BOOMERANG IV

BOOMERANG IV

BUILT/REFITYEAR 2019
YACHTLENGTH 71.00 Ft
NUMBER OFCABINS 3
NUMBER OFGUESTS 6
TOTALCREW 3
RATESFROM €19,000

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

Specifications

Type Power Yachts
BuilderPosillipo
Year Built2003
Size71.00 Ft
Beam5.90 Metres
Draft1.65 Metres
Guests6

Boat Details

Cabins: 3
Queen: 2
Single Cabins: 1
Showers: -
Wash Basins: -
Heads: -
Electric Heads: 3

Pick Up Locations

Pref. Pick-up: Ligurian and Tyrrenian Sea
Other Pick-up: Corsica, Sardinia, Southern It

Details

Refit: 2019
Helipad: No
Jacuzzi: No
A/C: Full

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 kn US Gall/Hr

Locations

Winter Area: -
Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

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: -

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

No rates details available.


(15 December -30 April)
(1 May - 14 December)
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.


Please Contact Us For Availability


No Yatch Insight Available.