SEA ENERGY V

Yacht Description

SEA ENERGY V yacht is a 50.00 ft long sailboat catamaran and spends the summer in Greece and winter season in Greece. It was built by Fountaine-Pajot in 2017. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 queen cabins.

The sailboat features Volvo D2 75 HP engines .

10

Guests

5

Cabins

3

Crew

Fountaine-Pajot

Built by

€14,000 - €18,000

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Yes
Crew Pets: No
Guest Pets: No
Water Maker: 180L/h 50H
Ice Maker: Yes
Board Games: Yes
Bimini: Yes
Special Diets: Yes
Kosher: No
Bbq: No
Gay Charters: Yes
Hairdryers: Yes
Crew Smokes: No
Children Ok: Yes
Inverter: 2000W Inverter/charger / 220V
Voltages: 220

Price Details

Price from: €14,000

High season rate: €18,000


Specifications

Tube: Yes
Guests: 10
Pref Pickup: Athens
Draft: 4.1
Cruising Speed: 9
Helipad: No
Maxspeed: 10
Other Pickup: Mykonos
Built: 2017
Cabins: 5
Queen: 5
Showers: 5
Electric Heads: 5
Jacuzzi: No

Features

BBQ: No
AC: Full
Internet: Onboard WIFI

Gallery

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication:
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: T/T Highfield Deluxe Yamaha
Kayaks 1 Pax: 0
Kayaks 2 Pax: Yes
Dinghy Hp: 40
Floating Mats: 0
Dinghy Pax:
Swim Platform:
Water Skis Adult: Yes
Boarding Ladder:
Water Skis Kids: Yes
Sailing Dinghy:
Jet Skis: 0
Beach Games: Yes
Wave Runners: 0
Fishing Gear: Yes
Kneeboard: Yes
Fishing Gear Type:
Windsurfer: 0
Rods:
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes

Crew

Crew Information

Captain

Steward

Captain: Alex Retsinas

Captain - Alex Retsinas
Alex was born in 1981 in Piraeus. he has a leadership experience for 16 years as an officer of the Hellenic Navy.
He holds many professional licenses such as GMDSS, open water SCUBA license (SSI Dive Pro), speed and sailing license, and finally he has a high level of technical and mechanical experience from his studies on Naval Architecture in the University of Athens.
He speaks English and French.
His aim is to inspire using his passion for the water activities and having the best possible cooperation with his surroundings.
He is very active as in his free time he enjoys swimming, free diving, scuba diving, climbing, tracking, writing, playing basketball, and capture moments and beautiful sights with his photography camera. And of course, sailing.
He makes the perfect personality to be on board with his knowledge and kindness.



Papanikolaou Vasilis - Steward
Vasilis was born in Greece in 1987. Communication and organization are two words that represent Vasilis. Responsible and respectfull towards his working environment made him capable to work under hard working conditions.
He has experience at sales department for the last 3 years. After the skippers diploma and his uncoditional love for the sea from young age, his main goal is to cover as many miles as he can towards to his dream job, and thats to be a captain.
He is curious and optimist and he is aiming to stay and learn the yachting industry and involved in that.


Menu

 


BREAKFAST


Coffee, tea and fresh juices.


Milk and chocolate.


Fresh bread and toast.


Cakes and croissants.


Compote, spoon dessert, marmalade and nutella.


Greek yogurt, honey and walnuts.


Cereals (cornflakes, musli andall-brans).


Eggs (Boiled, fried, scrabbled) and omelet.


Selection of cheese and cold cuts platter.


Seasonal fresh fruit assortment.


 


APPETIZERS


Mushroomssurprise.


Salad with gruel and parsley.


Tzatziki and fava.


Feta cheese pie with honey and sesameseeds


Smoked salmon on orange slices,avocado and mixed greens .


Rocket Salad with parmesan, cherry, tomatoes, prosciutto and balsamic honey vinaigrette.


Dacos (Cretan rusk with tomatoes,capari and traditional cream cheese).


 


 


 


LUNCH MAIN COURSE


Eggplant and potato moussaka.


King shrimps with homemade pasta.


Cuts of the day with steamed vegetables and oil & lemon sauce.


Stuffed tomatoes.


Braised veal with mashed potatoes and extra virgin oil olive.


Chicken with mustard sauce and rice.


Fried pork with leeks,  potato  mush and white wine oregano sauce.


 


 


 


AFTERNOON SNACKS


Greek sea food meze.


Selection of cheese and cold cuts with fresh fruits, nuts and traditional rusks.


 


DINNER MAIN COURSE


Salmon with spinach.


Cherry tomatoes, fresh basil and motsarella spaghetti.


Mixed seasonal vegetables- green peas , okra.


Chicken filet with lemon sauce and fine herbs.


Rib-eye with grill vegetables.


Meatballs with tomato sauce and yogurt


Pork loin skewers with pita bread, roast tomatoes, fries and tzatziki sause.


 


 


 


DESSERTS


 


Cheesecake with sweet cherry comfiture.


Chocolate soufflé and fresh cream.


Semolina halva with nuts and raisin.


Yogurt with condensed milk, biscuit and lemon.


Traditional revani.


Chocolate mousse with strawberries.


Bodybuilder chocolate.


 


 


 

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