CALMAO

CALMAO

BUILT/REFITYEAR 2017
YACHTLENGTH 74.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 9
TOTALCREW 3
RATESFROM €39,000

Captain: Mario Arias Canivell

Nationality: Spanish
Languages: Spanish, English, basic French and Catalan

Mario started sailing dinghies and cruiser racers with his father and grandfather at the age of seven. During the last 20 years he has been working on a wide variety of vessels - from charter catamarans to racing yachts in the Caribbean, Greece, France and Ibiza. Apart from his maritime certificate, Mario holds a Bachelor degree in Communicational Sciences from Malaga University. With rich maritime backgroundand a positive and trustworthy personality, he will create the best sailing experience for guests on board Sunreef 74 Calmao.
In his free time Mario truly enjoys sailing and water sports. In addition, he loves travelling, spending time with his dog, playing retro video games and basketball.

Juan Ramón Ortiz
Chef
Spanish
Languages: Spanish, English, Italian

Originally from Gijon, Spain, Juan Ramón started his first hospitality business at the age of 23. This experience helped him to acquire a strong work ethic, dedication and a positive attitude. He holds a degree in Cooking and Gastronomy from Instituto de Educación Secundaria Leopoldo Alas Clarín in Oviedo. After finishing the studies, he had the chance to learn from the best professionals which allowed his passion for cooking to grow even more. Juan Ramón believes in supporting local producers and providing his guests with the local culinary experience by uniting tradition and modernity. His ambition is to make healthy, nutritious and, above all, tasty food. Juan Ramón’s extensive culinary knowledge allows him to adapt to all types of client’s diets (vegan diet, food allergies, specific religious dietary restrictions or simply personal likes and dislikes). He is a dynamic, cheerful and resolute person.


Deckhand/Stewardess: Alba Trullenque Pardo
Nationality: Spanish
Languages: Spanish, English

Alba is passionate about yachts and has been sailing on dinghies since a very young age. Not only is she a qualified yachtswoman with a passion for racing but also a STCW and sailing instructor and a port operator. She holds a Master’s degree in Nautical Science and Certificate of Competence as Chief Mate unlimited. She has worked as First Mate on 40m+ vessels. Alba is an enthusiastic and generous person, with a great sense of order and teamwork. 



Specifications

Type Catamaran
BuilderSunreef Yachts
Year Built2017
Size74.00 Ft
Beam34' 5 Feet
Draft7' 3 Feet
Guests9

Boat Details

Cabins: 4
Queen: -
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: -
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: -
Other Pick-up: -

Details

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

Engine Details

• Engines: 2 x John Deere 240 HP • Generators: ONAN 2 x 230 V 50Hz
Fuel Consumption: 40
Cruising Speed: 8
Max Speed: 13 US Gall/Hr

Locations

Winter Area: Caribbean Virgin Islands, Bahamas
Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics

Amenities

Salon Tv/VCR: No
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: -
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: 2 x ONAN 230 V 50Hz
Inverter: -
Voltages: -
Water Maker: Yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: -
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: Capelli Tempest 460
Dinghy hp: 70
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: Yes
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 2
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -

DAY 1

BREAKFAST
Coffee /Tea
Natural freshly squeezed fruit juice
“Boat made” wholemeal bread, fresh tomatoes dressing and extra virgin olive oil.
Jams
Bread
Seasonal fruit platter
Zucchini and organic feta cheese omelette

LUNCH
Bread / olive oil
Duck ham and pomegranate salad
Roasted peach with lavender custard

DINNER
Avocado nest with crispy prawns, green sprouts and fresh basil mayo sauce
Papillote Sea Bream with lime, garlic and sun dried tomatoes
Lemon and cinnamon ice cream “leche merengada”

DAY 2

BREAKFAST

Coffee /Tea
Natural freshly squeezed fruit juice
Croissants
Jams
Bread
Seasonal fruit platter
Eggs on demand: fried, poach, scrambled, omelet

LUNCH

Goat cheese and spinach croquets
Free range chicken breast with Moroccan aroma barbecue grilled
Mango sorbet

DINNER

Spanish cold tomato soup with crunchy ham and quail egg “Salmorejo”
Grilled squid with parsley sauce and backed potatoes
Limoncello mousse

DAY 3

BREAKFAST

Coffee /Tea
Natural freshly squeezed fruit juice
Avocados on toast with poach egg
Pan au chocolate
Jams
Bread
Seasonal fruit platter

LUNCH

Quinoa salad with grilled seasonal vegetables and fresh pesto
Crunchy skin salmon with garlic mayo and new baby potatoes
Strawberry and white chocolate tiramisu

DINNER

Cherry and almond soup
Marinated beef filet with basil and mustard, roasted sweet potatoes
Cappuccino tartlet

DAY 4

BREAKFAST

Coffee /Tea
Natural freshly squeezed fruit juice
Honey and lemon pancakes
Pistachio muffins
Jams / Breads
Seasonal fruit platter

LUNCH

Zucchini Carpaccio with lemon and red pepper
Seafood Paella
Orange pannacotta

DINNER

Baby heart lettuce with fried garlic and serrano ham dices
Roasted lamb chops with potatoes and fresh mint
Chocolate volcano

DAY 5

BREAKFAST

Coffee /Tea
Natural freshly squeezed fruit juice
Sponge apricot cake
Spanish omelet
Jams
Bread
Seasonal fruit platter

LUNCH

Burrata salad with green tomatoes, rocket leaves, olive oil and fresh truffle
Sautéed clams “a la marinera” parsley, white wine and garlic
Fresh fruit bites

DINNER

Butternut squash and leek soup
Roasted chicken thigh with oregano and lemon juice,
Cheese flan with cream caramel

DAY 6

BREAKFAST

Coffee /Tea
Natural freshly squeezed fruit juice
Banana muffins
Turkey, cherry tomatoes, and Manchego cheese omelet
Jams
Bread
Seasonal fruit platter

LUNCH

Seafood ceviche with mango vinaigrette and fresh chillies
Grilled red tuna with quinoa and butternut squash risotto
Lemon sorbet

DINNER

Traditional Japonaise vegetarian Ramen
Salty Edamame
Crunchy pork belly
Matcha Tiramisú


DAY 7


BREAKFAST

Coffee /Tea
Natural freshly squeezed fruit juice
“Boat made” seed bread
Eggs Benedict
Jams
Bread
Seasonal fruit platter

LUNCH

Salmon and avocados tartar
Breaded chicken breast stuffed with local cheese and prosciutto, fresh alioli sauce
Coconut chocolate truffles

DINNER

Traditional French onion soup with croutons and melted cheese
Grilled entrecote, mushrooms sauce, roasted potatoes with peppers and onions
Chocolate soufflé with macadamia

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax 9 Pax
N N N N N N N N N

(15 December -30 April)
Caribbean Virgin Islands, Bahamas
(1 May - 14 December)
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics


Available:
Hold/Option:
Booked:
Unavailable:

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