Cockpit area Swim platform Master Aft Cabin Bunk cabin Forward Double Cabin Master Aft Cabin Cockpit Sunset Sailing

JEANNEAU 64

Yacht Description

JEANNEAU 64 yacht is a 65.00 ft long sailboat monohull and spends the summer in Greece and winter season in Greece. It was built by Jeanneau in 2014. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 2 double cabins, 1 twin cabin.

The sailboat features Volvo D4-180-180 HP / 132 kW ONAN 7.5 Kw 220V 1500RPM engines and a generator.

Accommodation

She can accommodate 8 guests in 4 cabins. The cabin layout comprises a master suite with super-king double and and en suite shower room. There are two other double cabins also with private shower rooms. There is a bunk room with 2 single bunks which has access to a fourth bathroom with wash basin and toilet. All cabins are air-conditioned. The crew cabin is forward and accessed from the bow.
8

Guests

4

Cabins

2

Crew

Jeanneau

Built by

€8,200 - €17,500

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: No
Crew Pets: No
Guest Pets: No
Number Dine In: Yes
Water Maker: Sea Recove
Water Capacity: 1000 litres
Ice Maker: No
Bimini: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: 14
Smoking: on deck only
Crew Smokes: No
Children Ok: Yes
Generator: GENERATOR ONAN 7.5 Kw 220V 150
Inverter: 700 VA INVERTER provides 220V/
Voltages: 220
Hammock: Yes

Price Details

Price from: €8,200

High season rate: €17,500

2019 Weekly Rates
Low - €8,200 (1st April - 30th May & 1st October - 10th November)
Mid - €12,700 (1st - 30th June & 1st - 30th September)
High - €17,500 (1st July - 31st August)

Charter Terms - arrival 4pm, departure 10am, diYachting contract
Prices include; Greek VAT

Bookings are only accepted with inclusive catering package. €475 per adult per week, €375 per child under 16 per week, includes; all breakfasts & lunches, soft drinks, tea & coffee onboard, water, yacht fuel. Minimum 4 people
Dinner is optional at €25 per adult, €20 per child for 3 courses and €5 less for 2 courses.

One Way Fees if booking the first leg, free return if already booked
Corfu to Kefalonia OR Kefalonia to Corfu €1200

Specifications

Tube: 1
Guests: 8
Pref Pickup: Corfu, Greece
Draft: 2.95
Cruising Speed: 8
Helipad: No
Maxspeed: 10
Built: 2014
Turnaround: Corfu, Greece
Cabins: 4
King: 1
Double: 2
Twin: 1
Showers: 3
Heads: 4
Electric Heads: 4
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: GENERATOR ONAN 7.5 Kw 220V 150
Internet: Onboard WIFI

Gallery

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication: Local SIM providing 3G internet access 5GB included per week. If additional data is required its €35 per 5GB.
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: 4.2m
Kayaks 1 Pax: 0
Kayaks 2 Pax: 0
Dinghy Hp: 50
Floating Mats: 0
Dinghy Pax: 8
Swim Platform: Yes
Water Skis Adult: 1
Boarding Ladder: on swim platform
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: 0
Beach Games: 0
Wave Runners: 0
Fishing Gear: Yes
Kneeboard: 0
Fishing Gear Type:
Windsurfer: 1
Rods:
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: 1

Crew

Crew Information

Captain: Harry Cope

Harry Cope is a British non-smoking male, he is extremely passionate about his work. Harry worked hard after school gaining experience on aircraft and marine engines and then became a personal watercraft instructor, this role benefitted Harry allowing close contact with clients where customer care and safety were key skills. Harry has also obtained his advanced powerboat certificate and is extremely competent behind the helm of a wide range of power or sail vessels. With roles in the Caribbean & Mediterranean, Harry is very experienced and committed to his career choice which he has taken from school.

Harry is very excited about his new role with Helen onboard Argentous after a successful season onboard Jeannous in Corfu. They previously worked in the South Ionian together as well as in the Caribbean.

INTERESTS:
Rugby (Chesham Stags Rugby Club – playing 1st Team Full Back), Power Boating, Sailing, Fishing, Land Rovers, Gym and SCUBA
Diving.

Helen is a non smoker and a hard working individual who prides herself on having a friendly and trusting demeanour which shines through with her excellent customer service skills. Helen is a fast learner and has gained many qualifications in the food and beverage industry. She has experience in serving and cooking delicious meals and refreshments in her previous roles onboard yachts; a 58ft catamaran in the Caribbean and monohulls in the Mediterranean.

INTERESTS:
Sailing, Dancing (Tap and Ballet), Arts and Crafts, Hiking, Fishing and SCUBA Diving.

Harry and Helen are often complimented on their seamless ability to blend professionalism with a fun and approachable style to charter.

Menu

Breakfast 


Continental Breakfast, fresh fruit platter, homemade bircher muesli, homemade banana granola with yogurt, fruit & honey.


Blueberry or banana pancakes.


Poached eggs with seared asparagus.


Smoked salmon and scrambled eggs (depending on salmon availability).


Greek omelette with feta/Kalamata olives.


Sautéed mushrooms on granary toast with fresh thyme. 


Freshly squeezed orange or grapefruit juice (depending on season and availability).


 


Lunch  


Mixed antipasti with Greek salad.


Chicory, Roquefort and pear salad topped with toasted walnuts.


Roast broccoli, red pepper, hazelnut salad, drizzled with honey and lemon juice.


Murcian salad with tuna, capers, olives and crusty bread.


Roasted vegetable wraps, sundried tomato & olive hummus, mixed green salad.


Frittata Spanish omelette with potato & rosemary, spinach, carrot & orange salad.


Mezze Platter:


Falafel, pitta bread, lemon & coriander hummus, pomegranate bulgur wheat tabbouleh, roast peppers, feta/halloumi cheese, marinated Greek olives, tzatziki, cucumber & tomato salad, grated carrot.


 


Dinner


Starters


Pea & mint soup topped with crispy parma ham.


Crudités and dip selection: roasted red pepper hummus, guacamole, tzatziki, black bean dip


Indian spiced cauliflower with minted yogurt dip.


Tomato, buffalo mozzarella & basil salad – balsamic & olive oil dressing.


Tomato or pesto bruschetta, optional topped with parma ham/prosciutto & fresh figs.


Sushi maki rolls, dipping sauce, wasabi.


Mains


Roast butternut squash, chorizo & sage risotto.


Homemade Jeannous Pizza with a variety of local toppings.


Salmon with roast fennel, cherry tomatoes, olives & seared asparagus tips served with rosemary, salt & pepper potato wedges.


Smoked paprika chicken stroganoff served with steamed rice or steamed seasonal vegetables.


Thai red curry - chicken or sweet potato, roast pepper & spinach, steamed rice.


Walnut & mushroom bolognaise with courgetti and tomato & onion salad.


Desserts


Raw chocolate raspberry mousse garnished with pistachios & pomegranate.


Vanilla cheesecake pots, biscuit crumble & summer fruit compote.


Fresh seasonal fruit e.g. pineapple with mint sprigs (greek yogurt & honey).


Lemon posset jars with tahini cookies.


Strawberry and cherry chia pudding.


Chocolate & chilli brownies with local ice cream.


Lemon and summer berry crêpes.

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