Salon Delicia at anchor Upper Flybridge Lounge Guest Cabin 1 Guest Cabin 2 Guest Cabin 3 Guest bathroom At the Dock Fun is had by all! View from the bow Smooth, stable sailing Nav station Spacious Galley Aft Deck Side View

DELICIA

Yacht Description

DELICIA yacht is a 45.00 ft long sailboat catamaran and spends the summer in Greece and winter season in Greece. It was built by Lagoon in 2015. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

The sailboat features Yanmar 54hp Generator ONAN 11Kw engines and a generator.

Accommodation

Delicia has 4 cabins, each with head and dry shower, also a large main salon with panoramic view, and standing headroom throughout of approx: 2.05m



All cabins have:

Shoe storage, LED ceiling spotlights, bedside tables with storage, 2 reading lights per berth,

1 opening deck hatch, 1 opening porthole,

1 large hull window, curtains on portholes, hatches and fixed one- way windows, hanging lockers and shelves, drawers under the berths and space storage.



Forward cabins

Convertible berths:

2 x double berths 2.1 m x 1.6 m x 1.2 m OR

2 x twin berths 2.1 m x 0.7 m x 0.6 m

1 bookshelf plus 1 mirror



Aft Cabins

2 x Semi-island queen-size berths 2.04m x 1.60m plus 1 opening escape hatch
8

Guests

4

Cabins

2

Crew

Lagoon

Built by

€12,500 - €14,500

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Number Dine In: yes
Water Maker: Yes
Water Capacity: 100 lt/hr
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: several
Smoking: outside only
Crew Smokes: No
Children Ok: Yes
Generator: ONAN 11Kw
Inverter: Yes
Voltages: 12/220
Hammock: Yes

Price Details

Price from: €12,500

High season rate: €14,500

July and August euro 14,500 per week + 25% APA
June and September euro 13,500 per week + 25% APA
Other months: euro 12,500 per week + 25% APA
Saturday to Saturday charters if possible please.

All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.





Specifications

Guests: 8
Pref Pickup: Corfu
Draft: 4
Cruising Speed: 8 knots
Helipad: No
Built: 2015
Turnaround: 48 hours
Cabins: 4
Queen: 4
Showers: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: ONAN 11Kw
Internet: None-Hot Spots

Gallery

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication: WIFI connections can be arranged with a local provider in BVI for $20 per person per week, although mainly for checking emails and not sufficient to stream movies. Suggest download movies at home before charter. Clients can also purchase a local SIM card with data cover for around $50- $100 depending on package required.
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: 11 ft
Kayaks 1 Pax: 0
Kayaks 2 Pax: Yes
Dinghy Hp: 18 hp engine
Floating Mats: No
Dinghy Pax: 10
Swim Platform: Yes
Water Skis Adult: 0
Boarding Ladder:
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: 0
Beach Games: 0
Wave Runners: 0
Fishing Gear: Yes
Kneeboard: 0
Fishing Gear Type: Rod & reel
Windsurfer: 0
Rods:
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: 0

Other Entertainment

De Longhi coffee/cappuccino maker
Bread Maker Machine
Delicia has outdoor music in the cockpit and in the flybridge, with four choices. Indoor, cockpit, flybridge and everywhere. Clients can plug ipad, iphone and ipod indoor and in the flybridge.

Crew

Crew Information

Captain

Captain: Nikolaos Kalousis

CAPTAIN Nikolaos Kalousis:
I'm professionally sailing the past decade and I own and race a 31 ft boat the last 8 years. I have sailed in the Med, Adriatic, Black Sea and recently crossed the Atlantic to the Caribbean. My ambition is to explore the rest of the world! I’m familiar with modern boat systems, skilled and organized with maintenance. I'm proud to always leave a boat in better condition than I found it. I like to contribute my experience and knowledge to people I work with. I’m rarely seasick, I’m clean & tidy, committed, trustworthy. I’m fit & healthy, non smoker and non drinker, friendly, open minded and enthusiastic.


CHEF TBA

Menu






Sample Menu from Chef Patricia Aloissi
This is a selection of dishes we can prepare. It can change subject to season and availability. We can also create a meal plan based on the needs and preferences of our guests.

 

Breakfast:

Eggs with options, Bacon, Sausages, Baked Sweet and Savory Breads, Fresh Fruit

 Tea, Coffee, Milk, Orange Juice, Yogurt, Granola, Cereals, French toast.

 

Lunch:
Involtini (wrapped) Fritatta, tomato sauce, mozzarella and parmesan
Salad: Chicken Quinoa, black beans, avocado, corn, peppers, tahini dressing
Baguette stuffed with Tuna and anchovy pate, mixed salad
Stir-fry Shrimp and vegetables served with steamed rice
Salad Duck confit, mixed greens, potato, tomato, shallots, sherry vinegar & mustard
Chicken Kebab, couscous, cucumbers and mint yogurt sauce
Salad Tuna, mixed greens, black olives, celery, corn, peppers, red onions, egg
Quiche du Jour
Sandwich with chicken, apple and curry mayonaise
Salad mixed baby greens, cherry tomatoes, dried cranberries, feta cheese and walnuts

Hors D'Oeuvres - Aperitif:
Fish Cakes with sweet wasabi mayonaise
Mixed Crostini and Bruschette
Rustic Italian Platter, selection of cold meats and salami
Paté and rillettes with crackers

Appetizers:
Beetroot Gazpacho, yogurt, fennel and croutons

8Lentil Salad with smoked salmon, shallots, raspberry vinaigrette and mustard
Cold Melon Soup perfumed with basil
Tomato Couscous with fresh mint and citrus dressing
Salad of rice with Crab, bell peppers and crunchy hazelnut
Grilled Lamb with bulgur wheat, Greek style
Caribbean Pumpkin soup, sweet local peppers and ginger
Tropical Gazpacho, mint and pineapple, topped with crab meat

Pasta Selections:
Orecchiette Ricotta with tomato sauce and parmesan
Potato Gnocchi with sweet provolone cream
Ravioli Sage and butter
Penne with Salmon in a cream sauce with tarragon
Chef Lasagna Special
Spaghetti Carbonara
Tagliatelle with meat sauce

Main course:
Turkey Cutlet with marsala, potato gratin, spinach

Grilled Fish fillet with creole sauce and pumpkin puree
Lamb with herbs and grilled tomato steak
Pork Loin in white wine sauce, polenta and sweet peas
Fillet Mignon-Fork tender beef in red wine reduction, baby potato and mushrooms
Risotto with mushrooms
Magret de Canard, sauteed potato and steamed asparagus

Dessert:
Royal Bread pudding with Amaretto
Merangue layered banana-split
Tropical Fruit cocktail with whipped cream and Mikados
Tiramisu de Coco, banana and mango
Pannacotta
Cream Cheese Brownie with ice-cream
Citrus crepe with honey and sesame seeds
Pavlova
Madeleine Creme Brulee





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