CARPE DIEM CAT 620
CARPE DIEM CAT 620
Alan, born 1955, is from England and first sailed in the Greek islands 30 years ago. He has years of sailing and motor boat experience- delivering yachts worldwide on behalf of Lloyd’s Maritime, Esh Marine, and Bachmann. His vast engineering experience, including boat building, which spans over 40 years, allows him to maintain yachts to their highest standard. While his sailing adventures have taken him around the world, Alan is very happy to be back in Greece.
Married for the past 20 years, Alan and Sally have a love of life on the water. Together through all of their experiences, they create quite the team! They are focused on great food, fabulous service, wonderful experiences, and unforgettable memories for their charter guests- they are excited to welcome you onboard Carpe Diem for an incredible holiday!
Languages: English
Chef: Tomasz Zielinski
Tomasz Zielińksi, born 1985, is from Szczuczyn, Poland. He began his journey as a chef in 2002 in Guernsey, UK. From there, has worked in various restaurants throughout the UK, at a fine dining restaurant in beautiful Krakow, Poland, and as executive chef at 2 hotels in New Zealand. Along with his twin brother, Tomasz has taken part in many food competitions. With his love of food and travel, he brings together great flavours and interesting dishes. He’s passionate about seafood- perfect for a chef on a yacht! His experience is varied with cuisines such as Italian, French, Mediterranean, Indian, Japanese, Thai, and French bakery.
For the past 4 years, Tomasz has been working with Sally and Alan in their restaurants in Cornwall. The 3 of them make quite a team as they join together again onboard Carpe Diem! Come enjoy a gorgeous Greek charter holiday with Tomasz, Alan, and Sally- they will spoil you!
Languages: Polish, Russian, and English (fluent)
Stewardess/Deckhand: Sally Jones
Sally, born 1977, is from England. Married to Alan, they have worked together in sailing and business ventures the entire time. Sally has an extensive resume in hospitality- full of a passion for life! She and Alan operated 3 restaurants in Cornwall- and, at the same time, they had a horticultural business growing their own produce of salad, vegetables, and micro herbs for their restaurants and other local businesses. During this time, they operated a commercial fishing vessel catching both shellfish and fish. As well, they owned and operated a prestige holiday accommodation in the UK and a charter boat for day trips and sport fishing.
All of their work combines beautifully to offer guests exceptional service and the highest quality foods and charter experience. Together, they come to Carpe Diem to combine their dedication for great service and to share their love of sailing. With her welcoming style, Sally offers the ultimate in guest care and the finest charter experience!
Languages: English
Specifications
| Type | Catamaran |
|---|---|
| Builder | Lagoon |
| Year Built | 2016 |
| Size | 62.00 Ft |
| Beam | 34.7 Feet |
| Draft | 5.28 Feet |
| Guests | 8 |
Boat Details
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | - |
| Electric Heads: | 4 |
Pick Up Locations
| Pref. Pick-up: | Athens |
| Other Pick-up: | upon request |
Details
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
Engine Details
| ELECTRICAL BOW THRUSTER AT STARBOARD 24V 200KGF + 2 JOYSTICKS ENGINES 2 x 110 HP (Volvo Penta D3-110) PAIR OF 4-BLADES FOLDING PROPELLERS FOR VOLVO D3-110 (110 HP) ROPE CUTTERS ON THE PROPELLERS MASE MARINE GENERATOR 26 Kva FISCHER PANDA 10000i PMS 12 Kva SPARE GENERATOR IN PORTSIDE ENGINE ROOM WATER MAKER - 600 L/HOUR | |
| Fuel Consumption: | 30 |
| Cruising Speed: | 8 |
| Max Speed: | 10 US Gall/Hr |
Locations
| Winter Area: | - |
| Summer Area: | Greece |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | AIS CLASS B RAYMARINE TRANSCEIVER WITH ANTENNA COUPLING RADIOSTATION RAY60 VHF Radio RAY 60 & 70 RAYMIC Handset (without cable) AUTOPILOT RAYMARINE EVOLUTION WITH 2 DISPLAYS AND REMOTE CONTROL-HYDRAULIC SYSTEM RADAR RAYMARINE DISPLAY HIBRID TOUCH 2x16 WIND , SPEED , DEPTH 6 DISPLAYS ANTENNAS: TV+FM UFO Digital + splitter VHF CX-4 AIS 23 VHF 55' TV in saloon with satellite antenna Home cinema with Dolby surround Karaoke Swing chairs (2) Hammock (1) |
| # of Videos: | - |
| # DVDs/Movies: | many |
| # CD's: | many |
| Camcorder: | - |
| Books: | many |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | 280L/H (74 |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | - |
| Generator: | 1 x MASE MARINE GENERATOR 26 K |
| Inverter: | INVERTER 24 / 220V - 5000VA |
| Voltages: | 12 V - 220 V |
| Water Maker: | 280L/H (74 |
| Water Cap: | 4 X 240 L / 4X 63 US GAL |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | No |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | deck areas only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
Water Sports
| Dinghy size: | T/T OCEAN MASTER DELUXE 4.60 + COVER |
| Dinghy hp: | 60HP HONDA |
| Dinghy # pax: | 6 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | 1 |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | 2 |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | Aft - Hydraulic |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Day 1
Lunch
Tabbouleh, bulgur, pomegranate, mint pine nuts, scallions
Crudo- tuna, yuzu, capers berries, olive oil
Octopus, kalamata olives, potato and burnt pepper
Foie Gras, figs, brioche, nuts
Dinner
Starter
Moules marinières
Grilled halloumi, aubergine salad, tomatoes, olives, mint
Pan fried Sea bass, lemon risotto, crispy leeks
Lamb saganaki, kefalotyri cheese, eggplant, cabbage, grilled pita, mint yoghurt
Dessert
Passionfruit cheesecake, buttermilk ice cream
Selection of sorbets
Selection of Greek and French cheese, Quince Jelly, fresh pear, walnut bread
Day 2
Lunch
Spanakorizo spinach, cherry tomato, feta cheese
Ouzo cured salmon gravlax, fennel, dill
Dumplings, prawns, kale, ponzu
Grilled sardines, pita bread, tzatziki
Dinner
Starter
Beef tartare, chanterelles, shallots, olive oil, egg yolk
Grilled polenta wild mushrooms, oregano leaves, pecorino
Linguini lobster, confit tomato, black garlic, olive oil
Lamb loin, baba ganoush, tomato pesto
Dessert
Chocolate sphere, hazelnut mousse
Selection of sorbets
Selection of Greek and French cheese, Quince Jelly, fresh pear, walnut bread
Day 3
Lunch
Grilled courgettes, prosciutto, rocket, pine nuts
Crab fish cake, watercress, miso aioli
Calamari, chorizo, cherry tomato, lemon, lamb leaves
Club sandwich
Dinner
Starter
Scallops, boudin noir, caramelized granny smith
Ravioli, goat cheese, sweet potato, burnt butter
Pad Thai, prawn
Duck breast, lentil, beetroot, pak choi, cherries
Dessert
Crème Brûlée
Selection of sorbets
Selection of Greek and French cheese, Quince Jelly, fresh pear, walnut bread
Day 4
Lunch
Niçoise Salad, quail egg, fava bean
Local oysters, red wine and shallots vinaigrette
King prawns, garlic, tomato, white wine, herbs, baguette
Lamb kofta, cucumber salad, mint yoghurt, pita
Dinner
Starter
Tiraditos, tuna, ginger, wakame
Mediterranean bream fricassee with kalamata olives cherry tomatoes and baby potatoes
Smoked aubergine, roasted shallot puree and pine nuts filo pastry
Beef filet, topinambour puree, foie gras, gratin, tomato, wild mushrooms
Dessert
Lemon meringue pie, passionfruit macarons
Selection of sorbets
Selection of Greek and French cheese, Quince Jelly, fresh pear, walnut bread
Day 5
Lunch
Rocket, beetroot, feta, walnut salad
Deep fried calamari, potato fava salad, herb deep
Seafood paella
Thai beef salad
Dinner
Starter
Sea Bream ceviche, miso mayo, macadamia nut, pickled shallots
Ricotta gnocchi, mint, broad bean, scallions, asparagus
Turbot, asparagus velouté, tagliatelle
Lamb Rogan Josh, basmati, garlic naan
Dessert
Coconut mousse, almond cake, passionfruit
Selection of sorbets
Selection of Greek and French cheese, Quince Jelly, fresh pear, walnut bread
Day 6
Lunch
Grilled asparagus, crispy pancetta, poached egg, pecorino
Crab salad, avocado, tomato, microgreens, crème fresh
Tuna tartare, fennel salad, basil leaves, lime olive oil
Sweet bread, honey and cherry vinegar glaze, Jerusalem artichoke
Dinner
Starter
Burrata, roasted tomatoes, basil, pine nuts, lemon
Saffron shellfish risotto, garden peas, parmesan
Steak tagliata
Ravioli feta, potato, scallions, sage butter
Dessert
Vanilla panna cotta, rhubarb, almonds
Selection of sorbets
Selection of Greek and French cheese, Quince Jelly, fresh pear, walnut bread
Day 7
Lunch
Tempura cod tacos, chimichurri, cos lettuce
Greek salad
Pork belly gyoza dumplings, scallion, ponzu
Seafood laksa, rice noodles
Dinner
Starter
Duck spring rolls, plum and lime deep
Fish and chips, hand cut chips, salad, tartare
Rack of lamb, pea puree, potato, feta, mint vinegar
Green curry, aubergine, zucchini, broad beans
Dessert
Raspberry and dark chocolate tart with ice cream
Selection of sorbets
Selection of Greek and French cheese, Quince Jelly, fresh pear, walnut bread
Breakfast
Eggs benedict
Eggs Florentine
Eggs Royale
French toast with berries and caramelized banana
Granola, coconut yoghurt
Slice meets, sliced cheese, avocado, cherry tomato
Buffet
No rates details available.
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